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Crunchy Baked GF Chicken & Isaac

The path of Tropical Storm Isaac isn’t expected to impact SW Florida as was anticipated by the meteorologist’s, or the many people who were out buying up as much water, batteries and canned goods as they could. This is a good thing 🙂 well maybe not for those who will be eating soup and tuna for the next few weeks :/ but that we are no longer in the cone (or path) of Isaac. I must also add, in preparation for this storm my husband has moved all of the patio furniture to the garage, took the kids’ John boat out of the pond and secured it to a tree and trimmed all of the trees in our yard, and we have many, many trees. As you can see in the pictures below the trees, especially the palms, really were pruned! I moved all of my orchids and part of my herb garden into the outdoor bathroom [lots and lots of fun]. If nothing else this gives us (mostly Rick) a great opportunity to thoroughly clean up outside and groom all the landscaping! Yay!  We will still see plenty of wind and rain, enough to keep the children in doors all day today and tomorrow. I am trying to keep them occupied so they are not tempted to munch on junk food out of boredom. All in all I really do love this weather, it is such a nice break from the scalding heat.

 

 

 

 

When the, “Mom, when will lunch be ready?” echos started rolling in I decided to try something new (to us). I recalled reading a recipe, some time ago, that was for fresh chicken tenders breaded with crushed potato chips instead of bread crumbs.  I have one child who has to avoid gluten and this recipe seemed as if it would appeal to all four of my hungry kiddos. I didn’t try to find the recipe that sparked the idea, time didn’t allow for that. They were hungry! So, this is a recipe I threw together on a whim, and it turned out great! Often gluten-free foods aren’t quite as tasty as the gluten laden version. Especially things like chicken tenders, however, these oversized crispy chicken nuggets are an exception and they are were GOOD and they are gone

Crunchy Baked Chicken Chunks (Gluten-Free)

Ingredients:

  • 3 boneless skinless chicken breasts cut into large chunks (about 2 or 3-bites per piece)
  • 1/2 cup Gluten-Free Bisquick
  • 2 eggs
  • 1/2 Tablespoon water
  • 1 Tablespoon Dijon mustard
  • 2 or 2 1/2 cups of crushed Kettle Cooked Potato Chips (I used the Reduced Fat Cape Cod brand)
  • 2 Tablespoons dried parsley (divided)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste (be careful with the salt, the chips provide saltiness)
  • non-stick cooking spray

Directions

  • Preheat oven to 375 degrees Fahrenheit
  • Spray a wire rack with non-stick spray coating well, or rub with oil
  • Place the Bisquick in a shallow bowl
  • In a second bowl beat eggs, water, Dijon mustard, and 1T of parsley until well combined
  • In a third bowl combine crushed chips, 1T parsley, onion powder, garlic powder, salt and pepper
  • Coat all of the chicken with a three-step dip/dredge: First dredge each piece in the Bisquick, next dunk in egg/mustard mixture allowing excess to drip back into bowl, third roll the chicken in the crushed potato chip mix. Be sure to coat the chicken well and press the crumbs gently into the chicken.
  • Place chicken on the wire rack placed on a cookie sheet. This allows the chicken to remain crispy on both sides.
  • Bake in preheated oven for 15-20 minutes or until a thermometer reads 165 degrees at the thickest part of the meat.
  • This chicken is tasty enough to eat without and dip. However, it would be great with your favorite sauce or rolled in hot sauce and served with Bleu Cheese 🙂 my combination of choice!

And on a final note. I sincerely hope and pray that everyone, who is at risk of being of being affected by Tropical Storm or Hurricane Isaac, is safe. Take care.

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Chipotle Hawaiian Chicken Sandwich

I have a confession to make… I am a Pinterest addict! I have never  found a website that I couldn’t easily click away from, until now. I am constantly inspired by many wonderful ideas that I find on there. This sandwich is a product of my Pinterest addiction. Within about an hour of pinning the “Spicy Hawaiian Burger” I had over 20 repins. So, I figured should get in the kitchen and make my version of it. I did alter the recipe somewhat, to the ingredients I had on hand, and it turned out fabulous!  Have a marvelous Monday my friends!

My quote for the day: “For every 60 seconds you spend angry, results in 1 minute of happiness you will never get back” unknown

Ingredients:

    • 4 boneless skinless chicken breasts
    • 1/4 cup lower sodium soy sauce
    • 1 teaspoon smoked paprika
    • 1 teaspoon chili powder
    • 1/2 teaspoon of Seasoned Salt (I used Tony Chachere’s)
    • 1/2 teaspoon ground cumin
    • 1 clove of minced garlic
    • 3 scallions sliced (green and white parts)
    • 1/2 teaspoon black pepper
    • 1 teaspoon chipotle powder
    • 4 slices of pepper jack cheese
    • 8 pineapple slices
    • 1 whole Cuban loaf
    • Romaine lettuce for garnish
    • 1/4 cup olive oil mayo (optional)
Directions:
  • In a large zip-tip bag combine soy sauce and the following 8 ingredients, thru the chipotle powder.
  • Place the chicken in between layers of plastic wrap and pound with a meat mallet until about 1/2″ thickness.Add the chicken to the marinade and place in the refrigerator for 30 minutes or so.
  • Heat a skillet to medium-high heat, remove chicken from marinade and coat with non-stick spray. Cook for 4-6 minutes on each side (or until done) add a slice of cheese to each piece of chicken.
  • After removing the chicken from the pan add the pineapple and cook for about 3 minutes per side.
  • Slice bread in half, smear bottom of bread with mayo, add lettuce, chicken & cheese, pineapple slices.
  • Wha La!Sit back and enjoy this most delicious sandwich!

