Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Friday, November 28, 2014

Provencal Lemon Stuffed Chicken Breast

Chef Luis Felipe Lavieri

Ingredients

Compound Butter
-4 Table Spoon Unsalted room temperature Butter
-1 Poultry Mix Herbs (Thyme, Sage, Rosemary)
-1 Lemon
-2 pinch of salt
-(optional) 1 tbsp of Roasted Garlic

Chicken
2 Chicken Breasts
Olive oil
Salt and Pepper



Directions

Everybody and their second cousin knows how to cook chicken, and you probably think that this is probably one of the simplest chicken recipes that you will see, but the devil truly is in the details. I don't want you to just know how to cook a chicken but how to do so with the flare of a 3 star restaurant chef. If you follow the instructions, this dish will be one of the best dishes you eat this week.

Turn on and set the oven to 375 F

Grab 2 sprigs of thyme, 2 leaves of sages and one sprig of rosemary. Take all the little leaves off the stems on both the rosemary and the thyme. Chop up all the leafs liberally into very small pieces.

Mix the butter with the herbs, the zest of a lemon and salt (optional - and the garlic too).

Make an incision on the back side of the chicken with a paring knife. I have attached a drawing to help you out.




-Two very important tips here - Keep your fingers away from the sharp side of the blade. You are puncturing meat so it is very easy to slip and cut yourself. My recommendation is to lay the breast flat on a cutting board and to insert the knife away from you.

- The second tip is to go as far as the handle will take you. Paring knifes usually are between 3 and 5 inches long, while chicken breasts are usually around 5-6 inches long, which means that you won't be puncturing through. You want to create a pouch in which you can put the compound butter. If you don't make a hole on the other side, less butter will come out, and less of the natural juices of the chicken will come out. The end result is a juicer chicken with more flavour.

Stuff about 2 table spoons of the compound butter into the chicken.

Add 1 pinch of salt and 1 pinch of pepper to the outside of the chicken

In a hot pan at medium heat, add 1 tbsp of olive oil

Sear the chicken. About 3 minutes per side should be good enough. Each side should have turned golden by the time you turn/take the chicken off. Give it enough time per side to sear.

Place the seared chicken in the oven for 25-30 minutes depending on the size of your chicken breasts. If unsure whether your chicken is done, check the internal temperature with a thermometer. It should read 75 Celsius or 165 Fahrenheit.

Recommendation - If you happen to have a cookie cooling rack that is rated to be able to go in the oven, cook the chicken on the wire rack. This has the added benefit of distributing the heat evenly all around your chicken. If any juices come off, the chicken will not sit on them cooking the meat at two different temperatures.

After you take the chicken out of the oven, allow the chicken to rest for 10 minutes while covered (with a lid or aluminium paper). This allows the juices to sit in the meat, and your chicken won't dry out once cut.

Wednesday, October 15, 2014

Glory Bowl

Ingredients:
1 Cup Brown Rice
1/2 Cup Beets
1/2 Cup Carrots
1/2 Cup Sunflower Seeds
1/2 Cup Spinach
1/4 Cup Alfalfa
1 Avocado
1/2 Cup Tofu or Chicken
1/4 Cup Cilantro

Dressing:
1/4 Cup Miso
1 Lime
1/8 Cup Apple Cider Vinegar
1/2 Cup Water
1 Clove Garlic
1 Cup Vegetable Oil
1/3 Cup Tahini
1 Tablespoon Soy Sauce
Directions

1.
In small pot, start cooking the brown rice with 2 Cups water and 1 Cup of brown rice.

2.  While Rice is cooking, Grate the raw beets and carrots
3. Finely shred the spinach and dice the avocado.

4. In a blender, blend together the miso, lime juice, vinegar, 1/2 cup of water, garlic, soy sauce and tahini.  Slowly drizzle in the Vegetable oil as it can get too thick.

5. Once your rice is done cooking, layer the ingredients as follows:  Rice, a little of your dressing, Beets, Carrots, Spinach, Avocado, Alfalfa, Chopped Cilantro, Sunflower Seeds, and the rest of your dressing. 


Friday, July 18, 2014

Greek Yoghurt Caesar Dressing

Adapted from  Yummly
 
Ingredients:

Salt
3 garlic cloves, crushed
1/2 tsp mustard powder
1 lemon, zest and juice
3 Tbsp olive oil
2 Tbsp mayonnaise
5 Tbsp Greek yoghurt
2 Tbsp parmesean
Lettuce

Optional:
Chicken breasts, skin-less


Directions:

Crush the garlic cloves with a pinch of salt using the flat of a knife or a garlic press.

Toss into a bowl with the olive oil, lemon juice, lemon zest, and mustard powder. Beat together with a fork.

Add the mayo and yoghurt and most of the parmesan, then mix together well.

Optional: If adding chicken to your salad, use a couple tablespoons of the dressing to rub into the chicken as a marinade and let sit about an hour before grilling it. Once cooked and cooled, slice and add to your salad.

