Saturday, July 15, 2017

Cheesy Chicken Fritters

One of my friends on Facebook posted this recipe..Yummm

Cheesy Chicken Fritters Found it     HERE

Cheesy Chicken Fritters

Prep time: 
Cook time: 
Total time: 
Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!
Skill Level: Easy
Cost To Make: $7-$9
Serving: 16 to 18 Fritters


Ingredients for Chicken Fritters:

  • 3 large (or 1½ lbs) chicken breasts
  • 2 large eggs
  • ⅓ cup mayonnaise
  • ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
  • 4 oz (or 1⅓ cups shredded) mozzarella cheese
  • 1½ Tbsp chopped fresh dill
  • ½ tsp salt and ⅛ tsp black pepper, or to taste
  • Extra light olive oil, or any high heat cooking oil

Ingredients for Garlic Aioli Dip (Optional)

  • ⅓ cup mayonnaise
  • 1 garlic clove, pressed
  • ½ Tbsp lemon juice
  • ¼ tsp salt
  • ⅛ tsp black pepper


  1. Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
  2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
  3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through*
  4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.


*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken is browning too fast, adjust your heat down.
Copyright © 2015 Natasha's Kitchen


Friday, July 14, 2017

Uggghhhh Photobucket is no longer hosting 3rd party sites

Soooo uggghhhhh all my pictures plus signature are kaput!! So I moved some from PB to my computer than uploaded them to Fickr what a PIA!!

I made a Couscous Salad today. Got the recipe a zillion years ago!! I haven't typed the recipe anywhere yet!

Couscous Salad


Wednesday, July 5, 2017

Dill Pickle Pasta Salad

Found this recipe thru a friend on Facebook.
From Spendwithpennies

Dill Pickle Pasta Salad

  • 1/2 lb dry shell pasta (about 3 cups)
  • 3/4 cup sliced pickles
  • 2/3 cup cheddar cheese , diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • 1/2 cup pickle juice


  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/8 tsp cayenne pepper
  • 4 tablespoons pickle juice
  • salt & pepper to taste
  1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
  2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
  3. Combine all dressing ingredients in a small bowl and mix well.
  4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving