Meatball Matrix
Dutch Oven Chicken with Creamy Corn and Bacon
Dutch Oven Chicken with Creamy Corn and Bacon
4 whole bone-in chicken legs
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces thick-cut bacon (about 3 slices), cut into1/2-inch pieces
1 medium yellow onion, finely chopped
1 head garlic, separated and left unpeeled
3/4 cup Israeli, or pearl, couscous
2 1/2 cups whole milk
3 sprigs thyme, plus 2 teaspoons leaves
1 cup frozen corn, thawed
2 ounces baby arugula (about 2 cups)
Fresh lemon juice, for drizzling
Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high. Working in batches, add chicken and cook until browned all over, about 7 minutes. Transfer chicken to a plate; discard fat. Add bacon to the pot; cook until crisp, 5 to 7 minutes. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes. Add milk and thyme sprigs, and bring to a simmer. Add chicken, skin-side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid is absorbed, 15 to 20 minutes. Divide couscous mixture among 4 plates. Top with chicken and arugula. Season with salt and pepper. Drizzle with lemon juice and oil before serving.
Sheet Pan Spanish-Style Chicken Legs with Potatoes
Sheet Pan Spanish-Style Chicken Legs with Potatoes
4 bone-in, skin-on chicken drumsticks (about 1 lb)
2 T. olive oil, divided
½ T. smoked paprika (or use other paprika)
½ tsp. salt, divided
½ tsp. pepper, divided
¾ lb. small red potatoes, quartered
1 red onion, cut into thin wedges
1 lemon, cut into wedges
½ T. bottled minced garlic
¼ cup chopped fresh parsley
Preheat oven to 450°F. Toss together chicken, 1 T. oil, paprika, ¼ tsp salt, and ¼ tsp pepper in a large bowl; place on a foil-lined rimmed baking sheet. Toss potatoes with onion, lemon, garlic, remaining 1 T. oil, ¼ tsp each salt and pepper; surround chicken on pan with potato mixture. Bake 20 to 25 minutes until chicken legs are done and potatoes are tender; sprinkle with parsley. Note: For extra-crispy chicken, increase the oven temperature to broil after the 20-minute bake time and broil 3 minutes. Or to save fat and calories, remove chicken skin before serving. Serve with Radicchio, Orange and Olive Salad
One-Pan Chicken with Lemon and Potatoes
One-Pan Chicken with Lemon and Potatoes
Scant 1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 tablespoon dried oregano
1 teaspoon paprika
Salt and pepper
1 1/2 pounds unpeeled potatoes (small red- or white-skinned are nice here), cut into 1-inch pieces
1 small red or yellow onion, cut into 8 wedges
4 cloves garlic, smashed
5 large chicken thighs or 10 drumsticks or a combination (about 2 1/2 lbs total), patted dry
1 small lemon, sliced (optional)
Heat oven to 450 degrees , with a rack in middle position. In a 15 x 10-inch or larger baking dish, add oil, lemon juice, oregano and paprika, season very generously with salt and pepper, and stir. Add potatoes, onion, garlic and chicken. Using your hands, combine well, coating ingredients with as much oil mixture as possible. Spread potatoes and onion across dish and top with chicken, skin side up. Sprinkle a little more salt and pepper on chicken and top with lemon slices, if using. (It’s a nice touch, but the dish will be fine without it.) Bake until potatoes are tender and chicken is just cooked through, about 35 minutes. If chicken is cooked but potatoes aren’t tender yet, transfer chicken to a platter and tent with foil to keep warm. Toss potatoes, return them to oven and cook until tender, 5 to 10 minutes more. Check seasonings, then serve topped with pan juices (spoon off any excess fat first, if needed). Tip: Serve hot or warm. It will keep, covered, in a 200 degrees oven for about 1 hour.
Yield: 5 servings
Calories: 404
Fat: 18g
Fiber: 4g
Sheet Pan Chicken Tikka
Sheet Pan Chicken Tikka
For the chicken
1 3/4-inch piece of ginger, peeled and minced (see Note up top)
4 cloves of garlic, minced or pressed
1 fresh green chili (I used a jalapeno), seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
To finish, if desired
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof
Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge. When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated. Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through. While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed. When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.
