Poultry Archives | Page 2 of 4

Club Sandwich with Duck Breast, Cambozola, Applewood Smoked Bacon and Roasted Garlic

November 2, 2015

This recipe takes an ordinary sandwich and makes it worthy of an excellent wine pairing! It comes from Chad Hendrickson, Executive Chef for The Hess Collection. A special thank you to The Hess Collection for sponsoring this post.

Sandwiches are casual. When we don’t want to have a fancy meal or invest too much time in the kitchen, we go for a sandwich.

They are convenient and familiar, but many lean a little towards boring and monotonous. That is, until you start considering whether the lowly sandwich could possibly pair with wine. Not just any wine, but a syrah that boasts black and blue fruits with a subtle touch of spiced vanilla and cedar. Before you know it, you have a duck breast sandwich on your hands that also happens to be layered with bacon and Cambozola cheese.

Buffalo Chicken and Rice Slow Cooker Casserole

October 22, 2015

I rarely identify with the term comfort food. I think it’s because, unless you are force feeding me steamed broccoli or those crunchy fancy green beans, I consider all foods comforting. I may be partial to carbs, but a salad or spring roll can bring about as much comfort and nostalgia for me as mashed potatoes and pumpkin pie.

But I get it, and if you wanted me to come up with some comfort foods, using the true sense of the word, one thing that comes to mind is the classic casserole.

Lentils with Curry Turkey Meatballs and Lemon Spinach

July 8, 2015

In this recipe, slow cooker lentils are topped with turkey meatballs and then brightened with a sprinkle of fresh spinach for an easy one-bowl meal!

I tend to eat in earth tones. It’s something I didn’t realize until I began photographing my food.

Think about it. The occasional leafy green aside, many healthy foods are pretty much a big bunch of off white, beige and brown.

Lentils, beans, chickpeas, cauliflower, oats, onions, garlic, meats, mushrooms — all pretty much the same boring color. It’s unfair, too, because they can be pretty darn delicious.

Lemongrass Chili Marinade for Grilled Chicken

May 4, 2015

This recipe combines aromatic lemongrass with spicy chili paste to create a flavorful marinade for grilled chicken. It’s perfect for kicking off the start of grilling season!

It wasn’t until we began exploring the BBQ meats of Korean, Thai and Hawaiian cuisines that we discovered the deliciousness of the chicken thigh. Prior to that, our meals were most often made up of chicken breasts and the occasional full roasted bird.

To be honest, the chicken breast alone leaves a lot to be desired. When it is not cooked with the rest of the bird, it’s often dry and tasteless. At least that was my experience. Even the best marinades and fillings rolled up inside couldn’t seem to make it any better.

Spicy Noodle Bowl with Sausage and Greens Paired with Cultivar Rose Wine

March 24, 2015

This spicy noodle bowl is topped with turkey sausage, mustard greens and garlic. It’s vibrant flavors pair well with the 2014 Cultivar Rose that I received as part of the Cultivar Wine Bloggers!

Growing up, like most people who come from the middle portion of the U.S., comfort food was defined by things like mashed potatoes, pot pies and biscuits and gravy. Heavy, nap-inducing and delicious.

Fortunately, travel has introduced me to a few more things that define comfort food for others around the world. Feijoada in Brazil, fish and chips and pastries in Europe, but nothing can compare to noodle dishes in Southeast Asia. They have redefined comfort food for me.

Slow Cooker Maple Jalapeno Chicken Sliders

February 26, 2015

These Slow Cooker Maple Jalapeno Chicken Sliders have a flavorful balance of sweet, salty and spicy. Crown Maple gave me a sample of their delicious organic maple syrup at the Winter Fancy Food Show last month and it made the perfect addition to this easy meal!

I learned long ago that there is no denying my sweet tooth. Yes, you can calm it down by cutting out all forms of added sugar. I did that a couple years ago. Cravings subsided, and even now I don’t like things nearly as sweet as I used to, but the sweet tooth never really went away.

If you have a sweet tooth, you know what I’m talking about.

People tend to fall into a sweet or salty category. Some have no desire for any type of sugar. But threaten to take away their potato chips, and look out! Meanwhile, if you told me I could never have a potato chip or pretzel again I would not shed a single tear. But let’s not talk about the horror of never having caramel, chocolate, or my favorite sweetener, maple syrup.

Ground Turkey and Ale Cabbage Rolls and My 3 Words

January 7, 2015

I’m sharing My 3 Words for the New Year along with a spiced up and spiked version of cabbage rolls!

