Green Chili Pulled Chicken

Yield – 6 Large Servings
Difficulty – Easy
Prep Time – 15Minutes
Cook Time – 4-6 Hours Crock Pot, Low

Ingredients:



Green Chili Pulled Chicken served over green beans and
topped with cheese, green salsa, and sour cream.

 3 Large Chicken Breasts, bone-in with skin (emphasis on LARGE, sub out 6 small)

2, 7oz Cans Green Chilis, chopped (or sub for REAL   freshly roasted green chilis like Hatch!)

1, 14.5oz Can Rotel Tomatoes, original recipe (with liquid)

1/2c Green Salsa (I used Herdez Brand)

1.5 Large Onions, chopped

1 Medium Green Bell Pepper, seeded and chopped (about 3oz)

1/2c Flat Leaf Parsley, fresh (or sub for 1/4c dried flakes)

2c Chicken Broth, Low Sodium if possible

1 Tbsp Olive Oil

The Spices:
1 tsp Thyme, dried
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Granulated Garlic Powder
½ tsp Black Pepper, ground
½ tsp Kosher Salt
1 Pinch Cayenne Pepper (or ½ tsp if you’re like me)

2oz Cream Cheese


Roast, skin, seed and chop green chilis if you’re using fresh chilis. If not, then open the cans while you’re opening the Rotel and green salsa! Be sure to add the liquid present with the canned veg.


Chop onion and green bell pepper, coarse chop is fine for this application.


Heat olive oil in a pan and add sliced garlic. Stir for a minute and add onion and green bell pepper. Sauté veggies over medium high heat until they begin to brown a bit and are tender. Remove veggies to the crock pot.


Optional step (brown chicken breasts in a splash of olive oil).
(Note: This step is up to you. Half the time I do it and the other half, I don’t. I make it with frozen meat or defrosted meat. Sometimes I like the color and flavor imparted by browning meat, sometimes I’m too lazy to care and just getting it in the crockpot is more important! So choose your battles!)

Technically, I usually “sandwich” the breasts between flavor elements. That means, I put a few of the veggies and garlic and spice on the bottom of the crock pot, then add the chicken, then top with everything else. I think it makes a moister environment to cook the meat. Add all other ingredients EXCEPT the cream cheese.

Set crock pot on low, cover and don’t lift the lid again for at least 4 hours. Check it at 4 hours if you can. You can cook it longer of course, but I don’t like dried-out chicken. You are looking to see that the breasts are done and tender. If you start from frozen breasts, I would add an hour or 1-1/2 hours to the cooking time.

When done, remove meat and shred it with the tines of a fork. Shredding the meat makes more volume than it would if you simply chop it.

Add shredded chicken back to the crock pot liner. Add cream cheese and stir to mix well.  (Cream cheese replaces the brown roux normally made to thicken green chili.)

Serve and prepare to be comforted! YUM!

SusieT's Notes:

If I had more forks than four, I would put them all in! This is beyond a 4-forker! Let's face it this whole post is one big SusieT note! So I have nothin' left to add, except don't be put off by the amount of ingredients. Just chunk it all in the pot and get on with your day. The dishes you can make using Green Chili Pulled Chicken as a base number as big as your imagination! We even love it over scrambled eggs, topped with cheese for breakfast.

Try it! You'll thank me!

Nutritional Information

Full Recipe

Single Serving

Return To Fluffy Chix Cook Recipes

Low Carb Corn Tortillas and Corn Tostada Shells

Low Carb Corn Tostada Shells - crispy and delicious.

Yield – About 8-9, 1oz Tortillas
Difficulty – Easy
Prep Time – 15 Minutes
Cook Time – 3-4 Minutes (Par Baking)
20-45 Minutes (To Melba Tostada Shells)


Ingredients:

Wet:
1/2c White Hominy, drained and processed
4 Baby Corn, drained and processed
2 Tbsp Lard, melted (homemade lard, bacon grease, butter or ghee, or olive oil)***
2 Tbsp Water


Dry:
2 Tbsp LC Bake Mix of Your Choice (I used Jenn Eloff's new GF Mix)
2 Tbsp Corn Bran
1 Tbsp Resistant Corn Starch (or sub out 1/8tsp Xanthan Gum)
2 Tbsp Organic, non-GMO, GF Yellow Corn Meal
1/8 tsp Xanthan Gum (this is additional to the sub above)
1/4 tsp Baking Powder,GF
1/4 tsp Kosher Salt


In bowl of food processor, blend hominy, baby corn and melted lard together to make a smooth puree. Add 2 tbsp water to further puree mixture. Scrape sides of bowl to thoroughly puree the masa mixture.

