Archive for the ‘Poultry’ Category

Smoked Chicken Salad

Smoked Chicken Salad

1/2 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 oak smoked chicken breasts, chopped
1-1/4 cups seedless red grapes, halved
1/2 cup pecans, chopped
1/2 cup celery, chopped
1/4 cup chopped sweet onion

Serve with crackers, chips or as a sandwich.


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2 teaspoons canola oil
1/2 cup minced onion
3 garlic cloves, thinly sliced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons agave nectar
2 teaspoons tamari
1 1/4 teaspoons chile paste with garlic
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced Thai basil leaves
Cooked brown rice

Heat a wok over medium-high heat. Add oil and swirl to coat. Add onion and garlic and cook for 30 seconds. Add chicken and cook until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl and mix well. Add fish sauce mixture to wok and cook until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.  Serve with brown rice.

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I’ve been looking for new recipes to try for S.  This one didn’t automatically sound great to me, but I liked that he could easily pick them up.  I’m definitely happy with how they turned out…in fact, I *may* have eaten several while napped.  I made some honey mustard sauce (half honey, half Dijon) to dip them in, which was really good.  The recipe filled two cookies sheets.
1 lb ground turkey
2 medium carrots
1 large apple
1 garlic clove
1/2 small onion
1 egg, beaten
1/4 cup oat bran
1/2 teaspoon dried thyme
salt & pepper

Preheat broiler.

Place ground turkey in a large mixing bowl.  In a food processor or by hand, grate the carrot, apple, garlic & onion.  Add to bowl with turkey.  Add the beaten egg, oat bran, thyme, salt and pepper.  Mix all ingredients together.

Scoop mixture up about 1/4 cup at a time (size of a large meatball) and roll into little sausage shapes, placing on a foil covered cookie sheet.
Place in broiler and broil for 7-10 minutes on one side, then turn over and broil 7-10 minutes more.

Remove and let cool. Store together in a freezer bag or individually wrapped in foil.

Serve with homemade honey mustard sauce.

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Coconut Lime Chicken

4 boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp tamari sauce
1 1/2 tsp kosher salt
2 tbsp honey
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1/4 cup chopped fresh cilantro

Mix ingredients and marinate chicken for 2 hours.  Bake in a glass dish at 350 for 50 minutes, flipping after 30 minutes.  Serve with brown rice.

Freezer Meal – Mix ingredients in a gallon freeze bag.  Freeze flat.  Thaw in the fridge. Bake in a glass dish at 350 for 50 minutes, flipping after 30 minutes.  Serve with brown rice.

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This soup is fantastic, without a doubt.  It’s also simple to prepare, inexpensive and perfect for cold weather cravings.  Win-win for me.

Chicken & Pumpkin Soup

1 Tbsp olive oil
1 medium yellow onion
2 cloves garlic
5 cups chicken broth
1 large chicken breast
1 (15 oz.) can pumpkin pureé
1 (15 oz.) can black beans
1-2 chipotle peppers in adobo sauce
1 Tbsp cumin
½ tsp salt
½ bunch fresh cilantro

Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.)

Add the chicken breast (whole) and chicken broth. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. As soon as it reaches a boil, turn the heat down to low and allow the pot to simmer for 30 minutes. Make sure the pot does not stop simmering after turning down the heat. If it does, increase the heat slightly until it is gently simmering.

After 30 minutes, remove the chicken breast from the broth and use two forks to shred the meat. Return the shredded meat to the pot. Add the pumpkin purée and stir until the it has mixed into the broth.

Take one or two chipotle peppers from the can (one pepper for a milder soup, two for a spicier soup) and mince them. Add the minced peppers and about a teaspoon of the adobo sauce from the can to the soup. Rinse the black beans and add them to the soup, along cumin. Allow the soup to come up to a simmer and cook for about 10 minutes more to allow the flavors to blend.

Taste the soup and add about ½ teaspoon of salt if desired. Roughly chop the cilantro and stir it into the soup just before serving.

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It’s time to replenish my supply!  Here are six new recipes that I’m trying for the first time.

