SANDRA'S EASY ONE-PAN CHICKEN THIGH and RICE CREOLE BAKE

First, I sear the chicken thighs, then add all the other ingredients,

cover and bake for 50 minutes = absolute perfection with crispy, moist chicken

and heavenly seasoned rice!

Servings: 3-4

Prep: 5 Mins.

Cook  10 Mins.

Bake: 50 Mins.

Rest: 10 Mins.

INGREDIENTS

Spice blend (divided):

2 teaspoons Creole seasoning (I use Tony Chachere's in the green container)

1 teaspoon Lawry's seasoning salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1/2 teaspoon poultry seasoning

1 teaspoon dried oregano

1/2 teaspoon freshly-ground black pepper

Chicken:

3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs)

1/2 of above spice blend mixture (reserve other 1/2 for rice, below)

1 teaspoon Mazola oil

Plus, 1 tablespoon Mazola oil for searing

Rice:

1 cup raw Calrose rice (short-grain)

Remaining 1/2 of spice mixture

1 tablespoon Worcestershire

2 tablespoons ketchup

2 cups low-sodium chicken broth

1 teaspoon lemon juice

METHOD

Preheat oven to 400F. Place an ovenproof medium-size stainless steel skillet, with lid, aside.

Add all the spice blend ingredients onto a paper plate, then whisk to combine; set aside.

Place the skillet (see photo) over high heat on stovetop with 2 tablespoons of Mazola oil.

Meanwhile, pat chicken thighs dry with paper towel, including using kitchen shears to cut any excess fat without disturbing skin on under-side.  Place prepared thighs in a medium bowl.  Add half the spice mixture and drizzle with 1 teaspoon Mazola oil, then gently rub spices into both sides to coat evenly.

Place chicken skin-side down using tongs into hot skillet, while sliding back and forth initially when doing so to prevent sticking. Sear for 4 minutes on skin-side down, turn over then do the same on the under-side for 4 more minutes. Remove seared chicken thighs to a paper plate and set aside; drain grease from pan while reserving drippings.

Reduce heat under pan to medium-high and add the raw rice and sauté for 2 minutes. Add the other 1/2 of the reserved spice mixture, ketchup, Worcestershire, and lemon juice; sauté for 30 seconds.

Deglaze pan with chicken stock while scraping bottom with a wooden spoon.  Using tongs, place the seared chicken thighs back into pan atop the rice, skin-side up.  Cover, then bake, undisturbed, for 50 minutes.

Remove pan from oven, leaving covered, and let rest for 10 minutes for chicken juices to redistribute. ~ Enjoy!

SANDRA'S INSTANT POT CHICKEN THIGHS, POTATOES and CARROTS with GRAVY

All are cooked at the same time in your Instant Pot;

an easy recipe to learn to cook three things at the same time...

Servings: (4)

Prep: 10 Mins.

Pressure build: 10 Mins.

Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer

Pressure release: 10 Mins naturally, then 1 Min. quick release

INGREDIENTS

Spice Rub Mixture

1/2 tsp Onion Powder

1/2 tsp Freshly Ground Black Pepper

1/4 tsp Poultry Seasoning

1/2 tsp Garlic Powder

1 tsp Paprika

1tsp Johnny's Seasoning Salt

For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep

2 Tbsp Olive Oil

4 Chicken Thighs (I use skin on, bone in)

1 1/2 cups low-sodium Chicken Broth

4 Medium Russet Potatoes peeled, and cut in fourths

3 Medium Carrots scrubbed, and cut in thirds

1 teaspoon dried rosemary

1 Tbsp Lemon Juice

For Gravy (slurry)

2 Tbsp cornstarch

1/4 cup cold water

METHOD

Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.

Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.

Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.

When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.

Add potatoes, and rosemary.

Place trivet over potatoes, add chicken thighs on top of trivet.

Squeeze lemon juice over chicken.

Close Instant Pot lid and set steam release knob to Sealing position.

Cancel sauté mode.

Press Poultry, and use the - button to choose 13 minutes.

When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)

Turn off the Instant Pot.

Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.

Carefully remove steamer basket, including the chicken to a plate.

Carefully remove the trivet.

Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).

Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.

Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.

Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!

