Poultry

Marinated Chicken Breast (or other chicken)

Ingredients:
Marinade:
½ cup extra virgin olive oil
½ cup balsamic vinegar or other vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
1/8 cup lemon juice
¾ cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon or Spicy Brown mustard
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder

6 chicken breasts or 3.5 pounds other chicken

Directions:
Whisk together all ingredients except the chicken.
Remove half cup of marinade and reserve for basting the chicken later.
Place chicken in a large resealable bag and pour marinade over the top.  Close securely and turn the bag a couple of times to cover.
Marinade for at least 4 hours and up to 24 hours, turning the bag periodically.
Preheat grill to medium high heat.  Lightly oil the grill grates to prevent sticking.
Grill chicken for 5 to 6 minutes on each side or until cooked through.  Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil.  Let chicken rest for at least 5 minutes before serving.
• Optional – if you bring the reserved marinade up to a boil, let simmer until slightly reduced – it makes a wonderful sauce to go on top of the chicken when served.
Serves 6 to 8
Prep time 45 minutes; Cook Time 10 to 18 minutes
Marinade time 4 hours to 24 hours

Grilled Asian Bone-In Chicken Thighs

Ingredients:
2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspon Dijon style mustard
¼ teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 bone-in chicken thighs

Directions:
Preheat grill to medium high heat.  Mix all ingredients except chicken; brush over chicken.
Cover and grill chicken, bone side down 15 to 20 minutes; turn.  Cover and grill until done, turning 2 or 3 times.  Internal chicken should be 165 degrees – ensure thermometer does not touch the bone.
Serves 4
From prep to table 1 hour

Asparagus Chicken Sandwiches

Ingredients:
1 pound fresh asparagus, trimmed and cut into 3 inch pieces
1 ½ cups sour cream
2 teaspoons lemon juice
1 ½ teaspoons prepared mustard
½ teaspoon salt
8 oz sliced grilled chicken breast
4 English muffins, split & toasted
2 medium tomatoes, sliced
paprika (optional)

Directions:
In a large saucepan, bring ½ inch of water to a boil.  Add asparagus; cover and boil for 3 minutes.  Drain and immediately place asparagus in ice water.  Drain & pat dry.
In the same pan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through.  Remove from the heat.
If grilled chicken is cold, warm in microwave for 30 to 40 seconds.
Place two English muffin halves on each serving plate.  Top with the chicken, tomatoes, asparagus and sauce.  Sprinkle with paprika if desired.
Serves 4

Chicken Francese

Ingredients:
1 lb boneless skinless chicken breasts
2 large eggs, beaten
1 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1/3 cup olive oil
LEMON SAUCE
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
lemon slices

Directions:
Pound chicken breasts with a meat mallet to ¼ inch thickness; slice into cutlets 1 ½ inch wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat 2 tablespoons oil over medium heat. Brown the chicken in batches, adding oil as needed, until golden brown, about 2-3 minutes per side. Remove; drain on paper towels.
For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.
Serves 4
From prep to table 40 minutes

Golden Chicken Potpie

Ingredients:
4 cups cubed cooked chicken
4 cups frozen cubed hash brown potatoes, thawed
1 pkg (16 oz) frozen mixed vegetables, thawed and drained
1 can condensed cream of chicken soup, undiluted
1 can condensed cream of onion soup, undiluted
1 cup whole milk
1 cup sour cream
2 tablespoons flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 packaged (14.1 oz) refrigerated pie pastry

Directions:
Preheat oven to 400 degrees F.  Combine all ingredients except the pie pastry.  Divide between to 9 inch deep-dish pie plates.
Roll out pastry sheets to fit the top of each pie.  Place sheets over filling; trim, seal and flute edges.  Cut slits in top.  Bake until golden brown 35-40 minutes.
If desired, you may do a top and bottom crust – increase the 1 pkg of refrigerated pie pastry to two packages.
Makes two pot pies – One pot pie serves six
Prep time 20 minutes
Bake time 35 minutes

Cranberry Turkey Burgers with Arugula Salad

Ingredients:
¾  lb ground turkey
1/3 cup dried cranberries
1/3 cup soft bread crumbs
3 green onions, finely chopped
2 to 3 tablespoons crumbled goat cheese
2 tablespoons pepper jelly
3 garlic cloves, minced
1 large egg yolk
¼ teaspoon salt
¼ teaspoon ground black pepper
Arugula Salad:
4 cups fresh arugula
1 tablespoon grapeseed oil or olive oil
1 tablespoon honey

