Kristen's Recipes

1 lb. 90% lean ground turkey
6 T. dried bread crumbs
1-1/2 C. purchased coleslaw mix
1/4 C. finely chopped onion
1/4 C. finely chopped green bell pepper
1/4 tsp. minced garlic
2/3 C. ketchup, divided

Preheat oven to 350F. Coat a loaf pan with nonstick cooking spray. In a large bowl, combine ground turkey, bread crumbs, coleslaw mix, onion, green pepper, garlic and 1/3 C. ketchup. Mix well using hands. Pat mixture into prepared pan. Bake 45 minutes. Spread remaining 1/3 C. ketchup over top and continue baking 15 more minutes. let stand 5 minutes before cutting.

Yield: 6 servings
Calories: 150
Fat: 6g
Fiber: 1g

1 lb. chicken breast fillets
1-1/2 T. brown sugar
3 T. lime juice
2 T. rum
2 T. reduced sodium soy sauce
1 T. Worcestershire sauce
1 T. olive oil
1/8 tsp. pepper
1 T. minced fresh parsley
1 lime cut into wedges

Combine brown sugar and next six ingredients and mix well. Place chicken breasts in a large reseal-able plastic bag, add brown sugar marinade and refrigerate for at least 30 minutes. Turn chicken over occasionally while marinating. Remove chicken and discard marinade. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook 5-6 minutes on each side until chicken is no longer pink in the center. Squeeze lime juice over chicken and serve.

Yield: 4 servings
Calories: 195
Fat: 5g
Fiber: 0g

 

1/2 C. Roasted Onion Tapenade (or use your favorite purchased onion-olive tapenade)

2 T. minced Parsley, plus more for garnish

1 T. minced Oregano

1 (3 1/2 – 4 lb.) Chicken, split down the back, backbone removed

1-2 T. Olive Oil

Salt and Pepper

Minced Chives for garnish

 

In small bowl blend together tapenade, parsley and oregano.  Press chicken flat; flip underside over, rub with olive oil and season with salt and pepper.  Place chicken, skin side up, on a rack in a roasting pan.  Carefully loosen skin with fingers and generously spread tapenade under the skin, all the way down the thighs.  Rub surface with olive oil; sprinkle with salt and pepper.  Let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 500 degrees.  Roast chicken for 15 minutes.  Reduce oven temperature to 375 degrees and roast until tender, about 25 minutes.  To test, gently insert knife into thigh; when juices run golden yellow, chicken is done.  Cut chicken into quarters, sprinkle with minced chives and serve.

4 (4-oz.) skinless, boneless chicken breast halves
Cooking spray
1/4 C. apple butter
1/4 C. spicy brown mustard
1/4 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. black pepper
Gorgonzola Cheese Grits
2 T. chopped green onions

Preheat oven to 350�. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken breasts in a baking pan coated with cooking spray. Combine the apple butter, mustard, salt, red pepper, and black pepper, brush over chicken. Bake at 350� for 20 minutes. Cut the chicken into 1/2-inch-thick slices. Spoon the Gorgonzola Cheese Grits into each of 4 shallow serving bowls. Top with chicken, and sprinkle with green onions. Totals include Gorgonzola Cheese Grits.

Yield: 4 servings
Serving size: 1 C. grits, 3 oz. chicken, and 1 1/2 tsp. green onions

Calories: 371
Fat: 12.4g
Fiber: 1g

12 thyme sprigs
1 rosemary sprig
1 sage sprig
2 T. minced garlic
2 T. minced shallots
1 tsp. freshly ground black pepper
1 (12-lb.) fresh or frozen turkey, thawed
3 T. fresh lemon juice
2 lemons, each cut in half
Cooking spray

Preheat oven to 350�. Remove leaves from thyme sprigs to measure 2 T. chopped; reserve stems. Remove leaves from rosemary sprig to measure 2 T. chopped; reserve stem. Remove the leaves from sage sprig to measure 2 T. chopped; reserve stem. Combine the chopped thyme, chopped rosemary, chopped sage, garlic, shallots, and pepper in a small bowl. Remove and discard giblets and neck from turkey. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and sprinkle in body cavity. Drizzle lemon juice over skin. Place reserved stems and lemon halves in body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350� for 3 hours or until thermometer registers 180�. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand 10 minutes before carving. Discard skin.

