Poultry – Page 13 – Kristen's Recipes

Thai Chicken Crescent Sandwiches

March 28, 2015 Kristen

2 T. plain yogurt or sour cream
1 T. peanut butter
2 tsp. curry powder
1 tsp. ginger
1/2 tsp. garlic powder
1 1/2 tsp. soy sauce
1 C. frozen cooked chicken breast, thawed
1 1/2 C. shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C. mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well. Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5″ square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Cilantro Lime Chicken Taco Salad

March 27, 2015 Kristen

Cilantro Lime Chicken Taco Salad

1/2 cup mayonnaise

1/2 cup buttermilk

1/3 cup salsa verde chunky preferred

1/3 cup cilantro chopped

1 tablespoon lime juice

2 cloves garlic pressed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

Salad

1 tablespoon extra-virgin olive oil

1/2 cup onion finely chopped

4 large chicken breasts diced into bite size pieces

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

14.5 ounces tomatoes diced, with green chiles, 1 can

15 ounces black beans drained and rinsed, 1 can

3 tablespoons cilantro finely chopped

Cilantro lime rice (recipe included)

Shredded lettuce

tomatoes diced

cheese shredded

avocado

tortilla chips

Cilantro Lime Rice

1 cup long grain white rice

1 1/4 cups Water

1 teaspoon salt

1 tablespoon lime juice

3 tablespoons cilantro fresh and chopped

1 tablespoon oil optional

Preparing the Dressing: In a blender jar, combine mayonnaise, buttermilk, salsa, cilantro, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pulse until well combined. Refrigerate for several hours or overnight. Select Sauté function on the Instant Pot. When hot, add oil and onion to pot. Sauté onion for 3 minutes. Add chicken and sauté for 2 minutes. Add tomatoes, salt, cumin, and black pepper. Lock the lid in place. Select Manual on the Instant Pot and adjust to high pressure. Set to 2 minutes cook time. When timer beeps, use a quick pressure release to release the pressure. Remove the lid. Select sauté and cook stirring frequently, until liquid has cooked off. Stir in black beans and cilantro. Serve over lettuce topped with chicken, cilantro lime rice, cheese, avocado, crushed tortilla chips, and cilantro lime dressing. To Make the Cilantro Lime Rice: Add the rice, water, 1 tablespoon oil and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 7 minutes. After 7 minutes do a quick pressure release. Fluff rice with a fork. In a medium bowl, combine chopped cilantro, lime juice, and 1 tablespoon oil. Add rice and toss until thoroughly mixed.

10-Minute Turkey Burgers

March 25, 2015 Kristen

10-minute turkey burgers

1 pound ground turkey

1 egg

½ cup gluten free old fashioned rolled oats

½ cup chopped baby spinach

½ cup chopped green onions or chives

1 tablespoon dried minced onion

1 teaspoon sea salt

Black pepper

3 tablespoons extra virgin olive oil

Place the turkey, egg, oats, spinach, green onion, onion, salt, and pepper to taste in a bowl. Mix gently to combine. Form into 6 larger or 8 smaller patties Heat a skillet that has a lid over medium high heat and add the oil. Place the patties in the skillet a few at a time. Sauté the patties until lightly browned about 5 minutes, then flip and cover with lid, cooking additional 3 minutes

Chicken Marsala

March 22, 2015 Kristen

1/8 tsp. black pepper
1/4 tsp. salt
1/4 C. flour
4 (5 oz. total) chicken breasts, boned, skinless
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. fresh parsley, chopped

Mix together pepper, salt, and flour. Coat chicken with seasoned flour. In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides, then remove and set aside. To skillet, add wine and stir until heated. Add juice, stock, and mushrooms. Stir, reduce heat, and cook for about 10 minutes, until sauce is partially reduced. Return browned chicken breasts to skillet. Spoon sauce over chicken. Cover and cook for about 5–10 minutes or until chicken is done. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings
Calories: 285
Fat: 8g
Fiber: 1g

Sumac-Roasted Chicken Salad

March 19, 2015 Kristen

2 tablespoons olive oil, plus more for drizzling
1 tablespoon ground sumac
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon fresh thyme leaves, plus more for serving
4 garlic cloves, grated
1 (4 to 5 pound) bone-in, skin-on whole chicken
1 lemon, quartered

2 bunches baby beets, trimmed and cleaned
2 tablespoons olive oil, plus more for the bread and serving
Kosher salt and freshly ground black pepper
2 teaspoon good-quality balsamic vinegar
1 teaspoon honey
1 bunch arugula or watercress (about 2 cups)
Juice of half a lemon
1 pound ripe strawberries, hulled and quartered
4 (1-inch) thick pieces of country bread
1 garlic clove, cut in half

