http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html
Bird
Smoked BBQ Bone in Chicken Breast
We were at Wholefoods today to pick up some yogurt and bone in chicken split breasts on sale, needless to say the two bags I brought in with us were not enough, we have to stop walking the isles. Hey, just trying to get our steps in! I’m all for the 10,000 steps a day diet check it out. There are arguments for bone in and bone out I recently went back to bone in and found that it cooks juicier and with more flavor. You may disagree but that is just how I feel this week. Anyway we picked up about 8 lbs., hit the food saver on our return and I decided to leave a couple out. I made a quick brine of kosher salt and a little raw sugar let the chicken in sit in it for about 1 hour in the frig.
I had seen these FLAVORWOOD smoke in a can things asked Lyn the next time she is on Amazon to pick up some. She gets free shipping cause she shops so much. After paper towel drying I let sit covered to get closer to room temp. Once the grill heated up that little can was smoking up a storm there is this little hole on the top and the smoke comes billowing out. Either oil the grates or chicken and put skin down over hot fire for about 2-3 minutes until the skin starts to slight brown and bubble, oil the other side and flip for about 2-3 minutes. Turn the heat off on one side of grill spread the chicken with Rufus Teague BBQ sauce about 1/3 cup,
cook 15-25 minutes cover both side with another 1/3 cup and continue to cook skin side up on the cold side of grill. Cook until it reaches about 160 degree, remove from grill cover loosely for about 10 minutes. While this was resting I grilled some fresh asparagus. Did you know that asparagus are better for you when eaten raw? Try it they are good, I julienned and used in coleslaw and in my minced chicken lettuce wraps.
So we both like this meal hence it goes up on the site. Plus the bones gave me something to suck the last of the sauce off of, the cashier today said that the sauce was awesome and she was right.
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Spaghetti Squash Pad Thai
Another Lyn free meal that she found on Pinterest. We love spaghetti squash there is just so much you can do with it. It is wicked easy to prepare then you just get inventive. This recipe is adapted from Dr. Mark Hyman site. Just a few additions and some substitutions and there we had it, one of my favorite meals but no noodles
In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.
Ingredients
1 Large spaghetti squash halved and seeded
1/4 Cup peanut oil – I substituted with Canola oil normally I would have used peanut but my cupboards were bare.
1 Tablespoon thai fish sauce . I can’t get past the smell of fish sauce so I used Hoisin sauce instead.
2 Teaspoons reduced-sodium, gluten-free tamari sauce – used low sodium Soy sauce
1/2 Teaspoon red pepper flakes
1 Large egg beaten
2 Cloves garlic minced
4 Ounces boneless, skinless chicken breasts roughly chopped
1 Pinch sea salt
4 Ounces raw shrimp peeled, deveined, and roughly chopped – did not have the shrimp so doubled up on chicken
2 Large carrots peeled and shredded
2 Cups mung bean sprouts – or any bean sprouts you have on hand.
6 scallions finely chopped
1 lime halved
1/4 Cup roasted peanuts chopped, for garnish – I also added the zest of one lime to the peanuts
How
Preheat the oven to 400°F
Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.
In a small bowl stir together the fish or hoisin sauce, tamari, and red pepper flakes. Set aside.
Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve
Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes
Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.
Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.
Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]
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Missi’s Dill Chicken with Tomato-Dill Relish
I’ve been relatively quiet these days, outside cleanup has taken a lot of my time just getting outside without bundling up is great. Lyn and I took a road trip, the ultimate test of the Prius, and gave a new meaning to a tank full of gas trip. We drove from Milford MA to Washington DC on about 10 gallons of gas about 58 MPG. Spent more of tolls than gas, heck spent more on what they pass off as food at service areas than on gas. You get closer to DC and it is rural and you soon come to the realization that there is nothing at the exits and the service areas are the only choice. Traffic gods were nice to us on the way down but on the way back they laid out one traffic jam after another. Amazingly enough after all these years of together we can still stay in a confined place together for long periods of time. Anyway we made it to DC and Missi even gave up her parking spot for us she guided us in over the phone as we drew close. It was a wonderful visit laid back and comfortable, individually they are great, together they are pretty perfect. Missi gently pounded the chicken as the 4 of us along with the cat and dog sat around the kitchen talking. Ever notice that the kitchen is the hang out room? This chicken immediately made it to my favorite list and yesterday we tried to duplicate, did a good job but I just could not duplicate that missing ingredient “Missi Love”.
