Kristen's Recipes

Ginger-Honey Walnuts

2 teaspoons extra-virgin olive oil

1/2 teaspoon grated ginger

1 small clove garlic, grated

1/2 cup walnut halves

1 tablespoon honey

1/2 teaspoon coarse salt

 

Lemon Chicken

1 1/2 pounds boneless and skinless chicken breasts (see note)

Coarse salt and freshly ground black pepper

1/2 cup all-purpose flour

4 tablespoons extra-virgin olive oil

1 teaspoon grated ginger

1 clove garlic, grated

1/4 cup fresh lemon juice

1/4 cup chicken broth

2 tablespoons honey

1 thinly sliced scallion (about 1 tablespoon, green part only)

 

To make the walnuts, place the oil, ginger, and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick. With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets. Place them on a large piece of plastic wrap, sprinkle with salt and pepper, and cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch. Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour. Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle. Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned. As the cutlets are cooked, transfer to a platter and cover with foil to keep warm. Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger, and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth, and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired. Enjoy!

For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
2 T. peeled and minced fresh ginger
1 T. chopped fresh garlic
1/2 cup smooth natural peanut butter (without added sugar) at room temperature
1/4 cup rice vinegar (not “seasoned” vinegar which has sugar)
2 T. soy sauce
2 T. Splenda or sugar (use Splenda for South Beach Diet)
1 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
3 T. homemade chicken stock or canned chicken broth
Fresh ground black pepper to taste
About 2 T. peanut oil (depends on your pan)
1 cup unsweetened lite coconut milk (I use Thai Kitchen Lite Coconut Milk)
4 T. finely chopped cilantro (or more), plus more for garnish if desired

Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, Splenda or sugar, curry paste, and chicken stock. Taste to see if you want to add more red curry paste. (I didn’t.) Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and sauté over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2-3 minutes more on second side. (It’s important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.) Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

4 T. butter
Splash of olive oil
2 onions, finely chopped
4-5 oz. bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
8-9oz portabellini mushrooms, sliced
2 C. Riesling (or dry white wine of your choice)
1 C. cream
Salt & pepper to taste
Handful chopped parsley

Melt the butter and oil together in a large pan. Brown the chicken pieces all over and remove from the pan. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered its fat. Add the garlic and allow to sauté for another 30 seconds before removing the mixture from the pan (leaving the fat behind). Add the mushrooms and allow to fry for 5 minutes. Add the onion and bacon mixture along with the browned chicken back to the pan. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes. Add the chopped parsley and season to taste. Serve with rice, pasta or crusty bread.

1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

 

Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

 

 

 

5 boneless, skinless chicken thighs, trimmed of any fat

Sea salt and fresh cracked pepper, to taste

Dried basil, to taste

15 frozen artichoke hearts, thawed

15 fingerling potatoes, sliced in half lengthwise

1-2 cloves of garlic, sliced into thin slivers

Zest of one lemon and the juice

1 lemon sliced into thin slices

2 T. chicken broth (not pictured)

1 T. fresh parsley, chopped (garnish)

 

Heat a pot of water over high heat until it’s boiling. Slice the fingerling potatoes down the center lengthwise then add them to the boiling water to par cook for 6-7 minutes. Remove from heat and drain water. Add the garlic slivers, lemon zest, lemon slices, artichoke hearts and 1 T. of olive oil to the potatoes. Season with sea salt and fresh cracked pepper to taste, set aside.  Preheat the oven to 400 degrees. Season the trimmed chicken thighs with sea salt, fresh cracked pepper and dried basil to taste. Heat 1 T. of olive oil in an OVEN PROOF SKILLET over medium high heat. Once VERY HOT add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and remove from heat. Add the potato and artichoke heart mixture to the pan. Place the skillet in the oven and roast for 15 minutes. Mix 1 T. of olive oil, juice of one lemon and 2 T. of chicken broth in a bowl. Season with dried basil, sea salt and fresh cracked pepper to taste.  Remove skillet from the oven and pour the lemon juice mixture over the top of everything. Let the chicken rest for 3-4 minutes before cutting. Enjoy.

 

 

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1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup (60 ml) lemon juice (about 1 lemon)
1 1/4 cups (300 ml) low-sodium chicken stock
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour

Heat oven to 400 degrees F (200 C). Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C). Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer. In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Nestle the chicken back into the pan then serve.

