Poultry Entrees:

Whispering Meadows Beef Recipe
Beef Fajita Pitas

• 12 oz / 340 g Steak: sirloin, sirloin tip, fast fry cutlet or blade (trim to remove any visible fat; slice thinly)
• 1 tbsp / 15 mL canola oil
• 1/2 tsp / 2 mL garlic, crushed
• 1/2 tsp / 2 mL chili powder
• 1 pinch cayenne
• 1 pinch salt
• 2 pinches oregano (rubbed, not ground)
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 medium onion, sliced

Directions:

Heat a large skillet over medium high heat (non stick pan preferable), add oil, garlic and beef.  Saute until beef is browned, add remaining herbs and spices and stir for approx. 1 min.  Add peppers and onion, continue to stir constantly until the onions begin to look translucent.  Cut pita and open a pocket.  Fill pita and serve immediately.  Vegetables should be crisp and hot.  Serve with Greek style salad.

Serves 4.

Easy Apple-Chicken Curry

This simple, yet flavorful dish is a welcome addition to holiday mealtime.  It's fragrant aroma, and beautiful composition make it a winner to serve for guests and family alike.

• 2 3/4 cups water
• 1 tablespoon light, unsalted butter
• 1 1/2 cups rice
• 2/3 cup all-purpose flour
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 7 boneless, skinless chicken breasts, about 6 ounces each
• 1 tablespoon vegetable oil
• 2 cups chopped onion, about 1 medium onion
• 1 1/2 cups diced red pepper, about 1 large
• 1 1/2 cups diced green pepper, about 1 large
• 2 large garlic cloves, pressed
• 2 tablespoons curry powder
• 1 14-ounce can diced tomatoes
• 1 cup apple cider
• 1 cup chicken stock
• 1/3 cup currants or raisins
• 2 large apples, cored and diced

Bring water to a boil in a medium saucepan.  Add butter, ½ teaspoon salt, and rice; stir well and return water to a boil.  Cover and reduce heat to low.  Cook for 20 minutes or until tender. Remove from heat and fluff with a fork.

Combine flour, remaining ½ teaspoon salt and black pepper in a shallow dish.  Slice each chicken breast and thigh in half on an angle.  Dredge the chicken pieces in the seasoned flour.  Heat a large skillet over medium-high heat; add the oil to the pan. Add the chicken to the skillet and cook about 3 to 4 minutes per side or until golden brown.  Remove chicken from skillet and set aside.  Stir in onions, peppers, and garlic and cook about 5 minutes.  Add curry, stirring well.  Add tomatoes, cider, chicken stock, and currants.  Simmer for about 5 minutes, then add apples and chicken to skillet.  Bring to a boil and lower heat to simmer.  Serve over warm rice.  

Servings: 7  
Prep Time: 15 Minutes
Total Time: 45 Minutes

Nutritional Information Per Serving:
Calories:  740 Carbohydrates:  99 g
Total fat:  24 g Cholesterol: 110 mg
Saturated fat:  8 g Dietary Fiber:  5 g
Calories from fat:  220 Sodium:  600 mg

Smoked Turkey, Apple, and Fennel Salad

This beautiful salad is as tasty as it is stunning.  It can be served as a starter course, or main dish depending on what suites your occasion.

Vinaigrette:

• 2 garlic cloves, halved  
• 2/3 cup fat-free, less-sodium chicken broth  
• 1/4 cup chopped fresh parsley  
• 2 tablespoons fresh lemon juice  
• 2 tablespoons apple cider vinegar  
• 1 tablespoon grapeseed or olive oil  
• 2 teaspoons Dijon mustard  
• 1/2 teaspoon freshly ground black pepper

Salad:

• 6 cups torn romaine lettuce leaves  
• 1 5-ounce bag spring mix mesclun salad  
• 3 large apples, cored and diced, (about 4 cups)  
• 1 whole fennel bulb thinly sliced, (about 3 1/2 cups)  
• 1.5    cups halved seedless red grapes  
• 1 pound smoked turkey breast sliced into strips or cubed  
• 1/3 cups toasted, chopped pecans  
• 1/3 cup crumbled goat cheese, (optional)

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced.  Add chicken broth and next 6 ingredients (through black pepper); process until well blended.  Set aside.

