Category: Recipes

Best wings ever.

Ingredients:

• Chicken party package (comes with wings and drummies) can get at Safeway 
• Dry seasoning of choice
  • Basic – Salt & Pepper
  • Other – paprika, cayenne pepper, chili powder, garlic powder, cumin)
• Olive oil
• Oven temp – 400
• Cooking time – total 35-40 min

1. Remove wings from package and dry with paper towel and place on cookie sheet with paper towel under and on top.  Let sit in fridge for a bit to get nice and dry
2. Take out and blot again with paper towel
3. Put in bowl with and coat very lightly with olive oil
4. Add seasoning and rub in good and let sit for a bit (30 min or so then add a bit more if desired)
5. Preheat oven to 400
6. Place foil on bottom of a large baking sheet for grease to drip and ease clean up
7. Get cooling rack and place on baking sheet and place wings and drummies on the rack (top side up)  a bit above bottom of baking sheet
8. Bake for 20 min then flip
9. Bake for 10 min more
10. Broil for 2-3 min (make sure the rack isn’t too close to the broiler or will burn…watch closely)
11. Flip and boil for 2-3 min on the original side

Since these are basic, ideally you use several dipping sauces: Like BBQ, Ranch and Buffalo.

Healthy chicken soup

Ingredients:

• 2 quarts chicken stock, preferably homemade. Make sure its hardy (or salt it up later)
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 serrano, diced
• 1 (14-ounce can) whole tomatos, drained
• 2 cup shredded cooked chicken breast. Approx 2-3 breasts
• Cilantro
• 1 Lime
• 1 avocado
• Sourdough or other nice bread like olive bread
• Creme fraiche

Process:

1. Season three chicken breast with classic garlic salt overnight (or not and do in real time)
2. And the next day….par boil chicken to a bit underdone
3. Hand shred the chicken and set aside
4. Saute onion, garlic and Serrano. First do the onion and Serrano and then the garlic for the last 60 seconds (so it doesn’t burn). 
5. Concurrently bring the chicken stock to a simmer
6. Add the onion, garlic and chile, and simmer 15 minutes.
7. Add the tomatoes, and simmer for another five+ minutes. Taste and adjust salt (if needed) 
8. Serving
   1. In up to 4 small bowls put a small handful of shredded chicken
   2. Ladle in a helping of broth
   3. Top each bowl with half an avocado (sliced restaurant style )
   4. Place a dollop of creme fraiche on top of the avocado
   5. Sprinkle diced cilantro and a squeeze of lime in bowl 
9. Add a slice of toasted sourdough

done.

Soak the dried chickpeas in cold water overnight, making sure they are covered by at least 3 inches of water. Boil them for 45 minutes to 1 hour, or until very soft and creamy. Before you strain the chickpeas, SAVE 1 CUP OF COOKING LIQUID, this will be used to make the hummus super creamy later on. If you use canned chickpeas, make sure you drain and rinse them thoroughly. Use water or chicken stock to thin out the hummus later on when you are blending in the food processor.

1. Add 2.5 cups of cooked chickpeas to a food processor along with everything but the olive oil and parsely, blend for 10 seconds.
2. Add the olive oil, along with 3 tablespoons of the reserved cooking liquid, turn the processor back on. If the hummus still looks to thick, add another 2-3 tablespoons of the cooking liquid until the hummus becomes nice and creamy. Give the hummus a taste, it will almost certainly need more lemon juice and salt.
3. Add the chopped parsley and turn the processor back on until the parsley is well incorporated.

Ingredients

• 2.5 cups of cooked chickpeas about 1 cup of raw chickpeas, save 1 cup of the cooking liquid before you drain them
• 3 tablespoons of tahini aka sesame seed paste
• 2 cloves or garlic finely chopped or grated
• Zest of 1 lemon
• Juice of half a lemon
• ½ teaspoon kosher salt
• Couple cracks of fresh pepper
• 1 teaspoon smoked paprika or cumin optional
• 2 tablespoons extra virgin olive oil or regular olive oil
• 3 tablespoons freshly chopped Italian flat leaf parsley

Flav city tabouli.

