Browsed by
Category: Poultry

Sizzlin’ Chicken Skewers

Sizzlin’ Chicken Skewers

Sizzlin_Chicken_Skewers1/3 C. hot water
1/4 C. Barbecue Sauce
1/4 C. creamy peanut butter
1/4 C. lite soy sauce
1/4 C. chopped cilantro
2 T. Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips

MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag. GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken1/4 C. packed dark brown sugar
1/2 C. water, divided
2 T. fish sauce
1 T. grated fresh ginger
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces

Heat sugar and 1/4 C. water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 C. water, fish sauce, ginger, garlic, and pepper flakes. Stir in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes. Serve with steamed jasmine rice.

Masala Chicken and Mushroom Casserole

Masala Chicken and Mushroom Casserole

2 T. butter
10oz sliced mushrooms
1 1/2 T. flour
1/2 C marsala wine or white wine
1/2 C heavy cream
2 T. chopped flat-leaf parsley
Salt and pepper
1 C long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 T. grated parmesan cheese

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the masala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp. salt and 1/2 tsp. pepper. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

David Lebovitz Counterfeit Duck Confit (Faux Confit de Canard)

David Lebovitz Counterfeit Duck Confit (Faux Confit de Canard)

The trick to this ridiculously easy technique is to use a dish that will hold the duck thighs snugly pressed together, which allows them to “confit” as they bake. If you only have a larger dish, increase the recipe and cook extra duck legs. Note that this has to chill in the refrigerator overnight before cooking.

4 duck thighs (thigh and leg attached)
1 tsp. sea salt
1 tsp. gin
1/4 tsp. ground nutmeg
1/4 tsp. allspice
2 cloves garlic, peeled and halved lengthwise
2 bay leaves

Prick the duck all over with a needle, piercing the skin. Mix the salt, gin, nutmeg and allspice in a baking dish that will fit the duck legs snugly, with no room around them. Rub the spice mixture all over the meat. Put the garlic (cut lengthwise) and bay leaves on the bottom of the baking dish and lay the duck legs, flesh-side down, on top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. Put the duck in a cold oven. Turn the oven on to 300 degrees Fahrenheit. Bake the duck thighs for 2.5 hours, taking them out during baking once or twice and basting them with any duck fat pooling around. To finish the duck, increase the oven temperature to 375 degrees and bake for 15 to 20 minutes, until the skin is deeply browned and very crispy. Once your duck is cooked, keep that fat pooling in your baking dish — it’s great for frying up potatoes, or even chicken.

Thyme-Roasted Duck Breast with Orange-Wine Sauce

Thyme-Roasted Duck Breast with Orange-Wine Sauce

2 T. olive oil
1 C. chopped carrots
1 C. chopped celery
1/2 C. chopped shallots
1/4 C. chopped garlic
1 bottle (750 ml.) dry red wine
1 C. orange juice
5 sprigs fresh thyme, rinsed, plus 3 tsp. fresh thyme leaves
2 dried bay leaves
3 duck breast halves (about 10 oz. each; see notes)
Salt and pepper
1/2 C. heavy whipping cream
6 C. baby arugula leaves (5 oz.), rinsed and crisped

Pour olive oil into a 12-inch ovenproof nonstick frying pan (with at least 2-in.-tall sides) over medium heat. When hot, add carrots, celery, shallots, and garlic; stir often until vegetables are slightly limp and beginning to brown, about 7 minutes. Add wine, orange juice, 5 sprigs thyme, and bay leaves; increase heat to high and boil, stirring occasionally, until liquid is reduced by about half and is slightly syrupy, about 15 minutes. Pour through a fine strainer into a glass measure; you should have about 1 C.. Discard vegetables. Wipe pan dry. Rinse duck breasts and pat dry. Score the skin of each in a crosshatch pattern, making cuts about an inch apart, through the skin into the layer of fat. Sprinkle lightly all over with salt and pepper. Set same frying pan over medium-high heat; when hot, lay duck breasts, skin side down, in pan. Cook until beginning to brown on the bottom, 1 1/2 to 2 minutes. Spoon out and discard any fat in pan. Turn breasts over and sprinkle evenly with thyme leaves. Transfer pan with duck to a 425° oven. Roast until well browned on the surface but still slightly pink in center of thickest part (cut to test), 20 to 25 minutes. Transfer duck to a rimmed cutting board and let rest in a warm place for 5 minutes. Skim off and discard fat from pan juices. Set pan over medium-high heat and add orange-wine reduction and cream. Stir often, scraping up browned bits from bottom of pan, until sauce is boiling and coats the back of a spoon in a thin layer, 2 to 3 minutes. Season to taste with salt and pepper. Divide arugula among six plates. Slice duck breasts across the grain and fan equally over arugula. Drizzle a little warm orange-wine sauce over duck and greens. Pour remaining into a small pitcher and pass, for guests to add to taste.

Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens

4 duck legs (about 8 oz. each)
Salt and fresh-ground pepper
1 tsp. herbes de Provence
About 1 bottle (750 ml.) Pinot Noir
2 T. olive oil
1/4 C. minced shallots
4 C. low-sodium chicken broth
1 sprig fresh thyme, rinsed
1 dried bay leaf
1 T. butter
1 onion (about 8 oz.), peeled and chopped
1 lb. broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 lb. mustard greens, rinsed, trimmed, and sliced crosswise
2 cloves garlic, peeled and minced
1 flat anchovy (optional), minced
About 1/4 tsp. cayenne
About 1 T. lemon juice

Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat). Meanwhile, pour 1 T. olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 C., about 45 minutes. When duck is done, add 1 C. braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl. While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 T. olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice. Mound greens on plates and set duck legs on top. Serve pan juices alongside.

