A New Activity For a New Year

I've been neglecting my blog for quite some time now.  Not intentionally, though.  I still cook and create.  As for the hiking segments (posts) the mountains of the Sierra's will need to wait for the Spring (perhaps Summer) thaw.  It's been a record snow year in these parts.  Most of the trails we hiked in Spring and early Summer possibly won't be accessible until Mid-Summer because of  the snowpack.  Attempting to get some much needed exercise has been difficult but not enough to go join a gym.  I prefer to breathe fresh air vs gym air.  Yes, I'm a gymaphobe!  Luckily, our son and daughter bought us new snowshoes for Christmas!  Now our activity level doesn't have to suffer.

For weeks we were able to just walk out the front door to take advantage of our snowshoes.  A few weekends ago we tried them out in much deeper snow (probably 25-30 ft depth) up near Mt. Rose summit and also at Galena Creek park the day before.  I had no idea what amount of calories you burn doing this new activity.  In deep snow on hilly terrain for about an hour you can rack up 750-1000+ calories.  Factor in the high altitude of over 8500 ft and you have the perfect outdoor gym!  The pristine sparkling vistas and solitude (except for an occasional snow mobile revving) almost took away the yearning I've been having for the beach!

Mountains or beach, you decide!

Back to cooking....  During the Winter months our grill enters into hibernation as it's wheeled into the shed, only to reappear in late Spring.  Until then, I'm busy creating mostly stove top, crockpot  and oven meals.  I do miss the char you get from the barbecue. Years ago I would have deep fried them and brushed a bit of sauce on at the end.  (too much grease, cleanup and not so healthy)  Now,  I just bake them and baste with the sauce as they cook.

These are the easiest baked wings ever!


1 pkg of wings (usually 10-12)

about 1/2 cup of your favorite barbecue sauce

1 Tablespoon honey

about 1 tsp sriracha hot sauce

Spray a sheet pan with Pam or pan coating spray
Arrange wings onto sheet.  Cook in oven at 400 degrees for 20 minutes.  Before turning over baste with sauce.  Continue to cook for additional 10 minutes, turn, baste and cook for 5 more minutes or until done.  Enjoy!

Beer Can Chicken

Okay, so I've done this before without great results.  First time, I didn't cook the bird long enough.  Ewwww, almost raw chicken, back on the grill!  Second time it was just average.  I guess the third time is the charm.  I chose to use ginger ale (because That's what I had) and added a sweet and spicy rub on an organic chicken.  I have to say it was cooked to perfection!  Crisp and flavorful on the outside and sweet and juicy on the inside!

For the rub I mixed chili powder, smoked paprika, cinnamon, garlic, salt and pepper.  First, I rubbed the bird with a bit of olive oil, inside and out.  Now, rub the "rub" mixture onto the bird, inside and out and under the breast skin, too.  

I, then, had the "grill master", my hubby fire up the gas grill to high heat, then backed down the heat on one side.  Place the bird onto the 1/2 full can of beer or ginger ale .  I used one of those beer can chicken frames you can purchase at any home store in the grilling section.  Put the chicken on the grill to cook on indirect heat for approximately 1 hour and 15-30 minutes.  Make sure it's done.  The juices will no longer be bloody when pressed.  Remove from the grill and let the bird REST for about 10 minutes.  Slice and eat....delicious!

Spicy Wing Sauce

I've made chicken wings for years, however I've only made a few attempts at making my own signature sauce.  Usually it was easier to pick up a bottle of wing sauce and slather it on while baking.  I can proudly say that I don't deep fry them anymore, haven't in a while!  Trying to eat healthily is a full time job it seems!

Supposedly, the future is bright when it comes to food prep.  According to the media we will run out of food and will resort to eating crickets for our protein source so this whole blog will be in vain!  The sound of that almost sends me running to buy acres and acres of land and produce my own food.  Or, at least, get a greenhouse.  Any solutions?

As long as there are chicken wings out there, this is a nice sauce to slather over them.  Try it!

