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Category: Poultry

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes

turkeymeatloaf1 head of garlic left whole plus 2 cloves, grated

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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Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

duck1 1/4 tsp. kosher salt

1/2 tsp. coarsely ground black peppercorns

1/4 tsp. sugar

2 boneless Moulard or Muscovy duck breast halves (3/4 to 1 lb. each) or 4 boneless Pekin (Long Island) duck breast halves (about 6 oz. each), skin and fat removed (you can reserve a little fat for cooking the breasts)

3 T. lime blossom, thyme, or wildflower honey

1 T. fresh thyme leaves (and flowers, if possible), plus sprigs for garnish

1 tsp. reserved duck fat or olive oil

3 T. balsamic vinegar

1/4 C. veal demiglace or 1/2 C. low-sodium chicken broth, reduced to 1/4 C.

2 tsp. cold unsalted butter

Kosher salt and freshly ground black pepper

 

In a small bowl, combine the kosher salt and peppercorns with the sugar. Place the duck breasts on a platter and rub the spice mixture into each one. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator to return to room temperature. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. In a small saucepan, combine the honey and thyme leaves and bring to just a simmer over low heat, crushing the leaves with the back of a spoon; set aside to infuse for 5 minutes. In a heavy medium skillet, heat the duck fat until hot and shimmering. Add the duck breasts and tenderloins and cook until browned and crusty on both sides but still springy to the touch, about 3 to 4 minutes on each side for the Moulard or Muscovy breasts, or 2 to 3 minutes per side for Pekin breasts, about 1 minute per side for the tenderloins. Just before they are done, brush each duck breast with some of the thyme-infused honey and continue to cook until lightly caramelized. Transfer the breasts to a cutting board and let rest for 5 minutes. Discard the fat from the pan. Add the balsamic vinegar to the pan and stir to loosen the browned bits on the bottom. Boil until the vinegar is very syrupy, about 1 1/2 minutes. Stir in the remaining infused honey and the demiglace and return to a boil. Boil until thick and syrupy, about 1 1/2 minutes longer. Stir in the cold butter and add the salt and pepper to taste. Using a thin sharp knife, slice each breast on a diagonal 1/8 inch thick. Arrange the slices on four warmed dinner plates. Pour the duck juices left on the cutting board into the pan sauce, strain the sauce over the duck slices, and serve at once.

 

 

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Mock Duck Leg Confit with Root Vegetable Slaw

Mock Duck Leg Confit with Root Vegetable Slaw

duck1/4 cup olive oil

3 tablespoons cider vinegar

1 tablespoon lemon juice

1 teaspoon fresh thyme leaves

1/4 teaspoon honey

Freshly cracked black pepper and sea salt

2 cups thinly sliced fennel

2 cups thinly sliced celery root

2 cups thinly sliced carrot

2 cups thinly sliced beet

3 thinly sliced shallots

1 bunch of flat-leaf parsley, roughly chopped

6 duck legs

 

In a large bowl, whisk together the olive oil, vinegar, lemon juice, thyme leaves, honey, pepper, and salt.  Use the fine slicer disc of a food processor to thinly slice all the vegetables.  Add them and the parsley to the large bowl, and toss with the vinaigrette.  Cover with plastic wrap, and refrigerate until later.  Preheat the oven to 300 degrees F.  In a wide oven-safe skillet, place the duck legs, skin side down, over medium heat.  Season the duck with salt, and sear until the skin begins to crisp.  Place the whole skillet, with the duck, in the oven.  Roast for 1 hour, then flip the duck legs, and roast for another hour. To serve, mound the softened vegetable salad on a plate, and top with a crispy, almost-confited duck leg.

