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Category: Poultry

Gravy-Soaked Turkey over Sausage Stuffing and Peas with Sweetened Cranberries

Gravy-Soaked Turkey over Sausage Stuffing and Peas with Sweetened Cranberries

 

2 T. extra virgin olive oil (EVOO), divided

3/4 pound bulk sweet Italian sausage or maple breakfast sausage, removed from casing

4 ribs celery and leafy tops, chopped

1 medium to large onion, chopped

1 bay leaf, fresh or dried

5-6 sprigs of leaves sage, chopped (a couple of T.)

5-6 sprigs of fresh thyme, leaves stripped and chopped (a couple of T.)

Salt and black pepper

4 slices white or whole wheat toasting bread

5 T. butter, divided

1 quart chicken or turkey stock, divided

2 T. flour

1/2 C. flat leaf parsley leaves (a couple of handfuls), chopped

1 1/2 pounds thickly sliced roasted turkey breast from a good quality deli counter

1/2 C. sweetened dried cranberries

2 boxes frozen peas (10 ounces each)

 

For the stuffing, pre-heat a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 T.. Add the sausage and break it up using the back of a wooden spoon. Cook until well browned, 5 minutes. Add the celery, onion, bay leaf, sage, thyme and some salt and pepper and continue to cook until the veggies are soft, 7-8 minutes. Toast the sliced bread, then spread with 2 T. softened butter and chop the toast into small cubes. Add the chopped, buttered toast to the sausage and veggies. Toss to combine and moisten with a C. or so of the stock. Cover skillet and keep warm until ready to serve. Remove the bay leaf just before serving. In another large skillet, add 2 T. of butter and 1 T. of EVOO. Once butter has melted, add the flour and cook, stirring frequently, for 1 minute. Whisk in 2 C. of stock, then season with some salt and pepper and cook until thickened. Add the parsley and turkey and simmer until the turkey is heated through, 1-2 minutes. For the peas, place a C. of the stock in a medium size saucepot or skillet and add the sweetened dried cranberries. Turn the heat up to medium-high and bring up to a simmer. Once simmering, cook for 2-3 minutes, then add the frozen peas and season with some salt and pepper. Cook until heated through. Add 1 T. of butter and stir to melt. Cover and keep warm until ready to serve. Serve a mound of stuffing topped with gravy soaked turkey, cran-peas along side.

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

 

1 T. extra virgin olive oil (EVOO)

2 T. butter, cut into small pieces

2 ribs celery from the heart, with greens, chopped

1 medium onion, chopped

1 bay leaf, fresh or dried

Salt and pepper

2 cranberry orange muffins, from the baked goods section at the grocery store

2 T. chopped fresh thyme leaves (a few sprigs), stems removed

1 C. chicken stock

2 T. extra virgin olive oil (EVOO)

1 1/3 pounds turkey breast cutlets (the average weight of one package)

Salt and pepper

1 tsp. poultry seasoning

2 T. butter, cut in small pieces

2 T. all-purpose flour

2 C. chicken stock

Flat leaf parsley, chopped, for garnish (optional)

 

To make the stuffing, heat EVOO and butter in a medium skillet over medium heat. When the butter melts, add the celery, onion and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing five minutes, stirring occasionally, then remove from heat and let stand in the warm pan. To make the turkey and gravy, pre-heat a large skillet over medium-high heat and add the EVOO. Season turkey cutlets with salt, pepper and poultry seasoning. Sauté five minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then add flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2-3 minutes to desired gravy consistency. Season with salt and pepper, to your taste. To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sautéed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

Turkey in Mushroom Sauce

Turkey in Mushroom Sauce

 

3/4 C. all-purpose flour

2 tsp. salt

1/4 tsp. pepper

6 turkey thighs (4 to 5 pounds)

3 T. vegetable oil

2 C. chopped fresh mushrooms

3 green onions, sliced

1-1/2 tsp. dried thyme

2 C. turkey or chicken broth

1/3 C. tomato paste

1 C. (8 ounces) sour cream

Hot cooked noodles

 

In a bowl or resealable plastic bag, combine flour, salt and pepper. Add turkey, one piece at a time; dredge or shake to coat. In a skillet, brown turkey in oil. Add mushrooms, onions and thyme. Combine the broth and tomato paste until smooth; pour over turkey. Cover and simmer for 1-1/2 hours or until the turkey juices run clear; skim fat. Stir in sour cream; heat through (do not boil). Serve over noodles.

Balsamic Turkey with Zucchini

Balsamic Turkey with Zucchini

 

2 Turkey Breast Tenderloins

1 Summer Squash

1Zucchini Squash

1 Roma Tomato

2 T. Balsamic Vinegar

2 T. Olive Oil

1 T. Raw Honey

1/4 tsp. Crushed Red Pepper

2 servings Spinach Fettuccine Pasta

 

In small bowl, mix balsamic vinegar, 1 tbsp of oil, honey and crushed red pepper. Set aside. Heat oil in large skillet. Cut turkey into bite sized pieces. Cook in hot oil over med-high heat until no longer pink inside. Set aside and keep warm. Cut zucchini and squash lengthwise in half and in 1/4″ slices. Sautée in pan used for turkey ~3 min, or until tender. Set aside and keep warm. Cook pasta, drain. In skillet, mix pasta, turkey, zucchini and sauce. Cook until heated throughout. Serve and sprinkle with chopped tomatoes.

