Tag Archives: Chicken

Chicken Apple Sausage Patties

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Well, we made it through another week!  Happy Friday!  I don’t know about you, but I am ready for the weekend. 

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Lazy weekends mornings are my favorite.  Waking up slowly, sipping coffee, sitting around in your PJs until…well, until whenever you feel like getting dressed, and most importantly, a delicious breakfast.

I rush around so much on the weekdays, grabbing a yogurt, cereal (side note: why is it telling me this isn’t how you spell cereal?  that is how you spell it, right?) or toast.  Whatever is fast and easy.  On the weekends, I like to take a little time to make something special.    What could be more special than homemade sausage?

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I know what you’re thinking…Uh-uh, no way.  I’m not making my own sausage!  But trust me, it is easy.  And you can control the amount of fat and salt and other ingredients that go in to it. 

And don’t worry, we aren’t making links that have to be stuffed or anything complicated like that.  If you can make a hamburger, you can make a sausage patty. 

And if you can make a sausage link, I’ll invite you over for breakfast.  You bring the sausage!

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Chicken Apple Sausage Patties

adapted from Rachael Ray’s recipe

makes 12-15 patties

Ingredients

  • 1 medium green apple
  • 1 small onion
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fennel seed
  • 1 lb ground chicken breast
  • 1 tsp poultry seasoning
  • 1 tsp paprika
  • 1 tbsp olive oil

Directions

  1. Cut apple into quarters and remove the core.
  2. Using a box grater, grate the apple.
  3. Finely chop the onion.
  4. In a large skillet, melt the butter.  Saute the apple and onion until they are soft, but not brown (about 5 minutes).  Cool this mixture.
  5. In a large bowl, combine remaining ingredients and cooled apple mixture.  Mix well until seasonings are evenly distributed throughout.
  6. Divide sausage mixture into small patties (12-15 patties).
  7. Heat a large skillet or griddle.  Cook sausage patties for 2-3 minutes per side, or until patties are browned and cooked through.  

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Chicken Parmesan

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As promised, today we have Chicken Parmesan!  Or, as it is affectionately known in our house, Pizza Chicken.

You see, this was the very first meal I ever cooked for my husband, way back when we first started dating!  This was my “specialty.”  It is a pretty easy dish, but is so delicious and somewhat impressive.  I really wanted to impress him. After all, they say the way to a man’s heart is through his stomach!  So I made him Chicken Parmesan.  I think he was impressed (at least a little), because here we are 7 1/2 years later!

I don’t think he had ever had Chicken Parmesan, and when I served it, he said it tasted like Pizza Chicken, and that is what he has called it ever since. 

You are going to start with  a pound and a half of chicken breasts.  I like mine to be pretty thin so they cook evenly and quickly, so you can either purchase thin cut breasts, or slice the normal ones in half.  I ended up with 6 pieces.

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Then, you’ll want to set up a breading station.  Take two large plates, and one shallow bowl.  In the first plate, put your flour.  As Emeril says “Where I come from, my flour isn’t seasoned!”  Season your flour with salt and pepper.

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Crack two eggs into the shallow bowl.  Whisk them up very well with a tablespoon or two of water.

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And in the other large plate, mix some breadcrumbs with a little parmesan cheese.  I was able to find Italian seasoned panko crumbs at my store, but if you can’t find these, regular Italian breadcrumbs will work, or you can add some Italian seasoning to plain panko crumbs. 

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Set up your breading station with the chicken on one end, then the flour, eggs, breadcrumbs and end with a large plate or sheet pan to put your breaded chicken breasts.

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To bread your chicken, take one piece at a time and coat it in the flour.  Shake the excess flour off.

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Next, dip it into the eggs.  Coat both sides with the egg. This will be your “glue.”

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Then, press it into your breadcrumb mixture and coat both sides evenly.

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Place your breaded chicken on a plate and continue until all your chicken has been breaded.

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Heat some olive oil in a large skillet.  Fry your breaded chicken for about 3-4 minutes per side, or until the breadcrumbs are golden and crispy.  The chicken is pretty thin, but it may not cook all the way through.  That is ok, because we are going to be baking it later.   You don’t want to crowd the pan, so fry your chicken in batches.

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While your chicken is cooking, spread a little of your favorite marinara sauce evenly in the bottom of a large baking dish. 

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When your chicken has been cooked, remove it to the baking dish.

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Cover each piece with a few tablespoons of marinara sauce…

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a sprinkle of parmesan cheese…

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and a nice helping of mozzarella!  Bake it up to finish cooking the chicken through and meth the cheese.