Spicy Wing Sauce

Preheat oven to 400 degrees.

1/4 cup your favorite barbecue sauce

2 Tbsp ketchup

1 Tbsp sweet Thai chili sauce

1 Tbsp chili garlic sauce

1 tsp sriracha sauce

2 Tbsp low sodium soy sauce

about 20 wings or wing parts


Spray a cookie sheet with pan spray.  Put all ingredients, except wings, in a bowl, mixing well.  Cook the plain wings for about 15 minutes, turn and brush both sides with sauce.  Continue to bake for an additional 10-15 minutes or until done.

Chicken Poutine

What, you may ask, is poutine?   I didn't know there was such a thing until I started doing a bit of ancestry research.  Evidently, it was a staple of Acadian food.  And, Acadia, which is near Edmundston, Canada and the northern tip of Maine, was the area that French settlers migrated to.   So much for a history lesson...  On to the poutine!

Simply put,  poutine is meat with gravy on top of french fries and cheese on top of that!.  I made this with a "twist",  baked sweet potato fries instead of plain,  and no cheese!  Did you know that In & Out burger has a version of poutine on their "secret" menu?   Neither did I....French fries covered with grilled onions and cheese, called Animal Fries.


Chicken Poutine

Serves 2

3 boneless chicken thighs, cut into bite size pieces 

salt & pepper

1 tsp paprika

2-3 Tbsp flour

1 Tbsp olive oil

1/2 yellow onion, chopped

1 garlic clove, chopped

4 large mushrooms, shopped

Handful of parsley

1/4 cup chicken broth or water

1/12 Tbsp additional flour (for thickening of the sauce)

1/8 cup water

Season the chicken pieces  with salt and pepper and dredge in the flour/paprika mixture that you've placed into a pie plate.  Heat the oil in a skillet on medium heat, add the chicken to brown on all sides.  Remove from the pan and set aside.

Add the onion to the skillet and cook for about 5 minutes.  Add the garlic and mushrooms, stirring while cooking another 6 or 7 minutes.  Add the chicken back in, mix well and turn heat to low.  Meanwhile in a small bowl add the 1/8 cup water and stir in the 1 1/2 Tbsp flour to make a thick paste.  Scrape into the skillet.  Stir well.  At this point you can add the parsley and additional 1/4 cup water or broth.  Turn the heat back up to medium and stir until the sauce thickens.  About 10 minutes more.  

The "poutine" can be served over pasta, rice or traditional french fries.  

Chicken Cutlets Marsala

This is the "new" veal.  Why buy those pre-pounded/tenderized veal cutlets, which are quite pricey, when you can disguise some chicken breasts?  The trick with making a great cutlet is in the preparation.  That means slicing the boneless chicken breast as thin as you can.  Then take those slices onto a cutting board (individually), cover with plastic wrap and pound with a mallet.  This will tenderize the meat substantially and thus reduce the time they take to cook.  You'll be able to cut them with a fork!

Marsala is a fortified Italian wine from the town of Marsala in Sicily.  It's flavor is similar to Port or Sherry.  For this recipe you can substitute Sherry, Madeira or even a white wine if that's all you have.  Sometimes I'll flavor the cutlets with lemon, but I decided to use up some mushrooms making a Marsala sauce.  Delicious!

Chicken Cutlets Marsala

2 boneless chicken breasts, sliced and pounded

2 Tbsp olive oil

1 Tbsp butter

For the breading mix:
Put the following in three separate pie plates:

1/3 cup egg whites or 1 large egg

1 cup flour

1 1/2 cups seasoned breadcrumbs

I usually dredge the chicken in flour first, then the egg and lastly the breadcrumbs.  I find it's easier to do all the breading of the chicken and have them on a plate ready to cook.  You may have just enough of the flour, egg and breadcrumbs, but if you get low, just add more.

In a large skillet, melt the butter with the oil.  On medium heat (when butter starts to sizzle) add the chicken and cook in batches.  The cooking time is just a few minutes on each side because you've pounded then so thinly.  Put on a large serving plate as they become done.

