Turkey Manicotti

Forget the pasta shells! Crepes are the way to go on this recipe!

Ingredients:

Crepes: 2 eggs 3/4 cup all-purpose flour 3/4 cup water 1/2 teaspoon salt 1/2 teaspoon olive oil Filling: 1 cup diced cooked turkey 1 cup whole-milk ricotta cheese 1 egg 1/2 cup freshly shredded Parmigiano -Reggiano cheese Directions Preheat oven to 350 degrees F (175 degrees C). Whisk 2 eggs, flour, salt, and 1/2 teaspoon olive oil together thoroughly in a bowl to make a very smooth batter. Cover bowl with plastic wrap and refrigerate batter for 1 hour. Mix turkey, ricotta cheese, 1 egg, 1/2 cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and Italian parsley in a bowl until thoroughly combined. Season with salt to taste. Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil, or as needed. Swirl about 1/4 cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet. Cook until bottom of crepe is dry, 60 to 90 seconds. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more. Repeat with remaining batter to make 6 crepes. Transfer crepes to a plate as you make them. Spread about 1/2 cup marinara sauce into the bottom of a 9x12-inch baking dish. Use a brush to spread about 1/2 teaspoon of olive oil in a thin layer up the sides of the dish. Place a crepe, dimpled side down, onto a work surface; spread about 1/3 to 1/2 cup filling onto crepe in a line down the middle. Roll crepe over filling and tuck in ends if desired. Lay filled crepe into the baking dish. Repeat with remaining crepes and filling to make 6 manicotti. Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle 1/3 of manicotti. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese all over manicotti. Drizzle manicotti with remaining 1 1/2 teaspoon olive oil. Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes. Let stand 5 minutes to cool. Garnish with 1/3 cup Parmigiano-Reggiano cheese and 1 tablespoon Italian parsley before serving.

1/2 cup shredded mozzarella cheese 1/4 teaspoon dried marjoram 1/8 teaspoon red pepper flakes 1/4 cup chopped Italian parsley salt to taste 1 teaspoon olive oil, or as needed 1 1/2 cups marinara sauce 2 teaspoons olive oil, divided 1/3 cup freshly shredded Parmigiano -Reggiano cheese 1 tablespoon chopped Italian parsley

Turkey Pot Pies with Phyllo Crust

The phyllo dough makes a light and tasty crust!  Delicious!

Cook:

• 8 oz. cremini or button mushrooms, quartered
• 1 Tbsp. minced fresh thyme
• 6 Tbsp. unsalted butter
• 1/2 cup all purpose flour

Deglaze:

• 1/2 cup sherry
• 2 cups chicken broth
• 1 cup milk
• 2 tsp. fresh lemon juice
• Salt, pepper and dry sherry to taste
• 2 cups chopped cooked turkey or chicken
• 2 cups frozen vegetables, thawed and patted dry
  1/2 cup frozen pearl onions, thawed and patted dry

Heat:

• 4 Tbsp. each unsalted butter and olive oil
• 16 sheets phyllo dough, thawed to room temperature

Preheat oven to 400 degrees.  Line a baking sheet with foil.
Cook mushrooms and thyme in 6 Tbsp. butter in a saute` pan over medium heat until browned and liquid nearly evaporates, about 10 minutes.  Stir in flour and cook 1 minute.

Deglaze pan with 1/2 cup sherry; cook until nearly evaporated.  Whisk in broth and milk; cook until thickened to desired consistency, 10-12 minutes.  Add lemon juice; season with salt, pepper, and sherry.  Transfer mushroom mixture to a larger bowl.  Stir in turkey, mixed vegetables, and onions.  Divide mixture among four 1 and 1/2 cup baking dishes arranged on prepared baking sheet.  Heat 4 Tbsp. butter with oil in microwave until butter melts.  Place a phyllo sheet in a flat surface; cover remaining sheets with a damp towel to keep them from drying out.  Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube.  Repeat brushing and rolling with 3 more phyllo sheets, then tarting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling.  Repeat phyllo steps for each pot pie.  Drizzle any remaining butter-oil mixture over phyllo or coat with nonstick spray.  Bake pies until crust is golden and filling is bubbly, about 20 minutes.  Let pies cool 5-10 minutes before serving.

Chicken Saltimbocca with Mushroom Sauce

I like this recipe because it captures the flavors of saltimbocca but without all the fat or sodium.  Enjoy!

