Chez Helene Chicken Nuggets

This is my attempt to make the nuggets that everyone loves, but NOT everyone wants to go get because of all the controversy lately.  They are very close in taste and exact in texture.  I got this recipe from Amy at “my name is snickerdoodle”.

 Ingredients:

• 6 chicken tenders or 2 boneless, skinless chicken breasts
• 1 egg, scrambled
• 1 C. milk
• 1 C. all-purpose flour
• 2 T. confectioners’ sugar
• 1 T. kosher salt
• 1 t. black pepper
• 1 C. canola or vegetable oil (for frying)

Directions:

1. Cut all fat, skin, or tendons from the chicken and cut into 1 inch cubes
2. Combine egg and milk in a bowl and add the nuggets
3. Allow to marinate for 2 – 3 hours in the refrigerator
4. Drain the nuggets in a strainer
5. Preheat canola or vegetable oil to 350 degrees or until a little sprinkle of flour fizzles in the oil
6. Combine the flour, sugar, salt, and pepper in a gallon Ziploc bag and add the nuggets to coat each one well
7. Using tongs, add several nuggets, but make sure each has enough room to move
8. Cook for 3 - 4 minutes total, flip around so all sides are browned
9. Remove all and allow the nuggets to drain on a paper towel lined plate
10. Serve immediately

Tips and Tricks:

• I serve this with Honey Mustard or Pepper Jelly Sauce.  Check out my recipe for each.
• The confectioners’ sugar is the SECRET ingredient for this recipe.  You won’t taste that it is there, but you’ll miss it if you leave it out.

Mexican Cornbread

This is the perfect addition to a bowl of Chili.  I made this several times until I got this recipe CORRECT.  Enjoy!

Ingredients:

• 1 box of Jiffy Cornbread mix
• 1 C. frozen corn
• ½ C. sour cream
• 1 egg
• 1 C. Mexican cheese or Cheddar cheese, grated
• 1 small onion, finely chopped
• 1/3 C. of jalapeño peppers, pickled
• 1 can of Rotel tomatoes, drained

Directions:

1. Preheat oven to 400 degrees
2. Place the last three ingredients into a food processor and pulse until finely chopped
3. Combine all of the ingredients until well incorporated
4. Pour into 9” x 9” cast iron skillet or stoneware baking pan and bake for 40 minutes

Tips and Tricks:

• I use light sour cream for this recipe.
• Jiffy Cornbread has a sweetness that we LOVE.  You can use other cornbread mixes, but this is our favorite.
• I serve this with Chili.

Candied Pecans

These are excellent!  Sweet, crunchy, and a wonderful addition to a fresh salad. 

Ingredients:

• 2 C. pecan halves
• 1/4 C. (½ stick) butter
• ½ C. dark brown sugar

Directions:

1. In a cast iron skillet, heat the butter over medium heat
2. When the butter is fully melted, add the brown sugar and whisk the butter and sugar together
3. Add the pecan halves and roast for 15 – 20 minutes
4. Pour out onto wax paper and spread into a single layer
5. Allow to cool completely, then crack into individual pieces and store in an airtight container

Tips and Tricks:

• I serve these in a candy dish and on top of my Spinach Salad.
• Chopped pecans can be used for this recipe, also.

Crabmeat Guacamole Dip

This recipe makes a big bowl full.  Crabmeat and avocado really complement each other well.  I combined two recipes from the "recipe girl" and "The Pioneer Woman" and added some of my own touches as well.  Grab the tortilla chips and ENJOY!

Ingredients:

• 4 Hass avocados
• 1 lemon, freshly squeezed
• 1 t. kosher salt
• ½ t. cayenne pepper
• 4 green onions, finely chopped
• 1 large clove of garlic, minced
• 1 (8 oz.) cream cheese, at room temperature
• ½ C. sour cream
• ½ C. salsa
• 1 lb. lump crabmeat

Directions:

1. Cut the avocados in half and scoop out the avocado with a spoon
2. Place the avocado in a medium bowl and add the lemon juice
3. Toss with a large spoon
4. Add the salt, cayenne, green onion, and garlic
5. Use a knife to cut through the avocado forming large chunks, then use a fork to mash some of the avocado to create a smooth consistency with some larger chunks
6. In a large bowl, combine the cream cheese, sour cream, and salsa until all are well incorporated
7. Gently fold in the crabmeat, then fold in the avocados
8. Refrigerate for several hours to allow all the flavors to “marry”

Tips and Tricks:

• I serve this with tortilla chips.
• The lemon is what keeps the avocado from turning brown.  I have another trick to keep the avocados looking nice and green.  Place a sheet of plastic wrap DIRECTLY over the dip, then cover the container with its cover.
• I use light sour cream and 1/3 less fat cream cheese.

