Category: POULTRY

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.

Save

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.

BRAISED CHICKEN & MARINATED PEACHES

This recipe originally called for 3 pounds of bone in, skin on chicken thighs which is the most flavorful, but my version has less fat and cholesterol and is easier to eat.

BRAISED CHICKEN & MARINATED PEACHES
1 tablespoon avocado oil
1 ounce prosciutto, thinly sliced into strips
2 1/2 pounds boneless chicken thighs OR 3 pounds bone in skin on chicken thighs
Fresh ground sea salt and black pepper
1 cup thinly sliced shallots
3-5 cloves garlic, minced
2 tablespoons Wondra flour
3 cups Marinated Peaches, drained (reserve 3 tablespoons of the marinade) (recipe below)
3 cups chicken broth
1/2 cup frozen pearl onions thawed and drained
2 tablespoons unsalted butter
2 tablespoons fresh tarragon leaves, coarsely chopped

  • Position a rack in the center of the oven and heat the oven to 350°.
  • Heat the oil in an 8-quart Dutch oven or heavy-duty pot over medium heat. 
  • Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. 
  • If the pan is dry, add a little more oil.
  • Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
  • Turn the heat down to medium low. 
  • Pour off all but 1 tablespoon of fat from the pan and then add the shallots and garlic. Cook, stirring often, until soft, about 5 minutes. 
  • Add the flour and cook, stirring, for 1 minute. 
  • Add the 3 tablespoons of the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. 
  • Add the broth, season lightly with salt and pepper, and bring to a boil. 
  • NOTE: ONLY USE THIS STEP IF USING BONE IN CHICKEN. Arrange the chicken in the pot, skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. 
  • Take the pot out of the oven. 
  • Turn the broiler on high. 
  • Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
  • Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. 
  • Lower the heat to medium and stir in the onions and peaches; cooking until heated through. 
  • Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
  • Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
  • Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. 
  • Garnish with the prosciutto and the remaining tarragon leaves, and serve.

SHERRY VINEGAR & ROSEMARY MARINATED PEACHES
    3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
    3 tablespoons avocado oil
    2-1/2 tablespoons spiced dark rum (Captain Morgan)
    2 tablespoons sherry vinegar
    1-1/2 teaspoons finely chopped fresh rosemary
    Pinch kosher salt
    Pinch granulated sugar

  • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
  • After marinating, you can refrigerate the peaches for up to 1 day.

NOTE:  I used white peaches because they were the best at the time, but yellow peaches give you a much prettier dish.

    PAELLA ala SAVORY KITCHEN TABLE

    I found this fun recipe in an old Sunset magazine.  It looked like an ad page – so glad I took a closer look.  The recipe was geared for camping, but is a quick and easy fix at home. As always I made changes to deal with likes and dislikes.  The recipe originally called for green pepper which makes me deathly ill, so I substituted red pepper.  I also cannot stand olives so I substituted shallots, but pearl onions would be good too. I also did some research on the origins of paella and found that it is a very versatile dish.

    In Valencia, Spain the word paella is used for ALL pans, but most other areas use it for a specific style of pan used to make this dish.  The only consistent ingredient I could find in any version of the recipe was the white rice, hence the beauty of this dish is making it your own.

    PAELLA ala SAVORY KITCHEN TABLE
    1 cup sliced shallots
    1 red bell pepper, chopped
    1/2 pound Andouille (smoked pork) sausage, thinly sliced
    1 1/2 pound boneless, skinless chicken thighs, quartered
    1 1/4 teaspoon fresh ground sea salt
    2 1/2 teaspoons smoked paprika
    3 tablespoons avocado oil
    1 fennel bulb with feathers, sliced saving feathers for garnish
    3-4 garlic cloves, minced
    1/4 teaspoon saffron
    1 can petite diced tomatoes with green chiles
    2 cups Arborio (Italian short grain) rice
    1 cup water
    3/4 cup marsala wine
    2 cups chicken broth
    1/2 pound small shrimp, cleaned and de-veined

    • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
    • Add sausage and brown about 5 minutes.  Remove with slotted spoon to a plate and cover.
    • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
    • Add shrimp pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
    • Add remaining oil to pan.
    • Add fennel, shallots and bell pepper to pan sauteing until fennel softens.
    • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
    • Add tomatoes and cook, stirring 5 minutes to blend well.
    • Add rice and coat well. Add water, chicken broth and Marsala. Cover and bring to a boil over high heat.
    • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
    • Arrange sausage, chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
    • Garnish with fennel fronds and Enjoy.

