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Category: Poultry

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

 

1 lemon

4 (10- to 12-ounce) bone-in split chicken breasts

4 T. unsalted butter

2 fennel bulbs

3 garlic cloves

1 cups chicken broth

 

Cut away peel and pith from lemon, then slice crosswise into 1/8-inch-thick rounds. Trim chicken, pat dry with paper towels, and season with salt and pepper. Melt 1 T. butter in Dutch oven over medium-high heat. Brown 2 chicken breasts on both sides, 8 to 10 minutes; transfer to plate. Repeat with 1 T. butter and remaining chicken. Trim fennel stalks and fronds: mince 2 T. fronds and reserve. Trim bulb, cut in half, core, and slice into 1/4-inch-thick strips. Add fennel and 1/4 tsp. salt to now-empty pot and cook over medium heat until softened, 5 to 7 minutes. Mince garlic, stir into pot, and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken and any accumulated juices into pot. Add lemon slices and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken is fully cooked and tender and registers 160 degrees, 25 to 30 minutes. Transfer chicken to serving dish; cover to keep warm. Remove fat from surface of sauce using large spoon, return sauce to simmer, and cook until slightly thickened, about 5 minutes. Off heat, stir in remaining 2 T. butter and season with salt and pepper to taste. Pour sauce over chicken and sprinkle with fennel fronds. Serve.

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

 

1 lb bow tie pasta

1 cup cooked chicken, shredded

10 ounces jar pesto sauce

1⁄2 cup chopped walnuts, toasted

 

Cook pasta according to package directions, drain. Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly. Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more. Serve warm or chilled. Garnish with Parmesan cheese if desired.

Chicken Francese for Two

Chicken Francese for Two

Chicken Francese for Two

 

To make chicken Francese, cooks dip cutlets in flour and then beaten egg; shallow-fry them; and sauce them with a lemony, beurre blanc–like reduction that saturates the plush coating. Cutting and pounding each boneless, skinless breast into three ¼-inch cutlets ensured that they cooked through evenly in minutes. Briefly salting the meat seasoned it and helped it retain moisture during cooking. For a tender coating, we diluted the eggs with 1 T. of water to prevent their proteins from coagulating tightly and cooking up tough and rubbery. It was important to fry the chicken in enough oil (¼ cup for a 10-inch skillet) that it crested just above the sides of the cutlets, which prevented the coating from slipping off before it had time to set. Using a combination of vegetable and olive oils reduced cost while adding just enough of the olive oil’s grassy bitterness. We captured complex fruit flavor in the lemony butter sauce by combining juice, zest, and browned lemon slices; the latter also made for a visually striking garnish. Thickening the sauce with flour-dredged cubed butter was simpler than making a proper beurre manié (butter-flour paste), and the dredged fat added lush, silky body.

 

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

1 tsp. table salt

¼ tsp. pepper

1 lemon

2 T. unsalted butter, divided

½ cup all-purpose flour, divided

2 large eggs

1 T. water

¼ cup extra-virgin olive oil for frying

¼ cup vegetable oil for frying

1 small garlic clove, minced

3 T. dry white wine

¾ cup chicken broth

1 T. minced fresh parsley

 

Use a stainless-steel skillet, not cast iron, the seasoning of which can be damaged by the acidic sauce. To ensure that the sauce develops the correct flavor and consistency, transfer the liquid to a heatproof liquid measuring cup once or twice during simmering to monitor the amount. Serve the cutlets with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable.

Adjust oven rack to middle position and heat oven to 200 degrees. Cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ¼-inch thickness. Place cutlets in bowl and toss with salt and pepper. Set aside for 15 minutes. Grate peel from 1 end of lemon to yield ½ tsp. zest. Cut lemon in half crosswise and juice zested lemon half. Measure out 1 T. juice. Slice remaining (unzested) lemon half into two ¼-inch-thick rounds. Discard end. Cut 1½ T. butter into ½-inch cubes and transfer to small bowl. Sprinkle cubes with ½ tsp. flour and toss until cubes are fully coated and no loose flour remains in bowl; refrigerate until needed. Set wire rack in rimmed baking sheet. Spread remaining flour in shallow dish. In medium bowl, whisk eggs with water. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Transfer to prepared rack. Heat olive oil and vegetable oil in 10-inch skillet over medium-high heat until shimmering. Working with 1 cutlet at a time, coat 3 cutlets with egg mixture and gently place in skillet. Reduce heat to medium and cook until golden brown on 1 side, about 2 minutes. Using tongs, flip and cook until golden brown on second side, about 2 minutes. Arrange cutlets on serving platter and place in oven. Repeat with remaining 3 cutlets. Discard oil. Gently wipe out skillet with paper towels. Return skillet to medium heat and add lemon slices and remaining 1½ tsp. butter. Cook, flipping slices occasionally, until lightly browned on both sides, about 3 minutes. Transfer lemon slices to cutting board. Add garlic to now-empty skillet and cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and increase heat to medium-high. Bring to rapid simmer and cook until wine is mostly evaporated, 1 to 2 minutes. Stir in broth and continue to simmer, stirring occasionally, until liquid is reduced to ⅓ cup, 3 to 4 minutes longer. Reduce heat to low and stir in reserved lemon zest and juice. Whisk in floured butter cubes, a few at a time, until sauce is thickened to consistency of heavy cream, 1½ to 2 minutes. Off heat, stir in parsley. Season with salt and pepper to taste. Cut browned lemon slices in half and scatter over cutlets. Spoon sauce over cutlets and serve.

