Chicken Scarpariello

Chicken Scarpariello

1 small red bell pepper

1 small yellow bell pepper

1/4 C. olive oil

1 (4 pound chicken) cut into 12 pieces

Kosher salt

Freshly ground black pepper

6 ounces fresh sweet fennel sausage, cut on the diagonal into 16 thin slices

2 C. thinly sliced white or cremini mushrooms

1 T. plus 1 tsp. all-purpose flour

1 T. plus 1 tsp. red wine vinegar (preferably Italian)

1 1/2 C. chicken broth

1/2 C. homemade tomato sauce or good quality store bought sauce

1 heaping T. chopped parsley leaves

 

Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. (This step completes the cooking of the peppers and facilitates removing the skin.) Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds. Cut the pepper halves into 1/4-inch wide strips and set aside. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with 1 1/2 tsp. salt and 1/2 tsp. pepper and cook until lightly browned, about 2 minutes on each side. Transfer the chicken to a plate and reserve. Add the sausage to the skillet and cook until browned, about 2 minutes. (Reduce the heat as needed to keep the skillet from burning.) Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes. Add the peppers and stir in the flour. Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. Season with 1/2 tsp. salt and a pinch of pepper. Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate. Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes. Transfer the cooked chicken to a warm serving platter. Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes. Taste and adjust the seasoning. Spoon the sauce, mushrooms, peppers and sausage over the chicken. Sprinkle with the chopped parsley, and serve immediately.

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

12 Roma or cherry tomatoes, cut in half, seeds scooped out

1 small (4 oz.) package cream cheese, room temp.

1 sprig (about 4 inches long) Sweet Basil, stem removed

1/2 C. pecan halves

Petals from 2 French marigolds (petals only: snip off with scissors, leaving the green base behind)

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine. Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs.

Mini Mex Rolls

Mini Mex Rolls

1 chicken breast, cooked and finely chopped

1/4 C. taco seasoning

1/2 C. water

1 1/2 C. shredded pepper Jack cheese

1/2 C. diced roasted red pepper

1/2 C. chopped pickled jalapenos

1/2 C. corn

1 scallion, chopped

1/2 C. black beans

1 egg

2 T. water

Wonton or egg roll wrappers

Canola oil, for frying

 

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside. Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside. Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you’re using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping T. of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

Sorrel Soup

Sorrel Soup

Sorrel Soup

 

1-2 T. butter

1 large onion, diced (or 1 leek, white part only, chopped)

2 medium potatoes, peeled and diced

2 C. water

1 large bunch chard, stemmed and chopped

2 bunches sorrel, stemmed and chopped (about 2 dozen leaves)

1-2 C. milk

Salt and pepper to taste

Pinch of nutmeg, optional

Dollop of crème fraîche or sour cream, optional

 

Heat the butter in a soup pot. Add onion and potato, and sauté over medium-high heat until lightly browned, about 5-8 minutes. Add water, chard and sorrel and several pinches of salt to the pot. After the greens have wilted, simmer for about 10 minutes. After simmering, puree soup with an immersion blender or in a regular blender or food processor. Return pot with pureed soup to stove and over medium heat, stir in one C. of milk. Add more milk or water until the soup reaches a desired consistency (it is usually served rather thin). Season to taste with more salt, pepper and a pinch of nutmeg, if you desire. Serve with a dollop of crème fraîche or sour cream, if you wish.

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Cooking spray

2 ears fresh or frozen cob corn, thawed

4 reserved cooked chicken breast halves, diced

1 (15-ounce) can pinto beans, drained

1 C. Monterey Jack or pepper Jack cheese, shredded

1/2 C. Spanish olives, sliced

1/2 C. tomatoes, diced

1 Granny Smith apple, cored and diced

1/4 C. pickled jalapenos, sliced

2 T. chopped fresh cilantro leaves

2 T. olive oil

1 tsp. ground cumin

1/4 C. cider vinegar

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

Carbonnade Beef and Beer Stew Recipe

Carbonnade Beef and Beer Stew Recipe

Carbonnade Beef and Beer Stew

 

3 1/2 lbs chuck roast, cut into 1-inch pieces

Salt and freshly ground black pepper

4 T. butter

3 medium yellow onions sliced about 1/4 inch thick (about 8 C.)

