Air Fryer breaded chicken tenders for Whole 30

1 lb chicken tenders

2 eggs, beaten

1 cup almond flour

Paprika

Garlic powder

Salt and pepper

celery salt

onion powder

ground mustard

Oregano

1/4 t baking powder

Avocado or Olive oil

1. Preheat air fryer to 400 degrees. 

2. Beat eggs.

3. Combine almond flour with spices and baking powder.

4. Dip chicken into egg wash and then almond flour to coat all sides.

5. Place each tender in the basket. and spray the top of the chicken tenders lightly with oil. Cook 6 minutes on each side (total of 12 minutes).

 

Thai Basil Chicken (Whole 30 Compliant)

 Sindy gave me more Thai Basil and we're doing Whole 30 this month, so this is what we had! We served with cauliflower rice.

Avocado oil

1 cup diced red onion or shallots

2 garlic cloves, minced

1 thai chili, thinly sliced, seeds removed

1 pound boneless chicken, cut into 1/2" pieces

Sauce:

1/4  coconut aminos or gluten free soy sauce

2 T fish sauce (Whole 30 compliant)

1/2 cup Thai basil leaves, torn

1. Prepare all ingredients before starting to cook the stir fry.

2. Heat a large skillet over high heat. When pan is hot but not smoking, add the avocado oil along with onion, garlic, and chilis. Stir frequently until lightly browned, 2-3 minutes.

3. Add chicken to the pan and continue to stir fry over high heat until browned and just done, 2-3 minutes.

4. Add the sauce mixture to pan stirring constantly for 1-2 more minutes.

5. Remove the pan from heat and stir in the basil leaves.

French-inspired Chicken Pot Pie for Pi Day

It's Pi day so I made a riff on Chicken Pot Pi!

Rotisserie chicken, shredded

Olive Oil

2 large shallots, thinly sliced

2 carrots, chopped

2 stalks celery, chopped

3 T butter

3 T flour

1/2 cup white wine

1 T chopped tarragon

2 cups chicken stock

1/2 cup heavy cream

1 T freshly chopped parsley

1/2 cup frozen peas

2 puff pastry sheets, thawed and cut into rectangles

1 egg, lightly beaten

Salt and pepper

1. Preheat oven to 375.

2. In large cast iron skillet, heat oil over medium heat. Add shallots, carrots and celery. Saute for about five minutes. Season with sat. Remove to bowl.

3. Add butter to melt over medium heat. Once foaming, add flour and whisk until smooth and a golden brown color. 30-60 seconds. Gently pour in chicken stock and continue whisking. Also add tarragon. Pour in the heavy cream and continue whisking for 30 seconds. Turn heat down to low and simmer for ten minutes. Add salt and pepper as needed.

4. Add vegetables, shredded chicken, peas and parsley. Stir until everything is covered in sauce.

5. Arrange puff pastry rectangles on top of the pot pie, overlapping in places. Brush tops with a beaten egg, and bake 30-40 minutes, until pastry is golden brown and lightly puffed.

6. Let rest for 10 minutes.

Coconutty Creamy Chicken Ramen Soup

1 T coconut oil

1 small onion, chopped

1 red bell pepper, chopped

1 large carrot, cut into slices or pieces

2-3 cloves garlic, minced

1 t curry powder

1/2 t cayenne pepper (leave out if feeding kids)

Salt and pepper

2 cans coconut milk

3 cups chicken stock

2 cups shredded chicken (from rotisserie chicken preferably)

1/3 c chopped fresh cilantro

1 package ramen noodles (not including the seasoning packet)

Lime juice from 1 lime

1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, approx. 8 minutes. Add garlic for about a minute then add curry powder and cayenne (if using) and salt and pepper. 

2. Add coconut milk and chicken stock and bring to a simmer. Add chicken, cilantro and ramen noodles. Cook until noodles are cooked through (around 3-4 minutes).

3. Add lime juice and serve.

Chicken and Dumplings

Inspired by Rachael Ray and a friend from Lake Wiley, I originally made this last year but enjoyed this version much better. It is more work but totally worth it!

