Cajun Chicken Fritters with Cajun Aioli

These fritters were super yummy, and the best part is with all these flavors you could easily swap the meat out for crab or shrimp or any other fish you like. The aioli definitely made this dish so don’t forget to whip up some and refrigerate for a bit while you’re making your fritters.

Cajun Chicken Fritters

3 or 4 chicken breasts, cooked and shredded

1 cup flour

1/2 cup cornmeal

1/2 tsp salt

1/2 tsp baking soda

4 eggs, separated

1 cup buttermilk

1 T butter, melted

1 tsp srirachi or other hot pepper sauce

1-2 tsp cajun seasoning

1 1/2 tsp liquid crab boil

2 garlic cloves, minced

1/2 cup chopped bell peppers (any colors)

Cooking oil

Cajun Aioli

1/2 cup mayonnaise

1 T grain mustard

1 tsp cajun seasoning

1. Whisk ingredients for aioli together and refrigerate. *This recipe can easily be doubled or tripled, depending on how much you like.

2. In a large mixing bowl combine flour, cornmeal, salt, and baking powder.

3. In another bowl combine buttermilk, butter, slightly beaten egg yolks, hot pepper sauce, cajun seasoning, and crab boil.

4. Stir to combine the buttermilk mixture into the flour mixture. Add in peppers, garlic, and shredded chicken.

5. Beat egg whites until stiff peaks form and then fold into the chicken mixture completely.

6. Heat cooking oil (about 1 inch) in a dutch oven or heavy skillet, and drop chicken mixture by spoonfuls into the oil, about 4 at a time so they have room to cook and don’t stick together. Flip and cook until golden brown. Drain on paper towel-lined plate.

7. Serve with cajun aioli and something creamy and crunchy like cole slaw.

Melt in Your Mouth Mondays @ Make Ahead Meals for Busy Moms, Marvelous Mondays @ This Gal Cooks & Frugal Foodie Mama, Tempt My Tummy @ Blessed with Grace, In & Out of the Kitchen @ Feeding Big, Simple Supper Tuesday @ Hun, What’s for Dinner?, Tuesday’s Table @ Love in the Kitchen, Wednesday Extravaganza @ Hungry Little Girl, Cast Party Wednesday @ Lady Behind the Curtain, What’s in Your Kitchen @ Kitchen Meets Girl,

Crock Pot Honey Sesame Chicken

This was awesome! One of the truly authentic recipes I’ve been able to make. I served this with my Thai Dragon Noodles but you can easily serve this with rice and it would be fabulous. I also love the fact that it’s a slow cooker recipe so all the work was done for me. All I had to do was enjoy the aroma

Crock Pot Honey Sesame Chicken

6 boneless, skinless chicken breasts

salt & pepper

6 green onions, sliced (all of it)

2 cloves garlic, minced

1/2 cup honey

1/4 cup ketchup

1/2 cup soy sauce

2 T EVOO (or sesame oil if you have it)

1/4 tsp red pepper flakes

4 tsp cornstarch

1/3 cup water

sesame seeds

1. Spray inside of crock pot with cooking spray. Cut chicken into bite sized pieces and salt and pepper them, stirring to cover each piece evenly. Place into bottom of slow cooker.

2. Combine onion whites, garlic, honey, ketchup, oil and red pepper flakes. Stir well. Pour over chicken. Cook on low 4 hours, or high for 2.

3. In a small bowl dissolve the cornstarch into the water. Add to crock pot and stir in well. If you’ve been cooking on low then turn heat up to high. Cover and allow to cook another 15 to 20 minutes, or until sauce begins to thicken some.

4. Spoon chicken over rice or noodles and top with sesame seeds and scallions (green part of onion).

5. Enjoy!

This recipe is featured at Simple Supper Tuesday!!

Southwest Chicken and Corn Chowder

You probably are thinking this would be a great recipe for the Fall and I agree, but the weather here has been cold and rainy for nearly a month, so it feels pretty Fall-like. Besides, comfort food is welcome in my house anytime of the year and I’d bet you’d agree if you try this lovely chowder. Just serve with some crusty bread and enjoy.

