Category: POULTRY

ITALIAN CHICKEN & DUMPLINGS

ITALIAN CHICKEN & DUMPLINGS serves 6
3 tablespoons unsalted butter
5 boneless skinless chicken breasts
1 bunch green onions, minced
1 medium red bell pepper, chopped
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
1 teaspoon thyme
1/4 cup Wondra flour
1 28 ounce box Passata (Italian tomatoes)
Fresh ground salt and black pepper, to taste
2 bottles ShockTop beer
2 tablespoons balsamic

  • In a large pot melt butter over medium high heat.
  • Add chicken and season with salt and pepper sauteing until golden and cooked through. Remove with a slotted spoon to a bowl.
  • Add remaining butter to pot and melt.
  • Add onions, red bell pepper, celery, carrots and garlic sauteing until tender.
  • Stir in thyme and flour, blending well.
  • Season with salt and pepper.
  • Stir in beer and vinegar.
  • Add tomatoes.
  • Bring to a rapid simmer, reduce heat and cook uncovered 30 minutes. 
  • Drop dumplings in top of stew.
  • Cover and simmer 10-15 minutes until dumplings are cooked through. 

Prepare dumplings while chicken mixture is simmering.

DUMPLINGS
2/3 cup Wondra flour
1/3 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon sea salt
1 tablespoon unsalted butter, cut into pieces
1/2 cup buttermilk

  • Using your fingers work the butter pieces into dry ingredients until forms small crumbs.
  • Add buttermilk and work into a smooth dough.
  • Roll dough pieces into ping pong size balls.

SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

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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PAPRIKA CHICKEN and the RUB RUB RUB!

There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

PAPRIKA CHICKEN
1/4 cup tomato paste
1 tablespoon + 1 tablespoon Penzey’s Sweet Smoked Paprika
1 teaspoon oregano
2 cups buttermilk
2/3 cup cornstarch
1 1/4 cup self rising flour
Fresh ground salt and black pepper, to taste
Avocado oil & Crisco

  • Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
  • Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
  • Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
  • Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
  • Heat a combination of avocado oil and Crisco over medium high heat.
  • Place remaining flour in a shallow dish.
  • Remove each chicken piece from the buttermilk shaking off excess.
  • Dredge each piece in flour mixture.
  • Fry until golden, turning only once about 15-20 minutes.
  • Using a wire rack place chicken pieces to drain.

Rubs will store, but I prefer to make them fresh for each recipe. 

Here are a few of my other favorite flavor combinations for rubs:

CHILE COFFEE – great for beef
1 teaspoon espresso powder
2 tablespoon ancho-chile powder
1/4 cup packed dark brown sugar
1/2 teaspoon fine sea salt 
1/2 teaspoon fresh ground black pepper
pinch of cinnamon
pinch nutmeg

  • Mix together and store at room temperature.

SESAME SPICE – great for chicken
1/4 cup sweet paprika
1 1/2 teaspoons cumin
2 teaspoon sesame seeds
1/2 teaspoon fresh ground Himalayan Pink salt
1/2 teaspoon fresh ground black pepper
pinch sugar

  •  Mix together and store at room temperature.

ORANGE CORIANDER – great for fish
2 tablespoons finely grated lemon zest
2 teaspoons finely grated orange zest
2 teaspoons finely ground coriander
1/2 teaspoon fresh ground Himalayan Pink salt 
1 teaspoon fresh ground black pepper

  •  Mix together and store at room temperature.

Here are a few other flavor combinations that are great for fried chicken:

SPICED MUSTARD
1 tablespoon ground mustard
4 teaspoons OLD BAY seasoning
flour
buttermilk
2-3 teaspoon Frank’s hot sauce

  • Add dry seasoning to dredge mixture.
  • Add hot sauce to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

LEMON PEPPER
1 teaspoon fresh ground black pepper
Fresh ground Himalayan pink salt
Zest from 1 lemon
4 cloves garlic, minced
Juice from 1 lemon
flour
buttermilk

  • Add dry seasoning to dredge mixture.
  • Add garlic, zest and lemon juice to buttermilk.
  • Coat chicken pieces with buttermilk mixture for several hours.
  • Drain chicken pieces, dredge through flour mixture and fry as normal.

    BBQ CARROTS
    1 bag baby carrots
    2/3 cup favorite BBQ sauce
    1/4 cup honey

    • Steam or boil carrots until tender.
    • Whisk together the honey and BBQ sauce.
    • Heat sauce mixture for 30-45 seconds on high in the microwave.
    • Toss together and serve.