2 quarts (8 cups) chicken stock or bone broth

Olive Oil

8 pieces bone in chicken pieces (I used both leg and breast pieces)

Salt and Pepper

3 T butter

2 celery ribs, chopped

3 carrots, peeled and chopped

1 onion, chopped

1 leek, chopped

1 bay leaf

8 sprigs thyme, tied with butcher twine

2 cloves garlic, chopped

1/4 cup flour

For the dumplings:

1 1/2 cups flour

1 1/2 t baking powder

1 t salt

3/4 cup buttermilk

2 T melted butter

1 egg

1. In a Dutch oven, heat chicken stock to a low simmer and cover.

2. In another pan, heat oil and brown chicken seasoned with salt and pepper in separate batches, about 4 minutes per side. Remove from pan and place in heated chicken stock to cook through.

3. Add butter to the pan drippings from chicken and melt. Add celery, carrots, onions, leeks, bay leaf and thyme bundle and soften 5 minutes. Add garlic and cook an additional 3 minutes. 

4. Remove chicken when cooked through and let cool. While cooling, add veggies and drippings to the liquid in the Dutch oven and heat through.

5. Shred chicken and add to Dutch oven. Bring to a simmer.

6. Mix together dumpling ingredients and using two large spoons, drop into simmering soup, cover and cook for 15-20 minutes.

Roasted Coconut Chicken

This one takes some time and ingredients you can't find just at your regular grocery store. But it was good!

2 long red chilies, one finely minced, the other whole

1 t grated ginger

2 garlic cloves, crushed

1 t coconut oil

Salt and Pepper

1 cup chopped cilantro

3 lb whole chicken 

2 cups chicken stock

1 lemongrass, white part only, bruised but whole

2 kaffir lime leaves

14 oz. canned light coconut milk

Baby potatoes

1 lime

2 t coconut sugar (I used brown sugar)

1 T fish sauce

1. Preheat oven to 400 degrees.

 

2. In small bowl, combine minced chili, ginger, garlic, oil, 1/2 of cilantro, salt and pepper and set to a side.

3. Rinse and pat the chicken dry. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken. 

4. Spoon the cilantro mixture between the meat and the skin. Use the spoon to spread it a bit, then to finish it off, use your hands on the skin to spread the mixture as far and evenly as you can. 

5. Place the chicken stock, lime leaves, lemongrass and the whole red chili into a dutch oven.

6. Place the chicken in the broth, cover and roast for 45 minutes. Remove lid, add the coconut milk and potatoes and roast for another 30 minutes.

7. Remove chicken from the broth and cover loosely with foil to rest for 5 minutes.

8. Skim excess fat off the surface of the broth.

9. Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro.

10. Serve the chicken with the broth. 

Roasted mushroom and Wild Rice Chicken Soup

It's March and we had a long string of beautiful warm weather. Then yesterday winter re-visited and I was depressed. It was cold and rainy so I needed soup. Kids even liked it!

Butter

1 pound chicken

1 1/2 cups dry wild rice blend

4 carrots, chopped

1 celery stalk, chopped

1 onion, chopped

6-7 cups chicken stock

Thyme (2T fresh or 2t dried)

Sage (1T fresh or 1t dried)

1 cup heavy cream

1/2 cup grated parmesan

2 pounds mushrooms, roughly chopped or sliced

Rosemary

4 garlic cloves, smashed

Zest from 1 lemon

1. Preheat oven to 425. On a baking sheet lightly coated with olive oil, combine 6 T butter (sliced), mushrooms, garlic, rosemary, lemon zest and salt and pepper. Transfer to the oven and roast for 20-25 minutes, stirring halfway through. 

2. In a large soup pot, melt 2 T butter. Add carrots, celery, onion and a pinch of salt and pepper. Cook until softened and caramelized. Stir in the broth, chicken, thyme, sage. Bring to a boil over high heat. Cover and reduce the heat to low and cook for 20 minutes or until chicken is cooked through.

3. Remove chicken and let cool enough to shred. While shredding chicken, pour rice into soup pot and cook for 15 minutes. Replace shredded chicken and add the mushrooms and their drippings to the pot. Stir in cream and parmesan and cook over medium heat until warmed through, about ten minutes. 

Hot Chicken Salad

 Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

4 cups shredded chicken 

1 cup chopped celery

1/2 cup toasted sliced almonds

3 T chopped onion

2 T lemon juice

1/4 t cayenne pepper

Salt

1 1/2 cups mayonnaise

2 8-oz cans sliced water chestnuts, drained

3 cups freshly grated sharp cheddar cheese, divided.

