Super Easy Chicken with Creamy Dijon Sauce

Super Easy Chicken with Creamy Dijon Sauce

This preparation is quick and delicious. It uses Media Crema, (aka Table Cream) to create a smooth and tangy sauce. Great on seafood too! I spooned it over a nice salmon filet with a little lemon zest and it rocked! 

Ingredients:

• 1 can (7.6 fluid ounces) NESTLÉ Media Crema 

• 1/4 cup Dijon mustard

• 1/4 cup water

• 2 pounds boneless, skinless chicken breast halves, cut into strips

• 1 teaspoon granulated chicken flavor bouillon

• 1 to 2 tablespoons vegetable oil

• Chopped parsley for garnish

Directions:

COMBINE media crema, mustard and water in medium bowl; set aside. Sprinkle chicken with bouillon.

HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring frequently, until browned. Pour media crema mixture over chicken; bring to a boil. Cover; reduce heat to low. Cook for 5 minutes. Serve sprinkled with parsley.

SERVE over prepared Basmati Rice or Couscous.

Chicken and Lemon Tagine with Green Cracked Olives

Chicken and Lemon Tagine with Green Cracked Olives

This dish is tangy and delicious. The perfect recipe for using Green Cracked Olives which are in my opinion, totally addicting! A little time consuming with all the techniques but well worth it. Save this one for a special date night or weekend gourmet indulgence. 

1 Whole chicken (about 3.5 lbs), cut up
1 onion, coarsely grated
2 garlic cloves, finely chopped
1 tsp each ground ginger and finely ground black pepper
½ tsp each ground cumin and sweet paprika
¼ tsp saffron threads, ground with a mortar and pestle
2  cups green cracked olives, pitted
1/2 Cup lemon juice, plus extra to taste
2 cups couscous
2 tbsp extra-virgin olive oil
2 cups chicken stock
1 cup (firmly packed) each flat-leaf parsley and coriander, coarsely chopped, plus extra to serve
Garnish with toasted slivered almonds and thinly sliced preserved lemon rind

Directions
01
Combine chicken, onion, garlic, spices and 1 quart of water in a large casserole or dutch oven, bring to boil over medium heat, cover, reduce heat to low and simmer, turning chicken occasionally, until almost cooked through (15-20 minutes). Add olives and lemon juice and cook until chicken is tender (10-15 minutes).
02
Meanwhile, Place couscous in a deep skillet over medium high heat, drizzle with olive oil and stir through the grains. Bring chicken stock to boil, pour over couscous, stir, cover bowl tightly with plastic wrap and let stand for 10 minutes. Remove plastic wrap, season generously to taste and fluff grains with a fork.
03
Remove chicken from casserole, place on oven tray lined with foil, grill, skin side up, until brown (3-5 minutes), set aside, keep warm.
04
Meanwhile, reduce cooking liquid over medium-high heat until thick (7-10 minutes), season to taste with extra lemon juice, sea salt and freshly ground black pepper. Return chicken to casserole, stir through herbs and serve with couscous, scattered with extra herbs, slivered almonds and preserved lemon rind.

Sweet, Sticky and Spicy Ginger Honey Chicken Wings

Ginger Honey Chicken Wings

Ingredients

1 cup honey

3/4 cup soy sauce

1/4 cup minced garlic (8 to 12 cloves)

1/2 cup peeled and grated fresh ginger root

1 small jalapeno, diced small, seeds and membrane removed. (Use a serrano chile for more heat)

4 pounds chicken wings, separated into sections and tips removed

Directions

Cook the honey, soy sauce, garlic, ginger root and chile in a small saucepan over low heat until the honey is melted. Arrange the chicken wings in 1 layer in a shallow baking pan, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the wings, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear and the sauce is a rich, dark brown.

Coconut Curry Chicken

This is a delicious, quick and easy skillet dinner. (I have used this technique for Shrimp as well. Just cut the cooking time down as the shrimp will finish off much faster than chicken.) You can adjust the amount of curry you use if you like it spicier.  

Serves 6

1 package (14-ounce) rice noodles 
6 boneless, skinless chicken breasts (about 4 ounces each)
2 tablespoons olive oil
2 tablespoons curry powder
1 small red bell pepper, deseeded and cut into thin strips
2 medium green onions, diagonally sliced
2 cloves garlic, minced
1 can (13.5 oz.) unsweetened coconut milk
1 can (8 oz.) pineapple chunks in juice, drained
2 tablespoons fresh lime juice
3 tablespoons thinly sliced fresh basil leaves


Cook the noodles according to the package directions. Drain. Keep warm.