In separate bowl, mix dry ingredients together and stir well to combine. Add dry ingredients into bowl of food processor and pulse to incorporate into the corn mash.

Remove from food processor bowl and knead a couple of times with your hands until you are satisfied the corn "masa" is well combined.

Separate into 1oz dough and roll into balls. Let sit for 15-30 minutes refrigerated.

Smash dough balls onto baking mat with a plastic wrap covered plate sandwiched between two pieces of plastic wrap in a tortilla press, available at many Mexican markets.

Par-bake for flat tortillas at 350° for 3-4 minutes. Remove and let cool a minute or two. Remove from baking mat and allow to cool completely. Store cooled tortillas between layers of parchment or wax paper.

Tortillas freeze well.

If crispy tostada shells are desired. Place par-baked tortillas onto baking sheet and bake at 250° for 20-45 minutes until crisp and golden. Check frequently to make sure they do not over-brown. Remove and let cool completely. Store in large zip lock bag or air tight container. Keeps 1 week, refrigerated and 3 months in the freezer. Freezes well.

***Note: Do NOT use store bought lard found on a shelf in the grocery store! That kind of lard is extremely bad for you and is full of transfats. Never. Never. Never!!! OK?


SusieT's Notes:

I only give these corn tortillas 3 forks out of 4.

Why? Well, because I’m from Texas, silly! It’s a corn tortilla – a foundation of Tex Mex and I want and expect a corn tortilla to be TRULY versatile. I want to have a soft fish taco with them. I want to make crispy tacos. I want to roll them into traditional enchiladas.

I want, I want, I need, I need.

But cry me a river, cuz I’m still experimenting with these corn delights. And the par-baked tortillas make a delicious stacked green chicken enchilada, while the crispy tostadas are like a party in a piñata!

So I will keep working on the recipe to perfect it and please be sure to check back with us and report any tweaks you make! I’d love to hear about them. As tostadas and flat tortillas, however, they are truly worthy and completely worth the time to make them!

Return to Fluffy Chix Cook Recipes

Spicy Sambal Spinach

Serves 2
Difficulty – Easy
Prep Time – 2 Minutes
Cook Time – 4 Minutes

Ingredients:


Spicy Sambal Spinach with grape tomatoes, pine nuts,
and garlic.

6oz Baby Spinach, fresh
2 tsp Sambal Oelek
2 Large Cloves Garlic
1 tsp Olive Oil
Kosher Salt and Black Pepper to taste
8 Grape Tomatoes – optional
1 Tablespoon Pine Nuts - optional


Make Ahead Tip: Toast pine nuts if desired on a roasting pan in the oven at 300° until golden. You will need to stir these frequently to prevent burning. Takes about 5 minutes. Make up a bunch of the toasted pine nuts and use them to top anything you can imagine!

Quarter tomatoes and set them aside.
Peel and thinly slice garlic cloves. (I’m not a big fan of pre-prepared garlic. Buy a head and slice it on demand.) Heat sauté pan on high until hot. Add olive oil and garlic and stir for about 1-2 minutes, or until you see the garlic slices just beginning to brown.
Add spinach, salt, and pepper. Let spinach sit in pan undisturbed for about 30 seconds. Stir spinach and move it in the pan so that the bottom spinach is on top and the top is on bottom. Keep tossing until it’s just at the “wilted” stage.

Turn off heat on the stove and add Sambal Oelek. And quartered grape tomatoes and pine nuts. Stir through and serve hot off the stove!