To prepare salad, combine romaine and mesclun mix on a serving platter.  In a large separate bowl, combine apples, fennel, and grapes. Pour about ½ of the vinaigrette over the apple mixture and toss gently to coat.  Spoon the apple mixture over lettuce.  Arrange the smoked turkey over the salad and sprinkle with the pecans and goat cheese if desired. Spoon the remaining vinaigrette over the salad. Serve immediately.

Servings: 6 to 8   
Preparation Time: 20 Minutes
Total Time: 20 Minutes

Nutritional Information Per Serving:
Calories:  190 Carbohydrates:  21 g
Total fat: 7 g Cholesterol:  25 mg
Saturated fat: 1 g Dietary fiber:  5 g
Calories from fat:  60 Sodium:  850 mg
Protein: 14 g

Cider-Baked Chicken and Sausage

The sweet-tart flavor of apple cider is used as a marinade for this hearty dish. Prepare the marinade in the morning before dashing out the door; place it in the refrigerator, and its ready to pop into the oven for dinner when you get home.

Ingredients:

• 1 large onion, cut into eighths
• 1 large lemon, sliced into rounds
• 2 cups apple cider
• 1/4 cup olive oil
• 1/4 cup chopped fresh sage, plus more for garnish
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 chicken legs
• 4 chicken thighs
• 1 12-ounce package chicken-apple sausage
• 2 large apples, each sliced into eighths
• 1 pound small, red skinned potatoes, halved

Directions:
Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 9 ingredients into the zip-top bag, combining well.  Add the chicken and chicken-apple sausage to the marinade.  Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

Preheat oven to 450`F. Arrange the chicken pieces in a large roasting pan skin-side up.  Pour all of the marinade, including onions and lemons over and around the pieces.  Tuck the sausages, apples, and potatoes around the chicken.

Cook for 1 hour and 15 minutes, turning sausages about halfway through to cook evenly. Arrange chicken, sausages, and potatoes on a platter and sprinkle with chopped fresh sage.
Servings: 7

Prep Time: 15 Minutes (not including marinating)
Total Time: 1 hour, 20 minutes

Nutritional Information Per Serving:
Calories:  480                  Calories from fat: 230
Total fat: 26 g                Cholesterol:  100 mg
Saturated fat:  6 g         Dietary Fiber:  3 g
Sodium:  520 mg              Protein:  25 g

Turkey Recipe (from Edgecraft Corporation, Jim Coleman)

Step 1: When choosing your turkey, allow 1.5 pounds for each guest. For eight guests, you'll want at least a 12 lb. Turkey. There will be ample leftovers.

Step 2: If you're buying a frozen turkey, allow 24 hours of thawing for every four-to-five pounds whereas a fresh turkey should not sit more than 48 to 72 hours before preperation.

Step 3: Flavor your turkey with Coleman's “holiday rub,” (recipe for 12 lb turkey)

• 2 tbs. Chopped fresh thyme leaves (save stems)
• 2 tbs. Chopped fresh rosemary (save stems)
• 2 tbs. Chopped fresh sage (save stems)
• 2 tbs. Minced garlic
• 2 tbs. Minced shallots

Mix all ingredients above, set aside stems. Pepper to taste.

• 3 lemons

Step 4: Wash the turkey inside and out with cold water and pat dry with paper towels. Place turkey in a roasting pan and using your hands (without tearing the skin), lift up the skin starting near the neck, and continue for the entire turkey. Rub mixture onto the meat under the skin. Squeeze juice of one lemon over turkey and use remaining herb mixture to coat top of bird. Prick tow lemons and place them into cavity along with the stems from sage, rosemary and thyme.

