Lemon Chick'n with Olives

Lemon Chick'n with Olives

One package Gardein Chick'n Scallopini
2 cloves garlic, minced
Half can of medium black olives, sliced in half
1/2 of a lemon

Saute the garlic in olive oil. Add the scallopini and sprinkle with salt and pepper. Pour in 1/4 c. water, bring to a boil, cover and reduce heat to simmer. Let cook about 15 minutes. Remove lid and add the sliced olives. Zest the lemon half over the scallopini, then squeeze the juice over them. Serve. Enjoy!

Garlicky Chick'n Breasts and Cauliflower Salad

My daughter hit the quarter century mark this past weekend. How did this happen? Just yesterday she was dancing around this house in flouncy dresses and shoes that clicked when she walked on uncarpeted surfaces. Wasn't that yesterday? In my mommy memory it was.

Ever the adventurer, my once little ballerina all grown up likes to celebrate her birthday anywhere but the usual. This year it was at a park, where we could grill our mains and bring sides to share. It was a gorgeous day! Perfect for being outside. Her fiancé made a seitan brisket the night before that turned out beautifully. They even found a delicious vegan cake from a local baker. Hubby made his popular potato salad that our daughter requested. I made Garlicky Chick'n Breasts in foil with vegetables and Cauliflower Salad. We also had vegan grilled sausage.

Garlicky Chick'n Breasts

Heavy duty aluminum foil 
Carrots, sliced thin
One onion, sliced thin  
1 T. basil  
Vegan mayonnaise  
6   garlic cloves, minced  
1/8 teaspoon pepper  
Two packages Gardein Chick'n Scallopini  

Tear off 8 squares of heavy duty foil and lay one on top of the other. In the middle of each square add some of the carrots and onion. Top with a still frozen piece of the chick'n scallopini. Mix together the mayonnaise (about 2 T.) with the basil, garlic and pepper. Slather a spoonful on the scallopini and fold the foil over the vegetables and scallopini, sealed to prevent dripping but loose enough to allow steaming. Place the packets over hot coals, flipping once, until heated through. Check one to ascertain doneness. Serve. Enjoy!

Cauliflower Salad

One package chopped frozen cauliflower (you can use a fresh head, just steam first)
6 cloves garlic, minced
1/2 of an onion, sliced
1/2 t. oregano
2 T. white wine vinegar (mine ran out, so I substituted balsamic vinegar)
One large avocado, cubed
One can small black olives
2 pepperoncini peppers, chopped

Cook cauliflower according to package directions, or steam if using fresh. Saute in olive oil the onion, garlic and oregano. Place the cooked cauliflower in a large bowl and pour the sautéed vegetables over it. Add remaining ingredients and stir to mix well. Cover and chill. Serve. Enjoy!

I think it would have been prettier with just the white wine vinegar, but the taste was still delicious!

My son gifted my daughter with his cleverness. Money folded into shirts. I have to share!

South Seas Chick'n

Seriously, I should just buy stock in Gardein. We love their stuff. And to make it worse, we found a local retail outlet that sells a bigger variety than the grocery store! It doesn't help I keep getting coupons. I mean, you HAVE to use coupons! We just like the versatility it gives us.

True, one should never too heavily rely on pre-made or packaged items. I know this. I believe this with all my being. But if ever you need to make dinner and have limited time, these can be a major help. That's my excuse that I'm sticking with for the moment.

South Seas Chick'n

1-1/2 c. vegetable broth
3 T. soy sauce
2 T. cornstarch
2 T. mango chutney or preserves
1 T. lime juice
Olive oil
Broccoli florets (as much or as little as you like)
One onion, sliced
2 cloves garlic, sliced
One package Gardein Chick'n Scallopini
Cooked rice

Mix the broth, soy sauce, cornstarch, mango and lime juice in a bowl and set aside. In a skillet, sauté the broccoli, onion and garlic in the olive oil until softened. Add the scallopini, cover, reduce heat and cook until scallopini is heated through. When the scallopini is fork tender, remove each piece and slice. Return to the skillet, add the broth mixture and stir to heat through and mix well. When the sauce is thickened, serve the scallopini, vegetables and sauce over rice. Enjoy!

Coconut Sesame Chick'n

My husband and my daughter-in-law are both huge fans of coconut. I can take or leave it, but sometimes it does add a nice flavor to dishes. This one is no exception.

Coconut Sesame Chick'n

Olive oil
1 T. sesame seeds
1 T. shredded coconut
One package Gardein Chick'n Scallopini
Salt and pepper to taste
Cooked whole green beans

Cook the sesame seeds and coconut in the olive oil until they just start to turn golden. Remove from pan. Add more oil and cook the scallopini until it begins to brown, then add the sesame seeds and coconut back into the pan, on top of the scallopini. Sprinkle with salt and pepper. Serve the scallopini over the green beans, and make sure to get a nice dollop of the sesame seeds and coconut on each serving. Enjoy!