2 garlic cloves, minced

1 T. minced fresh rosemary leaves or 11/2 tsp. dried

¼ C. minced fresh flat-leaf parsley

1 dried red chili pepper, crumbled

4 large (11/2 lb.) Yukon Gold or red-skinned potatoes

2 whole chicken breasts, with skin, split

Kosher salt and freshly ground black pepper

1 large (1-lb.) red onion, cut into thin wedges

3 T. balsamic vinegar

 

Pre-heat oven to 375 degrees.  Pour 1 T. oil into an ovenproof casserole that will hold chicken breasts in a single layer without crowding. Thoroughly coat sides and bottom of casserole with oil. In a small dish, combine garlic, rosemary, parsley and chili pepper; set aside.  Cut potatoes lengthwise into thick slices; arrange over bottom of casserole. Season undersides of chicken breasts with salt and pepper. Loosen skin and push some of the herb mixture between skin and flesh of each breast. Place breasts, skin side up, over potatoes. Tuck onion wedges around and between chicken pieces. Sprinkle chicken with vinegar; season generously with salt and pepper. Drizzle on remaining oil.  Bake chicken, basting often, until browned and cooked through and potatoes are done, about 1 hour and 10 minutes.

 

 

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4 chicken leg quarters
2 cups brown sugar
1/2 cup Dijon
1 Tablespoon Sage
1 Tablespoon Rosemary (+ more for garnish)
1 Tablespoon Thyme
1 Tablespoon Coriander
salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. In a large bowl, combine brown sugar, Dijon, sage, rosemary, thyme, coriander, and a dash of salt and pepper. Take a chicken quarter and place it into the bowl and covering the quarter with the brown sugar-Dijon mixture. Once covered, place quarter on baking sheet. Repeat with remaining quarters. Bake for about 30 to 40 minutes or until cooked through and golden. Remove from oven, let it cool slightly. Plate the quarters family style and garnish with rosemary!

Extra-virgin olive oil (EVOO), for drizzling

1 C. milk

1 slice (about 3 inches thick) of crusty bread or 6 slices of sandwich bread

2 lb. (1 package) ground lean turkey breast

1 T. poultry seasoning

4 T. fresh sage, chopped

1/4 tsp. nutmeg, to taste

6 shallots, finely chopped

1/2 C. grated Parmigiano-Reggiano cheese

1 egg, beaten

1 large head broccoli or 2 small heads

1 pint of cherry tomatoes

Salt and freshly ground black pepper

3 T. butter

3 T. flour

1 C. chicken stock

1 C. milk

2 1/2 C. (10 oz.) good quality, shredded Asiago cheese

 

Serve the meatloaf with roasted garlic cheese gravy and the roasted broccoli and tomatoes alongside.  Preheat oven to 425°F. Cut the top off the whole garlic bulb, drizzle with EVOO and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven. While the garlic is roasting, place the bread into medium size mixing bowl and pour the milk over it. Let it soak for 5-10 minutes. In another medium-size mixing bowl, add the ground turkey. Make a deep well in the center by punching the meat with your fist and fill it with the 2 cloves of grated garlic, soaked bread, poultry seasoning, sage, nutmeg, shallots, Parmigiano-Reggiano and egg. Mix the meatloaf ingredients together, form a long, thin, oval-shaped loaf and transfer it to a sheet pan. Drizzle the loaf liberally with EVOO, and roast for 45 minutes, until it reaches an internal temperature of 165ºF. While the meatloaf is roasting, work on the broccoli and cherry tomatoes: Trim the very end off of the broccoli stems with a peeler or a paring knife, removing the thick fibrous outer layer of the broccoli stems. Cut the broccoli lengthwise into large spears that look like long, skinny trees and place them along with the cherry tomatoes onto a sheet pan. Drizzle everything with EVOO and season with salt and freshly ground black pepper. Transfer to the oven during the last 30 minutes that the meatloaf is cooking. For the gravy, place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.

 

 

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1 lb. spaghetti

5 T. extra-virgin olive oil (EVOO)

1 small, firm eggplant, cut into 1/2-inch dice

1 1/3 lb. chicken tenders cut into small bite-size pieces

1 medium yellow onion, chopped

4 garlic cloves, pressed

Coarse black pepper

1 t crushed red pepper flakes

1/2 C. dry white wine (I used Yellow Tail Chardonnay)

1 1/2 C. chicken broth

1 pint red grape tomatoes

1 C. fresh flat-leaf parsley leaves, chopped

1 C. grated Parmesan cheese

 

Bring a large pot of water to a boil. Once it is boiling, salt the water and cook the pasta al dente. Heads up: you will need to reserve 1/2 C. of the pasta cooking water before draining. Preheat a large nonstick skillet (it needs to be VERY big!!) over medium-high heat with 3 T. of EVOO. Add the eggplant and cook, stirring occasionally, until brown, about 5 to 6 minutes. Remove the eggplant from the skillet to a plate and cover with aluminum foil to keep warm; return the skillet to the stove. Add the remaining 2 T. of EVOO. Add the chicken and cook to lightly brown, about 4 to 5 minutes. Add the onions and the garlic and return the eggplant to the skilet, season with salt, pepper, and crushed red pepper flakes, and continue to cook for 3 to 4 minutes more. Add the cherry tomatoes and the reserved pasta cooking water and cook until the tomatoes begin to burst. Add the parsley and the cooked pasta, toss to coat and cook for 1 to 2 minutes, or until the sauce tightens up around the pasta. Turn the heat off and add the grated Parmesan cheese. Toss to coat the spaghetti, then serve it up!

