Kale Pesto

September 2nd, 2015 § 0 comments § permalink

Makes 2-3 cups pesto

Ingredients

2 cups chopped fresh kale leaves, stems removed
¼ cup water
3 cloves garlic
2 teaspoons lemon zest (optional)
juice of 1 lemon
¼ cup chopped yellow onion
2/3 -1 cup extra virgin olive oil
chopped fresh red chili (options for heat lovers)
2 teaspoons salt
1 teaspoon fresh black pepper

Directions

Place the kale leaves and the water in a large bowl and massage for a few minutes.  Let the kale sit in the water for a few minutes to absorb and become softer.   Place the kales leaves and water, garlic, lemon zest/juice and yellow onion in a blender and pulse until the mixture starts to get chopped up and turns into a chunky paste.  Add the olive oil about ¼ cup at a time and blend until a smooth consistency is formed. Season with salt and pepper, adding more if necessary.

*Toss over pasta or use as a marinade for grilled chicken. Add some to your vinaigrettes or atop steamed fish and vegetables!

Jamaican Jerk Pulled Chicken and Sweet Turnip Tacos & Cotija Cheese

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

½ a medium yellow onion, chopped fine
2 cloves garlic, chopped fine
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
2 chicken breasts, chopped large
2 medium turnips, cubed small
1 ½ cups, chopped turnip greens
Cotija cheese, fresh and crumbled
Jamaican Mango Pepper Sauce
Quinoa Tortillas

Directions

Pre-heat oven to 375°.

In a large bowl mix together all ingredients except chicken, pepper sauce and tortillas until well-mixed. Place the chicken chunks into the sauce mixture and marinate for at least a few hours and up to overnight. Arrange the mixture on a large baking sheet and place in the oven to roast. Roast for about 30 minutes or until the turnips are tender and the chicken is done. Shred the chicken chunks and mix together well. Place some of the chicken and turnip mixture on warm quinoa tortillas ( I heat my tortillas up on my gas stove right over the open flame!), then place a little cotija cheese and pepper sauce on the top.

Roasted Spicy Moroccan Chicken with Figs & Carrots in Spicy Brown Butter Sauce

March 13th, 2012 § 0 comments § permalink

Serves 4

Ingredients

6-8 pieces of chicken, drumsticks, wings, legs or breasts
Salt
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter

Directions

Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.

Meyer Lemon Chicken Salad Sandwiches

March 13th, 2012 § 0 comments § permalink

Serves 4

Ingredients

½ cup créme fraiche
Juice and zest of 1 Meyer lemon
¼ cup of chopped parsley, chives and basil (in total)
Pinch of salt and pepper
1 cup of roasted chicken, cubed or shredded

Directions

Mix ½ cup créme fraiche and the juice and zest of one Meyer lemon together with ¼ cup of chopped parsley, chives and basil. Add a pinch of salt and pepper with one cup of roasted chicken, cubed or shredded. Mix well and serve over warm croissant.

Chicken & Herb Dumpling Soup

March 9th, 2012 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
13 cup white wine (use wine chosen for wine pairing)
3 cups light herbal onion stock
1 cup of the following herbs de-stemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves
½ cup heavy cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings, recipe follows

Directions

In a large heavy bottom stew skillet, heat olive and butter over medium heat. Sauté garlic and onions for a few minutes until translucent. Add chicken and green onions and sauté until chicken is browned, about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add light herbal onion stock and herbs, including bay leaves. Bring to a boil and turn to low and cook for about 20 minutes, stirring occasionally. Meanwhile prepare dumplings, see recipe that follows. Add the cream, cayenne, nutmeg and spinach. Drop spoonfuls of the Herb Dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring until the dumplings are cooked through.

Herb Dumplings

Ingredients

1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ teaspoon cayenne pepper
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine

Directions

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Mexican Herbed Chicken Albondigas Soup

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 lb ground chicken
Juice and zest of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Ingredients

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
2 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips

Directions

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.
Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spiced. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low ansd until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.
Garnish with avocado and cotija cheese.

Roasted Spicy Moroccan Chicken with Figs & Carrots in Spicy Brown Butter Sauce

January 2nd, 2012 § 0 comments § permalink

Serves 4

Ingredients

6-8 pieces of chicken, drumsticks, wings, legs or breasts
Salt
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter

Directions

Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.

Mini Chicken Pot Pies

December 16th, 2011 § 0 comments § permalink

Makes 8 Mini Pot Pies

Ingredients

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
1 tablespoon cornstarch
2 cups of chicken meat, precooked and shredded or cut into chunks
Puff pastry

Directions

Pre-heat oven to 350°F. Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Take a little bit of the hot broth and whisk it together with the cornstarch to make a paste, add to the mix once it is boiling and stir until thick. Add turkey to the mixture and turn heat to low and simmer, about 15 minutes. Take off burner, and fill small ramekins half way with the mixture. Place a small square or circle of the puff pastry over the top of each ramekin and bake for about 15 minutes or until pastry is golden brown.

Ginger, Chicken & Shitake Sticky Buns

December 9th, 2011 § 0 comments § permalink

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Dough-Chinese Steamed Buns

Ingredients

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
11/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder

Directions

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

2. Mix ini 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 21/2 to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinlke baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Ginger Shitake Chicken

Ingredients

1/2 pound cooked chicken thighs (boneless, skinless) shredded and chopped
1 cup Shitake mushrooms, chopped
2 teaspoons ginger, chopped fine
2 teaspoons garlic, chopped fine
1/4 cup scallions, sliced thin
1 tablespoon dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup water
1 tablespoon corn starch
1 recipe Chinese Steamed Buns

Directions

1. In a medium sauce pan heat all mix chicken ingredients and bring to a boil until thick.

2. Prepare dough for Chinese Steamed Buns.

3. Shape dough into balls. Roll each out into a circle (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. .Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of  buns until all are cooked.

Lemon & Oregano Chicken Greek Salads

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 large chicken breast, sliced thin
Salt
Cracked black pepper
1/2 tablespoon lemon zest
1/2 cup lemon juice
1 cup cherry tomatoes, halved
2 cups romaine lettuce torn into bite size pieces
1/2 cup calamata olives
1/2 cup feta, crumbled
1/2 cup fresh parsley leaves
1/2 cup olive oil
Juice of 2 lemons (for dressing)
Salt and pepper

Directions

Pre-heat oven to 375°F. Season the chicken sliced with salt and pepper. Mix together the chicken the lemon zest and the lemon juice in a bowl. Cook the chicken for about 10 minutes or until the chicken is cooked through. Mix together tomaotes, lettuce, olives, feta and parsley. Sprinkle with salt and pepper. Drizzle olive oil and lemon juice over the salad, toss chicken in and serve.

