Blogs, Recipes

Farmhouse Braised Chicken

This braised chicken is very simple, super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them! 

So, what is braising exactly? It’s a two-step cooking process that involves an initial sear followed by slow simmer in a liquid like wine or broth. The result is super tender meat with a flavorful crust. Basically, it’s the best of both worlds! 

It’s best served with rice, our cauliflower mash if you’re keepin’ it low carb.

And don’t forget a glass of Scout & Cellar 2019 FIDDLENECK CHARDONNAY. For this wine, grapes were handpicked from vines planted 20 years ago in Mendocino’s Lake County. After pressing, the juice fermented in stainless steel for 20 days. The wine then aged in 80% stainless steel and 20% neutral French Oak barrels for 3 months before bottling, unfined and lightly filtered. DID YOU KNOW? Chardonnay is the most popular grape varietal in the United States!

Ingredients

  • 4 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
  • Salt and pepper (to taste)
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 4 tablespoon butter
  • 2 tablespoon olive oil
  • 2 yellow onions (cut into 1/2″ slices)
  • 2 carrots, diced
  • ½ cup mushrooms, chopped
  • 6 cloves garlic (roughly sliced)
  • 1/4 cup all-purpose flour
  • 2 tablespoon butter
  • 1 cup shredded Parmesan cheese
  • 3 cups chicken broth
  • 2 tablespoon red wine vinegar

Instructions

Season the chicken with salt, pepper, garlic and onion powder. Set aside.

Heat four tablespoons of butter in a braiser over medium heat. 

Add the chicken and  sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.

Add the onions, and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. 

Add the mushrooms and garlic, cook for about 30 seconds more.

Add the remaining butter to the braiser and let it melt. 

Add the flour and ½ cup of the cheese, whisk really well, ensuring no clumps remain. 

Cook, stirring until the flour turns brown and acquires nutty aroma.

Pour in the broth and red wine vinegar,  stir well. 

Turn off the heat. Taste and adjust the seasonings. 

Add the chicken back, nestling the pieces inside the vegetable mix.

Sprinkle the remaining ½ cup of cheese on top of the chicken. 

Cover the braiser and transfer to an oven preheated to 350 F.  Braise for 45-60 minutes, or until the internal temperature of the chicken reaches 185. 

Remove the chicken from the oven and serve hot with cauliflower mash or jasmine rice. 

Give the sauce/gravy a stir before pouring over chicken. 

DIY Projects

Schnitzel

In the summer of 2013, I traveled to Europe with the best group of friends anyone could ask for and met new lifelong friends. It was an EPIC trip! 

We started off in Germany, working at Girls Scout camp in Frankenkaserne. The first day of the trip I was introduced to Schnitzel, the inspiration of this dish! 

A schnitzel is a thin slice of meat fried. Schnitzel can be made with pork, veal, chicken, beef or turkey. So use whatever meat you want. If you’re looking for a traditional German schnitzel, use pork. 

The key to achieving the perfect Schnitzel is to pound the pork very thin, no more than 1/4 inch thick.  The reason this is important is because you’ll need to fry it in butter at high heat for a short period of time to get that perfect crispy crust. Yes, I said “fry it on butter”. Trust me this is what gives it a rich crispy crust and juicy center.

First, marinate your pork chops for 30 minutes. Then place cutlets in a single layer on the cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

Set out three separate shallow bowls. In the first combine 1/3 cup flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.

Dip the pork into the flour, coating all sides.

Next dip the pork into the egg mixture, coating all sides.

Then coat the pork with the breadcrumbs. Tip: Do not press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. You may need to add more butter to the pan for each cutlet, keep an eye on the pan. I used a whole stick. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley. 

Serve with Scout & Cellar Clean-Crafted™️ 2018 The Resident Pinot Gris.
https://scoutandcellar.com/consultants?u=whiskawaykitchen

Ingredients

  • 4 boneless pork chops
  • salt and freshly ground black pepper
  • 1/2 cup all-purpose flour 
  • 2 large eggs, lightly beaten
  • 3/4 cup breadcrumbs
  • 4 tablespoon butter
  • 4 lemon wedges
  • Chopped Parsley for serving

Marinate:

  • ½ Lemon, juiced
  • 1 tablespoon coarse ground Dijon Mustard
  • ¼ cup vinegar

Marinate Instructions:

Whisk all ingredients in a small bowl.

