Tonight’s chicken was lemony goodness and very easy to prepare.  I’m a fan of just a few steps to great food, the oven does most of the work here, slowly roasting to perfection.  My husband is a big poultry fan.  When we go to restaurants, often I will order a steak and my husband some chicken or turkey.  It never fails that the server will swap our plates and give my husband the steak and me the chicken. We taste off of each other’s plates though, so in the end it doesn’t matter.  He won’t swap this though.  I had to let him chew the bones a little before I put them in the freezer so that he could pick off every morsel of chicken left behind.

Today’s chicken we bought fresh from the market yesterday.  You tell them what you want and they will bag it and even skin, bone and cut it up for you all in a few minutes.  They’re really fast.  I bought two whole chickens and a couple of whole breasts split along with some sausage.  The chicken was free range, from a local farmer and that made me happy.  It’s more expensive than the grocery store, but very tasty and local, so I pay a little more for better quality. These chickens were not frozen before I got to them.  One chicken we had for dinner, the rest went into the freezer for later.

Unfortunately, I didn’t take a photo of after I roasted the chicken.  My daughter was leaving for school and I cut a hunk of cooked breast off, and sent it with her to have in her salad for dinner.  I have a before photo that shows how I pulled the skin away from the chicken and stuffed the lemons and rosemary in between the skin and the meat.  You may need to use a knife to start the slit, but after you get it separated you should be able to slide your hand right in.

I sliced the lemons and slid them flat in between the skin and meat.  The two ends of the lemons went into the cavity.  I snipped bunches of rosemary from my plants that I have growing in pots in the diningroom.  Then I tore the leaves up and smashed them before shoving the rosemary in around the chicken.  A couple of branches went into the cavity as well.  I poured a little olive oil over top of the chicken and just smoothed it all around.  A sprinkle of salt and pepper as desired and bake in the oven uncovered at 375 until the thermostat reaches about 165.

Mom can’t eat onions or tomatoes; acidic vegetables and fruit upset her tummy.  If you feel it could use a few more vegetables, feel free to go ahead and add them.  Mushrooms might be nice added to this also.

Ingredients:

• Olive Oil
• 3 stalks of celery diced
• 2 large chicken breasts
• Small Butternut Squash – scooped out and peeled
• 4 carrots peeled
• 1 quart of chicken stock or broth
• 1 can of chick peas, drained and rinsed
• 1 bunch of kale leaves stripped off stems
• ground thyme
• ground sage

Directions:

In a stock pot heat up 2 tablespoons of olive oil.  Saute diced celery and whole chicken breasts.  Pull the chicken out of the stock pot, and add in the quart of chicken broth and heat.  Dice carrots and butternut squash and add to stock.  Tear chicken into bite size pieces.  When the carrots have softened but are still firm, add the chicken back in along with the chickpeas. Tear kale leaves and stir it into the stock along with ground sage, thyme, salt and pepper to taste.  Serve in bowl over warm wild rice.

Almost Salsa Chicken

I put out a request for quick dinner ideas -something that wouldn’t take that much work, but would be healthy and delicious and maybe my son could do it.  Crockpot suggestions came in, but I knew my son couldn’t be trusted to stop and think that far in advance. Crockpot was out for him, but on my day to cook, it’s always a welcome suggestion.  Jenn Fowler suggested Salsa Chicken – and knowing the way my family feels about salsa, I was ready to try it out.

Unfortunately, the cupboards were not fully stocked, so a few substitutions were made.  The dish came out a little less mexican, and a little more health nutty, but it was delicious. Instead of black beans, garbanzos aka-chick peas were used.  Then instead of rice, some wheat berries were made in the rice cooker (brown rice setting) and gave the dish a nuttier flavor. The wheat berries and salsa chicken was served on top of some butter lettuce and arugula.  A little white cheddar (from a local farm market) was grated over top and then avocado slices as a finishing touch.

Jenn has a lot of different variations and serving suggestions, so take a look at her Salsa Chicken.  She also has a lot of other cool crockpot meals to try out.

