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Janice Rogers Favorites
Janice shares some of her favorite recipes that have appeared on Good Day Alabama.
You'll be sure to love these savory dishes and tasty sandwiches.
Enjoy!
Parm
Keto Chicken Parm
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INGREDIENTS:
- 7 Chicken Tenderloins (or chicken breast sliced thin)
- 6 Cups Pork Skins (unflavored)
- 3 cups low sugar/low carb tomato sauce
- 3 tbsp Coconut Oil
- 3 tbsp Avocado Oil
- 3 tbsp Mayo (preferably avocado oil based mayo)
- 2 tbsp Ghee
- 4 large zucchini's
- 2 cups Mozzarella Cheese
- 2 cups Shaved Parmesan Cheese
- Salt & Pepper
- 2 cloves of garlic, smashed
- 7 Chicken Tenderloins (or chicken breast sliced thin)
- 6 Cups Pork Skins (unflavored)
- 3 cups low sugar/low carb tomato sauce
- 3 tbsp Coconut Oil
- 3 tbsp Avocado Oil
- 3 tbsp Mayo (preferably avocado oil based mayo)
- 2 tbsp Ghee
- 4 large zucchini's
- 2 cups Mozzarella Cheese
- 2 cups Shaved Parmesan Cheese
- Salt & Pepper
- 2 cloves of garlic, smashed
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DIRECTIONS
Chicken: Marinate Chicken in Mayo for 4 hours or overnight.
Prep Pork Skins: place in a Ziploc bag and beat with a rolling pin or grind them up finely in a bullet blender. Place in a wide bowl. Roll marinated chicken in pork skin crumbs.
Preheat a skillet with coconut oil & avocado oil. Add one clove of garlic. Lightly fry chicken until golden brown, then flip and brown the other side. Season with salt & pepper.
Ladle 4 tablespoons of tomato sauce in the bottom of a pie plate (or 9-inch casserole dish). Line the chicken in side by side. Smother with remaining tomato sauce and top with parmesan & mozzarella cheeses. Bake at 375 for 15 minutes or until cheese is golden brown.
Noodles: Using a vegetable noodling device, spin zucchini into a bowl. Preheat a sauté pan, add Ghee and 1 clove of garlic. Sauté zucchini 4-6 minutes. Serve alongside or under Chicken Parm.
Recipe Courtesy: James K. Jones
Chicken: Marinate Chicken in Mayo for 4 hours or overnight.
Prep Pork Skins: place in a Ziploc bag and beat with a rolling pin or grind them up finely in a bullet blender. Place in a wide bowl. Roll marinated chicken in pork skin crumbs.
Preheat a skillet with coconut oil & avocado oil. Add one clove of garlic. Lightly fry chicken until golden brown, then flip and brown the other side. Season with salt & pepper.
Ladle 4 tablespoons of tomato sauce in the bottom of a pie plate (or 9-inch casserole dish). Line the chicken in side by side. Smother with remaining tomato sauce and top with parmesan & mozzarella cheeses. Bake at 375 for 15 minutes or until cheese is golden brown.
Noodles: Using a vegetable noodling device, spin zucchini into a bowl. Preheat a sauté pan, add Ghee and 1 clove of garlic. Sauté zucchini 4-6 minutes. Serve alongside or under Chicken Parm.
Recipe Courtesy: James K. Jones
Shrimp Tempura
Shrimp Tempura w/ Mango Ginger Sauce
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INGREDIENTS:
- 1 lb. Medium shrimp, peeled and deveined, tails left on
- 1 cup Flour
- ½ Cup Cornstarch
- 1 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Sesame oil
- 1 cup Ice Cold Water
- 2 cups Vegetable oil
Mango Ginger Sauce
- 1/3 cup mango, peeled, small diced
- 1/3 cup apple cider vinegar
- 1/4 cup sugar, granulated
- 1 lb. Medium shrimp, peeled and deveined, tails left on
- 1 cup Flour
- ½ Cup Cornstarch
- 1 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Sesame oil
- 1 cup Ice Cold Water
- 2 cups Vegetable oil
Mango Ginger Sauce
- 1/3 cup mango, peeled, small diced
- 1/3 cup apple cider vinegar
- 1/4 cup sugar, granulated
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DIRECTIONS
Combine all dry ingredients into a bowl. Gradually add ice water until desired consistency. (Adjust consistency with cold water to resemble thin pancake batter consistency.)
Preheat oil to medium-high heat (325 degrees). Dip shrimp individually into tempura batter and gently place in oil until lightly golden brown, About 1 ½ to 3 minutes.
Sauce: Place all ingredients in a medium sauce pan bring to a simmer for 5 minutes and turn off heat and allow to cool for 5 minutes. Serve warm on the side.
