Spicy Bacon Chicken Sliders with Ginger Jalapeno Relish Prep Time: 15 minutes Cook Time: 20 minutes Ingredients: for the sliders: 8 small boneless chicken thighs 1 1/2 tablespoons paprika 1 1/2 tablespoons olive oil salt and pepper to taste 8 white cheddar cheese slices 8 slices bacon, cooked 8 slider size buns Mayonnaise, garnish for the ginger jalapeno relish: 1/4 cup red onion, chopped 1 tablespoon fresh ginger, diced 1 jalapeno, seeds removed, diced Directions:
for the sliders: Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. Place chicken thighs on the baking sheet and drizzle with olive oil, paprika, salt and pepper. Bake chicken for about 20 to 22 minutes or until no longer pink inside. Once you remove the chicken, place the slices of cheddar cheese on top so the cheese can melt. To make the sliders, place a chicken thigh on the top of a bottom bun. Place bacon on top of the chicken along with relish and a dollop of mayonnaise! Enjoy! for the ginger jalapeno relish: In a bowl, combine all the ingredients. Fried Chicken Shawarma Sandwich Yield: Makes 4 sandwiches Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients: 1/4 cup olive oil 4 boneless skinless chicken thighs 1 egg 2 cups buttermilk pinch of lemon juice 2 cups all-purpose flour 2 teaspoons cumin 1 teaspoon paprika 1/2 teaspoon allspice 1/2 teaspoon chili powder salt and pepper to taste 4 brioche hamburger buns Red onion slices, garnish Butter lettuce, garnish Tomato slices, garnish Greek Yogurt Sauce, garnish Directions: In a large bowl mix together the buttermilk, egg, lemon juice, and chicken thighs. Let the chicken thighs soak in the buttermilk mixture for at least 15 minutes. In another large bowl combine the all-purpose flour, cumin, paprika, allspice, chili powder, salt and pepper. Next, take the chicken thigh (shake off the excess buttermilk) and dredge it through the flour. Repeat process with remaining three chicken thighs. Preheat a skillet to medium-high heat and add the olive oil. Add the chicken thighs and fry on the first side about five minutes. Flip, and continue to cook for another four minutes or until cooked through and golden brown. Remove from skillet and drain the chicken on a paper towel. To serve, take a hamburger bun and place the chicken thigh on the bottom. Garnish top of the chicken with red onion, butter
lettuce, tomato slices, and greek yogurt sauce. Top with remaining bun and serve. Coq au Vin Skillet Pizza Yield: Makes 10-inch pizza skillet Prep Time: 20 minutes Cook Time: 30 minutes Ingredients: 1 ball homemade pizza dough or store bought 8 slices bacon 3 tablespoons olive oil 1/2 pound chicken thighs, chopped into 1-inch cubes 1 15 oz can tomato sauce 1 cup mushrooms 1 yellow onion, diced 1 tablespoon rosemary, chopped 1 teaspoon thyme, chopped
1/2 cup red wine 1 cup mozzarella, shredded fresh basil, garnish salt and pepper to taste Directions: Preheat oven to 425 degrees. Place bacon slices on a baking sheet and bake for about 10 to 15 minutes or until golden brown and crispy. Remove bacon from oven and set aside. Once cooled, chop into small pieces. In a large skillet, add two tablespoons olive oil, chicken thighs, salt and pepper. Saute chicken until cooked through and slightly golden brown about 7 minutes. Remove chicken from skillet and set aside on a plate. In the same skillet, add remaining tablespoon olive oil and mushrooms. Saute for a few minutes or until the mushrooms have browned. Next, add the onions, rosemary, thyme, salt and pepper. Continue to cook until the onions have softened about three minutes. Next, add the tomato sauce and wine. Bring to a simmer and let it cook and reduce for about five minutes. Stir, in the chicken and bacon. Take the pizza dough and in a 10-inch cast iron skillet spread the pizza dough evenly. Take the chicken sauce mixture and spread it around the dough leaving a one-inch border. Sprinkle mozzarella on top. Bake pizza for about 20 minutes or until golden brown. Remove and garnish with fresh basil.