SANDRA'S ALASKAN SWEET-N-TANGY MEATBALLS

Moist and tender meatballs simmered in a delectable, sweet and tangy sauce.

~~~

You may also choose to serve these scrumptious meatballs with a meal as a side

or over prepared steamed rice!

Servings: (4 to 6)

Prep: 15 Mins.

Cook: 20 Mins.

INGREDIENTS

1 large egg, beaten

1 cup barbecue sauce (I used Sweet Baby Ray's), divided

1 lb. lean ground moose (or venison, elk, caribou, beef, poultry)

3 tablespoons minced yellow onion

3 tablespoons peeled (Yes, peeled) and minced red bell pepper

1/4 cup panko

1/2 teaspoon seasoning salt (I used Johnny's)

1/8 teaspoon freshly ground black pepper

1 tablespoon canola oil

1 (8 oz can) pineapple tidbits (or crushed) in juice, undrained

1/4 cup water

For a meal (serve with):

--2 cups of rice, prepared according to package directions

METHOD

In a medium bowl, beat the egg. Add 1/4 cup barbecue sauce (reserving remaining 3/4 cup), ground meat, minced onion and bell pepper, panko, seasoning salt, and pepper; gently mixing just until blended. Using a mini scoop for uniformity; roll firmly into 1-1/4" balls (approximate 28 to 30 meatballs). [You may prepare the meatballs ahead of time, just cover and refrigerate for a few hours.]

Add 1 tablespoon canola oil to a large, heavy-bottom skillet; heat over medium-high heat. Brown meatballs, about 3 minutes per side. Remove, using a spoon, excess oil from bottom of skillet while retaining drippings.  Place remaining 3/4 cup barbecue sauce, pineapple with juices, and water in skillet; gently stirring to combine. Bring to a boil. Place cover slightly ajar over skillet, and reduce heat to low. Simmer 12 to 15 minutes, until meatballs are cooked through (160-degree internal temperature) and sauce has slightly thickened. Gently shake skillet occasionally while cooking so as not to disturb and break apart the meatballs.

Meanwhile, if using, prepare rice according to package directions. 

Serve meatballs as an appetizer with toothpicks, as a side to your meal, or over prepared rice. ~ Enjoy!

SANDRA'S 30-MINUTE CHICKEN NOODLE SOUP with CHEDDAR CORNBREAD

An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!

Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...

Servings: (6)

Prep/Cook: 30 Mins.

INGREDIENTS

Soup:

1/2 tablespoon light olive

2 cups diced celery

1 cup diced carrots

Pinch of red pepper flakes

1/4 cup dry minced onion

1 teaspoon dried basil

2 tablespoons dried parsley, divided (see below)

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper

1/4 teaspoon ground poultry seasoning

1/8 teaspoon ground turmeric

6 cups low-sodium chicken broth

1/2 tablespoon white wine vinegar

1/2 tablespoon worcestershire

3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces

2 green onions, cut into 1/4" slices (both white and green parts)

1 (reserved) tablespoon dried parsley

1/4 cup frozen sweet peas

Noodles: Prepared and stored separately (See 'Leftover Tip' below)

--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)

Cheddar Cornbread (15-20 minutes baking time):

1 egg

1/3 cup milk

--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix

1/4 cup shredded medium cheddar cheese

METHOD

Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish.  Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.

First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat.  Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes.  Add chicken broth, white wine vinegar, and worcestershire; stir to combine.  Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.

Meanwhile, prepare noodles according to package directions.

Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese.  Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.

At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.

Drain noodles in a colander at end of cooking time.

Remove cornbread at end of baking time, and cut into 6 squares.

To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.

SANDRA'S ALASKA WILD DUCK with SECRET SAUCE over STEAMED RICE

A wonderful Alaskan 'comfort food' recipe I created this evening

that consists of one Pintail and another Mallard duck.

~ Thanks to my husband! ~

We'll be looking forward to having this fine dinner again and again...

Servings: (8)

Prep: 30 Mins.

Cook: 1 Hr.

INGREDIENTS

1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings)

4 Alaska wild duck breasts, brined (See below*)

= Must be brined 3 days prior

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

Vegetables-herbs-spices:

2 cups sliced celery

1 cup chopped yellow onion

1/4 teaspoon dried sweet basil

1/8 teaspoon dried marjoram

1/8 teaspoon dried ground sage

1/2 teaspoon dried parsley

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 tablespoon all-purpose flour

Sauce:

1 can cream of mushroom soup

1 pkg dry brown gravy mix

2 tablespoons white wine vinegar

3-4 cups water (depending on sauce consistency)

1 tablespoon worcestershire

1/8 teaspoon freshly ground pepper

1 dry bay leaf

--Prepared steamed rice

METHOD

*Brine duck breasts 3 days prior to preparing recipe, as follows:

Clean and dress by boning and skinning two Alaska wild ducks.  Place four whole breasts in medium-size, clean, glass bowl in brine consisting of 1 tablespoon table salt and 4 cups cold water, cover and refrigerated for 3 days. Rinse brined duck breasts with cold water until water runs clear; pat dry. Remove any remaining silver skin, cut in half lengthwise, then slice into 1/2" thick pieces.

