Tag Archives: onions

Spinach Mushroom Creamy Chicken Casserole

Spinach Mushroom Creamy Chicken Casserole

  • Servings: 6-8
  • Difficulty: easy
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Spinach Mushroom Creamy Chicken Casserole
Lately I have been playing around with chicken recipes. If you have followed the last few weeks, I made shish tawook, chicken and rice and then that “yum” chicken recipe. So I had some left over rice pilaf from my shish tawook and also some extra chicken. I thought I would add some veggies and landed on spinach, mushroom and caramelized onions.

The chicken stays moist due to the sauce which is a creamy Parmesan cheese bechamel. The veggies add an earthiness on top of the savory sauce and finally the balsamic caramelized onions introduce a pop of sweetness. I added a touch of Slap ya Mama seasoning to my flour for a touch of heat.

4 organic free range chicken breasts (sliced into larger than bite sized pieces)
2 onions (diced)
1 package of mushrooms (sliced)
3 cloves of garlic (minced)
2 bags of baby spinach (8 cups uncooked)
1/3 cup of heavy cream
1/4 cup of whole milk
1/2 cup of Parmesan cheese
1/4 cup seasoned flour (w/Slap Ya Mama)
1 tbs of balsamic vinegar
Olive Oil
Kosher salt and Pepper to taste

1. I started by cooking my chicken. I trimmed the breasts and then cut them in to cutlet size. I dusted with some seasoned flour and then in a medium heated skillet I put a little crust on them. Once browned set them aside. I had some rice pilaf so put it into a baking dish and placed the chicken on top. IMG_9782

2. Start the veggies by dicing the onions and adding them to a medium heated pan with a some oil. Cook for about 10 minutes until they are browning and then add your tablespoon of balsamic vinegar. Into the pan goes the mushrooms and garlic. Cook for about 3-4 minutes. Now add your spinach. It looks like a lot but will wilt dramatically. Turn it on low heat. IMG_9788

3. In a smaller sauce pan add a small amount of flour and butter to make a small blond roux. Add the milk, cream and Parmesan cheese with a little pepper. See below (not a great picture) IMG_9786

4. Now add half the sauce to the cooked veggies and coat them well. The remaining sauce pour over the chicken and rice pilaf. Then add your saucy veggies. Top with a little more parm and put into a 375 degree oven. Everything is cooked so you are just going to let it all meld together and for the cheese to brown.

Bacon Roasted Chicken in the Greens

Bacon Roasted Chicken in the Greens
I had a lot of greens in the fridge that I needed to use up so decided to make a chicken dish that incorporated them. My original idea was to stuff the breast and wrap them in bacon but they were too thin for that so I opted to rest them on top of the greens. This is a nutrient rich dish that tastes great. I am partial to the stinky green though.
2 air chilled organic chicken breasts
4 strips of organic bacon
Head of Collard Greens
Two portions of Brussels Sprouts
1 leek
4 cloves of garlic
1 tbs of GF Dijon
1 lemon
Kosher Salt
Garlic Salt
Splash of Chicken Stock (organic)

In a medium heated pot sweat your onions and leeks with a strip of diced bacon. Then add your greens and garlic with some Kosher Salt and Pepper and a squeeze of half the lemon. Cook about 10mins to soften them up prior to putting them into the oven.

Preheat your oven to 375 degrees. Now trim your chicken and rub on the Dijon, Kosher salt, Pepper and Garlic Powder and then wrap in uncooked bacon. Add your greens to the baking dish and nestle your chicken breast atop the greens. Roast in the oven for about 40mins.


Me Pork Bahn Mi

Me Pork Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Me Pork Bahn Mi
The Bahn Mi “Vietnamese sandwich” seems to be all the rage these days. It’s basically a sandwich with Asian flair.

You will not be disappointed in this one. The pork tenderloin is so tender it basically melts in your mouth. The pickled radishes and carrots compliment the pork marinade that has soy, garlic, fish sauce and ginger. Then Duke’s mayo, a little cheddar on a hoagie make is familiar. Really a great eat. You really need to try this one.

Pork Tenderloin
Cheddar cheese
Duke’s mayo
Hoagie Roll

3 tbs Fish sauce
2 tbs Soy sauce
1 tbs minced ginger
3 green onions
3 cloves of garlic minced
1 tbs of sugar

Pickled Carrots and Radishes
½ cup water
1 cup of apple cider vinegar
1 tbs salt
2 tbs sugar

1. Trim your tenderloin of any silver skin or fat. Slice into ½ and inch.   Place these medallions between saran wrap and pound them with a mallet. Put them into a Ziplock and mix up your marinade and pour over the pork. Marinate for a minimum of 30mins up to a couple of hours.

2. Julienne the carrots and radishes and slice your jalapeno. (you can remove seeds and spine if you want to lower the heat).  Soak these in the vinegar mixture for about 15- 30mins.

3. When ready to cook sear in a cast iron skillet with a little peanut oil. This cooks really quickly. (about 90 seconds on each side) The skillet should be on medium high heat so you can get as much crust as possible. FYI-the second side won’t crust up.

4. Prepare your hoagie with Duke’s mayo on both sides. Fresh Cheddar on the bottom. Top with the hot tenderloin, then carrot/radish/jalapeno mixture, Sriracha and top with Cilantro.

Almost Chang’s Spicy Chicken

Almost Chang's Spicy Chicken

  • Servings: 4
  • Difficulty: easy
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Almost Chang’s Spicy Chicken
Outside of dumplings, Chinese food never wet my whistle like Thai or Indian food did/does. It’s most likely due to the fact of eating the MSG loaded cheap stuff. But that all changed the first time I went to PF Changs oh so many years ago. I know it’s a chain and today Chinese places have stepped up their game but back in the day when it came on to the scene it was unmatched.

