Posts Tagged ‘chicken’

Asian Mushroom Chicken Patties

Turn up the heat this month and top your summer salad with Asian Mushroom Chicken Patties. Your patio party just got better.


1/2 pound ground chicken
1/2 pound cremini mushrooms
1/2 cup yellow onion, diced
1 large clove garlic, finely minced
2/3 cup panko
1/8 cup cilantro, finely minced
2 teaspoons Sriracha
1 egg
sprinkle salt and pepper
1/2 bunch cilantro leaves
1 large cucumber, thinly sliced
2 carrots, grated or cut into ribbons

1/8 cup fish sauce
1/4 cup sugar
1 tablespoon water
1/4 cup fresh lime juice
1 large garlic, finely minced
1 small red chili, thinly sliced
butter or red leaf lettuce


1. Combine all of the dressing ingredients together in a small jar, place on the lid and shake to combine. Refrigerator until ready to serve.
2. In a processor or chopper, chop the mushrooms finely.
3. Place the mushrooms, ground chicken, yellow onion, garlic, bread crumbs, cilantro, Sriracha, egg and salt and pepper together in a bowl. Mix well.
4. Form the mixture into small patties – will make 12.
5. Preheat a stove-top grill pan or an outdoor grill. Lightly coat the grate with a little olive oil.
6. Place the patties onto the hot grill and cook for about 2 – 3 minutes. The meat will lift up on its own when it is ready to turn over. Flip and cook for another 2 – 3 minutes until cooked through.
7. Remove from the grill.
8. To serve, place a lettuce leaf onto a plate, top with some cucumber, carrots, cilantro and a mushroom chicken patty.
Drizzle with some dressing.

Coq Au Blanc

Nothing is more comforting during the winter months than gathering around and indulging in a hearty and delicious 1 pot meal. Coq Au Vin is a classic option, but if you’re looking for something with a twist Chef Billy Parisi has you covered with this Coq Au Blanc.

8 chopped up strips of bacon
2 each bone-in split chicken breasts, drumsticks and wings
20 peeled cippolini onions 5 carrots cut into 1” chunks
5 stalks of celery cut into 1” chunks
1 pint of baby bellas
1 pint of button mushrooms
25 sprigs of fresh thyme
1 small bunch of fresh parsley
2 bay leaves
5 heaping tablespoons of all-purpose flour
1 bottle of pinot grigio
4 cups of chicken stock
Kosher salt and fresh cracked pepper to taste

1. Preheat the oven to 375°.
2. In a large dutch oven pot on high heat add in the bacon and cook until crispy and the fat is rendered.
3. Once the bacon is brown and crisp remove it form the pan and set aside.
4. Next, season the chicken on all side with salt and pepper and cook them on high in the dutch oven pot with the rendered bacon fat on all sides until they are golden brown. Remove the chicken and set aside.
5. Add in the onions, celery, carrots and mushrooms and roast on high heat for 6 to 8 minutes or until lightly browned.
6. Season the vegetables with salt and pepper and add in the herbs and flour and mix until combined.
7. Next, pour in the wine and chicken stock and bring it the mixture to a boil and season with salt and pepper.
8. Add the chicken and crispy bacon back into the pot, place a lid on it and cook it in the oven for 90 minutes at 375*. 9. Serve hot!

Thai-Style Coconut Chicken Soup


1 tsp vegetable oil
3 tbsp Lemongrass Stir-In Paste
3 large shallots, chopped
1/2 cup Lightly Dried Cilantro , divided
4 cups chicken stock
2 cans (14 oz) full fat coconut milk, well shaken
8 ounces Sliced Mushrooms
1 whole breast of rotisserie chicken, shredded
3 tbsp lime juice
2 tbsp Lightly Dried Chili Pepper divided
2 Green onions, thinly sliced
1 lime, cut into wedges


1. Heat oil in large saucepan. Add lemongrass, shallots, 2 Tbsp. cilantro; cook until shallots are softened, 3-4 minutes.
2. Add chicken broth and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes. (For a smoother soup pour broth through a fine mesh strainer and discard solids. Rinse saucepan and return strained broth to pan.)
3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.
4. Stir lime juice and 1 tbsp chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.


Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavorful, simple to make and a lighter alternative to a traditional beef burger.

Yield: 6 (1/4 lb.) patties


1/3 lb. mushrooms, finely chopped (5-6 medium-sized creminis)
1 lb. 95% lean ground chicken
1/2 small onion, finely diced
1/2 tsp garlic & herb seasoning
6 hamburger buns
6 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles


1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

2. In a large bowl combine mushrooms, chicken, onion and garlic; mix all ingredients until incorporated. Form into 6 patties (1/4 lb.) and place onto a baking sheet. Refrigerate for one hour.

3. Cook patties either on the barbecue or on the stove-top until internal temperature reaches 160°F. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt

4. Place patty on warmed bun and top with lettuce, tomato and red onion.

Nutritional Information: Calories: 370, Total Fat: 15 g, Saturated Fat: 6 g, Cholesterol: 115 mg, Sodium: 610 mg, Total Carbohydrate: 35 g, Dietary Fiber: 3 g, Sugars: 7 g, Protein: 25 g

Individual Blended Chicken Pot Pies

In this classic, easy-to-make chicken pot pie we have blended in finely chopped mushrooms for boosted flavor and an extra serving of veggies.


6 ramekins


1/2 lb. mushrooms, finely chopped
1/2 lb. lean ground chicken
1/2 tsp garlic & herb seasoning
1 medium onion, finely diced
2 tbsp butter
1 tbsp flour
1 cup chicken broth
½ cup cream or milk
1½ cups frozen peas, carrot, corn blend
1/4 tsp salt
frozen puff pastry, thawed


Preheat oven to 350°F.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large skillet, cook meat, mushrooms, onion and seasoning. Set aside.

In a saucepan melt butter. Whisk in flour until smooth. Gradually whisk in broth and cream. Slowly bring to a boil while stirring until thick. Stir in chicken and mushroom mixture, frozen vegetables and salt. Divide mixture among 6 ramekins.

On a lightly floured surface, cut frozen puff pastry to size. Place dough over ramekin, sealing the edges. Make several slits in the center to allow for venting. Place ramekins on a rimmed baking sheet.

Bake the pot pie for 25-35 minutes, or until the puff pastry is lightly browned.


Nutritional Information: Calories: 370,. Total Fat: 24 g, Saturated Fat: 6 g, Cholesterol: 45 mg, Sodium: 400 mg,
Total Carbohydrate: 28 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 13 g

Mushroom and Chicken Parmesan Pasta

Finely diced mushrooms are mixed with ground chicken to make for a totally easy and filling meal. Plus the combination of meat and mushrooms is bumping up your protein and vegetable intake, so it’s really a win-win situation!


10 ounces dry spaghetti
2 tablespoons olive oil
1 pound crimini or baby bella mushrooms, finely diced
2 cloves garlic, finely chopped
1/2 pound ground chicken
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1/2 cup grated Parmesan
1/4 cup chopped chives


Cook the pasta according to the package directions. Drain and return the pasta to the pot.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown. Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes

Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.

Mushroom Chicken Alfredo Lasagna

This recipe is a healthy, hearty meal that can last a few days or can go from freezer to oven to table, which is perfect for a busy work week.


1 tablespoon olive oil
1 medium yellow onion, thinly sliced
3 small cloves garlic, finely minced
1 1/2 pounds ground chicken ** vegetarians you can skip this, and add another pound of mushrooms for the filling.
2 pounds cremini mushrooms, stem removed and dirt brushed off
1 tablespoon fresh rosemary, finely minced
kosher salt to taste
black pepper to taste
1 stick butter
2 cups heavy cream
10 ounces grated parmesan
nutmeg to taste
lasagna noodles – either fresh or no boil ones


Using a food processor finely mince 1 pound of the mushrooms, and slice the other 1 pound into slices. If you are vegetarian, then finely mince 2 pounds, and thinly slice 1 pound. Then skip the cooking chicken part of this recipe.

