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Cracking The Skewered Lemon Chicken Code

Cracking the Skewered Lemon Chicken Code is here to share with you. It’s honestly the best grilled chicken I know. I hope you agree.

When my daughter was born, we were living in Brockton, Mass. There was (and still is) a fabulous Italian food shop, International Food Gourmet,  where I could buy all the best ingredients for making exotic and delicious meals: aged provolone, Amaretti di Saronno, and marinating chicken breasts that cooked up deliciously juicy and bursting with bright lemon flavor.

For years I tried to reproduce the flavor and texture. I came across a recipe and have tweaked it over the years.

Skewered Lemon Chicken

Skewered Lemon Chicken

Don’t let the deceptively simple photo fool you. And since we’re paleo and not at all afraid of butter, drizzling lemon butter all over the chicken and vegetables makes for heaven on a plate.

Skewered Lemon Chicken Ingredients

Skewered Lemon Chicken Ingredients

I was struck by the red of the background cloth and flowers of the first photo. I used one of my daughter’s porcelain “tin cans” as a vase. (She’s a RISD-trained ceramist with a lovely artistic soul, and I decided to do a portrait. What do you think? Pretty cool! Know what? So is she!!

Alli's Tin Can and Flowers

Alli’s Tin Can and Flowers

For an additional course, I found some gorgeous figs at my local Whole Foods. The season is nearly over in south Louisiana, but there are fresh, local figs elsewhere. If you happen upon some, this salad is as yummy as it looks. And super simple to make. Sweet, juicy, crunchy, green and salty: what more could you asked for in a salad? Nothing, I say!!

Fig, Prosciutto and Pecan Salad

Fig, Prosciutto and Pecan Salad

We have a new toy to play with and it’s a gem. It’s an Australian grill called a Cobb Cooker. Based on a stove used in Africa where access to electricity is scarce, it’s perfect for 2-4 servings. We’ve cooked all sorts of things on it. Using only 8-10 pieces of charcoal, it’s easy to light, cooks for up to two hours without adding more briquets, and versatile. There’s a griddle, wok pan, frying pan, roasting rack and grill pan. Roast chicken is amazing on this cooker, as is stir-fried shrimp and vegetables, even breakfast.

Cobb Cooker

Cobb Cooker

We’ve done so many delectable meals, we were inspired to get a dozen large blue crabs and grill them, too. Turned out we needed the Weber for the amount of crabs we had, but we definitely got the idea from the Cobb meals we’d been making.

Harris blanched the crabs in boiling water, then cleaned and seasoned them. He cooked them to perfection with his signature touch: adding small pieces of oak and pecan wood to the fire. They were insanely good. I roasted some artichokes and we had a feast!

Grilled Blue Crabs

Grilled Blue Crabs

The playlist is a smattering of tunes I liked this week. Crank up the music and get cracking the skewered lemon chicken code, y’all.

Skewered Lemon Chicken
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Skewered Lemon Chicken
Skewered Lemon Chicken
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  1. Note: Marinating times are specific. Longer time than recommended can yield mushy textures in the chicken and vegetables.
  2. In a gallon zip top bag, add zest and juice from 2 lemons, salt, honey, vinegar, garlic and cayenne. Add the chicken breast meat and marinate for two hours.
  3. Add mushrooms and zucchini, mixing up all ingredients thoroughly. Marinate additional 2 hours.
  4. Melt butter, add remaining lemon zest and juice. Add salt, pepper and cayenne to taste.
  5. Skewer the chicken and vegetables, alternating ingredients. Heat grill pan or charcoal or gas grill to medium high. Cook skewers, basting with lemon butter until cooked through about 10-12 minutes. (I like to remove a piece of chicken and check to see that it is cooked, but not dry.)
  6. While chicken skewers are cooking, steam cauliflower, 6-8 minutes. Add broccolini and continue steaming until both are tender and the broccolini is still bright green. Set aside and keep warm. Season with salt pepper and lemon butter.
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Fig, Prosciutto and Pecan Salad
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Fig, Prosciutto, Pecan Salad
Sweet, salty, crunchy and delicious. Easy to make and so pretty to serve!
Fig, Prosciutto, Pecan Salad
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Sweet, salty, crunchy and delicious. Easy to make and so pretty to serve!
Servings
4servings
Servings
4servings
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Instructions
  1. Heat a dry, 12-inch nonstick skillet over medium heat. Add figs, cut side down. Cook for 3-4 minutes to release sugars and flavor. Remove from skillet and set aside.
  2. Place salad greens on individual plates or serving platter. Add figs, pecans, prosciutto and goat cheese (if using). Sprinkle with salt and pepper. Drizzle with olive oil and balsamic vinegar.
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Paleo Fried Chicken and Paleo Strawberry Shortcake

Paleo Fried Chicken: a basket of nourishing, delicious Southern Comfort.

