Homemade Chicken Nuggets

Before Alex left, I made a rotisserie chicken in the slow cooker. It's simple and makes many different dishes. To do a slow cooker chicken, take a small, whole chicken, rub spices ( I used Trader Joe's 21 Season Salute), sprinkle salt and pepper inside. I cooked it on low and left it overnight. Once it cooled, I took all of the meat off and stuck it in the refrigerator until I was ready to do the nuggets.

We got about 30 from 1 small chicken. I will definitely add more spices next time. I forget that with chicken it's practically impossible to over season.

Homemade chicken Nuggets
adapted from Local Lemons

For the Nuggets:
about 4 cups shredded chicken
1 egg
Seasoning to taste (I used garlic, salt, pepper)

Pulse the chicken and egg in a food processor. The chicken should be small chunks, but not pureed.
Using a large cookie scoop (about 2 T), divide chicken, press together, and form small nugget.

For the Egg Wash:
1/2 cup milk
1 T Vinegar
1 egg

For the Breading:
1 cup Flour (seasoned to preference)
1 teaspoon baking soda

Dip the nugget in flour, then egg wash, then flour again.
I sprayed them with a cooking spray and pan fried them. But, you could deep fry them, or bake them too.

We served ours with a mayo/ketchup/mustard mix. I think dijon mustard would be good as well.

chicken salad bites

I know these look very similar to the zucchini bites.  That is what happens when you are making 2 different things at the same time and you realize at the very end you don't have sour cream for the chicken salad :(

Here is my recipe.  I add everything to taste.  I like more veggies in mine so it is probably 1/2 chicken 1/2 veggies.

can of chicken (since I don't like left over chicken I use a can)

zucchini

spinich

carrots

red pepper

garlic

fresh basil

pepper

togarashi spice

you can also add ranch seasoning for a little more flavor

this is when I normally would add the reduced fat sour cream (cuz with all the stuff you can't tell its reduced fat)  but since I didn't have sour cream and i was making the zucchini bites I decided to take 1/2 the mixture and add:

1 egg

1/4 cup panko crumbs

jalapenos

1/3 cup cheese (I used italian blend in first batch, and 1/2 cheddar 1/2 parmesan in second) I will use the cheddar/parm mix in future.

put mixture in mini muffin tin and cook at 400 for 15 minutes.

zuchhini bites

So, I found this recipe on pinterest and had to try it because I love zucchini :)  I double the recipe and added both kinds of cheese as well as 1/2 panko crumbs and 1/2 plain bread crumbs and then just added some italian spices. oh... I also added some chopped up jalapenos for some heat and left out the onion but will probably try it in the next batch :)

I love them... Mr. Man... not so much.. he doesn't like the texture but says the taste is really good. 

Here is the recipe

http://curiouscountrycook.blogspot.com/2012/03/zucchini-tots.html

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Creamy Avocado Enchiladas

I love Mexican Food. LOVE IT. So, here is a healthier version of creamy enchiladas!

Creamy Avocado Enchiladas
Adapted from Gimme Some Oven

Ingredients:
10 Flour Tortillas - I recommend these homemade.

For the Enchilada Filling:
2 chicken breasts
1 cup broth (vegetable or chicken)
2 Tablespoons Olive Oil
1 medium onion, finely chopped
2 minced garlic cloves
2 Tablespoons fresh, chopped cilantro
1 can of diced green chilies (or use fresh jalapenos)
1/2 cup plain yogurt
2 Tablespoons flour

Directions:
Place all the filling ingredients in a crockpot, except yogurt and flour.
Allow to cook (about 2-4 hours on high).
Take out the chicken, cube or shred it.
With the liquid that is left in the slow cooker, add yogurt and stir. Once incorporated, add flour to thicken. Add shredded chicken back in.

Fill Tortillas with filling (I used about 1/3 cup filling per tortilla). Place in a 13x9 pan.

