Another recipe I need to try.  I've never cooked with plantains but I LOVE them.

Ingredients

• 2 ripe plantains, peeled and diagonally sliced 1/2" thick (about 1 lb) (plantains are ready to cook when their peels turn black on the outside.  Either buy them black or let them ripen before cooking.  OR buy heat and serve frozen plantains.
• 2 T olive oil
• 1 tsp salt, divided
• 1 (1o-oz) pkg. yellow rice
• 1 small jalapeño chile, seeded and finely chopped (about 1 T)
• 1 1/4 C chopped red onion (from 1 onion, divided)
• 2 (16-oz) cans seasoned black beans, drained, DO NOT RINSE
• 1/4 C water
• 1 tsp ground cumin
• 4 radishes (about 3 oz), chopped
• 1 ripe avocado, diced
• 1/4 C chopped fresh cilantro
• 1 lime, quartered

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper.  Place the plantain slices in a single layer on the parchment.  Drizzle with 1 T of the oil, and sprinkle with 1/2 tsp salt.  Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes.  Set aside. 
2. IF using packaged yellow rice, prepare according to package directions.
3. While rice and plantains are cooking, heat remaining 1 T oil in a saucepan.  Add jalapeño and 1 C of the red onion; cook, stirring often, until tender, about 3 minutes.  Stir in black beans, water, cumin and remaining 1/2 t salt; cook until liquid is slightly reduced, 5 to 6 minutes.
4. Divide cooked rice evenly among 4 bowls.  Top each with beans, roasted plaintains, chopped radishes and diced avocados.  Sprinkle with chopped cilantro, and remaining 1/4 C red onion.  Serve with lime wedges.

Can add other ingredients, eg. spinach, chopped tomatoes, sour cream.  Or make it non vegetarian and add chicken.  Maybe the slow-cooker salsa chicken???

Slow Cooker Salsa Chicken

 

Another newbie.  Haven't used my slow cooker in a while :).  

Ingredients

• 2 pounds boneless, skinless chicken thighs (could use other chicken pieces)
• 1 tsp salt
• 1/2 pepper
• 2 (16-ounce) containers of medium salsa
• 1/4 C chopped fresh oregano
• 8 cups rice
• Chopped fresh cilantro and lime wedges, for serving

Directions

1. Add chicken to slow cooker; sprinkle evenly with salt and pepper.  Add salsa and oregano.
2. Cover and cook on HIGH until thermometer registers 165 deg. F (about 2 hours).  
3. Turn off slow cooker and transfer chicken to a large heatproof bowl.  
4. Shred chicken; add liquid from slow cooker as needed.  
5. Serve over rice, garnish with cilantro and serve with lime wedges.

Cheesy Spinach & Artichoke Stuffed Spaghetti Squash

Haven't made this one yet either, but it looks good!

Ingredients

• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
• 3 T water, divided
• 1 (5 ounce) package baby spinach
• 1 (10 ounce) package frozen artichoke hearts, thawed and chopped
• 4 ounces reduced-fat cream cheese, cubed and softened
• 1/2 C parmesan cheese, divided
• 1/4 tsp salt
• 1/4 tsp pepper
• Crushed red pepper and chopped fresh basil for garnish

Directions

1. Place squash cut-side down in a microwave-safe dish; add 2 T water.  Microwave, uncovered, on High until tender, 10 to 15 minutes.   OR place squash halves cut-side (spray with olive oil first) down on a rimmed baking sheet.  Bake at 400 degrees F until tender, 40 to 50 minutes.
2. Meanwhile, combine spinach and the remaining 1 T water in a large skillet over medium heat.  Cook, stirring occasionally, until wilted, 3 to 5 minutes.   Drain and transfer to a large bowl.
3. Position rack in upper third of oven and preheat broiler.
4. Use a fork to scrape the squash from the shells in a bowl.  Place the shells on a baking sheet.  Stir artichoke hearts, cream cheese, 1/4 C parmesan, salt and pepper into the squash mixture.   Broil until the cheese is golden brown, about 3 minutes.  Sprinkle with crushed red pepper and basil, if desired.

Instant Pot Creamy Chicken and Wild Rice Soup

 

I made this on Dec. 6, 2021.  It wasn't very soupy; next time I'll add more broth?  Perhaps the wild rice soaked up more of the liquid.  Plus, I opened the Instant Pot after it had started so I could add the beans.  I think that messed it up, unfortunately.  

