Category: POULTRY

YUCATAN CHICKEN ~ ACHIOTE PASTE – YUCATAN STYLE SAUCE

YUCATAN CHICKEN 

1/2 cup achiote paste
2 tablespoons chopped chipotle chile pepper
1 ripe banana
1 cup orange juice
2 tablespoons kosher salt
10 large boneless chicken breasts

  • Blend marinade ingredients in a food processor until the mixture is thick. 
  • Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. 
  • Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. 
  • Watch closely. The finished chicken will have nice orange red color. 

RASPBERRY GLAZED ROSEMARY CHICKEN BREASTS

Don’t you just love all the things you can do with chicken?  I love trying new toppings and glazes.  It just seems fun to be able to dress up a chicken in different ways.

The rosemary was the predominant flavor on this. If you love rosemary, you will love these. The raspberry preserves resulted in a very nice sweetness that wasn’t overpoweringly tasting like raspberry. They really were well flavored and sweetened. I would make these again for sure.Raspberry Glazed Rosemary Chicken Breasts1 1/2 pounds chicken breasts (I used 3 – 6 oz. breasts)
1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
1/4 cup chicken broth
1/2 cup raspberry preserves
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves (I left this out)

Preheat oven to 350. In a small bowl, stir together crushed rosemary, sage and oregano. Rub each side of the breasts with herb mixture. Place chicken in a baking dish and pour broth over chicken. Bake for about 20 minutes. Place raspberry preserves in microwave and heat for 20 – 30 seconds to soften. Stir in honey mustard and fresh rosemary. Spread preserve mixture evenly over each breast. Bake about 10 minutes more or until chicken is done.

Total calories for 18 oz. of chicken = 902
3 servings = 301 calories per chicken breast

CHICKEN FLAUTAS

I used to have a favorite lunch haunt called simply ‘Nachos’. It started as a hole in the wall, literally!, with ‘mama’ making her own tortillas and sauces. Mama couldn’t speak a word of English, but her traditional Mexican fare spoke volumes for her. She prepared the best Mexican food! At work we used to all pool together, call in a big order, send someone to pick it up and then truly pig out when the food arrived back at work! Their Nachos were truly awe inspiring ~ crisp and gooey all at the same time.
One of my very favorite meals that she made was her Chicken Flautas! Now that we’re here in the North Woods, where honestly they wouldn’t know Mexican food if it bit them on the butt, I crave those Chicken Flautas and have been working to replicate them. I tried boiling chickens with various seasoning combinations, none of which were correct and then finally settled on this recipe. It’s actually easier and tastes perfect too.

1 lemon herb rotisserie chicken (lemon & herb works best)
1 cup finely shredded Monterey Jack cheese
Juice of 1 lime
sea salt
1 bunch green onions, finely minced
1 package tortillas
sour cream
Fresh Guacamole
Garden Tomato Salsa
1 cup or so Safflower oil for frying

  • Remove chicken pieces from the bone and finely shred the meat.
  • Toss the chicken pieces with the green onions, lime juice and salt.
  • Warm tortillas so they are soft and pliable.
  • Distribute the chicken and cheese mixture evenly amongst the tortillas.
  • Sprinkle onions over top.
  • Sprinkle with sea salt and lime juice.
  • Roll each tortilla up jelly roll style.
  • This works best with deep frying, but I found a cast iron pan works well as long as the oil goes at least half way up the side.
  • Fry each Flauta until golden. (Don’t crowd them in the pan)
  • Drain on a paper towel.
  • Serve with sour cream, Fresh Guacamole & Garden Tomato Salsa for dipping.

