Category: POULTRY

SHEET PAN CHICKEN MEDLEY

Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.

SHEET PAN CHICKEN MEDLEY
2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided
ZEST and Juice of 1 lemon
2 cloves garlic, minced
FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice

  • In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
  • Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
  • Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
  • In a separate bowl add apricot halves, juice and artichokes, tossing to mix.  Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.

  • Heat oven to 400°.
  • Coat a sheet pan covered in foil with non-stick cooking spray.
  • In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
  • Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
  • Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
  • Add carrots to the marinade in the first bowl, tossing to coat.
  • Arrange carrots on the sheet pan.
  • Roast carrots for 15 minutes.
  • Add in chicken pieces in a single layer.
  • Top with the apricot mixture.
  • Roast 30-35 minutes until chicken is cooked through to 160°.

SLOW COOKER BUTTER CHICKEN MEATBALLS

SLOW COOKER BUTTER CHICKEN MEATBALLS
1 pound ground chicken
1/2 pound ground pork
1 LARGE egg, lightly beaten
1 teaspoon garam masala
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Prepare sauce.

SAUCE
1 small shallot, minced
2 tablespoons butter
2 tablespoons Wondra
1/2 cup chicken stock
8 ounces tomato sauce

  • Heat butter in small skillet over medium heat.
  • Whisk in flour until golden.
  • Whisk in chicken stock until well blended.
  • Whisk in tomato sauce until well blended.
  • Season to taste.
  • Pour sauce over meatballs.
  • Cook covered on low for 3 hours  or until cooked through.
  • Serve with rice or mashed potatoes.

BUFFALO CHICKEN TENDER SLIDERS

BUFFALO CHICKEN SLIDERS

2/3 cup Frank’s hot pepper sauce
1/2 cup unsalted butter
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
4 cups shredded chicken**
12 KING’s Hawaiian sweet rolls
1/3 cup Ken’s Sweet Vidalia Onion dressing
Green leaf lettuce or cabbage mix, optional
Thinly sliced Mozzarella cheese

  • In a large sauce pan combine the hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, salt and pepper. Bring to a SLOW boil, removing from heat as soon as it bubbles.
  • Add the chicken and stir to coat.
  • Spread a layer of the dressing on each roll or better yet make a slaw with the dressing and a cabbage mix or the lettuce.
  • Top with a slice of mozzarella cheese, lettuce if using and a scoop of the chicken mixture.
  • Serve and enjoy!

NOTES: **A rotisserie chicken works great when you’re in a time crunch! I prefer to pan sear a few breasts for shredding when I have time.

BALSAMIC MUSHROOM CHICKEN

I realized recently that I AM posting almost daily, but I’m kind of in a rut in as much as I’m just posting the recently successful recipes without much conversation to go with them. I promise to get better. 😀

Eating in general is still a HUGE issue for me (and ALWAYS will be for the rest of my life), BUT I LOVE to cook and my family still needs to eat, so why should they suffer my limitations?  I may only get a few bites of each meal, but I promise they do NOT go to waste.

Hubby swears he HATES cooked mushrooms (little does he actually realize how much I use them in recipes like Bolognese where they are cooked down into the sauce that he’s been eating for years!!!!!!!) so the VISIBLE mushrooms in any recipe end up on any plate, BUT his! 😀 LOL I even sometimes have to cook the mushrooms in a separate pan to keep him happy if he’s hanging around the kitchen while I’m cooking, which if I’m honest I prefer to be alone while cooking.  I seem to be more creative and get better inspiration during “alone” time. 😀

Because of my limitations in eating I rarely eat starches anymore, BUT this recipe is especially good with mashed potatoes to absorb all that glorious gravy!