Ginger-Chicken Foil Packs with Baby Bok Choy

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 chicken breasts cut into thin strips
Salt & Pepper
1/4 cup rice wine vinegar
1/4 cup tamari
3-4 baby bok choy heads, leaves
4 shitake mushrooms, chopped
1 tablespoon ginger, chopped fine
3 cloves garlic, chopped fine
1 tablespoon fresh Thai basil leaves, chopped

Direction

Pre-heat oven to 350°F degrees. In a large bowl mix together all ingredients until well mixed. Place in 2-3 foil packs and bake for about 15 minutes.

Folding packets: Take a large sheet of parchment or aluminum foil and place goods in the middle, fold making sure none of the liquid can escape. Place on a baking sheet in case drips happen.

Chicken, Peppers and Pesto Sauce

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 chicken thighs, boneless skinless
Salt
Pepper
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 orange pepper, sliced thin
1 red onion, halved and sliced thin
1/2 cup freshly made pesto (recipe follows)

Directions

Pre-heat oven to 350°F. Season the chicken with salt and pepper. Place the chicken on a large baking sheet, place the pepper and onion sliced all over the baking sheet as well. Place in the oven and bake for about 25-30 minutes or until the chicken is tender. In the meantime make the pesto and when the chicken comes out of the oven toss the mixture with the pesto and serve immediately.

Pesto Sauce (Light)

Makes 1 cup

Ingredients

1 cup basil leaves
2 cloves garlic
1 teaspoon salt
1 teaspoon lemon zest
1/4 cup olive oil
1/4 cup water

Directions

Mix the ingredients up in a blender until smooth.

Curried Apple Chicken & Parsnip Stew

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2 boneless and skinless chicken thighs
2 large apples, peeled and cut into 1/2 inch pieces
2 large parsnips, peeled and chopped small
3 fresh curry leaves
1 tablespoon curry powder
1/2 cup red lentils
2 cups chicken broth
Salt and pepper
1/2 cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

Directions

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Saute onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to saute. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 20 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Herbs De Provence Crispy Baked Chicken with Lemon Olive Tapenade

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6-12 pieces of chicken (wings, legs, boneless thighs and boneless breasts)
Salt & pepper
1 cup buttermilk
Zest and juice of one lemon
2 tablespoons herbs of Provence
1 tablespoon fresh thyme leaves
½ tablespoon fresh marjoram leaves
½ tablespoon fresh savory, chopped
1 tablespoon fresh basil, chopped fine
1 tablespoon lavender flowers
½ tablespoon fennel seeds, crushed
1½ cups panko bread crumbs
½ cup whole-wheat flour
3 eggs beaten
Lemon Olive Tapenade (recipe follows)

Directions

Season the chicken with salt and pepper and place it in a large bowl. Add the buttermilk, lemon zest and dried herbs de Provence. Allow to marinate for at least 8 hours. Drain and pat dry. Pre-heat oven to 400°F. In a large bowl mix together the fresh herbs, breadcrumbs and the whole wheat flour. Season with about 1 teaspoon black pepper and 1 teaspoon of salt and mix well. Coat with the beaten egg and then cover in the panko bread crumb herb mixture until well coated and evenly coated. Lay on a large baking tray and place in the oven for about 20-25 minutes, making sure to turn once. Drizzle some Lemon Olive Tapenade over the top.

Lemon Olive Tapenade

Makes 1½ cups

Ingredients

1 cup black olives, pitted and chopped
1 teaspoon lemon zest
2 tablespoon lemon juice
¼ cup olive oil
½ teaspoon salt

Directions

Mix together all ingredients and let stand at least five minutes before serving.

Spicy Indonesian Chicken Satay with Peanut Sauce & Spicy Sambal

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1½ pounds of chicken breast, cut into strips and pounded thin
Wooden skewers, pre-soaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
½ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
¼ cup fresh cilantro, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
¼ cup coconut milk
1 tablespoon sambal
Peanut Sauce (recipe follows)
Spicy Sambal (recipe follows)

Directions

Mix the ginger, garlic, onion, herbs, limes juice and zest, coconut milk and sambal together in a bowl until well combined. Place the meat in the marinade overnight or for at least an hour. Thread the meat on the skewer into a long thin meat stick. Grill until crispy on the outside and tender on the inside or about 2-3 minutes per side. Brushing with the marinade as desired. Serve with Peanut Sauce & Spicy Sambal.

Peanut Sauce

Makes 1½ cup

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
1-2 tablespoons spicy sambal (chili paste)
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.

Spicy Sambal

Makes 1½ cups

Ingredients

Grapeseed oil or vegetable oil
6 red chilies, chopped fine
8 cloves of garlic, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
1 cup tomatoes, chopped
Zest of 1 lime
Juice of 1 lime
¼ cup rice wine vinegar
3 tablespoons sugar
1 teaspoon salt

Directions

In a sauté pan heat oil to a medium high heat. Sauté chillies, garlic, ginger and lemongrass bulb until all items are tender for about 5 minutes. Add tomatoes, lime zest and juice and continue to cook a minute or two. Transfer mixture to a blender and add vinegar, sugar and salt and blend until a smooth but chunky paste is formed. Season to taste with extra salt.

Roasted Chicken Stock

October 3rd, 2011 § 0 comments § permalink

Ingredients

4 pounds chicken wings, each chopped into 3-4 pieces
4 tablespoons vegetable oil
1 medium onion, chopped
2 carrots, peeled and chopped
8 cloves garlic peeled and left whole
2 stalks of celery, chopped
6 sprigs fresh thyme

Directions

1. Place oven rack in lowest position and preheat oven to 500°F.

2. Combine the chicken and oil in a roasting pan or saute pan large enough to hold it in a single layer.

3. Roast for 45 minutes stirring occasionally until the chicken is nicely browned. Add the vegetables and thyme and stir well, scraping the bottom of the pan. Return the pan to the oven and roast 20 minutes.

4. Place the pan on the stove top and slowly add the water. Simmer for 30 minutes, strain into a clean pan. Boil the stock over high heat until reduced to 4 cups.

5. Strain the stock in to a shallow dish and refrigerate or freeze until the fat has congealed. Skim of and discard the fat before using.

