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Category: Poultry

Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

 

2 chicken breasts

1 box Texas Toast

Marinara/pasta sauce

Shredded mozzarella cheese

1 cup of Italian breadcrumbs

1 cup of shredded Parmesan cheese

2 eggs

1 cup of flour seasoned with some salt pepper, and garlic powder

3/4 cup milk

3 T. butter

3 T. olive oil

 

Cook Texas Toast according to the directions on the package. Slice chicken breasts lengthwise in half to make them thinner. Then take each piece of chicken and cut it in half to have smaller pieces to work with. I cut mine into 8 pieces total. Season both sides of the chicken with salt, pepper, and garlic powder. Combine breadcrumbs and Parmesan cheese in one container. Whisk together eggs and milk in another container. Mix together flour and seasoning (more salt, pepper, and garlic powder) in a third container. Coat chicken in the flour mixture, eggs, then the breadcrumb mixture. Melt butter and olive oil in a skillet over medium high heat. Cook chicken in the skillet for 4-5 minutes on each side or until chicken reaches an internal temp of 165 degrees. Once chicken is cooked remove from the heat. Add shredded mozzarella on top of garlic bread. Add chicken, marinara, and more mozzarella cheese. Put back in the oven just long enough for the cheese to melt. Top with dried parsley and serve with more of the marinara/pasta sauce for dipping!

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

 

2 slices Texas Toast, baked according to package directions, cooled and diced into ½-inch pieces

4 large boneless, skinless chicken breasts

Salt and pepper, to taste

8 fresh basil leaves

1/2 cup chopped cherry tomatoes

2 slices mozzarella cheese, cut in half

1 cup marinara sauce

1/2 cup grated Parmesan cheese

 

Preheat the oven to 350° F. Lightly mist a baking pan with non-stick vegetable oil spray. Place chicken breasts on a cutting board. Cut a pocket lengthwise in each breast, leaving it hinged. Season chicken with salt and pepper. Place 2 basil leaves inside each breast. Divide diced New York Bakery® Texas Toast with Real Garlic and cherry tomatoes and place an equal amount into each pocket. Place one piece of cheese on top of the mixture. Pull the top piece of chicken over the filling and secure with several toothpicks or a long skewer. Place into baking dish. Spoon marinara sauce over each chicken breast and sprinkle with Parmesan cheese. Bake about 30 minutes or until the chicken is cooked thoroughly. Remove toothpicks and serve with additional sauce and pasta.

One-Pan Chicken Orzo

One-Pan Chicken Orzo

One-Pan Chicken Orzo

 

1 1/2 pounds chicken breasts, butterflied

kosher salt

1 lemon, zested and halved

1 shallot, peeled minced

2 garlic cloves, peeled minced

Pinch crushed red pepper

16 ounces orzo pasta

3/4 cups heavy cream

1 3/4 cups chicken broth

Ground black pepper

1 teaspoon lemon zest

1/3 cup finely grated Parmesan-Reggiano

Handful of spinach

2 tablespoons minced Italian parsley

Lemon slices, for garnish

 

Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides. In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside. Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes. Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.

Slice up the chicken into 1/2-inch pieces. Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up. Uncover the pan; top with sliced lemons and serve.

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

 

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

 

½ cup dry white wine, see notes

3 T. butter

3 cloves garlic, minced

3 tbsp flour

1 ¼ cups half and half, (half light cream, half milk)

¾ cups chicken broth

½ chicken bouillon cube

1/3 cup Parmesan cheese, grated

1/3 cup Romano cheese, grated, see notes

½ lb. pasta, any kind

1 cup pasta water, optional

1 lemon, optional

 

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

1/8 teaspoon smoked paprika

 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Start boiling water for the pasta. Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Weeknight Chicken Cordon Bleu

Weeknight Chicken Cordon Bleu

Weeknight Chicken Cordon Bleu

 

6 slices of thinly sliced chicken breast

6 slices swiss chese

6 slices honey ham

3 tablespoon dijon mustard

Salt and pepper to taste

1 ½ cups panko breadcrumbs

1 ½ cups regular breadcrumbs

 

1 ½ tablespoon butter

1 ½ tablespoon flour

1 cup milk

½ cup chicken broth

1 ½ tablespoon Dijon mustard

½ teaspoon Worcestershire sauce

¼ cup parmesan cheese grated

½ teaspoon dried thyme

Salt and pepper

 

Preheat oven to 350 degrees F. With a brush or back of a spoon, smear dijon thinly on each chicken breast, covering from end to end. You can do one or both sides of each breast. Season with salt and pepper on each side of each chicken breast. On the widest end of the breast, fold up ham and cheese and place on it, then fold the other end of the breast over the ham and cheese. In a shallow dish, spread out breadcrumbs and place the folded chicken in. Cover each side well in breadcrumbs then place in an oven-safe dish. Bake for 25 to 30 minutes, or until golden brown and cooked through. While cooking begin making parmesan-dijon cream sauce. Serve with sauce.

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

 

½ recipe Mojo Criollo

4 boneless skinless chicken breasts cut in half OR 4 chicken thighs

3 tablespoon olive oil

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

2 lb multi-colored baby potatoes washed and sliced in half

4 teaspoon kosher salt

4 teaspoon freshly cracked black pepper

Chimichurri to serve

 

Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours. Preheat oven to 400 degrees F. In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 teaspoon salt and 2 tablespoon pepper. Add potatoes and toss around to coat well. Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 teaspoon salt and 2 teaspoon pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet. Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F). Serve immediately, with chimichurri sauce.

