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February 7, 2012 by Jarrett
Here’s a healthy alternative to fried wings: one of my famous recipes! The meat will fall off the bone! Unbelievable!
BAKED BUFFALO WINGS
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour
INGREDIENTS:
- 4 lb chicken wings
- 4 tablespoon cayenne pepper
- 3 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1/2 cup louisiana hot sauce
- 1 tablespoon margarine
PROCEDURE:
- Fill a large pot half way with water and then add the first 4 ingredients.
- Bring water mixture and wings to a boil.
- Boil for 15 minutes
- Transfer wings to an oven safe container coated with cooking spray.
- Bake wings on “Broil” (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side).
- While waiting for wings, combine the Hot Sauce and Margarine in a microwave safe container and cook in microwave for 2 minutes or until melted. (You can cook the sauce longer for a thicker sauce).
- When wings are done, shake ‘em up with the sauce and enjoy!
Proof positive that wings do not have to be deep fried to be enjoyed.
Enjoy,
Chef Phil
Category Appetizers & Party Food, Chicken, Recipes | Tags: appetizers,buffalo wings,Chicken,chicken wings | No Comments
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January 4, 2012 by Jarrett
Here is a “sweet” approach to an all-time snack food favorite
HONEY NUT CHICKEN WINGS
Serves: 10 | Difficulty Level: 1 (of 5) | Prep Time: 10 Min. | Ready In: +1 Hour
INGREDIENTS:
- 25 chicken wings
- 25 chicken drumsticks
- 7 tbsp Dijon mustard
- 1 1/2 cups soft bread crumbs
- 1 cup butter
- 2 cups pecans, finely chopped
- 1 cup honey
PROCEDURE:
- Preheat the oven to 350 degrees
- Place the chicken wings on an aluminum foil covered cookie sheet
- Melt the butter and honey together in a small saucepan over medium heat
- Add the mustard and cook, stirring occasionally, for 5 minutes
- Brush the honey mixture all over the chicken wings and reserve the extra
- Sprinkle the bread crumbs and pecans on top of the chicken wings and drizzle with the remaining honey mixture
- Bake the wings until the meat is tender and the pecan coating is browned (about 45-50 minutes).
I think just one taste of these wings will convince the “wing eaters” that they do not have to be hot to be tasty.
Enjoy,
Chef Phil
Category Chicken, Recipes | Tags: Chicken,chicken wings,Drumsticks,honey | No Comments
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December 22, 2011 by Jarrett
Even if you’re only feeding four, it is a good idea to roast two chickens at once. It takes the same amount of time and then you have leftovers to use for sandwiches, soup or salad or quick casserole.
HERB & LEMON ROAST CHICKEN
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Min. | Ready In: 2 1/2 Hours
INGREDIENTS:
- 2 lemons
- 2 cups packed parsley leaves
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh rosemary leaves
- 3 cloves garlic, peeled
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- Freshly ground pepper, to taste
- 2 whole chickens (3 1/2 – 4 pounds each)
- 1 cup reduced-sodium chicken broth, divided
- 1/2 cup dry white wine
- 2 tablespoons water mixed with 1 tablespoon cornstarch
PROCEDURE:
- Position oven rack in lower third of oven; preheat to 350°F.
- Coat a large roasting pan with cooking spray.
To prepare chickens:
- Zest lemons, then cut in half.
- Combine lemon zest, parsley, thyme, rosemary, garlic, oil, salt and pepper in a food processor or blender; process until finely chopped. Reserve 1/4 cup of the mixture, covered, in the refrigerator for the gravy.
- Remove excess fat from chickens.
- Dry insides with a paper towel.
- With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin.
- Spread 1/4 cup herb mixture in the pan; place the chickens on top, at least 1 inch apart.
- Rub 1 tablespoon herb mixture into each cavity; spread remaining mixture under skin.
- Place 2 lemon halves in each cavity.
- Tuck wings behind the back and tie legs together.
- Roast the chickens for 20 minutes.
- Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
- Tent the chickens with aluminum foil and continue roasting for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180°F and the cavity juices run clear.
To prepare gravy:
- Transfer the chickens to a platter; tent with foil.
- Pour pan juices into a bowl
- Chill juices in the freezer for 10 minutes.
- Meanwhile, add wine and remaining broth to the pan; bring to a boil over medium heat, scraping up any browned bits.
- Add any juices accumulated on the platter.
- Skim fat from the chilled juices.
- Add juices to the pan; return to a boil, then strain into a saucepan.
- Bring to a simmer.
- Whisk in cornstarch mixture. Simmer, stirring, until slightly thickened, about 1 minute.
