4.5lb Whole Chicken
4 Tbsp Olive Oil
3 Tsp Kosher Salt
1 Tsp Freshly Cracked Black Pepper
2 Tsp Dried Rosemary
1 1/2 Tsp Dried Sage
1 1/2 Tsp Dried Thyme
2 Fresh Bay Leaves
2-3 Large Russet Potatoes, peeled, quartered, halved
8 Large Shallots, peeled
20 Baby Carrots
1 Can Chicken Broth
1/4 Cup Balsamic Vinegar
10 Tbsp Butter, unsalted
1/4 Cup Parsley, finely chopped
Preheat oven to 425 degrees F. Brush chicken on all sides with 2 Tbsp oil. Sprinkle all sides including cavity with 2 Tsp salt and 1 Tsp pepper. Combine rosemary, sage, and thyme. Reserve 1 1/2 tsp. Sprinkle all sides of chicken with remaining herb mixture, including cavity. Place 1 Tbsp butter in cavity and transfer chicken to a large roasting pan. Put potatoes, carrots, and shallots into pan around chicken. Drizzle vegetables with remaining olive oil and sprinkle with reserved 1 1/2 tsp of herb mixture and 1 Tsp salt. Transfer pan to oven. About 25mins into cooking, melt 3 Tbsp butter and lightly drizzle over top of chicken. Turn all vegetables. At 40mins into cooking, baste chicken with pan drippings. Continue cooking another 20mins or until chicken reaches 165 degrees F.
Transfer chicken and vegetables to serving platter and tent with foil. Scrape pan and pour all browned bits and drippings into a glass measuring cup. Add enough chicken broth to drippings to make 2 cups. In a small saucepan, heat balsamic vinegar over medium heat and bring to a boil. Continue boiling until sauce has reduced to glaze, about 4-5mins. Whisk pan drippings into vinegar glaze and boil until sauce is reduced to 1/2 cup, about 10minutes. Whisk in remaining 6 Tbsp butter, 1 tbsp at a time, then stir in parsley.
Slice chicken and serve with vegetables and reduction sauce on the side.
1 Tbsp Olive Oil
4 Tbsp Brown Sugar
3 Tbsp Low Sodium Soy Sauce
2 Tsp Peanut Oil
1 Tsp Kosher Salt
4 Boneless, Skinless Chicken Breasts
8oz Spaghetti
1/2 Cup Chicken Broth
1/4 Cup Creamy Peanut Butter
2 Tbsp Rice Wine Vinegar
2 Tbsp Fresh Lime Juice
1 Tbsp Fresh Ginger, minced
1 Tbsp Chili Garlic Sauce
1/2 Cup Fresh Cilantro, minced
1/4 Cup Dry Roasted Peanuts, chopped
Sambal
1 Cup Cucumbers, diced
1/2 Cup Scallions, thinly sliced
1/4 Cup Red Bell Pepper, diced
3 Tbsp Rice Wine Vinegar
1 Tbsp Sugar
1 Tsp Red Pepper Flakes
1/2 Tsp Kosher Salt
Preheat grill to medium heat. Brush grate with olive oil.
Combine 2 Tbsp brown sugar, 2 Tbsp soy sauce, peanut oil, and 1 Tsp kosher salt in a large bowl. Place chicken in bowl and toss to coat all sides. Place chicken on grill and cook covered 6-7mins per side, until chicken reaches 165 degrees F. Transfer chicken breasts to a plate and tent with foil.
Cook spaghetti per the package directions in a large pot of salted, boiling water. Drain pasta and return it to the pot. In a saucepan, combine broth, peanut butter, 2 Tbsp brown sugar, vinegar, lime juice, 1 Tbsp soy sauce, ginger, and chili garlic sauce. Heat over medium heat, whisking to combine. Simmer 2mins. Remove from heat and stir in cilantro. Pour sauce over pasta and toss pasta to coat.
To make the sambal, toss cucumbers, scallions, bell pepper, vinegar, pepper flakes, and salt in a bowl. Stir to combine.
