Mini Fruit Pies
1 puff pastry
Any flavor pie filling
Sparkling sugar
Preheat oven to 400 degrees.
Spray muffin tin GENEROUSLY with cooking spray.
Push pastry into each cup. (Original recipe said to use another muffin tin on top and push pastry into each hole but even though I sprayed the bottom of the muffin tin, it still stuck.)
Fill each cup 2/3 with pie filling.
With a pizza cutter, cut between the rows.
Take the corners and pull them together and twist.
Brush with an egg wash.
Sprinkle sugar on top of each pie.
Bake for 25 minutes.
Honey Sesame Chicken
HONEY SESAME CHICKEN – Crockpot
Makes 4 – 6 servings
4 boneless, skinless chicken breast or equal weight in thighs
½ cup honey
½ cup soy sauce or coconut aminos (less sodium than soy sauce)
½ cup diced onion
1/4 cup cup catsup
2 T. vegetable oil
3 cloves minced garlic or 3 tsp. garlic from the jar
¼ tsp. red pepper flakes, optional
4 oz. can mushrooms, optional
4 tsp. cornstarch
6 T. water
Sesame seeds
It would also be good to add cooked, carrots, or other vegetables added at the end.
Place chicken in the crockpot.
In a small bowl, combine honey, soy sauce, onion, catsup, oil, garlic, and pepper flakes. Pour over chicken. Add mushrooms if wanted.
Cook on low 3 – 4 hours or high 1 ½ – 2 ½ hours, or until chicken is cooked through.
Remove chicken, leaving sauce in the pot.
Dissolve cornstarch in water and pour add to the sauce. Replace lid and cook on high for 10 minutes or until slightly thickened.
Shred the chicken, then return to the pot and toss with the sauce before serving.
Serve over rice or noodles and sprinkle with sesame seeds.
FREEZE AHEAD: Add all ingredients to a ziplock bag, except cornstarch, water, sesame seeds and any other vegetables if adding. Thaw before adding to the crockpot.
Recipe source – Revised from Six Sisters
SHEET PAN CHICKEN TACOS
CHICKEN TACOS
1 pound boneless, skinless
1 T. olive oil, plus more for tortillas or olive oil spray
½ tsp. paprika
½ tsp. chili powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano or Italian seasoning
¼ tsp. cumin
½ tsp. taco seasoning
Squirt of green taco sauce (optional)
8 small tortillas (flour or corn)
Shredded cheese (any type you like)
CHIPOTLE CREMA
¾ cup sour cream
3 T. mayo (more if you find it too spicy)
1 chipotle pepper in adobo sauce
¼ tsp. taco seasoning
Juice of 1 lime
Preheat oven to 400 degrees
Cut chicken into small pieces and mix with all the seasonings.
Sauté with olive oil. Cook until done.
Add a squirt of green taco sauce.
Line a cookie sheet with parchment paper.
Lay tortillas out on the counter and fill one side with chicken.
Top with cheese. Fold over and press to close.
Brush or spray with olive oil on the outside, turn and oil other side.
Lay on prepared pan and top with more cheese.
Bake at 400 degrees for 12 minutes.
While baking, prepare the Chipotle Crema.
Crema:
Mix all ingredients in a food processor or blender.
Can also be topped with lime, cilantro, guacamole, pico, pickled red onions.
WHITE BREAD
4 cups flour (500 g)
1 1/2 tsp salt
2 tsp. instant yeast
3/4 cup milk
3/4 cup water
4 T. butter, melted
Whisk together the flour, salt and yeast.
Add milk, water and butter.
Stir until you have a shaggy dough ball.
Cover and let the dough rest for 30 mins. *
Put a little olive oil on your hands and stretch and fold the dough until you have a cohesive ball.
Place in bowl, drizzle with olive oil, cover the bowl and let the dough rise until it doubles in volume. *
Lightly oil the bread pan.
Turn the dough out onto a lightly floured work surface.
Stretch dough into a rectangle the length of the bread pan. Roll it up and place in pan. Lightly oil the top.
Let the dough rise again until it crowns the rim of the load pan. *
Bake at 375 degrees for 45 minutes.
Turn the loaf out onto a cooling rack and let cool before slicing.