Recipe Courtesy: Lawson State Chef Adam Elliott
Combine all dry ingredients into a bowl. Gradually add ice water until desired consistency. (Adjust consistency with cold water to resemble thin pancake batter consistency.)
Preheat oil to medium-high heat (325 degrees). Dip shrimp individually into tempura batter and gently place in oil until lightly golden brown, About 1 ½ to 3 minutes.
Sauce: Place all ingredients in a medium sauce pan bring to a simmer for 5 minutes and turn off heat and allow to cool for 5 minutes. Serve warm on the side.
Recipe Courtesy: Lawson State Chef Adam Elliott
Chicken Pasta
Tuscan Chicken Pasta
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INGREDIENTS:
- 1 pound cavatappi pasta
- 1 bunch fresh spinach
- 2 tbsp olive oil
- 1 1/4 cups sliced fresh mushrooms
- 1 fire roasted red bell pepper, sliced
- 1/2 cup Sun dried tomatoes
- 2 cloves garlic, minced
- 4 boneless chicken breast grilled and sliced or 1 cooked rotisserie chicken, shredded
- 2 (14 ounce) cans artichoke hearts, drained (optional)
- 1/3 cup sun-dried tomato pesto, or to taste
- 1 tsp salt
- 1 tsp roasted garlic and herbs
- 1/4 tsp red pepper flakes
- 2 tsp chicken broth, or as needed (optional)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
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DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, about 9 minutes. Cook until pasta is tender yet firm to the bite, drain.
Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through about 5 minutes.
Mix pasta and spinach into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top. Enjoy!
Recipe Courtesy: Yo Mama’s
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, about 9 minutes. Cook until pasta is tender yet firm to the bite, drain.
Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through about 5 minutes.
Mix pasta and spinach into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top. Enjoy!
Recipe Courtesy: Yo Mama’s
PH 1
Pizza Hasselback Chicken
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INGREDIENTS:
- 4 chicken breasts
- 1 cup of crushed tomatoes
- Pepperoni
- Mozzarella slices
- Shredded mozzarella/parmesan
- Dak's Italian Blast or Green Zest
Recipe Courtesy: Dak's Spices
- 4 chicken breasts
- 1 cup of crushed tomatoes
- Pepperoni
- Mozzarella slices
- Shredded mozzarella/parmesan
- Dak's Italian Blast or Green Zest
Recipe Courtesy: Dak's Spices
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DIRECTIONS
Preheat the oven to 375 degrees. Put in the crushed tomatoes in a small bowl. Add 1 teaspoon of DAK’s. Stir. Set aside.
Using a sharp knife score parallel lines all the way down the length of the chicken breast. Do not cut the chicken all the way through, cut about 4/5th the way down the chicken. You want to make about 5-7 slits depending on how big the chicken breast it. Generously sprinkle the chicken with DAK’s Green Zest or Italian Blast.
Arrange the chicken on a baking tray lined with parchment or aluminum foil. Spray the sheet with oil first if you are using aluminum foil so it won’t stick. In each slit, add a teaspoon of sauce, a slice of pepperoni, and a slice of mozzarella. Complete this process on the slits for all the chicken breasts.
Sprinkle the chicken with shredded mozzarella/parmesan. Sprinkle with more DAK’s. Bake for about 20-30 minutes until the chicken is done (165 degrees).
Preheat the oven to 375 degrees. Put in the crushed tomatoes in a small bowl. Add 1 teaspoon of DAK’s. Stir. Set aside.
Using a sharp knife score parallel lines all the way down the length of the chicken breast. Do not cut the chicken all the way through, cut about 4/5th the way down the chicken. You want to make about 5-7 slits depending on how big the chicken breast it. Generously sprinkle the chicken with DAK’s Green Zest or Italian Blast.
Arrange the chicken on a baking tray lined with parchment or aluminum foil. Spray the sheet with oil first if you are using aluminum foil so it won’t stick. In each slit, add a teaspoon of sauce, a slice of pepperoni, and a slice of mozzarella. Complete this process on the slits for all the chicken breasts.
Sprinkle the chicken with shredded mozzarella/parmesan. Sprinkle with more DAK’s. Bake for about 20-30 minutes until the chicken is done (165 degrees).
