Category: RECIPES

GRANS BUTTER CRACKER CHICKEN CASSEROLE

This recipe is SOOOOOOO versatile.  You can add tons of flavor if you use a rotisserie chicken by choosing an Italian herb or lemon or BBQ, etc… My favorite grocery store carries rostisserie chickens by “parts” in a mesquite flavor that I REALLY like in this recipe. By “parts” I mean you can get all white meat or my favorite all dark.  It takes about 4 thighs and legs to make the chicken pieces for this casserole.

You can also change up your soup flavor cream of mushroom, cream of onion, cream of poblano or jalapeno, etc… You get the idea. I also “adjust” the vegetables to what I have on hand. Sometimes I add green beans or mushrooms or snap peas, etc… just until I have an even mixture of a nice protein to vegetable ratio that is still creamy.

GRANS BUTTER CRACKER CHICKEN CASSEROLE serves 4-6
3 boneless, skinless chicken breasts, cooked and shredded or chopped**
1 can cream of chicken soup
1 cup sour cream
1 cup frozen peas
1 tablespoon butter
1 tablespoon avocado oil
2 large carrots, thinly sliced
2 green onions, thinly sliced
6 ounces (2 sleeves) Ritz*** crackers, crushed into fine crumbs
4-6 tablespoons butter, melted
1/2 teaspoon paprika

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a large bowl stir together the soup, sour cream and chicken.
  • Fold in peas and set aside.
  • In a hot skillet add 1 tablespoon of butter and avocado oil.
  • When melted add carrots, sautéing 3-5 minutes until beginning to soften.
  • Add green onions and saute’ a minute more.
  • Fold carrots and onions into chicken mixture.
  • Pour into prepared baking dish.
  • In a small bowl combine the melted butter, crushed crackers and paprika until the mixture looks like wet sand. Start with 4 tablespoons of butter and add more as necessary.
  • Spoon over casserole evenly.
  • Bake 25-30 minutes or until golden and bubbly.
  • Serve warm.
  • ENJOY!

NOTES

  • ** You can easily substitute 3 cups of rotisserie chicken and quite honestly these days that is my preferred way to make this recipe.
  • *** You can also use Kebbler Garlic butter crackers, Ritz are the preferred cracker.
  • This recipe freezes well also so I often make extra in these small foil bakers for easy weeknight prep.

CARROT ORECCHIETTE

For a nice change of pace in the spring and summer I try to make lighter AND healthier dishes. I ran across this recipe at the dentist office and instantly fell in love after a few adjustments for our tastes, especially with my new restrictive diet! I’m ALWAYS looking for more flavor and it has been hard to come by – until now!

CARROT ORECCHIETTE serves 4

1 pound large carrots, peeled and sliced into 1/8 inch rounds
FRESH ground sea salt and black pepper
2+2 tablespoons cup avocado oil
4 ounces dry orecchiette pasta
2 tablespoons apple cider vinegar
3-4 sprigs FRESH thyme
2 tablespoons FRESH chopped chives
1/2 cup grated Parmesan cheese

  • Preheat oven to 475°.
  • Cover a baking sheet with foil or a silicone mat.
  • Add carrots to a large bowl.
  • Drizzle with 2 tablespoons avocado oil.
  • Generously season with the salt and pepper.
  • Toss to coat well.
  • Spread carrots onto baking sheet in an even layer.
  • Nestle thyme sprigs randomly into carrots.
  • Bake 8-10 minutes until tender and carrots are beginning to curl at the edges.
  • While carrots are roasting cook pasta per package directions. DO NOT ADD THE SALT OR FAT.
  • Drain pasta WELL.
  • Add pasta to large mixing bowl.
  • Add vinegar, 2 tablespoons avocado oil.
  • Lightly season with salt and pepper.
  • Toss to coat.
  • Remove thyme sprigs.
  • Add carrots and GENTLY toss again.
  • Divide among the plates.
  • Top with chives and Parmesan cheese.
  • ENJOY!

MAPLE GLAZED BACON WRAPPED ROASTED CARROTS

MAPLE GLAZED BACON WRAPPED ROASTED CARROTS serves 6

The crisp carrot meets the salty bacon and is glazed in sweet PURE maple syrup to become the new family favorite!

2 pounds carrots (not too thick), peeled
1 pound bacon
1/4 cup PURE maple syrup

  • Pre-heat oven to 400°.
  • Wrap the carrots evenly in the bacon slices.
  • Arrange on a wire rack on a baking sheet and roast in oven until the bacon is crispy and the carrots are tender, about 20-30 minutes until carrots are tender and bacon is crisp.
  • Start glazing with the maple syrup at the 10 minute mark and glaze every 5 minutes.