Combine the oil, sumac, salt, thyme leaves, and garlic in a bowl and mix until well combined. Rub the chicken inside and out (and under the skin) with the mixture. Put a few turns of freshly ground black pepper all over the chicken. Squeeze the lemon quarters all over the chicken then place them in the cavity. (If you can, do this 4 to 8 hours ahead and refrigerate the bird uncovered.) Otherwise, let it rest uncovered at room temperature. Heat oven to 475°F and arrange a rack in the middle. Meanwhile, lay a piece of foil on a baking sheet. Drizzle beets with some of the oil, season with a pinch of salt, and roast until a pairing knife comes out easily, about 1 hour. Meanwhile, place a large cast-iron or other heavy, ovenproof skillet in the oven and heat at least 15 minutes. (If you seasoned the chicken in advance, take it out of the fridge so it can warm to room temperature.) Using a sharp knife, cut the chicken skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan and drizzle all over with a spoonful of oil. Roast for 30 minutes. Rotate the pan 180° then continue to roast the chicken until the thigh meat is no longer pink, 15 to 20 minutes more (for a total cooking time of 45 to 50 minutes). Remove chicken from oven, tent loosely with aluminum foil, and let chicken rest for 5 minutes before carving. When the beets are ready, set them aside until they are cool enough to handle. Peel them and cut them into quarters. Toss the beets with the vinegar and honey. Meanwhile, brush the bread slices with the olive oil on both sides. While you carve the chicken, toast the bread in the oven until crisp. When the croutons are toasted, rub one side of each slice of bread with the cut end of a raw garlic clove. When ready to serve, toss the watercress or arugula with the remaining oil and lemon juice, then season with salt and pepper. Carve the chicken and serve a quarter of the meat over each a piece of bread and ladle with pan juices. Divide the lettuces, beets, and berries amongst the bowls, top with a squeeze of lemon, a drizzle of olive oil, some additional fresh thyme and serve.

Chicken Picadillo

March 9, 2015 Kristen

2 tsp. olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1 ½ T. garlic, mashed (about 3 cloves)
12 oz. boneless, skinless chicken breast, cut into thin strips
1/3 C. no-salt-added tomato sauce
1/3 C. low-sodium chicken broth
1/3 C. lemon juice
¼ tsp. ground cumin
2 bay leaves
1/3 C. water
¼ C. golden seedless raisins

1 T. fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp. dried coriander)
1 T. capers, drained
2 T. green olives, chopped

Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes. Add the chicken and stir fry for another 5 – 10 minutes, until chicken is no longer pink inside. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken. Cover the pan, and reduce the heat. Simmer for 10 minutes. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Enchiladas de Mole Rojo

February 24, 2015 Kristen

3 ½ C. Mole Rojo
24 Corn Tortillas
1 C. Canola Oil
2 ½ C. Cooked Chicken, shredded
¾ C. Queso Fresco, finely crumbled
Small White Onion and thinly sliced
Parsley sprig

Heat the mole over low heat and dilute with water (the mole should be thin). Simmer over low heat for 10 minutes or until the mole is heated through. Heat the oil in a medium skillet. Using tongs, quickly pass the tortillas in the hot oil to soften. Do not let the tortillas get crispy. Immediately drain the tortillas on paper towels or on a wire rack. Place a tortilla on a serving plate. Place the shredded chicken on one end and roll to close. Repeat with remaining tortillas. Cover the enchiladas with the warm mole and heat through for 10 minutes. Garnish with queso fresco, onion, and parsley sprigs.

Chicken with Avocado and Mushrooms

February 20, 2015 Kristen

1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter

Sauce
3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate. Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté? chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce. Sauce: Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer. In a saucepan over high heat, sauté? mushrooms in butter. Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy!

Chicken Noodleless Pad Thai

February 17, 2015 Kristen

Chicken Noodleless Pad Thai

1 lb. boneless, skinless chicken breast, cut into small 1” chunks

3 T. extra virgin coconut oil

3 large cloves garlic, finely chopped

2 T. fish sauce

2/3 T. coconut aminos

2-3 T. fresh lime juice

¼ C. chopped fresh cilantro

3-4 green onions, finely chopped

8 oz. package of broccoli slaw

1 large carrot, cut into thin julienned strips or shredded

Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos and lime juice. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro.

Chicken Bacon Ranch Wraps

February 16, 2015 Kristen

Chicken Bacon Ranch Wraps

Wraps that rival your favorite sub shop? I’ve got you covered. I’m not kidding, they’re that good. Super low in carbohydrates, high in healthy fats and protein, this is a great lunch for keto lovers. Meals like these are great because the heart of the dish is the same, but you can doctor it to suit all of your family’s preferences. Enclose in a tortilla, stuff in a pita or wrap in lettuce.