This recipe was adapted from Homemade by Holman

 

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Chicken & Broccoli Linguine

 

This is the perfect meal for those evenings when you are pressed
for time but still want to serve a healthy and tasty dinner.                                                                            This dish comes together quickly and easily, not to mention it makes a great next day, left-over lunch!

You could easily swap out the chicken for beef, pork, tofu or shrimp, or make a combination with
what is appeals to you. Snap peas, squash, zucchini, bell pepper, mushrooms,
etc… could take place or add to the broccoli. You get the idea, make this dish
yours. You know what your family will eat.
This is also a great way to use up left over meats & vegetables from previous meals. I attempt to use up everything I buy. When I toss out food that should have been eaten I feel like I am throwing away money, which is never good.

This recipe makes an enormous amount of food. It would easily feed 6 adults. I am guessing that if you cut it in half you could serve 2 adults and 2 children. But, then you wouldn’t have enough for lunch the next day!

I would love to hear what you make of this easy dinner idea!
Leave it in the comments for this recipe so everyone can enjoy your creation 🙂

Chicken Broccoli Linguine

Ingredients

  • 1 lb. linguine (whole wheat is best) cooked according to directions
  • 3 to 4 cups of cooked chicken, cut into bite-size pieces (boneless & skinless)
  • 2) 12 oz. bags of frozen broccoli
  • ¾ cup diced sweet or yellow onion
  • 3 cloves of garlic, minced
  • 4 Tablespoons butter
  • 1 cup parmesan cheese
  • ½ cup milk
  • 2) 14.5 cans Italian style tomatoes (do not drain)
  • Salt & Pepper to taste
  • 1 Tablespoon crushed red pepper flakes (optional)

Directions

Boil pasta.

While pasta is cooking, heat a large skillet over med high
heat, add butter, onions, and garlic sauté about 7 minutes. Reduce heat to
medium.

Add chicken, broccoli, tomatoes, salt and pepper, and red
pepper flakes. Cover and cook until the broccoli is heated through, stirring
often.  Add the milk and cheese, stir and
allow to just come to a boil. Remove from heat.

In a large serving bowl add the drained pasta, and then the
chicken and veggies. Toss so that everything is evenly combined.  Walla. Done!

 
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Posted by on September 16, 2011 in Chicken, Pasta, Veggies

 

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Chicken Parmesan

My lovely sister-in-law, Kelly, shared this recipe last week. As soon as I read the ingredients I knew it was a must cook! I have made ‘Chicken Parmesan’ many times. Not once, has it ever turned out as delicious as this recipe did. I think that the garden fresh tomatoes play a big role in the final product, however, I tried it tonight with the canned alternative and it was still fabulous! This dish has layers of flavors and textures. The pasta, al dente; chunky tomatoes and herbs create a sauce leaving nothing to be desired; crispy on the outside, juicy in the middle chicken breasts are the focal point of this dish, finish it off with melted mozzarella and parmesan! Whalla! You now have Chicken Parm Deliciousousness 🙂 Yes, that should be a Webster addition!

Thank you Kelly for sharing such a great dish!

This is the greatest
Chicken Parmesan ever!!

For the sauce:

7-8 garden tomatoes (if you don’t have garden tomatoes, I would suggest using 1
large can of crushed tomatoes and 1-2 cans of diced tomatoes)

1/2 tsp salt

dash pepper

4 cloves garlic, finely chopped

1 yellow onion, diced

2 Tbsp. dried basil

1 tsp. dried oregano

2 Tbsp. dried parsley flakes

1/2 tsp. sugar

salt and pepper to taste

1 small can tomato sauce

For the Chicken:

3 chicken breasts (pounded flat)

2 eggs, beaten

3 cloves garlic, chopped

1 c. Panko bread crumbs

1 Tbsp. italian seasoning

1/4 c. parmesan cheese

salt and pepper to taste

6 slices provolone or mozzarella cheese

1 lb. spaghetti

If you are using fresh tomatoes, peel them and mash them with a potato masher
in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable
oil in a large skillet and saute onion and garlic. When onions are clear, add
the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and
bring to a good rolling simmer. Add tomato sauce (to thicken it up a little
bit). It still may seem a little watery, but trust me, it thickens up quite a
bit after it simmers. Reduce heat a little and simmer uncovered for at least an
hour, stirring occasionally.

