Chicken and Rice Patties

3 cups cooked jasmin rice (about 1 cup uncooked)
1 chicken breast
½ tablespoon olive oil
1 large carrot
3 spring onions stalks
1⅓ cups grated mozzarella cheese
3 eggs

Preheat oven to 200° Celsius.
Slice chicken breast in half width ways, so it will cook through quicker.
Heat oil in a medium frying pan and cook chicken breast until it begins to brown.
Remove from pan and shred chicken using a fork and set aside.
Grate carrot so you have at least 1 cup.
Finely slice spring onions.
Lightly beat the eggs.
In a large bowl add cooked rice, chicken, carrot, spring onions, eggs and about ¾s of the cheese and mix well.
Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with remaining cheese.
Place in the oven for 15 minutes until the tops turn golden brown.
Let them sit in the trays for a few minutes before removing to rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier.

This recipe made 12 Chicken and Rice Patties.



Grilled Chicken Drumsticks with Homemade Teriyaki Sauce


    • 1 package of 12 drum sticks or 1 whole chicken broken into 10 pieces
    • 2 scallions, chopped into fourths
    • 2 cloves fresh garlic, smashed
    • 2 TBSP salt
    • 2 TBSP brown sugar
    • water, until it covers all the meat in the pot
Teriyaki Sauce
  • 1 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 TBSP honey
  • 3 TBSP brown sugar
  • 4 cloves garlic, smashed
  • 1 1-inch piece of garlic, sliced
  • 2 lemons, juiced
  • red pepper flakes, to taste


Mix brine ingredients in a large mixing bowl and stir with a whisk.

Cover the chicken with the brine and cover with plastic wrap or use a ziploc.

Refrigerate for up to 1 hour (but not longer).

Heat up a grill to 350 degrees.

Drain the chicken and pat dry with paper towels.

Season it lightly with salt and pepper then place the chicken on hot grill.

Brown the chicken on both sides — about 4-5 minutes per side.

Then lower the heat and continue to cook the chicken through for about 10 minutes.

In a small saucepan over medium heat add sauce ingredients.

Simmer for 10 minutes until flavors come together and sauce is slightly thicker.

Baste the chicken with a pastry brush and continue cooking chicken on grill for another 5-7 minutes.

Baste again when done and serve extra sauce on the side.


Hearty Shells & Cheese


  • 8 oz shell pasta
  • 12 oz broccoli florets
  • 8 oz cooked chicken breast, chopped into bite-sized pieces
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 cups milk
  • 10 oz freshly grated sharp cheddar cheese
  • ½ tsp dry mustard
  • big pinch of garlic salt
  • big pinch of black pepper


  1. Bring the pasta to a boil in a large pot until tender. While the pasta is cooking, steam broccoli in the microwave by zapping it for 2 minutes, stirring halfway through. The broccoli should be bright green and just slightly tender.
  2. Drain the pasta and set aside. Set the steamed broccoli aside as well.
  3. In a large heavy-bottomed pot, melt the butter over medium heat. Add the flour and stir continuously until the mixture is slightly lighter than the color of peanut butter. This is called a roux and it’s used to thicken the cheese sauce.
  4. Slowly pour in the milk, whisking while you pour. Continue whisking until no lumps of roux are left. Stir continuously for about five minutes, until sauce thickens. Add the cheese, dry mustard, a big pinch of garlic salt and pepper. Keep stirring until all the cheese melts.
  5. Add the steamed broccoli and chopped chicken to the cheese sauce. Stir well. Add the cooked pasta and mix until well combined and heated through. Season again with more garlic salt and pepper and serve!


Ritz Cracker Chicken


8 skinless chicken breasts, bone in
1/2 cup unsalted butter, melted
{2} sleeves of Ritz Crackers, crushed


Preheat oven to 350

Melt butter in a microwavable dish and set aside. Crush Ritz crackers {I crush  mine in a zip baggie} and place crushed crackers on a dinner plate.

Dip the chicken breasts in butter, then coat with Ritz Crackers, and place on a lined baking sheet.  Bake at 350 degrees for 40 minutes.  Serve with a side or rice or veggies.


White Cheese & Chicken Lasagne


  • 9 whole Lasagna Noodles (not Oven-ready)
  • ½ cups Butter
  • 1 whole Onion, Chopped
  • 1 clove Garlic, Minced
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 2 cups Chicken Broth
  • 1-½ cup Milk
  • 4 cups Shredded Mozzarella Cheese, Divided
  • 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
  • 1 teaspoon Each, Dried Basil And Oregano
  • ½ teaspoons Ground Pepper
  • 2 cups Ricotta Cheese
  • 2 cups Cooked, Cubed Chicken
  • 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
  • 1 Tablespoon Chopped Fresh Parsley

Preparation Instructions

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.



Baked Potato Casserole


1 1/2 pounds russet potatoes, peeled and chopped
1 head broccoli, chopped into small florets
3 sweet sausages, sliced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
2 cups cheddar cheese, shredded
1 cup Monterrey jack cheese, shredded


Preheat oven to 350 degrees.

Butter a 9×13 casserole dish and set aside.

In a medium saucepan, bring 1 cup of water to a boil. Toss in potatoes and boil/steam for 5-7 minutes or until softened. Add broccoli and boil/steam together for 1 minute. Drain water and place potatoes and broccoli on a large cookie sheet.

Saute sweet sausage in olive oil until browned. Place sausage on cookie sheet with potatoes and broccoli. Sprinkle spices and garlic over the potato/broccoli/sausage mixture and toss together.

Place mixture in a buttered 9×13 casserole dish and cover with shredded cheese.

Cover casserole dish with aluminum foil and bake in the oven for 30 minutes. Remove foil and serve.


Chicken Tortilla Soup

Image1-2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
3-4 garlic cloves, minced
1/2 teaspoon ground cumin
4 cups chicken broth
1 cup frozen corn kernels
1 large onion, chopped
2 celery stalks, chopped
2 zucchini, diced
1-2 cups black beans, as desired (or 1 -15 oz can)
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
1 tsp sea salt (add if you are using your own homemade broth, season as desired)
8 ounces corn tortilla chips
1 cup shredded cheese (we use raw cheddar, but you can use monterey or peppered jack)
Sour cream, optional


1. Brown chicken breasts in olive oil until fully cooked or you may boil them in a medium pot of boiling water until they are cooked through. Remove from pan, cool, and then shred with two forks.
2. In a large pot, saute onions, zucchini, and celery until soft and browned. Add cumin, garlic cloves, chicken broth, corn, black beans, chili powder, lemon juice, salsa, salt, and shredded chicken. Bring to a boil and then turn the heat down to a simmer and cook for 20-30 minutes.
3. Break up some tortilla chips in the bottom of each bowl and pour the soup over the chips. Top with sour cream and cheese.

Crockpot adaption: In a crockpot, combine all your ingredients, except chips and cheese. It is easiest to leave chicken breasts whole until they are fully cooked, then pull them out and shred them with two forks and place the chicken back into the pot during the last hour. Cook on low for 4-6 hours in your crockpot. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and sour cream as desired.

Yield: 6 servings.