For Creamy Avocado Sauce:

Ingredients:
2 Tablespoons butter
2 Tablespoons flour
2 cups vegetable or chicken broth
3/4 cup yogurt
1/2 tsp salt
1/2 tsp cumin
1/2 tsp pepper
1/2 tsp garlic powder
2 avocados, pitted, mashed
1/2 cup fresh cilantro, chopped

Directions:
Melt butter in a med sauce pan.
Add flour and mix to make paste with butter.
Whisk the mixture while slowly adding 2 cups of broth, making sure the sauce doesn't clump.
Add yogurt, avocado, and spices.

Pour sauce over enchiladas. I served them straight (because everything was hot and cooked). However, feel free to toss it in the oven to warm them if you'd prefer.

Flour Tortillas

I promised myself that before I left San Antonio, I would learn how to make flour tortillas from scratch. It didn't happen. Boo.
What did happen, was my introduction to Rick Bayless via Top Chef Masters! I just knew that if I could get ahold of his flour tortilla recipe, I would have authentic, homemade flour tortillas! And he shares it! Here!
He didn't disappoint.

The recipe is heaven! However, I cannot bring myself to feed my family that much lard, so I adjust the recipe. I feel horrible admitting that. I really do have tons of respect for Rick Bayless. Goodness, I hope he never, ever sees this blog post. Thankfully, I'm not a celebrity, so the likelihood of that is slim to none :)

Here is my version of Rick Bayless Flour Tortilla Recipe:

Ingredients:
2 3/4 cups of all purpose flour (you don't have to sift, but I fluff the flour before I measure, you do not want it packed).
5 Tablespoons Oil (I like to use refined coconut oil or olive oil, any oil will do. Authentic tortillas use lard. Lard can be replaced with vegetable shortening)
1 teaspoon sea salt
3/4 cup warm-hot water (this helps the dough come together. Warmer than room temp, but not so hot you can't touch it).

Directions:
Measure flour into a bowl.
If you are using an oil that is solid at room temperature, add it to the flour and mix it until it is finely and evenly integrated into the flour.
In a separate bowl, measure out water and salt (When I use liquid oil, I include the oil in with the water).
Create a well in the flour, add your liquid ingredients, and mix with a fork. It will be a crumbly mixture. To get the dough to come together, you'll have to dump it onto the counter and knead it. If it is too dry, and the dough isn't coming together, dump a tablespoon of water onto the counter and continue kneading the dough.
Once the dough comes together, divide it into 10-12 balls (10 makes about 9" tortillas, 12 makes closer to 6").
Place the balls in the bowl and cover with plastic wrap. Allow dough to rest for at least 30 minutes. This makes the dough less elastic. If you do not allow the dough to rest, it will be tough and will not roll out.
Warm your skillet(s) and roll our the balls of dough to desired thickness. I like mine as thin as I can roll them. Also, be sure to keep the dough covered, as it dries out quickly.
Cook tortillas for about 30 seconds on one side (until there are spots of golden brown), flip, and cook for about another 30 second.
I have a bit of a groove; the stove-top setting that works best for me is right between med and med-high. For those who care to know: After my first couple of times, when I got more comfortable, I figured this routine out: I roll two tortillas out, place them on the skillets, roll out one more, turn back to the skillet and flip my tortillas (they have light brown spots on one side), roll another tortilla, and by the time I've rolled out the two tortillas, the two on the skillet are done. I take the done ones off, and replace them with the two I just rolled. whew. Or do whatever is easiest for you :)

notes: I have tried to reduce the amount of oil. It doesn't work. I've also used whole wheat flour. If you add whole wheat flour, my suggestion is to substitute no more than 1/2 (really, I only sub 1/4) of the AP flour AND use more oil/water (because whole grains soak up more liquid).

TOMATO AND MUSHROOM RISOTTO

TOMATO AND MUSHROOM RISOTTO

• 1 medium onion, chopped finely
• 4 tbsp. olive oil
• 8 oz mushrooms, sliced
• 10 oz. rice
• 4 cups chicken broth
• 6 plum tomatoes, skinned, seeded and finely chopped
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives
• 2 tbsp. cream cheese
• 3 tbsp. freshly grated Parmesan cheese
• ½ tsp sea salt and freshly ground black pepper

1. In a large saucepan sauté the onion with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.

2. Stir in the rice and cook for another minute or two. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.

3. Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.

4. When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan