Category: POULTRY

F3 ~ FAITH & FOOD FRIDAY #2 ~ AVOCADO & PICKLED RED ONION SALAD

I decided to feature my Mary & Martha GRACE meal prayer box for the next several weeks on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom. These prayers just seemed apropos for the topic šŸ˜€

This week’s prayer:

In a world where so many are hungry, May we eat this food with humble hearts; In a world where so many are lonely, May we share this friendship with joyful hearts. Amen

AVOCADO & PICKLED RED ONION SALAD
2 RIPE avocados,Ā sliced
1 LARGE beefsteak tomato, sliced thick
1/2 small red onion,Ā thinly slicedĀ 
1/4 cupĀ freshĀ cilantro,Ā coarsely choppedĀ 
FRESH ground sea salt and black pepper
1/2 cup apple cider vinegarĀ 
1 LARGE lime,Ā juicedĀ 

  • Pour apple cider vinegar over the onion slices and set aside for 15-30 minutes while you prep the remaining ingredients.
  • Make a single layer of tomatoes on the serving platter.
  • Generously season with FRESH ground sea salt and black pepper.
  • Place theĀ avocado slices on top of tomatoes.
  • Evenly pour lime juice over avocado slices and generously season with FRESH ground sea salt and black pepper.
  • Drain onion slices of excess vinegar and arrange over avocados.
  • Garnish with chopped cilantro and lime slices.

PORK SCHNITZEL

PORK SCHNITZEL
3/4 pound pork tenderloin, cut into 4 pieces & pounded thin
3 LARGE eggs, beaten
2 tablespoons avocado oil
2 cups all purpose flour
2 cups PANKO bread crumbs, or preferably freshly made SOURDOUGH bread crumbs
FRESH ground sea salt and black pepper
2 tablespoons butter
2 tablespoons avocado oil
Minced Italian Parsley, garnish

  • Whisk together the eggs and oil until well blended.
  • Set up dredging station with well seasoned flour, beaten eggs and well seasoned bread crumbs.
  • Dredge each pork piece in flour, pressing to adhere well and shaking off excess followed by the egg mixtures and ending with the bread crumb mixture.
  • Transfer to wire rack and let sit 5 minutes.
  • Heat griddle over medium-high heat and grease well with oil or butter.
  • Arrange pork on griddle in single layer. Cook 2-3 minutes per side until golden and crisp.
  • Garnish with chopped parsley and serve immediately.

CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES

CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES adapted from CAFE DELITES

CHICKEN
1 LARGE egg
Juice of 1 LARGE lemon
3 cloves garlic, minced
1/2 tablespoon FRESH chopped Italian parsley
FRESH ground sea salt and black pepper
1/2 cup FINELY ground breadcrumbs
1/3 cup fresh grated Parmesan cheese
4 skinless, boneless chicken breasts
Thin mozzarella slices

VEGGIES
1 1/2 pounds baby potatoes, quartered
4-5 carrots, peeled and rustic chopped
1/2 cup butter, melted
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1/2 pound green beans, trimmed

  • Preheat oven to 400Ā°.
  • Lightly grease a baking sheet with non-stick spray and set aside.
  • In a large bowl, whisk together the egg, lemon juice, garlic, most of the parsley, salt and pepper.
  • Dip chicken into egg mixture, cover and marinate in the refrigerator for an hour.ā€Ø
  • In another bowl, combine the breadcrumbs with the Parmesan cheese.
  • Dredge the egg coated chicken in the breadcrumb/Parmesan mixture, lightly pressing to evenly coat.
  • Place chicken onto the baking sheet and LIGHTLY spray chicken with cooking oil spray also.
  • Mix together the melted butter, garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  • Arrange the potatoes and carrots around the chicken in a single layer.
  • Bake in preheated oven for 20 minutes.
  • Remove baking tray from the oven and carefully flip each chicken breast.
  • Move the potatoes and carrots to one side and place the green beans around the chicken on the other side of the baking sheet.
  • Pour the remaining garlic butter over top and return to the oven for 10 minutes more, or until chicken is golden and crisp, and potatoes are cooked through.
  • Top with cheese if you choose.
  • Sprinkle with fresh chopped parsley and serve immediately.

LEMON & HERB MARINATED CHICKEN THIGHS ~ F3 ~ FAITH & FOOD FRIDAY #1

I have of late been trying desperately to find focus in my life and get off the crazy carousel of revolving doors. Sandra’s new feature, Faith & Food Friday, is literally a blessing in disguise for me.

We are searching for a “FINAL” project house and being able to plant roots for a place to bloom continuously.Ā  This has brought into question many things – beginning and ending with my faith, values, beliefs and desires to be where I am meant to be in this life. I want and need to be where I can be the most productive, happiest, healthiest and helpful to others.

