The success of this recipe will highly depend on the marinara sauce that you use so use a good quality sauce, I use my marinara sauce that I keep in my freezer to make this but you may use your own favorite sauce… if you are not a lover of olives I suggest to pass this by, this is a full flavored dish strongly dominated by olive flavor

Mozzarella cheese may be replaced for the feta, this will work well using skin on chicken thighs or a mixture of thighs and legs, all amounts may be adjusted to taste

Servings 4-6

INGREDIENTS:

6 boneless chicken breasts or 6-8 skin-on bone in chicken thighs (use as many chicken pieces that will fit into the baking dish without over crowding)

1/2 cup all purpose flour

1 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper

1/2 teaspoon garlic powder

1/4 cup olive oil

2 tablespoons butter

4 garlic cloves, finely chopped

1 medium onion, chopped

8 ounces fresh sliced mushrooms

1 (24-ounce) jar prepared marinara sauce

1/2 teaspoons crushed chili flakes, optional or adjust to heat level

3/4 cup sliced pimiento-stuffed green olives

1/2 cup crumbled feta cheese or 6 slices mozzarella cheese (can use more)

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a shallow bowl combine flour with salt, pepper and garlic powder.

Heat oil and butter in a medium skillet over medium-high heat.

Add in the chicken a few pieces at a time and brown on both sides (about 3 minutes per side) transfer to baking dish (if using skin on chicken pieces place skin side facing up in the baking dish).

At this point if desired you may refrigerate the browned chicken up until ready to finish the recipe

To the same skillet add in onion and saute for about 3-4 minutes.

Add in garlic and sliced mushrooms; cook stirring for about 3 minutes or until the mushrooms are softened.

Stir in the marinara sauce, crushed chili flakes and olives, bring to a simmer over medium heat stirring.

Reduce heat to low, season with salt and pepper then simmer uncovered for about 40 minutes stirring frequently (the sauce needs time to simmer so the olive flavor will infuse in the sauce)

Pour the sauce over the chicken.

Bake uncovered for 20 minutes.

Remove from oven sprinkle with crumbled feta cheese or mozzarella slices then return to oven for another 10-15 minutes.

Using a prepared coleslaw mix and cooked deli chicken makes this a snap to prepare and may also be served as a wrap!

Servings 8-10

Ingredients:

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken , shredded

2 cups small broccoli florets, lightly blanched and drained well

1 cup sugar snap peas

1 red bell pepper, thinly sliced

2 green onion, chopped

salt and fresh ground black pepper, to taste

1/2 to 1 cup chopped cashews (can use peanuts)

DRESSING:

1/4 cup low-sodium soy sauce

2 tablespoons white vinegar

2 tablespoons smooth peanut butter, room temperature

1 tablespoon sugar

2 garlic cloves, finely minced

1 teaspoon fresh minced ginger

1/2 cup canola oil or vegetable oil

1 tablespoon sesame oil

Instructions:

In a large bowl toss together the coleslaw mix with chicken, broccoli, snap peas, red bell pepper and green onions.

In a medium bowl whisk the soy sauce with vinegar, peanut butter, sugar, garlic and ginger until smooth and well combined; slowly whisk in he canola or vegetable oil and sesame oil until thoroughly combined.

Pour the dressing over the slaw mix and toss to combine.

Season with salt and pepper.

Serve the chopped cashews on the side as a crunchy topping.

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I have also made this with 1/2 pound  ground beef  that I brown first with the onion, garlic and chili flakes, feel free to add in a small green bell pepper also with the onions and garlic,  frozen thawed peas and black beans are also a great addition, this recipe is really a blank canvass for whatever you want to add in… it’s easy with lots of flavor!

Servings 4

Ingredients:

3 tablespoons oil

1/2 medium onion, chopped

4-6 garlic cloves, finely chopped

1/2 teaspoon crushed chili flakes (or adjust to heat level)

1 cup uncooked white rice (I use converted rice)

1 cup water

1 cup chicken broth (or use 2 cups either)

1 (16-ounce) jar Pace Picante sauce

1 teaspoon fresh ground black pepper

1/2 teaspoon salt, or to taste

Instructions:

In a medium saucepan heat oil over medium-high heat; add in onion and saute for about 4 minutes.

