Recipe of the Week: Spicy Chipotle Chicken Burger

INGREDIENTS

  • Chicken Burger Patties:
  • 1 lb ground chicken
  • ¼ cup minced yellow onion
  • ¼ cup plain bread crumbs
  • 1 lg garlic clove
  • 2 -3 chipotle peppers in adobe sauce
  • 2 Tbsp minced parsley
  • Lime juice from ¼ lime
  • Salt

Chipotle Mayo:

  • ¼ cup mayo
  • 2 tsp adobe sauce (from chipotle peppers in adobe sauce)
  • 1 tsp fresh lime juice
  • 1 Tbsp minced parsley
  • Salt

Burgers:

  • Chipotle chicken burger patties
  • Buns
  • Lettuce
  • Chipotle mayo
  • Cheeses to consider: Pepper Jack, Monterrey Jack, Havarti, Provolone

 INSTRUCTIONS

  1. Combine all ingredients for chicken burger patties in a mixing bowl. Mix well with a wooden spatula, until all ingredients are evenly combined. Form three patties.
  2. You can make these chicken burgers on the grill or in a pan, over medium heat.
  3. (Use thermometer to check chicken for doneness or to the touch. Chicken is done at 165 degrees F.)
  4. Combine all ingredients for chipotle mayo in a small bowl and whisk well.
  5. Build your chicken burgers once they are ready and enjoy!

Recipe of the Week: Triple Cheddar Chicken Pasta

Ingredients

For chicken:
  • 2-3 boneless, skinless chicken breast (cut into 1 inch pieces)
  • 1 TB fresh thyme
  • olive oil
  • salt and pepper
For the pasta:
  • 1 pound fusili pasta or rotini
  • 2 TB butter
  • 2 TB flour
  • 2 teaspoons minced garlic
  • 2 cups milk
  • 1 cup shredded triple cheddar cheese
  • 2 TB fresh thyme
  • 1 TB oregano
  • ¼ cup grated Parmesan cheese

Instructions

  1. Cook pasta as directed on box to al dente.
  2. While pasta is cooking, add oil to a pan and add chicken pieces. Sprinkle on thyme, salt and pepper. Cook until chicken is cooked through.
  3. In a separate pan, add butter and cook on medium heat. Once melted, add flour and whisk together. Add garlic and cook for a few minutes. Add milk and cook until thickens. Add cheese and stir to melt.
  4. Add chicken pieces and pasta to the sauce and mix until well combined. Sprinkle on thyme and oregano. Top with grated Parmesan cheese and serve warm.

Recipe of the Week: White Cheddar BBQ Chicken

Ingredients

  • 2 cups White Cheddar Cheez-its
  • 4 large boneless skinless chicken breasts
  • 2 cups bbq sauce, divided

Instructions

  1. Preheat oven to 350F
  2. Place cheez-its in a large ziplock back and seal. Crush using your hands until finely crushed. Pour into a shallow bowl and set aside.
  3. Spray a casserole dish with nonstick spray. Pour one cup BBQ sauce into the bottom of the casserole dish** (see note below)
  4. Pour the remaining 1 cup bbq sauce into a separate shallow dish.
  5. Start by dipping each chicken breast into the bbq sauce, patting down both sides to make sure its completely covered. Dip the bbq chicken into the bowl with cheez-its and completely cover both sides. Use your fingers to pat down the crackers into each piece of chicken. Place each covered chicken breast into the casserole dish.
  6. Bake, covered with foil, for 30 minutes, and then remove cover and continue cooking for another 15 minutes. Be sure to check the chicken for doneness before removing from the oven. When white throughout, it’s done!

Recipe of the Week: Chicken Pasta in a Beer Mustard Pan Sauce

Ingredients:

  • 3 chicken cutlets, cut in half lengthwise
  • 1 Tbs. oil
  • 4 Tbs. butter, divided
  • 1 (8.8 oz) package of pappardelle pasta (about half a pound)
  • 1 cup of beer
  • 2 tsp Dijon mustard
  • juice from half a lemon
  • 1 Tbs. brown sugar
  • 2 cups frozen broccoli florets, thawed
  • about a half cup of chopped parsley
  • salt and pepper

Instructions:

  1. Heat the oil and 1 Tbs. of butter in a medium skillet. Season the chicken on both sides with salt and pepper, and sear until you get some nice browning, about 3 minutes per side. Remove from the skillet and set aside.
  2. Back in the pan, melt 2 more Tbs. of butter. Add the beer, Dijon, lemon juice, brown sugar and a pinch of salt. Whisk until it’s all combined and let reduce for about 3 minutes. Add the broccoli and let it simmer another couple of minutes.
  3. In the meantime, bring a large pot of salted water to a boil. Cook the pappardelle pasta until al dente, about 7 minutes. (or whatever the packaging says) Using tongs, transfer the pasta to the skillet and toss in the sauce.
  4. Add the chicken back to the pan, along with the parsley. And maaaaybe that last Tbs. of butter. Toss it all together, and taste it. Is the sauce just right to you? Does it need a little more lemon? Maybe some fresh black pepper? Just doctor it until it’s perfect.