© Recipe Property of Peter Berley

Oven Tandoori Chicken with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 chicken pieces, thighs, breasts, wings, drumsticks etc
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the chicken with salt and pepper and rub a little bit of the tandoori spice mixture all over each piece and let them sit at least 5-8 minutes, refrigerated. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the chicken pieces coating evenly. Let stand for about 1 hour and up to 3 hours. Preheat oven to 375°F. Place in a glass baking dish in the oven with the marinade and bake for about 30 minutes. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Thai Basil Chicken Fried Brown Rice

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons canola or peanut oil
1 small green chili, chopped fine
3 scallions, sliced thin
2 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small
1 cup chicken pieces, cooked
¼ cup frozen peas, defrosted
¼ cup water
2 cups cooked short grain brown rice
2 eggs, beaten
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon mirin or rice wine
1/3 cup fresh thai basil, chopped

Directions

In a large deep skillet or wok, over medium-high heat, add oil. Cook the chilies, scallions, garlic and ginger about 5 minutes. Add the vegetables and continue to cook another 3-5 minutes.

Add the chicken and peas and water and cover to steam vegetables until tender, but still have a bite. Add the cooked rice and mix. Create a space in the center of pan and add eggs. Cook, breaking up the eggs with a spoon until they are lightly browned. Increase heat slightly and cook until the rice is crispy, about 5 minutes. Sprinkle the soy sauce, sesame oil and mirin with 2 tablespoons of water all over the mixture and mix well. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Mix in the thai basil before serving. Season with the salt and pepper and serve, with extra soy sauce on the side.

Grilled Chicken Paillard with Nectarine Salsa and Peach BBQ Sauce

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Place them in a large flat baking dish and smother them with the peach BBQ sauce. Let stand for about 20 minutes. Preheat your grill or an oven to 325°F. In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well. Let stand while the chicken cooks. Place chicken, letting all excess BBQ sauce drip off, on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken paillards with the salsa spooned over the top.

Peach BBQ Sauce

Makes 2 cups of sauce

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼-½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Grilled Chicken Pillards with Cucumber and Melon Herb Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ red onion, chopped fine
Salt & black pepper

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325°F. In a small bowl whisk together the zest, citrus juices, vinegar, oil and agave nectar until well mixed. Season with salt and pepper to taste. Add the fresh herbs. Pour over the cucumbers and melons in another bowl and mix well. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken pillards with the salsa spooned over the top.

Chicken Paillards with Grilled Peach & Pepino Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeño or serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat you grill or an oven to 325°F. In a medium bowl combine peaches, bell peppers, jalapeños, and cilantro and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Linguica Sausage, Chicken, Lobster & Steamer Clams in Herb Butter & Lemony Pesto

August 10th, 2011 § 0 comments § permalink

Serves 9

Ingredients

Olive oil
2 cloves, garlic, chopped
1 teaspoon red chili pepper, chopped fine
1 medium yellow onion, chopped
1 bunch green onions, sliced
1 pound baby potatoes, whole
1 pound linguica sausage, sliced into 1 inch thick pieces.
3 ears of corn cobs, cut into 1 inch pieces
1 pound chicken breasts, cut into 2 inch strips
1 cup cherry tomatoes, halved
1 dozen littleneck clams, scrubbed
1 dozen steamer clams, scrubber
1 small lobster
2 cups white wine
Salt & pepper
Herb Butter (recipe follows)
Lemony Pesto (recipe follows)

Directions

In a large heavy bottom soup pan heat the oil to medium high and sauté the garlic, chili and onions until semi translucent or about 3 minutes. Turn heat to low and layer all the rest of the items in the pan in the following order: potatoes, sausage, corn, chicken, tomatoes, littlenecks, steamers and then lay the lobster down on top of all of the steamers. Pour about two cups of wine over the mixture and season with salt and pepper. Cover and turn up heat to medium and cook for about 20 minutes. Steam should be trying to escape out the pan. Turn down a bit lower and cook for another 10 minutes or until the potatoes are tender all the way through and all the clams are opened. Take the pan off the heat and place a few large dollops of herb butter in the top of the pan over the lobster. And let stand for a few minutes. Remove the lobster and cut it up. To serve first mix the clambake up after the lobster has been removed and the herb butter placed on top. Spoon the mixture in a large flat shaped bowl and place a bit of lobster on top. Drizzle the lemony pesto on top and serve!

Herb Butter
Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemony Pesto Verde
Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Vietnamese Chicken Sandwiches (Banh Mi)

August 10th, 2011 § 0 comments § permalink

Makes 4-6 sandwiches

Ingredients

½ cup rice vinegar
1 tablespoon sugar
2 teaspoons salt
¼ cup water
1 teapoon lime zest
4 inches of daikon radish, cut in super thin matchsticks about 2 inches long
2 medium carrots, cut into super thin matchsticks about 2 inches long
2 jalapeño peppers, sliced in rings
2 cloves garlic, chopped fine
5 green onions, chopped fine
2 tablespoons hoisin sauce
1 -2 tablespoon siracha sauce
Juice of one lime
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon black pepper
2 pounds chicken breasts, pounded and chopped into 1 inch thick strips
4-6 individual baguettes, sliced in half
1/3 cup chili mayonnaise (1/3 cup mayonnaise mixed with 1 tablespoon siracha)
Cilantro leaves on a little stem

Directions

In a small bowl whisk together the vinegar, sugar, salt, water and lime zest and add daikon, jalapenos and carrot strips. Let stand at least 3 hours but preferably overnight. In another large, shallow bowl whisk together garlic, green onions, hoisin, siracha, lime juice, sugar, coarse salt and pepper until smooth. Place the chicken pieces in the bowl and mix well, making sure all the pieces are well coated. Let stand for about 30 minutes. Pre-heat oven to 375 ° F. After the chicken has marinated for 30 minutes lay the chicken out flay on a lined baking sheet and bake about 15 minutes or until meat is cooked through. Take the baguettes and spread a little chili mayonnaise on them and add about a ½ cup or more of cooked chicken mixture to the bottom piece. Next take some of the marinated daikon and carrots and place on top making sure to use a slotted spoon to strain off all liquid. Place the pickled jalapenos on top for extra spicy. Next garnish with cilantro and top with the top piece of the baguette!

