Category: POULTRY

ROAST TURKEY BREAST ~ BLOG 366.352

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances! Not a great picture, but the flavor made up for that! Tender, juicy and super flavorful!

ROAST TURKEY BREAST

3 Pound Boneless Turkey Breast
1 tablespoon FRESH chopped lemon thyme
2 tablespoons butter, divided
FRESH ground sea salt and black pepper

  • Coat turkey breast with 1 tablespoon of the melted butter.
  • Season well with FRESH ground sea salt and black pepper.
  • Place the turkey breast in the basket of the Ninja Foodi.
  • Cook at 350° for 20 minutes.
  • Carefully turn the turkey breast, coat it again with remaining melted butter.
  • Sprinkle with chopped lemon thyme.
  • Cook for an additional 30 minutes, making sure internal temperature is 165°.
  • Rest 10-15 minutes.
  • Slice and serve.

MEAT LOVERS SAVORY BREAD PUDDING ~ BLOG 366.338

This is a versatile recipe that can be dressed up or down. Change the cheese flavor, change the bread flavors, add seasonings that are special to your family, add or delete proteins…

MEAT LOVERS SAVORY BREAD PUDDING
6 LARGE eggs
2 1/2 cups WHOLE milk
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon thyme leaves
1/2 teaspoon celery salt
FRESH ground black pepper
12 cups cubed artisan bread
1 1/2 cups cubed ham steak
1/4 cup chopped onions
1 1/2 cups shredded Swiss cheese
1 1/2 cups sharp cheddar OR pepper jack cheese

  • Preheat oven to 350°.
  • Grease 13×9 baking dish.
  • In a LARGE bowl whisk together the milk, cream, eggs, mustard and seasonings until well blended.
  • Fold in bread cubes, 1 1/4 cup of each cheese, onions and meat. Set aside for 15 minutes to rest.
  • Gently toss bread mixture again and transfer to the prepared baking dish.
  • Top with remaining cheese.
  • Bake uncovered 45-55 minutes until casserole is puffed and center is clean when tested with a butter knife.
  • Rest 10 minutes before serving.

CHICKEN CHILES HOT DISH CASSEROLE ~ BLOG 366.334

This recipe is wonderful for a potluck, family gathering or church social. It’s completely versatile to changes in flavors. Dress it up, dress it down, spice it up… it’s all up to you and your family’s flavor profile. Grams used to call this a “HOT DISH” because of the frozen potatoes it called for in the recipe.

CHICKEN CHILES HOT DISH CASSEROLE

1 cup sour cream
1 cup half-n-half
1 cup chopped onion
4 ounce can green chiles, undrained
FRESH ground salt and black pepper
2 pound package frozen shredded hash brown potatoes
2 1/2 cups rotisserie chicken pieces
2 1/2 cups shredded cheddar cheese
FRESH chopped cilantro for garnish

  • Preheat oven to 350°.
  • In a large bowl combine the sour cream, onion and chiles.
  • Season with FRESH ground salt and black pepper to taste.
  • Fold in the frozen potatoes, chicken pieces and 2 cups of the cheese.
  • Pour the mixture into a greased 13×9 / 3 quart baking dish.
  • Bake 1 1/4 hours uncovered until golden brown.
  • Sprinkle with remaining cheese and return to oven 2-3 minutes JUST until it melts.
  • Serve with chopped cilantro for garnish.

NOTE: This makes a great after holiday meal. I often use cubed ham (after Easter) or turkey pieces (after Thanksgiving) and are a great substitution for the chicken.

FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste
2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)
16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

  • Sprinkle onions in the bottom.
  • Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
  • Arrange chicken thighs in a single layer in the slow cooker.
  • Top chicken with black beans.
  • Pour salsa over and around chicken.
  • Cook on LOW 3 to 4 hours.
  • Top with cheese and allow it to melt just before serving.
  • Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:
1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

  • Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced
FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

  • Arrange onion slices on bottom of slow cooker.
  • Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
  • Arrange chicken thighs in a single layer over the onions in the slow cooker.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
  • Shred chicken and mix with sauce from the slow cooker before serving.
  • Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

  • Season chops to taste with FRESH ground sea salt and black pepper.
  • Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
  • Add 1 cup of buttermilk ranch dressing.
  • Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
  • Remove chops from the slow cooker.
  • Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

  • Generously season wings with FRESH ground seal and black pepper to taste.
  • Add to the slow cooker.
  • Pour sauce over wings, tossing to coat well in sauce.
  • Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

  • Generously season beef with the FRESH ground sea salt and black pepper.
  • Add the beef to the slow cooker.
  • Pour sauce around beef.
  • Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
  • When it is cool enough to handle, shred the meat into bite-sized pieces.
  • Return the meat to the slow cooker and stir to combine with sauce.
  • Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.

