Parmesan Crusted Chicken

** Recipe from The Enchanted Cook **

* 1/2 c. Real Mayonnaise

* 1/4 c. shredded Parmesan cheese

* 4 boneless skinless chicken breasts

* 4 tsp. Italian seasoned dry bread crumbs

Heat oven to 425.  Place mayo & cheese in a small bowl and mix.  Lay chicken breasts on baking sheet (could line baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly on top of each piece.  Next, evenly sprinkle bread crumbs on top of mayo.  Bake 20 min, or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.

Chicken Taco Cornbread w/ Ranchero Cilantro Drizzle

** Recipe from Picky Palate **

Dressing:
* 1/2 c. ranch dressing
* 1/2 c. salsa verde
* 1 c. tightly packed cilantro leaves
Filling:
* 2 Tbl. extra virgin olive oil
* 1/2 c. finely chopped onion
*  1/4 c. finely chopped red bell pepper
* 1  Tbl. finely chopped jalapeno pepper
* 2 c. shredded rotisserie chicken
* 3 Tbl. finely chopped cilantro leaves
* 1/2  tsp. salt
* 1/2 tsp. ground cumin
* 1/4  tsp. black pepper
* 1 (14 1/2 oz.) can diced tomatoes with green chilies
* 1  large egg
 Crust:
* 1 (7 oz.) package sweet yellow cornbread mix (use GF if desired)
* 1/2 c. milk
* 3/4 c. crushed corn tortilla chips
Toppings:
* 1/2 c. shredded mozzarella cheese
* 1/2 c. shredded Cheddar cheese
* 3 c. shredded romaine lettuce
* 1 c. chopped tomatoes

HEAT oven to 400. Combine ranch dressing, salsa & 1 c. cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.  HEAT olive oil in 10" cast iron skillet over med. heat. Add onion, bell pepper & jalapeno; cook 3-5 min. or until vegetables are tender, stirring frequently. Stir in chicken, 3 Tbl. cilantro, salt, cumin, pepper & tomatoes with green chilies; cook 5 min. Remove from skillet. Wipe out skillet with paper towel; grease.  BEAT egg in large bowl. Add cornbread mix & milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.  BAKE 16-20 min, or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Cheetos Chicken Fingers

** Recipe from Plain Chicken **

* 3 oz. Cheetos (you want about 1 c. of crumbs)
* 1/2 tsp. black pepper or 1/4 tsp. cayenne pepper
* 1 lb. raw chicken tenders
* 1/3 c. honey mustard dressing
* cooking spray

Put rack in lower third of oven; heat to 475. Line a baking pan with nonstick aluminum foil.  Pulse Cheetos in a food processor. Transfer to a bowl; stir in pepper.  Toss tenders in honey mustard dressing, then dredge in crumbs.  Arrange on pan. Spray tenders with cooking spray.  Bake, turning once, until golden brown, 15 min.

White Chicken Enchiladas

** Recipe from Envy My Cooking **

* 8 soft taco size flour tortillas
* 2 c. shredded Monterrey jack cheese, divided
* 2 c. shredded cooked chicken
* 3 Tbl. butter
* 3 Tbl. flour
* 2 c. chicken broth
* 1 c. sour cream
* 1 (4 oz.) can diced green chilies
* Chopped, fresh cilantro for garnish

Heat oven to 425. Spray a 9x13" pan with cooking spray; set aside. Mix chicken together with 1 c. of cheese. Distribute chicken & cheese mixture evenly among tortillas. Roll up & place seam side down in pan. In a large saucepan, melt butter. Add flour; cook & stir for 1 min. Add chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick & bubbly. Stir in sour cream & diced green chiles. Pour sauce in an even layer over enchiladas. Sprinkle with remaining cheese. Bake 20-25 min, or until golden & bubbly. Sprinkle with cilantro just before serving.