Yield: 12 servings
Serving size: 6 oz. turkey and about 1/2 C. cheese grits

Calories: 354
Fat: 11.3g
Fiber: 0.6g

Salad:
2 C. chopped skinless, boneless rotisserie chicken breast meat
2 C. seedless red grapes, halved
1 C. shredded carrot
1/2 C. thinly sliced red onion
1 (10-oz.) package angel hair slaw

Dressing:
1/4 C. rice vinegar
1/4 C. fat-free, less-sodium chicken broth
1/4 C. thawed orange juice concentrate
2 tsp. vegetable oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Remaining ingredients:
3 T. crumbled blue cheese
2 T. coarsely chopped walnuts

To prepare salad, place the first 5 ingredients in a large bowl, and toss gently to combine. To prepare dressing, combine vinegar, broth, juice concentrate, oil, salt, and pepper, stirring with a whisk. Drizzle over salad, tossing to coat. Sprinkle with cheese and walnuts, and toss gently to combine.

Yield: 4 servings
Serving size: 2 C.

Calories: 312
Fat: 9.6g
Fiber: 4g

Chicken:
2 tsp. brown sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. ground red pepper
4 (6-oz.) skinless, boneless chicken breast halves
1 tsp. vegetable oil

Sauce:
1 1/2 tsp. bottled minced garlic
1/4 C. fresh lime juice
1/4 C. orange juice
2 T. honey
2 T. chopped fresh cilantro
2 T. chopped fresh mint

To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm. To prepare sauce, add garlic to pan; saut� 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint. Serve with chicken.

Yield: 4 servings
Calories: 255
Fat: 3.4g
Fiber: 0.5g

Nonstick spray coating
3/4 C. thinly sliced celery
1/2 C. sliced fresh mushrooms
1/2 C. thinly sliced carrot
1 small onion, sliced
1 clove garlic, minced
1 71/2-ounce can tomatoes
1 8-ounce can tomato sauce
1 tsp. dried Italian seasoning, crushed
3/4 tsp. sugar
3 medium chicken breasts, skinned, boned, and halved lengthwise
1/2 C. low-fat ricotta cheese
3 tsp. grated Parmesan cheese
1 tsp. snipped fresh parsley
1/2 C. shredded mozzarella cheese (optional)

For sauce, spray a cold large saucepan with nonstick coating. Add celery, mushrooms, carrot, onion, and garlic; cook till vegetables are tender. Cut up tomatoes. Stir undrained tomatoes, tomato sauce, Italian seasoning, and sugar into vegetables. Bring to boiling: reduce heat. Simmer, uncovered, 20 minutes or till mixture is reduced to 2 C. Meanwhile, place each chicken piece between two pieces of plastic wrap. lb. with a meat mallet to about 1/4-inch thickness. Stir together ricotta cheese, Parmesan, and parsley in a bowl. Spoon about 11/2 tsp. of the cheese mixture onto each chicken piece. Fold in long sides of chicken pieces; roll up from short end. Place chicken rolls, seam side down, in a 2-quart square baking dish. Pour sauce over chicken. Cover with plastic wrap, then foil, and refrigerate for 2 to 24 hours. Before serving, remove plastic wrap. Bake, covered with foil, in a 375� oven for 35 to 40 minutes or till chicken is no longer pink. If desired, sprinkle with mozzarella cheese and bake 4 minutes longer to melt cheese. If desired, serve with hot cooked spinach fettuccine.

Yield: 6 servings
Calories: 202
Fat: 6g
Fiber: 2g

Baked Orange Chicken

 

1/4 C. fresh orange juice

1 tsp. orange peel

1 tsp. olive oil

1 tsp. lime juice

1 tsp. fresh ginger, minced

2 cloves garlic, minced

1/4 tsp. fresh oregano, minced

4 to 6 boneless skinless chicken breasts, halved and pounded

Orange, sliced and quartered or mandarin oranges

 

In a blender, combine all ingredients except the chicken and oranges. Pour the marinade over the chicken breasts and marinate in the refrigerator from 1 hour or up to overnight.  Transfer chicken to a baking dish and discard marinade. Cover chicken with oranges. Bake chicken for 35 to 45 minutes, until no pink remains and juices run clear.