Mix and Match Casserole

Mix and Match Casserole

Mix and Match Casserole

 

Preheat the oven to 35O°F and lightly grease a 9- by 13-inch casserole dish. Cook the starch according to the package directions. Place the sauce of your choice in a small saucepan over low heat and stir in 1/2 cup milk (skim, low-fat, evaporated, or whole). Place the vegetables in a medium-size saucepan, cover with water, and bring just to a boil. Drain. Stir together the starch, sauce, vegetables, cheese, meat, and seasonings in a large bowl. Spoon the mixture into the prepared dish and bake until bubbly, 30 minutes. Add a topping, if desired, and bake an additional 5 minutes. Serve hot.

Easy Chicken with Noodles and Basil

Easy Chicken with Noodles and Basil

1 T. Sesame Oil

2 lg. Boneless, Skinless Chicken Breast Halves, sliced

1 T. Soy Sauce

1 T. Honey

10 oz. Udon Noodles, ready to use

Handful Fresh Basil, torn

 

Heat oil in large wok or frying pan over medium-high heat.  When hot, swirl it around the pan and add the chicken.  Stir-fry quickly for a few minutes until chicken begins to turn golden.  Remove from pan and set aside. Add soy and honey to the pan and let bubble for a minute.  Return chicken  to pan along with the noodles and stir until noodles are warmed through and everything is coated.  When ready to serve, stir in basil and serve immediately.

 

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

 

1 cup red onion, minced

extra-virgin olive oil

2 slices country-style bread

½ cup milk

1¾ pounds ground chicken, both dark and white meat together

2 cloves garlic, grated

pinch chili flakes

sea salt and freshly ground black pepper

½ cup minced chives

2 ounces crumbled sheep-milk feta

¾ cup chopped dill, divided

juice and zest of 1 lemon, divided

¼ cup white wine

1 shallot, minced

1 cup heavy cream

16 fat asparagus spears, ends trimmed and stalks peeled

2 T. unsalted butter

 

Preheat oven to 375°F. In a large skillet heat 2 T. olive oil and add the minced red onion. Sauté, stirring, until soft and translucent but not browned, 3–4 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, ¾ tsp. salt, ½ tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled sautéed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1½-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6–8 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

 

4 boneless, skinless chicken breasts

½ cup all-purpose flour

3 T. vegetable oil

1 medium onion, minced

1 ½ tsp. garam masala, an Indian spice blend found in most supermarkets

1 ½ cups long-grain white rice

3 medium garlic cloves, minced

2 ¾ cups low-sodium chicken broth

1 (13.5-ounce) can coconut milk

1 cup frozen peas

½ cup chopped pistachios, lightly toasted

¼ cup minced fresh cilantro leaves

 

Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess. Heat 2 T. of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate. Add the remaining 1 T. oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes. Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

LTS Penne with Chicken, Pine Nuts and Tomato

LTS Penne with Chicken, Pine Nuts and Tomato

Pantry Friendly Penne with Chicken, Pine Nuts and Tomato

 

12 ounces dry penne (or similar tube pasta)

1/6 cup pine nuts

2 T. olive oil

One 28-ounce can crushed tomatoes

1 tsp. garlic powder

1 tsp. dried basil

3/4 tsp. salt

1/4 tsp. sugar

One 10-ounce can chicken, rinsed and drained

1/2 cup Parmesan cheese

 

Cook the pasta according to the package directions. While you’re waiting for the water to boil, you can toast the pine nuts. Place them in a shallow pan on the top rack of an oven set at 350°F. Roast for several minutes. (You have to watch carefully to make sure they don’t burn, keeping in mind that they continue to cook after you pull them out.) You could also put them in a toaster oven set on medium. When finished, the nuts should be golden-brown, with a few deep brown nuts. Let them cool. In a medium saucepan, combine the olive oil, tomatoes, garlic powder, basil, salt, and sugar. Bring to a low boil, stirring periodically. Add the chicken, stir, and let simmer for at least 5 minutes (a little longer is even better—you may want to start the sauce before you start the pasta). Toss the pasta with the sauce. Add the Parmesan cheese and toasted pine nuts, tossing again to distribute. Serve immediately.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

 

12 ounces penne pasta

2 cups Alfredo sauce, homemade or prepared

1 ½ cups diced cooked chicken breast, about 8 ounces

8 ounces cooked ham steak, diced

6 strips bacon, cooked crispy and crumbled

1 T. Creole seasoning

½ cup grated Monterrey Jack cheese

¼ cup grated Parmesan cheese

 

Position the oven rack in the middle. Lightly grease a 9 x 13-inch baking dish or cast-iron skillet with oil.

In a large pot, bring water to boil and cook pasta according to package directions. Once cooked, remove from heat, drain water, and return pasta to the pot. To the pasta, add the Alfredo sauce, chicken, ham, crumbled bacon, and Creole seasoning, and stir to combine. Reduce heat to low and heat ingredients through for 3 minutes, stirring frequently. Transfer the hot pasta mixture to the greased baking dish and top with the cheeses. Broil on low for about 3 minutes, until the cheese has melted and a golden crust has formed. Carefully remove the dish from the oven and serve immediately.

