Sweet Corn Tamale Cakes

Sweet Corn Tamale Cakes – Cheesecake Factory Copycat

Serves 8-10

For the Salsa Verde:

6 Tomatillos

3 can diced green chilies

3 green onion

½ bunch fresh cilantro

4 ½ teaspoon sugar

¾ teaspoon cumin

¾ t salt

½ t ground pepper

Pulse in food processor, not too thin and not too chunky

For the Pico De Gallo:

4 Large Roma Tomatos diced

4 T Red onion diced

4 T Fresh Cilantro

2 t lime juice

Salt and pepper to taste

You can chop or pulse in food processor

For the Southwestern Sauce:

1 ½ C Mayonnaise

3 t white or applecider vinegar

3 t water

1 ½ t sugar

1 ½ t chili powder

¾ t paprika

¼ - ½ t cayenne pepper

¾ t onion powder

½ t garlic powder

Blend together in blender and put in fridge/squeeze bottle

Sauce for the Chicken:

3 T. chili powder

3 T. ground cinnamon

3 T brown sugar

3 t. cocoa powder

1 1/2 t. salt

3/4 t course black pepper

6 T olive oil

3 T balsamic vinegar

2 packages chicken tenderloins

Season chicken with Sniders or your favorite chicken seasoning.  Cook on medium and brush sauce on chicken as you cook.  Save chicken for assembly

For the Corn Cakes:

4 ½ c frozen sweet corn

1 ½ c butter softened to room temp

9 T sugar

½ t salt

1 ½ C Corn Masa Harina Flour

6 T all purpose flour

Garnish:

Sour Cream

Avocado, diced

Fresh Cilantro

1.    Add 3 Cups frozen corn to food processor until it couarsely pureed.  In a medium bowl add the pureed corn, softened butter, sugar and salt, mix till combined. 

2.    Add masa and flour and mix until no flour streaks remain.  Add the remaining ½ cup frozen corn kernals and mix till evenly distributed/ ( I forgot to add the whole corn)

3.    Measure ½ cup portions of the mixture and use your hands to form them into 3 inch wide patties.  I put them on wax paper on a cookie sheet and made them in advance and kept them in the fridge covered with plastic.

4.    Add olive oil to a large skillet and preheat over medium low. Add patties to the skillet and cook until golden brown, about 5-8 min and then flip and cook the other side until golden brown another 5-8 minutes.

To Assemble

Heat the Salsa Verde in a sauce pan.

Add Salsa Verde to your plate, spread it evenly. Place the corn cakes on top of the warmed salsa verde, next add chicken, and evenly distribute the pico and southwestern sauce on top.  Dollop with sour cream and garnish with avocado and cilantro.

Grilled Chicken Caprese

1 lb boneless, skinless chicken breasts

Balsamic vinaigrette dressing

10 oz grape tomates, halved

1 tsp minced garlic

½ c fresh basil, torn

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

4 – 1oz slices fresh mozzarella

Marinate chicken in balsamic vinaigrette dressing for at least 4 hours but no longer than 24 hrs.

Preheat outdoor grill. Combine halved tomatoes, garlic, and basil. Add olive oil and balsamic vinegar. Season to taste with salt and pepper and set aside.

Reduce grill temperature to medium, cook chicken for 7 minutes on one side and flip for another 7 minutes.

During the last 1-2 minutes, add a piece of fresh mozzarella to each chicken breast, close the lid and allow cheese to meld. Remove from heat, top each chicken breast with the tomato-basil mixture, and serve immediately.

  

Chicken Madeira, CC March 2016

• 1 tablespoon olive oil
• 6 boneless skinless chicken breasts
• Bundle of asparagus spears
• 2 garlic cloves minced, or 1 t. garlic powder
• 6 slices mozzarella cheese
• 2 tablespoons olive oil
• 2 cups fresh mushrooms, sliced (I used baby bella)
• 3 cups madeira wine
• 2 cups beef stock
• 1 tablespoon butter
•  cornstarch (optional)
• 1/4 teaspoon ground black pepper

Directions

Heat 1 Tablespoon olive oil in a large skillet over medium heat.

cover each chicken breast with plastic wrap and using a mallet flatten to about 1/4 inch thick.

Sprinkle with salt and pepper.

Saute chicken for 4 to 6 minutes or until the chicken has browned.

Remove from pan and keep warm.

Do not clean pan.