Paleo Fried Chicken: a basket of nourishing, delicious Southern Comfort.

Y’all. When it comes to Southern comfort, fried chicken is king. And for paleo peeps, it’s so hard to turn down the old favorite. But we know better. And now we have it all: perfectly seasoned, juicy chicken in a crackling crisp coating that will satisfy all your fried chicken dreams.

Crispy, crackly Paleo Fried Chicken!

Crispy, crackly Paleo Fried Chicken!

It’s been a long journey to put this recipe together. But I think once you’ve made and tasted this most excellent version, it will be your go-to favorite. It started while I was watching a chefsteps.com video about their best fried chicken. Chefsteps is cuckoo for sous vide cooking. And rightfully so. Here’s the video to see what got my wheels turning. But a sous vide set up isn’t a common kitchen tool, and I wanted to find a way to make the idea accessible to all. Having the chicken already perfectly cooked and then frying the chicken for only a couple of minutes made sense for several reasons.

Now Cook’s Illustrated has a recipe in this month’s magazine for Lemon Chicken that uses the technique of sautéing the bird pieces until the fat is rendered and the skin is crisp, then finishing the cooking in the oven. I made sure to cook the white meat only to 160 degrees F., and the dark parts to 170. Even though the chicken’s final fry is a mere minutes, I didn’t want the chicken to be overcooked. I also used two methods before the fry: one batch of chicken had just come out of the oven and I let it cool down on the counter for about 20 minutes, so it wouldn’t be screaming hot when I put it in the batter. The other batch I’d cooked the day before and refrigerated. I also put it out on the counter, in this case, so it would come up in temperature and not be stone cold. Both worked beautifully.

Paleo Fried Chicken: the first sear.

Paleo Fried Chicken: the first sear.

There’s no standing over three quarts of hot grease for upwards of 30 minutes per batch, and since healthy oils are not cheap,  there’s no need to spend a lot of money on this homey dish. Because you’re only cooking the coating, you only need about a cup and a half of coconut oil (you could also use lard … ummm …. yum!) And it only takes 2-3 minutes per side to achieve crackly perfection.

Ready to batter and fry.

Ready to batter and fry.

So then onto the batter.

This coating leads to Paleo Fried Chicken greatness!

This coating leads to Paleo Fried Chicken greatness!

One of the drawbacks to paleo cooking can be using substitute ingredients for things like wheat flour. Alternative flours often taste like their origin: coconut and almond for example. And these flavors can be very welcome in certain preparations, but truthfully, fried chicken isn’t one of them. Enter the master geeks at America’s Test Kitchen. A few months ago they published a paleo cookbook, Paleo Perfected. There are 150 recipes, most of which are not new approaches to paleo dishes. Scrambled eggs with sausage and peppers, bison chili, pan-roasted chicken with zucchini and tomatoes … these are pretty basic and common. But the few recipes that address flour-based favorites, are what I wanted to explore. And the fried chicken batter delivers in spades.

The downside to the America’s Test Kitchen recipe is that they don’t use whole chicken parts. It’s a recipe for chicken fingers. And let’s face it. That’s okay for kids, but real deal fried chicken means bones and skin. By combining chefsteps idea of pre-cooking, and using Cook’s Illustrated’s sauté and roasting method, plus their paleo batter, I think I’ve got the fried chicken hat trick.

Keep the coconut oil around 375 degrees F.

Keep the coconut oil around 375 degrees F.

Let the crispiness begin!

Let the crispiness begin!