Stacey’s Mexican Chicken Casserole

Stacey’s Mexican Chicken Casserole

Stacey’s Mexican Chicken Casserole

 

Cooking spray

4 C. chopped cooked chicken (about 2 pounds)

2 C. uncooked instant rice

1 recipe Cream of Chicken Soup or 1 can (10.5 ounces) condensed cream of chicken soup

1 cup sour cream

1/2 cup diced onion

1 can (10 ounces) Ro*tel diced tomatoes and green chiles

1/4 tsp. ground cumin

1/2 tsp. garlic powder

1 1/2 C. chicken broth

8 ounces shredded Cheddar cheese

 

Preheat the oven to 3 50°F. Lightly coat a 9 – by 13-inch baking dish with cooking spray. Place the chicken, rice, soup, sour cream, onion, Ro’tel, cumin, garlic powder, chicken broth, and half of the cheese in a large bowl and stir well with a large spoon to combine. Turn the mixture out into the prepared baking dish and top it with the remaining cheese. Bake until the casserole is hot and bubbly, 30 minutes. Serve hot.

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

Roast Chicken Au Jus with Mashed Potatoes and Green Beans

 

1 (3- to 4-pound/1.4- to 1.8-kilogram) chicken, preferably at room temperature

1 lemon

1 T. kosher salt, plus more to taste

2 large russet potatoes (1 1/2 to 2 pounds)

1 pound green beans

1 carrot

1 small onion

1/2 cup whole milk, plus more as needed

6 T. unsalted butter (or more to taste), cut into pieces

1 cup dry white wine

2 C. hot water

 

Preheat your oven to 45O°F/23O°C (or, if your oven isn’t clean, 425°F/218°C). Rinse your chicken and dry it inside and out (I discard the liver, and reserve the gizzard and heart for the sauce, but feel free to discard all). Zest the lemon, reserving the zest. Put the zested lemon in the carcass of the bird. Truss the bird if you want a gorgeous presentation. The best way to learn to truss a chicken is to watch a video of it. If you do truss, you don’t need to put the lemon in the carcass. Both trussing and inserting a lemon will prevent hot air from circulating inside the cavity, which can overcook the breast. Sprinkle the chicken liberally with salt; you should have a nice crusty layer of it across the whole bird. Put the bird, breast side up, in an oven-safe skillet and into the hot oven for 1 hour. About 30 minutes after putting the chicken in the oven, begin preparing the rest of the meal. Peel the potatoes and cut them into six or eight even pieces. Put them in a saucepan, cover with cold water, and put the pan over high heat. When the water boils, reduce the heat to medium to maintain a good simmer (but not a heavy boil). Cook for 15 to 20 minutes, until you can insert a paring knife into the potatoes with little to no resistance.

Meanwhile, put another saucepan of water over high heat, for the beans. Trim the stem ends from the beans. Scrub or peel the carrot, then cut off the ends. Cut the carrot into ribbons using a vegetable peeler (or slice it thinly; the thinner the pieces, the better the flavor of the jus). Peel and thinly slice the onion. When the potatoes are done, drain them in a colander or strainer and set them aside. In the same pan, combine the milk, 4 T./60 grams of the butter (or more to taste), and a four-finger pinch of salt and return it to the stovetop over medium heat. When the butter is nearly melted, add the potato chunks and mash them with a masher until smooth (you can also pass the potatoes through a ricer or food mill into the pot if you want perfectly smooth mashed potatoes). Stir to combine all the ingredients, taste them, and add more salt if they need it (they usually do). Remove from the heat, cover, and set aside. Just before pulling the chicken from the oven, put the beans in the boiling water and cook until tender, 5 to 10 minutes or as you like them. (Not sure if they are done? Do what chefs do: Taste one.)

Remove the chicken from the oven. Pull the chicken out of the pan, leaving behind any skin stuck to the bottom of the pan, and place it on a cutting board with a moat or on a plate (the bird will drop juices as it finishes cooking). Add the heart and gizzard to the pan, if using. Put the pan over high heat and allow the juices to reduce in the fat for a minute or so. Cut the wing tips and wing flats off the bird. Add them to the pan (or eat the flats as a treat while you cook; if you eat them, add the bones to the skillet if you wish). Add the carrot and onion to the pan. Stir them to coat them with the chicken fat and cook till they’re tender, another minute or two. To make the jus, add the wine to the pan and bring it to a simmer, scraping the bottom of the pan with a flat-edged spoon. Stir until all the wine has cooked off and the fat has begun to crackle again. Add 1 cup/240 milliliters of the hot water. Cook this off as you did the wine, until virtually all the liquid is gone, then add the remaining 1 cup/240 milliliters hot water, bring it to a boil, and turn off the heat. When the beans are done (and this may happen while your jus is reducing), drain them and return them to the pot, then add the remaining 2 T./30 grams butter (or more to taste). Salt them and add the reserved lemon zest. Reheat the potatoes if necessary, by returning them to medium heat and adding a few T. or so of milk until they are the consistency you like. Cut the chicken into six pieces, taking each breast off along with the wing drumette, and each leg, then cutting them into drumstick and thigh pieces. Serve the chicken with the potatoes and beans. Strain the sauce into a bowl for the table or simply spoon the sauce straight from the pan, without the vegetables, over the chicken.