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

 

2 large lemons

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon chopped fresh oregano

4 cloves garlic, minced

6 tablespoons olive oil, divided

salt and black pepper

2 bone-in chicken breasts with the skin

2 large Russet potatoes, peeled and quartered

1/2 pound green beans (ends trimmed)

1/2 cup pitted Kalamata olives, halved

 

Preheat oven to 400 degrees. With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons.  Transfer to a small bowl.  Slice one of the lemons and remove the seeds; set aside.  Juice the other lemon; set aside. To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper.  Stir to form a paste.  Keeping the skin intact, carefully spread equal amounts of the herb paste underneath.  Place chicken on a non-stick baking sheet. Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste.  Place them around the chicken.  Scatter lemon slices around the baking sheet.  Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each). Bake for 35 minutes.  Flip the potatoes.  Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste.  Scatter the green beans around the chicken and potatoes.  Bake an additional 25 minutes or until chicken is 165 degrees in the center. Scatter the black olives over the chicken, potatoes and green beans.  Garnish with chopped fresh parsley and serve immediately.

Moghul Braised Chicken

Moghul Braised Chicken

1 T. finely chopped garlic
2 T. ground coriander
1 C. plain yogurt
1/2 C. heavy cream
24 whole cloves
1-1/2 lbs skinned boneless chicken breast meat
3 C. finely chopped onions
4 bay leaves
1-1/2 T. finely chopped fresh ginger root
3/4 C. light veg oil
2 T. kosher salt
1/4-1/2 T. red pepper
12 green cardamom pods, slightly crushed

Place the chicken on a cutting board, and using a sharp knife, slice them thinly into 1/4-inch thick medallions, as for scallopine. Cut the medallions into 2/5 inch pieces and set aside.  Heat the oil in a wide heavy-bottomed pan, preferably one with a non-stick surface, and add onions, garlic, and ginger. Over medium-high heat, cook them until they turn pale and begin to brown, about 10 minutes, stirring constantly to prevent burning. Add cardamom, cloves, bay, and cook, stirring rapidly, until cardamom pods and cloves are fried and puffed and the bay leaves turn brown, about 5 minutes. The onions should by now be light golden brown. Add coriander and red pepper, stir for 10-15 seconds, and add 2 T. the yogurt. Continue frying the mixture until the moisture from the yogurt evaporates. Then add two more T. yogurt and fry. Keep adding yogurt and frying until the whole C. yogurt is used up, about 5 minutes. Add the chicken pieces and sauté, turning and tossing until the meat loses its pink color, 3-5 minutes. Add 1/2 C. boiling water with the salt, and mix. Reduce heat to med-low and simmer, covered, until the fillets are cooked and fork-tender, about 25 minutes. The oil will begin to separate from the gravy, which should be fairly thick by now, and to coat the chicken pieces. stir in the cream and turn off the heat. Let the korma rest, covered, for an hour before serving, when ready to serve, heat thoroughly, check for salt, and serve.

Quick and Easy Shoyu Chicken with Tailgate Teriyaki Sauce

Quick and Easy Shoyu Chicken with Tailgate Teriyaki Sauce

Tailgate Teri Sauce
1 tsp. minced fresh cilantro
½ tsp. Chinese five-spice powder
2 lb. chicken thighs, skinned and boned
1 tsp. cornstarch
2 tsp. water
Green onions, chopped (optional garnish)
Bean sprouts (optional garnish)

Combine teri sauce, cilantro, and five-spice powder in a medium sauce pan. Bring to a boil, add the chicken, and simmer for 20 minutes or until tender. Remove chicken from sauce and set aside, tenting with foil to keep warm. Measure the sauce and return 1 C. to the pan. Blend the cornstarch and water. Bring the 1 C. sauce to a boil and stir in the cornstarch mixture to thicken into a glaze. Return the chicken to the pan and stir to coat well. Garnish with green onions and bean sprouts, if desired.

Tailgate Teri Sauce:

1 C. soy sauce
Juice of 1 medium orange
½ C. mirin (Japanese sweet rice wine)
½ C. water
¼ C. packed brown sugar
1½ tsp. minced fresh garlic
1½ tsp. peeled and minced fresh ginger

Combine all ingredients and blend well.

Sherry-Vinegar Chicken

Sherry-Vinegar Chicken

8 oz. boneless, skinless chicken breast
1 tsp. grain mustard
4 tsp. Sherry vinegar
1 jalapeno, sliced in half and deseeded
1 clove garlic, smashed
1 tsp. extra-virgin olive oil
3 sprigs of fresh thyme

1 C. button mushrooms, cleaned (or any mushroom variety of your choice)
2 C. cleaned spinach leaves
1 C. celery, peeled and diced
1 small head broccoli cut down florets to bite size pieces
1 tsp. grain mustard
2 tsp. Sherry vinegar
1 clove garlic, smashed
1 tsp. extra-virgin olive oil
Salt to taste

Combine mustard, vinegar, jalapeno, garlic and olive oil in a bowl. Mix and pour over chicken breast and marinate in refrigerator for 4-6 hours or overnight. Place chicken in broiler at 375 degrees for 10 minutes until cooked through. Let rest. Heat large pan, over medium heat. Place smashed garlic clove in pan and sizzle to infuse within oil. Add broccoli and mushrooms and cook 2-3 minutes until tender. Add celery and spinach. Season with salt, mustard and vinegar. The vinegar, mustard and juice from vegetable will create a sauce. Toss for one minute. Spoon all vegetable onto plate, leaving juice in the pan. Slice chicken over vegetables. Add leftover juice from chicken to pan and reduce for 1-2 minutes on the stove. Pour sauce around vegetables on plate.