Skillet Chicken Parmesan
Skillet Chicken Parmesan
2 tablespoons olive oil
4 small boneless, skinless chicken breasts (about 1½ pounds total), patted dry
Salt and pepper to taste
2 garlic cloves, minced
Large pinch of crushed red pepper flakes
½ teaspoon dried oregano
1 (28 ounce) can (785-g) can crushed tomatoes
2 cups (8 ounces) shredded packaged mozzarella or sliced fresh mozzarella, patted dry
Freshly grated Parmesan or Pecorino cheese (optional)
Handful of fresh basil leaves (optional)
Preheat the oven to 400°F (205°C), with a rack in the middle position. In a large high-sided sauté pan, heat the oil over medium-high heat until it shimmers. Season the chicken generously with salt and pepper; add to the pan and cook until lightly golden, about 2 minutes. Flip the pieces over and cook 1 minute more. Sprinkle the garlic around the chicken, followed by the pepper flakes and oregano. Pour the tomatoes evenly over the chicken, season with salt and pepper, then gently shake the pan to distribute the sauce (you can also do this with a small spoon). Top the chicken with the mozzarella and Parmesan (if using) to taste. Bake until the sauce is bubbling and the chicken is just cooked through, 12 to 14 minutes. (Brown it under the broiler, if you like.) Off the heat, top with the basil leaves (if using), tearing any large ones. Let the Parm rest for about 5 minutes before serving, and keep the pan’s handle covered with an oven mitt; it’s easy to forget it’s hot. Serve with more Parmesan cheese, if you like. Tips: Small chicken breasts work best here in terms of timing and the ratio of meat thickness to cheese and sauce. If you need to use larger ones, pound them between pieces of plastic wrap with a meat mallet or a small skillet to about ½-inch (12-mm) thickness. For Staggered Serving: Serve hot or warm. We often keep the Parm at the back of the stove alongside a pot of spaghetti so plates can be made up as needed, but it will also keep, covered, in a 200°F (90°C) oven, for about 1 hour.
Sheet Pan Baked Ranch Chicken Tenders and Veggies
Sheet Pan Baked Ranch Chicken Tenders and Veggies
16 ounces baby red potatoes, halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1/3 cup all-purpose flour
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
2 pounds boneless, skinless chicken breasts, cut into strips
2 large eggs, beaten
3 cups crushed Corn Flakes
4 zucchini, chopped
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside. In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat. Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes. Stir in zucchini during the last 10 minutes of cooking time. Serve immediately, garnished with parsley, if desired.
Yield: 6 servings
Calories: 549
Fat: 9.5g
Fiber: 4g
Sheet Pan Chicken and Gnocchi with Broccoli Rabe
Sheet Pan Chicken and Gnocchi with Broccoli Rabe
1.5 pounds boneless, skinless chicken thighs (preferably organic)
16 ounces shelf stable gnocchi
1 lemon, thinly sliced
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
salt and pepper
1 bunch broccoli rabe or broccolini
Parmesan shreds, for serving (optional)
Heat your oven to 450ºF. In a large mixing bowl, combine the chicken, gnocchi and lemon slices. Add the lemon juice, olive oil, and spices. Mix well, then pour onto a sheet pan and spread in a single layer. Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through. Top with parmesan, if desired. Recipe Notes: You can use broccoli rabe or broccolini for this recipe. Broccoli rabe is leafy and slightly bitter. Broccolini looks more like long broccoli, and has a mild flavor. I prefer broccolini, but can’t always find it.
Yield: 6 servings
Calories: 482
Fat: 11g
Fiber:
Japanese-Style Fried Chicken
Japanese-Style Fried Chicken
3 T. Soy Sauce 1 ½ T. Dry White Wine, or Saki
Large Pinch Sugar
1 T. grated peeled fresh Ginger
2 cloves Garlic, grated
1 ½ pounds boneless chicken thighs (skin optional) cut into 1 ½ inch pieces
Oil for frying
¾ C. Potato Starch (or cornstarch)
Salt
Lemon Wedges
In medium bow, stir together soy sauce, wine, sugar, ginger and garlic until sugar is dissolved. Add chicken, toss until well coated, and let marinate for 30 minutes to an hour at room temperature, or up to overnight in the refrigerator. If you have refrigerated, allow to rest 30 minutes at room temperature before proceeding. Pour oil into heavy bottomed saucepan to a 1” depth and heat over medium high until it reaches 350. Line large plate with paper towels and put potato starch in medium bowl. Transfer chicken to starch, allowing excess marinade to drip away first and toss until coated. Don’t worry about any excess starch. When oil is ready, add about half the chicken, one piece at a time, and cook, stirring and turning occasionally, until just cooked through and golden brown, 3-5 minutes. Using spider or tongs, transfer to plate to drain and sprinkle with salt. Repeat with remaining chicken, letting oil come back up to temperature between bathes. Serve with lemon wedges.
Teriyaki Chicken Brown Rice Bowl
Teriyaki Chicken Brown Rice Bowl
1/2 cup soy sauce
1/4 cup mirin
1/4 cup ginger wine
1 T. brown sugar
1 tsp. sesame oil
1 clove garlic, crushed
4 skinless boneless chicken thighs (approximately 600g)
2 tsp. vegetable oil
1 large carrot, peeled and spiralised
1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
1 cup frozen soy beans, thawed
1/4 cup pickled ginger
2 spring onions, julienned
1 tsp. sesame seeds
1 cup brown rice, cooked (to serve)
1 tsp. Japanese rice seasoning (bonito and nori furikake), optional (to serve)
In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine. Add chicken thighs, cover and marinate for 30 minutes. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside. Increase heat to medium high and reduce marinade by two-thirds until it thickens slightly. Steam Chinese broccoli for 2-3 minutes, or until tender To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.
