Turkey Meatloaf

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Chicken Piccata with Scallion Parsley Mashed Potatoes

For the Chicken:

Ingredients -

• 3 Boneless, Skinless chicken breasts, cut in half(horizontally).
• Kosher Salt and Pepper to taste
• All-purpose flour (for dredging)
• 6 Tablespoons salted butter
• 5 Tablespoons Extra Virgin Olive Oil
• 1/3 c. Fresh squeezed Lemon juice(about 2 lemons)
• 1/2 c. chicken stock
• 1/4 c. Capers, drained and rinsed
• 1/4 c. Fresh Parsley, chopped

To prepare chicken:

Lay out halved chicken breasts on a cutting board presentation side down and cover with plastic wrap. Pound out each halve until chicken is a uniform width all over, about 1/4" thick. Remove plastic wrap and sprinkle Kosher salt and pepper over the pounded sides of the chicken, pressing in the seasonings with your hands. Dredge each piece of chicken in the flour until thoroughly coated. Set aside.

In a large saute pan, melt 1 1/2 T. of the butter with 3 T. of Olive Oil. When the butter and oil are sizzling, add 3 pieces of chicken to the pan. Cook until the chicken is golden brown, flip, and brown on the other side. When the chicken is browned on both sides, remove from a pan to a plate and set aside. Add another 2 T. of oil and 1 1/2 T. butter to the pan, and again, when sizzling, add the remaining three pieces of chicken and brown in the same manner, removing to the plate when browned.

Add the lemon juice, chicken stock, and capers to the pan and de-glaze, loosening any browned bits from the bottom of the pan. Add the chicken back to the pan and allow to simmer in the liquid for an additional 4-5 minutes. Remove the chicken to a platter and whisk in the remaining 3 T. butter into the pan sauce, until melted. Check the sauce for seasoning and pour over the chicken. Top the dish with the chopped fresh parsley. Serve alongside Scallion Parsley Mashed Potatoes(mashed potatoes with caramelized onions also work well with this dish).

For the Scallion Parsley Mashed Potatoes-

Ingredients:

• 6 large russet potatoes(or 10-12 small), peeled, diced, cooked, and drained
• 1/3 c. Extra Virgin Olive Oil
• 1/4 c. Fresh Parsely, roughly chopped and packed
• 1/4 c. sliced scallions or green onions
• 1/4 C. + warm Milk

Place the parsley and scallions in the bowl of a food processer. Lock the lid and begin processing. steadily pour in the olive oil in a thin stream. Process until the parsley, scallions, and oil have emulsified. Pour the oil through a tightly meshed sieve and press on the solids until all of the oil is extracted. Set aside.

Place the hot potatoes in the bowl of a stand mixer. Begin mixing on a slow speed and slowly pour in the flavored oil and milk. Mix until potatoes are smooth. Add seasoning to taste.

• Salt and pepper to taste

Chicken & Mushroom Biscuits and Gravy

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'Sticky Chicken' and Mustard Mashed Yukons

Here is an easy meal that your kids will love! My daughter licks her plate clean whenever we have this and is always asking for it. And not only is it easy to make, it's budget friendly too! You can find chicken legs for around 99 cents a pound at some grocery stores. Paired with the chicken are creamy, textured Yukon golds lightly seasoned with a little mustard. Your kids will never even know its in there, and eat it up! Serve the extra sauce from the chicken over the potatoes.

Sticky chicken
Ingredients:

• 8 chicken legs, skin removed
• 3/4 c. Barbecue sauce(I use sweet baby ray's)
• 1/2 c. Maple Syrup

Preheat the oven to 400 degrees. Grease a 8x8" pan(at least 1" deep) and place the chicken legs on it. In a small bowl, mix together the barbecue sauce and syrup. Pour over the chicken, covering all surfaces of the legs. Place the chicken in the oven and bake for 45-50 minutes. *make sure your chicken is cooked all the way through before serving!