PEPPERONCINI CHICKEN & RICE ~ BLOG 366.312

PEPPERONCINI CHICKEN & RICE
Adapted from DELISH

4 boneless, skinless chicken breasts
2 teaspoons dried oregano
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
1 medium yellow onion, chopped 
4 cloves garlic, FINELY chopped
2 tablespoons unsalted butter
1 cup long-grain white rice, rinsed
1/4 cup pepperoncini juice from jar
1 3/4 cups homemade chicken broth
3/4 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella
1/2 cup FRESH grated Parmesan
1/3 cup sliced pepperoncinis

  • Mix together the oregano, garlic powder and FRESH ground sea salt and black pepper.
  • Generously season chicken with the seasoning mix.
  • In a large skillet over medium-high heat, heat oil and 1 tablespoon butter until melted.
  • Add chicken and cook 4-5 minutes per side, turning as necessary, until golden brown. DO NOT OVERCOOK!
  • Transfer chicken to a plate and keep warm.
  • Reduce heat to medium.
  • Add onion and garlic and cook 5-6 minutes, stirring occasionally, until onion is softened.
  • Add unsalted butter and stir until melted.
  • Add rice and cook 1-2 minutes, stirring frequently.
  • Add pepperoncini juice, cooking 1-2 minutes and stirring occasionally, until most of the liquid is evaporated.
  • Add chicken broth, half-and-half, and red pepper flakes.
  • Return chicken and any accumulated juices from the plate to the skillet. Bring to a boil, then reduce heat to medium-low.
  • Cover and simmer 15-20 minutes, stirring often, until rice is tender and chicken is cooked through. 
  • Transfer chicken to a platter.
  • Stir in pepperoncinis, mozzarella and Parmesan cheeses into the rice mixture until cheese is melted.
  • Add rice to platter and serve immediately.

CHERRY CHILI BBQ CHICKEN ~ BLOG 366.306

I LOVE BBQ anything, but when I’m making chicken I especially love doing legs and thighs. The dark meat and relative same sizes makes for some seriously juicy pieces. But, for this it’s the SAUCE that makes it so special!

CHERRY PEPSI BBQ CHICKEN LEGS

BBQ SAUCE
1 can cherry PEPSI
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon sugar

  • In a large saucepan combine PEPSI, chili sauce, vinegar and sugar.
  • Heat over medium high heat and bring to a SLOW boil.
  • Reduce heat and cook 10-15 minutes, stirring occasionally until thickened and reduced to 3/4 cup.
  • Transfer to a bowl and allow to cool.

2-3 pounds plump chicken drumsticks or plump thighs
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Prepare grill for direct AND indirect medium heat.
  • Oil grill REALLY well.
  • Season chicken pieces with garlic powder, FRESH ground sea salt and black pepper.
  • Add drumsticks to direct heat for 4-5 minutes.
  • Turn and move to indirect heat.
  • Cover and grill 20 minutes until cooked through. Brush with sauce regularly during this time.

CHICKEN ENCHILADA BAKE ~ BLOG 366.298

We love to buy the enchilada bake casserole at Costco for a crowd, but at $5.99 a pound it just isn’t feasible for just the 2 of us. It doesn’t freeze well in my opinion, so it is so much better to make it from scratch. It’s easy to make from scratch and just plain comforting.