In a large frying pan add the olive oil and thinly sliced onion. Place over medium heat, stir, lower heat to low. Cook the onions until lightly caramelized, stirring very often. This will take about 15 minutes – 20 minutes. Add the garlic, stir and cook for 1 minute. Remove from the heat and place the mixture into a small bowl.
Place the chicken into the same frying pan, using a wooden spoon break it up into small pieces. Cook over low heat for 7 minutes. Add the minced mushrooms, stir, and cook for 3 minutes. Add the sliced mushrooms, stir and cook for 5 minutes. Add the onion mixture, stir and cook for 1 minute. Remove from the heat. Season to taste with salt and pepper. Stir in the rosemary. Set aside

Place the butter and heavy cream into a large saucepan over medium heat. Bring to a boil. Remove from the heat and whisk in 1 cup of the parmesan cheese until melted and smooth. Add a generous pinch of nutmeg to taste. Whisk. Set aside.

Lightly oil a baking dish with a little olive oil. Pour about 1/4 cup of the alfredo sauce on the bottom. Layer with lasagna noodles, my pan fit four across the bottom. Top with some of the chicken/mushroom mixture, then sprinkle some of the cheese over the top. Top with another layer of noodles, and repeat until you have reached the top of your baking dish, ending with a layer of noodles. I had 3 layers, ending with noodles. Pour the alfredo sauce over the top, and sprinkle with the remaining cheese.

Preheat oven to 350. Bake 30 minutes or until bubbly and lightly golden. Let sit for 5 minutes.

Mushroom and Chicken Quesadilla

This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy back-to-school weeknight schedules!

Makes 4-6 servings


1 tablespoon olive oil
1 pint sliced portabella mushrooms
1/2 medium onion, diced
2 cooked chicken breast, sliced
4 (10-inch) corn or flour tortilla
1 tablespoon butter or olive oil
1 (10-ounce) package pepper jack or mozzarella cheese, grated


Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.

Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
Add butter or olive oil to skillet, over medium heat. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture. Cook until cheese begins to melt and tortilla begins to brown on the underside. Fold tortilla over to close. Remove from skillet and serve warm.

Chicken And Mushroom Enchiladas Verdes

A tangy combination of salsa verde and sour cream sauce with a chicken and mushroom filling and of course, cheese, all ready in under 45 minutes.


2 tablespoons extra virgin olive oil
8 oz crimini (baby portobello) mushrooms, washed and sliced (approximately 2 cups of sliced mushrooms)
1 cup diced white onion
2 cloves of garlic, minced
2 cups cooked and shredded chicken*
Salt and Pepper to taste
2 cups of shredded sharp Vermont cheddar, divided**
2 cups of prepared Salsa Verde***
5-7 grain-free tortillas
½ cup quick Mexican crema
2-3 tablespoons chopped Cilantro (optional)


In a large frying pan or saute pan, heat the olive oil over medium-high heat.

Add the diced onion and sliced mushrooms. Cook until the onions have softened and the mushrooms have released their liquid and it has evaporated.

Add the minced garlic and let cook another 30-60 seconds, stirring the entire time to keep the garlic from burning.
Remove from heat.

Toss the mushroom mixture with the shredded chicken and season with salt and pepper to taste.

Fill each grain-free tortilla with ¼-1/3 cup of the chicken and mushroom mixture. Sprinkle a little of the shredded cheese over the mixture and then carefully roll up the tortilla, laying it seam side down in a baking dish.
Continue until all of the tortillas have been filled and placed in the dish.

Spread the Salsa Verde over the top of the enchiladas and then sprinkle with the remainder of the shredded cheese.
Drizzle the Quick Mexican Crema over the cheese.

Bake uncovered at 350 degrees for 20 minutes, or until the cheese and salsa are bubbly.
Remove from the oven and garnish with chopped cilantro. Serve immediately.