In a large heavy-bottom stainless steel skillet, over medium-high heat, brown the bacon. Using a slotted spoon, remove bacon to a paper towel-lined plate to drain; set aside. (Retain drippings and bacon grease in skillet).

Add duck pieces to the hot skillet, including granulated garlic and onion, and sauté until browned. Using a slotted spoon, remove duck pieces to another paper towel-lined plate to drain; set aside. (Retain drippings and remaining grease in pan).

Add celery, onion, basil, marjoram, sage, parsley, granulated garlic and onion to skillet and sauté until onions are translucent. Sprinkle in flour and sauté for 1 minute longer.

In the meantime, whisk all sauce ingredients in medium bowl; add to skillet. Also, add the reserved bacon and duck pieces, and bay leaf; bring to boil. Reduce heat to low to gently simmer, covered, for 1 hour, while occasionally stirring. Check sauce consistency when stirring, adding additional water, if needed.

Meanwhile, prepare steamed rice, according to package directions.

Serve over steamed rice with your favorite vegetable alongside. ~ Enjoy!

SANDRA’S ASIAN SLOW-COOKER TERIYAKI CHICKEN

A perfect dinner to quickly throw together

either in the morning and slow cook on low for 8 hours,

or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins

INGREDIENTS:

Chicken:

1 yellow onion, cut into wedges

6 bone-in skin-on chicken thighs

1-½ cups brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian type of barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

2 garlic cloves, minced

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon fresh parsley, chopped

1 tablespoon toasted sesame seeds

--Prepared steamed rice

--Prepared garden salad

METHOD:

In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

SANDRA'S MINI-PENNE CHICKEN 'N VEGGIE SOUP with MEXICAN-STYLE CORNBREAD

A quick 30-minute pasta 'n veggie soup
when using precooked, leftover poultry,
i.e., chicken or turkey
(or store-bought rotisserie chicken),
including changing it up with
whatever veggies
you may have on hand...

Servings: (4)

Prep:  5 Mins.
Cook: 30 Mins.

INGREDIENTS

2 cups cooked boneless skinless chicken breasts, cubed

7 cups low-sodium chicken broth

1 small yellow onion, chopped

1 red bell pepper, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon Poultry Seasoning Blend
1 whole bay leaf

Freshly ground pepper, to taste

8 ozs. (1/2 box) Barilla White-Fiber Mini-Penne pasta, cooked accordingly

1 Generous handful fresh parsley, roughly chopped

--1 recipe of Sandra's Mexican-Style Premium Cornbread:

Sandra's Mexican-Style
Premium Cornbread Recipe

METHOD

In a medium heavy-bottom saucepan, heat 1 tablespoon vegetable oil to medium high heat.  Add onions, bell pepper, and celery, then saute until onions are translucent.  Add garlic, poultry seasoning and bay leaf, then saute for 30 seconds.  Add chicken broth, and bring to boil; cover, and reduce heat to low and gently simmer for 15 minutes.  Add chicken cubes and continue simmering, covered, for an additional 10 minutes.

Meanwhile, in another medium saucepan, cook the mini-penne according to package directions, then drain.

Toss bay leaf once chicken/vegetable soup has finished cooking.  Add parsley; stirring to combine.

To serve, place pasta in equal amounts into 4 soup bowls, ladle chicken and vegetable broth on top, with slices of warm cornbread alongside. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:  If you have leftovers, store pasta separate in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

SANDRA’S SLOW-COOKER HERB and MEYER LEMON CORNISH GAME HENS

A quick meal to prepare 

starting out with frozen cornish game hens
during mid-morning or at noon on a busy work day

for a quite rewarding dinner...

Serves: 4

Prep: 15 Mins.

Slow-Cook: 6 Hrs. on low

INGREDIENTS (All organic)

Veggies/Hens:

½ red onion, cut into 8 wedges

2 carrots, roughly chopped

2 ribs of celery, roughly chopped

2 (1.5 lb.) frozen cornish game hens

Drizzle mixture:

2 tablespoons extra virgin olive oil

1 meyer lemon cut in half, juiced, (reserve juiced halves)

2 tablespoons quality white wine

4 cloves garlic, minced

½ teaspoon poultry seasoning

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

Side option:

-- Sandra’s Flavorful Steamed Basmati Rice and Herbs

METHOD

Spread veggies in bottom of 6-quart slow-cooker, and place frozen cornish game hens on top. Whisk the remaining drizzle mixture ingredients in a small bowl, and drizzle over hens.  Place the reserved (pre-squeezed) lemon halves next to hens in slow-cooker.

Slow-cook, covered, on low heat for 6 hours, or until the legs begin to fall away from hens, (or when the temperature of the breast meat reaches 160 degrees).

If making, start preparing the Flavorful Steamed BasmatiRice and Herbs about 30 minutes prior to serving your meal.

To crisp skin: Preheat the oven broiler. Line a 9”x13” baking pan with foil and spray with olive oil. Toss the lemon halves.  Carefully remove hens using two large spatulas and place them on the prepared baking dish.

Place baking dish in the oven under the broiler for about 4-5 minutes, until golden brown and skin is crisp. Allow hens to rest after removing them from the broiler for 5-10 minutes.

To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.


