Chicken Wontons with Spicy Sauce

 Chicken Wontons with Spicy Sauce:

• 3 tablespoons sesame oil, divided
• 8 ounces shiitake mushrooms, sliced
• 1 clove garlic, grated
• one 12-ounce bag frozen wontons (I like the mini chicken cilantro ones from Trader Joe’s or Costco)
• 1–2 cups chicken broth (depending on how soupy you like it)
• 1/2 cup teriyaki sauce
• 1–2 tablespoons chili crisp

Toppings:

• green onions, sliced
• sesame seeds

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Instructions

1. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add mushrooms; sauté until softened and yummy. Add garlic for the last minute or two of sautéing. 
2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
3. Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions. 

Peri Peri Chicken Bowls

 

Ingredients

• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup (60 ml) extra-virgin olive oil
• 800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 1 kg/2 lb 3 oz of chicken) (see note 1 if you would prefer to use chicken breast)

PERI PERI MAYONNAISE

• ⅔ cup (160 g) whole-egg mayonnaise (or plain Greek yoghurt)
• 1 tsp sweet paprika
• ½ tsp onion powder
• ¼ tsp sea salt flakes
• 1 tbsp lime juice
• 1–2 tbsp water

CABBAGE SALAD

• 1 cup (75 g) finely shredded red cabbage
• 2 tomatoes, diced
• 1 cup corn kernels (tinned; fresh; or frozen, thawed and steamed)
• ½ bunch coriander (cilantro), finely chopped
• ½ red onion, finely diced
• 1 tbsp lime juice
• ½ tsp sea salt flakes

TO SERVE

• Steamed rice
• Lime wedges (optional)
• 
  
• DIRECTIONS
• Marinate the chicken – In a large bowl, combine the paprika, onion powder, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss well to coat.
• Cook the chicken (choose your method):
  Pan-fry – Heat a large non-stick or cast-iron pan over medium–high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 3–4 minutes per side, or until golden and cooked through.
  Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the chicken in a single layer on a baking tray lined with baking (parchment) paper. Bake for 18–20 minutes, or until golden and cooked through. For extra char, place under the oven grill (broiler) for the last 2–3 minutes.
  Air fry – Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer in the basket (cook in batches if needed). Air fry for 12–15 minutes, shaking halfway, until golden and cooked through.
• Make the peri peri mayonnaise – In a small bowl, mix together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt and lime juice until smooth and combined. Refrigerate until ready to serve.
• Make the cabbage salad – In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice and salt. Toss using tongs to combine.
• Assemble – Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and juices from the pan/oven tray or air fryer basket. 
• Serve – Drizzle with the peri peri mayonnaise. Serve with extra lime wedges, if desired.

High Protein Veggie Dip + Nut Thins

 In a bowl add:

Finely chopped romaine or other green lettuce
Black Beans
Fire Roasted Corn
Red Onion--finely minced
Guacamole/Avocado
Chicken
Banana Peppers
Scoop of Greek Yogurt
Fajita Seasoning
Drizzle of Hot Honey
Lime Juice

Mix together well and serve with cheddar cheese Nut Thins.

Chicken Caesar Smash Tacos

 Ingredients

QUICK CAESAR DRESSING

• ⅔ cup (160 g) whole-egg mayonnaise (see note 1)
• 2 tbsp freshly grated parmesan
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• ½ tsp freshly minced garlic
• 1 tsp Worcestershire sauce
• ¼ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

CHICKEN SMASH TACOS

• 4 slices streaky bacon (about 200 g/7 oz in total), chopped
• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 8 small flour tortillas (15–20 cm/6–8 inch)
• Olive oil, if needed, for frying

• CRISPY PANKO TOPPING

  • 1 tsp olive oil
  • 1 tbsp unsalted butter
  • ½ cup (30 g) panko breadcrumbs
  • ¼ tsp sea salt flakes
  • 1 tbsp freshly grated parmesan

  TOPPINGS

  • 2 cups (120 g) shredded cos (romaine) lettuce
  • ¼ cup (25 g) freshly grated parmesan

Drop Biscuit Chicken Pot Pie

 Fluffy Drop Biscuits:

Ingredients:

1 C unbleached all-purpose flour
1 TBS baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
2 tsp sugar
6 TBS cold, unsalted butter--cut into 12 pieces
1 1/4 C buttermilk

Directions:

Preheat oven to 425. 