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

 

1½ pounds frozen chicken wings

Freshly ground black pepper

1 teaspoon garlic powder

1 cup buffalo wing sauce, such as Frank’s RedHot

1 teaspoon extra-virgin olive oil

 

Preheat the grill to 350°F. Season the wings with the black pepper and garlic powder. Grill the wings for 15 minutes per side. They will be browned and crispy when finished. Toss the grilled wings in the buffalo wing sauce and olive oil. Serve immediately.

 

1 wing, 82 calories, fat 6g, protein 7g

Ranch-Seasoned Crispy Chicken Tenders

Ranch-Seasoned Crispy Chicken Tenders

Ranch-Seasoned Crispy Chicken Tenders

Nonstick cooking spray

6 chicken tenderloin pieces (about 1¼ pounds)

2 tablespoons whole-wheat pastry flour

1 egg, lightly beaten

½ cup whole-wheat bread crumbs

2 tablespoons grated Parmigiano-Reggiano cheese

2 teaspoons dried parsley

¾ teaspoon dried dill

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried basil

⅛ teaspoon freshly ground black pepper

 

Preheat the oven to 425°F. Spray a baking sheet with the cooking spray. Prepare three small dishes for coating the chicken. Place the flour in one, the egg in the second, and in the last dish mix together the bread crumbs, Parmigiano-Reggiano cheese, parsley, dill, garlic powder, onion powder, basil, and black pepper. Working one at a time, dip each tenderloin into the flour. Shake off any excess, then dip the chicken into the egg. Finally, place the tenderloin in the bread crumbs and press to coat in the mixture. Place on the baking sheet. Bake for about 20 minutes, or until crispy, brown and cooked through. Serve immediately.

 

Per Serving (1 chicken tender): Calories: 162; Total fat: 2g; Protein: 25g; Carbs: 8g; Fiber: 1g; Sugar: 1g; Sodium: 239mg

 

Turn these into a Buffalo ranch chicken salad. Toss the crispy tenders with Frank’s RedHot Buffalo Wing Sauce. Chop and place on top of a salad of mixed greens, shredded carrots, and tomatoes and top with low-fat blue cheese. Drizzle the salad with Creamy Peppercorn Ranch Dressing.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

2 teaspoons sesame oil, divided

1 teaspoon minced garlic

1 onion, finely diced

1 pound extra-lean ground chicken or turkey

11/2 tablespoons low-sodium soy sauce or Bragg Liquid Aminos

1/2 cup low-sodium beef broth

2 teaspoons ground ginger

1/2 teaspoon freshly ground black pepper

4 cups green cabbage, chopped or shredded into 1-inch ribbons

11/2 cups shredded carrots

1 cup fresh bean sprouts or 1 (14-ounce) can, drained and rinsed

2 scallions, finely chopped, for garnish

 

Place a large skillet over medium-high heat. Add 1 teaspoon of sesame oil and the garlic. Stir for 1 minute. Add the onion and cook until tender, 1 to 2 minutes. Add the ground chicken. Cook until browned, breaking up the meat into smaller pieces, 7 to 9 minutes. While the meat is browning, mix together the remaining 1 teaspoon of the sesame oil, soy sauce, broth, ginger, and black pepper in a small bowl. When the chicken is cooked, stir the sauce into the skillet. Add the cabbage, carrots, and bean sprouts. Stir to combine. Cover the skillet and simmer until the cabbage is tender, 5 to 7 minutes. Serve in a bowl and garnish with the scallions and additional soy sauce to taste.

 

Serving Size: ¾ C.  Calories: 133; Total fat: 3g; Protein: 19g; Carbs: 7g; Fiber 2g; Sugars: 4g; Sodium: 356mg

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

 

4 boneless, skinless chicken breast portions (each 4-6 ounces)

1 1/2 T. butter

1/2 C. finely chopped onion

1 C. finely chopped mushrooms

1 T. chopped fresh rosemary (or 1 1/2 tsp. dried)

1 T. chopped fresh parsley

Salt and pepper

2 heaping C. dried bread cubes

1/2 to 2/3 C. chicken broth, warmed

1 T. melted butter

 

Oil a large baking pan or line it with parchment paper. Trim excess fat off chicken breasts. Flatten the thickest parts of each breast by pounding them lightly with the heel of your hand. Lay chicken in pan.  Heat oven to 350 degrees. Melt butter in large skillet over medium flame. Stir in onion, mushrooms, parsley and rosemary. Season with salt and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Toss in bread cubes. Stir in enough chicken broth to make a moist stuffing. Brush chicken breasts with melted butter. Cover each one with a mound of stuffing, pressing it to adhere to the chicken. Bake until stuffing has browned and chicken is cooked through, 20 to 25 minutes.