Creamy Lemon Chicken
https://drive.google.com/open?id=10zvvAE8BubI3uEF1_cezUE-nbZ-25Ln6
Creamy Lemon Chicken
2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup (125 g) flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups (295 mL) chicken stock
1 cup (235 mL) heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish
On a cutting board, cut the chicken breasts in half, widthwise. Lay chicken flat and season both sides with salt and pepper. Gently coat the chicken pieces in the flour, shaking off any excess. Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan. Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown. Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through. Remove the chicken from the skillet and set aside. Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan. Add the rest of the stock and the cream and stir. Season with salt and pepper and add the lemon juice. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons. Spoon the sauce over the chicken. Remove from heat. Sauce will thicken as it cools.
Serve with parsley and extra sauce.
Coxinhas (Brazilian Chicken Croquettes)
Coxinhas (Brazilian Chicken Croquettes)
1.5lbs chicken
2 medium onions, chopped
3 cloves of garlic, chopped
1 T. poultry seasoning
½ cup chopped parsley
1 package of cream cheese (room temperature) (catupiry cheese would be traditional but finding it?)
3 T. olive oil
Salt and pepper to taste
1 large potato
2.5 C. of the chicken broth
1 cube of chicken bouillon
2 T. salted butter
2.5 C. of all purpose flour
Breadcrumbs
Bowl of almost freezing water
Vegetable oil for frying
Cook the chicken and the potato in 8 C. of water and 1 cube of chicken bouillon. Once the potato and the chicken are fork tender, take them out and reserve 2.5 C. of the broth for the dough. Mash the potato and reserve. In a food processor, shred the chicken. Reserve. Bring the broth back to the pot and add the mashed potatoes and the butter. When it boils, add the flour a little at a time, stirring constantly, until it forms a dough. Knead the dough while it’s still warm, until silky and smooth. To make the filling, sauté the onions and garlic until translucent and the add the chicken, poultry seasoning and the parsley. Mix everything together and season with salt and pepper. Add the cream cheese and cook until the cream cheese is melted and everything is incorporated. To make your coxinhas, take a little piece of the dough and form a ping pong sized ball. Flatten it into a disc, hollowing up the middle for the filling. Spoon a tablespoon of the filling into the middle of dough.
Press the dough closed around the filling, shaping it like a teardrop. Continue until you run out of dough. To coat your coxinhas with breadcrumbs, first wet one of your hands with cold water and pass it on the coxinha. Then, coat the coxinha with breadcrumbs. Set it aside in a baking sheet and continue to coat all your coxinhas. Fill a saucepan with enough vegetable oil to cover the coxinhas.
Heat the oil and fry your coxinhas in batches, until they’re golden brown. Place the fried coxinhas on a plate covered with paper towels so the paper towels absorb the excess of oil. Serve your coxinhas warm with some hot sauce, accompanied by some ice cold beer. NOTES – You can use catupiry cheese instead of the cream cheese, if you can find it.
Campfire Chicken in Foil
Chicken in foil
1 sm Green pepper, chopped
½ sm Red pepper, chopped
10 Mushrooms, chopped
4 lg Chicken breasts
1 cans Pineapple slices (8oz)
Non-stick cooking spray or 1 tsp butter
Garlic powder, salt and pepper to taste
4 Squares heavy-duty foil (16×16 inches)
Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper to your taste. Fold the foil securely and check for leaks. Place on the coals for 10 to 15 minutes per side
WIW: Waffled Chicken Fingers
WIW: Waffled Chicken Fingers
3/4 C. all-purpose flour
2 large eggs
Hot sauce, such as Tabasco, to taste
1 1/2 C. plain bread crumbs
1/4 C. grated Parmesan cheese
Finely grated zest of 1 lemon
1 tsp. salt
1 tsp. freshly ground black pepper
1 1/2 lb. boneless, skinless chicken cutlets
Nonstick cooking spray
Dipping sauces (see below)
Preheat the waffle iron on medium. Place flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat eggs with a few drops hot sauce. In a third shallow bowl or deep plate, combine bread crumbs, cheese and lemon zest. Add 1⁄2 tsp. each of the salt and pepper and stir to combine. Put a single layer of chicken in a zip-close bag, set it on a flat surface, and press down on chicken with a cutting board, rolling pin or heavy frying pan, lb.ing to about 1⁄4-inch thickness. Remove chicken from the bag and cut into 1-inch strips. Repeat with remaining chicken. Season chicken strips with remaining salt and pepper. Working in batches, dredge it in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow excess egg mixture to drip back into the bowl, then coat chicken with bread crumb mixture, pressing the mixture so it sticks. Coat both sides of the waffle iron grid with nonstick spray. Place chicken in the waffle iron, close the lid, and cook until golden brown and cooked through, 4 minutes. Remove chicken from the waffle iron and serve with sauces of your choice.
Honey Mustard Dipping Sauce: Combine mayonnaise, honey and Dijon mustard to taste in a small bowl and stir thoroughly.