To serve, top each chicken breast with 1 forkspin of spaghetti, 1-2 Tbsp of cucumber sambal, and dry roasted peanuts.
2 Tbsp Peanut Oil
1lb Boneless, Skinless Chicken Thighs, room temperature
1/2 Tsp Kosher Salt
1/4 Tsp Ground Black Pepper
1/3 Cup Hoisin Sauce
3 Tbsp Sliced Scallions
1 Tbsp Fresh Ginger, minced
1 Tbsp Fresh Garlic, minced
1 Tsp Chili Garlic Sauce
1 Tsp Toasted Sesame Oil
2 Tsp Soy Sauce
2 Tsp Rice Vinegar
Preheat oven to 325 degrees F.
Line an 8 inch glass baking dish with tin foil and lightly coat bottom with non stick cooking spray, set aside.
Lightly season both sides of chicken thighs with kosher salt and ground black pepper. Heat oil in a large saute pan over medium high heat. Add chicken and sear 3mins. Turn chicken over and sear another 3mins. Place chicken in prepared baking dish.
In a small bowl whisk together hoisin sauce, 2 Tbsp sliced scallions, ginger, garlic, chili garlic sauce, sesame oil, soy sauce, and rice vinegar. Pour sauce over chicken thighs, making sure to cover chicken thighs evenly with the sauce.
Cover baking dish with tin foil and bake for 20mins. Remove tin foil cover and continue cooking until chicken reaches 165 degrees F, about 8-10mins. Remove from oven and transfer chicken to cutting board, reserving left over sauce from baking dish. Let chicken rest at least 5mins. Chop chicken (or keep whole) and garnish with remaining scallions, as desired, with extra sauce on the side.
8 oz. Chicken Tenders, seasoned with salt and pepper
7 Tbsp Butter, unsalted
4 oz. Cremini Mushrooms, quartered
1/3 Cup Onion, diced
1/3 Cup Carrot, diced
1/3 Cup Celery, diced
1 Tsp Fresh Garlic, minced
3 Cups Low-Sodium Chicken Broth
6 oz. Egg Noodles
1/2 Cup Half and Half
1 Tbsp All Purpose Flour
1/2 Cup Frozen Peas
1/4 Tsp Red Pepper Flakes
2 Tsp Fresh Thyme, minced
2 Tsp Fresh Chives, minced
Kosher Salt to taste
Cracked Black Pepper to taste
In a large saute pan, melt 2 Tbsp butter over medium heat. Add chicken and cook, covered, 3mins. Flip chicken and cook for another 3mins. Remove chicken and set aside. Add 3 more Tbsp butter to pan and melt over medium heat. Add mushrooms; season with salt and pepper, and cook until browned, about 8 mins. Remove mushrooms and set aside. Add remaining 2 Tbsp butter to pan. Once melted, stir in onions, carrots, celery and garlic. Cover pan and cook over low heat until vegetables softened, about 4 mins. Add broth and increase heat to medium-high; Bring to a boil. Stir in noodles, return to a boil, then reduce heat to medium and simmer until noodles are tender, about 10 min.
Chop chicken to bite sized pieces.
In a small bowl, combine the half and half and flour; Whisk until smooth. Stir mixture into sauce along with the chicken, peas, red pepper flakes, and mushrooms. Cook until sauce thickens and is bubbling, about 5 mins. Stir in thyme, chives, and season with salt and pepper to taste.
Serve with buttered biscuits.
1/2 Cup Chicken Broth
1/2 Cup Dry Sherry
1/4 Cup Low Sodium Soy Sauce
1 Tbsp Cornstarch
2 Tsp Chili Garlic Paste
1lb Boneless, Skinless Chicken Breasts- cut into 1-inch pieces
2 Tbsp Peanut Oil
3-5oz Shiitake Mushrooms, stems discarded, sliced
4oz Snow Peas, halved
2 Tsp Fresh Ginger, minced
2 Tsp Fresh Garlic, minced
1/4 Tsp Red Pepper Flakes
Thai Chili Peppers, thinly sliced (optional)
Whisk together broth, sherry, soy sauce, cornstarch and chili garlic sauce in a large glass bowl. Add chicken and marinate 20mins.
