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RECIPES

Chicken Cakes Recipe

 

These Chicken Cakes And Remoulade Sauce are the poultry version of a crab cake. They’re much less expensive to make, filled with sweet bell peppers, fresh garlic and green onion with just the right amount of seasonings. The balance of flavors, along with the crispy panko coating makes them a budget friendly entree that’s a real family pleaser.

Festive Chicken Cakes topped with cilantro garlic mayonnaise are easy to make and just plain fun to eat. What’s even more amazing is that they’re made with leftover chicken.

 

Ingredients:

1 pound boneless skinless chicken breast
1 pound boneless skinless chicken thighs
3 tablespoons butter
1 cup small diced red, yellow or orange bell pepper, but not green
1 cup small dice onions
1 pinch red pepper flakes (optional)
1 teaspoon poultry seasoning such as Bells
2 tablespoons fresh garlic, minced fine
½ cup crushed Ritz crackers
½ cup mayonnaise
¼ cup fresh Italian flat leaf parsley chopped fine
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 shakes Tabasco sauce (optional)
½ cup seasoned bread crumbs
2 whole eggs, beaten
1 tablespoon Dijon mustard
2 tablespoons oil for frying, divided
2 tablespoons butter for frying, divided

 

Directions:

Place breast meat and thigh meat in a food processor and process until the meat is ground down to about pea sized pieces. Try not to over process. Divide the mixture in half.
In a large sauté pan, melt butter and over medium heat, sauté peppers, onions, pepper flakes and poultry seasoning for four minutes. Add garlic and cook for one more minute.
Add half of the ground chicken meat and stir and cook until cooked through, about three minutes. Set aside to cool completely.
In a large bowl place crackers, mayonnaise, parsley, salt, pepper Tabasco, bread crumbs, eggs and mustard. Mix to combine.
Add raw chicken and cooled mixture from sauté pan and mix.
Form the mixture into 18 balls and press to a disc shape and place on a tray lined with parchment paper. Place in the refrigerator to firm up for at least 30 minutes
Heat a large flat griddle pan over medium heat and add half the oil and half the butter. Once melted, place half the chicken cakes into the pan. Fry for about 3-4 minutes per side. Since we are dealing with raw chicken, I inserted a probe thermometer into the side of one of the cooked cakes to make sure it was at least 150 degrees F before removing to a platter. Repeat for second batch.
Alternatively, if you have two griddle pans or a large griddle you can cook all at once.

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KETO

Chewy Keto Chocolate Cookies Recipe

 

 

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RECIPES

Crunchy Chicken Fingers Recipe

 

Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6
Yield: 6 servings

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 400 degrees F (200 degrees C).

  • Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.

  • Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

     

Nutrition Facts

474.5 calories; protein 42.1g 84% DV; carbohydrates 37.8g 12% DV; fat 17g 26% DV; cholesterol 151.5mg 51% DV; sodium 365.9mg 15% DV.
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RECIPES

Grilled Cassava Flour Pizza Crust

 

Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.

Prep: 15 mins
Cook: 7 mins
Additional: 5 mins
Total: 27 mins
Servings: 4
Yield: 4 4-inch pizza crusts

INGREDIENTS

 

DIRECTIONS

  • Preheat grill for medium heat and lightly grease the grate.

  • Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.

  • Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.

  • Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.

  • Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

     

Nutrition Facts

150.1 calories; protein 0.7g 1% DV; carbohydrates 32.2g 10% DV; fat 2.1g 3% DV; cholesterolmg; sodium 296.4mg 12% DV.
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