Spicy Mayonnaise Dipping Sauce: Combine mayonnaise and the hot sauce to taste in a small bowl and stir thoroughly.
Crispy Baked Chicken Tacos
Crispy Baked Chicken Tacos
1/2 C. chopped onion
1 T. homemade taco seasoning (or 1/2 store-bought packet)
1 C. cooked shredded chicken breast
1/2 16-oz can fat-free refried black beans
1/4 C. salsa
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped
20 thin corn tortillas
10 T. reduced-fat cheese (Mexican Blend or Jalapeno Jack)
Shredded iceberg lettuce
Hot sauce, salsa, or guacamole (optional)
Preheat oven to 400° degrees. Set out a cookie sheet. Spray a non-stick pan with cooking spray, add the onion and cook for 1 to 2 minutes or until it starts to soften. Add the taco seasoning and cook one more minute. Gently mix in chicken, coating with seasoned onions. Push to one side of the pan and add the refried beans and salsa to the other side. When warm and softened, fold into the chicken. Gently stir in the sour cream and cilantro and heat until warm. Set aside. Lightly spray the cooking sheet with baking spray. Slightly wet 3 or 4 tortillas at a time and place in the microwave. Heat on high for 20 to 30 seconds or until softened. Place about 3 T. of filling on one side of the tortilla, fold in half, and place on cookie sheet. Repeat with remaining tortillas and chicken/bean filling. Lightly spray the top of tacos with cooking spray. Bake for 8 to 10 minutes or until the edges are crisp of the tortillas are crisp, the middle starting to crisp, and the filling is hot. Serve stuffed or topped with cheese (1 T. each), lettuce and sauce.
Yield: 10 tacos
Serving Size: 2 Tacos
Calories: 220
Fat: 4g
Fiber: 4g
Cheesy Bacon Chicken with Honey Mustard Drizzle
Cheesy Bacon Chicken with Honey Mustard Drizzle
4 boneless, skinless chicken breasts (about 1 pound)
1 T. Dijon mustard
1 T. light mayonnaise
1 T. honey
2 tsp. vinegar
2 tsp. butter
1 (8-ounce) package sliced mushrooms
Black pepper, to taste
3/4 C. shredded reduced-fat Cheddar cheese
8 tsp. real bacon bits
1/4 C. sliced green onions tops
Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. For the honey mustard, in a small bowl, whisk together next 4 ingredients (mustard through vinegar). Set aside. Melt the butter in a large nonstick skillet over medium heat; add the mushrooms and cook for 7 to 10 minutes, or until they are tender and browned. Remove from pan and set aside. Coat the skillet with nonstick cooking spray and turn heat to medium-high. Add chicken to the pan and cook for 3 minutes, or until underside is golden brown. Turn, and top each breast with 1/4 C. mushrooms. Add black pepper to taste, and sprinkle each breast with 3 T. cheese and 2 tsp. bacon. Add 2 T. of water to the pan and immediately cover. Cook for 2 minutes, or until cheese is melted and chicken is cooked through. To serve, top each breast with 1 T. green onions, and drizzle with a scant T. of the honey mustard sauce.
Yield: 4 servings
Calories: 265
Fat: 10g
Fiber: 1g
Root Beer Barbequed Chicken
Root Beer Barbequed Chicken
1 (12-ounce) can sugar-free root beer (sweetened with Sucralose, Like Hansen’s)
1 C. reduced-sugar ketchup
2 T. apple cider vinegar
2 T. molasses
2 T. Worcestershire sauce
2 tsp. liquid smoke
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika
21/2 to 3 pounds skinless chicken breasts and thighs
To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 20 minutes, or until thick enough to coat the back of a spoon. Brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with 3/4 C. of the barbeque sauce. Bake for 45 to 55 minutes at 350°F, or until the chicken is completely cooked through. Add additional sauce to taste!
Yield: 6 servings
Calories: 200
Fat: 7g
Fiber: 0g
Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese
Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese
4 boneless skinless chicken breast halves (about 5 oz. each)
4 oz. crumbled blue cheese (any variety, including Gorgonzola)
1/2 C. slivered almonds
1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced
3 tsp. chopped fresh dill
salt and freshly ground pepper
4 tsp. olive oil
1 T. plus 1 tsp. (4 tsp.) dried minced onion (from the spice aisle)
Preheat the oven to 400ºF. Coat a shallow roasting pan with cooking spray. Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side. Arrange chicken in prepared pan and set aside. In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together. Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 tsp. dried onion for each breast). Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Yield: 4 servings
Calories: 490
Fat: 25.5g
Fiber: 3.1g
Anytime Turkey Meatballs
Anytime Turkey Meatballs
20 ounces lean ground turkey
1/2 cup dry breadcrumbs
1/4 cup fresh chopped parsley
1 large egg
3 tablespoons dried minced onion
2 tablespoons low-fat milk
2 tablespoons Worcestershire sauce
2 tablespoons grated Parmesan cheese
1 teaspoon garlic salt
1/2 teaspoon black pepper
Preheat oven to 400. Line sheet pan with foil and spray with cooking spray; set aside. In large bowl, with spoon or your hands, gently mix all ingredients until combined. Roll mixture into 32 1 inch meatballs and place on baking sheet. Bake 15 minutes or until tops and bottoms are browned and meat is cooked through.
