Grilled Chicken with Mango Salsa Sandwich

 

This is simple sandwich perfect for a lunch or light supper. Get some fresh rolls and make a delicious salsa and you are almost there.

 

You will need:

 

• 2 boneless/skinless chicken breasts
• 2 soft rolls
• 2 tbsp Worcestershire sauce
• 1/4 cup soy sauce
• 2 cloves garlic – chopped fine
• 1 tsp rice wine vinegar
• 1 tbsp freshly grated ginger
• 2 tbsp honey
• 1 mango peel and chopped into small dice
• 1 tomato – chopped into finely diced
• 1 ripe avocado – chopped into small dice
• 1/2 jalapeno – seeds removed and chopped very fine
• 1 clove garlic – crushed
• 1 tbsp chopped cilantro
• 1/2 lime – squeezed
• 1 tbsp extra virgin olive oil
• salt and pepper

 

 

 

Step 1: butterfly open chicken breasts or slice in half to make smaller portions and then pound gently to flatten and make them an even thickness for quick grilling.

 

 

Step 2: make sauce in a small bowl by adding Worcestershire, soy, garlic, rice wine vinegar, ginger and honey. Stir and pour over chicken. You can cover and leave in the fridge for an hour or two to marinate.

 

 

Step 3: chop mango, tomato, onion and avocado. I slice the avocado into small dice right in the skin then scoop out with a spoon.

 

 

Step 4: add jalapeno, garlic, cilantro, lime, olive oil, salt and pepper. Taste and adjust if necessary.

 

 

Step 5: grill your chicken a few minutes on each side and place chicken and salsa on a fresh soft roll. It is like a teriyaki chicken mixed with a Caribbean salsa.

 

 

 

 

 

 

 

 

 

Stuffed Turkey Burgers

This is like a full turkey dinner in a burger. It is a burger made with ground turkey, filled with stuffing and topped with cranberry sauce. You could also top with gravy for the full deal!!!

 

A burger that tastes like Thanksgiving or Christmas any time you like.

 

You will need:

 

• 1/2 onion
• 1 carrot
• 1 celery
• 1 tsp fresh thyme leaves
• 2 sage leaves
• 1 tbsp fresh parsley
• 1 tsp fresh rosemary
• 2 cooked sausages- like mild or hot Italian grilled or cooked in a pan
• olive oil
• salt and pepper to your taste
• 1-2 tbsp cranberry sauce – more to serve on top of burger
• 1/2 pound of ground turkey (a mix of dark and white meat or all dark is best-ground breast is too dry.

 

 

 

 

Step 1: make the stuffing by adding onion, carrot, celery, fresh thyme leaves, fresh sage leaves, fresh parsley, fresh rosemary and cooked sausages into a food processor. Puree until finely minced.

 

 

Step 2: with a few tbsp of olive oil cook for 6-7 minutes until most of the water from the vegetables has cooked out. Add salt and pepper and taste. Adjust to your preference.

 

 

Step 3: add a few tbsp of cranberry sauce. I make my own however store bought is fine. If you don’t have any you can substitute some blackberry or currant jam. Let cool completely.

 

 

Step 4: you can form 2 thin patties and add the filling to the middle by hand or I have used a small lid to use as a form. Place one thin patty as the bottom (it can’t be too thin or the dressing will not be covered) place a ball of stuffing/dressing in the center and top with another thin patty. Mould to enclose the stuffing. Repeat.

 

 

 

Step 5: you can grill these or simple place in a hot cast iron pan with a bit of olive oil. Cook on both sides to develop some browning. Then finish in a 375 degree F oven for another 7-8 minutes to cook through.

 

 

Top with more cranberry sauce, some gravy or just some lettuce and tomato.

 

 

 

 

 

 

 

 

 

 

Greek Chicken Salad

 

A quick Greek inspired chicken salad. It is perfect for one and can easily be increased for more. Chop up some fresh vegetables and quickly saute some chicken in lemon and oregano for a tasty meal. The salad does not have amounts because you can add what you like, in the amounts you like and the dressing is a simple squeeze of lemon, a drizzle of olive oil, some red wine vinegar, salt and pepper. Toss and serve.