 

Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

june25Coarse salt

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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Curried Chicken Lime Skewers with Lime-Apricot Glaze

Curried Chicken Lime Skewers with Lime-Apricot Glaze

skewers1/8 c. lime juice

1/8 c. soy sauce

1/8 c. apricot or peach jam

1tbsp sugar

1/2 tbsp curry powder

1 clove garlic, coarsely chopped

1/2-inch section ginger, coarsely chopped (or ginger powder)

1.5 lbs boneless, skinless chicken breasts

Sweet-and-tangy peanut dipping sauce (optional; recipe follows)

 

Set skewers aside to soak in water. Purée all the marinade ingredients in a blender. If making peanut dipping sauce (recipe follows), reserve about 1/5 of the marinade before it comes into contact with the raw chicken and set aside. Trim and cut the chicken into bite-size pieces. Skewer the chicken, leaving enough room at the end to grab onto later. Pour the marinade over the chicken pieces. Preheat the broiler for at least 5 minutes and position the rack so that the skewers will be 3 inches from the heat source. Line a baking tray with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide into the broiler. Broil until the chicken develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes, or until chicken is cooked through. Test for doneness by cutting into the thickest part of the skewer. Serve with peanut dipping sauce and/or lime wedges for squeezing.

 

Sweet-and-Tangy Peanut Dipping Sauce: Reserve about 1/5 of the marinade before it has come into contact with the raw chicken. Take desired amount of peanut butter and dilute with enough marinade so that a dipping consistency is reached.

 

 

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Chicken Breasts Stuffed with Spinach & Sun-Dried Tomatoes

Chicken Breasts Stuffed with Spinach & Sun-Dried Tomatoes

4 boneless, skinless chicken breasts pounded thin

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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Busy Night Turkey Taco Soup with Avocado Cream

Busy Night Turkey Taco Soup with Avocado Cream

turkeytaco2 1/2 C. Turkey Breast Cutlets or leftover Turkey, cooked and chopped

1 (11 oz .) can Mexican-style corn

1 (16 oz.) can chili beans, undrained

2 (14.5 oz.) cans chicken broth

1 (16 oz.) jar chunky salsa

Salt and pepper to taste

1/4 C. chopped fresh cilantro

1/2 C. low-fat sour cream

2 T. guacamole

 

In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. In a bowl, stir together sour cream and guacamole until smooth. Ladle soup into bowls and top with guacamole mixture.

 

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Green Chickpea & Chicken Curry with Swiss Chard

Green Chickpea & Chicken Curry with Swiss Chard

a6b47faad8fdfff34e95574bef2354812 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes. After simmering, add in the trimmed and sliced Swiss chard. When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, tenderer colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.

O’ Shroom’s Tangy Chicken

O’ Shroom’s Tangy Chicken

Boneless Skinless chicken breasts or Pork tenderloin cut into 3/4-inch slices

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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Thai Style Grilled Chicken Thighs

Thai Style Grilled Chicken Thighs

Thai Style Grilled Chicken Thighs12 chicken thighs
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro
1″ piece of ginger, grated
2 cloves garlic, minced or grated
1 serrano pepper, minced (can substitute a jalapeno if you don’t want it as spicy)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons brown sugar
Combine all ingredients except chicken in a large zipper bag and mix thoroughly. Add chicken and allow to marinate at least one hour, overnight if possible. Grill chicken over medium-high heat for approximately 5 to 7 minutes per side depending on the size of the chicken thighs.

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

chixmangoVegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced

Creamy, Honey-Mango Dipping Sauce (recipe below)

Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips. Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment. Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried. Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients:

½ cup mayonnaise
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice

Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

Chicken Bake

Chicken Bake

Chicken Bake

On a lightly floured surface, divide 1 pound refrigerated pizza dough into 2 balls and roll and stretch until 1/4 inch thick. Top each with 2 T. Caesar dressing, 1/2 C. chopped cooked chicken breast, 1/2 C. chopped cooked bacon, 1 C. shredded mozzarella, 1/4 C. grated Parmesan, and sliced green onions. Roll pizza dough, like a cinnamon roll, into two large logs. Transfer to a large parchment-lined baking sheet and brush with egg wash. Sprinkle with more cheese and Italian seasoning. Bake at 425°F until golden, 25 minutes.