1 T EVOO

3-4 boneless, skinless chicken breasts

2 green onions, chopped

1/2 cup carrots, sliced thin or diced

1/2 cup celery, sliced thin or chopped

1 small to medium potato, peeled and cubed

2 garlic cloves, minced

2 mini bell peppers, red & orange, chopped (optional)

jalapeno pepper, minced

4 pieces turkey bacon, cooked and crumbled

3 cups chicken broth

 1 1/4 cups heavy cream

2 T flour

1 1/2 cups frozen corn

2 tsp southwest seasoning*

salt & pepper

1. Cut chicken into bite-sized pieces and toss with southwest seasonings. *This is just a combo of chili powder, chipotle powder, and paprika. Cook in EVOO in skillet heated over medium heat.

2. In soup pot place the chicken broth and the chopped carrots, onion, garlic, jalepeno, bell peppers and celery. Allow time to soften and simmer in broth before adding the chicken, corn and potato. Cook for at least 20 minutes.

3. Fry up your bacon, drain and crumble into the chowder pot. Season with thyme, salt and pepper. Taste.

4. Using a small whisk, combine the flour with the heavy cream in a bowl to make a roux. Add to the chowder and stir in well.

5. Let simmer another 20 minutes or more until potatoes are tender and all the flavors are combined.

I will share a few secrets with you: First, I used the crock pot, in stages, which made the chowder awesome. If you have the time I’d recommend this. Just follow the recipe with longer cooking intervals. After several hours the chicken is extremely tender and the overall flavor is amazing. Also, I used leftover chicken from my Chicken Enchilada Pasta Bake since there was so much leftover and I didn’t want to waste all that chicken or fantastic flavor. If you have any leftover dishes in your fridge, don’t be afraid to dig your hands into it and find a way to use it. 

Chicken Enchilada Pasta Bake

Instead of rolling the mixture up in tortillas I decided to make it a one-dish meal by combining everything with some cheesy pasta. Yum!

1 lb. spiral or penne pasta, cooked

3 or 4 boneless, skinless chicken breasts

2 T EVOO

3 tsp southwest seasoning blend*

2 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp peper

1/2 cup bell pepper, sliced thin

1/2 onion, sliced thin

2 gloves garlic, minced

1 (12 oz) jar enchilada sauce

1 T lime juice

1 1/2 cups shredded cheese blend, divided

1. Cook pasta according to package directions. Preheat oven to 350*.

2. In a medium sized bowl, combine the spices (southwest, cumin, chili pepper, salt & pepper). Southwest seasonings is just a combo of chipotle powder, chili powder, brown sugar, and paprika, so you can easily put this together with separate ingredients.

3. Cut chicken up into slices or bite-sized pieces and toss with 1/2 the spice mixture. Heat 1 T EVOO in a large skillet over medium high heat and brown the chicken. Remove and set aside.

4. In the same skillet heat the remaining 1 T of EVOO and cook the onion and peppers until soft. Add garlic for a few minutes longer. You may need to add a bit of water or chicken broth here. I put in about 1/8 cup.

5. Add in the enchilada sauce (I use Trader Joe’s 12 oz. jars but you can use any kind you like) the lime juice, and the remaining spice mixture. Stir well to combine.

6. Stir back in the chicken and add 1 cup cheese until it begins to melt.

7. Mix with pasta and place in sprayed baking dish. Sprinkle remaining cheese over top and bake for about 20 minutes until bubbly and perfect.

This recipe was featured on Tuesday’s Table @ Love in the Kitchen!!

