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Category: Poultry

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

 

1 lb. ground chicken (or beef)

1/3 cup panko crumbs or oat bran

¼ cup jarred pesto

 

In a large mixing bowl, combine chicken, panko and pesto. Salt, to taste. Mix until fully combined. Roll meat mixture into balls using 1 tbsp mixture per meatball. This recipe will make ~24 meatballs. Heat 2 tbsp olive oil in a large pan over medium heat. Add the meatballs to the pan and cook until browned on the outside and no longer pink on the inside, stirring and flipping the meatballs throughout. They will cook in about 6-8 minutes, depending on the size. Remove from the pan and serve with your favorite pasta recipe.

Skillet Chicken Thighs with Brown Butter Corn

Skillet Chicken Thighs with Brown Butter Corn

Skillet Chicken Thighs with Brown Butter Corn

 

4 skinless, boneless chicken thighs (about 1¼ pounds)

Salt and freshly ground black pepper

2garlic cloves, finely grated or minced

1 teaspoon fresh thyme leaves

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter

1½ cups fresh or frozen corn kernels (from 1 to 2 ears)

½ cup torn basil leaves

Lime wedges, for serving

2 scallions, thinly sliced, for serving

 

Season chicken all over with salt and pepper. Rub garlic and thyme on chicken and set aside while preparing the rest of the ingredients. Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate. Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes. Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

 

6 bone-in, skin-on chicken thighs

salt, to taste

pepper, to taste

1 T. unsalted butter

3 cloves garlic

1 T. brown sugar

¼ cup honey

1 tsp. dried thyme

1 tsp. dried oregano

1 lb green beans

 

Preheat oven to 400˚F (200˚C). Season chicken thighs with salt and pepper. Melt 1 T. butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.) Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce. Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low. Return chicken to the skillet. Coat the chicken in the sauce. Add green beans to skillet. Bake for 25 minutes or until chicken is cooked through. Enjoy!

ATK Indoor-BBQ Chicken

ATK Indoor-BBQ Chicken

 

Sauce:

 

1 C. Ketchup

3 T. Cider Vinegar

3 T. mild Molasses

2 T. finely grated Onion

2 T. Worcestershire Sauce

2 T. Dijon Mustard

2 T. Maple Syrup

1 tsp. Chile Powder

¼ tsp. Cayenne

 

4 boneless, skinless chicken breasts

Salt & Pepper

1 T. Vegetable Oil

 

Whisk all sauce ingredients in a small bowl. Adjust oven rack to upper middle and heat to 325 degrees. Pat chicken dry and sprinkle with salt and pepper. Heat oil in 12 inch oven safe skillet over medium high heat until just smoking. Cook chicken breasts until very lightly brown on one side, 1-2 minutes. Flip and cook another 1-2 minutes. Transfer chicken to a plate and drain off fat in skillet. Add sauce to pan, scraping up browned bits. Turn up to medium-high and simmer, stirring often, until sauce is thick and glossy, about 4 minutes. Off heat, return chicken to pan and coat with sauce. Turn chicken and spoon more sauce over so they are well coated. Transfer skillet to the oven and cook until chicken reaches 130 degrees on instant read thermometer, 10-14 minutes. Add rack to 5 inches below broiler and heat broiler. Move skillet to that rack and broil until thickest part reaches 160-165 degrees, 5 to 10 minutes longer. Carefully transfer chicken to platter and rest 5 minutes. Sitr what is left of the sauce (careful, handle remains hot) and transfer to small serving bowl to serve alongside chicken.

Agave Lime Chicken

Agave Lime Chicken

Agave Lime Chicken

 

1/2 cup agave

1/4 cup lime juice

1-1/4 tsp. grated lime peel, divided

Salt

1 tsp. rosemary, crushed

Red hot pepper

Pepper

1/8 tsp. dried crushed

2 boneless skinless chicken breast halves (8 to 10 oz. each)

1 tsp. cornstarch

1 T. water

 

Combine agave, lime juice, 1 tsp. lime peel, salt, rosemary and pepper; mix well. Sprinkle chicken breasts with salt and pepper to taste. Bake at 375°F for 30 minutes; brush with agave mixture and bake 15 minutes longer or until juices run clear. Remove chicken from baking pan; pour remaining sauce into pan and deglaze. Strain mixture into small saucepan; bring mixture to boil. Combine cornstarch and water; add to strained sauce. Cook and stir until mixture comes to boil. Boil 1 minute. Stir in remaining lime peel. Slice chicken breast; pour hot sauce over slices.

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

 

6 T. hoisin sauce

1 T. soy sauce

1 T. sriracha

1 1/2 tsp. oil

1/3 cup seeded and small-diced red bell pepper

2 cups diced leftover turkey

10 Bibb lettuce cups, each roughly the size of a small hand

1/4 cup finely diced green onion

About 1/2 cup of something crunchy: crispy chow mein noodles are ideal; peanuts or cashews would work great, too

 

Combine the hoisin, soy sauce, and sriracha in a small bowl. Mix well and set aside. Heat a wok or large skillet over medium heat. Add the oil and swirl it around. Add the bell pepper and cook until softened, about 3 minutes. Add the diced turkey and stir well to combine. When the turkey mixture has been warmed through, add the hoisin mixture and stir quickly, making sure all is coated well. Remove from the heat and divide among the lettuce cups. Top each with green onion and crunchies.

