Cheesy Chicken Fritters

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

Cheesy Chicken Fritters Found it     HERE

Cheesy Chicken Fritters

Prep time: 10 mins

 

Cook time: 20 mins

 

Total time: 30 mins

Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost To Make: $7-$9

Serving: 16 to 18 Fritters

Ingredients

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

Instructions

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.

Notes

*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

ONE POT CHICKEN AND DIRTY RICE

ONE POT CHICKEN AND DIRTY RICE
From The Chunky Chef

• MARINADE:
• 1 tsp salt
• 1 tsp garlic powder
• 1 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp dried minced onion
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 tsp lemon juice
• Tbsp enough olive oil to make a paste about 1
• REST OF DISH:
• 2 Tbsp Olive oil
• 1 link of andouille sausage sliced into 1/4" slices
• 4 bone-in skin on chicken thighs
• 1 medium yellow onion diced
• 1 jalapeno pepper seeded and diced
• 2 celery stalks diced
• 1/4 tsp cayenne pepper
• pinch of red pepper flakes
• salt and pepper to taste
• 1 cup DRY long-grain rice
• 2 1/4 cup chicken stock or broth
• Sliced green onions for garnish
• Minced fresh parsley for garnish
• 
  
• Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.Preheat oven to 350 degrees F.Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.Add cayenne, red pepper flakes and salt and pepper and stir.Add rice and chicken stock, give it a stir, and let simmer for 1 minute.Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.Bake at 350 degrees for 35 minutes (covered).Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice Garnish with sliced green onions and minced parsley!

Buffalo Chicken Dip

I took this to a Christmas party last night. Came home with an empty dish!! Than emailed the recipe out to several people!! Was a total hit!!


Buffalo Chicken Dip

• 2 cups chopped chicken, cooked (I used the 9 oz bag of cooked chicken by Perdue)
• 8 ounces brick-style cream cheese, very well-softened 
• 1/2 cup buffalo wing sauce 
• 1 cup Ranch Dressing
• 2 cups finely grated cheddar and monterey Jack cheese blend, divided
• Preheat oven to 350F 
• To a large bowl, add the chicken, cream cheese, wing sauce, Ranch dressing, 1 1/2 cups cheese, and stir to combine.
• Turn mixture out into a baking dish, smoothing the top lightly with a spatula.
• Top with remaining 1/2 cup cheese. Use more if you love cheese!
• Bake for about 30 to 35 minutes (start watching at 25 minutes because all ovens, cheese, etc. varies), or until lightly golden browned and bubbly. Serve immediately with chips, crackers, bread, or your favorite dippers. Dip is best warm and fresh but extra will keep in an airtight container in the fridge for up to 5 days. Reheat gently before serving.

Grilled Chicken Shawarma With Tzatziki Sauce

Grilled Chicken Shawarma With Tzatziki Sauce
Marinade
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin 
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric

1. In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
2. Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

Tzatziki

• 1 cucumber (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
• 1¼ cups plain  yogurt
• 2 tsp white wine vinegar 
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• ½ garlic clove, minced
• 2 tsp dill
• ½ tsp salt
• Black pepper
• 
  

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.

Just found these recipes so I'm posting them here so it will be easier for me to find them again! Hahaha

Recipes From Mayberry

Clara's Oven Fried Chicken

2 to 3 eggs
1 frying chicken, cut up
Salt & Paprika
All-purpose flour
Shortening

Break the eggs over the chicken, add salt & paprika, and coat the chicken pieces well, mixing by hand. Roll the chicken in flour. In a baking pan or skillet melt the shortening, heating until very hot. Place the chicken in the very hot shortening. Bake in a 400 degree oven until the chicken is done and golden brown. Be sure to turn the chicken over during baking.
Serves 4 to 6


Pan-fried Flounder Floyd

1/2 cup oil
1/2 cup cornmeal
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 lbs. flounder fillets

In a skillet heat the oil over medium heat. In a shallow dish combine the cornmeal, salt, pepper and garlic powder. Roll the fish in the crnmeal mix and drop in the hot oil. Fry for 3 to 5 minutes, until browned. Turn and brown on the other side.
Serves 4 to 6


Town Band Baked Beans

1 16 oz can baked beans
3 Tbs. brown sugar
3 Tbs. Finely chopped celery
3 Tbs. mustard
3 Tbs. chopped onions
3 Tbs. Worcestershire suce
4 Tbs. chopped bacon
3 Tbs. catsup
3 Tbs. molasses
1/4 tsp. salt
1/4 tsp. pepper
3 Tbs. vinegar
Dash of Tabasco sauce

