- June 30th, 2013UnfeaturedWeekly Recipe:NonWeeklyMakes 24 hot wings
12 whole chicken wings
1 ounce extra virgin olive oil
½ teaspoon salt*
½ teaspoon pepper
Hot Wing Sauce
¼ cup (4 oz) Brother Bru Bru’s Chipotle Pepper Sauce
2 tablespoons (1 oz) unsalted butter
4 ounces plain (unsweetened, unflavored) Greek style yogurt
1 ounce crumbled blue cheese
½ teaspoon salt
1 teaspoon cracked pepper
Preheat oven to 350 degrees. Cut off the tips from the wings and discard. Separate the drumettes and wingettes by cutting through the joint between them. This yields 24 hot wings. Put the wings in a plastic bag or bowl, pour the olive oil and sprinkle the salt and pepper over the wings and mix until coated. Place wings on a greased cookie sheet and bake for 45 minutes, turning once halfway through (after about 20-25 minutes). When the wings are done baking put them under the broiler for about two to three minutes.
To prepare the hot wing sauce, melt the butter and then stir it and add the Brother Bru Bru’s Chipotle Pepper Sauce together in a bowl large enough to hold all of the wings. Prepare the blue cheese dipping sauce by placing the yogurt, crumbled blue cheese, salt, and pepper into a mixing bowl and stirring them together until well blended.
When the wings are cooked, remove them from the oven, place them into the bowl with the hot wing sauce, and toss until the wings are thoroughly coated. Serve wings with dipping sauce and carrots, celery, and/or apple slices. Source: Cynthia Riddle, brobrubru.com
Tips: Want your wings hotter? Replace all or part of the Chipotle Pepper Sauce (hot) with Brother Bru Bru’s African Hot Pepper Sauce (very hot). Want to take the edge off? Mix the Chipotle Pepper Sauce with Brother Bru Bru’s Chili Pepper Sauce (warm), or use just the Chili Pepper Sauce for a tamer version. *Low-sodium diet? Omit the salt and use Brother Bru Bru’s No/Low Sodium Sauces.
- June 30th, 2013UnfeaturedWeekly Recipe:NonWeeklyServes 4
1 whole chicken, 2 to 3 pounds
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon sea salt
2 medium onions
1 head garlic
Preheat the oven to 350 degrees. Rinse the chicken and pat dry. Place the chicken, breast side down, in a 13 by 9-inch baking dish. Drizzle the chicken with the olive oil and honey, sprinkle with sea salt, and stuff with one of the whole lemons. Cut the remaining two lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish. Bake the chicken for 50 to 60 minutes, or until the skin is well browned. Increase the heat to 450 degrees, turn the chicken breast side up, and bake for about 15 minutes more, until an instant-read thermometer inserted into the thigh reads 170 to 180 degrees. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam and photo by Leigh Beisch
- March 1st, 2013
Comfort foods tend to be less than healthy, but with simple ingredient swaps and healthier cooking techniques, these satisfying foods can be heart-healthy, too. CanolaInfo’s “Comfort Your Heart” recipe collection (found at canolainfo.org) will show you how to do just that.Comfort your heart and stomach with healthy and hearty recipesBy Dawn Jackson Blatner
- July 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
1 cup grilled chicken breast, cubed
1 tablespoon finely diced scallions
2 tablespoons diced celery
2 tablespoons diced red pepper
1 tablespoon water
1/2 cup hummus
salt and pepper to taste
Combine all ingredients and stir well. Serve in bowl of radicchio as a salad, on a sandwich, wrap, or as an appetizer with veggies, chips or pita. Makes 3 ½ cups.
Recipe and image provided by Sabra Dipping co.
- May 31st, 2012UnfeaturedWeekly Recipe:NonWeekly
1 package of Annie Chun’s Organic Chow Mein Asian Meal Starter
2 tablespoons vegetable oil
1/2 cup walnut halves
2 tablespoons organic cane sugar
4 cups romaine lettuce, thinly sliced
1 cup English cucumber, julienne cut
1 carrot, julienne cut
1 cup chopped cilantro
2 tablespoons minced scallions
2 boneless, skinless chicken breasts, grilled and sliced into strips
Cook noodles as directed. Drain and set aside. Heat vegetable oil in pan over medium heat and cook walnut halves with sugar until caramelized; set aside. Combine remaining vegetable ingredients in large bowl. Add chicken and noodles and toss lightly with sauce. Garnish with walnuts and serve. Recipe courtesy of Annie Chun’s
- March 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
One 4–5 pound chicken
2 large celery stalks with leaves, sliced
2 large carrots, peeled and sliced in 2-inch diagonals
1 onion, quartered
3 sprigs of flat-leaf parsley
Salt and white pepper to taste
1. Clean and wash the chicken, place it in a large pot, and cover it with water.
2. Bring to a boil and skim the broth thoroughly.
3. Add the vegetables and seasoning. Cover and simmer slowly for about three hours. When it’s done, strain the soup. Serve as a broth or with vegetables and chicken.