NOTES:

  • OPTIONAL: Mix some Dijon mustard into the maple syrup.
  • Depending on your carrot sizes you might want to halve your carrots for easier cooking.
  • Using pre-cooked bacon (to the point where it is still easily wrapped but a lot of the fat has cooked out) makes the process quicker.

GENERAL TSO CHICKEN

General Tso’s chicken is traditionally a sweet, deep-fried chicken dish that is served in Chinese restaurants. It is often seen as  General Tse’s chicken. The dish is named after Zuo Zongtang (Tso Tsung-t’ang), a Qing dynasty statesman and military leader.

This baked version of General Tso Chicken is baked for a lighter and much healthier version that actually tastes BETTER to us than the original version AND it is so much easier to prepare. The sauce is sweet and savory and best of all is poured right over the raw chicken for a one pan supper that tastes better than ANY restaurant quality meal.

GENERAL TSO CHICKEN Yield 4-6 servings

2 pounds boneless, skinless chicken tenderloins or  chicken breasts, cut into 1 ½-inch pieces
1 tablespoon cornstarch
½ cup chicken broth
½ cup brown sugar
¼ cup Hoisin sauce
1 teaspoon sesame oil
½ teaspoon salt
3 cloves garlic, finely minced fresh garlic
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes (add more for a spicier dish or omit for a mild dish)
¼ cup peanuts
Optional garnish: sliced green onions, toasted sesame seeds

  • Preheat oven to 425°.
  • Spray a medium (9×6 or 11×7) baking dish with cooking spray.
    Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
  • In a separate bowl, whisk together chicken broth, brown sugar, Hoisin sauce, sesame oil, salt, garlic, ginger, and red pepper flakes.
  • Pour sauce over chicken and stir to combine.
  • Bake, uncovered, for 20 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and sauce has thickened.
  • Remove from oven, stir in peanuts. Season with additional salt and red pepper flakes, to taste.
  • Garnish with sliced green onions and sesame seeds just before serving.

NOTES:

1) Serve the General Tso Chicken over rice with plenty of extra sauce spooned over top. We love it with steamed broccoli!


2) If you’re just cooking for 2 the ingredients cut in half really well.  I like to prepare it in individual 5×5 Le Crueset baking dishes.

HEAVENLY HASH

This is a VERY versatile recipe!! With using what is on hand I often trade out the flavor of soup (I used cream of Poblano today), the green onions (I had a shallot that needed using), the hash browns (I used tater tots) and the cheese (I used a combination of Monterey Jack, Sharp Cheddar and Mozzarella to use up 3 partial blocks). The only thing I think CANNOT be changed is the honeybaked ham and I usually have some i the freezer leftover from whatever previous holiday just occurred.  It adds such a unique flavor!

HEAVENLY HASH
2 pounds OreIda frozen diced hash brown potatoes
1 can cream of celery soup
2 + cups diced ham (HONEY BAKED HAM)
1 cup sour cream
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
1 bunch green onions, finely diced
1 3/4 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
1 cup crushed potato chips

  • Preheat 350°.
  • Spray large flat baking dish with non-stick cooking spray.
  • Whisk together soup, sour cream and seasonings until smooth.
  • Fold in the ham and green onions.
  • Fold in 1 1/4 cups of the cheese.
  • Fold in hash browns.
  • Spread into prepared baking dish.*
  • Bake until top is slightly golden , about 1 hour.
  • Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

NOTES:

  • Great for brunches and large groups.
  • We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

BLUE CHEESE RANCH WEDGE with SWEET & SPICY BACON

With all the recent E. Coli scares with Romaine lettuce I decided to go back to good old iceburg lettuce.  A change in lettuce brings with it a change in dressing. Here is a favorite from Damaris Phillips with very few changes. This is a PERFECT recipe for us – hubby loves blue cheese more than I do so it’s a compromise that works. I love to top it with my swwet & spicy bacon – YUMMY!

BLUE CHEESE RANCH WEDGE with SWEET & SPICY BACON
DRESSING
1 cup creme fraiche
1/4 cup buttermilk
1/4 cup FRESH basil leaves, chopped
1/4 cup FRESH parsley leaves, chopped
2 tablespoons sliced FRESH chives
1 teaspoon FRESH thyme leaves, chopped
1 clove garlic, minced
1/2 lemon, juiced (about 1 tablespoon)
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese (ALSO great with Gorgonzola)
FRESH coarsely ground sea salt black pepper
FRESH coarsely ground black pepper

  • Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl.
  • Fold in the blue cheese, season with salt and pepper.
  • Refrigerate until ready to serve.

SALAD
1 head iceberg lettuce, quartered and core removed
1 cup halved grape tomatoes
1 bunch green onions, sliced
1/4 cup grated sharp cheddar

  • Divide the lettuce wedges among 4 plates.
  • Top each with 1/4 cup of the dressing, the tomatoes, sliced green onions, sweet and spicy bacon.
  • Serve the remaining dressing on the side.
  • Eat right away!

