Garlic Chicken Thighs with Green Onions and Lime

Recently I did one of those searches where I could find a recipe based on ingredients I had on hand to use them up.  Miller enjoyed this so much; I thought I better put it here to save it.

Garlic Chicken Thighs with Green Onions and Lime

1 ½ lbs. bone-in, skin-on chicken thighs
salt and pepper, to taste
1 Tbsp. canola oil
1 bunch green onions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
juice of one lime
1 Tbsp. soy sauce
1 c. water

Season chicken with salt and pepper on both sides.  Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.  Add chicken, skin-side down and cook until chicken is crisped and the fat has begun to render, 8 to 10 minutes.  Flip chicken, skin side up and cook until golden brown 4 to 6 minutes.  Remove chicken to a plate.  Thinly slice 2 green onions and set aside.  Add both halves garlic, cut side down into the rendered fat in Dutch oven.  Add remaining, whole green onions to pot and toss to coat in fat.  Cook until lightly blistered and brown.  Add grated garlic and stir a minute, being careful not to burn.  Add lime juice, soy sauce and water, scraping all the bits off the bottom of pot.  Add chicken back to pot and be sure to coat both sides with liquid mixture.  Bring to a simmer and partly cover.  Cook until chicken is completely cooked and sauce has reduced by ½.  Discard garlic halves and sprinkle chopped green onions over chicken before serving.

Buffalo Chicken Sandwiches

This has become a go to crockpot meal for Sunday lunch.  Super easy!

Buffalo Chicken Sandwiches

4-5 chicken breasts
1 envelope ranch dressing mix
regular size bottle of buffalo wing sauce (17ish ounces)

Place chicken in bottom of crockpot.  Sprinkle with dressing mix.  Pour half of the wing sauce over the chicken and cook on low for 7 hours.  Shred in crockpot and serve on favorite bread choice.  (I love any of the King Hawaiian breads.)  I find that half of the sauce is plenty, but add more sauce to your preference.

Savory Smothered Chicken

Savory Smothered Chicken

2 Tbsp. olive oil
1 lb. boneless, skinless chicken (I typically get chicken tenders for this recipe)
Salt, pepper and garlic powder to taste
1 onion, thinly sliced
2 Tbsp. all purpose flour
1 c. low sodium chicken broth
½ c. 2% evaporated milk
2 Tbsp. white wine (optional)
¼ tsp. dried thyme

In a large skillet, heat olive oil.  Season chicken on both sides with salt, pepper and garlic powder to taste.  (A little goes a long way on garlic powder!)  Brown chicken on both sides in oil and remove to a plate.  Stir in onion and cook until tender.  Sprinkle flour over onion and quickly stir together for about 1 minute.  Pour chicken broth over onions and stir, breaking up clumps until smooth.  Stir in evaporated milk, white whine and thyme.  Turn heat up to high and stir until thickened, about two minutes.  Reduce heat to medium low and return chicken skillet.  Cover and continue cooking about 10 minutes until chicken is cooked through.

Barbecue Chicken Apple Pizza

1 Tbsp. vegetable oil

1 tsp. unsalted butter

2 ½ c. onions, thinly sliced and halved (1 large onion)

2 large apples, peeled, cored and thinly sliced (I used granny smith)

1 pre-baked, purchased whole wheat pizza crust (11 inch round)

⅔ c. barbecue sauce

1 c. cooked boneless, skinless chicken breast, diced or shredded

¾ c. smoked Gouda cheese, shredded

¾ c. mozzarella cheese, shredded

additional barbecue sauce for drizzling over top, optional

Preheat oven (and pizza stone - I don't have one so I just used a cookie sheet) to 450 degrees.  In a large skillet over medium heat, heat oil and butter.  When they are hot, add onion slices; cover and cook, stirring frequently 10 minutes.  Remove lid, increase heat just slightly, and cook additional 7-10 minutes, stirring frequently, until onions have reduced in size and are soft and slightly golden brown.