Chicken and Prosciutto Roll-Ups

Chicken and Prosciutto Roll-Ups

 

1/4 C. dry white wine

2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed

4 skinless, boneless chicken breast halves

4 thin slices prosciutto, trimmed of fat

2 ounce fontina cheese, thinly sliced

1/2 C. roasted red bell peppers, cut into thin strips

Fresh thyme sprigs (optional)

 

For sauce, in a small bowl combine wine and the thyme. Set aside. Rinse chicken; pat dry with paper towels. Place each chicken half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet into a rectangle about 1/8-inch thick. Remove plastic wrap.  Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange on-fourth of the roasted peppers on cheese near the bottom edge of chicken. Fold in the side; roll up jelly-roll style. Secure with wooden picks. (At this point, chicken may be individually wrapped in plastic wrap and chilled up to 4 hours.) Grill chicken on an uncovered grill directly over medium coals for 15 to 17 minutes or until tender and no longer pink, turning to cook evenly and brushing twice with sauce. Remove the wooden picks. Garnish with fresh thyme sprigs, if desired.

Chicken and Prosciutto Pasta

Chicken and Prosciutto Pasta

 

 

2 T. olive oil

4 cloves garlic, minced

1 (8 ounce) package sliced fresh mushrooms

 4 ounces thinly sliced prosciutto, chopped

3 C. heavy whipping cream

3 C. chopped cooked chicken (leftover from Savory Baked Chicken)

1/4 C. shredded Romano cheese

3/4 tsp. salt

1/2 tsp. crushed dried rosemary

1/2 tsp. dried oregano leaves

1/2 tsp. dried thyme leaves

8 ounces Florentine fettucini, cooked and kept warm

Chopped tomato and grated Romano cheese (optional)

 

Directions: In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, and cook 5 minutes, stirring occasionally. Add prosciutto, and cook 5 minutes, stirring occasionally, until crispy. Stir in cream, reduce heat, and simmer 12 minutes, or until thickened. Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 minutes, or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese, if desired.

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon

Extra-virgin olive oil

4 ounces thinly sliced prosciutto, cut into ribbons

Leaves from 2 small sprigs fresh rosemary

1 whole chicken, quartered (about 3 pounds)

Salt and freshly ground black pepper

3/4 C. chicken stock

1/2 lemon, juiced

Preheat the oven to 350 degrees F.  Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 T. of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

Lemon Chicken with Capers and Linguini

Lemon Chicken with Capers and Linguini

 

1 can of canned chicken (12.5 oz)

1/4 tsp. salt

1/8 tsp. pepper

1/4 C. white flour

1/4 C. olive oil

1 T. capers, drained

2 T. lemon juice

1/2 C. chicken broth

4 oz linguini

 

Cook linguini according to directions on package. Drain chicken and break it up into bite-size pieces without shredding it. Mix flour, salt and pepper in a bowl. Heat oil in a medium-sized skillet over medium-high heat. Coat the chicken in the flour mixture and brown it in your skillet, stirring often, until golden. Remove chicken from pan and keep warm. Add capers, lemon juice, and chicken broth to pan and heat until boiling. Let boil until sauce cooks down to about 1/4 cup. Add chicken back to pan and stir to coat. Serve over cooked linguini. Enjoy!

Ranch Chicken

Ranch Chicken

 

4 bone in chicken breast halves (preferably with skin)

1/2 c. Ranch dressing

1 c. Italian style breadcrumbs

1/2 c. grated parmesan (also grated Romano cheese is good)

Salt and pepper to taste

 

Marinade chicken in ranch overnight or at least four hours. Preheat oven to 450. Combine breadcrumbs, cheese, sage, and salt and pepper. Coat breasts in breading and place in a 9X13″ baking dish. Bake in oven covered for 20 minutes and then reduce heat to 350 and bake for 30 minutes. If you use boneless skinless breasts cook at 400 degrees for 20 minutes.

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Asian Chicken Slaw

Asian Chicken Slaw

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken, shredded

2 C. broccoli florets, blanched

1 C. sugar snap peas

1 red bell pepper, thinly sliced

1 C. sliced scallions

1/2 C. chopped cashews (optional)

 

Dressing:

1/4 C. soy sauce

2 T. white vinegar

2 T. smooth peanut butter

1 T. sugar

2 cloves garlic, minced

1 tsp. freshly grated ginger

1/2 C. canola oil

1 T. sesame oil

 

In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.  In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.  Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like.