 

Variations: Green Beans> Brussels, Roasted Broccoli; Mashed Potato> Baked Potatoes, Twice Baked, Potato Skins; Au Jus > Gravy, Tarragon Sauce; Salsa Verde,

 

Leftovers: Chicken Salad, Chicken Pot Pie, Overnight Stock, Chicken Noodle Soup, Tortellini en Brodo

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

Chicken Tacos with Mango Salsa

 

One 10-ounce can white meat chicken, drained

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. ground cumin

¼ tsp. coriander

¼ tsp. chili powder

⅛ tsp. salt

6 taco shells or tortillas

Shredded lettuce

Shredded cheese

Mango salsa

Canned diced tomatoes (optional)

 

In a medium bowl, mix the chicken with the spices and salt. Heat in a microwave on high until it reaches the desired temperature (try 1 minute first). Warm the shells or tortillas per the package directions. Fill each shell or tortilla with several spoonfuls of seasoned chicken. Add some lettuce and cheese, then top with mango salsa. (If you want to use tomatoes, canned diced tomatoes work well, but with the mango salsa you don’t really need them.)

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

 

2 chicken breasts (See Note 1)

1/2 tsp each salt and black pepper

2 T. all purpose flour

1 T. olive oil

1 T. butter

2 T. dijon mustard

4 slices deli ham

4 slices Swiss cheese

 

Preheat oven to 350°F. Pound chicken breast to flatten to 1/2″ or if large, slice horizontally. Season both sides with salt and pepper. Lightly dust each side with flour. In a oven proof skillet over medium high heat add the olive oil and butter. Quickly pan sear the chicken on both sides until lightly browned, about 1-2 minutes each side. Turn off heat and brush each piece of chicken with divided mustard. Top each piece of chicken with divided sliced ham and bake for 15 minutes. Remove from oven and top ham with Swiss cheese. Bake for another 5 minutes and serve immediately. Notes: 1. If large chicken breasts, slice horizontally for 4 pieces of chicken about 1/2″ thick.

 

Servings: 4

Calories: 378

Fat: 24g

Fiber: .9g

Sunny Lemon-Honey Chicken Thighs

Sunny Lemon-Honey Chicken Thighs

Sunny Lemon-Honey Chicken Thighs

 

1½ T. olive oil

8 skinless, boneless chicken thighs

¾ tsp. kosher salt

¼ tsp. black pepper

¼ cup thinly sliced shallots

2 T. water

1 T. fresh lemon juice

1 T. honey

1 T. chopped fresh oregano

 

Heat a large skillet over medium-high heat with oil, coated evenly. Sprinkle chicken with salt and pepper; add to pan. Cook 4–5 minutes on each side, or until browned. Transfer to a plate and keep warm. Add shallots to pan; reduce heat to medium. Cook 2 minutes, stirring frequently, until beginning to brown and soften. Add 2 T. water, lemon juice and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen any browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano and serve immediately.

Teriyaki Carbonara

Teriyaki Carbonara

Teriyaki Carbonara

 

4 pounds chicken breast

1 1/2 cups teriyaki sauce, divided

Dash salt

2 pounds spaghetti

1 cup heavy cream

4 eggs

2 cups grated Parmesan cheese

8 scallions, chopped

 

Bring a pot of salted water to a boil and turn the oven on broil, making sure the top rack is approximately 4 inches from the top. Cut up the chicken breast into bite-sized pieces. Toss the chicken in a bowl with 1/2 cup teriyaki sauce. Place aluminum foil on a sheet pan and spread the chicken on top. Sprinkle salt. Put the spaghetti in the boiling water and put the chicken under the broiler. While the pasta and chicken are cooking, combine the cream, eggs, cheese, and scallions into a pot with the remaining teriyaki sauce. Whisk and turn the heat on low. Cook both the pasta and the chicken for approximately 7 to 9 minutes, or until the chicken is almost fully cooked and the pasta is edible but al dente. Combine the chicken and spaghetti in the pot with the sauce and cook for another minute until it has come together. Serve hot.

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

 

One 15-ounce can tomato sauce

One 14.5-ounce can diced tomatoes, not drained

One 4-ounce can diced green chilies, drained

1 T. onion powder

½ tsp. ground cumin

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. dried oregano

¼ tsp. salt

1 pound cooked ground beef or one 12-ounce can roast beef, rinsed, drained, and pulled into smaller bites, or one 10-ounce can chicken or turkey, drained and pulled into smaller bites

Cayenne pepper (optional)

¼ cup sliced black or green Spanish olives (optional)

1 cup uncooked mediumto long-grain rice

 

In a large saucepan, combine all of the ingredients but the rice. Heat over medium-high heat until the mixture just begins to boil. Stir in the rice and cover. Reduce the heat and let simmer for 15 to 20 minutes, or until the rice is tender.