3 T. all-purpose flour

1 1/2 C. chicken or beef broth

1 1/2 C. (12 oz bottle) Belgian beer

4 sprigs fresh thyme

2 bay leaves

1 T. whole grain mustard

1 T. brown sugar

 

Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 T. of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl. Add 2 T. butter to dutch oven; reduce heat to medium. Add the onions and 1/2 tsp. of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste. Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

Emeril’s Quick Tortilla Soup

Emeril’s Quick Tortilla Soup

2 T. olive oil

1 C. chopped onions

2 tsp. chopped garlic

1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper

1 jalapeno pepper, seeded and chopped

1 1/2 tsp. salt

1 1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 T. tomato paste

6 C. chicken stock or canned, low-sodium chicken broth

1 pound cooked chicken, shredded

1/4 C. chopped fresh cilantro

2 tsp. fresh lime juice

6 stale corn tortillas, cut into 1/4-inch-thick strips

2 C. vegetable oil, for frying

1 tsp. Bayou Blast Essence

1 avocado, peeled, seeded, and chopped, optional garnish

Chipotle Crema, optional garnish, recipe below

 

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.

 

Chipotle Crema

 

1/2 C. sour cream

1 tsp. chopped chipotle peppers in adobo sauce

1/8 tsp. salt

 

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

Garden Vegetable Soup with Grilled Chicken

Garden Vegetable Soup with Grilled Chicken

1 1/3 C. vegetable or multicolored rotini pasta

1 tsp. olive oil, preferably extra virgin

3/4 C. coarsely chopped red onion

2 cloves garlic, quartered

1 tsp. chopped fresh oregano or 1/4 tsp. dried

4 C. chicken broth

1 can (14 1/2 ounces) reduced-sodium diced tomatoes, drained

1/2 C. chopped carrots

8 ounces grilled chicken breast, chopped

1/2 C. chopped fresh basil

Ground black pepper

 

Prepare the pasta according to the package directions. Drain. Rinse with cold water and set aside. Meanwhile, in a medium saucepan over medium heat, combine the oil with the onion, garlic, and oregano. Cook, stirring frequently, for about 7 minutes, or until the onion and garlic are tender. Add the broth and bring the mixture to a boil. Add the tomatoes and carrots. Lower the heat and simmer for about 15 minutes, or until the vegetables are tender. Stir in the chicken and pasta. Simmer for about 2 minutes, or until the chicken is heatedthrough. Stir in the basil. Season with pepper to taste.

 

Yield: 4 servings

Calories: 160

Fat: 3g

Fiber: 3g

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Cooking spray

1 1/2 C. cooked chicken thigh meat, chopped

1/2 C. sour cream

1/3 C. shredded Mexican cheese blend (recommended: Kraft or Sargento)

1 (4-ounce) can diced green chiles

2 T. chopped fresh cilantro leaves

1 tsp. ground cumin

1 package egg roll wrappers

1 C. honey

3 T. chopped pickled jalapenos

1 T. cider vinegar

 

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place “straws” on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown. Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

Curry Chicken Pot Pie

Curry Chicken Pot Pie

4 C. frozen vegetable mix, peas, carrots

1 to 2 T. canola oil

3 T. butter

1 C. chopped onion

1 C. chopped celery

1 1/2 C. low sodium chicken broth

1/2 C. milk

3 T. flour

1 tsp. curry powder

2 T. dried parsley

1 tsp. salt

1/2 tsp. fresh ground pepper

2 C. cubed cooked chicken

1 package puff pastry

 

 

Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 T. of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more T. of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Green Split Pea Soup

Green Split Pea Soup

1 T. canola oil

1/2 C. chopped turnip

1/2 C. chopped celery

1/2 C. chopped onion

1/2 tsp. dried thyme

2 bay leaves

1 pound green split peas

8 C. chicken or vegetable broth

1/4 tsp. salt

1 tsp. hot-pepper sauce

 

Set a pot over medium-high heat for 1 minute. Add the oil and swirl to coat the bottom. Heat for 30 seconds. Add the turnip, celery, onion, thyme, and bay leaves. Stir. Cook, stirring occasionally, for 4 minutes, or until softened. Add the peas and broth. Bring almost to a boil. Reduce the heat to medium-low. Cover partially and simmer for about 2 hours, or until the peas are very soft. Remove the bay leaves and discard. In the bowl of a food processor fitted with a metal blade, in a blender, or with an immersion blender, puree the mixture until smooth. Add the salt and hot-pepper sauce. If the mixture is too thick, add water if desired.

 

Yield: 8 servings

Calories: 253

Fat: 2g

Fiber: .5g

Yellow Split Pea- Cauliflower Soup

Yellow Split Pea- Cauliflower Soup

2 T. olive oil

8 ounces cauliflower florets, coarsely chopped (3 C.)

