Red Bean Casserole with Chicken

Credit goes to the American Diabetes Association’s Diabetes Comfort Food Cookbook

The secret to this casserole is in the orange zest. It provides a clean, fresh taste to this one-pot casserole. The dish is somewhat like a cassoulet, but because it contains no red meat, it’s so much better for you. The red beans provide more of the protein with the added bonus of a good fiber.

Ingredients:

• 1 lb chicken breast – no skin, cubed to 1” pieces and brined for an hour
• 4 cloves garlic – smash minced
• ½ tsp dried thyme
• kosher salt to taste
• freshly ground black pepper to taste
• 1.5 tbsp olive oil - divided
• 1 lge onion – chopped
• 2 med carrots – peeled and julienned
• 1 cup canned whole tomatoes – coarsely chopped, with their juice
• ¼ cup dry white wine – use real wine… the stuff labeled cooking wine has too much salt
• 2 15 oz cans red kidney beans – drained and rinsed - about 3 cups
• 1 tsp fresh orange zest
• 4 tbsp plain breadcrumbs or Panko

Preparation:

Brine the chicken in a standard salt brine for about an hour. Rinse to remove excess salt, then toss the chicken with the garlic, thyme, salt and pepper in a small bowl. Cover and refrigerate for 1-2 hours.

In a Dutch oven or large skillet with cover, heat 1 tbsp of olive oil over medium heat. Add the chicken and saute for 4-5 minutes. Transfer chicken to a plate and set aside.

Preheat oven to 400 degrees F. Add the onion and carrots to the pan and saute for about 6-7 minutes until onions are soft. Add the tomatoes with juice, wine, beans and orange zest. Bring to a boil. Lower heat and add chicken back to the pan. Cover, transfer pot to the oven, and bake for 20 minutes.

Combine ½ tbsp olive oil and the breadcrumbs. Uncover the pot and sprinkle the breadcrumbs on top of the casserole. Bake for another 10 minutes uncovered until the crumbs are browned.

Blessed be... and happy cooking!

Asian-Italian Chicken Tenders

This dish was born of a missing ingredient when I was up at Sylvan Run and had decided on Chicken Tenders Lyon for dinner. As I was gathering my ingredients I realized I had no muffuletta (olive salad). Chef Pepin's philosophy of "using what you have in the refrigerator" came to mind and a new dish with an Asian/Italian flair was born. Enjoy!

Ingredients:

• 5-6 chicken tenders, trimmed if needed
• whole milk or half & half
• Wondra flour
• 1 tbsp avocado oil
• salt & pepper
• 4 cloves garlic, smash minced
• 1 shallot - minced
• 4 tbsp rice wine vinegar
• 4 tbsp water
• 4 tbsp ginger teriyaki marinade
• dash of tabasco or sriracha
• shredded mozzarella - or sliced Swiss cheese
• minced scallions for garnish (optional)

Preparation:

Trim any ligament ends from tenders and lay them side by side on a plate. Add S & P to both sides.

Heat a frying pan with avocado oil. Dredge tenders through milk and flour and brown them on both sides. Once chicken is well browned, cover and steam rest of the way on low for 4-5 minutes.

Remove chicken from pan and place on warmed serving dish with a cover. Add garlic and shallot to the pan and saute on medium heat for a minute or so. 

Add the vinegar and reduce on high heat to remove acidity. Taste… Add water, ginger teriyaki marinade and sriracha and stir until well blended. 

Return chicken to the pan and cover with sauce and mozzarella. Turn heat to low and put the lid on. Once cheese is melted, remove from heat, add garnish and serve.

Blessed be... and happy cooking!

Chicken Tenders Lyon

I must admit I was skeptical about this chicken dish when I saw Chef Jacques Pepin include ketchup in the sauce. I trust this man, though, with his amazing ability to create wonderful flavor palettes, so I gave it a try.

Well... this gem has become a family favorite, and I have made it my own by using white meat chicken instead of the thighs Chef uses in the video. Enjoy!

Ingredients:

• 6 chicken tenders, trimmed if needed
• 1 tbsp avocado oil
• Salt & pepper
• 5 cloves garlic - smashed and then minced
• 4 tbsp white wine vinegar
• 4 tbsp water
• 4 tbsp ketchup
• Dash of sriracha sauce
• 1/2 cup Muffuletta (olive salad)
• Chives or scallions for garnish (optional)

Preparation:

Trim any ligament ends from tenders and lay them side by side on a plate. Add S & P to both sides.

Heat a frying pan with avocado oil and brown tenders on both sides. Once chicken is well browned, cover and steam rest of the way on low for 4-5 minutes.