Here’s my variation of her salsa chicken:

Jennie-O has a new Switch To Turkey Burgers Promotion.  Jennie-O sent a food truck to NY to show people how tasty turkey burgers could be and to convince them to make the switch to turkey over other burgers. For dinner, we tried out Jennie-O Turkey Burgers and let me tell you, they get an A+ from my family.  No, they don’t taste like beef hamburgers, they don’t taste like vegetarian Luna Burgers, they don’t taste like bison burgers, they taste like Jennie-O Burgers, delicious in their own right.

NYC Inspired Turkey Burgers

When Jennie-O collaborated with noted New York City food truck The Bistro Truck for a turkey burger takeover for five days, The Bistro Truck served complimentary turkey burger recipes inspired by the neighborhoods the truck visited during the takeover and developed by The Bistro Truck founder Yassir Raouli. According to Raouli, all of the recipes are inspired by his experience living in New York City and the unique diversity the city offers:

• Mulberry Street Turkey Burger, inspired by Little Italy
• Flatiron Turkey Burger
• Brooklyn-style Turkey Burger
• Bronx Turkey Burger
• East Village Turkey Burger

Diana’s Turkey Burger with Basil Pesto-Mayo and Tomato

I like all of their suggestions and pairings.  These look like great sandwiches – but I put together my own fresh garden turkey burger, using fresh basil pesto-mayo, fresh tomato, basil- tomato cheddar cheese and Jennie-O turkey burger.  It was really tasty, the family loved it. So, would we switch to lean, delicious Jennie-O from our regular burger?  Well, no, because we don’t have one regular burger, but we’re willing to add it to the lovely list of burgers that we enjoy!

What about you?  Would you make the switch?  Jennie-O is giving a 10.00 off Jennie-O Turkey Store coupon to 3 of our readers.  I went to the store and found a box of 12 burgers for less than the coupon – making this a really nice deal.

In the comments, tell me about your Jennie-O Turkey Burger.  How would you prepare it?  Would you go with one of the NYC recipes, my recipe, or do you have one special recipe you’d like to share with us.

Jennie-O Coupon Giveaway Rules -

• In the comments tell us about your Jennie-O Turkey Burger
•  US residents only
• One comment entry per household
• Contests closes on Tuesday, September 13th at Midnight

Summer’s not over yet, there’s still time to grill.  Will you make the switch to Jennie-O?

This was not a paid sponsor.  I was given a ten dollar coupon for Jennie-O Turkey Store to use for review of Jennie-O Turkey Burgers, but the opinions were my honest opinions.

I bought my butternut squash last fall at the farmer’s market.  We put them into baskets and stored them on shelves in the unheated basement.  The food doesn’t freeze down there, but it does get rather nippy downstairs. Last year I tried storing them in a warmer spot, but some of my squash went bad.  This year, they are in perfect condition and not even drying out.  I’m thrilled that we put up a nice shelving unit to use for winter storage.

Anyway, I also have been trying to work with beans more, but not canned beans, dry beans, and so that was the start of this soup. I roasted most of the vegetables in a glass pan in the oven until almost cooked.  I also baked the chicken breast rather than fry it up.  I wanted the broth to be clear when I served it and not muddied, which is why I did it this way.  And to give it a nice bright taste, I grated lemon peel and squeezed lemon juice into it.  This soup is one of my best tasting, I recommend it for family dinner, or a gathering of friends, or just the two of you.

Ingredients:

• 1 butternut squash – peeled, seeded, and diced into 1 inch squares
• 1/2 onion diced into 1 inch squares
• 1 clove garlic minced
• 2 celery stalks diced into 1 inch squares
• 1 large cooked chicken breast – cooked and diced into 1 inch squares
• 2 cups beans (1 can of white beans such as northern
• 2 quarts chicken broth
• 1 lemon
• 1 tsp thyme
• 1 tsp sage
• 1 1/2 tsp paprika
• big bunch of chard leaves (about 4) chopped
• salt
• pepper

Take the first four ingredients and sprinkle lightly with olive oil, place in a single layer in a glass pan, cover with aluminum foil and bake at 350 until the butternut squash softens.  Place the ingredients in a soup pot along with the diced chicken, the beans (rinsed and drained), and the broth.  Grate the lemon rind into the broth and squeeze in the lemon juice.  Heat soup and when it starts to simmer, dump in the chard.  Simmer until chard has softened.  Salt and Pepper to taste.