There is just a hint of almond flavor that pretty much disappears after the first couple of bites. And unlike other paleo coatings and batters I’ve tried, this one is actually crunchy. It was still crunchy at room temperature and I re-warmed a few pieces for lunch the next day and the crispiness was all there. Harris loved this chicken. His only comment was that it was too mild. So ramp up the black pepper and cayenne, and use your own favorite flavors … this recipe can take the heat.

I do hope you’ll give this recipe a try and let me know what you think.

So what Southern icon could be more complementary to fried chicken? Strawberry Shortcake. Here I used a reader-requested cupcake recipe in Bon Appétit from the California bakery, Mustache Baked Goods. It isn’t sugar heavy; the texture is perfect; the berries only need a kiss of honey; and the topping is either whipped coconut or heavy cream.

Paleo Strawberry Shortcake

Paleo Strawberry Shortcake

For a tangy, fresh contrast to the chicken, make my Sneaky Coleslaw. Then it’s picnic time!!

Sneaky Coleslaw

Sneaky Coleslaw

With this country meal, you’ve gotta have some country tunes. With the exception of Willie and Merle, the artists are new. I think you’ll like their tunes.

All the flavor and crunch: none of the guilt.
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Paleo Fried Chicken
Paleo Fried Chicken: Never envy the fast food empires any longer. Here it is: crunchy, crispy, juicy and seasoned to perfection. And all paleo, all the time! For superior results, use a pasture-roaming chicken. This recipe is adapted from America's Test Kitchen: Paleo Perfected.
Paleo Fried Chicken
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Paleo Fried Chicken: Never envy the fast food empires any longer. Here it is: crunchy, crispy, juicy and seasoned to perfection. And all paleo, all the time! For superior results, use a pasture-roaming chicken. This recipe is adapted from America's Test Kitchen: Paleo Perfected.
Servings
4servings
Servings
4servings
Ingredients
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Ingredients
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Instructions
  1. Using a meat pounder or a small heavy skillet, pound the thick end of the breast pieces to about 1/2 inch so all pieces will cook uniformly. Season chicken pieces with salt and pepper and refrigerate for 30-60 minutes. Preheat oven to 350 degrees F.
  2. Heat 12-inch skillet over medium heat. Melt 1 tablespoon coconut oil in the skillet and add chicken pieces. Do not crowd. Make two batches if necessary. Place chicken, skin side down and cook without moving for 8-10 minutes until skin is deep golden and crisp. Remove white meat from skillet and reserve. Turn dark meat pieces over and continue to cook for 4-5 minutes.Paleo Fried Chicken: the first sear.
  3. Add white meat back to skillet, skin side up. Place in oven and roast 10-12 minutes, checking that the temperature of the white meat is just barely 160 degrees F. and the dark meat registers 170 degrees. Remove from the oven. Place chicken pieces, skin side up on a plate and allow to cool for 20 minutes. Alternatively, cook the chicken up to two days prior to frying and refrigerate. About 20 minutes before frying, remove chicken from the refrigerator and set on a plate at room temperature.
  4. To make the batter: in a large bowl, whisk together the arrowroot powder, almond flour, paprika, garlic powder, black pepper and cayenne. Whisk in the seltzer water and let sit for 15 minutes. This is necessary for the batter to properly hydrate.
  5. Preheat the oven to 200 degrees F. Or lower the temperature to 200 degrees if you have just roasted the chicken. Place wire rack over a baking sheet and place in the oven. Ready to batter and fry.
  6. Whisk in cream of tartar and baking soda. Using a deep, medium-sized sauce pan, melt 1 1/2 cups coconut oil. Be sure the level reaches just over half way up the thickest piece of chicken. This depends on the size of the pan. If needed, add additional coconut oil. Heat oil to 375 degrees F.This coating leads to Paleo Fried Chicken greatness!
  7. One piece at a time, coat the chicken in the batter and allow the excess to drip off. Gently place the chicken in the coconut oil Do not crowd the pan. The temperature will drop when the chicken is added, but must remain at or near 375 degrees or it will be greasy. Fry chicken for 2-3 minutes or until deep golden brown. Flip pieces over and fry an additional 2-3 minutes. Remove chicken to baking sheet in the oven.Let the crispiness begin!
  8. Continue frying the remaining chicken. Serve hot or at room temperature.All the flavor and crunch: none of the guilt.
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Paleo Strawberry Shortcake
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Paleo Strawberry Shortcake
Paleo Strawberry Shortcake: Light, airy almond cakes topped with honey-sweetened strawberries and whipped coconut or heavy cream.
Paleo Strawberry Shortcake
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Paleo Strawberry Shortcake: Light, airy almond cakes topped with honey-sweetened strawberries and whipped coconut or heavy cream.
Servings
18servings
Servings
18servings
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Instructions
  1. Place racks in upper and lower thirds of oven; preheat to 325°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners.
  2. Use finely ground almond flour or sift regular almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt. 