Macaroni Salad

Macaroni salad is SUMMERTIME!  This makes a huge bowl full.  It is the combination of a few different recipes.  One is from Aaron McCargo, Jr (Big Daddy) and the other is from Ree Drummond (The Pioneer Woman) and one is from my friend Melissa.  I mixed them all together to make my own!

Ingredients:

• 1 lb. elbow macaroni
• 1 t. salt
• 6 boiled eggs, chopped
• 4 green onions, finely chopped
• 1 small Vidalia onion, finely chopped
• 2 cucumbers, diced
• ¼ C. sweet relish
• ½ lb. of ham, cut into cubes
• ½ lb. of Colby jack cheese, cut into cubes
• 1 C. mayonnaise
• ¼ C. sugar
• ¼ C. apple cider vinegar
• 1 T. Tony Chachere’s Creole Seasoning
• ½ T. kosher salt
• 1 T. Crystal hot sauce
• 1 T. Worcestershire sauce 

Directions:

1. Bring a large pot of water to a boil with the salt and add the pasta and as soon as it returns to boil, remove from the heat and allow the pasta to soak for 20 minutes (DO NOT open the cover to stir)
2. Drain the pasta
3. In a large bowl, add the pasta, eggs, green onions, Vidalia onion, and cucumbers
4. Combine the last 7 ingredients in a bowl and whisk
5. Pour the dressing over the other ingredients and refrigerate overnight
6. Serve the next day

Tips and Tricks:

• Many types of pasta can be used for this “pasta salad”.  I used the small sea shells, but rotini or bow ties will work as well.
• Follow my link to find out how I boil eggs.  Yes, there is a trick to it.

Panko Crusted Chicken Tenders

I combined a few different recipes I have to make these beauties.  They are flavorful and so crisp.  I don't like frying in the kitchen, but I make an exception for these.  You WILL have to double this recipe if you want to feed more than 3 people, because NO one can eat just one.

Ingredients:

• 6 chicken tenders
• 2 eggs
• 1/3 C. all-purpose flour
• 2 T. confectioners’ sugar
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• 1 t. paprika
• 1 ½ C. panko bread crumbs
• 1 C. canola or vegetable oil (for frying)

Directions:

1. Preheat canola or vegetable oil to 350 degrees or until a little sprinkle of flour fizzles in the oil
2. Use 3 shallow bowls, combine the flour, sugar, salt, Creole Seasoning, and paprika in the first one, beat the eggs in the second, and put the panko in the last
3. Using tongs, dredge the chicken through the flour mixture, then the eggs, and finally the panko
4. Cook for 4 minutes on each side
5. Remove and allow the tenders to drain on a paper towel lined plate
6. Serve immediately

Tips and Tricks:

• I serve this with Honey Mustard or Pepper Jelly Sauce.  Follow my links for each recipe.
• You can also use this recipe for nuggets.  Simply cut the tenders into inch long pieces.  Nuggets will only need about 4 minutes total to cook.
• The confectioners’ sugar is the SECRET ingredient for this recipe.  You won’t taste that it is there, but you’ll miss it if you leave it out.

Pepper Jelly Sauce

Ingredients:

• 1 C. pepper jelly
• 1 T. Creole mustard
• 1 T. apple cider vinegar
• 1 T. Crystal hot sauce

Directions:

1. Combine all ingredients and heat in microwave for 1 minute
2. Can be refrigerated and used for 2 weeks

Tips and Tricks:

• I use the RED Tabasco Pepper Jelly.

Salted Caramel Chocolate Chip Bars

These are the perfect mix of salty and sweet.  I got the recipe from Tracey's Culinary Creations.  I really like the caramel/chocolate combination.  I hope you do, too.  