Cut the chicken into 1-inch pieces. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and curry powder. Cook, stirring occasionally, until the chicken is browned, 2–3 minutes. Transfer the chicken to a bowl. Set aside.


Add the bell pepper to the skillet. Stir-fry until the bell pepper is crisp-tender, about 2 minutes. Add the onions and garlic. Stir-fry for 1 minute longer. Add the coconut milk, pineapple and lime juice. Reduce heat to medium-low.


Return the browned chicken to the skillet. Cook, stirring frequently, until the sauce is slightly thickened and the chicken is cooked through, about 8 minutes more.

Grilled Stuffed Jalapeno Peppers

These cheese-stuffed jalapenos are always popular when we grill out. Easy to make and a great appetizer! A flavor explosion in each crisp and tender pepper met with creamy cheese filling. Note: When working with fresh jalapenos, use disposable kitchen gloves and avoid touching your face and eyes after handling!

Ingredients

4 ounces cream cheese, softened
1/2 cup shredded Medium or Sharp Cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon paprika
10 jalapeno peppers

Directions

In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture. Place peppers in a disposable foil pan or tray.

Grill, covered, over indirect medium-high heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Makes 10 appetizers. Enjoy!

Easy Mango, Avocado and Tomato Salsa!

This is a quick and easy salsa, perfect for the warm summer nights ahead. Serve with tortilla chips, top grilled chicken, shrimp or fish, or mix with orzo or couscous for a fresh summer salad!

Ingredients

Original recipe makes 6 servings

1 mango - peeled, seeded and diced

1 avocado - peeled, pitted, and diced

4 medium tomatoes, diced

1 jalapeno pepper, seeded and minced

1/2 cup chopped fresh cilantro

3 cloves garlic, minced

1 teaspoon salt

2 tablespoons fresh lime juice

1/4 cup chopped red onion

3 tablespoons olive oil


Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Broccoli Au Gratin

It's hard to resist broccoli and cheese. This recipe is creamy, irresistible and a great accompaniment to a nice steak.

Ingredients

Original recipe makes 6 to 8 servings

8 cups fresh broccoli

1/2 cup butter

2 tablespoons all-purpose flour
2 cloves garlic, minced
1 1/4 cups milk

salt and pepper to taste

4 cups shredded Cheddar Cheese

2 eggs, beaten
Bread crumbs
Paprika



Directions
1. Preheat oven to 325 degrees F.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in garlic and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish. Top with bread crumbs and a dash or two of paprika.
4. Bake in preheated oven for 30 minutes.

Garlic Mashed Cauliflower

A great alternative to mashed potatoes and 

an excellent source of Vitamin C.

Ingredients

Makes 4 servings

• 1 head cauliflower, cut into florets 
• 
  
• 1 tablespoon olive oil 
• 
  
• 2 cloves garlic, smashed 
• 
  
• 1/4 cup grated Parmesan cheese 

• 
  
• 1 tablespoon reduced-fat cream cheese or labne 
• 
  
• 1/2 teaspoon salt 
• 
  
• 1/8 teaspoon freshly ground black pepper
• 
  
• Chives or Green Onion to garnish
• 
  

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper. 
4. Garnish with chives or green onion and serve!

Sriracha Hot n' Sweet Wings

Sriracha Hot Chili Sauce, also known as "Rooster Sauce" makes a great marinade for chicken wings. 

Ingredients

4 pounds chicken wings

Marinade:
1 tablespoon sesame oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ cup Sriracha Hot Chili Sauce
¼ cup ketchup
½ cup soy sauce
¼ cup honey
1 cup Orange Marmalade
4 cloves garlic, minced
1 tablespoon fresh ginger, peeled & minced
½ cup fresh cilantro, chopped
2 limes, zest and juice
¼ cup rice wine vinegar



Instructions
1. Place chicken wings in a gallon size Ziploc bag. In a medium bowl whisk together all marinade ingredients. Pour over wings in bag. Press out most of the air and seal bag. Carefully toss wings with sauce in bag and place in refrigerator for several hours or overnight.
2. Preheat oven to 375 degrees.
3. Spray a 9X13-inch baking dish with cooking spray.
4. Pour chicken and all of marinade into baking dish and bake for 45 minutes to 1 hour, stirring half-way through.

