Blackened Chicken Sandwich
She wrote, “Dinner tonight?” I replied, “Absolutely. Any thoughts?” “Chicken?” she replied. And thus begins one of the best chicken sandwiches ever created (I would like to think). But it was really good, and very much a team effort. Thus, we give you a Blackened Chicken Sandwich. Mix a half cup of yogurt with the hot sauce of your choice, about a tablespoon. This is the sauce. In a dish, melt some butter. In a plate, mix together some Cajun seasoning with onion powder, garlic powder and paprika. Then saute some thin sliced onions and thin sliced mushrooms in avocado oil. Set them aside. Keep the pan hot. Run think chicken breast slices through the butter, then dredge them in the spice mix. Do this several times. Then put them...
Honey Garlic Chicken Thighs
I’m kinda done with RedMeatMonday®. It’s November and I want to TRY to eat a bit better. So, I’m going for ComfortFoodMonday© for a bit. So tonight I give you a crock pot meal…Garlic Chicken Thighs. Sure, not quite a healthy departure from a slab of beef, but…hey, I’m trying. So I shopped at noon after our dog walk so that I could have this in the crock pot by 1 pm. I bought 2 packs of bone-in, skin-on chicken thighs, with 4 in each. These went straight into the crock. On top of this went one rough chopped onion. This was seasoned with 2 tsp oregano, 1 tsp of salt, 1 TBSP of fresh ground black pepper. Also, I put in a new ingredient I’ve wanted to introduce into my kitchen. Flat Iron Pepper Flakes. This is a combination...
One Skillet Tacos
I call this One Skillet Tacos. We cooked it up to celbrate Día de Muertos. I cook tacos often, but it’s a multi-layered event. But my favorite taco is a One Skillet Taco, where most everything is cooked at the same time, and then put into a taco. In this case we put a little shredded cheese and yogurt on top at the end…but you get the point. Brown off a pound of ground chicken (or pork, or beef, but just strain them well after) in olive oil. Remove. Toss in a diced onion and diced red bell pepper and saute. Add a few cloves of crushed/diced garlic. Crush on some black pepper. Add a can of strained low sodium black beans, stir and return the cooked meat. Add half a jar of salsa. Heat through. Season with chili powder and cayenne to your flavor. Warm up...
Cantonese style Scrambled Eggs for a Sunday Morning Breakfast. AKA Whampoa
This is something I’ve wanted to try for a while. I had a link of andouille sausage left over from what was an andouille between gumbo and jambalaya love-fest over the past two weeks. Normally the Cantonese Scrambled Eggs would be served with slices of pork (or no meat at all) I couldn’t resist. This recipe is based of ingredients I can get locally. This is a recipe for two. Five eggs1/2 tsp salt1/2 tsp sugar,A slurry of 1 tsp cornstarch mixed with 1 tbsp water1/2 tsp mirin wine1 tsp toasted sesame oil1/8 tsp white pepper powder1/8 tsp MSG (Accent)1 TBSP Kerrygold butter 1 Link of sausage of your choice2 Diced green onions (I didn’t have any, so I used chives). Saute the diced sausage and chives. In a bowl, mix all the other ingredients and whip...
Andouille Egg Bites
Andouille Egg Bite Appetizers! So simple, so good! Saute half a fine diced onion and red bell pepper in olive oil. Mince up 2 andouille sausages. Chop two cups of spinach. Crack 12 eggs in a bowl. Season with garlic powder, onion powder and black pepper. Put in a dash of hot pepper sauce if you desire. Blend well (we used an immersion blender). Fold in all of the above ingredients. Pour in to a non-stick muffin pan, coated with olive oil. Cook about 20 minutes at 400°. SO...
Chicken and Dumplings
One of my favorite childhood meals was my mom’s Chicken & Dumplings. On this cool Monday evening I decided to use my new pressure cooker to re-create this delightful comfort food. I seasoned 3 chicken beasts with Tony’s Cajun Seasoning and seared both sides in olive oil. While this was happening, I diced up four carrots, 3 stalks of celery and one sweet onion. I pulled the chicken out and put in the veggies, cooked them down for a few minutes, added a couple tablespoons of garlic, let the come to flavor, and then poured in 1 1/2 cups of low sodium chicken bone broth. I added some thyme, black pepper and a couple bay leafs. I put the chicken back in and put the pressure cooker lid on and brought it to a steam for 8 minutes. While this cooked, I...