 

 

You will need: 

 

• 1 chicken breast- chopped into small cubes
• 2 cloves garlic
• 1/2 lemon zested and juiced
• 1 tsp dry oregano
• salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp honey
• romaine lettuce
• tomatoes
• cucumbers
• fresh basil
• a few cubes of feta cheese
• some olives
• a few sliced onions

dressing

• olive oil
• lemon juice
• a bit of red wine vinegar
• salt and pepper

 

Step 1: chop chicken and place in a small bowl. Add garlic, lemon zest, lemon juice, oregano, salt,  pepper, olive oil and honey. Mix and set aside while you prepare salad.

 

 

Step 2: chop all your favourite vegetables and add to a bowl. Chop feta and have some fresh basil leaves ready for topping. Get your ingredients for the dressing ready or you can make it in a small jar. I use equal lemon and vinegar to oil. Pour over salad and adjust salt and pepper as you like it.

 

 

Step 3: saute your chicken until browned and cooked through.

 

 

Step 4: mix dressing in salad and plate. Top with feta, chicken and some basil leaves.

 

 

 

EASY!!

 

Tiny Turkey Meatballs in Tomato Sauce

 

Meatballs are always delicious. These are great for an appetizer served on their own with a bit of crusty bread or of course you can serve them with pasta. This is a perfect small recipe for two or you can double it and freeze some for another day.

 

 

You will need:

 

• 1 small onion – grated
• 1/2 apple -grated
• 2 cloves garlic -grated
• 1 tbsp fresh parsley (flat parsley) – chopped fine
• 1 tbsp fresh basil – chopped fine
• 350 grams ground turkey
• salt/pepper
• 1 tsp Italian seasoning mix
• 1/2 cup grated Parmesan cheese
• 2-3 tbsp olive oil
• 1 cup tomato sauce -I just use a small can of crushed tomatoes and add 2 crushed cloves of garlic, salt and pepper, 1 tsp Italian seasoning and stir before adding to pan.
• fresh basil to finish with a bit more grated Parmesan

 

 

Step 1: in a food processor or grate and chop very fine with a sharp knife. Grate onion and apple and garlic. Chop parsley and basil. Add to a large bowl with turkey, salt and pepper, Italian seasoning and grate Parmesan cheese. Mix well. If too wet add a bit more Parmesan or a few tbsp of breadcrumbs.

 

 

Step 2: with a teaspoon as a guide. Make small meatballs.

 

 

Step 3: Sear in a hot pan with olive oil. They do not need to be cooked entirely, they just need a bit of browning.

 

 

Step 4: add your tomato sauce to meatballs and cook gently on medium – low for 15 minutes.

 

 

Taste and add salt and pepper if necessary.

 

 

Serve with some nice bread or eat as a meal with Spaghetti or your favourite pasta. Top wit a bit of fresh basil and some extra Parmesan cheese.

 

 

 

 

 

 

 

Spicy Turkey Steamed Buns

 

 

These little steamed buns are like the pork buns you get in Dim Sum restaurants but, they are made with turkey. You can cook the meat one day and  the dough on another day. You will not be able to eat just one! YUM!

 

 

You will need:

 

• 450 grams turkey breast or thighs – chopped into chunks
• 1 onion- chopped fine
• 4 tbsp olive oil
• salt and pepper
• 4 cloves garlic – chopped fine
• 1 small fresh chili- chopped fine
• 1 tsp Chinese Five Spice powder
• 1 tsp Ancho chili powder
• 5 Szechuan peppercorns – crushed
• 1 tbsp chopped fresh ginger
• 1 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp Worcestershire sauce
• 1 tsp sesame oil
• 2 bay leaves
• 1 tsp rice wine vinegar
• beer -enough to cover meat (1 small bottle)

Dough

• 1 tsp yeast
• 2/3 cup warm water
• 2 tsp honey
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tbsp olive oil

 

 

 

Step 1: add yeast, water, honey and olive oil to a large bowl. Wait 5 minutes to make sure yeast activates by floating to the top. Add flour and salt and mix with a wooden spoon in bowl until the dough becomes too stiff. Turn out onto a counter and continue to mix and knead with your hands until you form a smooth ball. Wrap in plastic and let rest in fridge 1 hour.