1. Preheat oven to 350 degrees.

2. Mix all ingredients together, reserving 1 cup cheese.

3. Pout into a 9x13 casserole dish sprayed with cooking spray. Sprinkle remaining cheese on top. Bake for 30 minutes.

Charleston Grilled Chicken

 Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

2 cups pineapple juice

1 cup sherry

1/2 cup soy sauce

1 T sugar

2 cloves garlic, minced

3 lbs boneless skinless chicken

1. In a mixing bowl, combine juice, sherry, soy sauce, sugar, and garlic. Pout the marinade over the chicken, cover, and refrigerate for 24 hours. 

2. Drain and throw away the liquid before cooking. The chicken can be cooked in a frying pan or grilled.

Nashville Hot Chicken Biscuits

 Ray picked out a cookbook for Nana for Christmas and I love it so much I am writing these recipes down. 

Cookbook: The Southern Entertainer's Cookbook by Courtney Dial Whitmore with Phronsie Dial

This sounds like a Sunday Funday recipe!

Nashville Hot Chicken Biscuits

Peanut Oil for frying

1/2 cup buttermilk

2 eggs

1 T hot sauce

1 cup flour

Salt and Pepper

1 pound boneless, skinless chicken breasts

2 T cayenne pepper

1/2 t garlic powder

1 t paprika

1 t brown sugar

1/2 cup butter, melted

24 prepared mini biscuits

8 baby gherkin pickles

1. In a Dutch oven, heat 2-3 inches of peanut oil to 350 degrees. 

2. In a shallow bowl, whick together buttermilk with eggs and hot sauce.

3. In a second shallow bowl, combine flour salt and black pepper.

4. Cut chicken into 1 1/2 inch pieces. Coat each chicken piece in flour mixture, dip into egg mixture, and then back again in flour mixture. 

5. Fry chicken in batches (2-3 minutes on each side), being careful not to overcrowd the pan, until lightly golden. Place fried chicken pieces onto a rack to cool.

6. In a small mixing bowl, combine cayenne pepper, garlic powder, paprika, brown sugar and melted butter. Brush mixture on each fried chicken piece. 

7. Place fried chicken pieces inside biscuits and top with a pickle slice. 

Tuscan Chicken Stew in the Crockpot

 Chicken breasts or thighs

4-5 carrots, sliced

3 celery stalks, chopped

1 onion, sliced

Yellow or red waxy potatoes, chopped

1 15 oz can diced fire-roasted tomato

1 6 oz can tomato paste

Parmesan rind and grated parmesan

2 T Italian seasoning

2-3 garlic, minced

32 oz chicken stock

1 T balsamic vinegar

2 T olive oil

Salt and Pepper

Just before serving:

1/4 cup water

2T cornstarch

1 T balsamic vinegar

1. Add everything to the slow cooker. Cover and cook 4-6 hours.

2. Remove the chicken and shred.

3. Mix together the water, cornstarch and balsamic vinegar until smooth. Add to the slow cooker, stirring to combine. Cover and cook on high an additional 5 minutes until the stew begins to thicken.

4. Add the chicken back to the stew.

One Pot Lemon Chicken and Rice

Chicken and marinade

Chicken thighs, skin and bone in
1-2 lemons, use zest plus 4 T juice

1 T dried oregano
4 garlic cloves
Salt and pepper

Rice

1 1/2 T olive oil
1 small onion, chopped
1 cup long grain white rice
1 1/2 cups chicken stock
3/4 cup water
1 T dried oregano
Salt and pepper

Garnish

Finely chopped parsley
Fresh lemon zest

1. Combine marinade ingredients and chicken and set aside for at least 30 minutes but preferably over night.

2. Remove chicken but reserve marinade.

3. Heat olive oil in deep skillet ovmer medium high heat. Place chicken in the skillet, skin side down and cook until golden brown. Remove chicken and set aside.

4. Heat olive oil in skillet over medium heat. Add the onion and sauté for a few minutes. Add rice and remaining ingredients and reserved marinade.