Heat oil in a Wok over high heat. Add chicken, reserving marinade. Stir fry chicken 3-4mins. Transfer to a plate. Add mushrooms and peas to wok and stir fry 2mins. Add garlic, ginger, and red pepper flakes and stir fry 1min. Return chicken to Wok and stir in reserved marinade. Simmer stir fry until sauce thickens, about 3mins. Serve over white rice.
Jeff's way: Top with sliced Thai Chili Peppers for a spicy kick!
1 Cup Chicken Broth
3/4 Cup Low Salt Soy Sauce
1/2 Cup Mirin
1/4 Cup Sugar
4 Garlic Cloves, minced
2 Tbsp Fresh Ginger, minced
1 Tsp Toasted Sesame Oil
1 Tbsp Cornstarch
1 Tbsp Water
Ground Black Pepper
Kosher Salt
2-4 Boneless, Skinless Chicken Breasts
1/4 Cup Green Onions, sliced
Pre-heat grill to high.
Set chicken breasts out and allow to come to room temperature. In a small saucepan, combine first 7 ingredients. Heat to boiling over high heat. Once boiling, immediately reduce to a simmer and continue simmering for 10 mins, stirring occasionally.
In a small bowl, mix water and cornstarch until cornstarch is dissolved. Mix into sauce and continue simmering sauce for another 8-10mins. Strain sauce into a glass bowl. Before discarding strained ginger and garlic mixture, spoon 1/2 Tsp of it back into the sauce. Stir and set sauce aside to let cool; reserve 1/2 cup for basting, remaining sauce for dipping.
Meanwhile, slightly season both sides of chicken breasts with ground pepper and kosher salt. Place chicken on grill and immediately cover and reduce heat to medium, cooking for 7-8mins. Flip chicken and baste with teriyaki sauce. Cook for another 7-8mins, or until internal temp is 165 degrees F. Remove chicken and baste both sides with sauce.
Let chicken rest 5mins. Serve chicken over rice, garnishing with green onions, and a side of reserved teriyaki sauce for dipping.
1lb Boneless, Skinless Chicken Breasts- cut into 1-inch pieces
1 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
1/2 Cup Chicken Broth
1 Tbsp Low Sodium Soy Sauce
1 Tbsp Fish Sauce
2 Tsp Brown Sugar
2 Tsp Cornstarch
1 Tbsp Cornstarch
2 Tbsp Peanut Oil
1 Cup Onions, sliced
1 Cup Red Bell Peppers, thinly sliced
1 Cup Green Bell Peppers, thinly sliced
1 Cup Button Mushrooms, quartered
1 Tbsp Fresh Garlic, minced
1 Tbsp Thai Chili Peppers*, thinly sliced
3/4 Cup Fresh Thai Basil*
Season chicken pieces with salt and pepper, set aside.
Whisk broth, soy sauce, fish sauce, brown sugar, and cornstarch together in a small bowl and set aside.
Heat oil in a Wok (or large skillet) over high heat. Add onions and stir fry 2mins. Add bell peppers and mushrooms; Stir fry another 2mins. Add garlic, chili peppers, and chicken; Stir fry 3-4mins. Stir in broth mixture and simmer until thickened, about 2mins. Stir in basil leaves and stir fry until wilted (about 30-60secs).
Serve over jasmine rice.
*Thai chili peppers and Thai basil can be found at your local Asian market.