In a casserole dish combine all the ingredients, mixing well. Bake in a 300 degree oven for 3 hours or until thick.
Serves 4 to 6



Siler City Snow Peas

2 Tbs. butter or marg.
4 small new potatoes, quarted
1 lb. fresh snow peas
1 sm. onion
1/2 tsp. salt

In a heavy skillet melt the butter. Add the poatoes and fry over medium heat until golden and crisp. Add the snow peas, onions and salt, and fry for 5 to 7 minutes, until the peas are crisp & tender.
Serves 6

A bit of what I have been up to

Made a baby quilt for a friends new grandbaby

Made Veggie Pot Stickers
Need to work on the sealing them up??!!

Found the best ever Bananna Bread recipe!!

Buttermilk Banana Blueberry Bread
A great way to use up those lingering, spotty bananas, and the perfect holiday gift that everyone will love!
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Instructions
Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch
mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda
and salt.
In the bowl of an electric mixer fitted with the paddle
attachment, beat butter and sugar on medium-high until light
and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and5/23/2014
2/2
vanilla until well combined. Beat in bananas until well
combined. Gradually add flour mixture to the sugar mixture at
low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and
bake for 30-35 minutes, or until a tester inserted in the center
comes out clean.
Remove from oven and let cool for 15 minutes before inverting
the cake onto a wire rack.

(I didn't use the blueberries)
Found the recipe HERE

Arroz con Pollo 

You'll need a Dutch Oven or a pot you can put in the oven. This recipe makes a good 6-7 servings. You'll have plenty of leftovers. 

Ingredients: 

7 Skinless, Bone-In Chicken Thighs 
Sazon Goya packet 
salt and pepper 
fresh lime juice 

1 medium onion chopped 
1/2 red bell pepper chopped 
1/2 cubannelle pepper chopped 
1 teaspoon of dried oregano 
4 garlic cloves minced 

Sazon Goya packet 
1-1/2 cups of chicken broth 
(or to save money, 1-1/2 cups of hot water and 
3/4 of a packet of Goya Chicken Bouillion) 
1 14 0z. can of Diced Tomatoes with juice 
squeeze of fresh lime juice 

3/4 cup of Goya pimento-stuffed olives chopped 
2 tablespoons of Goya capers 
1-1/2 cups of long-grain white rice (rinsed) 

3/4 cup of frozen peas 

lots of fresh cilantro 

--------- 
Preheat your oven to 350 degrees. 
Season the chicken thighs with salt, pepper and a whole packet of Sazon Goya. Let sit. Right before you use the thighs, spritz them with some lime juice. 
Over medium-high heat, heat up some olive oil in your dutch oven. Add the chicken thighs in batches. I recommend starting off with 1 then doing batches of 2-3. Make sure the oil is hot and rippling before you add the chicken, or the meat will not sear properly. Cook each piece of chicken around 4 minutes on each side. Cover with tinfoil as you cook the other batches. Set aside. 
Chop your onion, 1/2 red bell pepper and 1/2 cubanelle pepper. You can use green pepper but I just like cubanelle better for its mild flavor. 
Drain some of the oil from the Dutch oven, leaving around a tablespoon behind. Then sautee your onions and peppers until they start to get soft. About 4 minutes. Then add garlic and oregano and cook for another minute. 
Add chicken broth, lime juice, can of diced tomatoes and the second Sazon Goya packet. Bring pot to a boil. 
Nestle in your chicken pieces and cook for 15 minutes. 
Make sure you rinse the capers and the olives to get a bit of the brine off. Just one quick rinse, don't over do it. Also, rinse your rice! 
Add rice, olives and capers to the pot and mix thoroughly. Transfer the dutch oven to the oven and cook at 350 degrees for 40-45 minutes, or until rice is cooked and has absorbed most of the liquid. Then add the peas and stir. Serve hot or at room temperature with a generous helping of fresh cilantro leaves. Enjoy! 

My change's were: 
Didn't use 1/2 red bell pepper and 1/2 cubanelle pepper 
Used 1/2 celery 
No olives didn't have 
No peas didn't have 

I really loved this recipe!! 

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I got my roommate to help me bake some chicken last night. Boring!! LOL I took 2 breast & transformed them into this!! NOM!!
Halal Cart-Style Chicken and Rice with White Sauce


Found the recipe HERE

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Barefoot Contessa's Lemon Chicken

Horrible picture but was really good!!

