Fowl

veggie, chicken, beef, buffalo, turkey, pork

Rainbow Veggie Skillet

Posted on Nov 1, 2018 in All, Beef, Breakfast, Chicken, Eggs, Fowl, Pork, Seafood, Veggie

“Rainbow Veggie Skillet”

Our skillet creation is unstructured and wide open to interpretation, meaning your own creativity is the only limit to what you might include in this “Rainbow Veggie Skillet”. I like to go for both colorful and taste-bud-popping, so I use fresh herbs rather than dried, but your time-budget will dictate your best path to perfection. This recipe is especially delightful to set before guests because of the rainbow of color.

Ingredients: (serves 4)
• 2 medium, organic zucchini pieces
• 2 medium, organic yellow squash pieces
• 1 medium, organic red bell pepper pieces
• 1 medium, organic tomato, chopped
• 4 medium, organic green onions, chopped
• 6 oz. organic, crimini mushrooms, sliced
• 1 cup chopped organic basil leaves, stems removed
• 1 Tbsp. chopped, organic rosemary leaves
• 2-4 gloves organic garlic, minced

In large iron skillet add 2 tablespoons organic butter + 1 teaspoon organic olive oil; heat skillet to medium

Once skillet is heated; add bell pepper and sauté until soft…next add remaining ingredients and continue tossing until thoroughly mixed, heated, and desired crispness of the vegetables is reached

Serve on warmed plates to compliment your protein of choice: beef, buffalo, chicken, fish, or turkey

Crispy Chicken & Chard

Posted on Oct 25, 2018 in Chicken, Fowl, Lunch/Dinner

“Crispy Chicken & Chard”

One skillet cooking is something we all enjoy for easy cooking and simple clean-up. Plus, our cast iron skillet cooking always adds that crispness and golden color that’s so delicious! This meal is also fast to whip up and offers a perfect delight after a hectic day!

Ingredients: (serves 4)

4 large, organic, skin-on chicken thighs or drumsticks
Organic cooking spray
Himalayan salt to taste
1 lb. medium, organic yam, cut into pieces
1 cup sliced, organic leeks (white parts only)
4 organic, garlic gloves, smashed
4 cups organic Swiss chard
1 Tbsp. organic, spicy mustard
2 tsp. organic, apple cider vinegar
1/2 tsp. organic, crushed red pepper flakes (optional)

Preheat oven to 425 degrees. Arrange chicken with skin-side down for thighs, in large, cool, cast-iron skillet, which has been lightly coated with cooking spray; sprinkle with salt to taste. Arrange cut-up yams around chicken. Cook 15-20 minutes, stirring yams occasionally.

Turn chicken once and place skillet back in oven at 425 for approximately 10 additional minutes. Transfer chicken and yams to a plate, keeping as much of the drippings in the skillet as possible. Add leeks and garlic to skillet. Cook over medium-high on stove top, stirring often, until fragrant for approx. 5 minutes. Add Swiss chard, mustard, and vinegar; cook just until wilted (2-3 minutes). Sprinkle with red pepper flakes if desired. Divide mixture onto four plates and place chicken & yams on top…serve!

Chicken Cutlets

Posted on Oct 17, 2018 in Chicken, Fowl, Lunch/Dinner, Veggie

“Chicken Cutlets” –

Ready for a bit of hip-hop action—that’s moving the inches off those hips! This week we’re preparing some tasty “Chicken Cutlets” that will move your body through the kitchen in a shimmy style. We all have to try new things and this week will burst you through your comfort zone and add a great shot of lemon zing into those smiling taste buds…let’s do it!

Ingredients: (serves 4)
• 2 lbs. organic chicken breasts, sliced into cutlet-style thickness
• Spray olive oil
• Organic, ground black pepper
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 4 organic gloves of garlic, minced
• 2 large, organic lemons, squeezed to remove all juice
• 2 Tbsp. organic butter

Spray iron skillet and heat to medium heat
Add peppered chicken cutlets and brown on both sides; remove to warm plate and place in the oven at 250 degrees

Deglaze iron skillet with wine and broth; stir until pan is completely deglazed and then add garlic and sauté until well-cooked

Add lemon juice and butter and stir constantly until butter is completely melted and sauce comes to a simmer

Pour sauce over chicken and serve (chicken pictured with steamed asparagus which is also delicious with the sauce!)

eggs, breakfast, lunch, casserole, veggies

Enchanted Egg Bake

Posted on Sep 5, 2018 in Breakfast, Chicken, Eggs, Fowl, Lunch/Dinner, Veggie

“Enchanted Egg Bake”

A great brunch dish is something we all desire in our repertoire to help us fill tummies and warm spirits while sharing love with family and friends. All the slicing, dicing and prep work can be completed in advance, allowing precious time to enjoy your invited guests. This week we introduce our ‘Enchanted Egg Bake” to be accompanied by sliced tomatoes, nutmeg-topped non-fat cottage on a bed of lettuce and chilled asparagus. Your table is inviting, festive, and worthy of sharing your healthy lifestyle.

Ingredients: (serves 12)
• 8 oz. organic mushrooms of choice, sliced
• 1 large, organic red bell pepper, chopped
• 24 small chicken sausages, cooked & sliced
• 4 organic green onions, entire stalk sliced
• 3 oz. organic baby spinach leaves, about 1/2 bag, thinly sliced into strips
• 3 tsp. Italian Seasoning
• 1/2 tsp. red pepper flakes
• 1 cup non-fat cottage cheese
• 3-4 dozen extra-large, organic egg whites, beat until well mixed

Preheat oven to 325 degrees

Combine all above ingredients into large bowl and thoroughly mix

Spray a 9” x13” glass baking dish with olive oil spray

Pour combined ingredients into prepared baking dish and bake 60-75 minutes, until firm

Serve your Enchanted Egg Bake with:
A sliced organic tomatoes patter
A festive non-fat cottage cheese bowl topped with a sprinkle of nutmeg on a bed of organic greens of choice
An inviting dish of pre-cooked, chilled, organic asparagus spears