Add apples and cook, stirring connately, another 2-4 minutes, until apples are just barely starting to soften.  Remove from skillet and Set aside apples and onions.  (I usually cook my chicken at this point in the same skillet that I cooked the apples and onions.)

Spread barbecue sauce evenly on pizza crust, and top evenly with chicken and Gouda cheese.  Spoon apple-onion mixture evenly over entire pizza, then sprinkle with the mozzarella cheese.  Bake 8 minutes or until the ingredients are hot and cheese is melted.  If desired, drizzle a very small amount of barbecue sauce over top.

Smoked Turkey

Jason and I have become a pretty good team of coming up with good ways to doctor up meat and get it ready for smoking.  We made it this year for our Sunday school Thanksgiving lunch and for family Christmas.  Usually I don't care for turkey because it is so dry, but this has been moist every time!

Turkey Brine

3 c. apple juice
2 gallons water
1-½ c. salt
2 c. brown sugar
4 fresh rosemary sprigs
orange peel from 3 oranges
5 garlic cloves, minced
3 Tbsp. tri-colored peppercorns
5 bay leaves

In a LARGE pot (we use a turkey fryer pot), bring all the ingredients to a boil.  Once boiling, turn off heat and allow to cool completely.  Then chill.  Once chilled, fully submerge turkey in brining solution for 16-24 hours.  Keep in fridge.

When preparing to smoke, remove turkey from solution and rinse with water.  Dry turkey completely, inside and out and rub down with herb butter recipe below.

1 stick butter, room temperature
peel of one orange, sliced into very thin strips
2 rosemary sprigs, stripped and finely minced.
1 tsp. salt
1 tsp. pepper

We then stuff the cavity with the leftover oranges, whole garlic cloves, and rosemary sprigs.

Jason smokes in big green egg using soaked pecan wood chips.  Cooking time varies based on temperature and size of turkey.

Chicken and Spinach Bake

This has been the best thing from my year of cookbook cooking.  I've cooked it many times this year (and it is even in the oven now).  Enjoy!

Chicken and Spinach Bake

9 oz. package, fresh spinach
4 skinless, boneless chicken breasts, uncooked
½ tsp. salt
½ tsp. pepper
2 Roma tomatoes, sliced
1 c. sliced mushrooms
1.4 oz. packet Italian salad dressing mix
Balsamic vinegar
2 c. shredded mozzarella
angel hair pasta or rice

Place the spinach in the bottom of a coated 9x13 baking dish.  Place the chicken breasts on top of the spinach; season with salt and pepper.  Place the tomatoes and mushrooms on top of the chicken.  Mix the Italian salad dressing according to the package directions, substituting balsamic vinegar for the regular vinegar.  Pour the dressing over the spinach, chicken, tomatoes and mushrooms.  Top with the cheese.  Bake at 350 degrees for 40 minutes.  Serve over angel hair pasta or rice.

Loaded Turkey Potato Skins

I hope you are starting to load up on those fresh fruits and vegetables!  In fact, this morning we went to the farmer's market close to our house and loaded up on some corn, peas, butter beans, blueberries and our first Chilton county peaches of the season before heading to the park.  I haven't been making many new things around here lately.  I have been putting foods up in the freezer at lightning speed in preparation for Baby Pea, but all of those recipes have already been shared.

This is the one new thing I have made recently.  We are a big beef family!  In fact, cattle put shoes on our babies' feet and food on our table.  The Dish Washer is pretty hard to please when it comes to replacing ground beef with turkey, so whatever I make better be good.  I found this recipe on Skinnytaste and changed it up a bit to what we like, using a can of Rotel tomatoes and omitting the corn and black beans.  He definitely said he could eat it again, so I thought I would share to remember the recipe.