Keeping the heat on medium, add two Tablespoons olive oil to the skillet.

Add the sliced mushrooms and saute for about two minutes.

Add the Madeira wine, beef stock, butter and pepper.

Bring the sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has thickened.

The sauce will be done when it has thickened and turned a dark brown in color.

 (optional-Make a paste from cornstarch and some of the sauce. Stir into sauce until thickened.).

As the sauce is simmering, bring a medium saucepan filled halfway with water to a boil.

Add a little salt.

Toss the asparagus into the water and boil for 3 to 5 minutes.

Drop the asparagus in a bowl of ice water to halt the cooking.

Set the oven to broil.

Prepare the dish by arranging the cooked chicken fillets on a baking pan.

Cross four asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes. To serve, arrange two chicken breast on each plate, then spoon 3 or 4 tablespoons of Madeira sauce over the chicken on each plate. ***I put the chicken over Garlic Mashed Potatoes.

Roasted Garlic Mashed Potatoes, Allrecipes.com

Ingredients

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered

• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

fettucini with artichoke hearts and tomatoes

Recipe: Spaghetti with Artichoke Hearts and Tomatoes
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 6 Ingredients
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■3 cloves Garlic, Minced
■1/2 whole Medium Onion, Finely Diced
■1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
■1 can Diced Tomatoes With Juice (14.5 Oz.)
■1 cup Heavy Cream
■1/2 cup Chicken Broth (More As Needed)
■1/2 teaspoon Nutmeg
■Salt And Pepper, to taste
■1 pound Thin fettucini or whatever noodle you like
■1 cup Parmesan Cheese, Freshly Grated
■2 Tablespoons Fresh Chives (or Other Herbs) Chopped
sliced browned seasoned chicken breasts
one bunch of basil chopped up.
2 cups of mushrooms

Preparation Instructions
Cook noodles till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!

Chicken Gyros

Chicken Gyros

Tzatziki Sauce:
2 cups greek yogurt
1 cucumber, peeled and seeded
1 clove garlic, grated
1 teaspoon white wine vinegar
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Squeeze fresh lemon juice

Shred the cucumber. Wrap in a towel and squeeze to remove as much moisture as you can. Mix together all ingredients and refrigerate for at least 30 minutes before serving.
*Note: You can add more garlic, dill, salt and pepper, or lemon juice according to your tastes.


Spicy Sour Cream Sauce:
¾ cup sour cream
Zest and juice of ½ lemon
½ tablespoon sriracha sauce
Kosher salt, to taste

Mix all ingredients together. Season with salt according to taste.

Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons olive oil
2 tablespoons plain yogurt
1 tablespoon dried oregano
½ teaspoon dried thyme
Salt and pepper, to taste
1 pound chicken

Combine marinade ingredients in bowl. Add chicken and allow to marinate for at least one hour in refrigerator. Cook chicken as desired.


Toppings:
Fresh tomatoes, seeded and diced
Red onion, sliced thinly
Feta

Lemon Chicken & Cheesey Potatoes

Lemon Chicken

1/2 C Butter
1/4 FRESH lemon Juice
1 1/2 teas salt
1 teas sugar
1/4 teas pepper

Melt together, reserve 1/2 of sauce, use the remaining sauce to baste 4-6 chicken breasts as you grill them. Serve with reserved sauce on the side, or pour over chicken once it is on serving platter.

Cheesey Potatoes

Make extra lemon sauce for the lemon chicken. Slice 6-8 smallish russet potatoes put them in bowl and stir with lemon sauce. Put them on a cookie sheet and bake at 375 for 20 minutes. Flip, bake for 10-20 minutes more. Top with cheddar and parmesan and broil until chesse melts.

Gourmet Chicken Sandwich

Sauteed Chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick and yummy dinner that your whole family will love! They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold. Enjoy!

INGREDIENTS:

4 skinless, boneless chicken breast halves-pounded to 1/4 inch thickness

1 Tablespoon Olive Oil

1 teaspoon minced garlic

2 Tablespoons mayonnaise

2 teaspoons prepared Dijon-style mustard

1 teaspoon chopped fresh rosemary

8 slices garlic and rosemary focaccia bread

DIRECTIONS:

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 15-20 minutes.

In a small bowl combine the mayonaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

OTHER TIPS OR IDEAS:

I lightly toasted the bread and also had a cream cheese and garlic salt spread to serve with it. I added bacon and different cheeses and lettuce to the sandwich as well.