Festive Holiday Sliders

Festive Holiday Sliders

Festive Holiday Sliders

 

1 package (8 ounces) cream cheese, softened

1/2 C. mayonnaise

1/4 C. Creole mustard

2 T. minced fresh gingerroot

1 T. grated orange zest

1-1/2 tsp. prepared horseradish

1 C. whole-berry cranberry sauce

4 green onions, sliced

2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls, split

1-1/2 pounds thinly sliced cooked turkey

 

Beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange zest and horseradish. In another bowl, mix cranberry sauce and green onions. Spread cream cheese mixture onto roll bottoms. Top with turkey, cranberry mixture and roll tops.

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

 

2 T. lemon juice

½ tsp. saffron threads

½ clove garlic, grated

1 C. prepared mayonnaise

2 T. extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

 

In a bowl, combine the lemon juice with the saffron threads and the garlic. Whisk and let sit for a few minutes until the saffron has “bloomed” and bled into the lemon. Add the mayonnaise and olive oil, whisk to combine, season with salt and pepper and taste; add a pinch of sugar if needed.

 

Extra-virgin olive oil

1 yellow onion, thinly sliced

2 sprigs fresh thyme plus 1 tsp. thyme leaves

Sea salt and freshly ground black pepper

1 pinch sugar

2 C. shredded leftover roasted turkey, finely minced

2 C. leftover mashed potato (or yams, rutabaga or other mashed root vegetable)

3 eggs

1 small bunch flat-leaf Italian parsley, finely minced

1 C. all-purpose flour

2 C. dried breadcrumbs

1 C. finely grated Parmigiano Reggiano

Neutral oil, for frying

1 lemon, quartered, for serving

Hot sauce, optional, for serving

 

In a large skillet heat 2–3 T. olive oil and add the onion and thyme. Season with salt and pepper and the pinch of sugar and cook slowly over medium-low heat until soft and caramelized, about 20–30 minutes. Remove from the pan and chop the onions finely. In a large bowl, combine the caramelized onions, turkey, mashed potatoes, 2 beaten eggs, parsley and thyme leaves. Using your hands or a wooden spoon, mix well to evenly distribute the ingredients. If the mix is too wet, add a sprinkle of flour and mix again to incorporate. Set up a breading station: 1 dish for the flour (seasoned with salt and pepper), 1 dish for the remaining egg, beaten, and 1 dish for the breadcrumbs and Parmigiano Reggiano. Have a parchment-lined baking sheet nearby to collect the croquettes as they’re made. Using wet hands, make small football-shaped dumplings from the turkey-mash mixture and roll each 1 first in flour, then in egg, then in cheesy breadcrumbs. Place them 1 by 1 on the baking sheet, and when all the turkey-mash mix is used up, refrigerate for at least 20 minutes to firm up a bit. When ready to cook, preheat the oven to 200°F and heat ½ C. neutral oil in a shallow skillet (I like grapeseed oil for its high smoke point). When the oil is hot—test it by tossing a breadcrumb in; when it sizzles, the oil is ready—gently fry the croquettes in batches until golden brown, rolling them over as they crisp on all sides. Remove to the parchment- lined baking sheet when cooked and set them in the oven until all the croquettes are done. Serve hot with a squeeze of lemon, the saffron aïoli and some hot sauce, if you like.

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

 

3 chickens, 1 ½ lbs each (or 1 chicken, 4.5 lbs), cut into pieces

Olive or vegetable oil for frying

1 C. ketchup

½ C. Worcestershire sauce

½ C. water

½ C. A-1 sauce

¼ C. sugar

¼ C. cider vinegar

1 onion, peeled and chopped

1 clove garlic, peeled and chopped

2 T. cornstarch (or more if needed)

 

Preheat oven to 325 degrees F. Heat olive or vegetable oil in a large skillet over medium till hot. Fry the chicken pieces in the hot oil in batches till browned. Season with salt and pepper as you cook.  Place browned chicken pieces in a 9×13 baking dish. In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic. Whisk together over medium heat till warm. In a small bowl, whisk together 2 T. cornstarch with 2 T. cold water till smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking till incorporated. Continue to whisk over medium heat till the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces. Cover the roasting dish with foil. Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven. If you’d like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce. To thicken the leftover sauce, pour it into a saucepan and heat over medium. Mix together equal amounts of cornstarch and water, a half T. at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, till desired consistency is reached. Serve chicken warm with the thickened barbecue sauce on the side.

Creamy BLT Chicken

Creamy BLT Chicken

Creamy BLT Chicken

 

4 chicken breasts

6 slices of Certified thick cut bacon

3 garlic cloves, minced

8 oz. cream cheese

3/4 C. milk

2 T. stone ground mustard

1 T. fresh lemon juice

1 T. ranch seasoning

1 tsp.. black pepper

2 tsp. salt

2 1/2 C.. baby spinach

2 C. cherry tomatoes, halved

1 T. chives, minced

 

Cook the bacon in a skillet over medium heat. Place the bacon in the skillet while it is still cold. This will help render as much of the bacon fat as possible. While the bacon is cooking, season each chicken breast with salt, pepper and ranch seasoning. Remove the bacon from the skillet when it’s finished cooking and remove all but 2 T. of the bacon fat from the skillet. You can toss the rest or save it for another recipe! Add the chicken breasts to the skillet. Cook for 5 minutes, then flip. Grab a bowl while the chicken is cooking and add the cream cheese, mustard, lemon juice and milk. Whisk together and set aside. Remove the chicken when it has reached an internal temperature of 165°F. Add the garlic and cook for 30 seconds. Add the cream cheese mixture to the pan. Use a wooden spatula to scrape up all the flavor on the bottom of the pan. Bring the mixture to a boil, then add the spinach and tomato. Let boil until the spinach is wilted and reduces in size, about 2 minutes. Add the chopped bacon and mix. Place the chicken breasts back into the skillet and remove from the heat. Top with extra bacon crumbles and minced chives. To serve, present this dish in the skillet and serve family-style! Serve over rice, pasta or devour on its own. Enjoy!