Estofado de Almendras (Oaxacan Almond and Chicken Stew)

Estofado de Almendras (Oaxacan Almond and Chicken Stew)

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2 ea. Chicken, whole, cut into serving pieces, rinsed and pat dry
7 T. Olive oil
1 lb. Roma tomatoes
1/2 cup Black raisins
1 cup Almonds, slivered
3 Garlic cloves, peeled
1 White onion, sliced
1 Plantain, ripe, peeled and sliced
3oz. Bread, brioche
1 Canela, Mexican cinnamon stick,
2 Cloves, whole
4 Black peppercorns, whole
20 Manzanilla olives
Salt to taste
Ground black pepper to taste

¼ C. Almonds, whole, skin removed
½ Raisins, black
1/3 Chiles Jalapeños en Escabeche, strips

Heat 3 tablespoons of olive oil in a Dutch oven and sauté the chicken until golden brown on all sides. Remove and set aside. Reserve the fat in the pan for later use. Place the tomatoes in a medium pan, barely cover with water, and bring to a boil and cook until soft. Do not let them burst open. In a large skillet, heat 3 tablespoons of olive oil and fry the following ingredients separately: onion, garlic, raisins, slivered almonds, plantain, bread, cinnamon, cloves, and black peppercorns. Purée the tomatoes and fried ingredients in a blender. Add a generous amount of water to form a smooth, thin textured purée. Fry the sauce in the reserved fat, about 10 minutes. Add the chicken pieces and the olives. Simmer until the sauce thickens, about 45 minutes. Season to taste with salt and black pepper. Heat the remaining tablespoon of olive oil in a small skillet and sauté the whole almonds and raisins until the almonds turn golden brown and the raisins plump. Garnish the estofado with the whole almonds, raisins, and the chiles jalapeños en escabeche.

One Pan Chicken Enchilada Pasta

One Pan Chicken Enchilada Pasta

enchilada pasta2 tablespoons of olive oil
1/2 of medium yellow onion, diced
2 cloves of garlic, minced
1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4oz can of fire-roasted diced green chiles
1 19 oz. can of green chile enchilada sauce, medium or mild
1 14 oz. can of low-sodium chicken broth
1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
1/4 cup of sour cream
2 cups of freshly shredded Monterey jack cheese
Fresh cilantro for garnish

Sautee onions and garlic in olive oil until they start to soften. Season chicken breasts with salt and pepper. Add chicken to pan and cook until it starts to brown. Add can of green chilies to pan and cook about another minute. Add enchilada sauce, chicken broth, and pasta to the pan. Bring mixture to a boil, then cover and reduce heat to low. Let pan simmer, covered for 15-20 minutes until pasta is tender. Remove pan from heat and stir in sour cream. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so. Optional – Sprinkle with freshly chopped cilantro.

Mediterranean Lemon Chicken with Pepper Puree and Couscous

Mediterranean Lemon Chicken with Pepper Puree and Couscous

Marinade

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.

 

Garlic Chicken Puffs

Garlic Chicken Puffs

chickenpuffs-14 ounces cream cheese
1 tsp garlic powder
1/2 cup cooked shredded chicken
2 (8 count) cans refrigerator crescent rolls

Mix cream cheese, garlic and chicken until well blended. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles). Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 11-14 minutes.

Spicy Garlic Chicken

Spicy Garlic Chicken

chx21 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.

Sheet Pan Olive Bar Chicken

Sheet Pan Olive Bar Chicken

Sheet Pan Olive Bar Chicken

 

1 (7- to 8-ounce) jar oil-packed sun-dried tomatoes, sliced if necessary (about 1 cup)

3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs), patted dry

1 tablespoon brown sugar or pure maple syrup

1 (12- to 14-ounce) jar marinated artichokes, quartered if necessary (about 1½ cups)

1 (12- to 16-ounce) jar roasted red peppers, thinly sliced if necessary (1 to 1½ cups)

1 (6- to 8-ounce) container mixed pitted olives, drained (about 1½ cups)

 

Preheat the oven to 400°F. Dump the entire jar of sun-dried tomatoes (and oil) onto a sheet pan. Add the chicken and brown sugar and toss everything together to coat. Arrange the chicken skin side up. Add the artichokes (with their liquid), the roasted peppers (with their liquid), and the drained olives. Stir to combine with the other ingredients, making sure the chicken stays skin side up. Roast, carefully stirring the olive bar ingredients halfway through, until the chicken is cooked through, 35 to 40 minutes. Serve with the braising liquid poured over the top.