Kiss Me Now Chicken

Kiss Me Now Chicken

2 heads fresh garlic
1 C. water
1 fryer chicken (about 3 to 4 pounds)
1/4 tsp. EACH black pepper and dill weed
1/4 tsp. salad oil
1/4 pound fresh mushrooms, rinsed and trimmed (sliced if large)
6 (1 inch) pieces celery
2 tsp. flour
1 tsp. cooking sherry
1 C. half and half

Separate garlic cloves and discard loose skin, but do not peel. Boil garlic in water in a small saucepan for 30 minutes. Meanwhile, entering from the neck and rear sections of the chicken, break the membranes that attach the skin to the body with your index finger. Remove all fat from the chicken. Strain water from the garlic into a small bowl and reserve. Scatter garlic on a plate to cool. Press each clove from the pointed end in a small bowl. Discard the skins. Preheat oven to 350 degrees F. Add pepper and dill to garlic paste in a bowl and blend well. Spoon half the mixture under the skin of the chicken, patting gently to distribute evenly. Spread the remaining spread inside the chicken. Place chicken in a lightly oiled shallow baking dish and fill bird cavity with mushrooms. Arrange celery around chicken. Bake at 350 degree F for 1 1/2 hours, basting every 15 minutes with reserved liquid. Remove chicken to a serving dish. Remove mushrooms and chop. Discard celery. Scrape drippings from the baking dish into a small pan. Stir flour into the pan drippings. Add mushrooms, sherry, and half and half. Bring to a boil, stirrings constantly. Turn off heat and stir until well thickened. Quarter the chicken and serve with sauce.

Chicken Pot Pie Phyllo Cups

Chicken Pot Pie Phyllo Cups

1 pound boneless, skinless chicken breasts
2 packages of steam-in-the bag vegetables
1 roll of phyllo sheets, thawed
2 garlic cloves, minced
1 medium onion, diced
1/2 tsp. olive oil
2 1/2 C. 1% milk
1/4 C. all-purpose flour
Garlic salt, to taste
Salt and pepper, to taste

Preheat oven to 350 degrees. Place chicken in saucepan and cover with water. Add desired amount of garlic salt to water and boil chicken for approximately 30 minutes on medium-low heat (until chicken is flaky). In the meantime, combine olive oil, onions and garlic in a skillet and sauté for approximately 5 minutes. While the onions and garlic are sautéing, steam vegetables in the microwave according to the package directions. Once the vegetables are steamed, chop and add to onion/garlic mixture until well blended. Add flour and milk to mixture, stirring until well blended. Dice or shred cooked chicken and add to mixture. Add salt and pepper, to taste, and cook on low for 5 minutes. In the meantime, spray a large muffin tin with Pam. On a clean surface, take one piece of phyllo and coat with spray butter, olive oil or vegetable spray. Fold phyllo sheet into thirds and press inside muffin C.. Repeat the last two steps with an additional phyllo sheet (placing a total of 2 phyllo sheets into each C.). Spoon mixture into phyllo C.. Cook for 20 to 25 minutes, or until phyllo is golden brown. Twist and pull the phyllo C. out of the muffin tin.

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

6 slices bacon, diced

3 carrots, peeled, cut in half lengthwise, then sliced (about 1 1/4 C. sliced carrots)

1 medium onion, diced (about 1 1/4 C. diced onion)

2 stalks of celery, sliced (about 1 C. sliced celery)

3 cloves garlic, minced

1 C. frozen peas

4 tsp. butter

4 tsp. flour

2 C. chicken broth

1/3 C. heavy cream

2 C. cooked, shredded chicken

BACON CHEDDAR BISCUITS

3 slices bacon, diced

1 1/2 C. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

6 tsp. butter, cut into small pieces

3/4 C. shredded cheddar cheese

3/4 C. heavy cream

1 tsp. butter, melted

 

Preheat the oven to 400ºF. Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside. Drain the bacon grease from the skillet, leaving about 1 tsp. in the skillet. Return to the heat and add the carrots, onion and celery and cook until softened, about 5-8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add in the peas and cook for an additional minute. Season with salt and pepper, then pour the vegetable mixture into a 9×13-inch baking dish. Set aside. Return the skillet to the heat and melt the butter over medium heat. Sprinkle in the flour and whisk for a minute. Slowly whisk in the chicken broth. Continue to cook until the mixture starts to bubble and become thick. Once the consistency of cream, stir in the heavy cream and cook an additional minute. Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits. In a small skillet, cook the bacon until crisp. Remove to a paper towel lined plate and set aside. In a bowl, combine the flour, baking powder and salt. Add the butter, and with a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the cheddar cheese and the bacon. Add the cream and stir just until combined. Dust a work surface with flour and pour the mixture out onto it. Knead a few times, just until the mixture comes together. Roll the dough out to about 1/3” thick. Using a round cutter, about 3” in diameter, cut out 9-12 biscuits. (I don’t like to re-roll the scraps as they can become tough, so I will just bake the scraps on a separate baking sheet to let the kids eat.) Uncover the pot pie mixture and place the biscuits on top. Bake the until the pot pie is bubbly and the biscuits have started to brown, about 20-25 minutes. If the biscuits start to get too brown, cover the dish with foil. Remove from the oven. As soon as the dish comes out of the oven, brush the melted butter on top of the biscuits. Let the mixture sit for 5 minutes before serving.