1/2 C. chopped onion

1/2 C. chopped celery

1/4 C. chopped carrot

1 1/2 tsp. ground cumin

2 tsp. minced garlic

2 bay leaves

Pinch + 1/8 tsp. salt

1 pound yellow split peas

8 C. chicken broth or vegetable broth

Ground black pepper

10 T. fat-free plain yogurt

Paprika (optional)

 

Heat the oil in a large pot set over high heat. Add the cauliflower, onion, celery, carrot, cumin, garlic, bay leaves, and a pinch of salt. Stir. Cover and cook over medium-high heat, stirring occasionally, for 5 minutes, or until golden. Add the split peas. Stir for 2 minutes to coat with the seasonings. Add the broth and 1/8 tsp. salt. Bring almost to a boil. Reduce the heat so the mixture simmers. Cook for 35 to 40 minutes, or until the peas are very tender. Remove and discard the bay leaves. Ladle 3 C. of the soup into the bowl of a food processor fitted with a metal blade or into a blender. Process the mixture until smooth. Return to the pot. Season with pepper to taste. Stir to combine. Garnish each bowlful with 1 T. yogurt and a dusting of paprika, if desired.

 

Yield: 10 servings

Calories: 227

Fat: 3g

Fiber: 1g

Autumn Harvest Minestrone

Autumn Harvest Minestrone

2 cans (15 oz each) cannellini beans, rinsed and drained

2 cans (14 1/2 oz each) fat free, reduced sodium chicken broth

3 C. (1/2″ chunks) butternut squash (1 lb)

1 can (14 1/2 oz) diced tomatoes

2 med turnips, peeled and cut into 1/2″ chunks

1 med parsnip, peeled, quartered, and sliced 1/4″ thick

2 C. bagged coleslaw mix

1 lg leek (white and light green parts), sliced

1 T. minced garlic

1 C. (packed) fresh basil

1/3 C. fresh parsley

1/4 C. grated Parmesan cheese

3 T. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. black pepper

2 T. water

 

In 4 quart or larger slow cooker mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 1/2 tsp. of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 1/2 tsp. garlic until smooth. Scrape into small bowl and refrigerate. To serve, ladle soup into serving bowls and top with a heaping T. of basil sauce.

 

Yield: 6 servings

Calories: 280

Fat: 10g

Fiber: 9g

New England Clam Chowder

New England Clam Chowder

1 slice bacon

2 tsp. vegetable oil

1/2 C. chopped onion

1/2 C. chopped celery

1 clove garlic, minced

1/2 tsp. dried thyme

1 bay leaf

1 1/2 C. diced yukon gold potatoes (1/2 inch dice)

2 C. clam juice

1 1/2 C. 2% milk

1 1/2 T. all purpose flour

3 cans (6.5 oz each) minced clams, drained

1/4 C. chopped parsley

 

Cook bacon in microwave, per package directions, until crisp. Crumble into small pieces and set aside. In large saucepan, heat oil over medium low heat. Add onion, celery, and garlic and cook 5 minutes. Add thyme and bay leaf and continue to cook 3 minutes, stirring occasionally, until onion is softened but not browned. Add potatoes and clam juice. The liquid should just cover potatoes. Bring chowder to a simmer and cook potatoes about 10 minutes. They should be tender but not mushy. In small bowl, whisk 1/4 C. of the milk with flour until smooth. Add to chowder with remaining milk and increase heat to bring to a boil, stirring constantly, until soup has slightly thickened, about 3 minutes. Remove pot from heat and add clams. Remove bay leaf. Divide into 4 bowls and sprinkle each serving with crumbled bacon and parsley. Then add a few oyster crackers for that New England seaside feel.

 

Yield: 4 servings

Calories: 140

Fat: 5g

Fiber: 1g

Roasted Chili-Rubbed Salmon

Roasted Chili-Rubbed Salmon

1 T. olive oil 

1/2 C. coarsely chopped red onion 

2 1/2 tsp. chili powder, divided 

1 bag (14 ounces) frozen corn kernels 

1 C. frozen mixed bell pepper strips 

1/4 C. chopped cilantro + 4 sprigs for garnish 

4 boneless, skinless salmon fillets (4 ounces), about 1″ thick 

1/2 tsp. salt 

1/4 tsp. ground black pepper 

 

Preheat the oven to 450ºF. Heat the oil over medium heat in a large ovenproof skillet or shallow stovetop-to-oven baking dish. Add the onion and cook, stirring, for 2 minutes. Add 1 1/2 tsp. of the chili powder and stir to blend. Add the corn and bell pepper strips. Cook over medium heat, stirring, for about 3 minutes, or until the vegetables are no longer icy. Stir in the chopped cilantro. Spread the vegetables in an even layer. Sprinkle the remaining 1 tsp. chili powder evenly on the fish. Place, chili side up, on the vegetables. Sprinkle with the salt and pepper. Place in the oven and roast for about 12 minutes, or until the fish is opaque. Serve each fillet on a bed of vegetables and garnish with a cilantro sprig.