SWEET & SPICY BACON adapted from GIADA
1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons FRANK’S original hot sauce

  • Place the bacon in an even layer in a large skillet.
  • Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
  • Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
  • Pour off some of the rendered bacon fat, leaving just a small amount.
  • Return the skillet to the heat and pour the maple syrup mixture over the bacon.
  • Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
  • Serve warm.

BUFFALO CHICKEN MEATBALLS with CREAMY MASHED POTATOES & CARROT CELERY SALAD

BUFFALO CHICKEN MEATBALLS  – classic taste in a finger free meatball.
3/4 pound ground Chicken
Juice of 1 Lemon
2 tablespoons Butter, melted
1/4 cup Panko Bread crumbs
1/3 cup chicken broth
1-3 tablespoons to 1/4 cup Frank’s hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • In a large bowl, combine the chicken, breadcrumbs, and spices.
  • Season with salt and pepper to taste. Gently mix to combine.
  • Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate.
  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • Add the meatballs and cook, turning occasionally 8 to 10 minutes, or until browned and cooked through.
  • Whisk together the butter and chicken broth.
  • Add to the pan with the meatballs, cooking 1-2 minutes, frequently spooning the sauce over the meatballs.
  • Turn off the heat and stir in as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
  • Season with salt and pepper to taste.
  • Serve with creamy mashed potatoes, veggies.
  • Enjoy!

 

WARM CARROT-CELERY SALAD
Avocado oil
2 stalks celery, thinly sliced
2 large carrots, peeled, halved & sliced
1 small shallot, halved and sliced
FRESH ground salt and pepper, to taste

  • Heat a large skillet over medium heat.
  • Add avocado oil.
  • Add carrot pieces, season with salt and pepper, cooking 4-5 minutes until lightly browned and soft.
  • Add celery, seasoning again.
  • Transfer to a bowl, cover and keep warm.

Featured at Melt In Your Mouth Monday #392 1-6-2019

BUNLESS BURGER SERIES – ITALIAN WHITE CHEDDAR CHEESEBURGERS with BALSAMIC GLAZED ONION & ROASTED POTATOES

BUNLESS BURGER SERIES – ITALIAN WHITE CHEDDAR CHEESEBURGERS with BALSAMIC GLAZED ONION & ROASTED POTATOES

With having to give up bread I have found it challenging to eat satisfying meals. Years ago I started a Bunless Burger series, but never did much with it so I’m back to add to the selections with these Italian flavored cheeseburgers are layered with tons of satisfying flavors.

3/4 pounds ground beef
2 cloves garlic, minced
1 small Vidalia onion, halved and sliced into half rings
White cheddar cheese, thinly sliced
2 tablespoons Red Wine Vinegar or Balsamic Vinegar
1 tablespoon Italian seasoning
FRESH ground sea salt and black pepper
1 teaspoon sugar
3/4 pound fingerlings or tri-colored potatoes, cut lengthwise into 1 inch wedges.
1-2 teaspoons sweet paprika
Avocado oil
BUNS – OPTIONAL

  • Place an oven rack in the center of the oven, then preheat to 450°.
  • Place the potato wedges on a sheet pan.
  • Drizzle with avocado oil.
  • Sprinkle with paprika, salt and pepper; toss to coat.
  • Arrange potatoes in an even layer, skin side down.
  • Roast 28 to 30 minutes, or until browned and tender when pierced with a fork.
  • Remove from the oven.
  • While the potatoes roast, in a medium pan, heat a drizzle of avocado oil on medium-high until hot.
  • Add the diced onion; season with salt and pepper.
  • Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.
  • Add the garlic; season again with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
  • Add the vinegar and sugar, stirring occasionally, 1 to 2 minutes, or until well coated and most of the liquid has cooked off.
  • Re-season with salt and pepper to taste.
  • Transfer to a bowl and cover with aluminum foil to keep warm.
  • While the onion cooks, in a medium bowl, combine the beef, Italian seasoning and a generous sprinkling of the salt and pepper.
  • Gently mix to combine. DO NOT OVERWORK the meat.
  • Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate.
  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • Add the patties and cook 4 to 5 minutes on the first side, or until browned.
  • Flip the patties.
  • Evenly top with the sliced cheese.
  • Loosely cover and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked to your desired degree of doneness.
  • Leaving any browned bits of fond in the pan, transfer burgers to a plate. Loosely cover with the foil to keep warm.
  • Add the buns (if using), cut side down, to the pan of reserved fond adding a drizzle of oil if the pan is too dry.
  • Toast on medium-high 30 seconds to 1 minute, or until lightly browned.
  • Transfer to a work surface and assemble the burgers using the toasted buns, cooked patties, and glazed onion (you may have extra onion).
  • Serve the burgers with the roasted potatoes on the side.
  • Enjoy!

