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Category: Poultry

Savory Chicken Pocket Pies

Savory Chicken Pocket Pies

mh_1047_pocket_pies_hd8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

1 heaping cup of cooked, shredded chicken
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 large egg, for egg wash

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent. To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge. Preheat the oven to 375 degrees. Butter or line a baking sheet. To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point. Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

Braised Chicken with Shallots and Mushrooms

Braised Chicken with Shallots and Mushrooms

4 1/2 lbimg9l. assorted chicken pieces, preferably drumsticks and thighs
Salt and freshly ground pepper, to taste
3 T. olive oil
6 to 8 shallots, chopped
3 garlic cloves, chopped
1 bottle (750 ml) full-bodied white wine
3 T. small pieces dried mushrooms, such as chanterelle or porcini
2 cups chicken broth
2 T. coarsely chopped fresh tarragon
3/4 cup heavy cream
A few drops of fresh lemon juice (optional)
2 T. chopped fresh chives
1 to 2 T. chopped fresh chervil or flat-leaf parsley

Preheat an oven to 350°F. Season the chicken with salt and pepper, then rub with the olive oil. Heat a large, heavy fry pan over medium-high heat. Working in batches, sear the chicken, turning occasionally, until browned, 10 to 15 minutes. Transfer to a platter. Pour off all but 1 T. of the fat from the pan and place over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine, increase the heat to high and bring to a boil. Cook until reduced by half, 10 to 15 minutes. Stir in the mushrooms, broth and 1 T. of the tarragon. Pour the sauce into a deep roasting pan large enough to hold the chicken in a single layer. Arrange the chicken in the sauce. Transfer to the oven and roast until the chicken is opaque throughout, 35 to 40 minutes. Increase the oven temperature to 400°F. Roast until the edges of the chicken skin are crisp, about 5 minutes. Transfer the chicken to a deep platter and cover loosely with aluminum foil. Skim the fat off the sauce. Place the pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7 to 8 minutes. Stir in the cream. Adjust the seasoning with salt, pepper and lemon juice. Pour the sauce over the chicken. Sprinkle with the chives, chervil and the remaining 1 T. tarragon. Serve immediately.

Basil-Tomato Chicken Skillet

Basil-Tomato Chicken Skillet

RU226810_jpg_rendition_largest_ss1 tablespoon olive oil
1 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup quartered fresh mushrooms
1/2 cup chopped onion (1 medium)
3 cups red and/or yellow cherry tomatoes, halved
4 cups fresh spinach
1/4 cup snipped fresh basil
2 tablespoons finely shredded Parmesan cheese

In a 12-inch skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Sprinkle with salt and pepper. Remove from skillet. Add mushrooms and onion to skillet. Cook for 3 to 5 minutes or until mushrooms and onion are tender and lightly browned, stirring occasionally. Return chicken to skillet; stir in tomatoes. Cook about 2 minutes or until heated through. Add spinach and basil; toss just until spinach is wilted. Divide chicken mixture among dinner plates. Sprinkle with cheese.

Yield: 4 servings
Calories: 212
Fat: 6g
Fiber: 3g

Lemon Butter Chicken

Lemon Butter Chicken

IMG_5224edit8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped

Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.

Yield: 8 Thighs
Calories: 278
Fat: 22.7g
Fiber: .6g

Scallion-Chicken Noodles

Scallion-Chicken Noodles

6a00d8341c63d853ef00e55229b6b88833-800wi1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 C. peanut oil
1 C. finely chopped scallions
1 T. finely grated fresh ginger
2 T. soy sauce
1 tsp. Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 C. finely chopped cilantro leaves

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces. Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Sticky Honey Chicken Drumsticks

Sticky Honey Chicken Drumsticks

6 mediustickym chicken drumsticks (about 120g each)
Dash of freshly ground black pepper

3 T. honey
2 T. light soy sauce
2 T. tomato ketchup
1 T. Worcestershire sauce
2 tsp. sweet chilli sauce
1 tsp. garlic (crushed)
1 tsp. grated ginger

Roasted sesame seeds (optional)

.Remove the papery skin from a clove of garlic. Squeeze the garlic through a garlic crusher. Peel a piece of root ginger and grate it on a fine grater. Combine all the ingredients for the marinade in a bowl and set aside. Slash 2 lines on the drumsticks with a knife and season with freshly ground black pepper. Pour the marinade over to coat the drumsticks and transfer all (together with the liquid) to a ziplop bag. Seal the bag tightly and refrigerate for at least two hours, or overnight (for best results). 30 minutes before baking, remove the drumsticks from the fridge. Preheat the oven at 200°C. Place the marinated drumsticks (together with the marinade) on a baking dish and bake for 40 minutes or until cooked through and golden brown, turning (with a pair of tongs) and basting (note 3) the drumsticks every 10 minutes or so. After baking, filter the leftover sauce through a sieve. Pour the sauce over a small sauce pan and simmer until thicken. Pour over the chicken drumsticks and sprinkle the roasted sesame seeds before serving.

