Category Archives: Chicken and Poultry Recipes

Easy Chicken Recipes and other Poultry Recipes

Meatball Recipe | Made with Spices and Ground Turkey

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Allspice, Cumin, Coriander, Paprika, Turmeric,Ginger.

Allspice, Cumin, Coriander, Paprika, Turmeric,Ginger.

In the Middle East and parts of Africa, they form ground meat mixed with herbs and a wonderful mixture of spices around a metal stick ( or” kabob ” ). While you can use any meat in this recipe such as the traditional lamb or a mixture of lamb, beef or pork, I use ground Turkey or Chicken (depending on what’s on sale) and instead of grilling on a stick, I make meatballs and bake them on top of either wax paper or a “Silpat” (a silicone mat that you put onto a baking sheet to keep the food from sticking). You could also fry in oil if you like. These make great appetizers for parties. Just roll them smaller and serve with toothpicks. And you can put any combination of spices inside (jerk seasoning, Chinese 5-Spice etc…) to change them up!

 

When I used to consult a while back and was working at Legoland, California, I shared with a chef there that the night before, I had made the worst Turkey Burgers – ever. They were dry and tasteless. She shared with me that the simple secret to moist Turkey Burgers or Meatballs was to add ground or chopped vegetables into the mix because they added both flavor and moisture to the ground poultry which otherwise, cooks up dry. Yet, you don’t have to follow this recipe precisely. You can adjust some of the spices, herbs and vegetables as you like. That’s what makes it easy. 

 

Chopped vegetables add moisture to Turkey Meatballs or Burgers.

Chopped vegetables add moisture to Turkey Meatballs or Burgers.

  • 1 to 1 1/2 lb. Ground Lamb or other (I use Turkey).
  • 1/2 Yellow Onion
  • 1 Carrot (if you’re using ground poultry, otherwise optional)
  • 1 Celery Stalk (if you’re using ground poultry, otherwise optional)
  • 1/2 Bell Pepper (if you’re using ground poultry, otherwise optional)
  • 2 Cloves Garlic
  • 1/2 Inch Fresh Ginger (skin peeled or cut off. We prepeel and freeze and grate to make it easy. Can be omitted since also using ground ginger as a spice. But I love the flavor).
  • Handful of Fresh Cilantro Leaves
  • Handful of Fresh Mint Leaves
  • 1 teaspoon each (Ground Allspice (or Cinnamon), Coriander, Cumin, Paprika, Turmeric, Ginger). 
  • Squeeze of 1/2 a Lemon (optional).
  • 1 egg
  • 1/2 cup Bread Crumbs or if eating gluten free, substitute gf oats or gf bread crumbs).

Blend all vegetables in a blender or food processor.

Lemon Juice is optional but adds a nice flavor.

Lemon Juice is optional but adds a nice flavor.

 

Place meat in a bowl and add the spices, egg and bread crumbs. Mix with your hands lightly. Do not overmix or it will make the meatballs tough.

 

 

 

Mix & Bake. Done.

Mix & Bake. Done.

Roll into balls and place on a baking sheet covered with wax paper or a silicone “silpat” sheet (prevents the meatballs from sticking). Or, you can fry in a pan if you like as well. Bake at 350 degrees F for 30-40 minutes.

 

My little rescue puppy, Bella photobombing.

My little rescue Maltese / ShihTzu hyrid puppy, Bella photobombing again.

Usually I drizzle Tamari and Sesame Oil on top but this night, I served  with an Indian Raita sauce and a simple salad. Delish!

Filipino Chicken Adobo

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Tamari is the best substitute for Soy Sauce if you are eating gluten free.

Always use Tamari instead of Soy Sauce if you eat gluten free.

A one pot, delicious, gooey, yummy, easy chicken meal. I learned this recipe from the lovely young lady who used to watch my daughter when she was a baby. She was so enormously and naturally loving to my baby girl. I loved how when I would come home from work, my daughter’s reddish locks would be in the most beautiful elaborate braids. That’s one thing she never taught me how to do. Well, she tried. At that time, I just was not that patient I suppose. Luckily, she did cook and teach me this easy recipe. Last time I saw her, she drove over to show us her very first, brand new car – a convertible Buick as she had just secured a job working for Tiffany in Beverly Hills. I miss her and I often wonder how people become such a large part of our lives and then disappear, often never to be seen again. Time does go by so fast and while I will never be able to braid my daughter’s hair the way her “RiRi” did, luckily, I can cook this chicken recipe that especially when I smell it cooking in my kitchen – will always makes me think of her. 

 

Soy Sauce, Garlic, Vinegar, Spices. Done!

Soy Sauce, Garlic, Vinegar, Spices. Done!

Ingredients:

  • 1 Cup Soy Sauce or Tamari (which is gluten free)
  • 1 Cup Vinegar (Cider or White)
  • 6 (or lots more, I’m a Garlic fiend) cloves of Whole Garlic
  • 2 Bay Leaves
  • 1 Tablespoon Black Peppercorns 
  • 1 Whole Chicken or Fryer Cut into 8 Pieces
  • (Some people add a teaspoon of sugar / optional)

 

Put all ingredients in a pot so that liquid covers the chicken parts. You can add more Soy Sauce and Vinegar if you need to. 