Fried Chicken

Fried Chicken

1 Broiler Fryer, cut up
3 C. Water
1 T. Salt
2 tsp. Fines Herbes
2 tsp. Onion Powder
2 tsp. Seasoned Salt
2 envelopes Instant Chicken Broth
1/4 tsp. Pepper
1 C. Flour
Fat for Frying
Chicken Broth
Chicken Gravy

Cover chicken with a mixture of water and salt in medium bowl. Chill at least 1 hour. Whirl fines herbs, onion powder, seasoned salt, instant chicken broth and pepper in blender or crush in mortar and pestle until very fine powder. Combine with flour in plastic bag. Remove chicken pieces from cold water. Shake in bag in flour mixture while still wt until thickly coated with flour. Melt enough shortening or pour in enough salad oil to make 1 inch depth in a heavy skillet or chicken fryer. Fry chicken pieces, turning once, 5 minutes on each side. Lift out with slotted spoon; drain well on paper toweling. When all pieces are fried, drain fat from skillet. Add 1 cup chicken broth; return chicken pieces, cover skillet. Cook 15 minutes or until chicken pieces are fork tender. Remove from pan. Keep warm while making gravy.

Chicken Broth: Place salted water in which chicken soaked and chicken giblets in a small saucepan. Add 2 onion slices and a handful of celery tops. Cover and simmer 30 minutes.

Chicken Gravy: Strain and add remaining broth to skillet that chicken was cooked in. Heat to boiling, stirring and scraping bottom and sides of pan. Make a paste with 4 T. flour and 1/2 C. cold water in a small cup. Stir into boiling liquid; continue stirring and cooking 1 minute. Season with salt and pepper. Darken with gravy coloring, if desired. Add chopped giblets and simmer 2 minutes longer.

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

Doris’ Chicken & Rice Casserole

Doris’ Chicken & Rice Casserole

1 Chicken
Celery Salt
Onion Salt
Marjoram
1 C. Chopped Celery
1/2 medium Onion
1 Green Bell Pepper
8oz. Water Chestnuts
2 cans Cream of Chicken Soup
3/4 C. Mayonnaise
1 box Long Grain or Wild Rice

Cook chicken in water seasoned with celery salt, onion salt and marjoram. Cool, cut in pieces, remove bones. Cook rice according to package directions. Combine cooked rice and chicken with all remaining ingredients. Pour into buttered casserole dish. Cover and refrigerate overnight. Bake at 325 for 50-60 minutes. In last 10 minutes of cooking, sprinkle with crumbled potato chips.

Chicken Chow Mein

Chicken Chow Mein

Chicken Chow Mein

1-1/4 lb boneless, skinless chicken thighs, cut into thin strips

1 tsp baking soda

12-14 oz chow mein noodles (thick wheat type, not crunchy fried ones)

1 tbsp vegetable oil

4 cloves garlic, peeled and finely chopped

6 cups finely shredded green cabbage

2 carrots, julienned

2 cups bean sprouts

1 bunch scallions, cut into 2″ pieces, whites and green separated

4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)

1/2 cup water

1/2 cup + 2 tbsp All-Purpose Chinese Stir Fry Sauce (recipe below)

 

All-Purpose Chinese Stir Fry Sauce

 

1/4 cup light soy sauce

1/4 cup regular soy sauce

1/2 cup oyster sauce

1/4 cup Chinese wine

1/4 cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

 

 

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.  In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.  Prepare the noodles according to the packet instructions. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through. Add the noodles, sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

 

NOTES:  Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

Chicken Pie with Butter Crust

Chicken Pie with Butter Crust

5 lb. skinless meaty chicken breasts and thighs
1 large onion, quartered
1 1/2 C. finely chopped Onion
2 1/2 C. Cooked Cubed Potatoes
4 medium carrots, cut into julienne strips (1 1/2 C.)
1 C. sliced Celery
2/3 C. all purpose Flour
2 C. All purpose Flour
4 tsp. Baking Powder
3 T. melted Margarine
3/4 C. Milk

In a Dutch oven or large saucepan, combine chicken, onion, and 1 T. salt. Bring to a boil, reduce heat, cover and simmer 40 minutes or until the chicken is tender. Remove from broth and reserve. Cool chicken. Remove meat from bones and cut into small pieces. In another sauce pan add diced potatoes, 1 1/2 C. diced Onion, carrots and celery in a small amount of water. Cover and cook 10 minutes or just until tender. Drain. Divide chicken and vegetables into two ungreased 2 quart casserole dishes.

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

1 Whole Pheasant
2 Fresh Bay Leaves (could substitute dried bay leaves)
5 strips of Bacon
3 sprigs Fresh Thyme
2 C. Chicken Stock

Thyme Butter:
6 T. Unsalted Butter (at room temperature)
2 T. Fresh Thyme Leaves, minced
1 T. Kosher Salt

Port Wine Sauce
1 T. Chicken Stock
½ C. Ruby Port
½ C. Red Currant Jelly
1 tsp. Fresh Thyme, minced
Salt & Pepper
Optional: 1 T. Cornstarch

Preheat your oven to 450 degrees. Line a large roasting pan or baking dish with a large sheet of foil (enough to cover the bottom and fold over the bird). Make the Herb Butter: Mash or knead together the butter, thyme leaves and salt. Gently push your fingers under the pheasant’s skin and lift as much of the skin away from the body as possible without breaking it. Divide the butter into four large pieces and insert them under the loosened skin. Use one fourth for each leg and one for each breast. Push the bay leaves under the skin, one over each breast. Tuck the wing tips under the breasts & lay the strips of bacon over the top to cover all the breast and leg meat. Truss the bird. After trussing, thread the thyme sprigs into the topmost twine loop. Lay the bird into the foiled dish. Cover it with a small piece of parchment paper, then fold the foil over the top to cover completely. Move the covered bird to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees. Roast for an additional 20 minutes. Remove the pheasant from the oven and fold back the foil, discarding the parchment paper. Return it to the oven & roast until the meat reaches an internal temperature of 160 degrees. Switch the oven to broil. Broil the pheasant until it is golden brown. Remove the pheasant from the roasting pan and let it rest. Drain off the pan juices into a small dish and put it in the fridge until the fat rises to the surface and solidifies. Discard the fat. Move the jellied juices to a frying pan and add the chicken stock. Bring to a simmer until it has reduced by half. Add the red currant jelly and the port to the chicken stock mixture. Optional: If using low-gelatin (store bought) chicken stock, make a slurry with 1T. of cornstarch and 1 T. chicken stock. Add the slurry to the sauce. Simmer until the sauce coats the back of a spoon. Stir in the thyme & take the sauce off the heat. Cut the twine off the pheasant. Carve the pheasant, discard the bay leaves, & serve with the port sauce and your choice of sides. The bacon can be served with the pheasant or you can discard it (as we did) for a lighter dish.