Chicken Club Ring

Chicken Club Ring

Chicken Club Ring

 

2 cups cooked chicken breast meat, chopped fine

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

4 oz. cream cheese, softened

1 T. dry Ranch dressing mix

1 cup shredded cheddar cheese

4-5 slices crisp cooked bacon, crumbled

1/4 cup sliced green onion, including some of the green blades (optional)

8 slices Swiss or Provolone cheese slices, cut in half

2 cans refrigerated crescent rolls

 

Dice the chicken in a fairly small dice.  Not as fine as for chicken salad, but small.  In a bowl mix the mayonnaise, mustard, cream cheese, and Ranch dressing until smooth.  Mix in the chicken.  Stir in the cheddar cheese, crumbled bacon and green onion.  Mix just until blended.

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

Herb-Butter Roasted Chicken & Creamy Mashed Carrots

 

6 chicken leg quarters

3 T. butter, softened

1½ T. Old Bay seasoning, divided

2 (12-oz) pkg broccoli-cauliflower medley

2 T. olive oil

 

Preheat oven to 375ºF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 T. seasoning; rub over chicken. Bake 20 minutes. Meanwhile, toss together broccoli medley, oil, and ½ T. seasoning over a second large baking sheet. Increase oven temperature 450ºF.  Bake chicken and broccoli 15 minutes or until chicken is browned and vegetables are tender.

 

Creamy Mashed Carrots

 

2 lb baby carrots

2 T. butter

½ tsp. salt

¼ tsp. pepper

¾ cup milk

 

Bring carrots and water to cover to a boil in a large saucepan; cook 15 minutes or until tender. Drain and return pot to medium heat; add butter, salt, and pepper. Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 T. at a time, until desired consistency.

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

Pan-Roasted Chicken with Vegetables and Herbs

 

¼ cup all-purpose flour

⅛ tsp. paprika

3 lb bone-in chicken breast halves (about 4 breast halves)

2 T. olive oil

2 small red onions, cut in quarters

1 lb new white potatoes, cut in quarters

8 oz fresh baby carrots (about 16), green tops trimmed to 1-inch-long

1½ cups chicken stock

3 T. lemon juice

1 T. chopped fresh oregano leaves

1 tsp. chopped fresh thyme leaves

 

Heat the oven to 375°F. Season the chicken as desired. Stir the flour and paprika on a plate. Coat the chicken with the flour mixture. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Add the onions and potatoes to the skillet and cook for 10 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Roast for 25 minutes. Uncover the skillet. Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with thyme, if desired.

Hawaiian Chicken

Hawaiian Chicken

Hawaiian Chicken

 

6 (6-oz) boneless, skinless chicken breasts

½ tsp. salt

½ tsp. pepper

2 T. olive oil

1 (20-oz) can pineapple chunks in juice

½ cup packed brown sugar

3 T. low-sodium soy sauce

½ tsp. ground ginger

 

Pound chicken to an even thickness with the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper. Cook chicken, in batches if necessary, in hot oil 5 to 6 minutes per side or until done. Meanwhile, cook pineapple with juice, brown sugar, soy sauce, and ginger in another skillet; cook 3 to 4 minutes, stirring occasionally. Add chicken to skillet; cook 2 to 3 minutes or until sauce is thickened.

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

 

6 slices center cut bacon, chopped

1 onion, chopped

6 (6-oz) boneless, skinless chicken breasts

¾ cup low-sodium chicken broth

¾ cup heavy cream

 

2 lb small red potatoes

4 T. olive oil, divided

1 tsp. garlic powder

1 tsp. pepper

½ tsp. salt

1 lb asparagus, trimmed

 

Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 2 T. drippings in skillet. Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture. Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet. Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 3 T. oil; sprinkle with garlic powder, 1 tsp. pepper, and ½ tsp. salt. Bake 15 to 20 minutes or until edges of potatoes are browned and crispy. Toss asparagus with 1 T. oil on another rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; season with additional salt and pepper to taste.

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

Brown Sugar-Pineapple Grilled Chicken

 

1 (1.25-lb) container cored pineapple

¼ cup low-sodium soy sauce

¼ cup packed brown sugar

2 T. ketchup

1 T. refrigerated minced ginger

½ T. Sriracha hot sauce

2 lb boneless, skinless chicken thighs

¼ tsp. kosher salt

¼ tsp. pepper

 

Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings. Bring soy sauce, pineapple juice, sugar, ketchup, ginger, and Sriracha to a simmer in a medium saucepan over medium heat; cook 10 minutes. Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear. Drizzle remaining sauce over chicken and pineapple.

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

 

8 boneless, skinless chicken thighs, fat trimmed, 32 oz total

1/4 cup low sodium soy sauce

2 1/2 tablespoons balsamic vinegar

1 tablespoon honey

3 cloves garlic, crushed

1 teaspoon Sriracha hot sauce

1 teaspoon fresh grated ginger

1 scallion, green only sliced for garnish

 

In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight. Reserve the remaining sauce for later. Preheat the air fryer to 400F. Remove the chicken from the marinade and transfer to the air fryer basket. Cook in batches 14 minutes, turning halfway until cooked through in the center. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes. To serve, drizzle the sauce over the chicken and top with scallions.