Nutrition information per serving Calories 557; Protein 57 g; Carbohydrate 8 g; Total Fat 31.6 g; Saturated fat 8.8 g; Cholesterol 179 mg; Sodium 214 mg; Fiber 2.2 g
- March 1st, 2011Unfeatured
4 lbs chicken
12 peeled, sliced garlic cloves
1/2 cup soy sauce
1/2 cup water
1/2 cup vinegar
Brown chicken in a large skillet and drain the fat. Add garlic cloves to the skillet along with 1/2 cup of soy sauce, water, and vinegar. Add coarsely ground pepper to taste, then cover and simmer for 35 to 40 minutes until the chicken is tender, turning once.
- January 1st, 2011Unfeatured
1 pound chicken
1 large grapefruit, ruby red
Salt and Pepper to taste
Garlic powder to taste
Prepare chicken in a baking pan (any chicken parts will work, in addition to a whole chicken). Use 1 large grapefruit for each pound of chicken. Cut the grapefruit in half. Squeeze the juice from 1/2 grapefruit over the chicken. Peel the remaining half and cut into medium-sized pieces and arrange around, under, and on top of the chicken.
Add salt, pepper, and garlic powder to taste. Roast at 400 degrees for 15 minutes per pound of chicken, being sure to baste chicken with juice half way through the total cooking time.
- October 1st, 2009Unfeatured
1 tablespoon olive oil
1 medium onion, chopped
1 pound skinless and boneless chicken breasts, cut into bite-size pieces
6 ounces green beans, cut into bite-size pieces
1 cup chopped celery
1 zucchini, sliced
1 tablespoon fresh basil, chopped
1/2 of a 14.5-ounce can diced tomatoes, drained
4 cups chicken broth
1 teaspoon paprika
1 to 2 tablespoons raw honey
2 tablespoons lemon juice
2 teaspoons minced raw ginger
2 teaspoons pressed raw garlic
Salt and pepper to taste
1. In a large soup pot, heat the olive oil over medium-high heat for several minutes.
2. Add onion, and cook, stirring occasionally, until soft.
3. Add chicken, and continue to stir occasionally to brown lightly on all sides.
4. Add remaining ingredients, bring to a boil, and allow to simmer until vegetables are just tender and chicken is cooked through.
nutrition info per serving (4): 209 calories, 4.7 g fat, 0.5 g saturated fat, 55 mg cholesterol, 26.8 g protein, 14.2 g carbohydrates, 2.6 g fiber, 745 mg sodium
- September 1st, 2008Unfeatured
1 yellow onion, diced
3/4 cup chopped parsley plus a little more for garnish
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon mild paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 to 1 teaspoon salt (check sodium content of stock)
1 teaspoon agave nectar or sugar
2 tablespoons olive oil, plus another tablespoon for drizzling
6 to 8 chicken thighs, bone in, with skins
1 cup chicken stock or water
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 cup Gaeta or Kalamata olives, pits in
1. Mix the onion, parsley, spices, salt, and agave nectar in a medium bowl.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken in a single layer, and cook 2 to 3 minutes on each side until slightly browned.
3. Add the stock and onion mixture. Bring the stock to a boil, reduce heat to low, cover, and cook gently for 20 minutes until the chicken is tender and no pink flesh remains.
4. Place the chicken on a platter. Turn the heat up to medium-high, and let the sauce simmer for 2 to 3 minutes until reduced slightly. Remove the pan from the heat and stir in the lemon zest, lemon juice, and olives.
5. Spoon the sauce over the chicken. Drizzle with olive oil, and garnish with the remaining parsley.
Nutrition info per serving (4): 297 calories; 22 g fat; 5 g saturated fat; 72 mg cholesterol; 18 g protein; 8 g carbohydrates; 2 g fiber; 459 mg sodium