3 lb. boneless skinless chicken breasts
3/4 C. ketchup
1/2 C. salsa
1/4 C. honey
1 T. Dijon mustard
1 tsp. chili powder
1/2 tsp. ground cumin
1 T. cornstarch

Prepare chicken breasts. Arrange in a single layer in a 9 x 13 baking dish and set aside. In a medium bowl, whisk together ketchup, salsa, honey, mustard, cumin and chili powder. Pour over chicken breasts. Turn to coat breasts with sauce on both sides. Bake, uncovered at 400 degrees for 30 minutes. When chicken is cooked, arrange breasts on a serving platter, keeping warm. Pour sauce into a small saucepan. Mix cornstarch in a small bowl with 1 T. water until smooth. Stir into sauce and bring to a boil. Cook until sauce is thickened, stirring constantly. Pour sauce over chicken and serve warm.

Yield: 6 servings
Calories: 339
Fat: 3g
Fiber: 1g

4 (4 oz. each) boneless, skinless chicken breast halves
Cooking oil spray
1 small sweet onion, diced
1 (16 ounce) jar mild picante sauce
1 C. shredded reduced fat Monterey Jack cheese or reduced fat sharp cheddar cheese
8 (8 inch) fat-free flour tortillas
1/2 C. sliced black olives (optional)
1/2 C. fat-free sour cream

Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water. Lightly spray a large heavy nonstick skillet with cooking oil spray. Heat over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 C. of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture. Serve over flour tortillas and garnish with sliced olives and sour cream.

Yield: 4 servings
Calories: 386
Fat: 6g
Fiber: 1g

Tomato Pepper Sauce:
2 medium onions, chopped
1 yellow bell pepper, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 T. olive oil
1 – 28 ounce to 32 ounce can plum tomatoes, drained and chopped
1 C. chicken broth
1 tsp. minced fresh thyme leaves
Chicken:
2 tsp. coriander seeds
2 bay leaves
2 tsp. black peppercorns
4 whole cloves
3 large whole boneless chicken breasts with skin (about 10 oz. each), halved
1 1/2 tsp. salt
Parsley sprigs for garnish

For Sauce: In a heavy nonstick saucepan cook onions, bell pepper, celery, and garlic in oil over moderately low heat, stirring occasionally, until celery is softened. Add tomatoes, broth, and thyme and simmer sauce 25 minutes, or until most of liquid is evaporated. Season sauce with salt and pepper. Sauce may be prepared 1 day ahead and kept chilled, covered. For Chicken: In an electric spice grinder or blender grind fine coriander seeds, bay leaves, peppercorns, and cloves. Pat chicken dry and rub ground spices and salt all over it. Grill chicken on an oiled rack 4 inches above glowing coals 5 minutes on each side, or until cooked through. Alternatively, grill chicken in a preheated well-seasoned ridged grill pan. Serve chicken with tomato pepper sauce and garnish with parsley sprigs.

Yield: 6 servings
Calories: 221
Fat: 5g
Fiber: 4g

2 tsp. curry powder
2 tsp. chili powder
2 tsp. ground red pepper
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
3 T. butter or stick margarine
1 C. chopped onion
2 cloves garlic, minced
1 lb. skinned, boned chicken breast, cut into 1-inch cubes
1 (8 ounce) container plain fat-free yogurt
1 (6 ounce) can tomato paste
5 C. cubed peeled baking potato (about 2 1/2 lb.)
4 C. water
4 1/2 C. hot cooked basmati rice
2/3 C. chopped tomato

Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat; saute onion and garlic 5 minutes. Stir in spice mixture; saute 5 minutes, stirring frequently. Add chicken, and saute for 10 minutes, stirring frequently. Combine the yogurt and tomato paste; stir with a whisk. Add yogurt mixture, potato, and water to pan. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally. Serve over rice, and top with tomato.