About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten
egg and garlic. Smash all the air out of the bag, seal tightly, then work the
the chicken around a little bit so it is covered in egg. On a plate or pie pan,
combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil
on medium heat in another large skillet. Remove chicken from egg mixture and
press into the bread crumbs. When covered in bread crumbs, add the chicken to
the oil brown on each side.

Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for
about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al
dente. Remove chicken from oven, add 2 slices of cheese per chicken breast,
then return to the oven for about 2 minutes or until cheese is melted. Layer on
individual plates: spaghetti, sauce, then chicken.

The homemade tomato sauce is the key with fresh
tomatoes!! Enjoy!!

For the sauce:

7-8 garden tomatoes (if you don’t have garden tomatoes, I would suggest using 1
large can of crushed tomatoes and 1-2 cans of diced tomatoes)

1/2 tsp salt

dash pepper

4 cloves garlic, finely chopped

1 yellow onion, diced

2 Tbsp. dried basil

1 tsp. dried oregano

2 Tbsp. dried parsley flakes

1/2 tsp. sugar

salt and pepper to taste

1 small can tomato sauce

For the Chicken:

3 chicken breasts (pounded flat)

2 eggs, beaten

3 cloves garlic, chopped

1 c. Panko bread crumbs

1 Tbsp. italian seasoning

1/4 c. parmesan cheese

salt and pepper to taste

6 slices provolone or mozzarella cheese

1 lb. spaghetti

Garnish with fresh basil sliced basil

If you are using fresh tomatoes, peel them and mash them with a potato masher
in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable
oil in a large skillet and saute onion and garlic. When onions are clear, add
the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and
bring to a good rolling simmer. Add tomato sauce (to thicken it up a little
bit). It still may seem a little watery, but trust me, it thickens up quite a
bit after it simmers. Reduce heat a little and simmer uncovered for at least an
hour, stirring occasionally.

About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten
egg and garlic. Smash all the air out of the bag, seal tightly, then work the
the chicken around a little bit so it is covered in egg. On a plate or pie pan,
combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil
on medium heat in another large skillet. Remove chicken from egg mixture and
press into the bread crumbs. When covered in bread crumbs, add the chicken to
the oil brown on each side.

Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for
about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al
dente. Remove chicken from oven, add 2 slices of cheese per chicken breast,
then return to the oven for about 2 minutes or until cheese is melted. Layer on
individual plates: spaghetti, sauce, then chicken. Garnish with fresh basil.

 
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Posted by on September 11, 2011 in Chicken, Pasta

 

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Granny Smith’s White Cheddar Chicken Burger

Happy Labor Day to all of you hard workers out there! I hope everyone is enjoying their day, eating some delicious food and staying safe! Remember to take a moment and show some gratitude to those in your life who work diligently, day in and day out.

This year instead of grilling the usual beef hamburgers, I decided to put a twist to my Labor Day menu. When you first look at the combination of ingredients you might wonder what I was thinking when I put this together. This is not your everyday burger, it is much better. This sandwich provides a healthy and fresh approach to an old classic. The meaty chicken burger is savory and sweet, with loads of flavor. When you add the tart and crisp apple, sweet raspberry sauce, sharp white cheddar cheese and the bite that the grainy-horseradish mustard brings to the sandwich, you have burger bliss!

For my fellow football lovers, this is a big week with the regular season starting Thursday!! I am working on some recipes that will be perfect for munching on while watching the games 🙂 What are your favorite foods to eat while watching your favorite sport?

Granny Smith’s White Cheddar Chicken Burger

Ingredients

2 lbs. ground chicken breasts

4 scallions finely chopped, white & green parts

2 teaspoons dried parsley

1 tablespoon grill seasoning (I recommend Weber Gourmet Burger Seasoning or McCormick Spicy Montreal Grill Mates)

1 tablespoon poultry seasoning (McCormick Montreal Chicken)

1 tablespoon canola mayo (or whatever you use)

olive oil for drizzling pan or wiping grill

1 granny smith apple cut into 8 pieces

4 slices Vermont white cheddar

1/4 cup seedless red raspberry spreadable fruit

2-4 tablespoons deli-syle mustard with horseradish

4 onion kaiser rolls

4 romaine lettuce leaves

Directions

Combine the chicken, scallions, seasonings, and mayo. Form into four equal sized patties and put into the refrigerator until ready to cook.

Heat  a large skillet over medium high heat, when skillet is hot drizzle with olive oil and add the burgers and reduce heat to medium. Cook 6-8 minutes per side, only flipping once. Since this is chicken and not beef check the temperature to ensure doneness, the center of the patty should reach 165 F.

Top burgers with  2 apple slices and cheddar cheese and cover until the cheese is melted.

Spread mustard on buns, add lettuce and burgers, top with the raspberry sauce. Enjoy!

* If you prefer turkey instead of chicken you could swap out the meat and cranberry sauce for the raspberry 🙂

 

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