Sticky Spicy Honey Chicken

Sticky Spicy Honey Chicken

1 pacstickychickenkage of chicken thighs/wings
1 T. sugar
1 T. chili garlic sauce (or any hot sauce)
1/4 cup soy sauce
1 T. sesame oil

1 T. ketchup
1 T. honey
1 T. soy sauce
1 tsp. brown sugar or sugar
1 tsp. chili garlic sauce (or any hot sauce)
1 T. minced garlic (if desired)
1 tsp. cornstarch
Garnish with sesame seeds and sliced green scallions

In a large bowl, mix your marinade of honey, chili sauce, soy sauce and sesame oil. Remove chicken from package and place into bowl, Make sure all pieces of chicken is coated with the marinade mixture. Marinade for at least 30 minutes or overnight. Preheat your oven (or toaster oven) to 375F. Line baking sheet with foil and place chicken pieces on top, making sure that no pieces are directly on top of each other. Place into oven and bake for at least 25-30 minutes or until done. Meanwhile, prepare your sauce. In a separate bowl, mix ketchup, honey, soy sauce, sugar, chili sauce, garlic and cornstarch. Mix thoroughly and place into microwave at 30 sec intervals on high until the sauce begins to thicken. It usually takes around 1 1/2 minutes to 2 minutes. Feel free to baste your chicken a couple times while cooking. Once chicken is done cooking, place into your sauce bowl and toss. Garnish with sesame seeds and sliced green scallions and serve.

Chicken in Lemon Butter Caper Sauce

Chicken in Lemon Butter Caper Sauce

Saucechx
12 T. cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 T. finely chopped yellow onion
2 garlic cloves, minced
1⁄3 C. Pinot Grigio
3 T. fresh lemon juice
Kosher salt
Pepper
1/4 C. capers, rinsed

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 T. grated Parmesan cheese
1/3 C. flour
Salt and pepper
Olive oil

8 oz. angel hair pasta, cooked and drained

Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated. Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Melt 1 T. of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 T., about 5 minutes. Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. To serve: Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.

KFC Extra Crispy

KFC Extra Crispy

1 whole frying chicken, cut upec
6−8 cups shortening

Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Parmesan Chicken Strips

Parmesan Chicken Strips

cs8 ounces boneless skinless chicken breasts
1/4 cup (1 ounce) grated fat-free Parmesan cheese
1/4 teaspoon chili powder or Hungarian paprika or to taste
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
1 egg, beaten

Preheat the oven to 350 degrees. Cut the chicken into 1-inch strips. Mix the cheese, chili powder, oregano, basil, garlic powder, salt and pepper in a shallow dish. Dip the chicken in the egg and coat with the cheese mixture. Arrange the coated chicken strips on a baking sheet sprayed with nonstick cooking spray. Bake for 18 to 20 minutes or until the chicken is cooked through and light brown, turning once. Serve with fat-free ranch salad dressing, if desired.

Herb Crusted Chicken in Basil Cream Sauce

Herb Crusted Chicken in Basil Cream Sauce

2 B5f916f9eb57cb64b138224e996082306oneless Skinless Chicken Breasts; pounded thin
1/4 cup milk
1/2 cup Progresso Garlic & Herb Bread Crumbs
2 teaspoons ‘Perfect Pinch’ Roasted Garlic and Bell Pepper Seasonings
1 teaspoon freeze dried chives
3 Tablespoons butter
3 cloves of garlic; minced
1/2 cup Chicken Broth
1/4 can of Italian diced tomatoes; drained and finely chopped
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese blend
2 Tablespoons freeze dried (or fresh) basil
Dash of fresh ground black pepper

Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl. In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven’t done so already). Dip the chicken in the milk, then coat with crumb mixture. Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm. In the same skillet, add garlic and sauté for approximately 1 minute. Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan. Stir in cream and tomatoes; bring to a boil and stir for one minute. Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (About 5 minutes) Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.