5. Let the liquid come to a simmer and cook for 30 seconds. Place chicken on top of rice and cover.

6. Bake at 350 for 35 minutes. Remover lid and bake for another ten minutes or until liquid is absorbed and the rice is tender.

7. Remove from oven and allow to rest for 10 minutes. Garnish as desired.

Chicken Enchiladas

1 onion, diced
1 jalapeño, seeded and diced
Olive oil
3 garlic cloves, minced
3 T chili powder
2 t ground cumin
3 t sugar
1 15 oz can tomato sauce
1 cup water
1 can diced fire roasted tomatoes
1 lb chicken breasts
2 cups shredded cheese (cheddar, Monterey Jack)
1/2 cup fresh cilantro, chopped12 6-oz soft corn tortillas
Cooking spray
Salt and pepper

1. Preheat oven to 425.

2. Heat oil over medium heat. Once shimmering, add onion, jalapeño and salt. Cook, stirring often until softened. Add the garlic, chili powder, cumin and sugar, and cook until fragrant, less than 30 seconds. Stir in tomato sauce, water and tomato. Bring to a simmer and cook until thickened, about 5 minutes.

3. Add the chicken to the sauce. Reduce to low, cover and cook until chicken is cooked through, about 15-20 minutes. Transfer chicken to plate and set aside to cool.

4. Pour sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with salt and pepper to taste.

5. Shred the chicken and add to onion mixture. Add 1/4 cup of enchilada sauce, 1 cup cheese and cilantro. Stir to combine.

6. Working one at a time, spoon 1/3 cup of chicken mixture down center of tortillas and lay seam side down in greased 9x13 baking dish. Lightly spray enchiladas with cooking spray. Place in oven for 7 minutes, until tops of tortillas brown slightly.

7. Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with remaining cheese.

8. Cover dish with foil, bake 20 minutes. Remove foil and bake another 5-10 minutes to melt cheese.

Chicken Fried Rice that lives up to Chay’s standards

Chay is very picky about his fried rice. He loves it. He could eat it every day for dinner as long as he had pizza for lunch. This one was a hit, except for the peas. He said to find better peas. Ok, I will work on that!

Tip: Don’t over sauce with the wet ingredients. It will make it mushy.

Tip 2: Using day old cooked rice is key. I used jasmine rice, cooked it the day before, broke up the pieces that stuck, and it was perfect.

Ingredients:

Vegetable oil and butter to taste. About a 2-3 T each
3 cloves garlic, finely minced
1/2 small onion, finely diced
Veggies, I used pre-sliced carrots and frozen peas (thawed)
3 large eggs, slightly beaten
4 cups dried day old rice
3 T soy sauce
2 t fish sauce
1 t sesame oil
1 t oyster sauce
Salt and pepper
Cooked chicken (I used a rotisserie but it wasn’t enough so add at least three chicken breasts, cooked)

1. Heat some of the oil oil and butter on high heat in wok until smoky hot. Toss in onions, carrots and peas and cook for a couple minutes. Add garlic and stir fry for a couple more minutes. Transfer to a bowl and cover.

2. Add more oil and butter. Pour in beaten eggs. Scramble and add cooked chicken.

3. Stir in the rice while tossing until heated through, about two minutes.

4. Drizzle in soy sauce, fish sauce, oyster sauce and sesame oil. Toss to combine everything evenly. Break up rice chunks. Add vegetable and toss to combine. Add salt and pepper.

Chicken Parmesan Casserole

Use this Marinara Sauce

2-3 chicken breasts, cubed
Marinara sauce
1/2 t red pepper flakes, optional
Parmesan cheese, grated
Mozzarella cheese, shredded
Dried basil

1. Preheat oven to 350 degrees and lightly grease glass pan.

2. Spread chicken in greased dish and pour marinara sauce over it. Sprinkle with the red pepper flakes if desired.

3. Bake, covered, for 20 minutes. Remove and shred chicken.

4. Replace chicken and mix back in with the sauce. Top with Parmesan and mozzarella and a few shakes of basil.

5. Bake for 10-15 minutes until cheese is melted and bubbly.

White Chicken Chili

This is always a hit on a cold winter day, especially for Funday Sunday at Michelle and Jason’s.