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, divided
• 8 boneless skinless chicken thighs (2 pounds)
• 2 tablespoons olive oil, divided
• 2 cups sliced fresh mushrooms
• 2 thin slices prosciutto or deli ham
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1 cup white wine or reduced-sodium chicken broth
• 1 cup reduced-sodium chicken broth
• 1/3 cup half-and-half cream
• 3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided
• 1/4 cup water

Directions

1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes on each side or until juices run clear. Remove and keep warm.
2. In the same skillet, saute the mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to a boil; cook until liquid is reduced to about 1/3 cup, about 10 minutes.
3. Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and 2 tablespoons sage; heat through (do not boil).
4. Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through.
5. Add chicken to the mushroom mixture and heat through. Serve with beans. Yield: 8 servings.

Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce

If there is such a thing as the "Perfect Storm" in recipes this is it (but in a good way!). Chicken. Strawberries. Red Wine. Balsamic Vinegar. Perfect Ingredients!  Patiently waiting for strawberry season to begin at our local farmer's market, Weaver's Orchards (love this place!) so I can prepare this entree with fresh picked berries. Enjoy!

Ingredients

• 1 package (16 ounces or 3 cups) strawberries, divided
• 4 teaspoons light olive or vegetable oil, divided
• 2/3 cups sliced shallots
• 1 clove garlic, pressed or chopped
• 1 small bay leaf
• 1/2 teaspoons dried thyme leaves
• 2 tablespoons balsamic vinegar
• 1/3 cups red wine
• 3/4 cups chicken broth
• 1 1/2 teaspoons cornstarch
• 2 teaspoons cold water
• Salt and pepper, to taste
• 4 skinless, boneless chicken breasts (4 to 5 ounces)

Directions 

1. Hull and slice strawberries. Set aside.
2. Heat 2 teaspoons oil in a small saucepan over medium-high heat.
3. Add shallots, garlic, bay leaf and thyme and stir until lightly browned, 2 to 3 minutes.
4. Add 3/4 cup sliced strawberries and cook for 1 minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
5. Add wine and simmer until liquid is reduced to about half.
6. Add broth and simmer 5 minutes. Whisk cornstarch and water together. Add mixture to saucepan and boil for 1 minute, stirring until thickened. Strain sauce and season with salt and pepper. Reheat just before serving.
7. Coat chicken with remaining 2 teaspoons oil; season lightly with salt and pepper.
8. Grill or broil 4 to 5 minutes per side, until internal temperature is 170°F.
9. Serve chicken surrounded by remaining sliced berries and warm strawberry sauce.

Spicy Yogurt-Marinated Chicken Breasts with Couscous

Since the chicken marinates overnight, all I need to do when coming home from work is to preheat the broiler and I am ready to go!

Ingredients:

Chicken:
1/4 cup plain fat-free yogurt
2 teaspoons grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
10 oz skinless, boneless chicken breasts
Cooking spray

Couscous:
1 cup fat-free, less-sodium chicken broth
3/4 cup uncooked couscous
2 tablespoons raisins
1 tablespoon sliced green onion tops
1/4 teaspoon black pepper

Preparation

To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.

Preheat broiler.
Place chicken breasts on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10-15 minutes or until a meat thermometer registers 180°.

To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the raisins, green onions, and 1/4 teaspoon black pepper.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

The only problem I have with this recipe is making sure my son does not eat the goat cheese before I can make it. I have also added chopped spinach to the stuffing for extra veggie goodness!

Ingredients

• 1 cup boiling water 
• 1/3 cup sun-dried tomatoes, packed without oil
• 2 teaspoons olive oil, divided 
• 1/2 cup chopped shallots, divided
• 1 1/2 teaspoons sugar 
• 3 garlic cloves, minced
• 2 1/2 tablespoons balsamic vinegar, divided
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon salt, divided 
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup fat-free, less-sodium chicken broth 
• 1/4 teaspoon dried thyme
• 2 teaspoons cornstarch
• 2 teaspoons water

Preparation

1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
5. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Balsamic Vinegar Chicken with Almond Peppers

This recipe covers it all! In the sauce, sweet raisins offset the tart balsamic vinegar and the almonds add a wonderful crunch.  The red and green bell peppers provide fun color to the plate. Balsamic vinegar not only brings out the best in recipes it has great health benefits too!  Enjoy!