Creamy Ranch Chicken II

Creamy Ranch Chicken II

Creamy Ranch Chicken

 

2 large boneless/skinless chicken breast

2 teaspoons Italian seasoning

Salt/Pepper

3 Tablespoons butter, melted

3 Tablespoons olive oil, can sub vegetable or canola oil

Sauce

10.5 oz. cream of chicken soup

1 ½ cups milk

1 cup sour cream, at room temp

½ teaspoon onion powder

1 oz. packet Ranch seasoning mix, about 3 Tablespoons

 

Season/Sear the Chicken: Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot. Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, (buttered side down), leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining chicken. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear. Don’t force it up from the pan, it will release when the crust has formed. Make the Sauce: Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top. Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes. Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes

 

2 sweet potatoes, peeled and cut into ½ inch chunks

1 head broccoli, cut into large florets

3 T. olive oil

2 tsp chili powder

¾ tsp salt, divided

¾ tsp pepper, divided

1½ lb boneless, skinless chicken breasts

1 cup barbecue sauce

3 T. honey

2 cloves garlic, minced

 

1 (14-oz) loaf French bread

 

Preheat oven to 425°F. Toss together potatoes, broccoli, oil, chili powder, and ¼ tsp each salt and pepper on a large greased rimmed baking sheet; spread in a single layer. Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Arrange chicken among vegetables; sprinkle with ½ tsp each salt and pepper. Stir together barbecue sauce, honey, and garlic; pour over chicken. Bake 25 to 30 minutes or until chicken is done and vegetables are browned and tender.

Ginger Chicken Tacos with Pineapple-Scallion Rice

Ginger Chicken Tacos with Pineapple-Scallion Rice

Ginger Chicken Tacos with Pineapple-Scallion Rice (budget)

 

1½ lb ground chicken

1 small onion, chopped

2 T. olive or vegetable oil

¼ cup less sodium soy sauce

2 T. brown sugar

2 T. natural rice vinegar

¼ to ½ tsp ground ginger

¼ to ½ tsp crushed red pepper

3 cloves garlic, minced

12 soft taco size flour tortillas

1 (10-oz) pkg shredded carrots

3 green onions, sliced

 

Cook chicken and onion in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until chicken is done and onion is tender. Meanwhile, stir together soy sauce, brown sugar, vinegar, ginger, red pepper, and garlic. Add to skillet with chicken mixture; cook 3 minutes or until thickened

 

1 cup long grain white rice

1 (20-oz) can pineapple chunks in juice, well

drained

2 T. brown sugar

2 T. olive or vegetable oil

2 green onions, sliced

 

Cook rice according to package directions. Meanwhile, cook pineapple and brown sugar in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until pineapple is browned. Stir together rice, pineapple mixture, and green onions.

Unstuffed Chicken Cordon Bleu

Unstuffed Chicken Cordon Bleu

Unstuffed Chicken Cordon Bleu

 

1 T. olive oil

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

2 T. Dijon mustard

4 slices (4 ounces) deli ham

1 cup (4 ounces) shredded Gruyere cheese

1 Ritz crackers (1 % ounces)

 

Adjust oven rack to lower-middle position and heat oven to 475 degrees. Brush rimmed baking sheet with oil. Trim chicken, pat dry with paper towels, season with pepper, and arrange on prepared sheet. Spread mustard over top of chicken, then top each breast with 1 slice ham, folded in half, and 1/44 cup Gruyere. Coarsely crush crackers and sprinkle over top, pressing on crumbs to adhere. Bake until chicken registers 160 degrees, about 20 minutes, rotating sheet halfway through baking. Serve.

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

 

1 whole chicken for roasting

olive oil/butter (1 T.)

salt

 

1/2 cup apple cider vinegar

1/3 cup honey

Dash of mint, dried or fresh (abt. 1 tsp.)

Small handful of raisins

1 T. butter

 

Rub the chicken down with olive oil/butter and salt. This makes the skin crispy and delicious. Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink. While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.

Cheesy Biscuit Topped Chicken Pot Pie

Cheesy Biscuit Topped Chicken Pot Pie

Cheesy Biscuit Topped Chicken Pot Pie

 

For the Chicken Pie Filling:

 

1 large carrot, diced

1 small potato, diced

5 tablespoons (2 1/2 ounces) unsalted butter

1 medium onion, diced

1 stalk celery, sliced

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

5 tablespoons all-purpose flour

1 1/2 cups chicken stock

1 cup peas, thawed if frozen

1/2 teaspoon thyme

1 teaspoon kosher salt, to taste

1/2 teaspoon freshly ground black pepper

3 tablespoons heavy cream

For the Cheese and Green Onion Biscuits:

 

2 cups (9 ounces) all-purpose flour, spoon and sweep method)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

7 tablespoons (3 1/2 ounces) unsalted butter, chilled, cut into small pieces

1 cup (4 ounces) shredded sharp cheddar cheese

2 tablespoons finely chopped green onions

1/2 teaspoon cayenne pepper, optional

3/4 cup buttermilk

1 large egg yolk, mixed with 2 teaspoons of water, for topping

 

Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside. In a deep skillet or sauté pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and sauté for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque. Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish. Heat the oven to 350 F. In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles ​coarse meal. Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well.  Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together. Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters. Place the biscuits on the chicken pie filling. Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit. Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Frito Casserole

Frito Casserole

Frito Casserole

 

10 oz. bag Fritos Original corn chips

10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dry oregano leaves

1/2 tsp. garlic powder

16 oz. can refried beans, any flavor

8 oz. jar salsa or picante sauce

4 oz. can diced green chiles

2.25 oz. can sliced black olives, drained

12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)