CHICKEN ENCHILADA BAKE serves 8

SAUCE see notes
1 small yellow onion, diced
FRESH ground sea salt and black pepper
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon WONDRA flour
15 ounces tomato sauce
1 cup homemade chicken stock
2 cloves garlic, FINELY minced

  • Preheat your oven to 350°.
  • Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  • Heat 1 tablespoon oil over medium heat in a large skillet.
  • Add diced onion and FRESH ground sea salt and black pepper.
  • Saute 5 minutes until the onion is translucent.
  • Add the garlic, sautéing 30 seconds more.
Sprinkle the chili powder and cumin on the onion.
  • Whisk in the flour.
  • Slowly whisk in chicken stock followed by the tomato sauce.
  • Bring to a simmer and cook 5 minutes or so, stirring occasionally.
  • Transfer the enchilada sauce to a blender and blend to make smooth if you’d like, but not absolutely necessary.
  • Pour 1/2 cup of sauce into the bottom of the prepared baking dish.
  • Pour 1/2 cup of enchilada sauce into the chicken mixture.


CASSEROLE
3 cups shredded rotisserie chicken
FRESH ground sea salt and black pepper
4.5 ounce can diced green chiles, drained
1/2 cup diced red and orange peppers
15 ounce can black beans, drained and rinsed
15 ounce can small pinto beans, drained and rinsed
1 can Green Giant Mexican corn, drained
12 corn tortillas, 6 inch
3 cups shredded Colby jack cheese, see notes

  • In a bowl mix together the shredded chicken, salt, black pepper, green chiles, black beans, pinto beans and corn.

  • Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
  • Divide the chicken mixture in half.
  • Add half of it to the top the tortillas in the pan.
  • Top with 1 cup of cheese.

  • Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture.
  • Sprinkle with diced peppers.
  • Pour any remaining sauce over the casserole and top with 2 cups of shredded Colby jack cheese.

  • Bake uncovered for 25 minutes.
  • Uncover and bake 15 minutes more until cooked through and cheese is melted and bubbly.


NOTES:

  • You can replace this enchilada sauce recipe with two cups of store bought sauce.
  • Shred your own cheese whenever possible to avoid the preservatives added to store bought.

CHICKEN FRANCESE ~ BLOG 366.292

Chicken is a blank canvas. You get to decide what style or flavor to paint it with.

CHICKEN FRANCESE
CHICKEN
2 extra LARGE boneless, skinless chicken breasts, halved lengthwise to make 4 chicken steaks
1/3 cup flour
FRESH ground sea salt and black pepper
2 SMALL eggs
1 tablespoon milk
2 tablespoons avocado oil

  • Preheat oven to 200°.
  • Line baking sheet with parchment paper.
  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Whisk together the eggs and milk in shallow bowl.
  • Dredge chicken breasts in flour.
  • Dip chicken breasts in egg mixture.
  • Dredge again in seasoned flour, shaking off excess.
  • Heat oil in large skillet over medium high heat.
  • Add chicken and saute 3 minutes per side until golden.
  • Transfer to baking sheet and keep warm while you make the sauce.

SAUCE
1 tablespoon avocado oil
3 green onions, minced
1 tablespoon WONDRA flour
3/4 cup homemade chicken stock
1/2 cup white wine
Juice of 2 lemons
1 tablespoon butter
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper
1 lemon thinly sliced

  • Heat oil in large skillet.
  • Add onion and saute 1 minute.
  • Sprinkle with flour, cooking a minute or so until golden.
  • Whisk in broth, wine and lemon juice.
  • Bring to a boil while whisking constantly.
  • Reduce heat and cook until sauce reduces and thickens to desired consistency.
  • Add butter, whisking constantly.
  • Adjust seasoning to taste.
  • Add lemon slices, turning to coat in sauce.
  • Serve sauce over chicken pieces.
  • Garnish with more parsley if desired.

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER ~ BLOG 366.289

I LOVE Gumbo ingredients, MOSTLY, but I HATE okra so I make mine sans okra. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER
1/3 cup butter or avocado oil
1/3 cup WONDRA flour
1 LARGE onion, chopped
3 stalks celery, chopped
1 red pepper, chopped
3-4 cloves garlic, minced
3/4 pound Andoullie sausage, quartered lengthwise and sliced
1 1/2 cups cooked chicken pieces (I use rotisserie chicken pieces)
3 1/4 cups homemade chicken broth
2 tablespoons Cajun seasoning
FRESH ground sea salt and black pepper
Cooked Rice or mashed potatoes for serving

  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour sauteing 3-4 minutes until a golden paste forms.
  • Whisk constantly for 10-15 minutes until a dark red roux forms.
  • Add onion, celery, bell pepper and garlic sauteing 5-7 minutes until tender.
  • Add chicken broth to slow cooker.
  • Stir in seasonings.
  • Stir in vegetable mixture, chicken pieces and sausage pieces.
  • Cook on LOW 6 hours.
  • Skim off any fat.
  • Serve over rice with hot sauce and ENJOY!