Ingredients

• 2 large red bell peppers (about 3/4 pound) 
• 2 large green bell peppers (about 3/4 pound) 
• 2 teaspoons olive oil 
• 1/3 cup raisins (golden raisins work well)
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons sugar 
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup slivered almonds, toasted 
• 6 (4-ounce) skinned, boned chicken breast halves 
• 3 tablespoons dry breadcrumbs (I used panko crumbs for extra crunch)
• 3 tablespoons grated Parmesan cheese 
• 1/4 cup all-purpose flour 
• 2 egg whites 
• 2 teaspoons olive oil 
• 2 tablespoons balsamic vinegar
• 2 tablespoons water

Preparation

1. Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
4. Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.

Asian-Glazed Chicken Thighs

This recipe has the Far East flavors my family loves!  Using chicken thighs will guarantee moist meat...even without the skins (healthier!)

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup lower-sodium soy sauce 
• 3 tablespoons honey
• 2 tablespoons dark sesame oil
• 1 1/2 tablespoons chile paste 
• 10 garlic cloves, minced 
• 12 bone-in chicken thighs, skinned 
• Cooking spray 
• 1/2 teaspoon salt

Preparation

1. 1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
2. 2. Preheat oven to 425°.
3. 3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce

I am addicted to balsamic vinegar.  I never pass up the opportunity to try a new recipe that uses this ingredient!  You will want to serve the chicken breasts over polenta or orzo to soak up every last drop of the sauce. :)

Ingredients

• 1/2 cup fat-free, less-sodium chicken broth 
• 1/2 cup balsamic vinegar
• 2 teaspoons honey
• 1 tablespoon butter 
• 1 tablespoon vegetable oil 
• 4 (5-ounce) skinless, boneless chicken breast halves 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour 
• 2 tablespoons finely chopped shallots
• Chopped parsley (optional)

Preparation

1. Combine broth, vinegar, and honey.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
4. Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

Note: To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each.

Buttermilk Panko-Crusted Oven Fried Chicken 

The buttermilk marinade makes for moist, deliciously juicy chicken and the panko comes out crispy every time! Spices can be adjusted to taste.

Ingredients

6	skinless chicken thighs/1 skinless chicken breast cut in portions
2	cup buttermilk
2	teaspoon dried thyme
¼	teaspoon cayenne pepper
1	teaspoon garlic powder
2	cups panko crumbs
3	crushed garlic cloves
1	teaspoon onion powder
1	teaspoon paprika

1 stick of melted butter

Directions

• Marinate chicken in buttermilk and crushed garlic for 4 hours or overnight. 
• Preheat the oven to 400 degrees. 
• Mix the panko crumbs with the thyme, cayenne pepper, onion powder, garlic powder and paprika. Panko bread crumbs really make this chicken, so don't substitute if possible.
• Without rinsing the chicken, dredge in bread crumb mixture. 
• Place breaded chicken on a foil-lined baking sheet. 
• Drizzle melted butter over chicken.  
• Bake for 45 minutes, until coating is crispy and juices run clear.

 

Grilled Cornish Game Hens

I was never a fan of the Cornish Hen.  All the recipes I tried were disasters.  Either the hen was overdone or underdone and it seemed like a lot of work for such a small unsuccessful result.  I had given up on the little hen until (dot. dot. dot.)

I discovered the following recipe!  Easy! Flavor! Success! (enjoy!)

Ingredients:

1/2 onion, chopped 2 cloves garlic, peeled and chopped 1 cup lemon juice (lime juice works well too!) 1/2 cup olive oil 1 tablespoon white wine 1 teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce 1 tablespoon pepper 1 teaspoon celery salt 1 teaspoon salt 4 (1 1/2 pound) Cornish game hens (I cut them in half to speed up grilling time.)

Directions:

1.	In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
2.	Preheat an outdoor grill for medium heat, and lightly oil grate.
3.	Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

Chicken Breasts with Chive and Mustard Sauce

Recently my husband and I took my mom to Christines Creekside Inn for dinner.  After much debate over what to order my mom chose chicken breasts in mustard cream sauce.  Throughout dinner she kept making "yummy" sounds and raved about how good her meal was.  I was able to coax one bite from her and it was indeed delicious.  After looking at several online recipes, I chose the one below.  Try it.  I think you will be making "yummy" sounds too!

