Chicken Shiitake Potstickers

November 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

Chicken Shiitake Potstickers

INGREDIENTS:

1 lb. Ground Chicken Thighs

3/4 Cup diced fresh Shiitake mushrooms (trim stem)

1/4 cup fresh cilantro, finely chopped

3 scallions thinly sliced (white and green parts)

3 cloves garlic, minced

2 Tbsp Reduced Sodium Soy Sauce or Coconut Aminos

1 Tbsp Toasted Sesame Oil

1 Tbsp Ginger paste

1 Tbsp Rice Vinegar

1/2 tsp finely ground black pepper

1/4 tsp red pepper flakes (optional)

36 Twin Marquis Spinach Square Wonton Wrappers

1/4 cup Avocado or Peanut Oil, divided

Small glass bowl with water

Pastry Brush

DIRECTIONS:

In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*

To assemble the dumplings, place wrappers on a wooden cutting board or any work surface. Spoon about 2 tsp of the chicken mixture into the center of each wrapper. Using a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal and fold over edges over each other to create a fan-like design. Place on a large plate covered with towel so the potstickers don’t dry out. Continue wrapping until finished.

Heat 2 tablespoons of oil in a large skillet that has a fitted lid over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Flip and fry for another minute. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and dumplings are crisp and golden, about 2-4 minutes.

Serve immediately with Thai Sweet Chili Sauce for dipping.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

•Adapted from Damn Delicious.

VN:F [1.9.13_1145]
Rating: 5.0/5 (1 vote cast)


Cook Time: 4 Hours on High

6-8 Hours on Low

Prep Time: 10 min.

Servings: 4

INGREDIENTS:

1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into bite size chunks

1 sweet onion, minced

2 Tbsp Coconut Oil

3 Cloves Garlic, minced

1 Tbsp fresh grated Ginger

2 tsp Curry Powder

2 tsp Curry Paste (I use Thai Red Curry Paste)

2 Tbsp Garam Masala

1/2-1 tsp Ground Turmeric

1 tsp cayenne Pepper (optional)

1 (14 oz) can Coconut Milk (Light or Regular)

1/2 cup Cultured Coconut Milk Yogurt

1/4 Cup coconut creamer blend*

** scoop out the cream from a can of full fat coconut milk. Blend with 1/4 cup of regular soy milk to create consistency of half & half or heavy cream. Think out with more soy milk to get the desired consistency.

DIRECTIONS:

In a 4 cup measuring cup or medium mixing bowl. Whisk together the yogurt, garlic, ginger, spices, curry paste, coconut milk and cream blend.

Spray your crockpot with cooking spray. Layer the bottom of the pot with onions. Then your chicken, and then pour the masala mixture covering the chicken. Add your coconut oil on top. Cover and cook on high for 4 hours of 6-8 hours on low. Serve over fluffy Basmati and some delicious homemade Naan.

VN:F [1.9.13_1145]
Rating: 4.0/5 (3 votes cast)

Chicken Marsala

September 4th, 2014 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

IMG_5769.JPG

Makes 8 servings

INGREDIENTS:

4 Boneless, Skinless Chicken Breasts
1/2 Cup White Whole Wheat Flour
1 Tbsp Paprika
1-1/2 tsp Ground Turmeric
1/4 tsp Finely Ground Black Pepper
2 tsp Garlic Powder
1-1/2 tsp Onion Powder
1/2 tsp salt
2 tsp Dried Oregano
2 tsp Dried Thyme

2 tsp dried rosemary
1 tsp Cayenne Pepper (optional)
2 Tbsp olive oil or Avocado Oil
3 Tbsp Vegan Butter
3 Cups sliced Mushroom Caps (cremini, shitake, baby bella)
3/4 Cup Marsala Wine
1 Cup Chicken Stock
Chopped Chives for Garnish

DIRECTIONS:
Butterfly chicken breast halves and pound thin. Cutting each Butterfly down the center to give you 2 thin chicken breasts.
In a shallow bowl or plate combine the flour and all seasoning spices and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the margarine and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add another Tbsp of the margarine to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining Tbsp of margarine. Garnish with chopped chives and serve with your favorite side. Enjoy!