Chicken Khao Soi

Chicken Khao Soi

Chicken-Khao-Soi-1024x768Khao Soi Paste

4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 C. chopped cilantro stems
1 T. ground coriander
1 T. ground turmeric
1 tsp. curry powder

Soup

2 T. vegetable oil
2 14-ounce cans unsweetened coconut milk
2 C. low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 T. (or more) fish sauce (such as nam pla or nuoc nam)
1 T. (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes. Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 T. soaking liquid in a food processor (I used a Vita-Mix), adding more soaking liquid by tablespoonfuls, if needed (I needed about 6 T. total), until smooth. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat. Meanwhile, cook noodles according to package directions. Add chicken, 3 T. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Fat Smash Turkey Tacos

Fat Smash Turkey Tacos

2 whole wheat tortillas
1 T. shredded low fat cheddar cheese
1 T. light sour cream
1/4 C. dark red kidney beans
1 T. diced jalapeno peppers
1/2 C. shredded iceberg lettuce or cabbage
1/4 C. chopped onion
1/2 C. diced tomatoes
1 T. taco seasoning mix
1 T. olive oil

Heat oil in a non-stick skillet over medium heat. Add chopped onion and ground turkey and cook until brown. (If you’re using leftover white meat, cook onions until translucent then add the chopped up turkey meat to heat up.) Add tomatoes, chilis, taco seasoning and undrained kidney beans. (I’ve been told that the “juice” in canned beans can give you gas, so you may want to drain and rinse the beans, then add about 1/4 to 1/2 C. of water.) Cover pan and simmer for 30 to 40 minutes, stirring occasionally. Warm the tortillas in oven or zap them for 15 seconds in the microwave. If you’re using corn tortillas you can gently warm them up in a pan or right on top of the burner. Fill tortillas with meat mixture. Top with shredded lettuce, shredded cheese and sour cream before serving.

Yield: 1 serving
Calories: 546
Fat: 18.2g
Fiber: 7.7g

Mock Chicken Marbella

Mock Chicken Marbella

1/2 C. bottled bIMG_3505-e1290141282523alsamic or red wine vinaigrette
1/4 C. store-bought olive tapenade
2 cloves garlic, crushed in a garlic press
1 tsp. dried oregano
3 bay leaves
1/2 C. pitted prunes
1¼ lbs. chicken tenders (about 16), rinsed and patted dry
1/4 C. packed light brown sugar
1/4 C. white wine
6 C. cooked rice or couscous, for serving

Place a rack in the center of the oven and preheat to 400°F. Place the balsamic vinaigrette, tapenade, garlic, oregano, bay leaves, and prunes in a large mixing bowl and stir to combine. Fold in the chicken tenders. Transfer the mixture to a glass 13- by 9-inch baking dish and arrange the tenders so they are in one layer. Sprinkle the brown sugar over the tenders and pour the wine around them. Bake the chicken until the juices bubble and the chicken has caramelized on top, 25 to 30 minutes. Remove and discard the bay leaves. Serve the chicken warm with rice or couscous or chill it and serve it cold.

Hawaiian Huli Huli chicken

Hawaiian Huli Huli chicken

12 oz. boneless, skinless chicken breast, cut into 1-inch cubes (24 cubes) (about 2 large breasts)
1 C. fresh pineapple, diced (24 pieces) (or canned pineapple chunks in juice)
8 6-inch wooden skewers

Fhawaii-chicken-kabob1or sauce:
2 T. ketchup
2 T. lite soy sauce
2 T. honey
2 tsp. orange juice
1 tsp. garlic, minced (about 1 clove)
1 tsp. ginger, minced

Preheat a broiler or grill on medium-high heat. Thread three chicken cubes and three pineapple chunks alternately on each skewer. Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later. Grill skewers for 3–5 minutes on each side. Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute. Discard the sauce when done with this step. To prevent chicken from drying out, finish cooking skewers in a 350 ºF oven immediately after grilling (to a minimum internal temperature of 165 °F). Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Chicken:DSCN64201
4 large garlic cloves, peeled
1/2 teaspoon ground cumin
Pinch of allspice
1 1/2 teaspoons coarse salt
1/3 cup bitter orange juice or a 50/50 mixture of orange juice and lime juice
8 chicken thighs, skin removed
2 pounds small okra

Sofrito:
3 tablespoons extra-virgin olive oil
2 Spanish chorizos, cut into 1/4-inch slices
1 medium yellow onion, finely chopped
1/2 habanero or Scotch bonnet, finely chopped
1 pound plum tomatoes, fresh or canned, peeled, seeded and finely chopped
1/4 cup tomato sauce (optional)
1 cup beer
3 cups chicken broth

