Tag: CHICKEN

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

2 pounds boneless, skinless chicken breast, cut into bite size cubes
1 1/2 cups chopped cashews
1/3 cup cornstarch
1/2 cup sesame seeds

MARINADE
1/4 cup cream sherry
1/4 cup Bragg’s liquid aminos
1 tablespoon sesame oil
6 ounces pineapple juice
Zest and Juice of 1 LARGE lime
Zest and Juice of 1 LARGE lemon
2 cloves garlic, minced

  • Whisk together the sherry, liquid aminos, sesame oil, pineapple juice, lemon and lime juice.
  • Add lemon zest, lime zest and garlic.
  • Stir in chicken cubes, tossing to coat.
  • Cover and refrigerate for at least 2 hours.

 

  • Preheat oven to 375°.
  • Cover baking sheet with foil and spray with non-stick cooking spray.
  • Add chopped cashews, cornstarch and sesame seeds to food processor and process until the mixture resembles small pebbles. Transfer to a shallow bowl.
  • Drain chicken, reserving marinade.
  • Dredge chicken cubes in cashew mixture to coat evenly.
  • Place cubes on baking sheet.
  • Drizzle with reserved marinade.
  • Bake 10 minutes until chicken is cooked through.
  • Serve over mashed potatoes, rice, pasta or with roasted veggies.

SAUCE
16 ounces orange marmalade
1/4 cup creamy horseradish
4 tablespoons chopped cilantro

  • In a saucepan heat the marmalade JUST until melted.
  • Stir in horseradish and cilantro.
  • Toss with chicken pieces and serve immediately

NOTE: You can also make this with chicken tenders, but we like having the sauce coat all the small pieces 😀

CHICKEN TACO CASSEROLE ala Slow Cooker

CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

  • Spray slow cooker insert with non-stick cooking spray.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk together the white sauce and sour cream until smooth.
  • Add in taco seasoning, salt and pepper, to taste.
  • Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
  • Spread mixture into slow cooker insert.
  • Top with chicken pieces in a single layer if possible.
  • Cover and cook on low 4-6 hours* until chicken is cooked through.
  • Remove chicken and shred with 2 forks.
  • Mix chicken back in.
  • Top with Fritos and remaining cheese.
  • Cover a few minutes JUST until cheese melts.
  • Top with chopped tomato and green onions.
  • Serve immediately.

NOTES:

  • Time varies based on chicken breast sizes.
  • I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

  • Mix all the dry ingredients together and use with your taco meat.
  • Pour the water in the pan and cook just like you would for tacos.
  • The amount above is the same amount that is in one packet of taco seasoning mix at the store.

TERIYAKI SESAME CHICKEN SALAD

This is the perfect spring salad full of sweet and tangy fruit and asian blended flavors.

TERIYAKI SESAME CHICKEN SALAD
16 ounces fusilli pasta, prepared per package directions and WELL drained
1/2 cup avocado oil
2/3 cup champagne vinegar
2/3 cup teriyaki sauce
Juice of 1 large lemon
1/3 cup sugar
FRESH ground black pepper, to taste
2 cans mandarin oranges, WELL DRAINED
2 small cans water chestnuts, WELL DRAINED
2 cups shredded rotisserie chicken
1 1/2 cups honey roasted peanuts or cashews
2 cups torn baby spinach leaves or romaine lettuce
5 ounces dried cranberries (Craisins)
1 large bunch green onions, sliced
1/2 cup minced parsley
1/4 cup sesame seeds

  • Add prepared pasta and chicken pieces to a large salad bowl.
  • In a small bowl whisk together the avocado oil, vinegar, teriyaki sauce, lemon juice, sugar and pepper.
  • Pour over pasta and chicken, tossing to coat well.
  • Top with mandarin oranges, water chestnuts, cranberries and green onions.
  • Cover and refrigerate 2 hours.
  • Just before serving add cashews, tossing well to mix.

ORANGE CHICKEN PANDA EXPRESS COPY CAT COPY CAT

ORANGE CHICKEN PANDA EXPRESS COPY CAT 4 servings
CHICKEN
1 1/4 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1/2 tablespoon salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1 1/2 cups flour
1 small egg
3/4 cup water
1 tablespoon avocado oil
1 cup coconut oil, for frying

ORANGE SAUCE
1 tablespoon avocado oil
¼ teaspoon chili flake
2 cloves garlic, minced
4 teaspoon ginger, minced
3 tablespoons sugar
3 tablespoons brown sugar
3 tablespoons orange juice
3 tablespoons white distilled vinegar
1 tablespoon Bragg’s liquid aminos
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon sesame oil

  • In a medium mixing bowl, whisk together the salt, white pepper, cornstarch, and flour.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚.
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate to drain.
  • In another saucepan heat oil over medium-high heat.
  • Once oil is HOT and shimmering add the red pepper flakes, ginger, and garlic, and cook for 30 seconds or so, stirring constantly until fragrant.
  • Add the sugar and brown sugar, stirring to combine.
  • Add in the orange juice and allow the sugars to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and liquid aminos, blending well.
  • Whisk together the cornstarch and water until combined. Add to the pan and stir to blend. Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the chicken pieces and stir until completely coated in the sauce.
  • Top with sesame oil and blend again.
  • Enjoy!