 

Yield: 4 servings

Calories: 350

Fat: 17g

Fiber: 4g

Mediterranean Chicken Thighs

Mediterranean Chicken Thighs

1 tsp. olive oil 

1 1/2 C. sliced onion 

1 T. minced garlic 

1 green bell pepper, thinly sliced 

1 yellow bell pepper, thinly sliced 

10 whole nicoise olives or 5 pitted black olives, chopped 

1/4 tsp. fennel seeds 

1/8 tsp. dried rosemary 

1/8 tsp. dried thyme 

pinch of red pepper flakes 

1 1/4 pounds boneless, skinless chicken thighs 

2 tsp. red wine vinegar 

1/8 tsp. ground black pepper 

 

Preheat the oven to 425°F. In a large, nonstick skillet, heat the oil over medium heat. Add the onion and garlic. Cook, stirring frequently, for 4 to 5 minutes, or until the onion is translucent. Add the bell peppers. Cook, stirring frequently, for 5 to 6 minutes, or until softened. Add the olives, fennel, rosemary, thyme, and red pepper flakes. Cook, stirring, for 1 minute longer. Place the chicken in a shallow baking dish and arrange in a single layer. Drizzle with the vinegar and sprinkle with the black pepper. Spoon the vegetable mixture over the chicken. Bake for 25 to 30 minutes, or until the chicken is no longer pink in the center and the juices run clear.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

1 can (15 ounces) chickpeas, rinsed and drained 

1/2 small red onion, quartered and thinly sliced 

1/2 cucumber, peeled, seeded, and chopped 

1 roasted red pepper, chopped 

3 plum tomatoes, chopped 

2 T. chopped parsley 

2 cloves garlic, chopped 

3 T. lemon juice 

2 tsp. extra-virgin olive oil 

1/4 tsp. salt 

 

In a large bowl, combine the chickpeas, onion, cucumber, pepper, tomatoes, parsley, garlic, lemon juice, olive oil, and salt. Toss to mix. Allow to stand at room temperature for 10 minutes for flavors to blend. Alternate: A bit of feta cheese adds a pleasantly tangy, creamy note to this salad. Crumble 6 T. (1 1/2 ounces) feta cheese over the salad. It will increase the fat only slightly, to about 4 grams per serving.

Lemon-Olive Tapenade

Lemon-Olive Tapenade

1 C. pitted black olives (such as nicoise or kalamata) 

1 medium shallot, quartered 

1 large garlic clove 

4 anchovy filets 

2 T. drained capers 

1 T. finely grated lemon zest 

2 T. fresh lemon juice 

1/8 tsp. freshly ground black pepper 

1/4 C. extra virgin olive oil 

2 T. chopped flat leaf parsley 

 

Place everything except olive oil and parsley in a food processor; process until it forms a smooth paste. With the processor running, slowly pour in olive oil. Transfer to a medium bowl and fold in the parsley. Refrigerate in a sealed container for up to 10 days.

Black Bean Flautas

Black Bean Flautas

2 (15-ounce) cans Black Beans, undrained

2 teaspoons chili powder

1/2 teaspoon cumin

1 clove garlic, minced

1 bay leaf

12 (6-inch) flour tortillas

6 green onions, minced

2 tomatoes, chopped

1 cup cheddar cheese, grated

 

In a medium saucepan, combine beans with liquid, chili powder, cumin, garlic, and bay leaf. Simmer 10 minutes. Remove bay leaf. Drain bean mixture, reserving liquid. Mash beans, adding liquid as needed for desired consistency.  Preheat oven to 400°F.  Fill tortillas with 2 tablespoons of bean mixture and top with green onions, tomatoes, and cheese. Roll up into a tube shape and place in a 9×13 inch pan, seam side down.  Bake until lightly browned, about 15 minutes. Garnish with remaining bean mixture, salsa, sour cream or yogurt.