Greek Yogurt Chicken Alfredo Grilled Cheese Yield: Makes 2 Sandwiches Prep Time: 20 minutes Cook Time: 20 minutes Ingredients: Four slices whole wheat bread 4 tablespoons unsalted butter, room temperature 1 tablespoon olive oil 1 cup cooked chicken, diced 1 cup spinach 1 cup zucchini, cubed 1/2 yellow onion, diced 1 cup chicken stock 2 teaspoons all-purpose flour 1/2 cup Parmesan cheese, shredded 1 cup plain Greek Yogurt 1 cup mozzarella cheese, shredded salt and pepper to taste
Directions: In a large skillet preheated to medium-high heat, add the olive oil, onion, and zucchini. Saute until softened about four minutes. Next, add the spinach and cook until wilted. Add the chicken stock, flour, s&p. Whisk until smooth, bring sauce to a slight boil, stir until thickened, and remove from heat. Let the sauce cool slightly. Stir in the Greek yogurt and Parmesan. Add a little more s&p if you d like. Also, stir in the chicken. To make the sandwiches, preheat a panini press and butter slices of bread. Place about 1/2 cup of the chicken alfredo mixture on the bottom of a bread slice. Top the alfredo with 1/2 cup mozzarella. Repeat process with other two slices of bread. Place the sandwiches in the panini press and cook until the cheese has melted. Serve immediately. **Note: you will have leftover sauce so use on some whole grain pasta for a traditional dish! MOZAMBIQUE PERI PERI CHICKEN Take your chickens and cut them through the breast flatten
them out and cut under the wing and slice through the thigh to the bone and leg score the breasts. Then make a simple marinade using freshly squeezed lemon(4or5) paprika powder (4heaped table spoons) if you can use fresh red chilli (10 large red as they not so hot) liquidise with some fresh garlic 3(cloves) a few bay leaves and some olive oil. Add salt and pepper and a little (1/4 tea spoon) ground cumin add more oil around a1/4 cup. Put your chickens in to marinate for about an hour then make your fire and let the flames die down completely so you just have glowing charcoal then put your chickens on and turn frequently basting every now and then also keep some water in a plastic bottle handy so you can douse any fire flare ups enjoy ( Mozambique style Piri Piri chicken) Chicken Shawarma Gratin with Jalapeno Mint Yogurt Yield: Serves 4 Prep Time: 20 minutes
Cook Time: 45 minutes Ingredients: for the chicken shawarma: 1 1/4 cup ground chicken (will have leftover) 2 tablespoons fresh lemon juice 1 teaspoon curry powder 2 teaspoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon ground cumin 3 garlic cloves, minced 2 tablespoons unsalted butter 1 cup couscous, cooked 1/4 cup roasted red peppers, diced 1/2 cup garbanzo, rinsed 3 large eggs, whisked 1 1/2 cups whole milk 3/4 cup mozzarella, shredded ( + more for garnish) 6 large tomatoes slices cut in half 1/4 cup feta, garnish salt and pepper to taste for the jalapeno mint yogurt: 1/2 cup plain Greek yogurt 1 tablespoon lemon juice 1/2 jalapeno, deseeded, diced 2 tablespoons fresh mint, minced salt and pepper to taste Directions: for the chicken shawarma: Preheat oven to 375 degrees. In a large bowl, combine the first seven ingredients. In a
large skillet preheated to medium high heat, melt the butter. Add the chicken shawarma to the skillet and cook the chicken until cooked through about 5 minutes. Remove from heat. Next, spray a medium baking dish (a little smaller than a 9X13) with non-stick cooking spray. Place the couscous on the bottom of the baking sheet spreading in an even layer. Add the chicken shawarma on top followed by roasted red peppers and garbanzos. In a large bowl, combine eggs, mozzarella, and milk. Pour egg mixture over the chicken shawarma. Place tomato slices on top and garnish top with remaining mozzarella. Bake for about 45 minutes or until golden brown. Remove from oven and garnish feta and jalapeno mint yogurt. Serve immediately. for the jalapeno mint yogurt: In a large bowl, combine all the ingredients. Set aside. Stuffed chicken rolls Ingredients: 500 g chicken or turkey breast (or chicken) 250 g spinach (I used fresh young spinach) 2 eggs Panko (Japanese bread crumbs) or brown bread crumbs 1 teaspoon paprika powder fresh black pepper and salt