Remove chicken from pan and place on warmed serving dish with a cover. Add garlic to the pan and sautee on medium heat 30-60 sec. Add the vinegar and reduce on high heat to remove acidity. Taste… Add water, ketchup and sriracha and stir until well blended. Stir in the Muffuletta. Once warm, pour sauce evenly over tenders, add garnish and serve.

Here is Chef Pepin's original video: Chicken Lyon

Blessed be... and happy cooking!

Creamy Chicken Tenders with Mushrooms & Asparagus - Signature Collection

 My wife made yummy noises... Need I say more? :-)

Okay maybe I need to say just a little more...

This dish is another of my originals that turned out so damn good I am calling it another

Signature Dish right alongside my Chicken Fried Barley & Spinach.

Ingredients:

• 1 – 1.25 lbs chicken tenders
• Wondra Flour seasoned to your liking
• 2 tbsp avocado oil
• 1 yellow onion, cut your way and caramelized
• 1 bunch asparagus, broken Ted Allen Style and cut up
• 8 oz white or baby port mushrooms, sliced
• 1 can unsalted cream of mushroom condensed soup
• 5+ oz whole milk
• 1/2 tsp sweet paprika
• salt & pepper to taste
• chopped parsley for garnish

Preparation:

Season the flour to your liking and coat chicken. Heat avocado oil and fry tenders in a large skillet until just done using medium high heat. Set chicken aside and cover to keep warm.

Break asparagus by hand… Ted Allen Style. I learned this tip from Ted on the original Queer Eye for the Straight Guy. Hold one stalk in both hands and bend it until it snaps. The spot where it snaps is where the stringy section at stalk bottom ends.

Add onions to the chicken skillet with some salt and caramelize over medium heat. Add cut up asparagus and toss a few times as asparagus cooks through. Add mushrooms and a little olive oil if needed.

Once mushrooms are cooked add condensed soup plus ~5 oz or half the soup can of whole milk along with the paprika. Shake milk in can to get all the C.O.M. 

Blend and heat… taste and add salt & pepper as desired. Gently lay chicken tenders into sauce, cover and simmer to heat chicken through… 2-3 minutes should do it. 

Garnish with parsley and serve.

Blessed be… and happy cooking!

Chicken Paddies with Cabbage & Beans

While playing with flavor combinations in my head over morning coffee I came up with another white meat chicken dish that works well with cooked cabbage and cannellini beans. 

Use my seasonings as a guideline and get creative to make this dish your own. I started pretty plain with a modified version of my chicken meatballs, but after sampling the finished dish I realized that OMG this one is a great jumping off point for many many flavor varieties.

Mild, spicy, earthy, tangy... Seriously... have fun with this one!

Ingredients:

• 1.5 lbs ground chicken breast
• 2 eggs
• 2 tbsp fresh parsley, minced
• 2 tbsp parmesan cheese
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2-3/4 cup flavored bread crumbs
• 4-5 tbsp avocado oil
• 1 medium head green cabbage - shredded 
• 1 15.5 oz can cannellini beans - drained

Preparation:

In a large mixing bowl beat the two eggs and mix in parsley, cheese, garlic powder, salt and pepper. Add meat and mix thoroughly. Finally, add 1/2 cup bread crumbs and blend. Gauge the mixture for balling and add more breadcrumbs if needed. Shape the mix into small paddies. Fry paddies until they are a light golden brown over medium heat. Do not char the meat. Set aside and cover to keep warm.

Saute shredded cabbage in a large Dutch oven or skillet until soft, seasoning with salt and pepper to taste. When cabbage is cooked, gently fold in the beans and the chicken.

Blessed be... and happy cooking!

Chicken Fajitas with Vegetables

Full credit for this savory dish goes to Ramon Negron at Wellness Sleuth.

Ramon really hit it out of the park with this one. The flavor pallet is bold, yet balanced, and these wonderful fajitas are just really fun to eat! Enjoy!

Ingredients:

• 3 chicken breast - cut into strips
• 1 red onion - thinly sliced
• ½ red pepper - thinly sliced
• ½ yellow pepper - thinly sliced
• ½ green pepper - thinly sliced
• 1 tsp cumin
• 1 tsp oregano
• 4 garlic cloves - minced
• 1 tbsp olive oil
• 1 tbsp of lime juice
• 1 tsp chili powder

Preparation:

1- Mix the seasoning for the fajitas together in a bowl.

2- Sprinkle the seasoning on both sides of the chicken, firmly pressing it into the chicken with your fingers.

3- Put oil in a skillet over medium heat and let it heat up.

4- Put the chicken breasts in and let them cook for around 7 to 8 minutes on each side.

