Category: POULTRY

CAJUN CREOLE CHICKEN, RICE & BEANS

Cajun seasoning adds the unique flavor to this meals and provides you with just enough spiciness and bite to make your taste buds stand up and pay attention.

CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS
1 can black beans**, rinsed and drained
1 1/2 cups long grain rice
2 medium tomatoes, rustic chopped
1 red pepper, small chopped
1 shallot, halved and sliced
1 clove garlic, minced
2 tablespoons chopped parsley
3 1/4 cups chicken broth
1 tablespoon + 1  teaspoon (divided) SLAP YA MAMA cajun spice
2 pounds bone-in chicken thighs
1 tablespoon avocado oil

  • In a 6 quart slow cooker combine the beans, rice, tomatoes, red pepper, shallot, garlic, parsley, broth and 1 1/2 teaspoons SLAP YA MAMA seasoning until well combined.
  • Sprinkle the chicken thighs with the 2 tablespoons SLAP YA MAMA.
  • Heat avocado oil in a large skillet (preferably cast iron).
  • Brown chicken pieces on both sides until golden, about 5 minutes per side.
  • Place in slow cooker, skin side up.
  • Cover and cook on low 4-5 hours until chicken is cooked through. Rice will be saucy!

**The original recipe calls for a traditional red bean, but I personally HATE red beans and always substitute black beans.

SWEET & SOUR CHICKEN WINGS

SWEET & SOUR CHICKEN WINGS
1/3 cup Bragg’s liquid aminos
1/2 cup apple cider vinegar
1/2 cup QUALITY sweet honey
3 cloves garlic, minced
2 inch piece of ginger, peeled and minced
3 pounds chicken wing pieces
sesame seeds to garnish
2 green onions, sliced thin for garnish

  • Preheat oven to 475°.
  • In a small saucepan whisk together the liquid aminos, vinegar, honey, garlic and ginger.
  • Bring to a simmer over medium-high heat, stirring occasionally until reduced by half and starting to thicken, about 30 minutes.
  • Strain through a sieve and discard solids. You should have about 2/3 cups of sauce.
  • Transfer sauce to large mixing bowl.

 

  • Arrange chicken wing pieces on a jelly roll pan covered in foil and sprayed with non-stick cooking spray.
  • Bake 30-35 minutes until golden, crisp and cooked through.
  • Transfer wings to sauce bowl and drain fat from pan.
  • Toss wings until well coated by sauce and most of sauce is absorbed, about 3-5 minutes.
  • Sprinkle with sesame seeds and green onions to serve.

PECAN CHICKEN with MAPLE CREAM GRAVY

PECAN CHICKEN with MAPLE CREAM GRAVY

CHICKEN
6 skinless, boneless chicken breasts or 2 pounds chicken tenders
1 cup buttermilk
Avocado oil or your favorite for frying or just plain old crisco
3/4 cup FINELY chopped or crushed pecan pieces
2 cups all purpose flour
2 tablespoons FRESH ground Himalayan pink salt
FRESH ground black pepper, to taste

  • Place chicken in large ziplock bag with buttermilk.
  • Chill for 8 hours.

 

  • Pour oil to a 1 inch depth in your favorite deep skillet, preferably cast iron.
  • Mix together the pecans, flour, salt and pepper.
  • Remove chicken from bag and discard marinade.
  • Dredge chicken in flour mixture, shaking off excess.
  • Fry chicken 6-7 minutes on each side until cooked through.
  • Drain on wire rack.
    Keep warm.

MAPLE CREAM SAUCE
4 slices thick bacon, diced
1 shallot, minced
3 tablespoons Wondra flour
1/2 cup PURE and QUALITY maple syrup
1/4 cup whole grain mustard (optional)
1/3 cup bourbon
2 cups heavy cream
FRESH ground sea salt and black pepper

  • Cook bacon until crisp.
  • Using a slotted spoon remove bacon to paper toweling to drain.
  • Add shallots to bacon grease and sauce 2 minutes or so until tender.
  • Add flour, stirring constantly until golden.
  • Add syrup, bourbon and mustard if using. Stir constantly until thickens.
  • Add cream, stirring constantly 5-7 minutes until desired consistency.
  • Fold in bacon.
  • Plate chicken
  • Serve with mashed potatoes.
  • Ladle sauce over chicken and potatoes.