SusieT Notes:
Sambal Oelek is seriously good stuff man. It adds a chili-garlic sauce heat with a touch of salty-vinegar edge and works great with protein or veggies. It’s also a good substitute for Harissa – that Middle Eastern chili condiment that is difficult to find here in the States. Keep it refrigerated after opening and it stays happy for a while – but it won’t last that long…

Nutritional Information Entire Recipe:

Nutritional Information Single Serving:

Return to Fluffy Chix Cook Recipes

Scotch Eggs

 

Scotch Egg with pork rind, pamesan, coconut
flour breading.



Serves 6 (in most families)

Difficulty – Too advanced for our dog, Boo!

Prep – 30 Minutes

Cook Time - 35-40 Minutes

1 lb Jimmy Dean or Owen’s Country Sausage, Hot Flavor (turkey sausage works too)

6 Leftover Easter Eggs

2 Tbsp Yellow Onion, minced

1 Fresh Habanero, skinned and minced (sub Serrano or Jalapeno), fresh

½ tsp Granulated Garlic Powder

Black Pepper

1/2c Parmesan Cheese

1/2c Pork Rinds

1/8c Coconut Flour (I use Bob’s Red Mill Brand)

Preheat oven to 400°.

Process pork rinds in food processor into fine crumbs like breadcrumbs. Combine pork rind crumbs with parmesan cheese, coconut flour and garlic powder. Mix well and set aside.

Finely mince onion and chili. You can use the food processor if you’d prefer – I do, it’s already dirty from the pork rinds! Combine veggies with crumbled, raw bulk sausage and add spices.

Divide sausage mixture into 6 equal portions and roll into meatballs.

Here’s where we get tricky! Cut off two portions of plastic wrap and wrap two dinner plates with the plastic wrap. One of the plate gets the plastic wrapped on the front side of the plate and the other one gets the plastic wrapped on the back!

Place one ball of meat onto the center of one plate and top with the back of the plastic wrapped second plate. Now smoosh the top plate down on top of the sausage ball and press until it’s about 1/8” big. You will have to use a bit of pressure for this.

Peel off the top layer of plastic if it stuck to the smooshed sausage. You now have a round disc of raw meat. Place egg in center of disc and use the bottom layer of plastic to wrap the meat up around the egg. Press meat together to form one smooth cohesive sheath of meat around the egg. Repeat on remaining 5 eggs.

Sprinkle pork rind, cheese, coconut flour mixture onto a dry plastic or foil wrapped surface. Roll each sausage-egg ball around on the sprinkled surface to coat it well with the crumb mixture. Repeat on remaining 5 sausage-eggs.

Place eggs on foil lined baking sheet and bake at 400° for 35-40 minutes or until sausage is cooked through and breading is golden. You may have to watch the temperature and turn them a time a time or two during cooking. If they look like they are browning too quickly, reduce heat to 325 or 350°.

Serve this with HM (Homemade) Ranch Dip or Jalapeno Cilantro Ranch - unless you make the version with the maple syrup!

SusieT’s Notes:

You can prepare these up to the night before and store them in the ice box. Cook them just before serving. Serve these hot!  We love to eat them as part of a festive brunch. But they can also be cooked, chilled and rewarmed for breakfast on the run! Stick a wooden skewer in them and call it a sausage pop! MMMmmmmm!

Tastes like Candy too! Well they don’t actually taste like candy, unless you add an optional tablespoon or two of sugar free maple syrup to the sausage mixture. Hey! Don’t criticize me. I’m just sayin’…maybe you should spread your wings a little!

OK Nutritional Values for all these leftover chickadee recipes will have to come later. Wish I had time to discuss the recipe for the Mother and Child Reunion, but that will have to be for another Easter!

Texas Egg Salad

 



Texas Egg Salad with onions and pickled jalapenos.



Serves 4 (in most families)

Serves 3 (in our family)

Difficulty – Yep, old Beauregard (Boo for short) makes this un for us all the time!

Prep – Takes him ‘bout 10 Minutes

Cook Time – ABC (Already Been Cooked)

8 Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 Tablespoon French’s Yellow Mustard

1 Tbsp Sweet Yellow Onion, chopped finely

1-2 Tbsp Pickled Jalapenos, drained and chopped finely (Depends on how hot ya like it!)