nutmeg Directions: Cut 4 thin slices of chicken or turkey breast. Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin. Trim the pounded breast until it is roughly a rectangle. Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend. Distribute the turkey mixture over the slices of Turkey. Roll them tightly and wrap in a plastic foil (like a bonbon), Put the turkey rolls in the freezer for 1 hour Mix the panko or brown bread crumbs with the paprika powder Beat one egg with fresh black pepper and salt. Remove the plastic foil from the rolls. Coat with egg (first) and brown bread crumb (second) Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180 C You can serve these warm or cold. Open-Faced Parmesan Chicken Burger with Balsamic Caesar Dressing
Yield: Serves 4 Prep Time: 15 minutes Cook Time: 10 minutes Ingredients: for the burger: 2 tablespoons unsalted butter 1 pound ground chicken 1/2 cup Parmesan cheese, grated 1/3 cup mayonnaise 3 cups romaine lettuce, chopped 4 slices white cheddar 4 bottom buns Red onion, garnish 4 sunny side-up eggs, cooked, garnish salt in pepper to taste for the balsamic caesar dressing: 2 tablespoons flat anchovies, drained, chopped 3 tablespoons balsamic vinegar 2 tablespoons mayonnaise 1 tablespoon Worcestershire sauce 1 garlic glove, minced 1/4 cup olive oil 1/4 cup Parmesan, grated Pepper to taste Directions: for the burger: In a large bowl, combine ground chicken, Parmesan, mayo, and s&p. Form four patties. Preheat a grill or skillet to mediumhigh heat. Melt the butter and then add the chicken patties to the skillet. Cook for about five minutes on the first side,
flip, and cook additional three minutes. In the last minute, add white cheddar slices to tops of the burger to melt. Remove burgers from skillet and place on a plate to rest for a few minutes before serving. In a large bowl, add the romaine lettuce and toss with Balsamic Caesar Dressing. Take a bottom bun and place on a plate. Add the chicken patty on top followed by red onion, fried egg, and topped with Caesar salad. Serve immediately. for the balsamic caesar dressing: Place the anchovies, vinegar, mayonnaise, Worcestershire, garlic, and pepper into a food processor. Process until combined while the machine is running pour the olive oil into the food processor. Finally, add the Parmesan cheese and pulse until everything is combined. Pour into a bowl. Gumbo Ingredients 3 large boneless skinless chicken breast halves Salt and pepper 1/4 cup vegetable oil 1 pound smoked sausage, cut into 1/4-inch slices 1/2 cup all-purpose flour 5 tablespoons margarine
1 large onion, chopped 8 cloves garlic minced 1 green bell pepper, seeded and chopped 3 stalks celery chopped 1/4 cup Worcestershire sauce 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish 4 cups hot water 5 beef bouillon cubes 1 (14-ounce can) stewed tomatoes with juice 2 cups frozen sliced okra 4 green onions, sliced, white and green parts 1/2 pound small shrimp, peeled, deveined and cooked Directions Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley. Read more at: http://www.foodnetwork.com/recipes/paula-deen/gumbo-recipe.htm l?fb_action_ids=10153308669333156&fb_action_types=og.shares&oc
=linkback Oven Crisp Chicken Wings Ingredients Servings 4 1 3 cup flour 1 tablespoon paprika 1 teaspoon garlic salt 1 teaspoon black pepper 1 4 1 2 teaspoon cayenne pepper 3 tablespoons butter 10 chicken wings, tips removed Directions 1. Cut wings at joints. 2. Preheat oven to 425 degrees. 3. Be sure wings are thawed and dry them well with paper
towels. 4. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag. 5. Shake to mix ingredients and add wings. 6. Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.). 7. Add wings to pan and turn to coat. 8. Bake for 30 minutes. 9. Turn wings over and bake for 15 more minutes or until crispy and done.