 

 

Step 2: chop turkey into large chunks.

 

 

Step 3: chop onion and garlic.

 

 

Step 4: in a small pot cook onions in olive oil, salt and pepper. Cook 5 minutes until just starting to brown.

 

 

Step 5: add garlic and chopped chili pepper. Cook another 5 minutes.

 

 

Step 6: add turkey.

 

 

Step 7: add spices, ginger, sugar, soy sauce, hoisin, Worcestershire, sesame oil, bay leaves and rice wine vinegar.

 

 

Step 8: top with enough beer to just cover meat.

 

 

Step 9: slowly cook on medium-low for 2 hours with the lid on until meat just tears apart.

 

 

Step10: remove the meat from broth. Discard bay leaves.

 

 

Step 11: shred turkey.

 

 

Step 12: cook broth for a few more minutes to thicken and form a thick dipping sauce.

 

 

You could put in the fridge to cool or to assemble the next day.

 

 

Step 13: divide dough into 6 balls. Roll out but keep quite thick so filling stays contained.

 

 

Step 14: place some cooled meat in centre and seal bun.

 

 

Step 15: spray or grease cupcake papers or make squares of parchment paper to place buns on. Place in steamer.

 

 

Step 16: place steamers over gently boiling water and cook 15 minutes.

 

 

EAT!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stuffed Turkey Cutlets

 

A small turkey breast can create several meals for two people. I have cut thick cutlets out of a small turkey breast, then sliced a pocket and stuffed with a typical bread stuffing. You could easily change this to a mushroom and cheese stuffing or ham and cheese. The leftover meat went to making an Asian steamed bun filling. Just because you only have one or two in the house doesn’t mean you can’t eat great meals that freeze perfectly for another day. One cut of meat can create several meals and is more economical.

 

You will need:

 

 

• a small turkey breast
• 2-3 slices of day old bread
• 2 slices of bacon or pancetta
• 6 button mushrooms
• 1 small onion-diced fine
• 2 cloves garlic -crushed or chopped fine
• 1/4 cup dried cranberries – chopped
• some fresh herbs – I used sage, rosemary and thyme chopped = 1 tbsp mix
• 2 tbsp olive oil
• 1 tsp ground poultry seasoning
• salt/pepper
• 1/4-1/3 cup chicken broth
• 1/2 cup flour
• 2 eggs
• 1 cup dried breadcrumbs
• olive oil for sauteing turkey

 

Step 1: gather all your ingredients.

 

 

Step 2: chop bread into cubes and place in a small bowl. If it is stale that is perfect. If your bread is fresh toast the slices before chopping. Chop bacon, mushrooms, onion, garlic, cranberries and fresh herbs.

 

 

Step 3: add all chopped ingredients (except bread) into a small saute pan with a few tbsp of olive oil. Add poultry seasoning and salt and pepper. Cook on medium heat for 5-10 minutes until the water has evaporated out of most of the vegetables and the bacon is browning. Add mix to cubed bread and some chicken broth to soften the bead and make the mix moist. Set aside. All the chicken broth should get absorbed after 10-15 minutes.

 

 

 

Step 5: Take the turkey breast and slice off the flat half of the breast. You want to use the thicker half on the left. Slice thick slices so that you can carefully cut a pocket to fill. I make 5 cutlets from the left side of this breast. I cut the pockets with a sharp small paring knife.

 

 

Step 6: place a few tbsp of stuffing in each breast. Do not overfill. I then placed a sheet pf plastic wrap over the tops and gently pounded the thick portion of the cutlets to try and make them more uniform. You don’t want to be too aggressive or you will pound all your stuffing out. I also did not seal the pocket with a toothpick although you can if you like.

 

 

Step 7: set up the standard breading station. Place each cutlet in flour, then egg, then breadcrumbs making sure to seal pocket opening.