Kosher Salt

Black Pepper

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Roughly chop the eggs with a knife, then use a pastry cutter to mince the eggs up, finely.

Stir in mayo, spices, onions and jalapenos. This is better when it’s allowed to sit for a couple of hours.

Scoop a huge dollop out of the bowl and place it on top of a square of focaccia bread. Don’t forget to split the bread and turn the split slices inside out. That way it looks and eats like an old fashioned egg salad sandwich!

SusieT’s Notes:

Hey if you are afraid of a little mayo, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21st Centuried the family egg salad recipe!

We love this as either a sandwich fillin’ or to use as a dip for anything from carrots and celery to sliced jicama. We also love it with HM (Homemade) Low Carb Crackers. Also, pan grilling the sliced focaccia bread with a little olive oil and topping with the egg salad is TDF! (To Die For!)

Slider Rolls and Focaccia Bread - Revolution Style

Serves – 12 Slider Rolls
4 – 4.5”x4.5” Focaccia Squares

Difficulty - Easy
Prep Time – 15 Minutes
Cooking Time –  
25 Minutes (Slider Buns)
35 Minutes (Focaccia)

Ingredients:
7 Large Eggs
¼ c. Coconut Flour, sift after measuring
¼ c. Protein Powder, unflavored2 tsp. Baking Powder, GF, AF (aluminum free)
½ tsp Kosher Salt
½ tsp Granulated Garlic Powder
½ tsp Onion Powder
1/2c Cottage Cheese, process until smooth
1 c Mozzarella Cheese, shredded
1 Tbsp Country Dijon Mustard
1/4 tsp. Cream of Tartar
Sesame Seeds (about 1/4tsp per roll and 1Tbsp per Focaccia recipe)

Preheat oven to 325°. Line baking sheet and 9x9 Pyrex pan with parchment paper and set aside.

Grate mozzarella cheese. Blend cottage cheese with a small food processor until smooth.

Measure out coconut flour and then sift it into a small bowl. Add protein powder, salt, garlic and onion powders and mix to combine.

Separate egg yolks from white and place into two very clean, oil free pans.

Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)

Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!

Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps are mostly gone. It doesn’t have to be perfect! We all have a few lumps here or there!

Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!

Spoon ½ the mixture in tablespoon size mounds onto a parchment lined baking sheet (12 total). These are kinda small little mounds for the slider buns – think biscuit size!

Now pour/scoop the rest of the batter into a 9x9, parchment lined Pyrex pan and smooth out as much as possible without deflated that batter.

Top both the slider rolls and focaccia bread with sesame seeds or the seed of your choice! Poppy and chia seeds work great too. Add fresh rosemary leaves to the focaccia and give it a dusting of sea salt or Kosher salt.

Bake slider rolls at 325° for 20-25 minutes or until golden brown and done throughout. Rotate the pans between the two racks of your oven at the 15minute mark!

Bake focaccia rolls at 325° for 35-40 minutes or until golden brown and done in the middle (the edges cook quicker).

Remove from oven when each of the batches is done and cool on a wire rack.

Add grated parmesan cheese and a drizzle of EVOO to the top of the focaccia. Once the focaccia is cool, cut into quarters and use each quarter to make your choice of sandwich by splitting square in half, horizontally (relative to the table).

SusieT’s Notes: These Slider Buns and Focaccia Bread Revolution Rolls are so very versatile! Now you have them made, get ready to use them to make things like “BOBs” (Breakfast On a Bun), Slider Burgers, Mini Sandwiches and more. Now get ready!

There are so many uses for the Focaccia Bread. My favorite use for focaccia is making Panini or grilled sandwiches. But it works great for a regular non-grilled sandwich too. I really feel like I’m eating something high carb and decadent. I’m cheating in my mind like Jimmy Carter, I guess?

I’ve eaten a fantastic BLT on this focaccia. It also works great as a base for Bruschetta. I like to split the focaccia and spread it with a little butter and toast it, then top with my favorite Bruschetta topping. Or go out on a limb! Try making a savory appetizer - French toast and top it with tomato and onion jam. Yummy!