~~~~~~~~~~~~~~
Tips:  If you wish to make a gravy from the drippings keep it hot in the slow-cooker.  Skim excess oil from the top with a spoon (or use a gravy/oil separator), and  make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.


You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.

SANDRA’S WHOLE-ROASTED SPICY BEER-CAN CHICKEN

Look for a whole chicken weighing 3 lbs.;
if larger, you may have trouble fitting
this tasty bird in your oven...

Serves (6)
Prep: 10 min |
Roast: 1 hour 10 min.

Posted by Sandra

INGREDIENTS

1 (3 lb.) whole, free-range organic chicken

***Rub
1 tablespoon brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons ground pepper
½ teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
--reserve 1 tablespoon for glaze

***Glaze
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon cider vinegar
1/2 teaspoon sriracha sauce (or your preferred hot sauce)
1 tablespoon reserved rub

***Beer and spice 
1 (12 oz. can) of your favorite beer
2 bay leaves

METHOD

Preheat the oven to 375 degrees, and rearrange rack to lower shelf of oven.

Combine all the spice rub ingredients with a whisk in a small bowl, and reserve 1 tablespoon for the glaze, and set aside.

Combine all the glaze ingredients in a separate small bowl, including the 1 tablespoon of reserved spice rub, and set aside.

Remove (or drink) 1 cup of beer from can, then crumble and add 2 bay leaves to can. Punch a few additional holes on the top of can, and set aside.

Remove the giblets and neck from chicken, and use them to make gravy after simmering, or freeze for making stock later on.

Rinse the chicken and pat dry with paper towels; removing any visible excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing some spice rub between skin and meat. Massage the remaining spice rub over the skin and inside the cavities. Poke the skin all over with a sharp knife. Tuck the wings under the chicken. Holding chicken upright with the body cavity facing down, insert the beer can into cavity. Place the chicken in a roasting pan, and spread front legs forward to form a tripod to support the chicken upright (see photo). Brush with ¾ of glaze mixture, tent with tin foil, and bake for 40 minutes.

Dinner plated...

Increase oven temperature to 425 degrees, remove foil from chicken (save foil to tent while resting), brush with remaining glaze, and bake an additional 30 minutes, or until a thermometer inserted in the middle of the meaty part of thigh (not touching bone) registers 170 degrees.