Ingredients:

• 2 1/8 C. all-purpose flour
• ½ t. baking soda
• ½ t. salt
• 12 T. (1 ½ sticks) butter, melted
• 1 C. light brown sugar
• ½ C. sugar
• 1 egg
• 1 egg yolk
• 2 t. vanilla extract
• 1 ¼ C. chocolate chips
• 32 caramels
• 1 t. sea salt

Directions:

1. Preheat oven to 325 degrees
2. Line a 8” x 8” baking pan with foil, hanging over each side, and spray with cooking spray
3. In a medium bowl, whisk the flour, baking soda, and salt together
4. In a large bowl, whisk the butter, sugar, brown sugar, egg, egg yolk, and vanilla completely until incorporated
5. Add the dry ingredients to the wet, a little at a time, and use a rubber spatula to fold everything together (the batter will be very thick)
6. Fold in the chocolate chips
7. Transfer half of the mixture into the baking dish, spread into a layer
8. Place the caramels on top of the bottom layer and sprinkle with the sea salt
9. Use a small scoop to dollop the remaining cookie dough over the salted caramel
10. Press down gently with your fingertips to distribute  
11. Bake for 35 – 45 minutes, or until the bars are brown and firm to the touch

Tips and Tricks:

• This will make 16 bars (2’ x 2”).
• Allow the bars to cool in the baking pan before you remove them with the foil and cut into squares.

Chicken Enchilada Dip

This is another "recipe girl" recipe that I tweaked. I added the pickled jalapeno peppers because I love the flavor they give to this, but they aren't necessary if you don't like them.  Easy to prepare and makes a large amount. 

Ingredients:

• 1 (10 oz.) can of Mexican Rotel tomatoes with Chiles, drained
• 1 (8 oz.) cream cheese, room temperature
• 1/4 C. jalapeño peppers, pickled
• 1/2 C. enchilada sauce
• 1/2 C. sour cream
• 2 C. boneless, skinless chicken breasts, cooked
• 2 C. Mexican cheese, shredded

Directions:

1. Preheat oven to 350 degrees
2. Place the Rotel, jalapeños, and the chicken breast into a food processor and pulse until well chopped
3. In a large bowl, mix the cream cheese with a mixer, then add the mayo, sour cream, chicken, Rotel, jalapeños, and cheese
4. Pour into baking dish and bake for 40 minutes
5. Allow to cool for at least 10 minutes before serving

Tips and Tricks:

• I serve this dip with Frito Scoops.
• I use 1/3 less fat cream cheese and light sour cream for this recipe.
• This dip can be baked ahead of time then reheated in the microwave later when serving.
• I use Kraft Mexican shredded cheese, but if you can’t find it just use a Cheddar.

Vegetable Tian

Fresh produce is so abundant in the summer.  This is a wonderful recipe, from the Barefoot Contessa, that will help you serve up some squash in different colors.

Ingredients:

• 1 large onion, sliced
• 2 cloves of garlic, minced
• 4 T. olive oil
• 6 creamer potatoes, sliced ¼ inch thick
• 2 zucchini, sliced ¼ inch thick
• 2 yellow squash, sliced ¼ inch thick
• 1 t. kosher salt
• ½ t. black pepper
• 1 t. Tony Chachere’s Creole Seasoning
• 8 oz. shredded Pepper Jack cheese

Directions:

1. Preheat oven to 350 degrees
2. Brush a 13” x 9” baking dish with 1 T. olive oil
3. In a skillet, heat 2 T. olive oil over medium-low heat
4. Sauté the onions until soft, about 15 minutes
5. Add garlic for 1 minute
6. Pour into baking dish and stack the zucchini, potato, then squash into rows on top of the onions and garlic
7. Sprinkle with salt, pepper, and Creole Seasoning
8. Drizzle with 1 T. of olive oil and cover tightly with foil
9. Bake for 45 minutes, then remove the foil
10. Add the cheese and bake for an additional 30 minutes
11. Serve hot!

Tips and Tricks:

• You can slice the veggies ahead of time to save time making this recipe.  The potatoes should be placed in ice cold water to keep them from turning brown.
• Fresh cilantro can be added with the seasonings, if you like. (just sprinkle a few chopped tablespoons when you add the salt and pepper)