Citrus Savory Chicken
Prep Time: 5 minutes Prep Notes: Marinade time: 1-3 hours
Cooking Time: 45 minutes Yields: 4 people
Ingredients
1/2 cup fresh grapefruit juice (ruby red works best, but any kind will do)
1 tablespoon olive oil
1 tablespoon lime juice
2 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon sea salt
Pinch of cayenne
2 pinches red chili flakes
4 chicken breast halves on the bone
Directions
1. Combine all ingredients, except chicken in a bowl.
2. Clean chicken and place in a zip-lock bag, add marinade.
3. Allow chicken to marinate in the fridge for at least 1 hour and up to 3 hours.
4. Preheat oven to 375 degrees.
5. Place chicken with juice in a baking dish.
6. Bake covered for 20 minutes.
7. Uncover and bake for 25 more minutes or until chicken is cooked through.
Cilantro Mango Chicken
Prep Time: 10 minutes Cooking Time: 35 minutes Yields: 4 people
Ingredients
2 whole skinless, boneless chicken breasts, split
8 ounces plain yogurt
1 cup cilantro, finely chopped
1/2 cup fresh lime, juiced
Dash of cayenne pepper
1 cloves fresh garlic, minced
1 large ripe mango, peeled, finely diced
Directions
1. Preheat oven to 375 degrees.
2. Combine 1/4 cup yogurt, 1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.
3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup cilantro in blender.
4. Bake chicken in a glass baking dish for 25-30 minutes.
5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.
6. Add a sprig of fresh cilantro for garnish.
Chai Chicken
Prep Time: 10 minutes Cooking Time: 45 minutes Yields: 4 people
Ingredients
4 chicken legs
4 to 5 sliced carrots
Salt and pepper
1 cup coconut milk
2 cups chai tea
Directions
1. Preheat oven to 350 degrees.
2. Place chicken and carrots in a casserole dish. Sprinkle with a pinch of salt and pepper.
3. In a pot, combine coconut milk and tea and bring to a boil.
4. Pour over the chicken in the casserole dish.
5. Cover with lid and bake in the oven at 350 degrees for 45 minutes, or until chicken is cooked through.
6. Serve with brown basmati rice and greens. Use coconut milk mixture as a sauce.
Notes: Chai is the Hindi word for tea. Masala chai, what we know as “chai” is a tea drink of that is brewed in milk with a variety of spices. You can buy chai tea bags or make it yourself by putting shredded ginger, cinnamon powder and ground cardamom seeds in a pot with 2 cups of water, bringing it to a boil. Cook for 2 to 3 minutes to bring out the flavor of the spices, then add tea and stir.
Blackened Chicken Breast
Prep Time: 10 minutes Cooking Time: 10 minutes Yields: 4 people
Ingredients
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1 tablespoon finely diced onion
2 cloves minced garlic
4 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and add the onion and garlic. Lightly oil the chicken breasts on both sides, then coat the chicken breasts evenly with the spice mixture.
3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, 7-8 minutes.
Baked & Glazed Chicken Wings
Prep Time: 15 minutes Cooking Time: 55 minutes Yields: 15 people
Ingredients
Chicken:
5 pounds chicken wings -- whole or with tips removed and drumettes and flats separated
2 tablespoons canola oil
1/2 tablespoon salt
1/4 cup fresh chopped parsley (1/2 tablespoon dried)
1/2 teaspoon freshly ground black pepper
Glaze:
1/4 cup honey or agave
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced
Directions
Glaze:
1. Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey.
2. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, about 7–8 minutes.
3. Strain into a medium bowl. Let sit for 10 minutes to thicken slightly.
Wings:
1. Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets (or spray foil-lined baking sheets with cooking spray).
2. Mix oil, salt, parsley and pepper in a large bowl. Add wings and toss to coat.
3. Divide wings between prepared sheets and spread out in a single layer.
4. Bake wings until cooked through and skin is crispy, turning at 20 minutes, for a total of 40–45 minutes.
5. Remove wings from oven.
6. Place in large bowl and toss evenly to coat with ginger-soy glaze.
7. Return wings in a single layer to prepared rack or sheet and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
Notes: Try this alternative to buffalo wings for casual or weekend dining. They're not spicy, but they will have you licking your fingers nonetheless. And the meat's so tender it falls off the bone! You can make the glaze 5 days ahead: Cover and chill, and rewarm before using.