 

Yield: 6 servings

Calories: 201

Fat: 6g

Fiber: 5g

Roasted Catfish with Cumin Sweet Potatoes

Roasted Catfish with Cumin Sweet Potatoes

1 pound sweet potatoes, peeled and sliced 1/4″ thick 

1/2 teaspoon ground cumin 

1 tablespoon canola oil 

4 catfish fillets (5 ounces each) 

1 teaspoon chili powder 

1/2 cup diagonally sliced scallions 

1 bag (10 ounces) frozen corn kernels, thawed 

1 medium green bell pepper, chopped 

2 tablespoons fresh lime juice 

1 tablespoon chopped cilantro 

1 teaspoon finely chopped jalapeno chile pepper, or more to taste 

 

Preheat the oven to 400ºF. In a 13″ x 9″ baking dish, combine the potatoes, cumin, and oil. Toss to coat. Spread in an even layer and roast for about 45 minutes, or until the potatoes are browned. Remove the potatoes from the oven. Increase the temperature to 450ºF. Use a wide spatula to gently turn the potato slices. Arrange the fish on top of the potatoes. Sprinkle with chili powder and scallions. Return the fish and potatoes to the oven. Roast for 8 to 10 minutes per inch of thickness, or until the fish flakes easily. Meanwhile, in a bowl, combine the corn, bell pepper, lime juice, cilantro, and jalapeno pepper. With a wide spatula, lift a portion of potatoes and fish onto serving plates. Spoon the corn salad on top.

 

Yield: 4 servings

Calories: 393

Fat: 15g

Fiber: 6g

Thai Glazed Chicken Lettuce Wraps

Thai Glazed Chicken Lettuce Wraps

1 pound thin cut chicken breast meat, available packaged in meat case of market

Grill seasoning (recommended: Montreal Seasoning by McCormick)

2 T. vegetable oil, 2 turns of the pan

2 T. minced ginger root

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 C. packaged shredded cabbage and carrot mix

3 scallions, chopped on an angle

1/2 C. plum sauce

2 C. basil leaves, loosely packed

1 T. fish sauce

1/2 head iceberg lettuce, cut into half again

1/2 seedless cucumber, chopped

 

Thinly slice the chicken into strips and sprinkle with grill seasoning. Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Oak Town Garlic Vinegar Chicken

Oak Town Garlic Vinegar Chicken

6 T. olive oil, divided

2 medium yellow onions, julienned

2 Anaheim chiles, cleaned and julienned

6 boneless, skinless chicken thighs

3/4 C. minced garlic, divided

8 ounces beer

8 ounces chicken stock

2 T. all-purpose flour

Salt and freshly ground black pepper

1 tsp. dried oregano

1 tsp. paprika

1/2 tsp. chili powder

1/2 C. red wine vinegar

3 T. green onions, sliced

 

In large saute pan over medium heat add 2 T. oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 C. garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth. In medium saute pan heat another 2 T. olive oil and lightly caramelize remaining 1/2 C. garlic. When done, remove from heat, and let cool. In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste. Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 T. of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides. Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes. Garnish with green onions.

Spiced Cauliflower Soup

Spiced Cauliflower Soup

1 tsp. canola oil

2 cinnamon sticks

2 tsp. mild curry powder

1 med onion, halved and sliced

2 cloves garlic, minced

2 T. water

3 C. vegetable broth

1/2 head cauliflower, cut into small florets

1 C. thinly sliced mustard greens

 

Warm oil in large saucepan over medium heat. Add cinnamon sticks and cook until they are fragrant and begin to unfurl, about 2 minutes. Stir in curry powder and reduce heat to medium low. Add onion, garlic, and water. Cook, stirring occasionally, until onion is soft and translucent, about 8 minutes. Add broth and cauliflower. Bring to a boil. Reduce heat and simmer, covered, 25 minutes or until cooked through. Stir in mustard greens and cook until wilted, about 30 seconds. Discard cinnamon sticks. Serve.

The Ultimate Braised Brisket

The Ultimate Braised Brisket

1 (4 pound) beef brisket, first-cut

Extra-virgin olive oil

1 T. kosher salt, plus more for seasoning

Coarsely ground black pepper

3 large carrots, cut into chunks

1 onion, halved

2 celery stalks, cut into chunks

1 head garlic, cut in 1/2

1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)

3/4 bottle dry red wine

1 bay leaves

1/4 bunch fresh thyme, leaves only

4 sprigs fresh rosemary, leaves only

1 handful fresh flat-leaf parsley

 

Preheat the oven to 325 degrees F. Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper. Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket. Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Cheese Straws

Cheese Straws

8oz. Shredded Cheddar Cheese

1/2 C. butter, softened

1 C. Flour

1/4 tsp. Salt

 

Preheat oven to 450 degrees.  In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender “snakes.” Cut each “snake” into 4 straws. Bake the straws for about 8 minutes, or until golden brown.