Marinate pork chops for at least 30 minutes. 

Instructions

Place cutlets in a single layer on a cutting board and cover with plastic wrap. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

Set up three bowls. In the first flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.


Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in bread crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley. 

Serve. 

https://scoutandcellar.com/consultants?u=whiskawaykitchen

Recipes

Citrus Sazon Beer Can Chicken

Beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment. The beer from the can steams the chicken, resulting in a perfectly-cooked and moist whole chicken. The chicken literally sits on the can and as the beer heats up, it streams and flavours the inside of the chicken. 

I start with marinating the chicken with  Sazon seasoning, vinegar, and stuffing lemon, lime and orange wedges inside the chicken overnight. 

Sazon is like the magic spice blend in many Latin dishes. It’s commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand. If you can not find Sazon you can make your own, the recipe is at the bottom of this blog page. 

Next comes choosing the beer! 

Beer can chicken requires beer in a can. However, that doesn’t mean you have to buy canned beer. All you need is a can. I personally prefer to use an old soup can that I have cleaned and saved. Which opens up your beer possibilities immensely because many of the best beers are only sold in bottles. So it comes down to what type of flavor you want to add to your chicken. Does a sweeter bird sound good? How about something a little spicy, wheaty, or fruity? 

The most popular choice is lager, but I also like to use sour beer. I love citrus flavors, and the sour citrus seems to make the flavors come alive. It’s all a matter of personal preference. Get creative! 

Once you have marinated your chicken and chose the beer, you’re get the bird on the can and to get grilling! 

INGREDIENTS

  • 1 (12-ounce) can lager beer, divided
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoon Sazon Seasoning
  • 1 cup White distilled vinegar
  • 1 lemon, cut into wedges
  • 1 lime,  cut into wedges
  • 1 orange, cut into wedges
  • 1 (4 to 4 1/2) pound whole chicken

Basting Sauce:

  • 1/4 cup beer, reserved from above
  • 1/2 cup apple cider vinegar
  • Juice of ½ a Lemon
  • 2 tablespoons Sazon seasoning
  • 1 Garlic, minced
  • 1 teaspoon Red Pepper Flakes

INSTRUCTIONS

Marinate:

Pat the chicken dry with paper towels. 

Place lemon, lime and orange wedges into the center of the chicken. 

Stir the Sazon seasoning, garlic powder and red pepper flakes together in a small bowl. 

Pour the seasoning mixture into a large Ziploc bag, slowly pour vinegar, and EVOO into the same bag. Combine. 

Drop the chicken into the bag, zip the bag and shake until the chicken is well coated.

Marinate overnight. 

Basting Sauce:

Combine all ingredients in a small bowl. 

Grilling:

Heat grill by heating 2 out of 3 (or 3 out of 4) of the burners to high heat. Keep the remaining burners off. 

Pour out or drink about half of the beer, reserving 1/4 cup for the basting sauce. 

Place the beer can inside a metal 9×13-inch aluminum pan. Lower the chicken leg-side down onto the beer until it is securely propped upright. Be careful when picking the pan up, have a firm grip on the chicken with one hand while holding the foil pan with the other. Trust me, I’ve totally lost my chicken by not doing that. 

Place the pan over indirect heat (over the turned-off burners) and grill for 30 minutes.

After 30 minutes, baste the chicken with the basting sauce. At this point, it will start to brown and look almost cooked through, even though it is not.

Baste the chicken with the sauce and continue to cook, covered, basting every 10 minutes, until the skin is deeply colored, crisp, and a probe thermometer in the deepest part of the thigh registers 165°F, about 25 to 35 minutes more depending the size of the chicken. 

Rotate the pan as needed so that the chicken browns evenly.