 

Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don’t have to be flat; just break them enough so that they’re not all sticking up. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

 

4 boneless, skinless chicken breasts – pounded thin

2 T. olive oil

3 T. unsalted good-quality butter

1 shallot, thinly sliced

1 C. cremini mushrooms, sliced

2 C. sliced white button mushrooms

1/2 C. dry white wine

1 tsp. stone ground mustard

1/2 C. crumbled Boursin cheese (Garlic & Fine Herbs)

2 T. freshly chopped parsley

Salt and pepper, to taste

 

Rinse and dry the chicken breasts and season well with salt and pepper. Heat 2 T. of olive oil with 1 T. of butter in a large sauté pan. Add the chicken breasts and brown them on both sides about 2 to 3 minutes per side, depending on the thickness. Transfer to a plate and cover with aluminum foil to keep warm. To the same pan, add the remaining butter. Add the shallot and sauté over medium heat until translucent. Increase the heat to medium-high and add the creminis and white mushrooms to the pan. Sauté the mushrooms, stirring often, until golden, then season with salt and pepper. (Adding salt to mushrooms too early makes them soggy!). Add the wine and mustard to the pan and scrape up the bits from the bottom of the pan. Cook until the wine is reduced by half. Reduce the heat to low and whisk in the Boursin cheese and parsley. Add the chicken back to the pan and coat with the sauce. Once the chicken is heated through, serve immediately.

West Coast Salmon

West Coast Salmon

West Coast Salmon

 

1 (1 and 1/2 lb.) skin-on salmon fillet, cut into 4 portions

Extra-virgin olive oil

Sea salt & coarsely ground

black pepper

4 sprigs thyme, leaves only, plus extra for garnish (divided)

4 nectarines or apricots, halved

2 T. honey

Flaked sea salt

4 oz. (1/2 cup) fresh whole-milk ricotta

Sliced toasted almonds (for garnish)

Garden salad, to server

 

Soak cedar planks in water for at least 30 minutes and up to a day before using. Preheat the grill to medium (about 350°F). Use paper towels to pat the fish dry. Rub all over with olive oil and season both sides with salt and pepper. Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere. Put the plank on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side. Add the fish skin-side down, to the plank. Add the nectarines cut side up. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt. Cover the grill and cook for 7-to-12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender. (If the planks get too hot and ignite, spritz them with water from a spray bottle. Alternatively, you can grill the salmon directly on an oiled grill grate for 3-to-4 minutes per side, and roast the nectarines in a baking dish in a 400°F oven for 12 minutes.) To serve, add a couple T. of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

 

2 ounces duck fat

2 onions, thinly sliced

2 ounces bacon, thinly sliced

1 medium white cabbage, thinly sliced

12 juniper berries, chopped

20 black peppercorns, ground

1 sprig of thyme, chopped

1 bottle white wine

4 duck breast halves

 

Heat duck fat in a sauté pan and cook onions and bacon over medium heat until onions are soft. Add spices. Meanwhile, bring a pot of water to boil and plunge the cabbage into it, removing and draining right away. Add it to onions and cook for 2 minutes. Add wine and stir. Cover pot and simmer for 1½ hours. Start preparing duck breasts 30 minutes before you want to serve. Take a sharp knife and score the skin of the duck breast with three cuts each way across, creating a crisscross pattern. Be sure to not go all the way through the skin to the meat. The purpose of the scoring is to expose the fat to help with rendering. Season with salt and pepper. Render the duck breasts skin-side down in a sauté pan on medium heat, draining off excess fat every 5 minutes. After 20 minutes, the fat cap should be mostly removed, leaving a nicely crisped skin. Flip the breasts over and finish cooking for about 5 minutes. Let the breast rest in a warm place for 5 minutes. Place a mound of braised cabbage on each plate. Slice breasts thinly and place on top of braised cabbage to serve.

Coq Au Vin-guine

Coq Au Vin-guine

Coq Au Vin-guine

 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 pound cipollini onions, peeled and sliced in 1/2

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 T. tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 T. unsalted butter

1 pound linguine

Fresh parsley leaves, roughly chopped

 

Heat 1 T. olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel. To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat. To the same skillet add 3 T. olive oil, add the mushrooms and season with salt and pepper, to taste. Sauté the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions. Shake off any excess flour from the chicken and put on a plate. Add 3 T. olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet. Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes. Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

 

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

2 pounds duck legs (about 6), skin removed

1 cup Mesa Grill BBQ Sauce or your favorite store brand

3 cups Enriched Chicken Stock or lowsodium chicken broth

Habanero Sauce (recipe follows)

3 T. coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

 

½ cup blue cornmeal

½ cup all-purpose flour

tsp. baking powder Pinch of

1 kosher salt

1 large egg, beaten

¾ cup whole milk

2 T. honey

1 T. unsalted butter, melted

 

Nonstick cooking spray

Smoked Red Pepper Sauce

Fresh cilantro leaves, for garnish (optional)

 