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

 

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 tsp. salt-free garlic seasoning blend

1 small onion, chopped

1 T. olive oil

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 C. reduced-sodium chicken broth

3/4 C. uncooked orzo pasta

1 tsp. Italian seasoning

1/8 tsp. crushed red pepper flakes, optional

1/4 C. grated Parmesan cheese, optional

 

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

 

½ C. creamy or crunchy natural peanut butter (preferably without added sugar)

1 T. toasted sesame oil

1½ T. rice vinegar, divided, plus more for serving

2 tsp. light or dark brown sugar

2 tsp. grated fresh ginger

2 garlic cloves, finely grated or minced

2 tsp. soy sauce

1 tsp. fish sauce

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

¾ tsp. kosher salt, plus more to taste

3 T. neutral oil, such as safflower, sunflower, or grapeseed, divided

1 bunch scallions, sliced (white and green parts separated)

5 C. (about 12 ounces) snow peas, trimmed

White rice, for serving

½ C. fresh basil, sliced, for serving

 

In a medium bowl, stir together the peanut butter, sesame oil, 1 T. of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (anywhere from ¼ C. to ½ cup, depending on your peanut butter brand). In a separate medium bowl, toss the chicken with the salt. Heat a large skillet over high heat, then add 2 T. of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken and cook, stirring almost constantly, until the chicken is no longer pink and just cooked through, 3 to 5 minutes. Immediately transfer to a clean bowl. Add the remaining 1 T. neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally, about 3 minutes. Turn off the heat and stir in the remaining ½ T. vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add a little more salt, if needed. Serve immediately with rice, with basil and scallion greens on top, and with more vinegar on the side for drizzling.  You can use pretty much any quick-cooking vegetable in place of the snow peas. Asparagus, cherry tomatoes, shiitake mushrooms, bell peppers, thin green beans, broccolini, or zucchini would all work perfectly well. Just avoid dense roots like carrots, which take longer to cook, and leafy greens, which will exude too much liquid

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

 

1 lemon

1 3/4 pounds Yukon Gold potatoes, peeled and thinly sliced

2 1/2 tsp. dried oregano, divided

1 1/2 tsp. kosher salt, divided, plus more to taste

3/4 tsp. freshly ground black pepper, divided

3 T. extra-virgin olive oil, divided

2 1/4 to 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks **

3 fat garlic cloves, minced or finely grated

Crushed red pepper flakes

Torn parsley, basil, or mint leaves, for serving

1 T. drained capers, for serving

Lemon wedges, for serving (optional)

 

Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside. Put the potatoes, ½ tsp. oregano, ½ tsp. salt, and ¼ tsp. black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 T. of the oil. Roast potatoes for 15 minutes. While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 tsp. salt and ½ tsp. black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 tsp. oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings. After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 T. olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer. Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.  ** If you’d rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

 

12 raw chicken wings thawed

1/2 stick butter

1/2 C. Parmesan cheese freshly grated

2 tsp. garlic salt

1/2 lemon juiced

parsley, to garnish

Remove wings from package and rinse with water. Pat dry with a paper towel and set aside. 12 raw chicken wings In a medium bowl, melt butter in microwave for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Remove from microwave and stir in Parmesan cheese, lemon juice and garlic salt. 1/2 stick butter,1/2 C. Parmesan cheese,1/2 lemon,2 tsp. garlic salt. In a large bowl, toss wings in garlic parmesan sauce mixture. Place wings in a single layer in air fryer basket (recommend using a parchment liner for easy cleanup). Air Fry at 350º  for 11 minutes (No need to preheat!). Open Air Fryer – flip all wings in the basket. Raise temperature to 400º and air fry 11 min more. You can check them with a meat thermometer in the meaty part of one of the drumettes to be sure they are 165º.  Remove from air fryer with tongs and garnish with fresh parsley and extra parmesan cheese (or you can always have blue cheese or ranch dressing too!)

Spicy Crispy Chicken

Spicy Crispy Chicken

Spicy Crispy Chicken

 

2 tsp. soju

2 tsp. sugar

1 tsp. soy sauce

1 tsp. gochujang

1 tsp. sesame oil

1/2 tsp. grated garlic

260 grams (9 ounces) skin-on boneless chicken thighs

 

In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic, stirring to combine. Lightly salt both sides of the chicken. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium low heat until the skin side is uniformly golden brown and crisp (about 8-10 minutes). Remove the weight and flip the chicken over. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce mixture in around the chicken, being careful not to get any on the crisp skin. Let the sauce boil down until it’s thick and bubbly, and then flip the chicken over a few times to coat both sides of the chicken with the thick glaze. Slice and serve the chicken immediately with steamed rice.

