Category: POULTRY

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.

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

  • Preheat oven to 350 degrees.
  • Toss together the chicken, krab, celery and onions.
  • Whisk together the sour cream and mayonnaise.
  • Fold sour cream mixture and cheese into chicken mixture.
  • In a small saucepan melt butter.
  • Whisk in flour until golden.
  • Add milk and whisk until well blended.
  • Fold roux into chicken mixture.
  • Pour into a greased 2 quart episode.
  • Top with french fried onion rings.
  • Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter

1 lime, juiced
  • Clean and snap asparagus.
  • Spray a flat cookie sheet with PURE.
  • Arrange asparagus in a single layer.
  • In a small bowl melt the butter.
  • Add the lime juice and whisk well.
  • Pour lime juice evenly over the asparagus.
  • Increase oven temperature to broil.
  • Broil asparagus until just done.
  • Turn off oven and serve both dishes immediately.
 Submitted to: 

    KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

    KRABBY CHICKEN CASSEROLE
    2 cups chopped rotisserie chicken
    1 1/2 cups flaked Krab
    1 cup diced celery
    1 bunch green onions, sliced thin
    1 cup grated sharp cheddar cheese
    1/2 cup sour cream
    1/2 cup mayonnaise
    4 tablespoons butter
    3 tablespoons flour
    1/2 cup milk
    1 small can french fried onion rings

    • Preheat oven to 350 degrees.
    • Toss together the chicken, krab, celery and onions.
    • Whisk together the sour cream and mayonnaise.
    • Fold sour cream mixture and cheese into chicken mixture.
    • In a small saucepan melt butter.
    • Whisk in flour until golden.
    • Add milk and whisk until well blended.
    • Fold roux into chicken mixture.
    • Pour into a greased 2 quart episode.
    • Top with french fried onion rings.
    • Bake 30 minutes.

    5-6 spears of asparagus per person
    2-4 tablespoons butter
    1 lime, juiced

    • Clean and snap asparagus.
    • Spray a flat cookie sheet with PURE.
    • Arrange asparagus in a single layer.
    • In a small bowl melt the butter.
    • Add the lime juice and whisk well.
    • Pour lime juice evenly over the asparagus.
    • Increase oven temperature to broil.
    • Broil asparagus until just done.
    • Turn off oven and serve both dishes immediately.

    MAITAKE MUSHROOM LACED CASHEW CHICKEN

    This is a recipe I revamped to include the awesome dehydrated mushrooms that I received from Justin at Marx Foods a while back. I was NOT disappointed and you won’t be either.  Marx Foods has some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews perfectly.
    4 chicken breast halves, cut into bite sized pieces
    1 small bunch green onions, sliced
    1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped
    1 tablespoon canola oil
    1 tablespoon brown sugar
    4 tablespoons cornstarch, divided
    ½ teaspoon sea salt
    ¼ cup soy sauce
    1 teaspoon rice wine vinegar
    1 teaspoon Worcestershire sauce
    3 tablespoons oil
    2 cup hot chicken broth
    2 teaspoon lemon juice
    ½ cup cashews
    cooked rice
    • Heat canola oil over medium high heat until JUST sizzling.
    • Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
    • Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
    • Remove chicken from oil and drain excess oil from the pan. 
    • Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
    • Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
    • Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
    • Taste to correct seasonings. 
    • Add cashews. 
    • Serve over hot rice.
    He all but licked his plate!

    KUNG PAO CHICKEN

    I looked everywhere for hot chile paste. I have no idea what it is. I haven’t found it at my local grocery stores so when I decided to make this recipe that called for hot chile paste, I just subbed hot red pepper spread. It’s super spicy by itself but delicious in sauces. It worked. This was awesome. I’ll for sure make it again.

    I’ve made several versions of Kung Pao chicken recipes but this is my favorite. I also cut WAY down on the peanuts. Kung Pao chicken is known for having a lot of peanuts in it. This recipe called for 4 oz. Well, 4 oz. of peanuts was more calories than the chicken so I decided just to put in a few. Again, it worked and it seemed fine. You are welcome to add more peanuts if you’d like. My husband ate this over rice and as usual, I chose to put it over broccoli. While it had a wonderful flavor, it wasn’t overly saucy so if you want a lot of sauce, go ahead and double the sauce. It was fine for me, I enjoyed it. The egg roll was just from Asian Sensations. I love egg rolls.

    Kung Pao Chicken
    1 pound boneless chicken breasts
    2 tablespoon white wine, divided
    2 tablespoon soy sauce, divided
    1 tablespoon sesame oil, divided
    2 tablespoon cornstarch, dissolved in 2 tablespoons water
    1 tablespoon hot red pepper spread (or hot chile paste)
    1 teaspoon white vinegar
    2 teaspoon brown sugar
    4 green onions
    1 tablespoon
    chopped garlic
    1 can water chestnuts
    3 tbsp chopped peanuts

    To make marinade: 

    • Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 teaspoon oil and 1 tablespoon cornstarch water mixture and mix together. 
    • Place chicken pieces in plastic bag and add marinade for about 30 minutes.
    To make sauce: 

    • In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 2 teaspoons oil, 1 tablespoon cornstarch/water mixture, chile paste, vinegar and sugar. Mix together.
    • Add green onions, garlic, water chestnuts and peanuts. I
    • n medium skillet, heat sauce slowly until aromatic. 
    • Meanwhile, remove chicken from marinade and saute in large skillet until meat is done. 
    • When sauce is done, add sauteed chicken to it and let simmer together until sauce thickens. 
    • Serve over rice or broccoli.
    Total calories = 1015
    3 servings = 338 calories

    TURKEY MILANESE

    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.

    TURKEY MILANESE

    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.