Chicken & Spinach Burger

Hello everyone,

Welcome to Tasty Tuesday!!!!

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This recipe is inspired by some frozen patties I saw in the grocery store.  Since the grocery store version had so many preservatives and additives I decided……why not make my own. That way I can put the things I like, want and need into it without any unnecessary additives.

So let’s dive in….

Ingredients:

5-6 Organic boneless skinless chicken thighs (you can certainly use breast or mix breast and thighs…..I prefer thigh because of it’s, moistness and ability to take on deeper flavors quickly).
2 Cups of fresh organic spinach
1/2 Cup organic diced onion
1/2 Cup organic diced pepper (red, yellow & green)…..or whatever you have on hand

Dried Seasonings/Herbs:
1 tsp garlic powder
1 tsp onion powder
1 tsp no-salt seasoning blend (21 Salutes, Mrs. Dash or my preference Costco’s organic no- salt seasoning)
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cardamom
1/4 tsp coriander
1/8 tsp thyme
1/8 tsp sage
1 Tbsp amino acid (or low sodium soy sauce)

*In my cooking I like to use lot’s of different herbs/spices…..I love flavorful food and the enjoyment of friends saying what’s in this and trying to guess…..they usually can guess/taste & distinguish a few…lol.  If you don’t have the herbs/spices on hand then just go with what you have.  If I am cooking something and I can make do without it….I go without those ingredients and cook on anyway…..there’s alway’s next time.

Method:

1.  Place all ingredients in a ( large 6-8 Cup) food processor and pulse for 1-2 minutes.

* I now prefer making my own ground meat. If I forget to take out something for dinner it takes a lot less time to defrost boneless skinless chicken in cool water and vinegar. Over pre-packaged ground meat. This also allows me to clean the meat properly.

2.  Now using and ice cream scoop you can make even size patties. You can opt to cook them as you desire (I put mine on the grill this time) or freeze the patties (up to 2 months) for future cooking.

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That’s all there is to it……if you have any questions please feel free to email me or leave a comment below.

Thank you so much for taking the time to stop by, I greatly appreciate it.

Until Next Time,

Sewloveable

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Easy to make Honey Dijon Mustard Chicken

Hello everyone,

Welcome to Tasty Tuesday!!!

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With so much going on all the time…..I need dishes that are easy to make but taste as if I had been in the kitchen for hour’s.  The reality is I just don’t have that kind of time. But, I still want to feed my family a healthy, nutritious and home cooked meal.  Well, this dish gives anyone looking to achieve the same things a great solution.

Ingredients:

Family pack of organic drum sticks (which will have about 12-15 drums/legs in a pack)
3 cloves of organic garlic
2 Tbs Dijon Mustard (my favorite is Organic Ville Organic Dijon Mustard)
2 Tbs Honey ( my preference is raw honey)
2 Tbs organic lemon juice
4 Tbs Grape Seed (or oil of choice)
1 tsp organic dried thyme
1/2 tsp salt( love Pink Himalayan) and black pepper(love fresh cracked black peppercorn gives the best flavor)

Method:

Preheat oven to 425°F

I hate peeling garlic it’s very tedious and time consuming.  So here’s an easier method.  Place your garlic cloves in a glass bowl, put the lid on and shake vigorously.  Garlic peeled😥

Now that your garlic is peeled drop it into your Nutra Bullet, blender or food processor. Next add the mustard, lemon, oil, thyme, salt and pepper. Blend for 1-2 minutes. 

Place your chicken on a lined baking sheet.

Brush the mixture on both sides of your chicken. (For a deeper flavor allow to marinade over night.)

Bake for 45 minutes-1 hour.

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Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable ☺

Easy Garlic Chicken & Gravy

Hello everyone,

Welcome to Tasty Tuesday!!!

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I was feeling under the weather when I made this….but I wanted something really savory. I decided to just throw something together.  I didn’t want the dish to be overly fussy. I didn’t want to cut up a thing. I just threw in a bit of this and that and hoped for the best.  In the end this dish was scrumptious and thankfully it got the families seal of approval. So now it’s time to share it with all of you.

Let’s dive into the recipe…..

Ingredients:

8 organic bone in with skin on chicken thighs
1 TBS butter
1 TBS  oil of choice

Seasonings:

Salt, black pepper, garlic & onion powder

Gravy:

1 C Plain Almond Milk
1 C Organic Low Sodium Chicken Broth
1/3 C Flour
1 TBS Butter
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt

Method:

* You will need to use a skillet that can also be placed in the oven.

Season your chicken liberally on both sides. 
Place your skillet on medium heat.  Add 1 TBS butter and oil. Once heated add your chicken skin side down.  Cook until golden brown about 5-6 minutes. Then flip over over to brown the other side and cook for 5 minutes.

Let’s make the gravy while the chicken is cooking.  In a small pot on medium heat.  Add butter, milk, chicken broth and seasonings.  Bring to a slight boil and then gradually whisk in flour a little at a time.  Remove from heat and set aside.