Loaded Turkey Potato Skins

Chicken Florentine Pasta

I love the time when I can make a meal for a family with a new baby.  I didn't realize how HUGE this blessing was until I had my own baby and was so thankful for not only the food it brought but the company stopping by, even if just for a brief time.  It was so nice to see real, live people still in this world!  This was my second meal this month to take to a new baby's family and it would have been the third if I lived closer to my friend who also just had a new baby.  All three are girls...all I know, other than my own boy due soon, are new baby girls being born!  Tonight's family has two older children, and sometimes coming up with something you think kids might eat can be tricky.  Although, some children eat better than some adults I know, you just never know.  The Bun is a big meat and fruit eater.  We struggle with him considering a french fry the only vegetable in the world, and so I am always looking for ways to sneak in some veggies.  Mix them in a creamy sauce and even he will eat them.  Who wouldn't, right?  (But, really?  Are veggies mixed in with cream and pasta really that healthy for you and worth the trouble of sneaking?)  This recipe I found online had plenty of praise in the comment section about children eating it happily, so I knew I couldn't go wrong.  I think it is delicious, super easy and fast to make, and made the whole house smell so good!

Sorry there is no picture tonight because I was in too big a hurry to get out the door (and even burned their bread a little bit).

Chicken Florentine Pasta

2 Tbsp. olive oil
1 c. finely chopped onion
1 Tbsp. minced garlic
4 c. fresh spinach leaves, roughly chopped
2 c. cooked and shredded chicken
2 (10 oz.) containers Philadelphia Cooking Creme, Italian cheese and herb (next to cream cheese in the grocery store)
ground pepper, to taste
1 lb. box of bowtie pasta
1-1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees.  Coat a 9x13 inch pan with cooking spray.  Cook pasta according to package directions, drain well and run under cool water to quit the cooking process.  Meanwhile, in Dutch oven, heat olive oil and cook onion until tender on medium heat.  Add garlic and cook one minute.  Next, add spinach and cook until wilted, about 5 minutes.  Stir in chicken and pepper and stir until warmed through.  Add cooking creme and stir until combined.  Lastly, add bowtie pasta and stir until well combined.  Pour into 9x13 pan and cover with mozzarella cheese.  Bake for 20-30 minutes until bubbly.

**This recipe could be halved easily or you could make the whole recipe and separate into two 8x8 pans and save one for later.  I would cover with cheese and then freeze (covered in foil) before baking.  Thaw completely and bake according to directions.

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I also made the no fail, Honey Bun Cake tonight.  And earlier in the month, I chose to take Chicken, Green Bean and Rice Casserole.  And I even made the Blueberry Buttermilk Breakfast Cake that seems to be all the rage on Pinterest these days, but I'll have to make it again to be able to give my opinion of it.  I can say that it smelled great baking!

Grilled Chicken with Bruschetta Topping

This grilled chicken was absolutely amazing.  Typically The Dish Washer is the grill master at our house, but he was running late the night I planned on making this and so I became the grill queen!  I was really proud of myself.  If you like bruschetta, you won't regret making this.

Grilled Chicken with Bruschetta Topping

3-4 chicken breasts
1/2 c. sun-dried tomato dressing, divided
2-3 tomatoes, chopped (depending on how much you like tomatoes)
slices of mozzarella cheese
1 tsp. dried basil leaves
splash of balsamic vinegar

Marinate chicken breasts overnight in 1/4 c. sun-dried tomato dressing, turning as needed to marinate both sides evenly.  In a small bowl, combine tomatoes, remaining 1/4 c. dressing, basil and balsamic vinegar.  I allowed mine to sit on counter at least an hour.  Heat grill to medium-low and grill chicken breasts on both sides (time will vary depending on chicken breast size).  On the second side, about 5-10 minutes before done, place chicken on heavy duty aluminum foil still on the grill.  Top with one slice of cheese and tomato mixture.  Allow chicken to finish cooking while the cheese melts at the same time.

Crockpot Jambalaya

"Goodbye Joe, me gotta go..."  Do you always think of Steel Magnolias when you hear that song?  It is my very most favorite movie and I always do.  I thought this turned out pretty good and SUPER easy.  I've learned this is a Creole jambalaya since it uses tomatoes.  I read where the other jambalaya version is Cajun and seems a little more dry than this soupy-er variety.  The Dish Washer said it wasn't spicy enough for him, but I don't like too spicy so it was just right for me.  We compromised by giving him a bottle of hot sauce to dump on his until he got it where he liked it.  I've really been trying to use the crockpot more, especially for Sunday lunch after church.  Such a smart invention!