Step 5: Preheat oven to 350 degrees. Cook for three hours (for 12-pound turkey) or until the juice runs clear when turkey is pierced at the base of the leg. The turkey is done when the meat thermometer reads 180 degrees inserted in the thickest part of the bird. After the turkey is cooked, rest the bird by letting it cool for 15 minutes. Cooling makes the meat firmer and easier to slice.

Breast of Chicken Salad with Black Truffle Balsamic Vinaigrette and Parmesan Crisp
(from Bellasera Resort's White Truffle Event: A Divine Indulgence and More)

For Chicken:

• Chicken Breast 1 whole (@300g)
• White Onions (cut julienne) 60g
• Extra Virgin Olive Oil 70g (@5 tbs.)
• Rosemary (fresh) 10g
• Balsamic Vinegar 180g (@2/5 cup)
• Red Wine 180g (@2/5 cup) Salt and Pepper To Taste

For the Salad:

• Assorted Baby Greens 160g

For the Black Truffle Balsamic Vinaigrette:

• Balsamic Vinegar 15g (@1 tbs.)
• Red Wine Vinegar 50g (@1/3 cup)
• Extra Virgin Olive Oil 180g (@4/5 cup)
• Black Truffles 15g
• Black Truffle Paste 15g
• Dijon Mustard 3g
• Salt and White Pepper To Taste

For the Parmesan Crisps:

• Parmesan Cheese 100g

For the Decoration:

• Roasted Red Pepper 1

For the Breast of Chicken: Separate the two halves of the chicken breast and remove the cartilage, wishbone and any fat. Brown the breasts on both sides in a pan with the olive oil and rosemary. Add the onions until clear, lightly salt and pepper and deglaze the pan with the balsamic and red wine. Cook until the international temperature of the chicken is 150°F; remove from the heat and set aside leaving the chicken to cool in any remaining liquid.

For the Black Truffle Balsamic Vinaigrette: Cut the black truffle brunoise. Melt the salt in the red wine vinegar with a whisk and add the balsamic vinegar, Dijon, white pepper and the truffle paste and emulsify with the olive oil. Add the brunoise black truffles.

For the Parmesan Crisps: Place a thin layer of grated parmesan on silicone paper in the shape of your choice with a circumference of about four inch circles and about ¼ inch high. Cook in the microwave for about 50 seconds. Remove from paper and let cool in a dish until crispy (about 2 minutes). For a curved shape, let cool on a spoon.

Assembly: Cut the chicken breasts along the grain and place in a small bowl lined with plastic wrap for a perfect presentation. Mix the salad with enough of the vinaigrette to suit personal tastes, reserving at least 4 tablespoons of vinaigrette for the decoration. Add the salad to the bowl with the chicken. Remove and place on a plate with the salad side down. Decorate with a tomato, parmesan crisp and drizzled black truffle balsamic vinaigrette.

Chicken in the Woods
(from California Olive Industry)

• 1 Tbsp. Olive Oil
• 12 oz. Boneless, skinless chicken breast, cut into 1-inch strips
• ½ tsp. Kosher salt
• 1-1/2 cups Yellow corn kernels, blanched
• 10 oz. Broccoli florets, blanched
• ¾ cup Chopped California Ripe Olives
• 1 Tbsp. Unsalted butter
• Black pepper to taste

Heat oil in a large sauté pan over medium high heat. Add chicken, season with salt and cook for 4-5 minutes stirring occasionally until browned and cooked through. Add corn and continue cooking for 2 minutes until golden. Toss in broccoli, California Ripe Olives and butter and remove from heat. Season to taste with black pepper if desired. Serve as is to adults and plate as a woodsy scene for your little ones.

