Tag Archives: Appetizer

Chicken Parmesan Bites

It’s around this time of year when I start thinking about what appetizers I want to make. Who’s with me???
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Holiday party and get together season is coming up rapidly fast and the invites for us have already started with a Halloween party, next up will be Thanksgiving, Christmas and ending with New Years oh and I also need to throw a few birthdays in there.
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Most people; when planning a party will take care of a few of the main dishes; then rely on their guests to fill in the gaps. I am curious to know if you spend as much time as I do trying to figure out something that is not only easy to make it needs to be easy to transport. But on top of all of that it HAS to taste delicious!
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I am still in my wrist brace from my carpal tunnel surgery a few weeks ago, I think I should be able to take it off sometime next week; I know it’s still going to take some time to get my strength back but I haven’t stopped cooking this whole time. Though I have decided to use a few shortcut staples that I knew about but honestly can’t recall using before. Pre-chopped frozen onions and minced garlic while not my favorite has come in quite handy! Get it “handy” yeah I know not funny! I also found a garlic mashed potato that you heat up in the microwave which are surprisingly creamy, garlicky and the entire family felt they were pretty darn good!

I have actually shared this recipe in a slider form awhile back but I thought it would make a great little pick up and go kind of app.

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 ½ tablespoon chopped fresh oregano
3 cloves garlic, minced
1 pound ground chicken
1 ounce parmesan reggiano cheese, grated
1 cup marinara sauce
⅛ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
Mozzarella balls, sliced in half
Few sprigs of small leaf basil

Directions

Saute the onions, garlic, salt, pepper, red pepper and oregano just until the onions are translucent. Place mixture in a large bowl and allow to cool for about 5 minutes. Add chicken and parmesan plus ½ cup of the marinara sauce.
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Mix well and then using a small scoop, which helps keep them all the same size; makes approximately 24 meatballs. Preheat oven to 400’F for 15 minutes. I turned my to broil for another 4 minutes. Trying to get a little color on them, even though they will be covered with a small mozzarella ball and some basil.    
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Heat the remaining marinara sauce and cover and sit the meatballs in the sauce
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Macros = 2 Meatball
54 Calories – 3 g Fat – 3.5 g Carbs – 4 g Protein

Easy Delicious Chicken Salad

I have a full time job and a pretty active social life and I tend to play just as hard as I work. Sometimes it’s hard to fit everything and everyone into my schedule. I am a list maker and a calendar keeper; it’s the only way I am able to keep organized. For as long as I can remember there has been a calendar on my desk at home and at work and if you had an appointment or activity it needed to be on the calendar or it wasn’t going to happen.

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We had book club after work and the group was doing a potluck. I had taken out some chicken to make at some point during the week and just didn’t get to it; so in the morning; before work; I chopped, seasoned and cooked the chicken as there would not be time after work to cook and let the chicken cool before book club. I planned on making chicken salad wraps or finger sandwiches whatever I can put together pretty quickly. Not only is this is very easy with very few ingredients; I usually have everything on hand AND it is THE best chicken salad I have ever had. Bonus is the chicken is already seasoned and SO delicious that sometimes I just leave some chicken pieces in the fridge and everyone; mostly my guys; find it very hard to not grab a piece; I will admit on a few occasions where I couldn’t get to making the salad for a couple of days and when I finally do have a few minutes, there isn’t any chicken left.

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This chicken is so yummy that you can also just add it to a tossed or Caesar salad, or to an Alfredo or even a marinara sauce as the protein.

I don’t use specific amounts when I make the chicken, I adjust all the ingredients to how much chicken I have on hand – don’t let that discourage you from trying this.

Boneless skinless Chicken breast or tenders – I took tenders out thinking they were breasts – label label label
Adobo seasoning – generously over both sides of chicken
Fresh cracked black pepper as liked
Garlic powder a dusting is fine
Olive Oil for the pan
Mayo just enough to your taste – add a little at a time, you can always add more, you can’t take any out if you add too much
1 stick Celery chopped medium to small pieces
Chives or Scallions to taste

Cut chicken into small pieces, season chicken with Adobo, pepper and garlic powder. Heat skillet; add olive oil and pieces, do not touch chicken until it browns and releases from the pan on its own. Turn and do the same, make sure the chicken is cook through but not over cooked.

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Let cool and shred with your fingers. Place into a bowl and add mayo, chopped celery stir till combined and sprinkle chives on top.  It tastes even better the next day!!!

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Enjoy!!!

Recipe: Donna Clark – Cooking at Clark Towers

Midnight McDonald’s Run & The Worm

The title may have grabbed your attention; but I promise they have nothing to do with each other.

So last night we went to surprise a very good friend at a pub about an hour and half away.  You know how you get there kind of early; around 9pm and no one is really taking advantage of the DJ playing songs. There was a guy dancing all by himself having a ball; I know this because I read his lips when he looked over at his friends and said; “I just can’t stop” He was definitely worth watching. Think Elaine from Seinfeld Hilarious!!!!

The night goes and people (including our party) start getting their groove on; I am guessing in part because of liquid courage (not me I was DD); if you know what I mean. We have one person in our party is ALWAYS the life of the party and she decided to do “the worm” not once but several times. Majority of our party are in their 50’s or getting close too (I have a few more years). One notable comment was; I haven’t been to a bar that plays music for years; “is this the crap they play now” Yeah he was older than 50.

We left very close to midnight; I could’t believe we stopped at McDonld’s for a midnight snack. I can’t even remember the last time that happened. It was pretty disapointing; but it filled the void.

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Today was pretty productive: I made homemade waffles – YUM! got some Christmas shopping done; got my CC shutoff; seems they thought there was some fraud going on; I didnt buy that much and nothing odd I swear; they did call to double check so we are good to go! Went grocery shopping; made Corned Beef and Cabbage, a couple of Lasagna’s I always more than one; you make that much of a mess; you need to make it worth your while.  It freezes well and I love having a yummy homemade dinner without ANY effort on busy week nights.  I even made brownies.  I am about to start gathering some recipes for an Appetizer class I am going to have later this week.  Need to mention that I will need to wash my floors before class; I will just say that my buddy who likes to do the “worm” wants to take one of my classes and is signed up for this one coming up.  Going to be a good one I think!

Waffles

1 3/4 cup all purpose flour

1 Tablespoon baking powder

1/4 teaspoon salt

2 Egg yolks

1/2 cup canola oil (or like)

2 egg whites

In a small bowl combine flour, salt, powder.  In another bowl slightly beat the egg yolks, beat in the milk and oil. add the egg yolk mixture to the flour and stir just till incorporated; lumpy is OK. I use my mixer to beat the egg whites till frothy. Gently fold into the batter. Do not over mix and OK to leave some egg whites unmixed.  Use your waffle make according to it;’s direction.  My batter this morning made 8 waffles.