Crockpot Jambalaya

2 boneless, skinless chicken breasts (good size), diced
1 lb. andouille sausage, sliced into rounds
1 (28 oz.) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 c. chicken broth
2 tsp. dried oregano
2 tsp. creole seasoning (Tony Chachere)
1 tsp. hot sauce
2 bay leaves
2 c. cooked rice

In crockpot, combine chicken, sausage, tomatoes, onion, bell pepper, celery, broth, oregano, creole seasoning, hot sauce and bay leaves.  Stir all together.  Cook on low for 8 hours.  Stir in cooked rice just before serving to warm through.  Or spoon over rice, whichever you prefer.

Had we not eaten King's Hawaiian French Toast this morning, I would have served some bread alongside.

**Also, my jambalaya is shrimp-less since I don't care for shrimp.  If you'd like to include shrimp, add 1 lb. of peeled and cooked shrimp with the rice at the end to warm through.

White Chicken Chili Soup

It's all at the bottom, but believe me there is a lot of chicken in this!  I've made it both with and without beans.  The two cans of beans definitely added bulk to it.  I've made a white chicken chili before several years ago and it wasn't very good.  This one was great and the flavors are similar to the Pork Green Chili that we love so much.  My only complaint is I like to make big batches of soup and eat it as leftovers throughout the weekend.  This made enough for one bowl as a leftover, so you may want to double the recipe if you are serving a large crowd or hope for plenty leftovers.

White Chicken Chili Soup

1 lb. chicken breast, cubed
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 (15.5 oz.) cans white beans, rinsed and drained (optional for low carbers)
2 c. chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a dutch oven, stir chopped chicken and onion in vegetable oil until cooked through.  Stir in garlic powder and heat through being careful not to burn.  Immediately add beans, chicken broth, green chilies, salt, cumin, oregano and peppers.  Bring to a boil, reduce heat and simmer for 30 minutes, uncovered.  Just before serving, stir in sour cream and whipping cream.  Warm through.

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Mexican Chicken Casserole

We were away from the house last week, but before we left I made this delicious Mexican Chicken Casserole.  It is from Southern Plate and I'm just going to link up to it today.  It was super easy and very good.  What really stuck out about the recipe, though, was the words that came with it.  I think it is important enough to repeat it here.  It was an excerpt from Anna Quindlan who is a Newsweek columnist.  When I read it, I became curious about her and what else she had to say, because honestly I loved the excerpt.  So I looked it up and here it is for you now.  I've highlighted my most favorite parts that encourage us as mothers to trust our instincts and not to compare our children to others AND to live in the moment and enjoy EVERY fleeting moment!

Raising Children
by Anna Quindlen, Newsweek Columnist and Author

All my babies are gone now. I say this not in sorrow but in disbelief.

I take great satisfaction in what I have today: three almost-adults, two taller than I am, one closing in fast.Three people who read the same books I do and have learned not to be afraid of disagreeing with me in their opinion of them, who sometimes tell vulgar jokes that make me laugh until I choke and cry, who need razor blades and shower gel and privacy, who want to keep their doors closed more than I like.

Who, miraculously, go to the bathroom, zip up their jackets and move food from plate to mouth all by themselves. Like the trick soap I bought for the bathroom with a rubber ducky at its center, the baby is buried deep within each, barely discernible except through the unreliable haze of the past.

Everything in all the books I once poured over is finished for me now. Penelope Leach., T. Berry Brazelton., Dr. Spock. The ones on sibling rivalry and sleeping through the night and early-childhood education, all grown obsolete. Along with Goodnight Moon, and Where the Wild Things Are, they are battered, spotted, well used. But I suspect that if you flipped the pages, dust would rise like memories. What those books taught me, and finally what the women on the playground, and the well-meaning relations -- well what they taught me was that they couldn't really teach me very much at all.

