I serve this with sauteed red peppers and onions over lentils.
5 chicken tenders
1 cup almonds grated
Lemon pepper no salt seasoning per taste.
Season the chicken tenders with lemon pepper. Place the chicken tenders in the grated almonds turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 380 oven for 40 minutes, turning half way.
This is not your typical BBQ chicken smothered in sauce or burnt to a crisp. This is a perfectly cooked, juicy, delicious BBQ chicken. Now I will give you my secret to make this happen. It starts with large breast of chicken with the bone in and skin on. I know we have all been told to get rid of the skin but just wait and you will understand.
Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.
Next, get your grill smoking hot on high temperature. Rub some olive oil on your BBQ grates and place the breast bone side down on the grill. Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over. Just let them cook on one side only. If you get a lot of smoke just open the grill for a few seconds. If yours starts to flame, move the breast to a different position on the grill, still skin side up.
Your results will be the most beautiful BBQ chicken breast you have ever cooked. They will be brown and crunchy on the skin side and juicy and tender on the inside. How do you know when they are done? When they reach your desired color of brown and crunchiness on the skin they are done.
Let the chicken breast rest before slicing in half to serve.
4 chicken breast, bone in and skin on
Pepper Chicken with Guacamole
¼ Red pepper sliced
½ Jalapeno sliced
¼ Banana pepper sliced
¼ Anaheim pepper sliced
½ Yellow onion sliced
½ tsp. Garlic Powder
½ tsp. Ground Pepper
½ tsp. Paprika sweet
½ tsp. Cumin
½ tsp. Chili Powder
1 Zucchini sliced
2 Chicken Breast, skinless, cut in chunks
2 Chicken Sausage sliced
5 Queen Green Olives chopped
2 tbsp. Olive Oil
Put 1 tbsp. olive oil in hot skillet adding first five ingredients. Add ½ of garlic powder, ground pepper, paprika, cumin, and chili powder. Sauté till al-dante. Add sliced zucchini and sauté till tender. Remove from pan and set aside. Add 1 tbsp. olive oil to the hot pan and add the sausage and chicken. Season with the remaining garlic powder, ground pepper, sweet paprika, cumin, and chili powder. Sauté till cooked through. Add back the vegetables to the pan with the chicken and sausage. Add the chopped olives and combine. Add chopped fresh cilantro and remove all to a serving bowl.
2 Avocados sliced
1 tbsp. Red onion chopped
1 Green onion chopped
¼ Jalapeno chopped
¼ tsp. Garlic powder
¼ tsp. Salt
¼ tsp. Ground pepper
Mash the avocado then add remaining ingredients except the lime. Mix till combined. Add juice of one lime, mix well. Refrigerate
Baked Chicken Tenders
I love chicken tenders but don’t love all the oil to fry them with. I have come up with my version but baked in the oven. Using paprika and Romano cheese with the bread crumbs really enhances the flavors. I use an Italian seasoned bread crumbs, if you have home made all the better.
This is a very easy dish to put together and I served them over Turmeric Rice and peas.
1 lb. chicken tenders
1 cup bread crumbs
1/8 cup Romano cheese, grated
1 tbsp. paprika
Salt and pepper
Season the chicken tenders with salt and pepper. Place the bread crumbs, Romano, pepper, and paprika on a plate and mix well.
Beat the eggs in a bowl.
Place the chicken tenders in the egg, turning to coat all sides. Remove the tenders allowing the excess egg to drip off. Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.
Chicken Stir Fry
Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.
2 tbsp. Coconut oil
½ Yellow onion, chopped
2 Carrots, sliced thin
½ Red pepper, sliced thin
1 Zucchini, sliced thin
1 Yellow squash, sliced thin
10 Green beans, chopped
4 Brown mushrooms, sliced
½ lb. Egg noodles
2 Chicken breast, skinless and boneless, sliced thin
½ Chili, chopped (I like Serrano)
2 Green onions, chopped
5 tbsp. Soy sauce, less sodium
1 tsp. Sesame seed oil
1 tbsp. Deli mustard
¼ tsp. Red Curry paste
1 tsp. Cumin
½ tsp. Ginger
½ tsp. 5 Spice Powder
Combine all ingredients and mix well.
Cook the egg noodles in a large pot of salted water.
Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.
Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.