Let chicken stand loosely tented with reserved foil for 10 minutes. Using tongs; twist, remove, and toss beer can. Place the roasted chicken on a cutting board, carve, and serve – Enjoy!

~~~~~~~~~~~~~~~~~~


Tip: I served this with smashed red potatoes, chicken giblet gravy, roasted asparagus, and Ménage à Trois California red wine.

SANDRA'S HOMEMADE BASIC MOIST DRESSING (or stuffing if inside bird)

This my most flavorful basic dressing
that I tend to change up depending upon
what the main course is that I'm serving it with, i.e.,
with pork, I'll add chopped apples and dried cranberries, and so on...

Servings: (8 to 10)
Prep: 15 Mins. |
Bake 1 Hr..

Posted by Sandra

INGREDIENTS

1/2 cup unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
8 crimini mushrooms, chopped
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon ground pepper
1/2 teaspoon savory
2 tablespoons dried parsley
1 tablespoon poultry seasoning
8 cups stale whole-wheat bread, broken into one-inch pieces
3 to 4 cups poultry stock (depending on how moist you like your dressing)
Kosher salt and freshly ground pepper, to taste

METHOD

Preheat the oven to 350 degrees.

Melt butter in large skillet and add all ingredients, except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well using clean hands, or if you prefer a large spoon. Let dressing cool.

Spray a 13”x9” baking dish. Transfer stuffing to prepared dish. Cover with foil that has been sprayed on the underside, and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes longer. - Enjoy!


~~~~~~~~~~~~~~~~~


Tip:  I prefer my dressing more moist, so I leave the baking dish covered for the entire hour, your choice ;)

SANDRA'S PERFECTLY ROASTED TURKEY with HOMEMADE MOIST STUFFING

I've provided options to either stuff the turkey, 
and/or  bake the dressing separate, 
as many people have varying opinions regarding this...

Servings: (8 to 10)
Prep: 30 Mins. |
Bake: 3-1/2 Hrs. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

***Stuffing
1/2 cup butter
1 medium onion, chopped
2 stalks celery, chopped

Dressing as it's called, or stuffing if you choose to do so inside the turkey

8 crimini mushrooms, chopped
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon ground pepper
1/2 teaspoon savory
2 tablespoons dried parsley
1 tablespoon poultry seasoning
8 cups stale whole-wheat bread, broken into one-inch pieces
3 to 4 cups poultry stock (depending on how moist you like your dressing)

***Turkey
1 (10 to 12-lb.) turkey, giblets removed
light olive oil, to rub on skin
kosher salt and ground pepper, to taste

METHOD

Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well using clean hands, or if you prefer a large spoon. Let stuffing cool.

Preheat the oven to 350 degrees.

Meanwhile, place the turkey into a large bowl (for easier handling) neck side up, and remove giblets (I save these for the gravy). Rub the bird with oil. When stuffing is cool, fill both the main turkey cavity and neck cavity with stuffing. (*and/or bake remaining or all of dressing in a dish as outlined below). Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 3 hours while basting on the hour, and then increase the heat to 450 degrees and cook for another 30 minutes, or until the thigh reaches 180 degrees and/or meat in the breast reaches 170 degrees (please do not let thermometer hit the bone to ensure correct readings). Remove from oven, and lightly tent with foil and let rest for 15 minutes for juices to redistribute. Remove the stuffing to a large bowl, carve the roasted turkey, and serve immediately. – Enjoy!

~~~~~~~~~~~~~~~

*To bake dressing in pan: Preheat oven to 350 degrees. Spray a 13”x9” baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

**If you choose not to stuff the turkey, the roasting time will be less ~ be sure to keep an eye on your thermometer!!

SANDRA'S POULTRY SEASONING BLEND

This is a great spice
blend to use in many soups, stews, 
and while grilling when
poultry is the main ingredient...

INGREDIENTS

2 tablespoons dried parsley
2 tablespoons dried sage
2 tablespoons dried thyme
1 tablespoon ground marjoram
1 tablespoon celery Salt
1 tablespoon dried rosemary
1 tablespoon ground savory
1 tablespoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry. 

Use for stuffing/dressing and all other recipes that include poultry or call for poultry seasoning.


