I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
I recently made a turkey meatloaf with a quick BBQ glaze which both Lyn and I said will make again. I thought the glaze or similar might be good on skinless chicken thighs.
Ingredients for 5-7 skinless boneless chicken thighs
Glaze
1/4 cup ketchup
3 tbsp brown sugar , lightly packed
1.5 tbsp Coconut Secret* or soy sauce , all purpose or light (NOT dark)
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tsp Worcestershire Sauce
2 clove garlics , minced
*We use this all the time instead of soy
Instructions
Preheat oven to 420 F
Use a pan large enough to fit the thighs lying flat (not bunched up/folded)
Line pan with foil (make super easy clean up), place thighs in pan.
Whisk together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), put the rest to the side.
Bake 15 minutes, remove pan.
change to broiler on high, (I remember that there never used to settings for broil ) adjust shelf to be 7-8″ from heat source.
Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
Broil chicken for 8 to 10 minutes until surface is nicely caramelized.
Remove and stand for a few minutes (uncovered) before serving.
So I had 2 lbs of ground Turkey from Butcher Box and it was Taco Tuesday but that was just not hitting the spot. So instead of making my usually turkey meatloaf I google and found this . We both agreed this would be a repeat.
Servings: 6
Total Time: 1 Hour 15 Minutes
INGREDIENTS
FOR THE GLAZE
⅔ cup ketchup
⅓ cup dark brown sugar, packed
1½ tablespoons apple cider vinegar
½ teaspoon Dijon mustard
FOR THE MEATLOAF
1 tablespoon olive oil
1 medium yellow onion, minced
3 cloves garlic, minced
1¼ teaspoon salt
¾ teaspoon freshly ground black pepper
2 teaspoons paprika
1 teaspoon dried thyme
1½ tablespoons Worcestershire sauce
1½ tablespoons Dijon mustard
2 large eggs
2 pounds ground turkey (93/7)
¾ cup Italian seasoned breadcrumbs
A few springs chopped fresh parsley, for garnish (optional)
INSTRUCTIONS
Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 to 2 minutes more. Do not brown. Set aside to cool.
In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.
Lyn’s last day is today then she joins me in the “Everyday is Saturday Club”
My wise brother explained to me that when retired choosing to treat all days as Saturdays is the best, It’s a weekend day so you free to do what you want and there is no work the next day.
Anyway Lyn grabbed this off her healthier cooking recipe work site and it was pretty good, you can do kabobs or just breast your choice no pressure. I was hanging with our 5 month old granddaughter so Lyn made the breast under the broiler to avoid the rain and I came home to this with a avocado side salad and corn tortillas. It was yummy especially after fighting the rush hour traffic on Mass Pike and the 495 exit work. Anyway enjoyed this.
Ingredients
1 1/2 lb. boneless, skinless chicken breasts
2 large red bell peppers
2 small yellow onions
1 tablespoon garlic powder Steve Note: she used a Low Fodmap Foods substitute for this
2 teaspoons onion powder Steve Note: she used a Low Fodmap Foods substitute for this
1 tablespoon ground cumin
2 teaspoons chili powder
1/4 cup extra virgin olive oil
Directions
1. Place all ingredients in a Ziploc bag and toss well to coat the chicken and vegetables with the oil and spices. If making a double batch, you can freeze at this point. Thaw completely before proceeding.
2. Alternate chicken and veggies onto a kebab stick (I recommend the metal ones).
3. Place on the grill and cook until the chicken is cooked through.
Lyn was going to be cooking last night and I had taken out some chicken breast so she was browsing for interesting chicken recipe. After sending me the link asking me if I like carnalized onions, she know I do, she decided she would play the make pudding trick. Once she called me over and said could you please stir the pudding. I didn’t know it had to be stirred continuously until thickened and she walked away smiling. Anyway carnalized onions have to stirred continuously. I looked over the recipe and agreed to cook tonight. I did not have the correct cheese and the goat cheese had gone a little bitter, it was forgotten in the back of the draw, so I used combo mozzarella and parmigiana cheese not the same sweet, mild, and nutty flavor but it worked just fine. there is always next time. I’ll include the picture from the recipe as reference. My chicken breast were large so I made cutlets but I should have cut each one in half width wise
Ingredients
4 boneless (skinless chicken cutlets (16 to 20 ounces total))
2 teaspoons olive oil
2 medium yellow onions (thinly sliced)
1 tablespoon balsamic vinegar (or more as needed)
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
½ cup all-purpose flour (or gluten-free flour mix*)
1 teaspoon kosher salt
pepper (to taste)
½ teaspoon paprika
2 teaspoons unsalted butter
1/2 cup chicken broth
Instructions
In a large nonstick skillet heat the oil over medium heat.
Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
In a wide, shallow bowl, whisk together the flour*, pinch of salt, and paprika.
Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
Return the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling.
Notes
*only about 1 tablespoon gets used in the end
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d’origine contrôlée, which became the appellation d’origine protégée as of 2013. Wikipedia
Lyn and Maria (Niece that is living with us) are on an anti-inflammatory kick so being their chief cook and bottle washer I made them this chicken Pho soup from woman’s Day which Ly used to gently hint what she wanted for dinner. It was Thursday which is chicken dinner day after all. Personally I can’t stand the smell of fish sauce, but it does add great flavor. Don’t tell them I held my nose and only used half of what it called for while putting it in.
Ingredients
4 whole star anise
4 whole cloves
1 small cinnamon stick smashed Steve Note: they were all the same size how the heck do I in know if it was small 😊
1 tsp coriander seed crushed
½ tsp black peppercorns
A 2” piece of ginger quartered then smashed
½ red onion, coarsely chopped
½ Fuji apple Steve Note: I only had honey crisp
1 ½ lbs bone-in chicken thighs, skin removed and discarded
2 TBS fish sauce divided into 1TBS
3 oz instant rice noodles
5 cups of water
Bean sprouts, sliced red chili and red onion, mint or cilantro and lime wedges for serving.
How
Press Sauté on instant Pot and add spices and cook stirring occasionally, until fragrant 3-4 minutes
Add ginger and chopped onions and cook stirring occasionally 4 minutes
Add apple, chicken, 5 cups of water. And 1 TBS of fish sauce cover and cook on high pressure for 22 minutes.
Let release naturally, then release any remaining pressure and open lid
Transfer chicken to plate. Strain broth discarding and remaining solids.
Return the broth to the pot and add noodles and let sit until tender 3-4 minutes.
Meanwhile shred chicken discarding bones return to pot and stir in remaining Tbsp of fish sauce.
Lyn and Maria wanted to go on a Anti-Inflammatory so they threw a book and different websites in front of me as a hint and ideas. It looks like much like Mediterranean diet so grazing through the web site Lyn gave me I saw this and it looked good. I had to make a few substitutions because I did not have some items which I’ll note below. We loved the nice red pepper flake heat in this recipe.
Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.
Active: 25 mins
Total: 45 mins
Servings: 4
Not my picture
Ingredients
1 tablespoon minced garlic
¾ teaspoon salt, divided Steve Note: into 1/4 TSP
4 tablespoons extra-virgin olive oil, divided
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
4 bone-in chicken thighs (about 2 pounds), skin removed Steve Note: only had 3
1 pound yellow potatoes, diced
4 medium carrots, diced Steve Note: only used 2
2 cups grape tomatoes, halved Steve Note: only had about a cup
½ cup dry white wine Steve Note: We finished our last bottle of white wine the other day so I used white cooking wine.
¼ cup Castelvetrano olives, quartered Steve Note: used half a small can of sliced black olives
1 tablespoon capers, rinsed
Chopped fresh parsley for garnish Steve Note: whoops forgot to grab some from the deck but it’s only for garnish
How
Step 1 Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
Step 2 Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
Step 3 Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.
Nutrition Facts
Serving Size:
1 chicken thigh & 1 cup vegetables
Per Serving:
511 calories; protein 29.8g; carbohydrates 35g; dietary fiber 4.9g; sugars 4.9g; fat 27g; saturated fat 4.8g; cholesterol 92.1mg; vitamin a iu 10852IU; vitamin c 20mg; folate 35.7mcg; calcium 67.7mg; iron 3mg; magnesium 59.5mg; potassium 900.8mg; sodium 689.8mg.
The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.
Ingredients
2 ½ cups broccoli florets (1 1/4-inch pieces) and sliced peeled stem (1 large head)
1 small red onion, diced (1 cup)
1 tablespoon olive oil
¼ teaspoon ground pepper, divided
⅛ teaspoon salt
2 teaspoons whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons chopped fresh rosemary or thyme, or 1/2 tsp. dried
1 teaspoon pure maple syrup or honey (Optional)
8 ounces boneless, skinless chicken breast
2 teaspoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 teaspoon unsalted butter
Directions
Step 1 Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.
Step 2 Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).