Why do I only give 3 forks? Cuz of a tendency to taste eggy when over cooked or over-browned that can happen when broiling...and you still can't dance to them!

Top the focaccia bread with grated parmesan cheese and drizzle with olive oil (EVOO is great!).

Return to Fluffy Chix Cook Recipes

Caviar on Toast Points and Low Carb Crackers

Cheap black lumpfish caviar transformed into GREATness!

Serves 4 (in most families)

Serves2 (in our family)

Difficulty – We don’t trust old Boo with the fish eggs. It makes him a little crazy with excitement. But if you ask him, Old Boo will still claim it's pretty easy!

Prep – Bout 10 Minutes

Cook Time – ABC (Already Been Cooked)

2 Leftover Easter Eggs, peeled, finely chopped

1/3 Purple Onion, finely chopped

1/4c Capers, drained

1/2c Sour Cream

2oz Leftover Jar Black Lumpfish Caviar, Romanoff Brand

LC Crackers (recipe to come)

RR Focaccia split and toasted in a pan with a little Olive Oil

This isn’t so much a recipe as it is instructions for assembly. You make a tray with these ingredients and let everyone serve themselves.

Rinse caviar as described in the Gentrified Deviled Egg recipe and let it drain well on paper towels until you’ve finished the other prep. Place caviar in pretty bowl.

Finely chop onion, and place in a decorative bowl. Peel, wash, dry and finely chop leftover Easter Eggs and give them a fancy bowl too. Drain the capers and place them in a swanky bowl as well. Scoop out sour cream into its own swanky bowl and you will have a tray holding 5 swanked-out bowls (caviar, sour cream, egg, purple onion, capers) of "parts."

Serve parts with LC crackers or make this pretty Focaccia toast points and let everyone assemble their own canape.

It's easy to assemble! Smear cracker or toast point with sour cream. Layer with some chopped egg, onion, capers and a dollop of caviar. Eat it up yum!

Focaccia Toast Points

1 9x9 Pan Focaccia (LC)

Olive Oil

1 Clove Garlic

Cut Focaccia into quarters. Cut each quarter in half horizontally into 2 sandwich slices. Cut each sandwich slice in half diagonally. Cut each triangle in half down the center to make 2 right angle triangles. So in other words, from one slice of Focaccia, you get 4 toast points. Careful with the cutting, make them look pretty!

Peel and smash 1 clove garlic with the flat of your chef knife.  Place in large non-stick skillet with about 1-2 Tbsp Olive Oil. Over med high heat, gently fry Focaccia in the garlic infused oil until each point is brown and crisp. Fry them on both sides. Pretend you are making unstuffed grilled cheese.

Remove from pan and place on paper towels to blot off some of the olive oil. Let toast points cool, then use to serve with caviar and salmon dips.

SusieT’s Notes:

Well, I swanny! This is another recipe sure to fool your best friend! Your fellow DFSW will think you’ve won the lottery instead of spending $6-7 bucks on a jar of cheapo caviar. This caviar recipe is a great way to use up more leftover Easter Eggs along with the leftover caviar you have in the ice box from the Gentrified Deviled Egg recipe.

It’s a family favorite and we have our little ones, “the bitsies,” request it at every family gathering. Imagine!

Return To Fluffy Chix Cook Recipes

Gentrified Deviled Eggs



SusieT's Gentrified Deviled Eggs with capers and caviar.



Serves 6 (in most families)

Serves 2 (in our family)

Difficulty – Our dog Beauregard (but you can call him Boo), can almost make this one!

Prep – Maybe about 15 minutes if he's feelin' lazy

Cook Time – ABC (Already Been Cooked)

1 Doz Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 Tbsp Chives or Green Onions, chopped finely

1 Tbsp Capers, drained

2oz Jar Black Lumpfish Caviar, Romanoff brand

Kosher Salt

White Pepper

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Split down the center lengthwise and pop egg yolk into separate bowl. Don’t break the whites! Repeat until all eggs have been split.

Gently spoon caviar into a small fine strainer and submerge caviar into a bowl of cold, filtered water. Submerge the strainer into the cold water bath 3-4 times until the black ink coming from the strainer disappears. Place strainer onto a bed of paper towels and let caviar drain while completing the other prep steps. (This simple step of washing the caviar without breaking the eggs elevates the taste of this roe from semi-nauseating to delicious. People won’t know it’s the cheap stuff!!!)

