Category: POULTRY

PAN SEARED CHICKEN with CHILE LIME GRAVY & THREE CHEESE BLOOMING POTATO

I’ve been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list.  I was so happy when Nadiya won The Great British Baking Show this year!  She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting.  I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.

It was an episode of Junk Food Flip that inspired this dish for us.  Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.

I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too – only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.

PAN SEARED CHICKEN with CHILE LIME GRAVY 
          & THREE CHEESE BLOOMING POTATO & SWEET and SOUR TOMATOES

4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank’s Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**

  • Whisk together the flours in a shallow dish for dredging.
  • Whisk egg whites and Frank’s Chile Lime Hot Sauce in another shallow dish.
  • Heat pan with butter or oil over medium high.
  • Pat dry chicken breasts.
  • Generously salt and pepper each breast.
  • Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
  • Place chicken in heated pan searing the first side for about 5 minutes.
  • Turn chicken and sear other side until cooked through.

CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream

  • Melt butter over medium high heat.
  • Whisk in rice flour until smooth and golden.
  • Add chicken broth and green chile sauce alternately, whisking until well blended.
  • Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
  • Add heavy cream whisking until well blended and smooth.

BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
avocado oil
butter
salt and pepper
grated medium cheddar
grated Parmesan
grated smoke Gruyere

  • Preheat oven to 425°.
  • Cut the top off of the potatoes.
  • Use a small, thin, flexible knife to cut rings around the inside of the potato.
  • Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
  • Carefully flip the potato back over and place in baking dish.
  • Brush the whole potato with avocado oil and sprinkle with sea salt.
  • Bake for 30 minutes of baking. 
  • Pour melted butter into potatoes and brush all around the top.
  • Sprinkle with more sea salt. Return to the oven for an additional 30 minutes. 
  • Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.

SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar

  • Toss tomatoes with all the ingredients.
  • Chill.
  • Enjoy.

NOTE: **I use a copper non-stick pan and don’t need much oil at all so adjust for your cooking pan.

GRILLED PEPSI CHICKEN

I’m continuing my experimentation streak with a recipe torn from the pages of an unknown magazine that was originally titled Grilled Chicken with Cola Sauce.  I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

 GRILLED PEPSI CHICKEN
4-6 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 large shallot, chopped fine
2 cloves garlic, minced
6 ounces (3/4 cup) Pepsi
1/3 cup Hunt’s Jalapeno ketchup
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon sea salt
1/2 teaspoons ground cumin
PAM

  • Preheat grill to medium high.
  • In a sauce pan over medium high heat swirl oil to coat. Heat oil for a minute or two.
  • Add shallots and saute for 2 minutes.
  • Add garlic sauteing for a minute more until fragrant, stirring constantly.
  • Add Pepsi, Hunt’s Jalapeno ketchup, apple cider vinegar Worcestershire sauce and chili powder. Bring to a boil. Reduce heat and simmer, stirring occasionally for 15 minutes or until sauce has reduced to 3/4 cup. Set aside 1/3 cup in reserve, keep warm.
  • In a small bowl combine sugar, paprika, salt and cumin until well blended.
  • Rub chicken completely with sugar rub.
  • Spray grill rack with PAM.
  • Arrange chicken on the grill and baste with sauce.
  • Grill 5 minutes, baste again and cook another 5 minutes.
  • Serve with reserved sauce.

PIZZA CHICKEN

PIZZA CHICKEN
1 tablespoon avocado oil
4 boneless, skinless chicken breasts, flattened to even sizes
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
20 slices pepperoni
1 small red onion coarsely chopped
2-4 cloves garlic, minced
2 tablespoons fresh chopped flat leaf parsley
2 tablespoons fresh chopped oregano
Salt and pepper to taste
1 tablespoon lemon juice

  • Preheat oven to 375°.
  • In a small skillet heat oil to medium high and saute onion and garlic until fragrant and softened. Drain off oil and toss with lemon juice.
  • In a lightly greased baking dish arrange chicken pieces in a single layer.
  • Generously salt and pepper.
  • Cover and bake 15 minutes. 
  • Remove from oven, uncover and layer pepperoni in a single layer over chicken pieces.
  • Top with onion garlic mixture.
  • Top with mozzarella cheese and return to oven uncovered for another 15 minutes or until chicken is cooked through.
  • Top with Parmesan, oregano and parsley.
  • Serve over angel hair pasta.

CHILI CHICKEN – ALLOW MARINATING TIME

I’m finally getting around to a few of the recipes that have been hanging around waiting to be experimented with.  This one turns out to be a great recipe for both the grill or the oven and can be frozen and pulled out to thaw for even a weeknight meal. I prefer it best on the grill and use bone-in for that.