Mustard Mashed Yukon's
Ingredients:

• 5 Large Yukon Gold potatoes, Washed, skin-on
• 2 T. Butter
• Salt and pepper tt.
• 1/4 c. Milk
• 2 T. Dijon Mustard

Slice the potatoes into 1" cubes and place in a large saucepan. Cover the potatoes with water and bring to a boil on high heat. Let the potatoes simmer until softened, about 10 minutes. Drain the water and place the cooked potatoes back in the saucepan. Add the butter, salt and pepper, milk and mustard. Puree using and electric or immersion blender until seasonings are mixed in.

Enjoy!

My Favorite Chicken Salad!

Now that summer is just around the corner(well, sort of) it's time to whip out the chicken salad! This is my favorite version. Simple and grapey. Just the way a chicken salad should be. If you like nuts in your chicken salad, add some lightly toasted sliced almonds to this. Served on croissant rolls, or just by it's self it will get you ready for picnic season either way =)

Ingredients:

2 1/2 lbs Chicken breasts, cooked and cut into 1/2" cubes. (I usually just throw the raw chicken into a pot of boiling water and let it simmer until the are cooked through. Then run the cooked chicken under cold water to cool down, pat dry, and dice.)
2-3 c. Red Grapes, washed and halved
4 stalks celery, diced
3 green onions, sliced

Dressing:

3/4 c. Mayo
3/4 c. Miracle whip
1/3 c. Lemon Juice
tt. Seasoned Salt

In a large mixing bowl, combine the chicken, celery, grapes, and green onion. Set aside.
Place the mayo, miracle whip, lemon juice, and salt into a smaller bowl and stir with a whisk until well combined. Pour the dressing over the chicken salad and toss until thoroughly coated. Serve chilled.

Tuscan Chicken Soup

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Coq Au Vin

This will always be one of my most favorite chicken dishes. We served this dish at our wedding and it was perfect! Coq Au Vin is French for 'chicken with wine'. This recipe calls for white wine, but you can use red also. I like to use Chablis when cooking with white wine, and a Cabernet Savignon or Merlot when using red wine.
*For those who are new to cooking with wine, remember: When the wine is cooked, the alcohol is cooked out with it. No need to worry. And for those who are too chicken to go to the liquor store to purchase wine(which I recommend, it's much cheaper there), you can find it as cooking wine with the vinegars in your local grocery store. Just remember: Cooking wine is much more salty than regular wine, so don't add as much salt to the dish!

Ingredients:

• 1 c. Flour
• 1 t. Pepper
• 1 t. Salt
• 2 T. Olive Oil
  
• 8 bone-in Chicken Thighs, skinned
• 2 c. Mushrooms, quartered
• 2 c. Baby carrots
• 1 large Onion, sliced along the grain
• 1 1/2 T. Fresh Thyme, chopped
• 2 T. Tomato Paste
• 2 t. Minced Garlic
• 1 c. White or Red Wine
• 3 c. Chicken Broth
• 2 T. Butter
  

Combine the flour, pepper, and salt in a large bowl. Add the skinless chicken thighs and coat each one in the flour mixture. Set aside.
In a large, deep sided frying pan, heat the olive oil to medium-high.
Add the dredged chicken thighs to the hot oil.
Brown the chicken thighs evenly on both sides.
Remove the chicken from the pan(but leave the pan on the heat) and place on a plate. Set aside.
Add the mushrooms, carrots, and onion to the hot pan and saute for 2 minutes.
* Try to use fresh thyme with this dish, if it is available. Fresh herbs make such a difference!
Add the chopped thyme to the vegetables and saute for 30 seconds.
Add the tomato paste and the minced garlic to the vegetables.
Toss the vegetables until they are all well coated with the tomato paste.
Add the wine and the chicken broth to the pan.
Place the browned chicken thighs back in the pan, under the liquid. Try and spoon the vegetables over the chicken, so that the chicken is completely submerged in liquid.
Cover the pan with a lid and let simmer for 30-45 minutes, stirring occasionally so that the chicken does not stick to the bottom of the pan. Add salt and pepper to taste.
The chicken is done when the sauce is reduced so that it thickly coats the back of a spoon and the chicken is tender. Add the butter to the sauce and stir until blended. Serve with mashed potatoes to use up all the yummy sauce.

Brie & Raspberry Salad with Chicken....and Fresh Raspberry Vinaigrette

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Chicken Fricassee

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Mediterranean Tomato Phyllo Tart

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