Super Simple Chicken Pizzaiolo
Super Simple Chicken Pizzaiolo
1 (14-ounce) jar marinara sauce (or 1½ C.)
4 boneless, skinless chicken breasts (about 1 pound)
½ tsp. black pepper
½ C. grated Parmesan cheese
½ C. shredded reduced-fat Italian blend cheese
16 slices turkey pepperoni and/or 2 C. sliced mushrooms*
½ tsp. dried oregano
Preheat the oven to 450ºF. Spread the marinara sauce in a 10-inch pie plate or 9 x 9-inch ceramic or glass baking dish. Crumble the dried oregano and sprinkle it over the sauce. Cover the chicken breasts in plastic wrap and gently pound to ½-inch thickness. Sprinkle the chicken breasts with the black pepper. Spread the Parmesan in a shallow dish. Roll the chicken in the Parmesan and lay the breasts on top of the marinara. Bake for 13 minutes. Remove the chicken from the oven, sprinkle with the Italian blend cheese and oregano, top with pepperoni slices (and/or prepped mushrooms) and bake another 5 to 7 minutes or until the chicken is cooked through. * To prepare mushrooms before adding to the dish, place a paper towel on top of a flat plate and microwave for 45 seconds.
Yield: 4 servings
Calories: 275
Fat: 11g
Fiber: 0g
WIW: Buffalo Chicken Puff Pastry Waffles
WIW: Buffalo Chicken Puff Pastry Waffles
All-purpose flour, for dusting
1 (1/2-lb.) sheet frozen puff pastry, thawed
1 C. shredded chicken (see note, above)
1/4 C. crumbled blue cheese (about 2 oz.)
3 T. Frank’s RedHot, plus more for serving
Blue cheese dressing, for serving
Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.
Za’atar Chicken with Lemon Yogurt
Za’atar Chicken with Lemon Yogurt
Intensely garlicky and lemony, this Middle Eastern-inspired dish gets an earthy, herbal character from za’atar, a mix of dried herbs, sumac, and sesame seeds that’s rubbed all over the boneless thighs along with garlic, olive oil, and plenty of fresh parsley. Don’t be surprised at the number of garlic cloves called for here. Grated into a puree, they melt into the chicken flesh, thoroughly perfuming it without making it overwhelmingly pungent. These thighs work best cooked on the grill for maximum blackening at the edges. But they are still excellent under the broiler—just as long as you can get a deep, smoky char on the meat. Try serving this with the Citrus Salad with Olives.
6 boneless, skinless chicken thighs (about 2 pounds)
8 garlic cloves, grated on a Microplane or minced
Grated zest and juice of 2 lemons
1 tablespoon za’atar
3 tablespoons minced fresh parsley, plus more for serving
3 tablespoons extra-virgin olive oil, plus more for serving
1 3/4 teaspoons kosher salt
2/3 cup plain Greek yogurt, preferably whole-milk
1/4 teaspoon freshly ground black pepper
Parsley leaves, for garnish (optional)
Ground sumac, for garnish (optional)
Pomegranate seeds, for garnish (optional)
Mint leaves, for garnish (optional)
In a large bowl, combine the chicken with all but 1 teaspoon of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1 teaspoons of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours. Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn. While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 teaspoon salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using. Pass yogurt for dipping.
Turkey Pasta Alfredo
Turkey Pasta Alfredo
8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)
1 (10-oz.) container refrigerated Alfredo sauce
¼ C. milk
2 C. cubed cooked turkey
1 C. frozen sweet peas
In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.
15-Minute Pasta with Chicken and Fresh Pomodoro Sauce
15-Minute Pasta with Chicken and Fresh Pomodoro Sauce
6 ounces dry spaghetti
5 tsp. olive oil, divided
4 to 5 garlic cloves, thinly sliced
12 ounces boneless, skinless chicken breast, sliced very thin
2 C. cherry tomatoes, halved
2 T. sweet vermouth (or chicken broth)
1 T. balsamic vinegar
¼ tsp. salt (or more to taste)
½ C. fresh basil, leaves stacked, rolled, and thinly sliced
¼ C. shredded Parmesan cheese
Fresh ground black pepper to taste
Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.). While pasta is cooking, heat 2 tsp. oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 T. of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.
Yield: 4 servings
Calories: 320
Fat: 9g
Fiber: 6g
WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta
WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta
2 oz. (about 1 C.) fresh baby spinach, finely chopped
2 oz. feta cheese, crumbled (about 1/2 C.)