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

 

3 T. reduced-sodium soy sauce (use wheat/gluten-free if needed)

2 1/3 T. honey

½ tsp. minced garlic (about 1 clove)

1 T. fresh ginger, peeled and minced

1 ½ lbs. boneless, skinless chicken breasts, cut in half crosswise (the short way)

1 large mango, peeled and cubed

¼ C. fresh cilantro, chopped

½ lime, juice only, about 1 Tbsp.

¼ tsp. crushed red pepper flakes (optional)

 

Preheat the broiler and put the oven rack 3 – 4 inches from the heating element. Spray a broiler pan with nonstick cooking spray. In a medium bowl, combine the soy sauce, 2 T. honey, the garlic and ginger. Remove 2 T. of the mixture and set it aside. Add the chicken to the bowl with the sauce and turn it until it is coated. Place the chicken on the broiling pan and cook it for 5 minutes until it turns golden. Flip the chicken and spoon the reserved sauce over the top. Broil it for about 5 more minutes until it is cooked through (the chicken should no longer be pink in the middle or its internal temperature should be 165 degrees.) Remove it from the oven. Meanwhile, in a medium serving bowl, gently toss together the mango, cilantro, lime juice, 1 tsp. honey, and crushed red pepper flakes (optional). Serve the chicken topped with the mango salsa.

Smothered BLT Chicken

Smothered BLT Chicken

Smothered BLT Chicken

 

6 slices (6 oz) bacon, chopped

1 1/2 T. olive oil, divided

2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts

Salt and black pepper

1 1/2 tsp. Italian seasoning

10 oz. (2 cups) grape tomatoes (halved)

1 T. minced garlic (3 cloves)

1 C. low sodium chicken broth, plus 1 1/2 Tbsp

1 T. cornstarch

3 C. packed (3 oz) fresh spinach, roughly chopped

1/2 C. (1 oz) finely shredded parmesan cheese

1/3 C. heavy cream

 

Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels. If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness. Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning. Heat 1 T. olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate. Set pan over medium heat, add remaining 1/2 T. olive oil. Add tomatoes and garlic and saute 30 seconds. Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes. Whisk together cornstarch and remaining 1 1/2 T. chicken broth. Pour into skillet and stir. Let cook and thicken, while stirring, about 30 seconds. Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts. Stir in heavy cream. Season sauce with salt as needed and pepper to taste. Return chicken pieces, and spoon sauce over chicken and serve.

Chicken Alla Pitocca

Chicken Alla Pitocca

Chicken Alla Pitocca

 

1 1/2 pounds boneless, skinless chicken thighs

1 C. onion cut in 1-inch chunks

1 C. carrot cut in 1-inch chunks

1 C. celery cut in 1-inch chunks

2 plump garlic cloves, peeled

1/3 C. extra-virgin olive oil

1 T. kosher salt

1 fresh bay leaf

1 C. dry white wine

5 C. hot chicken or turkey stock, plus more if needed

2 C. Italian short-grain rice, such as arborio, carnaroli, or vialone nano for finishing

2 T. butter, cut in pieces

3 T. chopped fresh Italian parsley

1/2 C. grated grana padano, plus more for passing

 

Trim any excess fat from the chicken thighs and cut them into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Pour the olive oil in the saucepan and set over medium-high heat. Stir in the pestata, and season with 1 tsp. of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Toss in the chicken pieces and the bay leaf, and sprinkle over it the remaining 2 tsp. salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Pour in the hot stock, stirring, then all the rice. Bring to the boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated, then stir in the parsley and 1/2 C. of grated cheese. Spoon the rice into warm pasta bowls and serve immediately, passing additional grated cheese at the table.

Sugar and Chile Cured Duck

Sugar and Chile Cured Duck

Sugar and Chile Cured Duck

 

¼ C. granulated sugar

3 tablespoons ancho chile powder

1 tablespoon salt

4 boneless, skinless duck breasts (8 ounces each)

For the Sauce:

1 tablespoon unsalted butter

1 C. corn kernels

1 teaspoon chopped shallot

1 C. white wine

4 tablespoons cold unsalted butter, cut into 4 pieces

3 tablespoons red bell pepper

ketchup

1 tablespoon snipped chives, for Garnish

 

In a small bowl, mix together the sugar, chile powder, and salt. Evenly rub the mixture over the duck breasts; place on a plate and refrigerate for at least 2 hours. For the Sauce: In a saucepan, heat the butter over medium heat. Add the corn and cook until softened, about 2 minutes. Add the shallot and white wine. Bring to a boil, reduce the heat, and simmer until the liquid is reduced by half, about 10 minutes. Let cool slightly and put in a blender; purée until smooth. Add the cold butter, one piece at a time, until incorporated. Strain the sauce back into the saucepan and keep warm. Just before serving, stir in the ketchup. Assembly: Prepare a barbecue grill. When hot, brush off the excess dry cure from the duck breasts and place the breasts on the grill. Cook until still pink inside, 5 to 7 minutes per side. Cut the duck breasts diagonally into thin slices and plate. Spoon the corn sauce over the open portion of the plate and top with chopped chives. Tips/Techniques: For best flavor, let the duck breasts sit in the chile cure overnight before cooking. Cracklings made with leftover duck skin are a real treat and a great garnish: Put the skin in a very hot oven to render all the fat and to get crispy. Then cut it up and sprinkle on the duck breasts just before serving.