MEXICAN CHICKEN MANICOTTI ~ BLOG 366.282

MEXICAN MANICOTTI
4 manicotti shells
1 cup rotisserie chicken pieces
1/4 + 1/4 + 1/2 cup salsa
1/2 cup ricotta cheese
2 tablespoons FRESH chopped parsley
1 mini red pepper, chopped
2 green onions, chopped small
1 LARGE clove garlic, minced
1/4-1/2 teaspoon hot sauce
1/3 + 1/3 cup shredded Mexican blend cheddar cheese

  • Preheat oven to 400°.
  • Prepare manicotti shells just shy of al dente.
  • In a small bowl combine the chicken pieces, 1/4 cup salsa, ricotta cheese, 1/3 cup shredded cheese, green onion pieces, red pepper pieces, minced garlic and hot sauce.
  • Lightly spray baking dish with non-stick spray.
  • Spread 1/4 cup salsa in baking dish.
  • Gently fill manicotti shells with chicken mixture.
  • Arrange shells in a single layer on top of salsa.
  • Top with remaining salsa.
  • Cover and bake 20 minutes.
  • Top with remaining cheese and return to oven for 5-10 minutes until cheese is melted.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS ~ BLOG 366.278

It was August and you know what that means? HATCH CHILES!!!!! Enchiladas are a perfect vehicle for the many uses of Hatch chiles. This can easily be a vegetarian version if you skip the chicken 😀 Hatch chiles and pineapple work hand in hand to tantalize your taste buds.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS

1 tablespoon butter
2 cups rotisserie chicken pieces
1 MEDIUM onion, small chopped
1 SMALL red bell pepper, small chopped
1 can (20 oz) pineapple tidbits in juice, drained, reserve 1/3 cup juice (see note)
1 (15 oz) can BUSH’s seasoned black beans, drained and rinsed
1/2 cup chopped FRESH roasted green chiles
FRESH ground sea salt and black pepper
1/4 cup FRESH chopped cilantro
2 cups shredded Mexican cheese (Cheddar Jack combo)
1 1/2 cups Chile verde enchilada sauce
12 golden blend tortillas

  • Heat oven to 350°.
  • Spray 9 x 13 in. Baking dish with cooking spray.
  • Melt butter in a large skillet.
  • Add onion and pepper, cooking 4 – 5 minutes.
  • Stir in chicken pieces, pineapple, beans and green chilies. Cook and stirring regularly until heated through.
  • Add FRESH ground sea salt and black pepper, to taste.
  • Remove from heat.
  • Stir in 1/4 cup cilantro and 1 cup cheese.
  • Spread 1 tablespoon enchilada sauce onto each tortilla.
  • Spoon 1/3-1/2 cup of meat mixture on top of the sauce.
  • Roll up tortillas tightly and place in baking dish.
  • Mix 1/3 cup pineapple juice and remaining enchilada sauce.
  • Pour over top of enchiladas.
  • Sprinkle with 1 cup cheese.
  • Spray foil with non-stick spray and cover enchiladas.
  • Bake 30 minutes.
  • Remove foil, add more cheese if desired and bake 5 minutes more until cheese is melted.

NOTE:

  • Use 1 1/2-2 cups FRESH pineapple if you have it!
  • You could substitute enchilada sauce if you prefer, but we really like the green 😀

SPICY CHICKEN SKEWERS ~ BLOG 366.275

SPICY CHICKEN SKEWERS Yields 4 servings

1 1/2 pound chicken tenders
2 tablespoons avocado oil
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
FRESH ground kosher salt and black pepper, to taste

  • Heat grill to medium high.
  • Coat grill well with non stick grill spray.
  • Whisk together paprika, cayenne, garlic powder, salt and pepper.
  • Toss chicken tenders with avocado oil.
  • Toss in prepared seasoning mix, coating evenly.
  • Thread chicken tenders onto metal skewers.
  • Grill, turning, occasionally 8-10 minutes, until LIGHTLY charred and cooked through.