Chicken Marsala Pasta

** Recipe from Blog Chef **

* 2 boneless, skinless chicken breasts
* 1 pkg. fresh mushrooms (sliced)
* 1 onion (diced)
* 3 garlic cloves (minced)
* ¾ c. Marsala cooking wine
* ½ c. chicken broth (GF if desired)
* ½ c. heavy cream
* 1 lb. penne pasta (GF if desired)
* 1 c. parmesan cheese
* 5 Tbl. butter
* 1 Tbl. olive oil
* salt and pepper (to taste)
* ½ c. fresh Italian parsley (chopped)

Season chicken on both sides with salt and pepper. Melt 1 Tbl. of  butter and 1 Tbl. of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow chicken to cool. Once cooled, slice into strips.  Cook pasta according to package directions. Meanwhile, melt 1 Tbl. of butter in a skillet, add garlic, mushrooms and onions. Cook until onions are almost tender (about 5 min). Add Marsala wine, chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until sauce is thickened. Add cooked chicken to pan.  When noodles are done, drain and toss with 3 Tbl. of butter. Put noodles into a serving dish. Add mushroom, chicken, and marsala sauce mixture and ½ c. of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley.
(Makes 4 Servings)

Cornbread Crusted Chicken w/ Jalapeno Popper Sauce

** Recipe from Let's Dish **

* 4 boneless, skinless chicken breast halves
* 1 egg, beaten
* 1 c. yellow cornmeal
* 1/2 tsp. chili powder
* 1/4 tsp. cumin
* 1/2 tsp. salt
* 3 slices of bacon, chopped
* 3 jalapenos, seeded & chopped
* Salt & pepper to taste
* 2 cloves garlic, minced
* 2 c. chicken broth
* 8 oz. cream cheese, softened
* 3/4 c. shredded cheddar cheese

In a med. skillet, fry bacon until crisp; drain on paper towels.  Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mix. Shallow-fry in vegetable oil in a large skillet until coating is crisp & juices run clear. Remove from skillet, drain on paper towels, & keep warm.  Add jalapenos to same skillet that was used to cook bacon; season with salt & pepper, and cook until softened. Add garlic & cook; stir for 30 sec. or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted.  Top chicken with sauce and serve.

Panko Crusted Stuffed Chicken Breasts

** Recipe from For The Love of Cooking **

* 1 c.  low fat ricotta cheese
* small handful of baby spinach, chopped
* small handful of grape tomatoes, diced (remove the seeds if possible)
* 2 Tbl. Parmesan cheese, grated
* 1 Tbl. fresh basil, chopped
* 1 clove of garlic, minced
* sea salt & freshly cracked pepper, to taste
* dash of oregano
* 2 chicken breasts
* Italian seasoned panko crumbs
* 2 tsp. olive oil

Heat oven to 400.  Combine ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.  Rinse chicken, then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of chicken with ricotta mixture. Season each side of chicken with salt & pepper, to taste. Carefully dip chicken in panko crumbs until both sides are evenly covered. Close the slit together with toothpicks.   Heat olive oil in an OVEN PROOF skillet on stove over med-high. Once pan is hot, place chicken in skillet & cook 3-4 min, or until chicken is golden brown.  Flip chicken over and place the skillet into the oven. Bake for 20 min, or until the chicken is cooked through. Let rest for 5 min. before slicing.

Rosemary Ranch Chicken Kabobs

** Recipe from The Sisters Cafe **

* 1/4 c. ranch dressing
* 1/4 c. olive oil
* 2 Tbl. Worcestershire sauce
* 1 tsp. dry rosemary
* 1 tsp. salt
* 1 tsp. sugar
* 1 tsp. white vinegar
* fresh ground pepper to taste
* 3 boneless/skinless chicken breasts, cut into pieces

Stir together marinade ingredients.  Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated.  Cover and refrigerate for 30 minutes.
Preheat grill to med-high heat.  Thread chicken on metal skewers and discard marinade.  Lightly oil grill grates.  Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

Chili-Lime Chicken Kabobs

** Recipe from The Sisters Cafe **

* 2 lg. chicken breast halves (boneless, skinless), about 1.5 lbs
* 1 sweet red pepper
* 1 sweet onion
* 6 Tbl. olive oil
* 3 Tbl. red wine vinegar
* 2 limes, juiced (4 Tbl.)
* 1 1/2 tsp. chili powder
* 1 tsp. paprika
* 1 tsp. onion salt
* 2 tsp. minced garlic cloves
* 1/4 tsp. cayenne pepper (more if you like it spicy)
* 1/2 tsp. salt
* 1/2 tsp. freshly ground black pepper

Cut chicken & pepper into 2" pieces.  Peel onion & cut into quarters.  Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.  In a small bowl, whisk together olive oil, vinegar, & lime juice.  Stir in spices. Marinate chicken & vegetables for 4-6 hrs. or overnight.  (You can place the chicken and vegetables in separate shallow containers.  Make sure chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)  Preheat the grill to medium heat.  Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 min, or until juices run clear.