 

Yield:

Calories:

Fat:

Fiber:

Mexican Chicken Posole

Mexican Chicken Posole

 

12 ounces skinless, boneless chicken thighs or breast halves

3 to 4 tsp. Mexican seasoning or chili powder

2 tsp. cooking oil or olive oil

1 red or yellow sweet pepper, cut into bite size pieces (3/4 C.)

2 14 1/2-ounce cans reduced-sodium or regular chicken broth

1 15-ounce can yellow hominy or black-eyed peas, rinsed and drained

Salsa, light dairy sour cream, and/or lime wedges (optional)

 

Rinse chicken; pat dry. Cut into 1-inch pieces. Sprinkle chicken with Mexican seasoning; toss to coat evenly. In a large saucepan cook and stir seasoned chicken in hot oil over medium-high heat for 3 minutes. Add sweet pepper; cook and stir about minute more or until chicken is no longer pink.

Carefully add broth and hominy. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or until heated through. If desired, serve with salsa, sour cream, and/or lime wedges.

Mix and Match Skillet Meals

Mix and Match Skillet Meals

 

 

PASTA, RICE, GRAINS

SAUCE

MEAT

VEGETABLES

1 cup uncooked

14-16 oz. plus 1-1/2 cups liquid

1 lb. cooked

2 cups, cooked or raw

Rice Mixes

Tortellini

White Rice

Brown Rice

Pasta

Spaghetti

Bulgur Wheat

Noodles

Pasta Mixes

Cream of Chicken Soup

Cream of Mushroom Soup

Canned Broth

Pasta Sauce

Cheese Sauces

Cream of Potato Soup

Tomato Soup

Alfredo Sauce

Ground Beef

Chopped Beef

Frozen Meatballs

Chopped Chicken

Sliced Pork

Chopped Ham

Uncooked Shrimp

Canned Beans

Baby Carrots

Bell Peppers

Hash Brown Potatoes

Peas

Corn

Green Beans

Broccoli

Frozen Mixed Vegetables

 

 

Choose one ingredient from each column and combine them in a large skillet with a tight cover. This is a great way to use leftover meats and vegetables.

 

Bring the ingredients to a boil in a large skillet, then stir well, reduce heat, cover, and simmer for 20-30 minutes until pasta or rice is tender and meat and vegetables are thoroughly heated. Sprinkle cheese over skillet just before serving. You can begin each skillet meal by sautéing some onion and garlic in a bit of oil, then adding the remaining ingredients and simmering until done.

Un-Authentic (but tasty!) Spring Rolls

Un-Authentic (but tasty!) Spring Rolls

 

1 mild Green Chili (or hot if you prefer)
3 oz. Chicken Breast, cooked
1/2 cup Vegetable Oil (divided)
1 Onion, finely chopped
1 clove Garlic, crushed
1 Carrot, julienne
1 Scallion or Green Onion, finely sliced
1 Red Bell Pepper, seeded and julienne
1 oz. Bean Sprouts
1 tsp. Sesame Oil
4 sheets Filo Pastry
1 Egg White, lightly beaten
Soy Sauce, to serve

Slice the green chili in half and remove the seeds. (If you elected to prepare your spring rolls with a hot chili, be sure to wear a plastic glove.)  Using a sharp knife, slice the cooked chicken breast into thin strips. Heat a wok or heavy skillet with two tablespoons of the vegetable oil over high heat. When the oil is hot, add the onion and garlic, and then the chicken strips, and stir-fry for about a minute. (When the oil sizzles and browns a cube of fresh bread, then the oil is hot and you’re ready to stir-fry.) Add the julienne carrots, scallion slices, and red bell pepper to the wok or heavy skillet and stir-fry for about two minutes. Add the bean sprouts, stir in the teaspoon of sesame oil, and remove the cooking container from the heat to let the mixture cool. Meanwhile, cut each sheet of filo pastry into five short strips.  When the filling is cool enough for you to easily handle it, place a small amount of the filling at one end of each strip. Fold in the long sides of the pastry and then roll the filling to the end of the pastry. Seal and glaze each spring roll with the egg white. Repeat the process until you have used all the filling and filo dough. Refrigerate the spring rolls for at least 15 minutes prior to frying. Wipe the wok or skillet clean and add the remaining vegetable oil to the pan. When the oil is hot, add the spring rolls and fry them in small batches until they are crisp and brown. Drain the fried spring rolls on paper towels and serve warm with soy sauce for dipping.