2 -3 chicken breasts
Salt, pepper and some kind of spicy chicken seasoning
2 cans white beans (I like to use a combo of larger beans and smaller beans), drained
1 T vegetable oil
1 jalapeño, minced
2 poblano peppers, chopped
1 onion, chopped
4 garlic cloves, minced
1 T cumin
1 1/2 t coriander
1 t chili powder
4+ cups chicken broth
2 limes juiced, plus lime wedges for serving
1/4 cup cilantro, chopped
Sour cream for topping
Cheddar cheese for topping

1. Season chicken generously with salt, pepper and chicken seasoning. Place in heavy pan and fill half way with water. Bring to a bowl, cover, and lower heat to medium. Cook for 20 minutes. Remove from water and set aside to cool.

2. Drain and rinse beans. Set aside.

3. Add oil to Dutch oven and heat over medium heat. Add peppers and onions and sauté for about five minutes. Add garlic and sauté for additional minute. Add salt, pepper, cumin, coriander, and chili powder. Continue to sauté for another minute to toast the spices.

4. Stir in chicken stock and lime juice and bring to a simmer. Add the beans and simmer partially covered for 20 minutes.

5. While simmering, shred the chicken. Add chicken to the soup mixture along with the cilantro. Heat through. Serve with toppings.

Slow cooker chicken teriyaki

2 lbs. skinless chicken breasts
3 cloves garlic, minced
1/2 cup chopped sweet onion
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 large chunk of ginger, minced
Ground pepper
1/4 cup water
3 T corn starch
Sliced onions and toasted sesame seeds

1. Add chicken to bottom of slow cooker.

2. In a bowl, whisk together garlic, onion, soy sauce, rice vinegar, ginger, and pepper. Pour mixture on top of chicken. Cover and cook 4-5 hours.

3. Remove chicken and shred. Transfer remaining sauce to saucepan.

4. In a separate bowl, whisk together the cold water and cornstarch until dissolved. Pour cornstarch slurry into teriyaki mixture and whisk to combine. Bring mixture to a boil and let boil for 2 minutes or until thickened. Remove from heat and pour over shredded chicken.

Serve with brown rice and steamed broccoli, and topped with scallions and toasted sesame seeds.

Greek Chicken

1-2 lbs chicken boneless chicken breasts
3 T Fresh oregano or 1.5 T dried oregano
4-5 garlic cloves, minced
3 T olive oil
1/4 cup fresh lemon juice
1/2 t cumin powder
2 t fresh parsley
1/2 t chili flakes
Salt and Pepper

1. Mix together all ingredients except chicken in a large storage bag or bowl.

2. Slice chicken into tenders or one inch pieces. Add to the marinade. Refrigerate for 30 minutes or overnight.

3. Skewer and grill chicken.

Slow Cooker Chicken Parmesan

2 large or 3 small chicken breasts
Salt and pepper
3 or 4 (28 oz) cans crushed tomatoes
1 onion, diced
2 T dried basil
1 T dried oregano
1 T dried parsley
1 lb penne
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

1. Season chicken with salt and pepper and place in slow cooker.

2. Combine tomatoes through parsley. Stir over chicken in slow cooker. Cover and cook for 4 hours.

3. Remove chicken and shred.

4. Cook pasta according to cooking instructions. Drain and add to chicken mixture.

5. Top mixture with cheeses and cover. Cook on low heat for 30 minutes or until cheese has melted.

Thai Chicken Tacos with Peanut Sauce

Marinade:

Chicken

1/4 cup fresh lime juice

1/4 cup soy sauce

3 T brown sugar

2 T vegetable oil

1 T fish sauce

1 T sriracha

4 cloves garlic, minced

1 T minced ginger

Cilantro

Chopped green onions

Peanut sauce:

1/3 cup creamy peanut butter

2 T brown sugar

1 T fresh lime juice

1 T soy sauce

1 clove garlic, minced

2 t peeled and minced ginger

1 t sriracha 

2 T hot water

For serving: 

Warmed tortillas, shredded carrots, diced bell peppers, chopped roasted peanuts, chopped green onions, cilantro

Directions:

For marinade: pound chicken to thin it out. Whisk together marinade ingredients and place in bag with chicken. Refrigerate for two hours or overnight.

For peanut sauce: whisk together all ingredients together.

To cook chicken: grill chicken over medium high heat, about 5 minutes per side. Let cool and chop into bite size pieces.