Strain and finely chop capers and finely chop chives or green onion.

Mash yolks with the tines of a fork or with a pastry cutter until finely minced. Stir in mayo, spices, capers and chives. Season with salt and pepper to taste - remember caviar is salty.

Spoon or pipe into the wells of the egg whites. Top with a dollop of caviar and serve chilled. See DFSW note about piping in Mama's Deviled Eggs recipe!

SusieT’s Notes:

Hey if you are afraid of a little mayo, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21^st Centuried the family deviled egg recipe!

You can make the eggs up to the point of topping with caviar. You can wash and drain the caviar up to an hour or two before service, but don’t top the eggs with the caviar until you are ready to serve them. You don’t want the caviar to bleed into the egg yolk color.

These are an awesome brunch or appetizer recipe. Makes a fun Tapas dish! People are always blown away and little do they know how cheap it is to make. (Oh and most importantly, only strain the amount of caviar you are gonna use for that sitting. Put the cap back on the jar and put the caviar back into the ice box until you use it. It’s great leftover on scrambled eggs or served with purple onion, capers, chopped eggs, and low carb crackers or low carb pita chips.

Return To Fluffy Chix Cook Recipes

Mama's Deviled Eggs

(How can you be from the South and not love these?)

Mama's Deviled Eggs sprinkled with Paprika

Serves 6 (in most families)

Serves 2 (in our family)

Difficulty – Our dog, Beauregard (but you can call him Boo), can make this one!

Prep – How quick can you peel 12 eggs?

Cook Time – ABC (Already Been Cooked)

1 Doz Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 tsp French’s Yellow Mustard (rounded)

Kosher Salt

White Pepper

Cayenne or Paprika

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Split down the center lengthwise and pop egg yolk into separate bowl. Don’t break the whites! Repeat until all eggs have been split.

Mash yolks with the tines of a fork or with a pastry cutter until finely minced. Stir in all other ingredients and mix well. Taste for salt and pepper and adjust seasoning.

Spoon or pipe into the wells of the egg whites. Yes, it's a little known fact that membership into the DFSWs is predicated on your ability to use a star tip and a piping bag to place the deviled yolk mixture cleanly and neatly into an egg white - so we can make Mama proud! Sprinkle deviled yolk mounds with cayenne or paprika for color and serve. (Try to leave the whites without any sprinkles!)

SusieT’s Notes:

Hey if you are afraid of a little mayo overload, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21^st Centuried the family deviled egg recipe!


Return To Fluffy Chix Cook Recipes

Slider Rolls and Focaccia Bread - Revolution Style

Serves – 12 Slider Rolls, 4 – 4.5”x4.5” Focaccia Squares
Difficulty – Easy
Prep Time – 15 Minutes
Cooking Time –  
25 Minutes (Slider Buns)
                35 Minutes (Focaccia)


Ingredients:

7 Large Eggs
¼ c. Coconut Flour, sift after measuring
¼ c. Protein Powder, unflavored
½ tsp Kosher Salt
½ tsp Granulated Garlic Powder
½ tsp Onion Powder
1/2c Cottage Cheese, process until smooth
1 c Mozzarella Cheese, shredded
1 Tbsp Country Dijon Mustard
Sesame Seeds (about 1/4tsp per roll and 1Tbsp per Focaccia recipe)

Preheat oven to 325°. Line baking sheet and 9x9 Pyrex pan with parchment paper and set aside.
Grate mozzarella cheese. Blend cottage cheese with a small food processor until smooth.

Measure out coconut flour and then sift it into a small bowl. Add protein powder, salt, garlic and onion powders and mix to combine.

Separate egg yolks from white and place into two very clean, oil free pans.

Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)

Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!

Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps are mostly gone.

Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!

Spoon ½ the mixture in tablespoon size mounds onto a parchment lined baking sheet (12 total). These are kinda small little mounds for the slider buns – think biscuit size!