Remove the chicken and the pan with its drippings from the grill. (If you use a foil pan, slide the pan onto a baking sheet before moving it around)

Discard the beer can. Cover the chicken with aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Sazon Substitute Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder 
  • 1 tablespoon salt 
  • 1 teaspoon freshly ground black pepper
  • 1/2 tablespoon dried oregano 

Instructions

Combine all ingredients and mix well

Recipes

Blackened Chicken Wings with Homemade Blue Cheese Dressing

These Blackened Chicken Wings are tender and juicy on the inside. The blackened seasoning spice mixture almost forms a crust on the chicken to seal in the juices. Of course, you have to serve the chicken wings with homemade Blue Cheese dressing! This easy homemade blue cheese dressing is better than anything you can buy at the store. 

My friend, Adam lives in Asheville, NC during one of this hikes he came across some Ramps, wild leeks. He dried and powdered the leaves and mailed Brian and I some to get creative in some of our recipes. I thought I’d sprinkle a 1/2 tablespoon into my Blackened seasoning, it was AMAZING! But don’t worry if you can’t find Ramps, the seasoning is still delicious!

I can not wait for football season so we can make these at our tailgate!

Thanks Adam for the special deviltry!

To make the blackened chicken, I mix all the spices together in a small bowl, and then generously coat the chicken wings with the seasoning on all sides, using my fingers to press the seasoning on to the chicken. 

The bright green seasoning is the Ramps from Adam.

Heat your skillet until it is searing hot skillet (use your cast iron skillet if you have one!). Drop 4 tablespoons of butter into the skillet and allow it to melt and bubble. Then place the chicken wings into the HOT skillet and cook until the chicken is blackened on each side and fully cooked inside. 

I used butter for this recipe to give the chicken a richer flavor, but you can certainly use a healthier oil, such as canola oil or coconut oil. I wouldn’t recommend olive oil because the skillet needs to be searing hot, and olive oil smokes at high temperature.

INGREDIENTS

  • 2 pounds of chicken wings 
  • 1 tablespoons olive oil
  • 2 tablespoons blackened seasoning, divided

BLACKENED SEASONING

  • 4 tablespoons sea salt
  • 2 tablespoons smoked paprika
  • 1 ½  teaspoon Garlic powder
  • 1 ½ teaspoon Onion powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon black pepper
  • 1/2 teaspoon red pepper flakes

DIRECTIONS

Combine all the spices and herbs in a small bowl. Mix well. 

Place the chicken wings into the spice mixture on both sides to coat the chicken. 

In a large skillet heat 4 tablespoons of butter. 

Carefully place the spice-coated chicken wings into the butter, and cook over high heat for about 5 minutes on each side, or until the chicken is fully cooked. 

If the chicken is blackened but not fully cooked, just lower the heat and cover with a lid, cooking until the internal temperature reaches 165F.

Serve the blackened chicken wings with blue cheese dressing.

BLUE CHEESE DRESSING

INGREDIENTS

  • 3/4 cup nonfat plain yogurt
  • 1/2 cup mayonnaise
  • 1 medium shallot, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon pepper
  • 3 to 4 ounces Blue Cheese crumbles, chunky
  • Milk, buttermilk or water to thin out the dressing, optional

DIRECTIONS

In a bowl, combine all the ingredients except the blue cheese. Whisk until combined. 

Crumble in the blue cheese and fold together. 

Store in the refrigerator.

Recipes

Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt

Ever since I was a little girl, I have loved going to Disney World. It is definitely my happy place!

I have so many amazing memories, from camping at Fort Wilderness to birthday celebrations at Epcot’s Food & Wine festival. 

Epcot is my favorite park to visit especially when they are hosting one of their festivals; Food & Wine Festival, Art Festival or the Flower & Garden Festival. 

Epcot’s festivals combine my love for Disney, food and wine. Honestly, what could be better than hopping around the World Showcase and sampling new foods, drinks and rubbing elbows with Disney fans? 

Brian and I always enter Epcot, in the back by the United Kingdom. We have a beer at the Rose and Crown while I flip through the festival’s passport, which contains the menus for each World Showcase Booth and a sticker to use to mark off that you have visited. Yes, I am a complete passport geek, every time we stop at a World Showcase booth, I have to check off the foods and drinks we have tried. 