Browned Chicken surrounded by the thickened sauce.

Browned Chicken surrounded by the thickened sauce.

Simmer on low flame for about an hour until the sauce thickens and the chicken browns in the sauce. You can flip the chicken if you like but you may not need to. It depends on how shallow your pot is. So easy! We serve with rice and soy sauce and steamed broccoli. Delish!

Mexican Enchiladas with Red “Rojo” Sauce

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Ever since Maria shared her enchilada sauce recipe with me, I make it often. I don’t always “roll” the tortillas but often just layer the tortillas like lasagna noodles with the chicken, sauce, onion and cheese. That particular “like lasagna”  method will save you alot of time. And if you purchase the cheese already shredded and use leftover roasted chicken, it is a dinner you can heat up and have on the table in minutes. With the sauce recipe I listed here, I made 16 enchiladas rolled in two small dishes. I poached two chicken breasts and used all of the meat (about 2 cups). And about 1 15 ounce bag of shredded cheese.

 

  • Corn tortillas
  • Shredded Jack Cheese or Queso Ranchera Cheese
  • 1 Onion, chopped fine OR 3 Green Onions chopped 
  • Cooked shredded chicken
  • Easy Enchilada Sauce

 

Cooked shredded chicken (store bought rotisserie chicken or leftover roasted chicken works well in this recipe. Otherwise, just poach some chicken pieces in salted water until done and pull the meat off the bones discarding the skin and grizzle or just poach skinless, boneless breasts and slice or shred ).

 

 

Corn tortillas are usually gluten-free.

Corn tortillas are usually gluten-free.

Using a tong, add some vegetable oil  to a pan. Heat each tortilla on each side in the oil and put aside on a plate.

 

 

Place some of the enchilada sauce on the bottom of the casserole dish.

 

 

 

Layer Chicken, Cheese and Onions, then roll.

Layer Chicken, Cheese and Onions, then roll.

Dunk the tortilla in the sauce, fill with a little cheese, onion and chicken (I make mine with no chicken actually as I prefer plain cheese). Roll and place seam side down.

 

Roll the remaining tortillas up. Top with more sauce being sure to save some of the sauce for topping before serving.

Red Enchiladas, ready to heat and eat!

Red Enchiladas, ready to heat and eat!

 

 

Sprinkle more cheese on top. Heat until the cheese melts in a 350 degree Fahrenheit oven. 

 

 

 

Classic Roasted Chicken

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When having family or friends over, this is one of the easiest things we like to make.The

Simple Roasted Chicken.

Simple Roasted Chicken.

vegetables are cooked in the same pan and enhanced by the chicken fat flavor. I like to buy whole chickens when they are on sale and freeze them for later use.

 

  • 1 Whole Chicken
  • Butter (or Olive Oil) and Salt and Pepper
  • Rinsed and Whole Carrots, Small Potatoes (like Red Rose or Fingerling). Or, cut larger potatoes into 2 1/2 inch pieces after rinsing the exterior of the potato skin.

 

Preheat the oven to 400 degrees.

 

Remove the neck and bag from inside your Whole Chicken’s cavity (between the back legs there’s a hole, reach in and remove the neck, bag of giblets …)

 

Place the chicken in a roasting pan or casserole dish (we like to use a Paella pan. I like the fat of the chicken but if you prefer the fat to drop off more, use a rack or even the rack from your toaster oven works when placed underneath).

My husband likes to put whole garlic and rosemary under the skin. But just salt and pepper and some oil or butter on the chicken skin and potatoes and carrots is just as delicious. So simple

My husband likes to put whole garlic and rosemary under the skin. But just salt and pepper and some oil or butter on the chicken skin and potatoes and carrots is just as delicious. So simple!

 

Smother the chicken with Butter or Oil.

 

Place the Vegetables around the chicken and drizzle oil and salt and pepper.

 

Sprinkle Salt and Pepper (about a teaspoon or two of each) all over the Chicken in as many places as you can reach.

 

Place in the oven and cook for 75-90 minutes until chicken’s thigh temperature is 165 degrees and juices run clear when pierced.

 

After 30 minutes, using a Baster, baste the vegetables with the drippings.

 

When done, remove and let sit for 15 minutes before slicing and serving.

 

Note that the carrots are baked whole for ease and because otherwise, if smaller, they will cook too quickly. Let your guests cut them while eating them.

Easy Roasted Chicken. Great with a tossed simple salad.

Easy Roasted Chicken. Great with a tossed simple salad.

 

Alternatives: You can flavor your chicken with herbs and garlic if you want to spend a little more time in preparation. My husband will put about 10 cloves or more of whole garlic under the skin with pieces of rosemary that we grow in our front yard along with the salt and pepper and oil. You can experiment with other herbs like Sage or Tarragon.  Herbes Du Provence and Granulated Garlic is what we put on the Roasted Chicken at a restaurant I worked at for many years. And we would stuff the cavity with more whole garlic and season the bird inside and out thoroughly. Fennel is another great addition to the vegetables that surround the chicken (cut into quarters). Brussel Sprouts and even Broccoli also work!

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