1/3 Cup Distilled White Vinegar
6 Cloves Garlic, peeled, chopped
Fresh Ginger (about 3inch), peeled, chopped
1/2-1 Thai or Serrano Chile Pepper, chopped
1 Tbsp Garam Masala
1/2 Tsp Turmeric
1/2 Tsp Kosher Salt
1/2 Tsp Ground Mustard
1/4 Tsp Red Pepper Flakes
1 Tbsp Tomato Paste
1-1.25lbs Boneless, Skinless Chicken Thighs, diced
2 Tbsp Ghee (clarified butter)
2 Cups White Onion, diced
3 Cups Low-Sodium Chicken Broth
2 Cups Roma Tomatoes, diced
1 Yukon Potato (about 8oz), peeled, diced
3/4 Cup Cilantro, chopped
Combine first 10 ingredients in a small food processor; Pulse into a paste, about 30secs. In a large bowl combine chicken and paste. Toss or gently stir until chicken is completely covered on all sides with the paste. Melt ghee in a dutch oven or pot over medium high heat and stir in onions. Reduce heat to medium and cook onions for 3mins, stirring occasionally; then add chicken, any leftover paste and continue cooking for 5mins longer, stirring frequently. Add broth, tomatoes, potatoes and stir to combine. Bring to a boil then reduce heat to medium low and cook for 10mins, partially covered. Remove lid and continue cooking for another 18mins. Using a potato masher, coarsely mash potatoes, then stir in cilantro.
Serve with Naan bread and Basmati rice.
Note: This is a spicy dish. You can adjust or remove the chile pepper and/or red pepper flakes based on personal heat tolerance.
2 Boneless, Skinless Chicken Breasts
2 Egg Whites
2 Tsp Cornstarch
Juice of 1/2 Lemon
1/2 Cup Panko Bread Crumbs
1/2 Cup Regular Bread Crumbs
1/2 Cup Parmesan Cheese, grated
1 Tbsp Fresh Parsley, Chopped
1 Tsp Kosher Salt
1/4 Tsp Ground Black Pepper
3 Tbsp Shallots, minced
1 Tbsp Butter, unsalted
1/2 Cup Dry White Wine
1/2 Cup Heavy Cream
1/2 Cup Low-Sodium Chicken Broth
1 Tsp Fresh Lemon Juice
4 Tbsp Butter, unsalted, cubed
1-2 Tsp Fresh Sage, minced
1/4 Tsp Kosher Salt
1/8 Tsp White Pepper
1/8 Tsp Cayenne Pepper
3 Tbsp Olive Oil
Cut each chicken breast in half length-wise. Place chicken (2 at a time) in resealable storage/freezer bag with 1 Tsp of water. With the broad side of a wooden mallet, pound chicken to an even 1/2 inch thickness. Repeat with other two chicken halves. Using a fork, mix egg whites, cornstarch, and lemon juice in a shallow dish and set aside. Combine all bread crumbs, Parmesan cheese, parsley, salt, and pepper in another shallow dish. Dip both sides of chicken halves in egg mixture and then place in bread crumb mixture, crusting both sides. Set chicken on a rack and let rest for 20mins.
Preheat oven to 450 degrees F.
Meanwhile, in a small sauce pan, saute shallots in 1 Tbsp butter over medium heat until soft, about 2-3mins. Add wine, cream, broth, and lemon juice. Simmer until sauce is reduced, about 8-10mins. Whisk in butter (1 cube at a time). Stir in fresh sage, salt, and peppers.
In a large nonstick skillet (ovenproof), heat 3 Tbsp olive oil over medium high heat. Add chicken and cook 3mins or until golden brown. Carefully flip chicken and immediately place in oven, roasting until cooked through - about 5mins (varies depending on oven and thickness of chicken).
Serve chicken with sage butter sauce.
2 Boneless, Skinless Chicken Breasts (about 1 lb)
1 Cup Sliced Almonds, crushed
1 Cup Panko Bread Crumbs
3 Tbsp Fresh Sage, chopped
1 1/2 Cups Buttermilk
2 Tbsp Butter, unsalted
1 Cup Chicken Broth
1 Cup Whole Milk, room temperature
3 Tbsp All Purpose Flour
2 Tsp Fresh Thyme, chopped
1/4 Tsp White Wine Vinegar
1/8 Tsp Ground Black Pepper
Cracked Fresh Black Pepper
Kosher Salt
Preheat Oven to 425 degrees F. Spray a wire rack with non-stick spray and place it in a rimmed baking sheet.