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

 

1 small onion, peeled and finely chopped

2 T. EVOO

3 small cloves garlic, peeled and minced

2 tsp. fresh oregano or ½ tsp. dried

1 tsp. Salt, divided

½ C. Chicken Broth (half and half?)

1 ½ C. Instant White Rice

8 boneless skinless chicken thighs (small to medium in size), trimmed and any fat discarded

¼ tsp. Pepper

2 C. fresh baby spinach leaves

½ C. crumbled feta cheese

1 tsp freshly grated lemon zest

2 T. fresh lemon juice

2 T. minced Parsley

 

Microwave onion, oil, garlic, oregano, and 1/2 tsp. salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth. Sprinkle chicken with remaining 1/2 tsp. salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low. Transfer chicken to plate. Stir rice into slow cooker. Arrange chicken on top of rice, adding any accumulated juices. Cover and cook on high until rice is tender, 20 to 30 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Gently stir spinach into slow cooker, 1 handful at a time, and let sit until wilted, about 5 minutes. Stir in lemon zest and juice, and season with salt and pepper to taste. Transfer rice to dish with chicken and sprinkle with feta and parsley. Serve.

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

 

2 T. oil

1/2 small onion, sliced

2 medium carrots, cut diagonally into thin slices

1 celery stalk, cut diagonally into thin slices

One 1-inch piece fresh ginger, thinly sliced

3 garlic cloves, crushed and roughly chopped

6 cups chicken stock

6 green onions, white and light green parts, cut into 1-inch pieces

8 frozen chicken or pork pot stickers

4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise

One 3-ounce package instant ramen noodles, seasoning pack removed

8 shiitake mushrooms, stemmed and thinly sliced

8 ounces leftover Chicken

1 T. soy sauce

1 tsp. sesame chili oil (or just sesame oil)

 

Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

 

Serve with mashed potatoes, buttered noodles, or polenta.

 

3 slices bacon

8 (3-ounce) boneless, skinless chicken thighs

2 onions

1 ounces cremini mushrooms

1 cup chicken broth

Fresh parsley

 

Chop bacon and cook in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel—lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pot over medium heat until just smoking. Brown half of chicken lightly on 1 side, 3 to 5 minutes; transfer to plate. Repeat with remaining chicken. Halve and thinly slice onions, trim and quarter mushrooms, and add to fat left in pot with 1/4 tsp. salt. Cover and cook over medium heat until softened and wet, about 5 minutes. Remove lid and continue to cook, stirring often, until onions and mushrooms are dry and well browned, 10 to 12 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Nestle chicken and any accumulated juices into pot, cover, and simmer gently until chicken is very tender, 20 to 25 minutes. Transfer chicken to platter; cover to keep warm. Return sauce to simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste and pour over chicken. Mince 2 T. parsley, sprinkle parsley and bacon over top, and serve.

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

 

8 chicken thighs (with skin and bones)

2 T. fennel seeds, coarsely crushed (use a mortar and pestle or crush under a heavy skillet)

Kosher salt and freshly ground black pepper

1 small or 1/2 large kabocha or acorn squash (about 2 1/4 pounds), halved if whole, seeded, and cut into 1-inch-wide wedges

2 T. olive oil

 

3 T. cider vinegar

3 T. minced shallots

2 T. honey
(for vegan: substitute with agave nectar or pure maple syrup)

1 T. Dijon mustard

1 T. finely chopped fresh tarragon

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

6 ounces Belgian endive (about 2 heads)

5 ounces baby arugula (about 8 cups not packed)

1 Fuji or Gala apple, cored and very thinly sliced

3/4 cup walnuts, toasted and very coarsely chopped

3/4 cup coarsely crumbled blue cheese

 

To roast the chicken and squash: Preheat the oven to 450°F. On a large heavy baking sheet, toss the chicken with 1 T. of the fennel seeds to coat. Season with salt and pepper. Arrange the chicken pieces well apart on the baking sheet. Roast the chicken on the bottom shelf of the oven for 10 minutes. Meanwhile, on another large heavy baking sheet, toss the squash with the olive oil and the remaining 1 T. fennel seeds to coat. Season with salt and pepper. Arrange the squash in a single layer on the baking sheet. Move the chicken to the top shelf of the oven and place the squash on the bottom shelf. Roast for about 25 minutes, or until the squash is tender and the undersides are deep golden brown and the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife.

Meanwhile, make the vinaigrette: In a medium bowl, whisk the vinegar, shallots, honey, mustard, and tarragon until blended. Whisk in the olive oil. Season to taste with salt and pepper. To assemble the salad and serve: Remove hard cores from the endive. Cut the small leaves in half lengthwise, and quarter the large leaves lengthwise. In a large bowl, toss the endive, arugula, and apple slices with about half of the vinaigrette. Divide the salad among four dinner plates. Top each with 2 chicken thighs and some squash, and sprinkle with the walnuts and blue cheese. Drizzle the remaining vinaigrette over and around the salads and serve immediately.