While we’re still searching, though we’re pretty sure where it will be, we have at least RULED out many places this past year. So, finding this outlet through Sandra to help me focus on the faith portion is a god send to me.

One of my daily loves is my Mary and Martha devotions collection books, journals and simple cards.Ā  I decided to randomly select a card to begin this series with and was aptly rewarded: šŸ˜€

“In the midst of life’s messiness, God really is making something beautiful… something good.

LEMON & HERB MARINATED CHICKEN THIGHS adapted from Anne Burrell
Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, FINELY chopped
5 sprigs fresh thyme, FINELY chopped
3 cloves garlic, smashed and finely chopped
1/2 + teaspoon crushed red pepper
1/2 cup avocado oil
8 chicken thighs, trimmed of excess fat
FRESH ground sea salt and black pepper

  • Whisk together the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of avocado oil in a small bowl.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Add chicken thighs to a large Ziplock bag.
  • Pour oil mixture over thighs.
  • Close bag and move chicken pieces around to coat well.
  • Refrigerate overnight.
  • Preheat grill.
  • Spray grill with non-stick grill spray.
  • Remove the chicken from the marinade and brush off any excess herbs and oil.
  • Pour remaining marinade through a sieve to remove the herb and garlic chunks.
  • Cut remaining whole lemons into thick slices.
  • Place the chicken, skin side down, and the lemons on the preheated grill.
  • Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern.
  • Grill for another 3 to 4 minutes.
  • Brush with remaining marinade periodically.
  • Turn the chicken over and grill for another 4 to 5 minutes.
  • Check for done ness.
  • Check the lemons to see if they are beautifully caramelized.
  • Flip over to grill on the other side for 2 to 3 minutes.
  • Serve the chicken with grilled lemon.

Join our host, Sandra at Diary of a Stay at Home Mom
to link up with Faith and Food Friday.

VESUVIO CHICKEN

This classic Italian dish looks extravagant, but is a relatively easy one pan meal AND yet looks and tastes like you worked all day on it.

CHICKEN VESUVIO

1/4 cup WONDRA flour
2 thin chicken steaks
2 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black better, to taste
3/4 pound baby potatoes, peeled and quartered
2 cloves garlic, minced
1 tablespoon FRESH chopped thyme leaves or oregano
1 teaspoon FRESH chopped rosemary leaves
1 cup chicken broth
1/4 cup dry white wine
1 can Le Seur peas, drained
2 tablespoons unsalted butter, COLD and DICED
Juice of 1 lemon

  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Add flour to shallow bowl.
  • Heat 1 tablespoon of the oil in a skillet over medium-high heat.
  • Dredge chicken steaks in flour, shaking off excess, and add to hot oil.
  • Sear chicken 2-3 minutes per side.
  • Transfer to plate and keep warm.
  • Heat remaining oil in skillet.
  • Add potatoes, sautĆ©ing 7-8 minutes until cooked through and edges are crispy.
  • Stir in garlic and herbs, seasoning with FRESH ground sea salt and black pepper to taste, sautĆ©ing until fragrant.
  • Add wine, scraping up bits from bottom of pan to mix.
  • Add broth and simmer 10 minutes until slightly thickened.
  • Return chicken to pan, reduce heat and simmer 5 minutes until chicken is well coated and cooked through.
  • With a slotted spoon remove chicken and potatoes to plate and tent to keep warm.
  • Off heat stir in lemon juice and COLD butter until smooth.
  • Fold in peas and serve over chicken steaks.

CHILI LIME CHICKEN WINGS

Okay, this sounds like a strangely weird combination of ingredients, but guess what? They work together REALLY well! These go fast and are asked for often so indulge yourself and enjoy!

CHILI LIME CHICKEN WINGS
2 1/2 pounds whole chicken wings or thighs
1 cup PURE maple syrup
2/3 cup chili sauce
Juice of lime juice
FRESH ground sea salt and black pepper, to taste
2 teaspoons paprika
Neutral oil for frying
1 bunch green onions, sliced

  • In a large sauce pan whisk together the maple syrup, chili sauce and lime juice.
  • Bring to a SLOW boil.
  • Reduce heat to simmer and cook 30-45 minutes until reduced and sticky thick.
  • Combine the flour, paprika, salt and pepper in a ziplock bag.
  • Add chicken pieces, tossing to coat, shaking off excess.
  • Heat oil in dutch oven to 375Ā°.
  • Fry chicken pieces 6-8 minutes until cooked through. DO NOT CROWD THE PAN!!!!
  • Drain chicken pieces on paper toweling.
  • Transfer chicken to a large shallow baking dish and pour sauce over, turning chicken pieces to coat well.
  • Garnish with green onions and lime wedges.
  • Serve immediately.