Lightly season both sides of chicken with kosher salt and cracked black pepper. Combine almonds, sage, and bread crumbs in a dish. Pour buttermilk in a separate dish or bowl. Dip chicken in buttermilk covering all sides, then place in almond-sage mixture, coating all sides and slightly pressing down to adhere mixture to chicken. Place chicken on wire rack in baking sheet and transfer to oven. Bake for about 35mins or until chicken reaches 165 degrees F. Remove chicken and let stand for 5mins.
In a medium saucepan, melt butter over medium heat. Add flour and whisk smooth. Continue cooking, whisking for 2mins. Whisk in chicken broth and milk. Add thyme, white vinegar, and ground pepper. Cook, constantly stirring until gravy thickens, about 3-4mins. Remove from heat and lightly season gravy with cracked black pepper to taste.
Spoon gravy over chicken and serve.
6oz Apricot Nectar (such as Kerns)
2 Tbsp Dry White Wine (ex. Chardonnay)
2 Tbsp Soy Sauce
1 Tbsp Vegetable Oil
1/4 Tsp Ground Ginger
4 Boneless, Skinless Chicken Breasts
2 Tsp Cornstarch
Combine first five ingredients in a large, resealable plastic storage bag. Add chicken breasts and put in the refrigerator for at least 4hrs, but no more than 24hours, turning bag occasionally.
Preheat oven to 375 degrees F. Grease a glass baking dish. Take chicken out of bag and place on baking dish, reserving marinade. Bake chicken uncovered for about 20-25mins or until chicken has reached 165 degrees F. Set chicken aside to rest. Meanwhile, whisk reserved marinade and cornstarch into a small saucepan over medium high heat, bringing to boil. Boil and stir 1 minute. Reduce heat to medium low and continue boiling for 2mins.
Spoon sauce or chicken and serve.
Note: You can also grill the chicken instead of baking.
3/4 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1/2 Orange Bell Pepper, sliced
1/2 Yellow Bell Pepper, sliced
1 Large White Onion, sliced
1 Tbsp Dried Oregano
1/4 Tsp Seasoned Pepper
1/4 Tsp Crushed Red Pepper Flakes
1/4 Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Cumin
1/2 Tsp Coriander
1/2 Tsp Kosher Salt
4 Tbsp Vegetable Oil
1/4 Cup Cilantro, chopped
1 lb Chicken Breast Tenderloins
1 Fresh Lime, cut in half
Salt & Pepper to taste
In a small bowl combine oregano, seasoned pepper, red pepper flakes, onion powder, garlic powder, cumin, coriander, kosher salt and set aside.
In a large plastic resealable storage bag, combine bell peppers, 1 Tbsp vegetable oil, and 1/2 Tsp of seasoning mixture. Seal bag and shake contents to mix. Set aside.
In a separate large plastic resealable storage bag, combine 1 Tbsp vegetable oil and remaining seasoning mixture; Then add chicken and cilantro. Seal bag and shake contents to thoroughly mix. Set aside.
In 12in cast iron skillet, heat the 2 Tbsp remaining vegetable oil over medium heat. Add bell peppers and cook 3mins. Mix in onions and add chicken to skillet; Squeeze one halved lime over fajita mixture and increase heat to medium high. Continue cooking, stirring frequently, for about 8-10mins (until chicken is cooked). Remove skillet from heat, squeeze remaining halved lime over fajita mixture and lightly season with kosher salt; Stir.
Serve with warmed tortillas and your favorite fillings/toppings or sides, like: sour cream, salsa, diced jalapenos or serranos, shredded cheese, refried beans, mexican rice.
Note: Using kitchen shears, you can cut down any pieces of chicken to smaller chunks during final mins of cooking.
1 Tbsp Dried Oregano
1/8 Tsp Ground Black Pepper
1/4 Tsp Crushed Red Pepper Flakes
1/4 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp Cumin
1/2 Tsp Coriander
1/2 Tsp Kosher Salt
1 Tbsp Olive Oil
1 Tbsp Finely Chopped Cilantro
1 lb Chicken Breasts, cut in half, length-wise
1 Lime, halved
Flour Tortillas
Monterey Jack Cheese, shredded
Lettuce, shredded
Combine first 8 ingredients in a small bowl.