Ingredients

• 2 tablespoons unsalted butter
• Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
• Fine sea salt and freshly ground pepper
• 3 tablespoons chopped shallots
• 1/2 cup brandy
• 1/2 cup dry white wine
• 3 tablespoons Dijon mustard
• 1 tablespoon brown grainy mustard
• 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
• 1/2 cup heavy cream
• 3 tablespoons minced fresh chives

Preparation

1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.

2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, add brandy.

3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.

4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.

5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.

Chicken Cutlet Sandwich

I watched Chef Alex Guarnaschelli (love her!) create this Chicken Cutlet Sandwich on Food Network's The Best Thing I Ever Ate.  The extra time to make this sandwich is so worth it!!!

Ingredients:

• 1 cup canola oil
• 8 slices prosciutto
• 16 to 24 fresh sage leaves, stemmed
• Kosher salt
• 1/2 cup mayonnaise
• 1/4 cup red wine vinegar
• 1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin
• 1 heaping tablespoon dried oregano
• 3 eggs, lightly beaten
• 4 cups plain breadcrumbs
• 4 large crusty, seeded rolls, split
• 2 romaine hearts, cut into 1/2-inch rounds
• 1/4 cup grated Parmesan

Preparation:

Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.

Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.

Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.

Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.

Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.

Prosciutto-Wrapped Chicken with Sage Pesto

My sage has take over the garden.  I am not sure when it happened...one day it was an innocent little sage plant producing enough leaves for my turkey stuffing...the next day it belonged in "The Little Shop of Horrors" (Feed me Seymour. Feed me.)  When I spotted this recipe I was thrilled when one of the ingredients was sage!

Ingredients:

• 1 cup  fresh baby spinach
• 1/3 cup  fresh sage
• 1/3 cup  Parmesan cheese — grated
• 1/4 cup  olive oil
• 2 tablespoons  pine nuts — toasted
• 2 cloves  garlic
• 1 tablespoon  lemon juice
• 4 boneless skinless chicken breast halves — thin cutlets
• 8 slices prosciutto

Preparation:

Preheat oven to 400º

Puree spinach, sage, Parmesan, oil, pine nuts, garlic and lemon juices in food processor season with salt and pepper

Spread 2 tablespoons pesto on one side of each chicken fillet then fold each in half lengthwise taco-style with pesto on the inside. Roll two slices prosciutto around each fillet and secure with toothpicks.

Arrange fillets in a baking dish, roast until thermometer registers 165º, about 20 minutes. 

Grilled Chicken with Basil Dressing

I love basil! I love going out in my herb garden, picking a basil leaf, rubbing it between my palms and taking in the aroma. Needless to say, every year I get carried away planting basil.  It's growing like crazy...now what do I do?  The following recipe helps with the overflow!

Ingredients:

2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Preparation:

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally. 

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.


Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

 Love my basil!

Sautéed Chicken in Riesling

"Twelve drummers drumming"

Ingredients:

4 1⁄2 lb. chicken pieces, preferably legs
 with thighs attached
Salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
6 to 8 shallots, about 1⁄2 lb. total, chopped
3 garlic cloves, chopped
1 bottle dry Riesling
3 Tbs. small pieces dried mushrooms,
 such as chanterelle, cèpe or fairy ring
2 cups chicken stock
2 Tbs. coarsely chopped fresh tarragon
3⁄4 cup heavy cream
A few drops fresh lemon juice (optional)
2 Tbs. chopped fresh chives
1 to 2 Tbs. chopped fresh chervil

Preparation:

 

Preheat an oven to 350°F.

Rinse the chicken pieces and pat dry with paper towels. Season with salt and pepper, then rub with the olive oil. In a large, heavy nonstick sauté pan over medium-high heat, brown the chicken in batches, turning occasionally, 10 to 15 minutes per batch. Transfer to a platter.

Pour off all but 1 Tbs. of the fat from the pan and return to medium heat. Add the shallots and garlic and sauté until beginning to soften, about 5 minutes. Add the wine, increase the heat to high, bring to a boil and cook until reduced by half, 10 to 15 minutes. Stir in the mushrooms, stock and half of the tarragon. Pour the sauce into a roasting pan at least 4 inches deep and large enough to hold the chicken in a single layer. Arrange the chicken on the sauce.

