JERSEY MIKE'S CHICKEN SALAD

4 cups finely diced chicken
1 cup diced celery
1 tsp black pepper
1/2 cup mayo
Mix well and serve on buns, lettuce leaves or crackers

**See post for CHICKEN FOR EVERYTHING for perfectly baked chicken

For this salad I like to season with black pepper, seasoning salt (Johnny's), garlic seasoning (Johnny's)

PARMESAN RANCH CHICKEN

4-6 chicken breasts, pounded thin
1/2 cup mayo
1/2 cup yogurt or sour cream
1 cup parmesan, fresh grated, not canned
2 TBL ranch seasoning
S&P to taste

Lay chicken in a 9x13 baking dish
Mix the remaining ingredients and top each breast evenly
Bake uncovered 400 degrees for 20-25 minutes until 165 degrees internal
Broil 2-5 minutes if you desire a more browned top

Sprinkle with parsley if desired

JALAPENO POPPER CHICKEN

4 Chicken breast halves, pounded thin
8 oz cream cheese
4-5 diced jalapenos, or a 4 oz can
1/2-1 tsp cajun seasoning
Sharp Cheddar cheese, to taste
Bacon Crumbles, to tast

Put the chicken in a baking dish
Mix the cream cheese, jalapenos and seasoning together then top each breast
Sprinkle with cheese
Bake at 350 degrees 25-30 minutes until internal temp is 165 degrees.
Sprinkle with bacon crumbles

HARD BOILED EGGS – WITH AND WITHOUT PEELING

TRADITIONAL

Put 1 cup water into pot

Put in steam rack

Place eggs 1-12 on steam rack

Close lid

Pressure Cook of Manual on high

     3-4 minutes for soft boiled

     5-7 minutes for medium boiled

     8-10 minutes for hard boiled
     (I usually do 9 minutes)

Quick Release

Put in Ice bath

WITHOUT SHELLS (FOR SALADS, ETC.)

Put 1 cup water into pot

Put in steam rack

Spray a silicone mold

Crack one egg into each chamber

Close lid

Pressure Cook of Manual on high 13-15 minutes*

Quick Release

Use soft knife or spoon to scrape around and unmold eggs.

*Cooking time will vary depending on your mold.

DEVILED EGGS -- 3 WAYS

CLASSIC

6 hardboiled, peeled & sliced in half, yolks removed

2 tablespoons mayonnaise

1 scant tablespoon mustard

1 teaspoon Worcestershire sauce

salt & pepper, to taste

Ground paprika for dusting

Optional: chives, green onion or parsley

SPICY

6 eggs

2 tsp Dijon mustard

2 tsp mayonnaise

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce, or to taste (Franks is our favorite but Tabasco is also good)

1 pinch salt and black pepper

Ground paprika, for dusting

Optional: pickled jalapeno slice or black olive cut in half horizontally

BACON CHEDDAR

6 eggs

1/4 cup mayonnaise

1 1/2 tsp mustard

2 slices bacon, cooked and crumbled

1 TBL finely shredded cheddar cheese

Ground paprika for dusting

Optional: small triangle of cheese or bacon piece inserted upright.

1. Peel each egg and cut in half lengthwise, remove the yolks, and place the bowl with remaining ingredients. Stir the mixture until smooth and thoroughly combined.

2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.

3. Dust each egg with paprika, and top with optional topping if desired.

4. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

BROCCOLI CHEDDAR SOUP

CROCK POT

Place in the crock --

24oz Broccoli Florettes

1 cup (5oz) grated carrots

6-7 minced garlic cloves

3 cups chicken stock

1-2 tsp all purpsose seasoning

1 cup chicken stock mixed with 3/4 cup cornstarch

Cook on hig 3 hours or low 5-6 hours

Then add

8 oz cream cheese

1 cup heavy cream

2 cups (8oz)  fresh grated sharp cheddar cheese 6 cups chopped broccoli

Until melted and smooth.

CROCK POT MEXICAN CHICKEN SOUP

1 1/2 pounds boneless/skinless chicken pieces

15.5 ounces chunky salsa

15 ounces chicken broth

8 ounces Monterey or Pepper Jack cheese

Place chicken, salsa and broth in a crock pot.

Cook on low 6 hours or high 4 hours.

Remove and shred chicken.  Return shredded chicken to the crock pot.

Add cheese.  Cook on low 2 more hours or on high 1 more hour.