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

 

peanut oil

1/2 pound boneless chicken breasts, diced in very small pieces

2 teaspoons ginger root, grated

1 bag (16-ounces) shredded cole slaw mix

3 scallions, thinly sliced

1 cup snow pea pods, thinly sliced

3 tablespoons oyster sauce

10 – 12 egg roll wrappers

canola oil for frying

 

Heat a large sauté to high. Add peanut oil. Add chicken and ginger root and sauté until almost cooked through. Add shredded cole slaw mix, scallions, and snow pea pods. Sauté for about 4 – 5 minutes or until the cabbage begins to wilt. Remove from heat and add the oyster sauce and stir to combine. Let mixture cool.  On a flat surface, place one of the egg roll wrappers with a corner pointing toward you. It should look like a diamond shape. Place about 3 heaping tablespoons of the filling horizontally across the center of the wrapper. Fold bottom corner over the filling and roll half way to cover filling. Fold both sides snugly against filling and moisten top corner with water. Roll over flap to seal. Lay flap-side down until ready to cook. Heat a large sauté pan to high and fill with about an inch of canola oil. When the oil reaches 350 degrees, carefully add a few Egg Rolls. Fry until golden, about a minute or two. Turn once to brown on other side. Drain on paper towels. Serve warm with Sweet and Spicy Dipping Sauce or purchased plum sauce.

 

Sweet and Spicy Dipping Sauce

 

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon soy sauce

2 teaspoons sriracha sauce

1 tablespoon lime juice

 

Combine all ingredients in a small bowl. Serve with Egg Rolls.

Lemon Dijon Wings

Lemon Dijon Wings

 

2 lb. Chicken Wings, separated at joints, tips discarded

1/4 C. olive oil

1 T. fresh lemon juice

2 T. coarse-grained Dijon mustard

6 cloves garlic, chopped

2 tsp. salt

1 T. freshly ground black pepper

 

In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.  Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring marinade to a boil, and simmer for 5 minutes. Set aside for basting.  Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

Chicken Salad Wonton Stars

Chicken Salad Wonton Stars

 

1 package (8 oz.) reduced-fat cream cheese

3 T. fat-free milk

1/2 tsp. garlic salt

1/4 tsp. pepper

2 C. cubed cooked chicken breast

2 T. chopped green onion

36 wonton wrappers

Refrigerated butter-flavor spray

Paprika

 

In a mixing bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin C., buttered side down. Bake at 350° for 4-5 minutes or until golden brown. Fill each C. with about 1 T. chicken salad. Bake 5 minutes longer. Sprinkle with paprika. Yield: 3 dozen.

Chickaritos

Chickaritos

3 C. finely chopped cooked chicken

1-1/2 C. (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies

1/2 C. finely chopped green onions

1 tsp. hot pepper sauce

1 tsp. garlic salt

1/4 tsp. pepper

1/4 tsp. ground cumin

1/4 tsp. paprika

1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie

Guacamole

Salsa

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 T. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.

Hoisin-Chicken Lettuce Cups

Hoisin-Chicken Lettuce Cups

Hoisin-Chicken Lettuce Cups

1 ripe mango

2 T. hoisin sauce

2 x 4-oz boneless, skinless chicken breasts

1 romaine lettuce (10 oz)

1 cup sprouting cress

 

Put a grill pan on a high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all the flesh into 1/2 -inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls. Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 T. of olive oil and a pinch of sea salt and black pepper, then grill for 2 to 3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside. Divide up the mango and the hoisin bowls. Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

1 1/2 T. extra virgin olive oil, divided

sea salt

1 lb. skinless boneless chicken thighs

2 eggs, lightly beaten

3/4 cup Progresso Panko Italian Style Breadcrumbs

1/3 cup finely grated Parmesan cheese

3 T. minced parsley, divided

2 small turnips (about 1/2 lb.), trimmed, peeled, and cut into 1/4-inch thick slices

black pepper

1 lb. asparagus

1 large spring onion or 4 small spring onions, trimmed and cut into thin strips

 

Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that’s what those things are for) or a rolling pin, lb. and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren’t firmly attached and reserve for another use. In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 T. parsley. Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces. In a small bowl, toss turnips with 1 T. olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces. Slide sheet into oven and bake for 12 minutes. Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 T. olive oil, and sprinkle with sea salt. Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 – 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F. Chicken can either be served as a fillet or cut into thin strips.

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in half lengthwise

3 T. olive oil

1 tsp. Italian seasoning

salt and pepper to taste

1 cup balsamic vinegar

4 T. honey

1/4 tsp. garlic powder

1/4 tsp. salt

Preheat oven to 400 degrees. Lb. chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.  Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze. Add balsamic vinegar to a medium saucepan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don’t burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

1 lb. brussels sprouts, trimmed

4 T. olive oil

Kosher salt and freshly ground pepper

1 1/2 lb. boneless, skin-on chicken thighs

1/2 cup dried cranberries

5 Tbs. plus 1/2 tsp. balsamic vinegar

Juice of 1/2 lemon

 