BALSAMIC MUSHROOM CHICKEN
4 boneless, skinless chicken breasts
1/4 cup WONDRA flour
FRESH ground Himalayan sea salt and black pepper, to taste
1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons avocado oil
6 cloves garlic, minced
4 green onions, sliced
2 tablespoons QUALITY honey
1/4 cup STRONG balsamic vinegar
3/4 cup chicken stock.
1 tablespoon FRESH chopped thyme

  • Generously season chicken breasts with FRESH ground Himalayan sea salt and black pepper, to taste.
  • Dredge through the Wondra flour.
  • Heat oil in large skillet over medium heat.
  • Add chicken breasts and sear for 2 minutes.
  • Flip chicken.
  • Add onions and garlic to pan sauteing for a minute.
  • Add mushrooms, sauteing a couple minutes.
  • Add vinegar, broth, honey and thyme.
  • Cover and cook 5 minutes.
  • Turn chicken and cook a few minutes more until chicken is cooked through.
  • Remove chicken to platter and keep warm.
  • Cook 5 minutes more to reduce sauce.
  • Add butter.
  • Serve over chicken with mashed potatoes and/or your favorite veggies.

ITALIAN Chicken and Noodles

ITALIAN Chicken and Noodles

1 1/2 pounds chicken breasts or tenders
1 medium Vidalia onion, finely chopped
2 medium tomatoes, finely chopped *see notes
1 1/2 cups of finely chopped carrots
3/4 cup chopped celery
1 bay leaf
1 teaspoon Sweet paprika
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/3-1/2 cup chicken broth
Prepared noodles
Prepared mashed potatoes (noodles AND mashed potatoes were grams AND great grams way favorite way of serving this)

  • In a large sauce skillet, melt butter and avocado oil.
  • Add generously seasoned chicken pieces. Pan sauce 2-3 minutes per side until JUST cooked through. Remove to cutting board for shredding.
  • Add carrots, cooking until they begin to soften.
  • Add celery and onions.
  • Add tomatoes, bay leaf, paprika and minced garlic.
  • Add in chicken broth, stirring to blend.
  • Reduce to a simmer for 15-20 minutes, stirring occasionally, until carrots are cooked through and tender. If gravy is too thin, see notes.
  • Remove bay leaf, add in chicken pieces and heat through.
  • Fold in noodles.
  • Serve over mashed potatoes immediately.

NOTES:

  • A can of petite diced tomatoes can easily be substituted.
  • If it is too thin, then make a slurry from a tablespoon or 2 of the gravy and a tablespoon or 2 of cornstarch. Add into the pan, stirring constantly, but gently to blend until you reach the desired consistency.
  • Great grams always started with a whole chicken and would boil it down to pieces and use the cooking water as the broth which adds white a bit of flavor.

BACON WRAPPED JALAPENO CHICKEN BITES

Chicken and cream cheese spread stuffed into jalapenos, rolled and wrapped with bacon and then grilled. YUMMY!

BACON WRAPPED JALAPENO CHICKEN BITES adapted from Trisha Yearwood

4 boneless, skinless chicken thighs
1 tablespoon butter
FRESH ground sea salt and black pepper
3-ounce package cream cheese (I use herbed cream cheese spread), softened
8 LARGE jalapeno peppers, halved and seeded
8 slices bacon

  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Saute chicken pieces until browned and cooked through.
  • Move chicken to cutting board and dice small or shred.
  • Stir chicken pieces into softened cream cheese.
  • Wrap each roll with one piece of bacon and secure with a toothpick. (These look a bit odd today because I only had half slices of bacon).
  • Grill until bacon is brown and crispy on both sides.

NOTE: Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. Even an inadvertent swipe of the hand close to your eyes could be a VERY unforgettable and unwelcome experience.

MIMOSA ROASTED CHICKEN with CHAMPAGNE GRAVY

The original recipe from Taste of Home called for a whole roasting chicken, but I’ve adapted it a more user friendly way of not only roasting, but also serving and eating. This chicken becomes a rich, buttery and juicy bite that is only complemented by each bite of fluffy mashed potatoes and fragrant champagne gravy.