8 ounces nitrate-free bacon, diced

½ yellow onion, diced

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

½ tsp. fine sea salt

¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

½ tsp. dried minced onion

½ C. Ranch Dressing, plus a couple T. for drizzling

1 head butterhead lettuce, rinsed and separated

1 Roma tomato, cored and diced

2 Green Onions, chopped

Preheat an electric pressure cooker using the SAUTÉ function. After pressing the SAUTÉ button, press the ADJUST button until MORE is highlighted (see Note below). When the display panel reads HOT, add the bacon and diced onion to the pot. Cook, stirring, until the bacon is crispy, about 10 minutes. If it begins to stick to the bottom of the pot, add 1 T. of the butter. Use a slotted spoon to transfer the bacon and onion to a paper towel. Leave all those delicious juices in the pot. Season the cubed chicken breasts with the sea salt and black pepper. Add the remaining butter to the pot and then the chicken. Cook, stirring the chicken, until it browns on all sides, about 5 minutes. Add the parsley, garlic powder, and dried onion, then stir. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 4 minutes. When the pot beeps to let you know it’s finished cooking, let it naturally release pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Using the slotted spoon, transfer the chicken to a separate bowl. Add ½ C. ranch dressing and the bacon/onion mixture to the chicken and combine. Spoon the chicken mixture on the lettuce leaves. Top with the tomatoes, green onions, and a drizzle of ranch dressing, and wrap the leaves around the mixture to serve. Note: Your pot might not have an ADJUST button; if that is the case just press the SAUTÉ button until MORE is highlighted.

40 Garlic Clove Chicken & Creamed Spinach Mashed Potatoes

February 12, 2015 Kristen

40 cloves of garlic (about 3 heads), peeled
2 tablespoon vegetable oil
8-10 pieces of cut up chicken (you can use breast or thighs)
Small handful of flat leaf parsley, roughly chopped
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1 tablespoon unsalted butter
salt and black pepper

2 lb. potatoes
1/2 cup heavy cream
2 tablespoon unsalted butter
1 teaspoon salt
1/3 teaspoon black pepper
6 cups baby spinach

Pre-heat your oven to 450 degrees F. Pat the chicken and skin dry with paper towels and season with 1 teaspoon of salt and ½ teaspoon of pepper. Heat the oil in an oven-safe skillet. Place chicken in skillet skin-side down, and cook until the skin is well browned, about 7-10 minutes. Transfer the chicken to a plate skin-side up and set aside. Remove all the fat (the fat from the chicken will have rendered out and add to the oil you began with) until you’re left with just 1 tablespoon of oil and reduce the heat to medium-low. Add the garlic and cook until evenly browned for about 1 minute. Add in the chicken stock to deglaze the pan. Scrape the brown bits off the pan and into the garlic. Add in the chopped parsley and cream. Return the chicken to the dutch oven, skin side up and remove from heat. Cook the chicken about 20-25 minutes in the oven, or until the juices run clear.

Cover potatoes with salted cold water in a large saucepan and simmer, uncovered for 20 to 30 minutes. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered. Drain potatoes in a colander and cool slightly. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes and spinach until almost smooth. Season to taste and keep warm.

Get the chicken and place the pieces on a serving dish. Mash the garlic in the pan and stir in the unsalted butter. There will be more than enough heat to melt it and make the sauce glossy

Instant Pot Chicken Bacon Avocado Salad

February 9, 2015 Kristen

Instant Pot Chicken Bacon Avocado Salad

2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)

2 eggs

1 1/2 C. chicken broth (or 1 1/2 C. water with 1 1/2 tsp better than bouillon chicken base)

2 C. frozen white sweet corn

6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)

1/4 C. diced green onions

2 medium tomatoes, diced

3 small to medium ripe avocados, sliced into bite size pieces

Kosher salt and freshly ground pepper to taste

Juice from one lemon (about 3 Tbsp)

3 T. extra virgin olive oil

1 tsp kosher salt

1/8 tsp. black pepper

1 tsp. dried dill

Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place rack in the bottom of IP. Place frozen chicken on top of the rack. If you’re using fresh chicken you don’t need a rack. Just place the chicken in the chicken broth. Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken. Secure the lid on top of the IP. Make sure valve is set to sealing. Press the manual button and adjust the time to 10 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting. While the chicken is cooking you can prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes etc). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper and dill in a small bowl. Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop up the eggs. Place the chicken on a cutting board and use a knife and fork to shred or to the cut the chicken into bite-size pieces. Place the chicken in a salad bowl. Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.

Mini Turkey Meatloaf & Maple Green Beans Sheet Pan Dinner

February 7, 2015 Kristen

2 tsp. Extra Virgin Olive Oil, plus more for oiling the pan
1 pound ground turkey breast
1/2 cup finely chopped yellow onion
1 cup grated sweet potato
1/4 cup barbeque sauce, divided
1 3/4 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
1 pound green beans, trimmed
1 TB Maple Syrup

Preheat oven to 400°F. Lightly oil a large sheet tray. In a bowl, mix turkey, onion, sweet potato, 3 TB barbeque sauce, 1 tsp salt and 3 tsp pepper. Form into four loaves, brush with remaining
1 TB barbeque sauce and bake on sheet tray for 20 minutes. In a large bowl, toss green beans with maple syrup, oil and remaining 5 tsp salt and 3 tsp pepper. Arrange on sheet tray next to meatloaves and roast until tender and meatloaves are cooked through (165°F), 20 to 25 minutes more.