Plantain dumplings:
2 green plantains, peeled and cut into thirds
1 yellow plantain, peeled and cut into thirds
4 large garlic cloves, peeled and mashed into a paste using a mortar and pestle
1/4 cup chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

For the chicken: Crush the garlic, cumin, allspice and salt to a paste with a mortar and pestle. Mix in the orange juice. Rub this marinade over the chicken and refrigerate, covered, 3 to 4 hours. For the okra: Trim the okra and cut into 1/2-inch slices (yields about 6 cups) and place in a large bowl. (Some people find the mucilaginous juice exuded by okra unappealing. To remove, place okra into a large bowl and run cold water over it while swishing around with your hand. Drain and return okra to the original bowl.) Add 8 cups of hot water and some citrus juice. Set aside. For the chicken: Scrape the marinade from the chicken and reserve. Heat the 3 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat. Working in batches, if necessary, to avoid crowding, sauté the chicken to golden brown, about 15 minutes. Transfer to a plate. For the sofrito: Add the chorizo to the pot used for the chicken and cook until lightly browned. Add the remaining marinade and cook briefly, stirring to get up the brown bits. Add the onion and habanero and sauté until the onion is soft, about 3 minutes. Add the tomatoes and cook until soft, about 5 minutes. Stir in the tomato sauce, if using, and beer. Cook for an additional 5 minutes. Add the chicken to the sofrito and reduce the heat to low. Cover and let simmer until the chicken is tender, about 35 minutes. Drain the water from the okra and add okra to the pot. Cook until tender, about 15 more minutes. For the dumplings: While the stew simmers, place plantains and 8 cups of water into a medium pot. Bring to a boil, reduce the heat and simmer until tender, about 20 minutes. Drain. While still hot, mash the plantains to a coarse purée with a mortar and pestle or a potato masher. Mix in the mashed garlic, broth, olive oil and salt. Divide into 16 equal portions and roll into balls. Set aside. Add the dumplings to the stew a few minutes before serving and them heat through. Serve in a deep soup bowl over rice. Note: The okra in this stew will turn an olive green after simmering. If you want bright green okra to color your dish, then add blanched okra at the last minute.

Almond Crusted Chicken Breasts stuffed with Cherries

Almond Crusted Chicken Breasts stuffed with Cherries

8 (6 ounce) boneless skinless chicken breast halves
1/4 cup dried apricots
3/4 cup dried cherries
2 eggs
1/4 cup flour
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 1/2 cups whipping cream
1 cup tawny port
1 1/2 tablespoons chopped shallots
1/2 cup finely chopped whole blanched almonds or slivered almonds
2 tablespoons unsalted butter
1/2 cup dry breadcrumbs

In small bowl combine cherries, apricots, port and water. Cover and set aside 6 hours or overnight. Drain liquid into small saucepan. Salt and pepper both sides of chicken breasts. Spoon about 2 tablespoons fruit onto center of each chicken piece. Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks. Into three shallow bowls place flour, egg and almonds mixed with bread crumbs. Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture. Place on plate in single layer; cover and refrigerate 30 minutes. Heat oven to 375 degrees. In 12-inch skillet heat butter and oil over medium heat. Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side. Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear. Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat. At the same time, in another saucepan, reduce the cream by half. Strain the port mixture into the reduced cream. Season with salt and pepper. Ladle hot sauce onto eight serving plates, dividing equally. Remove skewers and place chicken on sauce. Garnish with mint sprigs, if desired.

Moroccan Chicken with Lemon and Olives Recipe

Moroccan Chicken with Lemon and Olives Recipe

2 tsp. paprikamc
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. freshly ground pepper
2 T. olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips
1 C. green olives, pitted
1/2 C. water
1/2 C. raisins
1/4 C. chopped fresh cilantro
1/4 C. chopped fresh flat-leaf parsley

Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 C. water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

8176488372_e477eaa366For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese

4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Caribbean Chicken Chili

Caribbean Chicken Chili

1 medium-size sweet onion
1 tablespoon olive oil
2 cups cubed cooked chicken
1 teaspoon jerk seasoning
2 (15-ounce) cans beans, with liquid
1 chicken-flavored bouillon cube
Dash hot red pepper sauce