Ingredients

• 2 pounds chicken 
• 1 tsp salt
• 1 tsp black pepper
• 1 T olive oil
• 3 large celery stalks, sliced 1/4" thick
• 2 large carrots, sliced 1/4" thick
• 1 garlic clove, finely chopped (I used 5 because I LOVE garlic :)
• 1 onion, chopped
• 2 tsp finely chopped fresh rosemary  ] Of course, you know I don't have fresh herbs, well, perhaps
• 2 tsp finely chopped fresh sage          ]  I do have fresh rosemary outside, but I didn't use it.  I used
• 2 tsp finely chopped fresh thyme       ]  dried herbs :)
• 1/2 C white wine (or broth)
• 4 C chicken broth
• 1 C uncooked wild rice
• 1 bay leaf
• 2 T butter
• 2 T flour
• 1/2 bunch kale, bite-sized pieces
• 1/2 C half and half
• 1 T fresh lemon juice 

Directions

1. Season the chicken with 1 tsp each salt and pepper.  Add the olive oil to the Instant Pot and set to sauté.  Working in batches, add the chicken to the pot and cook until browned.  Remove the chicken to a plate.
2. Add the celery, carrots, garlic, onion, and herbs, stirring for 1 minute.  Add the wine and stir, scraping up the bottom of the pot.  Cook until the wine is reduced by at least half.  Add the broth, rice and 1/2 C water and stir.  Add the chicken; add the bay leaf.
3. Put on and lock the lid.  Set to pressure-cook on high for 25 minutes.  Vent, unlock and remove the lid.
4. Remove dot chicken from the pot and shred the chicken.
5. Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
6. Return the chicken to the pot.  Add the butter mixture, stirring to thicken.  Set the Instant Pot to sauté.  Add the kale and cook two minutes.  Stir in the half-and-half and bring to a simmer, then press cancel.  
7. Just before serving, remove the bay leaf, add the lemon juice and stir.  Season with salt and pepper.

Other comments:

• Can use broccoli or some other vegetable.
• Use more liquid to really make it a soup.
• Could add mushrooms or a different kind of bean.
• Some other people used beef instead of chicken, or could make it vegetarian.  

Parmesan Chicken

Ingredients

1/2 C fine bread crumbs

1/2 C grated Parmesan cheese

1/2 t oregano leaves, crushed

Generous dash garlic powder

Generous dash, pepper

4 pounds chicken parts

2 cans cream of chicken or cream of mushroom soup

1 C milk

Paprika

Directions

1. Combine crumbs, 1/4 C Parmesan, oregano, garlic powder, and pepper.
2. Roll chicken in mixture.  Arrange skin side down in shallow baking pan.
3. Bake at 400 deg. for 20 minutes.
4. Turn chicken; bake 20 minutes more.
5. Meanwhile, blend soup and milk; pour over chicken.  
6. Sprinkle with paprika and remaining Parmesan.
7. Bake 20 minutes more or until done.  

Chinese Chicken Salad Wonton Cups

Ingredients

• 24 wonton wrappers

Salad Dressing

• 1/4 C rice vinegar
• 1/4 C shoyu
• 2 T honey
• 2 T sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger

Chinese Chicken Salad

• Cooked chicken, diced (I had leftover turkey so used that)
• 4 C roughly chopped romaine lettuce
• 2 stalks celery, finely diced
• 1 C shredded carrots
• 2 green onion, thinly sliced
• 1/2 C cilantro, chopped
• 1 C salted roasted peanuts, chopped
• salt to taste
• Sesame seeds for garnish

Instructions

1. Preheat oven to 375 deg. and grease a muffin tin with cooking spray.
2. Take two wonton wrappers in your hand.  Lay them directly on top of each other.  Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
3. Place in one muffin tin and press down gently.  Repeat with remaining wontons.  
4. Bake for 8 to 12 minutes or until golden brown.  Remove from muffin tins and set aside to cool.

Salad dressing

1. Place vinegar, shoyu, honey, sesame oil, garlic powder, and ginger into a small bow.  Whisk until fully combined.  Set aside.

Chinese Chicken Salad

1. Place romaine, celery, carrots, green onion, cilantro, and peanuts into a large bowl.
2. Toss with desired amount of dressing (you'll have leftover dressing)
3. Taste and season with salt, if necessary.

Chinese Chicken Salad Wonton Cups

1. Fill each of the cooled wonton cups with 12 - 1 T chicken.
2. Top with salad and garnish with sesame seeds.

NOTE:  Can make the wonton wrappers in advance and store them at room temperature in a sealed container.  Make dressing earlier and store in the fridge.  Make the salad and store in a separate container into the fridge.  

Assemble right before serving so wonton cups don't get soggy.