- Stir in reserved herb mixture.
- Season with pepper.
- Carve the chickens, discarding skin.
- Serve with the gravy
Freshly made garlic mashed potatoes will complete this classic dinner.
Enjoy,
Chef Phil
Category Chicken, Recipes | Tags: | No Comments
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December 13, 2011 by Jarrett
This recipe has half the fat of a traditional potpie. And it’s full of vegetables.
CHICKEN POTPIE w/ SWEET POTATO BISCUITS
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 1 Hour | Ready In: < 2 Hours
INGREDIENTS:
Biscuits:
- 3/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp unsalted butter, cold
- 1/3 cup 1% milk
- 1/4 cup mashed sweet potato
Filling:
- 2 tbsp unsalted butter
- 1 cup chopped onion (1/2″ pieces)
- 1/4 cup chopped celery (1/2″ pieces)
- 1/2 cup chopped carrots (1/2″ pieces)
- 1 cup chopped potatoes (1/2″ pieces)
- 3/4 lb boneless, skinless chicken breast, cut into 3/4″ pieces
- 1 tbsp all purpose flour
- 1 bay leaf
- 1 cup 1% milk
- 1 cup reduced sodium chicken broth
- 1 1/2 tsp chopped fresh tarragon
- 2 tsp chopped parsley
PROCEDURE:
To prepare biscuits:
- In medium bowl, combine flours, baking powder, and salt, and mix well.
- Cut butter into small pieces and add to flour mixture.
- Using fingertips, work butter into flour until it has consistency of cornmeal.
- In small bowl, combine milk and sweet potato and mix well with fork.
- Add to flour mixture and stir quickly just until it forms a ball.
- Turn dough onto lightly floured surface and knead 14 times. (Do not overwork or dough will become tough)
- Pat dough out until it is 1/2″ thick.
- Cut into rounds with biscuit cutter.
- Gather scraps, pat out, and cut again until all dough is used.
- Place on cookie sheet and bake 8 to 10 minutes or until bottoms of biscuits are golden brown.
To prepare filling:
- Melt butter in medium saucepan over medium heat.
- Add onion and celery and cook until onion is translucent, about 2 minutes.
- Add carrots and potatoes and cook until hard vegetables soften, about 10 minutes.
- Add chicken and cook 3 minutes.
- Stir in flour and cook 3 minutes.
- Add bay leaf, milk, and broth and cook until vegetables are tender, about 8 minutes.
- Stir in tarragon and parsley, season with salt and pepper, and cook 5 minutes until chicken is fully cooked.
- Remove and discard bay leaf.
To serve, place a bottom half of biscuit in each of 4 bowls, add potpie filling, and cap with biscuit tops.
Enjoy,
Chef Phil
Category Chicken, Recipes | Tags: biscuit recipe,Chicken,potpie,sweet potato | No Comments
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December 12, 2011 by Jarrett
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
CHICKEN FLORENTINE
Serves: 12 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 1 Hour
INGREDIENTS:
- 12 skinless, boneless chicken breast halves
- 3/4 cup butter
- 3 tablespoons minced garlic
- 3 tablespoons lemon juice
- 3 (10.75 ounce) cans condensed cream of mushroom soup
- 3 tablespoons Italian seasoning
- 1-1/2 cups half-and-half
- 1-1/2 cups grated Parmesan cheese
- 6 (13.5 ounce) cans spinach, drained
- 3/4 pound fresh mushrooms, sliced
- 2 cups bacon bits
- 6 cups shredded mozzarella cheese
PROCEDURE:
- Preheat oven to 350 degrees F
- Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear.
- Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F
- Melt the butter in a medium saucepan over medium heat.
- Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange the spinach over the bottom of a 9×9 inch baking dish.
- Cover the spinach with the mushrooms.
- Pour half the mixture from the saucepan over the mushrooms.
- Arrange chicken breasts in the dish, and cover with the remaining sauce mixture.
- Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F oven, until bubbly and lightly browned.
Very easy and elegant for a crowd, can be prepped the night before, covered and refrigerated and finish in the oven the next day.
Enjoy,
Chef Phil
Category Chicken, Recipes | Tags: Chicken,Florentine,parmesan cheese,spinach | No Comments
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December 8, 2011 by Jarrett
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
CHICKEN FLORENTINE
Serves: 12 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 1 Hour
INGREDIENTS:
- 12 skinless, boneless chicken breast halves
- 3/4 cup butter
- 3 tablespoons minced garlic
- 3 tablespoons lemon juice
- 3 (10.75 ounce) cans condensed cream of mushroom soup
- 3 tablespoons Italian seasoning
- 1-1/2 cups half-and-half
- 1-1/2 cups grated Parmesan cheese
- 6 (13.5 ounce) cans spinach, drained
- 3/4 pound fresh mushrooms, sliced
- 2 cups bacon bits
- 6 cups shredded mozzarella cheese
PROCEDURE:
- Preheat oven to 350 degrees F
- Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear.
- Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F
- Melt the butter in a medium saucepan over medium heat.
- Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange the spinach over the bottom of a 9×9 inch baking dish.
- Cover the spinach with the mushrooms.
- Pour half the mixture from the saucepan over the mushrooms.
- Arrange chicken breasts in the dish, and cover with the remaining sauce mixture.
- Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F oven, until bubbly and lightly browned.
Very easy and elegant for a crowd, can be prepped the night before, covered and refrigerated and finish in the oven the next day.
Enjoy,
Chef Phil
Category Appetizers & Party Food, Chicken, Recipes | Tags: casserole,Chicken,Florentine,party food | No Comments
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December 1, 2011 by Jarrett
This satisfying stew contains chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce.
DIJON CHICKEN STEW
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 35 Minutes | Ready In: 35 Minutes
INGREDIENTS:
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 1 tablespoon cornstarch
- 1 tablespoon extra-virgin olive oil
- 1 cup sliced shallots
- 1/4 cup chopped garlic
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 cup dry white wine
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 8 cups (1 medium head) chopped escarole
- 1 can (14-ounce) reduced-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
PROCEDURE:
- Whisk water, mustard, and cornstarch in a small bowl; set aside.
- Heat oil in a Dutch oven over medium heat.
- Add shallots, garlic, and rosemary; cook, stirring, for 1 minute.
- Add wine, cover, and bring to a boil over high heat.
- Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
- Add chicken, escarole, and broth.
- Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes.
- Whisk the cornstarch mixture and add to the pot.
- Bring the stew to a boil and cook for 1 minute.
- Season with salt and pepper.
Try it with boneless, skinless chicken thighs or pork tenderloin. Serve with rustic whole-grain bread.
Enjoy,
Chef Phil
Category Chicken, Recipes, Soups & Salads, Stews | Tags: Chicken,dijon mustard,stew | No Comments
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November 16, 2011 by Jarrett
Nothing says “comfort food” quite like a nice pot of stew on these cold evenings
MEDITERRANEAN CHICKEN STEW
Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 35 Minutes
- 1 tablespoon(s) olive oil
- 3 (6 to 8 ounces each) boneless, skinless chicken breast halves, cut into 1-inch pieces
- Coarse salt
- Ground pepper
- 4 clove(s) garlic, thinly sliced
- 1 medium onion, halved and thinly sliced
- 1/2 teaspoon(s) dried oregano
- 1 can(s) (28-ounce) whole peeled tomatoes in puree
- 1 1/2 pound(s) (about 2 medium heads) escarole, ends trimmed, coarsely chopped
- 1 cup(s) whole-wheat couscous, cooked according to package instructions
PROCEDURE:
- In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.
- Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
- Add garlic, onion, and oregano to pot; season with salt and pepper.
- Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).
- Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.
- Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
- Add as much escarole to pot as will fit.
- Cook, tossing and adding more as space becomes available.
- Cook until escarole is tender, 2 to 4 minutes.
- Serve stew over couscous.
Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn’t steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.
Enjoy,
Chef Phil
CHEF’S NOTE:
Nothing like a good cast iron pot for making your soups and stews. I would urge you to check out the web-site and look at the LODGE cast iron cookery we have to offer. Now available in many colors to accent your kitchen motif.
Category Chicken, Recipes, Soups & Salads, Stews | Tags: Chicken,lodge cast iron,soup recipe,stew | No Comments
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November 11, 2011 by Jarrett
Colder temperatures signal the return of stew weather. Slow-and-low cooking turns hearty vegetables and economical cuts of meat into tender, saucy stews worthy of company or a weeknight dinner.
TEX-MEX CHICKEN & BEANS
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 4 Hours
INGREDIENTS:
• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 2 tablespoon(s) all-purpose flour
• 1 1/2 pound(s) boneless, skinless chicken thighs (about 
• Coarse salt and ground pepper
• 1 medium red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup(s) reduced-fat sour cream, for serving
• 1/4 cup(s) chopped fresh cilantro, for serving
PROCEDURE:
• In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water.
• Season chicken with salt and pepper; arrange on top of bean mixture.
• Scatter onion and bell pepper on top of chicken.
• Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
• Remove chicken from stew; shred into large pieces and return to stew.
• Serve topped with sour cream and cilantro.
Enjoy,
Chef Phil
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