Crispy Prosciutto and Sage Wrapped Chicken with Creamy Pistachio Noodles

Crispy Prosciutto and Sage Wrapped Chicken with Creamy Pistachio Noodles

Crispy Prosciutto and Sage Wrapped Chicken with Creamy Pistachio Noodles

 

2 honeycrisp apples cored + chopped

4 chicken breasts or chicken thighs

2 cloves garlic grated

1/4 tsp. salt

1/4 tsp. pepper

1 bunch sage divided

8 slices thin prosciutto

2 T. olive oil

 

Creamy Pistachio Noodles

 

1 pound fettucinne noodles or other long cut pasta

 

1/3 cup shelled pistachios

2 T. butter divided

1 T. flour

1 1/4 cup milk I used 2%

1/2 cup cream

3/4 cup freshly grated parmesan cheese plus more for garnish

1/4 tsp. crushed red pepper

salt + pepper to taste

 

Preheat the oven to 425 degrees F. Grease 9×13 inch baking dish. Scatter the chopped apples on the bottom of the dish and toss with 1 tsp. olive oil and a pinch of salt + pepper. Season the chicken with salt and pepper and then rub with the grated garlic. Arrange 3-4 sage leaves on top of each breast and wrap with 2 slices prosciutto, overlapping slightly and tucking edges under. In a large skillet, heat 1 T. olive oil over medium-high. Add the chicken, and sear until crisp, about 3 minutes per side. Remove the chicken from the pan and place each breast in the baking dish right on top of the apples. Bake for 15 to 20 minutes, or until cooked through. While the chicken bakes make the noodles. Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain. Add the pistachios to a food processor and process until the pistachios have become a powder. Now in the same skillet you cooked the chicken in, add 1 T. butter, once melted add the remaining sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Add another T. of butter, once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the milk and cream, stir and turn down heat to low. Add the crushed red pepper and season with salt and pepper. Continue stirring until milk thickens. Add in parmesan, pistachio powder. Stir to combine and then add the pasta. Cook another minute, adding milk if the sauce seems too thick. Serve the chicken and apples over the creamy pistachio noodles. Garnish with the crispy sage and fresh parmesan.

Beer-Braised Chicken Thighs with Kale and Polenta

Beer-Braised Chicken Thighs with Kale and Polenta

Beer-Braised Chicken Thighs with Kale and Polenta

 

4 bone-in, skin-on chicken thighs (I buy from Baffoni’s Farm)

Kosher or sea salt

Freshly ground black pepper

4 T. unsalted butter, divided

1 T. olive oil

1 medium shallot, peeled, trimmed, finely chopped

2 tsp. fresh thyme leaves, divided

1 (12-ounce) can beer, such as Narragansett Lager

2½ cups water

1 cup corn meal, such as Kenyon’s stone-ground corn meal

2 T. grated Pecorino Romano

1 bunch kale, washed, stemmed and coarsely chopped

 

Rinse the chicken thighs in cold water, pat them dry and season with salt and pepper. In a large sauté pan with a lid or a Dutch oven, melt 2 T. of butter over medium heat then add the oil. Place chicken into the pan, skin side down, and cook until the skin is brown, 6 to 8 minutes. Remove the chicken from the pan. Reduce the heat to medium-low, add the shallots and sauté until they’re translucent, 1 to 2 minutes, then add the thyme and beer, scraping up any browned bits from the bottom of the pan. Return the chicken thighs to the pot, skin side up, increase the heat slightly to bring the beer to a gentle simmer, then cover and cook for 35 to 40 minutes. While the chicken cooks, bring the water to a boil in a large saucepan. Gradually stir in the corn meal, stirring frequently for 15 to 20 minutes until it begins to pull away from the sides of the pan. Remove from the heat, then stir in 1 T. of butter, 1 tsp. fresh thyme and 2 T. of grated Pecorino Romano. Add the kale to the chicken, using a spoon to gently submerge it into the liquid. Once the kale has wilted and is bright green (5 to 10 minutes), remove the pan from the heat, stir in 1 T. butter and season with salt and pepper. Serve the chicken and kale over the polenta, adding some of the delicious pan sauce over each serving.

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

 

1 lemon

4 (10- to 12-ounce) bone-in split chicken breasts

4 T. unsalted butter

2 fennel bulbs

3 garlic cloves

1 cups chicken broth

 

Cut away peel and pith from lemon, then slice crosswise into 1/8-inch-thick rounds. Trim chicken, pat dry with paper towels, and season with salt and pepper. Melt 1 T. butter in Dutch oven over medium-high heat. Brown 2 chicken breasts on both sides, 8 to 10 minutes; transfer to plate. Repeat with 1 T. butter and remaining chicken. Trim fennel stalks and fronds: mince 2 T. fronds and reserve. Trim bulb, cut in half, core, and slice into 1/4-inch-thick strips. Add fennel and 1/4 tsp. salt to now-empty pot and cook over medium heat until softened, 5 to 7 minutes. Mince garlic, stir into pot, and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken and any accumulated juices into pot. Add lemon slices and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken is fully cooked and tender and registers 160 degrees, 25 to 30 minutes. Transfer chicken to serving dish; cover to keep warm. Remove fat from surface of sauce using large spoon, return sauce to simmer, and cook until slightly thickened, about 5 minutes. Off heat, stir in remaining 2 T. butter and season with salt and pepper to taste. Pour sauce over chicken and sprinkle with fennel fronds. Serve.