Slice onions; you’ll need 1 cup. Place oil in a 4-quart saucepan over medium heat. Add sliced onion and cook, stirring with a wooden spoon until soft, 3 minutes. Add chicken and jerk seasoning and cook, stirring until chicken is coated with seasoning, 1 minute longer. Remove pan from heat and stir in beans with their liquid and bouillon cube and hot red pepper sauce. Fill one of the bean cans with water, add water to the pan and stir. Place pan over high heat until liquid comes to a boil and bouillon cube dissolves. Reduce heat to low, cover pan and let chili simmer 10 minutes. (OLD)

Grilled Chicken with Cherries, Shallots, and Arugula

Grilled Chicken with Cherries, Shallots, and Arugula

161877a312bdb87053e7761100793b329 small shallot, halved lengthwise and thinly sliced
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound (2 halves) boneless, skinless chicken breast
Coarse salt and freshly ground black pepper
8 ounces (2 cups) sweet cherries, pitted and halved
1 cup baby arugula

Combine shallot, vinegar, and 1 tablespoon oil and set aside. Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes. Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.

Sauteed Chicken with Olives, Capers and Lemons

Sauteed Chicken with Olives, Capers and Lemons

2 lemons, sliced ¼ inch thick
¼ cup plus 1 tablespoon extra-virgin olive oil
6 skinless, boneless chicken thighs, about 1 pound
1-2 tablespoons rice flour or all-purpose flour
1 fat garlic clove, minced
1 cup chicken broth
¾ cup Sicilian green olives
¼ cup capers
2 tablespoons butter
2 tablespoons parsley
Kosher salt and freshly cracked black pepper

91137e214b752555a9ead8f63c4cadcfBring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1½ tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken. Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top. Serve with sautéed spinach, kale or Swiss chard on the side

Prosciutto-Wrapped Chicken with Asparagus

Prosciutto-Wrapped Chicken with Asparagus

18dfd797fb6047a6e4e61fe1d919108ad pound chicken breast, sliced thin (2-3 breasts)
Salt and freshly ground black pepper
2 tablespoons flour, or more
4 slices prosciutto
2 tablespoons olive oil
1 bunch asparagus
1/4 cup basil pesto
1/3 cup cream

If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don’t have a steamer, you can roast the asparagus, or sauté it with some oil). In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.

Cumin Chicken with Black Beans

Cumin Chicken with Black Beans

cumin-chicken-rs-633289-x4 thin sliced, boneless, skinless chicken breasts (1/2” thick. Pound if necessary)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and minced
3 cups canned black beans, rinsed and drained
corn kernels cut from 4 cobs (lightly steam on the cob before removing)
1 1/4 cups cherry or grape tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar

Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and pepper. Slice chicken and arrange on top of beans.

Slow Cooker Lemon Chicken

Slow Cooker Lemon Chicken

Slow-Cooker-Lemon-Chicken12 boneless, skinless chicken thighs
Kosher or sea salt to taste
¾ teaspoon pepper, divided
2 tablespoons olive oil, divided
1 lemon, sliced (optional)
1 cup chicken broth (fat free, low sodium)
3 tablespoons freshly squeezed lemon juice
¼ cup flour, optional corn starch
½ teaspoon ground cumin
¾ cup pitted green olives

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken. Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. Add lemon slices as a garnish to serve, if using.

Zucchini Noodles with Cilantro Lime Chicken

Zucchini Noodles with Cilantro Lime Chicken

5250c4fda10a99348b15494fb5e9149a3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray

Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles. Preheat large deep skillet on high heat and add chicken. Sauté until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside. Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Sauté for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Avocado Chicken Parmigiana

Avocado Chicken Parmigiana

3b2be22da2e50a69d7a95a3143f7b6c62 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colors on the breadcrumbs) in preheated 200 degree Celsius (392°Fahrenheit) fan-forced oven. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through. Serve it together with some garden salad or use cooked pasta.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

3532f0a9578bb43a4b1479474e5a70758 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.

Chicken Lazone

Chicken Lazone

cda7914cd7b9754b074167528c02c2d91/2 tsp salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 lb. chicken tenders
1/4 cup butter, divided
2 cups heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Braised Chicken with Peppers, Olives & Capers

Braised Chicken with Peppers, Olives & Capers

253321b2a2702b7ee5ae6897047f4c801 chicken (about 3 1/2 lb./1.75 kg.), cut into 10 pieces
Coarse kosher salt and freshly ground black pepper
1 T. olive oil
2 T. minced fresh rosemary
2 large red or yellow bell peppers, sliced
1 large onion, halved and then sliced
1 1/2 oz. (45 g.) pancetta, chopped
1/2 tsp. red pepper flakes
1 can (14 1/2 oz./455 g.) diced tomatoes
1 cup (8 fl. oz./250 ml.) dry white wine
1/3 cup (2 oz./60 g.) pitted kalamata olives
2 T. capers, rinsed

