Category Archives: Entree Chicken

Caesar Salad Turkey Burger

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Happy Almost Labor Day Weekend! Most people grill out at some point during this official “last” weekend of the summer. Of course, the don and I don’t own a grill…yes all of our friends joke about it! But we really enjoy cooking inside in a wonderful cast iron skillet. No matter how you cook, just cook; and try these burgers with a Caesar twist. After all, with everything going on in the world, let’s remember that food brings us together. Cook Better. Eat Better. Live Better. Booyah!

1 1/2 lbs ground turkey*
1 Tbs olive oil
1/2 small sweet onion, diced
1 small green pepper, diced
1 small clove garlic, finely grated
1 Tbs Worcestershire sauce
1 Tbs Dijon mustard
1 egg, whisked
1/4 cup Panko
Salt and pepper
1 romaine lettuce heart, chopped
1/4 cup shaved Parmesan
Caesar dressing to taste**
6 burger buns, toasted

Sauté onion and green pepper in 1 Tbs olive oil until almost tender, about 3 minutes.
Add garlic and sauté another minute.
Mix together turkey, Worcestershire, mustard, egg, Panko, and onion, pepper, garlic mixture.
Form into 6 patties.
Place in refrigerator for 10 minutes until firmer.
Grill or sauté in skillet about 4 minutes per side.
Toss together the romaine, shaved Parmesan and dressing.
Place burger on bun.
Top with Caesar salad.
Makes 6 burgers.

*The Don and I prefer GreenWise All Natural Ground Turkey Breast.
**As far as a store bought Caesar dressing, I prefer Marzetti Simply Dressed Caesar.


Quick and Easy Biscuits

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Start to Finish in Less that 20 Minutes. And That’s a Promise! This is life in abundance, as we neither bake nor eat biscuits in this household often. But when we do, we do it right baby! I paired this wonderful bread with homemade pimento cheese, cilantro butter, and homemade blueberry jam. That was for Sunday brunch. Sunday Supper saw us making tiny turkey sliders and topping them again with yummyness. The Don enjoyed his with pimento cheese and jam; and I enjoyed mine with cilantro butter and jam (and plenty of it)! I made it just to share with you excellent people who follow along on this joint journey. Southern know how people! Shine Bright Like a Diamond.

2 cups all purpose flour 
1/4 cup sugar
2 t baking powder 
1/2 t baking soda
3/4 t salt
1 cup whole milk 
3/4 cup mayonnaise
2 Tbs melted butter

Preheat oven to 450°.
Line baking sheet with parchment paper.
Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
In separate bowl, whisk together milk and mayonnaise.
Stir milk mixture into flour mixture until just combined.
Spoon level scoops of dough onto parchment paper, spacing them an inch apart.
Spread with melted butter.
Bake until golden, about 12 to 14 minutes.
Transfer to wire rack to cool.

Summer/Anytime Chicken Soup

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Ah Ha!! My grands all began school today, all in one drop off location for the first time ever! So I’m making chicken soup to begin the new school year and soothe their souls. Enjoy in good health and I’ll give you an “A”. Consider making a double batch and sharing with family, a neighbor, or a friend. This is good Southern “know how!”

1 whole uncooked chicken
Water
1/2 t fresh thyme
1/2 t fresh oregano
1/2 t fresh basil, chopped
1/2 t dried red pepper flakes
1 t mustard seeds
3 Tbs olive oil
1 sweet onion, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3 large carrots, diced
1 bunch spinach

Place whole chicken into large soup pot.
Add all spices, seasonings, and cover with water until chicken is submerged by two inches.
Bring chicken to boil, and reduce to simmer for 1 1/2 hours.
Remove chicken and set aside to cool.
Continue to simmer broth another 30 minutes.
After chicken cools slightly, shred chicken by pulling apart with two forks.
Heat oil in skillet; add onion; cook until transparent, about 3 minutes.
Add remaining vegetables and cook for two minutes.
Add vegetables and chicken back to soup broth.
Toss in spinach at last minute and allow to wilt, about 1 minute.
Serve warm.