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When you pull it out of the oven, you’ll have a cheesy, succulent chicken breasts that are sure to impress!

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Chicken Parmesan

makes about 6 servings

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts (thinly sliced)
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 2 tbsp water
  • 2 cups Italian seasoned panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • olive oil for frying
  • 1 1/2 cups marinara sauce
  • 3 tbsp parmesan cheese
  • 1 1/2 cups mozzarella cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Set up your breading station.  Take two large plates, and one shallow bowl.  In the first plate, combine flour, salt and pepper.  Mix well.  In the shallow bowl, mix eggs with water until well combined.  In the other plate, combine breadcrumbs and parmesan cheese.
  3. Bread the chicken breast pieces.  First, coat chicken with flour.  Shake off the excess.  Dip the chicken in the eggs and turn to coat.  Finally press the chicken into the breadcrumb mixture until both sides are coated.  Place breaded chicken on a large plate.  Continue until all pieces of chicken have been breaded.
  4. Heat olive oil in a large skillet.  Fry the chicken breast pieces in batches until golden and crispy.  Chicken may not be cooked all the way through.
  5. Meanwhile, spread 1/2 of marinara sauce in the bottom of a large baking dish.
  6. After chicken has been fried, remove and place in a single layer in the baking dish.
  7. Top chicken with the remaining marinara sauce, the parmesan cheese and the mozzarella cheese.
  8. Bake chicken, uncovered, for 10-15 minutes or until cheese is melted and chicken is cooked all the way through.

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Buffalo Chicken Burgers with Creamy Blue Cheese Sauce

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Let me tell you a secret…

I didn’t have buffalo chicken wings until college. 

I know!  I can’t believe it either.  It was just not something that my parents ever made, or ordered in restaurants.  I never saw any of my friends eat them, either, so I never thought to eat them. 

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Until happy hour when I was in college.  That’s right.  I was at least 21 years old when I first had buffalo wings. 

We had two main places for happy hour in college.  Tia’s, a Mexican restaurant with free chips and salsa and $1 beers and margaritas, and Chili’s, where they served $2 beers, but had free buffalo wings.  More expensive beers, but an arguably better free food choice!  After those {very} happy {many} hours in college, I can say I was hooked on those spicy little wings.

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Let me tell you another secret…

A few years ago, I got 4th place in a local wing eating contest.  I am truly embarrassed to admit that I ate 40 wings in 10 minutes during the qualifying round, and at the main contest, I ate 78 wings during 2 rounds totaling 17 minutes. 

wings

Yea.  It was disgusting.  And trust me when I say it was a looooong time before I ate wings again.

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Eventually my love for those little wings, and the flavor combination of spicy buffalo sauce and blue cheese, returned.   I won’t eat 78 wings as fast as I can, but I will enjoy an order here and there, especially during a football game!

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These burgers combine the classic flavors of buffalo chicken wings (even the celery!) into a tasty, mess free sandwich.  (Isn’t getting your hands and face all sauced up the worst part of wings!?) 

Top your burgers with this special creamy blue cheese sauce for an all out wing-like experience!

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Buffalo Chicken Burgers

makes 4 burgers

Ingredients

  • 1/2 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp olive oil
  • 1 lb extra lean ground chicken
  • 1/2 cup bread crumbs
  • 4 tbsp hot sauce*
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 4 Hamburger buns

*A note about the hot sauce-this amount will vary depending on the heat of your sauce.  I used a hot sauce from Aldi, which I would compare to Franks Red Hot in the level of heat and its taste.  If you are using a hotter sauce (like Tabasco), use less (unless you like it really spicy!

Directions

  1. In a medium pan, sauté the onions and celery in the olive oil.  Do not brown them, but cook them until they are soft, about 5 minutes.  Let cool.
  2. In a large bowl, combine remaining ingredients (except buns!) with cooled onions and celery.  Mix until well combined and the ingredients are evenly distributed.
  3. Form meat mixture into 4 equal sized patties.
  4. Heat a grill pan or grill to medium high heat.  Cook burgers for about 6 minutes a side until cooked through (you don’t want to eat raw or undercooked chicken!). 
  5. Serve on buns with creamy blue cheese sauce.

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Creamy Blue Cheese Sauce

 

Ingredients

  • 2 stalks celery, very finely chopped
  • 4 scallions, thinly sliced
  • 4 oz crumbled blue cheese
  • 1 8-oz container light sour cream
  • 1/8 tsp black pepper

Directions

  1. Mix all ingredients until well combined.
  2. Serve on burgers, or with additional celery and carrots for dipping.

 

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How many wings do you think you can eat in 10 minutes?