Directions:
Preheat oven to 375 degrees F. Combine all turkey burger ingredients, mixing lightly but thoroughly.  Shape into four ½ inch thick patties; transfer to a greased baking sheet.  Bake until no longer pink, 10-12 minutes.  Heat broiler; broil until a thermometer inserted in burgers reads 165 degrees F, about 5 minutes.
Arugula salad: toss arugula with oil.  Drizzle with honey; toss to combine.  Top salad with turkey burgers.
Goes great with smoky cauliflower bites:
¼ cup olive oil
¾ teaspoon sea salt
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground turmeric
1/8 teaspoon chili powder
1 medium head cauliflower, broken into florets
Preheat oven to 450 degrees F. Mix everything but cauliflower, then add florets; toss to coat.  Transfer to a baking pan.  Roast until tender, 15-20 minutes, stirring halfway.
Serves 4

11/10/17 Turkey Brine

3 cups apple juice or apple cider
2 gallons cold water
4 tablespoons fresh rosemary leaves
5 cloves garlic, minced
1 ½ cup Kosher salt
2 cups brown sugar
3 tablespoons peppercorns
5 whole bay leaves
Peel of 3 large oranges
Choice of other items for the cavity of the turkey such as roughly cut celery, oranges, other fruits, and chopped herbs.
Combine all ingredients in a large pot.  Stir until salt and sugar dissolve.  Bring to a boil, then turn off heat and cover.  Allow to cool completely.
Ensure that  the giblet bag and extra fat or organs are cleaned out of the neck and the cavity.  Fill the bird’s cavity with the roughly chopped oranges, celery and herbs from the brine.  You can also inject the bird with the brine liquid – that will add moisture to the meat, especially the breast.
Place the turkey in a large plastic bag, put the bag into a tub and pour the cooled brining solution into the bag.  Seal the bag and put the tub with the bag/turkey into refrigeration for 16-24 hours.
When ready to roast the turkey, remove it from the brine.  Submerge turkey in a pot or sink of fresh, cold water.  Allow to sit in clean water for 15 minutes to remove excess salt from the outside.  Discard the brine.   Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Bacon & Swiss Chicken Sandwiches

Ingredients:
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
4 boneless skinless chicken breast portions (4 oz each)
½ teaspoon McCormick’s Montreal steak seasoning
4 slices Swiss cheese
4 whole wheat hamburger buns, split
2 bacon strips, cooked & crumbled
Lettuce leaves (optional)
Tomato slices (optional)

Directions:
In a small bowl, mix mayonnaise, mustard and honey.  Pound chicken with a meat mallet to ½ inch thickness.  Sprinkle chicken with steak seasoning.
Preheat grill to medium heat.  Lightly oil grill grate to prevent sticking.  Grill the chicken, covered, for 4-6 minutes on each side or until internal temperature reaches 165 degrees F.  Top with the cheese during the last minute of cooking to melt it.
Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted (or toast in toaster oven or toaster).  Serve chicken on buns with bacon, mayonnaise mixture and, if desired lettuce and tomato.
Serves 4
From prep to table 30 minutes

Feta Cheese Stuffed Turkey Burger

Ingredients:
¼ cup finely chopped red onion
1 teaspoon dried oregano
1 teaspoon grated lemon rind
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground turkey
6 tablespoons (1.5 oz) crumbled feta cheese
cooking spray
¼ cup grated English cucumber
¼ cup plain fat free yogurt
1 tablespoon chopped fresh mint
4 slices tomato (optional)
4 green leaf lettuce leaves (optional)
4 Kaiser rolls or hamburger buns

Directions:
Combine red onion, oregano, lemon rind, salt, ground black pepper and ground turkey.  Divide mixture into four portions.  Indent center of each portion; place 1.5 tablespoons feta into each.  Fold turkey mixture around cheese; shape each portion into a ½ inch thick patty.
Heat grill pan over medium-high heat.  Coat pan with cooking spray.  Add patties; cook 5 minutes on each side or until turkey is done and not pink any longer.
Combine cucumber, yogurt, and mint in a small bowl.  Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tablespoons yogurt mixture on bottom half of each roll.  Top with top halves of rolls.
Serves 4

Beer-Brined Barbecue Chicken

Ingredients:
3 12 oz cans amber or bock beer
1/3 cup + kosher salt
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds asst skin-on bone-in chicken pieces – or two whole chickens, cut up
Juice of 2 large oranges
¼ cup apple cider vinegar
½ small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sc
1 tablespoon chili powder
vegetable oil for grill grate

Directions:
Brine the chicken: combine 1 can beer, salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve.  Add the remaining 2 cans of beer, 4 cups water, and the chicken.  Cover and refrigerate overnight.
Make the barbeque sauce: combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan.  Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.  Let cool slightly, then puree in a blender until smooth (the sauce can be made up to 1 day ahead; cover and refrigerate).
Preheat a grill to medium low heat and brush the grates with the vegetable oil to prevent sticking.  Remove  the chicken from the brine and pat dry with paper towels; discard the brine.  Lightly season the chicken with salt, then arrange on the grill skin-side up.  Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the bbq sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes.  Transfer to a plate and let rest 5 minutes before serving.
Serves 8
Prep and cook time 1 hour – overnight brine time

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