Fire Day Friday: Grilled Chicken with Oregano, Lemon, and Feta Cheese

If you follow my blog (Jenn’s Food Journey), then you may have heard me mention that I used to be a personal chef.  Well, I tried to be a personal chef.  It didn’t work out the way I had hoped, but that’s ok.  At the time, it worked out for the best.  I just wasn’t truly ready for that task and I was trying to work a full time job on top of it.  What I did learn was that although I love to cook, I did not love to cook for 8 hours straight…two or more days a row.  It just wasn’t for me.  I started to really dislike cooking and I knew that was not what I wanted.  So, I packed up my short lived career and was completely ok with it.  What’s nice, is I have learned so much since then and, well, I can always go back to it if I ever choose to 🙂

I tell this story because this recipe was actually a recipe that one of my clients requested as one of their “fresh” meals…. i.e… not a meal that I would freeze for him.  It, of course, was called for baking the chicken and it’s good that way.  But, if you know me at all, you know I would rather grill than bake any day… but especially when it’s over 100 degrees!!
This is a perfect recipe to make on a busy week night when you have little time to actually spend in the kitchen (or by the grill) yet want a delicious and almost elegant meal.  Ok, it’s at least delicious!

Grilled Chicken with Oregano, Lemon, and Feta Cheese
Adapted from Cooking.com
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
3 Tablespoons mayonnaise
2 Tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4-1/2 cup crumbled feta cheese (I only used about 1/4 cup cause the chicken breasts were on the smaller side)

Directions:
Mix together the mayo, lemon juice, oregano, and garlic clove.  Rinse of the chicken and pat dray.  Slather the mayo mixture on both sides of each piece of chicken and allow to marinate for at least 2 hours.

Preheat your grill to 370 degrees.  Oil the grill grates.  Place the chicken directly over the fire and grill for 8-10 minutes per side or until the chicken is cooked through.  In the last 2 minutes, top with feta cheese, close the lid, and allow the cheese to melt or soften just a bit.  Remove from grill and allow to rest for 3-5 minutes before cutting into it.  Enjoy!

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.  
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned. 
  • Pour over chicken pieces.
  • Garnish with parsely.

CHICKEN POT PIE, the HEALTHY WAY

When I was growing up, we ate a few too many Swanson frozen chicken pot pies.  For years and years, I wouldn’t eat the stuff.  No way, no how.  But, not too long ago, I asked a co-worker what she was eating, and she gave me a taste, and it was delicious!  It was nothing like that frozen stuff I had growing up.  So, I got to thinking how I could make it taste good and healthy at the same time.  The solution was simple!

CHICKEN POT PIE
2 12-oz cans of white meat chicken (this is the only thing I will eat with canned chicken)
1 can 98% fat free cream of celery soup
1 can 98% fat free cream of chicken soup
1 bag (10-12 ounces) frozen mixed vegetables
1 can refrigerated crescent rolls
salt and pepper to taste

Mix chicken, soups, and vegetables in a large bowl.  Season with salt and pepper.  Pour in a baking dish.  Unroll the crescent dough.  Place on top of the chicken mixture.  Bake at 375 degrees for about 40 minutes or until center is no longer doughy.
This is such an easy recipe.  It served my family of 5 with a serving left over.  Dividing this recipe by 6 servings, each serving has 12 grams of fat and 340 calories.  Enjoy!

RASPBERRY TURKEY TENDERLOINS ~

RASPBERRY TURKEY TENDERLOINS
1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon minced fresh thyme or 1/8 dried thyme
4 turkey breast tenderloins
1/8 teaspoon salt

Directions:  In a small saucepan, combine the jam, vinegar, mustard, orange peel and thyme.  Cook and stir for 2-3 minutes or until heated through.  Set aside 1/4 cup for serving.
Sprinkle turkey with salt.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill turkey, covered, over medium heat or broil 4 inches from the heat for 13-18 minutes or until a meat thermometer reads 170 degrees, turning occassionaly.  Baste with remaining sauce during last 5 minutes of cooking. 

Let stand for 5 minutes before slicing.  Serve with reserved sauce.

Here’s what you’ll need:

Put jam, apple cider vinegar, mustard, and orange peel in a saucepan on low.

Add the thyme.