So when I saw Disney had a cookbook with recipes from all their festivals including the festivals at Disneyland, I couldn’t resist. I had to have it. 

After purchasing the cookbook, Brian and I took a margarita break in Mexico like we normally do. I’m a huge fan of the Three Caballeros ride and the margaritas in Mexico. As we sipped our margaritas, we looked through the cookbook. I was so excited to see so many of our favorite dishes from the festivals and some new ones I couldn’t wait to make at home! 

During the Food & Wine festival, we absolutely loved the Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt at the Islands of the Caribbean booth. And guess what the recipe was in the cookbook! And here lays the inspiration for the recipe below! 

My parents are retired and love to travel. They recently bought me a Island Jamican Jerk Spice seasoning back from one of their cruise vacations. So this is the Jerk seasoning, I used but you can find a number of different types of Jerk seasonings at your local grocery store. 

In a large ziploc bag, toss chicken, 3 tablespoons of the Jerk seasoning and 1 tablespoon canola oil until chicken is completely coated. Refrigerate for one to two hours, the longer you allow the chicken to marinate the more flavor you will have. After the chicken has marinated, preheat the grill to medium-high heat, and remove chicken from the ziploc bag. Place chicken on grill grates and grill for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. Rest for 10 minutes. Remove chicken to a plate, cover lightly with foil, and allow them to rest for 10 minutes before serving.

Mango Chutney

You can use a store bought Mango chutney or you can make your own. It is simple and turns out delicious. Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes. This chutney is spicy from ginger, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes and sugar. It pairs great with almost anything from his chicken, to a spread on a cheese board.

To make the sugar vinegar syrup, combine sugar and vinegar in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Add the peeled chopped mangoes, and chopped onion, ginger, and red pepper flakes. Leave the saucepan uncovered and simmer for 45 minutes to 1 hour until syrupy and slightly thickened. Stir occasionally during cooking.

Mango Chutney Yogurt

Whisk 1 cup plain yogurt and 2 ½ tablespoons of the Mango chutney with chopped cilantro. Taste and season with salt and pepper. Place in the refrigerator until dinner time. 

Sweet Plantain Salad

Preheat your oven to 400 degrees F and brush a baking sheet with canola oil. 

Your plantains have to be ripe. The best thing to do is buy them a few days before you are going to make this dish. Plantains may look like bananas but they do not peel like one. Ripe plantains are a lot easier to peel. To peel a plantain, you will need to cut off the ends of the plantain, run your knife lengthwise through the skin of the plantain without cutting into the flesh, and finally, use your hands to pull the skin off. If some of the skin doesn’t peel off, use a vegetable peeler to remove the “stuck” skin. Place your peeled whole plantains on the prepared baking sheet and roast for 15 minutes, then flip and roast for an additional 15 minutes. After a total of 25-30 minutes, plantains should be lightly golden brown and soft. Remove from the oven and let cool to room temperature. Cut into bite-size chunks. 

While the plantains are roasting, prepare the rest of the salad. In a small bowl, combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl. Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined. Refrigerate while you prepare the rest of the meal. 

Once everything is done, it’s time to plate it up! In true Epcot fashion, take a scoop of the Sweet Plantain Salad and place it in the middle of a plate. Lay the grilled chicken on top and serve with a dollop of the Mango Chutney Yogurt. I also drizzled some of the Mango chutney over the top of the chicken and sprinkled chopped cilantro on top. 

During the Stay at Home Order, I have definitely been missing trips to Epcot but this meal made me feel like I was taking a trip around the World Showcase. 

This is a great recipe to make for a summer cookout yet it’s easy enough for a weeknight dinner. Trust me, you will love it!

