¼ cup chopped onion
¼ cup soy sauce
1 clove garlic, minced
½ oz giner root (peeled and chopped)
½ lemon juiced (2 tablespoons)
Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until ginger and garlic have been pureed. Chill before serving.
1-1/4 cup mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
Dash cayenne pepper
Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 medium onion, finely chopped
- 3 large cloves garlic, finely chopped
- One 10-ounce box organic chopped spinach, thawed
- Salt and pepper
- Freshly grated nutmeg, to taste
- 3 tablespoons butter
- 1 cup panko breadcrumbs
- 1 teaspoon dried oregano (about 1/3 palmful)
- 4 pieces skinless, boneless chicken breast
- 1/2 cup crumbled Greek feta cheese
Preheat the oven to 425F. Heat 1 tablespoon EVOO, 1 turn of the pan, in a small skillet over medium heat. Add the onion and 2/3 of the garlic and cook until softened, 3 to 4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.
Drizzle a baking dish with the remaining 1 tablespoon EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear; about 20 minutes.
1 lb. boneless skinless chicken breasts (about 3)
1/3 cup flour
2 teaspoons olive oil
1/2 onion, chopped
4 cloves of garlic, chopped
2 small zucchini, sliced
1 can (15 oz) diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried oregano
salt & pepper to taste
1 teaspoon balsamic vinegar
Wrap the chicken breasts in plastic wrap and pound with a meat mallet. Place the chicken in a sealable container with the four. Shake to coat. Heat olive oil in a large skillet. Add chicken breasts. Cook 5 – 7 minutes. Chicken should be lightly browned. Turn chicken and cook 5 – 7 minutes on the other side. Remove chicken from skillet and put the chicken on a plate. Cover to keep warm. In the same skillet saute the onion adding a bit more olive oil if needed. Add diced tomatoes and garlic. Add chicken back to skillet. Add rosemary and oregano. Cover and simmer on low 5 – 10 minutes to cook chicken through. Remove chicken from the skillet. Stir in balsamic vinegar then add zucchini. Cook about 5 minutes or until zucchini is tender. Serve.
2 cups cooked chicken, cut into pieces
12 corn tortillas
1/2 cup sour cream
1/2 cup milk
1 can cream of chicken soup
1 eight ounce can green chiles
1 pound cheddar cheese, grated
Preheat oven to 350 degrees. In a large bowl mix together sour cream, milk, cream of chicken soup and the green chilies. Lightly grease a 9×13 casserole dish. Tear 6 tortillas into pieces and place on the bottom of the pan. Put half of the chicken on top of the tortillas. Pour half the sour cream and soup mixture over the chicken and spread evenly with a spatula. Sprinkle half the cheese over the mixture. Repeat the layers of tortillas, remaining chicken, sauce, and then cheese. Cover the casserole with foil. Poke a small hole in the middle of the foil to allow steam to escape. Bake for 40 minutes. Carefully remove the foil and bake for an additional 10 – 15 minutes until bubbly. Remove from oven and let rest 5 minutes before serving.
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.