~~~~~~~~~~~~~~~~~~~~~


TIP: When using dry spices, place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S CREAMY HOMEMADE HONEY DIJON DRESSING or DIP

You'll never buy store-bought again
because you can make this fantastic
recipe that's so flavorful
and know all the ingredients within it...

Yields: (1/3 cup)
Prep. 3 Mins

Posted by Sandra

INGREDIENTS

1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey (for my recipe, click here:  Sandra's Alaska Fireweed Honey - Homemade)
1/2 tablespoon fresh lemon juice

METHOD

In a small non-reactive bowl (glass or ceramic), whisk together the mayonnaise, dijon, honey, and lemon juice, until smooth and emulsified.

Cover and refrigerate any leftovers.


~~~~~~~~~~~~~~~~


Tip: Try using this instead of beaten eggs when breading meat, seafood, or poultry. Also, this is fantastic as a dip for chicken tenders, or as a dressing for garden salads, esp. when adding strips of chicken, turkey, or fish.

SANDRA'S CRISPY TENDER CHICKEN GIZZARDS

This is an adaptation of the chicken gizzards
I often eat while at Pikes Place Market in Seattle
~  It works fantastically...

Servings: (2)
Prep: Pre-boil – 1 hr. |
Fry: 1 to 2 Mins.

Posted by Sandra

INGREDIENTS

***Pre-Boil Gizzards
1 lb. fresh chicken gizzards
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon fine-grained kosher salt
pinch of freshly ground pepper

***Dredging/Frying
1 egg, slightly beaten
¼ teaspoon filtered water
Pinch of cayenne

3 tablespoons all-purpose flour
3 tablespoons italian bread crumbs
½ teaspoon paprika

Peanut oil for frying

***Season Gizzards
1 teaspoon cornstarch
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon old bay seasoning
¼ teaspoon fine-grained kosher salt
Pinch of freshly ground pepper

--Toothpicks for serving

METHOD

Trim excess gristle from chicken gizzards. Rinse under cold running water. Place gizzards in a medium saucepan, and then just cover them with cold water, and then add the boil seasonings. Bring to a boil, reduce heat to a simmer and pre-boil ‘covered’ for 1 hr.

Cooling par-boiled gizzards

Strain the gizzards,
and spread out to dry on a paper towel lined plate, and let cool.








Meanwhile, add 1” of oil in an electric skillet or dutch oven and heat to 350 degrees. In shallow bowl, beat the egg, water, and cayenne. In large Ziploc bag, add the flour, breadcrumbs, and paprika; mixing to combine.

Once the gizzards are cool, place in a medium bowl, and toss with cornstarch, onion powder, garlic powder, old bay seasoning, kosher salt and ground pepper.

Dip the gizzards in the egg mixture, and then drop into the ziploc bag with the breading mixture. Shake the bag thoroughly to coat gizzards, and shake off excess.

Perfect lightly browned and
crisp-tender
chicken gizzards

Gently lay the coated gizzards in the hot oil using a slotted spoon (or 'spider'. Cook for just a couple of minutes, until golden brown and crispy. Remove with slotted spoon (or 'spider') to a paper towel-lined plate to drain, and lightly sprinkling with kosher salt while hot.

Serve hot gizzards in a bowl lined with waxed paper; plus toothpicks to spear and eat as an appetizer –

Enjoy!

SANDRA'S OVEN BRAISED TEX-MEX CHICKEN

A very flavorful method in which to make
a hearty and rewarding meal that you'll wait in anticipation for...

Servings: (6)
Prep: 15 mins. |
Braise: 1 hr.

Posted by Sandra

INGREDIENTS

4 boneless chicken thighs, cut in half
Kosher salt and freshly ground black pepper
4 strips of bacon, sliced
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
½ cup chopped red bell pepper
1 fresh jalapeno, seeds, stems, and ribs removed, and finely chopped
4 cloves garlic, minced
1/4 cup quality white wine
2 (15.5 oz. can) cannellini beans, rinsed and drained
--(or your fav. brand of white beans)
1 bay leaf
2 teaspoons poultry seasoning
1-1/4 cup low-sodium chicken stock
1 tomato, sliced
1/4 cup italian seasoned breadcrumbs
1 tablespoon fresh cilantro, finely chopped

--Prepared baguette, sliced on the diagonal
--Coleslaw (Click for recipe here: Sandra's Coleslaw)

METHOD

Begin making coleslaw 2 hours before servings for flavors to meld in refrigerator.

Preheat oven to 350 degrees.