Place chicken on large plate. Slather all sides of chicken with olive oil and then sprinkle both sides with seasoning mixture. Sprinkle cilantro over top of chicken. Let chicken stand for 10mins.
Meanwhile, prepare grill to high heat.
Place chicken (cilantro-side up) on grill. Cover and reduce heat to medium. Cook for 6mins. Flip chicken, reduce heat to low, and cook 5 mins longer, covered.
Remove from grill and let chicken rest for 10mins. Chop chicken; then squeeze one half of a lime over chicken. Season with salt to taste, if needed.
Spoon chicken into warmed tortillas, and top with cheese and lettuce (and/or any other toppings like salsa, sour cream, etc). Serve with rice and beans.
Enchilada Sauce
1 Can (14.5oz) Diced Tomatoes
1/2 Cup White Onion, chopped
1 Tbsp Garlic, minced
2 Tbsp Olive Oil
1 Tbsp All Purpose Flour
2 Tbsp Chili Powder
2 Tsp Cumin
1 Cup Chicken Broth
1/8 Tsp Black Pepper
Filling
3/4 Cup White Onion, diced
1 Tbsp Garlic, minced
1/2 Tsp Ground Cumin
2 Tbsp Olive Oil
6oz Fresh Baby Spinach
2 Cups Rotisserie Chicken, shredded
3 Cups Monterey Jack Cheese, shredded
1 Cup Frozen Corn Kernels
1/4 Cup Cream Cheese
1/2 Tsp Kosher Salt
1/8 Tsp Ground Black Pepper
8 Flour Tortillas (6 inch)
Sour Cream (optional)
In a food processor, puree tomatoes, onion, garlic. Heat 2 Tbsp oil in a large pan or skillet over medium heat. Stir in flour, chili powder, and cumin. Cook 1min. Whisk in tomato mixture and broth; bring to a boil. Reduce heat to medium low and simmer sauce until thickened, about 15-20mins, stirring occasionally. Stir in black pepper, set aside and let cool.
For the filling, preheat oven to 400 degrees F. Coat a rectangular baking dish with nonstick cooking spray. In a large pan or skillet, heat 2 Tbsp oil over medium heat and add onion, garlic, and cumin - cooking until soft, about 4mins. Add spinach and cook until wilted, about 1min. Stir in chicken, 1 cup shredded cheese, corn, and cream cheese. Sprinkle with 1/2 tsp Kosher Salt & 1/8tsp of ground black pepper. Spread 1 cup of the sauce evenly in baking dish. Fill each tortilla with 1/3 cup of filling and 2Tbsp shredded cheese. Roll and place seam down in baking dish. Repeat with remaining 7 tortillas. Pour remaining sauce over enchiladas, avoiding ends (keep dry). Then top with remaining 1 cup shredded cheese. Place in oven and bake until cheese melts and edges brown, about 15-20mins.
Remove from oven and serve with a dollop of sour cream, if desired.
1 Cup Soy Sauce
1 Cup Sake
1/2 Cup Sugar
1 Large bunch Cilantro, chopped
(1) 2-inch piece fresh Ginger, peeled, cut into thick slices
4 Garlic cloves
1 1/4 Tsp dried crushed red pepper
2 Boneless, Skinless Chicken Breasts
(2) 1-pound Flank Steaks
Combine first seven ingredients into food processor or blender. Blend until pureed. Pour marinade into large, heavy duty freezer bag and add the chicken and beef to the marinade. Put into refrigerator for at least 5hrs (and no longer than 12hrs), turning bag occasionally.
Set grill to med-high, and cook chicken to 165 degrees F, flipping once (about 7mins per side). Cook steak to desired doneness, 135 degrees F for medium rare, flipping once (about 3-4mins per side).
Note: Grill times will slightly vary depending on your Grill.
Once off the grill, let chicken and beef rest 10mins before cutting. Slice (or chop) chicken and beef and serve over white rice with a side of freshly steamed broccoli.