"BALS OUT" Chicken in a Crockpot

6-8 Chicken breasts
Pepper
Salt
Garlic Powder
3 cloves Garlic
1 can diced tomatoes
2/3 c. Balsamic Vinegar
1/4 c. chicken broth
1 t. dried basil
1 t. dried oregano
1 t. dried rosemary
1/2 t. dried thyme
Brown sugar
1 Large Onion, sliced
1 pkg. Mushrooms, quartered
Mozzarella
Parmesan cheese.

First season your chicken breasts (or tenderloins) with pepper, salt and garlic powder. Heat oil in saucepan and brown both sides of chicken. Put Chicken into crockpot and add garlic, tomatoes, vinegar, chicken broth, basil, oregano, rosemary, thyme and 3-4 T. brown sugar. Let chicken cook on low for 4-5 hours, until done.

While chicken is cooking in the pot, boil your favorite noodles. I used bowtie pasta and some corkscrew together....this was not on purpose, but turned out just fine.

When chicken is almost done, saute onion and mushrooms in 1 T. oil, til onions are transparent. Add about 1/2 t. of salt. Add 1-2 T. brown sugar to caramelize, stir. Then turn off heat and add a couple splashes of balsamic vinegar. Let onions and mushrooms mellow in the vinegar.
***If you want to skip this step, you can put the onions and mushrooms in the crockpot with everything else....but doing it separately REALLY makes a difference.

TO SERVE:

Place chicken and juices over pasta. Add sauteed mushrooms and onions. Then top with Parmesan and Mozzarella cheeses. Try not to make sounds as you eat, its just embarrassing. Serve with Roasted Asparagus. (last time I did the roasted asparagus I did not use olive oil, but coconut oil....it was good)

Buffalo Style Chicken Pizza

This is an old family favorite I found in the news paper years ago.

2 cups shredded, cooked chicken


½ cup hot cayenne pepper sauce

2 T melted butter

One unbaked pizza crust

1 cup pizza sauce

2 cups shredded mozzarella cheese

½ cup diced celery

½ cup ranch or bleu cheese salad dressing

Preheat oven to 400 degrees

Combine chicken, hot cayenne sauce and butter. Spread pizza crust with pizza sauce and top with chicken mixture, cheese, and celery.

Bake 15 to 18 minutes or until crust is golden brown. Drizzle with dressing.

J.J. loves my Rosemary Chicken

Let's get one thing perfectly clear: Although I love J.J. dearly, I never have nor will I ever date J.J. The reason being J.J. is married to my sister. But J.J. is so fun to cook for. He is one of those people who appreciates good cookin' and he absolutely loves my rosemary chicken. So that is the reason I am breaking my own rule and naming this dish after him instead of someone I dated. Because I figure anyone who moans and groans that much about something I cook should either be married to me or have the dish named after them. So logistically speaking I had to name the dish:

J.J. loves my Rosemary Chicken

4 chicken breasts- I have used chicken tenders too.

1/2 c. olive oil

1/4 c. balsamic vinegar

1/2 tsp. salt

1/4 tsp. pepper

1 clove crushed garlic

2 TBSP. fresh rosemary or 1 tsp. dried rosemary

Mix together olive oil, vinegar, S&P, garlic and rosemary in a shallow glass dish. Put chicken in to marinade for at least an hour. Then grill for 6-8 minutes on each side. You can also saute the chicken over meduim high heat for 6-8 minutes on each side, but be aware the balsamic vinegar will create a dark glaze on the chicken and in the pan. But don't be afraid that it is burning and take it off the heat too soon or else you might undercook it! Grilling is the easiest when the weather permits.

I hope you all enjoy this as much as J.J. does!

Moroccan Chicken

The Moroccan Chicken is to the right of the Moroccan Couscous Salad.  I also served roasted vegetables and Indian Chicken.  The chicken was drier than usual.  I should have had Grant stay to grill to perfection.  Give it a try---it's a great summer dish.

Chicken breasts/strips

Marinade

1/4 cup olive oil

3/4 cup grape juice

1/4 cup lemon juice

3 Tbsp ground cumin

1 1/2 Tbsp ground coriander

2 tsp ground cinnamon

1/4 tsp cayenne pepper, optional

1/4 cup chopped fresh cilantro

Preparation

Whisk first 8 ingredients and pour into ziplock bag with chicken breasts.  