Now pour/scoop the rest of the batter into a 9x9, parchment lined Pyrex pan and smooth out as much as possible without deflated that batter.

Top both the slider rolls and focaccia bread with sesame seeds or the seed of your choice! Poppy and chia seeds work great too. Add fresh rosemary leaves to the focaccia and give it a dusting of sea salt or Kosher salt.

Bake slider rolls at 325° for 25 minutes or until golden brown and done throughout. Rotate the pans between the two racks of your oven at the 15minute mark! Bake focaccia rolls at 325° for 35-40 minutes or until golden brown and done in the middle (the edges cook quicker).
Remove from oven when each of the batches is done and cool on a wire rack.

Add grated parmesan cheese and a drizzle of EVOO to the top of the focaccia. Once the focaccia is cool, cut into quarters and use each quarter to make your choice of sandwich by splitting square in half, horizontal to the table.

Nutritional Information:
Slider Buns (Yield 12 or 24 Rolls)

Nutritional Information:
Focaccia Bread (Yield 4 square 4.5"x4.5")

Return to Fluffy Chix Cook Recipes

Zucchini Zoodles

Serves 3
Difficulty – Easy Peasy
Prep Time – 5 Minutes
Cook Time – 5 Minutes

Ingredients:2 Large Zucchini
4 Large Cloves Garlic
Kosher or Sea Salt
Fresh Ground Black Pepper
Optional Mexican Spices (We did this version to eat with Four Chile Grilled Chicken) – Spice it up any way you like!
1 tsp Cumin
½ tsp Coriander

Cut zucchini in about 3 chunks (whatever fits in your spiral slicer). Crank the handle and run it through your spiral slicer.

Now heat a pan to screeching hot. The secret is getting the pan really HOT before putting in the zoodles.

Add olive oil and garlic and let it sizzle wizzle for a minute or so.

Add zucchini and spices. Now walk away. Alton says, “Walk Away!” (too many people fiddle with their food.)

At two minutes on screeching hot heat, toss zucchini, then walk away again.

One more minute (a total of three minutes) and it’s done! Voila! Now how easy, right?

Remove it from heat and serve with anything you can imagine. I used Feta to go with the Four Chile Chicken, but queso fresco would work or Cotijilla, parmesan, asiago, anything sharp!

SusieTs Notes:
Now don’t go cooking this zucchini to kingdom come or I will personally hunt each of you down like a rabid dog and bite you! This needs to be cooked to al dente (or to the tooth) which means, it has to have a little bite or texture to it. If it’s mushy, send it back to the chef! Ick!

Twirl it and swirl it. Eat it with sauce or by itself with the olive oil, garlic and spices. And it will go with any protein! It’s very versatile this love bundle of functional – our oodles and oodles of zoodles. I love that I could eat this whole plate and not have to spend 15 minutes in a confessional with my priest!

Oh and if you don't have a zoodler, go knock the cobwebs off the potato peeler and start peeling long strips along the length of the zucchini. You will then have tagliatelli or long strips about 3/8" wide that look a lot like fettucini and provide the same sauce delivery system functionality these zoodles provide!

Zoodles go great with Four Chili Grilled Chicken!

Nutritional Information

Four Chili Grilled Chicken With Cilantro Cream Sauce

Serves 4
Difficulty - Easy
Active Prep Time - 15-20 minutes
Cook Time - 15-20 minutes


Ingredients:


Four Chili Grilled Chicken With Cilantro Cream and Zucchini Zoodles

 1 Large Poblano Pepper, fresh
2 Serrano Peppers, fresh
1/2 Large Red Bell Pepper
1 Habanero Pepper
1 Large Onion
4 Large Cloves Garlic
2 Sprigs Thyme, fresh or 1/4 tsp dried (divided - 1/2 for veg & 1/2 for sauce)
2 Tbsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin, ground
1 tsp Coriander, ground
1/2 tsp Cayenne, ground
1 tsp Black Pepper, freshly ground if possible
1 tsp Kosher Salt
2 Campari or Roma Tomatoes
1-2 Wedges Lime, fresh squeezed
1/4c Sour Cream
3 oz Extra Dry Vermouth (or dry white wine, or chicken broth, or water)
24 oz (1-1/2 pound) Chicken Breast, boneless, skinless
2 oz Feta Cheese
1/4c Cilantro, fresh, chopped

Thaw chicken breasts in a pan of cold water for 45 minutes to an hour. Remove from water, butterfly breasts and dry with paper towels. Season with salt, pepper, and garlic powder. Drizzle seasoned breasts with 1/2 tablespoon of olive oil. Set aside.