In a large dutch oven, over medium-low heat, brown the bacon until crispy, and remove to drain on paper towel-lined plate (retaining all the drippings in pot). Raise the heat to medium-high and add the chicken, placing it skin side down. Sear the chicken on both sides, and then remove to the same plate as the bacon.  Remove all but 2 tablespoons of the drippings.  Add the onion, celery, and carrots saute for 3 minutes. Add the red bell pepper, jalapeno, and garlic, and continue sauteing for 2 more minutes. Add the white wine, while scraping bits from bottom of pot, and continue to simmer, until reduced by half. Stir in the beans, bay leaf and poultry seasoning. Return the chicken and bacon to the pot, immersing chicken into vegetable mixture. Add the chicken stock, cover, and bake for 20 minutes. Remove casserole from oven, and top with sliced tomatoes, and then sprinkle with breadcrumbs. Return to oven and continue to bake, uncovered, for 15 minutes longer. Serve family style on a large platter, with a sprinkling of fresh cilantro. Place hot baguette slices around casserole. I also like to serve this dish with a side of coleslaw. - Enjoy!

SANDRA'S ULTIMATE HOMEMADE CHICKEN POT PIE

Comfort and delicious food for the soul
doesn't get any better than this...

Yields: (One 10” pie,
or individual ramekins)

Prep: 20 mins. |
Bake: 40 to 45 mins.

Posted by Sandra

INGREDIENTS

***Chicken/Veggie Filling

1 lb. skinless, boneless chicken breast halves – uncooked, and cut into ½” cube

1-1/4 cup carrots, cut into ½” cubes

1 cup frozen green peas

3/4 cup celery, cut stalks in half, and then into ½” slices

2 medium russet potatoes, peeled and cut into ½” cubes

Low-sodium chicken broth to cover chicken/veggies
--(Note: Reserve broth while draining)

***Sauce

2/3 cup butter

1 cup onion, chopped

2 garlic cloves, minced

2/3 cup all-purpose flour

Kosher salt and freshly ground pepper to taste

1 teaspoon celery seeds

1 teaspoon poultry seasoning

1 teaspoon ground thyme

1 teaspoon worcestershire

2 tablespoons white wine vinegar

3 cups reserved low-sodium chicken broth

1-1/3 cup milk

***Crust

--2 unbaked pie crusts (For homemade, click here: Pie Crust Recipe (for two 10' crusts)

--1 egg with 2 tablespoons water, beaten (to brush on top of crust before baking)

METHOD

In a saucepan, combine chicken, carrots, peas, celery, and potatoes. Add chicken broth to cover and boil for 8 to 10 minutes, just until veggies are tender. Remove from heat, drain (reserving broth separately) and also set aside veggies/chicken mixture.

Preheat oven to 450 degrees.

In the saucepan over medium heat, saute the onions in butter until soft and translucent. Add the garlic and saute for 30 seconds. Whisk in flour, kosher salt, pepper, celery seed, poultry seasoning, thyme, and worcestershire, and then slowly stir in white wine vinegar, reserved chicken broth, and milk. Simmer over medium-low heat until sauce thickens (if too thick add more milk), also taste for seasonings, adding more kosher salt and pepper, if needed.  Add the chicken/veggie mixture, and remove from heat and set aside.

Fit the pie crust in the bottom of the pie plate (or individual ramekins), leaving a 1/2" overhang. and place the chicken and sauce mixture over bottom pie crust. Brush edges of the bottom pie crust with egg wash mixture so the top crust adheres.  Cover with top crust, and flute edges with fingers or fork tines to seal. Brush top crust with beaten egg (not edges), and then sprinkle lightly with kosher salt. Make a vent hole in middle of top crust by cutting a few small slits to allow steam to escape while baking. Place foil strips around edges of pie crust to prevent edges from burning, and place pie on a foil-lined baking sheet in the event of potential spillovers.

Bake for 15 minutes at 450 degrees.  Remove foil strips, and reduce oven heat to 350 degrees, and continue baking for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 20 minutes before serving (be very careful, it/they will still be very hot). - Enjoy!

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Tip: After cooking, the pot pie can be frozen.  To reheat, just place in microwave and cook on high for 7 to 8 minutes.

SANDRA'S BASIC FRIED RICE: Pork, Beef, Chicken, Shrimp, or other Seafood

This is a recipe you'll often make
from ingredients that you readily have on-hand,
and you can change it up in so many ways that it's
bound to be just fabulous...

(Serves 4)
Prep: 5 Mins. | 

Fry:  10 Mins.

Posted by Sandra

INGREDIENTS

1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

¼ teaspoon freshly ground pepper

2 tablespoons olive oil

2 eggs, lightly beaten

2 cloves garlic, minced

4 crimini mushrooms, thinly sliced

1/4 cup low-sodium chicken broth

+ an additional (2) tablespoons of low-sodium soy sauce

2 green onions, chopped

4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste

METHOD

In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.

Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.

Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine.  Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve.  Enjoy!