Bruschetta Chicken Bake

February 2, 2015 Kristen

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

Chicken with Poblano Cream Sauce

January 18, 2015 Kristen

1 poblano chile
2 T. canola oil
1/2 small onion, minced
1 garlic clove, minced
1/3 cup heavy cream
Salt and pepper
4 boneless, skinless chicken breast halves

Roast the chile over a gas burner or under the broiler, until charred all over. Place in a bowl and cover with plastic wrap; let steam for 5 minutes. Rub off the skin; remove seeds and ribs. Chop coarsely. Heat 1 T. of the canola oil in small saucepan over medium heat; add the onion and garlic and cook until soft, about 5-7 minutes. Add the chile and cream. Puree in a blender; add water if too thick. Season with salt and pepper. Season chicken with salt and pepper. Heat the remaining T. oil in a large skillet over med-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Slice and serve with sauce.

Creamy Ranch Chicken

January 16, 2015 Kristen

6 slices bacon
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 T. all-purpose flour (I used whole wheat)
2 T. ranch dry salad dressing mix
1-1/4 cups whole milk
3 cups egg noodles
1 T. parmesan cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over med. heat until crisp. Drain bacon on paper towels; discard all but 2 T. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles to package directions. Serve chicken and sauce over noodles, sprinkle with parmesan. Serves 4.

Vinegar Glossed Chicken

January 14, 2015 Kristen

1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don’t crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don’t move them; it takes a couple of minutes to sear the chicken so it doesn’t stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

One Pan Prosciutto-Wrapped Chicken with Asparagus

January 14, 2015 Kristen

One Pan Prosciutto-Wrapped Chicken with Asparagus

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ tsp. pepper, divided

8 thin slices prosciutto (4 ounces), divided

5 T. extra-virgin olive oil, divided

4 thin slices fontina cheese (4 ounces), divided

2 pounds asparagus, trimmed

2½ T. white wine vinegar

2 T. toasted chopped pecans

1½ tsp. Dijon mustard

1 small shallot, sliced thin

1 tsp. minced fresh thyme

Pinch table salt

Adjust oven rack to middle position and heat oven to 350 degrees. Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and sprinkle with pepper. Slightly overlap 2 prosciutto slices on cutting board, lay chicken breast in center, and fold prosciutto over chicken. Repeat with remaining prosciutto and chicken. Heat 1 T. oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook chicken until prosciutto is lightly browned, about 2 minutes per side. Transfer to cutting board and top with fontina. Add half of asparagus to now-empty skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. Using tongs, toss asparagus with 1 T. oil, then redistribute spears in even layer. Arrange chicken breasts on top of asparagus and bake until chicken registers 160 degrees and asparagus is tender and bright green, about 12 minutes. Using potholders, remove skillet from oven. Whisk remaining 3 T. oil, vinegar, pecans, mustard, shallot, thyme, and salt in bowl until thoroughly combined. Being careful of hot skillet handle, transfer chicken to cutting board and let rest for 5 minutes. Toss asparagus with half of dressing. Serve chicken with asparagus, passing remaining dressing separately.

Spinach-Mushroom-Sausage Pierogi Bake

January 9, 2015 Kristen

1 16 -ounce package frozen potato pierogies
1 small onion, chopped
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 -ounce package sliced button mushrooms
1 clove garlic, minced
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1 3 -ounce package cream cheese, cut up
1/4cup chicken broth
1/2teaspoon salt
1/4teaspoon ground black pepper
1/2cup shredded mozzarella cheese (2 ounces)

Place the frozen pierogies in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogies in the baking dish. Sprinkle with mozzarella cheese. Bake, uncovered, in a 400 degrees F oven about 30 minutes or until lightly browned and heated through.

Yield: 6 servings
Calories: 339
Fat: 18g
Fiber: 2g

Carino’s Chicken Milano

January 7, 2015 Kristen

4 boneless, skinless chicken breasts
4 thin slices ham
1/2 cup shredded cheese- provolone or mozzarella
12 leaves fresh basil
2 T. olive oil
Salt and pepper

Prepare your chicken by making “pockets” for the filling: Holding chicken flat on your cutting board with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. If you do what I did and poke a hole in the bottom of the chicken, simply layer in your ham first so the cheese doesn’t ooze out. Fill the pocket with one slice of ham, about 2 tbs cheese, and 3 basil leaves. Fill each chicken breast and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. When your chicken is finished cooking, you will be left with a beautiful pan full of browned bits and lots of goodness. Feel free to add a 1/2 cup of chicken stock or white wine to that pan and let it bubble and reduce a bit and then spoon it over the chicken.

Chicken with Fig Sauce

January 5, 2015 Kristen

6 dried Black Mission figs
1 cup fat-skimmed chicken broth
1 teaspoon ground coriander
1 teaspoon dry mustard
4 boned, skinned chicken breast halves (4 to 6 oz. each)
1 tablespoon olive oil
1 onion (about 8 oz.), peeled and chopped
1 tablespoon all-purpose flour
1/3 cup dry sherry
1/4 cup balsamic vinegar
Thinly sliced fresh chives
Salt and pepper

Cut figs into quarters and place in a small bowl; cover with hot water and soak until soft, about 15 minutes. Lift figs from liquid and place in a blender or food processor. Add 1/3 cup of the soaking liquid (discard remainder) and the broth, coriander, and dry mustard; whirl until smooth. Rinse chicken and pat dry. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 1/2 teaspoons olive oil and tilt pan to coat bottom. Add chicken in a single layer and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate. Reduce heat to medium-high. Add remaining 1 1/2 teaspoons oil and onion; stir often until onion is limp and beginning to brown, 2 to 3 minutes. Add flour and stir to coat onion. Add fig mixture and stir until boiling. Return chicken to pan. Cover and simmer over low heat until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes. With tongs, transfer chicken to plates. Stir sherry into sauce. If desired for a smoother sauce, pour through a fine strainer into a bowl. Spoon sauce equally over chicken, then drizzle each portion with 1 tablespoon vinegar. Sprinkle with chives and add salt and pepper to taste.