  3. Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centers comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.
  4. To assemble: cut cakes in half horizontally. Spoon berries on top of bottom half. Add a dollop of whipped cream. Top with remaining cake and top with additional cream and berries.
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Sneaky Coleslaw
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Sneaky Coleslaw
My house recipe for coleslaw. Great with any roast meat, fish or birds.
Sneaky Coleslaw
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My house recipe for coleslaw. Great with any roast meat, fish or birds.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
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Instructions
  1. In a small bowl, add onion and vinegar. Allow to steep for 10 minutes. In a large bowl, add cabbage, carrot, sauerkraut and drained onion. Reserve vinegar for dressing. Mix together the mayonnaise (or olive oil), stevia, and seasonings. Pour over vegetables and toss to combine. Taste, adding vinegar or other seasonings as desired.
  2. Sneaky Coleslaw
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Quick and Easy Barbecue Chicken

BBQ Chicken with Sugar Snap Peas and Quick Roasted Beets

BBQ Chicken with Sugar Snap Peas and Quick Roasted Beets

When winter comes around, I like to be reminded that spring is not far away, and then summer will be here. Sitting on the deck enjoying the rich, green forest all around us, Harris firing up the grill to cook something wonderful to eat, it makes me want to bring some of that feeling to a quick, inexpensive and savory meal. I love the idea of barbecue chicken, but I haven’t found a pit master who prepares it the way I want it. Often the meat is greasy and the skin is always a waste of a good ingredient. So this is my take on the subject—I know many of you will heartily disagree, so I hope you’ll find this recipe one you’ll enjoy for its own excellent qualities. Low and slow isn’t usually at the top of our must-do lists when making dinner. And the usual array of oven barbecue chicken recipes includes a gloppy, overly sweetened and processed sauce that you wouldn’t want to eat anyway. I wanted some tomato, a bit of smoky flavor, a background sweetness and a little heat. You’ll easily tweak it for your particular preferences. If there’s sauce left over, it’s great on grilled beef or pan-roasted pork.

BBQ Chicken Ingredients

BBQ Chicken Ingredients

BBQ Sauce Ingredients

BBQ Sauce Ingredients

BBQ Chicken Cooking

BBQ Chicken Cooking

BBQ Chicken

BBQ Chicken

The chicken is first cooked in a skillet to render out the fat on the skin side. Then it’s flipped over and nestled into the sauce to finish cooking on top of the stove. If you baste the top with the simmering sauce, it will soften the skin a bit, but it’s still quite fine. If you run the pan under the broiler for a couple of minutes, you can get back a bit of what’s lost in the steam, but it’s a fast and flavorful dish that will bring the promise of warmer times into your kitchen.

I found some yellow beets this week and thought they’d go nicely with the chicken and while the chicken is cooking, you can actually roast the beets and both will be done at the same time. The addition of some bright green sugar snap peas makes for a satisfying and welcome midweek meal.

Quick Roasted Beets

Quick Roasted Beets

Since the Grammys are coming up and the nominations have been announced, the playlist this week features some tunes you might not have checked out yet.

