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Category: Specialty (Page 10 of 24)

Roast Turkey Recipe

Ingredients:
1 10 to 12 pound turkey, brined for 24-36 hours
6 tablespoons unsalted butter, softened
1-1/2 teaspoons dried thyme, crushed
1 tablespoon finely shredded orange peel
2 tablespoons finely shredded lemon peel
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large yellow onions, cut into quarters
4 stalks celery, preferably with tender leaves, cut into large pieces
6 to 10 bay leaves
10 cloves garlic, unpeeled
2 cups chick stock or reduced sodium chicken broth
3 small oranges, halved
3 lemons, halved
Sea Salt

Instructions:

Preheat oven to 350 F. Rinse the brined turkey under cold water and pat it dry, inside and out, with paper towels.

In a small bowl mix together the butter, thyme, orange peel, lemon peel, salt and pepper.

Rub the turkey with the now seasoned butter, inside and out. Fill the cavity with half of the onions, celery, bay leaves and garlic.

Skewer turkey neck skin to back. Tuck drumstick ends under the fold of skin across the tail, if available. If there is no band of skin, tie the drumsticks securely to the tail with clean 100% cotton kitchen string. Twist wing tips under back.

Place turkey, breast side upon a rack in a roasting pan. Insert a ovenproof meat thermometer into the center of an inside thigh muscle. Pour chicken stock into the roasting pan and set in the preheated oven. Cover loosely with foil.

Roast the turkey for 45 minutes undisturbed, then remove foil and roast one hour more, spreading juices over turkey every 20 minutes. Cut string and spoon juices over turkey. Roast for 30 to 60 minutes more or until thermometer registers 145F to 150F. Spoon juices over turkey again.

Add oranges, lemons and remaining onion, celery, bay leaves and garlic to pan surrounding turkey. Roast another 30 minutes more or until the thickest part of the breast reaches an internal temperature of 165 and the thigh juices run clear.

Remove from oven and transfer to a serving platter.

Tent loosely with foil, shiny side down and let sit for 20-30 minutes before serving. Remove fruits and vegetables from inside cavity and discard. Sprinkle pan roasted fruits and vegetables with sea salt before serving

Carbs: 0 g. Servings: 8 (3 ounce each).


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Fried Chicken Recipe

Ingredients:
5-1/2 oz pork rinds
6 bone-in chicken thighs with skin, about 2 lb. (908 g)
6 bone-in chicken legs with skin, about 1.75 lb. (680 g)
1 large egg
1/2 cup mayonnaise
2 tablespoon Dijon mustard
1 1/2 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Instructions:

Preheat the oven to 400 F (200 C).

Place a wire cooling rack in a large rimmed baking sheet.

In a food processor, grind the pork rinds, some larger pieces are desirable. Spread on a large plate.

Remove the skin from the chicken pieces.

In a shallow bowl, mix the egg, mayonnaise, mustard, thyme, salt, pepper, oregano, and garlic powder.

Dip each piece of chicken in the mayonnaise mixture to coat thoroughly and then roll in the pork rinds to cover completely.

Place the chicken on the wire rack, making sure there is enough room around each piece for the chicken to roast evenly and crisply.

Bake for 40 minutes, or until the juice runs clear when the thickest part of the thigh is pricked with a knife.


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Greek Chicken Recipe

Ingredients:
1 pound boneless chicken
1/2 cup crumbled feta cheese
1/2 tsp dried oregano
1 tablespoon lemon juice
1 tablespoon oil
salt and pepper to taste
1 cup chicken broth
1/2 cup tomato diced
1 cup fresh spinach

Instructions:

To promote even cooking, flatten the uncooked chicken by gently pounding the meat to an even thickness — usually about 1/2 inch

Combine feta, lemon juice and oregano. Spread over chicken.

Fold chicken to enclose filling; secure with a toothpick.

Heat oil in a skillet until hot. Add chicken and cook until golden brown.

Mix chicken broth, tomato and spinach. Add to skillet, heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes. Serve.

4 Servings


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Moo Shu Chicken Recipe

Ingredients:
Marinade:
3 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
½ teaspoon Chinese Five Spice powder

Stir-fry:
1 lb. chicken, cut into 1½-inch strips
2 medium stalks celery, thinly sliced
3 cloves crushed garlic
1 Tablespoon grated fresh ginger
6 oz. fresh shitake mushrooms, sliced into ½-inch strips
1 cup sliced green onion (scallions) – about 6 onions
4 cups sliced cabbage (½-inch strips)
8 oz. bean sprouts
1 Tablespoon soy sauce
1 tablespoon oil (vegetable or olive)

Instructions:

Mix together marinade ingredients, add chicken, and mix to coat.