Simple and delicious
Ingredients
- 4 (6-ounces) skinless boneless chicken breast halves
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped dill
- 3 tablespoons finely chopped shallot
- 1 tablespoon grainy mustard
- 1 tablespoon white-wine vinegar
- 1 pint cherry tomatoes, quartered
How:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)
Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup.
Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.
Toss tomatoes with reserved dill mixture and salt and pepper to taste if you want.
Grill chicken, turning once, until just cooked through, 3 to 4 minutes total.
Serve topped with relish.
Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar
I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.
Ingredients
- 1 boneless chicken breast
- Pinch of salt
- 1-2 tablespoons Hoisin sauce
- 1 small shallot diced finely
- 1 carrot thinly julienned
- A few asparagus (depending on size) thinly julienned – another spring crop delight!
- Small handful of raw cashews – minced
- Romain or Boston lettuce leafs
How
Pound the chicken breast to about ¼” thickness and dice roughly
Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.
Remove to cutting board and dice finer pieces
Return to pan add shallot cook about 1 minute
Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.
Spoon into lettuce and enjoy.
I just sliced the avocado and drizzled with my 18 year old balsamic vinegar
Oh I used the leftovers in my salad that I brought for lunch today!!
Similar post
Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)
Hoisin Sauce
Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?
A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.
The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.
Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.
Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.
Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.
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Glazed Blueberry Chicken
You may have read that I am addicted to my 18 year old balsamic vinegar, well the last time I ordered online they accidentally sent me a bottle of blueberry balsamic vinegar along with that I ordered. Their mistake was quickly fixed and the blueberry was mine to play with for free!! I thought that it would be great on some fresh fruit, which it was, I tried over avocado but not quite my thing then my wife handed me the Silver Palate cook book and asked do you think you could make this. I have trouble refusing those eyes and a new recipe always excites me. After she said that she had been waiting for 25 years to try something like this what do I think about raspberry?
Yield: 2 to 4 servings
Ingredients
- 1 chicken, 2 1/2 to 3 lbs., cut into quarters (or I just use boneless thighs)*
- 1/2 c blueberry vinegar
- 1 tsp. dried thyme
- sea salt and freshly ground black pepper to taste
- 1/3 c blueberry chutney
- chopped Italian parsley and grated zest of an orange for garnish
*Note: I just used 2 bone in chicken breast there is only 2 of us but did make the same amount of marinade since it would become the sauce.
How:
Combine chicken quarters, blueberry vinegar, and thyme in a bowl and marinate 2 hours.
Pre-heat oven to 300 degrees. Arrange chicken, skin side up, in a glass baking dish. Reserve marinade. Season the chicken lightly with salt and pepper and coat with chutney.
Set baking dish on the center rack of the oven and bake, uncovered, 40 minutes, or until done. Transfer chicken to a serving platter, cover, and keep warm.
Skim the fat from the cooking juices and move to a saucepan over medium heat. Add the marinade and bring to a boil. Reduce by 1/3 or until sauce is lightly thickened. Pour over chicken and garnish with fresh parsley and orange zest. (You can also stir in some fresh blueberries to the sauce in the saucepan when you are simmering that.)
Serve.
Other posts
Pan Seared Chicken Breasts with Lemon Herb Pan Sauce
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Pan Seared Chicken Breasts with Lemon Herb Pan Sauce
We bought some bone in chicken breast at Wholefoods they were not on our list but on sale. I am not a big white meat fan but it is better for you and Lyn does not like the dark meat I love her and I cater to her like most of the time. Anyway we already used the boneless chicken breast in the Carrot Orange Juice Chicken Noodle Soup and I had planned on doing something with it last night. I was surfing the net on my lunch break and found a few but this one from DadCooksDinner.com caught my eye, I did not have everything he used but had substitutes, onion for shallot, dried instead of fresh herbs and I added lemon juice. I did not notice the title until today when I went back to post. He did call it lemon herb sauce after all, but listed no lemon I took liberties, besides it would not be the first time someone else other than me or my Mom left out one ingredient. Anyway this came out with crispy skin, moist and tender so good when Lyn walked in the door I said forget your special diet you just got to try this. She asked if I marinated in buttermilk it was so moist and tender. Like he said in his post he has pan seared oven roasted steak, pork etc. – a man after my own heart – he thought why not with chicken.