NOTE: I often use a stick of butter or crisco and fry the chicken pieces like grams taught me – cooking on one side until the bleed and then turning them for the same amount of time on the other side.

ITALIAN CHICKEN & RICE

This is a one-pot Italian version of the Spanish Arroz con Pollo. Annatto powder is the spice responsible for the beautiful orange red color. Annatto power is is ground from Achitoe tree seeds AKA poor manā€™s saffron. If you canā€™t find it at your local grocer, try an Asian or Latin market.

ITALIAN CHICKEN & RICE
1 tablespoon avocado oil
4 chicken boneless and skinless breasts
FRESH ground sea salt and black pepper
3 cloves garlic, minced
1 LARGE shallot, thinly sliced
2 cups long grain white rice
1/2 cup tomato sauce
2 1/2 cups chicken stock
1/2 teaspoon annatto powder OR a few threads of saffron
1 tablespoon FRESH chopped thyme
1 tablespoon flat leaf Italian Parsley

  • Heat the oil in a dutch oven over medium high heat.
  • GENEROUSLY season the chicken breasts FRESH ground sea salt and black pepper.
  • Sear chicken 2 minutes per side.
  • Set chicken aside on a plate.
  • Add shallots to dutch oven, sautĆ©ing 2-3 minutes until softened.
  • Stir in rice, toasting it 1-2 minutes.
  • Stir in tomato sauce, chicken stock, annatto powder and generously season with
  • FRESH ground sea salt and black pepper.
  • Nestle chicken breasts into rice mixture.
  • Cover and simmer 25-30 minutes, until the water is absorbed and the rice is cooked through.
  • Let stand 10 minutes.
  • FLUFF and serve.

NOTES: This can also be baked in a 350Ā° oven for 1 hour.

PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN

Every now and then I crave an old fashioned roast chicken, you know, like grandma used to make. Well, that’s easier said than done. Do you know how hard it is to find a decently priced WHOLE chicken these days? A few weeks ago my butcher actually had some gorgeous whole chickens and they were priced reasonably too.

PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN
4 pound WHOLE chicken
6 tablespoons avocado oil (or other neutral flavored oil)
1 teaspoon red pepper flakes
2 tablespoons FRESH chopped Italian Parsley
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped Rosemary leaves
1 tablespoon FRESH chopped sage
1 LARGE lemon, quartered
1 bulb garlic, cloved
1 Vidalia onion, peeled and cut into wedges
3 large carrots, peeled and cut into rustic chunks
2 pounds baby Yukon potatoes, halved
FRESH ground sea salt and black pepper

  • Preheat oven to 300Ā°.
  • Whisk the chopped herbs into 3 tablespoons of the oil.
  • Rub chicken inside and out with herb oil mixture.
  • Place lemon pieces and garlic cloves into the chicken cavity.
  • Tie legs together with kitchen twine.
  • Roast and baste every 30 minutes for the first hour.
  • Add veggies at the beginning of the second hour.
  • Whisk FRESH ground sea salt and black pepper into remaining oil and toss with onions, carrots and potatoes.
  • Baste ever 20 minutes for the next two hours or until chicken is cooked through and the skin is a crisp golden brown.
  • Rest 10 minutes before carving.

RUSTIC CASSOULET (slightly updated)

RUSTIC CASSOULET
2-3 boneless, skinless chicken thighs, cut into bite sized pieces**
1/2 pound thick-cut bacon, diced
1 pound Johnsonville beef sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, FINELY minced
1/4 cup FRESH minced Italian flat leaf parsley
28-ounces whole peeled tomatoes (seasoned, if you can find them)
14-ounce can white beans, drained and rinsed
2 tablespoons FRESH chopped thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best – I make them from baguettes )
1 cup shredded Parmesan cheese
FRESH ground sea salt and ground black pepper
2 cups pasta of choice (optional)
Crusty French Bread (optional)

  • Preheat oven to 325Ā°.
  • Brown the bacon until browned and crumbly in large saute skillet/dutch oven.Ā 
  • Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausage pieces to bacon fat and brown on all sides.
  • Add salt and pepper to taste.
  • Remove from fat and set aside.Ā 
  • Add the shallots, cooking 3-4 minutes until softened.
  • Add garlic, sauteing a few minutes more until fragrant.
  • Add white wine and chicken stock, bringing to a boil. Turn heat off.
  • Add tomatoes and beans. ā€Ø
  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and bake covered for 30 minutes.
  • Remove cover and bake 5-10 minutes more until browned.

NOTES **

  • I sometimes cook the chicken thighs whole and then shred them – just depends on my mood.
  • You can change this into a thick soup/stew by eliminating the bread crumbs and adding 8 ounces (2 cups) of macaroni during the last 10-15 minutes. I then serve it with crusty bread for dipping.