Lavender Buttermilk Fried Chicken

August 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine: thyme, rosemary, savory, marjoram
1 cup salt
2 gallon hot water (no more, possibly less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8 cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully. Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum. Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist. Heat two large deep pots with the oil for frying, the oil should register about 320°F. Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside. In another large bowl whisk together the flour, baking powder and herbs and spices. Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”. When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess. Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan. Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes. The chicken should be a deep copper brown. Place on the baking sheets line with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Pistachio Tarragon Pesto Chicken Skewers

August 3rd, 2011 § 0 comments § permalink

Serves 8

Wine Pairing: Syrah

Ingredients

½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in water if wooden)

Directions

Purée the first 5 ingredients in a food processor. Add ¼cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

Prepare grill (or griddle pan), heating to medium-high heat. Brush grill or gridle with olive oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.

Chicken Paillards with Grilled Peach & Pepino Salsa

July 26th, 2011 § 1 comment § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeno or Serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Tarragon Chicken Salad Sandwiches

July 19th, 2011 § 1 comment § permalink

011

Serves 4

Ingredients

½ cup mayonnaise
1 tablespoon honey
1 tablespoon apple cider vinegar
½ teaspoon salt
1 teaspoon cracked black pepper
1 cup chicken breast, cooked and shredded
1 cup red grapes, haled
½ medium red onion, chopped
¼ cup fresh tarragon, chopped
Whole grain toast

Directions

In a medium bowl whisk together the mayonnaise, honey, vinegar salt and pepper until smooth and creamy. Mix in the chicken, grapes, red onion and tarragon and mix until all ingredients are submerged and covered in the sauce. Place a few spoonfuls in-between toasted wholegrain bread!

Lavender Buttermilk Fried Chicken

July 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8  cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully.  Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum.  Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist.  Heat two large deep  pots with the oil for frying, the oil should register about 320°F.  Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside.  In another large bowl whisk together the flour, basking powder and herbs and spices.  Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”.  When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess.  Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan.  Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes.  The chicken should be a deep copper brown.  Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Jerk Chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Jerk chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Shredded Chicken Mole Verde Tostadas

April 23rd, 2011 § 0 comments § permalink

Makes 15 tostadas

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
5 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
15-20 tostada shells (corn tortillas cooked in oil)

DIRECTIONS

In a medium sauce pan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock; blend until smooth. Mix in with chicken and serve with warm tostada shells.

Not Your Mama’s Fried Chicken

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

1 egg
2 tablespoons fresh thyme, leaves chopped
1 teaspoon paprika
1 teaspoon water
Salt & pepper
½ cup sliced almonds
¼ cup whole wheat breadcrumbs
3 tablespoons whole wheat flour
8 chicken tenders
¼ cup Dijon mustard
3 tablespoons honey
Juice of 1 lemon
Cooking spray

Directions

Preheat oven at 375˚F. For three step breading procedure, in a bowl, combine 1 egg, ½ of the thyme, water, paprika, salt and pepper and set aside. Combine sliced almonds and breadcrumbs on a separate plate. And then place whole wheat flour on another plate.

Season chicken tenders with salt and pepper, then place in whole wheat flour, egg mixture and then breadcrumb and almond mixture. Place on a sprayed cookie sheet and bake for 20 minutes or until golden brown.

Meanwhile, in a small mixing bowl, whisk together the Dijon, honey, lemon juice and the rest of the thyme. Serve 3 tenders per person with 3 tablespoons of sauce.

Tip: This is a strong mustard flavored sauce. To adjust for children’s pallets, use 4 tablespoons Dijon, ½ lemon juiced, and 4 tablespoons honey.

Recipe courtesy of Robin Simpson

Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Malay Chicken

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons of canola oil
3 chicken thighs (with the skin on the bone)
3 cloves garlic, minced
½ cup julienned ginger
1 yellow onion, halved and then sliced into lengthwise pieces
1½ tablespoon dark soy sauce
1 tablespoon preserved black beans
½ cup boiled/hot water
1 tablespoon fish sauce
½ teaspoon minced Thai chilies (optional)
Juice of lime (optional)
1 tablespoon fresh chopped cilantro
1 tablespoon scallions, to garnish

DIRECTIONS

In a large sauté pan over medium heat, add oil. Add minced garlic, julienned ginger and sliced onion. Do not stir. Place chicken thighs, skin-side down on the bed of garlic, ginger, onion. Cook until skin begins to crisp, and then flip. Add soy sauce directly to the chicken.

Add black beans to the cup of boiled hot water, and let sit for 3 minutes. Strain the beans themselves and pour the liquid mixture over the chicken. Let cook for 5 minutes. Add the beans and turn to low heat for another 5 minutes. Add fish sauce, Thai chilies, and fresh lime juice. Sprinkle cilantro and scallions over and bring off heat.

© Recipe Property of John Vang

Chicken Breast & Chard with Thyme, Garlic, White Wine & Lemon

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings chicken breast, boneless, skinless
Salt
Pepper
1 teaspoon lemon zest
Juice of ½ lemon
2 garlic cloves, chopped fine
3 tablespoons white wine
2 tablespoons thyme leaves
1 cup chard, chopped

DIRECTIONS

Preheat oven to 400°F.

Season the chicken breasts with salt and pepper and lemon zest. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on the lined baking sheet.

Bake for about 20 minutes, or until chicken is cooked all the way through. Slice and serve!

Chicken Biriyani with Cream and Garam Masala

January 18th, 2011 § 0 comments § permalink

Serves 6 to 8

INGREDIENTS

10 cups water
2 cups basmati rice
1 recipe Braised Chicken in White Sauce with Garam Masala

DIRECTIONS

Bring the water to a boil in a large saucepan. Add the rice, and stir gently so that it doesn’t stick to the bottom of the pan. Return to a boil, turn the heat down, and simmer vigorously, partially covered, 6 minutes. Drain, return rice to the pan, and set aside until ready to use. Make the chicken, and simmer stirring occasionally, for 2 minutes after adding the cream.

Preheat the oven to 350°F. Layer a third of the cooked rice over the bottom of a large ovenproof casserole dish, preferably with a lid. Layer half of the chicken on top, and smooth with a spoon. Add another third of the rice and then the rest of the chicken. Top with the remaining rice. Cover tightly with a foil and then a lid, if there is one. Bake 30 minutes. Remove casserole from the oven, and let stand 10 minutes. Transfer to a serving platter, and serve hot.

© Recipe Property of Suvir Saran

Lahori Chicken Curry with Whole Spices & Potatoes

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

A 4-pound chicken, cut into 8 to 10 pieces and skinned
3 medium red boiling potatoes, peeled and quartered
¾ teaspoon turmeric
½ teaspoon cayenne pepper
Salt
1½ medium onions, roughly diced
5 garlic cloves
A 2-inch piece fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
A 1-inch piece cinnamon stick
12 green cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup plain yogurt, whisked until smooth
1 cup water
½ cup chopped fresh cilantro
Juice of 1 lemon

DIRECTIONS

Combine the chicken, potatoes, ½ teaspoon of the turmeric, ¼ teaspoon of the cayenne, and ¼ teaspoon salt in a bowl and stir to coat the chicken and potato with the spices. Let stand while you make the sauce.