Recipe of the Week: Sriracha Chicken Bacon Ranch Pizza

Ingredients

Pizza Dough

  • 250 g Strong White Bread Flour
  • 1 tsp Salt
  • 1/2 7 g sachet Fast Action Yeast
  • 1 tsp Golden Caster Sugar
  • 170 ml warm water

Pizza Sauce

  • 3 tbsp Olive Oil
  • 1 Onion – Chopped
  • 3 Cloves Garlic – Crushed
  • 1 Tin Chopped Tomatoes
  • 3 tbsp Tomato Puree
  • 1/2 tsp Chilli Powder
  • 1 tsp Dried Oregano

Toppings

  • 100 g Cooked Chicken torn into pieces
  • 2-3 tbsp Sriracha add more if you like it spicy
  • 150 g Mozzarella sliced
  • 4 slices Bacon cooked and chopped
  • Ranch Dressing for drizzling

Instructions

  1. Make the dough. Mix the flour, yeast and salt together in a large bowl. Mix together the sugar and warm water then make a well in the centre of the dry ingredients. Pour the sugar and water into the well. Gradually mix the wet and dry ingredients together and then turn out onto a floured work surface. Knead for 10 minutes. Flour the outside of the ball of dough then place in an oiled bowl. At this stage you can either prove for about 15 minutes somewhere warm or put it into the fridge until you’re ready to use.

  2. Preheat the oven to 200° C. Make the sauce. Heat the olive oil over a medium heat. Add the onion, garlic, plenty of salt and 40ml of water. Once the water has evaporated pour in the tin of tomatoes and cook down until it’s almost dry. Mix in the tomato puree, chilli powder and oregano and leave to cook a little more until it has a thick consistency. Tip out onto a plate and allow to cool.

  3. Divide the dough into two pieces and roll out until about 5mm thick then place on baking trays. Mix the chicken with the sriracha in a bowl then split between the pizza bases followed by the bacon and mozzarella. Place in the oven and bake for 15 minutes. Drizzle with ranch dressing and serve.

Recipe of the Week: Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

  • 3 large garlic cloves, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 1 lb chicken breast tenders
  • salt
  • paprika (just a little bit)
  • 1 cup half and half (half milk – half cream to form a lighter cream)
  • 1 cup mozzarella cheese, shredded
  • 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 1/2 cup reserved cooked pasta water (or more)
  • salt, to taste

Instructions

  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar – see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
  3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
  4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick – don’t worry – you’ll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

Recipe of the Week: Pesto Alfredo Chicken Casserole

Ingredients

  • 1 package (16 ounces) penne pasta
  • 2 cups cubed chicken, cooked
  • 2 cups (8 ounces) shredded Italian cheese blend, divided
  • 3 cups fresh baby spinach
  • 1 can (15 ounces) crushed tomatoes
  • 1 jar (8.1 ounces) prepared pesto

Alfredo Sauce:

  • ½ cup butter
  • 1 pint heavy whipping cream (2 cups)
  • 4 ounces cream cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese

Topping:

  • ¼ cup seasoned bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil

 Instructions

  1. Preheat oven to 350 degrees. Lightly spray a 9×13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
  2. To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  3. Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9×13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
  4. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
  5. * If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.

Recipe of the Week: Slow Cooker BBQ Chicken

Ingredients:

  • 4 to 6 boneless skinless chicken breasts
  • 1 (12-oz) bottle BBQ sauce
  • 3/4 cup Italian dressing
  • 1/4 cup brown sugar
  • 2 Tbsp Worcestershire sauce

Instructions:

  1. Place all ingredients in a 6-qt slow cooker. Cover and cook on LOW for 6 to 8 hours. Shred chicken with two forks and stir around in sauce.
  2. Serve on top of buns, nachos, a baked potato or a salad.

Recipe of the Week: “Cracked Out” Chicken Tater Tot Casserole

Ingredients:

  • 3 cups
  • chopped cooked chicken
  • 16 oz sour cream
  • 1 can Cream of Chicken soup
  • 1 (1oz) package Ranch dressing mix
  • 1 (3oz) bag real bacon pieces (Oscar Meyer)
  • 2 cups shredded cheddar cheese
  • 2 lb bag frozen tater tots

Instructions:

  1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  2. In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.
  3. Bake for 40-45 minutes, until bubbly.

RECIPE OF THE WEEK: GARLIC AND PAPRIKA CHICKEN

INGREDIENTS

  • 6 chicken drumsticks
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • pinch red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • salt and pepper to taste

 INSTRUCTIONS

  1. Preheat oven to 425 F degrees.
  2. Clean and dry the drumsticks and season with salt and pepper. Set aside.
  3. In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
  4. Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
  5. Place the drumsticks in a 9×13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
  6. Serve with your favorite side dish and/or salad.