Chill to marinate 4 to 6 hours.

Prepare barbecue (low heat)

Turn breasts frequently and baste with marinade for a nice juicy, delicious piece of chicken.

Indian Spiced Chicken

1 tsp chili powder

1 Tbsp lemon juice

4 chicken breasts

Marinade

2 Tbsp plain yogurt

2 garlic cloves

1 Tbsp raisins

1 in ginger

1/2 tsp cumin seeds

2 tsp ground coriander

1 small red chili

Preparation: 20 minutes + 3 hrs marinating time

-Combine chili powder & lemon juice

-Make several cuts in the chicken.  Brush the lemon mixture over the chicken & set aside for 20 minutes

-Place marinade ingredients in a blender and puree.  Pour on top of chicken, cover & marinate in fridge 3 hrs.

-Preheat oven to 400 F

Cooking: 45 minutes

-Add water just to cover the base of a roasting pan

-Place chicken on a rack in the pan, reserving marinade in fridge.

-Roast chicken, basting frequently with marinade, til tender, about 40 minutes.

-Place chicken on a serving platter and serve immediately.

Chicken Salad Croissant

Chicken Salad Croissant
4 cups cooked chicken, cut into bite sized pieces
1 cup Kraft coleslaw dressing (Hidden Valley is fine, also)
1 cup mayo
1 can water chestnuts, chopped
5-6 green onoins, chopped
2 celery stalks, chopped
1 apple, chopped and diced
1 small can crushed pineapple, drained
2 cups cooked shell macaroni
cashews, optional

Cook macaroni. Drain and cool. Add the coleslaw dressing and mayo. Let this sit for 10 minutes to soak into the pasta. Add water chestnuts, onion, celery, apple, pineapple, and chicken. Just before serving add cashews if desired. You can add sliced green seedless grapes (I add red grapes) if you would like. Serve on croissant rolls. This will serve about 15-20 people or 20 croissant rolls. I also love to eat the salad by itself without the bread. YUM! Sometimes I also decrease the chicken and increase the noodles depending on wht I have on hand. It's still just as wonderful.

Smoked Gouda Spinich Stuffed Chicken

Boneless chicken fillets

raw fresh spinach ( optional )

Cream of Chicken soup

Smoked Gouda Cheese ( any smoked cheese will work )

Grated paremsean cheese , flour, Seasoned bread crumbs

Ground Cumin , Poultry Seasoning , and salt and pepper

Put the chicken in a plastic zip bag or wrap in saran wrap and pound it thin. Dont pound it so hard it turns into ground chicken, just pound it thin enough to roll up. Lay a few pieces of spinach on the flattened chicken. Put a thin piece of smoked Gouda cheese on top, as much as you want. Roll the chicken up and secure it with a couple of toothpicks. Mix 1/2 c. grated parmesean cheese with 1/4 c. flour and 1 c fine bread crumbs and all the seasonings in a bowl.

Dip the chicken in the bread crumb/flour mixture (use pam spray, or beaten egg white to moisten the chicken first so that the flour mixture sticks to it real good ) Fry the prepared chicken rolls in some oil in a pan till lightly browned on both sides. Mix a can or two of cream of chicken soup and 1 tsp cumin and place in the bottom of the crock pot.

Lay the chicken rolls on top of the soup, as many as you can fit. Place a few more slices of smoked cheese on top. Cover and let cook in crock pot for about 3-4 hours. It is great served with long grain and brown rice.

Shortcut - Just roll some boneless chick breasts with the smoked cheese and roll it in the same seasoned cheese/flour/mixture , then fry in a little oil. ( with or without spinach, your choice ) Put in a 9X13 pan and pour the soup mixture over top. Cover with a few pieces of smoked cheese on top and bake for 30 mins. I can have it on the table after church in no time this way and you still have the great taste of smoked cheese with the chicken. It's the cumin and smoked cheese that make this dish so great .

Thai Sesame Noodles

Thai Sesame Noodles
1 lb chicken or shrimp
16 oz. bottle Italian Dressing
1/2 C. peanut butter
1/2 C. soy sauce
1/4 C. honey
4 tsp ginger
2 tsp crushed red pepper
16 oz. angel hair pasta
2 T. sesame oil
1 C. chopped green onions
1/2 C. cilantro
peanuts

Marinate meat in 1/3c. dressing for 1 hour(if using chicken, cut in strips before marinating). In small bowl, whisk together peanut butter, soy sauce, honey, ginger, crushed red pepper, and rest of dressing. Set aside. After meat marinates, prepare pasta and drain. In saucepan over high heat, heat sesame oil. Drain dressing from meat; add meat and onions to oil. Cook until meat is done. In large bowl, mix everything. Serve hot or cold.