Pre-heat oven to 425°

At this point your chicken has been browned on both sides. Turn the heat off and remove your chicken from the pan. Place it on to a plate temporarily. Pour your gravy into the pan you just removed your chicken from. Stir to mix everything well, making sure to get all the bits from the bottom of the pan mixed into your gravy.  Now you can add your chicken back into the pan skin side up and place into the oven for 20-25 minutes.

Once cooled serve over rice with a side of veggies. I opted for broccoli rabe.

I hope you enjoy this dish as much as my family an I did.

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Thank you so much for stopping by, it’s truly appreciated.

Until Next Time,

Sewloveable ☺

Brown Sugar & Sriracha Baked Chicken

Hello all,

So a good friend of mine doesn’t like the taste of honey and doesn’t eat honey that has been heated due to her Ayurvedic eating plan. So I came up with this recipe just for her. If you do want to try these wings using honey click here for that recipe. Now let’s get cooking.

Ingredients:

3 pounds of chicken
2 tsp of garlic powder, onion powder, ginger powder and black pepper

Sauce:

1/3 C Brown Sugar (DIY recipe here)
1/3 C Sriracha
1 Tbsp Grapeseed Oil + 1 Tbsp of Toasted Sesame Oil
1 Tbsp Amino Acid ( this is a low sodium soy sauce alternative – I prefer Bragg’s Brand)
1 tsp rice wine vinegar

Directions:

Preheat oven to 425°

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In a pan on low heat add all of the ingredients for your sauce.
Stir to get everything evenly incorporated. Once mixture comes to a slight boil, remove from heat and set aside.

In a small bowl add your seasonings. Place chicken in a large bowl and season. Make sure every piece is evenly coated with seasoning.

Next pour your sauce over. Mix to get every piece coated with the sauce. Let marinate anywhere from 5 minutes to overnight in the refrigerator.

Once done marinating, place the chicken on a parchment lined baking sheet….skin side up. Pour the remaining sauce over the top and bake for 45-50 minutes.

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Enjoy & Until Next Time,

Sewloveable ☺

Crock Pot Tandoori Chicken

Hello everyone,

I have been really wanting to try this organic spice blend, for Tandoori Chicken since I already tried the Tikka Masala and loved it……but the day I wanted it…..I wasn’t in the cooking mood. So I decided to throw it all in the crock pot and hope for the best. I love the crock pot it makes things simple. The house smells wonderful and Now I  can just kick back and watch movies and do laundry.

Onto the cooking…….

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Ingredients:

12 Chicken 
thighs or 4 pounds (with or without skin)
2 packet of Arora Creations Organic Tandoori Chicken spice blend
1 C Almond Milk
1/2 C Olive Oil
1/2 C Chicken Stock
3/4 C Distilled Vinegar

Directions:

Pour milk, olive oil, chicken stock, vinegar and seasoning into crock pot and stir to get everything evenly mixed.

Add chicken and cook on high for 5 hours or low for 9.

Once done….if you used chicken with the skin, remove the skin. Since this was a lazy cooking day I found it easier to remove the skin once the chicken was done cooking.

Serve over rice with veggies of choice on the side.

This dish turned out to be savory and delishhhhh.

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The spice blend comes with different cooking instructions but I decided to make a few changes. Which made cooking it easier. I will certainly try other spice blends on my next trip to the grocery store.

Enjoy & Until Next Time,

Sewloveable ☺

4 Easy Steps for Sriracha and Honey Baked Chicken

Hello all,

I was looking to try something new. I realize that when it comes to cooking…..I often try something new, last minute. Thankfully it works out in my favor. Now it’s time to share but before I do……this recipe had the house smelling wonderful. When it was done cooking and cooled a bit….I had the family do the usual taste test. Can I just say soooooo delicious? Juicy and tender with a hint of sweetness and hint of a spicy kick.
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OK, so let’s get cooking so you can see for yourself.

Ingredients:

3+ pounds of chicken legs/wings/or thighs
1/3 Cup of Sriracha
1/3 Cup of Honey
2 TBS of Grapeseed Oil (or oil of choice)
1 Tbs of Sesame Oil
1 Tbs of Amino Acid or Soy Sauce
1 tsp of garlic powder, onion powder and black pepper

Instructions:

1. Soak chicken in water and 1/2 Cup of vinegar (white or apple cider vinegar.) For 20 minutes if it’s already thawed and if frozen for about 1 hour. Next drain, rinse and dry. ( I soak my chicken in vinegar for 2 reasons, it helps to tenderize and clean the chicken.

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2.  Pre-heat oven to 425°. Season chicken with garlic, onion powder and black pepper. Place in a large bowl.

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3. Mix together in a medium size bowl your Sriracha, Honey, Grape Seed oil, Amino Acid, and Sesame Oil. Pour over chicken, toss, to get every piece coated. Cover and place in the refrigerator to marinate for 30 minutes.