Add the flour, baking powder, baking soda, salt, and sugar to a deep bowl. Whisk to combine. Scatter the over the dry ingredients and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces. Pour in the buttermilk and stir until it just comes together into a thick dough and there are no visible signs of flour. This step should only take a minute: be careful not to overmix the dough. 

Drop by scant 1/4-C onto an ungreased baking sheet--I use an icecream scoop for this so they come out even in size and shape. Bake until golden on the bottoms and around the edges, 15-17 minutes. Serve hot. 

Chicken Pot Pie:

Ingredients:

1 TBS unsalted butter
4 medium carrots
2 TBS unbleached all-purpose flour
1 C chicken stock
1/2 C milk
2 C cubed chicken [I use rotisserie]
1 onion, minced
1/2 C frozen peas & corn
Handful of fresh, flat-leaf parsley
Fine sea-salt and pepper
1/2 batch fluffy drop biscuits, unbaked

Directions:

For the pot pie filling: Melt the butter in an 8 inch cast iron skillet over medium heat. Add the carrots and onions, and cook, 1 to 2 minutes, until they are bright orange and barely tender. Sprinkle the flour over the carrots, and stir vigorously for 1 minute to cook the flour a bit. 

Slowly pour in the stock, and then the milk. Raise the heat to medium-high and let it come to a very gentle boil. Immediately reduce the heat to a summer and let cook for 10 minutes. 

Add the chicken, peas, corn, and parsley. Let cook until the carrots are tener, and the peas, corn, and chicken are heated through. Season with salt and pepper. 

Meanwhile, preheat the oven to 425. Prepare the drop-biscuit dough. Drop dollops of the dough over the top of the pot pie filling to mostly cover the surface. Transfer the skillet to the oven and bake for about 18 minutes until the biscuits are golden brown. 

Serve immediately. 

Ricotta Pancakes

 Ingredients:

2 C all-purpose flour
1/4 C sugar
1 tsp baking soda
2 C milk
3/4 C ricotta cheese
2 large eggs
1 TBS pure vanilla extract
Butter for pan
Maple Syrup

Directions:

In a large bowl, whisk dry ingredients together.

In a medium bowl, whisk together wet ingredients until well blended.

Add the wet to the dry and stir until just combined.

Heat a large skillet over medium heat until hot. Add butter to hot skillet and coat the pan. 

Pour batter about 1/4 C at a time to form as many pancakes will fit without crowding. Cook until the tops are covered with bubbles and the edges are crispy brown, about 3 minutes. Then flip and cook for 2-3 minutes on the other side, until browned on the bottom. Transfer the pancakes to a platter.

Repeat with rest and serve with butter and syrup.

Everyday Pork Meatballs with Magic Miso-Mayo

 Ingredients:

1 egg
2 garlic cloves
2 scallions
1 TBS grated ginger
1 1/2 TBS soy sauce
1 TBS rice vinegar
1 tsp sesame oil
grated lime zest
salt, pepper
1 lb ground pork
1/4 C panko or breadcrumbs

1/2 C mayonnaise
1 tsp white miso paste
fresh lime juice

Preheat oven to 400.

In a medium bowl, beat the egg. Add garlic, scallions, ginger, soy sauce, vinegar, sesame oil, lime zest, 1/4 tsp salt, 1/4 tsp pepper, and stir. Add pork and panko and gently mix together with a fork or your hands. 

Shape the meat mixture into about 16 ping pong sized balls and put it on a baking sheet lined with foil for easier clean-up. Bake until just cooked through, about 15 minutes. Serve hot. 

In a small bowl, stir together miso mayo ingredients until smooth. Brush the tops of meatballs before baking if desired.