This is my super awesome chicken cutlet mix. It takes a few minutes to put together, but I make the flake/spice mixture once a month and use it whenever I decide to make my baby his favorite dinner (and when I say baby, I mean grown man, although it works for children as well!)
Ingredients for coating:
4 cups corn flakes crumbs
4 cups whole wheat crumbs (you can easily be exchange it for any flavored or home made crumbs.)
1 regular size bag of corn flakes -once over in a dry food processor should do or just have your kids play with the sealed bag! (throw it in an large zip lock first if you go that route.)
Boneless chicken thighs, or turkey
Red Pepper, diced
1 large can of Tomatoe Sauce
4 tablespoons of brown sugar
2 teaspoons of vinegar
Pound the chicken until nice and flat. Saute the mushrooms, garlic, onions and red pepper until golden and crisp. (you can season it with salt, pepper and garlic to add some flavor) Then layer the mixture on top of the thinned out chicken leaving some of the veggie mixture on the side for later use) and roll them up tight and tie it up. (I use twine) Brown the chicken thighs in a frying pan. Add some salt and paprika. Then place it in a pan with tomato sauce, brown sugar, vinegar and the remainder of the veggie mixture. Bake for about 30 minutes.
1 head of garlic
Ground Chicken thigh
1 onion diced
1 jalapenio cut, diced
Cumin, salt & turmeric to spice
Prepare quinoa as directed on box. (I used red quinoa but you could use regular) Saute the garlic in oil until nice and crispy however not burnt, then add the sliced mushrooms. While the mushrooms cook, prepare the burgers. Add the diced onion, jalapenio, cilantro and egg to the ground chicken. Spice it with Salt, Cumin and Turmeric. Mix well. Form patties and fry in a pan or bake in the oven on high for about 5 minutes each side. Serve with the Quinoa & Mushrooms.
* If u don’t want the heat of the jalapenios just remove the seeds inside, but I like the bite! The chicken burgers can also be served in a bun with your favorite burger toppings.
My cousin Sarah (Abe) Mamiye – (who is- by the way – known for her gourmet cooking)- sent in a recipe that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.
4 2 lb whole. chickens
1 jar of dip-n-joy
1 jar of apricot preserves
handful of dried apricots
Place chicken in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper. Cook at 350 degrees for 1 1/2 hours. While the chicken cooks prepare the sauce by melting the dip-n-joy, apricot preserves and dried apricots in a pot. Once the chicken is cooked, pour the sauce on it and add the toasted pistachios. Put back in the oven for an additional 20 minutes then serve.
4 Rock Cornish Game Hens cut in half and dried with a paper towel
salt and pepper
1/2 jar of duck sauce
1/4 cup spicy mustard
6 cloves chopped fresh garlic
1/4 cup ketchup
1/4 cup soy sauce
2 big squirts of honey
these amounts can be varied according to your tastes.
Place all Cornish hen pieces in a roaster that is sprayed with Pam. Mix all sauce ingredients and pour over Cornish hens. Roast uncovered for 50 minutes- 1 hour 350- 375 degrees till golden brown and caramelized. Sprinkle chopped parsley on top and serve with a fruited rice on the side. You can also use chicken cut in eight pieces for this recipe.