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

 

1 lb bow tie pasta

1 cup cooked chicken, shredded

10 ounces jar pesto sauce

1⁄2 cup chopped walnuts, toasted

 

Cook pasta according to package directions, drain. Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly. Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more. Serve warm or chilled. Garnish with Parmesan cheese if desired.

Chicken Francese for Two

Chicken Francese for Two

Chicken Francese for Two

 

To make chicken Francese, cooks dip cutlets in flour and then beaten egg; shallow-fry them; and sauce them with a lemony, beurre blanc–like reduction that saturates the plush coating. Cutting and pounding each boneless, skinless breast into three ¼-inch cutlets ensured that they cooked through evenly in minutes. Briefly salting the meat seasoned it and helped it retain moisture during cooking. For a tender coating, we diluted the eggs with 1 T. of water to prevent their proteins from coagulating tightly and cooking up tough and rubbery. It was important to fry the chicken in enough oil (¼ cup for a 10-inch skillet) that it crested just above the sides of the cutlets, which prevented the coating from slipping off before it had time to set. Using a combination of vegetable and olive oils reduced cost while adding just enough of the olive oil’s grassy bitterness. We captured complex fruit flavor in the lemony butter sauce by combining juice, zest, and browned lemon slices; the latter also made for a visually striking garnish. Thickening the sauce with flour-dredged cubed butter was simpler than making a proper beurre manié (butter-flour paste), and the dredged fat added lush, silky body.

 

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

1 tsp. table salt

¼ tsp. pepper

1 lemon

2 T. unsalted butter, divided

½ cup all-purpose flour, divided

2 large eggs

1 T. water

¼ cup extra-virgin olive oil for frying

¼ cup vegetable oil for frying

1 small garlic clove, minced

3 T. dry white wine

¾ cup chicken broth

1 T. minced fresh parsley

 

Use a stainless-steel skillet, not cast iron, the seasoning of which can be damaged by the acidic sauce. To ensure that the sauce develops the correct flavor and consistency, transfer the liquid to a heatproof liquid measuring cup once or twice during simmering to monitor the amount. Serve the cutlets with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable.

Adjust oven rack to middle position and heat oven to 200 degrees. Cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ¼-inch thickness. Place cutlets in bowl and toss with salt and pepper. Set aside for 15 minutes. Grate peel from 1 end of lemon to yield ½ tsp. zest. Cut lemon in half crosswise and juice zested lemon half. Measure out 1 T. juice. Slice remaining (unzested) lemon half into two ¼-inch-thick rounds. Discard end. Cut 1½ T. butter into ½-inch cubes and transfer to small bowl. Sprinkle cubes with ½ tsp. flour and toss until cubes are fully coated and no loose flour remains in bowl; refrigerate until needed. Set wire rack in rimmed baking sheet. Spread remaining flour in shallow dish. In medium bowl, whisk eggs with water. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Transfer to prepared rack. Heat olive oil and vegetable oil in 10-inch skillet over medium-high heat until shimmering. Working with 1 cutlet at a time, coat 3 cutlets with egg mixture and gently place in skillet. Reduce heat to medium and cook until golden brown on 1 side, about 2 minutes. Using tongs, flip and cook until golden brown on second side, about 2 minutes. Arrange cutlets on serving platter and place in oven. Repeat with remaining 3 cutlets. Discard oil. Gently wipe out skillet with paper towels. Return skillet to medium heat and add lemon slices and remaining 1½ tsp. butter. Cook, flipping slices occasionally, until lightly browned on both sides, about 3 minutes. Transfer lemon slices to cutting board. Add garlic to now-empty skillet and cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and increase heat to medium-high. Bring to rapid simmer and cook until wine is mostly evaporated, 1 to 2 minutes. Stir in broth and continue to simmer, stirring occasionally, until liquid is reduced to ⅓ cup, 3 to 4 minutes longer. Reduce heat to low and stir in reserved lemon zest and juice. Whisk in floured butter cubes, a few at a time, until sauce is thickened to consistency of heavy cream, 1½ to 2 minutes. Off heat, stir in parsley. Season with salt and pepper to taste. Cut browned lemon slices in half and scatter over cutlets. Spoon sauce over cutlets and serve.

Mix and Match Casserole

Mix and Match Casserole

Mix and Match Casserole

 

Preheat the oven to 35O°F and lightly grease a 9- by 13-inch casserole dish. Cook the starch according to the package directions. Place the sauce of your choice in a small saucepan over low heat and stir in 1/2 cup milk (skim, low-fat, evaporated, or whole). Place the vegetables in a medium-size saucepan, cover with water, and bring just to a boil. Drain. Stir together the starch, sauce, vegetables, cheese, meat, and seasonings in a large bowl. Spoon the mixture into the prepared dish and bake until bubbly, 30 minutes. Add a topping, if desired, and bake an additional 5 minutes. Serve hot.