Apple Rosemary Cornish Hens
Prep Time: 10 minutes Cooking Time: 40 minutes Yields: 2 people
Ingredients
1 1-3/4 lb. Cornish game hen, halved lengthwise
2-3 apples, peeled and diced
1 cup cranberries (fresh or frozen)
1/2 cup maple syrup
1/2 cup apple juice or cider
2 teaspoons curry
2 twigs fresh rosemary, left whole
Sea salt and freshly cracked pepper
Directions
1. Preheat oven to 400 degrees.
2. To create sauce, combine the apples, cranberries, maple syrup, apple juice, curry and rosemary twigs in a saucepan over medium-high. Stir frequently, blending all ingredients and bring to a boil.
3. Decrease the heat to low, cover the saucepan and simmer, stirring frequently, until the apple pieces are very soft and berries have broken open and released their juices. This will take about 8-10 minutes.
4. To prepare the hen: Rinse the hen halves and pat dry with paper towels. Sprinkle with salt and pepper. Place the hen halves with rosemary twigs underneath, skin side up, on a foil covered baking sheet. Cover each hen half with sauce, coating generously.
5. Roast the hen halves until golden and their juices run clear, about 25 minutes.
6. Add juice from roasting to sauce and bring to a boil once again, then reduce and simmer for about 3 minutes, allowing it to thicken.
7. Transfer hen halves to plates. Serve with sauce and use rosemary twigs as decoration.
Turkey Chili with Kale
Prep Time: 15 minutes Cooking Time: 50 minutes Yields: 6 people
Ingredients
2 tablespoons extra virgin olive oil
1 pound lean ground turkey
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons agave nectar
1 tablespoon chili powder
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
3 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels
2 cups chicken broth
1 small bunch lacinato kale, tough stems removed and roughly chopped (or a couple of big handfuls of spinach or other greens)
Directions
1. Heat olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with some of the salt and pepper, and cook, crumbling with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.
2. Leave enough remaining fat to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic and cook for about 5 minutes, until softened. While the onions and garlic are cooking, combine the agave, chili powder, cumin, oregano and remaining salt and pepper in a small bowl, mixing with a spoon.
3. Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.
4. Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes.
Tomato-y Tortilla Soup
Prep Time: 25 minutes Cooking Time: 30 minutes Yields: 4 people
Ingredients
2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped
3 cloves garlic, minced
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes with juice
1/4 cup fresh lime juice
1/4 cup sour cream (optional)
2 tablespoons chopped fresh cilantro leaves
Directions
1. Preheat the oven to 375 degrees F.
2. Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
3. Heat the remaining 1 teaspoon of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
4. Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
Notes: For a heartier dish, add 1 1/2 cups of shredded roasted chicken breast.
Mighty Miso Soup
Prep Time: 10 minutes Cooking Time: 15 minutes Yields: 4 people
Ingredients
8-inch piece wakame
1 medium onion, cut into long strips
1 medium daikon radish, cut into half moons
1/2 block tofu, cut into 1/2 inch cubes
5 cups water
1 to 2 tablespoons miso paste
2 scallions, chopped
Directions
1. Wash wakame, soak for 5 minutes or until softened and cut into 1-inch pieces.
2. Add veggies, wakame, tofu and water to a pot and bring to boil.
3. Reduce heat to low and simmer for 10 minutes.
4. Remove 1/2 cup of liquid from the pot and stir in the miso to dissolve.
5. Return miso mixture to pot, reduce heat to very low and cook 2-3 more minutes. Do not boil.
6. Garnish with chopped scallion.
Jambalaya
Prep Time: 15 minutes Cooking Time: 30 minutes Yields: 6 people
Ingredients
For the Jambalaya:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 chicken or turkey andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
1 green bell pepper, seeded and diced
1 red pepper, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun Seasoning (see recipe below)
1 teaspoon hot sauce, or to taste
2 cups chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp
For the Cajun Seasoning:
1 1/2 tablespoon salt
1 tablespoon dried oregano
1 tablespoon paprika
1/2 tablespoon cayenne pepper, or more to taste
1/2 tablespoon ground black pepper, or more to taste
Directions
Jambalaya:
1. Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes.
2. Stir in garlic and cook until fragrant, 1 to 2 minutes.
3. Mix in crushed tomatoes, green bell peppers, zucchini, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture thickens, about 15 minutes.
4. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.
Cajun Seasoning:
Combine all ingredients in a plastic bag and shake to mix.
Notes: This hearty crowd pleaser will have them coming back for thirds! If you don't like it spicy, skip the hot sauce and go light on the cayenne pepper and add to taste.Serve on its own for a low-carb version, or over prepared brown rice.