Prepare your lettuce and then toss with the dressing. Sprinkle any remaining parmesean on top and enjoy!

Friday, July 4, 2014

Quick Rocket Salad

Adapted from
Allrecipes.com



Ingredients

2 tbsp olive oil
1 tbsp balsamic vinegar
1 cup chopped cucumber
1 cup chopped tomato
1 cup alfalfa sprouts
4 cups arugula leaves
Salt and Pepper to taste

Directions

In a large bowl, whisk together the olive oil and balsamic vinegar.

Add the cucumber and tomatoes. Toss to coat thoroughly.

Gently mix in the alfalfa and arugula, until evenly distributed.

Season with salt and pepper to taste.


For a protein heavier salad:

You can add cubed avocado and pecans/walnuts or slices of chicken breast.


You can also switch up the Arugula for Baby Spinach
 

Thursday, April 17, 2014

Organic Pest Control

Pesticides and Poison traps are not the sort of thing anyone wants in their yard or garden, especially amongst any fruits and vegetables you’re planning on eating. So, at the request of a long time customer, I’ve put together some tried and true methods of protecting your plants (and yourself!) from some very annoying pests and scavengers.


Birds


I don’t know how many peaches and tomatoes were lost to birds that left them half eaten still on the plant. Then I learned a neat trick from an organic farm that has kept them away ever since! So, keep them away by using reflective iridescent ribbon or tape. For trees cut them into 12 inch strips and tie one end to various branches. For ground produce, use sticks and ties to run the tape along the rows. Make sure to loosely twist it as you go and leave enough slack to let the breeze catch and move the tape. Tying individual pieces to the tops of tomato cages also works.  The sunlight reflects off the tape and the breeze makes it move as well, mimicking fire which birds actively avoid.


Mosquitoes


Remove any standing water sources if possible, like wheelbarrows, buckets, and old tires. If you have items like bird baths, saucers for potted plants or water dishes for pets, then completely empty and re-fill the water twice a week to prevent mosquitoes from laying eggs. Rain gutters are also a risk if they get clogged, so make sure to check and clean them if necessary to keep water from backing up. Tall grass and weeds also provide areas for mosquitoes to multiply, so make sure not to let the yard go to long without mowing.


While barbequing, toss some sage and rosemary onto the coals. Smells great and deters mosquitoes from hanging around the food.  Have mosquito repelling plants as center pieces for patio dining. I bet you never thought having a small planter of basil, rosemary, or lemon grass on the table would be more useful than just adding it to dinner. Planting marigolds and catnip (believe it or not) along path ways or around high traffic areas works great. Citronella oil based candles are also a very popular method of keeping mosquitoes away while spending time on the patio. Some people recommend also mixing the oil into varnish and paint for outdoor areas, but the effectiveness of these methods hasn’t been studied yet.


Slugs


There is a great slug repellant that actually helps out your plants. Seaweed mulch or fertilizer contains a ton of minerals that help promote healthy plant development and prevent diseases. Another technique for dealing with slugs is to use beer traps. Here is an awesome DIY for making slug beer traps from recycled plastic bottles, darker beer recommended.


Aphids/Mites/Whiteflies/Scale


Lady Bugs are awesome and there need to be more of them in every garden. You can either attract wild ones by planting daisies, tansy, or yarrow or you can go and buy some from your local garden store and release them into your garden. Personally, I recommend doing both since the flowers will help convince them to stick around once you’ve released them.


Rodents



Make sure your compost and garbage containers are all well sealed to prevent them from stopping by. If you’ve already seen some activity, soak cloth rags or cotton balls in peppermint oil and leave anywhere you have seen activity. Rodents are allergic to peppermint and will avoid it. This also works for deterring rabbits from nibbling. Make sure to check any rags or cotton balls after it rains, as they will probably need to be re-soaked in oil.


Ants


Block their point of entry using a barrier of cayenne pepper, citrus oil soaked into a string, lemon juice, cinnamon, coffee grounds, or slices of cucumber. Make sure to wash counters, door frames, and window frames carefully with soap and vinegar solutions to erase any scent trails that scouts may have created.


Wasps


Remove food sources. Always make sure compost and garbage is sealed tightly. In the spring they’re more attracted to protein sources like pet food and picnic scraps. In late summer and early fall, wasps grow more aggressive and are also more interested in sugars, so they’ll head straight for your soda can, fruit juice, fruit left fallen on the ground in the garden (apples, tomatoes, etc). Make sure to wash hands or, if necessary, change clothes if you have any sugary spills (kids especially) and avoid wearing bright floral patterns.


Wasps are also attracted to perfumes and sweet smells, so avoid wearing them if you planning to spend a lot of time outside. Fake nests are available at most stores, but a crumpled brown paper bag shaped like a nest also works just as well. Also, paint the underside of overhangs, patios, sheds, and bird nests with sky blue. This confuses the wasps and they won’t build nests on that colour. You can also create or purchase traps. This simple one recycles plastic bottles. Check and change the traps often to keep wasps from using other dead wasps as a “raft” to stay alive and eventually escape.