Easy Chicken with Noodles and Basil

Easy Chicken with Noodles and Basil

1 T. Sesame Oil

2 lg. Boneless, Skinless Chicken Breast Halves, sliced

1 T. Soy Sauce

1 T. Honey

10 oz. Udon Noodles, ready to use

Handful Fresh Basil, torn

 

Heat oil in large wok or frying pan over medium-high heat.  When hot, swirl it around the pan and add the chicken.  Stir-fry quickly for a few minutes until chicken begins to turn golden.  Remove from pan and set aside. Add soy and honey to the pan and let bubble for a minute.  Return chicken  to pan along with the noodles and stir until noodles are warmed through and everything is coated.  When ready to serve, stir in basil and serve immediately.

 

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

 

1 cup red onion, minced

extra-virgin olive oil

2 slices country-style bread

½ cup milk

1¾ pounds ground chicken, both dark and white meat together

2 cloves garlic, grated

pinch chili flakes

sea salt and freshly ground black pepper

½ cup minced chives

2 ounces crumbled sheep-milk feta

¾ cup chopped dill, divided

juice and zest of 1 lemon, divided

¼ cup white wine

1 shallot, minced

1 cup heavy cream

16 fat asparagus spears, ends trimmed and stalks peeled

2 T. unsalted butter

 

Preheat oven to 375°F. In a large skillet heat 2 T. olive oil and add the minced red onion. Sauté, stirring, until soft and translucent but not browned, 3–4 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, ¾ tsp. salt, ½ tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled sautéed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1½-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6–8 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

 

4 boneless, skinless chicken breasts

½ cup all-purpose flour

3 T. vegetable oil

1 medium onion, minced

1 ½ tsp. garam masala, an Indian spice blend found in most supermarkets

1 ½ cups long-grain white rice

3 medium garlic cloves, minced

2 ¾ cups low-sodium chicken broth

1 (13.5-ounce) can coconut milk

1 cup frozen peas

½ cup chopped pistachios, lightly toasted

¼ cup minced fresh cilantro leaves

 

Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess. Heat 2 T. of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate. Add the remaining 1 T. oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes. Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

LTS Penne with Chicken, Pine Nuts and Tomato

LTS Penne with Chicken, Pine Nuts and Tomato

Pantry Friendly Penne with Chicken, Pine Nuts and Tomato

 

12 ounces dry penne (or similar tube pasta)

1/6 cup pine nuts

2 T. olive oil

One 28-ounce can crushed tomatoes

1 tsp. garlic powder

1 tsp. dried basil

3/4 tsp. salt

1/4 tsp. sugar

One 10-ounce can chicken, rinsed and drained

1/2 cup Parmesan cheese

 

Cook the pasta according to the package directions. While you’re waiting for the water to boil, you can toast the pine nuts. Place them in a shallow pan on the top rack of an oven set at 350°F. Roast for several minutes. (You have to watch carefully to make sure they don’t burn, keeping in mind that they continue to cook after you pull them out.) You could also put them in a toaster oven set on medium. When finished, the nuts should be golden-brown, with a few deep brown nuts. Let them cool. In a medium saucepan, combine the olive oil, tomatoes, garlic powder, basil, salt, and sugar. Bring to a low boil, stirring periodically. Add the chicken, stir, and let simmer for at least 5 minutes (a little longer is even better—you may want to start the sauce before you start the pasta). Toss the pasta with the sauce. Add the Parmesan cheese and toasted pine nuts, tossing again to distribute. Serve immediately.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

 

12 ounces penne pasta

2 cups Alfredo sauce, homemade or prepared

1 ½ cups diced cooked chicken breast, about 8 ounces

8 ounces cooked ham steak, diced

6 strips bacon, cooked crispy and crumbled

1 T. Creole seasoning

½ cup grated Monterrey Jack cheese

¼ cup grated Parmesan cheese

 

Position the oven rack in the middle. Lightly grease a 9 x 13-inch baking dish or cast-iron skillet with oil.

In a large pot, bring water to boil and cook pasta according to package directions. Once cooked, remove from heat, drain water, and return pasta to the pot. To the pasta, add the Alfredo sauce, chicken, ham, crumbled bacon, and Creole seasoning, and stir to combine. Reduce heat to low and heat ingredients through for 3 minutes, stirring frequently. Transfer the hot pasta mixture to the greased baking dish and top with the cheeses. Broil on low for about 3 minutes, until the cheese has melted and a golden crust has formed. Carefully remove the dish from the oven and serve immediately.

Stacey’s Mexican Chicken Casserole

Stacey’s Mexican Chicken Casserole

Stacey’s Mexican Chicken Casserole

 

Cooking spray

4 C. chopped cooked chicken (about 2 pounds)

2 C. uncooked instant rice

1 recipe Cream of Chicken Soup or 1 can (10.5 ounces) condensed cream of chicken soup

1 cup sour cream

1/2 cup diced onion

1 can (10 ounces) Ro*tel diced tomatoes and green chiles

1/4 tsp. ground cumin

1/2 tsp. garlic powder

1 1/2 C. chicken broth

8 ounces shredded Cheddar cheese

 

Preheat the oven to 3 50°F. Lightly coat a 9 – by 13-inch baking dish with cooking spray. Place the chicken, rice, soup, sour cream, onion, Ro’tel, cumin, garlic powder, chicken broth, and half of the cheese in a large bowl and stir well with a large spoon to combine. Turn the mixture out into the prepared baking dish and top it with the remaining cheese. Bake until the casserole is hot and bubbly, 30 minutes. Serve hot.