MIMOSA ROASTED CHICKEN
2 medium navel oranges
4 large carrots, peeled and split lengthwise
2-3 leg and thigh quarter skin-on chickens
4 tablespoons butter, melted
FRESH ground pink Himalayan salt and black pepper, to taste
4-5 cloves garlic, minced
1 tablespoon Litehouse freeze dried basil
1 tablespoon Litehouse freeze dried red jalapeno, chopped small
1/2 teaspoon onion powder
1 tablespoon FRESH thyme, finely chopped
2 cups pink moscato wine or Brut champagne
2 medium sweet Vidalia onions, cut into wedges
1/2 cup chicken broth
1/2 cup orange juice

  • Preheat oven to 375°.
  • Arrange carrot pieces in a single layer on bottom of roaster to form your “rack”.
  • Cut one orange into slices.
  • Cut second orange into wedges.
  • Combine the melted butter, garlic, onion powder, thyme, basil and red jalapeno. Set side to allow the freeze dried herbs time to reconstitute.
  • Gently use your fingers to loosen the skin of the chicken.
  • Place orange slices under the skin.
  • Generously sprinkle the chicken with FRESH ground salt and pepper.
  • Rub melted butter mixture over skin of chicken pieces and place on top of carrots.
  • Bake uncovered for 20 minutes.
  • Combine Moscato and orange juice. Toss with orange wedges,  onion wedges and potatoes. Pour into roaster around chicken.
  • Return to oven for 45 minutes more or until thermometer reads 175°.**(see note) Baste occasionally with pan juices. Cover and let stand 10 minutes before serving.

NOTE: **Cover loosely with foil if chicken is browning too quickly

GRAVY
Chicken Broth
1 tablespoon butter
2 tablespoons Wondra flour

  • Pour pan juices and loosened browned bits into a measuring cut.
  • Skim off fat, reserving 1 tablespoon.
  • Add enough chicken broth to measure 1 cup.
  • In a small sauce pan melt butter and reserved 1 tablespoon fat.
  • Whisk in flour and until smooth and golden.
  • Gradually whisk in broth mixture.
  • Bring to a GENTLE boil, reduce heat and cook 2-3 minutes until thickened to desired consistency.
  • Serve immediately.

ROAST TURKEY & WILD RICE SOUP

Winter seemed never ending this year!  So what did we do? We made MORE soup!  While we were on a trip to the coast I had the most amazing soup at McMeniman’s Sand Trap at their Gearhart Hotel.  So, I came home and set to recreating it.  The re-creation is so close I feel like I’m back in front of the fire enjoying their soup and a cocktail!

ROAST TURKEY & WILD RICE SOUP
1 tablespoon butter
1 small Viadalia onion, diced
2 stalks celery, diced
3 large carrots, sliced into 1/4 inch slices
3 cloves garlic, minced
1 teaspoon FRESH ground black pepper
1 teaspoon sea salt
1 tablespoon white vinegar
1 teaspoon dried thyme
1 teaspoon dried parsley
5 cups chicken broth
1 cup wild rice
2-3 cups shredded turkey or rotisserie chicken pieces

  • Melt butter in dutch oven over medium high heat.
  • Add onions, carrots, celery, salt and pepper. Saute’ 5 minutes.
  • Add garlic. Saute’ another 5 minutes.
  • Add thyme, parsley, vinegar, broth and rice.
  • Bring to a SLOW boil. Reduce heat and simmer 30 minutes.
  • Add turkey and simmer uncovered 30 minutes more until rice is tender.
  • Adjust seasonings to taste.

LEMON LIME PEPPER CHICKEN

This recipe was originally posted February 2010, but as I’ve gone through my blog I am trying to update and redo the pictures to make the recipe look more like its appetizing self! So Voila’ here is an updated photo that I hope grabs your attention more!

Do you watch comedies on TV? We do and this recipe was inspired by Everybody Loves Raymond. Debra’s lemon chicken always being made fun of made me want to make a REALLY GOOD lemon chicken full of flavor. This recipe is it! This picture below is from 2014 and I have eliminated the pictures from 2010 as they were atrocious.