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Garlic Lime Chicken
Garlic Lime Chicken recipe from 3 fat chicks on a diet
ingredients
 4 boneless, skinlesschicken breast halves (I used bone in chicken breasts, skin removed)
1/2 cup low sodium soy sauce
 1/4 cup fresh lime juice
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1/2 tsp dry mustard
1/2 tsp coarsely ground pepper
 recipe directions Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in bowl and pour sauce over all. Cover and marinate in refrigerator 30 minutes. Remove chicken from marinade and sprinkle with pepper. Spray non-stick frypan with butter-flavored cooking spray and heat over medium temperature. Add chicken and cook about 6 minutes on each side or until fork can be insertedchicken with ease.

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One of the chicken recipes I made last week. It was made in the crock pot but I can't find where I got it??? :( And of course it's really good!! All I can remember it has diced tomatoes, onions, garlic, chicken broth??? Uggghhhh I always bookmark recipes till after I taste them?? I'm a Knucklehead!! After it thawed out I baked it to heat up.

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Next up was this recipe!!

 OMG chicken: 

Oven 425 degrees F

Ingredients:

1/2 cup Hellmann’s Mayonnaise

1/4 cup shredded Parmesan cheese

4 boneless skinless chicken breast cutlets

4 teaspoons Italian seasoned dry bread crumbs

1. Mix the mayo and shredded cheese in a bowl

2. Lay chicken breasts on a baking sheet and spread mayo mixture on chicken breasts

3. Evenly spread bread crumbs on the chicken

4. Bake for 20 minutes or until chicken is cooked thoroughly.

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Than tried this one
Found the recipe HERE
I didn't make the sauce for this yet!! Will make it when I'm ready to eat it!!

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Next recipe is Dutch Oven Butter Chicken

I didn't put in the cherry tomatoes.

3 lbs. Chicken Breasts (with the bone and skin on)
1 stick butter
1 tsp. ground ginger
1 tsp Paprika
Salt and Pepper to taste
1 tsp. dried Rosemary
1 Onion Chopped
½ cup White Wine
10 oz Grape Tomatoes
1 lemon Sliced
3 thyme sprigs

Heat 1 stick butter in the dutch oven on high heat until melted. Add the ginger, paprika, rosemary, salt and pepper. Place the chicken breasts, skin side down, in the butter mixture and reduce the heat to medium – low and let it get crispy for about 8 minutes and flip over so the other side can get crispy as well.Once both sides are done cooking in the butter mixture remove from the butter mixture and set aside. Scrap the inside of the pan so it loosens up whatever got stuck to the bottom of the pan. Add the onions and saute until translucent. Next, add the white wine, tomatoes and thyme and mix well. Once fully combined and tomatoes start to appear slightly softer place the lemon slices in the broth then lay the chicken breast back into the pan, on top of the lemon slices, with the skin side up Cover and place in the oven for 30 minutes, or until no longer pink inside.

Serve on top of potatoes or rice.

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So Lowe's Food had bone in, skin on chicken breasts on sale!! YAY I got 3 packages. They had 4 breasts in each pack.
Tried this recipe
Easy Dutch Oven Chicken found the recipe HERE

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Yummy chicken thighs!!! Original recipe is for shrimp!! NOM too!!
I found it HERE

Garlicky Baked Shrimp

Source:  Gimme Some Oven

Serves: 3

Ingredients:
1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too)
4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup Panko bread crumbs
2 Tbsp. fresh Italian-leaf parsley, chopped
half of a lemon (optional)

Directions:
Preheat oven to 425 degrees F.

In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with salt and pepper.

In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

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A keeper here!! found the recipe HERE

Parmesan Chicken Bake
(adapted from Food.com)
6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

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Grilled chicken tenderloins with nectarine chutney
Found the recipe HERE
Oh my!!!
Nectarine Chutney is AWESOME!!!

While it was cooking!!

After!!

GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY

1. • 1 lb firm-ripe nectarines, cut into 1-inch pieces
   • 1 large tomato, coarsely chopped
   • 1 small garlic clove, chopped
   • 1/4 cup cider vinegar
   • 3 tablespoons packed light brown sugar
   • 1 teaspoon curry powder (preferably Madras)
   • 1/4 teaspoon salt
   • 4 skinless boneless chicken breast halves (1 1/2 lb total)
   • 1 tablespoon vegetable oil
2. • Garnish: fresh cilantro sprigs

PREPARATION

1. 1. Prepare grill for cooking.
   2. Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
   3. While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
   4. When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
   5. Serve chicken with nectarine chutney.

Cooks' note:

• You can cook chicken in batches in a hot well-seasoned ridged grill pan, turning once, 2 to 3 minutes total.