Yield: 9 servings
Calories: 315
Fat: 5.2g
Fiber: 3g

3 pounds boneless skinless chicken breasts
3/4 C. ketchup
1/2 C. salsa
1/4 C. honey
1 T. Dijon mustard
1 tsp. chili powder
1/2 tsp. ground cumin
1 T. cornstarch

Prepare chicken breasts. Arrange in a single layer in a 9 x 13 baking dish and set aside. In a medium bowl, whisk together ketchup, salsa, honey, mustard, cumin and chili powder. Pour over chicken breasts. Turn to coat breasts with sauce on both sides. Bake, uncovered at 400 degrees for 30 minutes. When chicken is cooked, arrange breasts on a serving platter, keeping warm. Pour sauce into a small saucepan. Mix cornstarch in a small bowl with 1 T. water until smooth. Stir into sauce and bring to a boil. Cook until sauce is thickened, stirring constantly. Pour sauce over chicken and serve warm.

Yield: 6 servings
Calories: 339
Fat: 3g
Fiber: trace

 

1 pound green beans

3/4 pound boned, skinned chicken breasts

8 to 9 ounces fresh fettuccine

1 can (14 oz.) coconut milk

1 T. Thai red curry paste

1 1/2 tsp. sugar

1 tsp. rice vinegar

1 to 2 T. Asian fish sauce (nuoc mam or nam pla)

Fresh basil or cilantro leaves (optional)

 

In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Meanwhile, rinse green beans; trim and discard ends, then cut beans into 2- to 3-inch lengths. Rinse chicken and pat dry; thinly slice crosswise into 1/8-inch-thick strips. Stir fettuccine and beans into boiling water; cook, uncovered, until pasta is barely tender to bite, 2 to 3 minutes. Pour into a colander, rinse with hot water, and drain. Rinse pan and set over medium heat. Stir in 1/4 C. coconut milk and curry paste. Add chicken; stir until no longer pink in the center (cut to test), about 3 minutes. Add remaining coconut milk, 1/4 C. water, sugar, vinegar, and 1 T. fish sauce; mix. Add pasta and beans to pan; mix until noodles are hot, about 2 minutes. Add more fish sauce if desired. Pour into a wide bowl. Sprinkle with basil leaves.

 

2 1/2 to 3 1/2 C. fat-skimmed chicken broth

2  C. dry white wine such as Pinot Grigio or Sauvignon Blanc

1/2  C. whipping cream

1 T. grated lemon peel

1/2 tsp. fennel seeds

About 1/2 tsp. pepper

1/4 to 1/2 tsp. hot chile flakes

8 ounces mushroom-flavored brie cheese

12 ounces dried fettuccine

2  C. coarsely shredded cooked chicken (8 oz.)

Grated parmesan cheese

About 1 C. watercress leaves, rinsed and drained

 

In a 4- to 5-quart pan, combine 2 1/2 C. chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 tsp. pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes. Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks. Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes. Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind won’t melt). If you want saucier pasta, add up to 1 C. more broth and stir over high heat until steaming. With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves. Note: Tasty mushrooms: Since mushrooms release liquid as they cook, it’s important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat. To prep: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice. To cook: In a 12-inch frying pan over high heat, melt 2 T. butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.

 

2 T. extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 T. butter

4 cloves garlic, chopped

2 shallots, chopped

2 T. all-purpose flour

1/2 C. white wine

1 lemon, juiced

1 C. chicken broth or stock

3 T. capers, drained

1/2 C. flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

 

Heat a deep nonstick skillet over medium high heat. Add a T. of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another T. extra-virgin olive oil and 1 T. butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 T. butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

 

 

1 (4-pound) whole organic chicken

8 garlic cloves, minced

4 T. chopped fresh rosemary

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

Cooking spray

 

Preheat oven to 425°. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine garlic and rosemary. Rub seasoning mixture under loosened skin and into the body cavity. Sprinkle salt and pepper evenly over entire outside surface of chicken. Place chicken in a shallow roasting pan coated with cooking spray. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 1 hour or until a thermometer registers 180°. Let stand 5 minutes.

