CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE

Good morning everyone! We had these little yummies this past week and hubby is already asking for them again so I think they were a hit!

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE
2 cups rotisserie chicken. chopped small
2 tablespoons chopped celery
2 tablespoons chopped parsley, fresh
2 tablespoons chopped green onions
1 cup Panko crumbs, divided in half
1/4 cup mayonnaise
1 egg, lightly beaten
Juice of 1 lime
2 tablespoons Franks Chile hot sauce
1/8 teaspoon Worcestershire sauce
2 tablespoons butter

SAUCE
3 tablespoons mayonnaise
salt and pepper
Juice of 1 lime
Several drops Franks Chile Hot Sauce

  • Process chicken until just ground, or choppy VERY fine.
  • In a large bowl mix together chicken, celery, parsley, green onions, 1/2 cup Panko crumbs, mayonnaise, egg, lime juice, hot sauce and Worcestershire sauce until well blended.
  • Form into 6-8 patties and coat with remaining Panko crumbs.
  • In a large skillet melt butter over medium heat.  Cook patties slowly until browned, about 10 minutes, turning halfway through.
  • For the sauce, whisk together all ingredients until well blended and smooth.
  • Serve with lime wedges if desired.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Quick Chicken and Dumplings

INGREDIENTS
  • 1 tablespoon butter
    1/2 cup pre chopped onion
    2 cups chopped roasted skinless, boneless chicken breasts
    1 (10-ounce) box frozen mixed vegetables, thawed
    1 1/2 cups water
    1 tablespoon all-purpose flour
    1 (14-ounce) can fat-free, less-sodium chicken broth
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 bay leaf
    8 (6-inch) flour tortillas, cut into 1/2-inch strips
    1 tablespoon chopped fresh parsley

Preparation

  1. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
  2. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

From My Recipes.com…

IMG_0009
IMG_0010
IMG_0012
IMG_0013
IMG_0015
IMG_0016
IMG_0018
get-attachment.aspx
Happy Eating…









Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Brown Sugar Pork Chops with Onions

Prep Time: 15 min
Total Time: 25 min
Servings: 4 servings


See More Better Homes and Gardens Recipes
Ingredients

  • 2 teaspoons vegetable oil
  • 4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
  • 1/4 teaspoon ground black pepper
  • 1 medium onion, halved lengthwise and thinly sliced
  • 1/4 cup orange juice
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon crushed red pepper (optional)

Directions
1. In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
2. For sauce, in same skillet cook and stir onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar is dissolved. Stir onions into sauce.
3. Spoon sauce over chops; sprinkle with crushed red pepper, if desired. Serve with steamed green beans.

 
get-attachment.aspx
Happy Eating…
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

COMFORT STEW

get-attachment.aspx
51568VK03AL._SS500_
1 1/2 pounds select stew meat
2 (10 ounce) cans French onion soup
1 (10 ounce) can cream of onion soup
1 (10 ounce) can cream of celery soup
1 (16 ounce) package frozen stew vegetables, thawed
  • Place stew meat in sprayed slow cooker.
  • Add soups as listed and spread evenly over meat.
  • DO NOT STIR. Turn slow cooker to HIGH and cook just long enough for ingredients to get hot.
  • Change heat setting to LOW, cover and cook for 7 to 8 hours.
  • Serves 4 to 6.
Happy Eating…


Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

HAMBURGERS

Hubby’s Hamburger Recipe…
3 pounds ground beef or ground turkey
1 1/2 tube of Ritz crackers
1/2 cup of BBQ sauce
1/4 cup of Worcestershire sauce
3 tablespoons soy sauce
garlic salt to taste
garlic powder to taste
pepper to taste

  • Mix all ingredients together by hand in large bowl
  • Form into desired size patties
  • Cook on grill to desired doneness with or without cheese
  • Enjoy with your favorite condiments
  • Happy Eating…




Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

SKILLET CHICKEN & RICE

Son2 as a Junior this past year took cooking for one of his electives… This past week he made dinner for the family…



This is the recipe he used from class… I copied it word for word straight from the cookbook he made in class… 

Boneless, skinless chicken breast or thighs 
1 tablespoon oil 
1/2 cup chopped onions 
1-2 garlic cloves 
1 cup broccoli 
1 1/4 cup rice 
2 3/4 cup water 
2-3 teaspoon chicken bouillon 
Pepper, dash 
Garlic salt, dash 
1 cup shredded mild cheddar cheese 
Optional–1/2 cup thinly sliced red peppers and or 1/4 cup shredded carrot
1. Wash and pat dry chicken.
2. Cut chicken into thin strips about 1/4 inch wide.

3. Heat oil in Teflon frying pan or a frying pan with a lid. Be careful for smoke point.
4. Add chicken, onions, garlic, and (shredded carrots if you choose to have them). Stir constantly browning the onions and chicken. Spice with pepper and garlic salt.
5. Carefully add water, bouillon, and rice. Bring to a hard boil.
6. Add broccoli and any other vegetables.
7. Cover and lower temperature to simmer 15 minutes without looking. (Do not allow the steam to escape).
8. After 15 minutes, check to see if rice is soft. If not, cover and cook another five minutes. Add small amount of water if needed.

9. When rice is soft, turn off temperature. Add cheese and cover with lid for 3 minutes to melt the cheese.



Happy Eating…



Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

CHICKEN QUESADILLAS


Place a Tortilla Shell on Microwave Safe Plate
Add~
Refried Beans
Cooked Chicken
Shredded Cheese
Place Another Tortilla Shell on Top
Cook on High for 40 Seconds
Cook on High for Another 30 Seconds or Until Cheese is Melted

Cut Into Slices With Knife or Pizza Cutter

Serve With Chips, Corn, Chilli and Your Favorite Toppings

Happy Eating…
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

CHICKEN with VERDE SAUCE ~ CLASSIC GOOD EATS

  • Spray casserole dish with PURE
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chciken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350 degrees.
Fire Roasted Salsa Verde 
My Source for awesome homemade verde sauce =  Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com   His Source = Adapted from Steven Raichlen’s Planet Barbecue! 
1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste
  • Get your grill cooking at about 450f. 
  • Place the peppers and tomatillos on and sear them until all sides are blackened. 
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. 
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. 
  • Skin, seed, and dice the peppers. 
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. 
  • Quarter the grilled onions. 
  • Place them all in a food processor and pulse them until you get a salsa like texture. 
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. 
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. 
  • Season with salt and pepper to your taste.
Be sure and stop by my food blog, Always Eat On The Good China for other tasty recipes.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Pudding Cake

Chocolate Cake~Banana Pudding…

Chocolate Cake~Chocolate Pudding…


I’m thinking of Lemon Cake~Lemon Pudding next…


One box of cake mix prepared per box instructions…
Two boxes of pudding mix prepared per box pie filling instructions…
Pour cake mix in glass pan…
Pour pudding mix in center of cake mix…
Heat oven to 350 and bake for 50 minutes…

Happy Eating…

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter
Related Posts Plugin for WordPress, Blogger...