"Faux-tisserie" Chicken

** Recipe from sweet anna's **

* 1 whole chicken, small enough to fit in your slow cooker, thawed
* about 1/4 c. seasoned salt (store bought or homemade)
* aluminum foil or 3 medium onions

Place 3 aluminum-foil balls (about the size of your fist) or 3 medium, peeled onions in the bottom of the slow cooker.  Rinse the chicken in cold water, removing any 'extra-parts' hidden in the body cavities and pat dry with paper towels.  Place the chicken, breast side up, on the foil balls or onions in the slow cooker.  (The foil balls keep the chicken up out of it's juices so that it doesn't steam!)  Slide your hand in between the skin and the breast, separating it without tearing the skin. Take about 1 Tbl. of seasoned salt (or salt and a bunch of seasonings, whatever you like!) and rub it in between the skin and breast.  Take the remaining seasoned salt and rub it all over the outside of the chicken and sprinkle it into the cavity.  Cover the slow cooker, turn on LOW, and cook for 6-8 hrs - depending on the size of your chicken, until the juices run clear and the chicken is falling apart tender.

* (Save the juice to make gravy, or just spoon it as is over the chicken when you serve it!)

Grilled Spinach Alfredo Pizza

 

** Recipe from Kraft **

* 1 c. Alfredo sauce

* 1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

* 1 tsp. crushed red pepper

* 1 lb.  refrigerated pizza dough, at room temperature

* 2 Tbl. olive oil

* 1 c.  shredded Mozzarella cheese

* 1 boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 c.)

* 4 slices bacon, cooked, crumbled  

HEAT grill to medium heat.  COOK and stir Alfredo sauce in med. saucepan on med. heat 4-5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.  DIVIDE dough into 4 pieces. Roll each piece into 12" round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.  TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

Pesto Chicken Stuffed Shells

 


** Recipe from What's Cookin, Chicago? **

* 12-16 jumbo pasta shells
* 4 oz. cream cheese, softened
* 1 c. freshly grated Parmesan or Asiago cheese + 1/4 c. for topping
* 3 Tbl. prepared pesto (homemade or store bought)
* 2 c. shredded cooked chicken
* 2 cloves garlic, minced
* salt & pepper to taste

Heat oven to 350.  In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. Pasta will finish cooking when the dish is baked. Drain shells and set aside.  In a large bowl, combine the rest of the ingredients, except 1/4 c. of cheese for topping. Fill shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 c. of cheese over filled shells.  Bake uncovered for 30 min, or until shells are bubbling hot and cheese melts.

Baked Pesto Chicken

** Recipe from Kalyn's Kitchen **

* 4 boneless, skinless chicken breasts
* salt & fresh ground black pepper for seasoning chicken
* 1/2 c. basil pesto (homemade or store bought)
* 2 oz. (1/2 c.) grated low-fat mozzarella cheese

Heat oven to 375. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2-3 pieces.  Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 c. basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 c. more basil pesto over the chicken.  Cover the baking dish with foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 min, just until chicken is barely firm & cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 c. grated mozzarella cheese. Put dish back into the oven without foil and cook 5 min. more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) **Tip:  After melting the cheese for 5 min, switch oven to broil & broil for 5 min. more, just long enough to get the cheese lightly browned.  Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice, or just spoon the juice over the chicken.

Tuscan Garlic Chicken

** Recipe from mel's kitchen cafe **


* 3/4 c. all-purpose flour
* 1/2 Tbl. salt
* 1 tsp. pepper
* 1/2 tsp. dried basil
* 1/2 tsp. dried oregano
* 4 boneless, skinless chicken breasts
* 5 Tbl. extra virgin olive oil, divided
* 1 Tbl. finely minced garlic (about 4-5 cloves)
* 1 red bell pepper, cut into thin strips or chopped
* 1/2 c. low-sodium chicken broth
* 6 oz. fresh spinach
* 1/2 c. heavy cream
* 2 tsp. cornstarch
* 1 c. lowfat milk
* 1 c. freshly grated Parmesan cheese
* 1 lb. fettuccine