Sheet Pan Chicken with Peaches and Tomatoes

Ingredients

• 1 lb. small or cherry tomatoes
• 1 lb. peaches, cut into wedges
• 1 large red onion, cut into thin half-moons (2 1/2 cups)
• 4 T olive oil
• 2 cloves garlic, minced
• 3 T Dijon-style mustard
• 2 T red wine vinegar
• 2 T honey
• 8 8-oz skinless, boneless chicken breast halves

Directions

1. Preheat oven to 450 degrees.  Arrange tomatoes, peaches, and onion in a shallow baking pan.  Drizzle with 2 T oil, sprinkle with 1/2 tsp salt.  Toss to coat; spread in an even layer.
2. In a large bowl, combine remaining 2 T oil, the garlic, mustard, vinegar, honey, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper.  Whisk to combine.  Add chicken; tun to coat.
3. Arrange chicken breasts in another shallow baking pan.  Drizzle chicken with any remaining mustard mixture.  Place both pans in oven on separate racks.  Roast 20 to 25 minutes or until chicken is done (165 deg. F), stirring tomato mixture halfway and rotating pans top to bottom.  Transfer chicken to a cutting board.  Let rest 10 minutes.  Meanwhile, continue roasting tomato mixture until vegetables just begin to brown.
4. Cut chicken into thick slices, transfer to a platter and top with tomato mixture.  Serves 8.  

TIP:

If desired, brown the chicken after coating with mustard mixture.  In a 12" skillet, heat 1 T oil over medium heat.  Add half the chicken.  Cook 2 minutes on each side, or until browned.  Transfer to a shallow baking pan.  Repeat with remaining chicken, adding more oil to skillet if needed.  Roast as directed in Step. 3.  

Grilled Liliko'i chicken

Grilled Chicken Preparation This marinade can probably be used for 6 to 8 pounds of chicken.  It makes a lot.

• 3 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 T cilantro, chopped
• 1 C hoisin sauce
• 1/2 C green onions, finely minced
• 1 T garlic salt
• 1 lemon, juice and zest
• 4 pounds chicken breast and/or thighs with bone and skin

Chili Pepper Liliko'i Sauce
This makes too much sauce for just 4 pounds of chicken.  If you're using it to brush on the chicken, I'd halve the recipe.

• 1 can 12-ounce liliko'i concentrate
• 1/2 C pineapple juice
• 1/4 C mae ploy chili sauce
• 1 tsp chili garlic sauce
• 4 T rice wine vinegar
• 3 T brown sugar
• 1/2 tsp vanilla extract
• 3 T cornstarch
• 3 T water

Instructions

Grilled Chicken Preparation

1. Combine all above ingredients, except chicken and mix well.
2. Marinate chicken for 30 minutes (or longer) in the refrigerator.
3. Preheat oven to 350 degree and set oven rack in the center of the oven or prepare coal in hibachi or grill.  Can also broil in an oven.
4. Arrange chicken, skin side up, on the rack.  Bake 15 minutes at 350 deg. 
5. Change oven to broiler setting.  Broil chicken until skin starts to crisp and is caramelized, about 8 to 10 minutes.  Turning is not necessary.
6. Check to make sure the chicken is done, then remove from oven or grill.
7. Brush the chicken with Chili Pepper Liliko'i Sauce and serve.

Chili Pepper Liliko'i Sauce

1. On medium heat, combine all the ingredients except the cornstarch and water.
2. Stir until combined and sauce starts to bubble.
3. Blend cornstarch and water.
4. Slowly pour cornstarch mixture in the sauce while stirring.
5. Turn the heat down and simmer for 3 - 5 minutes, stirring occasionally.  

Replacement for Egg Wash (Chicken cutlets, etc.)

A Replacement for Egg Wash

Instead of a traditional flour, egg wash, and breadcrumb routine, rub your chicken or pork cutlets with salt and seasoning. Then coat with a thin layer of mayonnaise. Let them sit until ready to pan-fry. Then gently press with breadcrumbs or crushed crackers. The mayonnaise keeps the meat super juicy. Binding with the seasonings, it creates a paste while it sits, so more flavor stays on the meat, too. 

Parmesan Mayonnaise Baked Skinless Chicken Breast

Ingredients

• 4 skinless boneless chicken breasts trimmed
• 1 cup mayonnaise
• 1/2 cup Parmesan cheese grated - fresh preferred
• 1 1/2 teaspoon seasoning salt Lawry’s
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/3 cup Italian bread crumbs

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375 convection or 400 regular. Trim and pat dry 3-4 skinless boneless chicken breasts.
2. Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This will make more than you need.
3. Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM.
4. Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. KEEP IT LIGHT and do not try to use all the coating.
5. Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
6. Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken breast. About 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.

Recipe Notes

Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices. Please do not use it in this recipe.

Avocado Chicken Salad

Ingredients:

• 2 large chicken breasts, shredded or chopped
• 3 medium or 2 large avocados
• 1 cup corn
• 6 ounces bacon, cooked and chopped
• 1/4 C chives or green onion, chopped
• 2 T chopped dill
• 2 hard boiled eggs, cut in halves or quarters

Lemon dressing:

• 3 T fresh lemon juice
• 3 T olive oil
• 1 tsp salt
• 1/8 tsp pepper

Instructions:

1. Dice or shred the two large cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit two large avocados, slice into bite-sized pieces and add to the mixing bowl.
3. Add one cup of cooked corn, toss in 1/4 C chopped green onion, chopped bacon and 2 T fresh dill.
4. Add dressing ingredients to a small bowl and stir to combine.  Drizzle over your salad and toss to combine.  Serve with slices of hard boiled egg if desired.
   