Finely mince the onions, garlic, and ginger in a food processor and set aside.

Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture, the green chile, and 1 teaspoon salt and cook, stirring, until the vegetables brown around the edges, 10 to 15 minutes.

Remove the cinnamon and green chile, and stir in the remaining ¼ teaspoon turmeric and ¼ teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring, 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes, to evaporate some of the moisture.

Add the pureed tomato, mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

© Recipe Property of Suvir Saran

Apple Rosemary Chicken Sausages with Sautéed Kale

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes about 9 sausages)

INGREDIENTS

For the Sausage

2 pounds boneless & skinless chicken breasts, cubed
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh rosemary leaves, chopped
2 tablespoon salt
1 medium apple (tart variety), chopped superfine
Casings of your choice

For the Sauté Mixture

Olive oil
2 cloves garlic, chopped
6-9 apple-rosemary sausages, sliced into thick rounds
1 medium apple, chopped
1 large bunch purple or green kale, chopped
½ cup chicken broth
Salt

PREPARATION

For the Sausage

Mix all the sausage ingredients except for the apple in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, mix the apples, combine well, and place mixture in the freezer.
Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released.
Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

For the Sauté Mixture

In a large skillet over medium heat, add oil. Sauté garlic, stirring constantly, cook, 1 minute. Add sausages, and cook until almost browned, about 4 to 5 minutes. Add apples, cook, about 1 minute more. Then add kale, cooking an additional 1 to 2 minutes. Add chicken broth, season with salt, and mix everything to combine. Turn the burner to low, and simmer covered, another 1 to 2 minutes. Uncover, and cook, another 1 to 2 minutes. Serve.

Chicken Pesto Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the Sauce

Olive oil
2 tablespoons chopped garlic (reserved from meatballs)
2 (28-ounce) cans diced tomatoes
Salt and pepper

PREPARATION

To assemble meatballs, use hands to squeeze together ground chicken, basil, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes, and add meatballs, and cook until browned on all sides. Add the tomatoes, and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

PREPARATION

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Moroccan Chicken Curry Pot Pies with Puff Pastry

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

Exotic Middle Eastern spices give these individual chicken pot pies, a sultry edge, while filling your kitchen with intoxicating scents!

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
Salt/white pepper
2 medium tart apples, cored and chopped
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 tablespoon all purpose flour
1 cup chicken broth
Butter
1 package frozen puff pastry

PREPARATION

Pre-heat oven to 400°F.

Heat the oil in a large sauté pan on medium high heat, cook garlic and onions until slightly cooked or translucent, about 3 to 4 minutes. Add chicken, and sauté until cooked through. Season with salt and white pepper. Add the apples, raisins, and spices, and sauté, stirring well mixing in all the spices. Add the flour, and mix thoroughly making sure the flour dissolves into the mixture. Finally, add the chicken broth, mix well and turn butner to low and allow to simmer, 15 to 20 minutes. Take off burner, set aside and allow to cool slightly.
Lightly greased ramekins (8-10 ounce size) with butter. Pour the chicken mixture into the ramekin until ¾ full. Cover with a square of puff pastry just larger than the ramekin, pushing down slightly so it adheres to the ramekin. Cut some slits into the top of the puff pastry and sprinkle with a little cinnamon in top.
Place all ramekins on a baking sheet and place in oven and bake for about 20 to 25 minutes or until golden brown. Serve warm.

Pumpkin Gnocchi with Apples, Chicken & Sage in a Maple Cream Sauce

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Gnocchi

2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 tablespoon nutmeg, freshly grated

Sauce

½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
Salt
Freshly grated nutmeg
White pepper

PREPARATION

In large pot, bring 6 cups salted water to boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender. Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well. Mix in the heavy cream and season with salt & Nutmeg and white pepper. Gently toss warm gnocchi with sauce and serve immediately.

Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

November 10th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 3 to 4-pound chicken
2 small lemons, quartered

For Compound Butter

4 tablespoons unsalted butter, softened
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 to 3 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground pepper
3 onions, quartered
5 carrots, peeled and chopped in 1-inch pieces

PREPARATION

Preheat oven to 400°F.

Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly titled plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Prick the lemons in at least 20 places each, using a fork. Place both lemons in the birds cavity. Close up the opening with toothpicks or by trussing. To make the compound butter, mix the butter, herbs, and garlic and season with salt and pepper. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast.

Drizzle the chicken with olive oil. Season with salt and pepper.

Roast chicken for 30 minutes. Remove pan from the oven and add onions and carrots. Place chicken and vegetables back in the oven and until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour.

Once out of oven, allow to rest for 10 minutes before carving. Serve warm.

Late Summer Garden Chicken and Herbed Dumplings

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 35 minutes
Cook Time: 30 minutes
Wine Pair: White & Red

INGREDIENTS

Olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups low sodium chicken stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves (if not, substitute dry)
½ cup heavy whipping cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings*

PREPARATION

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add chicken stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked through.

Dumplings

INGREDIENTS

1 cup flour
1½ teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper

PREPARATION

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Grilled Chicken with Lemon Thyme Asiago Pesto

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 each chicken breasts, pounded flat
Zest and juice of 2 lemons
Salt and pepper
Lemon thyme Asiago pesto, recipe below

PREPARATION

Marinate chicken breasts in lemon juice, zest, salt and pepper for approximately 30 minutes.
Grill and drizzle with lemon thyme Asiago pesto.
Serve immediately.

Lemon Thyme Asiago Pesto

Makes 1 ½ cups pesto

INGREDIENTS

4 garlic cloves
½ cup pine nuts
2 to 3 cups chopped fresh lemon thyme
⅔ cup extra-virgin olive oil
1 teaspoon lemon zest
Juice of 1 lemon
½ cup grated Asiago cheese
Salt and pepper

PREPARATION

Mix all ingredients with a hand held mixer or food processor until smooth.