Better Than Takeout Orange Chicken

Better Than Takeout Orange Chicken

2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes

1 1/2 cups corn starch

1 cup panko bread crumbs

2 eggs, beaten

1/4 teaspoon salt

¼ teaspoon pepper

Oil (for frying)

orangechx

Orange Sauce

 

1 1/2 cups water

1/4 cup orange juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest, grated

1 cup packed brown sugar

1/2 teaspoon ginger root, minced

1/2 teaspoon garlic, minced

2 tablespoons green onion, chopped

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Quick & Easy Tangy Pork, Chicken or Beef

Quick & Easy Tangy Pork, Chicken or Beef

2 Whole Chicken breasts/ 4 boneless pork chops/ Equivalent of lean Beef tips
1 package of taco seasoning
A touch of oil
1 cup salsa
1 cup apricot preserves
Maybe some brown sugar

Cube the meat into bite sized pieces. Cover with the packet of taco seasoning. Add oil to pan, brown meat until almost done. In a separate bowl, mix together salsa and preserves, add to meat in pan. Simmer 10-15 minutes, taste to see if you need to add some brown sugar.

 

 

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Lime and Coconut Chicken

Lime and Coconut Chicken

coconut2 lb. boneless, skinless chicken breasts

3 T. oil

Zest of 1 lime

1 tsp. ground cumin

1 1/2 tsp. ground coriander

2 T. soy sauce

1 1/2 tsp. kosher salt

2 T. sugar

2 tsp. curry powder

1/2 cup coconut milk

Pinch cayenne

1 small fresh hot chili, such as Thai or Serrano, minced (optional)

1/4 cup chopped fresh cilantro

Fresh limes, cut into wedges

 

Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness. Mix all remaining ingredients except fresh cilantro and limes. Add chicken and marinade to a large bowl or Ziploc bag and chill in the refrigerator for up to two hours. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.  Once you are ready to cook the chicken, remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn. In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook the chicken in batches to prevent overcrowding the pan. Place the breasts in the hot pan and cook without turning for a couple minutes Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

 

Chicken and Dumplings

Chicken and Dumplings

1 tsp. butter

1/4 C. chopped onion

1 garlic clove, finely chopped, optional

2 C. cubed cooked chicken

1 (16-oz) bag frozen mixed vegetables, thawed

1 quart chicken broth

1 T. chopped parsley

Sea salt and ground pepper

1 C. Original Bisquick

1/3 C. milk

 chixdump

In large saucepan over medium high heat, melt butter; add onions and garlic and sauté until onions are soft. Add chicken, vegetables, broth, parsley, salt and pepper and bring to a boil, stirring occasionally. Cook uncovered for 5 minutes.  Combine Bisquick and milk in small bowl and mix with a fork. Drop dough by teaspoonfuls onto the boiling soup. If dumplings sink into soup, carefully bring them to the top of the soup using slotted spoon. Reduce to a simmer, and cook uncovered for 10 minutes, cover and cook for 10 to 15 minutes longer.

 

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Grilled Chicken in Mango Sauce

Grilled Chicken in Mango Sauce

4 skinless, boneless chicken breast halves

2 ripe mangos, 1 cubed and 1 sliced

1 large ripe avocado, 1/2 cubed and 1/2 sliced

Sea salt and ground white pepper

Spring greens or baby spinach, washed, dried and stemmed

 

Spray grill pan with nonstick cooking spray. Preheat pan over medium high heat, season chicken on both sides with salt and pepper, and cook until golden and done, turning once. Combine cubed mango and cubed avocado into a food processor, add 1 T. mango or lemon juice, season lightly with salt, cover and process until velvety in texture. Spoon velvet sauce onto plate, (slightly to the side). Cut chicken into thick slices on the bias across the width of the breast. Arrange chicken on top of sauce, overlapping slices. Sprinkle with salt and pepper. Arrange mango and avocado slices around one side of chicken. Garnish with pepper & cilantro.