CREAM BRAISED CHICKEN & VEGGIES

This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company. Tastes like your worked on it ALL day.

CREAM BRAISED CHICKEN & VEGGIES
1/2 pound pearl onions**
1 small Vidalia onion, halved and sliced
2 large carrots, sliced on the diagonal
2 stalks celery, sliced thin
6 boneless chicken breasts
1 + 1 tablespoons butter
1 cup white wine
1 1/3 cups chicken stock
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1/2 cup milk
1/2 pound beech mushrooms***

  • In a large dutch oven bring 3 cups of water to a boil.
  • Add pearl onions and boil for 3 minutes.
  • Drain and rinse in cold water.
  • Peel and set aside.

 

  • Melt 1 tablespoon of butter in the dutch oven.
  • Add onions, carrots and celery. Saute’ until tender.
  • Remove veggies and set aside.

 

  • Add the chicken to the pan in a single layer. Brown on both sides. Remove chicken and keep warm.
  • Add wine to pan and simmer until reduced by half.
  • Stir in broth, parsley, thyme, salt and pepper.
  • Return chicken to pan and simmer 5 minutes until chicken is cooked through.
  • Remove chicken to platter and keep warm.

 

  • Whisk together the milk and flour until smooth.
  • Gradually whisk milk mixture into broth in pan and bring to a SLOW boil until thickened.
  • Add veggies back into sauce, stirring to coat.

 

  • In a separate skillet heat remaining butter until melted and sizzling.
  • Add pearl onions and mushrooms, sautéing until tender.
  • Add onions and mushrooms to the chicken platter.
  • Spoon sauce over chicken and veggies.

NOTES:

**Pearl onions can be a real pain if you’re in a hurry so I will buy several bunches of the small bulb onions and just halve them.

***Beech mushrooms are a type of oyster mushroom that has a wonderfully nutty flavor when cooked that adds to any sauce.  These mushrooms are a bit bitter when used raw, but they are ideal for soups and stews or stir fries.

CHICKEN & CORN ENCHILADAS

This recipe is soooo simple because I use a Costco rotisserie chicken, but the flavor tastes like you spent all day roasting it yourself – NO ONE will ever know the difference!

CHICKEN & CORN ENCHILADAS SUIZA
3 cups shredded chicken pieces (I use Costco rotisserie)
1 large red onion, diced
2 cans Green Giant white shoe peg corn, drained
3/4 cup sour cream
1/2 cup chopped FRESH cilantro
1 teaspoon ground cumin
2 cups grated Monterey Jack and Sharp Cheddar mix
3 cups chunky salsa
1 large green enchilada sauce
FRESH ground salt and pepper, to taste
corn tortillas (about 16)

  • Preheat oven to 350°.
  • Spray a large baking dish with non-stick cooking spray.
  • Mix together the chicken pieces, diced onion, corn kernels, sour cream, cumin and cilantro until well blended.
  • Add half of the cheese.
  • Season with additional FRESH ground salt and pepper to taste.
  • In a separate bowl mix together the salsa and enchilada sauce.
  • Brush each tortilla with some of the sauce mixture and fill with 1/4-1/3 cup of chicken mixture.
  • Roll up and place seam side down in baking dish.
  • Repeat until chicken mixture is gone – about 16-18 tortillas.
  • Spoon most of the remaining sauce evenly over top of enchiladas. Save just a lilttle to spoon over again when you remove the foil.
  • Sprinkle with remaining cheese.
  • Cover in foil.
  • Bake until heated through, about 30 minutes.
  • Uncover and spoon remaining sauce over top.
  • Bake 5 minutes more to brown cheese.
  • ENJOY!