Best- Ever Brussels Sprouts with Sausage

Best- Ever Brussels Sprouts with Sausage

1 lb low fat italian chicken sausages (garlic or mild) 

2 tsp. olive oil 

1/4 C. slivered almonds 

6 cardamom pods, cracked 

1/4 tsp. ground cloves 

1/4 tsp. cumin seed 

1/8 tsp. white pepper 

1 1/2 lb brussels sprouts, quartered 

1/2 C. reduced sodium chicken broth 

 

Remove sausage casings and discard. Crumble sausage meat with a fork. Warm oil in 12″ skillet over high heat. Add sausage, almonds, cardamom, cloves, cumin, and pepper. Cook, stirring, until sausage and almonds become golden in places, about 6 minutes. Add brussels sprouts and broth. Stir to combine. Cover tightly and cook 15 minutes, until sprouts can be easily pierced with fork. Uncover and continue cooking until most of liquid in pan has evaporated, about 3 minutes. Serve.

Parsnip Puree

Parsnip Puree

1 pound parsnips, peeled and sliced

Kosher salt and freshly ground black pepper

1/2 C. milk

1/2 C. heavy cream

4 clove of garlic, peeled and gently smashed

1 sprig of thyme

1 bay leaf

1 stick unsalted butter

Extra-virgin olive oil

Parsley for garnish

 

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance – about 12 to 15 minutes.  Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Red-Cooked Chicken Thighs

Red-Cooked Chicken Thighs

4 pounds chicken thighs (about 8)

2 T. Asian seasoning (Toasted Sesame Seeds, Salt, Onion, Garlic, Thyme, Red Pepper, Coriander, White Pepper, Lemon Grass and Cilantro)

1 1/4 C. chopped green onions

2 T. minced ginger

4 C. chicken stock

2 C. water

1 C. soy sauce

1/2 C. Chinese wine or medium-dry Sherry

2 T. rice wine vinegar

4 (3-inch) cinnamon sticks

4 whole star anise

4 tsp. cornstarch dissolved in 8 tsp. water

 

Season the chicken thighs with the Asian seasoning. Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 C. of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes. Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes. To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 C. of green onions.

Clam Chowder with Greens

Clam Chowder with Greens

1/4 pound turkey bacon, chopped

1 T. vegetable oil

1 onion, finely chopped

1 garlic clove, minced

1 small bunch (12 ounces) turnip greens or other greens, coarse stems removed and discarded, leaves chopped

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

2 cans (10 ounces each) baby clams, juice reserved

1 C. half-and-half

2 1/2 T. potato flour

1/4 tsp. ground black pepper

 

Cook the turkey bacon in a large saucepan over medium-low heat until crisp. Drain on a paper towel-lined plate. Add the oil to the pan, then add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the greens and cook for 2 minutes. Stir in the broth and the reserved clam juice. Bring to a simmer over medium heat and cook for 10 minutes. Stir in the half-and-half and heat through. Sprinkle 2 T. potato flour over the soup and stir in. Add the remaining 1/2 T. flour for a thicker soup if desired. Stir in the pepper and clams, and cook for 1 to 2 minutes. Sprinkle the turkey bacon over each serving. Potato flour is used as the thickener in this recipe to lend the characteristic flavor of potatoes without as many carbohydrates. Look for it in the baking aisle of supermarkets or health food stores. Or you can use 1 1/2 T. cornstarch mixed with 2 T. water instead.