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Almond Coconut Crusted Chicken Tenders with Spicy Honey Mustard Dipping Sauce

Chicken fingers remind me of my childhood.  I remember eating them when I was a kid.  However those were “chicken” fingers, i.e. highly processed ground up chicken reshaped into the familiar “finger” form.

Today, I’ve created a grown up version, one that use real chicken, and not “chicken,” and is coated with a delightful mixture of almond meal and shredded coconut.  The savory, nutty almond meal is a great compliment to the sweet coconut.  And these tenders and baked in the oven, not fried, so they are much healthier than their fast food counter part!

Almond Coconut Crusted Chicken Tenders

Ingredients

  • 1 lb chicken tenders
  • 1 cup flour
  • 1 1/2 cups almond meal (I bought this at Trader Joes, but you can just grind up some almonds until they resemble coarse bread crumbs.  Don’t go too far, or you will end up with almond butter!)
  • 1/2 cup shredded sweetened coconut
  • 1 egg
  • 2 tbsp water
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil and top with a wire cooling rack.  Spray the cooling rack with cooking spray.
  3. Create a dredging station by setting out three bowls.  In the first, put the flour.  Season with salt and pepper and stir to combine.  In the second bowl, crack one egg.  Mix with water until combined.  In the third bowl, mix the almond meal and coconut.
  4. Dredge the chicken tenders: Begin by coating them one at a time in the flour, then dip into the egg mixture. Finally, coat the chicken in the almond/ coconut mixture.  Once coated, place the chicken on the wire cooling rack.

    My husband is not a fan of coconut, so half are coated in just almond meal

  5. Spray the tops of the chicken with a light coating of cooking spray.
  6. Bake the chicken for 30-35 minutes until it is cooked through and coating is crispy.

Spicy Honey Mustard Dipping Sauce

Ingredients

  • 1/4 cup spicy mustard
  • 2 tbsp honey

Directions

  1. Mix ingredients in a small bowl until combined.
  2. Serve with chicken.

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Caramelized Onion Chicken

I often get into a rut with the same old recipes.  I (like many others) have my staple, go-to recipes and I get tired of them!  This year, one of my New Year’s resolutions was to try at least one new recipe a week (in addition to eating one completely vegetarian meal, and one with seafood as the protein-for both health and bugdet reasons!).  This week I tried Caramelized Onion Chicken from Cooking Light.  It had a great rating and pretty strong reviews, not to mention the picture looked delicious!  I made several changes to the original recipe, but pretty much followed the basic principle.  My adjustments will be [in these things.]

Caramelized Onion Chicken

Serves 4

  • 1 lb chicken breast tenders [i used thinly sliced breasts]
  • 1/2 tsp salt
  • 1/4 tsp pepper [I have no idea how much I used, to taste]
  • 1 tsp olive oil [I used tbsp, maybe a little more]
  • 1/2 cup sliced onion [I used 2 medium onions.  Way more that 1/2 cup, I like onions!]
  • 1/2 cup seedless raspberry jam [I used sugar-free raspberry preserves…and it had seeds]
  • 1 tbsp red wine vinegar [I used 1/4 cup-this recipe def needed more acidity]
  • 1 tbsp low-sodium soy sauce
  • 1 tsp bottled minced ginger [I used just a sprinkle of ground ginger powder-this ingredient seemed weird to me?]
  • 1/2 tsp dried rosemary
  • [splash-maybe 1/4 cup-vegetable stock]
  1. Sprinkle chicken with salt and pepper.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes.
  3. Add chicken to pan; sauté 8 minutes or until chicken is done.
  4. Remove onion and chicken from pan. [Now, what I really did was season the chicken with salt and pepper and cook in in the oil first for about 3-4 minutes per side.  Then I added the onion to the same pan and cooked it for about 15 minute…And it wasn’t caramelized.  I think you would need to cook it for maybe 20-25 minutes to get any real color/flavor.  The reason I didn’t is because my husband was complaining how hungry he was]
  5. Add jam and remaining ingredients to pan.; cook 2 minutes, stirring constantly with a whisk. [I added a splash of vegetable stock to thin out the preserves a little more.  You could just use water for this.]
  6. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

This recipe was pretty tasty!  If I made it again, I would definitely let the onion cooks much longer to develop a much deeper flavor.  I probably would use a regular, seedless raspberry jam (or, really any flavor would probably be good!) instead of the sugar-free.  The sauce was the best part, and this would be great served with rice or egg noodles to soak up all the extra deliciousness!

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