*Leftover rotisserie chicken works well for this; you can use all white, all dark, or a combination of meat.

** If you aren’t a fan of sharp cheddar, Monterrey or Monterrey Jack are good, creamy alternatives.

*** You can use your favorite green salsa; I prefer a tomatillo based salsa that has minimal ingredients and no preservatives.

Mushroom Meatloaf with Mushroom Gravy

Yield: 1 loaf serves 8 portions


1 pound mushrooms, button finely chopped
1 pound ground meat (turkey, chicken, pork or beef)
1 teaspoon minced fresh thyme
1 tablespoon minced fresh Italian parsley
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 tablespoon, fresh garlic minced fine
1 cup fresh bread crumbs
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons kosher salt
½ teaspoon black pepper

Mushroom Sauce:
¼ cup milk
2 tablespoons cornstarch
3 tablespoons flour
3 tablespoons unsalted Butter
½ cup Beef stock
1.5 pounds crimini mushrooms, sliced
1/3 cup onion, diced
2 teaspoons Worcestershire sauce


Preheat oven to 350 degrees F.

In a large bowl, add the meat, mushroom, and the remaining 10 ingredients. Mix until well combined

Place mixture into 7 x 5-inch loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan. Place in preheated oven and Bake for 45 minutes.

Mushroom Gravy
In a small bowl, combine milk and cornstarch; set aside.

In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.

Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.

Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Taste for seasoning and adjust to taste with salt and pepper.

To serve: Slice the meatloaf and top with mushroom sauce.

Spicy Moroccan Mushroom Meatballs with Harrisa Aioli


Yield: 4 – 6 Portions for Appetizers


1 pound mushroom, button finely minced, sautéed and cooled
1 pound ground meat (turkey, chicken, pork or beef)
½ cup bread crumbs
1 egg, large
1 teaspoon Kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1 teaspoon ground coriander
1 pinch red pepper flakes
2 teaspoons Harissa paste
2 teaspoons lemon zest
1 cup olive oil for frying
1 cup vegetable oil for frying


Place the mushroom and meat mixture in a large mixing bowl. Add the bread crumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine. Check to make sure the mixture will hold together. Take about ¼ cup of the mixture, and shape it into a pattie a little wider than it is thick. If it falls apart, add a tablespoon or two more of the bread crumbs. Shape the mixture into balls about the size of a walnut, and put them on a plate. Chill them at least for 30 minutes before frying.

When the meatballs are chilled, pour enough oil in a heavy frying pan to come to a depth of about ½ an inch. Heat the oil on low heat, until the surface begins to ripple and look hazy. The temperature of the oil should be 350 degrees.

Add the meatballs to the hot oil, leaving room around them so that they brown evenly. Cook on one side until golden brown, about 2 minutes. Turn them cover and cook on the second side about 2 – 3 more minutes until golden brown.

When finished, remove from the oil with a slotted spoon and drain on paper towels and serve with dipping sauce.

Spicy Harrisa Aioli

Yield:2 cups


4 egg yolks
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
4 large cloves garlic peeled and pureed
1 Tablespoon Harrisa paste
Kosher salt to taste


In the bowl of a food processor add the egg yolks, pureed garlic, and Harrisa paste. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt and taste for flavor.

Basic Mushroom Meat Blend

Yield: about 2lbs or 8-4 ounce ounce servings


3 Tablespoons vegetable oil
1 pound white button mushrooms, ground
1 pound ground beef, pork, turkey or chicken
1 tablespoon Kosher Salt


Place a 12 inch frying pan over medium heat, add oil, once the oil is warm add the mushrooms and stir to coat then add half of the salt to the mushrooms and cook stirring occasionally until most of the moisture has evaporated for 8 to 10 minutes.

Add the ground meat, and remaining salt. Stir well to break up the meat and sauté until the meat is cooked through, about another 10 minutes. Add water as needed if mixture is dry.

Use in recipes as you would use ground meat.