Salt the turkey breasts and put them on the grill for 16-18 minutes or until 190 degrees in the center.  Use some of the sauce to baste the turkey.

Pull off the grill and let rest.  

Pour the remainder of the sauce of the turkey breast.

Here’ what you’ll end up with:

SKILLET CHICKEN & RICE

Son2 as a Junior this past year took cooking for one of his electives… This past week he made dinner for the family…


This is the recipe he used from class… I copied it word for word straight from the cookbook he made in class… 

Boneless, skinless chicken breast or thighs 
1 tablespoon oil 
1/2 cup chopped onions 
1-2 garlic cloves 
1 cup broccoli 
1 1/4 cup rice 
2 3/4 cup water 
2-3 teaspoon chicken bouillon 
Pepper, dash 
Garlic salt, dash 
1 cup shredded mild cheddar cheese 
Optional–1/2 cup thinly sliced red peppers and or 1/4 cup shredded carrot
1. Wash and pat dry chicken.
2. Cut chicken into thin strips about 1/4 inch wide.

3. Heat oil in Teflon frying pan or a frying pan with a lid. Be careful for smoke point.
 4. Add chicken, onions, garlic, and (shredded carrots if you choose to have them). Stir constantly browning the onions and chicken. Spice with pepper and garlic salt.
 5. Carefully add water, bouillon, and rice. Bring to a hard boil.
 6. Add broccoli and any other vegetables.
 7. Cover and lower temperature to simmer 15 minutes without looking. (Do not allow the steam to escape).
 8. After 15 minutes, check to see if rice is soft. If not, cover and cook another five minutes. Add small amount of water if needed.

9. When rice is soft, turn off temperature. Add cheese and cover with lid for 3 minutes to melt the cheese.



Happy Eating…



Fire Day Friday: Spicy Peach-Molasses Grilled Chicken

I’m having a bit of a creative block in the kitchen.  Which then also translates to a slight writers block when it comes to posts.  I can say that it all has to do with how much I’ve been working lately, but honestly, I really do think I’m just in a slump.  But, nice thing about being in a slump these days is that we always have the internet to help give us inspiring new ideas!  Or it can at least give us recipes we can play with to create a fantastic meal in the kitchen.  This is one of those meals.  I was uninspired and needed to use up some peach preserves I had in the fridge, so I stumbled across this recipe on Grilling.com…. it was perfect!  Simple, delicious, and, well, let’s be honest, I didn’t have to think too hard when it came to putting this together….exactly what I needed 🙂

Spicy Peach-Molasses Grilled Chicken
Adapted from Grilling.com
Printable Recipe 
Ingredients:
1/4 cup peach preserves
1 teaspoon molasses
3/4 teaspoon low sodium soy sauce
3/4 teaspoon Dijon mustard
1/2-1 teaspoon red pepper flakes
2 boneless, skinless chicken breasts

Directions:

In a small bowl, mix all ingredients together except the chicken.  Spread half of the mixture of the chicken – reserve the other half for later.  Allow the chicken to marinate in the fridge for 2-4 hours.
Preheat grill to 375-400 degrees.  Oil the grill grates.  Place the chicken over the fire and allow to grill for 5-8 minutes or until nice and brown.  Flip the chicken and spread remaining sauce over chicken.  Allow to grill for 5-10 minutes or until the chicken is cooked through.  Remove from grill and allow to rest for 3 minutes before cutting into the chicken.  Enjoy!

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

printable recipe
PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned.
  • Pour over chicken pieces.
  • Garnish with parsely.

TURKEY MILANESE ~ CLASSIC GOOD EATS

8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
Salt and black pepper
1 cup flour
2 eggs, lightly beaten
1/2 cup dried bread crumbs
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh flat leaf parsley
2 tablespoons butter
Oil for frying

  • Generously season the turkey cutlets with salt and pepper and set aside.
  • Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
  • Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
  • Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
  • Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
  • Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
  • Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
  • Top with minced parsley.
  • Serves 4.