Yield: 4 servings
Calories: 255
Fat: 5.2g
Fiber: 2.2g

Sticky Chicken Thighs with Lemon and Honey

January 2, 2015 Kristen

1 T. black peppercorns
2 lemons, juice only
Good squeeze or two of runny honey
Dollop grainy mustard
2 garlic cloves, crushed
6 large chicken thighs, bone in and skin on
Sea salt, to taste
2-3 preserved lemons
Handful green olives, pits removed, sliced
Small handful fresh flatleaf parsley, leaves only

Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.

Hawaiian Chicken Delight

December 31, 2014 Kristen

1 package (1 oz.) ranch dressing mix
1 cup canned pineapple juice
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
6 boneless, skinless chicken breasts
6 slice fresh pineapple
6 slice sharp white Cheddar cheese

To make the marinade, whisk together first 5 ingredients in a small bowl. Place chicken breasts in a gallon-size zip-top bag; pour marinade into bag and seal; shake bag several times to coat chicken evenly. Refrigerate for at least 1 hour or overnight. Preheat grill to medium-high. When grill is hot, discard marinade and grill chicken breasts 5 to 6 minutes per side, until juices run clear and chicken is cooked through; grill pineapple 2 to 3 minutes per side. Top each chicken breast with one slice of cheese; cover and grill 1 to 2 minutes more until melted. Serve each chicken breast topped with a slice of grilled pineapple.

Deviled Chicken with Pecan Panko Crust

December 30, 2014 Kristen

Preheat the oven to 450. You will need 8 large chicken legs, patted dry. Coat them all in about 1/3 cup of dijon mustard (I’ve used whole grain and regular and both have worked well), rubbing it on by hand. In a shallow bowl toss together 1 cup of panko crumbs; 1/2 a cup of crushed, toasted pecans; 1/2 cup of grated parmesan, and a dash of cayenne pepper. Melt 3 tablespoons of butter and add stir it into the crumbs. Press the legs one at a time into the crumb mixture, rolling them around so they’re fully coated. Place on a buttered baking pan large enough to hold all the legs comfortably. Continue breading the remaining legs. Place pan in the oven and bake for 30 minutes. These are delightful hot out of the oven or chilled and eaten the next day at a picnic or for leftovers.

Picnic Chicken

December 27, 2014 Kristen

1 chicken cut into pieces

1 tablespoon salt

2 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne

Rinse the chicken parts and then dry them. Mix together the salt, brown sugar, chili powder, paprika, pepper, and cayenne. Rub the spice mix under the skin as well as over the skin of the chicken. Using toothpicks, secure the skin back in place so that it does not shrink away from the chicken pieces as the chicken cooks. Place the chicken pieces on a cookie sheet and cover it loosely with foil. Place the sheet on an oven rack. Let the chicken rest in the refrigerator for at least an hour, but 6 hours or overnight would be best. The longer the chicken rests, the more of the spice rub that will be absorbed by the chicken and the deeper the flavor will be. Preheat oven to 425 degrees. Roast chicken for 12 minutes. Raise the oven temperature to 500 degrees and roast for 8-10 minutes more or until breast pieces reach 160 degrees. Remove the breasts from the oven and let the dark meat pieces cook for five more minutes or until they reach 170 degrees. Remove the remaining pieces from the oven and let the chicken cool to room temperature. Refrigerate the chicken overnight. Serve the chicken cold.

Spicy Southwestern Chicken Rolls

December 26, 2014 Kristen

1 tablespoon canola oil
1¼ pounds ground chicken
1 Vidalia onion, finely chopped
1 (4-oz) can chopped mild green chilies
1 (1-oz) package salt free taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 tablespoons reduced fat sour cream
¼ cup fresh cilantro, chopped
4 scallions, finely chopped
16 (9×14) sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa

Preheat oven to 375 degrees F. Spray two baking sheets with nonstick spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove chicken mixture from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, and then cut each roll in half. Serve with the salsa.

Caribbean Baked Chicken with Mango

November 11, 2014 Kristen

2 jalapeño chile peppers, halved and seeded (wear plastic gloves when handling)
1/2 med onion, halved
2 cloves garlic, minced
1 slice (1/4” thick) peeled fresh ginger
1 T. extra virgin olive oil
1 T. white wine vinegar
1 tsp. jerk seasoning
1 tsp. ground allspice
4 boneless, skinless chicken breast halves
1/2 mango, peeled and finely chopped
1 T. chopped cilantro leaves

Preheat oven to 450 degrees F. Coat 13” x 9” baking pan with cooking spray. In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping machine a few times to scrape down inside of container. Spread jalapeño mixture on both sides of chicken breasts. Place into prepared baking pan. Bake 30 minutes or until thermometer inserted into thickest portion registers 170 degrees F and juices run clear. Place chicken onto 4 plates, and scatter mango on top. Sprinkle with cilantro.