Chicken Chow Mein

Chicken Chow Mein

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2″ slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice.

Roast Chicken in a Crock Pot

Roast Chicken in a Crock Pot

2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. thyme
½ tsp. garlic powder
¼ tsp. cayenne (red) pepper
¼ tsp. black pepper
1 onion
1 large chicken

Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones

Chileatole de Pollo (Chile Chicken Stew)

Chileatole de Pollo (Chile Chicken Stew)

1 Ancho Chiles, cleaned
2 Morita Chiles, cleaned
3 Roma Tomatoes
1 small White Onion
2 cloves Garlic, unpeeled
1 ½ lb. assorted Chicken Pieces
½ tsp. Cumin Seeds, toasted
3 T. Canola Oil
6 C. Chicken Broth
½ C. Masa Harina
3 sprigs Epazote
Salt, to taste

Discard the stems and seeds from the chiles. Dry-roast the chiles in a comal set over medium heat until soft and aromatic, remove; place the chiles in a bowl and cover with hot water. Soak the chiles for 15 minutes. Dry-roast the tomatoes, onion and unpeeled garlic over a comal, keep turning until the garlic shows brown spots, and the onion and tomatoes are charred and soft. Discard the papery skins of the garlic and transfer to a blender along with the reconstituted chiles and the cumin. Blend until smooth. Heat the oil in a thick-bottomed stockpot, add the blended ingredients; fry the mixture until thickened, add the broth, reduce the heat to a simmer. Add the chicken pieces and simmer until the chicken is cooked through. Mix the masa and 1 C. of water in a bowl, whisk until there are no lumps. Slowly add the diluted masa to the soup; add the epazote sprigs, and salt to taste. Cook for 10 minutes or until the masa is cooked. Remove the epazote and serve hot.

Pizza Chicken

Pizza Chicken

1 envelope BBQ Shake & Bake
1 tsp. Oregano
2 1/2 lb. Chicken, cut up.
3/4 C. shredded Mozzarella Cheese

Place shake and bake mix and oregano in bag. Prepare, coat and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer, or until cheese has melted.

Roast Chicken

Roast Chicken

3 lb. Roasting ChickenimagesCZS0EAWB
Melted Butter
Thyme
Onion Salt
Basil
Salt & Pepper
2 stalks Celery, minced fine
1 Onion, minced fine
2 Eggs
1/2 C. Milk
Seasoned Bread Cubes Stuffing Mix
Soy Sauce
Flour
Water

Wash and pat dry chicken. Clean cavity well, reserving giblets for gravy. Brush chicken with melted butter. Sprinkle inside and out generously with thyme, onion salt, basil and salt and pepper to taste. Combine celery, onions, eggs, milk and stuffing mix. Stuff lightly into cavity of chicken. Bake at 450 degrees for one hour. Reduce heat to 300 and bake one hour longer. Boil giblets until done. Strain, reserving liquid temporarily. Drain and strain pan drippings from chicken into small sauce pan, adding giblet broth if necessary to equal 2 cups. Add a dash or two of soy sauce. Heat to boiling over medium high heat. Add 2 T. Flour to 1/2 C. cold water, and stir into drippings, cooking until thick. Stir in giblet pieces. Serve roasted chicken with giblet gravy.

Vegetable Soufflé with Herbed Chicken and Pepper Sauce

Vegetable Soufflé with Herbed Chicken and Pepper Sauce

Filling:
2 C. raw sliced mushroom
1 medium eggplant – approximately 2 C. – skinned, diced, salted and drained
3 cloves minced garlic
2 T. olive oil
1 (10 oz) bag spinach-cleaned and chopped
1 T. white wine
1 T. butter to grease dish
1/4 C. Parmesan cheese

Batter for soufflé:
6 egg yolks
1/3 C. soy flour
8 oz. Monterey jack cheese
2 T. fresh thyme – chopped
2 T. parsley – chopped
1 C. chicken stock
8 egg whites, beaten stiff

Sauce:
2 roasted red peppers – approximately 1 C. – peeled and de-seeded, stems removed
2 T. white wine
1 stick melted butter

Chicken:
4 boneless chicken breast (4 – 6 oz. each)
2 T. olive oil
2 T. parsley
2 T. sage
2 T. rosemary
2 T. thyme

Soufflé Preparation: Sauté over medium heat in 12″ sauté pan mushroom, eggplant, garlic and spinach in olive oil until soft. Deglaze with white wine. Drain well in colander and cool mixture in refrigerator. Butter a 2 quart round casserole or soufflé dish. Dust inside of dish with Parmesan cheese. Heat chicken stock over medium heat in saucepan with minced herbs. Add soy flour and whisk until mixture is well blended. Whisk cheese into mixture until blended. Turn off heat.

Temper egg yolks with sauce by adding small amount of warm mixture to yolks in a separate bowl. Slowly add remainder of mixture to yolks until thick. Beat egg white with hand blender or mixer until stiff. Fold in soy/cheese/yolk mixture with rubber spatula. Add 1/3 mixture to bottom of soufflé dish. Add 1/2 vegetable mix on top of egg white mixture. Continue layering until base and vegetable mixture have filled soufflé dish. Bake on bottom rack at 325 degrees for 50 minutes.