Step 3 Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.
Step 4 Meanwhile, place the skillet over medium-high heat and add vinegar and water. Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 30 seconds. Remove from the heat. Add butter and whisk until melted.
Step 5 To serve: Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables. Drizzle the pan sauce over the chicken and vegetables.
Tips
Equipment: 10-inch ovenproof skillet Steve Note: I used cast iron
Tips
Tip: If you don’t have an ovenproof skillet, transfer the chicken and vegetables to a rimmed baking sheet before roasting.
Nutrition Facts
Serving Size:
3 oz. chicken + 3/4 cup vegetables + 1 Tbsp. pan sauce
Got some ground turkey from a ButcherBox super sale and decide to use some and try a Shepherd’s Pie for the first time. Lyn usually made this using Lamb. I suppose you could use any ground meat. I had made a huge batch of mashed potatoes yesterday and used leftover for this. When very young my son insisted that everything be separate on the plate he had some rule about mixing foods. he also hated fat but loved pepperoni and Asian style ribs you known the red ones, which could be very fatty. Anyway I found a recipe and it had one of those handy how many you’re cooking for scalers so this is for TWO. I made some turkey burger patties for lunch today.
Ingredients for 2 servings
Meat Filling:
0.67 tablespoons olive oil
0.33 cup chopped yellow onion
0.33 lb. 90% lean ground turkey, beef or ground lamb
0.67 teaspoons dried parsley leaves
0.33 teaspoon dried rosemary leaves
0.33 teaspoon dried thyme leaves
0.17 teaspoon salt
0.17 teaspoon ground black pepper
0.33 tablespoon Worcestershire sauce
0.67 garlic cloves -minced
0.67 tablespoons all purpose flour
0.67 tablespoons tomato paste
0.33 cup beef broth
0.33 cup frozen mixed peas & carrots Note: Did not have frozen carrots so I saluted with the onions
0.17 cup frozen corn kernels
Potato Topping:
*Note: I used 2% milk and added the cheese
0.5 – 0.67 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
2.67 tablespoons unsalted butter -1 stick
0.11 cup half & half *
0.17 teaspoon garlic powder Note: I usually add 1-2 cloves when boiling potatoes so left powder out.
0.17 teaspoon salt
0.08 teaspoon ground black pepper
0.08 cup parmesan cheese
Instructions
Make the Meat Filling.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground turkey to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
sneak peak before covering and bakingsprinkled paprika on top
I usually make Halftime White Turkey Chili and today the day after a 65 degree day I had to go out and snow plow the 8 inches. Got to love new England. I had just received a Buthcer Box shipment
Anyway I did not have everything so I kind of adlibbed.
Ingredients
1 1/2 tablespoon olive oil, divided
2 pounds ground turkey breast — mine was frozen so I cut it in chuncks
1 green bell pepper, cored, seeded and chopped
1 medium yellow onion, chopped
1 tsp. ground coriander
2 Tbsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1 bay leaf
1/2 jar of salsa
Lyn had some left over diced tomatoes maybe 1 1/2 cups
maybe 1/8 cup hot sauce
2-3 TBS of low fod taco season
2 cups low-sodium chicken broth
3 cups cooked Great Northern beans, drained
How
Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatoes mixed and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more.
Came out pretty good but I feel the turkey would have been more tender if was fully defrosted.
Hey Lyn how was the Chili? She said very good.
Made the corn muffins earlier at Lyn’s request that’s what inspired me.
Low Fodmap Chicken Tikka – succulent pieces of chicken marinated in lactose-free yogurt and spices and cooked to perfection. i did not do the skews but here is a picture from the book.
Ingredients
2.5lbs. chicken thighs cubed
3/4 cup lactose-free yogurt
1 tsp ginger grated
1 TBS garam masala Note: I did not have this we just cleaned out our older spices so I asked google for substitute it was mix 1 part cumin with ¼ part allspice.
2 tsp turmeric
1/4 tsp cumin powder
1/8 tsp coriander powder
1/4-1/2 tsp chili powder
Salt and pepper to taste
Instructions
In a bowl, mix together all the ingredients for the marinade.
Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
In a bowl, mix together all the ingredients for the marinade.
Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
Make 2 skewers and bake in a pre-heated broiler 15-20 minutes or until cooked through.
Again I did not make skewers I just laid on on baking pan
Serve hot with some Low Fodmap Garlic Naan and Low Fodmap Indian Yogurt Dip.
Gourmet Dad, Don’t Let The Title Fool You 