BBQ Chicken with Sugar Snap Peas and Quick Roasted Beets
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Quick and Easy Barbecue Chicken
Pan-roasted with a sauce that comes together in moments, barbecue chicken is no longer only for summer. You could use bone-in, skin-on chicken breasts. But sure to use a meat pounder to flatten out the thick end so the meat will cook evenly. I used a wonderful Korean-style fermented chili paste called gochujang, but you can use whatever chili paste you like.
Quick and Easy Barbecue Chicken
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Pan-roasted with a sauce that comes together in moments, barbecue chicken is no longer only for summer. You could use bone-in, skin-on chicken breasts. But sure to use a meat pounder to flatten out the thick end so the meat will cook evenly. I used a wonderful Korean-style fermented chili paste called gochujang, but you can use whatever chili paste you like.
Servings Cook Time
4servings 30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
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Ingredients
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Instructions
  1. Pat chicken thighs dry with paper towels and season with salt and pepper. In a 12-inch skillet (not nonstick), place chicken skin side down and turn the burner to medium. You want the chicken skin to crisp gently to render out all the fat. If the chicken is cooking too quickly, turn the burner down. Do not move the chicken once it's placed in the pan. It will take about 15 minutes to cook the first side.
  2. Meanwhile combine all sauce ingredients in a bowl. Taste and correct for flavor.
  3. Remove the chicken from the pan and reserve the drippings in a small bowl for another recipe. It's delicious, don't waste it. Add the sauce ingredients and str until it starts to simmer. Add the chicken back to the pan, skin side up and cook for 15 minutes, regulating the heat as necessary to keep the sauce from burning. Baste the top of the chicken with sauce if you like, or if you want crispier skin, serve the sauce only on the side.
  4. Remove chicken and plate. Place sauce in a bowl to serve on the side.
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Quick Roasted Beets
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Quick Roasted Beets
Whole roasted beets can take hours in the oven. This method gives you deep roasted flavor in only 30 minutes. If you're making the barbecue chicken recipe at the same time, you can use the reserved chicken fat instead of butter to serve.
Quick Roasted Beets
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Whole roasted beets can take hours in the oven. This method gives you deep roasted flavor in only 30 minutes. If you're making the barbecue chicken recipe at the same time, you can use the reserved chicken fat instead of butter to serve.
Servings Cook Time
4servings 30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
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Instructions
  1. Place beets on rimmed baking sheet in a single layer. Sprinkle with salt and pepper. Cover pan with aluminum foil and seal, place pan in cold oven. Turn the oven to 425 degrees F. Roast for 30 minutes, turning pan around after 15 minutes. Beets should be tender and cooked through. Remove to a serving dish and top with butter and serve.
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Sugar Snap Peas
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Sugar Snap Peas
Crisp and flavorful, this is a vegetable that put green on the side with style. Is it paleo? if you can eat it raw or lightly cooked, it's good to go as far as I'm concerned.
Sugar Snap Peas
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Crisp and flavorful, this is a vegetable that put green on the side with style. Is it paleo? if you can eat it raw or lightly cooked, it's good to go as far as I'm concerned.
Servings
4servings
Servings
4servings
Ingredients
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Ingredients
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Instructions
  1. Be sure to remove the string from each sugar snap pea by using a paring knife at one end of the top of the pod and pulling up. In a 10-inch skillet, add 1 tbsp water and the butter and add the peas. Cook over medium high heat tossing occasionally for 5-7 minutes or until desired texture is reached. Season to taste with salt, pepper and cayenne.
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Almost Instant Chicken Salsa Soup

Almost Instant Chicken Salsa Soup

Almost Instant Chicken Salsa Soup

Ingredients in the fridge are like a cook’s paint box. There are so many ways to use them, they can be as delicious as starting with a purchased array. That’s how this recipe came about. I always have homemade broth in the freezer now. In the past, I would make a huge batch of soup, and we’d eat it every day until we got tired of it. Maybe I’d freeze the remainder or maybe it would get sour, and I’d have to toss it. It wasn’t working very well, and soup for supper (or lunch) was an only-once-in-a-while thing. We were getting huge amounts good nourishing bone broth occasionally, but I really wanted it to be a part of my cooking all the time.

So instead of making a vat of soup, I decided to make broth instead and freeze it in ice cube trays. Now I have homemade bone broth for quick soups like this week’s recipe, liquid for cooking rice, a flavorful addition to pan sauces and a way to enhance greens and other vegetables. We get the benefits of the broth nearly every day. Right now I have chicken, beef, dashi, and ham broths ready at the waiting in the freezer.

Chicken broth recipe made two ways.

This golden gem should always be in your freezer and can be made in two easy ways.

When we want soup, I can make just enough and not too much, using leftover meats, poultry or seafood and the assorted vegetables that are just waiting in the fridge. It’s a great way to use up half a jalapeño, some leftover roast chicken, some salsa or whatever good stuff you happen to have.