Row Covers


Floating row covers are the most common pest control for gardens. They consist of a light weight opaque material which is draped over the entire garden bed. The material must be light enough that the plants can just continue to push it up as they grow, so make sure you have extra slack on the sides.  Weight them down with rocks along the edges so that the wind doesn’t blow the material away. This method is mostly meant for non-pollinating plants, but you can also use it just to protect seedlings and then remove the row cover once they start to flower. They are great for protecting broccoli, beets, carrots, chard and spinach since flying insects won’t be able to land on the leaves to lay their eggs.


Chickens - (nature’s pest control)



Chickens will eat just about any type of bug, so if you’re lucky enough to have room for a couple egg layers, then take advantage of them in your garden. One technique is to create a chicken run that circles the perimeter of your garden. That way you don’t need to watch them too closely, but most pests will avoid trying to enter the garden area. Then allow the chicken carefully supervised time in the garden itself. You’ll have to keep an eye on them to make sure they don’t harm any of the smaller plants, but they’ll mostly be digging for grubs in the soil.

Friday, January 3, 2014

The Real Cost of Organic Meat

Meat has long been one of the most expensive items in organic food, often double in price! Why is Organic Meat more expensive and what difference does it have to the less-expensive non-organic meat that you find in the grocery store?

The typical reply for this question is, of course, that non-organic raised animals are given growth hormones, antibiotics, and other medications to prevent diseases caused by poor feeding and living conditions. Growth hormones have received a great deal of attention in the media lately as a potential cause of growth problems in young children. Antibiotics are a concern due to overexposure creating super-bugs that require stronger and stronger measures to combat them. Living conditions are cramped with animals often living in their own filth and fed only that which is least expensive, not necessarily what is best for the animal or the human later consuming them.


In contrast, organic raised animals are allowed to roam free as soon as they are weaned. Their food consists mostly of what they would find in the wild, grasses and insects, supplemented by all organic feed imbued with naturally occurring minerals to make up for any deficiencies in local plants based on soil and weather conditions. When housed inside shelters, they are provided a space where they can move around that is cleaned regularly to help minimize disease without the use of medications and chemicals that later get passed on through the meat.

The benefits to the environment and local growers are numerous, but the biggest benefit that everyone can enjoy is the quality of the meat itself. One of the most expensive meats in the world is a type Serrano ham called “jamón ibérico.” It is produced only in Spain and in order to qualify, the pigs must only eat a very specific diet of naturally grown grass, herbs, acorns, and roots until they are old enough. Then they are switched to a diet of pure acorns and olives. This specific diet is so pronounced in the flavor of meat that it is renowned the world over as some the best cured ham in the world.

If the taste itself does not convince you, one experiment I have tried is to purchase a boneless organic chicken breast and a non-organic one. We cooked them up in separate pans on the stove, just something simple in a small amount of olive oil with a bit of salt and pepper. Same heat, same size pan. The non-organic chicken breast started out larger, but as it cooked down there was more and more liquid in the pan until it was the same size as the organic chicken breast in the next pan. The organic chicken breast had very little liquid in the pan in comparison. The technique is called “plumping,” injecting saltwater, chicken stock, or seaweed extract into the frozen chicken to make it appear bigger and make it heavier. That can mean that 15-30% of the chicken you paid for is actually water, up to an additional $1.70 per package!

Meat may seem like a costly alternative when purchasing organic, but once you add up every cost, to the environment, your health, and to your wallet, it isn’t that big an investment after all.

Tuesday, December 31, 2013

Stir-fry Bok Choy
















2 Servings

INGREDIENTS

1 tablespoon coconut oil (or other high temp oil for cooking)
1 clove garlic, minced
1 teaspoon ginger, minced
6 larger or 12 smaller heads baby bok choy - Trim stems and cut in half or quartered
2 tablespoons tamari
2 teaspoons sesame seeds

Optional* Non-veg:
2 Boneless Chicken Breasts thinly sliced into bite size pieces and seasoned with salt and pepper.

DIRECTIONS

- Heat the oil in a wok or large sauté pan until almost smoking.
- Add the minced garlic and ginger. 
- Use a spoon to quickly stir for about 30 seconds
- * Add chicken breast strips
- * Continue tossing until chicken is seared on all sides.
- Add Bok Choy and tamari.
- Cover for 1 to 2 minutes to steam bok choy.
- Remove from heat, toss with sesame seeds and serve.

Friday, December 13, 2013

Skillet Rosemary Chicken

Adapted from the The Food Network

INGREDIENTS

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:

(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
 
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:

(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
 

3/4 pound small red-skinned potatoes, halved, or quartered if large

salt, to taste
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces crimini mushrooms, halved
 
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:

(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
DIRECTIONS

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.


Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.


Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.