Raising children is presented at first as a true-false test, then becomes multiple choice, until finally, far along, you realize that it is an endless essay. No one knows anything.

One child responds well to positive reinforcement, another can be managed only with a stern voice and a timeout. One child is toilet trained at 3, his sibling at 2.

When my first child was born, parents were told to put baby to bed on his belly so that he would not choke on his own spit-up. By the time my last arrived, babies were put down on their backs because of research on sudden infant death syndrome.

To a new parent this ever-shifting certainty is terrifying, and then soothing. Eventually you must learn to trust yourself. Eventually the research will follow.

I remember 15 years ago pouring over one of Dr. Brazelton's wonderful books on child development, in which he describes three different sorts of infants: average, quiet, and active. I was looking for a sub-quiet codicil for an 18-month old who did not walk. Was there something wrong with his fat little legs? Was there something wrong with his tiny little mind? Was he developmentally delayed, physically challenged? Was I insane? Last year he went to China. Next year he goes to college. He can talk just fine. He can walk, too.

Every part of raising children is humbling, too. Believe me, mistakes were made.They have all been enshrined in the "Remember-When-Mom-Did " Hall of Fame.The outbursts, the temper tantrums, the bad language, mine, not theirs.The times the baby fell off the bed.The times I arrived late for preschool pickup.The nightmare sleepover. The horrible summer camp.The day when the youngest came barreling out of the classroom with a 98 on her geography test, and I responded, "What did you get wrong?" (She insisted I include that.) The time I ordered food at the McDonald's drive-through speaker and then drove away without picking it up from the window. (They all insisted I include that.) I did not allow them to watch the Simpsons for the first two seasons. What was I thinking?

But the biggest mistake I made is the one that most of us make while doing this. I did not live in the moment enough. This is particularly clear now that the moment is gone, captured only in photographs. There is one picture of the three of them, sitting in the grass on a quilt in the shadow of the swing set on a summer day, ages 6, 4 and 1.

And I wish I could remember what we ate, and what we talked about, and how they sounded, and how they looked when they slept that night.

I wish I had not been in such a hurry to get on to the next thing: dinner, bath, book, bed. I wish I had treasured the doing a little more and the getting it done a little less.

Even today I'm not sure what worked and what didn't, what was me and what was simply life. When they were very small, I suppose I thought someday they would become who they were because of what I'd done. Now I suspect they simply grew into their true selves because they demanded in a thousand ways that I back off and let them be. The books said to be relaxed and I was often tense, matter-of-fact and I was sometimes over the top.

And look how it all turned out. I wound up with the three people I like best in the world who have done more than anyone to excavate my essential humanity.

That's what the books never told me. I was bound and determined to learn from the experts. It just took me awhile to figure out who the experts were.

Creamy Chicken Divan Soup

I have decided that Friday will be soup day at our house through the cold weather season.  It works out because it is great to eat for lunch after church.  Just a quick reheat and lunch is served.  This is soup number two and, in case you can't tell from last week and this week, I am all about soup recipes that are originally entrees right now.  This is really good.  It is pretty much a glorified broccoli soup with meat.  The Dish Washer thinks that it isn't an official meal if there is no meat involved.  Don't tell him I have a tomato soup recipe that my eye is on.  This soup whipped up in no time, especially with the help of a $4 rotisserie chicken from the grocery store.  Those things make life so easy!!  (And you can't beat the price for pre-cooked)

**UPDATED:  The original recipe called for 2 c. shredded cheddar cheese which I left out when I made my original batch of soup.  When I reheated a bowl later, I added some cheddar cheese to it and it made it so much more delicious!  Definitely add the cheddar cheese.

Creamy Chicken Divan Soup

2 Tbsp. butter
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. dried crushed red pepper
6 c. chicken broth (48 oz. can)
2 (12 oz.) packages fresh broccoli, cut into florets (about 12 cups)
1 (8 oz.) pkg. cream cheese
4 c. chopped cooked chicken
2 c. shredded cheddar cheese
salt and pepper to taste

Melt butter in Dutch oven.  Saute onion until tender.  Add garlic and red pepper and cook 2 more minutes.  Add broccoli florets and chicken broth.  Cover and bring to a boil.  Reduce heat and simmer 10 to 15 minutes or until tender.  Stir in cream cheese until melted.