Chicken Caprese

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The painting in the pic above is titled “Peg’s Produce” and is by the amazing Kristin Gibson, reflecting this wonderful season of the freshest fruits and vegetables here in Eastern North Carolina. So look forward (and backward) to lots of postings including strawberries, blueberries, tomatoes, corn, and so on… so here we are with luxury on a budget. This is the essential summer staple of caprese, with the added bonus of extra protein with a chicken breast. American Made! Yummy all the way down to the Tummy.

2 boneless, skinless chicken breasts 
3 Tbs olive oil  
2 cloves garlic, grated
1/4 t salt
1/2 t ground black pepper 
12 cherry tomatoes
3 Tbs basil paste
1 cup shredded mozzarella cheese
1 tomato, thinly sliced 
Torn fresh basil for garnish

Preheat oven to 400°.
Combine olive oil, garlic, salt, and pepper in small bowl.
Pour half on bottom of casserole dish.
Add chicken, and top with remaining oil mixture.
Place cherry tomatoes around chicken.
Bake 15 minutes.
Remove from oven.
Brush with 1Tbs basil paste.
Sprinkle on mozzarella.
Top with sliced tomatoes.
Top tomatoes with more basil paste.
Return to oven and bake another 15 minutes.
Remove and allow to rest 5 minutes.
Slice on the diagonal.
Top with fresh basil.
Serves 4 with a side of vegetable and starch.

Pistachio and Halloumi Crusted Chicken

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Hello Dinner!

“We’re not losing a lifestyle;
We’re gaining a new place in which to live.”
I can’t find who wrote this, but it’s been in my quotation book for quite a while. But how relevant for our reentry in to the social world today, as we become vaccinated and begin to gather with a couple of pals now. Remain cautious, safe, and well my friends!

And remember, Friday brings Suzi, her amazing story, and her incredible Strawberry Bread!

2 boneless, skinless, chicken breasts
1/2 cup shelled pistachios, chopped
1/2 cup shredded Halloumi cheese
1/4 cup Panko
Zest of a lemon
2 Tbs olive oil, divided
1/2 t kosher salt
1/2 t ground black pepper
1 1/2 Tbs light mayonnaise
1 cup cherry tomatoes

Preheat oven to 400°.
Coat small cooking pan with nonstick spray.
Drizzle with 1 Tbs olive oil.
In small bowl, stir together pistachios, cheese, panko, and lemon zest.
Salt and pepper the under side of chicken breasts, and place that side down in baking pan.
Salt and pepper the top side.
Brush mayonnaise evenly all over the chicken breasts.
Sprinkle with the pistachio mixture, and press to adhere.
Drizzle oil over breasts.
Add tomatoes around edges of chicken breasts.
Bake 30 minutes until internal temperature is 165°.
Remove from oven and let rest 10 minutes before slicing.
Sprinkle with chopped parsley.
Serve with lemon slices on the side.
*This pistachio topping is also excellent on mahi or halibut.
Reduce cooking time to 8 to 12 minutes for fish.

Roasted Chicken Breast with Polenta and Cherry Tomatoes

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Wake up Monday…I’m here to put some well being in to your day. The last couple of weeks I took some personal time to try a few recipes that I have seen on Food Network, daytime talk shows, and in magazines. I went straight by the recipes (well, for the most part)! It was fun, mindless cooking, with the recipe front and center, rather than analyzing and creating. So remember the Buddy System and pass it on; be sure to tag the source if you post it on the Insta. This first one is from Katie Lee Biegel, as seen on The Kitchen a couple of weeks ago. Kicks you happily in the back of the throat and keeps you smiling. Simply put, it’s simple but not simplistic. How’s that for using a “root” word thrice in one sentence…grammar baby! Ha!