Preheat the oven to 325 degrees F. Generously brush the duck legs with the barbecue sauce and place them in a baking pan. Pour the stock and ½ cup of the habanero sauce around them. Cover the pan, place in the oven, and cook for about 2 hours, or until the meat begins to fall off the bone.  To make the pancakes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg, milk, honey, and butter; add the wet ingredients to the dry ingredients and mix until combined. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce the heat to medium. Ladle ¼ cup of the pancake mixture into the pan, swirling to evenly coat the pan with the mixture. Cook the pancake until just set on the first side, about 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat with the remaining mixture, stacking the pancakes and covering them with aluminum foil to keep warm. You should have 8 pancakes.  Remove the duck from the braising liquid and set aside to cool slightly.  Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the duck meat into bite-sized pieces and discard the bones.  Combine the shredded meat with ½ cup of the reserved braising liquid in a sauté pan over medium heat until heated through. Add the chopped cilantro and season with salt and pepper to taste. Mound some of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semicircle and drizzle with the remaining habanero sauce and the smoked red pepper sauce. Garnish with cilantro leaves.

 

Habanero Sauce

 

10 cups Enriched Chicken Stock or low-sodium chicken broth

1 cup apple juice concentrate, thawed

3 T. dark brown sugar

2 star anise

1 cinnamon stick

½ habanero chile, coarsely chopped

1 T. fennel seeds, toasted

Kosher salt and freshly ground black pepper

 

Combine the stock, apple juice, brown sugar, star anise, cinnamon, habanero, and fennel seeds in a large

saucepan; place over high heat and boil, stirring occasionally, until reduced to 1 cup, about 1 hour. Strain into a bowl and season with salt and pepper to taste. This can be made up to 2 days in advance and refrigerated. Warm over low heat before serving.

Air Fryer Garlic Parmesan Chicken Wings

Air Fryer Garlic Parmesan Chicken Wings

Air Fryer Garlic Parmesan Chicken Wings

 

12 wings

1/2 stick butter

1/2 cup freshly grated Parmesan cheese

1 tsp salt

juice from 1/2 lemon

1 tsp garlic salt

parsley

 

Melt together butter,  Parmesan, salt, lemon juice and garlic salt in microwavable bowl for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Toss wings in butter sauce. Place wings into air fryer

Sprinkle with additional garlic salt. Heat in Air Fryer at 350  for 11 min. Open Air Fryer and turn all wings and rotate them in the fryer. Heat in Air Fryer at 400 for 10 min more. Sprinkle with parsley.

Herb-Roasted Pheasant

Herb-Roasted Pheasant

Herb-Roasted Pheasant

1 pheasant

¼ bunch of rosemary, divided use

¼ bunch of sage, divided use

¼ lb white truffle butter, melted

1 bunch of escarole

10 Cipollini onions, peeled

4 cloves of garlic, thinly sliced

1/4 cup white wine, or vermouth

1 cup duck and veal demi-glace

 

Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneath the skin. Rub the softened truffle butter over the bird so that it forms a shell on the outside. Season well with salt and pepper. Place the bird in a pan on top of the peeled cipollini onions and roast in the oven for 10 minutes at 400 degrees, then lower the oven to 350 degrees for an additional 30 minutes. While the bird is roasting, sauté the escarole with the garlic and season with salt and pepper. You might need to add a little water to make sure the escarole is soft. Deglaze the roasting pan with the white wine or vermouth, then add the demi-glace. Reduce by half and strain, then stir in the minced herbs and season with salt and pepper to taste. Tip: Serve this dish with a side of sweet potato puree. To plate, place a dollop of the sweet potato puree just above the center of each warmed plate, then add the escarole beside it. Slice the meat off the breast of the pheasant (in three lengthwise slices for each breast) and remove the thighs. Place a thigh on each plate, then layer the sliced breast meat on top. Finish with a generous drizzle of sauce and serve with chilled white wine.

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

 

2 lb. egg noodles

2 T. freshly chopped rosemary

¼ freshly chopped basil

2 cups white wine

2 cups chicken stock

2 T. freshly squeezed lemon juice

5 T. cold butter, cut into T. pieces

2 chicken breasts, flattened to ¼ inch thick

½ cup capers

Salt and ground pepper to taste

Red bell pepper, optional

Lemon slice, optional

 

Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. When steam has released, remove lid and gently stir in butter 1 T. at a time.  Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. Remove chicken breast and set aside.  Divide egg noodles and sauce between four pasta plates.  Cut chicken breasts into 4 portions.  Serve on top with a sprinkle of freshly chopped bell pepper and lemon slice, if desired.

Lemon-Ginger Fried Chicken

Lemon-Ginger Fried Chicken

Lemon-Ginger Fried Chicken

 

1 tsp. grated lemon rind

1 cup fresh lemon juice (about 4 lemons)

2 tsp. minced peeled fresh ginger

1 ½ tsp. minced garlic

2 bone-in chicken breast halves, skinned

2 bone-in chicken thighs, skinned

2 chicken drumsticks, skinned

4 ½ ounces all-purpose flour (about 1 cup)

2 tsp. ground ginger

1 tsp. paprika

½ tsp. ground red pepper

1 tsp. kosher salt

½ tsp. freshly ground black pepper

¼ cup peanut oil

¼ cup fat-free, less-sodium chicken broth

2 T. brown sugar

1 lemon, thinly sliced

 

Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally. Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes. Preheat oven to 350°. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.