Skin and julienne chilis. Discard capsicum membranes and seed pods. Learn how to skin chiles here!

Cut onion in half and slice in a thin julienne, lengthwise. Slice garlic thinly. Cut tomatoes into wedges. Cut lime into wedges. Assemble spice mixture for chili saute: salt, pepper, cayenne, chili powder, cumin, coriander.

Preheat non-stick or cast iron pan to screechingly hot! (I like using the outside propane grill for this but you can cook it inside. Be sure to turn your exhaust fan on high.)

Add the remaining 1-1/2 tablespoons of olive oil, garlic, 1 sprig of thyme into the hot pan and let sautee for a little bit. Now add the onions and cook a couple seconds and close the lid to let them cook quickly.

Add the remaining ingredients – except tomatoes and limes, close the grill and cook for 1 minute. (Oh yeah, I happened to have a little zucchini hanging around, so I julienned it and added it to the veggies. They were awesome and added negligible calories or carbs.)

After 1 minute, stir veggies. Add your spices and close lid to cook one more minute.

Add chicken breasts to the open side of grill. (Hey don’t forget to keep the fire on ignite on both sides of your grill! Now close the lid for 1 minute and let cook.)

Open the lid, stir the veggies and time it for one more minute with the lid up. Go ahead and add your tomatoes to the veggies now. Stir veg again and flip chicken. Close lid and cook 1 minute on ignite. Now open the lid and cook 1 more minute. (You’re at 4 minutes total for the chicken. Bingo!)

Remove the veggies from the grill and finish cooking your meat.

Cook chicken for 3 more minutes on indirect heat by turning off the fire underneath the breasts, but keeping the burner on the opposite side of the grill cranked to high or ignite. Close the lid, set the timer for 3 minutes and have a beer – low carb, of course! (6-7 minutes should be sufficient to cook your chicken, especially when you use the highest heat setting for 4 of those minutes.)

Time to make the Cilantro Cream Pan Sauce. Pan sauces are so delicious and easy. First deglaze your pan with either Extra Dry Vermouth (cheap and resealable – keep it in the pantry), chicken broth, or water.

Scrape the pan to loosen all the browned bits. This is called “fond” and it’s the mother’s milk of flavor!!! Add lime juice. I squeeze one or two wedges into the sauce. Stir the sour cream to incorporate into a creamy sauce. Add chopped cilantro and remove sauce from heat.

Taste sauce and adjust flavor if necessary (add salt or pepper).

To plate, slice the chicken on an angle. Place ¼ of the sauce on the plate. Top with ¼ of the chicken or 4-6oz of cooked breast. Top with ¼ of the chilis. Add 1/2oz Feta cheese and squeeze a little lime over the top. Garnish with more cilantro or avocado if you’d like. You could even add a little sour cream on the side.

Four Chile Grilled Chicken goes great with Zucchini Zoodles!

SusieT's Notes:
This recipe works for almost any meat you can imagine! It's awesome with flank or skirt steak or pork chops - even sliced turkey breast cutlets and firm-fleshed, white fish like snapper work well with it. You can grill up more chiles than you need and refrigerate the leftovers. The chiles are great the next morning on scrambled eggs with cheese or work great as toppings on salads.


Also, I use Feta cheese because I almost always have it in the ice box - unlike cotija or queso fresco (a crumbly, sharp, Mexican cheese that tastes similar to Feta). Feel free to substitute Monterrey Jack or Cheddar Cheese for the Feta if you don't like sharp cheese.


Please don't be put off by the presumed heat of the chiles. They really taste so great!


Find Printable Recipe Here


Nutritional Information for Entire Recipe

Nutritional Information per Single Serving

Return to Fluffy Chix Cook Recipes