Buttermilk bathed chicken strips are coated with organic crisp brown rice and baked to golden perfection.
If you think that the term “healthy chicken fingers” sounds like an oxymoron, then you need to try Crispy Brown Rice Chicken Fingers. Admittedly, a lot of mass produced chicken fingers are made with mysterious, pulverized chicken parts and other undesirable ingredients, and then deep fried, making them anything but healthy, but not these little babies! Crispy Brown Rice Chicken Fingers are made with boneless, skinless chicken breasts and a handful of other simple ingredients. The chicken pieces are tenderized in a well-seasoned buttermilk mixture and then coated with organic crisp rice cereal before being baked to golden perfection. Kids and adults alike will adore these gluten-free, and yes healthy, chicken fingers! (more…)
A unique and delicious dish full of lots of savory flavors with a beautiful, floral-like top layer of artichoke hearts.
Canned artichoke hearts are an amazing convenience food. I always have a few cans in my pantry because they’re so versatile. You can use them in salads, on antipasto platters, and in casserole-type dishes. Recently I added them to a baked frittata, laying them on top of the egg mixture prior to baking (versus mixing them in), to create a dish that is as beautiful as it is tasty. Chicken Artichoke Farro Frittata is a unique and delicious dish full of lots of savory flavors. (more…)
A sophisticated chicken salad with dill pickle flavor – colorful, delicious, and super crunchy.
There are countless ways to make a mayonnaise based chicken salad but an essential component is something with crunch. A crunchy ingredient provides a nice contrast to the soft, creamy texture of the chicken. Celery usually plays this role solo, but in Dill Pickle Chopped Chicken Salad the crunch factor is amplified big-time with the addition of dill pickles, bell pepper, and apple. You’ll love this unique twist on classic chicken salad, especially if you’re a pickle lover. (more…)
It may be winter but that doesn’t mean you can’t grill! Make these deliciously savory burgers in your oven, complete with gorgeous grill marks!
Grilled burgers are one of the best things that summer has to offer. In my family, we stretch the grilling season out as long as possible – through the fall and into early winter – but by the time January rolls around our grill, and the deck it sits on, is usually covered with snow and ice so outdoor cooking is out of the question. I’ve tried grilling burgers indoors using a stove top grill pan but it smoked up my kitchen so much that the fire alarm went off. Man, that thing is loud! After that, I started oven grilling my burgers and have never looked back. Oven grilling is so much easier and it won’t leave your kitchen in a haze of smoke. The method for oven grilling that I outline in the recipe at the end of this post works with any type of burger, but if you’re looking for something a little different try Oven Grilled Boursin Chicken Burgers. They’re deliciously savory and a nice alternative to traditional beef burgers. (more…)
A unique and healthy take on traditional chicken salad that uses almond butter in lieu of mayonnaise. Gluten-free and dairy-free.
Traditional chicken salad is comprised of cooked, shredded (or cubed) chicken in a mayonnaise based dressing, and usually includes chopped celery and parsley. From here the variations are endless and almost always delicious. Curry Chickpea Chicken Salad turns the classic preparation on its head by using an almond butter dressing in lieu of mayonnaise, and infusing it with curry – a fragrant blend of spices that pairs remarkably well with chicken. Throw in some chickpeas, cranberries, carrots, cashews and apple chunks and you’ve got a truly unique, and super healthy chicken salad that still manages to taste comforting and familiar. (more…)
I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
UPDATE: Sabra Spreads have been discontinued. Substitute your favorite flavor of Sabra hummus is these recipes instead.
Everybody loves sandwiches. There is something incredibly satisfying about a good sandwich, proven by the fact that approximately half of all Americans eat a sandwich every day. That’s why I was so excited, when, as part of a Recipe Redux contest, I received samples of Sabra Spreads, a recently launched line of refrigerated based sandwich spreads from Sabra Dipping Company. They’re the folks who popularized hummus, the Middle Eastern dip made from ground chickpeas and tahini. Sabra Spreads are a condiment that you can use in place of mayonnaise or mustard. These spreads, which are made from hummus, are available in three flavors – Honey Mustard, Sea Salt & Cracked Pepper, and Garlic Herb. All are gluten-free, non-dairy, non-GMO, and kosher, with no cholesterol or trans fats. The Sea Salt & Cracker Pepper, and Garlic Herb spreads are also vegan. I developed three, healthy, Almond Flour Flatbread Sandwiches using Sabra Spreads as both an ingredient in the almond flour flatbread, and a condiment on the finished sandwiches. These sandwiches are so delicious and satisfy a variety of dietary needs and preferences. (more…)
The strawberry season is in full swing here in Massachusetts and my family and I have been enjoying its bounty. We are blessed to live within a mile of two “pick you own” strawberry fields and have several other farm stands nearby that are bursting with fresh strawberries this time of year. I always make a point of trying at least one new recipe each year using fresh strawberries, and normally this includes some type of dessert, but strawberries are delicious in salads too, as I discovered when I made Strawberry Chicken Pecan Salad. What makes this salad so exceptional is that it pairs fresh strawberries with other ingredients that highlight its flavor perfectly. Maple syrup intensifies the berry flavor, balsamic vinegar adds a pleasant tartness, and salty feta helps to balance some of the sweetness. The result is a salad where the essence of fresh strawberries really shines through. (more…)
Chicken marsala is a delicious chicken entrée that has been around forever, but my two main gripes with the classic preparation are that it calls for dredging the chicken in flour, and produces a finished dish that is somewhat lacking in color. Coating the chicken pieces in flour prior to sautéing them serves primarily to thicken the pan sauce, however, the dredging process can be messy and if you’re allergic or sensitive to gluten, even the small amount of flour used in a typical chicken marsala recipe can cause you problems. Chicken Marsala with Peas and Sun Dried Tomatoes is a quick, lightened up version of classic chicken marsala that solves both of these issues. Instead of flour, the pan sauce is thickened with a combination of crème fraîche and cornstarch, with peas and sun dried tomatoes providing a boost of color to the otherwise bland tones in the dish. Best of all, this simple recipe takes only about 20 minutes to prepare making it a perfect meal for busy weeknights. (more…)
There are an endless number of ways to make chicken salad, however as with most classic recipes the simplest preparations are often the best. Aside from cooked chicken, all you need to make delicious chicken salad is high quality mayonnaise, lots of crunchy celery, a few scallions, and some seasonings. Cranberry Walnut Chicken Salad veers only slightly from this classic preparation. It calls for avocado mayonnaise instead of mayonnaise made with vegetable oil or olive oil, and contains cranberries, walnuts, and orange zest – 3 foods that, on their own provide incredible flavor harmony, but when combined with the other ingredients is this dish make for a chicken salad symphony! (more…)
There are so many reasons you should make Panko Parmesan Crusted Lemon Chicken. First, everybody loves it – this dish always gets rave reviews. It’s lemony but not overly so, and the panko breadcrumbs (Japanese style breadcrumbs) produce a golden brown crispy crust on thin cutlets that have been infused with delicious seasonings. Panko Parmesan Crusted Lemon Chicken is pan fried quickly so it stays juicy and tastes light yet satisfying. Aside from being absolutely delicious it has a lot of other things going for it. It’s versatile, freezes well, and tastes great hot or cold. You can serve it as is with a squeeze of lemon juice, use it to make chicken ceasar salad and chicken parmesan, or put it between two slices of bread with the condiment(s) of your choice to make a sandwich. (more…)