2 T. pine nuts, toasted
2 cloves garlic, minced
1/2 tsp. dried thyme
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breast halves (about 6 oz. each)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Combine the spinach, cheese, nuts, garlic and thyme in a small bowl. Smash them together with a fork until the filling is more cohesive and easier to handle. Coat both sides of the waffle iron grid with nonstick spray. Make a horizontal cut into the thickest portion of each chicken breast half to form a pocket. Be careful not to cut all the way through. Divide the stuffing mixture into 4 portions and fill each pocket, leaving a margin at the edge so the pocket can close. Season the chicken with salt and pepper. Place as many pieces as will fit in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the chicken more evenly.) Close the lid. Cook the chicken for 7 minutes before checking it. If the breasts are thick, you may need to rotate the meat 180 degrees at this point and continue cooking for another 3 minutes. The chicken should be golden brown and no pink should remain inside. Cut into the thickest part to check, if necessary. (If you’re using an instant-read thermometer, the internal temperature of the meat should reach 165°F.) Remove the chicken from the waffle iron and repeat Step 5 with any remaining chicken. Keep cooked chicken warm in the oven. Serve warm.
Party-Ready Chicken and Waffles
WIW: Party-Ready Chicken and Waffles
2 tsp. yeast
½ C. warm water
1 ¾ C. milk
6 T. melted butter
2 eggs
½ tsp. pure vanilla extract
2 C. all-purpose flour
1 T. sugar
Pinch of salt
Pinch of cinnamon
Canola or peanut oil, for frying
1 ¼ C. all-purpose flour
2 T. cornstarch
1 tsp. cayenne pepper
1 T. dried Italian herb seasoning
2 tsp. salt
1 tsp. freshly ground black pepper
1 C. buttermilk
1 ½ lb. chicken tenders, cut into bite-size (about 1-inch) pieces
Hot sauce, to taste
Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.
Za’atar Chicken with Lemon and Yogurt
Za’atar Chicken with Lemon and Yogurt
6 boneless, skinless chicken thighs (about 2 pounds)
8 garlic cloves, grated on a Microplane or minced Grated zest and juice of 2 lemons
1 T. Za’atar
3 T. minced fresh parsley, plus more for serving
3 T. extra-virgin olive oil, plus more for serving
1 ¾ tsp. kosher salt
2/3 C. plain Greek yogurt, preferably whole-milk
1/4 tsp. freshly ground black pepper
¼ tsp. freshly ground black pepper
Parsley leaves, for garnish (optional)
Ground sumac, for garnish (optional)
Pomegranate seeds, for garnish (optional)
Mint leaves, for garnish (optional)
In a large bowl, combine the chicken with all but l tsp. of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1/2 tsp. of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours. Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn. While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 tsp. salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using. Pass the yogurt for dipping. Serve this with the Citrus Salad with Olives if you like.
Harissa Chicken with Leeks, Potatoes and Yogurt (Sheet Pan)
Harissa Chicken with Leeks, Potatoes and Yogurt (Sheet Pan)
1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 x x/2-inch chunks
3 tsp. kosher salt
¾ tsp. freshly ground black pepper
2 T. harissa
1/2 tsp. ground cumin
4 1/2 T. extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 tsp. grated lemon zest
1/3 C. plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)
1 small garlic clove
1 C. mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
Fresh lemon juice, as needed
Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 tsp. of the salt and 1/2 tsp. of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 T. of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes. Meanwhile, in a medium bowl, combine the leeks, lemon zest, 1/4 tsp. of the salt, and the remaining 1/2 T. olive oil. Heat the oven to 425°F. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.
Colombian-Style Chicken with Corn, Avocado, and Lime
Colombian-Style Chicken with Corn, Avocado, and Lime
This dish is very loosely based on a traditional Colombian dish called ajiaco. Somewhere between a soup and a stew, it’s made from short ribs and chicken slowly simmered with three different kinds of potatoes that practically melt into the broth, their starch thickening and enriching it.
My version is a more minimalist interpretation. I nix the beef and potatoes to create a cleaner, deeper, and more focused chicken flavor, then dress that up with nubby corn, juicy tomatoes, and creamy avocado bobbing in a spicy, tangy, lime-scented broth. It’s still a bountiful and richly diverse meal, but a little more manageable—even on a weeknight.