INGREDIENTS

Jerk Chicken

  • 4 Chicken thighs and 4 Chicken drumsticks or 8 Chicken Breast
  • 3 tablespoons of your favorite Jerk Spice
  • 1 tablespoon canola oil

Sweet Plantain Salad

  • 3 medium or 2 very large ripe plantains (they should have some black spots and be slightly soft) 
  • ¼ cup Apple Cider Vinegar
  • 1 garlic clove, chopped
  • ¼ teaspoon salt
  • ¼ cup canola oil, plus more for roasting the plantains
  • ½ cup red onion, diced
  • ½ cup red pepper, diced
  • 1 tablespoon Jalapeno, chopped (optional)
  • 4 tablespoons fresh cilantro, chopped

Mango Chutney, or you can buy the jar stuff

  • 2 cups sugar
  • 1 cup distilled white vinegar
  • 4 cups mangoes (2 to 3), peeled and cut in 3/4-inch pieces 
  • 1 medium sweet onion, chopped 
  • ½ tablespoon ginger
  • 2 garlic clove, minced
  • 1/4 teaspoon red chili pepper flakes 

Mango Chutney Yogurt

  • 1 cup plain yogurt
  • 2 ½ tablespoons Mango chutney
  • 2 ½ tablespoon cilantro, chopped
  • Salt and pepper to taste

Jerk Chicken Instructions

  • Toss chicken, jerk seasoning and canola oil in a large ziploc bag, until chicken is coated. Refrigerate for 1 to 2 hours. 
  • Remove chicken from the refrigerator and let sit for 10 minutes at room temperature before grilling. 
  • Preheat the grill to medium- high heat. 
  • Remove chicken from the jerk marinade and place on a medium to high lightly oil grill. 
  • Grill chicken for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. You may also broil, or roast the chicken in a hot oven (425 degrees F).
  • Rest for 10 minutes. Remove chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.

Sweet Plantain Salad

  • Preheat the oven to 400 degrees Fahrenheit and brush a baking sheet with canola oil. 
  • To peel plantains, cut off the ends from both sides. Then cut a long strip down the length of the plantain without piercing the fruit. Remove the fruit from the peel. 
  • Place peeled whole plantains on the prepared baking sheet and roast until tender and golden brown on both sides, about 25 to 30 minutes, flipping once halfway through. 
  • Combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl. 
  • Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined. 
  • Refrigerate while you prepare the rest of the meal. 

Mango Chutney, if not using store bought

  • Combine sugar and vinegar in a medium saucepan; bring to a boil, stirring until sugar dissolves.
  • Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Mango Chutney Yogurt

  • Stir together yogurt, mango chutney and cilantro. 
  • Taste and season with salt and pepper. 
  • Refrigerate until ready to serve. 
  • Serve Jerk Chicken on top of Sweet Plantain salad with a scoop of Mango Chutney Yogurt and garnish with chopped cilantro. 
Recipes

PAN-SEARED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PARMESAN

When the weather starts to warm up, I like to make lighter dishes. But I never sacrifice flavor! I love to use citrus in my recipes during the spring and summer.

This Pan-seared Chicken Paillard with Arugula and Shaved Parmesan embodies light and flavorful perfectly.
Paillard is when you take a piece of meat that is pounded out thin and cooked quickly.

This recipe keeps the seasonings simple. You top the lemon marinated chicken with delicious, peppery arugula drizzled with a truffle balsamic vinegar dressing. It’s fresh, and full of flavor. It’s the ideal spring or summer lunch or dinner. Pair it with a nice glass of Sauvignon Blanc (my favorite white wine), and you’ve got yourself a delicious meal!

First you want to start by pounding out the chicken. Place the chicken onto a cutting board and cover with a piece of plastic wrap. Now take out all your aggression and pound the chicken with a mallet or you can use a rolling pin, that’s how my Meme used to do it. Pound the chicken until it is about ¼ inch thick.

Heat a large cast iron skillet over medium heat.

In a mixing bowl combine the salt, pepper, garlic powder. I love using lemon zest in my dishes, especially homemade rubs or salad dressings.
Grab your zester, if you do not have a zester, you can use a box cheese grater on the fine side.
Zest half of a lemon, and juice half of a lemon in the bowl with the spices. Whisk all ingredients until well combined. Rub the mixture all over both sides of the chicken. Let the chicken marinate while you make the salad dressing.