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

 

1 lemon zested

½ tsp brown sugar (optional for caramelization)

1 T. ground sumac

2 tsp. kosher salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. allspice

2 T. extra-virgin olive oil

2 garlic cloves, grated or minced

6-8 chickens thighs skin on bone in

1 small bunch thyme, more for garnish

 

8-10 small-Med size plums, halved or quartered if large (any variety)

2 shallots, sliced into ¼-inch-thick rounds

1 T. honey

1 T. extra-virgin olive oil

½ tsp. salt

½ tsp. cinnamon

¼ tsp. allspice

1 bay leaf, torn in half

 

Place the lemon zest in a small bowl (Set aside the zested lemon) Stir in the sumac, salt, pepper, sugar if using, cinnamon,and allspice into the lemon zest. Stir in the olive oil and the garlic. Rub it all over the chicken and allow to marinate for 1 hour to overnight / remove from fridge and allow to come to room temp while oven is preheating Preheat oven to 400°F. Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 T. water. Spread out ½ the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes. Then remove and REDUCE oven temp to 350 degrees F baste the chicken with pan juices and squeeze the juice of the lemon over the chicken and scatter remaining plums onto the pan then continue to roast until the chicken is golden-skinned and cooked through, 10-15 minutes. Once done serve with the plums and more thyme and lemon wedges for garnish. Serve with rice, couscous or some crusty bread to enjoy the pan juices with.

Butter-Braised Chicken with Spring Veggies

Butter-Braised Chicken with Spring Veggies

Butter-Braised Chicken with Spring Veggies

 

2 tsp. olive oil

2 T. unsalted butter

2 lb. chicken (pieces or half a chicken)

salt and black pepper

3 medium leeks, white and light green parts halved lengthwise and cut into 1-inch pieces

4 cloves garlic, sliced

8 radishes, quartered

1½ C. low-sodium chicken broth

5 stalks asparagus, chopped large

2 T. lemon juice

1 T. minced fresh rosemary

2 tsp. minced fresh thyme

 

Heat the oil in a Dutch oven over medium-high heat and swirl to coat. Season the chicken with 1 tsp. each salt and pepper. Lower the heat to medium, add butter and stir to melt. Cook chicken skin-side down, until golden brown, 8–10 minutes. Transfer to a plate. Add the leeks, garlic, and radishes to the Dutch oven. Cook over medium heat, stirring often, until the leeks and radishes are just tender, 6–8 minutes. Add the broth and bring to a simmer. Nestle the chicken in the veggies, skin-side up; cover and simmer over medium-low heat for 5 minutes. Toss asparagus on top, cover, and cook another 5–7 minutes until an instant-read thermometer inserted into the thickest piece of chicken registers 165°. Stir the lemon juice and herbs into the sauce and serve.

Chicken Romano Meatballs

Chicken Romano Meatballs

Chicken Romano Meatballs

 

1 pound ground chicken

2 garlic cloves, minced

1 large egg, lightly beaten

½ C. seasoned bread crumbs

⅓ C. romano cheese

1/4 C. chopped fresh parsley

1/2 tsp. dried basil

½ tsp. dried oregano

½ tsp. crushed red pepper flakes

½ tsp. salt

½ tsp. pepper

PAN SAUCE:

1 shallot diced

2 garlic cloves, minced

½ C. dry white wine, like chardonnay

1 C. chicken stock

1 lemon, sliced

 

Preheat the oven to 350 degrees F. In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined – do not overmix. Shape the mixture into meatballs that are 1-inch in size – or slightly less. Heat an oven-safe skillet over medium heat and add 1 T. of olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven – just brown them. Transfer the meatballs to a plate. In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock. Add the meatballs back into the pan. Bake for 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

 

1 lb ground turkey

1/2 cup Italian breadcrumbs

1/4 cup pesto

1/4 cup grated parmesan cheese

1 egg

1/2 T. olive oil

2 T. butter

2 zucchini, thinly sliced

2 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

1 cup uncooked orzo

1/2 lemon, juiced

1/4 cup white wine

1 1/4 cup vegetable broth

1 cup water

 

Combine ground turkey, breadcrumbs, pesto, parmesan and egg in a bowl. Combine with your hands in form into meatballs about the size of a golf ball. Add olive oil to a pan over medium heat. Add the meatballs once the oil is hot and cook until each side is browned, about 3 minutes per side. Transfer the meatballs to a plate. Add butter to that same pan. Once melted, add red pepper flakes. (You can omit this if you don’t like spice!) Stir in the thinly sliced zucchini and cook for about a minute, then add your minced garlic. Add white wine and lemon juice and cook for another 2 minutes. Mix in your orzo, stirring to coat every piece of pasta. Then add broth and water. When you start to see a low simmer, nestle the meatballs back in. Cover the pan and cook for 8 minutes. Uncover and check to make sure your orzo is al dente and your meatballs are cooked all the way through to the center. Serve with additional parmesan cheese on top!

Chicken Thighs with Lime and Honey

Chicken Thighs with Lime and Honey

Chicken Thighs with Lime and Honey

 

12 boneless skinless chicken thighs

3 large limes, juice and zest of

8 ounces liquid honey

1 T. grated fresh ginger

1 garlic clove, crushed (optional)

 

Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag. Add chicken and combine well. Squeeze out as much air as possible and freeze. Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts. Transfer thighs to a roasting pan and bake at 350 for 25-30 minutes, or until chicken is cooked through. You can also cook this chicken on the BBQ/grill if desired.