Make the tabouli salad by measuring 1 cup of cooked quinoa (use chicken bullion to make the quinoa) and adding it to a large bowl along with the chopped parsley and every other ingredient. Mix well and check for seasoning.

• 1 bunch of Italian flat leaf parsley most of the stems removed and finely chopped
• ½ cup of raw millet
• 1/3 of a bunch of black/lacinato kale stems removed and finely chopped
• 3 tablespoons green onions or about half a bunch, finely sliced
• ¼ cup seedless cucumbers chopped
• 2 tablespoons walnuts chopped and roasted(optional)
• ½ a red pepper finely diced
• Zest of 1 lemon
• Juice of 1 1/2 lemons
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• Couple cracks of fresh cracked pepper

Our favorite flavorful and simple chicken dish brought you by the Times with a bit of Irish flourish.

Ingredients:

• 5-6 boneless, skinless chicken thighs 
• 1 teaspoon kosher salt
•  Pinch o pepper
• 5 garlic cloves, smashed 
• 4 tablespoons extra-virgin olive oil
• 3 teaspoons anchovy paste
• 2 tablespoons capers, drained and dry
• 1 hearty pinch chile flakes
• 1/2 lemon

Process:

1. Heat oven to 350 degrees.
2. Heat 2 tbsp oil in large cast iron (or other oven proof) skillet
3. Heat 2 tbsp oil in small pan
4. Salt and pepper the chicken and cook on medium heat in large skillet, 4 min each side (ish) get a little crispness going (not a lot)
5. Simultaneously over low heat cook the garlic for a bit, then add the anchovy paste, capers and chile. Let cook stirring occasionally for the duration of the chicken skillet process.
6. Once chicken is done, spoon the love on to the chicken and put skillet in oven.
7. Cook for 7-10 minutes or until not quite done… no need to flip unless u r bored
8. Once chicken is done, remove the chicken to a separate vessel. Knock any capers or garlic back into the cast iron when u do this.
9. Place cast iron  back on low heat. Add juice from a half a lemon and cook until it reduces a bit (less than a minute) scrape the brown bits into the juice
10. Add chicken back on and finish at high heart for about a minute on each side. The idea is to crisp but not burn the garlic and capers and to give the chicken a final crispy sear.

Boom!

do: make sure you crisp the capers during last phase

don’t: burn the garlic up front

Ingredients: 

• 4 boneless, skinless chicken breasts or 6 thighs
• 1/4 cup cooking oil
• 1/4 cup soy sauce
• 2 teaspoons minced garlic
• 3 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1/4 cup honey
• 1-2 tablespoons dijon mustard
• 1/2-1 teaspoon cayenne pepper
• 1-2 teaspoon creole seasoning
• 1 teaspoon ground white pepper
• 2 tablespoons chopped parsley
• 1-2 green onions, diced.

Method: 

1. Add all the ingredients to a Ziplock bag, , marinate for at least 1 hour or up to 48 hours in refrigerator.

Ingredients: 

• 1 teaspoon blended oil
• 1 tablespoon minced shallots
• 1/2 cup white wine
• 1/4 cup fresh tarragon
• 1/2 pound (2 sticks) unsalted butter, at room temp
• 2 teaspoons lemon juice
• Salt

Method: 

1. In a saucepan, heat the oil over medium heat and cook the shallots until translucent, 3-4 minutes. Add the white wine and tarragon. Reduce the liquid to 2 tablespoon and cool
2. In a food processor, whip the butter and add the tarragon mixture, lemon juice, and salt to taste.
3. Mound the butter on a sheet of plastic wrap and roll into a log 1.5 inches in diameter.
4. Refrigerate or freeze until needed.