Heat oven to 350.  In a shallow pie plate or similar dish, combine flour, salt, pepper, basil & oregano. Dip each chicken piece in flour mixture until both sides are well coated.
In a large 12" nonstick skillet, heat 3 Tbl. of olive oil over med. heat until oil is hot & shimmering. Carefully place chicken breasts in pan, cooking 2-3 min. on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. (If you try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off.) Gently remove chicken to a foil-lined, lightly greased baking sheet and bake in about 15 min, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out skillet with paper towels and return it to medium heat, adding remaining 2 Tbl. olive oil. When oil is hot, add garlic and bell pepper, sauteing 2-3 min. Stir in one Tbl. flour and stir constantly while cooking for another minute. Add chicken broth to skillet and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 min. In a small liquid measure, whisk together cornstarch & cream. Add spinach, milk & cream mixture to skillet. Bring mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 min. Stir in Parmesan cheese.  When pasta has finished cooking, drain & return it to the pot. Toss pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Chicken Florentine Bowtie Pasta

** Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil
* 1 c. finely chopped white onion
* 1 clove minced garlic
* 4 c. baby spinach leaves
* 2 c. cooked shredded chicken breast
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 2 c. Philadelphia Cooking Creme
* 1 lb. bowtie pasta or other small noodle
* 1 1/2 c. shredded mozzarella cheese

Heat oven to 350.  Spray a 9×13" baking dish with non-stick cooking spray.  Place oil in Dutch oven or large pot over medium heat. Add onion & cook, stirring until tender, about 5 min. Add garlic and cook, stirring for 1 min. Stir in spinach leaves, cook, stirring until wilted, about 2 min. Add chicken, salt & pepper, and cook until heated through, about 3 min. Add cooking cream, stirring to combine.  Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake 20-30 minutes, until cheese is melted.  Makes 8 servings

Ranch Chicken Tacos

** Recipe from Envy My Cooking **

* 1/2 c.  ranch dressing
* 1/4 c.  reduced-fat sour cream
* 1 (1 oz.) packet taco seasoning mix, divided
* 1 Tbl. mild chunky salsa
* 2 c. shredded rotisserie chicken
* 8 (6") corn tortillas (or pre-made taco shells)
* shredded lettuce
* 1 tomato, chopped
* 4 green onions, sliced
* 1 (4 oz.) can sliced black olives
* 1 avocado - peeled, pitted and diced (optional)
* 1 c. shredded Colby-Monterey Jack cheese
  
Combine ranch dressing, sour cream, 1 tsp. taco seasoning, and salsa in a small bowl. Cover & refrigerate until serving.  Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2-3 min.  Warm tortillas in a skillet for about a minute on each side to make them pliable. (If using taco shells, heat in oven.)  Place a scoop of chicken on the tortilla (or in the shell) and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture. 

Chicken Florentine Puffs with Red Pepper Cream

** Recipe from Shugary Sweets **

* 1 pkg. puff pastry sheets (2 sheets), thawed

* 1 lb. boneless chicken tenders, cooked & diced

* 10 oz. frozen chopped spinach, thawed & drained

* 4 oz. cream cheese, softened

* 1 c. shredded cheddar cheese

* 1 tsp. kosher salt (plus a pinch)

* 1 tsp. lemon juice

* 4 turns of fresh ground pepper

* 1 egg

* 1 Tbl. water

* 1 tsp. Italian seasoning

* 1/2 c. heavy cream

* 6 oz. jar roasted red peppers, diced

* 1/4 c. basil, finely snipped

* 1/4 c. parmesan cheese, grated

* 1/2 tsp. salt

* 1/4 tsp. pepper

Heat oven to 400.  Lay both pastry sheets out & cut each one into 4 squares. (If you don't want to roll it out, pick up each square and stretch it gently to nearly twice it’s size. Repeat for each square, then lay back on counter.)  In lg. bowl, mix cooked chicken with spinach (be sure it's completely drained), cream cheese, cheddar cheese, 1 tsp. kosher salt, lemon juice & fresh ground pepper. Mix with hands to make sure cream cheese is thoroughly combined.  Fill half of each square with the chicken filling. Then fold each square into a triangle, bringing the ends together. Use a fork to crimp the edges. Beat one egg with water. Brush over each triangle. Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning. Cut three small slits in the top of each triangle for venting. Cover 2 lg. sheet pans with parchment paper & place 4 puffs on each pan. Bake 15-18 min, until browned on top.  While baking, heat heavy cream in small saucepan. Add diced roasted red peppers, basil, parmesan, salt & pepper. Cook until heated through.  To serve, drizzle red pepper cream over each florentine puff.