Pat dry the chicken. Sprinkle on both sides with salt and black pepper. In a heavy large pot over medium-high heat, warm the oil. Add the rosemary, then the chicken pieces, in batches if necessary. Cook until brown, about 5 minutes on each side. Transfer to a plate. Add the bell peppers, onion, pancetta and pepper flakes to the pot. Sprinkle with salt and black pepper and saute until they begin to soften, about 5 minutes. Add the tomatoes with their juice, wine, olives and capers. Bring to a boil. Return the chicken to the pot. Reduce the heat to low, cover and simmer until the dark meat is tender and the sauce has thickened slightly, about 15 minutes longer. Return the breasts to the sauce and simmer to eat through. Divide the chicken and sauce among 4 warmed plates and serve right away. Leftovers: For a new meal tomorrow, cut the leftover chicken meat into bite-size pieces, return it to the sauce, reheat gently and mix it into hot, cooked pasta.

Burrito Party

Burrito Party

fajitas-de-pollo-xThrow a Cinco de Mayo burrito party in minutes

As a holiday, Cinco de Mayo stirs up more hoopla north of the Mexican border than south of it—but any excuse for a party that involves Mexican food is good enough for us. Best yet, it’s easy to do: Just buy what you need for a burrito buffet at the supermarket; if there’s a Mexican market near you, the choices for fillings and fixings get even better. Guests build their own burritos, so all you have to make is the slaw. When it’s this easy, you just might want to think about a Cinco de Junio next.

What to buy ( Makes about 10 servings.)

Appetizers and drinks
Tortilla chips and salsa and/or guacamole
Fried pork rinds (chicharrónes)
Pickled jalapeño chiles
Chile-lime roasted peanuts or garbanzos
Mexican beer and sodas

Burrito bar
8 ounces cotija or feta cheese
1 1/2 C. crema (Mexican sour cream) or sour cream
1 1/2 C. salsa (1 or 2 types)
1 head iceberg lettuce
1 ounce fresh cilantro
5 green onions
2 avocados (8 oz. each)
or 1 1/2 C. guacamole
1 lime
2 or 3 cans (16 oz. each) black, pinto, or refried beans
About 2 pounds boned cooked meat or 2 roasted whole chickens (1 3/4 lb. each)
10 fresh flour tortillas (10 in. wide)

slawMexican slaw
2 limes
3 T. vegetable oil
1 head cabbage
4 to 6 ounces radishes
1 ounce fresh cilantro
Salt and pepper

Pineapple sundaes
3 pounds peeled and cored fresh pineapple
1 1/2 C. caramel sauce like Mexican (goat-milk) cajeta
1 1/3 C. sweetened flaked or shredded dried coconut
2 1/2 quarts vanilla ice cream
Guests build their own burritos, so all you have to make is the slaw.

Burrito Bar

Notes: At many Mexican delis, you can find great cooked filling choices like carnitas (slow-cooked pork) and carne asada (marinated beef steak). And meat sections often carry ready-to-grill marinated meats such as lomo de res (beef), puerco adovado (pork), or fajitas de pollo (chicken). If those options aren’t available, look for rotisserie chickens from a supermarket deli.

1. Crumble cotija cheese and put in a bowl. Place crema and salsa in containers. Rinse lettuce, cilantro, and green onions. Finely shred enough lettuce to make about 5 C. and place in a container. Chop cilantro and thinly slice onions (including green tops); put in containers. Pit and peel avocados, thinly slice into a bowl, and mix with 2 T. lime juice.

2. In a 2- to 3-quart covered pan over medium heat, stir beans often until hot (adding a little water, if needed, to refried beans), about 5 minutes. Transfer to a bowl and keep warm. Or heat, covered, in a microwave oven at full power (100%), stirring once, until hot, 3 to 4 minutes. If using whole beans, lift beans from liquid with a slotted spoon or drain in a colander.

3. Tear cooked meat into coarse shreds or cut into thin slices. If using a whole roast chicken, pull meat off bones and shred; sliver skin and include (or discard if desired). If meat is raw, grill it, then slice into bite-size pieces. Serve warm or at room temperature. To reheat, place meat in a microwave-safe bowl, cover, and heat in microwave oven at half power (50%), stirring occasionally, 2 to 3 minutes.