4-6 boneless, skinless chicken breast
Wondra
1 lemon
1 lime
sea salt and white pepper to taste
1 teaspoon red chile pepper flakes
1/4 cup Cream Sherry or 1 tablespoon sugar
2 tablespoons butter
2 tablespoons Avocado oil
1 small Vidalia onion, sliced thin
1 clove garlic, minced

  • In a large skillet melt butter, add oil and bring to medium high heat.
  • Add onions and garlic until fragrant.
  • Dredge chicken breast in flour.
  • Move onions to outside ring of the pan.
  • Add chicken pieces salt & peppering as you brown them (about 5 minutes per side)
  • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
  • Plate chicken and keep warm.
  • Add cream sherry to deglaze pan, scrapping up the bits at the bottom.
  • Dissolve the sugar into the lemon and lime juice. Add red pepper flakes.
  • Pour over onions and cook a few minutes more until juice forms a glaze.
  • Pour over plated chicken and serve immediately.

 

CREAM OF TOMATO CHICKEN with RICE

CREAM OF TOMATO CHICKEN with RICE
3 cups chicken broth
2 cups tomato puree
1 tablespoon brown sugar
1/2 cup buttermilk
1 Large shallot, finally chopped
2 tablespoons FRESH chopped basil
1 teaspoon celery salt
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups rotisserie chicken pieces
1/2 cup long grain rice
Bacon Crumbles (optional)
Parmesan cheese (optional)

  • Bring broth and shallot to a SLOW boil.
  • Add tomato puree, brown sugar, rice, celery salt, garlic powder and basil.
  • Simmer 25 minutes until rice is tender.
  • Stir in buttermilk and chicken pieces until well blended.
  • Season to taste and simmer 10 minutes more.
  • Serve in a toasted bread bowl or with toasted croutons.
  • Sprinkle with Parmesan cheese and crumbled bacon if desired.

PAN SEARED CHICKEN & VEGGIES IN LEMON HONEY GARLIC BUTTER

This is a WONDERFUL and deliciously simple recipe. Chicken thighs OR breasts cooked in browned butter infused with honey, garlic and lemon juice. Simple ingredients BUT maximum flavor!

PAN SEARED CHICKEN & VEGGIES IN LEMON HONEY GARLIC BUTTER

6 chicken thighs (or 4 large chicken breast fillets pounded thin) (bone in or out/skin on or off)
Salt and pepper, to taste
6 tablespoons butter, divided
4 tablespoons QUALITY honey
1 tablespoon minced garlic, or 4 cloves garlic, minced
Juice of 1 medium lemon
2-4 tablespoons chicken broth OPTIONAL
3 cups broccoli florets OPTIONAL
4 Lemon wedges, to serve
2 tablespoons fresh chopped parsley

  • Preheat oven to 400°.
  • Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned.
  • Transfer chicken to a plate.
  • Add lemon juice, garlic and honey to pan, blending well.
  • Add the chicken into the sauce in the pan, turning to coat well.
  • Transfer to the oven for a further 20-25 minutes until completely cooked through and no longer pink inside.
  • Change oven settings to broil (or grill), until nicely charred on the tops.
  • To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices.
  • Serve with steamed vegetables; over rice or noodles, or with a salad!

ALTERNATIVE – FOR BONELESS SKINLESS CHICKEN FILLETS (my preferred way of making this dish) I also prefer carrots and snap peas

  • Sear boneless chicken thighs or breast fillets on both sides until golden and cooked through.
  • Transfer chicken to a warm plate; set aside.
  • Make the sauce following recipe directions.
  • Add the chicken back into to the browned butter/honey mixture in the pan and cook for 5-7 minutes in the sauce, while basting the tops with the pan juices.
  • Flip and continue cooking in the sauce until cooked through.
  • Season with a little extra salt and pepper, to your taste, if desired.

CHICKEN & ONIONS in WHITE WINE CREAM SAUCE


CHICKEN & ONIONS in WHITE WINE CREAM SAUCE

4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons avocado oil
1 small Vidalia onion, halved and sliced
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with flour.
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions and champagne.
  • Cook over medium heat, champagne should come to a SLOW boil.  Reduce to simmer for approximately 15 minutes hour.
  • When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet. Simmer about 5 minutes, until slightly thickened.
  • Pour sauce over chicken breasts. Serve.