 

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One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice

One Pot Fiesta Chicken and Rice1 1/2 lb. chicken breasts
1/4 C. vegetable oil
1 C. long grain white rice
1 chopped onion
4 minced garlic cloves
1 tsp. dried oregano
1 tsp. chili powder
1 (14.5 oz) can diced tomatoes, drained
1 1/4 C. chicken broth
1 C. shredded Mexican cheese
4 scallions, sliced thinly

Season chicken with salt and pepper. Heat oil in large, heavy skillet over medium-high. Cook until golden on one sides, about 4 minutes; transfer to plate. Add rice, onion, and 1/2 tsp. salt. Cook, stirring frequently, until rice is sizzling and toasted and onion is soft, about 3 minutes. Stir in garlic and spices and cook about 15 seconds. Add tomatoes and broth and bring to a boil. Replace chicken, browned side up. Cover, reduce heat to low and cook 12 minutes. Removed cooked chicken, stir rice, replace lid and cook about 12 minutes more. Slice chicken and serve over rice. Top with cheese and scallions.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

About 2 tablespoons canola or peanut oil, plus oil for the baking dish (optional)

Nonstick cooking spray (optional)

14 small (6-inch) corn tortillas

1 medium-size onion, chopped

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1⁄2 teaspoon dried oregano

1 can (28 ounces) enchilada sauce, or Quick Homemade Enchilada Sauce

4 cups shredded cooked chicken

2 cups (8 ounces) shredded cheddar cheese or a Mexican cheese blend

For serving, pick and choose

Chopped fresh cilantro

1⁄2 cup thinly sliced scallions

Thinly sliced avocado

Sour cream

Salsa

 

Make the enchiladas: Preheat the oven to 350°F. Lightly oil a 13 by 9–inch baking dish or spray it with nonstick cooking spray.  Line a plate with paper towels. Heat a large skillet over medium-high heat, add 1 teaspoon of the oil, and swirl it around. Add a tortilla and cook until it is just beginning to become very pliable, literally 2 to 3 seconds. Using tongs, a fork, or a spatula, flip the tortilla and cook it until it is floppy but not mushy, 2 to 3 seconds longer. Quickly transfer the tortilla to the paper towel–lined plate. Repeat with the remaining tortillas, stacking them up as they are cooked and adding more oil in tiny amounts as needed.  Add another teaspoon of oil to the skillet and heat it over medium heat. Add the onion and garlic and cook until they begin to soften, about 3 minutes. Add the chili powder, cumin, and oregano and stir until fragrant, about 1 minute, then add the enchilada sauce and stir well. Increase the heat to medium-high and let the sauce come to a simmer. Turn off the heat. Place the shredded chicken and half of the sauce in a medium-size bowl and stir to mix. Set the remaining sauce aside. Place a tortilla on a work surface, spoon a generous 1⁄4 cup of the chicken filling along one edge, and gently roll up the tortilla, making sure the filling doesn’t pop out the ends (don’t worry about a tiny tear here or there). Carefully place the enchilada seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining up the rolls tightly and neatly against each other. Pour the reserved sauce evenly over the enchiladas, making sure they are all covered, and sprinkle the shredded cheese on top. Bake until everything is hot and the cheese is melted, about 20 minutes. Serve the enchiladas with cilantro, scallions, avocado, sour cream, and/or salsa, if desired (the sour cream is usually highly desired).

 

from Mom 100 Cookbook

 

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Honey Ginger Chicken Bites

Honey Ginger Chicken Bites

bites2/3 cup honey

2 tablespoons minced peeled fresh ginger

2 tablespoons fresh lemon juice

2 tablespoons cider vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 teaspoon grated orange rind

1 teaspoon Worcestershire sauce

4 garlic cloves, minced

1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)

Cooking spray

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons sesame seeds, toasted (optional)

 

Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425°. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once. While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Holy Yum Chicken

Holy Yum Chicken

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1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) (If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.)

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)

1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)

1 tbsp. rice wine vinegar (seasoned or unseasoned)

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish

 

Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more. Sprinkle rosemary on top before serving. Serve with rice or potatoes or vegetables.

 

Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste

Polynesian Turkey Kabobs

Polynesian Turkey Kabobs

1 lb. boneless uncooked turkey breast

1 20-ounce can juice-packed pineapple chunks, drained

1 large red bell pepper, cut into chunks

1 large green bell pepper, cut into chunks

2 T. low-sugar orange marmalade

1/2 tsp. ground ginger

ChickenPineappleGreenPepperKabob

Cut turkey into bite-size chunks.  Thread turkey chunks onto skewers alternately with pineapple and peppers.  Melt marmalade.  Stir in ginger.  Brush about half of marinade over kabobs.  Broil 4 inches from heat, 12 to 15 minutes.  Turn and baste with marinade.  Broil 5 to 10 minutes longer, until turkey is tender.