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

 

1 (3- to 4-pound/1.4- to 1.8-kilogram) chicken, preferably at room temperature

1 lemon

1 T. kosher salt, plus more to taste

2 large russet potatoes (1 1/2 to 2 pounds)

1 pound green beans

1 carrot

1 small onion

1/2 cup whole milk, plus more as needed

6 T. unsalted butter (or more to taste), cut into pieces

1 cup dry white wine

2 C. hot water

 

Preheat your oven to 45O°F/23O°C (or, if your oven isn’t clean, 425°F/218°C). Rinse your chicken and dry it inside and out (I discard the liver, and reserve the gizzard and heart for the sauce, but feel free to discard all). Zest the lemon, reserving the zest. Put the zested lemon in the carcass of the bird. Truss the bird if you want a gorgeous presentation. The best way to learn to truss a chicken is to watch a video of it. If you do truss, you don’t need to put the lemon in the carcass. Both trussing and inserting a lemon will prevent hot air from circulating inside the cavity, which can overcook the breast. Sprinkle the chicken liberally with salt; you should have a nice crusty layer of it across the whole bird. Put the bird, breast side up, in an oven-safe skillet and into the hot oven for 1 hour. About 30 minutes after putting the chicken in the oven, begin preparing the rest of the meal. Peel the potatoes and cut them into six or eight even pieces. Put them in a saucepan, cover with cold water, and put the pan over high heat. When the water boils, reduce the heat to medium to maintain a good simmer (but not a heavy boil). Cook for 15 to 20 minutes, until you can insert a paring knife into the potatoes with little to no resistance.

Meanwhile, put another saucepan of water over high heat, for the beans. Trim the stem ends from the beans. Scrub or peel the carrot, then cut off the ends. Cut the carrot into ribbons using a vegetable peeler (or slice it thinly; the thinner the pieces, the better the flavor of the jus). Peel and thinly slice the onion. When the potatoes are done, drain them in a colander or strainer and set them aside. In the same pan, combine the milk, 4 T./60 grams of the butter (or more to taste), and a four-finger pinch of salt and return it to the stovetop over medium heat. When the butter is nearly melted, add the potato chunks and mash them with a masher until smooth (you can also pass the potatoes through a ricer or food mill into the pot if you want perfectly smooth mashed potatoes). Stir to combine all the ingredients, taste them, and add more salt if they need it (they usually do). Remove from the heat, cover, and set aside. Just before pulling the chicken from the oven, put the beans in the boiling water and cook until tender, 5 to 10 minutes or as you like them. (Not sure if they are done? Do what chefs do: Taste one.)

Remove the chicken from the oven. Pull the chicken out of the pan, leaving behind any skin stuck to the bottom of the pan, and place it on a cutting board with a moat or on a plate (the bird will drop juices as it finishes cooking). Add the heart and gizzard to the pan, if using. Put the pan over high heat and allow the juices to reduce in the fat for a minute or so. Cut the wing tips and wing flats off the bird. Add them to the pan (or eat the flats as a treat while you cook; if you eat them, add the bones to the skillet if you wish). Add the carrot and onion to the pan. Stir them to coat them with the chicken fat and cook till they’re tender, another minute or two. To make the jus, add the wine to the pan and bring it to a simmer, scraping the bottom of the pan with a flat-edged spoon. Stir until all the wine has cooked off and the fat has begun to crackle again. Add 1 cup/240 milliliters of the hot water. Cook this off as you did the wine, until virtually all the liquid is gone, then add the remaining 1 cup/240 milliliters hot water, bring it to a boil, and turn off the heat. When the beans are done (and this may happen while your jus is reducing), drain them and return them to the pot, then add the remaining 2 T./30 grams butter (or more to taste). Salt them and add the reserved lemon zest. Reheat the potatoes if necessary, by returning them to medium heat and adding a few T. or so of milk until they are the consistency you like. Cut the chicken into six pieces, taking each breast off along with the wing drumette, and each leg, then cutting them into drumstick and thigh pieces. Serve the chicken with the potatoes and beans. Strain the sauce into a bowl for the table or simply spoon the sauce straight from the pan, without the vegetables, over the chicken.

 

Variations: Green Beans> Brussels, Roasted Broccoli; Mashed Potato> Baked Potatoes, Twice Baked, Potato Skins; Au Jus > Gravy, Tarragon Sauce; Salsa Verde,

 

Leftovers: Chicken Salad, Chicken Pot Pie, Overnight Stock, Chicken Noodle Soup, Tortellini en Brodo

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

 

One 10-ounce can white meat chicken, drained

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. ground cumin

¼ tsp. coriander

¼ tsp. chili powder

⅛ tsp. salt

6 taco shells or tortillas

Shredded lettuce

Shredded cheese

Mango salsa

Canned diced tomatoes (optional)

 

In a medium bowl, mix the chicken with the spices and salt. Heat in a microwave on high until it reaches the desired temperature (try 1 minute first). Warm the shells or tortillas per the package directions. Fill each shell or tortilla with several spoonfuls of seasoned chicken. Add some lettuce and cheese, then top with mango salsa. (If you want to use tomatoes, canned diced tomatoes work well, but with the mango salsa you don’t really need them.)