Place 2 baking sheets in an oven and preheat the oven to 400°F (200°C). Using a mandoline or a sharp knife, very thinly slice half of the brussels sprouts. Transfer to a large bowl, drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Toss to combine. Set aside. Using a knife, cut the remaining brussels sprouts into quarters. Transfer to a bowl, drizzle with the remaining 3 Tbs. olive oil and toss to combine. Set aside. Pat the chicken dry and season generously with salt and pepper. Carefully remove the 2 preheated baking sheets from the oven. Place the chicken, skin side down, on one of the baking sheets. Spread the quartered brussels sprouts evenly on the second baking sheet. Transfer both to the oven and cook for 15 minutes. Increase the oven temperature to 500°F (260°C). Carefully remove both baking sheets from the oven. Turn the chicken thighs over and stir the quartered brussels sprouts. Return both baking sheets to the oven and continue to cook, checking frequently, until the brussels sprouts are slightly crisp and beginning to char, 5 to 10 minutes, and the chicken skin is crisp and an instant-read thermometer inserted into the thickest part of a thigh registers 170°F (77°C), about 10 minutes. Remove both baking sheets from the oven and let cool slightly. While the chicken and quartered brussels sprouts are cooking, make the balsamic glaze. In a small saucepan over medium-low heat, combine the dried cranberries, 5 Tbs. of the balsamic vinegar and the lemon juice. Cook, stirring occasionally, just until the mixture comes to a simmer. Reduce the heat to low and simmer gently until the cranberries become plump and the liquid thickens slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Add the cranberry mixture to the bowl with the thinly sliced brussels sprouts and toss to combine. Add the roasted brussels sprouts to the bowl with the thinly sliced brussels sprouts and toss to combine. Drizzle with the remaining 1/2 tsp. balsamic vinegar and season with salt and pepper. Transfer the chicken to a serving platter and spoon the brussels sprouts on top of and around the chicken. Serve immediately. Serves 4.

Chicken with Barbeque Sauce

Chicken with Barbeque Sauce

My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover! It also works REALLY WELL for picnic on a couple of levels: It can be eaten cold OR, if the park you are headed to has a grill, you could just throw the cold chicken pieces on for some extra smoky flavor!

3 C. ketchup
2 C. cider vinegar
1/2 C. Worcestershire sauce
1/2 C. light soy sauce
1 C. dark brown sugar
2 T. dry mustard (preferably Colman’s)
2 T. Dijon mustard
1 C. chili powder
1 “knob” fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt

Prepare the barbeque sauce:
In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.

Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 C. of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.

Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tongs to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run “clear” and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.

Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.

Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

Yield: 4 to 6 servings; about 1 quart sauce
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Ease of preparation: easy

Chicken Satay with Savory Peanut Sauce

Chicken Satay with Savory Peanut Sauce

1 C. yogurt, plain

1 tsp. ginger, freshly grated

1 tsp. garlic, minced

1 T. curry powder

1 1/2 pounds chicken tenderloins

20 skewers, soaked

3 tsp. oil (for frying)

1 butter lettuce

Peanut sauce:

1 C. peanut butter, crunchy or smooth

1/4 C. soy sauce

2 tsp. hot pepper oil

2 T. brown sugar

2 limes, juiced

1/2 C. water, hot

1/4 C. peanuts, chopped or not (for garnish)

Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl, and stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours. Thread chicken onto soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Grill the chicken satays over medium heat for 3 to 5 minutes on each side, until seared and cooked through. Alternatively; wrap skewers in double layer of foil, then plastic wrap for transport, and grill them at the picnic site.  Serve the satays on a platter lined with lettuce leaves and cilantro and accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce: Combine the peanut butter and next 4 ingredients in a food processor or blender. While the motor runs, drizzle in hot water to thin the sauce; you may not need it all.

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Nonstick cooking spray

2 cups water

1 14 ounce can unsweetened light coconut milk

1 ¼ cups uncooked jasmine rice

½ teaspoon salt

2 teaspoons olive oil

¾ cup chopped onion

¾ cup chopped yellow and/or red sweet pepper

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 ½ cups frozen peas

2 T. honey

2 T. Asian chili paste (sambal oelek)

1 T. lime juice

2 teaspoons reduced-sodium soy sauce

3 cups chopped cooked chicken breast

Raw chip coconut, toasted (optional)

¼ cup snipped fresh cilantro

Lime wedges

 

Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray. In a small saucepan bring the water and coconut milk to boiling; pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add onion and sweet pepper; cook 5 minutes or just until tender, stirring occasionally. Add ginger and garlic; cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice. In a medium bowl combine the next four ingredients (through soy sauce); stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15 to 20 minutes more or until heated through and rice is tender. Sprinkle with coconut (if desired) and cilantro. Serve with lime wedges and/or additional chili paste.

 

8 servings

 

283 calories, (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 45 mg cholesterol, 369 mg sodium, 36 g carbohydrates, 2 g fiber, 8 g sugar, 21 g protein.

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

1-1/2 lbs. pheasant meat cut into 1-inch chunks

3 cloves garlic, minced

3 T. grated fresh ginger

1 handful of raw shelled peanuts (roughly chopped)

2 T. of curry red paste

8 oz. fresh snow peas

1 14 oz. cans coconut milk

1 lime

3 fresh red chili, finely sliced

Small bunch of fresh cilantro (separate the leaves and stems and then finely chop the stems)

Canola oil

 

Put wok or large frying pan on a high heat and add 2-3 T. of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds. Add the curry paste and stir for another 30 seconds. Add in the pheasant, cook for 3-4 minutes, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat.  Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice.

Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

4 (6 ounce) chicken breasts, butterflied or pounded thin

salt and pepper to taste

4 ounces goat cheese

1 roasted red pepper, diced

2 tablespoons basil, chopped

2 teaspoons lemon zest

8 slices bacon

For the Balsamic drizzle:

1/2 cup balsamic vinegar

1 tablespoon brown sugar

 

Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the goat cheese, roasted red peppers, basil and lemon zest on the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy. For the Balsamic drizzle: Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

 

8 quail (about 5 oz./141 g each)

Kosher salt and freshly ground black pepper

1/4 C. (59 ml) extra-virgin olive oil

3 ounces (85 g) sweet Italian sausage, casing removed, crumbled

1 medium yellow onion, thinly sliced

2 cloves garlic, smashed

4 fresh bay leaves

1 T. chopped flat-leaf parsley

2 tsp. rosemary

1/2 C. (118 ml) white wine

1/2 C. (118 ml) low-salt chicken broth

1/4C. chopped green olives

 

Season the quail generously with salt and pepper. Heat 2 T. of the oil in an 11 -inch straight-sided pan over medium-high heat. Add half of the quail and sear until golden brown all over, about 8 minutes total. Transfer to a plate and repeat with the remaining quail. Add the sausage, onion, garlic, and a pinch of salt to the pan; cook until browned and the onions are tender, 5 to 6 minutes. Add the bay leaves, parsley, and rosemary to the pan and cook until fragrant, about 1 minute. Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and reduce by half. Add the quail and the broth, reduce the heat, and cook, covered, at a gentle simmer until the quail is cooked through and almost falling off the bone, about 20 minutes. Add the olives and cook until the flavors have melded together, about 2 minutes. Season to taste with salt and pepper. Transfer to a platter and serve.

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)

1 tsp. kosher salt

Freshly ground black pepper

6 garlic cloves, smashed and peeled

1/4 C. extra-virgin olive oil

5 oil-packed anchovy fillets

2 T. capers, drained and patted dry

Large pinch of red chile flakes

1 lemon, halved

Chopped fresh parsley, for serving

Crusty bread, for serving

 

Heat the oven to 4OO°F. Season the chicken thighs with the salt and pepper. Mince one of the garlic cloves and set it aside for later. Heat a 12-inch oven-safe skillet over medium-high heat, and then add the olive oil; it should thin out on contact. When the oil is hot, add the 5 smashed garlic cloves and the anchovies, capers, and chile flakes. Lower the heat to medium. Cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs over, transfer the skillet to the oven, and cook until the chicken is cooked through, 5 to 10 minutes. When the chicken is done, transfer the thighs to a plate (be careful—the skillet handle will be hot, so use a pot holder or oven mitt). Place the skillet over medium heat, and add the reserved minced garlic and the juice of one of the lemon halves. Cook for about 30 seconds, scraping up the browned bits on the bottom of the skillet. Return the chicken to the skillet and warm it in the sauce for 15 to 30 seconds. Squeeze the remaining lemon half over the chicken, and garnish with chopped parsley. Serve with crusty bread for mopping up the delicious pan sauce.

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

2 Whole Pheasants, plucked with skin on

Duck Fat or Oil for Grilling

4 Skewers (2 for each bird)

Dry Rub

1 T. Salt

1 t. Black Pepper

2 t. Dried Oregano

1 t. Cumin

1 t. Red Pepper Flakes

1 t. Onion Powder

1 t. Garlic Powder

1 Lime, Zested on a microplane

Mojo Sauce

½ C. Fresh Orange Juice

¼ C. Fresh Lime Juice

1 C. Olive Oil

8 Cloves of Garlic, smashed

1 C. Fresh Cilantro

1 Jalapeno, roughly chopped (with or without seeds)

Salt + Pepper to Taste

 

Prepare Dry Rub: Make the dry rub by mixing the above listed ingredients in a bowl. The spice mix should be plenty for two whole birds. Save the leftover rub for seasoning side veggies, potatoes, etc.

 

Spatchcocked Pheasant:   Using heavy duty scissors, cut along each side of the spine and remove. Roll the legs out front and flip the bird over so that it faces up. Press down firmly with your hands on the breast plate to it flatten out some.   Pat the pheasant as dry as you can with paper towels. Season generously with the dry rub.  If you kept the skin on, be sure to rub the spice mix under the skin so it covers the meat, being careful not to tear it.   For optimal results, set your birds skin side up on a sheet pan or a container uncovered so that it gets plenty of airflow. Let the pheasants rest and dry out for several hours or overnight in the fridge if possible.  The drier the skin is, the crispier it will be once grilled.

 

Mojo Sauce:   Prepare the Mojo sauce by combining all of the above listed ingredients in a food processor or blender. Puree until smooth and store in the fridge until ready to use.

