Chicken, Chorizo, and Hominy Stoup

2 tablespoons EVOO
1/2 pound of chorizo, casings removed, cut in half lengthwise, and cut thinly
1 teaspoon ground cumin
1 teaspoon groun coriander
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
salt and pepper
1/2 bunch of kale, washed and trimmed, chopped
1 15 ounce can hominy
1 quart chicken stock
1&1/2 to 2 pounds of chicken tenders, cut into bite sized pieces

Preheat a soup pot over medium-high heat with the EVOO and add the chorizo.  Cook for about 2 minutes and then add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper.  Cook for about 5 minutes. 

Add the kale, hominy, and the chicken stock.  Bring that to a boil and simmer for 10 minutes.  Add the chicken pieces and simmer for an additional 5 or until the chicken is cooked through.  Remove the bay leaf.

ENJOY!

Warm Chopped Chicken Piccata Spinach Salad

6 chicken breast cutlets
salt and pepper
3 tbs EVOO
1 tbs butter
2 shallots, chopped
3 garlic cloves, chopped
1/2 cup dry white wine
3 tbs capers, chopped
juice of 1 lemon
2 pounds of spinach

Season the chicken with salt and pepper.  Heat a skillet to medium high heat and then add 2 tbs of the EVOO.  When heated, add the chicken and cook 3 minutes on each side until cooked through.  Remove and let cool. 


In the same pan, add 1 tbs of EVOO and melt the butter.  Add the shallots, garlic, and capers.  Cook for about 5 minutes and then add the white wine.  After about 30 seconds, add the juice of the lemon and then the spinach.  As the spinach wilts, add more until all of it has wilted.  


ENJOY!

Chicken with Roasted Red Pepper, Chorizo, and Sweet Pea Sauce

2 tablespoons of EVOO

1 large onion, chopped

salt and pepper

1/2 cup chicken stock

4 boneless, skinless chicken breasts

1/2 tablespoon smoked sweet paprika

1 teaspoon dried thyme

3/4 pound of chorizo (I removed the casings and mashed it up in the skillet)

2 large garlic cloves

1/2 small carrot, peeled and grated

2 jarred roasted red peppers, chopped

1 10 ounce box frozen peas

1/4 cup fresh parsley

Preheat a large skillet over medium-high heat with 2 tablespoons of EVOO.  Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the season chicken to the skillet.  Cook the breasts for 5 to 6 minutes on each side, or until cooked through.  

Remove the chicken from the skillet and place on a plate.  Cover the chicken with aluminum foil.  Put the skillet back over medium-high heat and add the Chorizo.  Cook the chorizo for 2 to 3 minutes, stirring frequently and then add the onion, garlic, carrot, and the roasted red peppers to the skillet.  Season with salt and pepper and cook, always stirring for about 3 minutes.  Add the chicken stock, peas, and parsley and cook for another 2 minutes to warm up the peas.  

Serve the chicken and chorizo together. 

Honestly, I would not make both the chicken and the chorizo together again.  SO MUCH FOOD, and the chorizo is tasty enough as it's own meal.  

Chicken Sausage, Pepper, and Onion

4 Fresh Chicken Sausages, (I used Turkey Sausages, they were out of chicken)
2 tablespoons EVOO
1/3 cup chicken stock
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, sliced
3 garlic cloves, chopped
salt and pepper
1 cup giardiniera (Italian pickled vegetable salad)
a handful of fresh flat leaf parsley
1/2 cup fresh basil
zest of 1/2 lemon

So Pretty!

Place the chicken (turkey) sausages in a large skillet and add 1 inch of water.  Prick the sausages.  Add 1 tablespoon of the EVOO to the skillet, once around the pan.  Bring the water to a boil, then reduce the heat a little.  Allow all the liquid to cook away, then brown and crisp the casings, 10 to 12 minutes total.  Deglaze the pan with the stock and cook it off, 1 minute.  Remove the sausages to a platter.

Add the remaining 2 tablespoons of EVOO to the skillet.  Add the peppers, onions, and garlic, season with salt and pepper, and cook for 10 minutes, or until tender. 

Place the giardiniera, parsley, basil, and lemon zest in a food processor and grind them into a relish.

Slice the sausages on an angle.  Add peppers and onions and relish to plate.  ENJOY!