HONEY SRIRACHA CHICKEN

HONEY SRIRACHA CHICKEN
avocado oil
2 skin on Chicken legs with thigh meat attached or 6 thighs
FRESH ground sea salt and black pepper
1 ounce sriracha sauce
2 tablespoons QUALITY honey
2 green onions, sliced thin – whites and greens separate
2 tablespoons Braggs Liquid aminos
1 tablespoon sesame oil
Prepared rice

  • Preheat oven to 425°.
  • Cover a baking sheet in foil and set aside.
  • Heat heavy cast iron pan over medium high heat.
  • Drizzle avocado oil in pan and spread to coat.
  • Generously season chicken pieces with salt and pepper.
  • Add chicken to pan, skin side down. Cook 7-8 minutes until skin is crisp and golden.
  • Turn chicken and cook another 4-5 minutes.
  • Place chicken on baking sheet skin side up.
  • Roast chicken for 15 minutes.
  • Add onion whites and sauté 30 seconds.
  • Stir in liquid aminos, honey and sriracha to taste.
  • Stir collecting any browned bits from the bottom. Let bubble 2-3 minutes until thick and sticky.
  • Remove from heat and stir in sesame oil.
  • Remove chicken from oven.
  • Brush sauce over chicken pieces.
  • Return to oven and roast another 10 minutes until cooked through.
  • Remove from oven and brush with glaze again.
  • Plate chicken over prepared rice.
  • Drizzle with remaining sauce and serve immediately.

FIG GLAZED CHICKEN & WHITE BEANS

FIG GLAZED CHICKEN & WHITE BEANS
avocado oil
6 bone-in, skin-on chicken thighs
2 large shallots, halved and sliced
1 can small northern white beans or cannelloni beans, rinsed and drained
3/4 cup fig preserves
1/3 cup chicken broth
Juice of 1 lemon
2 tablespoons champagne vinegar
2 tablespoons FRESH chopped thyme
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste

  • In a mixing bowl whisk together the fig preserves, chicken broth, lemon juice, champagne vinegar, thyme,
  • Worcestershire sauce, salt and pepper.
  • In a large cast iron skillet add the oil to the hot pan and brown chicken pieces in batches, starting with skin side down.
  • Remove chicken from pan and add shallots, sautéing until golden.
  • Add fig preserve mixture and bring to a SLOW boil. Be sure to loosen any browned bits from the bottom of the pan.
  • Add the chicken pieces back in. Reduce heat and simmer covered 5 minutes.
  • Add the beans and return to a SLOW boil.
  • Cook uncovered 10-15 minutes until chicken is cooked through.

SWEET & SOUR CHICKEN DIP

This recipe is perfect for a potluck, tail gate party, holiday get together or Sunday dinner and it has nice refreshing change of taste.

SWEET & SOUR CHICKEN DIP
2 tablespoons Bragg’s Liquid Aminos
1 1/2 tablespoon sesame oil
2-3 cloves garlic, finely minced
1 1/2 pounds chicken tenders
24 ounces cream cheese, softened
10 ounce jar sweet and sour sauce
2 cups FRESH baby spinach
2 bunches thinly slice green onions
1/2 cup chopped salted peanuts
Sesame Rice Crackers

  • Generously season chicken tenders with salt and pepper.
  • Sear chicken tenders until golden and cooked through. Set aside to rest.
  • Whisk together the liquid aminos, sesame oil and garlic.
  • Shred chicken pieces.
  • Toss with sesame oil mixture and refrigerate for AT LEAST an hour.

ASSEMBLY

  • Spread cream cheese onto serving platter.
  • Spread sweet and sour sauce over cream cheese.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Sprinkle with green onions and peanuts.
  • Serve with sesame rice crackers.

NOTE: For a more elegant serving:

  • Combine the cream cheese with the sweet and sour sauce into a spread.
  • Spread each cracker with a generous portion.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Top with green onions.
  • Arrange on platter.
  • ENJOY!