Sauce Preparation: Roast 2 red peppers in broiler until well browned on all sides. Peel skin from peppers and remove seeds and stems. Puree pepper meat with white wine in food processor for 10-15 seconds. While processor is still running slowly drizzle in 1 stick melted butter in steady stream. Keep sauce warm.

Chicken Breast Preparation: Chop 2 T. each fresh parsley, sage, rosemary and thyme and mix well onto dinner plate. Take 4 skinless boneless chicken breast and press each onto herb mixture to coat each side. Heat sauté pan over medium heat. Pour 2 T. olive oil into preheated pan. Sear each breast for 4-5 minutes each side until done. Slice each breast on diagonal and serve with hot soufflé. Top with pepper sauce.

Hot Chinese Chicken from Charlene Norvell

Hot Chinese Chicken from Charlene Norvell

8 Broiler Fryer Chicken Thighs, skinned, boned, and cut into 1” pieces
1/4 C. Corn Starch
1/4 C. Corn Oil
1/8 tsp. Garlic Powder
1/3 C. sliced Water Chestnuts
4oz. can sliced Mushrooms, drained
1 C. Celery, sliced on a slant
1 C. chopped Green Onion
1/4 C. Soy Sauce
1 tsp. Accent

Roll chicken in corn starch. Heat corn oil in frying pan over medium high heat. Add chicken and brown. Sprinkle with garlic. Add remaining ingredients, stirring to mix. Simmer 5 minutes. Serve chicken over hot cooked rice. Yield 4 servings.

Garlic-Chicken Filo Rolls

Garlic-Chicken Filo Rolls

2 bulbs Garlic
½ C. White Wine
Juice of 1 Lemon
¼ tsp. Salt
1 lb. boneless, skinless Chicken Breasts
6 sheets Filo Dough
¼ C. Butter, melted
2 ½ oz. thinly sliced Prosciutto
2 C. grated Swiss Cheese

Preheat the oven to 400 degrees and lightly grease a baking dish. Pluck the cloves out of the garlic head and put them into boiling water. After cooking for a minute on low flame, turn off the flame, drain the water and peel the cloves. In a large saucepan, add wine, water, lemon juice and salt and heat on low flame. Into the saucepan, drop the chicken and garlic cloves. Cook the chicken on low flame turning it around often till it is cooked. Take the chicken out of the saucepan and continue cooking the garlic. When the garlic cloves turn tender, turn off the flame and drain. Cut the cooked chicken into large pieces, add in the garlic. Lightly mash the mixture and divide it into 6 equal portions. Take a filo sheet, butter one half of the sheet and fold the other half crosswise. Butter the fold and place a portion of the chicken-garlic mixture along the shorter edge. Place 1/6th of the prosciutto and 1/3 C. grated cheese on top of the mixture. Wrap up the filo sheet into a roll. Repeat the same process with all the filo sheets. Place the filo sheets on the baking dish and brush them slightly with butter. Bake for 20 minutes or until the filo rolls turn golden brown. Serve the Garlic Chicken Filo Rolls with your favorite dipping sauce.

Spiced Duck with Figs

Spiced Duck with Figs

4 large duck breasts

1 tsp. five spice powder
Sea salt
6 figs, sliced in half
75g hazelnuts, toasted
Dressed salad leaves, to serve

3 T. of dark soy sauce
Juice of 1/2 orange
3 T. of honey
1 T. of rice wine
3 garlic cloves, finely minced
1 thumb sized piece of ginger, finely minced
3 star anise

1Score the duck diagonally with a sharp knife. In a large bowl, whisk together the ingredients for the marinade. Add the duck breast and toss to coat completely. Cover and leave in the fridge to marinate for 1-2 hours. Preheat the oven to 200˚C/400°F/Gas Mark 6. 3Remove the duck breasts from the marinade, reserving the remaining liquid in a small sauce pan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder. Place the duck skin side down in a large heavy based pan with an oven proof handle. Cook the breasts over a low to medium heat for about 6-8 minutes or until the fat begins to render out and the skin has good color. Spoon off any excess fat (This can be saved in a sealed jar in the fridge for roast potatoes). Turn the breasts and then add in the figs tossing to coat in the juices. 4Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until slightly thickened. 5Once cooked, rest the duck breasts for 5 minutes under tin foil on a chopping board. 6Slice thinly and transfer to warmed plates. Spoon over the reduced sauce and serve with the warm figs, salad leaves and toasted hazelnuts.

Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

1/2 lb. green beans, ends trimmed
2 boneless, skinless chicken breast halves (10 to 12 oz. total)
1 T. salad oil
1 to 1 1/2 T. prepared Thai red curry paste (or 1 T. minced fresh ginger, 1 tsp. curry powder, 1 tsp. chili powder, and 1/4 to 1/2 tsp. cayenne)
1 can (14 oz.) reduced-fat coconut milk
1 tsp. sugar
1 can (8 oz.) sliced bamboo shoots, rinsed and drained
Fish sauce or salt

Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.

That Rooster Had to Go + LTS Tomato Veggies

That Rooster Had to Go + LTS Tomato Veggies

1 Can Diced Tomatoes
1 C. Dehydrated Vegetables
3 C. Water
2 Cubes Chicken Bouillon, Crumbled
Herbs & Spices as Desired
1 Rooster or Hen, butchered and cleaned and ready to cook

Mix all ingredients except chicken in a large pot. Stir and bring up to a boil. Reduce heat, nestle chicken pieces down into the broth mixture and let it simmer 30-45 minutes, until the chicken is cooked through and most of the liquid has cooked away, leaving a nice side of tomato and veggies to go with your chicken. You could also increase the liquid by 1 C., add 1 C. rice, and cover over low heat instead of simmering uncovered, which would give you a rice-y vegetable side. The integrity of the rice isn’t as nice as if you cooked it separately, but if you are reduced to a single heat source/1 pan, then this is a way to get your carbs in as well.