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

 

2 chicken breasts (See Note 1)

1/2 tsp each salt and black pepper

2 T. all purpose flour

1 T. olive oil

1 T. butter

2 T. dijon mustard

4 slices deli ham

4 slices Swiss cheese

 

Preheat oven to 350°F. Pound chicken breast to flatten to 1/2″ or if large, slice horizontally. Season both sides with salt and pepper. Lightly dust each side with flour. In a oven proof skillet over medium high heat add the olive oil and butter. Quickly pan sear the chicken on both sides until lightly browned, about 1-2 minutes each side. Turn off heat and brush each piece of chicken with divided mustard. Top each piece of chicken with divided sliced ham and bake for 15 minutes. Remove from oven and top ham with Swiss cheese. Bake for another 5 minutes and serve immediately. Notes: 1. If large chicken breasts, slice horizontally for 4 pieces of chicken about 1/2″ thick.

 

Servings: 4

Calories: 378

Fat: 24g

Fiber: .9g

Sunny Lemon-Honey Chicken Thighs

Sunny Lemon-Honey Chicken Thighs

Sunny Lemon-Honey Chicken Thighs

 

1½ T. olive oil

8 skinless, boneless chicken thighs

¾ tsp. kosher salt

¼ tsp. black pepper

¼ cup thinly sliced shallots

2 T. water

1 T. fresh lemon juice

1 T. honey

1 T. chopped fresh oregano

 

Heat a large skillet over medium-high heat with oil, coated evenly. Sprinkle chicken with salt and pepper; add to pan. Cook 4–5 minutes on each side, or until browned. Transfer to a plate and keep warm. Add shallots to pan; reduce heat to medium. Cook 2 minutes, stirring frequently, until beginning to brown and soften. Add 2 T. water, lemon juice and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen any browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano and serve immediately.

Teriyaki Carbonara

Teriyaki Carbonara

Teriyaki Carbonara

 

4 pounds chicken breast

1 1/2 cups teriyaki sauce, divided

Dash salt

2 pounds spaghetti

1 cup heavy cream

4 eggs

2 cups grated Parmesan cheese

8 scallions, chopped

 

Bring a pot of salted water to a boil and turn the oven on broil, making sure the top rack is approximately 4 inches from the top. Cut up the chicken breast into bite-sized pieces. Toss the chicken in a bowl with 1/2 cup teriyaki sauce. Place aluminum foil on a sheet pan and spread the chicken on top. Sprinkle salt. Put the spaghetti in the boiling water and put the chicken under the broiler. While the pasta and chicken are cooking, combine the cream, eggs, cheese, and scallions into a pot with the remaining teriyaki sauce. Whisk and turn the heat on low. Cook both the pasta and the chicken for approximately 7 to 9 minutes, or until the chicken is almost fully cooked and the pasta is edible but al dente. Combine the chicken and spaghetti in the pot with the sauce and cook for another minute until it has come together. Serve hot.

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

 

One 15-ounce can tomato sauce

One 14.5-ounce can diced tomatoes, not drained

One 4-ounce can diced green chilies, drained

1 T. onion powder

½ tsp. ground cumin

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. dried oregano

¼ tsp. salt

1 pound cooked ground beef or one 12-ounce can roast beef, rinsed, drained, and pulled into smaller bites, or one 10-ounce can chicken or turkey, drained and pulled into smaller bites

Cayenne pepper (optional)

¼ cup sliced black or green Spanish olives (optional)

1 cup uncooked mediumto long-grain rice

 

In a large saucepan, combine all of the ingredients but the rice. Heat over medium-high heat until the mixture just begins to boil. Stir in the rice and cover. Reduce the heat and let simmer for 15 to 20 minutes, or until the rice is tender.

Chicken Club Ring

Chicken Club Ring

Chicken Club Ring

 

2 cups cooked chicken breast meat, chopped fine

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

4 oz. cream cheese, softened

1 T. dry Ranch dressing mix

1 cup shredded cheddar cheese

4-5 slices crisp cooked bacon, crumbled

1/4 cup sliced green onion, including some of the green blades (optional)

8 slices Swiss or Provolone cheese slices, cut in half

2 cans refrigerated crescent rolls

 

Dice the chicken in a fairly small dice.  Not as fine as for chicken salad, but small.  In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth.  Mix in the chicken.  Stir in the cheddar cheese, crumbled bacon and green onion.  Mix just until blended.

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

 

6 chicken leg quarters

3 T. butter, softened

1½ T. Old Bay seasoning, divided

2 (12-oz) pkg broccoli-cauliflower medley

2 T. olive oil

 

Preheat oven to 375ºF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 T. seasoning; rub over chicken. Bake 20 minutes. Meanwhile, toss together broccoli medley, oil, and ½ T. seasoning over a second large baking sheet. Increase oven temperature 450ºF.  Bake chicken and broccoli 15 minutes or until chicken is browned and vegetables are tender.