Rosemary Garlic Chicken
It’s grilling season and nothing goes better than garlic and rosemary on chicken. This is so simple, yet so delicious.
8 chicken thighs, boneless and skinless
1 pinch of salt
4 garlic cloves, minced
1/8 Tsp. black pepper
4 sprigs of rosemary, chopped
1 Tbsp. olive oil
Mix the salt, garlic, pepper and rosemary together. Chop all together until the garlic is minced. Add the chicken to a large bowl and coat with olive oil. Sprinkle the garlic/rosemary mix on top of the chicken and mix. Let the chicken sit for 30 minutes before cooking.
On a hot grill cook the chicken until the juices run clear. Make sure you turn the chicken frequently to prevent flare ups.
This is one of those very tasty, easy recipes. It takes about 5 minutes to prepare and the cooking time is short. I like mine with some salsa or hot sauce. I served this with steamed broccoli.
1 cup bread crumbs
1/8 cup Parmesan cheese, grated
1 Tbsp. paprika
1 lb. chicken tenders
1Tbsp. olive oil
Mix the bread crumbs, Parmesan, and paprika in a mixing bowl. Add the chicken making sure you cover all sides. Place the chicken on an oiled baking sheet and put in a 375 oven for 40 minutes turning once about half way.
Sweet and Spicy Grilled Chicken Breast
Let me tell you this dish is really good. The combination of the chipotle chili’s and the honey really works to mellow out the spice. The only reason I used the chili’s is I had some left over from making empanadas. I will be using more of these in the future. Just make sure you don’t overcook the chicken so it stays nice and moist.
4 chicken breast, skinless and boneless
Salt and pepper
3 chipotle chili’s in adobe sauce (spicy), chopped
1/8 cup honey
1 cup frozen peas
Mix the honey and chili’s together for the glaze.
Season the chicken with the salt and pepper and put on a hot grill. Turn the chicken after about 10 minutes and brush the chicken with the glaze. Turn after cooking for another five minutes and brush the other side with the glaze. Turn chicken again and cook for a couple of minutes. Remove to a serving plate to rest. Slice the chicken in ½” pieces and serve.
Grilled Chicken Thighs with Lemon Agave Glaze
This is my first experiment using agave nectar and I was very pleased with the outcome. The glaze really picked the grilled chicken up with the sweet and sour flavors. I will be doing more experimenting.
8 chicken thighs bone in and skin on
Salt and pepper
Glaze, brushed on while cooking
Juice of 2 lemons
2 tbsp. agave nectar
Combine the juice and the agave to make the glaze. Season the chicken with the salt and pepper. Place the chicken on a hot grill with the cover closed. After five minutes brush the glaze on the chicken and keep cooking.
Never turn the chicken over, just cook on one side. If you have flair ups just move the chicken to another spot.
Brush the chicken with the glaze as often as you would like, I did it just about every time I checked to see if they were doing alright.
The chicken is done when the skin is brown and crispy.
I served mine with some steamed broccoli.
We did have an experiment go bad, again. I was also making mashed potatoes using cauliflower. Well let’s just say that I used a little too much milk and I got cauliflower soup. Tasted alright but really didn’t look very appetizing. I will do it again and post the results.
This is my quick and easy version of chicken Parmesan. I hate having to pound out the chicken breast so instead I cut them into three pieces. First remove the tender and part of the breast together. Then simply slice the breast in half and you will end up with a good thickness for chicken Parmesan.
2 Chicken breast, boneless, skinless trimmed as stated above
Salt and pepper
1 cup Italian bread crumbs
¼ cup Parmesan cheese shredded
1 tbsp. Herbs, dried (your favorite)
2 Eggs beaten
Oil, enough to fill the bottom of your skillet
½ cup Mozzarella shredded cheese
Season the chicken breast on both sides with salt and pepper. Add the dried herbs and shredded cheese to the bread crumbs and mix well. Dip the chicken into the egg, shaking off excess, then place in the bread crumbs coating the chicken well on both sides. Complete this for all the chicken pieces and place all the chicken on a plate. Heat the oil in a large skillet. Cook the chicken until each side is browned. Remove the chicken to a baking sheet. Preheat the oven to 350. Cover each piece of chicken with a thin layer of sauce and top with the shredded cheese. Bake until the cheese is melted. Serve with your favorite pasta.