Add ingarlic and chili flakes and cook 2 minutes.

Add in rice, water, chicken broth and salsa; bring to a boil over medium heat stirring.

Season with black pepper and salt.

Reduce heat to low cover and simmer until rice is tender (about 20-22 minutes).

The difference between this and a pizza dough is this is a light soft dough that is not meant to be used with pizza sauce consider it a bread but only in a flat form…you may of coarse make this dough without the olives if you like, caramelized onions are also a nice addition to put on top of the dough

Servings 4-6

Ingredients:

2-1/4 teaspoons dry yeast (1 small package)

1 teaspoon sugar

3/4 cup warm water, divided

1/4 cup warm milk

2 cups all-purpose (to start you will need to add in more)

2 tablespoon olive oil

1 teaspoon salt

TOPPINGS:

olive oil

kosher salt

fresh ground black pepper, optional

dried herbs (I like to use  Italian seasoning)

fresh grated Parmesan cheese, optional

Instructions:

In a small bowl proof the yeast with sugar in 1/2 cup warm water until foamy (about 8-10 minutes) if the mixture does not foam discard and start again.

In a large bowl (or your heavy duty mixer mixer bowl) combine 2 cups flour with olive oil,  salt, 1/4 cup each warm water and warm milk.

Add in the yeast mix and knead adding in more flour  to create a soft smooth dough (kneading time will take about 12-15 minutes).

Transfer to a large lightly oiled bowl; cover and allow to rise in a warm place for about 1 hour or until doubled.

Punch down dough then transfer to a floured surface.

Preheat oven to 400 degrees F (set oven rack to lowest position).

Grease a 15-inch round pizza pan.

Roll the dough to about a 14–inch round or a little more about 1/2 to 3/4-inch thick then place onto the pizza pan, cut off any hanging ends (I use a pizza cutter for this).

Brush the top of the dough with olive oil then sprinkle lightly with kosher salt and fresh ground black pepper if desired and some dried herbs of choice, you may also sprinkle with some Parmesan cheese also.

Bake in a preheated 400 degree F oven for about 20 minutes or until light golden brown.

Best served warm.

One of my favorite Mexi casseroles,  I find that Frito’s scoops works the best for this, crushed tacos take the place of lasagna noodles for this casserole,  increase the heat by adding another jalapeno and using medium to spicy salsa or add  in crushed red chili flakes to the ground beef, to save time the ground beef mixture may be cooked and refrigerated until ready to make the casserole just warm in the microwave before using

Servings 8

INGREDIENTS:

1 pound ground beef or bulk Italian sausage meat

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and chopped

6 garlic coves, minced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

2 (15-ounce) can black beans, rinsed and drained

2 (8-ounce) can corn kernels, drained

1 (16-ounce) container sour cream

2  cups salsa (mild medium or spicy)

6 cups crushed Frito’s scoops tortilla chips, divided

3 cups shredded cheddar cheese, divided

2  plum tomatoes, chopped

4  green onions, chopped

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion, green bell pepper, jalapeno pepper and garlic until meat is no longer pink; drain fat then continue cooking until the meat is lightly browned (this may take about 10-12 minutes) add in the taco seasoning mix the last few minutes of cooking time.

Transfer the beef mixture to a bowl, then add in black beans, corn kernels, sour cream and salsa; mix tho combine thoroughly.

To Assemble;

Spoon 1/3 of the ground beef mixture into the bottom of the dish (just use enough to cover bottom of the dish).

Arrange half (3 cups) crushed tortilla chips on top of the ground beef, then sprinkle 1 cup shredded cheddar over the top.

Spoon another 1/3 of the meat mixture over, then cover with remaining half (3 cups) of crushed tortilla chips, then sprinkle with 1 cup shredded cheese.

Spread the final layer of meat mixture on top, then sprinkle with remaining 1 cup of shredded cheese.