My husband and I had two bowls, my sister in law had a couple of bowls, a friend had a bowl, plus there were a few leftovers.  It’s really a delicious tasty soup and yet it wasn’t all that difficult to throw together.  You can do most of it ahead of time and then throw all of the ingredients together into the pot at a later time and finish the recipe.  You can also leave out the chicken for a nice vegetarian soup with a lot of flavor.

BUFFALO, N.Y (Feb. 5, 2010) – Delaware North Companies Sportservice, which serves fans at more than 20 major pro sports venues, knows that food is the best part of any Super Bowl party. Just days before the big game, football fans can still huddle up with two of Sportservice’s regional executive chefs for great party recipes that you can whip up in a hurry to impress your guests.

Sportservice Regional Executive Chef James Major, top chef for the Cleveland Indians at Progressive Field, helps you score big with a healthy-but-hearty turkey chili. “Chili is a traditional food staple at a Super Bowl party, but it’s usually not the healthiest dish,” Major said. “Turkey chili is a great substitute.”

Meanwhile, for a different version of a pub classic, Regional Executive Chef Jeramie Mitchell, who oversees the great food at the St. Louis Cardinals’ Busch Stadium, provides the perfect football food: “pig skins.” No, not pork rinds, but classic potato skins topped with pork. “We all know that Super Bowl Sunday is not just about the football game – it’s about the food,” Mitchell said. “With these pig skins, the name says football and the taste will be a big hit.”

Both chefs had a busy 2009, especially in July when they led Sportservice’s efforts at the 2009 Major League Baseball® All-Star Game® in St. Louis. Mitchell oversaw Busch Stadium’s premium dining and concessions for three days of events and developed St. Louis-themed menus for the two biggest parties outside the stadium. Sportservice served 4,000 guests at each party, with Major playing a lead role in overseeing the massive event catering.

Chef James Major’s Turkey Chili

Serves: 4-to-6 people

• 3 tablespoons       Olive oil
• 1 each          Yellow onion, chopped
• 1 each          Red and yellow pepper, diced
• 5 cloves        Garlic, chopped
• 1 tablespoon        Kosher salt
• 2 teaspoons         Chili powder
• 1 teaspoon      Dried oregano
• 1 pinch         Cinnamon
• 1 tablespoon        Tomato paste
• 1 each          Chipotle chile en adobo sauce, coarsely chopped
• 1 pound         Ground turkey
• 1 (12-ounce)        Mexican lager-style beer
• 1 (14 1/2-oz.) can  Diced tomatoes, with their juice
• 1 ¼ cup Kidney beans, black beans and white beans (dried or canned)
• Garnish (Optional)  Sliced scallions, chopped cilantro, sour cream and Monterey jack cheese

Directions :

1. Heat the olive oil in a large, heavy skillet over medium-high heat.
2. Add the onion, garlic, salt, chili powder, oregano and cinnamon and cook, stirring, until fragrant, about 3 minutes.
3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
5. Add the beer and simmer until reduced by about half, about 8 minutes.
6. Add the tomatoes into the skillet, along with their juices and the beans. (If using dried beans, add 3 extra cups of water). Bring to a boil and then simmer. Cook, uncovered, stirring occasionally, until thick.
7. Serve and enjoy.