BALSAMIC POMEGRANATE CAPRESE CHICKEN

While this recipe is an entree it turns into a salad for us. We usually go heavy on the micro greens and then cut up all the parts to toss with the sauce and YUMMY salad just magically appears before it quickly disappears!

BALSAMIC POMEGRANATE CAPRESE CHICKEN 
1 1/2 cups pomegranate juice
1/2 cup STRONG QUALITY balsamic vinegar
2 boneless, skin-on chicken breasts** (SEE NOTE)
FRESH ground Himalayan sea salt and black pepper
2 tablespoons avocado oil
2 heirloom tomatoes, sliced 1/4-inch-thick
1 small red onion, thinly sliced
fresh buffalo mozzarella, sliced 1/4- inch-thick
1/4 cup crushed pistachios
Fresh BABY basil leaves or micro greens, for garnish

  • Bring pomegranate juice and vinegar to a SLOW simmer in a small saucepan over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, about 45 minutes. Season to taste and set aside to cool.
  • Preheat oven to 300°.
  • Generously Sprinkle chicken breasts liberally with FRESH ground Himalayan sea salt and pepper on both sides.
  • Add oil to a medium ovenproof skillet and heat over medium-high heat.
  • Place chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes.
  • Flip chicken and cook for another 2 minutes.
  • Transfer skillet to the oven and roast until cooked through and juices run clear, 10 to 12 minutes.
  • Let rest for 5 minutes.
  • Slice the cooked chicken breast 1/4-inch-thick.
  • Layer tomatoes, onions, chicken and mozzarella on a platter.
  • Drizzle with the pomegranate reduction.
  • Sprinkle with crushed pistachios.
  • Scatter basil leaves or micro greens on top.

NOTE:  Skinless, boneless breasts cans be substituted, but the browned crispy skin is a MUST for us.  If you do substitute, be sure to also adjust the cooking time. You can also start with a thick slab of bacon under the chicken to create the illusion of crispy skin.

FRENCH ONION MEATBALLS

FRENCH ONION MEATBALLS

GRUYERE cheese is the real star here that turns the flavor of French Onion soup into satisfying meatballs!

Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 15 mins

MEATBALLS
2 tablespoons avocado oil
3/4 pound ground beef
1/4 pound ground pork
1/2 cup shredded Gruyère
1/4 cup bread crumbs 
2 tablespoons FRESH chopped parsley
1 LARGE egg, beaten
2 cloves garlic, minced
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste

  • Preheat oven to 425°.
  • Line a large baking sheet with foil and rub with oil. 

 

  • In a large bowl, combine ground meats, Gruyère, bread crumbs, parsley, egg, and garlic.
  • Season with salt and pepper.
  • Form 16 meatballs and place on baking sheet.
  • Bake until golden and cooked through, 25 minutes.

SAUCE
4 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef broth
2 teaspoons FRESH chopped thyme, plus more for garnish 
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste
1 1/2 cup shredded Gruyère

  • In a large skillet over medium heat, melt butter.
  • Add onions and cook until very soft and golden, 25 minutes, stirring often.
  • Add garlic and cook until fragrant, 1 minute more.
  • Add broth and thyme and season with salt and pepper.
  • Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes. 
  • Add meatballs to skillet and sprinkle with Gruyère.
  • Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes.
  • Serve warm, garnished with thyme.

NOTES:  Chicken can be substituted easily for the beef and pork

SHEET PAN CHICKEN MEDLEY

Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.

SHEET PAN CHICKEN MEDLEY
2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided
ZEST and Juice of 1 lemon
2 cloves garlic, minced
FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice

  • In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
  • Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
  • Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
  • In a separate bowl add apricot halves, juice and artichokes, tossing to mix.  Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.

  • Heat oven to 400°.
  • Coat a sheet pan covered in foil with non-stick cooking spray.
  • In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
  • Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
  • Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
  • Add carrots to the marinade in the first bowl, tossing to coat.
  • Arrange carrots on the sheet pan.
  • Roast carrots for 15 minutes.
  • Add in chicken pieces in a single layer.
  • Top with the apricot mixture.
  • Roast 30-35 minutes until chicken is cooked through to 160°.

SLOW COOKER BUTTER CHICKEN MEATBALLS

SLOW COOKER BUTTER CHICKEN MEATBALLS
1 pound ground chicken
1/2 pound ground pork
1 LARGE egg, lightly beaten
1 teaspoon garam masala
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Prepare sauce.

