Still being on low carb regimen, I decide to try the cloud bread I made earlier with a twist.
A pecan waffle twist. It did cut back on the eggy taste of the cloud bread.
The waffle iron made them more sandwich stable.
The chicken waffle sandwich might be my new lunch standby. You can stick these waffles in the fridge or freezer and toast when ready for them.
Chicken Salad Waffle Sandwich
1 egg separated
1 tablespoon chopped pecan
1 tablespoon cream cheese
pinch of cream of tartar
pinch of garlic salt
pinch of onion powder
1 teaspoon Stevia sugar substitute
About a cup of your favorite chicken salad and garden fresh lettuce.
Separate your egg and mix the yolk with the cream cheese, pecans, garlic salt, onion powder and Stevia sweetner.
In a separate bowl whip your egg white with cream of tartar to a stiff peak stage.
Carefully blend the yolk mixture with the whites.
Spray a waffle iron very well with cooking spray and then preheat.
Mound 1/2 your egg mixture in the middle of your preheated iron and slowly lower the lid.
Bake until done. Mine only took about 2 to 3 minutes. Repeat with the second half of egg batter.
Layer lettuce on each waffle half and salt and pepper then mound on your chicken salad. Place pieces together and enjoy.
I’ll be sharing this with Tell em Tuesday Blog Link Up # 16
For the past two weeks I have been eliminating breads, pastas, and potatoes from my diet.
It was hard at first but slowly cravings have subsided.
What happens when an Alfredo craving hits? I substituted kale for pasta. I think it was a successful venture.
This low carb adventure seems to be working for the time being. It’s only for a few weeks. Maybe I’ll feel better and take it on longer next time.
Pesto Chicken with Kale Alfredo
2 skinless boneless chicken thighs
4 tablespoons Pesto sauce , store bought or homemade (I made a pesto with garden basil, parsley, and Nasturtium leaves)
4 ounces mozzarella cheese
3 cups chopped kale
1 clove minced garlic
2 spring onions chopped
Alfredo sauce (I used a canned but homemade would be awesome)
1/2 cup mushrooms sauteed in butter
Bacon grease for frying
Preheat oven to 350 degrees.
Melt some bacon grease in a covered dutch oven. Lightly season your chicken with season salt. Fry one side of chicken until it browns well and then turn it over. Place 2 tablespoons pesto on each thigh and cover that with 2 ounces of mozzarella cheese. Cover the dutch oven and place in preheated oven. Bake for 25 to 30 minutes or until chicken is done.
In the meantime melt a small amount bacon grease in a frypan. Add garlic and onion and kale. Cook kale down and then add Alfredo sauce. Simmer on lowest setting until chicken is done.
Saute the mushrooms and then place some kale on a plate along with a chicken thigh and top each with the mushrooms.
I can never get enough chicken. Hubby is a beef lover but I prefer chicken.
What is even better is when a chicken recipe is this easy. Since I had leftover corn muffins this worked great.
One pot means less mess. I did have another pan where I toasted my corn muffins for the stuffing but that was easy cleaning.
This recipe serves two large servings.
One Pot Chicken and Stuffing
2 large chicken breast halves, deboned and skinned
4 corn muffins cubed and toasted or use a boxed stuffing mix
1/2 cup chopped onion
1/4 cup chopped celery
1 cup water
1 chicken bouillon cube
1 teaspoon oregano
1 teaspoon dried thyme
2 cups cream of chicken soup or 1 can with 1/2 cup milk added ( I use a homemade mix which can be found at this link )
Paprika and chives
Place your water, bouillon, onion and celery in a covered dutch oven and bring to a boil.
Add your stuffing bread and oregano and thyme.
Stir well and mound it up in the center of your dish.
Place your chicken pieces on each side of the dressing and cover it all with the cream soup.
Sprinkle the top with paprika and chives and cover tightly.
Bake in a 350 degree for 1 hour. Remove and allow to sit about 10 minutes. Uncover and serve immediately. Enjoy.
I am sharing this with Pure Blog Love Pinterest Party #32
The thing annoying about Holidays is leftovers. We are not ones to waste and always try to finish leftovers.
From Easter on top of colored eggs, was ham, chicken gravy, corn salad, spinach casserole, rolls, and deserts.
Hubby has eaten ham sandwiches for lunch which has about taken care of that.
I figured it was time to get rid of the gravy and corn in a Chicken Pot Pie. I also threw in a small amount of the spinach casserole although that is not in the original recipe.