Nonstick cooking spray, for the baking dish
1 lb tube polenta, sliced 1/2″ thick
Kosher salt and freshly ground black pepper 
5 Tbs extra-virgin olive oil, plus more for serving 
2 boneless, skinless chicken breasts 
2 t Italian seasoning* 
1/2 cup grated Parmesan, plus more for serving 
6 cloves garlic 
1 pint cherry tomatoes (a slight break from Katie’s recipe, because this is what I had on hand)

Preheat the oven to 400 degrees F.
Spray a baking dish with nonstick cooking spray.
Place 5 slices of polenta in an even layer on the bottom of the baking dish.
Sprinkle with salt, pepper and 1 Tbs olive oil.
Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper.
Top each with the Italian seasoning* and Parmesan.
Arrange the garlic cloves and tomatoes around the chicken.
Sprinkle with salt and pepper and drizzle with the remaining 4 Tbs olive oil.
Bake until the internal temperature is 165 degrees F on an instant-read thermometer, about 30 minutes.
Garnish with Parmesan and olive oil to taste.
Serve warm.

*If you don’t have premixed Italian Seasoning, simply combine and whisk together the following:
1 1/2 t dried oregano
1 t dried thyme
1/2 t dried basil
1/2 t dried rosemary

Katie’s cookbooks always find their way to the top of my browsing pile! And her newest book It’s Not Complicated comes out in March. Can’t Wait!

Chicken Tenders, the Homemade Way!

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I scream. You scream. Children scream for chicken tenders. Homemade that is. My three grands and another darling two year old all enjoyed these for Sunday brunch at Rock Dam (affectionate name of a fun filled home and kitchen)! Yep three generations gathered strongly; the grandparents of these lucky grands have been friends since ’round about the sixth grade. Nurturing relationships of long standing and building new ones, baby. That’s what we’re doing! Good food, good fun. (I’ll have to feature Gray’s veggie/egg strata soon!) But back to the chicken tenders…Yummy. Let’s just say that I bet you will never rarely serve your child or loved one a processed chicken product again.

Entree Chicken Gurmet Chicken Tenders I

Sautéing in light olive oil. You don’t even want to see an image of my very messy breading station!

1 cup flour
3 eggs
1 cup panko breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
1/2 cup fine dried breadcrumbs
Handful flat-leaf parsley, finely chopped
2 t granulated garlic
1 t dried oregano
Olive oil or vegetable oil, for shallow frying
2 lbs boneless, skinless chicken breasts, cut into chunks (nice culinary term)

Place flour in a shallow dish; season with salt and pepper.
In another shallow dish, whisk eggs.
In a third shallow dish, mix panko, cheese, breadcrumbs, parsley, granulated garlic and oregano.
In a large, shallow skillet, heat 1/4 inch oil over medium-high.
Coat the chicken in flour, then eggs, then breadcrumb mixture.
When oil begins to ripple, add half the chicken.
Cook until deep golden and cooked through, about 2 minutes per side.
Transfer to paper towels or wire rack to drain.
Repeat with remaining chicken.

Serve with condiments of choice. I personally like mine dripping with honey!

Entree Chicken Gurmet Chicken Tenders II

Lemony Chicken Orzo Soup

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Sunday Soup Day! Or Any Day of the Week is Soup Day (for Me)!  This is a Software Update for Your Palate. Sleep In and Then Whip This up in a Nano Minute. Trust Me!

I made this for my nephew a few weeks ago when he was recovering from a summer case of pneumonia…cured his ills…may cure yours too!

Soup Summer Lemon Chicken Rice Soup II
1 Tbs olive oil
2 leeks, white and pale green parts, rinsed, halved lengthwise, and sliced crosswise into 1/2 inch slices
4 celery stalks, sliced crosswise
6 cups chicken broth
3/4 cup uncooked orzo
1/2 t kosher salt
1/2 t ground pepper
Zest of 1 lemon
Juice of 3 lemons
Breast meat of rotisserie chicken, chopped
1/2 cup fresh chopped dill

Heat oil in skillet over medium heat.
Add leeks and celery, and sauté 5 to 6 minutes, until tender.
Bring broth to a boil over medium high heat in large soup pot.
Add orzo and cook 2 minutes less than package directions.
Remove pot from heat.
Stir in cooked onion and celery, salt, pepper, lemon zest, lemon juice, chicken, and dill.
Cover pot and allow to stand 10 minutes.