 

Creamy Mashed Carrots

 

2 lb baby carrots

2 T. butter

½ tsp. salt

¼ tsp. pepper

¾ cup milk

 

Bring carrots and water to cover to a boil in a large saucepan; cook 15 minutes or until tender. Drain and return pot to medium heat; add butter, salt, and pepper. Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 T. at a time, until desired consistency.

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

 

¼ cup all-purpose flour

⅛ tsp. paprika

3 lb bone-in chicken breast halves (about 4 breast halves)

2 T. olive oil

2 small red onions, cut in quarters

1 lb new white potatoes, cut in quarters

8 oz fresh baby carrots (about 16), green tops trimmed to 1-inch-long

1½ cups chicken stock

3 T. lemon juice

1 T. chopped fresh oregano leaves

1 tsp. chopped fresh thyme leaves

 

Heat the oven to 375°F. Season the chicken as desired. Stir the flour and paprika on a plate. Coat the chicken with the flour mixture. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Add the onions and potatoes to the skillet and cook for 10 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Roast for 25 minutes. Uncover the skillet. Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with thyme, if desired.

Hawaiian Chicken

Hawaiian Chicken

Hawaiian Chicken

 

6 (6-oz) boneless, skinless chicken breasts

½ tsp. salt

½ tsp. pepper

2 T. olive oil

1 (20-oz) can pineapple chunks in juice

½ cup packed brown sugar

3 T. low-sodium soy sauce

½ tsp. ground ginger

 

Pound chicken to an even thickness with the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper. Cook chicken, in batches if necessary, in hot oil 5 to 6 minutes per side or until done. Meanwhile, cook pineapple with juice, brown sugar, soy sauce, and ginger in another skillet; cook 3 to 4 minutes, stirring occasionally. Add chicken to skillet; cook 2 to 3 minutes or until sauce is thickened.

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

 

6 slices center cut bacon, chopped

1 onion, chopped

6 (6-oz) boneless, skinless chicken breasts

¾ cup low-sodium chicken broth

¾ cup heavy cream

 

2 lb small red potatoes

4 T. olive oil, divided

1 tsp. garlic powder

1 tsp. pepper

½ tsp. salt

1 lb asparagus, trimmed

 

Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 2 T. drippings in skillet. Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture. Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet. Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 3 T. oil; sprinkle with garlic powder, 1 tsp. pepper, and ½ tsp. salt. Bake 15 to 20 minutes or until edges of potatoes are browned and crispy. Toss asparagus with 1 T. oil on another rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; season with additional salt and pepper to taste.

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

 

1 (1.25-lb) container cored pineapple

¼ cup low-sodium soy sauce

¼ cup packed brown sugar

2 T. ketchup

1 T. refrigerated minced ginger

½ T. Sriracha hot sauce

2 lb boneless, skinless chicken thighs

¼ tsp. kosher salt

¼ tsp. pepper

 

Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings. Bring soy sauce, pineapple juice, sugar, ketchup, ginger, and Sriracha to a simmer in a medium saucepan over medium heat; cook 10 minutes. Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear. Drizzle remaining sauce over chicken and pineapple.

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

 

8 boneless, skinless chicken thighs, fat trimmed, 32 oz total

1/4 cup low sodium soy sauce

2 1/2 tablespoons balsamic vinegar

1 tablespoon honey

3 cloves garlic, crushed

1 teaspoon Sriracha hot sauce

1 teaspoon fresh grated ginger

1 scallion, green only sliced for garnish

 

In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight. Reserve the remaining sauce for later. Preheat the air fryer to 400F. Remove the chicken from the marinade and transfer to the air fryer basket. Cook in batches 14 minutes, turning halfway until cooked through in the center. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes. To serve, drizzle the sauce over the chicken and top with scallions.

Creamy Ranch Chicken

Creamy Ranch Chicken

Creamy Ranch Chicken

 

2 large boneless/skinless chicken breast

2 teaspoons Italian seasoning

Salt/Pepper

3 Tablespoons butter, melted

3 Tablespoons olive oil, can sub vegetable or canola oil

Sauce

10.5 oz. cream of chicken soup

1 ½ cups milk

1 cup sour cream, at room temp

½ teaspoon onion powder

1 oz. packet Ranch seasoning mix, about 3 Tablespoons

 

Season/Sear the Chicken: Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot. Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, (buttered side down), leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining chicken. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear. Don’t force it up from the pan, it will release when the crust has formed. Make the Sauce: Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top. Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes. Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes

 

2 sweet potatoes, peeled and cut into ½ inch chunks

1 head broccoli, cut into large florets

3 T. olive oil

2 tsp chili powder

¾ tsp salt, divided

¾ tsp pepper, divided

1½ lb boneless, skinless chicken breasts

1 cup barbecue sauce

3 T. honey

2 cloves garlic, minced

 

1 (14-oz) loaf French bread

 

Preheat oven to 425°F. Toss together potatoes, broccoli, oil, chili powder, and ¼ tsp each salt and pepper on a large greased rimmed baking sheet; spread in a single layer. Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Arrange chicken among vegetables; sprinkle with ½ tsp each salt and pepper. Stir together barbecue sauce, honey, and garlic; pour over chicken. Bake 25 to 30 minutes or until chicken is done and vegetables are browned and tender.