Food for thought: Homemade Chicken & Bean Chili, Chicken Caprese & Salmon Burgers…

FOOD FOR THOUGHT THURSDAYS: AN EVERY ONCE IN AWHILE POST ON THURSDAYS HIGHLIGHTING MY CULINARY CREATIONS.

On The Left: CHICKEN CHILI- Sauteed Sweet Onion, McCormick Grill Mates Montreal Seasoned Chicken Breast cut into chunks in olive oil with canned & drained Pinto & Black Beans, canned diced tomatoes, chili powder, 1 bottle of Goya Light Malta, simmered on medium for 30 minutes (Topped with Extra Sharp Cheddar Not shown). On The Top Right: CAPRESE CHICKEN- Garlic & Onion Powder & Basil & Oregano with olive oil marinated over night boneless skinless chicken thighs. Chicken arranged in a casserole dish drizzled with your choice balsamic vinegar (ours was a combo of chocolate and coconut infused) with sun dried tomatoes and fresh mozzarella and apartment garden fresh basil from my wife’s balcony garden. Covered & baked at 425 for 30 minutes. On The Bottom Right: SALMON BURGERS- Skinless Salmon food processed with Garlic powder, Old Bay Seafood seasoning and the juice of two lemons, 1 egg, fresh basil, sun dried tomatoes & panko bread crumbs. Make into patties and fry in olive oil on medium high heat. Served with Lemon Garlic Aoli (Mayo/Minced Garlic/Capers/Lemon Juice/Semi Dry Basil Mixed Together) Served on a whole wheat bun with a side salad of arugula & cherry tomatoes salad with creamy poppy seed dressing.

Published by mattsnyder1970

Matt Snyder has been making a dent in the creative community in North Eastern Pennsylvania since 1988. He’s been involved in showcasing his art in Exhibits in area Galleries & Spaces as well as online.

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