May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking

Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Skewers

Chipotle Steak Burritos

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

Crock Pot Short Rib Tacos with Queso

Chopped Thai Chicken Salad

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Breakfast Enchiladas

Slow Cooker Macaroni & Cheese

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Lemon Cake with Raspberries and Yogurt Frosting

Amazing Cashew Chicken

Yay for the slow cooker! This awesome Asian -inspired meal is super easy and really, really good. It only takes a minimal  bit of prep work and then the crock pot does the rest of the work for you. I served this over brown rice with some chicken broth-steamed broccoli. Delicious!

Cashew Chicken

3 or 4 boneless, skinless chicken breasts

1/4 cup unbleached flour

1/2 tsp black pepper

1 T sesame oil or EVOO

1/2 cup soy sauce

2 T white vinegar*

2 T white balsamic vinegar*

1/4 cup  ketchup

1 1/2 T brown sugar

2 garlic cloves, minced

1/2 tsp ground ginger

1/4 tsp red pepper flakes

1/2 cup cashews**

1. Heat the oil over medium-high heat. Combine flour and black pepper into a bowl or ziplock bag and toss the chicken thoroughly. Brown the chicken about 2 or 3 minutes on each side.

2. Whisk soy sauce, vinegars (*you can substitute 1/4 cup white rice vinegar) ketchup, sugar, garlic, ginger, and pepper flakes together until combined.

3. Place browned chicken in sprayed crock pot and pour the soy sauce mixture over it. **You can add the cashews now or toward the end, either is fine.

4. Cook on low for 4 hours. Stir occasionally.

5. Serve over rice.

              

Chili Lime Chicken Fiesta Salad with Chili Lime Ranch

There’s so much goodness in this salad that I think the title could have gone on, such as the Crunchy Chili Lime Chicken Fiesta Salad with Pico de Gallo and Chili Lime Ranch and Avocado.

Whew! Yeah, I’m glad I didn’t do that, too, but rest assured that is exactly what you will find in this salad. It’s awesome! It only takes a little bit of prep work and then you’ve got a fantastic one-dish meal that will blow your socks off and everyone else’s at the table as well.

This salad is very filling but not heavy. Perfect. Oh, and BTW this chili lime dressing/marinade is great for your chicken any time, so keep the recipe for a day you want to grill a bird with a little pizzaz.

Chili Lime Chicken Fiesta Salad

4 chicken breasts, boneless, skinless

1 recipe chili lime dressing, divided (following)

Pico de Gallo (recipe following)

Salad greens, as much as you want (I used a green leaf and iceburg mix)

Shredded cheese, Mexican blend, to taste

Tortilla chips or strips, to taste

2 large limes, juice divided

1/2 cup ranch dressing

1 avocado

 Chili Lime Dressing/Marinade

1 1/2 T lime juice

1 tsp lime zest

1 clove garlic, minced

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cumin

1/3 cup EVOO

Pico de Gallo

1/2 red onion, diced

4 large roma tomatoes, diced

1/2 cup fresh cilantro, chopped

1 cup frozen corn

1 can organic black beans, drained and rinsed

1 tsp salt

1. Mix together ingredients for the dressing/marinade and chill in refrigerator until chilled.

2. Make Pico de Gallo with all ingredients listed and chill in refrigerator until ready to use. Taste and add salt & pepper as needed.

3. You will divided the dressing into 3 parts: 1/2 to marinate the meat, 1/4 for the ranch, and the last 1/4 reserve for brushing onto the chicken. Take the 1/2 measurement of dressing and marinade your chicken breasts for at about 30 minutes. This does not have to be in the refrigerator.

4. While things are chilling and marinating make your ranch dressing by combining  it with one of the 1/4 measurements (this comes out to 2 or 3 T.) Mix well and refrigerate until ready to use.

5. You can either grill or pan fry the chicken. If using a pan, heat up some EVOO over medium heat and use the remaining bit of dressing/marinade on the meat while it’s cooking. Meat should be tender and juicy. Slice or cube.

6. Mash your avocado. Take the remaining bit of lemon juice and mix it with the avocado and a pinch of salt, to taste.

7. Chop up your greens and arrange on a plate. Scoop some pico de gallo, top with shredded cheese and chicken. Top that with some crushed tortilla chips and avocado, then drizzle the chili lime ranch over it all. *Use extra ranch if needed.