When I ordered the lettuce wraps with those sauces and then had Chang’s spicy chicken I was hooked. I loved the salty, sweet and stinging heat. The good stuff that makes you sweat around your eyes due to the chili sauce. Seriously when Pei Wei opened (PFC’s cheaper cousin) I ate their version of Chang’s chicken every day for two weeks straight. The key here is the pineapple juice and getting it into a syrup consistency.

2 chicken breasts (cubed)
3-4 cloves garlic (minced)
4-5 green onions diced
1 cup pineapple juice
2-3 tbs Sriracha Chili Sauce
2 tbs distilled white vinegar
2 tbs granulated sugar
2 tbs low sodium soy sauce
2 tbs water
1/2 teaspoon cornstarch
2 tbs peanut oil (chicken)
1 tsp chili oil (sauce)
Red pepper flakes

1.Get everything prepared. Chop, mince veggies, pour wet ingredients into measuring cup, make your corn starch/water mixture. Cut your chicken into bite sized pieces. So now you will first start your sauce while your pot heats up for the chicken.

2. Medium-heated skillet with some oil. Saute the onions for a few minutes and then add your garlic (careful not to burn) and almost immediately complete your sauce by adding pineapple juice, Sriracha, vinegar, sugar and soy. Then take your 2 tbs of water and dissolve the corn starch and add to the sauce until thickened into syrup. Remove from heat and set aside.

3. Now take your cubed chicken and dust with cornstarch. Working in batches to avoid crowding, add the chicken to a medium heated pan and cook until brown and crispy. Remove and absorb the oil in a paper towel.

4. When you get to a syrup consistency then add your cooked chicken in a bowl and ladle your syrup/sauce on and mix until coated. Served over rice and garnish. You could also throw some broccoli or another vegetable into the mix to bump up the nutrition level or make it vegetarian.

You will sweat. You’re welcome.

Roasted Chicken with Herb Garlic Balsamic Reduction

Roasted Chicken with Herb Garlic Balsamic Reduction

  • Servings: 4
  • Difficulty: medium
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Roasted Chicken with Herb Garlic Balsamic Reduction
One of Jill’s friends is supposedly a good cook and raved about a roasted chicken recipe she has mastered. I decided to give it a try.

This turned out really nice. I was thinking the garlic might overpower the flavor profile but it really didn’t at all. It mellowed out during the roasting process and the balsamic reduction complimented the garlic and herbs. If you are not into a whole bird you could easily accomplish the same with just breast or your preferred cut.

1 Roasting Chicken
2 Yellow onions quartered
40 Cloves of garlic
2 tbs of chopped Rosemary
1 tbs of fresh chopped Thyme
2 cups chicken broth
1 cup balsamic vinegar
2 tbs olive oil
2 tbs butter
Kosher Salt and Pepper

1. Heat the oil and butter in a large skillet. Add the onions and cooks for about 3 mins and then add your garlic. Cook until browned. Set aside skillet for the sauce.

2. Fill the cavity of you chicken with the onions and garlic mixture. Place it in a Roasting pam and brush with the oils left in the skillet. Add ½ cup of broth to the pan and roast at 400 for 1 hour.

3. After an hour remove to add a cup of chicken broth. Going forward you will want to occasionally baste the bird with the sauce every 15 mins until the interior reaches 165 degrees. When it does pull it out and set it aside.

4. Back to the skillet you used first for the onions and garlic. Add the broth from the pan including the onions and garlic inside the bird. Also add the last ½ cup of broth and ½ cup of balsamic vinegar. Bring to boil and reduce by half and then finally add your last ½ cup of balsamic vinegar and allow it to thicken. Add your chicken to the skillet and baste it really well. Serve hot.


Tomato Cheddar Pie with Bacon Crust

Tomato Cheddar Pie with Bacon Crust

  • Servings: 6
  • Difficulty: easy
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Tomato Cheddar Pie with Bacon Crust
This is cheesy, salty, tomato-y southern pie that works for an appetizer or side dish to a good southern soul food dish.   My version is adapted from the FoodNetwork kitchens. A few of our guests are GF so I used gluten free crackers in my crust. Great flavor.

3.5 cups of Cheddar Crackers (Goldfish)
3 tbs of butter
1 egg
6 slices of crispy roasted bacon
2.5 cups of shredded cheddar
½ white or yellow onion sliced thinly
4 cloves of garlic (minced)
2 minced jalapenos (seeded)
2 heirloom tomatoes sliced for the top.
Pinch of cayenne pepper
1 tbs of black pepper

1. Roast your bacon for about 50mins 400 degrees until crisp.

2. In a skillet take your sliced onions with some olive oil and caramelize them over medium low heat. We are trying to add some sweet into this savory pie.

3. Slice your tomatoes and salt them. Let them sit on a rack to allow the moisture to extract. Takes about 10mins. When done pat them with a paper towel to pull out as much moisture as possible.

4. Pie crust: Add crackers to a food processor and pulse until fine. Add butter, egg and crispy bacon and pulse until all combined.   Put the mixture into a pie dish and press it out.

5. Pie filling: mix the cheddar cheese, mayo, garlic, jalapenos, caramelized onions and seasonings. Pulse until combined.   Pour the mixture on top of the “pie crust”. Smooth it out and top with tomatoes and brush them with olive oil.
Cook in a 375 degree oven until the cheese mixture is melted and the tomatoes are dehydrated.