MISO GINGER CHICKEN

MISO GINGER CHICKEN
2 boneless, skinless chicken breasts
1 tablespoon minced ginger
3 cloves garlic, minced
1 tablespoon Sriracha
1 tablespoon honey
1 tablespoon miso paste
3 tablespoons rice wine vinegar
1/4 cup Bragg’s liquid aminos
2 green onions, sliced
avocado oil
FRESH ground sea salt and black pepper

  • Wash and dry chicken breasts.
  • Heat pan over medium heat.
  • Add avocado oil.
  • Generously season chicken breasts with salt and pepper.
  • Sear chicken until cooked through, about 5 minutes per side.
  • Transfer chicken to a plate and keep warm.
  • Add green onions, ginger and garlic, cooking until fragrant and beginning to soften.
  • Add liquid aminos, miso paste, honey, vinegar and sriracha, whisking to blend well.
  • Bring to a boil and then reduce heat and simmer until slightly thickened.
  • Return chicken to sauce and turn to coat.
  • Serve over rice.

SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE

SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE makes 3 dozen

POT STICKERS
1 pound lightly browned ground chicken
1/2 cup shredded cabbage
1 carrot, shredded
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon Hoisin sauce
1 tablespoon FRESH grated ginger
2 teaspoons sesame oil
1/4 teaspoon FRESH ground white pepper
1/4 teaspoon red pepper flakes
36 wonton wrappers
2 tablespoons avocado oil

  • In a large bowl combine the ground chicken, cabbage, carrot, garlic, green onions, liquid aminos, Hoisin sauce, ginger,, sesame oil, pepper and red pepper flakes until well blended.
  • Place 1 tablespoon of mixture into the center of each wonton wrapper.
  • Rub edges with a bit of water.
  • Fold edge over diagonally and crimp edges together to form each dumpling.
  • In a large skillet heat oil over medium heat.
  • Working in batches place pot stickers in a single layer – DO NOT CROWD PAN! Cook until golden and crispy, 2-3 minutes per side.
  • Drain each batch on a wire rack to drain while cooking the next batch.

DIPPING SAUCE
1/2 cup Bragg’s Liquid Aminos
1/2 cup apple cider vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon FRESH grated ginger
1/3 cup blackberry jam

  • Whisk together ALL the ingredients.
  • Heat in a saucepan until desired heat and consistency.
  • Serve with pot stickers.

 

CRISPY SESAME CHICKEN THIGHS with SESAME CUCUMBER SALAD

CRISPY ASIAN CHICKEN THIGHS with SESAME CUCUMBER TOMATO SALAD – serves 2
1 pound boneless, skinless chicken thighs
3 tablespoons cornstarch
FRESH ground sea salt and pepper
2 tablespoons Bragg’s liquid aminos
2 teaspoons sesame oil
4 teaspoons sugar
2-4 teaspoons sriacha
Juice of 1 small lime
1 tablespoon avocado oil
1 tablespoon butter

  • Add cornstarch to a paper bag.
  • Add chicken pieces, shaking to coat well.
  • Whisk together the liquid aminos, sesame oil, sugar, lime juice and sriacha until well blended.
  • Heat pan over medium heat.
  • Add avocado oil and butter.
  • Add chicken pieces and cook until cooked through, crispy and golden on both sides. About 5 minutes per side.
  • Remove chicken and drain of excess fat on paper towels.
  • Add liquid mixture to hot pan and let bubble and start to thicken.
  • Add chicken pieces back into pan, turning to coat in the sauce.
  • Serve over rice with remaining sauce.
  • Top with sesame seeds.
  • Serve with salad.

SALAD
1 large cucumber, halved, seeded and sliced into half moons
1 cup grape tomatoes, halved
3 green onions, sliced thin (whites only – save green tops for rice)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon sugar
FRESH ground sea salt and pepper

  • In a large bowl toss together the cucumber pieces, scallion whites and tomatoes.
  • Whisk together the vinegar, oil, sugar, salt and pepper.
  • Pour dressing over and toss again.

SAUCY MEATBALL SLIDERS

SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
6 buns
Parmesan cheese

  • Preheat oven to 450°.
  • In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
  • Add ground beef and minimally mix by hand JUST until well blended.
  • Form 6 meatballs.
  • Place meatballs on a baking sheet that has been lined with foil.
  • Bake 15-18 minutes until browned and cooked through.
  • While meat balls cook, heat sauce in large skillet.
  • When meatballs are finished baking add them to sauce, turning to coat.
  • Toast buns.
  • Plate bun bottoms.
  • Add a meatball to each bun bottom and top with a spoonful of meat sauce.
  • Top with Parmesan cheese.
  • Add bun tops.
  • Serve with salad.