Pupusas Revueltas

November 9, 2014 Kristen

1 lb. chicken breast, ground
1 T. vegetable oil
1/2 lb. lowfat mozzarella cheese, grated
1/2 small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded, minced
1 small tomato, finely chopped
1/2 tsp. salt
5 C. instant corn flour (masa harina)
6 C. water

In nonstick skillet, sauté chicken in oil over low heat until it turns white. Stir chicken constantly to keep it from sticking. Add onion, garlic, green pepper, and tomato. Cook chicken mixture through. Remove skillet from stove and let mixture cool in refrigerator. Meanwhile, place flour in large mixing bowl and stir in enough water to make stiff, tortilla-like dough. When chicken mixture has cooled, mix in cheese. Divide dough into 24 portions. With your hands, roll dough into balls and flatten each into 1/2–inch thick circle. Put spoonful of chicken mixture in middle of each circle of dough and bring edges to center. Flatten ball of dough again until it is 1/2–inch thick. In very hot iron skillet, cook pupusas on each side until golden brown. Serve hot.

Yield: 12 servings
Serving Size: 2 Pupusas
Calories: 290
Fat: 7g
Fiber: 5g

Grammie’s Chicken Cutlets

November 1, 2014 Kristen

Grammie’s Chicken Cutlets

4 boneless, skinless chicken breasts (8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 large eggs
1 ¼ cups panko bread crumbs
1/2 cup (2 ounces) grated Parmesan cheese
Neutral oil, such as avocado, for shallow-frying
1 tablespoon unsalted butter

Set one hand on top of a chicken breast to hold it in place, then cut horizontally through the middle so you have 2 thinner cutlets. Repeat for all the chicken breasts for a total of 8 cutlets. Pat the chicken dry with paper towels. Season the chicken all over with 2 teaspoons of salt. Prepare 3 shallow dishes or large plates for coating the chicken. In the first dish, combine the flour, garlic powder, and Italian seasoning. Season with ½ teaspoon each salt and pepper. In the second dish, beat the eggs. In the third dish, combine the panko and Parmesan, then season with ¼ teaspoon each salt and pepper. One at a time, dip the chicken cutlets in the flour and coat all sides, tapping off the excess. Next, dip in the egg, allowing any excess to drip back into the dish. Finally, coat with the panko mixture, pressing to adhere. Place on a plate as you coat all the cutlets.

ENJOY NOW: In a large cast-iron skillet or heavy-bottomed pot, heat ¼ inch of oil over medium heat. Once shimmering, add the butter, swirling until melted. Carefully add 2 chicken cutlets to the skillet. Fry until golden brown and fully cooked, 2 to 4 minutes per side. Transfer to a clean plate, then immediately sprinkle with a little salt. Repeat with 2 more chicken cutlets. Serve.

ENJOY LATER: Arrange half the cutlets on a plate or sheet pan, cover with plastic wrap, and freeze until solid. Transfer the cutlets to a zipper-top plastic bag and freeze for up to 1 month. While still frozen, bake at 450°F until cooked through, 20 to 25 minutes.

Ways to Doctor a Deli Roast Chicken

October 22, 2014 Kristen

1. Shred or chunk chicken while warm, place on top of a bowl of hot pasta, and add a dollop of pesto or black-olive paste.

2. Slice chicken, pile on top of slices of bread, and then put Swiss cheese on top. Pass under the broiler and serve with avocado slices and a spicy mayo.

3. Put slices of warm chicken on toast, add slices of crisp bacon and ripe tomato, then blanket with your favorite cheese sauce (or cheese, I suppose)

4. Serve warm on toasted bread or a bed of cooked spinach with a chutney or your favorite salsa.

5. Shred chicken and scatter over a salad.

6. Top sliced chicken with mushrooms that have been sautéed in olive oil with a bit of dry sherry or dry white wine.

7. Shred the meat, layer onto warmed flour tortillas along with black beans, shredded cheese, salsa, and avocado (if you’ve got it).

8. Spread Dijon mustard all over the chicken, sprinkle it with black pepper, then shower it with chopped fresh tarragon and bake in 350 oven until warmed through.

9. Save juices from deli packaging to make gravy then spoon over the sliced chicken and mashed potatoes.

10. Chop chicken into bite-sized pieces and toss with chopped pecans, green grapes, a little minced onion, tarragon, and enough mayo to pull the salad together. Season with salt and serve with sliced tomato.

11. Spread #10 on tortillas, roll up, and slice into pinwheels.

12. Chop chicken, heat it along with favorite curry sauce, and serve over basmati rice.

13. Spread mayo on slices of sourdough bread. Layer slices of chicken, jellied cranberry sauce, and slices of sharp cheddar. Top with more bread, brush sandwich w/ olive oil. Grill or broil until cheese melts and bread is golden brown on both sides.