*You could even go ahead and combine the chili lime ranch with the avocado mixture to make a heavenly dressing, but for those who don’t like avocado I left it separate for this recipe.

 

Black Bean & Chicken Oven Fried Chimichangas

Wow- it’s been a while since I’ve done a Mexican dish, and I have really missed it. Ya’ll know how much I love Mexican food around here. This chimichanga is just another simple tex-mex dish that you can pull together in no time, but while I was making this it gave me an idea for another version of the chimichanga- so stay tuned

Black Bean & Chicken Chimichanga

2 large boneless, skinless chicken breasts, cooked & shredded

1 can organic black beans

1 cup salsa

1 tsp cumin

1/2 tsp oregano

1 tsp salt

1/2 tsp black pepper

1 T dried onion flakes*

1 (4 oz) can of green chilis

1 cup shredded Mexican cheese blend

8 flour tortillas

2 T butter, melted

sea salt

1. Preheat oven to 400*. Line a cookie sheet with some foil and give it a light coating of coking spray. Wipe off any excess if needed.

2. Combine all the ingredients into a large bowl. *You can use fresh onion, about 1/4 cup diced, if you’d rather. I used onion flakes because I wanted everything to cook together for some time in the crock pot {except for the cheese, of course} and my prep time was limited. 

3. Combine the cheese with the chicken and beans mixture when ready to start rolling up your chimichangas. Melt the butter in a small bowl and have it ready.

4. This mixture will yield 8 chimichangas, so divide it evenly into each tortillas. Fold the sides over the mixture, then fold in the bottom and the top. Place seam-side down on the cookie sheet.

5. Brush each chimichanga over the top and on the side folds with the butter. Sprinkle with salt. Bake for about 25 minutes, or until golden brown.

Garnish with any number of the following toppings:

sour cream

salsa

avocado/guacamole

shredded cheese

diced tomatoes

sliced black olives

green onion

Easter Brunch & Dinner Ideas

Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.

No Yeast Cinnamon Rolls

Quiche Lorraine

Blueberry Bake

Roasted Potato Frittata

Poached Eggs with Hollandaise Sauce

Strawberry-Peach Pancakes

Chicken Salad with Grapes & Pecans

Sweet Cherry Caprese Salad

Wild Rice & Corn Muffins

Chicken in Cream

Lemon Chicken Piccata

Dijon Dill Salmon

Auntie Mary’s Meatballs (Porcupine Balls)

Apricot & Tequila Glazed Turkey

Maple Mustard Chicken

Parmesan Pesto Green Beans

Creamy Skillet Veggies

Carrot Mash Bake

Cheesy Rice Fritters

Butternut Squash Macaroni & Cheese

Brown Sugar Butternut Squash Tart

Luscious Tropical Dream Cake

Chocolate-Chocolate Chip Zucchini Bread

Apple Pie Bars

Slow Cooker Coq au Vin

Holy Cow this was good! The picture does not do the flavor of this dish justice. It was sooooooo delicious! Traditionally Coq au Vin is made with chicken thighs and served with mashed potatoes, but here I simplified everything by making it in the crock pot with boneless, skinless breasts and serving it with little baby bakers. If you are a Coq au Vin fan you will not be diasappointed.

nonstick cooking spray

4 large chicken breasts, boneless and skinless

1 envelope onion soup mix

8 0z. quartered mushrooms

1 large shallot, sliced

1 cup baby carrots

1/2 cup dry red wine

1/4 cup water

Lightly coat large skillet and brown chicken pieces (I cut my breasts into halves). Drain off fat.

In crock pot, spray the inside of the cooker and place browned chicken in the bottom. Sprinkle with dry soup mix. Add mushrooms, shallots, and carrots. Pour wine and water over all.

Place on low for 6 hours, or high for 3, and stir it every once in a while. Serve with potatoes or egg noodles.