California Olive Industry
Low Carb Fire Roasted Chicken Salad

1/3 cup olive oil
1 Tbsp. Chili powder
1 Tbsp. Minced garlic
2 tsp. Ground cumin
1 tsp. Kosher salt
1-1/2 lbs. Boneless, skinless chicken breast
6 ounces zucchini, sliced lengthwise ¼ inch thick
6 ounces red onion, sliced into ¼-inch thick slices
3 cups chopped Romaine lettuce
1 cup queso fresco, crumbled
1 cup California Ripe Olives, whole, drained
3 Tbsp. Red wine vinegar
2 Tbsp. Toasted sunflower seeds

In a shallow mixing bowl combine 1 Tbsp. Olive oil, chili powder, garlic, cumin, and ¾ tsp salt. Toss in chicken until evenly coated, cover and refrigerate for at least 30 minutes. Heat grill to medium-high. Cook chicken breast for 6-8 minutes on each side (depending on thickness), until cooked through. Transfer to a clean cutting board, cut into 1-inch pieces and set aside. Brush zucchini and red onion with olive oil, sprinkle with remaining salt and grill for 2-3 minutes on each side. Transfer cooked vegetables to a clean cutting board, dice into ¼ inch pieces and set aside until cooled to room temperature. In a large mixing bowl, combine lettuce, queso fresco, California Ripe Olives, grilled vegetables and chicken. Toss with remaining olive oil, vinegar and sunflower seeds. Serves 4.  (Net carbs per serving 8 g)

CARRIBEAN CHICKEN

• 1 tsp Paprika
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Dried Parsley
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 1 tsp Pepper
• 4 Boneless, skinless chicken breast halves
• 1/4 Cup of Duck Sauce
• 1/4 Cup of Marinara Sauce
• 1 tsp Mango Hot Sauce
• 1 Cup Italian seasoned bread crumbs
• 1 Ripe Nectarine, pitted and sliced

Preheat oven to 375 degrees. Line a backing dish with parchment paper. In a large bowl, mix together paprika, onion powder, garlic powder, parley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce and mango hot sauce. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around baking dish. Bake in oven for 15 minutes. Turn over and chicken and continue cooking for another 15 minutes or until done. Makes 4 servings.

MARRIOT'S CHICKEN WITH SHALLOTS AND ARTICHOKES

Ingredients

• 1 fryer, about 3 lbs, cut into serving pieces
• 6 tablespoons butter
• 2 tablespoons vegetable oil
• 16 whole peeled shallots
• Salt and freshly ground black pepper
• 2 bay leaves
• 1 teaspoon fresh lemon juice
• 1 (9-ounce) serving of artichoke hearts

Steps

Wash the chicken with cool water and pat dry with paper towels. In a heavy large skillet, preferably cast-iron, heat four tablespoons of the butter and vegetable oil over medium-high heat. Brown the chicken, a few pieces at a time, starting with the skin side sown, and turning them to brown evenly. Transfer the pieces to a platter. Add the shallots to the skillet and cook, shaking the pan to color them lightly and evenly. Pour off all but a thin film of oil and return the chicken to the skillet. Season with salt and pepper. Lay the bay leaves on top and cover the pot. Cook over high heat for two minutes. Reduce the heat and simmer, uncovered. Baste with pan juices. In another skillet, heat the remaining two tablespoons of butter. Add the lemon juice and stir to combine. Add the artichoke hearts and season with a little salt.

Cook over low heat for about 10 minutes or until they are tender. After the chicken has cooked for about 30 minutes, test for doneness. Prick with the end of a sharp knife. If the juices run clear, it's done. Add the artichokes to the skillet with the chicken and shallots, stir and cook for five minutes. Remove and discard the bay leaves. Transfer the chicken, shallots and artichokes to servicing platter and keep warm. Add the chicken broth to the pan juices and bring to a boil. Scrape any brown bits on the bottom of the pan and stir. Cook for two or three minutes and pour over the chicken. Serve immediately. Serves 4 to 6 servings.