      AZTEC CHICKEN

      AZTEC CHICKEN
      1 chicken breast per person
      1 slice thin tavern ham per person
      1 thin slice mozzarella or provolone cheese per person
      2-3 pieces sun dried tomatoes, drained of oil
      3 tablespoons Taco Bell mild sauce
      1/2 teaspoon Italian seasoning per person
      egg wash
      flour for dredging
      Panko crumbs, finely ground
      1 tablespoon butter per breast
      Salt & Pepper to taste

      • Preheat oven to 350 degrees.
      • Spray baking dish with non-stick cooking spray.
      • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
      • Salt and pepper each breast.
      • Spread a layer of ham and then cheese.
      • Sprinkle with Italian seasoning and place several tomato pieces on top.
      • Begin with smallest edge and begin rolling. Secure with a cooking band.
      • Roll chicken bundle in egg wash.
      • Mix together flour and Panko crumbs,
      • Dredge chicken bundle first in egg wash and then in Panko mixture.
      • Heat a small amount of oil in a skillet and lightly brown chicken bundles before placing them in a baking dish.
      • Sprinkle with lemon juice and melted butter.
      • Bake 20-35 minutes until chicken is cooked through.

      SAUCE
      1/2 cup sun dried tomatoes, drained of oil
      2 cloves garlic, minced
      Juice of 1 lemon
      3 tablespoons butter
      1/2 cup heavy cream
      1 tablespoons Wondra

      • In a small food processor chop sun dried tomatoes, taco sauce, garlic and lemon juice until well blended.
      • In a small sauce pan melt butter over medium high heat.
      • Whisk in flour until golden.
      • Add cream, blending until smooth.
      • Bring to a SLOW boil and reduce eat to a simmer.
      • Whisk in tomato mixture and heat through to desired consistency.

      PICKLE BRINED FRIED CHICKEN with BUTTERMILK CREAM GRAVY

      PICKLE BRINE FRIED CHICKEN 
      1 jar Zucchini relish
      8 skinless, boneless chicken breasts
      2 cups buttermilk
      Flour for dredging
      salt and pepper to taste
      coconut oil for frying
      garnish

      • Poke each piece of chicken with a fork.
      • Add chicken and zucchini relish to a large ziploc bag.
      • Chill 3 hours.
      • Remove chicken from brine, scraping off chunks of relish. Chill until ready to fry.
      • Heat oil in large skillet.
      • Dredge chicken pieces through the buttermilk and then the flour, patting the flour into all the crevices.
      • Add chicken to oil cooking until golden on both sides.
      • Serve with mashed potatoes and buttermilk cream gravy.

      ***Original recipe called for:
      1 tablespoon toasted yellow mustard seeds
      1 tablespoon toasted brown mustard seeds
      1 1/2 tablespoons toasted coriander seeds
      1 cup apple cider vinegar
      2/3 cup kosher salt
      1/3 cup sugar
      1/ cup chopped fresh dill

      BUTTERMILK CREAM GRAVY
      4 tablespoons butter
      1/4 cup Wondra flour
      1 container KNORR chicken gel bouillon
      1 cup water
      1 cup buttermilk
      Fresh ground salt and black pepper, to taste

      • Whisk together the bouillon gel and water until smooth.
      • Add buttermilk until well blended. Set Aside.
      • Melt butter in saucepan over medium heat.
      • Add flour, whisking until golden and smooth.
      • Gradually add buttermilk mixture and bring to a SLOW boil.
      • Reduce heat and simmer until thickening begins.
      • Salt and pepper to desired taste.

      ZUCCHINI RELISH
      5 cups shredded zucchini
      1 cup chopped Vidalia onion
      1 cup red pepper
      1 cup green pepper
      2 1/2 tablespoons salt
      2 cups water
      1 tablespoon celery seed
      2 1/2  teaspoons turmeric
      2 1/2 teaspoons nutmeg
      1 1/4 cup white or apple cider vinegar

      • Whisk together the spices and sugar. Set aside.
      • Toss together zucchini, onion, red and green peppers.
      • Sprinkle with salt and toss again.
      • Pour 2 cups water over top.
      • Soak over night.

      • Drain and rinse WELL! (I use a cheesecloth to gently wring out remaining water from the veggies.
      • Add veggies to a large pot.
      • Add spice mixture and vinegar, stirring to coat.
      • Bring to a boil, then simmer for 25-30 minutes until veggies are soft.
      • Pour into hot sterilized jars and water bath 10 minutes.

      SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

      SLOW COOKER MOO SHU CHICKEN 
      1/2 cup Hoisin sauce
      2 tablespoons water
      2 tablespoons white wine
      4 teaspoons sesame oil
      1 tablespoon cornstarch
      1 tablespoon soy sauce
      3 cloves garlic, minced
      16 ounce package coleslaw mix (cabbage and carrots)
      1 bag shredded carrots
      5-6 boneless, skinless chicken thighs
      green onions for garnish

      • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
      • In slow cooker place cabbage and carrots on the bottom.
      • Top with chicken pieces.
      • Drizzle 1/4 cup of the Hoisin sauce mixture.
      • Cover and cook on low 6 hours.
      • Stir in remaining Hoisin sauce mixture.
      • Serve over green onion pancakes.
      • Top with green onions for garnish.

      GREEN ONION PANCAKES 6 servings
      2 cups flour
      1 cup boiling water
      3 tablespoons sesame oil
      1 1/4 cups chopped green onions including tops
      fresh ground salt and pepper to taste

      • Sift flour into a bowl and make a well in the center.
      • Pour boiling water into the well.
      • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
      • Remove dough from the bowl and brush with sesame oil.
      • Invert bowl over dough and let cool 5 minutes.
      • Lightly knead dough until smooth and elastic.
      • Brush again with sesame oil and place in plastic bag. 
      • Set aside for an hour.

      • Roll dough back and forth to form a log about 10 inches long.
      • Cut into 6 equal pieces.
      • Roll each piece into a ball.
      • Roll out each ball to a 7 inch pancake.
      • Brush with sesame oil.
      • Sprinkle with salt.
      • Top each pancake equally with green onions.
      • Roll into a tight coil.
      • Brush with sesame oil.
      • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
      • Use enough coconut oil to make 1inch deep in a shallow skillet.
      • When oil is hot, cook pancakes until golden brown, turning once.
      • Drain on paper towels and sprinkle with salt.

      Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

      This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

      CHICKEN GUMBO
      *1 1/4 pound boneless, skinless chicken pieces
      1 tablespoon avocado oil
      1 large Vidalia onion, chopped
      1 large shallot, chopped
      5 ribs celery, sliced
      4 cloves garlic, minced
      1 KNORR chicken gel bouillon
      1 teaspoon dried thyme
      1 cup dried split peas
      1 can petite diced tomatoes
      2 teaspoons file’ powder
      Fresh ground salt and black pepper, to taste
      2 cups water
      Brown rice

      • Oil sides of crock pot.
      • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
      • Top with split peas and then chicken.
      • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
      • Pour over Chicken.
      • Cover and cook 8-10 hours on low or 4-6 hours on high.
      • Serve over rice.

      *I add these frozen and they work great.

      SWEET CHILE BUTTERMILK HERB DRESSING
      1 cup buttermilk
      1/4 cup mayonnaise
      1/4 cup sour cream
      3 cloves garlic, minced
      1 small shallot, minced
      2 teaspoons freshly chopped chives
      1 tablespoon parsley paste
      1 tablespoon Frank’s Red Hot Sweet Chili Sauce
      Fresh ground salt and pepper, to taste

      • Using a quart  jar, add all ingredients and shake to mix well.
      • Chill several hours to blend flavors.
      • Shake well and toss with salad.

      BUTTERMILK CHIVE CHICKEN

      One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

      BUTTERMILK CHIVE CHICKEN recipe for 4

      MARINADE
      1 chicken breast per person
      1 tablespoon Litehouse freeze dried red jalapenos
      1 tablespoon Litehouse freeze dried chives
      1 tablespoon Litehouse freeze dried garlic
      1 cup buttermilk
      1/2 teaspoon Himalayan pink salt
      1/2 teaspoon fresh ground black pepper

      • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

      2-3 tablespoons butter or avocado oil
      Wondra
      salt and pepper to taste

      • Heat butter or oil over medium high heat.
      • Dredge chicken in Wondra.
      • Salt and pepper to taste.
      • Brown first side and then turn.
      • Now cover and cook until cooked through.

      SAUCE 
      1/3 cup mayonnaise
      1/4 cup buttermilk
      3 tablespoons fresh chopped chives
      1 tablespoon Litehouse freeze dried red jalapenos
      1 tablespoon Litehouse freeze dried garlic

      • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

      When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

      LEMON GOAT CHEESE CHICKEN BUNDLES

      This recipe is so simple, but always looks and tastes so classy.