Serve as is for a low carb meal.

OPTIONAL TOPPINGS

Crushed tortilla chips

Sour cream

Avocado

Cilantro

Lime wedges

CRANBERRY CREAM CHEESE HOLIDAY SALAD

1 1/2 cups crushed Almonds

4 1/2 tablespoons Splenda

3/4 cup butter, melted

1 tsp salt

1 cup Splenda

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen lite whipped topping, thawed

2 (3 ounce) packages sugar free raspberry Jello

2 cups boiling water

1 (16 ounce) package frozen raspberries

8 ounces of cranberries (chopped) 

Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt, 4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

*Can 1/2 the recipe in a 9x9 pan.

BAKED CHICKEN STUFFED WITH CHEESY PESTO

(Makes two servings, but recipe can easily be doubled or tripled)

Ingredients:
2 large boneless, skinless chicken breasts
2 T Basil Pesto (basil pesto with lemon is great)
2 T low-fat sour cream
2 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T flour (almond flour is better for this because it's more finely ground)
black pepper to taste

Instructions:
Preheat oven to 375F. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.

CHILI RELLENO SQUARES

3 cups Monterey Jack cheese (12 oz)

1 ½ cup cheddar (6 oz)

2 cans chopped green chilies, drained (4 oz each)

2 eggs

2 TBL milk

1 TBL flour

Place half cheese in greased 8x8 baking dish.

Sprinkle with chilies, top with remaining cheese.

Mix eggs milk & flour.  Pour evenly over cheese.

Bake @ 375 for 30 minutes.

Cut into 16 pieces, serve warm.  (could use one can of chilies and one can of jalapenos to spice it up a little)

BACON WRAPPED ARTICHOKE HEARTS

12 oz marinated artichoke heart quarters

9 slices center cut bacon, halved

Wrap bacon around an artichoke quarter,  Secure with toothpick.  Put on foil lined casserole dish.  Drizzle with artichoke liquid from jar.  Roast for 12-15 minutes at 425 until lightly browned.

COTTAGE CHEESE SPINACH CHICKEN

2 diced raw chicken breasts

½ package frozen spinach, thawed and squeezed dry

¼ onion diced fine & sautéed in 1 TBL butter

2/3 cup cottage cheese

Cajun season & nutmeg to taste

Mix all together and put in 2 quart dish.  Bake uncovered 45 minutes at 350 degrees or until chicken is done.

CHEESEY STUFFED BACON MEATBALLS (FREEZER)

10 slices smoked bacon, cooked & crumbled

1 lb ground chuck

1 TBL Worcestershire

1 envelop onion soup mix

½ cup panko bread crumbs

1 TBL black pepper

1 TBL beef stock

1 string cheese cut into 14 equal pieces or 7 bocconicini balls cut in half

Mix all together except cheese.  Divide meat into 14 equal pieces and form a ball around cheese.  Bake 20 minutes at 400 degrees.  Put in crock pot with marinara sauce and cook on low 6-8 hours.  Serve over pasta or on rolls for meatball sandwiches.

 

to freeze:  just put uncooked meat balls on a cookie sheet.  Once frozen put in ziplock bag.  Thaw overnight then bake as directed.

ITALIAN CHICKEN ROLL-UPS

3 large boneless skinless chicken breasts

kosher salt and freshly ground black pepper

1 cup spinach leaves

8 ounces ricotta cheese

1 tablespoon + 1 teaspoon garlic bread seasoning (see below)

1 cup shredded mozzarella cheese

4 tablespoons butter, melted

1 cup Italian seasoned bread crumbs

Pizza sauce (or your favorite marinara sauce)

Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning, mozzarella and set aside. Line a baking sheet with parchment paper and set aside.

Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap. Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably). Cut the pounded chicken breast in half. Repeat with remaining chicken breasts.

Line a chicken breast with spinach leaves. Spread ricotta mixture over the spinach leaves, leaving about a 1/2″ margin from each edge. Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks. Repeat with the remaining chicken breasts.

Roll each stuffed chicken breast in melted butter, then roll in the Italian seasoned bread crumbs and place on the prepared baking sheet. Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to keep an eye on it–burning things at this point would be very sad). Makes 6 servings.

