Ingredients:
One 3.5-4 lb whole chicken
salt
4 limes
2 Tbsp Penzey’s Mural of Flavor spice mix
Cusiniart 4 in 1 Multicooker (or oven)
Instructions:
Posts Tagged ‘chicken’
Penzy’s Lime Chicken
Nov 3rd, 11
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Waldorf Chicken Salad
Aug 9th, 11
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Ingredients:
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
Salt
2 medium celery ribs, diced
green onions, minced
1 large crisp apple, cored and diced
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1 teaspoon celery salt
Rosemary Lemon Chicken
Jun 8th, 11
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Before:
Take the raw, whole chicken and smother with olive oil and lemon rind
Stuff with rosemary and the lemon (punctured all over)
Bake @ 350 for about an hour (3-4 pound chicken)
After:
Chicken B’stila
May 25th, 11
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Chicken Quesadillas
May 6th, 11
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Grilled up the chicken, bell peppers and onions. Shredded some cheese. Tossed it all on the griddle. Cooked until everything was nice and gooey warm. Lunch time!
Chicken Barley Soup
Feb 25th, 11
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Adapted from Nourishing Traditions cookbook, using what we had on hand in the kitchen
Ingredients:
3 cups homemade chicken stock
3 cups filtered water
1 cup cooked barley
1 onion, finely chopped
5-6 stalks celery, chopped
2 cups cooked chicken
Curried Chicken Salad
Nov 12th, 10
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We got this recipe from the Nourishing Traditions cookbook (no surprise) and made a couple modifications (also no surprise). The original ingredients are listed below, with our modifications or substitutions in italics and parenthesis.
Ingredients
shredded chicken meat from one whole chicken
1 red pepper, diced (we left this out)
1 bunch green onions, finely chopped (we used a whole red onion instead)
3-4 stalks celery, diced
1/2 cup crispy almond slivers, toasted (we totally leave this out when we don’t have any on hand)
2 cups mayonaise (1 cup mayo plus 2 tablespoons curry powder)
2 tomatoes, sliced for garnish
1 avocado sliced for garnish
bread or pita to eat it on!
Chicken Spinach Meatballs
Oct 15th, 10
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Ingredients
1 lb of organic ground chicken thigh meat
½ lb of fresh organic spinach
2 slices of organic, whole wheat, sprouted bread
1 egg
2 TBSP of butter
½ cup of bone or chicken stock
Homemade Stock
Aug 18th, 10
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Check out the instructional video from our other website, via YouTube.
Ingredients:
1 whole organic free range Chicken or 2-3 pounds bony chicken parts like necks, breastbones and wings
4 quarts cold filtered water
2 tbsp vinegar
1 large organic onion
2 organic carrots
3 pieces of organic celery
1 bunch organic parsley
Burritos & Wraps
Jul 26th, 10
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It’s 5:45 on a Wednesday. You’re tired. You just got home from work. And you don’t really want to cook. You had take out yesterday. You don’t really want to go out… so where does that leave you? Well, if you have homemade burritos prepped and waiting for you in the freezer that leaves you ready for a super easy, super delicious dinner in!
We prep these burritos by the dozen… chicken, veggie, and our newest discovery… lamb wraps!
Chicken Vegetable Quiche
Jul 2nd, 10
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Ingredients:
1 cooked chicken breast shredded
1 medium zucchini cut into cubes
1 carrot, peeled and thinly sliced
3 sticks of celery thinly sliced
1.5 cups whole milk
3 large eggs
1.5 cups grated cheese – we used a combination of mozzarella, monterey jack and a cheddar
salt, pepper, onion powder and garlic powder to taste
Chichen Enchiladas & Enchilada Sauce
Jun 29th, 10
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Chicken Enchilada Ingredients:
meat from whole chicken
2 medium onions, finely diced
2-4 small green peppers (hot or mild, your choice), seeded and finely chopped
2 carrots, grated
2 zucchini, grated
1/2 teaspoon cayenne pepper
2 teaspoon oregano
1 tablespoon cumin
2 cups grated cheese
8 cups enchilada sauce
corn tortillas (18-30)
avocados, sour cream, salsa and limes for garnish
Enchilada Sauce Ingredients:
4 ounces whole dried New Mexico or Ancho chiles (or chilies with a smoky taste)
1/4 cup extra virgin olive oil
1 medium onion, finely chopped (or pureed in Quisinart)
1 teaspoon ground cumin
2 cups chicken stock
2 cloves garlic
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt (to taste)
Chicken B’stila
May 10th, 10
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This is a versatile Moroccan dish that can be used as an appetizer, main dish or dessert! The chicken gets layered between phyllo dough, a cinnamon-sugar almond mixture and a healthy dose of butter!
Filling:
2 tablespoons oil (we used olive oil)
1 onion
3-6 chicken breasts (or thighs, at your discretion)
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
11/2 teaspoons ground cinnamon
8 threads Spanish saffron
1 cup water
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup powdered sugar
Almond Mixture:
1/2 cup whole almonds (blanched, if you have them)
1/2 cup powdered sugar
1 teaspoon cinnamon
12 sheets phyllo dough (at least- more if you want to make multiple b’stilas)
1 stick butter
ground cinnamon and powdered sugar for garnish