 

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Roasted Garlic Soup with Turkey

Roasted Garlic Soup with Turkey

4 whole heads garlic

1 tsp. olive oil

4 C. frozen defatted chicken stock, thawed

2 medium carrots, sliced

1 C. whole kernel corn

1 small onion, sliced

4 oz. turkey cutlets, chopped

1/2 C. minced fresh parsley

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat the oven to 350°F. With a sharp knife, slice the top 1/4″ off each head of garlic; discard the tops. Lightly brush the heads with the oil. Place in a shallow baking dish. Cover with foil. Bake for 55 to 60 minutes. Remove the foil and bake for 10 minutes, or until the garlic skin is browned and the interior is very soft. Set aside until cool enough to handle. Squeeze the cloves to release the roasted garlic; discard the skin. In a blender or food processor, combine the garlic and 1 C. of the stock. Process until smooth. In a Dutch oven, combine the carrots, corn, onions, and 1 C. of the remaining stock. Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the turkey, garlic mixture, and the remaining 2 C. stock. Bring to a boil. Cook, stirring occasionally, for 20 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece. Stir in the parsley, salt, and pepper.

 

 

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Crock Pot Deviled Chicken

Crock Pot Deviled Chicken

 

3 lb.  Chicken breasts or chicken legs or chicken thighs

1/4 C. butter, melted

1/2 C. honey

1/4 C. prepared mustard

3 clove garlic, minced

1 tsp. salt

1/2 tsp. curry powder

 

Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook for 4 to 6 hours on high or 6 to 8 hours on low.

 

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Crispy Spicy Quail

Crispy Spicy Quail

4 Semi-Boneless Quail

2 C. Buttermilk

2 each Eggs-beaten

2 tsp. Flour

2 tsp. Cayenne Pepper

1 tsp. Ground Black Pepper

1 tsp. Salt

2 tsp. Parsley Flakes

 

In a mixing bowl add dry ingredients. Whisk in remaining ingredients. Preheat Fryer to 350F. Dip Quail in batter and drop in Fryer and cook until Crispy (4-5 Minutes).

 

 

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Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

wraps1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

 

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.  Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Sautéed Sweet Chicken Breasts with A Spicy Fresh Tomato Chutney and White Rice

Sautéed Sweet Chicken Breasts with A Spicy Fresh Tomato Chutney and White Rice

2 14oz cans of chicken broth

3 T. EVOO

2 C. white rice

6 plum tomatoes

1 tsp. ground cumin

2 tsp. ground coriander

1 Serrano or jalapeno pepper, half of the seeds removed, then finely chopped

2 shallots

2 garlic cloves

Salt and pepper

3 T. sherry vinegar

3 T. brown sugar

1/4 C. fresh cilantro leaves

3 scallions, finely chopped

1/4 C. fresh flat leaf parsley

1 T. honey

4 6oz boneless, skinless chicken breast halves

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Bring chicken brother and a T. of EVOO to a boil in a medium pot. Add rice, reduce to a simmer and cover. Stir occasionally for 17-18 minutes. Fluff with a fork. Heat in a medium-size skillet over high heat with a T. of the EVOO. Add quartered tomatoes, cumin, coriander, peppers, shallots, garlic, salt and pepper. Cook, stirring frequently for 3 minutes. Add vinegar, brown sugar and 1 C. of water. Turn down heat to medium low and simmer for 10-12 minutes or until water has evaporated and the tomatoes have broken down and are slightly thickened. In a bowl, combine remaining 2 T. of EVOO, cilantro, scallions, parsley, honey and a little salt and pepper. Add chicken breasts and toss to coat. Heat nonstick skillet over medium high heat. Add chicken, cook for 5 -6 minutes per side. Remove from pan. Top each chicken with chutney and serve with white rice.

 

 

 

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Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce

enchi10 flour tortillas, taco sized

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

 

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.  Pour over enchiladas and top with remaining cheese.  Bake 22 min and then under high broil for 3 min to brown the cheese.