When finished cooking the cutlets, lower the heat to low and add 1/4 cup Marsala, a large handful of sliced mushrooms and saute for a few minutes.  Add a handful of chopped parsley, stir and pour the sauce over the platter of chicken cutlets.  Serve immediately.

Serves 4.  We always have leftovers (on purpose) which made some great sandwiches the next day!

Soba Noodles and Slaw

I always forget about incorporating broccoli slaw into recipes.  It's so easy to grab a bag and throw it into pastas, salads or noodle dishes like this one.  While Chinese food is not my absolute favorite, maybe because of the sodium content, I make it from time to time just to have variety.

Next time you're in the mood for Chinese, substitute broccoli slaw instead of chopping up all those veggies.

Soba Noodles and Slaw

2 eggs

1/2 - 1 Tbsp oil

2 cups cooked chicken chunks or pieces

1 pkg soba noodles

4 green onions (scallions), chopped

2 garlic cloves, chopped

juice from 1/2 lime

1/2 bag or about 2 cups of broccoli slaw

1 Tbsp Chinese stir fry sauce

2 Tbsp Hoisin sauce

Cook the noodles first according to direction.  I didn't use all the noodles..maybe 2/3 of them.  Set aside when done.  Don't drain them just yet.

Meanwhile, heat half of the oil in a large skillet or frying pan on medium heat.  Whip the eggs in a bowl, then add to the oil and scramble into small pieces (like scrambled eggs).  Remove from the pan.

Reduce the heat to low/medium and add a bit more oil,  the chicken, garlic, lime juice and both sauces and mix well.  Add the broccoli slaw, onions and drained noodles.  Blend well.  You can add a bit of water to loosen the sauce, if needed.  That's it!  Dinner is served.

You can garnish with chopped peanuts and cilantro, too.  Yum!

Apricot and Rosemary Glazed Chicken

Seriously, chicken again?!  I had good intentions of posting my chocolate chip espresso biscotti, but the powers that be  and the inability to download pictures to my computer from my phone won the battle.  No apologies necessary for this chicken, though.

For this recipe I used chicken breast "strips".  Once they go on the grill they'll cook very quickly, so have everything else (side dishes) ready to go!

Ingredients:

8 pieces of chicken breast strips

1 Tbsp brown sugar

2 Tbsp rosemary (I used dried)

2/3 cup of apricot preserves

2 Tbsp soy sauce (I used low sodium)

1/8 - 1/4 tsp red chili flakes

In a shallow pie plate mix the brown sugar and 1 tsp of the rosemary.  Lay the chicken in this and turn to coat and rub.

In a small saucepan, add the apricot preserves, soy sauce, chili flakes and the rest of (1 Tbsp) of the rosemary.  Heat on low until it begins to bubble.

Put the chicken onto skewers, threading through the middle so they are stable.  Place on to your waiting grill.  It helps to "grease" the grill before putting on the meat.  After turning once brush the glaze on, turn again and brush, brush, brush.  

These are sweet, smokey with a bit of heat from the chilies.  The best part is....they were simple!

Chicken Waldorf Salad

Why do I love chicken?  Let me count the ways!  Here's another variation for the famous Waldorf salad created in New York way back in the 1890's.  If I'm remembering correctly either my mother or grandmother  (probably both) made this with cherries and walnuts or sometimes grapes.  This is my kind of lighter meal when the temperature climbs outside and you don't want to turn on the oven or stand over a hot barbecue.

Use this recipe as a guide because substitutions are allowed!   Maybe you want turkey instead of chicken.  Or try pecans instead of walnuts, dried cranberries instead of raisins!  You get the idea!

Chicken Waldorf Salad

Serves 2

1 1/2 cups precooked chicken, cubed

1 apple, peeled and chopped

1 celery rib, sliced

1 handful of raisins

1 handful of walnuts, chopped

2-3 Tbsp mayonnaise

1 Tbsp plain yogurt

1 Tbsp lemon juice or lemon zest

Mix all ingredients well, refrigerate for about an hour.  Then serves on a bed of lettuce.  Enjoy!