***I made this for a Sunday meal and it served 8 adults, 3 kids, and we had leftovers. So you may want to half it if you are feeding a smaller family.

Poppyseed Chicken

Poppyseed Chicken
Mix together and put in a 13 X 9 inch pan:
Cooked or canned chicken, shredded
2 cans cream of chicken soup
1.5 pint sour cream

Mix together and put on top of soup mixture:
1 stripe Ritz crackers, crushed
1 Tbsp poppyseeds
1/2 stick margarine or butter, melted

Bake at 350 degrees for 30 minutes. Serve over rice.
*Make this a food storage meal by omitting the sour cream and substituting water for the butter. Delicious!

Pomegranate Chicken

First of all a big shout out to my mother-in-law that gave me this recipe she is always finding me new things and bringing them to me to try out. THIS RECIPE TAKES A FULL 2 HOURS TO MAKE. IT IS NOT INVOLVED BUT IT IS NOT GOOD IF IT IS RUSHED.

6 chicken breasts
1/2 teas turmeric
1 medium onion, sliced
1 1/4 C. walnuts, ground in food processor
2 3/4 C. Chicken broth
1 pomegranate seeded (good price for one is under $2)
1/4 fresh lemon juice
1/4 C. sugar

You want to use a deep skillet for this. You only need one pan for the whole thing. Salt and pepper chicken and brown well in a little bit of oil. Remove chicken and set aside.

Cook onions in skillet until brown and soft (15-20 min). Add turmeric and walnuts and cook a couple more minutes. Then add broth. Bring to a boil then simmer 15 minutes.

Add chicken, COVER, simmer 45 minutes (If you have not seeded the pomegranate do so now. ADD lemon juice, sugar and 1/3 of your pomegranate seeds simmer 30 more minutes.

Now mix up 1/3 C. flour and 1/2 cup water. Pour this into a spot in the pan where you can stir it in good then mix it around. This thickens the sauce up real good. Sprinkle the seeds over the chicken and some parsley to make it pretty.

Crockpot Chicken Tacos---We had them tonight. They are sooooo good.

Crockpot Chicken Tacos

6 Chicken boneless breasts or your choice.

1 teaspoon Cumin

3 tablespoons Chili powder

3 Garlic cloves or 1+ teaspoon garlic powder

1 Green pepper, diced
1 Onion chopped

1 Can diced tomatoes
2 cups chicken broth

Put all ingredients in Crockpot and cook on high for 2 hours.When chicken is done shred chicken. Blend Pineapple and a little bit of juice.

Cook the corn tortilla with cheese on it.  Top with Sour Cream, Avacado slices, and Pineapple sauce.

Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas
2/3 C. or more picante sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 C. chopped cooked chicken
1 C. shredded cheddar cheese
2 green onions, chopped
6 flour tortillas
2 T. margarine or butter, melted

Mix picante sauce, cumin, oregano, chicken, cheese, and onions. Place about a 1/2 c. chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam side down on baking sheet. Brush with butter. Bake at 400* for 25 minutes, until golden. Garnish with additional cheese and green onion. Serve with sour cream and salsa.

Reinventing Chicken Cordon Bleu

We love chicken cordon Bleu at my house, but I hate to pound chicken and think of all the little bits of samoila flying all over the kitchen, so I learned this trick from a friend and thought I'd pass it on. It makes Cordon Bleu a snap even when cooking for an army.

First and foremost make sure you lay everything out in an assembly line. That way you're not running around with chicken disease on your hands.

Next slice chicken lengthwise almost in half.Then layer the ham and swiss in the chicken.Close it up, dip it in butter then bread crumbs.
Actual Recipe....

Make chicken as illustrated. Bate at 400 for 40 minutes.

Top with this sauce that I actually made up. (It's a first, be proud.)

1 can cream of chicken soup

2/3 C. sour cream

Juice of 1/2 a lemon

1/4 teas thyme

1/8 teas Rosemary

Parsley for looks

Mix together then add milk until it reaches desired consistency