      LEMON GOAT CHEESE CHICKEN BUNDLES
      1 chicken breast per person
      1 ounce goat cheese per person
      Juice of 1 lemon
      Baby Asparagus spears
      egg wash
      Panko crumbs
      1 tablespoon butter per breast
      Salt & Pepper to taste

      • Preheat oven to 350 degrees.
      • Spray baking dish with non-stick cooking spray.
      • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
      • Salt and pepper each breast.
      • Spread a layer of goat cheese.
      • place several asparagus spears on one edge of the breast and begin rolling. Secure with a cooking band.
      • Roll chicken bundle in egg wash.
      • Dredge chicken bundle in Panko crumbs and place in baking dish.
      • Sprinkle with lemon juice and melted butter.
      • Bake 30-45 minutes until chicken is cooked through.

      CHICKEN FRICASSEE

      I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

      CHICKEN FRICASSEE – SERVES 6
      6 chicken breasts
      salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
      2 tablespoons butter +1/2 cup butter
      1 or 2 large leeks (white and light green sections), halved and sliced thin
      3 cloves garlic, minced
      2 tablespoons Wondra flour
      1 tablespoon sugar
      3 cups white moscato wine
      1/2 cup chicken broth
      Juice of 1 lemon
      3 egg yolks
      1/2 cup heavy whipping cream
      baby Asparagus spears

      • Melt 2 tablespoons of butter in skillet.
      • Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
      • Melt 1/2 cup butter in large saute’ pan over medium high heat.
      • Add leeks and garlic, sauteing until soft and tender.
      • Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
      • With a slotted spoon remove asparagus and leeks to chicken plate.
      • Add flour whisking until golden.
      • Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
      • Reduce heat to low.
      • In a separate bowl whisk together the egg yolks and whipping cream.
      • Gradually add a small amount of the wine mixture to the egg mixture to temper it.
      • Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
      • Salt and pepper to taste.
      • Plate chicken and vegetables.
      • Ladle sauce over and enjoy.

      GARLIC CIDER CHICKEN

      Hubby keeps telling me that he wants more greens in his dinner.Unfortunately he didn’t see the humor in this recipe.  All kidding aside, the flavor was awesome.

      GARLIC CIDER CHICKEN
      4 skinless, boneless chicken breasts
      3 tablespoons avocado oil
      1 tablespoon apple cider vinegar
      Juice of 1 lemon
      2 cloves garlic
      1/2 cup (packed) fresh Italian parsley (no stems)
      coconut oil
      Wondra
      fresh ground salt and pepper

      • Place chicken breast between pieces of saran or in a ziploc bag.  Using a rolling pin flatten chicken pieces to even sizes.
      • Generously salt and pepper each chicken breast.
      • Lightly dredge chicken pieces in Wondra.
      • In a large skillet melt coconut oil over medium high heat.
      • Add chicken pieces and saute’ each side until brown.
      • In a small food processor combine garlic, green onions, avocado oil, lemon juice, parsley and apple cider vinegar and process until smooth.
      • Transfer sauce to microwaveable measuring cup.
      • Microwave 30-45 seconds until warm.
      • Plate chicken.
      • Cover with sauce.
      • Enjoy.

      DURANGO CHICKEN & I LOVE MY BAKING BANDS

      DURANGO CHICKEN
      4-6 boneless, skinless chicken breasts
      1 can diced green chiles, drained REALLY well
      1 green onion per chicken breast, minced
      1 1/2 slices thin swiss or jack cheese
      8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
      salt and pepper to taste
      1 tablespoon butter per chicken breast, melted and cooled slightly
      1/4 cup shredded Parmesan cheese
      1/2 cup fresh fine bread crumbs
      1/2 tablespoon chili powder
      1/2 teaspoon garlic salt

      • Preheat oven to 400 degrees.
      • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
      • Add Parmesan cheese and blend well.  Set aside.
      • Pour sauce into bottom of baking dish.
      • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
      • Season with salt and pepper.
      • Add a single layer of cheese on chicken breasts.
      • Top with green onions and green chiles.
      • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
      • Roll each breast in butter and then the crumb mixture.
      • Place on top of sauce.
      • Bake uncovered 20-25 minutes until chicken is cooked through.
      • Plate chicken.
      • Ladle sauce over chicken.
      • Enjoy.