5- While your chicken is cooking, cut bell peppers and onions into thin slices.

6- When the chicken is done cooking, take it out of the pan and let it rest for a few minutes.

7- Then add bell peppers and onions to the same pan over medium heat.

8- Cook for 4 to 5 minutes while stirring frequently.

7- Once bell peppers and onion are just about done sauteing

8- Cut the chicken breast into strips

9- Stir everything together

10- Salt and pepper to taste

11- cook for an additional minute.

Serve with warm tortillas and enjoy! Chicken fajitas are a great meal to make when you're short on time but still want something tasty and satisfying.

Chef Michael suggests adding any or all of the following toppings to allow diners to get creative:

• A rich, tomatoey salsa.
• Smooth and satisfying guacamole.
• Cooling and delicious sour cream.
• Rice with a spicy kick.
• Green jalapenos for some extra heat.
• Mellow grated cheese to melt inside.
• Cut limes to squeeze over your fillings.
• Classic and comforting refried beans.

Blessed be... and happy cooking!

One Pan Chicken with Mushrooms & Spinach

 Inspired by a recipe found on Taste.com.

This dish is rather delicate in its flavor profile, which can be quite lovely at times. If you're looking for more of a punch, the recipe lends itself quite well to adding more robust seasonings. As Chef Jacques Pepin preaches... "Never be afraid to make a dish your own!" Enjoy!

Ingredients:

• 2 tbsp olive oil
• 4 chicken breast filets - brined for 30-40 minutes
• 1 leek - pale section only - thinly sliced
• 8 oz baby portobello mushrooms - sliced
• 1 tsp minced garlic
• 1 tbsp Wondra flour
• 1.25 light cooking cream
• 1/2 - 3/4 lb baby spinach
• 1 tbsp chopped chives or scallions

Preparation:

In a large bowl mix a handful of table salt with enough lukewarm water that will cover the chicken. Set the chicken breasts in the brine for at least 30-40 minutes. Remove chicken from brine, rinse briefly under cool water to remove salt and pat dry with paper towel.

Heat half the oil in a large deep frying pan or Dutch oven over medium-high heat. Use a sharp knife to cut 3 slits in the top of each piece of chicken. Cook for 4 mins each side or until just cooked through. Transfer to a plate. Cover to keep warm.

Heat remaining oil in the pan over medium heat. Cook leek, mushroom and garlic, stirring, for 2 mins or until leek softens. Add flour and cook, stirring, for 1 min or until vegetables are well coated.

Return the chicken to the pan with the cream. Cook, covered, for 3 mins or until the sauce thickens slightly. Stir in the spinach and chives. Season as needed.

Serve with long cook barley and a green vegetable.

Blessed be... and happy cooking!

Heart Healthy Mediterranean Chicken and Tomatoes

Full credit for this dish goes to Health eCooks 

Tomato, Kalamata olives and garlic give this heart-healthy chicken recipe explosive flavor. Use your favorite fresh herbs to liven up this luscious Mediterranean dish that takes chicken breasts to the next level. Enjoy!

Ingredients:

• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp chopped fresh thyme
• 1 tbsp chopped fresh basil, plus additional for garnish
• Black pepper to taste
• 2 boneless, skinless chicken breasts (8 oz each), halved
• 1/8 tsp salt
• 2-3 tbsp all-purpose flour
• 1/4 cup dry white wine (maybe a tad more)
• 10-12 oz cherry or grape tomatoes
• 2 tbsp chopped Kalamata olives (I use 3 tbsp)

Preparation:

In a small bowl, combine 1 tablespoon of the oil, the lemon juice, garlic, thyme, basil and pepper to taste. Place the chicken in a large resealable plastic bag and add the marinade. Seal bag, pressing out any air. Chill for 30 minutes or up to 2 hours.

Remove chicken from marinade and pat dry with paper towels (discard marinade). With a meat tenderizer, pound chicken between 2 pieces of plastic wrap until about 1/4 inch thick.

Season the pounded chicken with the salt and black pepper to taste. Dredge the chicken lightly in the flour, shaking off the excess.

In a heavy skillet, heat the remaining 2 tablespoons oil over high heat. Sear the chicken for 1 1/2 minutes, or until the bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes, or until no longer pink and the juices run clear. Remove the chicken from the skillet.

Reduce heat to medium high. Add the wine to the skillet and stir to deglaze. Add the cherry tomatoes and cook, stirring, until they shrivel and burst. 

Add the olives and black pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 minutes, or until the olives are warmed through. 

Serve the chicken topped with the tomato mixture and garnished with fresh basil.

Blessed be... and happy cooking!