Chef Jeramie Mitchell’s Pig Skins

• 2.5 lbs.     Pork shoulder, preferred with bone in; boneless will also work
• 1 ea            Onion, yellow, small dice
• 1 tbsp        Garlic, fresh, minced
• ¼ cup       White Wine, any dry white wine will work
• 2 tbsp        Apple Cider Vinegar
• 1 tbsp        Olive Oil
• 1 cup + ½ cup   BBQ Sauce, your choice
• 2 cups       Chicken Stock
• 2 ea             Bay Leaves
• Cracked Black Pepper and Salt – to taste
• 1 dozen      Potatoes, russet, small
• Oil or shortening for frying
• 2 ½ cups   Cheddar Cheese, shredded
• ½ cup        Chives, fresh or green onions
• 1 cup          Sour Cream

Directions :

1. Make marinade for pork, using onion, garlic, white wine, apple cider vinegar, cracked black pepper, olive oil and salt. Whisk to incorporate ingredients. Pour over pork and rub into meat. Let pork marinate for 20 minutes.
2. Sear pork in hot pan for 4 minutes each side. Place in 9×13 baking dish. Pour leftover marinade over pork. Whisk together 1 cup of BBQ sauce and 2 cups of chicken stock, and pour over pork. Add more cracked pepper, salt, and 2 bay leaves (in liquid). Cover pan with aluminum foil. Place in 300-degree oven and cook for 3 hours or until meat is fork tender.
3. Make potato skins. Wash potatoes. Split potatoes in half, lengthwise. Lightly rub with olive oil and salt. Bake in 350-degree oven until cooked. Remove and cool. Scoop out potato leaving about ¼ inch of potato with skin (make a “boat”). When pork is ready, fry skin in oil or shortening (350-degree oil) until lightly brown and crisp. If you choose or prefer not to fry, bake the skins instead of frying. They won’t get as crisp but, they’ll taste just as good.
4. Remove pork from oven and rest for 20 minutes, uncovered. Remove pork from liquid (reserve liquid). Pull excess fat from pork and discard. Break apart meat with fork and place in bowl. Test seasoning and add a little salt if needed. Pour ½ cup of cooking liquid in pork and add ½ cup of BBQ sauce.
5. Place about a tablespoon of the pork on top of the finished potato skins. Top with shredded cheddar cheese and bake in 350 degree oven for 8 to 10 minutes or until cheese is completely melted. Garnish with diced chives and serve with sour cream.

Ingredients:

Directions:

Preheat over to 325 degrees F

Wash turkey well and pat dry then set turkey in roasting bag next set into roasting pan. Stuff cavity of the turkey with 1 lemon quartered, 1 orange quartered, 2 granny smith apples quartered, and 1 white onion quartered. Add Fresh sage and thyme bundle.Pour 1 cup of honey over the top of turkey, add salt and pepper to taste, and 2 teaspoons of garlic salt to the top of turkey. Cut 2 sticks of butter into half inch pieces and place around the bottom of the turkey in the bag. Inject one cup of Maestro DOBEL tequila into the turkey. Pour one cup of Maestro DOBEL tequila over the turkey in the roasting bag.

Place turkey in a roasting pan and bake for 5 hours
Easy Gravy-Strain the juices that have accumulated in the bag, skim off any fat, pour the turkey drippings into pan, add cup of flour and salt and pepper to taste. Stir on med. Heat until all the flour is mixed well.

Your Maestro DOBEL Tequila Turkey is ready!!!

Ingredients:

• 1 Grilled Turkey Breast
• bacon pieces
• shredded cheese
• 1 avocado, sliced
• 2 small – medium tomatoes
• bed of lettuce
• Your favorite dressing or salsa

Throw down a bed of lettuce and then layer with vegetables.  I would add cukes and red peppers too if you had them.

The temperature has dropped a little, but don’t stop the grilling and eating fresh food. Scrumptious.

• 1/4 cup 1800 Silver Tequila
• 1/2 cup fresh lime juice
• 1 fresh squeezed orange
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño chilies
• 1 1/2 tablespoons chili powder
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 6 boneless chicken breast halves with skin

Mix lime juice, tequila, orange juice, cilantro, jalapeños, chili powder,
salt and pepper in bowl. Coat chicken in marinade and cover to chill overnight.
Grill chicken over medium heat until cooked through, turning occasionally, for approximately 18 minutes. Serves six.