3 Cups Penne Pasta, uncooked
4 Cups Broccoli Florets
2 Tsp Olive Oil
1 Yellow Onion (medium), chopped
2 Tsp Fresh Thyme, chopped
1/2 Tsp Kosher Salt
1/4 Tsp Ground Black Pepper
1/2 Cup Dry White Wine (ex. Chardonnay)
1 Jar (16oz) Alfredo Sauce
2 Cups Smoked Gouda, shredded
1/2 Cup Whole Milk
1/8 Tsp Fresh Nutmeg, grated
2 Cups Rotisserie Chicken, chopped
1/4 Cup Dry Italian Breadcrumbs
Hungarian Sweet Paprika
Boil pasta to al dente in salted water according to package instructions. Drain pasta and rinse with cold water. Set aside. Cook broccoli in a steamer for 4mins, rinse with cold water and set aside with the pasta. Preheat oven to 375 degrees F.
Heat olive oil in a large pot over medium heat. Add onion, thyme, salt, pepper and cook, stirring occasionally for 5mins or until onion is tender. Add the wine and increase heat to high, cooking until nearly evaporated, about 3mins. Remove from heat and mix in Alfredo sauce, 1/2 cup of shredded cheese, milk, and nutmeg. Then stir in broccoli, chicken, and pasta - mixing thoroughly. Transfer to a large casserole dish. Top with remaining 1 1/2 cups cheese and breadcrumbs, then sprinkle with paprika. Cover dish with aluminum foil and bake for 30mins.
Remove foil and continue baking until top is browned, about 12-15mins. Serve.
(2) 14.1 oz Packages Refrigerated Pie Crust
4 Tbsp Unsalted Butter (divided)
12 oz Boneless, Skinless Chicken Breast (sliced in half)
4 oz Cremini Mushrooms (chopped)
1 1/2 Cups Russet Potatoes, diced
1/2 Cup Yellow Onion, diced
1/2 Cup Carrots, diced
1 Tbsp Fresh Thyme, chopped
2 Tsp Garlic, minced
2 Tsp Fresh Oregano, chopped
1/4 Cup All Purpose Flour
2 1/2 Cups Chicken Stock (divided)
1 Tsp Kosher Salt
1 Tsp Black Pepper
1/4 Tsp Crushed Red Pepper Flakes
3/4 Cup Frozen Green Peas
1/2 Cup Heavy Cream
1 Large Egg Yolk
1/2 Tsp Water
Remove Pie Crust from refrigerator and bring to room temperature. Preheat oven to 400 degrees. Unroll pie crusts onto a lightly floured surface. Cut (3) 5 inch circles from each crust. Gently roll each circle (to 8 inch circles).
Spray (6) 12 oz ramekins with nonstick spray. Fit a pie crust into each ramekin, gently crimping crust over the sides and poking the side and bottom with a fork. Place ramekins on a baking sheet and bake until lightly browned, about 14 min.
Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken and cook until done, about 6 min per side. Remove from pan for 5 min to rest; then chop chicken into bite sized pieces. Add remaining butter to the same skillet. Add mushrooms and cook about 5mins. Add potatoes, onion, carrot, thyme, garlic and oregano, cook for 7 mins stirring occasionally until the onion is tender.
Whisk together four and ½ cup chicken stock in a small bowl; add to skillet. Stir in salt, pepper, crushed red pepper flakes and remaining 2 cups chicken stock and bring to a boil. Reduce heat to medium and simmer for 5 mins stirring occasionally. Stir in peas, cream and shredded chicken. Transfer mixture to a bowl and cool 10 mins.
Stir together egg yoke and water in a small bowl. Unroll remaining pie crust onto a lightly floured surface. Cut (3) 5 inch circles from each crust. Gently roll each circle into a 5 ½ inch circle. Fill each ramekin with the chicken mixture and top with rolled pie crust. Gently pressing to adhere to bottom crust. Brush top with egg mixture and pierce crust with knife to vent. Bake at 400 degrees until golden brown, about 23 mins. Serve.