    HOBO CHICKEN CASSEROLE

    I adapted this recipe from a camping cook book and it quickly became a family favorite.

    HOBO CHICKEN CASSEROLE
    2 cups cooled cooked white rice
    4 boneless chicken breasts cut into bite sized pieces
    4 cups broccoli pieces
    1 bunch green onions, sliced thin
    1/2 cup ranch dressing
    12 ounces cheddar cheese curds
    3 tablespoons butter
    3 tablespoons flour
    1/4 teaspoon salt
    1 cup milk
    fresh ground salt, pepper and garlic powder to taste
    top with crushed crackers of choice (I like Keebler butter and Ritz mixed) (optional)

    • Preheat oven to 350°.
    • Melt the butter in heavy saucepan. 
    • Blend in flour and salt. Cook until bubbly. 
    • Remove from heat and gradually stir or whisk in milk. 
    • Return to heat and cook, constantly stirring until smooth and thickened.
    • Cool slightly and then whisk in ranch dressing.
    • In a large mixing bowl toss together the rice, chicken pieces, green onions and broccoli pieces. 
    • Sprinkle with fresh ground salt, pepper and garlic powder to taste.
    • Fold in cheese curds and soup mixture until well coated.
    • Spray baking dish with non-stick cooking spray.
    • Pour casserole into baking dish.
    • Bake 30 minutes or until chicken is done.

    GARLIC HERB SESAME ORANGE ROAST CHICKEN

    This recipe originally called for roasting the entire chicken and I adapted it for neater serving at the table.

    GARLIC HERB SESAME ORANGE ROAST CHICKEN
    4-6 hind quarter chicken pieces
    Sesame oil
    Mrs. Dash Roasted Garlic Herb seasoning
    Fresh ground salt and black pepper
    Large navel orange, quartered and quartered again
    1 pound baby carrots
    1 tablespoon butter, melted

    • Preheat oven to 500°.
    • Rub chicken on both sides with sesame oil.
    • Sprinkle with salt, pepper and seasoning.
    • Roast 20 minutes.
    • Remove from oven and lower temperature to 350°.
    • Arrange carrots around chicken pieces and add orange slices. 
    • Roast 1 hour more.
    • Brush with butter and roast 5 minutes more.
    • Remove from oven and squeeze oranges over chicken.
    • Enjoy.

    BROKEN BALINESE CHICKEN

    I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down – WAY TOO BITTER – so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.

    BROKEN BALINESE CHICKEN
    10 6 garlic cloves, minced
    3 fresh long red chiles, halved and seeded
    1 teaspoon red pepper flakes
    6 3 small shallots, halved sliced
    2 1 tablespoons chopped fresh ginger
    1 cup brown sugar
    1 1/4 teaspoon ground turmeric
    1/4 cup vegetable avocado oil, plus more for brushing
    freshly ground Salt and black pepper
    One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
    4 fresh bay leaves
    4 2 limes, halved
       2 limes, sliced

    • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
    • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
    • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
    • Let the paste cool completely and season with salt and pepper.
    • Cover and refrigerate for at least 4 hours or overnight.

    • Preheat oven to 450°.
    • Uncover chicken and bring to room temperature while oven is heating.
    • Add lime pieces.
    • Bake 20-25 minutes until cooked through.

    HONEY WALNUT LEMON CHICKEN

    HONEY WALNUT LEMON CHICKEN
    2 teaspoons avocado oil
    1 teaspoon peeled, grated fresh ginger
    1 clove garlic, minced
    1/2 cup walnut pieces
    1 tablespoon honey
    fresh ground salt, to taste

    • Slowly heat avocado oil in skillet.
    • When hot, add ginger and garlic cooking until fragrant.
    • Add walnuts and honey.
    • Cook 2-3 minutes until walnuts turn golden and honey bubbles.
    • Sprinkle with salt.
    • Transfer to apiece of foil to coil.

    1 1/2 pounds chicken tenders
    fresh ground salt and pepper, to taste
    Wondra flour for dredging
    3 tablespoons butter
    1 teaspoon grated ginger
    1 clove garlic, minced
    Juice from 2 lemons
    2 tablespoons honey
    1/4 cup white wine
    green onions or parsley for garnish

    • Melt butter over medium high heat.
    • Sprinkle chicken pieces with salt and pepper.
    • Dredge through flour.
    • Add chicken pieces to hot butter browning until golden on both sides.
    • Plate chicken and keep warm.
    • Drain off all but 1 tablespoon of butter and let pan cool slightly.
    • Add ginger and garlic until fragrant.
    • Add lemon juice, wine and honey cooking until boils and slightly thickens.  Be sure to scrape loose bits from the pan.
    • Pour over chicken, sprinkle with walnuts and garnish with green onions or parsley.