Mango Chicken Lettuce Wraps

Nothing evokes the taste of the Tropics better than a juicy bite into a fresh ripe mango, right?  It's mango season, so now is the time to create ANY recipe featuring this beautiful fruit.   This is perfect for those hot Summer days and super easy to put together.  I mounded the filling into romaine lettuce "wraps", but they would be good in a sandwich or appetizers in puff pastry cups or Belgium endive leaves.

You can buy precooked chicken these days, however, I usually bake or boil some breast meat  to have on hand for last minute meals or salads.

Mango Chicken Lettuce Wraps

2 cups cooked and cubed breast meat.

2 green onions (scallions), chopped

2 Tbsp mayonnaise (or a combination of mayo/plain yogurt)

1 mango, peeled and cut up

1 heaping Tbsp of fresh chopped cilantro

salt & pepper to taste

Mix all the above ingredients in a bowl.  Refrigerate for at least an hour.  Then, fill the lettuce wraps and garnish with avocado.  Yum!

Rolling Out the Chicken

Almost three years ago when this blog was started I wondered how to get past the 75 or so recipes that were in my repertoire.  I wracked my brain and listed every recipe I've ever made.  Since then I continually strive to push myself to exhibit variety.  I'm happy to say I've surpassed the 400 post and I realize I'm just scratching the surface.  I never knew how to disguise chicken in so many ways.  Here's another one for those of you who need that special chicken dinner!

Chicken Rollups

4 chicken breast, boneless, no skin and pounded

1 cup fresh spinach, roughly chopped

2 mushrooms, chopped

2 garlic cloves, chopped

NOTE: Additional ingredients inside the text.

Preheat oven to 325 degrees.

In a non-stick frying pan add the spinach, mushrooms and garlic.  Stir on medium heat until wilted.  Add the garlic.  Then add 1/4 cup raisins and about 1/4 cup water to plump the raisins and to keep things moist.

On a breadboard lay out the chicken.  Salt and pepper both sides.  Have 8 toothpicks handy to secure the chicken.  Mound some filling on the bottom third of each chicken breast.  Add 1/2 Tbsp of crumbled feta cheese on each one.  Roll up and secure with two toothpicks per breast.

Using an oven proof pan (one you can put on the stove top, also) brown the chicken seam side down first, then turn over.  Add 1/4 cup of broth and 1/4 cup white wine into the pan.  Place into the oven to bake for approximately 20-25 minutes until done.  If there is any leftover broth liquid, pour it over the chicken.  Serve.

Blackberry Balsamic Glazed Chicken

You've seen those pricey decorative bottles of infused balsamic at specialty stores and farmer's markets.  I thought I would take a chance when I purchased a tall bottle of blackberry ginger balsamic at a nearby farmer's market last Summer.  Pricey?  Yes!  So, this concoction will go onto my "to make home made" bucket list.  In the meantime,  I graced an otherwise plain piece of chicken with a balsamic honey glaze.  Delicious!

Ingredients:

1 Tbsp herbs de Provence

1/2 tsp salt

1 tsp thyme

1/4 tsp pepper

1 tsp oil

4 thin chicken breast "steaks"

2 Tbsp blackberry ginger balsamic vinegar

2 Tbsp honey

Season the chicken on both sides with the herbs, salt, pepper and thyme.  In a large skillet heat the oil on medium.  Brown the chicken on both sides, cooking for about 7 minutes on each side, remove from the pan (keep warm) while making the glaze/sauce.

In a small saucepan, on low-medium heat,  add the honey and vinegar.  Simmer and stir until the mixture thickens.  Pour over the chicken.  

I  served it over a bed of arugula and the glaze was perfect for a salad dressing as well.

NOTE:  You can certainly use the same skillet for the glaze that you used for the chicken.  I did it separately, in case I had leftover sauce for a salad the next day.  (I didn't want chicken bits in it.)  Crazy, huh?