3/4 Cup Red Pepper Jelly
2 Tbsp Apple Cider Vinegar
1 Tbsp Chili Garlic Sauce
1/2 Cup Cornstarch
2 Tsp Kosher Salt
1 Tsp Cayenne Pepper
2 Cups Canned Coconut Milk
3 Cups Sweetened, Shredded Coconut
3 Cups Panko Bread Crumbs
1-1.25lbs Chicken Tenderloins, cut in half, length-wise
Ground Black Pepper
Kosher Salt
2 Cups Canola Oil
In a small glass dish, combine first 3 ingredients. Cover and set aside.
In a shallow dish, whisk together cornstarch, salt, and cayenne. Put coconut milk in a separate dish. Combine shredded coconut and panko in a third dish. Place chicken in cornstarch mixture, turning to coat, shake off excess. Dip chicken in coconut milk. Then dredge it in coconut-panko mixture, pressing to adhere. Transfer chicken to a parchment lined baking sheet and sprinkle with kosher salt and ground black pepper; Chill in refrigerator for 1hr.
Place a wire rack in a baking pan. Heat oil in large saute pan over medium high heat to 350 degrees F. Fry chicken in batches until golden brown and cooked through, about 2-3mins per side. Transfer chicken tenders to the wire rack and season with salt. Serve chicken with sauce.
1 1/2 - 2lbs Chicken Drumsticks
1 Fresh Lemon, cut in half
1/2 Tsp Kosher Salt
6 Tbsp Butter, unsalted
1 Tsp Dried Thyme Leaves
1/2 Tsp Garlic Salt
1/2 Tsp Paprika
1/4 Tsp Ground Black Pepper
1/2 Can (7.25 oz) Chicken Broth
1 1/2 Tsp All Purpose Flour
Water
Preheat oven on Broil setting. Place chicken in glass bowl, cover with water and sprinkle with Kosher salt. Set aside and let soak for 15mins. Cover a baking sheet with aluminum foil. Remove chicken from water, clean (rub) all sides of chicken with lemon, and place chicken on baking sheet, skin side up. Discard lemon.
Melt butter in small saucepan over low heat. Brush skin side of chicken with melted butter and sprinkle 1/4 tsp paprika, 1/4 tsp garlic salt, 1/8 tsp black pepper, 1/2 tsp thyme leaves over chicken. Place in oven and broil for 4-6mins, browning but not burning (oven times vary). Remove chicken from broiler, flip chicken over and repeat- brushing with melted butter, and sprinkling with remaining paprika, garlic salt, black pepper, and thyme. Return back to oven and broil another 4-6mins. Remove chicken from oven and transfer to a casserole dish.
Scrape all leftover seasoning, browned bits, liquid from foiled baking sheet into saucepan with remaining melted butter. Add 1/2 can chicken broth (7.25oz), 1/2 can water (7.25oz) and flour to saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium and continue to boil for 10mins. Gently pour butter mixture into casserole dish with chicken and bake, covered@ 350 degrees F, until chicken reaches 165 degrees F, about 30mins. Remove from oven. Transfer chicken to serving plates, and spoon sauce over chicken.
This recipe goes great with mashed potatoes and a side of broccoli or green beans.
Note: If you forgot to scrape seasonings from baking sheet (or feel you need more), you can sprinkle garlic salt, paprika, and black pepper into butter mixture prior to bringing it to a boil.
1 Tsp Onion Powder
1 Tbsp Tabasco Sauce
2 Tbsp Red Wine Vinegar
1/4 Cup Jack Daniels Whiskey
2 Cups Brown Sugar, firmly packed
1/4 Cup Water
2 Beef Bouillon Cubes
2 Tbsp Worcestershire Sauce
2 Boneless, Skinless Chicken Breasts
1/2 Tsp Kosher Salt
1/4 Tsp Freshly Cracked Black Pepper
Combine first 8 ingredients into a saucepan over medium heat. Bring to a boil and reduce to low and simmer for 15mins, stirring often. Set aside and let cool for 20mins.
Preheat grill to medium heat. Season chicken with salt and pepper. Grill chicken 6-7mins per side, basting with sauce as desired, until chicken reaches 165 degrees F.
Important Note: If sauce is left unattended while cooking it will boil over. Sauce goes great with Steak too!
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