4. Drizzle 1/4 C. water over a dish towel. Wrap tortillas in towel and overwrap with microwave-safe plastic wrap. Heat in a microwave oven at full power (100%) until hot and steamy, 1 to 2 minutes. Remove plastic wrap and set towel-wrapped tortillas in a basket or covered casserole.
5. Arrange cheese, crema, salsa, lettuce, cilantro, onions, avocados, beans, meat, and tortillas on the table. Makes 10 servings.

Mexican Slaw

1. Squeeze 3 T. juice from limes into a large bowl. Add vegetable oil and mix.

2. Rinse cabbage, radishes, and cilantro. Finely shred enough cabbage to make 3 quarts. Thinly slice radishes to make about 1 C. Chop enough cilantro to make about 1/2 C. Add cabbage, radishes, and cilantro to dressing. Mix gently. Add salt and pepper to taste.

Pineapple Sundaes

Notes: Scoop balls of ice cream onto a baking sheet and freeze for easy serving. Cut pineapple into bite-size chunks. Put pineapple, caramel sauce, coconut, and ice cream balls into bowls (see notes). Makes about 10 servings.

Mushroom Asiago Chicken

Mushroom Asiago Chicken

195b738f9701eef4cbb8249c88eb85148 l.b Boneless Skinless Chicken Breast Halves, 2 large
2 T. Butter
2 T. Olive Oil, divided
2 cups Mushrooms, cut in half
1 clove Garlic, minced
3 Springs Fresh Thyme
1½ cups Dry White Wine
½ cup Seasoned Flour, see below
½ cup Heavy Cream
¼-½ cup Shredded Asiago Cheese
½ tsp Salt, or to taste
¼ tsp Pepper, or to taste

½ cup All-purpose Flour
1 tsp Salt
½ tsp Black Pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast.) Heat the butter with 1 T. of the olive oil in a deep, heavy skillet or sauté pan over medium heat. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan. Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Carefully add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. (This is called “deglazing.”) Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to the mushroom/wine mixture in pan. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong, so I use 1/2 cup.) Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 T. instant flour or 1 T. cornstarch mixed with 2 T. water. However, the reduction will taste better. Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

The Ultimate Roast Chicken Provencal

The Ultimate Roast Chicken Provencal

tu1a06_ultimate_roast_chicken_jpg_rend_sni12col_landscapeHerb Paste
Leaves from 1 bunch of fresh flat-leaf parsley
Leaves from 1/4 bunch of fresh thyme
Leaves from 1 bunch of fresh tarragon
4 garlic cloves
1/4 C. EVOO
Kosher salt and freshly ground black pepper

1 (3.5 pound) chicken
Kosher salt and freshly ground black pepper
1 lemon, cut in half, plus 1/2 lemon sliced paper thin
3 big tomatoes, cut into wedges
4 small zucchini, cut into 1/2″ thick rounds
1 red onion, thinly sliced
Leaves from 4 fresh thyme sprigs
EVOO

Preheat oven to 400. Throw the parsley, thyme, tarragon, garlic and EVOO in a blender, season well with salt and pepper, and puree to a green paste. Rinse the chicken with cool water inside and out and pat dry with paper towels. Set the chicken on a cutting board, and season the cavity generously with salt and pepper. Stuff the lemon halves into the cavity. Fold the wing tips under the bird and tie the legs together with kitchen string to give it a nice shape while it cooks. Rub the chicken all over with the herb paste so it’s well coated. Put the chicken in a large roasting pan fitted with a rack and scatter the tomatoes, zucchini, onion, lemon slices, and thyme around. Give the vegetables a big, healthy dose of EVOO – 1/4 cup should do it – and sprinkle with salt and pepper. Put the chicken into the oven and roast for 1 hour, then check on it with an instant-read thermometer by popping it into the thickest part of the thigh. When it reads 160, the bird is cooked. Take the pan out of the oven and let the chicken rest for about 10 minutes before carving so the juices have a chance to settle into the meat. Serve with the roasted vegetables.

Winter White Lasagna

Winter White Lasagna

2073wfd_whitefinal2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 pounds sweet Italian chicken sausage, removed from casing
1 pound button mushrooms, sliced
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend

Preheat an oven to 375ºF. Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes. Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground black pepper and reserve. While the meat is browning up, place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes. Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13×9″ baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the meat-mushroom mixture, 1 cup of the sauce and about 1 cup shredded cheese for each layer. Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese. Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.