Vegetable Barley Soup

There's nothing like a steamy bowl of soup when the weather outside holds such a chill.  Just last week I was sitting in the yard soaking up some much needed sun.  This week..hello Winter!  So, I'm not ready to put away my soup pot, yet!

I haven't done much with barley in the past, but after researching its properties it could become a front runner in my kitchen.  Here's an excerpt from the Grain Council.

• Barley, like all whole grains, reduces blood pressure.
• Eating barley has been shown to lower LDL "bad" cholesterol and may help reduce the risk of heart disease.
• A flood of recent research indicates that barley's ability to control blood sugar may be exceptional, offering an important tool against rising rates of diabetes.
• Barley has more protein than corn, brown rice, millet, sorghum or rye, and is higher in fiber and lower in soluble (starch) carbohydrates than almost all other whole grains.
• Barley may help you feel full longer, and thereby help you control your weight.
• Barley – even pearl barley – may help reduce visceral fat and waist circumference.

Vegetable Barley Soup

1/2 cup chopped onion

2 cloves garlic, chopped

2 carrots, chopped

2 celery ribs, chopped

3 button mushrooms, chopped (optional)

1/2 cup barley

1-2 cups water

4 cups chicken broth

1 cup or more of leftover cooked chicken thighs, cut up

handful of chopped spinach

2 Tbsp parsley

salt and pepper to taste

In a soup pot saute the onions, garlic, carrots, celery and mushrooms  in a small amount (1 Tbsp) of oil, until soft.    Add the barley and stir around for about 2 minutes.  Add the water and chicken broth and bring to a boil.  Add the chicken, spinach and parsley, cover and reduce heat to a simmer.  Cook for about 40-45 minutes or until the barley is done.  Season with salt and pepper.  Serves 4-6 people.

Tidbit for the day:  Barley is February's "grain of the month"...Who knew?

Chicken with Artichokes and Lemony Capers

If I had to choose my favorite vegetable, it would probably be artichokes.  But, sometimes the tedious routine of peeling one leaf after the next until you reach the heart can turn most people off.   It's like waiting in line for a Disneyland ride.  By the time you reach the front of the line your enthusiasm has waned a bit.   Don't even mention how long it takes to cook these prickly globes, unless you have a pressure cooker.  I don't.

Fortunately old Trader Joe has packages of frozen artichoke hearts that get an A+ in my book.   These can be thrown into soups, stews, salads and, of course, this chicken dish.  Add a few other ingredients and you have a very flavorful sophisticated meal!

NOTE:  I used skinless, boneless chicken thighs and cut them in the middle, where there is an indent from the  de-boning process.  This allows for a more even cooking and a nicer presentation, too.

Chicken with Artichokes

4 boneless, skinless chicken thighs (now 8 pieces)

1 Tbsp vegetable or olive oil

3/4 cup flour

1/2 tsp salt

1/2 tsp paprika (optional)

1 tsp garlic powder

1 Tbsp lemon zest

Heat a large 12 inch skillet on medium heat.  Put the flour, salt, paprika, garlic and lemon zest in a pie plate and blend well.  Dredge the chicken thighs on both sides in this dry mix.  Brown on both sides in the skillet.  Remove the chicken and set aside.

Remaining ingredients:

12 oz bag of frozen artichoke hearts

1/2 shallot, thinly sliced

1/4 cup white wine

2 Tbsp lemon juice

1/2 cup chicken broth

1 Tbsp capers

Put the artichokes and shallots into the pan and heat on medium until just defrosted.  Add the wine, lemon juice and chicken broth, bring it to a boil and stir.  Add the chicken back in. Reduce the heat to simmer (low), cover and cook for about 10 minutes.  When done remove all to a serving plate and sprinkle on the capers.  Yum!  Serves 4.