CHILI CHICKEN
1 bottle chili sauce (12 ounces)
1/3 cup white wine
1/4 cup avocado oil
10-12 garlic cloves, minced
4 DOROT basil cubes*
Salt and pepper to taste
8 chicken thighs, boneless, skinless **

  • Whisk together chii sauce, white wine, oil, basil and garlic until well blended.
  • Prick each chicken thigh several times with a fork and place in a tupperware marinader or ziploc bag.
  • Pour most of the marinade over chicken pieces.  Seal and refrigerate. Refrigerate the remaining marinade for basting during the grill time.
  • Turn frequently for 8 hours or overnight.
  • Drain chicken and discard marinade.
  • Place chicken on greased grill rack/pan.
  • Cover with foil and grill 10-15 minutes.
  • Uncover and baste pieces with marinade.
  • Turn pieces and grill another 10-15 minutes until cooked through. DO NOT RECOVER.

NOTE: You can also also freeze the ziploc of chicken with 1 1/2 cups of marinade and remaining marinade in a separate small ziploc for future cooking.  Just defrost overnight in the refrigerator and cook at dinner time.

*I love these frozen herb cubes.  With just the two of us  fresh herbs go to a huge waste many times so these are a fantastic alternative.

**Original recipe called for bone-in, skin-on thighs, but I changed it and they taste just as good.

PARMESAN PEPPERONI CHICKEN

I found this recipe in Woman’s World, but immediately thought I needed to change it to be a bit less heavy and with no bones.  The original recipe called for bone in, skin on chicken breasts.  We just don’t do skin on chicken unless it is that occasional Cajun fried chicken breast or chicken fried chicken steak.  I hate bone in chicken unless it’s at a picnic and fried or BBQed. Even with my changes this was a real treat!

PARMESAN PEPPERONI CHICKEN aka PIZZA CHICKEN
1/2 cup shredded Mozzarella cheese
2 tablespoons chopped Italian parsley
8-12 pieces pepperoni
2-4 skinless, boneless chicken breasts
1 small red onion, sliced thin into rings
2 cloves garlic, minced
Juice from 1 lemon
salt and pepper to taste
1/3 cup shredded Parmesan cheese

  • Preheat oven to 400°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breast in a single layer.
  • Sprinkle with lemon juice.
  • Season with salt and pepper to taste.
  • Top with pepperoni slices.
  • Top with garlic and onion slices.
  • Top with Mozzarella cheese.
  • Bake 20 minutes until chicken is cooked through and Mozzarella is beginning to brown.
  • Top with Parmesan cheese and serve.

SLOW COOKER BALSAMIC CHICKEN

SLOW COOKER BALSAMIC CHICKEN

1 tablespoon. avocado oil
4 cloves garlic, minced
1 pound baby carrots
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried basil
½ cup balsamic vinegar
1 onion, sliced
1 pound green beans
Fresh chopped parsley for garnish

  • Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
  • Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
  • Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
  • Sprinkle with fresh chopped parsley and serve immediately.

RUSTIC GARLIC JALAPENO CHICKEN & GRAVY

I love this recipe! It is so simple and is a fantastic recipe for company. I LOVE FRESH herbs, but let’s face it with just 2 of us it is difficult to buy them in small enough quantities that they don’t go bad before I use them all and some just aren’t available the way I want them.  I WILL GET MY HERB GARDEN GOING eventually.  In the meantime I’ve been using LITEHOUSE freeze dried herbs and they are really good.

RUSTIC GARLIC JALAPENO CHICKEN & GRAVY
2 tablespoons avocado oil
6-8 chicken thighs
1 head of garlic, minced
2 tablespoons Litehouse Freeze dried Red Jalapenos
1 tablespoons Litehouse Freeze Dried Chives
2 tablespoons Wondra flour
3/4 cup white moscato wine
1 cup chicken broth
1 1/2 teaspoons Italian Seasoning
2 tablespoons butter
Fresh Ground Salt and Pepper to taste

  • Preheat oven to 400°.
  • Add chives and jalapenos to the chicken broth so they can reconstitute. Set aside.
  • Heat the avocado oil in an oven proof skillet over medium high heat. 
  • Pat dry the chicken thighs and brown in oil for about 8-10 minutes, turning regularly until well browned.
  • Remove chicken to plate and reduce heat to medium.
  • Add garlic and saute’ until it begins to brown.
  • Add flour and whisk until smooth.
  • Add chicken pieces back, cover and bake for 15-20 minutes until chicken is cooked through.
  • Remove skillet from oven and return to the burner.  CAREFUL it will be hot!
  • Remove chicken pieces to plate. Tent with foil to keep warm.
  • Add in wine and whisk until smooth.
  • Whisk in chicken broth, Italian seasoning, salt and pepper. Reduce heat and simmer until sauce thickens.
  • Turn off heat and add butter, whisking until smooth.
  • Add chicken pieces back into skillet and coat well with sauce.
  • Serve with mashed potatoes or buttered noodles, spooning sauce over top.

