Kristen's Recipes

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 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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

 

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.

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.

 

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.

 

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.