Side Dish:

MARRIOT'S ASIAN PLUM-ONION CHUTNEY

Ingredients

• 3 cups yellow onion (2 to 3 medium onions), chopped
• 3 cups red onion (2 to 3 medium onions), chopped
• 8 cups fresh plums, with skin (3 to 3 ½ lbs), ½ inch cubes
• 1 cup golden raisins
• 1/2 cup candied ginger, chopped
• 1-1/2 cups brown sugar, packed
• 1-1/2 cups granulated sugar
• 1-1/2 cups cider vinegar
• 3/4 cup hoisin sauce (7 ounces)
• 1 tablespoon mustard seed
• 2 teaspoons salt

Steps

Combine all ingredients in large kettle. Cover and bring to boil. Uncover and boil gently 30 minutes or until thickened and glossy, stirring occasionally. Pour hot chutney into sterilized jars and refrigerate. Makes about 5 1/2pints.

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Smuckers Plum Glazd Chicken

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Chicken Cafe C

serves 2

Ingredients

1 whole chicken, cut in half lengthwise
1 medium onion, peeled
2 whole cloves
1 qt chicken broth
4 oz Montrachet cheese, cut in 1/2' cubes
1/4 cup heavy cream
3 tsp freshly chopped dill
coarse salt & pepper to taste

Instructions

Stick cloves in the onion. Put chicken and onion into broth. Season with salt and pepper to taste. Simmer gently for about 45 minutes.

Remove and drain the chicken. Keep warm.

Strain the broth and bring to a boil. Add the Montrachet. Add the heavy cream and allow to thicken. Remove from heat. Add the dill.

Skin the chicken, and cut into serving pieces. Pour the sauce over and serve.

From Cafe C, New York City

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Chicken and Corn Chowder

(serves eight)


2 lbs. corn kernels
1 lb. diced chicken
1 lb. diced Idaho potatoes
1/2 lbs. Spanish onions
1 Tbs. Virgin olive oil
2 tbs. Madras curry powder
1/4 tsp. ground curmin
1 tsp. nutmeg
2 tsp. salt
1 tsp. white ground pepper
1 tsp. red pepper flakes
4 cups chicken stock
3 cups heavy cream
2 Tbs. cornstarch

Saute the onion and chicken with the olive oil. Add the corn and the chicken stock. Cook for 5 minutes, add the potatoes and the heavy cream. Season with curry powder, ground cumin, nutmeg, red pepper flakes, and salt in a mixing bowl. Dissolve 2 tablespoons of cornstarch with 2 1/2 tablespoons of water. Add to the soup. Cook 5 minutes more.

Courtesy of Pipeline-WFC, New York

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Chilled Chicken Pasta

(serves two)


12 oz. chicken breast
1/2 lb. bean sprouts
1/4 lb. snow peas
1/2 lb. egg noodles
white pepper
salt
1 tsp. white wine
fresh coriander

Sauce: 6 oz. peanut oil
4 oz. soy sauce
1 tsp. rice vinegar
1 Tsp. sugar
1 Tsp. vegetable oil
1 tsp. sesame oil
1 tsp. minced garlic
1 tsp. minced ginger
1 tsp. oriental hot sauce
(Tabasco can be substituted)

Whisk all sauce ingredients in a bowl. Add white pepper to taste.

Marinate the chicken breast with salt, pepper and white wine for 2 hours. Then steam for 10 minutes, cool in refrigerator. Slice the chicken into one inch strips. Cook the egg noodles in boiling water (5 minutes). Blanch the snow peas and bean sprouts by running under cold water. Drain well. Mix with the chicken. Pour the sauce on top and garnish with fresh coriander.

Courtesy of Au Mandarin-WFC, New York

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Roasted Thanksgiving Turkey

Ingredients:
- 17-pound turkey
- Salt and pepper to taste
- 3/4 cup butter
- Mixed herbs (sage/thyme/savory)
- 3/4 cup water

Method:
- Season the turkey well, including the cavity of the turkey, making sure that the cavity has been cleared of the neck, liver, etc..
- Place the herbs in the cavity of the turkey.
- Spread the butter over the turkey and place the bird in the roasting pan.
- Add the water to the roasting pan.
- In a pre-heated oven set at 375, roast the bird for approximately 3-31/2 hours, reducing the temperature to 350 after one hour.
- Test the turkey by piercing the leg to see if the juices are running clear.

If the turkey becomes too dark during cooking, cover the bird with aluminum foil.