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Non-Stick Cooking Spray
1 tsp. dried Oregano
1 tsp. Allspice
¾ tsp. Cinnamon
1 tsp. Kosher Salt
Pepper
3 T. EVOO
2 lb. bone-in, skin on, Chicken Breast halves, each cut in half
1 small head broccoli, cut into 8 long sticks
2 large Yukon Gold Potatoes, cut into eighths
¼ C. chopped fresh Mint
¾ C. chopped fresh flat leaf Parsley
1 tsp. Red Wine Vinegar or Lemon Juice

Preheat oven to 425. Lightly oil rimmed backing sheet or spray with cooking spray. Mix together seasonings with pepper to taste with 1 T. EVOO in small bowl. Rub all over chicken breasts and place on baking sheet. Toss broccoli and potato with remaining oil, season with salt & pepper, and spread on baking sheet between chicken. Roast until chicken is cooked through, skin is crispy, and vegetables are tender and nicely browned, 35-40 minutes. Sprinkle mint and parsley over chicken and drizzle with lemon juice (feel free to leave herbs and lemon off some chicken for picky eaters).

Turkey and Sweet Potato Latkes

Turkey and Sweet Potato Latkes

1 1/2 C. cooked turkey, preferably dark meat, diced
1 baked sweet potato, diced
1 shallot, grated
1 egg
salt and pepper
oil for frying (I prefer olive or peanut oil)

Place diced sweet potato in a large bowl and mash it a little with a fork. Mix in diced turkey and shallot. Lightly beat egg in a separate bowl, then fold into turkey mixture. Season with a pinch of salt and cracked black pepper. Pour oil to coat bottom of frying pan. Heat over medium heat until shimmering. Use an oiled, shallow measuring C. to shape turkey mixture into 1/2-inch thick pancakes and gently place into frying pan. Cook for 2 to 3 minutes, until edges brown, then very carefully turn over with a large thin turner. Cook another 2 minutes, then remove to a paper-towel lined plate to drain excess oil. Serve warm with cranberry applesauce and/or sour cream, and additional thinly sliced shallots.

Chicken Thighs with Mushrooms and Shallots

Chicken Thighs with Mushrooms and Shallots

3 tsp. clarified butter
8-10 oz. mushrooms, end trimmed, with stem intact
1 C. shallots
1 C. pearl onions, cut in half
4 cloves garlic
olive oil, if needed
8 chicken thighs, bone-in and skin-on
1/2 C. chicken stock

Preheat oven to 350 F. Heat your 2T. clarified butter on medium-high heat in a large pan that goes from stove to oven. Add mushrooms and cook 5-7 minutes covered. Remove and set aside. In the same pan, add 1T. clarified butter, along with the shallots and pearl onions, and cook for 3 minutes. If sticking occurs, add a glug of olive oil. Then add garlic and cook for 1 more minute. Remove and set aside. Increase heat a bit and add another glug of olive oil. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove chicken from pan. Place mushrooms on the bottom, then the onions, then place the chicken back in. Bake in the oven covered for 30-40 minutes. Remove top for the last 10 minutes to brown. Remove from oven and serve.

Roasted Cranberry Chicken

Roasted Cranberry Chicken

8 small chicken thighs or breasts (2 to 2-1/4 lb.), skinned
3/4 C. low-calorie cranberry juice
3/4 C. fresh cranberries
2 sprigs fresh thyme
4 tsp. packed brown sugar
Fresh thyme leaves

Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F). Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened

Sweet Chicken Bacon Bites

Sweet Chicken Bacon Bites

2 chicken breasts boneless and skinless, cut into 1 inch cubes
8 to 12 slices thin cut bacon cut into halves or thirds
3/4 C. dark brown sugar packed
salt and pepper to taste
parsley for garnish

Preheat oven to 350 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate. Season chicken pieces with salt and pepper. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper. Bake for about 45 minutes or until bacon is nice and crisp. Garnish with parsley, so that it looks pretty.

Polynesian Skillet

Polynesian Skillet

2 boneless, skinless chicken breasts, cut into 1/4-inch strips
1 medium onion, sliced
1 green pepper, chopped
1 tsp. oil
1 15-oz. can pineapple chunks
2 tsp., or two cubes of chicken bouillon granules
1 C. water
1/4 C. vinegar, any type
1/2 C. brown sugar
2 tsp. soy sauce
2 tsp. cornstarch
1 11-oz. can mandarin oranges, drained

In a large skillet, sauté chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken’s natural juices to cook. (These gals are pros.) Add onion and green pepper. Stir fry until vegetables are tender. Add 1/2 C. pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir. In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture in to the chicken, vegetables and sauce in the skillet. Simmer until mixture thickens, stirring constantly. This should take 5 to 10 minutes, and the mixture will turn more transparent as it thickens. Add pineapple and mandarin oranges. Serve over rice. Serves 6-8

Cilantro Chicken “Nuggets”

Cilantro Chicken “Nuggets”

1lb ground chicken or ground turkey
1 egg, whisked
1 bundle of cilantro, chopped (the more, the better!)
3 scallions, chopped
2 teaspoons sesame oil
½ cup Coconut Flour
¼ teaspoon ginger
salt and pepper, to taste
1-2 tablespoons Gold Label Virgin Coconut Oil

¼ cup Coconut Aminos
â…› cup white wine vinegar
1 tablespoon ground stone mustard (from the bottle/container-not powder)
1 teaspoon Raw Honey

Mix all of your nugget ingredients together: ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper. Now heat up a large skillet under medium heat and add 1-2 tablespoons of coconut oil. Place your coconut flour in a shallow bowl. Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet. Use a spatula to slightly flatten out each nugget. It only needs just a little press down. Cook on both sides for 5-7 minutes or until cooked through. While your nuggets cook, mix your dipping sauce ingredients together. Once your nuggets are done cooking, dip those little guys in the sauce and eat those grown up nuggets up!