Simple Black Bean Enchiladas

Before I continue with my getaway to the Riviera Maya I wanted to insert this simple enchilada recipe.  My love for Mexican food goes way back into my childhood days.  There was never a shortage of great Mexican food restaurants in Southern California where I grew up.  Most were inexpensive and casual, always a great place to take the kids, I guess, because my parents would load us into the station wagon and off we'd go for a "special' night out.  I might add that this special event usually only occurred once every month or when there was a blue moon!  Times are quite different now.  It's not uncommon for people to have breakfast, lunch and/or dinner out several times a week.  Who can afford that?  Okay, I'll step off of the "soapbox"!

Why not try to make Mexican at home?  It's pretty easy.  There's no right or wrong when it comes to tacos, quesadillas or enchiladas.  You can create your own fillings.  

For the filling:

1-2  boneless chicken thighs, cooked first and cubed

1 15 oz can of low sodium black beans (whole, not refried), drained and rinsed

2 Tbsp chopped onion

2 Tbsp salsa verde (use some from a small can)

1 small can sliced black olives, liquid drained

1 small handful of chopped fresh cilantro


Mix all of the above ingredients in a saucepan  and cook on medium heat for about 10 minutes.  This part can be done a day ahead.  Put in a covered bowl in the refrigerator.

To assemble:

1/2 can (28 oz) of mild-medium green enchilada sauce

6 white corn tortillas, about 6-8 inches in diameter.

3-4 oz of grated jack cheese

Using either a 7x11 or 9x12 pan,  spray the bottom with pan spray first, then spoon a little of the green enchilada sauce on the bottom, barely covering it.  Place about a 3/4 - 1 inch wide strip of bean mixture down the center of one tortilla.  Sprinkle a light layer of cheese on top and roll up, flapping one side over the other towards the middle.  Grasping firmly, turn over and place in the pan.  Repeat with remaining tortillas until you have no more room in the pan.  They should fit snugly.  If you have additional bean mixture, sprinkle it over the top and sides.  Pour more green enchilada sauce over each enchilada and top with additional cheese.  Cover and heat in the oven for 30 minutes on 350 degrees.

Serve with rice, guacamole and/or a dollop of sour cream.

NOTE:  I used both pan sizes and soft taco size tortillas versus regular sized tortillas.  Both came out good.  For company, I recommend the larger size...you can add a bit more chicken or cheese for these.

smaller soft taco size

Worth a Re-Make Cold Care Soup

From now on the "go to" soup for the cold season will be this one.  This last week found hubby with a nasty cold.  He says it is just a "minor inconvenience" which, compared to other's challenges lately, proves to be true!  Still, as I watched and listened to his coughing jags, I felt I had to do something to make him feel better.  

Searching my refrigerator and pantry I came up with ingredients that would help (not cure, unfortunately)  his symptoms.  The bones of a good soup usually start with onions, celery and carrots.  From there anything goes or gets thrown in.   Besides cooking I like to research the health properties of certain foods and incorporate them in as many meals as I can.  The way I look at it is, if the Chinese and other cultures have been using these remedies for centuries, there must be something to it.  While this blog does not make health claims, what's the harm in throwing more herbs, spices and healthy veggies in your food?

Did you know that:

LEEKS act as an antiseptic and helps the body fight against infections?

SRIRACHA HOT SAUCE stimulates the immune system and acts as a decongestant?

GARLIC may reduce the severity of an upper respiratory tract infection and also boosts immunity?

GINGER has been widely used for cold care among other purposes?

So, fix a pot of this soup the next time a cold starts to rear its nasty head.  

Ingredients:

1 Tbsp olive oil

1 leek (4-5 inch piece, cleaned and sliced)

2 carrots, sliced

2 celery ribs, chopped

2-3 garlic cloves, chopped

4 cups chicken broth

1 cup water

1 tsp sriracha sauce

1/2 cup green beans (cut into bite size pieces)

1/2 cup chopped kale, optional

1 inch piece of ginger root, peeled and chopped

2 Tbsp parsley

salt and pepper to taste

1/2 cup rotelli pasta  

In a large pot add the oil, leek, carrots, celery and stir until soft on low/medium heat.  Add the garlic, broth, water and sriracha, stirring as you go.  Increase the heat to a boil and throw in the beans, kale, ginger and parsley.  Cover loosely,  reduce the heat back down to a simmer (low) and cook for approximately 30 minutes.  Add the rotelli, parsley, salt and pepper during the last 10 minutes. (or the time it takes to cook the pasta).