Thai Sesame Patties

5 green onions, chopped
1 cup parsley, finely chopped
5 cloves garlic, diced
2 tsp fresh ginger, finely diced
¼ tsp garlic powder
½ tsp salt
¼ tsp ground pepper
½ tsp red pepper flakes (or more to taste)
1.5 lb lean ground turkey
2 tbsp toasted sesame seeds
1.5 tbsp soy sauce
1 egg
½ tbsp sesame oil

Combine all the ingredients in a medium sized bowl, mixing completely. Divide the turkey mixture into 20 rounds, flattening slightly into an oval shape (an ice cream scooper is useful here for even sized patties).  Wrap each patty in wax paper before freezing.

Grill until done.  No need to thaw first.

Serve with a sprinkling of extra soy sauce on the top or with Thai sweet chili sauce.

Korean BBQ Burgers with Pickled Radishes, Onions and Miso Mayo

Pickled radishes & red onions
1 bunch of radishes, washed, ends trimmed. and very thinly sliced
1 medium red onion, peeled, sliced into very thin rings, rings separated
1½ cups distilled white vinegar
½ cup water
2 tablespoons honey
1 tablespoon kosher salt

Miso Mayonnaise
½ cup mayonnaise
2 tablespoons miso paste
¼ teaspoon sriracha

2¼ pounds ground beef
½ cup scallions (5-6), root end and 2 inches of green end trimmed off, finely chopped
2 tablespoons tamari
2 tablespoons honey
1 tablespoon Asian sesame oil
1 tablespoon finely chopped garlic (2-3 cloves)
1 tablespoon finely chopped ginger root (1½ inch chunk)
½ teaspoon freshly ground black pepper

Pickled radishes and red onions – Combine vinegar, water, honey and salt in a small sauce pan. Bring to a boil. Lower heat to a simmer and cook just until salt and honey dissolve. Remove from heat. Put onions and radishes into a medium sized bowl. Pour Vinegar mixture over and stir. Allow to cool for 15 minutes. Cover with plastic wrap and put in the fridge for at least an hour and up to 3 days.

Miso mayonnaise – Whisk mayonnaise, miso and sriracha. Store in the fridge up to 3 days.

Burgers – Mix ground beef, scallions, soy sauce, honey, sesame oil, garlic, ginger and black pepper in large bowl until just combined. Shape into 6 burgers. Wrap each patty in wax paper before freezing.  Grill until done.  No need to thaw first.

Cumin Zucchini Turkey Burgers with Cilantro Aioli

1 lb lean ground turkey
1 cup shredded zucchini, after liquid squeezed out (approx. 1 small zucchini)
1 small onion, pureed or grated
1 small garlic clove, crushed or grated
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp cumin
1/4 cup cilantro, finely chopped

Cilantro Aioli
1/2 cup mayo
1/4 cup cilantro, finely chopped
2 tsp jalapeño pepper, finely diced (or to taste)
1/2 lime, juice of
1 tsp garlic powder
Pinch of salt
Pinch of ground black pepper

Combine burger ingredients in a medium bowl and mix. Form into 6 round patties 1/2 ” thick.  Wrap each patty in wax paper before freezing.

Grill until done.  No need to thaw first.

In a small bowl, combine cilantro aioli ingredients, mix, cover and refrigerate.

Chicken with White BBQ Sauce

4 boneless, skinless chicken breasts
1/2 cup white vinegar
1/4 cup apple juice
2 tsp horseradish
1 tsp lemon juice
1/4 tsp cayenne pepper
2 tsp honey
1/3 cup olive oil

BBQ Sauce
1/4 cup white vinegar
1/8 cup apple juice
1 tsp horseradish
1/2 tsp lemon juice
1/8 tsp cayenne pepper
1 tsp honey
3/4 cup mayo

Mix the marinade and add to a freezer bag with the chicken.  Marinate in the fridge for at least an hour before freezing.

Thaw in the fridge.  Bake at 350 for 30 minutes.  Flip and bake for another 20 minutes.  Serve with BBQ sauce.