Top the casserole with green onions and chopped tomatoes.

Bake uncovered for 40 minutes.

Let sit for 15-20 minutes before slicing.

One of my all time favorite Chinese recipes, bite size breaded pork paired with a delicious sweet and sour sauce, don’t let the list of ingredients fool you this is not at all hard to make and once you make you will make this often!

Servings 6

Ingredients:

2 pounds boneless pork, cut into about 3/4-inch cubes

2 eggs, lightly beaten

1 teaspoon salt (I use seasoned salt)

1/2 teaspoon garlic powder

pinch cayenne pepper, optional (I like to add for a little heat)

1/2 cup cornstarch

1/2 cup all-purpose flour

1-1/2 cups chicken broth, divided

oil for deep-frying (you may need quite a lot of oil)

1 large green bell pepper, seeded and chopped

2 medium carrots, peeled and thinly sliced

2-3 garlic cloves, finely chopped

2 (8-ounce) cans pineapple chunks, reserve the juice from both cans (use sweetened or unsweetened)

4 tablespoons wine vinegar (1/4 cup)

2 tablespoons cornstarch

2 tablespoons cold water

2 tablespoons soy sauce

Instructions:

In a bowl whisk eggs with salt, 1/2 cup cornstarch, flour, garlic powder, cayenne pepper and 1/2 cup chicken broth (use only 1/2 cup).

Add in pork cubes and toss to coat in the batter (I use my hands for coating the pork).

Heat oil in a heavy skillet, wok or pot (you will need to use enough oil to cover the pork cubes when frying).

Add in the coated pork (working in batches) cook for about 4-5 minutes or until the browned and the pork is cooked; remove with a slotted spoon to a plate.

Carefully pour off the oil leaving only a small amount (about 3 tablespoons).

Add in green bell pepper and sliced carrots; stir-fry over med-high heat until crisp tender (about 3-4 minutes)  adding in the garlic the last minute of cooking.

Add in all the juice from both cans of pineapple, remaining 1 cup chicken broth and 4 tablespoons wine vinegar; bring to a medium simmer, then mix in one can of the pineapple chunks or you may use the two cans if you like lots of pineapple.

In a small cup dissolve 2 tablespoons cornstarch in 2 tablespoons cold water until smooth and combined; add to the simmering sauce along with the soy sauce; bring back to a simmer stirring constantly and cook until bubbly and thickened (about 1 minute).

You have a choice of  placing the cooked breaded pork into the sauce to heat or placing on a dish and pour the sauce over the top, the choice is yours.

Serve with cooked rice

Note from our test kitchen; 1/8 to 1/4 teaspoon cayenne pepper may be using in in place of the Cajun seasoning, garlic lovers add in 1 teaspoon garlic powder, the fritters may be made in a deep-fryer instead of in a skillet with oil heated to 365 degrees, use purchased Cajun/Creole seasoning or see my Creole seasoning mix HERE

Yield 20 (estimated)

Ingredients:

1 cup all-purpose flour

1/4 cup yellow cornmeal

1-1/2 teaspoons baking powder

1  seasoned salt or white salt

1 teaspoon Cajun or Creole  seasoning

1/2 teaspoon fresh ground black pepper, or to taste

3 tablespoons sugar

1 large egg, lightly beaten

1/2 cup milk (may need a little more)

3 tablespoons melted lard or melted shortening

1 (12-ounce) can corn kernels, drained and coarsely chopped (you your food processor for chopping)

oil for frying

Instructions:————————————-

Pour oil into a deep heavy skillet to about 1-1/2 inches or a little more, then heat over medium-high heat.

In a bowl combine flour, cornmeal, baking powder, seasoned salt, black pepper and Cajun seasoning.

In another bowl whisk egg with milk and melted lard or shortening until smooth and combined; add to the flour mixture and mix until just blended adding in a little more milk if the mixture seems to dry.

Mix in corn kernels.

Drop by heaping teaspoonfuls into hot oil.

Fry until golden turning once (watch closely these take very little time to brown).

Remove with a slotted spoon and drain on a rack or paper towels.

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