The salad dressing calls for truffle oil which can be a strong flavor. I love truffle oil, but I know it’s not a favorite for all. So if you are not a fan of truffle oil, you can replace it with EVOO.
In a small bowl, add 1 chopped shallot, zest and juice of half a lemon, ½ teaspoon truffle oil, 2 tablespoons white balsamic vinegar and salt & pepper, whisking until combined. Set aside.

Drizzle about a tablespoon of EVOO into the hot skillet. Place each flattened chicken breast into the hot oil. Cook on each side for 2-3 minutes or until fully cooked and golden brown.

Now for the plating!
This turns into a fresh beautiful plate!
Place the cooked chicken breast onto a plate and pile on the arugula. Using a vegetable peeler, shave the Parmesan cheese over top of the arugula and chicken. Drizzle the Truffle Balsamic Vinegar over the arugula.

Enjoy!!

INGREDIENTS

For the Chicken:

  • 2 boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • Zest of ½ of a lemon
  • Juice of half a lemon

For the Salad:

  • 1 shallot, chopped
  • Zest and juice of half a lemon
  • ½ teaspoon truffle oil
  • 2 tablespoons white balsamic vinegar
  • Pinch of salt
  • Pinch of pepper
  • 6 cups arugula
  • Shaved Parmesan cheese

INSTRUCTIONS
Place the chicken breast on a cutting board and top with plastic wrap.
Pound out the chicken breast until it’s about a ¼” thick.
Place the chicken on a platter and brush a little olive oil on each side.
In a small bowl combine salt, pepper and garlic powder. In the same bowl add the zest and juice of half a lemon.
Generously rub the seasoning on each side.
Preheat your skillet with a swirl of EVOO. Turn down heat to medium-high and cook chicken breasts for 2-3 minutes on each side or until fully cooked.

For the salad dressing
In a small bowl, add chopped shallots, truffle oil, balsamic vinegar and a pinch of salt and pepper.

Place the chicken in the middle of a plate. Squeeze the other half of the lemon over the top of the chicken.
Top the warm chicken with a nice big portion of the dressed arugula.
Take a block of Parmesan and, using a vegetable peeler, shave pieces right on top of the arugula.

Drizzle the truffle balsamic vinegar dressing over top.
Serve immediately.

Recipes

Springtime Chicken Meatballs with Garlic Yogurt & Chimichurri sauce

Today’s recipe is all about a vibrant Chimichurri sauce and creamy garlic yogurt that perfectly complement these flavored meatballs. You can serve this as an appetizer for Easter or as a light dinner. Trust me you are going to love this recipe!

I love making meatballs, it always brings me back to being a little girl, watching my mom and grandma, Meme in the kitchen. I loved helping roll the meatballs and watching them sizzle when they were added to the pan with hot olive oil.

First, you want to make the yogurt sauce and the Chimichurri sauce. The longer these two sauces have to marinate the better.

The garlic yogurt sauce is super easy. In a bowl, whisk together the yogurt, garlic and some salt and pepper. That’s it! 

For the Chimichurri sauce, you are going to want to use your food processor, no worries if you don’t have one, a blender will get the job done too. If you do not have either of those, a sharp knife and some muscle will work too.

To the food processor or blender, add the cilantro, basil, olive oil, garlic, lemon juice and a pinch of salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. 

I absolutely love this sauce, I have a small jar of it in the refrigerator at all times. It compliments just about anything from these meatballs to an omelette or as a dip with some chips.  

Now for the meatballs!

Chop ½ of a yellow onion,4 cloves of garlic and one cup baby spinach. Heat the olive oil in a skillet and slowly add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt, cook until the spinach is wilted. Next sprinkle in the fennel seeds and cook for another minute, then transfer to a large bowl. Add the chicken, breadcrumbs, basil, cayenne, onion powder, dried parsley, paprika, thyme, 1 teaspoon salt and some black pepper and mix with a rubber spatula. Make well in the middle of the chicken mixture and crack one egg into the middle of the well. Here’s the fun part, using your hands mix the egg and chicken mixture until well combined. Using your hands, roll into golf ball-sized balls. 

Preheat your oven to 425 degrees F.