It’s a new year. I keep repeating that to myself, but it doesn’t want to stick.

Most years, I feel this big sense of transition as we close one out and enter another. I’m big on the goals and resolutions, so I have those all lined up and I’m ready to jump right in the minute the ball drops.

This year feels different.

We spent the last two weeks of 2014 traveling. We visited Copenhagen, went to Berlin and explored the markets over the Christmas holiday, enjoyed a day in Malmo and returned to Copenhagen for New Years Eve. It was a blissful break filled with new experiences, people and foods.

Turkey Red Lettuce Wraps with Sweet Potatoes and Cranberries

November 18, 2014

These lettuce wraps make a quick and easy seasonal dinner. They are filled with my favorite fall ingredients and served in beautiful red leaf lettuce that is full of nutrients. This post was sponsored by Coastline Family Farms.

Don’t mind my deer-in-the-headlights look. That is just my reaction to how quickly the end of October and most of November have flown by. I’ve been finding myself staring blankly from time to time trying to get my brain to catch up to the date.

It’s not necessarily a bad thing. There’s been a reason for it – events. Lots of awesome, new experiences, meet new people, have fun while learning, eating and drinking, events.

Hanoi Grilled Chicken from The Banh Mi Handbook

September 28, 2014

From the Vietnamese bread and fillings to tangy pickled vegetables, you can create your own restaurant-style sandwich at home with the help of The Banh Mi Handbook and this Hanoi Grilled Chicken.

I read about the Vietnamese Banh Mi long before I ever had the opportunity to take my first bite. I knew about the soft, but crusty bread, the numerous meat fillings, pickled veggies, hot peppers and the finishing touch of cilantro.

Often when you know this much about a food before you try it, you set yourself up for disappointment. Not so with this sandwich. I had built up in my head what the combination of those flavors would be, and it was better than I anticipated.

I’m not picky about my banh mi. I like the classic version I can grab for $3.50 when passing through Oakland’s Chinatown just as much as I like the fancy version for $10 filled with local, pastured lemongrass chicken that I get at food trucks.

There is an art to it though, don’t you think? It’s not something that I had considered making at home because, while it seems easy, man is it hard to get those flavors right.

Picnic Chicken Salad with Blueberries and Pecans

July 7, 2014

I like my chicken salad loaded. It’s to the point that I want it to contain equally as many other ingredients as it does chicken. Nuts, grapes, dried cranberries, celery, onion, bell peppers – you name it and I’ll mix it in.

My favorite part is the fruit. I love that little touch of sweetness against all the other savory ingredients. Grapes and dried cranberries are my standards, but this time of year, nothing says summer like fresh blueberries.

Normally when I get my hands on some I ask around on social media as to what other people would do with them. The response is always to eat them fresh, and believe me, I’ve got that covered. But after I’ve downed a couple gallons, I still need a few good ideas that aren’t jam.

So when I got hungry for chicken salad last week, I decided to use blueberries in place of my old stand-bys. It was my first time trying it and it beat my old versions by a mile. Not to mention that there is something so pretty about those deep blue berries no matter what you use them in.

I use a mix of Greek yogurt, mayonnaise and spicy brown mustard as a dressing for my version of chicken salad. It’s become my favorite combination not only for chicken, but for potato salads and slaws, too. If you have your own favorite, don’t hesitate to stick with that and just add the blueberries. They are the real star here, but I do have to admit I am loving them with both the pecans and dill in this recipe.

Picnic Chicken Salad with Blueberries via @Lori_Rice

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Picnic Chicken Salad with Blueberries and Pecans

2015-06-25 10:02:59

Makes: 2 to 3 servings

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Ingredients

6 to 7 oz. roasted chicken, shredded
¼ cup finely diced onion
½ tablespoon chopped fresh dill
¼ cup full-fat or 2% plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon spicy brown mustard
½ teaspoon sugar (any type - white, raw, brown, etc)
¼ teaspoon ground black pepper
Pinch of salt
¼ cup chopped pecans
½ cup fresh blueberries

Instructions

Place the chicken, onion and dill in a medium bowl. In a separate bowl, stir together the yogurt, mayonnaise, mustard, sugar, salt and pepper. Pour the dressing over the chicken and stir well until the chicken is coated and the dill is distributed throughout the chicken salad.
Stir in the pecans. Add the blueberries and very gently stir just until all ingredients are combined. Refrigerate until ready to serve.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.

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