Keeping canned chicken and crescent rolls is great in a pinch.
Chicken Pot Pie
1 cup diced potato
1 cup sliced carrots
1 cup diced celery
1 cup corn kernels
1/2 cup diced onion
2 cups chicken gravy
1 can chicken breast
4 ounces grated cheese (I like swiss but whatever you may have)
Salt and pepper to taste
1 roll refrigerated crescent rolls
Bring a large pot of water to a boil and add the potatoes, carrots and celery.
Boil for 15 to 20 minutes until potatoes are soft. Drain well.
Add the corn, onion, gravy,canned chicken, salt and pepper (probably won’t need much salt because of the gravy) stir well.
Transfer to a casserole dish lightly sprayed with oil and spread evenly. Top with the cheese and then unroll the crescent rolls on top. Sprinkle with the chives and cover tightly with foil. Bake in a 350 degree oven 10- 15 minutes and then uncover. Bake another 15 – 20 minutes or until the crescent rolls are lightly browned and center is bubbly. Serve warm.
I am sharing this with Pure Blog Love Party # 29
2 lbs chicken wings
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Create a marinade with the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper.
Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour.
Place wings on a sprayed broiler pan.
Roast in a 350 oven for 25-30 minutes turning once. Remove from oven and baste with reserved marinade.
With all the harvesting, canning ,and freezing I have been doing only simple recipes are gracing our table.
Who am I kidding? I love simple recipes, and while I do attempt more difficult recipes at times, my heart lies with the easy and simple.
This one came from recipezaar . I took it out of the crock pot and placed it under the oven broiler to brown a bit after 4 hours. Hubby and I don’t eat the skin but the broiler makes it look a bit more appetizing
Crock Pot Whole Chicken
* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1 large roasting chicken (with pop-up
timer if possible)
* 1 cup onion — chopped
In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight.
When ready to cook, put chopped onion in bottom of crock pot.
No liquid is needed, the chicken will make it’s own juices.
Cook on low 4-8 hours according to size.
Note: a pop-up timer recommend in the chicken because some crock pots cook faster/slower than others
I have quite a bit of pumpkin puree that I grew, pureed, and froze from last year so when I saw Rachael Ray doing a chicken dish with a pumpkin chipotle polenta I figured I had to give it a try. Ms. Ray to rescue my pumpkin dilemma!
I am so glad I tried the dish, as the polenta is so good and the grilled chicken and pineapple salsa complement it very well.
I am not sure I got all her ingredients just right but I believe it was close.
I did add a bit of honey to the salsa also.
I also had a chicken breast and some salsa left over so the next day I just chopped up the chicken and added it and the salsa with some mayo and mustard for a refreshing pineapple chicken salad. Very good for two days worth of meals.
The Recipe ( I can’t remember what she called it but I would call it-
Barbeque Chicken with Pumpkin Polenta and Salsa
4 skinless boneless chicken breasts
1 T grill seasoning ( I don’t buy the stuff and just used a saltless seasoning mix I put together )
2 palms chili powder
1 palm cumin
1 palm coriander
2 T brown sugar
1/4 grilled pineapple
bell pepper ( she used yellow I had green), chopped
onion (she used red but I only had white), chopped
salt and pepper
1 chipotle pepper ( she removed the seeds but I didn’t)
2 teaspoons adobo sauce
2 C chicken stock
1 C milk
1 cup polenta ( I used cornmeal) 3 to one ratio on the liquid vs.. The cornmeal
1 cup pumpkin puree
2 teaspoon honey
3 T butter
salt and pepper
FOR CHICKEN- mix together your seasonings in a freezer bag. Drizzle the breasts with the evoo and put them in the bag to cover with the seasonings. Heat up a stovetop grill to medium and grill the chicken until done.
FOR SALSA- Peel and core the pineapple and then grill the wedges on your stovetop grill. Take it off and let it cool then chop and add with all other chopped ingredients. Drizzle with lime juice and season with salt and pepper.
FOR POLENTA– Chop one chipotle pepper ( she seeded the chili) and put in a saucepan with the stock, milk, and adobo sauce. Bring it to a boil on the stovetop and then add your cornmeal (polenta) and cook until thick.
Add your pumpkin puree and honey and butter ( I omited the butter and it was still very good) . Salt and pepper to taste.
Serve the chicken on a bed of polenta (heaven) with the salsa.