 

STUFFED CHICKEN ALFREDO SHELLS

STUFFED CHICKEN ALFREDO SHELLS
20 whole Jumbo Pasta Shells, Cooked And Drained
2 Boneless, Skinless Chicken Breasts or 2 cups shredded rotisserie chicken
FRESH ground salt And pepper, to taste
Avocado Oil
3/4 cups ricotta cheese (whole milk, NOT low-fat))
3/4 cups SMALL CURD cottage cheese (whole milk, NOT low-fat)
3/4+ 1/4 cups grated Mozzarella cheese
2+ 1/4 cups grated Parmesan cheese
2 whole LARGE eggs, lightly beaten
1/4 cup minced FRESH parsley
2 tablespoons minced FRESH basil
4 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup heavy cream
4 cloves garlic, minced

  • Preheat oven to 375°.
  • Season the chicken breasts on both sides with salt and pepper.
  • Heat a grill pan or iron skillet over medium heat, drizzle with avocado oil.
  • Cook the chicken on both sides until cooked through.
  • Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan cheese, eggs, 2 tablespoons of the fresh parsley, salt, pepper, and chicken, stirring to combine. Add heavy cream as necessary 1 tablespoon at a time. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle with the flour. Whisk and cook until the roux turns golden brown.
  • Pour in the milk and cream, whisking constantly, and cooking for a few minutes, until thickened.
  • Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stirring until well blended.
  • Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish.
  • Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture.
  • Lay them face down in the pan, then pour the sauce all over the top.
  • Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan cheeses.
  • Bake for 25 minutes, or until bubbly and the cheese is golden.

CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18
PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

  • Whisk together the eggs, mayonnaise, salt, pepper and dill.
  • Add flour, stirring until smooth.
  • Fold in cheese and then chicken pieces, stirring until well blended.
  • Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
  • Heat a large non-stick pan over medium heat with avocado oil.
  • When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

  • Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

  • To test for doneness, cut a pancake in half and the chicken should be completely white inside.
  • Partially frozen chicken breasts are easier to dice.
  • Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
  • Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

MOJO (CUBAN) CHICKEN TOSTADAS

MOJO (CUBAN) CHICKEN TOSTADAS

4 boneless, skinless chicken thighs
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 can black beans
1 romaine heart, washed and shredded
1/4 cup cilantro, chopped fine
1 large orange, juiced
2 limes, juiced
1 small red onion
1 avocado, sliced thin and seasoned
1 clove garlic, minced
2 + 2 tablespoons champagne vinegar
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
corn tortillas, fried crisp

  • Drain and rinse black beans well.
  • Halve the onion and slice one half of it into thin rings. Dice the other half. Keep separate.
  • Mix together the cumin, paprika and oregano. Divide in half.

 

  • In a small bowl add the onion ring slices.
  • Drizzle with 2 tablespoons of the vinegar, sprinkle with salt, toss together and let sit for 10 minutes.
  • In another small bowl mix half the seasoning mixture with the other 2 tablespoons of vinegar, the orange juice and half the lime juice.

 

  • Generously season chicken pieces with salt and pepper.
  • In a large skillet heat avocado oil until shimmering over medium high heat.
  • Add chicken breasts and sear on both sides until cooked through.
  • Remove chicken to plate and rest.

 

  • Add diced onion pieces and half the garlic to the skillet, sautéing until fragrant.
  • Add black beans, remaining garlic and one half of the spice mixture. Cook 3-5 minutes until soft and heated through.
  • Add half of lime juice and season to taste with salt and pepper. Remove pan from heat and set aside.

 

  • Shred chicken and place in a mixing bowl with half the orange juice mixture.
  • Pour the other half of the juice mixture over the shredded lettuce and top with the cilantro. Toss to coat.

 

  • Place a tortilla on a plate.
  • Top with a bit of the pickled onions followed by a handful of the lettuce mixture.
  • Add a spoonful of the beans followed by a spoonful of the shredded chicken and top with avocado slices.
  • ENJOY

PINEAPPLE PEPPER LIME CHICKEN

PINEAPPLE PEPPER LIME CHICKEN
3 pounds chicken thighs and drumsticks (or any combo you like)
2 limes, juiced (about 1/4 cup)
3/4 cup pineapple pepper preserves
FRESH ground sea salt and black pepper, to taste

  • In a small saucepan combine preserves and lime juice and heat until melted and well blended.
  • Sprinkle chicken pieces with FRESH ground salt and pepper.
  • Heat grill to medium.
  • GENEROUSLY spray grill grates with non-stick spray.
  • Grill chicken 15-20 minutes or about 175° internal temperatures. Turn Occasionally and baste generously during the last 5 minutes with the sauce.
  • Serve with remaining sauce.