Chicken Fajita Bundt Cake

This one is a keeper!  I think it can be made with beef too instead of chicken.  I stir-fried the chicken and veggies instead of baking.  
Ingredients
3 chicken breasts, sliced
2 mixed peppers, sliced
1 large onion, sliced
2 T fajita seasoning
2 T olive oil, plus more for greasing pan
1 T salt
2 T coriander, chopped, plus a little more for topping
1 tomato, chopped
1 1/2 C cheddar, grated
9 tortilla wraps
1 C sour cream
1 tsp chili flakes

Instructions

1. Roast the chicken, peppers, onions, fajita seasoning, salt and olive oil in large roasting tray for 30 minutes at 375 deg, stirring once or twice during the process.  Cool.
2. Brush the inside of a bundt pan with olive oil, then start to lay in your tortillas.  Push them in as if they were hard tacos.  They should shape easily to the shape of the bundt pan.  5 tortillas will give you a good coverage on a medium/small bundt.  Insert 4 more tortillas in the inner flaps of the 5 bottom tortillas.  Now you are ready to layer!
3. Layer half the cheese.  Then lay in the chicken fajita mix.  Top with coriander, tomatoes, then the rest of the cheese.
4. Fold in the top four tortillas as best you can.  Don't worry if it's not perfect!
5. Bake for 25 minutes at 350 deg. F or until the cheese is melted.  
6. Turn out onto a board, glaze with sour cream and sprinkle with the extra coriander and chili flakes. 

Mochiko Chicken Recipes

Mochiko Chicken #1
Ingredients:

5 lbs boneless skinless chicken thighs (cut into bite-sized pieces)

1/4 cup mochiko sweet rice flour

1/4 cup cornstarch

1/4 cup sugar

1/2 teaspoon salt

2 eggs

5 tablespoons shoyu

4-5 garlic cloves, minced

1/2 cup green onion, sliced

2 tablespoons sesame seeds (optional)

Directions:

Cut chicken into bite-size pieces.

In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.

In a small bowl, combine eggs, shoyu, and garlic.

Whisk into dry ingredients.

Add chicken to mixture.

Fold in green onions, and sesame seeds if desired.

Marinate at least 4 hours; overnight is best.

Deep-fry until golden brown.

Mochiko Chicken #2 (from Foodland)
Mochiko Batter

• 4 T mochiko flour
• 4 T cornstarch
• 4 T sugar
• 4 T shoyu
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 1 T sesame seeds
• 1/4 C thinly sliced green onions
• 1/2 tsp salt
• 2 eggs, beaten

2 pounds deboned chicken thighs. 

Instructions:

1. Cut chicken into bite-sized pieces.
2. In a bowl, mix together mochiko batter ingredients
3. Marinate chicken for 5 hours or overnight in frig.
4. Fry in hot oil (about 1" deep) until thoroughly cooked and golden brown on both sides.
5. Serve hot or cold.

Oyakodon

From http://www.japanesecooking101.com/about-japanese-cooking-101/

Ingredients

• 1/4cup (60ml) Dashi
• 1/2 Tbsp sugar
• 1/2 Tbsp Sake
• 1 Tbsp soy sauce
• 1/2 Tbsp Mirin
• 1/4 onion, thinly sliced
• 1 chicken thigh, cut into bite size pieces
• 1 egg
• 1/2 green onion, thinly sliced
• Steamed rice

Instructions

1. Add Dashi, sugar, Sake, soy sauce and Mirin in a pan. Heat until boiling.
2. Add onion and cook for a minute at medium heat.
3. Add chicken pieces to the pan and cook until the meat is cooked through.
4. Beat egg in a small bowl and pour over the chicken and onion. Cover and cook for 30 seconds to 1 minute.
5. Slide egg and chicken with sauce over rice in a bowl. Sprinkle with green onion.

Dashi recipe:

4 cups water

2 handfuls bonito flakes

Directions:

Boil water and add the dried bonito flakes to the pot  Simmer for 2 to 3 minutes. Drain and use in recipes.

Ichiban Dashi

Ingredients: 4 C water

4" x 2" kombu

Handful of katsuobushi (dried bonito flakes)

Instructions:

Put kombu in water in a pot, and heat at medium heat until just before boiling.  Remove kombu.  Add katsuobushi and let the water boil, then immediately turn off the heat.  Leave it for 5 minutes and strain.