 

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

3 small melons, cut in half and seeded (drain upside down on towel)

 

Chicken Filling

2 C. cubed cooked chicken

1/2 C. diced celery

1 tart apple, cored, chopped, dipped in lemon juice and water

1 T. green onions, finely chopped

1 T. capers, drained

2/3 C. roasted and coarsely chopped Oregon hazelnuts

1/2 C. mayonnaise

2 T. sour cream

2 tsp. curry powder

Currants, for garnish

 

Combine first six ingredients, except apples.  Mix mayonnaise, sour cream and curry together and stir into chicken mixture.  Cover and refrigerate 4 hours or overnight.  Add chopped apples that have been dipped in lemon juice and water.  Fill cavity of melons.  Garnish with sprinkle of currants over top.

 

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SBD Balsamic Chicken

SBD Balsamic Chicken

2 boneless, skinless chicken breast halves

1/2 tsp. fresh rosemary leaves, minced

2/3 clove garlic, minced

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

2/3 tsp. extra-virgin olive oil

1-2 tsp. white wine (optional)

1 1/3 tsp. balsamic vinegar

 

Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tsp. water or white wine (if using). Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tsp. of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan. Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

 

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Sesame Chicken with Quinoa

Sesame Chicken with Quinoa

achx2 boneless, skinless chicken breasts, cut into 1-inch pieces

salt and pepper

1 Tbsp. olive oil

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. honey

1 garlic clove, minced

1/2 tsp. ground ginger

1 tsp. cornstarch

1/2 cup thinly sliced green onions

2 tsp. sesame oil

1 tsp. toasted sesame seeds

 

1 cup dry quinoa

2 cups chicken broth

 

Season chicken breasts generously on both sides with salt and pepper.  Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté for about 4-6 minutes, stirring occasionally, until the chicken is cooked through.   While chicken is cooking, whisk together the soy sauce, rice wine vinegar, honey, garlic, ginger, and cornstarch until combined. When the chicken is cooked through, add the green onions and soy sauce mixture to the pan and stir immediately to coat the chicken. The sauce will thicken quickly. Stir in sesame oil, then remove from heat and serve over cooked quinoa (instructions below), sprinkled with sesame seeds.

Chopped Chicken Wontons

Chopped Chicken Wontons

Chicken:

1 package (about 1 lb.) Boneless Skinless Chicken Thighs

2 T. vegetable oil

Salt and pepper to taste

1 package wonton wrappers (generally sold in the refrigerated produce section)

6 C. vegetable oil

 

Asian Style Slaw:

1 C. shredded Napa cabbage

1/2 C. shredded carrots

1/3 C. chopped green onions

1/3 C. chopped fresh cilantro

2 T. favorite Asian dressing

 

Preheat broiler to high heat. In a medium mixing bowl, combine all of the Asian Style Slaw ingredients. Place 6 C. oil in a large pot and heat to 350 degrees. Cut wonton wrappers diagonally in half and fry in vegetable oil until golden brown (about 1 minute per wrapper).  Place chicken, 2 T. vegetable oil, and salt and pepper into a resealable bag. Shake bag so that chicken is well coated. Broil chicken thighs on high until internal temperature reaches 165 degrees, approximately 15 minutes. Finely chop chicken and spread one T. on top of each fried wonton wrapper. Place a T. of the Asian Slaw on top of the chicken and serve on a large platter.

 

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Asparagus Parmesan with Roasted Chicken

Asparagus Parmesan with Roasted Chicken

1 lb. small to medium asparagus spears, rinsed and trimmed of woody ends

3 T. extra virgin oil

3 T. dry bread crumbs

3 T. grated Parmesan Cheese

3 strips of Prosciutto, separated and chopped

Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.

 

Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat. Sprinkle chopped proscuito or ham around the asparagus, but not on top. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes.  Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with prosciutto bits.

 

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Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

wings2 pounds chicken wings

2 tablespoons olive oil

2 teaspoons brown sugar

2 teaspoon garlic powder

2 teaspoon chili powder

2 teaspoon smoked paprika

1 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

 

 

For the Roasted Red Pepper Cream Sauce

1/3 cup roasted red pepper, chopped

2 ounces goat cheese

2 tablespoons sour cream

1/4 teaspoon salt

 

Preheat oven to 425 degrees F. Line a baking sheet with foil.  To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.  In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.  Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.  Serve wings immediately with dipping sauce.