SAUCE
1 small shallot, minced
2 tablespoons butter
2 tablespoons Wondra
1/2 cup chicken stock
8 ounces tomato sauce

  • Heat butter in small skillet over medium heat.
  • Whisk in flour until golden.
  • Whisk in chicken stock until well blended.
  • Whisk in tomato sauce until well blended.
  • Season to taste.
  • Pour sauce over meatballs.
  • Cook covered on low for 3 hours  or until cooked through.
  • Serve with rice or mashed potatoes.

BALSAMIC MUSHROOM CHICKEN

I realized recently that I AM posting almost daily, but I’m kind of in a rut in as much as I’m just posting the recently successful recipes without much conversation to go with them. I promise to get better. 😀

Eating in general is still a HUGE issue for me (and ALWAYS will be for the rest of my life), BUT I LOVE to cook and my family still needs to eat, so why should they suffer my limitations?  I may only get a few bites of each meal, but I promise they do NOT go to waste.

Hubby swears he HATES cooked mushrooms (little does he actually realize how much I use them in recipes like Bolognese where they are cooked down into the sauce that he’s been eating for years!!!!!!!) so the VISIBLE mushrooms in any recipe end up on any plate, BUT his! 😀 LOL I even sometimes have to cook the mushrooms in a separate pan to keep him happy if he’s hanging around the kitchen while I’m cooking, which if I’m honest I prefer to be alone while cooking.  I seem to be more creative and get better inspiration during “alone” time. 😀

Because of my limitations in eating I rarely eat starches anymore, BUT this recipe is especially good with mashed potatoes to absorb all that glorious gravy!

BALSAMIC MUSHROOM CHICKEN
4 boneless, skinless chicken breasts
1/4 cup WONDRA flour
FRESH ground Himalayan sea salt and black pepper, to taste
1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons avocado oil
6 cloves garlic, minced
4 green onions, sliced
2 tablespoons QUALITY honey
1/4 cup STRONG balsamic vinegar
3/4 cup chicken stock.
1 tablespoon FRESH chopped thyme

  • Generously season chicken breasts with FRESH ground Himalayan sea salt and black pepper, to taste.
  • Dredge through the Wondra flour.
  • Heat oil in large skillet over medium heat.
  • Add chicken breasts and sear for 2 minutes.
  • Flip chicken.
  • Add onions and garlic to pan sauteing for a minute.
  • Add mushrooms, sauteing a couple minutes.
  • Add vinegar, broth, honey and thyme.
  • Cover and cook 5 minutes.
  • Turn chicken and cook a few minutes more until chicken is cooked through.
  • Remove chicken to platter and keep warm.
  • Cook 5 minutes more to reduce sauce.
  • Add butter.
  • Serve over chicken with mashed potatoes and/or your favorite veggies.

BACON WRAPPED JALAPENO CHICKEN BITES

Chicken and cream cheese spread stuffed into jalapenos, rolled and wrapped with bacon and then grilled. YUMMY!

BACON WRAPPED JALAPENO CHICKEN BITES adapted from Trisha Yearwood

4 boneless, skinless chicken thighs
1 tablespoon butter
FRESH ground sea salt and black pepper
3-ounce package cream cheese (I use herbed cream cheese spread), softened
8 LARGE jalapeno peppers, halved and seeded
8 slices bacon

  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Saute chicken pieces until browned and cooked through.
  • Move chicken to cutting board and dice small or shred.
  • Stir chicken pieces into softened cream cheese.
  • Wrap each roll with one piece of bacon and secure with a toothpick. (These look a bit odd today because I only had half slices of bacon).
  • Grill until bacon is brown and crispy on both sides.

NOTE: Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. Even an inadvertent swipe of the hand close to your eyes could be a VERY unforgettable and unwelcome experience.

CREAM OF TOMATO CHICKEN with RICE

CREAM OF TOMATO CHICKEN with RICE
3 cups chicken broth
2 cups tomato puree
1 tablespoon brown sugar
1/2 cup buttermilk
1 Large shallot, finally chopped
2 tablespoons FRESH chopped basil
1 teaspoon celery salt
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups rotisserie chicken pieces
1/2 cup long grain rice
Bacon Crumbles (optional)
Parmesan cheese (optional)

  • Bring broth and shallot to a SLOW boil.
  • Add tomato puree, brown sugar, rice, celery salt, garlic powder and basil.
  • Simmer 25 minutes until rice is tender.
  • Stir in buttermilk and chicken pieces until well blended.
  • Season to taste and simmer 10 minutes more.
  • Serve in a toasted bread bowl or with toasted croutons.
  • Sprinkle with Parmesan cheese and crumbled bacon if desired.

CHICKEN & CHEESE ENCHILADAS with HOMEMADE ENCHILADA SAUCE

CHICKEN & CHEESE ENCHILADAS
4 cups rotisserie chicken pieces
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.