2 boneless, skinless chicken breasts (6 to 8 ounces each)
2 1/2 tsp. kosher salt
2 ears corn, shucked
1 bunch fresh cilantro (about 3 ounces)
1 large white onion
1 T. dried oregano
4 garlic cloves, smashed and peeled
1 bay leaf
1 jalapeno or serrano chile, seeded and sliced
1 quart chicken stock
1/3 C. diced fresh tomato
Grated zest of 1/2 lime
1 1/2 tsp. fresh lime juice, plus more for serving
Salsa, for serving
Diced avocado, for serving
Drained, brined capers (optional)
Season the chicken breasts with 1 tsp. of the salt and let them stand while you prepare the remaining ingredients. Using a sturdy knife, cut the ears of corn into 1 1/2-inch-thick rounds. Divide the cilantro into stems and leaves; coarsely chop both, but keep them separate. Slice two-thirds of the onion into thick rounds, and finely dice the remainder (you should have about ½ C. diced). Place a 12-inch skillet over medium-high heat. Add the sliced onion to the hot dry skillet and cook without moving until the undersides are well browned, 3 to 5 minutes. Carefully flip the onions over and repeat on the other side. Stir the cilantro stems, oregano, garlic, bay leaf, and jalapeno into the onions. Pour in the stock and 1 C. water, and season with 1 tsp. of the salt. Bring to a simmer. Then lower the heat and cook gently for 15 minutes. Lower the chicken into the poaching mixture. Cover the skillet and cook on low heat until the chicken is no longer pink, 7 to 10 minutes. Add the corn pieces during the last 3 minutes of cooking. While the chicken cooks, combine the reserved diced onion, chopped cilantro leaves, tomato, lime zest and juice, and the remaining 1/2 tsp. salt in a bowl. Transfer the chicken and corn from the broth to a cutting board. Strain the hot broth into soup bowls; discard the aromatics. Slice the chicken and divide it among the bowls. Top each portion with corn, a spoonful of salsa, some diced avocado, capers if using, and a sprinkling of lime juice.
Chicken & Dressing Sheet Pan Supper
Chicken & Dressing Sheet Pan Supper
1/2 loaf Ciabatta, Cut Into 1-inch Pieces
4 cups Cornbread Chunks (use Your Favorite Recipe)
1 whole Medium Red Onion, Cut into Chunks
3 stalks Celery, Sliced
2 whole Carrots, Peeled and Cut into Chunks
1-1/2 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon Ground Sage
1/2 teaspoon Ground Thyme
8 whole Bone in Chicken Thighs
1 whole Half-Stick Land O Lakes® Salted Butter, Cut Into Small Pieces
Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter. Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked. Remove the pan from the oven, stir the bread and veggies, and serve!
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
4 chicken thighs
1 tablespoon vegetable oil
salt and pepper
1 teaspoon Italian herb seasoning (dried thyme, oregano)
6 oz. white mushrooms
5 slices bacon, cooked, chopped
1 cup heavy cream
1/8 teaspoon salt
5 sprigs snipped fresh thyme
Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center. In the meantime, make the mushrooms sauce: Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting – to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once. Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.
Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce
Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce
4 chicken thighs, bone in and skin on
Salt and black pepper
4 tsp. extra-virgin olive oil
2 tsp. butter
10 shallots, peeled
5 garlic cloves, unpeeled
2 sprigs thyme
1 slice bacon, cut into 1/2-inch squares
1 C. dry white wine
1/2 C. chicken stock.
Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tsp. olive oil and 1 tsp. butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat. Return unwashed pan to medium heat, and add 2 remaining tsp. olive oil and 1 tsp. butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don’t lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more. Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.
Barbecued Chicken Pasta
Barbecued Chicken Pasta
16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked
1 T. olive oil
3 boneless skinless chicken breast halves — cut into 1/2-inch cubes
¼ C. green bell pepper, sliced thin
¼ C. red onion, sliced thin
2 cloves garlic — pressed
½ C. spaghetti sauce (your favorite)
¼ C. barbecue sauce
1 C. grated Provolone cheese
3 green onions — chopped
¼ C. cilantro — chopped
Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat. Drain pasta, reserving 1/4 C. of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don’t want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.
Yield: 6 servings
Calories: 530
Fat: 11g
Fiber: 3g
Sweet and Spicy Pineapple Pork
Sweet and Spicy Pineapple Pork
1 T. olive oil
3 pork chops (1/2 lb.)
Salt and pepper
1 large red onion, chopped
2 garlic cloves, chopped
1 red bell pepper (i used yellow), cored, seeded, and chopped
1 jalapeno pepper, seeds removed, finely chopped
1 8-oz can pineapple chunks in juice
1/2 C. chicken broth
Cooking Spray
Preheat oven to 375. Heat a large skillet over medium-high heat to high heat with cooking spray. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch but not tough. Remove the oven and let them rest, covered with a piece of foil, for a few minutes. While the chops are in the oven, return the skillet to medium-high heat and add the remaining olive oil. Add the onions, garlic, peppers, jalapenos, salt, and pepper and cook for 3-4 minutes or until the veggies wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Pour the sauce over the chops and serve.