 

 

Step 8: in a large pan add enough olive oil to come up to halfway up the cutlets. When oil is hot saute each breast until browned. Season with salt and pepper as soon as they are done frying.  If you wish to prepare this in advance of serving you can place the cooked cutlets on a baking tray and let cool. You can then place in the fridge for up to a day then just take tray and heat in a 350 degree F oven for 15-20 minutes to re-heat.  I like to finish in the oven to make sure the turkey is cooked through and all are hot before serving.

 

 

 

I served mine with some homemade cranberry sauce, some more stuffing I had leftover and just sauteed in a pan, sliced potatoes and honey glazed carrots.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Herb and Lemon Roasted Chicken

 

 

 

Ah! the beautiful, simple roast chicken. A glorious smell on a Sunday afternoon. I like it because it is so versatile. You can have a roast chicken dinner, then the next day you can have the perfect Club House Sandwich and still have loads left over for the perfect chicken soup! 1 bird so many meals.

 

You will need:

 

• 1 chicken – if you can get a free range/organic I assure you it is worth the money!
• 3 tbsp mixed chopped fresh herbs – I used rosemary, sage, thyme
• 1 tbsp lemon zest
• 2 tbsp butter room temp
• 1 tbsp salt and pepper in a small bowl
• more herbs and another onion for the cavity of the chicken while roasting
• potatoes, sweet potatoes, onions, garlic cloves and carrots

 

Get a good free range or organic chicken, it is worth the extra cost. Wash and pat dry with paper towels. Let the chicken air dry uncovered in your fridge for a few hours.

 

 

Step 1: chop some fresh herbs. I have used sage, rosemary and thyme.

 

 

Step 2: add some lemon zest.

 

 

Step 3: add the herbs to some softened butter.

 

 

Step 4: add some salt and pepper to a small bowl so you don’t contaminate the rest while you are sprinkling over the raw chicken.

 

 

Step 5: carefully run your fingers under the skin of the chicken to loosen. Add you herbed butter under the skin of the breast and legs. I like to add some full sage leaves and thin slices of lemon as well for more flavour.

 

 

Step 6: generously sprinkle inside with salt and pepper. Tie legs and tuck wings under the bird to prevent burning. Sprinkle outside generously with salt and pepper. It can handle lots and the salt is what makes a nice crispy skin. I also put 1/2 cup water in the bottom of the pan to avoid the fat from smoking when it drips on the pan.

 

 

Roast in a 400 degree F oven for 1 hour. After 1 hour I remove it from the oven and add a variety of root vegetables tossed in olive oil and salt and pepper. Then put back into the oven to continue to cook for another hour to hour and a half .

 

 

 

This is my lovely roast chicken dinner.

 

 

The next day I made a hearty chicken vegetable soup .

 

and there were even enough leftovers for great chicken salad sandwiches!

 

 

Spicy Chicken Noodle Bowl

This is a great hearty soup on a cold night and you just keep adding things to the same pot until you have made a rich mushroom and spicy chicken broth with loads of crunchy vegetables. Try it next time instead of a package of those instant Rahmen noodles with that extra salty package of seasoning.

You will need:

• 1 onion – chopped fine
• 3 tbsp olive oil
• 1 chicken breast – chopped into small cubes
• 3 cloves garlic – minced fine
• 1 tbsp chopped fresh ginger
• salt and pepper
• 1 tbsp dry mushrooms -soaked in hot water and chopped fine
• 1 fresh chili – chopped fine
• 6 mushrooms – sliced
• 1tsp Chinese five spice powder
• 10 Szechuan peppercorns
• 1 litre of chicken broth
• instant noodles 2-3 sections
• 2 spring onions – sliced fine
• handful of sprouts
• 6 finely sliced cabbage leaves
• large handful of sliced fresh spinach
• soy sauce to season
• cilantro to top

This recipe is perfect for two.

Step 1: start by slicing and chopping all your ingredients. I just make little piles of all my different vegetables and seasonings. Chop chicken breast into strips and then into small cubes.

Step 2: in a medium sauce pan add chopped onions and olive oil. Cook on medium heat for 5-7 minutes until just starting to brown.

Step 3: add chicken, garlic, ginger and salt and pepper. Cook another 5-7 minutes to let meat start to brown.