4. Place on a parchment lined baking sheet. Pour the excess marinade over you chicken. Bake for 45 – 50 minutes.

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When it’s done let cool and enjoy.

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Until Next Time,

Sewloveable ☺

Chicken Salad

Hello all,

So this weekend I am attending a big event. I needed to make a light lunch for the all day out door event. So here’s what I came up with. I love it when my kitchen experiments go right on the 1st try. So let’s get started.

Ingredients:

Whole Oven Roasted cooked chicken or rotisserie chicken (cut into bite size pieces with the skin removed.)
1 Bag of Broccoli Slaw (or whatever you like)
4 Green Onions Finely Chopped
1/2 Cup diced red, yellow and green peppers
1 TBS of Fresh Cracked Black Pepper
1/2 tsp of sea salt
1/2 tsp Paprika
1/2 tsp of Onion Powder
1/2 tsp of Garlic Powder
1 TBS of Mustard
3 TBS of Dried Dill
6-8 TBS of Vegenaise or mayo

Instructions:

Add all ingredients except Vegenaise. Mix thoroughly to get everything evenly combine. Once combined add Vegenaise and mix to get everything evenly coated. Now enjoy it over a bed of lettuce or spinach or however you desire.

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Until Next Time,

Sewloveable ☺

Crock Pot Asian Inspired Sticky Wings

Hello all,

So this recipe is perfect for those times when you forget to unthaw your food……but you have an idea for a great dish. This is exactly how this dish came about.

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Ingredients:
1/3 cup honey
1/3 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup amini acid (or low sodium soy sauce)
3 garlic cloves, minced
1 teaspoon ginger
1 teaspoon sriracha (or your favorite hot sauce)
black pepper
15-20 chicken wings
1 tablespoon cornstarch
sesame seeds

Directions:

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In a sauce pan add the honey, brown sugar, balsamic vinegar, amino acid, garlic, ginger, sriracha and black pepper to taste. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugar dissolves). Remove from heat and allow to cool for a 2 minutes.

Place the chicken into the crock pot. Pour the sauce over the chicken and move the chicken around so that it is completely coated with sauce. Put the lid on and cook on high for 5 hours if using frozen chicken and 4 hours if your chicken is unthawed. Flip chicken a couple of times during the cooking process.

Once finished cooking, remove the chicken and place in a medium bowl. Now in a small bowl, mix together the cornstarch and 2 TBS of the liquid from the crock pot, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the crock pot and let cook for about 10 minutes (or until the sauce starts to thicken up). Just before serving, sprinkle with sesame seeds.

Crock Pot Chicken Adobo

This dish takes me back to my childhood. My mother’s good friend used make this wonderful dish a few times a year…..and I loved it more and more every time I ate it. Great Food & Great Memories.

So I thought…..why not give it a try.

Ingredients

 (3-lb) chicken wingettes

5 cloves garlic, crushed

2 bay leaves

1 Medium Onion Sliced

1/2 Cup of red, ,yellow and green peppers

3/4 cup soy sauce

1/4 cup apple cider vinegar

1 Tablespoon finely grated fresh peeled ginger

1/4 teaspoon crushed black peppercorns

1 Tablespoon brown sugar

1 Tablespoon cornstarch

1/4 cup chicken stock

Directions:

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1. Place the chicken pieces in the crock pot. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar. Toss to coat.

2. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.

3. Cover and cook on low for 6 – 8 hours or on high for 4- 6 hours. Remove the chicken from the crock pot and keep warm.

4. Place the remaining liquid from crock pot in a saucepan over medium heat. Cook until reduced to half. Pour over your chicken.

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Serve with whatever you like. Such as rice, couscous or broccoli.

Enjoy & Until Next Time,

Sewloveable

Korean Style Soy Sauce Oven Fried Chicken

New Recipe added to the menu……….my family loved, loved, loved this.

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I just happen to be online and I saw recipes for Korean Style Chicken.  I had to give it a try.  The issue with most of the recipes was that, they were mostly fried.  Since fried food is limited in my house…….I had to find a way to make it healthier but not loose the flavor.  So I found a winner that allows you to have the best of both worlds………..flavorful and healthier.

So let’s get right into it

Ingredients

12-14 wingettes

1/4 cup of soy sauce

1/4 cup apple cider vinegar or vinegar of choice such as rice wine etc.

2 tsp of onion powder, garlic powder, paprika

mix soy sauce, vinegar and seasoning in a large bowl…….add wings and thoroughly coat wings with the mixture.  Let this marinate in the refrigerator for 30 mins.  You can even marinate over night for deeper flavor.

Line a baking sheet with parchment paper.  Place the wings on the sheet and pour on the remainder of the sauce over top of the wings.  Bake at 475 degrees for 45 mins to an hour.

Feel free to garnish with sesame seed and spring onions

Enjoy, Happy Cooking & Until Next Time,

Sewloveable