Bake until the chicken is opaque throughout when pierced with a knife, 35 to 40 minutes. Increase the heat to 400°F and continue baking until the edges of the skin are crisp, about 5 minutes more. Transfer the chicken to a deep platter and cover loosely with aluminum foil.

Spoon off any fat from the sauce. Place the pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7 to 8 minutes. Stir in the cream. Taste and adjust the seasoning with salt, pepper and lemon juice. Pour the sauce over the chicken and sprinkle with the chives, chervil and the remaining tarragon. Serve immediately.

Serves 4 to 6.

Squab with Grapes and Brandy

"Four calling birds"

Ingredients:
4 squab, each 1 lb., livers reserved
4 tsp. extra-virgin olive oil
Salt and freshly ground pepper, to taste
4 fresh thyme sprigs, plus more for garnish
4 fresh rosemary sprigs, plus more for garnish
4 small garlic cloves, crushed with a knife
3 Tbs. brandy, cognac or grappa
1 1/2 cups chicken broth
1 cup sliced (lengthwise) red or green seedless
  grapes, or a combination
2 Tbs. unsalted butter
4 slices crusty coarse-grained bread, 1/2 inch thick,
  grilled or lightly toasted

Preparation:
Position a rack in the center of an oven and preheat to 400°F.

Rub each squab with 1 tsp. of the olive oil and season inside and out with salt and pepper. Stuff each bird with 1 liver, 1 thyme sprig, 1 rosemary sprig and 1 garlic clove.

Place the squab on a rack in a flameproof roasting pan. Roast until the squab are golden brown and the juices are rosy pink when the skin is pierced with a meat fork, about 30 minutes. Do not overcook. Transfer to a platter and tent with aluminum foil.

Place the roasting pan over high heat. Add the brandy and cook until almost evaporated, about 30 seconds. Stir in the broth and bring to a boil. Cook until the liquid is reduced to 1/2 cup, about 8 minutes. Add the grapes and cook until heated through, about 1 minute. Remove from the heat. Whisk in the butter, 1 Tbs. at a time. Season with salt and pepper.

Place 1 slice of grilled bread on each of 4 individual plates and top with 1 squab. Spoon the sauce over the squab and garnish with thyme and rosemary sprigs. Serve hot. Serves 4.

Coq au Vin

"Three french hens"

Ingredients:
1 bottle (750ml) Pinot Noir
5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
3 fresh thyme sprigs
1 bay leaf
1/2 leek (cut lengthwise)
6 oz. thick-cut bacon, cut into 1/2-inch dice
3 1/4 lb. whole chicken legs
Kosher salt and freshly ground pepper, to taste
1 lb. small button mushrooms
3/4 lb. shallots, halved
1 Tbs. unsalted butter
3 garlic cloves, minced
2 Tbs. tomato paste
2 Tbs. all-purpose flour
1 3/4 cups chicken broth
3/4 lb. carrots, peeled and cut into 2-inch pieces

Preparation:
Preheat an oven to 350°F.

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

In a 5 1/2-quart Dutch oven over medium heat, cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours.

Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

Honey Brushed Spicy Chicken Thighs

Very easy and tastes great! The zippy spices and sweet honey is a wonderful combo!

Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar


Preparation:
Combine all spices in a bowl. Mix well, then add chicken thighs to the bowl and make sure they all are coated evenly with the spice mixture. Coat broiler pan with cooking spray and place chicken on pan. Broil for 5 minutes on each side. While the chicken is broiling, mix the honey and cider vinegar. After the chicken is done cooking, brush the mixture (make sure to only use 1/2) on the chicken and broil for another minute. Repeat this on the other side. Serving size is 2 thighs. Enjoy!

Grilled Chicken Breasts with Chimichurri Sauce

My youngest son, Jeremy, commented the other day " I do not see anything with chimchurri sauce on your blog.  Remedy this." I love a challenge and immediately started looking for a recipe featuring chimchurri sauce.  The following recipe got a big thumbs up, however, you must LOVE garlic to truly enjoy this dish!

Ingredients:

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened 

Preparation:

To make chimichurri sauce:
In food processor fitted with metal blade, puree garlic.Prepare barbecue for medium-heat grilling.

Add parsley and process until finely chopped.

Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.

Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.

For marinade:
In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.

Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.

Zip bag and refrigerate 1/2 hour to 4 hours.

Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.Place on platter and serve with sauce on the side.

Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.