Category Archives: Poultry

Chicken Salad with Ginger and Wasabi

 

Chicken Salad with Ginger and Wasabi

Course Salad
Cuisine Asian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

Salad

  • 3 chicken breasts grilled, cooled and diced
  • 4 scallions sliced crosswise thinly
  • 1/2 red onion finely diced
  • 1/2 cup cilantro chopped
  • 1 cup arugula chopped

Dressing

  • 1/2 cup mayonnaise
  • 1 tsp sesame oil
  • 1 tbsp lime juice
  • 2 tsp wasabi powder
  • 2 tbsp apple cider vinegar
  • 1 tsp soy sauce
  • 1 tbsp ginger fresh
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 1/2 tsp sugar

Instructions

  1. Whisk together all of the dressing ingredients.
  2. Add chopped cilantro, diced red onion, and scallions to the dressing.
  3. Add chicken and almonds.
  4. Chill and serve on a bed of spinach or arugula.

Mexican Tortilla Soup

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

Mexican Tortilla Soup

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 tbsp vegetable oil
  • 10 corn tortillas 7-to 8-inch
  • 1/2 tsp organic minced garlic
  • 1/2 cup fresh cilantro chopped
  • 1 onion chopped
  • 28 oz can diced tomatoes
  • 2 tbsp organic ground cumin
  • 1 tbsp organic chili powder
  • 3 organic bay leaves dried
  • 6 cups chicken broth
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground cayenne
  • 3 chicken breasts cooked and shredded
  • 15.5 oz can black beans drained

Instructions

  1. Heat oil in large pot over medium heat.
  2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  3. Saute 2-3 minutes.
  4. Stir in tomatoes.
  5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
  6. Return to boil; reduce heat and add salt & cayenne pepper.
  7. Simmer 30 minutes.
  8. Remove bay leaves. Stir in chicken and beans.
  9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.

Turkey in Almond Mole

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Turkey in Almond Mole

Course Main
Cuisine Mexican

Ingredients

  • 3 lbs turkey breast or thighs
  • 2 dried ancho chiles
  • 1/4 cup canola oil
  • 1 dried red chile hot
  • 1 onion peeled and chopped
  • 1 cup almonds blanched
  • fine sea salt
  • 1/2 tsp organic ground black pepper
  • 5 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 3 cups Tomatoes peeled and chopped (about 3 cups)
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic ground cloves
  • 1 tbsp red wine vinegar
  • 2 cups chicken stock
  • 1/4 cup sesame seeds as needed
  • tortillas

Instructions

  1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
  2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
  3. Shred turkey (or use whole legs), and add to mole until heated throughout.
  4. Sprinkle with sesame seeds. Serve with tortillas.

Grilled Chicken Kebabs

Chicken kebabs made with Smith & Truslow organic herbs and spices —accompanied by a Greek salad and orzo with feta and bell peppers , for a truly Mediterranean flair.

Grilled Chicken Kebabs

Course Lunch, Main
Cuisine Greek, Middle Eastern
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1-1/2 lbs chicken breasts cut into 1-inch pieces
  • 4 tbsp olive oil extra virgin
  • 4 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 1 tsp mint fresh
  • 1 tsp organic oregano dried
  • 1 tsp fine sea salt
  • 1 tsp organic ground black pepper
  • 2 tbsp lemon juice fresh squeezed
  • 1/4 cups mint fresh
  • 1 red onion chopped
  • 8-10 wooden skewers

Instructions

  1. In medium bowl, combine chicken with garlic, dried mint, oregano, salt, pepper and 2 Tablespoons of the olive oil. Marinate for 30 minutes.
  2. In a separate small bowl, whisk together remaining olive oil and lemon juice.
  3. Immerse skewers in water for 20 to 30 minutes.
  4. Heat your grill to medium high heat.
  5. Remove mint leaves from stems—use those closest to 1 inch.
  6. Alternate chicken, mint leaves, and onion pieces on skewers. Salt and pepper, to taste.
  7. Grill until chicken is cooked, turning and basting with oil-lemon mixture—about 8 to 10 minutes.
  8. Serve with Greek salad and orzo-voila! (or ιδού!)

Chicken Rotini Salad with Rosemary

Straight from the American Heart Association’s web site, here’s a yummy recipe for the cholesterol-conscious!

Chicken Rotini Salad with Rosemary

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4 oz dried multigrain rotini
  • 1 1/2 cups cubed cooked skinless chicken breasts cooked without salt
  • 14 oz can artichoke hearts rinsed, drained, and coarsely chopped
  • 1 cup grape tomatoes halved (about 5 ounces)
  • 1 cup fresh baby spinach about 1 ounce
  • 1/3 cup finely chopped red onion
  • 2.25 oz can sliced black olives drained
  • 3 tbsp red wine vinegar
  • 1 tbsp olive oil extra-virgin preferred
  • 1/2 tsp organic rosemary dried
  • 1/4 cup crumbled low-fat blue cheese

Instructions

  1. In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
  2. Meanwhile, in a large bowl, stir together the remaining ingredients except the blue cheese.
  3. Stir in the pasta. Gently fold in the blue cheese.