Sliders
Black Bean Sliders
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INGREDIENTS
- 2 cans black beans
- 1/2 cup dry breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 egg
- Salt & Pepper
- olive oil for pan
- 8 slider buns toasted
tomato slices/lettuce
Chipotle Yogurt Sauce
- ½ cup plain low-fat yogurt
- 1 tbsp chipotle in adobo
- Salt & Pepper
Recipe Courtesy: Lawson State
- 2 cans black beans
- 1/2 cup dry breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 egg
- Salt & Pepper
- olive oil for pan
- 8 slider buns toasted
tomato slices/lettuce
Chipotle Yogurt Sauce
- ½ cup plain low-fat yogurt
- 1 tbsp chipotle in adobo
- Salt & Pepper
Recipe Courtesy: Lawson State
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DIRECTIONS
Place the black beans on a flat surface and mash them well with a fork. Place in a bowl and add the breadcrumbs, paprika, garlic powder, onion powder, cumin, and egg. Mix well.
Form the black bean mixture into 8 patties, then grill them on an oiled griddle/skillet over medium-high heat for 3-4 minutes on each side, until golden brown. Prepare the burgers as desired. For the sauce, mix all the ingredients together in a bowl.
Serve on a bun with chipotle sauce, lettuce & tomato. Enjoy!
Place the black beans on a flat surface and mash them well with a fork. Place in a bowl and add the breadcrumbs, paprika, garlic powder, onion powder, cumin, and egg. Mix well.
Form the black bean mixture into 8 patties, then grill them on an oiled griddle/skillet over medium-high heat for 3-4 minutes on each side, until golden brown. Prepare the burgers as desired. For the sauce, mix all the ingredients together in a bowl.
Serve on a bun with chipotle sauce, lettuce & tomato. Enjoy!
Chicken Bowl
Chicken Bowl
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INGREDIENTS
- 2-3 Boneless Chicken thighs Diced
- 2 cups Sea Shell pasta cooked
- 1/2 cup Mushrooms Sliced
- 1/4 cup Diced Onions
- 1/4 cup Diced Bell Pepper
- 1/4 cup Diced Carrots
- 1/2 cup Mushroom Soup
- 2-3 tbsp Water
- Salt & Pepper
- Onion Powder & Garlic Powder
- 2-3 Boneless Chicken thighs Diced
- 2 cups Sea Shell pasta cooked
- 1/2 cup Mushrooms Sliced
- 1/4 cup Diced Onions
- 1/4 cup Diced Bell Pepper
- 1/4 cup Diced Carrots
- 1/2 cup Mushroom Soup
- 2-3 tbsp Water
- Salt & Pepper
- Onion Powder & Garlic Powder
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DIRECTIONS
Heat sautée pan. Season chicken with salt, pepper, garlic, and onion powder. Add chicken to sautée pan sauté 2-3 minutes. Add onions, mushrooms, sautée 2-5 minutes; add bell pepper and sautée 3-5 minutes.
Remove chicken from pan. Add mushroom soup and water to pan for 1-2 minutes. Add pasta to bowl and top with sautée chicken. Enjoy!
Recipe Courtesy: UAB Chef Donnell
Heat sautée pan. Season chicken with salt, pepper, garlic, and onion powder. Add chicken to sautée pan sauté 2-3 minutes. Add onions, mushrooms, sautée 2-5 minutes; add bell pepper and sautée 3-5 minutes.
Remove chicken from pan. Add mushroom soup and water to pan for 1-2 minutes. Add pasta to bowl and top with sautée chicken. Enjoy!
Recipe Courtesy: UAB Chef Donnell
Reuben
Instant Pot Corned Beef Reuben Sandwiches
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INGREDIENTS:
- 3.5 pounds corned beef brisket, rinsed and drained
- Seasoning packet from corned beef brisket package
- 1 medium onion, quartered
- Water to cover the brisket
- Reuben Sandwich:
- Rye Bread
- Butter
- Thousand Island Dressing
- Sauerkruat
- Swiss Cheese slices or shredded
Recipe Courtesy: Grits and Gouda
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DIRECTIONS
Place the corned beef on the trivet inside a 6-quart Instant Pot and add the seasonings and onion. Pour in just enough water (or beer or chicken broth) to cover the brisket. Put the lid on the Instant Pot and seal the valve.
Set the Instant Pot to manual (high) pressure for 90 minutes Allow the pot to release naturally for 15 minutes and quick release. Remove the brisket to a cutting board and let cool to the touch. Cut the brisket across the grain into slices or shred it.
Reuben Sandwiches: Spread the salad dressing on both sides of the bread slices. Add sliced corned beef, sauerkraut, and cheese. Heat a nonstick skillet or griddle until hot. Spread softened butter on the top piece of bread and place that side down in the pan. Now, spread butter on the other side of the sandwich bread which will be on the top.
Cook 2 minutes or until the bread is lightly browned. Turn gently with a spatula and cook 1 to 2 minutes on the other side until lightly browned and the cheese is melted.)
Place the corned beef on the trivet inside a 6-quart Instant Pot and add the seasonings and onion. Pour in just enough water (or beer or chicken broth) to cover the brisket. Put the lid on the Instant Pot and seal the valve.