In the same skillet, heat up a ½ inch of olive oil. Add the meatballs to the hot olive oil but make sure not to overcrowd the skillet, and brown the meatballs on each side about 6 to 10 minutes total. The meatballs should be a nice golden brown. Remember you are not cooking them all the way through, we will finish them off in the oven. 

Place the skillet into the oven and bake for 6 minutes, take the skillet out of the oven and slowly pour ¼ cup white wine into the skillet. Place back into the oven and continue cooking, 5 to 7 minutes.  

You can serve these meatballs as an appetizer or the main dish with a side of jasmine rice or even on a salad with Garlic Yogurt Sauce and Chimichurri.

Ingredients

  • 2 tablespoons olive oil, plus more for cooking meatballs
  • 1/2 yellow onion, chopped 
  • 1 cup baby spinach, chopped 
  • 4 cloves garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 teaspoons fennel seeds 
  • 1 pound ground chicken 
  • 1/2 cup Italian Panko breadcrumbs 
  • 1/4 cup chopped fresh basil 
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder 
  • 1/2 teaspoon dried parsley 
  • 1/2 teaspoon sweet paprika 
  • 1/2 teaspoon dried thyme 
  • 1 large egg
  •  ¼ cup white wine

Yogurt Sauce:

  • 1 cup yogurt
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper

Chimichurri:

  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh basil 
  • 2 tablespoons olive oil, plus more as needed 
  • 3 cloves garlic
  • Juice of 1 lemon 
  • Kosher salt and freshly ground black pepper  
  • Crushed red pepper

DIRECTIONS 

Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the chicken, breadcrumbs, basil, cayenne, onion powder, dried parsley, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls.

Preheat the oven to 425 degrees F. 

Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. 

Place the meatballs in the oven, and set a timer for 6 minutes, take the pan out of the oven and slowly pour ¼ cup white wine into the pan.

Place back into the oven and continue cooking, 5 to 7 minutes. 

Serve with Yogurt Sauce and Chimichurri.

Yogurt Sauce

Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.

Chimichurri

To the food processor or blender , add the cilantro, basil, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning.

Recipes

Slow Cooker Ranch Chicken Tacos

This recipe was very popular a few years ago on Pinterest. It’s definitely become one of my go to recipes when I know it is going to be a long day at work and want something easy for dinner!

These Slow Cooker Ranch Chicken Tacos are ridiculously easy and sure to become your go-to lifesaver dinner! The chicken turns out super moist and flavorful every time.

Add chicken breasts, salsa, and a Ranch seasoning packet into your slow cooker. And let the slow cooker do all of the work. Before serving shred the chicken, serve it on a tortilla with all your favorite toppings! For my tacos, I add a Cilantro Lime sauce and fresh Pico de Gallo, I included the recipes for each!

RANCH CHICKEN TACOS INGREDIENTS

  • 4 skinless chicken breasts
  • 1 jar (16 ounces) chunky tomato salsa
  • 1 packet Ranch Seasoning and Salad Dressing Mix

RANCH CHICKEN TACOS DIRECTIONS

Pour salsa mixture over chicken and turn chicken to coat.

Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours.

Transfer chicken to a cutting board and shred with two forks.

Stir the chicken back into the slow cooker; evenly divide chicken over warm tortillas and garnish with your favorite toppings.

Serve.

FRESH PICO DE GALLO INGREDIENTS

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • I clove garlic, minced 
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Salt & Pepper to taste

CILANTRO LIME SAUCE INGREDIENTS

  • 1 small bunch cilantro 
  • 3 cloves garlic
  • 3 tbsp lime juice
  • 1  medium avocado 
  • 2 tbsp water

RANCH CHICKEN TACOS DIRECTIONS 

Pour salsa mixture over chicken and turn chicken to coat.

Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours.

Transfer chicken to a cutting board and shred with two forks.

Stir the chicken back into the slow cooker; evenly divide chicken over warm tortillas and garnish with your favorite toppings.

Serve.

FRESH PICO DE GALLO DIRECTIONS

Stir all ingredients together in a bowl.

CILANTRO LIME SAUCE DIRECTIONS

Combine all ingredients in a food processor/blender and blend until smooth.