3 Cheese Eggplant Lasagna

Cheesy delicious, meat-free, melty goodness!!!

Ingredients

Original recipe makes 8 servings

 2 eggplants, sliced lengthwise into 1/4-inch thick slices
 2 tablespoons salt
 2 tablespoons canola oil
 1 (28 ounce) can crushed tomatoes
 1 (6 ounce) can tomato paste
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 tablespoon olive oil
  salt and ground black pepper to taste
 1 teaspoon olive oil
 1 onion, diced
 1 cup frozen chopped spinach
 1 cup shredded carrot
 1 (15 ounce) container ricotta cheese
 2 eggs
 1/2 cup freshly grated Romano cheese
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1/2 teaspoon salt
 1 cup shredded mozzarella cheese

Directions

Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.

Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.

Rinse eggplant slices with fresh water and pat dry with paper towels.

Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.

Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.

Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.

Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.

Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.

Spoon cooled spinach and carrot mixture into ricotta mixture and combine.

Preheat oven to 350 degrees F (175 degrees C).

Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.

Place half the eggplant slices in a layer on top of tomato sauce.

Spread half the ricotta cheese mixture on top of eggplant layer.

Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.

Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.

Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.

Tip: Leftovers make an awesome cold sandwich. Just sayin'.

For a chilly night - Red Mole Chili

Ingredients

• 3 cups beef stock (if using ground beef) or chicken stock (if using ground turkey)
• 2 ancho chiles, stemmed and seeded
• 1 tablespoon vegetable oil
• 1 1/2 pounds ground beef sirloin or ground turkey
• 1 large yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and pepper
• 2 tablespoons tomato paste
• 1 15 ounce can  black beans, rinsed
• 1 15 ounce can  diced fire-roasted tomatoes
• 2 tablespoons instant coffee
• 1 tablespoon sweet smoked paprika
• 1 tablespoon ground coriander
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 2 cups shredded or crumbled extra-sharp cheddar cheese
• 1 small red onion, finely chopped

Directions
1. In a large saucepan, bring the beef stock and ancho chiles to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.
2. Meanwhile, in a large Dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.
3. Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.
4. Serve the chili in shallow bowls. Top with the cheese and red onion.

Piccata Style Fish Fillets

Piccata is a classic Italian recipe that really takes all the difficulty 
out of preparing any kind of meat. This version uses mild white 
fish fillets, is easy to make and the simple, tangy sauce is pretty 
awesome. 
Serve with rice or orzo.

Fish Piccata

(makes 2 servings)

Ingredients:
2 Mild white fish fillets such as Tilapia or Swai salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small pepperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

Directions:
Season the fish with salt and pepper.
Heat the oil and butter in a pan.
Add the fish and fry until golden brown on both sides, about 2-3 minutes 
per side and set aside.
Add a splash of broth and deglaze the pan.
Add the chicken stock, lemon juice, lemon slices, capers and 
pepperoncinis and simmer to reduce the liquids by half.
Stir in the butter and pour over the fish and garnish with 
fresh chopped parsley.

"Crab" Cakes with Zucchini

Using versatile and delicious imitation crab, these delightful appetizers are a great start to any meal. Top each cake with a dollop of Labne or Sour Cream.

"Crab" Cakes with Zucchini

Ingredients

Original recipe makes 4 to 6 servings
 1 1/2 cups imitation crab (flaked with a fork to break up into small pieces)
 1 cup grated zucchini
 1 egg, beaten
 2 tablespoons butter, melted
 1 cup bread crumbs
 1/4 cup minced onion
 1 teaspoon Old Bay Seasoning (or similar seafood seasoning)
 1/4 cup all-purpose flour
 1/2 cup vegetable oil for frying

Directions

In a large bowl, combine imitation crab, zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Slow Cooker Italian Beef

This is a super easy recipe that you can just throw together quickly. One thing you may notice - no other liquid is added. The beef slowly cooks and the delicious juices created by this method make an amazing dipping sauce. Enjoy!

Ingredients

Original recipe makes 10 servings

 1 teaspoon salt
 1 teaspoon ground black pepper
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1 teaspoon onion salt
 1 teaspoon dried parsley
 1 teaspoon garlic powder
 1 bay leaf
 1 Stalk Celery, Diced
 1 Small Onion, Diced
 1 each Red and Green Bell Peppers, Sliced
 1 (.7 ounce) package dry Italian-style salad dressing mix
 1 (5 pound) Beef Chuck Roast

Directions

Season your roast with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder. Place your roast, along with the celery, onion and bay leaf in slow cooker.
Cover, and cook on Low for 8 hours, add the package of dry salad dressing mix and bell peppers and cook for 2 hours more until peppers are tender and cooked through. (You can also cook on high for 4-5 hours, adding the dressing and peppers during the last hour.) When done, remove bay leaf, and shred meat with a fork. Reserve the drippings for dipping!