 

Candied Spiced Nuts

Candied Spiced Nuts

1 egg white

1 T. water

1/2 lb shelled walnut halves

1/2 lb shelled almonds

1/2 C. sugar (preferably superfine)

1 T. ground cinnamon

1 tsp. ground ginger

1 tsp. salt

1/2 tsp. ground coriander

1/4 tsp. ground allspice

Pinch of ground red pepper

 

 Preheat oven to 250ºF. In medium bowl, whisk egg white and water until frothy. Add walnuts and almonds and stir to coat completely. Transfer nuts to strainer or sieve and allow to drain about 5 minutes. Combine sugar, cinnamon, ginger, salt, coriander, allspice, and pepper in large plastic bag and shake vigorously to blend. Add half of the nuts to the bag and shake to coat thoroughly. Remove nuts and place on large baking sheet. Repeat with the remaining nuts and spread on baking sheet. Bake 15 minutes and then stir, smoothing nuts into single layer. Lower oven temperature to 200ºF and bake until nuts are caramelized, about 45 minutes. Allow nuts to cool. Store in airtight container at room temperature for up to 2 week

 

Yield: 18 servings

Calories: 175

Fat: 15g

Fiber: 3g

Chicken Salad with Peanut-Lime Vinaigrette

Chicken Salad with Peanut-Lime Vinaigrette

1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed

1 C. diced fresh tomatoes

1/2 C. diced celery

1/4 C. diced red onion

1/2 C. Thai Peanut Sauce, recipe follows

1/4 C. light mayonnaise

2 T. fresh lime juice

Salt and freshly ground black pepper

6 C. shredded lettuce

1/4 C. chopped dry-roasted peanuts

 

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.) Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.

 

Thai Peanut Sauce:

 

3 C. reduced-sodium beef broth

2 T. reduced-sodium soy sauce

2 T. creamy peanut butter

2 tsp. toasted sesame oil

1 tsp. hot sauce

 

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Chicken and Egg Soup with Pastina

Chicken and Egg Soup with Pastina

1/4 C. extra-virgin olive oil

1 small onion, finely chopped

Kosher salt and freshly ground pepper

1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)

2 C. low-sodium chicken broth

2 lemons

1/2 C. pastina (small pasta)

2 large eggs plus 2 egg yolks

2 C. baby spinach or other baby greens

1/4 C. chopped fresh dill

Crumbled feta cheese, for garnish (optional)

 

Heat the 1/4 C. olive oil in a large pot over high heat. Add the onion, 1 tsp. salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 C. water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.

 

Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.

 

Yield: 4 servings

Calories: 425

Fat: 27g

Fiber: 1g

Indian Chicken in Tomato Cream Sauce

Indian Chicken in Tomato Cream Sauce

Spice Blend:

1 T. garam masala seasoning

1 1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. cayenne

Sauce:

3 T. butter

1 large onion, chopped (about 1 C.)

2 tsp. jarred minced garlic

1 T. tomato paste

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can diced tomatoes in juice

1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks

1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw

1/3 C. heavy whipping cream

 

Hot basmati rice, for serving

Pita bread, warmed according to package directions, for serving

 

To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.

Peanut Butter and Raisin Porcupines

Peanut Butter and Raisin Porcupines

1/2 C. 100 percent bran cereal with extra fiber

1/4 C. raisins

2 T. fat-free milk powder

1/4 C. + 1 T. part-skim ricotta cheese

3 T. natural peanut butter

 

Place the cereal in a shallow dish. With your hands, crumble into smaller pieces. In the work bowl of a food processor fitted with a metal blade, combine the raisins and milk powder. Process for about 2 minutes, or until the raisins are finely chopped. Remove to a bowl. Add the ricotta and peanut butter. Stir until smooth. Lightly oil your hands with vegetable oil spray. One at a time, shape the raisin mixture into small balls (2 level tsp. each). Roll each ball into the cereal to coat lightly. Press to adhere with bits of cereal. Continue with the remaining mixture. Set the balls in a plastic storage container. If there is more than one layer, separate them by waxed paper. These keep well in an airtight container in the refrigerator for up to 1 week.

 

Yield: 7 servings

Calories: 90

Fat: 5g

Fiber: 3g

Spicy Chicken Empanadas with Orange Salsa Verde

Spicy Chicken Empanadas with Orange Salsa Verde

2 T. vegetable oil

1 medium yellow onion, finely diced

1 can diced green chiles

1/2 jalapeno, seeded and finely diced, optional

2 garlic cloves, minced

1/2 tsp. ground cumin

1 rotisserie chicken, picked and finely chopped

2 T. fresh lime juice

1/4 C. chopped fresh cilantro leaves

2 C. grated pepper jack cheese

Salt and freshly ground black pepper

Prepared pie dough

1 egg mixed with 1 T. water, for egg wash

Peanut oil, for fryer

Orange Salsa Verde dipping sauce, recipe follows

 

Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, garlic and cumin and sauté until onions are translucent. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 T. of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce. Cook’s Note: Make sure to flip so both sides cook evenly.