 

Grill: Remove the pheasant from the fridge about an hour before grilling and let it come to room temperature.  Rub the birds down with about 2 t. of fat/oil per bird. Use 2 skewers per bird to help stabilize it by piercing through the top of the breast and crossing over through the thigh meat (on both sides).  Heat the grill over medium high heat. Grill the pheasant skin side down for about 5 minutes or until the skin begins to char. Flip the Pheasant and then move it to the side of the grill over indirect heat. Turn the burners down to low, close the lid and let it continue to cook for an additional 25- 30 minutes or until the thigh meat registers to 165 degrees. Remove the pheasant from the grill and serve with the Mojo sauce

Chicken, Goat Cheese and Greens

Chicken, Goat Cheese and Greens

1-1/2 pounds Swiss chard, beet greens, and/or mustard greens, trimmed and washed

1 2 to 2-1/2-pound roasted chicken

3 T. olive oil

2 T. lemon juice

2 T. snipped fresh dill, oregano, and/or sage

1/4 tsp. sea salt, kosher salt, or salt

1/1/4 tsp. cracked black pepper

1 3- to 4-ounce log goat cheese (chevre), sliced into rounds or coarsely crumbled

 

Preheat oven to 350 degree F. Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish. Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish. In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish. Sprinkle 1 T. of the snipped herbs over the chicken and chard. Sprinkle salt and 1/8 tsp. pepper over chard only.  Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender. Meanwhile, sprinkle cheese with remaining 1 T. snipped herbs and 1/8 tsp. pepper.  Transfer chicken to a serving platter. Place several of the goat cheese rounds on top of chicken. Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid. Serve chard and remaining cheese with chicken. Makes 4 servings.   Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.

Fettuccine Verona

Fettuccine Verona

9-ounce package fettuccine

1/4 C., sundried tomatoes packed in oil, reserve oil

1 large zucchini, halved lengthwise and sliced

8 ounces chicken breast, cut into strips

2 T. olive oil

1/2 C. grated Parmesan

Freshly ground black pepper, to taste

 

Cut fettuccine strands in half. Cook according to directions. Drain, and return to hot pan. Cover to keep warm. Drain tomatoes, reserving 2 T. of the oil. Set drained tomatoes aside.  In a large skillet, heat 1 T. of reserved oil over medium high heat. Add zucchini, cook and stir for 2-3 minutes until tender. Remove from skillet, add remaining T. reserved oil to skillet, add chicken and sauté 2-3 minutes.  Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine, toss gently to combine. Sprinkle individual servings with cheese, season to taste with pepper. 

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

2 skin-on turkey thigh (about 1 lb. each)

1 stalk celery, cut into 1-inch pieces

1 carrot, cut into 2-inch pieces

1 medium yellow onion, cut lengthwise into eighths

1 extra virgin olive oil

2 T. cloves garlic

2 finely chopped sage, plus 3 whole leaves

2 tsp. finely chopped rosemary, plus 1 sprig

1 T. finely chopped flat-leaf parsley, plus 2 sprigs

2 T. freshly ground black pepper

kosher salt

1⁄2 C. dry white wine

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).

Lightly season the turkey thighs all over with salt and pepper. In a large mortar, lb. the chopped parsley, chopped rosemary, and chopped sage until crushed. Add the garlic and 1/2 T. salt, and lb. until a paste begins to form. Mix in the olive oil. Rub half of the herb mixture over the flesh of one of the turkey thighs. Repeat with the other thigh. Roll each thigh roughly into a cylindrical shape and tie it with two to four loops of twine to secure. Add the onion, carrot, celery, parsley sprigs, rosemary sprig, sage leaves, white wine and 1/2 C. of water to a 9 x 13-inch roasting pan. Add the turkey thighs to the pan, cover loosely with foil, and roast in the oven for 20 minutes. Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan and set aside on a carving board, tenting loosely with foil. Heat the broiler to high and return the vegetables to the oven. Broil until the vegetables are nicely browned and remove. Transfer the veggies to a platter with a slotted spoon. Strain the juices through a fine-mesh sieve into a serving bowl. Remove the kitchen string from the turkey thighs and carve into slices. Transfer to the platter with the veggies and drizzle with some of the pan juices. Serve the remaining sauce on the side.

Grilled Ginger- Soy Chicken

Grilled Ginger- Soy Chicken

1/4 C. reduced-sodium soy sauce

2 T. minced fresh ginger

2 T. honey

2 T. miso paste

1 T. minced garlic

2 tsp. toasted sesame oil

1/4 tsp. red pepper flakes

8 boneless, skinless chicken breast halves (3-4 pounds total)

1/2 tsp. kosher salt

1 C. unsalted dry-roasted peanuts halves

 

In a large resealable plastic storage bag, combine the first seven ingredients. Add the chicken, and turn to coat. Seal and chill for at least 2 hours. Lightly coat a grill rack with vegetable oil spray. Heat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of grill. If using a gas grill, heat one side to high, the other to low.) Remove the chicken from the marinade. Discard the marinade. Season the chicken with kosher salt. Place the chicken on the hottest section of the grill. Cook for 10 minutes turning once. Move to the cooler section of the grill and cook 10 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. Sprinkle with peanuts.