~~~~~~~~~~~~~~~~~~~~~~

Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!

SANDRA'S HOMEMADE ROASTED RED PEPPER SAUCE

A fantastically versatile sauce
that is great with most any seafood, shellfish,
meat, or poultry entree...

Yields: (3/4 cup)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS:

4 whole jarred roasted red bell peppers
1 tablespoon fresh parsley
¼ cup sour cream
¼ cup mayonnaise
1 teaspon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon honey
--(For the homemade recipe click here:  Alaska Fireweed-Clover Honey)
2 teaspoons red wine vinegar
1 clove garlic, grated
1 teaspoon onion, grated
Kosher and ground pepper, to taste

METHOD

Puree the all the ingredients in the blender, taste for seasoning, and add salt and pepper as desired. - Enjoy!


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Tip: Can be refrigerated up to 2 days. This sauce is wonderful with seafood, or as a dip for jalapeno poppers, chicken tenders, etc. It is also great as a sandwich spread, or a salad dressing, or toss with prepared pasta.

SANDRA'S AUTHENTIC CHICKEN ADOBO (Thanks via a former Juneau restaurant owner)...

When I requested this recipe 25 years ago at a local eatery, 
the owner said he didn't measure 
and allowed me watch him prepare this 
Juneauite favorite...

Prep: 5 mins. 

Cook: 30 mins.
Servings: (6 =
2 pieces of chicken ea.)

INGREDIENTS:

12 chicken pieces (6 thighs, 6 drums)
2 tablespoons olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon black pepper corns
5 cloves garlic, minced
1 tablespoon pickling spice
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons dark brown sugar
1 teaspoon paprika
4 tablespoons cornstarch (mixed 1/4 cup cold water to dissolve)

--Prepared steamed rice

METHOD

Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then chicken and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 20 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve chicken adobo over steamed rice.

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Tip: Japanese Salad and Restaurant-Style Dressing pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.

SANDRA'S CRISPY ROAST DUCK with an ORANGE GLAZE

This recipe is fabulous for all types of poultry, 
especially Wild Alaska Duck Breasts...

Serves (4)

Posted by Sandra
Prep: 5 minutes |
Cook 25 minutes

INGREDIENTS

***Duck:
· 4 fresh duck breasts, (if frozen, thaw)
· 1 tablespoon salt
· 1 teaspoon ground black pepper
· 1 teaspoon poultry seasoning
· 1/2 teaspoon ground cumin

***Glaze:
· 1 cup orange marmalade
· 1/2 cup honey
· 2 tablespoons orange liqueur (I prefer Grand Marnier)

METHOD

Preheat oven to 475 degrees F.

Rinse and pat duck breasts dry, and lightly score the skin surface several times with a knife (only in the inner skin area so it remains intact with breast). In a small bowl, combine seasonings and season the duck breasts all over.

Insert a thermometer at an angle in the thickest part of a breast.

Turn down heat to 375 degrees, and place the duck in the oven roasting for about 25 minutes, or until internal temperature reaches 165 degrees.

Meanwhile, in a medium bowl, stir together glaze ingredients. About 15 minutes before duck is finished cooking, liberally brush duck breasts with glaze, and continue cooking 10 more minutes (checking to ensure breast is at 165 degrees).

Remove duck breasts and tent with tinfoil for 5 minutes. (I serve mine with steamed brown rice, and broccoli.) - Enjoy!