For a time I was a personal chef to some dear friends. I made this soup for them (though not from leftovers) and when one of them brought the soup to work and heated it up for lunch one day, I suddenly had four new clients to cook for. It perfumed the office with an enticing aroma that lured her coworkers to the break room to find out what it was. Try that with Progresso sometime. There’s a funky, weird smell that lingers long after the not-so-tasty soup is gone.

This recipe is for a Mexican-inspired soup, but you can vary it up in many different ways. Cook some carrots, celery and onion in the chicken broth. Add the chicken and some leftover rice. Voilà! Almost instant chicken rice soup. And whether you want to chase away a cold or keep from getting one, you’ll have a bowl of goodness that beats Campbell’s to shame.

There’s a nice, long playlist this week. I kept adding tunes and decided to keep ’em. Fire up the Spotify, make a quick soup and enjoy!

Almost Instant Chicken Salsa Soup

Almost Instant Chicken Salsa Soup

Almost Instant Chicken Salsa Soup
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Almost Instant Chicken Salsa Soup
If you have some Mexican-inspired ingredients in the fridge, you can make this chicken soup recipe in about 20 minutes. Tummy warming, mouth watering, it's as good for you as it is delicious. Remove canned soup from your shopping list forever! Make this for one or a crowd, just set the number of servings desired and the app will do the calculations for you.
Almost Instant Chicken Salsa Soup
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If you have some Mexican-inspired ingredients in the fridge, you can make this chicken soup recipe in about 20 minutes. Tummy warming, mouth watering, it's as good for you as it is delicious. Remove canned soup from your shopping list forever! Make this for one or a crowd, just set the number of servings desired and the app will do the calculations for you.
Servings Prep Time Cook Time
2servings 5minutes 15minutes
Servings Prep Time
2servings 5minutes
Cook Time
15minutes
Ingredients
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Instructions
  1. Heat chicken fat or olive oil over medium heat in sauce pan large enough to hold ingredients. Add the onion and sauté 5 minutes. Add jalapeño and cilantro stems, sauté 1 minute.
  2. Increase the heat to medium high. Add the salsa and cook, stirring frequently until it loses its bright red color, about 6-7 minutes. Add broth and chicken, heat until hot, about 5 minutes.
  3. Garnish with your choice of avocado, lime juice, cilantro leaves, cheese or sour cream.
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Chicken broth recipe made two ways.
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Two-way Chicken Broth
Why throw out those chicken bones when you can have deeply nourishing, delicious broth whenever you want or need it? Enriching a pan sauce, adding flavor and goodness to vegetables or making nearly instant soup is a snap when you have a bag of golden cubes in your freezer. And when you need some chicken for salad or a quick meal, start with a whole chicken and make the richest chicken stock possible. The vegetables and seasonings are kept intentionally simple and no salt is added so the broth will be useful in most any recipe or preparation. This is a great time to use a slow cooker. You can start the broth before you go to bed and strain it in the morning. I've suggested a quantity of one pound of bones, but use more or less of the vegetables depending on the amount of bones you have or if you use a whole chicken.
Two-way Chicken Broth
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Why throw out those chicken bones when you can have deeply nourishing, delicious broth whenever you want or need it? Enriching a pan sauce, adding flavor and goodness to vegetables or making nearly instant soup is a snap when you have a bag of golden cubes in your freezer. And when you need some chicken for salad or a quick meal, start with a whole chicken and make the richest chicken stock possible. The vegetables and seasonings are kept intentionally simple and no salt is added so the broth will be useful in most any recipe or preparation. This is a great time to use a slow cooker. You can start the broth before you go to bed and strain it in the morning. I've suggested a quantity of one pound of bones, but use more or less of the vegetables depending on the amount of bones you have or if you use a whole chicken.
Ingredients
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Ingredients
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Instructions
  1. Add all ingredients to a pot about three times larger than the ingredients' volume. Add cold, filtered water to a height about 2 inches above the ingredients. Bring to a boil, reduce to simmer and skim foam from the top. If you are using a whole chicken, simmer for 20 minutes only. Remove the chicken parts and allow to cool. Turn off the broth while the meat is cooling.
  2. If using just bones, reduce the heat to a very low simmer once the foam has all been removed. The surface should just barely bubble. Simmer for at least two hours, but a large volume can simmer for up to 10 hours if you like.
  3. If using a whole chicken, remove the meat and skin and set aside to cool. Refrigerate and reserve the meat for another recipe. Return the bones to the pot and continue with the second step.
  4. Strain the broth, removing the vegetables and bones to a strainer, squeezing out as much liquid as possible. Use at once or freeze in ice cube trays and store in zip top bags. Label the bags with contents and date.
  5. When the broth is chilled, there is likely to be a layer of fat on top of the broth. Skim it off, reserving it in a small container. Refrigerate if using right away or freeze. The chicken fat is a super delicious way to start a sauté of vegetables for chicken soup or other recipe.
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Chicken Sauce Piquant

