Blackened chicken with a cilantro, basil pasta

I started out by taking 2 chicken breasts, placed in a ziploc bag and pounded out with a mallet. Once the chicken was between 1/4'-1/2" thick I placed on a plate and patted dry with a napkin. I then seasoned with garlic salt, pepper and paprika.

I took a cast iron skillet and covered with about 1/2" of grapeseed oil(you can use whatever oil that can stand a high heat). Once the oil starts to bubble, I added the chicken breasts and cooked for 8-10 min. per side. While that was cooking I chopped up 3 green onions, 3 small sweet peppers(or you could do one large red pepper), and some diced mushrooms. With the mushrooms I used the rest of the stems that I had left over from my stuffed mushrooms that I made on 2/29/12. The amount was equal to about 2 mushrooms.

Once the chicken is done I took it out of the pan and set aside. Add the vegetable mixture to skillet that you had the chicken in and cook until the vegetables are tender(about 4-5 min.). Once the veggies are tender I added 1 cup of chicken broth, 1/4 cup of white wine, 1/3 cup milk, 1 tablespoon of butter and 1 oz of cream cheese.

Once the cream cheese and butter melts add about 2 tablespoons of chopped cilantro, 3 leaves of fresh diced basil and (2) roma tomatoes diced. Let all of those flavors marinate for about another 3-4 min.
Top this sauce over some whole wheat pasta and mix well. But save some of the sauce to top over the blackened chicken as well.
Slice your chicken, place on top of the pasta, add a little more sauce and some Parmesan cheese!!!!!
OMG people! A little slice of heaven!
Happy eating y'all!!!!

Coconut chicken with mango salsa

For the chicken....

Start by pre-heating the oven to 350 degrees

I then took 2 chicken breasts and placed them in a large ziploc bag and pounded flat with a mallet.

Once the chicken is flat, take a cut each breast length-wise(right down the center). This will give you 4 portions.

Then I sprinkled with salt and pepper.

Take 2 bowls. In the first bowl take 1 egg and one tablespoon of water. whisk vigorously.

In the second bowl, place about a cup of shredded coconut.

dip each piece of chicken in the egg, then the coconut. Press to coat.

In a large skillet, coat with with oil and place on med-high heat. Add the chicken and cook on each side for about 3-4 min. until golden.

Then place on a baking sheet and cook for about 12 min. or until cooked through.

Take out and serve with the mango salsa.

For the salsa...
I took 1 mango (diced)
1 red bell pepper(diced)
1/2 red onion (diced)
diced up cilantro(how ever much to your liking)
2 jalapenos(diced)--- optional
1 tablespoon or rice vinegar
salt and pepper to taste
Mix well and serve on top of the chicken.

I served with a side salad of spinach, tomatoes, cucumber and mixed in some lime juice, olive oil and rice vinegar. Toss well.
I also served with a side of my favorite non-fried onion rings that I posted on 2-8-12
Happy eating y'all!!!!

Tex mex burgers

I took Rachel Ray's Burger of the month recipe in her March issue and made it my own. And let me tell you...No matter if you make my version or hers.... It is DELICIOUS!!!!!!!!!!!!

I took 12 slices of turkey bacon.I put 8 of those slices and placed in a pre-heated 375 degree oven and cooked for 15-17 min. or until crispy.

In the meantime, I took 1 lb. of 98% lean ground beef. Diced up the other 4 pieces of turkey bacon, grated 1/2 of a Spanish onion, 2 teaspoons of minced garlic, 2 tablespoons of chipolte in adobo sauce,  2 teaspoons of Worcestershire sauce, and mixed together with my hands. Once mixed together I made the meat mixture into 4 burgers.
Place the burgers on the grill or an indoor panini press. Cook for about 5-7 min. per side.
Then I took buns and toasted.
Added some homemade salsa(you could use salsa from a jar)
then placed the burger.
then placed 2 slices of the turkey bacon
Then added queso(see below), onion, jalapenos,2 tortilla chips,  and cilantro...
OMG!!! What a GREAT burger!!! For Rachel Ray's recipe see her burger of the month in her March 2012 issue.

For the queso:

Take a small log of Velveeta cheese and place in a crock pot. add 1 can of rotel and 1/2 log of cooked spicy sausage! Once melted... You have a great Queso!