CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE

We had these little yummies this past week and hubby is already asking for them again so I think they were a hit!

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE
2 cups rotisserie chicken. chopped small
2 tablespoons chopped celery
2 tablespoons chopped parsley, fresh
2 tablespoons chopped green onions
1 cup Panko crumbs, divided in half
1/4 cup mayonnaise
1 egg, lightly beaten
Juice of 1 lime
2 tablespoons Franks Chile hot sauce
1/8 teaspoon Worcestershire sauce
2 tablespoons butter

SAUCE
3 tablespoons mayonnaise
salt and pepper
Juice of 1 lime
Several drops Franks Chile Hot Sauce

• Process chicken until just ground, or choppy VERY fine.
• In a large bowl mix together chicken, celery, parsley, green onions, 1/2 cup Panko crumbs, mayonnaise, egg, lime juice, hot sauce and Worcestershire sauce until well blended.
• Form into 6-8 patties and coat with remaining Panko crumbs.
• In a large skillet melt butter over medium heat.  Cook patties slowly until browned, about 10 minutes, turning halfway through.

• For the sauce, whisk together all ingredients until well blended and smooth.
• Serve with lime wedges if desired.

OOPS, NOT SUCH A GOOD HIDING PLACE, I'VE BEEN FOUND

Please visit other Camera Critters!

SPRING CLEANING TIME

Are you ready for spring?  We're starting a little spring cleaning around here for my mom.  That duster started out white! These ledges and ceiling fan are a pain in the butt.  Hubby even helped put it all back together.

FARMERS MARKET SALAD

FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons thousand island dressing
2 tablespoons balsamic vinegar

• Layer salad ingredients together.
• Whisk together vinegar and dressing.  Pour over salad ingredients.
• Toss & Enjoy.

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby's favorite cookies is chocolate chip.  I've experimented for years on getting the right combo of flavors.  According to hubby I've finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

• Preheat oven to 375˚,
• Sift together the flour, salt and baking soda.  Set aside.
• Cream butter.
• Add sugars and cream again.
• Add eggs and cream again.
• Add vanilla and maple, beating until smooth.
• Gradually add the flour mixture until we blended.
• Add chocolate chips and nuts if desired.
• Drop by spoon fulls onto ungreased cookie sheet.
• Bake 10 minutes.

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
1 kiwi, chopped or sliced
3 oranges
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided
1 tablespoon safflower oil
1 teaspoon sea salt, divided
1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

• Preheat oven to 350 degrees˚.  
• Quarter 1 orange, set aside.
• Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
• In a small saucepan bring juice, honey and zest to a slow boil.
• Cook about 5 minutes until slightly thickened.  Remove from heat.

• Thinly slice scallions.
• Place chicken in roasting pan.
• Fill cavity with orange quarters, kiwi pieces and scallion slices.

• In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
• Rub over chicken.
• Roast 1 hour 45 minutes.
• Brush reserved honey mixture all over chicken.
• Roast another 15-20 minutes or until 180˚.

• Meanwhile prepare rice according to package directions.
• Add remaining salt.
• Stir in sliced scallions, cashews and parsley.

TIME TO START OVER

I had a post started about all the glitches and problems with our move as well as all the GOOGLE headaches I've had trying to renew my domain, but I've changed my mind and decided to start the new year (albeit a little late) with a fresh positive attitude!

It's been 1 year since my cancer surgery and I'm happy to say that there are only 1451 days left until I can call myself cancer free.  I'm remaining vigilant and testing as needed, but so far all is well.  Energy is my big enemy.  I just don't have enough of it.

I'm getting the urge to cook again at least.  So this week I'm trying a few new recipes.  Look for the recipes over at ALWAYS EAT ON THE GOOD CHINA over the next week.

 

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
Monday	2/13	Cereal	Sandwiches	Orange Glazed Chicken with Scallion Rice Pila
Tuesday	2/14	Toast	C.O.R.N.	Beef Tenderloin, Twice Baked Potatoes, Marmalade Carrots & White Christmas Cupcakes
Wednesday	2/15	Yogurt	Soup	Chile Lime Chicken Patties with Asparagus Parmesan Pastry
Thursday	2/16	Fruit	Cheese & Fruit	Farmer's Market Salad
Friday	2/17	Oatmeal	Sandwiches	C.OR.N.
Saturday	2/18	Hash Brown Ham and Cheese Quiche	Out	Roasted Red Pepper and Ham Strata
Sunday	2/19	Baked Eggs	C.OR.N.	Fish Tacos

 

ALIEN COW

Please visit other Camera Critters!