chicken

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  • Herb Roasted Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    ½ whole chicken

    3 tablespoons olive oil

    ½ tablespoon fresh rosemary, chopped

    ½ teaspoon fresh thyme, chopped

    Juice of ½ lemon

    1 orange or lemon, sliced

    Salt and pepper to taste

    4 rosemary branches

    Place chicken in a medium bowl. Add olive oil, herbs, lemon juice, salt, and pepper. Marinate chicken, turning oc­casionally, 1 to 6 hours. Place sliced or­anges or lemons on a plank brushed with olive oil. Place rosemary branches on top of oranges or lemons. Place chicken, skin side up, on top of rosemary. Grill or bake at 350 degrees, 50 to 60 minutes or until juices run clear and internal temperature reaches 160 to 170 degrees.

    Recipe Variation: Any combination of fresh or dried herbs can be used in this recipe. For a quick meal, simply marinate chicken in prepared oil-based salad dress­ing of choice. Chicken pieces can be pre­pared using this technique.

    Source: Plank Cooking: The Essence of Natural Wood by Scott and Tiffany Haugen

  • Tequila Lime Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    1/2 cup tequila

    1/2 cup freshly squeezed lime juice

    2 tablespoons olive oil, plus 1 teaspoon for brushing if needed

    1 tablespoon salt-free Caribbean Citrus seasoning

    1 tablespoon honey

    1 teaspoon fresh lime zest

    1 pound chicken legs

    In a large bowl, combine the tequila, lime juice, olive oil, Carib­bean Citrus seasoning, honey, and lime zest and mix well. Add the chicken legs, cover, and place in the refrigerator to marinate for four to five hours or overnight. Preheat an outdoor grill with the rack set about 6 inches from the heat source. Set the heat to medium-high. Coat the grill rack with cooking spray. (Or prepare an oven broiler with the rack set 6 inches from the heat source. Cover a broiler tray with aluminum foil and coat the foil with cooking spray.)

    Add the chicken legs and grill or broil for 25 to 30 minutes, until the chicken is cooked through to an internal temperature of 180 degrees. If the chicken appears dry as it cooks, brush each leg with a little olive oil. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb, image by Renee Comet Photography.

  • Chicken “Parmesan” with Simple Red Sauce

    Weekly Recipe: 
    NonWeekly
    Serves: 4

    Simple red sauce

    1 (28 ounce) can crushed tomatoes

    1 tablespoon olive oil

    2 cloves garlic, finely minced or pressed

    2 tablespoons chopped fresh basil

    1/4 cup shredded Daiya vegan mozzarella

     

    1/4 cup cornstarch or tapioca starch

    3/4 cup gluten-free breadcrumbs (I prefer Ener-G)

    Salt and freshly ground pepper

    1/2 teaspoon dried oregano

    2 tablespoons rice milk

    6 tablespoons olive oil

    4 (4-ounce) chicken cutlets, 1/4-inch thick

    1/2 cup shredded Daiya vegan mozzarella

    Fresh basil for garnish

    Preheat the oven to 450 degrees. To make the sauce, combine all the ingredients for the sauce in a heavy pan over medium heat. Bring to a simmer and cook for five minutes, stirring often. Set aside. Pour the cornstarch into a shallow bowl and set aside. Combine the breadcrumbs with some salt and pepper and the oregano in another shallow bowl; set aside. Pour the rice milk into a third shallow bowl. Whisk in four tablespoons of the olive oil, one tablespoon at a time, until you have a creamy emulsion. Turn one chicken cutlet in the cornstarch, coating both sides. Lift out, shaking off the extra cornstarch, and dip in the rice milk mixture, then turn in the breadcrumbs to coat. Set aside. Repeat with the remaining three cutlets.

    Heat one tablespoon of the olive oil in a large, heavy pan over medium-high heat until just starting to ripple. Add the cutlets and cook for two minutes, then add the remaining one tablespoon olive oil, turn the chicken, and cook for two minutes more. Transfer to a nonstick baking pan. Spray the tops of the cutlets with a little cooking spray and bake for five minutes. Meanwhile, rewarm the sauce over medium heat. Remove the baking pan from the oven, flip the chicken, and top each cutlet with two tablespoons of the sauce. Sprinkle the vegan mozzarella evenly over the cutlets and return to the oven to bake for eight more minutes, until the cheese has melted and is bubbling. Serve garnished with a few basil leaves. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • Chicken Tortilla Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    1 cup finely chopped yellow onion

    1/2 cup peeled and diced carrot

    1/2 cup diced celery

    2 teaspoons seeded and diced jalapeno chile pepper

    1/2 teaspoon sea salt

    2 cloves garlic, chopped

    1/4 teaspoon ground cumin

    1/4 teaspoon dried oregano

    1 (14.5 ounce) can diced tomatoes

    6 cups organic chicken broth, homemade or store-bought

    6 corn tortillas

    1 cup thinly sliced cooked organic chicken

    2 tablespoons plus 1/2 teaspoon freshly squeezed lime juice

    1/2 avocado, diced

    2 tablespoons chopped fresh cilantro

    Preheat the oven or toaster oven to 350 degrees. Heat the olive oil in a soup pot over medium-high heat. Add the onion, carrot, celery, jalapeno, and 1/4 teaspoon of the salt and sauté until the vegetables begin to soften, three to five minutes. Stir in the garlic, cumin, and oregano. Stir in the tomatoes with their juice and cook one minute. Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes. Put the tortillas in a stack and cut into 1/4- to 1/2-inch-wide strips. Spread the strips on a baking sheet and bake just until crisp, seven to eight minutes. Add the chicken, two tablespoons of the lime juice, and the remaining 1/4 teaspoon of salt to the soup and stir to combine. Simmer uncovered for five minutes. Remove from the heat and stir in the remaining 1/2 teaspoon of lime juice. Taste; you may want to add a squeeze of lime juice or a pinch of salt. To serve, ladle the soup into bowls. Crumble the tortilla strips, then scatter them over the soup. Top with the avocado and cilantro and serve immediately. Source: The Longevity Kitchen by Rebecca Katz with Mat Edelson, image by Leo Gong

  • Brother Bru Bru’s Hot Wings with Blue Cheese Dipping Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 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

    Dipping Sauce

    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.

  • Honey Lemon Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 whole chicken, 2 to 3 pounds

    2 tablespoons olive oil

    2 tablespoons honey

    1 tablespoon sea salt

    3 lemons

    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

  • Good-For-You Comfort Foods

    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 recipes
    By Dawn Jackson Blatner
  • Chicken Salad

    Weekly Recipe: 
    NonWeekly
    [title]

    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.

  • Chinese Chicken Noodle Salad with Glazed Walnuts

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    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

  • Classic Chicken Soup (Goldene Yoikh)

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    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.

    8-10 Servings

    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

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