Serve with lemon slice as garnish.

Chicken Soup with Herbed Cornmeal Dumplings

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Soup. Owned.

Everyone knows I could eat soup for every meal. Make this yummy chicken and dumplings (with a twist), and call your best friend. Some things are simply worthy of passing down, and this one will not disappoint! It’s a one bowl wonder; no need for bread on the side – it’s right there in the soup just looking up at you. Licking my lips.soup-chciken-with-herbed-cornmeal-dumplings-iv

Here’s your grocery list:
1/4 cup salted butter, divided
8 medium carrots, thinly sliced
8 stalks celery, sliced thinly on the diagonal
1 medium sweet yellow onion, chopped
1/2 cup plus 2 Tbs all-purpose flour, divided
8 cups chicken broth
1 bay leaf
1/2 t kosher salt
Breast meat of a rotisserie chicken, shredded
1/2 cup coarse plain yellow cornmeal
1 t baking powder
1/4 t baking soda
1/2 t lemon salt
1/2 t ground black pepper
1/2 cup buttermilk
2 Tbs chopped flat leaf parsley
2 Tbs chopped fresh thyme

Now, here’s your “how to”:
Melt 2 Tbs of butter in soup pot over medium high heat.
Add carrots, celery, and onion.
Cook, stirring occasionally until tender, about 6 minutes.
Add 2 Tbs of flour.
Stir to combine, and cook 2 minutes.
Add half of broth, bay leaf, and 1/2 t salt.
Cook, stirring occasionally, until thickened, 4 to 5 minutes.
Stir in remaining broth, and chicken.
Remove pot from heat.

In medium bowl, whisk together cornmeal, baking powder, baking soda, lemon salt, black pepper, and remaining 1/2 cup flour.
Cut remaining 2 Tbs butter into flour mixture with pastry blender, until it resembles coarse meal.
Add buttermilk, parsley, and thyme.
Stir just until dough is moistened.

soup-chciken-with-herbed-cornmeal-dumplings-iiHeat soup pot over medium heat.
Roll dumplings into 10 to 12 balls.
Drop dumplings 1/2 to 1 inch apart into soup mixture.
Cover and cook until dumplings are done, and dry to touch, about 15 to 20 minutes.
Initially they will appear to be breaking apart.
Leave them alone and they will be just fine.
Serve immediately.
Serves 6.

Next stop, Bangkok! Crossing borders. Taking cooking lessons as we venture to Thailand, Cambodia, and Vietnam. Um hmm. Coming home with new talents to share. Can’t wait. Bet you can’t either!

Strawberry Chicken and Spinach Salad

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Ha Hump Day! Hooking you up with a delicious nutritious midweek, or anytime really, supper. And at a mere 300 calories per serving, go ahead and have seconds. This works beautifully with blueberries as well. So choose your fruit and race to the kitchen. Leave your love life to chance…but not your cooking!

Entree Salad Strawberry Chicken

Here’s what you’ll need:

2 Tbs olive oil, divided
1 Tbs white balsamic vinegar
1 t honey
1/2 t chopped fresh thyme
1/4 t kosher salt, divided
1/2 t black pepper, divided
2 cups halved strawberries, divided
2 skinless, boneless chicken breasts
1/4 t paprika
Cooking spray
4 cups fresh baby spinach
3 Tbs chopped pecans, toasted
1/4 cup feta cheese, crumbled

Whisk together 1 Tbs olive oil, vinegar, honey, thyme, 1/8 t salt, and 1/4 t pepper in medium bowl.
Add 1 cup halved strawberries, tossing to coat.
Let stand at room temperature 10 minutes.
Heat medium skillet over medium high.
Brush chicken with remaining oil.
Sprinkle with salt, pepper, and paprika.
Coat skillet with cooking spray.
Add chicken, and cook 2 to 3 minutes per side.
Remove chicken from skillet.
Let stand 5 minutes.
Cut across the grain into slices.
Divide spinach, and 1 cup strawberries between 4 plates.
Lay chicken evenly across spinach.

Top with strawberry balsamic mixture.
Sprinkle with pecans and feta.