Grilled Chicken with Lemon Thyme Asiago Pesto

Panko Herb Crusted Chicken Skewers

October 11th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

5 chicken breasts, sliced and pounded into 30 – 2 inch flat strips
½ cup all purpose flour
2 large eggs, beaten
2 cups panko bread crumbs
3 tablespoons fresh chives, chopped fine
3 tablespoons fresh parsley, chopped fine
1 teaspoon salt and a pinch of pepper
30 wooden bamboo skewers

PREPARATION

Preheat oven to 425° F
Thread chicken strips onto tips of bamboo skewers
In 3 separate mixing bowls place flour, eggs and breadcrumbs (season eggs with the salt and pepper)
Mix the fresh herbs with the breadcrumbs until well mixed.
Dredge chicken with flour and then dip in egg mixture and then coat with the bread crumbs until evenly coated. Arrange chicken on flat lightly greased cookie sheet
Place in preheated oven and bake for approx. 15 minutes on each side, flipping once for even cooking.

Chicken Cacciatore

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 chicken thighs, skin on, bone in
2 chicken wings, skin on, bone in
Sea salt
Black pepper
½ cup flour (for dredging)
Olive oil
3 cloves of garlic, chopped fine
1 medium yellow onion, chopped medium
1 medium red bell pepper, chopped medium
2 medium carrots, chopped medium
2 ribs of celery, chopped fine
½ cup fresh oregano, chopped fine
½ cup fresh marjoram, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup of each reserved for the end
½ cup dry white wine
1 large (28-ounce) can peeled whole tomatoes
1 cup chicken stock

PREPARATION

Season chicken with salt and pepper and dredge in flour. In a heavy bottom 5-Qt pot heat the olive oil over medium-high heat and sauté chicken until brown, about 3 to 5 minutes per side. You can do the chicken in two batches if need be, take chicken out and set aside. Reduce heat to medium, and add garlic and onion, sauté until the garlic and onions are tender and translucent, 3 to 5 minutes. Next, add bell peppers, carrots, and celery, and continue to sauté for another 3 to 4 minutes. Add half of all herbs and sauté just until coated. Add the wine and remove any little bits and pieces stuck to bottom of the pan. Add the tomatoes, squishing them with your fingers to break apart whole tomatoes. Add chicken stock, stir well. Add the chicken and mix well. Reduce heat to simmer and simmer for about 20 to 30 minutes or until chicken is cooked through. Add remaining herbs and take off heat. Remove any excess oil or fat floating on the top of the sauce with a spoon. Serve over Herbed polenta.

Mexican Herbed Chicken & Albondigas Soup with Winter Greens

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Meatballs

1 pound ground chicken
2 limes, zest and juice
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Olive oil, for sautéing
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon cracked pepper
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices, season with salt and pepper. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

Thai Chicken & Coconut Green Herb Curry Soup

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil, for sautéing
4 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 green chilies, chopped
1 tablespoon lemongrass, chopped fine
3 limes, zest and juice
1 large red onion, chopped
4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
2 large leeks, chopped
1 large orange pepper, chopped in large pieces
1 large red pepper, chopped in large pieces
Salt
Pepper
1 cup coconut milk
1 cup chicken stock
1 cup cilantro, chopped
Lime wedges, for garnish

PREPARATION

In heavy stew pan over medium-high heat, add olive oil. Sauté garlic, ginger, chilies, lemongrass, onions and lime zest and cook until onions are tender, about 7 minutes. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, season with salt and pepper. Add coconut milk; bring to a boil and let cook for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

Morrocan Chicken Sausages

October 5th, 2010 § 0 comments § permalink

Makes 6-9 sausages

INGREDIENTS

2 pounds chicken breasts and thighs, boneless and skinless
½ medium red onion, chopped fine
¼ cup raw almonds, chopped fine
¼ cup dried apricots, chopped fine
2 tablespoons honey
¼ cup fresh parsley, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon salt
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat from the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Beer Roasted Lime and Cilantro Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 (4-pound) chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
½ (12 fluid ounce) can beer
1 cup water
Fresh cilantro leaves, for garnish

PREPARATION

Preheat the oven to 350°F.

Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, and then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.

Roast the chicken for about 1 ½ hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180°F when taken in the meatiest part of the thigh. Let the chicken rest for 10 minutes before serving. Garnish with cilantro leaves.

Bacon Rosemary Roasted Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

4 ounces sliced bacon, chopped
1 teaspoon sweet paprika
5 small garlic cloves—3 smashed, 2 minced
Salt and freshly ground pepper
1 (4-pound) chicken, quartered and wings removed
2 tablespoons olive oil
1 small onion, coarsely chopped
1 large carrot, cut into ½-inch pieces
2 small celery ribs, cut into ½-inch pieces
6-8 fresh rosemary sprigs
2 cups low-sodium chicken broth
½ cup dry red wine

PREPARATION

In a mini processor, puree the bacon, paprika, smashed garlic and a pinch each of salt and pepper to a paste. Loosen the skin on the chicken breasts and legs and spread the paste under the skin, pressing to even it out. Refrigerate the chicken for 4 hours or preferably overnight.

Preheat the oven to 350°F. Heat the oil in a large, ovenproof nonstick skillet. Season the chicken lightly with salt and pepper. Add to the skillet, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn and cook until lightly browned all over, about 2 minutes longer. Transfer the chicken to a plate.

Add the onion, carrot, celery, minced garlic and rosemary to the skillet and cook over moderate heat, stirring occasionally, until barely softened, about 6 minutes. Return the chicken to the pan, skin side up, and roast in the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of the leg and breast registers 170°F. Remove the skillet from the oven and preheat the broiler.

Meanwhile, in a medium saucepan, boil the chicken broth until reduced to ½ cup, about 15 minutes.

Transfer the chicken to a platter, cover loosely with foil and keep warm. Spoon off the fat in the skillet. Add the red wine to the skillet and boil over high heat until almost evaporated, about 5 minutes. Add the reduced chicken broth and cook until slightly reduced, 2 to 3 minutes. Return the chicken to the skillet, skin side up. Broil 4 inches from the heat for about 1 minute, just until the skin is very crisp. Discard the rosemary sprigs. Transfer the chicken, sauce and vegetables to plates and serve

Rotisserie Style Thyme Roasted Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
3 tablespoons fresh thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2 onions, quartered
2 (4-pound) chickens

PREPARATION

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250°F.  

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F. Let the chickens rest for 10 minutes before serving.