Baked Pasta with Chicken Sausage
Baked Pasta with Chicken Sausage
Coarse salt and ground pepper
1 tsp. olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1/4 C. vodka, (optional)
1 medium red onion, chopped
1/2 tsp. dried oregano
1/2 C. heavy cream
1 lb. rigatoni
10 oz. baby spinach
12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
6 oz. fontina cheese, ; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated
1/4 C. grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
Turkey Sausage in Sherry and Garlic
Turkey Sausage in Sherry and Garlic
1 T. olive oil
1 onion, sliced into half moons
Salt and pepper
3 links hot turkey sausage
3 cloves garlic, minced
¼ c. dry sherry (not cooking wine)
1-14 oz. can diced tomatoes with Italian seasoning
Heat the oil in a large skillet over medium-high. Add the onions and sauté until soft, about 4 minutes. Push the onions to the edge of the pan and add the sausage links. Sear the sausage for 3-4 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the sherry, then add the can of tomatoes with their juice. Adjust heat so the liquid is at a simmer and cook for 10-15 minutes or until the sausages are cooked through and the sauce is well-thickened. Remove sausage links from skillet and slice on the diagonal. Return to skillet to coat with sauce and serve. Good with crisp polenta triangles.
BBQ Chicken Crescent Roll Ups & Green Beans
BBQ Chicken Rollups
2 ounces cream cheese, softened
¼ teaspoon onion powder
¼ teaspoon garlic powder
1½ cups cooked shredded chicken
¼ cup BBQ sauce
1 (28 ounce) roll Pillsbury Crescent Rolls
4 slices jack cheese, sliced diagonally
2 (12 ounce) packages Green Beans
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons Progresso Panko Bread Crumbs
kosher salt to taste
Preheat the oven to 375°F. Mix together the cream cheese, onion powder, and garlic powder. Set aside. Mix together the BBQ sauce and shredded chicken. Unroll the crescent rolls and pull them apart at the perforations. Place a triangle of cheese on each roll at the bottom (see crescent roll package instructions for where the “bottom” is located; it will be the portion of the roll that you roll away from you). Top the cheese with a spoonful of the BBQ chicken and then a teaspoon of the cream cheese mixture. Roll the stuffed crescent up and place on an ungreased baking sheet. Bake for 12 minutes. While the crescents bake, place the green beans in a deep pan with about 2 inches of water. Cover and let the water come to a boil. After 3 minutes drain the green beans. Add the oil and garlic to the pot. Add the green beans back in and toss everything together over medium high heat. Sprinkle with the panko bread crumbs and kosher salt to taste. Serve everything hot.
Cranberry Turkey Crescent Ring
Cranberry Turkey Crescent Ring
2 cups cut-up cooked turkey (1/2-inch pieces)
2 cups lightly packed spinach leaves, chopped
7 oz Swiss cheese (about 10 slices), cut into 1/2-inch squares
½ cup canned whole berry cranberry sauce, and (if desired) extra for serving
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $
Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
Spoon turkey filling on the half of each rectangle closest to center of ring. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with extra cranberry sauce.
Roasted Sumac Chicken with Plums
Roasted Sumac Chicken with Plums
1 large Lemon
1 T. ground Sumac
4 tsp. Salt
1 ½ tsp. Pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 tablespoons extra-virgin olive oil, plus more for drizzling 2 garlic cloves, grated on a Microplane or minced
1 whole chicken (4 to 5 pounds), patted dry with paper towels
1/2 bunch fresh thyme sprigs, about 6 sprigs, plus more for garnish 6 sprigs, plus more for garnish
5 medium plums, pitted and cut into 1-inch chunks (about 1 2/3 cups)
2 shallots, very thinly sliced
2 to 4 teaspoons honey, to taste
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 Bay Leaf, torn in half
Prepare the chicken: Grate the zest from the lemon and place it in a small bowl. Set aside the bald lemon. Stir the sumac, salt, pepper, cinnamon, and allspice into the lemon zest until combined. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chicken, including inside the cavity. Place the thyme in the chicken cavity. Place the chicken on a rimmed baking sheet and marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours. Heat the oven to 45O°F. Transfer the baking sheet to the oven, and roast the chicken for 30 minutes. Meanwhile, prepare the plums: In a medium bowl, mix together the plums, shallots, honey, salt, cinnamon, allspice, and bay leaf. Set aside. Squeeze 1 teaspoon juice from the reserved bald lemon into a small bowl, and mix it with the remaining 1 tablespoon olive oil; drizzle this over the chicken. Then add the plum mixture to the baking sheet and continue to roast until the bird is golden-skinned and cooked through, 20 to 35 minutes. Let the chicken rest, covered lightly with aluminum foil, for 10 minutes. Then carve and serve it with the plums, garnished with thyme sprigs.
Steamed Cabbage with Potstickers
Steamed Cabbage with Potstickers
1 head green cabbage finely shredded
3 large peeled carrots shredded
1″ fresh ginger, peeled and minced
4 scallions finely chopped
1 bag meat or vegetable pot stickers
¼ C. tamari or soy sauce
1 tsp. sesame chili oil
dash of mirin (optional)
Close the drain and fill the steamer to the fill line, pre-heat on full steam. Combine the cabbage, carrots, ginger and scallions in the solid insert together with 1 C. of water. Steam for 10-12 minutes until tender, drain and toss with the tamari, sesame chili oil and mirin. Lightly oil the perforated container and steam as many of the pot stickers as you require for 10-12 minutes until heated through. Serve the pot stickers over the vegetables.