Chicken Sauce Piquant

Chicken Sauce Piquant

Ask a Southern cook how to prepare a legendary dish like gumbo or shrimp and grits, and you will get as many answers as there are cooks. Each will explain why certain ingredients or methods are necessary or why it isn’t authentic if they are. Normally chicken sauce piquant is a long-simmered dish with lots of sauce and canned tomatoes or tomato sauce. I wanted to take advantage of an abundance of peppers and tomatoes in our garden, and this version of chicken sauce piquant is the result.

The dish comes together quickly, sautéing on the stovetop in just enough time to cook the chicken through. The bright flavors and colors are summer at its best. For the side dish, I’ve got a quick recipe for potatoes, feta, lemon and the herb of your choice. Quick enough for a mid-week meal and pretty enough for company, I hope you enjoy.

Chicken Sauce Piquant Cooking

Chicken Sauce Piquant Cooking

New Potatoes with Lemon, Herbs and Feta Cheese

New Potatoes with Lemon, Herbs and Feta Cheese

For your listening and dining pleasure, the Spotify playlist features summer tunes in a mix of patterns and textures.

Chicken Sauce Piquant
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Chicken Sauce Piquant
An abundance of summer tomatoes and peppers can turn another chicken dinner into a feast of fresh colors, textures and flavors. This quick-cooking dish won't overheat your kitchen on languid summer nights. Use a pastured bird and home grown or farmers market produce for stellar results.
Chicken Sauce Piquant
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
An abundance of summer tomatoes and peppers can turn another chicken dinner into a feast of fresh colors, textures and flavors. This quick-cooking dish won't overheat your kitchen on languid summer nights. Use a pastured bird and home grown or farmers market produce for stellar results.
Servings Prep Time Cook Time Passive Time
4servings 10minutes 20minutes 15minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Pat chicken dry and season with salt and pepper. Heat large skillet over medium high heat for 3-4 minutes, add oil of choice. Place chicken pieces, skin side down, in skillet and sauté 5 minutes or until deep golden brown. Flip chicken to the other side and sauté 2-3 minutes.
  2. Remove chicken to a plate, lower heat to medium and add onion slices. Sprinkle with salt and sauté for 5 minutes, stirring every minute or so. Onions should be golden but not browned.
  3. Add peppers and sauté 3-4 minutes. Add garlic, cook 30 seconds until aroma blooms. Add tomatoes and combine all ingredients.
  4. Add chicken broth and Worcestershire. Stir again and place chicken, skin side up, on vegetables. Cover and simmer for 20 minutes.Chicken Sauce Piquant Cooking
  5. Check chicken for doneness using a paring knife. Cut down to the bone and make sure there are no traces of pink juice. Continue cooking if necessary until chicken is cooked through. Plate and serve.
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New Potatoes with Lemon, Herbs and Feta Cheese
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New Potatoes with Feta, Herbs and Lemon
Tender new potatoes combine with feta cheese, herbs and lemon juice elevating spuds-as-side-dish to company fare. But why wait for guests?
New Potatoes with Feta, Herbs and Lemon
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Tender new potatoes combine with feta cheese, herbs and lemon juice elevating spuds-as-side-dish to company fare. But why wait for guests?
Servings Prep Time Cook Time Passive Time
4servings 5minutes 10minutes 10minutes
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Cover potatoes in cold, salted water. Bring to a boil and lower heat to a simmer. Cook until tender, about 10 minutes.
  2. Drain potatoes. Add feta and herbs and season to taste with salt and pepper. Squeeze lemon juice over all and serve.
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