Chicken Sausage Pasta Bake

** Recipe from Bite Me New England **

* 2 tsp. extra virgin olive oil
* 1 lg. onion, diced
* 3 cloves garlic, minced
* 1 lb. chicken sausage, sliced
* 1 tsp. salt
* 3 (15 oz.) cans Fire Roasted Tomatoes
* 3 Tbl. Italian herbs
* 1 Tbl. red pepper flakes
* 1 lb. pene pasta
* 3/4 c. dry red wine
* 1 tsp. sugar
* 1 c. Mozzarella cheese, shredded
* 1 c. cheddar cheese, shredded

Heat oven to 350. Heat oil into a large skillet over medium heat. Saute onion for 5 min. or until softened. Stir in garlic and cook for 1 min. Add sausage and salt; cook until cooked through. Add to tomatoes, red pepper flakes, sugar, wine, and Italian herbs. Reduce heat to low and simmer for about 1 hr. (adding more wine or water as needed if getting too thick).  Cook pasta according to packaging directions. Drain & transfer to sauce. Transfer to a 9×13" baking dish and sprinkle with shredded cheese. Bake for 20-25 min, or until cheese is melted.

Cafe Rio Chicken Salad

 ** Recipe from Our Family Treat **

Chicken Mixture

* 5 chicken breasts

* 1 bottle of Italian Dressing

* 1 Tbl. cumin

* 1 Tbl. chili powder

* 2 garlic cloves, minced

Put chicken in crock pot, and then pour seasonings and dressing over it. Cook for 4-6 hrs. on low.

Tomatillo Dressing

* 1 pkg. ranch dressing

* 1 c. mayo

* 1 c. milk

* 1/4 c. lime juice

* 1/4 c. cilantro

* 3 tomatillos

* 2 garlic cloves

* 1 jalapeno, seeds removed

Put in food processor or blender and blend. Put in the fridge and let chill.

Rice

* Enough rice/water needed for your family

* 2 tsp. chicken bouillon

* 2 garlic cloves-minced

* 1 can diced green chili's

* 1/2 c. chopped cilantro

* 1/2 tsp. salt

* 1 Tbl. butter

* 1/4 c. chopped onion

In a pot on the stove, bring desired amount of water to a boil.  Once the water boils, add the rice & remaining ingredients.  Cook as per directions on rice.

Salad

* 1 head of Iceberg lettuce, chopped

* 1 head of Romain lettuce, chopped

* 2 tomatoes, diced

* cilantro

* lime

* tortilla chips

* Parmesan cheese

* 1 can black beans, rinsed & drained

* tortillas, sprinkled with cheese; warmed up

Start with tortilla, then add rice, beans, chicken, lettuce, tomato, chips, cilantro, chips, Parmesan, cilantro, and then drizzle with dressing. Enjoy!

Chicken Cakes

** Recipe from Angie's BIG Love of Food **

* 2 chicken breast, poached & shredded (2 c. cooked)
* 1 c. panko bread crumbs, processed down in food processor
* 1/3 c. green onion, chopped 
* 1 Tbl. dried parsley
* 8 oz. cream cheese, softened 
* 2 tsp. lemon juice (about 1/2 lemon) with the zest
* 1 tsp. Worcestershire sauce 
* 1 tsp. dijon mustard 
* 1 Tbl. dill relish
* salt & pepper to taste (suggestion 1 tsp. salt & 1/2 tsp. white pepper)
* 1 egg, beaten 
* 2-4 Tbl. olive oil 

In a medium bowl, combine everything but the egg.  (So you can season & taste before the egg goes in.)  Once you are comfortable with the seasoning, add in the egg. If you can make a ball out of the mixture it's perfect & ready to be shaped.  If not, just add a little milk or water to it until it comes together.  Shape in to 8 small patties.  I used a 1/3 c. measure to get them just right.  In a cast iron skillet, over medium heat, cook in oil for 3-5 min. or until they just begin to brown.  Serve with Remoulade sauce (see below).  

Remoulade Sauce

* 1/2 c. mayo
* 1 1/2 tsp. prepared horseradish (or 1 tsp. dry)
* 1 Tbl. stone ground mustard
* 2 sm. garlic cloves, 
* 1 tsp. worcestershire sauce
* 1 tsp. yellow mustard
* 2 tsp. sweet paprika
* 1 tsp. onion powder
* 1 Tbl. honey
* 2 Tbl. water to thin out (add a little at a time until it reaches the consistency you prefer)
* 1/2 tsp. salt & 1/4 tsp. white pepper

Combine and refrigerate for several hours to allow flavors to come together.
Makes about 1/2 c.