Ingredients:
- 1 chicken breasts split, bone in and skin on
- Kosher salt
- Fresh ground pepper
- 1 tsp. canola oil
You can adjust the salt and pepper to your taste, my wife is a pepper head so.
Pan Sauce
- ¼ cup sweet onion, minced fine
- ½ cup chicken stock
- 1 tsp. dried thyme (estimated – fresh would be better – a few sprigs)
- 1 tsp. dried rosemary (estimated – fresh would be better – a few sprigs)
- ¼ cup fresh lemon juice
- ½ tbsp. butter
- Salt and pepper to taste
How:
Prepare the Chicken: Heat your oven to 350F. If the chicken breasts came with the rib section still attached, remove them- they might get too dried out. Rinse and pat dry chicken. Combine salt and pepper together and sprinkle the chicken all sides. Let rest at room temperature until the pan is heated.
Sear the chicken: Put the teaspoon of oil in your fry pan, and heat over medium heat until the oil is shimmering. Swirl the oil around to coat the pan, then add the chicken, skin side down. Sear for 4 to 8 minutes, or until the skin is a dark golden brown. Flip the chicken and sear the bone side for 4 minutes.
*Searing time will depend on how crowded your pan is. If your pan isn’t very crowded searing will take less time – 4 to 6 minutes.
Roast the Chicken: Move the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes. You want to cook the chicken until it is just 160*F in the thickest part of the meat. (The best way to check this is with a remote probe thermometer.) Remove the pan from the oven, and move the chicken to a serving plate. Keep the oven mitt on the handle this reminds you the handle and pan are still very hot. I have the scars to prove that I had brain fart moments.
Make the Sauce: Remember, the handle is still &*&^%!! Hot. Using an oven mitt or pot holder, put the pan over medium heat. Add the onions to the pan and sauté, stirring, for about 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste. I am on a self imposed very low salt diet so I used the salt sparingly.
Spoon a teaspoon of sauce over each breast, then serve I also used over the asparagus.
Taken with cell phone
Carrot Orange Juice Chicken Noodle Soup
We were sitting on the couch being our regular weekend couch potatoes when Lyn with outstretched arms asked me can you make this or something like it and passed me the better homes and gardens magazine. She loves carrot juice and for a while was concerned her skin was going to turn orange she was drinking so much. I can just picture her looking like the “Tangerine Man” John Boehner walking into work with that lovely skin shade of orange. Anyway she did not turn orange and is still drinking it. I was never a fan although I can’t say that I really gave it a chance. So with my non love of carrot juice and being an ever supportive husband I said sure if you want.
The carrots in this came out so sweet the spice was just right if you like spicy and I got to say I really like this quick and easy soup.
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ teaspoons curry powder
4 cups refrigerated orange-carrot juice – you can buy this or we used 3 cups carrot and 1 cup orange, Lyn is a Carrot Juice head.
1 14 ½ ounce can reduced-sodium chicken broth
½ teaspoon salt (I left out the Salt)
1 cup carrots, diagonally sliced
1 cup sliced celery
2 cups dried medium noodles (2 cups) –
1 cup sugar snap peas, trimmed (I used regular frozen peas)
2 tablespoons fresh cilantro leaves
¼ – ½ teaspoon crushed red pepper
2 cups shredded cooked chicken
How:
1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in cilantro and crushed red pepper. Where I used frozen peas I did not defrost them just added they were cooked perfectly.
Note: If you are going to serve the whole batch then add all the noodles but I always found they can end up absorbing too much of the soup if they sit in there so I cooked separately and added to the bowls when served. You will find if cooked in soup they will absorb more of the spice flavors.
Momma Bowl
Papa bowl
What are the Health Benefits of Drinking Carrot Juice?
Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.
Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.
Deficiencies in Vitamin A can cause dryness and damage to the skin, nails and hair. Drinking carrot juice to produce Vitamin A is said to benefit many different parts of the body. Vitamin A also strengthens bones and teeth.
Drinking carrot juice is thought to be extremely beneficial for the liver due to Vitamin A’s cleansing effects. Vitamin A reduces bile and fat in the liver. However, for the liver to reap the maximum benefits of Vitamin A, it is said that drinking carrot juice needs be done regularly rather than occasionally. The liver can store Vitamin A.
Drinking carrot juice is also thought to improve eyesight due to Vitamin A creation in the body. Deficiencies in Vitamin A can lead to night blindness which can be very dangerous. For example, if a person with night blindness is driving a car at night, the glare of the headlights from oncoming cars in the opposite direction can affect him or her in a way that makes the eyes not refocus properly. An easy way of detecting a Vitamin A deficiency is to walk from a well-lit room to a dimly-lit or dark room. Your eyes should have little trouble adjusting to the change in light.
Drinking carrot juice, as well as eating carrots, is thought to be especially beneficial for prenatal health. Beta-carotene that forms into Vitamin A is said to be very healthy for both mother and child. Some studies have shown that when babies drink both milk and carrot juice they get the best possible amount of Vitamin A.
The darker the color of the carrot, the more carotene it contains. Many people find the taste of carrot juice enjoyable and surprisingly sweet. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink. Drinking carrot juice is also thought to be good for reproductive health due to the Vitamin E content.
Roast Chicken with Orange-Spice Rub
I think I mentioned I got 3 whole organic chickens at Wholefoods a few weeks ago and I took one out of the freezer because we were getting ready for yet another snow storm filled weekend. We’ve had close to 100” on snow this year and we were all praying for a winter like last year. Well those of us who don’t ski that is. This recipe was adapted from Diabetes and Heart Healthy Cookbook published by American Heart Association. I adapted it for chicken they did a 5 lbs. turkey breast. The smell of this spice rubbed chicken, was driving us crazy while it cooked. Yes it was one of Lyn free meals this week.
Ingredients:
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet smoked paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 whole roster chicken
- 1- 2 teaspoons of soften unsalted butter.
- 1 small navel orange cut in quarter
How:
Preheat the oven to 325 degrees.
Spray a roasting pan and baking rack with nonstick cooking spray and set aside.
In a small bowl, stir together the spices.
Rub small amount of rub inside the cavity of chicken.
Stuff orange in cavity, you can add some onion if you want.
Using your back end of regular knife, place under breast skin and loosen the skin from the breast
Rub the butter under skin on as much of the breast as you can
Rub spice mixture evenly under and over the skin.
Wrap in plastic wrap and refrigerate for at least 4 hours (this step could be skipped and it can go straight to oven)
Bring to room temperature
Place the chicken on the rack in the roasting pan, and insert a meat thermometer in the thickest part of the thigh making sure it doesn’t touch the bone.
Roast, uncovered, for meat thermometer 170 degrees (if skin becomes to brown you can loosely tent with tin foil.
Let the chicken stand for 15 minutes.
Carve the chicken and enjoy.
I Was Bored The Other Day – Chicken
Not sure what time it was or how I found this picture but I was snurfing the net, yes snurfing, an art much like using a TV remote in a man’s hands. I am male and way back when the males supposedly did the hunting. Now I bet cha there are a lot of cave women out there that would beg to differ and I would not be one to disagree but I once heard that the art of channel surfing is a replacement for hunting with a man. Something to point and shoot in a sense. They went on to explain why yada yada…. now there was someone with too much time on their hands.
Anyway I once dubbed that art form “snurfing” and it has crossed over to my wandering aimless through the vast realms of the internet. The blank stare is about the same as are the raised eyebrows and sudden freezing action when something catches my attention. Wait a minute who is the hunted one here? I came across this picture and I LIKE I muttered in a grunt. Quickly Pinning it so I don’t lose.
Nice job sorry I can’t give you credit whomever you are!
Gourmet Dad, Don’t Let The Title Fool You 