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

 

5 chicken thighs (bone-in, skin on)

2 T. olive oil

1 tube goat cheese, sliced into 1/2″ medallions

1 T. dried parsley

1 tsp. sea salt

1/4 tsp. black pepper

 

Preheat the oven to 375°F. Place the thighs on a large baking sheet with 1″ sides. Use your fingers to gently pull the skin up from each thigh, creating a small pocket. Gently slide 1 piece under the skin of each thigh. (Eat any leftovers with crackers.) Drizzle the tops of the thighs with olive oil, then sprinkle with salt, pepper and parsley. Bake the chicken thighs for 50 to 55 minutes, or until a thermometer reads 160°F in the meatiest part of the largest thigh. The cheese should start to ooze, and the skin should be golden brown and crispy. Let the thighs rest for 10 minutes before serving. Notes: Any kind of goat cheese will do! If you have plain goat cheese, try rolling it in your own mix of scallions, fresh herbs, red pepper flakes, or even garlic powder. There are so many delicious flavor possibilities!

Chicken & Sweet Corn Fritters

Chicken & Sweet Corn Fritters

Chicken & Sweet Corn Fritters

1 T. EVOO

1 Onion, diced

1 clove Garlic, peeled and crushed

1 ½ slices White Bread

3 T. Milk

¾ lb. ground Chicken (or chicken breast fillet)

1 small Egg, lightly beaten

4 T. Catsup

1 tsp. Worcestershire Sauce

2 T. chopped Parsley

½ T. fresh Thyme

Salt & Pepper

1 1/3 C. canned Sweet Corn, drained

Vegetable Oil, for frying  

Heat EVOO in a pan and sauté the onion with the garlic until soft, but not golden brown.  Soak bread in milk.  Add chicken to food processor; if using breast meat, cut into chunks and chop for a few seconds.  Tear bread into pieces and add to the chicken along with beaten egg, catsup, Worcestershire, parsley, thyme, and salt and pepper to taste.   Transfer to bowl and stir in sweet corn.  You can refrigerate up to 24 hours if making ahead, otherwise form mixture into 18 small rounds.  It will be very sticky; a wet spoon can help form the discs.  Sauté in vegetable oil until golden and cooked through.     From First Meals

Sticky BBQ Drumsticks

Sticky BBQ Drumsticks

Sticky BBQ Drumsticks

 

4 Chicken Drumsticks, scored with a knife

½ T. Vegetable Oil

1 small Onion, diced

1/3 C. Dark Brown Sugar

Juice of ½ Lemon

½ T. Worcestershire Sauce

4 T. Catsup

1 T. White Wine Vinegar

 

Heat oil in small frying pan and sauté onions until soft.  Stir in sugar and cook gently for 1-2 minutes.  Add remaining ingredients except chicken and marinate at least 30 minutes and up to 12 hours in the refrigerator.  Pour into non-reactive container and allow to cool.   Add drumsticks, turning to coat.  Preheat broiler to a high heat.  Transfer drumsticks to a baking dish, baste well with marinade, and place under broiler.  Cook for 20 minutes, turning halfway through.  When fully cooked, wrap foil around ends to make an easy handle; serve hot or cold.

 

Good lunch box food

 

From First Meals

Sticky Drumsticks

Sticky Drumsticks

Sticky Drumsticks

 

3 T. Plum Jam

1 T. Soy Sauce

1 tsp. Lemon Juice

Few drops Tabasco Sauce

1 tsp. Sesame Seeds

4 Chicken Drumsticks, skinned

 

Mix together all ingredients except chicken in a shallow bowl.  Wash drumsticks and pat them dry with paper towels.  Score each one with a knife several times and place in marinade.  Leave for 2 hours to overnight in the refrigerator.  Heat broiler to high.  Place chicken on baking sheet 4-5 inches below heating element and broil for 20 minutes, basting with marinade halfway through and turning occasionally to prevent burning.

 

From Lunch Boxes and Snacks

Turkey Patties and Cranberry Sauce

Turkey Patties and Cranberry Sauce

1 handful pecan pieces

1 C. instant mashed potato flakes

1 1/3 lb. ground Turkey Breast

1 small onion, grated

Handful chopped flat leaf parsley

2 sprigs fresh thyme, leaves stripped from stems and chopped

2 T. EVOO

1 tsp. Poultry Seasoning

Salt and pepper

16oz. can whole berry cranberry sauce

 

Grind pecans in processor. Mix with potato flakes in a shallow dish. Place turkey in bowl and grate onion over it. Add remaining ingredients, except for olive oil and cranberry sauce and mix well. Form into six patties. Heat oil in skillet over medium high heat. Coat patties in potato-nut mixture. Cook patties for 5 minutes on each side. Serve with cranberry sauce.