Step 4: add chili and cook another 2-3 minutes. Add chopped dry and fresh mushroom. Cook another 5 minutes until most of the water cooks out and the mushrooms start to brown around the edges. (Save the water from the mushrooms to add in a minute)

Step 5: add Chinese five spice, szechuan peppercorns. Stir well and cook in oil for 1 minute. Then add water from the dry mushrooms and chicken broth.

Step 6: add noodles to cook for the last 5 minutes. I used 2 sections because my soup was for two people.

Step 7: add thinly sliced cabbage. some spinach and spring onions to the bottom of each bowl. The hot soup will soften the spinach and the cabbage stays nice and crunchy.

Step 8: top with more spinach some sprouts, a few more spring onions and some cilantro. Add a slice of lime for a nice contrast and serve.

when you mix it all up you have a ton of contrasting flavours and textures.

Baked Spicy Honey Garlic Wings

 

 

 

I must admit I don’t normally like chicken wings. For me it’s too must effort for not enough reward and I find them too juicy. When I was recently in Honduras my friend Martine made wings very well done and brushed with hot sauce and butter. They were exceptional. I have modified the recipe and created a combination of spicy Buffalo style and honey garlic and cooked them for a long time in the oven. You can make them as juicy or dry as you like them.

 

You will need:

 

• 1 pkg of wings -chopped to separate the wing and the drum
• 1 cup hot sauce – I used Frank’s hot sauce
• 4 tbsp butter
• 4 cloves garlic – crushed or chopped fine
• 4 tbsp honey (more to drizzle at serving)
• salt and pepper

Heat oven to 400 degrees F.

 

 

Step 1: make sauce by adding hot sauce of your choice (I used Frank’s hot sauce) half a stick of butter, honey and chopped or crushed garlic. Microwave for 25 seconds to melt butter. Stir to combine and set aside.

 

 

 

Step 2: heat oven to 400 degrees F. Rinse and pat dry wings with paper towel. I like to separate the chicken drum from the wing and I remove the tip.

 

 

Step 3: place on a double layer of foil (these get messy and this makes for quick clean up) Sprinkle generously with salt and pepper.

 

 

Step 4: roast for 30 minutes. Flip and return to oven.

 

 

Step 5: after a second 30 minutes flip again and brush with a light layer of sauce. Return to oven and continue to flip and brush every 10 minutes for 2-3 more times.

 

 

Step 6: after 20-30 minutes if you want to continue cooking them until they are drier you will need to check them every 5 minutes. Continue to flip and brush until you find them perfect.

 

 

Save a bit of sauce to brush over wings before serving and a final drizzle of honey completes these sticky and spicy wings.

 

 

 

 

 

 

 

 

Chicken Cordon Bleu

 

Chicken Cordon Bleu is typically a breaded cutlet of veal, pork or chicken stuffed with ham  or prosciutto and cheese. I made this one with prosciutto and Boursin which is a garlic cheese similar to goat cheese. Simple but juicy and delicious.

 

You will need:

 

• 2 chicken breasts- butterflied and pounded thin
• 2 slices of prosciutto
• 1 tbsp of Boursin or goat cheese
• salt/pepper
• 1/2 cup flour
• 1 egg- beaten
• 3/4 cup breadcrumbs – panko or regular
• 1 tbsp Italian seasonings
• olive oil for frying

 

Heat oven to 350 degrees F.

 

 

 

Step 1: butterfly each chicken breast by slicing through to almost cut into two pieces but stopping just before. Open the chicken up like a book then place a slice of plastic wrap over chicken and gently pound thin.

 

 

Step 2: place cheese and prosciutto on top of each breast. Fold back up and sprinkle over both sides with salt and pepper.

 

 

Step 3: dredge in flour, then dip in beaten egg.

 

Step 4: mix breadcrumbs with Italian seasoning and salt and pepper. Coat each piece of chicken in breadcrumbs pressing to make sure breading sticks.

 

Step 5: in a large pan pour in enough olive oil to come up halfway up the chicken. Heat until chicken placed in pan sizzles. Cook on both sides until browned.

 

Step 6: place browned chicken on a baking sheet and bake at 350 degrees F for  15 minutes to make sure chicken is cooked through.

 

 

It is moist and juicy and you will want to try it again with different combinations.