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Category Archives: Poultry

Sausage Mushroom Ragu

September 18, 2017

Another quick, easy and delicious dish for through the week…

  • 2 tablespoons extra virgin olive oil
  • 3 to 4 links chicken sausage, I used roasted garlic and fontina, casings off and crumbled
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Cremini mushrooms, sliced
  • 2 cups crushed tomatoes
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound cooked pasta, al dente with ½ cup pasta water spared

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté on medium heat for 5 to 6 minutes, stirring constantly till the sausage is golden brown. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on medium heat for 6 to 7 minutes. Add the tomatoes and 1 teaspoon salt. Bring to a boil and lower the heat to low and cook, covered, for 15 to 20 minutes, stirring every 5 minutes. Take the lid off, add the cheese, mix well.

In the meantime, cook the pasta and add ½ cup of the pasta water to the ragu, mix well and check for seasonings. Serve warm.

Chicken Adobo

August 7, 2017

I love trying different cuisines- this is my first time trying this Filipino classic.. of course, I put my own spin on it. It’s yummy!

  • 4 to 5 chicken thighs with skin and bone in
  • ½ cup white vinegar
  • ½ cup soy sauce
  • 6 to 8 garlic cloves, smashed
  • 1 teaspoon whole black peppercorns
  • ½ cup orange juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • ½ cup cilantro, chopped
  • 3 to 4 scallions, chopped

Place the soy sauce, vinegar, soy sauce, garlic, peppercorns and orange juice in a large sauté pan. Place the chicken thighs, skin side down. Bring the liquid to a boil over high heat and then cover and simmer over low heat for about 20 minutes. Turn the chicken over and cover and simmer for another 10 minutes.

Uncover the pan and increase the heat to high and return the sauce to boil while turning the chicken occasionally and basting at the same time. Take the chicken out after about 3 to 4 minutes and add the cornstarch. Bring to a boil and let the sauce thicken. Check for seasonings and turn the heat off.

Let the chicken pieces cool, take the skin off and take all the meat off the bone with a fork. Return the shredded chicken to the sauce, check for seasonings and garnish with cilantro and scallions.

Grilled Balsamic Chicken with Tomato Salad

August 1, 2017

I am in a summer roll- this is an amazingly easy yet delicious, light recipe to make any evening or for company. I used one of my favorite ingredients- balsamic glaze. If you don’t have it in your pantry- it is a must. It is great for marinades, salad dressing, etc…. It has an amazing sweet and tart flavor…

  • 1 cup cherry tomatoes
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic glaze
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • Pepper
  • 2 to 3 cups mixed greens

Transfer the tomatoes, garlic, balsamic glaze, olive oil, salt and pepper to a salad bowl. Mix well and let sit in room temperature for an hour. Right before serving, add the greens and toss well.

  • 4 to 5 pieces chicken cutlets (chicken breasts pounded thin)
  • 1 tablespoon balsamic glaze
  • 3 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt

Mix the balsamic glaze, garlic, olive oil and salt in a small bowl. Transfer the chicken and the marinade to a zip lock bag and marinate for 2 hours in the refrigerator. Take out half an hour before grilling. Grill till done, careful not to over cook. Take off grill. Serve with tomato salad on top.

 

Grilled Chicken with Chipotle Sauce

July 31, 2017

Perfect recipe for a barbecue.. I made this last summer and it was a big hit!

Dry Rub

  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil
  • 2 smashed garlic cloves

Mix all the ingredients in a small bowl and keep aside.

  • 8 to 10 chicken drumsticks, skin removed

Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.

Chipotle Sauce

  • 1 cup tomato sauce, preferably fresh
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle in adobo (added a pepper in there as well)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.

Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.

 

Ancho Chili Grilled Chicken with Vegetables

July 30, 2017

Another yummy chicken recipe:

  • 4 chicken breast cutlets

Marinade

  • 2 teaspoons ancho chile powder
  • Juice of one lemon
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil

Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.

Grilled Vegetables

  • 1 bunch asparagus, trimmed
  • 1 red pepper, sliced
  • 1 vidalia onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ancho chili

Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.

Greek Style Roasted Chicken Breast

June 26, 2017

How about some delicious Mediterranean style chicken today??!!

  • 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar

Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 4 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ cup kalamata olives, pitted and chopped
  • 1 cup chicken broth
  • ½ cup fresh dill, chopped
  • Salt

Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.

Cheesy Turkey Meatballs

June 5, 2017

Another recipe for our favorite thing to eat in my house- meatballs!! These are absolutely yummy…

  • 1 tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Heat a frying pan with the olive oil. Add the pancetta and cook over medium low heat for 4 to 5 minutes till all the fat is rendered and the pancetta bits are golden brown. Add the onion, garlic, rosemary and thyme. Saute for another 3 to 4 minutes. Turn the heat off and set aside to cool.

  • 1 pound dark meat ground turkey
  • ½ cup parsley, chopped
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 egg, beaten
  • ½ cup panko breadcrumbs soaked in ¼ cup milk (let sit for 10 minutes before adding to the turkey)
  • 1 teaspoon salt
  • 2 cups tomato sauce

In a large mixing bowl, add the ground turkey, parsley, cheese, egg, soaked breadcrumbs, salt and the cooled pancetta mixture. Mix well and keep aside.

Bring the tomato sauce to a boil in a large saucepan, form the meatballs and gently slide them into the sauce. Cover with lid and lower heat to a simmer and cook for 20 minutes or once the meatballs are cooked through. Serve warm with spaghetti.