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

 

1 lb. ground chicken (or beef)

1/3 cup panko crumbs or oat bran

¼ cup jarred pesto

 

In a large mixing bowl, combine chicken, panko and pesto. Salt, to taste. Mix until fully combined. Roll meat mixture into balls using 1 tbsp mixture per meatball. This recipe will make ~24 meatballs. Heat 2 tbsp olive oil in a large pan over medium heat. Add the meatballs to the pan and cook until browned on the outside and no longer pink on the inside, stirring and flipping the meatballs throughout. They will cook in about 6-8 minutes, depending on the size. Remove from the pan and serve with your favorite pasta recipe.

Skillet Chicken Thighs with Brown Butter Corn

Skillet Chicken Thighs with Brown Butter Corn

Skillet Chicken Thighs with Brown Butter Corn

 

4 skinless, boneless chicken thighs (about 1¼ pounds)

Salt and freshly ground black pepper

2garlic cloves, finely grated or minced

1 teaspoon fresh thyme leaves

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter

1½ cups fresh or frozen corn kernels (from 1 to 2 ears)

½ cup torn basil leaves

Lime wedges, for serving

2 scallions, thinly sliced, for serving

 

Season chicken all over with salt and pepper. Rub garlic and thyme on chicken and set aside while preparing the rest of the ingredients. Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate. Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes. Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

 

6 bone-in, skin-on chicken thighs

salt, to taste

pepper, to taste

1 T. unsalted butter

3 cloves garlic

1 T. brown sugar

¼ cup honey

1 tsp. dried thyme

1 tsp. dried oregano

1 lb green beans

 

Preheat oven to 400˚F (200˚C). Season chicken thighs with salt and pepper. Melt 1 T. butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.) Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce. Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low. Return chicken to the skillet. Coat the chicken in the sauce. Add green beans to skillet. Bake for 25 minutes or until chicken is cooked through. Enjoy!

ATK Indoor-BBQ Chicken

ATK Indoor-BBQ Chicken

 

Sauce:

 

1 C. Ketchup

3 T. Cider Vinegar

3 T. mild Molasses

2 T. finely grated Onion

2 T. Worcestershire Sauce

2 T. Dijon Mustard

2 T. Maple Syrup

1 tsp. Chile Powder

¼ tsp. Cayenne

 

4 boneless, skinless chicken breasts

Salt & Pepper

1 T. Vegetable Oil

 

Whisk all sauce ingredients in a small bowl. Adjust oven rack to upper middle and heat to 325 degrees. Pat chicken dry and sprinkle with salt and pepper. Heat oil in 12 inch oven safe skillet over medium high heat until just smoking. Cook chicken breasts until very lightly brown on one side, 1-2 minutes. Flip and cook another 1-2 minutes. Transfer chicken to a plate and drain off fat in skillet. Add sauce to pan, scraping up browned bits. Turn up to medium-high and simmer, stirring often, until sauce is thick and glossy, about 4 minutes. Off heat, return chicken to pan and coat with sauce. Turn chicken and spoon more sauce over so they are well coated. Transfer skillet to the oven and cook until chicken reaches 130 degrees on instant read thermometer, 10-14 minutes. Add rack to 5 inches below broiler and heat broiler. Move skillet to that rack and broil until thickest part reaches 160-165 degrees, 5 to 10 minutes longer. Carefully transfer chicken to platter and rest 5 minutes. Sitr what is left of the sauce (careful, handle remains hot) and transfer to small serving bowl to serve alongside chicken.

Agave Lime Chicken

Agave Lime Chicken

Agave Lime Chicken

 

1/2 cup agave

1/4 cup lime juice

1-1/4 tsp. grated lime peel, divided

Salt

1 tsp. rosemary, crushed

Red hot pepper

Pepper

1/8 tsp. dried crushed

2 boneless skinless chicken breast halves (8 to 10 oz. each)

1 tsp. cornstarch

1 T. water

 

Combine agave, lime juice, 1 tsp. lime peel, salt, rosemary and pepper; mix well. Sprinkle chicken breasts with salt and pepper to taste. Bake at 375°F for 30 minutes; brush with agave mixture and bake 15 minutes longer or until juices run clear. Remove chicken from baking pan; pour remaining sauce into pan and deglaze. Strain mixture into small saucepan; bring mixture to boil. Combine cornstarch and water; add to strained sauce. Cook and stir until mixture comes to boil. Boil 1 minute. Stir in remaining lime peel. Slice chicken breast; pour hot sauce over slices.

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

 

6 T. hoisin sauce

1 T. soy sauce

1 T. sriracha

1 1/2 tsp. oil

1/3 cup seeded and small-diced red bell pepper

2 cups diced leftover turkey

10 Bibb lettuce cups, each roughly the size of a small hand

1/4 cup finely diced green onion

About 1/2 cup of something crunchy: crispy chow mein noodles are ideal; peanuts or cashews would work great, too

 

Combine the hoisin, soy sauce, and sriracha in a small bowl. Mix well and set aside. Heat a wok or large skillet over medium heat. Add the oil and swirl it around. Add the bell pepper and cook until softened, about 3 minutes. Add the diced turkey and stir well to combine. When the turkey mixture has been warmed through, add the hoisin mixture and stir quickly, making sure all is coated well. Remove from the heat and divide among the lettuce cups. Top each with green onion and crunchies.