Prepare vegetables, and grate ginger and garlic so everything will be ready.

Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.

Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.

Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.

Add the soy sauce and the chicken. Toss to combine.

Carbs: 10 carbs per serving. Makes 4 servings.


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Chicken Alfredo Recipe

Ingredients:
Whipping or heavy cream
Jack cheese (pepper jack or provolone)
Chicken, cooked
Paprika
Chili powder
Crushed Red Pepper

Instructions:

Pour whipping cream or heavy cream in a 10″ skillet.

Slice up Jack Cheese, I use pepper jack. Provolone works too.   Amount to use depends on how thick or cheesy you want it.

Lay slices around pan in the cream to melt.

Add in cooked chicken or canned chicken. Mix it all up. Add any spices: like paprika, chili powder, crushed red pepper depending on how hot you like it.

Mix and let simmer for about 5 minutes.

If you have chicken already cooked or canned chicken the dish only takes about 10 minutes to make.


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Chicken Cordon Bleu Recipe

Ingredients:
2 pounds boneless, skinless chicken breasts
1 large bag plain pork rinds, crushed
2 eggs, beaten
8 slices ham
8 slices swiss cheese
1/2 cup mayonnaise
1/2 cup mustard

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.

Dip each piece of chicken in the egg, then coat in the pork rinds and place in the baking dish. Do this to all of the chicken.

Bake the chicken uncovered for 25 minutes.

Evenly distribute the ham and cheese slices over each piece of chicken. Return to the oven and bake until the cheese is melted, 10-15 minutes.

While the cheese is melting, combine the mayonnaise and mustard. Serve this on the side as a dipping sauce.


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Chicken in Parmagiano Cream Sauce Recipe

Ingredients:
2/3 cup olive oil
1 package of parmesan cheese
1/3 cup heavy cream or heavy whipping cream
1/2 to full stick of butter
1-2 Boneless chicken breasts
Dried Oregano to taste
Splash of Lemon Juice

Instructions:

Put 1/3 cup olive oil in a large frying pan on medium heat. Watch the oil change consistency slightly. Place the chicken breasts in the pan and adjust temperature to keep chicken sizzling.

Pour Oregano into the palm of your hand. Holding your hands above the chicken, rub them together vigorously so that the oregano powder flows from your hands down onto the chicken. This will release the essential oils in the dried Oregano and will result in much more flavor.

Cook chicken, turning only once. Apply liberal oregano to the other side, using the same method.

After the chicken is firm, take out of pan and set aside. Add lemon juice in and stir in rest of the olive oil.

Next add in the heavy cream and butter. Warm until mixed.

Gradually add in parmesan cheese, stirring and making sure to get a nice smooth consistency. Add more cheese as necessary to get a nice thick sauce. Add more oregano, if desired.

You can also add Basil as well.

Tastes well when served with Broccoli or Cauliflower.


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Crock Pot Chick Cacciatore Recipe

Ingredients:
3 lbs skinless chicken thighs
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 teaspoon olive oil
2/3 cup dry white wine
1 tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind

Instructions:

Season chicken with salt and pepper. Put in crock pot set to high, and cover. You can also brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.

Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

Add the wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of Stevia sweetener.

Add the tomato paste and Parmesan cheese rind, and stir to combine.

Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.


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Chicken Curry Recipe

Ingredients:
1 tablespoon olive oil
1 medium onion, sliced
Salt and freshly ground pepper
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
Minced fresh cilantro or parsley for garnish

Instructions:

Put the oil in a large skillet over medium high heat. When hot, add the onions, sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.

Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley.

Carb Count: 6 carbs per serving. Serves 4.


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Chicken Goulash with Paprika Recipe

Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 tablespoon butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 tablespoon sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 tablespoon sour cream

Instructions:

Preheat oven to 450°F.

Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture the breasts and thighs.

In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water.

Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450°F, then lower the heat to 375°F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175°F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife.

Note that breasts cook faster than thighs, check those first, and let the thighs cook a few minutes longer.

Remove chicken pieces to a platter and let sit for 10 minutes.

Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.

Carb Count: 8 carbs per serving. Serves 4.


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