Roasted Herbal Chicken with Lemon and Ginger

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 (4-pound) chicken
1 lemon, sliced
2 red onions, sliced (½ cup sliced onion reserved)
1 nub of fresh ginger, sliced
2 garlic cloves, chopped
¼ cup fresh sage, chopped (2 tablespoons reserved)
¼ cup fresh rosemary, chopped (2 tablespoons reserved)
Salt
Freshly ground pepper
Olive oil

PREPARATION

Preheat oven to 375°F

In a large roasting pan, layer the bottom with the lemon, onions, ginger, garlic, and herbs. Season with salt and pepper and drizzle with olive oil. Place the chicken on top and add reserved herbs and onions to the inside of cavity. Place the chicken in the oven for 1 hour and 20 minutes, basting occasionally. Let the chicken rest for 10 minutes before serving.

Classic Herbed Roast Chicken

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

1 (5-pound) chicken
Salt and freshly ground black pepper
3 small handfuls of fresh herbs (rosemary, thyme, parsley, marjoram), finely chopped
¼ cup olive oil
1 lemon, halved
4 fresh bay leaves
2 sprigs of fresh rosemary

PREPARATION

Preheat oven and a roasting tray to 400°F. Wash chicken inside and out; pat it as dry with paper towels. Rub the cavity with salt. Carefully grab the skin at the tip of the chicken breast and pull up gently. With your other hand, gently separate the skin from the breast meat. Sprinkle a little salt in the gaps and push in as much of the chopped herbs as you can. Drizzle in a little olive oil. Stuff the chicken with lemon, bay leaf and rosemary and whatever may be left of the fresh herbs. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the wings under, and truss with kitchen twine.  Rub a little olive oil into the skin of the chicken and season generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side, breast side down, on the tray and put back in the oven. Allow to cook for 5 minutes, and then turn it over on to the other side, breast side down. Cook for another 5 minutes and then place the chicken on its back. Cook for 1 hour. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Let the chicken rest for 10 minutes before serving.

Spicy Mint Blackberry Wheat BBQ Chicken

August 4th, 2010 § 0 comments § permalink

Makes 3 cups

INGREDIENTS

½ cup fresh mint
¼ cup chopped fine yellow onion
¼ cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 jalapeno pepper, deseeded and chopped fine
1 can (8 oz) plain tomato sauce
Juice and zest of 1 navel orange
Juice and zest of 1 lime
¼ cup fresh blackberries
1 bottle (16 oz) Blackberry wheat beer

PREPARATION

Mix all ingredients in a blender and pulsate until almost smooth. Use for BBQ slopping sauce on chicken. Also excellent on pulled pork or steaks!

Herbal Beer Can Chicken

August 4th, 2010 § 0 comments § permalink

Serves 4-6

INGREDIENTS

2 tablespoons each, finely chopped thyme, rosemary, chives, and oregano
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 whole chicken (3 to 4 lbs), cleaned
1 can beer (your favorite kind)

PREPARATION

Mix the herbs, salt, pepper and oil and rub over chicken. Set aside.

Open beer can and either take a few drinks or discard a bit so it is about ¾ full.  Place beer can on a solid surface and place one chicken leg over  each side of the beer can.  Place the bird on the can in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners directly under the bird), with the grill cover on, for approximately 1 hour or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Chicken Breast & Chard With Thyme, Garlic, White Wine & Lemon

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

1-2 servings chicken breast, boneless, skinless, sliced
Juice of ½ lemon
2 garlic cloves, chopped fine
3 tablespoons white wine
1 cup chard, chopped
Several thyme sprigs

PREPARATION

Preheat oven to 400ËšF degrees

Place sliced chicken breast on prepared foil.  Top with juice of ½ lemon, 3 chopped garlic cloves, white wine, chopped chard & thyme.

Wrap and bake for about 20 minutes, or until chicken is cooked all the way through.

Chicken Pesto Linguini & Meatballs

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

1lb ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

Sauce

INGREDIENTS

Olive oil
2 tablespoons garlic (reserved from meatballs)
2 28 oz cans diced tomatoes
Salt and pepper to taste

PREPARATION

To assemble meatballs, use fingers to squeeze together ground chicken, basil, pine nuts, garlic, salt and pepper and chili flakes until mixed well. Add the egg and gently bind together. Form into 1 inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes and add meatballs, rolling and cooking until browned on all sides. Add the chopped tomatoes and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Mexican Herbed Chicken Albondigas Soup

December 20th, 2009 § 0 comments § permalink

Serves 6

Meatballs

INGREDIENTS

1lb ground chicken
Juice and zest of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

INGREDIENTS

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

Garnish with avocado and cotija cheese

Fontina Chicken and Herb Mac & Cheese

December 19th, 2009 § 0 comments § permalink

Serves 4-6

INGREDIENTS

1 pound fusilli pasta
½ cup butter
¼ cup unbleached white flour
1 cup low fat milk
1 cup heavy whipping cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 cup sharp fontina cheese, grated
¼ cup fresh parsley, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh thyme, chopped
½ cup fresh green onions, sliced thin
1½ cups chicken, shredded (buy a pre-roasted chicken from your grocer)

PREPARATION

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente.   In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 6-8 minutes. Add the salt, pepper and cayenne. Stir well and take off heat. Add the herbs, chicken and green onions, stir well. Add the pasta to the melted cheese and herb mixture.

Cilantro Pesto Grilled Chicken Breasts

November 12th, 2009 § 0 comments § permalink

Serves 6

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
3-4 cloves fresh garlic
Zest of 2 limes
1 jalapeño pepper, chopped and deseeded (optional)
Juice of 4 limes
Juice of 1 lemon
½ cup walnut oil or olive oil
1 tablespoon cumin
Salt
2 pounds boneless skinless chicken breasts, pounded thin

PREPARATION

In a blender, or with a handheld food processor, combine cilantro, garlic, lime zest, lime juice, lemon juice, jalapeño pepper and oil with a little salt and blend until smooth. Pour over chicken breasts and let marinate for approximately 1 hour. Use the remaining marinade to mop the chicken breasts while they are being grilled. Grill on a medium high heat until juices run clear.

BBQ Mango Chicken Herb Burger

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb chicken breasts cut into cubes
2 cloves chopped garlic
zest of 1 lime and 1 tsp orange zest
juice of 1 lime and 1 orange
1 T brown sugar
¼ cup red onion chopped fine
¼ cup red peppers chopped fine
¼ cup mango chopped fine
¼ c BBQ sauce
¼ c chopped chives
¼ cup chopped thyme

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with butter leaf lettuce for a delicious fresh BBQ burger!