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

  • Preheat oven to 425˚.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13×9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

PB&J CHICKEN STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I’ve adapted it from what I originally printed out and unfortunately I don’t know where I first saw it, but I’ll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter’s night.

PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL – YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste

  • Place chicken pieces in the slow cooker. 
  • Add onions, carrots, celery and parsley.
  • In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
  • Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
  • Serve over mashed potatoes.

**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

SOUTH of the BORDER CHICKEN WINGS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
  • Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

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CHICKEN PICATTA ala SAVORY KITCHEN TABLE

Picatta, is possibly derived from an Italian word picchiare which means to pound, is a process, a method of preparing food, meat that is sliced, coated, sautéed and served in a sauce. though most people associate it specifically with capers, but it has more to do with the way the chicken is butterflied, flattened and the way it is seasoned and browned in butter or olive oil.  A sauce is made using the pan drippings, lemon juice and white wine which are cooked together until reduced. After reduction, butter is stirred in to finish the sauce. Shallots or garlic and/or capers can be added with slices of lemon. In the United States, it is usually served with a starch, such as pasta, polenta, or rice. Personally I HATE capers so I opt to leave them out ALWAYS, but you be the judge.  I also tend to avoid marjoram (just not a fan of that piney flavor in my food), but most picatta recipes call for it.  Both capers and marjoram are used A LOT in Mediterranean food, I guess it is a regional thing!

I normally make this with the Parmesan mashed potato recipe below, but the night I took the picture we had those cute Parmesan Potato Stackers that are all over the place right now.  They’ll be good for “company” dinners.

CHICKEN PICCATA
4 boneless, skinless chicken breasts
1/4 cup all purpose flour
Fresh ground salt and white pepper, to taste
2 tablespoons butter or avocado oil
1/2 cup chicken broth
1 tablespoon Worcestershire Sauce
Juice of 1 lemon
1/4 cup chopped flat leaf parsley
1/4 teaspoon marjoram (optional)
capers (optional)

  • One at a time place each chicken breast between 2 pieces of saran or wax paper.  Work from the center gently pound each breast until flat, about 1/4 inch thick.
  • In a shallow bowl whisk together the flour, salt and pepper. Coat each chicken breast with the flour mixture.
  • Heat the butter or oil over medium high heat until hot.
  • Add chicken cooking 3-5 minutes perside until cooked through and golden brown.
  • Remove chicken to heated plate and keep warm.
  • Add chicken broth to the skillet along with Worcestershire sauce nd cook until hot and well blended.
  • Add in lemon juice and parsley, stirring to heat and combine.
  • Serve over chicken with Parmesan potatoes.

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

HARVEST CHICKEN

This is one of our favorite fall recipes.  There is just something about combine cheese and apples with bacon that screams FALL is here.

HARVEST CHICKEN
4 boneless skinless chicken breast steak, very thin*
1 Large Asian apple, sweet, peeled, cored and sliced thin **
10 crispy bacon strips, cut in half
1/2 cup shredded sharp cheddar cheese + 1/2 cup for topping
2 ounces grated Parmesan cheese
4 ounces whipped cream cheese (any flavor you like)
4 green onions, minced
Fresh cracked salt black pepper

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breasts flat on work surface. Generously salt and pepper each chicken breast to taste.
  • Spread 1 ounce of cream cheese on each breast.
  • Divide green onions on chicken.
  • Sprinkle with Parmesan cheese.
  • Sprinkle with cheddar cheese.
  • Lay 2 slices of bacon on each breast. 
  • In a single layer add 4 slices of apple.
  • Roll each chicken piece just until closed and place in a greased baking dish seam down.
  • Sprinkle with a little more salt and pepper on top.
  • Top with remaining cheddar cheese and bacon slices.
  • Cover and bake chicken for 30-35 minutes.
  • Add more cheese if necessary, uncover and bake 5 more minutes.

*If you can’t find the thinner chicken breast steaks buy nice thick large chicken breasts and slice them yourself.

**My apple slicer is a 16 slice which I love for nice thin slices.