14. Place chicken slices on split squares of hot corn bread. Boil the juices from the packaging and spoon on top.

15. Serve sliced chicken codl w/ a quick gribiche sauce made by adding chopped sour pickles, capers, parsley, and minced hard-cooked egg to your favorite salad vinaigrette.

Dinner Doctor’s Chinese Chicken

October 20, 2014 Kristen

¼ C. low sodium Soy Sauce
3 T. Dry Cooking Sherry
2 T. Cornstarch
2 tsp. sugar
1 lb. chicken tenders, rinsed and patted dry
1 T. Vegetable Oil
4 Scallions, both white and green parts, sliced on the diagonal
2 T. chopped peeled fresh Ginger
2 cloves Garlic, sliced

Place soy sauce, sherry, cornstarch and sugar in a medium-size mixing bowl with ¼ C. of water and whisk until the cornstarch is dissolved. Stir in chicken tenders and set bowl aside. Pour the oil into a large skillet and heat over medium heat. Add scallions, ginger and garlic and cook, stirring until soft, 2 minutes. Drain the marinade from the chicken; do not discard the marinade. Add chicken to skillet and cook for 1 minute on each side. Pour the marinade over chicken, reduce heat to medium low and stir until chicken is cooked through, and sauce has thickened, 6 to 7 minutes. Serve at once.

Orange Balsamic Glazed Chicken Thighs

October 17, 2014 Kristen

10-12 chicken thighs or a breast per person
3 tablespoons of olive oil
1/2 teaspoon of salt
Cracked black pepper
1/2 cup of honey (I use raw organic)
1/4 cup of orange juice
Zest from one orange
3 tablespoons of balsamic vinegar (better quality)
2 tablespoons of fresh sage or 2 teaspoons of dried

Place the rack so it’s about 6-8 inches away from the broiler and preheat the oven with the broiler on low (if you have a dual setting) if not, just broil. Brush or spray (if you have an oil atomizer) each piece of chicken and season with salt and pepper. Lay on your broiler pan. Place in the oven for 10-12 minutes (keeping a watchful eye on it the last few minutes) until golden. Then flip each piece over, brush with oil and season again. Back in the oven for another 10-15 minutes. While the chicken is broiling, in a large measuring cup or small bowl, blend the honey, juice, zest, vinegar and sage. Whisk until well combined. Set aside. Remove the chicken and pierce to ensure that the chicken is fully cooked and that juices run clear (no pink meat). Then brush or spoon the glaze over top of each one. Broil for 3 or so minutes and flip. Repeat. Coat well with the glaze. Broil for another 3-4 minutes. Remove and cover with foil for 10 minutes. Serve and enjoy. I served this along with grilled pineapple.

Rotisserie Chicken with Fire & Ice Salsa

October 13, 2014 Kristen

1 cup chopped seeded watermelon
1 cup chopped strawberries
1/4 cup chopped red onion
2 tablespoons chopped jalapeño pepper
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar (optional)
1 (3- to 4-pound) store-bought rotisserie chicken

Combine watermelon, strawberries, onion, jalapeño and mint in medium bowl. Pour olive oil and lime juice over salsa and sprinkle with sugar. Stir gently. Cover bowl and refrigerate. Salsa can be made up to 1 day in advance.

Crispy Oven Chicken Fingers

October 10, 2014 Kristen

2 cup buttermilk

2 clove garlic, crushed

1 tablespoon hot-pepper sauce

1 teaspoon kosher salt

1 teaspoon fresh-ground pepper

2 pound boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips

1 package (7-ounce) sesame crispbread, such as WASA

6 tablespoon unsalted butter, melted

Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400 degrees F. Lightly coat 2 baking pans with oil and set aside. Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake.

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Chicken and Mushroom Ramen

October 10, 2014 Kristen

Meal Prep Chicken and Mushroom Ramen

1 T. sesame or vegetable oil

1 T. frozen chopped garlic

1 T. frozen chopped ginger

2 skinless, boneless chicken breasts, thinly sliced

8 white mushrooms, sliced

1 carrot, peeled and grated

1 T. soy sauce

2 chicken stock cubes

2 T. chopped chives

4 blocks dried chicken noodles

4 eggs, to serve (optional)

Method

Heat the oil in a large, deep-sided frying pan over a medium heat, then add the garlic and ginger and cook, stirring, for 2 minutes, until soft and fragrant. Add the sliced chicken to the pan and cook, stirring continuously, for 2-3 minutes, until well-sealed and coated in the garlic and ginger. Add the mushrooms, carrot and soy sauce to the pan and cook for a further 2 minutes, until the veg are just starting to soften. If you’re cooking now… Dissolve the stock cubes in 8 cups (2 litres) of boiling water, then add to the pan along with the chives and the dried noodles. Bring to the boil, then reduce the heat to a gentle simmer and leave to cook for 6 minutes. Meanwhile, if you are serving the ramen with boiled eggs, bring a separate pan of water to the boil and cook the eggs for 7 minutes, then immediately drain and rinse under cold running water to stop the eggs from cooking further (this should give you eggs that are firm enough to peel, with yolks that are still slightly soft and jammy). Peel the eggs and cut into halves. Divide the noodles, veg and broth between 4 serving bowls, then add half a boiled egg to each bowl. Serve hot. If you’re making ahead to freeze… Remove the pan from the heat and set aside until the vegetables have cooled to room temperature, then divide the mixture equally between 4 small, labelled freezer bags. Grate half a stock cube into each bag along with 1 block of dried noodles and half a tablespoon of chives, then seal and freeze flat for up to 3 months. Then