Apricot-Thyme Chicken Wings

November 3rd, 2009 § 0 comments § permalink

These wings are delicious fried, barbecued, or baked. Simply season your wings two days before your picnic with salt, pepper, and a few tablespoons of vinegar or fresh lemon juice. You can also throw a dash of your favorite chicken dry rub seasoning. Once the chicken is done marinating, dry it off with some paper towels. Cook the chicken to your liking. Once it’s done and still hot, brush or toss with generous amounts of the glaze. This glaze is also delicious over salmon.

INGREDIENTS

Apricot-Thyme Glaze
2 T olive oil
1 large clove fresh garlic, sliced
10 fresh apricots, minced
2 sprigs fresh thyme
4 T honey
3 cups water
2-3 t salt

PREPARATION

Sauté garlic in olive oil until translucent. Add apricots, thyme, honey and water and mix together. Let boil for about 7-10 minutes. Take off heat and mash mixture through a sieve. Put liquid back on low heat but still simmering. Reduce until the mixture is bubbly and thick. Add salt to taste.

Santorini Chicken Soulvaki

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 chicken breast, cut into thick 2 inch pieces
juice and zest of 3 lemons
3 cloves of garlic, chopped fine
¼ c chopped fresh oregano
¼ c chopped fresh parsley
1 t dried oregano
1 t dried thyme
1 t dried marjoram
1 t salt
1 t pepper
1 t red pepper flakes
1 c Greek yogurt

PREPARATION

Mix all ingredients except the chicken in a large mixing bowl until well mixed. Add chicken and marinate in refrigerator for about 1 hour. Place chicken on skewers and grill using remaining marinade to baste while grilling. Serves 6. Eat with pita, tzaziki and roasted eggplant.

Curried Apple, Chicken Parsnip and Herb Stew

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 large peeled apples, cut into 1 inch pieces
2 c chopped large parsnip pieces
2-3 chicken thighs, de-skinned
1 medium yellow onion
2 large carrots, chopped medium size
2 cloves garlic, chopped
½ c fresh curry leaves
1 T curry powder
½ c red lentils
1 ½ c chicken stock
½ cup raisins
salt and pepper
olive oil

PREPARATION

In large stew pan with heavy bottom sauté garlic, onions and carrots on medium high heat. Add chicken thighs and brown on all sides. Add apples, parsnips and continue to sauté. Add curry leaves, curry powder and lentils. Stir well. Add stock, salt and pepper. Reduce heat and simmer for about 30-45 minutes. Add raisins and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge. Serves 6.

Thai Chicken, Cilantro & Coconut Stew

October 24th, 2009 § 0 comments § permalink

INGREDIENTS

4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
4 gloves garlic
2 large leeks
2 T chopped fresh ginger
1 T lemongrass, chopped fine
2 green chilies
1 large red onion, chopped
1 large red pepper, chopped in large pieces
1 large orange pepper, chopped in large pieces
juice and zest of 3 limes
1 c coconut milk
1 c chicken stock
1 c chopped cilantro
salt and pepper
olive oil

PREPARATION

Sauté garlic, ginger, chilies, lemongrass, onions and lime zest on medium high heat in a heavy bottom stew pan with olive oil until the onions are tender. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, salt and pepper. Add coconut milk and let simmer for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

Garnish with lime wedges. Serves 6.

Chicken, Red Pepper and Pesto Cream Sauce Pizza

October 24th, 2009 § 0 comments § permalink

Regular crust is topped with the pesto cream sauce, grilled chicken, red pepper strips and feta cheese. It’s delightful and tasty.

Kumquat Cilantro Chicken

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

2 chopped chicken breasts
1 medium yellow onion
1 cup of chopped kumquats
¼ cup of cilantro
2 tablespoons of curry powder
½ cup of chicken stock
½ cup of plain yogurt

PREPARATION

Sauté two chopped chicken breasts, one medium yellow onion, one cup of chopped kumquats and ¼ cup of cilantro with two tablespoons of curry powder. After sautéing, add ½ cup of chicken stock and cook until all ingredients are done. Mix in ½ cup of plain yogurt and mix well.

Meyer Lemon Chicken Salad Croissants

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

½ cup crème fraiche
juice and zest of 1 Meyer lemon
¼ cup of chopped parsley, chives and basil
pinch of salt and pepper
1 cup of roasted chicken cubed or shredded

PREPARATION

Mix ½ cup crème fraiche and the juice and zest of one Meyer lemon together with ¼ cup of chopped parsley, chives and basil. Add a pinch of salt and pepper with one cup of roasted chicken cubed or shredded. Mix well and serve over warm croissants.

Roasted Bay Chicken 30 Minute Meal

October 20th, 2009 § 0 comments § permalink

Makes 4 servings.

INGREDIENTS

4 small chicken breasts (flattened)
2 Medium shallots chopped
2 meduim leeks chopped
1 cup baby carrots halved
¼ cup chopped thyme
4-5 bay leaves
2 cups cubed baby potatoes
¼ c white wine
¼ c chicken stock
½ c half and half
Salt/pepper

PREPARATION

Pre heat oven to 450 F. Place chicken breasts in a flat glass baking dish, cover with shallots, leeks potatoes, carrots and fresh herbs and bay leaves.  Mix all wet ingredients and salt and pepper and pour over chicken and vegetables.  Bake for 30 minutes covered until chicken and potoates are done.

Mushroom Thyme Chicken in a Bag 30 Minute Meal

October 13th, 2009 § 0 comments § permalink

Makes 2 Servings

INGREDIENTS

2 chicken breasts
1 c sliced mushrooms
¼ c chopped shallots
½ c chopped thyme
Juice of one lemon
¼ c white wine
Salt pepper

PREPARATION

Preheat oven to 375 F.  Mix all ingredients except chicken breasts  in a bowl together well.
Place each chicken breast on a large sheet of aluminum foil, sprinkle with salt and pepper.  Place half the mushroom thyme mixture on each chicken breast, making sure all the liquid is split evenly as well.  Fold the aluminum tightly making sure that none of the liquid can escape.  Place both packets on a baking sheet and bake for about 30 minutes.

Cilantro Lime Curried Yogurt Chicken

October 11th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

Olive Oil
2 Tablespoon sesame oil
2-3 cloves garlic, chopped fine
1 Tablespoon ginger, chopped fine
1 serano chil peppers, deseeded and chopped
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
2 Tablespoon of curry seasoning Juice of 4 limes & zest
¾ cup yogurt
½ cup cilantro chopped

PREPARATION

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approx 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approx 2 minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on the medium high heat. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Reduce heat again to simmer and add yogurt and cilantro and mix until all yogurt is blended in.

Can be eaten as a dish as is or with pita or nan bread. Also can be served over rice or grains.

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