Ingredient: Chicken broth

Frittata with Spinach and Chicken Sausage

Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Frittata with Spinach and Chicken Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
  2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
  3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
  4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
  5. Add the chopped spinach and cook until the spinach is wilted.
  6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
  7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
  8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
  9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
  10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
  11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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Asian Chicken Salad

Chinese chicken salad has become a classic in all of its incarnations.  Recipes have included Ramen noodles, cole slaw mix, and crispy fried chicken. This doesn’t have any of those. It was inspired by a recipe in Fine Cooking Magazine, but I took it in quite a different direction. And I made it lighter and a little healthier to boot.

This recipe starts with red cabbage, broccoli (not pictured), red peppers, and carrots along with green onions.

DIGITAL CAMERAThe veggies are shredded or thinly sliced and combined with a peanut butter infused dressing. The P.B. providing the only extra fat in this recipe by the way. DIGITAL CAMERAGrilled chicken tenders provide the protein and almonds and crisp rice noodles adorn it all.DIGITAL CAMERAThis recipe takes a bit of time, but it is worth it. The dressing and chicken can be prepared ahead which can save some time on the day you prepare the salad. The ginger gives this dish a bit of a zing, but you could also add some chili action if you like heat with your zing. You know the drill…make it your own. Seasoning the vegetables and letting them drain is key to the recipe in my opinion, so don’t skip that step.  

Asian Chicken Salad
Print Recipe
Servings
2
Servings
2
Asian Chicken Salad
Print Recipe
Servings
2
Servings
2
Ingredients
Dressing
Salad
Servings:
Instructions
  1. Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
  2. Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
  3. Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
  4. Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
  5. Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
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Smothered Chicken

Smothered Chicken
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Decadent and creamy, chicken tenders become a satisfying weeknight dinner that would even impress company. Serve with sauteed green beans or a salad.
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Smothered Chicken
Print Recipe
Decadent and creamy, chicken tenders become a satisfying weeknight dinner that would even impress company. Serve with sauteed green beans or a salad.
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Place the potatoes and the smashed garlic in a pot. Add water to cover the potatoes by about an inch. Add salt and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes while you prepare the chicken and gravy. These can take care of themselves save a stir every now and then.
  2. In a large skillet cook bacon until it is lightly browned and has rendered some fat. Remove from pan and drain on paper towels.The bacon will cook more later when it is combined with the onions. Leave 2 Tablespoons of drippings in pan.
  3. In a shallow bowl, mix 1/2 cup flour with the Paprika and Bacon Salt. Dredge chicken tenders in flour and transfer to the hot frying pan. Do not crowd the tenders. Brown in batches if they can't brown without touching. Turn to brown on all sides. This should take 7 -10 minutes or so. Remove from pan when browned and set aside.
  4. Return bacon to hot pan and add the onions. Toss to combine and coat with drippings. If the pan seems a little dry, add 1 - 2 tablespoons butter. Cook until onions are golden brown. Add remaining flour to pan and stir to incorporate the flour. Continue to cook 3 minutes or so stirrring often.
  5. Add the Chicken Broth and stir constantly until mixture begins to thicken and bubble. Reduce heat to low and stir in 3/4 cup of the Savory Garlic Cooking Cream. Return the chicken tenders to the pan along with any juices that have accumulated, stirring and turning the chcken until it is evenly coated with the gravy. Continue to cook over medium/low heat until chicken is cooked through, about 5 minutes.
  6. When potatoes are cooked, drain and return to pan. Combine remaining cooking cream and milk and add to potatoes. Smash, leaving more than a few lumps . Keep warm until ready to plate.
  7. Spoon the potatoes onto four plates. Divede the tenders evenly on top of the potatoes. Spoon the rest of the gravy over everything. Garnish with parsely if desired.
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