- NOTE: To help in the rising, I heat a mug of water in the microwave and then place the dough in the microwave to rise.
CAESAR PARMESAN CHICKEN
4 chicken breasts
1 ½ parmesan cheese, divided
1 cup Caesar salad dressing (less sodium is best)
½ cup sour cream
Heat oven to 375 degrees.
Line pan with foil.
Pound chicken to ¾ – 1” or use the thin sliced chicken breast.
Place chicken in pan and sprinkle with 1 cup parmesan cheese.
Mix Caesar dressing with sour cream – pour over chicken.
Sprinkle with remaining ½ cup parmesan cheese.
Bake 30 mins.
Then broil for 2-4 minutes until cheese is toasty – watch carefully.
Remove from oven and cover loosely with foil and let rest for 5-10 minutes
Salmon Florentine
4 (6 oz.) salmon fillets
1 T. oil from the sun-dried tomatoes
Heat oil over medium high heat. Cook salmon 4-5 minutes on each side until cooked through with a golden crust. Pour out any leftover oil. Set salmon aside – cover with foil to keep warm.
2 T. butter
3 cloves garlic or 3 tsp. garlic
¼ cup shallots, finely chopped
½ cup fresh mushrooms, chopped
Melt butter in skillet – cook until garlic and shallots are cooked and mushrooms are soft.
1 cup heavy cream
½ cup chicken broth
Add and bring to a simmer.
¾ cup parmesan cheese
Stir in until smooth and thickened.
2 cup fresh spinach, roughly chopped
¼ cup sun-dried tomatoes, finely chopped
Add until spinach is wilted.
Serve sauce over the salmon.
Chicken Cutlets with Sun-dried Tomato Cream Sauce
1 pound chicken cutlets (I used thin chicken breasts and pounded them thin)
Salt or seasoned salt
Pepper
¼ – ½ cup sun-dried tomatoes, plus 1 T. oil from the jar (chop tomatoes very fine)
½ cup finely chopped shallots
1 cup fresh mushrooms
½ cup dry white wine
½ cup heavy cream
Sprinkle the chicken with salt and pepper. Heat sun-dried tomato oil in large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through (about 10-15 minutes, depending on the thickness of the chicken) Transfer to a plate.
Add sun-dried tomatoes, shallots and mushrooms to the pan. Cook until mushrooms and shallots are done.
Increase heat to high and add the wine. Cook until the liquid has almost evaporated, about 2 minutes.
Reduce heat to medium and stir in cream, simmer for 2 minutes.
Return the chicken to the pan and turn to coat with the sauce.
Serve the chicken topped with the sauce.
PARMESAN BAKED HALIBUT
4 halibut fillets
Seasoned salt
Pepper
Lemon juice
TOPPING:
¼ cup butter, softened
¼ cup mayonnaise
½ cup parmesan cheese
2 T. green onion, finely chopped
1 clove garlic, minced or 1 tsp. garlic
Preheat oven to 450 degrees. Line baking dish with foil.
Season halibut with lemon, seasoned salt and pepper.
Bake for 10 minutes.
Mix topping ingredients. Remove halibut from the oven and spread the mixture over the top of fish.
Broil for 2-3 minutes, until the tops are lightly browned.
Recipe source: Revised from portandfin.com
Cashew Chicken (Crock pot)
Cashew Chicken (Crock Pot)
¼ cup flour
¼ cup low-sodium soy sauce*
¼ cup coconut aminos*
¼ cup rice wine vinegar
¼ cup ketchup
3 T. brown sugar
1 garlic clove, minced or 1 tsp. garlic (in the jar)
½ tsp. ginger paste or ½ tsp. grated fresh ginger
1 ½ – 2 pounds chicken thighs, skinless, boneless cut into bite-size pieces
Snow peas
Carrot shavings
Mushrooms, cut in half
½ – ¾ cup of roasted cashews (not salted)
Mix all ingredients, except chicken and vegetables, in the crock pot until well combined.
Add chicken pieces. Stir until chicken is coated.
Cook on LOW for 2/12 hours.
Add vegetables and cashews – cook for another half hour.
Serve over rice.
* You can use all coconut aminos or all low-sodium soy sauce
I use my smaller crock pot
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