Process mixture with handheld blender until smooth.  (Or use food processor in batches with cooled liquid to process.)  Once processed, add chicken.  Season with salt and pepper and serve immediately.

Dijon Grilled Chicken Marinade

Our favorite marinade is a Garlic Dijon marinade that we put on pork and I saw this one that is used on chicken.  It was delicious and just a little different from the other marinade.  I didn't take a picture of it, because let's be honest, all grilled chicken looks the same to me.  This is perfectly delicious for tailgating!

Dijon Grilled Chicken Marinade
good for 1-1/2 to 2 lbs. chicken meat

4 tsp. minced garlic
1 tsp. dried parsley
1/3 c. dijon mustard
1/4 c. balsamic vinegar
1 Tbsp. sugar
1/4 c. olive oil
1-1/2 tsp. dried rosemary
salt and pepper to taste

Marinade chicken overnight (or at least 1 hour) and grill until meat is cooked through.

Tarragon Chicken Salad with Cranberries

I wanted to change up my go to chicken salad recipe for the fall and came across a similar recipe calling for tarragon after watching Barefoot Contessa show me that tarragon in chicken salad can be a secret ingredient.  This one sounded delicious and I changed it up just a smidge for our tastes.  It also calls for pecans, which I thought would be great in it, but The Dish Washer would have complained all day.  So, I opted to leave them out.

Tarragon Chicken Salad with Cranberries

2 whole chicken breasts, bone in and skin on
2 stalks celery, finely chopped
1 shallot, chopped
1 tsp. dried tarragon
1 c. dried cranberries, chopped chunky
1 c. toasted pecan halves, chopped
3/4 c. mayo
1 tsp. apple cider vinegar
salt and pepper to taste

Place chicken on roasting pan and drizzle with olive oil.  Season with salt and pepper and roast at 425 for 45 minutes or until cooked through.  Allow to cool completely.  Once cool, remove skin and shred or chop chicken, whichever you prefer.

In a small bowl, whisk mayo, apple cider vinegar and salt and pepper.  Set aside.  In a larger bowl, combine, chicken, celery, shallot, tarragon, cranberries and pecans.  Pour dressing over and mix well.

Creamy Italian Chicken

Well, I have certainly posted plenty of recipes this week.  This is my last one, another crockpot recipe and yet another recipe floating all over Pinterest.  This was delicious and super easy to make.  I don't have anything new I am planning to make for the holiday weekend.  In fact, it is supposed to rain Sunday/most of the week from the storm.  Thankfully, we should have a dry home game tomorrow.  I am so excited about football season and super excited to be able to make it to a few more games this season than I did last year with a Tiny Baby Bun!  Roll Tide!!

Creamy Italian Chicken

4 boneless, skinless chicken breasts (mine were huge so I only used 3)
1 packet of zesty Italian dressing mix
1 can cream of chicken soup*
1 (8 oz.) pkg. cream cheese

In bottom of crockpot, place chicken breasts.  Cover with seasoning packet.  In a separate bowl, combine cream cheese and chicken soup.  Heat in microwave until cheese is melted and well blended with soup.  Pour over chicken.  Cover crock pot and cook on low for 5-6 hours.  Can go longer if you are away from the house.  Shred chicken into sauce and serve over rice or pasta.

*Some recipes I have seen say to use anywhere from 1-2 cans of cream of chicken soup, but I will tell you  that I think that would be way too soupy.  One can was definitely plenty.

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And speaking of chicken, have you reserved your FREE Chick-fil-A breakfast yet?  The Dish Washer and I both have reservations.  Too bad you have to be 13 for a reservation or else The Bun would have one too.  I guess they have to make their money somehow.  They are my most favorite fast food restaurant.  Check to see if your restaurant still has available reservations here:  chick-fil-aforbreakfast.com 

Chicken and Dried Beef

Not the best picture of how good this tastes!