 

 

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Olive oil

2 cloves garlic, chopped

16 oz. frozen spinach cooked and drained.

Half an 8 ounce jar of sundried tomatoes, chopped

1/4 cup pine nuts, toasted

1/4 cup freshly shredded parmesan cheese

Salt and pepper to taste

Toothpicks

Store bought bread crumbs, (parmesan or Italian flavor both good)

1/3 cup canola oil (more or less depending on size of skillet)

 

In a medium skillet, sauté garlic in a small amount of olive oil over medium heat about a minute. Do not let olive oil smoke or the garlic brown. Add the cooked and drained spinach. Stir over medium to medium-low heat until spinach looks dry. Stir in the tomatoes along with some of the oil from the jar. Add the toasted pine nuts. Finally stir in the freshly grated parmesan cheese. Salt and pepper to taste. Cool to room temperature. Lay the pounded chicken breasts on a cutting board. Divide the stuffing among the four breasts. Spread the stuffing along the center of each breast. Either roll the chicken up jelly roll style or fold over to make a pocket, whichever is easiest. Either way, secure with a toothpick. Set the stuffed chicken in a shallow dish of bread crumbs; press the crumbs onto the chicken. Brown the chicken in a large skillet with canola oil. Transfer to a baking dish seam side down. If some of the spinach falls out, simply tuck it back underneath the chicken. Bake at 375 degrees for a half an hour or until chicken is no longer pink.

 

 

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1 heaping tsp. mixed pepper blend

Sea salt to taste

1 T. olive oil

1 C. low sodium chicken broth

2 T. flour

2 T. balsamic vinegar

1 rosemary sprig, leaves removed and crushed

1 small onion, thinly sliced

1 8-oz. package sliced mushrooms

 

Cut chicken breasts in half, place in large baggie and flatten with meat mallet to 1/2-inch thick. Sprinkle both sides with mixed pepper blend and salt and press into chicken. Heat oil in skillet over medium high heat. Add chicken and cook, turning once, until no longer pink and juices run clear. Add onions to skillet. Combine broth and flour and mix until smooth. Add mixture to the skillet, stirring around chicken. Add balsamic vinegar and rosemary. Bring to a boil, reduce heat, cover and simmer for 3 minutes. Add mushrooms, stir, cover and cook for 3 minutes, or until mushrooms are tender.

 

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1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

 

Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

 

Just 30-40 minutes is all that’s needed to bake this recipe with chicken breasts in place of chicken parts. For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

2 5-ounce chicken breasts, boneless, skinless

1/4 C. plus 2 T. fresh lemon juice

3 T. olive oil

2 T. fresh oregano

1 tsp. fresh thyme, chopped

Salt and pepper to taste

 

Pepper Puree

2 red bell peppers, roasted, peeled, seeded

2 T. olive oil

2 tsp. fresh garlic, chopped

1 fennel bulb, diced (reserve tops for garnish)

1/4 C. chicken stock

Salt and pepper to taste

 

Couscous

1 T. olive oil

2 portobello mushroom caps, diced

3 T. sundried tomatoes, chopped

1/4 C. Israeli couscous, cooked

1 T. chicken stock or broth

Salt and pepper to taste

 

Marinate chicken in 1/4 C. lemon juice, 2 T. olive oil, and oregano for 2 hours. For Pepper Puree In a sauté pan, add 1 T. olive oil and bring to a medium heat. Add fennel bulb and garlic; sauté. Add roasted peppers and chicken stock. Place in a blender and blend until smooth. Adjust seasoning with salt and pepper. Place in a bowl, cover, and set on stovetop to keep warm. For Couscous Heat olive oil in a sauté pan over medium heat. Add mushrooms and sundried tomatoes; sauté until mushrooms are tender. Add couscous and chicken stock. Stir to blend well. When hot, adjust seasoning with the salt and pepper. Keep warm in pan. To Cook Chicken Season the chicken with salt and pepper. Add remaining olive oil to the pan and heat on medium. Add the chicken and sauté, turning frequently. When chicken is fully cooked, add 2 T. reserved fresh lemon juice and thyme. Spoon couscous onto two plates. Top with the chicken and pepper puree and garnish with fennel tops.

 

1 pkg. bone-in chicken, cut in quarters or eighths

4 T. paprika

2 T. garlic powder

2 cups spicy garlic duck sauce

Preheat oven to 400 degrees. Add paprika and garlic powder to a bowl and add a drop of water to form a paste. Rub the chicken with the spice rub and place in a baking pan. Bake, covered, for 30 minutes. Remove from oven and baste with spicy garlic duck sauce. Return to the oven and bake, uncovered, for 30 more minutes.