Artichoke Chicken

4 boneless, skinless chicken breasts
1 cup artichoke hearts, halved
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup white wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf

Combine ingredients in a bag and freeze.

Thaw in the fridge.  Bake at 350 for 30 minutes.  Flip and bake for another 20 minutes.
Raspberry Basil Chicken

4 boneless, skinless chicken breasts
1/2 cup fresh basil, minced
1 shallot, minced
1/2 cup raspberry preserves
1/8 cup honey
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup raspberry vinegar
1/4 cup water
1/3 cup olive oil
1/3 cup grapeseed oil

Combine ingredients in a bag and freeze.

Thaw in the fridge.  Bake at 350 for 30 minutes.  Flip and bake for another 20 minutes.

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I’m getting ready to make another batch of meals this weekend, even though I still have a few left in the freezer.  I’ve enjoyed combing through Pintrest from new recipes to try.  Plus, these freezer meals have been a great time saver for me.

Ginger Beef

IN THE BAG – 2 pounds sirloin tip beef, 1/2 cup scallions, 1/4 cup tamari, 1 cup beef broth, 2 tsp minced ginger, 2 tsp minced garlic

TO COOK – Thaw in the fridge.  Place in the slow cooker and cook on low for 5-6 hours, until beef is fork tender.

Honey Bourbon Chicken

IN THE BAG – 1 pound boneless skinless chicken thighs, 1/2 cup diced onion, 1 cup honey, 1/2 cup tamari, 1/4 cup ketchup, 1 tablespoons oil, 1 teaspoon minced garlic, 1/4 tablespoon red pepper flakes, salt, pepper

TO COOK – Thaw in the fridge.  Bake at 350 for 30 minutes.  Remove from oven.  Combine 2 tbsp cornstarch with 1 tbsp water.  Mix in with chicken.  Return to oven and cook an additional 20 minutes.

* Update 9/20 – Very good.  The sauce is similar to something you’d get at a Chinese restaurant.

Jerk Pork

IN THE BAG – 3 lb boneless pork shoulder blade roast, lean, all fat removed, 6 cloves garlic, crushed, 3 tbsp jerk seasoning, 1/2 tsp coarse salt, juice from 1 lime, 1/2 cup fresh orange juice

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining garlic, jerk seasoning, and salt, rub all over pork. Place in a freezer bag, pour the lime and orange juice over the pork.  Refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.  Freeze.

TO COOK – Thaw in the fridge.  In a slow cooker, cook on low for 9 hours. Remove pork and shred with two forks.  Remove liquid.  Add pork and 1 cup liquid back to slow cooker.  Cook an additional 15 minutes.

Serve with Caribbean salsa – 1 avocado, diced, 2 large ripe mangos, peeled, seeded and coarsely chopped, 1 1/2 tbsp chopped red onion, 2 tbsp chopped fresh cilantro, 3 tbsp fresh lime juice, salt and pepper, to taste

* Update 9/20 – didn’t care for this.  Why do I keep making pork dishes?

Forbidden Chicken

IN THE BAG – 4 boneless, skinless chicken breasts, 3 tbsp canola oil, 1 tsp curry powder, 1/2 tsp ground cinnamon, 1 tsp ginger puree, 1 tsp garlic puree, 3 tbsp honey, 3 tbsp tamari, 1 tbsp fresh-squeezed lemon juice, 2 tbsp chicken stock

Heat oil in small pan for about 1 minute, then turn off heat. Whisk in curry powder, cinnamon, ginger, garlic, and honey. Add soy sauce, lemon juice, and chicken stock. Stir until well combined.
Trim all visible fat and and tendons from chicken. Make small crosswise slits about 1/2 inch apart down the length of each chicken breast. Put chicken in freezer bag and pour marinade over. Marinate 3-4 hours in refrigerator. Freeze.
TO COOK – Thaw in the fridge.  Bake at 350 for 30 minutes.  Flip and cook an additional 20 minutes.
* Update 9/20 – Loved this!  Will make again.  Served with brown rice.

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