 

Orange Salsa Verde:

 

1 jar prepared salsa verde

1/4 C. fresh orange juice

1/8 tsp. cayenne pepper or 1/2 tsp. hot sauce (recommended: Tabasco)

 

In a large bowl combine all ingredients.

Chocolate- Dipped Almond Apricot Pouches

Chocolate- Dipped Almond Apricot Pouches

1/2 tsp. sugar

1/4 tsp. apple pie spice

1 egg white

1 T. water

1 ounce raw whole almonds (30 almonds)

1 bag (7 ounces) dried apricots (30 apricots)

2 ounces bittersweet chocolate, coarsely chopped

1/8 tsp. almond extract

 

Preheat the oven to 350°F. Coat a small baking sheet with vegetable oil spray. In a small bowl, combine the sugar and spice mixture. Stir to mix. In another small bowl, beat the egg white and water with a fork. Add the almonds to the egg white mixture and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and add to the sugar mixture. Toss with the fork to coat with the sugar mixture. Spread the almonds on the prepared pan. Spread out the nuts so they are separated. Bake for 10 minutes, stirring occasionally, or until sizzling. Let stand to cool. With a small sharp knife or kitchen scissors, cut a sideways pouch in the middle of each apricot. Insert an almond into each pouch. Press the opening to seal. (It’s okay if some of the almond shows as long as it sticks to the apricot.) Place the chocolate in a small microwaveable dish. Microwave on high power for about 90 seconds, or until melted. Add the extract. Stir until smooth. One at a time, dip the open side of the apricot pouch into the chocolate to coat about one-third of the apricot. Place on a plate. Continue until all the apricots are dipped. Refrigerate for about 30 minutes for the chocolate to set. Eat right away or store in an airtight tin in the refrigerator for up to 2 weeks.

 

Yield: 15 servings

Calories: 70

Fat: 3g

Fiber: 1g

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce

6 jumbo pasta shells (conchiglioni)

2 1/2 C. ricotta cheese

1/2 C. grated Parmesan

1 T. olive oil

2 cloves garlic, minced

2 C. arugula

2 C. chopped cooked chicken (rotisserie chicken works well)

1/2 tsp. salt

1/4 tsp. ground black pepper

4 T. butter

1 clove garlic, minced

2 T. all-purpose flour

2 C. heavy cream

1/2 C. milk

3 T. chopped fresh chives

1 C. plus 3 T. grated Parmesan

1 C. grape tomato halved

Italian parsley for garnish

 

Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside. Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside. Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 C. of the cheese filling and place in prepared baking dish. For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 C. Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 T. of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley. FNK Notes: Recipe makes too much filling

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

4 scallions, green and white parts, coarsely chopped

2-inch piece fresh ginger, peeled

1 serrano or jalapeno chili pepper, seeded and finely chopped, divided

2 cloves garlic, crushed

1/2 C. tamari, plus 3 T., dark soy, found on the international aisle

1/4 C. fresh cilantro leaves, a big handful

2 limes, zest and juice

1/2 pound medium shrimp, shelled and deveined, tails removed

1 pound ground pork

4 T. vegetable oil

1 tsp. dark sesame oil

1 T. honey

3 T. water

Toothpicks

 

In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 T. tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier. Preheat a large nonstick skillet with 4 T. of vegetable oil over medium heat. Add the balls and don’t move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes. While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 C. tamari, lime juice, toasted sesame oil, honey and 3 T. (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey. Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

 

Mango Honey Chicken with Mango Slices

Mango Honey Chicken with Mango Slices

2 C. honey

1 C. mango juice

1/2 C. light brown sugar

1/2 lemon, juiced

1 (3 to 4-pound) whole rotisserie chicken

2 mangos, peeled and sliced 1-inch thick

Toothpicks, soaked in water for 10 minutes

1 bunch basil, for garnish

 

Preheat oven to 450 degrees F. For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes. Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken. Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.

Rotisserie Turkey Posole

Rotisserie Turkey Posole

2 T. vegetable oil, 2 turns of the pan

2 medium onions, chopped

4 cloves garlic, chopped

2 jalapeno peppers, seeded and finely chopped

1 T. ground cumin, a palm full

2 T. chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs

Coarse salt and pepper

1 C. beer

16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor

1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)

1 quart chicken stock (also stir in any leftover gravy)

1 1/2 to 2 pounds light and dark cooked turkey meat, chopped

1 lime, juiced

Finely chopped cilantro leaves, for garnish

Corn chips of choice, to top soup or dip

 

Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 C.) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.