If you want to add small pieces of uncooked chicken do it before you boil.  If you want to add cooked shredded chicken wait until after the boil, during the simmer time.  I made two batches in a matter of 3 days and varied some of the ingredients.  You can too!

Chicken Roulade Stuffed with Garlic and Prunes

If you want to make an elegant entree for your significant other, this fits the bill.  A roulade is just a fancy name for roll as in yule log.  In Italian it's a braciola, stuffed and rolled, simple.  Once you get the hang of it the rolade comes together quickly and you'll want to use this technique over and over again with a  different stuffing.  Be creative!

My chicken stuffed with garlic and prunes would be a great dinner party item.  It can be  doubled or tripled  with ease.  And if prunes aren't your '"thing", substitute dried apricots.

Ingredients:  (serves 2)

2 skinless chicken breasts, butterflied and pounded

1/2 cup chopped prunes

1 tsp lemon zest or dried lemon verbena

1 clove of garlic, minced or a 1/2 tsp of garlic powder

1/4 cup flour

1 egg, beaten

1/4 cup panko bread crumbs

1 Tbsp butter

1 Tbs olive oil

string to tie the roulades

splash of white wine

splash of chicken broth


Preheat oven to 350 degrees.  Butterfly and pound the chicken breasts and lay flat.  Mix the prunes and garlic in a small bowl.  Spread the mixture on both breasts, close to one of the ends.  In a couple of plates/pie tins have the flour in one, egg in another and panko in the last.  

This is where it gets messy.  Roll the chicken while enclosing the prunes in the middle.  Secure each with 2-3 pieces of string each.  Now dredge each chicken into the flour first, then egg, and lastly the bread crumbs.  Gently set aside.

In a large skillet that is oven proof, melt the butter and oil and bring to medium heat.  Begin to brown the "rolls" turning gently so all sides are light brown.  Splash in the white wine and broth and bake in the oven for 20-25 minutes until done.  Remove from the oven, cool slightly and cut into pieces being careful to also remove the string.  Wonderful and what an impressive presentation!

Not Your Mother's Liver and Onions

I doubt that this will be the most viewed post!  Liver and Onions, are you kidding!?  But, before you tune out give this dish some credit.  Liver packs a wallop when it comes to helping with iron deficiencies.  I know, I've been on the anemic side and was told to eat spinach and liver.  That's right..doctor's orders.  I admit, though, I'm not a fan of beef liver.  It has to be chicken liver.

Growing up, my mom would make liver as often as she could, and she got away with it quite often!   She loves liver to this day!   In my teens I had an abundant  supply of chicken livers since I worked at Kentucky Fried Chicken.  My cat loved me because I always smelled like chicken when I arrived home from work.  He didn't eat liver but he got his fill and more of chicken breasts, his favorite!

My recent quest to disguise/transform liver into something gourmet led to this liver, onion and apple recipe.  Enjoy!  Or at least try to!

Ingredients:

3-4 slices of pancetta , diced (bacon can be substituted)

1/2 yellow onion, thinly sliced

1 apple, peeled and sliced

5 button mushroom, sliced

2 small garlic cloves, chopped

1 container (3/4 lb) of chicken livers, drained,  rinsed and cut into bite size pieces

1/4 cup white wine

1/4 cup chicken broth or water

1 fresh sage leaf, minced

2 Tbsp. parsley, chopped

In a large skillet cook the pancetta as you would bacon.  Remove to a paper towel to drain but save the drippings.  Add the onion to the drippings and cook on medium to soften.  Then add the apples,   mushrooms, and garlic, cooking until soft.   Remove from the pan and set aside.

Cook the liver in the same skillet with the remaining drippings.  Stir often as you cook until browned, yet still a bit pink.  Add the pancetta, onions, apple, mushrooms and garlic back in.  Add the the wine and chicken broth, sage and 1 Tbsp of the parsley.  Now, simmer this on medium for about 5 minutes, until the liquid evaporates leaving a nice light sauce.