 

1 1/2 C. fresh cilantro

1/2 C. fresh mint

1/2 C. cotija cheese

3 T. toasted pecan halves

1 tsp. kosher salt

2 garlic cloves

1 serrano chile, seeded and sliced

2 T. extravirgin olive oil

2 tsp. sherry vinegar

1/8 tsp. freshly ground black pepper

3/4 pound boneless, skinless chicken breast

Cooking spray

6 C. hot cooked penne pasta (about 3 ounces uncooked)

2 C. cherry tomatoes, halved

 

Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

 

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/2 T. olive oil

1 garlic clove, minced

1 C. fat-free, less-sodium chicken broth

1 1/2 tsp. dried herbes de Provence

1 tsp. butter

1 tsp. fresh lemon juice

Fresh thyme sprigs (optional)

 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 C. (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.

 

Salsa:

2 quarts water

1/2 pound tomatillos (about 10 small), husks and stems removed

1 garlic clove

1/2 to 1 serrano chile

1/2 C. chopped fresh cilantro

1/4 C. coarsely chopped onion

1 tsp. fresh lime juice

1/4 tsp. salt

 

Chicken:

3 (1-ounce) slices white bread

4 (6-ounce) skinless, boneless chicken breast halves

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. ground red pepper

1 large egg, lightly beaten

1 T. olive oil

1/2 C. (2 ounces) crumbled queso fresco cheese

Cilantro sprigs (optional)

Lime wedges (optional)

 

Preheat oven to 350°. To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 tsp. salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside. To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 tsp. salt, cumin, and red pepper; sprinkle evenly over chicken. Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 garlic cloves, crushed with a garlic press or minced

1 teaspoon finely grated fresh ginger

1/4 teaspoon red pepper flakes

2 pounds skinless chicken thighs

2 teaspoons sesame seeds

 

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.   Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

 

 

 

2 pounds turkey breast cutlets (2 packages, 12 pieces)

2 tsp. poultry seasoning

Salt and pepper

3 T. extra virgin olive oil (EVOO), (3 turns of the pan)

2 T. butter

2 T. all-purpose flour

2 C. chicken stock or canned turkey broth, available around Thanksgiving in markets

Stuffing:

1 T. extra virgin olive oil (EVOO)

2 T. butter

3 ribs celery from the heart, chopped

1 medium onion, chopped

Salt and pepper

2 tsp. poultry seasoning

4 sprigs fresh sage, chopped (2 T.)

2 T. flat leaf parsley, chopped (eyeball it)

1/4 pound prosciutto, deli sliced like bacon, then chopped

3 corn muffins, crumbled

1 C. chicken stock or broth or, canned turkey broth

Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of EVOO, 1 1 /2 T.. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy. To a second skillet over medium-high heat, combine EVOO and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Sauté 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm. Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

 

6 T. butter

3/4 C. hot sauce, such as Frank’s Red Hot brand

4 pieces bone-in, skin-on chicken breasts, cut in half across

4 chicken drummers

Salt and freshly ground black pepper

1 C. blue cheese crumbles

Juice of 2 lemons

1/3-1/2 C. mayonnaise (or make it lighter with buttermilk)

6-8 ribs celery from the heart with greens, thinly sliced on an angle

2 C. shredded carrots

6 scallions, white and green parts, thinly sliced

1/2 head red cabbage, cored and shredded

3 C. salad croutons, ground into crumbs in a food processor

1/4 C. flat leaf parsley leaves, finely chopped

 

Pre-heat the oven 400ºF. Melt butter over low heat in a small pot and combine with hot sauce. Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand for 10 minutes. In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine. Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown. Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.

 

3 C. chicken stock

1 1/2 C. white long-grain rice

5 T. extra-virgin olive oil, divided

4 (6-ounce) boneless, skinless chicken breasts

Salt

Freshly ground black pepper

1 C. all-purpose flour

2 tsp. smoked paprika

2 eggs

1 1/2 C. peeled almonds

1/2 C. bread crumbs

Generous handful flat-leaf parsley

1 (9 ounce) package frozen artichoke hearts

4 piquillo peppers or 2 roasted red peppers, chopped

1/2 C. pitted Spanish green olives, chopped

1 large fresh thyme sprig, leaves only

1/3 C. dry sherry, eyeball it

2 T. cold butter, cut into pieces

 

Bring stock to a boil, stir in rice and 1 T. extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients. Preheat oven to 375 degrees F. Heat about 4 T. extra-virgin olive oil over low heat in a large skillet. From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands. Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through. 5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves. Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

 

 

3 C. chicken broth

1 small handful golden raisins

3 T. extra-virgin olive oil (EVOO)

1/2 tsp. turmeric

1 pinch saffron threads or 1 envelope saffron powder

1 1/2 C. white rice

4 skinless, boneless chicken breast halves (about 1 3/4 pounds)

 Salt and freshly ground pepper

4 jarred piquillo peppers or 2 jarred roasted red peppers, drained and sliced

1/2 C. dry sherry

2 T. butter, chilled and cut into pieces

1/2 C. chopped flat-leaf parsley (a generous handful)

1/2 C. sliced almonds, lightly toasted (a generous handful)

 

In a small saucepan, bring the broth, raisins, 1 T. EVOO, turmeric and saffron to a boil. Stir in the rice, cover the pot and simmer over low heat for 18 minutes. While the rice cooks, in a large skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper, add to the skillet and cook for 6 minutes on each side. Transfer to a plate and keep warm. Add the piquillo peppers to the pan and heat through, about 2 minutes. Add the sherry and boil until slightly reduced, 1 to 2 minutes. Add the butter and half the parsley and turn off the heat, stirring to melt the butter. Spoon the sauce over the chicken. Add the remaining parsley and the almonds to the rice and fluff with a fork. Serve the rice alongside the chicken.

 

2 chicken breasts

2 T. balsamic vinegar

2 T. extra-virgin olive oil (EVOO)

Salt and freshly ground black pepper

3 bunches arugula, thoroughly washed

Juice of 1/2 lemon

Parmigiano Reggiano shavings

2 T. butter

1 T. all-purpose flour

1 1/2 C. chicken stock

1/3 C. heavy cream or half-and-half

1/4 C. homemade or store-bought pesto

 

Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper. Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes. While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce. To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/2 teaspoon garlic powder

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 slices bacon, chopped

2 cloves garlic, chopped

1 cup artichoke hearts

1 (15-ounce) can diced tomatoes, undrained

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

 

Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder. In a heavy, cast iron skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.  Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the artichokes, tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Just before serving, add the capers and parsley; stir to combine and serve.

 

1 whole fryer chicken cut into 8 pieces

kosher salt and fresh cracked pepper

1 jalapeno, chopped

2 cloves garlic, minced

2 teaspoons honey

2 tablespoons olive oil

juice from 1 lime

 

Preheat oven to 400 degrees. Rinse and pat dry the chicken. Sprinkle with salt and pepper. Place on a baking sheet. Combine jalapeno, garlic, honey, olive oil and lime juice in a food processor. Process for about 30 seconds or until jalapenos are chopped fine. Brush jalapeno lime mixture over the top of the chicken. Bake in preheated oven for 45 – 60 minutes or until chicken is cooked through. If the skin starts to brown too much tent some foil over the top. Transfer to a serving platter. Serve.

 

 

Salt

1 pound whole wheat spaghetti

1/4 to 1/3 C. smooth or chunky peanut butter, softened (eyeball it)

2 T. honey

1/4 C. warm water (eyeball it)

1/4 C. tamari (aged soy sauce)

1 clove garlic, grated with microplane or box grater

Juice of 2 limes, zest of 1

1 tsp. hot sauce (eyeball it)

3 T. vegetable, peanut or sunflower oil (eyeball it)

2 C. store-bought rotisserie chicken meat, skin removed and thinly sliced

A handful of shredded carrots

4 scallions, thinly sliced on an angle

1 C. spinach greens, thinly sliced

1/4 C. chopped peanuts, available in small pouches in the baking aisle

2 T. chopped cilantro or flat-leaf parsley, whichever you prefer

 

Bring a large pot of water to a boil. Once boiling, salt water liberally, then drop pasta in and cook to al dente. Run cooked pasta under cold water to cool. Drain well and reserve. While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl. Once they’re combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce. While whisking continuously, pour the oil in a steady stream to complete the dressing. Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place noodles in shallow bowls and top with chicken and cilantro or parsley.