Garlic Bread Seasoning:

1/2 cup powdered parmesan cheese (the kind in the green can, shelf stable)

2 tsp kosher salt

2 TBL garlic powder

2 tsp oregano

2 tsp marjoram

2 tsp basil

2 tsp parsley

TACO FILLING (CROCK POT)

4 lb lean ground beef (use raw, DO NOT cook first)(I used 93% lean. If you don't use lean, it will be swimming in grease)

1 can diced tomatoes with juice (try tomatoes with green chilies)

2 Tbsp dried onion

4 Tbsp homemade taco seasoning or 2-3 packets

1. Combine all the ingredients in your slow cooker.

2. Use a spoon to break up the meat.

3. Cover and cook on LOW for about 3-4 hours.

4. Use a spoon to break up the meat again.

***I always use a potato masher to break up meat. 

DOUBLE BEEF TACO FILLING

1 ½ tsp chili powder

1 tsp salt

¼ tsp dried oregano

¼ tsp cumin

½ tsp garlic powder or granules

½ tsp onion powder

¼ tsp black pepper

1 lb. lean ground beef

12 oz can roast beef (mostly drained.  If using beef in gravy, keep all the gravy)

Measure all spices and put aside.  Cook ground beef and drain any excess fat.  Add spices to cooked meat until well combined.  Add the canned roast beef breaking it up so it can mix well with ground beef.  Cover and keep warm until ready to serve.

CHICKEN LETTUCE WRAPS (PF CHANG'S)

Filling:

2 cups ground white meat chicken (about 3 breasts) (I just chop mine very fine)

3 TBL minced garlic

2 cans chopped water chestnuts

1 cup finely chopped shitake mushrooms

Heat about  3 TBL oil on med/high heat.  Add chicken and cook until beginning to brown, salt and pepper to taste.  Add garlic, cook for about 20 seconds. Add chestnuts and mushrooms, cook for about 2 minutes.  Add in the filling sauce and cook until reduced to desired thickness.

Filling Sauce:

½ cup plus ¼ cup water (10 TBL)

2 tsp corn starch

2 TBL plus 1 tsp soy sauce

3 TBL plus 1 tsp granulate sugar (10 tsp)

2 TBL plus 2 tsp hoisin sauce (8 tsp)

1 TBL plus 1 tsp teriyaki sauce (4 tsp)

2 TBL apple juice (6 tsp)

Make slurry by mixing water and corn starch together until fully dissolved.  Add remaining ingredients. Put to side until ready to add into cooked filling.

Table Sauce:

¼ cup warm water

1 TBL plus ½ tsp granulated sugar

1 ½ TBL soy sauce

½ TBL rice vinegar

¼ tsp dried minced onion

½ tsp chili sauce (siracha)

1/8 tsp minced garlic

Mix all together and spoon over assembled wrap


TOPPNING OPTIONS:
Grated Carrot
Peanuts
Shredded Red Cabbage
Green Onions
Rice Sticks or Chow Mein Noodles

BLUE CHEESE STEAK ROLLS (CROCK POT)

1 ½ lbs steak, pounded flat and cut into 4 equal portions

½ cup red wine or beef broth or grape juice less 1 TBL and replace with 1 TBL vinegar

¼ cup soy sauce

2 TBL Worcestershire

4 garlic cloves minced

Blue cheese

Mix wine, soy, Worcestershire & garlic.  Add meat.  Marinade overnight in fridge.  In morning, take steak out of marinade and lay flat on counter.  Top each piece with blue cheese, generously all over.  Roll it up secure with toothpick and place in crock pot seam-side down.  Cook on low 5-6 hours.

PESTO RANCH CHICKEN (CROCK POT)

8 chicken breasts halves

6 oz jar of pesto (or homemade)

1 envelope ranch dressing mix

½ cup chicken broth

Put everything in crock pot, stir to combine. Cook on low 6-8 hours. Serve with mashed potatoes and a green salad.

HOT DOG CHILI

2 lbs ground chuck

2 cups water plus any you add through cooking process.

 2 TBL chili powder

¼ cup ketchup

1 TBL black pepper

1 tsp salt

1 tsp mustard

¼ tsp garlic powder

Put the ground chuck in large pot at add 2 cups water.  Mix until all large lumps are broken down and bring to a boil until cooked thoroughly, stirring occasionally.  Add water as needed along with remaining ingredients.  Turn heat down and bring to a simmer for a minimum of 2 hours.  The longer you allow it to simmer the better the flavors will combine.  Use slotted spoon to remove chili to drain off excessive liquid.

This is also very delicious over nachos.

FEEEZES WELL!