Deviled Chick'n Cutlets

We've had such great success grilling the Gardein Chick'n Scallopini that I decided to see how well they'd cook in my regular oven. As was to be expected, they did not disappoint!

Deviled Chick'n Cutlets

One package Gardein Chick'n Scallopini
3 T. vegan mayonnaise
3 T. Dijon mustard
3 cloves garlic, minced
1/2 t. sage
1/2 t. hot pepper sauce
1/4 c. bread crumbs
1/4 t. salt

Spray a baking sheet with cooking oil. Lay the cutlets on this baking sheet. Mix together the mayonnaise, mustard, garlic, sage and hot pepper sauce. Brush liberally on one side of the cutlets. Mix together the bread crumbs and salt. Sprinkle liberally on top of coated cutlets. Now flip them all over and repeat with the mayonnaise mixture, topped with the breadcrumbs. Bake at 450 for 15 minutes. Serve. Enjoy!

Memorial Day Barbecue

My husband, who is a veteran, decided he wanted to grill on Memorial Day. Never one to argue with him when he announces his intention to cook, I nonetheless have to come up with something for him to grill for the vegans in the house. We've had so much great success with the Gardein Chick'n Scallopini that I immediately pulled some of those out of the freezer. I wanted something that didn't require much in the way of preparation, and this was the delicious result!

The Best Ever Grilled Chick'n

1/4 c. organic apple cider vinegar
3 T. coarse ground mustard
3 cloves garlic, minced
1 t. lime juice
1 t. lemon juice
1/2 c. brown sugar
1 1/2 t. salt 
Black pepper
6 T. olive oil
One package Gardein Chick'n Scallopini

Add everything to a gallon sized Ziploc baggie and seal. Turn the bag over and under until the scallopini is well coated, and place in the refrigerator overnight.
Grill over coals, making sure to turn the scallopini over to avoid burning and thorough cooking.
Serve. Enjoy!

These really, really were the best ever grilled chick'n we've had. So tasty and the flavor was incredible! My son, who normally eschews anything I make with brown sugar, claiming he does not like sweet in his savory dishes, loved these. Next time I am doubling the recipe.

Hubby wanted to grill corn and potatoes together, but I wanted something more to go along with everything. This squash dish hit the spot!

Grilled Zucchini and Yellow Squash

3 zucchinis
3 yellow squashes
Olive oil
Salt
2 T. lemon juice
2 t. thyme
2 clove garlic, minced
Vegan butter
2 t. agave nectar

Slice the zucchinis and squashes into half moons. Divide into several foil squares and pour 1 T. olive oil and sprinkle salt over each group and seal up in the foil. I think I got about 10 packets. Grill the packets, keeping a watchful eye that they don't burn. Mix up the remaining ingredients in a bowl. While the vegetables are grilling and you are keeping a close eye on them, periodically pull back the foil and brush on the sauce. Use all the sauce, it is just that good. Serve with a sprinkling of vegan parmesan.

Chick'n Salad with Mango Salsa

The weather is starting to warm up here, after a few fits and starts. Of course, I am totally okay with the weather staying cool as long as possible, what with our ridiculous heat in the summer. But right now, I can open up the windows and sleep comfortably without either the heater or the ac running, so this is my favorite time of year. If only it could stay this beautiful year round!

Chick'n Salad with Mango Salsa

1/4 c. soy sauce
1 T. cornstarch
1 T. sesame oil
1 T. lemon juice
1 T. grated ginger
One package Gardein Chick'n Scallopini
2 mangoes, cut into small chunks
2 green onions, diced
One serrano pepper, seeded and diced
1 c. cilantro, chopped
3 T. lime juice
1/4 t. salt
5 t. olive oil
1 T. lemon juice
Lettuce

Mix the soy sauce and cornstarch together and stir until the cornstarch is dissolved. Add the sesame oil, lemon juice and ginger. Slice the chick'n into strips and add to the soy sauce mixture, stirring to coat well. Set aside and let marinate for about 30 minutes.

Mix the mangoes, green onions, serrano pepper, cilantro, lime juice and salt in a separate container. Set aside and let marinate for about 30 minutes.

Shred the lettuce into a large bowl. Add the olive oil and lemon juice, sprinkle on some salt and pepper. Stir well to coat.

After the chick'n has marinated, dump it and the marinade contents into a frying pan and heat over medium until heated through.

To serve: Place some of the lettuce on individual serving plates. Top with some of the chick'n, then some of the mango salsa. Enjoy!