IMG_5828.PNG

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

20140703-160120.jpg

INGREDIENTS:
6 Chicken Breasts, butterflied and pounded flat
2 Boxes Cremini Mushrooms (stems removed, cleaned and sliced)
1 Large Sweet Onion Chopped
10 Garlic Cloves, minced
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp fresh rosemary, chopped or 1 tsp dried
Salt and pepper to taste
2 Tbsp Grapeseed Or Avocado Oil
4 Tbsp Dijon Mustard
Kitchen Twine

DIRECTIONS:
Heat 2 tbsp of oil in a large skillet over med-high heat. Once the oil is shimmering, add the mushrooms. Cook for 3-5 min and add the onions. Cook mixture until onions are soft, another 3 min or so. Add the garlic, thyme, and rosemary. Cook until the herbs and garlic are fragrant, about a min. Season to taste with salt and pepper. Remove from heat and allow to cool for a little while. Heat oven to 350F.

Meanwhile prepare the chicken breasts by butterflying, and pounding.

On your cutting board, place 2 pieces of kitchen twine down vertically. Place the prepared chicken breast on top of the kitchen twine so that there is a piece of twine at either end of the chicken breast ( the longest side of the chicken should be perpendicular to the kitchen twine). Spread some mustard evenly on the chicken breast then layer with mushroom stuffing mixture. Roll from left to right and secure with the twine. Trim the ends. Place rolls on a greased baking sheet. Spray rolls with cooking spray and sprinkle with Mrs. dash Chicken Spice and paprika. Bake for 30 min or until a meat thermometer registers 180F in the center. Remove from oven and cover with foil for 10 min. Snip off the twine before slicing. Guiltless Eating! 🙂

Nutrition Facts

User Entered Recipe

  6 Servings
Amount Per Serving
  Calories 197.6
  Total Fat 7.2 g
  Saturated Fat 1.1 g
  Polyunsaturated Fat 0.5 g
  Monounsaturated Fat 3.5 g
  Cholesterol 35.0 mg
  Sodium 972.5 mg
  Potassium 62.4 mg
  Total Carbohydrate 14.9 g
  Dietary Fiber 0.7 g
  Sugars 0.0 g
  Protein 15.6 g
VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

20140703-155943.jpg
INGREDIENTS:
1-1/2lbs Chicken Breast Tenders
2 Tbsp Grapeseed Oil or Avocado Oil
1 Cup Low Sodium Chicken Broth
1/3 Cup Fresh Squeezed Lemon Juice
1/3 Cup White Cooking Wine, chilled ( a medium to dry wine- not sweet)
1 Tbsp Italian Parsley (for garnish)
1 Cup Whole Wheat Flour
salt & pepper to taste

DIRECTIONS:
Dredge tenders in whole wheat flour and shaking off the excess. Heat 2 tbsp of oil and start adding your tenders into the pan. Sauté the chicken on med-high heat for about 3 min on each side until light brown. They will cook pretty fast since they are very thin. Remove and keep warm. Once done with all chicken. Add wine to deglaze the pan scraping all bits from the chicken and reduce. Add broth, and lemon juice. Bring to a boil and reduce by half. Season with salt and pepper to your taste. Add the chicken back to the sauce. Garnish with parsley. Guiltless Eating! 🙂

Nutrition Facts

 

User Entered Recipe
  6 Servings 
Amount Per Serving
  Calories 372.3
  Total Fat 13.3 g
  Saturated Fat 1.7 g
  Polyunsaturated Fat 1.0 g
  Monounsaturated Fat 7.0 g
  Cholesterol 100.0 mg
  Sodium 1,143.7 mg
  Potassium 79.1 mg
  Total Carbohydrate 17.6 g
  Dietary Fiber 0.7 g
  Sugars 0.3 g
  Protein 42.0 g
  Vitamin A 0.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 5.2 %
  Vitamin C 19.1 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 4.4 %
  Copper 1.1 %
  Folate 1.7 %
  Iron 9.0 %
  Magnesium 1.0 %
  Manganese 7.1 %
  Niacin 0.3 %
  Pantothenic Acid     0.4 %
  Phosphorus     1.1 %
  Riboflavin 0.5 %
  Selenium 1.9 %
  Thiamin 1.0 %
  Zinc 0.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

VN:F [1.9.13_1145]
Rating: 4.3/5 (3 votes cast)