Chicken and Dried Beef

1 jar dried beef

1 can cream of chicken soup

6 boneless, skinless chicken breasts (or what your family needs)

1 (8 oz.) sour cream

1 pkg. bacon

Line baking dish with dried beef.  Wrap chicken in bacon and place on beef.  Combine sour cream and soup.  Pour over chicken breasts.  Bake at 250 for 3 hours.  You can bake at 300 for 2 hours, but dish should be covered and after 2 hours, uncover and bake additional 30 minutes.

Delicious served over rice.

Turkey Cutlets with Cool Pepper Sauce

I have several new recipes already scheduled to post this week, so be sure to check back!  I've been looking for another way to cook turkey cutlets.  The Dish Washer normally doesn't care for me to cook turkey cutlets, but I think I found a winner for him.  They have a great flavor without the sauce, but the sauce definitely gives a kick.  (If that is something you like.  I prefer the most mild of flavors and it was fine for me.)

Turkey Cutlets with Cool Pepper Sauce

3 Tbsp. sour cream

2 Tbsp. mayo

2 Tbsp. minced seeded jalapeno peppers

2 tsp. lemon juice

1/8 tsp. pepper

1/2 c. seasoned bread crumbs

2 Tbsp. Parmesan cheese

1 Tbsp. minced fresh parsley

1 garlic clove, minced

1 package turkey cutlets

1 Tbsp. olive oil

For sauce, in a small bowl, combine the sour cream, mayo, jalapeno pepper, lemon juice and pepper.  Set aside.

In a large Ziploc bag, combine the bread crumbs, Parmesan cheese, parsley and garlic.  Add turkey, a few pieces at a time and shake to coat.

In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink.  Serve with sauce.

**When cutting hot peppers, disposable gloves are recommended.  Avoid touching your face.

Bubble Up Pizza

Mom and My Buddy came for a quick "School's Out!" visit last night.  If there is one thing to know about My Buddy, it is that he loves pizza!  His most favorite, he says, is the Hunt Brother's gas station pizza.  (Doesn't take much to impress him.)  That is until now...this is his new favorite.  And he needed a second piece because he "killed" the first piece.  :)  Again, those were his words.  This is an old Pampered Chef recipe that has been around for a while, so I am probably late getting in on this one.  But boy was it good.  We all "killed" it!  Well, except for The Bun, because he doesn't care for pizza right now.

Bubble Up Pizza

2 (12 oz.) cans layered buttermilk biscuits
1 (14 oz.) jar pizza sauce
2 c. shredded mozzarella cheese
preferred toppings (pepperoni, sausage, onions, peppers, etc.)

Preheat oven to 375.  Cut biscuits into quarters.  Toss with pizza sauce and preferred toppings.  Spray 9x13 baking pan with cooking spray.  Pour biscuit mixture into dish.  Cover with cheese.  Bake for 25-30 minutes or until biscuits are done.

Chicken Cakes with Creole Sauce

I realize not everyone will enjoy the idea of tuna cakes, so here is a great alternative from The Dish Washer's aunt.  I've shared the creole sauce before because I served it with Broiled Eggplant.  I enjoy this creole sauce much better than the creole mayo.

Chicken Cakes

4 Tbsp. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/4 c. minced onion
3 c. cooked and chopped chicken
1-3/4 c. panko bread crumbs
1/2 c. mayo
2 large eggs, slightly beaten
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

In small skillet, melt 2 Tbsp. butter.  Add red bell pepper, celery and onion.  Cook 5 minutes or until tender.  In large bowl, combine chicken, panko and red bell pepper mixture; set aside.  In small bowl, combine mayo, eggs, mustard, Worcestershire sauce and seasoned salt.  Add to chicken mixture, tossing gently to combine.  Form mixture into 10 patties.  In large skillet melt remaining butter over medium heat and cook chicken cakes 3-5 minutes per side or until browned.  Serve with creole sauce.

Creole Sauce