Serve on crusty rolls. (I suggest fresh baked sesame rolls from our Bakery.) Delicious!!!

Jalapeno Poppers

These creamy, spicy poppers are guaranteed to kick-off your game day spread with a bang!

Ingredients

24 fresh jalapeño peppers (about 2 lb.)
8 oz. Cream Cheese or Labne
8 oz. Shredded Cheddar Cheese
1/4 cup sliced green onions
1/4 cup  flour
2 eggs, beaten
1 cup of panko bread crumbs
2 cups oil for frying

Directions

Cut a lengthwise slit in each pepper; scrape out seeds and veins. (Be careful to wash your hands after handling the peppers!)
Combine next 3 ingredients; spoon into peppers.
Roll the peppers in flour; dip in egg, then roll in bread crumbs to evenly coat. Place in single layer in shallow pan. Important: Refrigerate 15 min.
Heat the oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm. Enjoy!

Slow Cooker Beef Stew

Slow Cookers are a convenient way to prepare meals.
Amazing results are achieved with little effort!

Ingredients 

Original recipe makes 12 servings

• 3 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 3 tablespoons olive oil
• 1 cup baby carrots
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper

• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons butter
• 3 onions, sliced
• 1/4 cup beef broth
• 1/4 cup warm water
• 2 tablespoons all-purpose flour

Directions

1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour beef broth into the skillet, and deglaze the pan, stirring to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Easy Pico De Gallo Recipe

Ingredients

Original recipe makes 3 cups

• 
  6 roma (plum) tomatoes, diced 
• 
  1/2 red onion, minced 
• 
  3 tablespoons chopped fresh cilantro 
• 
  1/2 jalapeno pepper, seeded and minced 
• 
  1/2 lime, juiced 

• 
  1 clove garlic, minced 
• 
  1 pinch garlic powder 
• 
  1 pinch ground cumin 
• 
  salt and ground black pepper to taste 

Directions

1. Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

The Story of Stone Soup

By working together, with everyone contributing what they can, 

a greater good is achieved.

Once upon a time, somewhere in post-war Eastern Europe, there was a great famine in which people jealously hoarded whatever food they could find, hiding it even from their friends and neighbors. One day a wandering soldier came into a village and began asking questions as if he planned to stay for the night.

"There's not a bite to eat in the whole province," he was told. "Better keep moving on."

"Oh, I have everything I need," he said. "In fact, I was thinking of making some stone soup to share with all of you." He pulled an iron cauldron from his wagon, filled it with water, and built a fire under it. Then, with great ceremony, he drew an ordinary-looking stone from a velvet bag and dropped it into the water.

By now, hearing the rumor of food, most of the villagers had come to the square or watched from their windows. As the soldier sniffed the "broth" and licked his lips in anticipation, hunger began to overcome their skepticism. "Ahh," the soldier said to himself rather loudly, "I do like a tasty stone soup. Of course, stone soup with cabbage -- that's hard to beat." Soon a villager approached hesitantly, holding a cabbage he'd retrieved from its hiding place, and added it to the pot. "Capital!" cried the soldier. "You know, I once had stone soup with cabbage and a bit of salt beef as well, and it was fit for a king." The village butcher managed to find some salt beef . . . and so it went, through potatoes, onions, carrots, mushrooms, and so on, until there was indeed a delicious meal for all. 

The villagers offered the soldier a great deal of money for the magic stone, but he refused to sell and traveled on the next day. The moral is that by working together, with everyone contributing what they can, a greater good is achieved.

Mediterranean Lemon Chicken

Boneless Chicken Legs are high in flavor and low in price.

This recipe is easy and delicious. Try it served over rice with some sauteed asparagus spears.

Ingredients:

1 lemon (juice and zest) 

2 teaspoons dried oregano

4 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 Boneless Chicken Legs

Preheat oven to 425˚

In a 9" x 13" baking dish, grate the peel from the lemon, squeeze out the juice (about 1/4 cup) and add to the peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.

Coat chicken pieces with the lemon mixture and arrange in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken. 

Reduce heat to 400˚ and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve with pan juices.