Garnish with remaining parsley.  Serve over rice or pasta or by itself.  Delicious, I promise!

Orange Glazed Chicken

One of the first meals I've ever made was a Polynesian chicken.  My mother decided to go back to school to become a nurse, so I was let loose in the kitchen...kind of.  She would find a recipe I could follow, furnish all the ingredients and I would take it from there and create!   It was nice that my family survived my cooking at such a young age and that my mom could fulfill her dream and have it become one of her greatest accomplishments in life.

I found this chicken recipe on a fellow blogger's site called One Perfect Bite.  Her blog is simple and beautiful.  I took the recipe and halved it, but only changed it slightly because I could tell it was going to be awesome.  You decide.

Orange Glazed Chicken

1/4 cup orange marmalade

1 tsp cider vinegar

1 Tbsp honey

1/2 Tbsp lime juice

1 tsp spicy brown mustard

1 tsp grated ginger

1/8 tsp five spice powder

4-5 boneless chicken thighs

1 Tbsp fresh chopped parsley

1 Tbsp sesame seeds

Place marmalade in a bowl and microwave on HIGH for about 45 seconds.  Stir to loosen it and add vinegar, honey, lime juice, mustard, ginger and five spice while stirring to combine.  You can cook your chicken on the grill or broil.  I used a gas grill and after turning the chicken, I basted with the sauce during the last 4-5 minutes.  Plate the chicken and sprinkle with the parsley and sesame seeds.  Delicious!

Cinco de Mayo - Green Chili Chicken

If you're wondering what to make for a Cinco de Mayo celebration, look no further!   I stole this recipe from my father who seems to make it on a regular basis.  One of his grandsons always requests it when he comes to town for a visit.  I wanted to know what all the fuss was about.  Then I made this!  This is one of those great recipes with loads of south of the border flavor, but it doesn't need to simmer for half a day!  I'm sold!

The original recipe calls for a whole fryer chicken cut into pieces (thigh, legs, etc)  I've used skin- on chicken thighs, but breast meat pieces would be good.  Just adjust the cooking time down.

Ingredients

4 - 6 chicken thighs

2 tsp chili powder

1/4 to 1/2 tsp ground cayenne pepper

1 tsp ground cumin

1 tsp salt

1 Tbsp oil

2 garlic cloves, pressed or minced

1/2 cup diced onion

1 (4 oz) can diced green chilies

3/4 cup chicken broth

2 Tbsp flour

2 Tbsp water

1/2 cup sour cream (room temperature)

Place the chili powder, cayenne, cumin and salt on a shallow plate.  Rub the chicken pieces in this.  Heat the oil in a large skillet or Dutch oven.  Brown the chicken on all sides, then add the garlic, onion, chilies and chicken broth.  Cover and simmer for 35 to 45 minutes.  Remove the chicken to a platter and drain the juices back into the pan.  Blend together the flour and water in a cup, then add to the juices.  Cook while stirring as the sauce thickens.  Stir in the sour cream and mix.  Pour over chicken or leave as a side sauce.   Bueno, bueno!

A Date with Chicken Salad

What would we do without chicken?  When in doubt, make something with chicken, right?  It's so versatile and easy to disguise.  For this meal, I wanted to create a chicken salad that would be a little out of the ordinary.  Add dates!   With a few ingredients we had a nice light dinner - very Spring-like!

Chicken Salad with Dates
serves 2

2 cups pre-cooked chicken breast meat, chopped.  I baked
 them with a little olive oil and herb de Provence

10 dates, chopped

1 handful sliced almonds

1 Tbsp red onion, chopped

2 Tbsp organic mayonnaise

1 tsp organic horseradish mustard

Place all the ingredients into a bowl.  Mix well and mound onto salad greens, with avocado slices and maybe a bit of wonton strips for crunch.  Drizzle with your favorite dressing.  This would be great in a sandwich, too!