Set the Instant Pot to manual (high) pressure for 90 minutes Allow the pot to release naturally for 15 minutes and quick release. Remove the brisket to a cutting board and let cool to the touch. Cut the brisket across the grain into slices or shred it.
Reuben Sandwiches: Spread the salad dressing on both sides of the bread slices. Add sliced corned beef, sauerkraut, and cheese. Heat a nonstick skillet or griddle until hot. Spread softened butter on the top piece of bread and place that side down in the pan. Now, spread butter on the other side of the sandwich bread which will be on the top.
Cook 2 minutes or until the bread is lightly browned. Turn gently with a spatula and cook 1 to 2 minutes on the other side until lightly browned and the cheese is melted.)
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INGREDIENTS:
Remoulade Sauce:
- 1 cup mayonnaise
- 1/3 cup ketchup
- 1/4 cup Creole mustard
- 3/4 cup finely chopped pickles
- 1 tbps prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tbsp grated onion
Fried Gulf White Shrimp:
- Peanut oil
- 1-1½ pounds Gulf White Shrimp
- 1 cup whole milk buttermilk
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup corn flour
- 1 tbsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch of cayenne pepper
- 4 small loaves Leidenheimer's New Orleans French Bread
- Sliced Pickles and Local Tomato
Remoulade Sauce:
- 1 cup mayonnaise
- 1/3 cup ketchup
- 1/4 cup Creole mustard
- 3/4 cup finely chopped pickles
- 1 tbps prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tbsp grated onion
Fried Gulf White Shrimp:
- Peanut oil
- 1-1½ pounds Gulf White Shrimp
- 1 cup whole milk buttermilk
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup corn flour
- 1 tbsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch of cayenne pepper
- 4 small loaves Leidenheimer's New Orleans French Bread
- Sliced Pickles and Local Tomato
Poboy
Fried Gulf Shrimp Poboys w/ Creole Remoulade Sauce
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DIRECTIONS
REMOULADE: Whisk together mayonnaise, ketchup, mustard, pickles, horseradish, lemon juice, and onion. Cover and chill until ready to serve.
FRIED SHRIMP: Pour the oil to a depth of ½-inch in a large heavy-bottomed skillet. Heat oil to 375 degrees over medium-high heat. Peel and devein the shrimp and toss in the buttermilk. Whisk together flour, cornmeal, corn flour, salt, pepper, and cayenne. Dredge shrimp in flour mixture. Place shrimp in preheated oil, and cook 2 minutes or until golden. Drain on paper towels. Sprinkle with additional salt, if needed.
Toast the French bread and spread a layer of remoulade on both sides of bread. Add tomato and pickle if desired. Place 6-8 shrimp on each sandwich.
Recipe Courtesy: Homewood Gourmet
REMOULADE: Whisk together mayonnaise, ketchup, mustard, pickles, horseradish, lemon juice, and onion. Cover and chill until ready to serve.
FRIED SHRIMP: Pour the oil to a depth of ½-inch in a large heavy-bottomed skillet. Heat oil to 375 degrees over medium-high heat. Peel and devein the shrimp and toss in the buttermilk. Whisk together flour, cornmeal, corn flour, salt, pepper, and cayenne. Dredge shrimp in flour mixture. Place shrimp in preheated oil, and cook 2 minutes or until golden. Drain on paper towels. Sprinkle with additional salt, if needed.
Toast the French bread and spread a layer of remoulade on both sides of bread. Add tomato and pickle if desired. Place 6-8 shrimp on each sandwich.
Recipe Courtesy: Homewood Gourmet
Reuben
French Dip Sandwich
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INGREDIENTS:
- 1 small French loaf
- 3-5 ounces thinly sliced roast beef
- 2 slices swiss cheese
- Small pinch of caramelized onions
- 1 ounce creole mustard
- 4 ounces au jus
Recipe Courtesy: Newk’s
- 1 small French loaf
- 3-5 ounces thinly sliced roast beef
- 2 slices swiss cheese
- Small pinch of caramelized onions
- 1 ounce creole mustard
- 4 ounces au jus
Recipe Courtesy: Newk’s
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DIRECTIONS:
Take the bread and spread evenly sliced roast beef. Top with Swiss Cheese and caramelized onions. Toast in 350° oven for 7-10 minutes until cheese melts and bread toasts to a golden brown.
Serve with warm au jus on the side.
Take the bread and spread evenly sliced roast beef. Top with Swiss Cheese and caramelized onions. Toast in 350° oven for 7-10 minutes until cheese melts and bread toasts to a golden brown.
Serve with warm au jus on the side.