PISTACHIO CRUSTED CHICKEN STEAKS

PISTACHIO CRUSTED CHICKEN STEAKS
2 tablespoons butter
2 tablespoons avocado oil
4-6 thin chicken steaks
1/2 cup FINELY crushed pistachios
1/2 cup grated Parmesan cheese
2 tablespoons FRESH minced tarragon or basil
2 cups Panko crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 pinch red pepper flakes
1 cup all purpose flour, seasoned
2 LARGE eggs, beaten

  • Combine the pistachios, Parmesan cheese and tarragon or basil in a food processor and pulse until well mixed.
  • Set up a dredging station with 3 shallow bowls. Add the pistachio mixture to one shallow bowl, the eggs to another and the flour to a third.
  • In a large skillet melt butter and avocado oil over medium high heat.
  • Generously season the chicken steaks with the FRESH ground sea salt and black pepper.
  • Dredge chicken in flour first, shaking off excess followed by the egg and then the pistachio mixture.
  • Add breaded chicken to hot oil mixture, searing 3-4 minutes per side. Nuts burn easily so keep a close watch! REDUCE HEAT IF NECESSARY! DO NOT CROWD PAN!

BEER BRAISED CHICKEN

BEER BRAISED CHICKEN
1/4 pound bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs
FRESH ground sea salt and black pepper
All-purpose flour, for dredging
1 tablespoon avocado oil
1 (12-ounce) bottle beer (preferably brown ale) I used MGD
1 cup chicken stock
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new or gold potatoes, halved
2 tablespoons whole-grain mustard (optional)
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme leaves
3 tablespoons chopped fresh parsley (optional)

  • Heat a large skillet over medium-high heat.
  • Add the bacon and cook until browned, about 5 minutes.
  • Remove bacon pieces with a slotted spoon and transfer to a paper-towel-lined plate.
  • Season the chicken with salt and pepper and dredge in flour, shaking off the excess.
  • Add the avocado oil to the drippings in the pot.
  • Add the chicken in batches and cook over medium-high heat until golden on the bottom, 4-5 minutes, then flip and sear the other side, about 1 minute.Ā 
  • Add the beer, onions, potatoes, mustard, sugar, thyme leaves and 1 cup chicken broth to the pot and stir, making sure the chicken is fully submerged.
  • Simmer until the chicken is cooked through, about 15 minutes.
  • Stir in the bacon and parsley.Ā 

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

I got this recipe from Jet Tila and have used it ever since to make the fluffiest, lightest and tastiest mashed potatoes.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY
3 to 4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 tablespoons butter
1 bunch green onions, sliced THINLY
3 cloves garlic, minced
1-2 tablespoons FRESH chopped thyme leaves
FRESH ground sea salt and black pepper
15 ounce can petite diced tomatoes, drained, but juice reserved
chicken stock
1 tablespoon chicken bouillon
1 tablespoon WONDRA flour
3 tablespoons Mascarpone cheese

  • Rinse and pat dry the chicken breasts.
  • Add enough chicken stock to the reserved tomato juice to equal 1 3/4 cups. Whisk in chicken bouillon.
  • Heat oil in skillet over medium high heat.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Sear chicken breast on each side 2-3 minutes per side.
  • Remove chicken from pan and keep warm.
  • Add onions and garlic, sauteing 2-3 minutes.
  • Add tomatoes and thyme leaves, simmering 10 minutes until tomatoes are cooked through.
  • Stir in Mascarpone cheese until creamy.
  • Add chicken breasts to sauce, turning to coat.
  • Serve over fluffy mashed potatoes.

FLUFFY BUTTERED MASHED POTATOES
6 tablespoons unsalted butter, cut into pieces
2 pounds SMALL Yukon gold potatoes, peeled and cut into half (2 inch pieces)
1/2 cup half and half
1 1/2 tablespoons FRESH grated sea salt
1 teaspoon FRESH ground sea salt

  • Add potato pieces into a large saucepan and cover by 1 inch with COLD* (see notes) water.
  • Add 1 tablespoon of sea salt.
  • Bring to a boil over HIGH heat.
  • Reduce heat to MEDIUM heat and simmer for 15-18 minutes until potatoes are fork tender.
  • Drain the potatoes well in a colander and then return to the pan over LOW heat.
  • Warm the half and half in the microwave for 45 seconds.
  • Rice or mash potatoes with a masher until lumps are gone.
  • Fold in half and half with a rubber spatula.
  • Add butter 1 piece at a time, folding it gently into the potato mixture.
  • Season to taste with remaining salt and pepper.

NOTES:

  • Using the COLD water makes the starches in the potatoes cook slower and more evenly so that the outsides are not more done when the centers are ready and they become creamier.
  • Give your potatoes a kick with a bit of roasted garlic, chives or even some wasabi for some variety.