Tuesday, January 26, 2016

Chicken Cakes

Well, you have heard of crab cakes but my favorite is chicken cakes!  Made the same way but I use the white chicken breast in the can since it has about the same consistency.

Ingredients:
8 Tbs of olive oil (reserve 4 Tbs)
1 Tbs of butter
2 large bell peppers chopped (any color - I prefer red and organic)
1 yellow sweet onion chopped (substitute yellow or red)
2 Tbs of minced garlic
1/4 cup of chopped cilantro (fresh) 
2 Tbs of dijon mustard
2 cans of white chicken breast drained
2 eggs slightly beaten
3/4 cup of panko fine bread crumbs (substitute any fine bread crumbs)
Spice to taste - I use the following:
1 Tbs of black pepper
1 Tbs of cayenne pepper (less if you don't like spicy)
1 Tbs of turmeric
1 Tbs of ground ginger
1 Tbs of dried parsley
1 Tbs of dried basil 
1 Tbs of salt ( optional - I don't use it because the canned chicken as salt in it)

Heat oil and add the bell peppers, onions, garlic and cilantro.  Cook about 10 minutes on medium heat until the bell peppers and onions are soft.
 
Let's get started!

Remove from heat and set aside in a new bowl to cool.  Add 2 Tbs of dijon mustard, 2 eggs slightly beaten, panko and mix together along with the spices listed.  Add two cans of white chicken breast drained and broken up.

Ready to make the patties!
Heat oil again with the 1 Tbs of butter.  Make patties about 1/3 size each and add to the hot oil.  Cook on a low medium heat flipping 1/2 way after each side is brown and crispy.  Do not overcook since the canned chicken is already cooked and not raw.

All done and ready to serve!

Serve immediately and garnish with sour cream, avocado, salsa or pico de gallo.  You can garnish with a sauce (like 1/2 mayo and 1/2 sriracha sauce - same amounts mixed together for an awesome spicy sauce) but they taste good by themselves with a vegetable side dish.
 

Enjoy!  



Sunday, January 10, 2016

Chicken and Spicy Bean Tacos

Chicken Crockpot Meal
Ingredients:

4 boneless chicken breast
1 can of Mexican style tomatoes
1 can of green chilies
1 can of red kidney beans or black beans
1 Tbs of Olive Oil or any other type of oil you like
12 corn tortillas - soft or hard

Rub for chicken: 
2-3 Tbs of Olive oil or any other type of oil you like
1 Tbs of chili powder
3/4 tsp of Cumin
1 tsp of tumeric
1 tsp of fajita seasoning (optional)
1 tsp of mesquite seasoning  (optional)
1/2 tsp of ground ginger
1/2 tsp of ground pepper
1/2 tsp of sweet ginger garlic (optional)
1/2 tsp of cayenne pepper (optional)

  • Rub the crock pot all over with the oil or you can spray it with your favorite oil spray. 
  • Add in the crock pot Mexican style tomatoes, green chilies, and beans.  
  • Rub the chicken breast with oil all over front and back. 
  • Mix all the spices together and rub all over on both sides of the chicken breast - use generously so all of the chicken is coated.  
  • Put the chicken breast in the crock pot with the tomato and bean mixture cooking on high for 2-3 hours until the chicken is done.  If you start with half frozen chicken make sure it is cooked all the way through. 
  • Take the chicken when done and make thin or medium size slices.  I use a slotted spoon to remove the bean and tomato mixture for serving so it is not too juicy for the filling.
  • Grill your soft tortillas in a small amount of hot oil or warm your hard shells prior to serving.
  • Fill the tortillas with both the chicken and mixture.  
  • Top with sour cream, avocado, lettuce, tomatoes, black olives and/or hot sauce.  Chances are you won't need any hot sauce because the flavor is out of this world!  

Enjoy!!