Chang’s Spicy Chicken

Chang’s Spicy Chicken

changs2 tsp. vegetable oil
2 T. chopped garlic (3-4 cloves)
3 T. chopped green onions (about 3 onions)
1 C. pineapple juice
2 T. chili sauce (with garlic will work just as well if you can’t find it plain)
2 T. rice vinegar
4 tsp. granulated sugar
1 tsp. soy sauce
2 T. water
1/2 tsp. cornstarch
1 C. vegetable oil
2 skinless chicken breast fillets
1/3 C. cornstarch

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar and soy sauce. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or medium saucepan over medium heat.  While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with remaining cornstarch until dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

21226206-76cf-4218-b72d-fb32fe0ef4ea8oz uncooked capellini (angel hair) pasta
1 T. vegetable oil
1 pound boneless, skinless chicken tenders, cut into 1″ pieces
1 medium onion, cut into 8 wedges
2 C. small broccoli flowerets
1/2 C. sugar snap peas
1 C. chicken broth
1 T. chopped fresh or 1 tsp. dried thyme leaves
1 tsp. grated lemon peel
4 tsp. cornstarch
1 1/2 tsp. lemon pepper
1 C. cherry or grape tomatoes, cut in half

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 12″ skillet over medium-high heat. Add chicken and onion; stir-fry 5-6 minutes or until chicken is brown.  Add broccoli and peas to chicken mixture. Cook over medium-high heat for 4-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. Cook over medium-high heat for 1-2 minutes or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated.

Chicken Stew with Pierogies

Chicken Stew with Pierogies

wfd1/2 lb. (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
3 T. extra-virgin olive oil (EVOO), divided plus some for coating the pierogies
3 1/2 lb. boneless, skinless chicken breasts and thighs, cut into chunks
Salt and freshly ground black pepper
2 large onions, chopped
4 carrots, peeled and chopped
5 cloves garlic, smashed and roughly chopped
2 T. flour
2 rounded tablespoons sweet paprika
1 T. cumin
1/2 tsp. dried marjoram
2 bay leaves
1/2 C. white wine
2 1/2 C. chicken stock
1 28-ounce can crushed tomatoes
4 T. butter
24 potato pierogies
1/2 C. sour cream
1/4 C. chives, chopped
Optional:
1 T. lemon zest
1 T. rosemary, chopped
2 T. parsley, chopped

Place a large pot of water over high heat and bring up to a boil for the pierogies. Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste. Add the white wine, scrapping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes and cook for about 20 minutes until the stew has thickened. While the stew is cooking, cook the pierogies according to the package in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side. Serve the stew in large bowls with about a tablespoon of sour cream and chopped chives. Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat.

Thai Chicken Crescent Sandwiches

Thai Chicken Crescent Sandwiches

58162907-32e7-48c4-b7b2-53e658379cc62 T. plain yogurt or sour cream
1 T. peanut butter
2 tsp. curry powder
1 tsp. ginger
1/2 tsp. garlic powder
1 1/2 tsp. soy sauce
1 C. frozen cooked chicken breast, thawed
1 1/2 C. shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C. mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well. Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5″ square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

10-minute turkey burgers

10-minute turkey burgers

10-minute turkey burgers

 

1 pound ground turkey

1 egg

½ cup gluten free old fashioned rolled oats

½ cup chopped baby spinach

½ cup chopped green onions or chives

1 tablespoon dried minced onion

1 teaspoon sea salt

Black pepper

3 tablespoons extra virgin olive oil

 

Place the turkey, egg, oats, spinach, green onion, onion, salt, and pepper to taste in a bowl.  Mix gently to combine. Form into 6 larger or 8 smaller patties Heat a skillet that has a lid over medium high heat and add the oil. Place the patties in the skillet a few at a time. Sauté the patties until lightly browned about 5 minutes, then flip and cover with lid, cooking additional 3 minutes

Chicken Marsala

Chicken Marsala

chickenm1/8 tsp. black pepper
1/4 tsp. salt
1/4 C. flour
4 (5 oz. total) chicken breasts, boned, skinless
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. fresh parsley, chopped

Mix together pepper, salt, and flour. Coat chicken with seasoned flour. In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides, then remove and set aside. To skillet, add wine and stir until heated. Add juice, stock, and mushrooms. Stir, reduce heat, and cook for about 10 minutes, until sauce is partially reduced. Return browned chicken breasts to skillet. Spoon sauce over chicken. Cover and cook for about 5–10 minutes or until chicken is done. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings
Calories: 285
Fat: 8g
Fiber: 1g