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Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
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Baked Black Pepper Ranch Chicken Fingers With Honey Mustard.

  INGREDIENTS 2   pounds   boneless chicken tenders 1   cup   buttermilk 2   cups finely crushed corn flakes  2   tablespoons   whole wheat, or all-purpose flour 1   tablespoon dried chives   1   tablespoon dried parsley    2   teaspoons dried dill  1   teaspoon each   garlic and onion powder 1   teaspoon   cayenne pepper, or chipotle chile powder, use more or less to taste 1   teaspoon   kosher salt black pepper Extra virgin olive oil,for brushing  chopped fresh chives or parsley, for serving HONEY MUSTARD 1/4   cup dijon mustard     1/4   cup honey    1/4   cup extra virgin olive oil   juice of 1/2 a lemon, plus additional wedges for serving 1/4   teaspoon cayenne pepper   Salt and black pepper  INSTRUCTIONS 1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat. 2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment. 3. Add the corn flake crumbs, flour, parsley, chives, dill, garlic powder, onion powder, cayenne pep
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One Pot Chicken And Sage Dumplings.

  INGREDIENTS 2   bone in skin on chicken breasts salt and black pepper  2   tablespoons extra virgin olive oil 2   shallots, thinly sliced 2   ribs of celery, chopped 6   carrots, chopped 2   tablespoons   fresh thyme leaves 2   quarts low sodium chicken broth  1 1/2   cups all-purpose flour  2   teaspoons baking baking powder 1   tablespoon   chopped fresh sage, plus fresh sage leaves for serving 1   cup   buttermilk 2   ounces   grated parmesan or crumbled gorgonzola cheese 1   tablespoon   chopped fresh chives, for serving INSTRUCTIONS 1. Season the chicken all over with salt and pepper.  2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes.  Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.  3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20
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Garlic Shrimp Coconut Milk Sauce

Ingredients: 12 shrimp, size extra jumbo 16/20, raw, peeled, deveined 7 oz. (200 g.) small/mini shrimp, cooked and peeled 1 garlic clove, thinly chopped Salt and pepper to taste 3 large Cremini mushrooms, sliced thinly Sauce: 1 tsp ginger powder 1 tbsp. soy sauce 1 tbsp. sweet and sour sauce 1 tbsp. oyster or fish sauce (nam pla) 1 tsp Sriracha or any pepper sauce 1 tsp sugar 1/2 cup (120 ml) white wine 400 ml coconut milk Instructions: Into a medium bowl, add all the ingredients for the sauce except the coconut milk, stir, set aside Into a high sided frying pan, heat 2 tbsp. vegetable oil on medium/high, add the jumbo shrimp and garlic, season with salt and pepper, cook on both sides until the shrimp just turn orange, add the mini shrimp, cook 1 minute, remove from the pan and set aside Into the same pan, add some vegetable oil if necessary, cook the mushrooms until their water is all evaporated, add the sauce, cook until reduced to half, add the coconut milk, bring to boil, cook 2 to
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Double Crunch Honey Garlic Chicken Breasts

  Ingredients 4 large boneless skinless chicken breasts 2 cups flour 4 tsp salt 4 tsp black pepper 3 tbsp ground ginger 1 tbsp freshly ground nutmeg 2 tsp ground thyme 2 tsp ground sage 1 tsp cayenne pepper 2 tbsp paprika 4 eggs 8 tbsp water 2 tbsp olive oil 3-4 cloves minced garlic 1 cup honey 1/4 cup soy sauce, low sodium soy sauce is best 1 tsp ground black pepper canola oil for frying Instructions Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and t
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Caramel Apple Trifles

  Ingredients: Caramel Mousse: 1 cup cold heavy cream 2 tablespoon sugar 1/4 cup plus caramel (recipe follows) Caramel Sauce: ½ cup granulated sugar 2 tablespoons water 2 tablespoons unsalted butter 6 tablespoons of heavy cream ½ teaspoons of kosher salt Apple Crumble: ½ cup diced fresh apples ½  cup apple chips ½ cup crumbled granola Instructions: Caramel Mousse: Place chilled heavy cream in a bowl and using a whisk or a  hand held mixer on medium speed or medium strength (for stand mixers use a low setting with the whisk attachment). Beat cream until soft peaks form and cream is light and fluffy. Gently fold in caramel sauce. Caramel Sauce: 1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble
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Banana Caramel Cream Dessert

  INGREDIENTS   2   bananas   I used two bananas for 6 small dessert servings caramel sauce   Good quality or dulce de leche. fresh whipped cream   I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar Vanilla Pastry Cream Vanilla Pastry Cream 2/3   cup   sugar   can be reduced to 1/2 cup if you prefer desserts less sweet 1/4   cup   cornstarch 1/2   teaspoon   salt 3   cups   whole milk 2   eggs 2   tablespoons   butter 1   tablespoon   vanilla extract   or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste Graham Cracker Crumble 1 1/2   cups   graham cracker crumbs   about 10 full sized crackers 1/3   cup   butter   melted 1   tablespoon   sugar INSTRUCTIONS   Make Pastry Cream In a medium bowl,  beat eggs with a fork to combine.  Set aside. Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue t
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