Teriyaki Chicken Sandwiches

Chicken Breasts
Kaiser Rolls
Sliced Pineapple
Brown Sugar (optional)
Teriyaki baste

Teriyaki Mayonnaise:
1/3 cup mayo
2 teaspoons Teriyaki baste
1 teaspoon honey
1 teaspoon toasted sesame seeds
1 teaspoon ginger

Marinate chicken in Teriyaki baste for a few hours then grill or broil. Mix ingredients for mayonnaise. Put a little brown sugar on pineapple and broil till caramelized. Toast buns and make make the sandwiches.

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoon chopped cilantro
2 tablespoon sliced green onions
2 cup shredded cooked chicken (can use grilled taco chicken)
1 cup grated pepperjack cheese

small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa, sour cream or guacamole.

Granola

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside.

In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices.

Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes. Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Broccoli and Bow Ties

kosher salt
8 cups broccoli florets (4 heads)
1/2 lb. farfalle (bow tie) pasta
2 tablespoon unsalted butter
2 tablespoon olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
freshly grated Parmesan cheese
3-4 chicken breasts, cooked and cubed

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the pkg. directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, cook the chicken in a little oil until no longer pink. Heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese, if using, and serve.
(To toast pine nuts, place them in a dry saute pan over med-low heat and cook, tossing often, for 5 minutes, until light brown.)

Spinach and Cheese Cannelloni

1 jar (16 oz.) Alfredo sauce
1 package (10 oz.) frozen chopped spinach
1 teaspoon garlic salt
1 tablespoon Italian seasoning
1 cup grated mozzarella cheese
1 cup ricotta cheese
12 medium flour tortillas
1 egg
Parmesan cheese

Spread 3 tablespoons Alfredo sauce in a lightly greased 9 x 13 inch pan.

Saute spinach in a frying pan. Stir in garlic salt, Italian seasoning, mozzarella and ricotta cheeses, and egg.

Cut tortillas into 6-inch squares. Place 2 tablespoons mixture along one edge of a tortilla square. Roll up and place seam-side down in pan. Repeat for each tortilla square. Pour remaining sauce over tortillas. Bake 30 minutes at 375 degrees. Garnish with Parmesan cheese. Makes 6 servings.

Chicken with Mushrooms

3 cups sliced mushrooms

4 skinless, boneless chicken breast halves (or tenders)

2 eggs, beaten and seasoned with salt and pepper

1 cup seasoned bread crumbs (such as Italian)

2 tablespoons butter

6 ounces mozzarella cheese, sliced

3/4 cup chicken broth

1 can cream of mushroom soup

oregano and rosemary to taste

Preheat oven to 350 degrees.  Cook mushrooms over stovetop in olive oil and a clove of garlic.  Place half the mushrooms on a 9x13 inch pan.  Dip each chicken breast half into egg then roll in bread crumbs.  Melt butter in skillet over medium heat and brown both sides of chicken.  Place chicken on top of mushrooms and season with rosemary and oregano.  Place cheese on top.  Mix chicken broth and cream of mushroom soup and pour over chicken.  Bake for 30-35 minutes.  

Lemon Garlic Chicken

1 teaspoon dried oregano

1/2 teaspoon season salt

1/4 teaspoon pepper

2 pounds chicken breast halves, skinned and rinsed

2 tablespoons butter or margarine 

1/4 cup water

3 tablespoons lemon juice

2 cloves garlic minced

1 teaspoon chicken bouillon granuals

Combine oregano, salt, and pepper.  Rub all of mixture into chicken.  Brown chicken in butter in skillet.  Transfer to slow-cooker.  Place water, lemon juice, garlic, and bouillon in skillet.  Bring to a boil, loosening brown bits from skillet.  Pour over chicken.  Cover.  Cook on high 2 hours or low 4 hours.  Cook until chicken it tender.