Category: Chicken


Romaine lettuce, guacamole, tomatoes, leftover chicken and bacon...how goodmismthat????

Romaine lettuce, guacamole, tomatoes, leftover chicken and bacon…that’s what’s for lunch!! How easy is that???

INGREDIENTS:

  • homemade guacomole or store bought
  • sliced tomatoes
  • leftover chicken
  • leftover bacon…or just made
  • romaine lettuce leafs to use as “vessels” instead of bread
  • add whole green onion, peppers…whatever you have in the fridge!!
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INGREDIENTS:  (this fed 6 of us very well)

  • 2 boneless chicken breast cut into 1′ bite size pieces
  • 1 lb bacon with each slice cut into 3 pieces
  • 2 TBS Sriracha Chili Sauce (if you don’t have it, GET IT…one of my favorite condiments!!)
  • 2 TBS lime juice
  • 1/2 cup of canola oil.
  • 1/2 or more of brown sugar on a plate or bowl to roll your chix/bacon wrap

PREHEAT OVEN TO 350 degrees

Spray Pam or whatever you prefer on a large baking pan

Whisk the Sriracha, lime juice & canola oil in bowl and then put n gallon size zip bag.

Chicken breast cut into 1" pieces and marinated in 2TBS Sriracha, 2 TBS lime juice & 1/2 c canola oil.  Whisk those 3 ingredients, then pour into a gallon zip lock bag and add the chicken pieces and put in fridge for 30" to an hour.

Chicken breast cut into 1″ pieces and marinated in 2TBS Sriracha, 2 TBS lime juice & 1/2 c canola oil. Whisk those 3 ingredients, then pour into a gallon zip lock bag and add the chicken pieces and put in fridge for 30″ to an hour.

Take the bacon and cut each slice into 3.  Then take a piece of the chicken, roll it up and then use the toothpick to keep it together. Now, take the Sriracha sauce and brush some on that and then roll in the brown sugar.  The sauce helps the brown sugar stick AND gives it a little more kick  Place on a greased baking pan and put into a preheated 350 degree oven and cook for 25-30 mins.  Put it in the middle of the oven.  If you want to add some "crisp" you can turn on the broiler, but keep the oven door, ajar..and DON'T go to far..you would hate to burn these delicious masterpieces!

Take the bacon and cut each slice into 3. Then take a piece of the chicken, roll it up and then use the toothpick to keep it together. Now, take the Sriracha sauce and brush some on that and then roll in the brown sugar. The sauce helps the brown sugar stick AND gives it a little more kick Place on a greased baking pan and put into a preheated 350 degree oven and cook for 25-30 mins. Put it in the middle of the oven. If you want to add some “crisp” you can turn on the broiler, but keep the oven door, ajar..and DON’T go to far..you would hate to burn these delicious masterpieces!

Then find a really pretty serving dish and watch them vanish in a Nano-Second!!!

Then find a really pretty serving dish and watch them vanish in a Nano-Second!!!

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

Roasted Strawberry BBQ Sauce from Closet Cooking

A sweet, spicy and smoky strawberry BBQ sauce.
Servings: 2 cups

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
  • 4 cups strawberries, hulled
  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons strawberry preserves/jam
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 chipotle chili in adobo, chopped
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 2 tablespoons cilantro, chopped
Directions
  1. Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
Place strawberries on roasting pan lined with foil and cook at 425 degrees for 15-20 mins.  DO NOT BURN

DO NOT BURN

  1. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.

Put all other ingredients in sauce pan, bring to a boil and then reduce heat for 10 mins.

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And then the finished product which is absolutely DEEEELICIOUS!!!

 

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

A Spicy yet Tangy & Sweet twist on BBQ sauce made with roasted Strawberries.

****Thank you Kevin from Closet Cooking one of my most favorite Pinterest sites that I follow****

 

chicken-picatta

GHEE...a great tastingt butter substitute

GHEE” also known as clarified butter, is a product which is used primarily in India. It has become a product of increasing interest to people in the United States because it is said to be a healthy alternative to butter. GHEE offers the same basic taste as butter but some of the fat has been removed from the butter which is why many people believe that it’s a better product and should be used as a butter substitute.

Here are some of the benefits of GHEE that people have cited over the years; you’ll have to try them for yourself to determine whether or not they are true:

  •  Better for people with cholesterol problems. It is said that GHEE is lower in fat than butter which means that it’s a better choice for people who have problems with high cholesterol.
  • Doesn’t burn easily. If you’re the kind of person who burns everything that you cook then you have probably burned butter in the past. You are not likely to have that problem with ghee.
  • Easier to digest. Because there is less fat in GHEE, it is easier for most people to digest than butter is.
  • Longer shelf life. GHEE can be stored for a long period of time, longer than butter can, and it doesn’t need to be refrigerated when it is stored. This makes it more convenient than butter and better in some people’s eyes.
  • Mental health. People who believe in the healing powers of GHEE say that it can restore balance to the mind and enhance brain function.
  • Skin improvements. Many people swear by the fact that GHEE helps to promote a healthy glow to the skin from the inside out. That may or may not be true but there certainly isn’t anyone who will tell you that butter does that!
  • Tastes better. This is obviously a personal preference but many people say that they like the taste of GHEE better than the taste of butter because it’s a lighter taste.

So, tonight I prepared my “Chicken Piccata” a different way and it was a hit!

  • 4 chicken breast pounded thin and sliced 3 pieces per breast (easier to cook)
  • 1 cup of bread crumbs
  • 1/4 c parmasean cheese
  • 2 eggs, scrambled
  • 1 box baby bella mushrooms cleaned, destemed and sliced (from produce dept)
  • 2TBS GHEE butter or you can use regular butter when you are not at BOOT CAMP!!!!
  • 1 TBS EVOO (extra virgin olive oil)
  • 1 TBS minced garlic from jar
  • 1/4 c white wine
  • the juice of 1/2 lemon
  • 6 oz chicken broth (organic) remember…i’m at nutritional boot camp!!
  • 1 bottle of capers (use all or half, depending on your liking of capers)
  • 1/2 lb angel hair pasta
  • broccoli spears

DIRECTIONS:

  1. get pasta pot and boil water for pasta…once boiling, add pasta
  2. get “steamer” and put into pan with medium amount of water for broccoli..then add broccoli
  3. have 2 bowls…1with the scrambled eggs and 1 with the bread crumb & parmasean cheese
  4. put GHEE in large frying pan along with 1 TBS olive oil, garlic until melted and then add pounded chix breast and first dip into the egg mixture, and then into the bread crumb mixture, then add to the pan & cook until sides have turned golden brown, then turn over and do the same.  No more than 3-4 mins and take out and put on plate and put aside
  5. now add wine & chix broth and scrape bottom of pan with spatula and then add sliced mushrooms.  cook  2-3 mins, stirring and then add juice of lemon and continue stirring with mushrooms.  consistency should be “brothy”
  6. now add chix pieces back to pan, stir mushrooms and broth over chix and then add capers, cover and put on low-med heat for about 5-7 mins.
  7. Pasta is drained, then take and put on plate…put 3 pieces of chix, cover with mushroom, capers and broth sauce and a “spear” of broccoli and voila…ready to serve!!!

NOTE:  No rolling of chicken in flour, infact no flour was even used!!!…so the sauce is more “brothy” and healthier for you and the GHEE cooks better than butter and the taste is better!!!

So, my first meal cooking with different products than what I am used too….tomorrow it is off to the health store to get my first jar of GHEE and more vegies…and let’s see what Omega 3 fats I can use!!!  It will probably be a fish of some sort!!!