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

 

1 small onion, peeled and finely chopped

2 T. EVOO

3 small cloves garlic, peeled and minced

2 tsp. fresh oregano or ½ tsp. dried

1 tsp. Salt, divided

½ C. Chicken Broth (half and half?)

1 ½ C. Instant White Rice

8 boneless skinless chicken thighs (small to medium in size), trimmed and any fat discarded

¼ tsp. Pepper

2 C. fresh baby spinach leaves

½ C. crumbled feta cheese

1 tsp freshly grated lemon zest

2 T. fresh lemon juice

2 T. minced Parsley

 

Microwave onion, oil, garlic, oregano, and 1/2 tsp. salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth. Sprinkle chicken with remaining 1/2 tsp. salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low. Transfer chicken to plate. Stir rice into slow cooker. Arrange chicken on top of rice, adding any accumulated juices. Cover and cook on high until rice is tender, 20 to 30 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Gently stir spinach into slow cooker, 1 handful at a time, and let sit until wilted, about 5 minutes. Stir in lemon zest and juice, and season with salt and pepper to taste. Transfer rice to dish with chicken and sprinkle with feta and parsley. Serve.

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

 

2 T. oil

1/2 small onion, sliced

2 medium carrots, cut diagonally into thin slices

1 celery stalk, cut diagonally into thin slices

One 1-inch piece fresh ginger, thinly sliced

3 garlic cloves, crushed and roughly chopped

6 cups chicken stock

6 green onions, white and light green parts, cut into 1-inch pieces

8 frozen chicken or pork pot stickers

4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise

One 3-ounce package instant ramen noodles, seasoning pack removed

8 shiitake mushrooms, stemmed and thinly sliced

8 ounces leftover Chicken

1 T. soy sauce

1 tsp. sesame chili oil (or just sesame oil)

 

Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

 

Serve with mashed potatoes, buttered noodles, or polenta.

 

3 slices bacon

8 (3-ounce) boneless, skinless chicken thighs

2 onions

1 ounces cremini mushrooms

1 cup chicken broth

Fresh parsley

 

Chop bacon and cook in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel—lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pot over medium heat until just smoking. Brown half of chicken lightly on 1 side, 3 to 5 minutes; transfer to plate. Repeat with remaining chicken. Halve and thinly slice onions, trim and quarter mushrooms, and add to fat left in pot with 1/4 tsp. salt. Cover and cook over medium heat until softened and wet, about 5 minutes. Remove lid and continue to cook, stirring often, until onions and mushrooms are dry and well browned, 10 to 12 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Nestle chicken and any accumulated juices into pot, cover, and simmer gently until chicken is very tender, 20 to 25 minutes. Transfer chicken to platter; cover to keep warm. Return sauce to simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste and pour over chicken. Mince 2 T. parsley, sprinkle parsley and bacon over top, and serve.

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

 

8 chicken thighs (with skin and bones)

2 T. fennel seeds, coarsely crushed (use a mortar and pestle or crush under a heavy skillet)

Kosher salt and freshly ground black pepper

1 small or 1/2 large kabocha or acorn squash (about 2 1/4 pounds), halved if whole, seeded, and cut into 1-inch-wide wedges

2 T. olive oil

 

3 T. cider vinegar

3 T. minced shallots

2 T. honey
(for vegan: substitute with agave nectar or pure maple syrup)

1 T. Dijon mustard

1 T. finely chopped fresh tarragon

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

6 ounces Belgian endive (about 2 heads)

5 ounces baby arugula (about 8 cups not packed)

1 Fuji or Gala apple, cored and very thinly sliced

3/4 cup walnuts, toasted and very coarsely chopped

3/4 cup coarsely crumbled blue cheese

 

To roast the chicken and squash: Preheat the oven to 450°F. On a large heavy baking sheet, toss the chicken with 1 T. of the fennel seeds to coat. Season with salt and pepper. Arrange the chicken pieces well apart on the baking sheet. Roast the chicken on the bottom shelf of the oven for 10 minutes. Meanwhile, on another large heavy baking sheet, toss the squash with the olive oil and the remaining 1 T. fennel seeds to coat. Season with salt and pepper. Arrange the squash in a single layer on the baking sheet. Move the chicken to the top shelf of the oven and place the squash on the bottom shelf. Roast for about 25 minutes, or until the squash is tender and the undersides are deep golden brown and the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife.

Meanwhile, make the vinaigrette: In a medium bowl, whisk the vinegar, shallots, honey, mustard, and tarragon until blended. Whisk in the olive oil. Season to taste with salt and pepper. To assemble the salad and serve: Remove hard cores from the endive. Cut the small leaves in half lengthwise, and quarter the large leaves lengthwise. In a large bowl, toss the endive, arugula, and apple slices with about half of the vinaigrette. Divide the salad among four dinner plates. Top each with 2 chicken thighs and some squash, and sprinkle with the walnuts and blue cheese. Drizzle the remaining vinaigrette over and around the salads and serve immediately.