Posts filed under ‘Poultry’

16-Spice Chicken from Mesa Grill


Prep 10 min   Cook 12 min   Eat 22 min

16-Spice Chicken

16-Spice Chicken

This 16-Spice Chicken from Bobby Flay’s Mesa Grill Cookbook is unbelievably good. You’ll want to be grilling all summer with this spice blend once you taste it.  Mix up the blend, place it in a spice jar and you’ll have enough for most of the summer, making dinner a cinch on those long hot nights.  Perfect for pot-luck barbecues too. (more…)

June 4, 2014 at 9:29 am Leave a comment

Easy Lump-free Thanksgiving Turkey Gravy

gravy 2 11-12 IMG_2641Would you like to learn how to make a super easy gravy without lumps this Thanksgiving?  I have a foolproof method that I learned in culinary school that is so simple, you will wonder why you didn’t learn it sooner. That’s how I felt after learning it.  Whenever I am invited to someone’s home where turkey is being roasted, I am always asked to make the gravy.  No problem. (more…)

November 25, 2013 at 9:24 am Leave a comment

Tuscan Chicken with Artichoke Hearts and Olives

Tuscan Chicken with Artichoke Hearts and Olives

Tuscan Chicken with Artichoke Hearts and Olives

Want a home cooked meal with lots of flavor on the table in 25 minutes? Who doesn’t? This Tuscan Chicken with Artichoke Hearts and Olives was a favorite dish at our March Weekday Dinners Cooking Class and it’s only 328 calories per serving.    It’s been in my standard repertoire for over 20 years. (more…)

March 26, 2013 at 9:52 am 1 comment

Coconut Curry Chicken Noodle Soup…Curry Mee

Coconut Curry Chicken Noodle Soup...Curry Mee

Coconut Curry Chicken Noodle Soup…Curry Mee

It was a cold January in Southern California and I was glad to have my Soup repertoire ready, starting with our January Soups, Stews & Bread class held earlier in the month. I know. I know.  I grew up in Minneapolis, so I know what cold is and the chilly 30-some degrees, which it has been here, is considered warm there.  Nevertheless, I’m guessing that a lot of soup is being made across the country right now. (more…)

February 2, 2013 at 9:30 am 7 comments

Turkey Stock from your Holiday Turkey…10 minutes hands-on time.

Don’t throw away those turkey bones.   Those turkey bones or chicken bones and giblets that are headed for the trash can are valuable stuff.   They will be a winter lifesaver for making quick soups and stews during a long hard winter!  Yes, unlike our grandmothers, we have chicken stock in cans and shelf stable containers.  Better yet one of my favorite products that is always in my kitchen is Better than Bouillion bases in chicken, beef, vegetable and lobster flavors, which take up less storage space since you mix with water.  But home made stock – sorry nothing can compare. (more…)

November 27, 2012 at 1:11 pm 6 comments

Chicken Curry stars in Foods of India Cooking Class

How good was our Foods of India Cooking Class?   As I was unpacking near midnight, my sweetie who just arrived home said he’d like to taste our creations, but that he wasn’t that hungry.  Two plates of food later, he declared that this was the most amazing Indian food he had ever tasted! (more…)

June 20, 2012 at 12:04 pm 2 comments

Chicken with Oranges, Leeks and Olives – Dinner in a Flash!

Chicken with Oranges, Leeks & Olives

Our 30-Minute Meals Cooking Class accidentally took on an Italian flair.  Maybe its the fresh fennel and oranges growing outside my door that are at their peak in March…or could it be my love of Italian cuisine or the fact that I now work for La Cucina Italiana magazine.  Years ago when I worked for McCall’s magazine, I discovered this recipe for Chicken with Oranges, Leeks and Olives in the McCall’s Best One-Dish Meals cookbook. (more…)

April 3, 2012 at 12:39 pm 1 comment

Brussels Sprouts braised with Bacon and Chestnuts

Brussels bowl 11-11

It’s been four days since Thanksgiving and I still have turkey in the refrigerator.  I finished straining my turkey stock from the carcass last night and I’m about to have my last turkey sandwich for lunch today.  Thanksgiving is over, but every year I always learn something new that I’m excited about.  I make notes for next year’s feast, so that I can replicate the good things about the meal.  This year’s find was our vegetable dish, thanks to Russ Parson’s Brussels sprouts braised with bacon and chestnuts recipe that was published in the Los Angeles Times last week.

Brussells Sprouts braised with Bacon and Chestnuts

Brussels Sprouts braised with Bacon and Chestnuts

I was afraid to serve Brussels sprouts at this meal, as certain family members had objected in the past, but this year I was going for it!  I had some green beans to offer the naysayers. As it turned out, most everyone thought they were delicious and the fresh chestnuts were a fabulous addition.

Brussels sprouts, chestnuts and bacon - a great combination!

Brussels sprouts, chestnuts and bacon – a great combination!

I assembled my ingredients the day before, peeled the chestnuts and broke off the sprouts from the stalk, so they were ready to go the next day.  I had never used chestnuts before, but with a nutcracker in hand I managed to get most of them open.  Then I cooked them in water on medium heat for about ten minutes to get the brown skin off.  Since I was going to be rough chopping them, it didn’t matter that they remain whole and pretty!

Adding bacon strips to 20# stuffed turkey about one hour into roasting

Adding bacon strips to 20# stuffed turkey about one hour into roasting

Then on T-Day, I had a stroke of brilliance!   I had my turkey in the oven.  I had been contemplating cloaking my turkey in bacon, as my blogger friend, Valentina of Cooking on the Weekends did.  I decided to cloak my 20# turkey with six strips of bacon directly on the breast.   I waited until the second hour of roasting the bird to add the bacon, which worked out perfectly.  The breast was kept moist and my bacon was cooked to perfection. Turkey broth with the giblets and neck was simmering on the stove, so I used this in the Brussels sprouts as well as in the gravy.

Thanksgiving Plate 2011

Thanksgiving Plate 2011

Brussels Sprouts braised with Bacon and Chestnuts

  • 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound in shell)
  • 1 stalk Brussels sprouts (about 1 1/2 pounds)
  • 4-6 strips bacon
  • 1 Tbs bacon fat or olive oil
  • 1 shallot, minced
  • 1 cup turkey or chicken broth
  • 1 1/2  tsp sherry vinegar
  • salt and freshly ground black pepper to taste

1. Prepare chestnuts by shelling them with a nutcracker and/or cook them in water for about ten minutes to loosen the brown skin. I did this the night before T-Day.

2. Place bacon strips on turkey breast after turkey has roasted for about one hour.

3. Cut an X in the stem end of each Brussels sprout.  Place sprouts in steamer basket with water below it in the pot.  Bring to a boil and steam sprouts until tender – about 8 minutes. Remove to a bowl and chill until just before serving the dish.

4. About one hour prior to serving, melt bacon fat or olive oil in skillet over medium heat.  Add minced shallot and cook about 1 minute, until fragrant.  Add the chestnuts and turkey broth to the pan, cover and simmer until chestnuts are tender and sweet – about 10 minutes.

5. When ready to serve, add vinegar and Brussels sprouts to skillet for about 5 minutes.  Season to taste with salt and pepper. (although it should be salty already from the bacon fat and chicken stock).

Servings: 8

November 28, 2011 at 11:10 pm 2 comments


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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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