Remove as many portions of ramen mixture as you would like from the freezer and add to a large bowl (use an individual serving bowl if you are defrosting a single portion). Pour over 2 cups (480ml) of boiling water for each portion of ramen you have defrosted, then cook on high in the microwave for 8 minutes, stirring the mixture halfway through. If you want to serve the ramen with the boiled eggs, cook these as described above while the ramen mixture is cooking in the microwave. Divide the mixture between serving bowls, top each with half a boiled egg, if using, then serve hot.

Crunchy Chicken Fingers with Tangy Dipping Sauce

October 9, 2014 Kristen

½ tsp. crab seasoning (or substitute ¼ tsp. paprika and ¼ tsp. garlic powder for a sodium-free alternative)
¼ tsp. ground black pepper
1 T. whole-wheat flour
12 oz. boneless, skinless, chicken breast, cut into 12 strips
2 T. fat-free (skim) milk
1 egg white (or substitute 2 T. egg white substitute)
3 C. cornflake cereal, crushed

¼ C. ketchup
¼ C. 100 percent orange juice
¼ C. balsamic vinegar
2 T. honey
2 tsp. deli mustard
1 tsp. Worcestershire sauce

Preheat oven to 400 ºF. Mix crab seasoning, pepper, and flour in a bowl. Add chicken strips, and toss well to coat evenly. Combine milk and egg white in a separate bowl, and mix well. Pour over seasoned chicken, and toss well. Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.) Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165 ºF). Meanwhile, prepare the sauce by combining all ingredients and mixing well. Serve three chicken strips with ¼ cup dipping sauce.

Roast Chicken with Herbed Cream Sauce

October 4, 2014 Kristen

1/4 cup dry white wine

1/4 cup low-sodium chicken broth

1/4 cup heavy cream

1/2 cup chopped fresh herbs (such as flat-leaf parsley, chives, and basil)

1 1/4 teaspoons kosher salt

1/2 teaspoon black pepper

1 3 1/2- to 4-pound chicken, giblets removed

1 tablespoon olive or vegetable oil

Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss 1/2 teaspoon of the remaining salt into the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 165° F on a meat thermometer, about 40 minutes more. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. Place the pan containing the drippings over medium heat. Simmer until the liquid reduces by half. Add the wine and broth and cook, stirring and scraping the bottom of the pan, until the sauce thickens slightly, about 2 minutes. Add the cream. Remove from heat. Strain the sauce, if desired. Stir in the herbs, 1/4 teaspoon each salt and pepper. Spoon the sauce over the carved chicken.

Roast Chicken with Balsamic, Raisin and Pine Nut Sauce

October 3, 2014 Kristen

1/4 cup balsamic vinegar

1/4 cup low-sodium chicken broth

2 tablespoons raisins

1 tablespoon unsalted butter

1 3 1/2- to 4-pound chicken, giblets removed

1 tablespoon olive or vegetable oil

Kosher salt and black pepper

2 tablespoons pine nuts, toasted

Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss 1/2 teaspoon salt into the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. Place the pan containing the drippings over medium heat. Add the vinegar and broth and cook, stirring and scraping the bottom of the pan, for 2 minutes. Remove from heat. Strain the sauce, if desired. Stir in the pine nuts, raisins, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the butter and tilt the pan to swirl until it melts. Spoon the sauce over the carved chicken.

Orange, Soy, and Five-Spice Rub Chicken

October 2, 2014 Kristen

3 1/2- to 4-pound chicken, giblets removed

2 teaspoons olive oil

2 teaspoons grated orange zest

2 teaspoons low-sodium soy sauce

2 teaspoons five-spice powder

1 teaspoon ground ginger

1/4 teaspoon black pepper

2 teaspoons honey

1/2 orange, cut into wedges

Adjust oven rack to lowest position. Heat oven to 450° F. In a small bowl, combine the oil, orange zest, soy sauce, five-spice powder, ginger, pepper, and honey. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Place the orange wedges inside the cavity. .Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

Roast Chicken with Moroccan Spice Rub

October 1, 2014 Kristen

1 tablespoon ground cumin

2 teaspoons curry powder

1 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

1 handful fresh cilantro sprigs

1 3 1/2- to 4-pound chicken, giblets removed

Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. In a small bowl, combine the cumin, curry, ginger, 1/2 teaspoon salt, and cayenne in a small bowl. Add the oil and combine. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the spice mixture evenly under the skin. Place the cilantro inside the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 165° F on a meat thermometer, about 40 minutes more. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.