Thai Chicken Satay

Thai Chicken Satay

Boneless Skinless Chicken Breasts OR Shrimp OR Pork
Soy Sauce (3/4 C.)
Coconut Milk ((1 can)
1/4 C. Lime Juice
2 tsp. Coriander
1 tsp. Turmeric
2 tsp. Cumin
1 T. Ginger (In the squeezy tube)
2 tsp. crushed garlic
4 T. minced onion
3 T. yellow curry powder
3 T. brown sugar (optional)

Combine all ingredients except meat. Slice meat into thin strips. If using shrimp, devein, and if desired, pull off tails. Put meat and marinade into a ziplock bag reserving some of the marinade for basting. Marinate for at least 20-30minutes. Overnight is super tasty. Grill/Broil while basting and turning periodically and serve.

Apricot-Lacquered Chicken Thighs

Apricot-Lacquered Chicken Thighs

1 3/4 pound bone-in, skin-on chicken thighs (this is 4 meaty thighs)
1 1/2 tsp. Gourmet Garden Garlic Paste (or 3 garlic cloves, finely minced)
1 1/2 tsp. Gourmet Garden Ginger Paste (or a 1 1/2-inch piece of ginger, peeled and finely minced)
1/4 cup apricot preserves
2 tsp. soy sauce
1/4 tsp. chile powder
1/2 tsp. hot sauce

Heat oven to 350F degrees. Lightly mist an 8-inch square baking dish with nonstick spray and set aside. Snip any large globs of fat off chicken and discard (I leave the skin on because I like it!), and place chicken in prepared dish. To a small bowl, add garlic, ginger, apricot preserves, soy sauce, chile powder and hot sauce, and stir well to combine. Spoon most of sauce over chicken, spreading to cover with the back of the spoon. Reserve a little bit of sauce (maybe ~ 4 tsp.) for serving time. Bake for 50 minutes. Remove pan from oven and allow chicken to cool for about 5 minutes. Serve, spooning remaining sauce over top if you like. Accompany with a green salad, another vegetable like carrots or broccoli, and rice or potatoes if you like.

Braised Duck Legs with Polenta and Wilted Chard

Braised Duck Legs with Polenta and Wilted Chard

4 pounds duck legs
Kosher salt, freshly ground pepper
12 sprigs thyme
10 garlic cloves, crushed
2 bay leaves, crumbled
2 tsp. juniper berries
1 T. vegetable oil
1 large onion, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
1½ cups dry red wine

1½ cups milk
Kosher salt, freshly ground pepper
â…” cup coarse-grind polenta

1 tsp. Sherry vinegar or red wine vinegar
1 bunch large Swiss chard
3 T. olive oil, divided
6 garlic cloves, crushed
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 lemon, halved
1 ounce Parmesan, finely grated (about 1 cup)
2 T. unsalted butter

Prick duck skin all over with a paring knife or carving fork; season with salt and pepper. Place duck on a large rimmed baking sheet. Toss with thyme, garlic, bay leaves, and juniper berries, pressing aromatics onto legs to adhere. Let sit 30 minutes (or preferably do this the day before; cover and chill). Place racks in upper and lower thirds of oven and preheat to 225°. Heat oil in a large Dutch oven or other heavy pot over medium and cook onion, carrots, and celery, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until reduced by half, 6–8 minutes. Add 1 cup water and slip duck legs (including aromatics), skin side down, into liquid. Cover and braise in oven on lower rack until duck is submerged in its fat, 1½–2 hours. Turn duck skin side up and cook, covered, until tender (the bones will wiggle easily in the joint), 1½–2 hours longer. Transfer duck to a deep baking dish; strain liquid into a large measuring glass or medium bowl. Skim fat into dish with duck; set aside braising juices. Chill duck, at least 1 hour and up to 2 days (cover and chill juices if chilling duck more than a couple of hours).

While duck is chilling, preheat oven to 225°. Bring milk and 2 cups water to a boil in a large saucepan. Season with salt and pepper; slowly stream in polenta, whisking constantly. Cook, whisking often, until it begins to thicken, about 5 minutes. Cover and transfer to lower rack in oven. Bake until polenta is thick and grains are soft, 20–30 minutes. Whisk to smooth out.

While the polenta is in the oven, bring reserved braising juices to a boil in a medium skillet over medium-high heat and cook until thick enough to coat a spoon, 15–20 minutes. Stir in vinegar; keep sauce warm. Remove polenta from oven; keep warm. Increase oven temperature to 400°. Transfer duck legs, leaving fat behind, to a large rimmed baking sheet, placing skin side up. Roast on top rack until skin is crackling crisp, about 20 minutes.
Meanwhile, remove ribs and stems from chard leaves by slicing away leaf from both sides of stalk. Slice stalk in half lengthwise; cut into 3″-long pieces. Tear leaves. Heat half of oil in a large skillet over medium-high. Cook garlic, tossing, until golden, about 2 minutes. Transfer to a large bowl. Add stems to skillet and cook, tossing, until crisp-tender, about 5 minutes. Transfer to bowl with garlic. Add remaining oil to skillet; add chard leaves a handful at a time, letting them wilt slightly before adding more, and cook, tossing, until chard is just wilted, about 2 minutes. Season with salt and pepper. Toss in chard stems and garlic and transfer to a platter. Top with red pepper flakes and squeeze lemon over. Whisk Parmesan and butter into polenta. Serve duck with polenta, wilted chard, and sauce alongside.