Teriyaki Chicken with Warm Ginger-Carrot Slaw

1 1/2 lbs chicken breast cutlets
1/3 cup teriyaki sauce
4 tablespoons vegetable oil
1 rounded tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1 small Savory cabbage, about 1 1/2lbs
1 bunch scallions, trimmed
1 cup snow peas
1/4 cup of honey
3 tablespoons pickled ginger, drained and thinly sliced (found on the Asian food aisle)
2 cups shredded carrots
salt and pepper


In a large plastic food storage bag, combine the chicken cutlets with the teriyaki sauce, 2 tablespoons of the oil, and the grill seasoning.  Close the bag and press to coat the chicken evenly.  Let the chicken stand for 15 minutes.

Preheat skillet to medium heat.

Cut the cabbage into quarters and cut away the core.  Shred the cabbage with a knife and set it aside.  Cut the scallions into 3-inch lengths, then pile them lengthwise and julienne them into thin strips.  Pull the threads from the ends of the snow peas and julienne them into thin strips, lengthwise, like the scallions.

Drizzle the honey into a small bowl.  Add the vinegar and combine with a fork.  Pat the chicken cutlets dry and place them on the skillet and cook for 3 minutes on each side.

Heat a nonstick skillet over high heat.  Add the remaining 2 tablespoons of oil, twice around the pan.  Add the pickled ginger and the carrots and stir-fry for 2 minutes.  Add the cabbage and stir-fry for 2 minutes more.  Fluff and toss the veggies with tongs so they stay dry and crisp while cooking.  Add the scallions and snow peas and stir-fry for another minute.  Add the honey and vinegar combination, pouring it all around the pan in a slow stream.  Cook the liquids down for 30 seconds, then turn off the heat.  Continue to toss the slaw and season it up with salt and pepper to taste. 

Thinly slice the chicken on the diagonal.  Mound up one fourth of the slaw on each place and place the sliced chicken alongside, edging its way up the slaw salad.  Serve immediately.

Chicken Caesar Bunless Burgers

1 lb ground chicken breast
2 garlic cloves, finely chopped
salt and pepper
1 tablespoon Worcestershire sauce
a handful of flat-leaf parsley, chopped
zest of 1 lemon plus juice of 1/2 lemon
4 tablespoons EVOO
1 teaspoon dijion mustard
1 romaine lettuce heart, chopped
2 plum tomatoes, thinly sliced

In a bowl, combine the ground chicken, finely chopped garlic, a pinch of salt, a generous amount of pepper, the Worcestershire, parsley, and lemon zest.  Score the mixture and form 4 oval, rather than round patties.

Heat a large nonstick skillet with 1 tablespoon of the EVOO, once around the pan, over medium-high heat.  When hot, add the chicken patties and cook for 3 to 4 minutes on each side.

In a large bowl, combine the Dijon, lemon juice, and the remaining 3 tablespoons of EVOO with salt and pepper.  Toss the romaine in the dressing. 

Place the lettuce and tomato on plate with a Chicken Caesar Burger.  Enjoy!

Chicken with Scallion-Lime Sauce

3 tablespoons of EVOO
1 teaspoon dried thyme
zest and juice of 1 lime
Salt and Pepper
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
3 bunches of scallions, about 15, roots trimmed, sliced
1/2 cup chicken stock
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons butter



Preheat a large skillet over medium-high heat.  While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish.  Add the chicken breasts and coat thoroughly in the mixture.  Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through.  Transfer the chicken to a plate and cover it loosely with aluminium foil.  Return the skillet to the heat; add the remaining tables of EVOO.  Add the garlic, red pepper flakes, and coriander.  cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly.  Add the lime juice and chicken stock and continue to cook for about 2 minutes.  Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted. 

To serve, slicke the chicken on a slight angle.  Pour some scallion-lime sauce over each chicken breast. 


(PICTURE COMING SOON)

Chicken Sausage and Egg Sammies

3 tablespoons of EVOO
1/2 small onion, finely chopped
2 large jarred roasted red peppers, well drained
1 lb of ground chicken
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 teaspoon ground allspice
1 teaspoon fennel seeds
4 eggs
Salt and Pepper


Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO, once around the pan.  Add the onions to the hot pan and cook 2 to 3 minutes.  While they cook, chop the roasted red peppers.  Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool. 

When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds.  Combine thoroughly then form the mixture into 4 large, think patties.  Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO.  Cook the patties until golden on both sides, 8 minutes total.  Transfer the patties to a plate and tent with foil to keep them warm.  Return the skillet to the heat.  Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs.  Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard.  

Place a fried egg on each of the chicken sausage patty and serve hot.  


(PICTURE COMING SOON)