    CHARDONNAY/MOSCATO CHICKEN, BEET CHEDDAR APPLE TARTS & BEER BATTERED ZUCCHINI

    CHARDONNAY/MOSCATO CHICKEN
    1 chicken fillet per person
    2 + 3 tablespoons butter
    2 1/2 tablespoons Wondra flour + flour for dusting
    Fresh ground salt and pepper, to taste
    1/2 cup favorite wine (I alternate between white Moscato and chardonnay)
    Juice of 1 large lemon
    1/2 cup heavy cream
    Angel Hair pasta
    diced green onions
    diced tomatoes
    Parmesan Cheese

    • Melt 2 tablespoons of butter over medium high heat.
    • Generously salt and pepper chicken pieces.
    • Dredge chicken pieces in flour and add to melted butter.  Brown both sides evenly.
    • Plate Chicken over prepared angel hair.
    • In a small saucepan melt 3 tablespoons butter over medium heat.
    • Whisk in 2 1/2 tablespoons flour until well blended and golden.
    • Whisk in lemon juice and wine, bring to a SLOW boil.
    • Whisk in cream and serve immediately.
    • Pour over chicken pieces and top with green onions, tomatoes and Parmesan cheese.

    BEET CHEDDAR APPLE TARTS (from an old recipe page – source unknown)
    1 sheet Puff Pastry, thawed and cut into fourths and edges rounded
    3/4 cup shredded white cheddar cheese
    1 apple peeled, cored and sliced thin
    1 beet peeled and slice thin
    4 green onions, sliced thin
    Fresh ground salt and pepper medley

    • Preheat oven to 400°.
    • Line cookie sheet with parchment paper.
    • Place pastry circles on parchment paper.
    • Sprinkle with salt and pepper.
    • Sprinkle half the cheese on the rounds.
    • Arrange apple slices and beet slices alternately on pastry circles.
    • Top with remaining cheese and green onions.
    • Sprinkle again with salt and pepper.
    • Bake 15 minutes until pastry is golden and slightly puffed.

    BEER BATTERED ZUCCHINI 
    2-3   zucchini, sliced (I used round – love them)
    1 1/2 cup four
    1 cup+ Angry Orchard Summer Ale
    2 egg yolks
    1 tablespoon Avocado oil
    Wondra flour for dredging
    fresh ground salt and pepper, to taste
    Coconut oil for frying
    Jalapeno Ranch dressing

    • Whisk together flour, salt and pepper in a large bowl
    • In a smaller bowl whisk together the eggs and avocado oil.
    • Drizzle egg mixture over flour and mix together with a fork until you have a rough dough.
    • Add beer slowly while whisking until you have a smooth batter.
    • Cover with saran and chill at least 1 hour.
    • Bring coconut to frying temperature over medium high heat.
    • Slice zucchini.
    • Dredge in Wondra flour.
    • Drop into batter and coat both sides well.
    • Drop pieces in the oil making sure NOT to crowd.  Brown both sides. 
    • Drain. 
    • Repeat until all pieces are fried.
    • Serve with Jalapeno Ranch dressing.

    LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

    I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

    LEMON PAPRIKA GRILL CHICKEN
    4-6 skin on chicken thighs
    Juice of 1 lemon
    2 lemons, sliced
    1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
    1/8-1/4 cup fresh ground Himalayan Pink salt
    1/8 cup fresh ground peppercorn medley

    • Prick chicken pieces with fork tines.
    • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
    • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
    • Remove chicken from lemon juice and drain.
    • Whisk together paprika, salt and pepper until well blended.
    • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
    • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
    • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
    • Add lemon slices to grill after turning the chicken and grill both sides.
    • Serve chicken over lemon slices.
    • Garnish with parsley.

    BROCCOLI SLAW
    1 1/2 cups broccoli florets
    1/2 head shredded red cabbage (optional)*
    2 bunches green onions, sliced
    1/4 cup chopped red onion
    1/4 cup sunflower seeds (shelled)
    1/2 cup golden raisins
    1/2 pound bacon cooked crisp and crumbled
    1 cup mayonnaise
    Juice of 1 lemon
    1/4 cup sugar
    2 tablespoons apple cider vinegar**

    • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
    • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
    • Pour over the vegetable mix.
    • Toss well and chill 24-48 hours before serving.

    *add another 1 1/2 cups broccoli florets if omitting cabbage.
    **can use pineapple juice instead