Brian’s ‘Tis the Season Chicken

Courtesy: Karen Opalka
Serves 6 to 8
Prep time: 10-to-15 minutes ; cooking time: 10 minutes
Ingredients

  • 1 (6 ¼ oz.) pkg. fast cooking long grain wild rice w/herbs and seasonings
  • 3 lbs. chicken breasts, cut into serving sizes
  • 1 (16 oz.) can whole berry cranberry sauce
  • 3 Tbsps. butter or margarine
  • 2 Tbsps. soy sauce
  • 1 tsp. lemon juice
  • ½ cup thinly sliced almonds

Directions

  1. Preheat oven to 325° F.
  2. Heat butter, soy sauce, lemon juice, cranberry sauce in saucepan over medium-high heat.
  3. Spread out uncooked rice over bottom of buttered 9×13 inch baking dish; sprinkle rice seasoning on top of rice.
  4. Arrange chicken over rice.
  5. Pour cranberry sauce mixture over chicken; cover pan w/foil (can stop here and put dish in frig for several hours until ready to bake)
  6. Bake one hour.
  7. Sprinkle almonds on top; bake uncovered for 10 minutes.
  8. Serve w/green beans.

 

Chef Tee’s Quail Henin Sauce

Serves 6 to 8
Prep time: 5 minutes; cooking time: 20 minutes
Ingredients

  • Leftover drippings from quail henin
  • 1 cup chicken stock
  • Leftover mushroom stuffing
  • 1 Tbsp. butter
  • Salt & Pepper

Directions

  1. Put ingredients in medium sauce pan over medium heat.
  2. Simmer, whisk, reduce heat to low.
  3. Continue simmering for about 15 minutes.
  4. Season to taste w/Salt & Pepper.

 

Chef Tee’s Quail Henin

Serves 4 to 6
Prep time: 30 minutes; cooking time: 30 minutes
Ingredients

  • 4 semi boneless Cornish game hens (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • 4 semi boneless quail (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • Salt & Pepper
  • 2 Tbsps. of canola oil
  • Mushroom stuffing
  • Quail Henin sauce (can substitute store-bought brown gravy)

Directions

  1. Preheat oven 450° F.
  2. Remove quail wings; remove bones from quail legs, thighs.
  3. Season skin side of quails w/Salt & Pepper.
  4. Heat 1 Tbsp. canola oil in large sauté pan; place quails skin side down in pan; cook on medium heat until skin is brown, crispy; remove from pan, cool.
  5. Lay open 1 game hen; spread thin layer of mushroom stuffing (about ¼ inch) over open hen.
  6. Lay 1 seared quail skin side down on top of stuffing layer; add another ¼ inch of stuffing on top of quail.
  7. Fold up hen/stuffing/quail layers so looks like whole game hen; use thick cotton string (aka kitchen twine) to tie around the game hen to help hold shape.
  8. Repeat steps 5 thru 7 w/remaining hens, quails, stuffing.
  9. Brush the tops of the final wrapped game hens w/remaining canola oil; liberally season tops w/salt and pepper.
  10. Place wrapped hens in large casserole dish or roasting pan (make sure hens don’t touch in pan) w/leftover quail parts (can also add some celery, carrots)
  11. Bake about 30 minutes or until internal temperature reaches 160 ° F. and hens are browned.
  12. Remove from oven; let sit for about 15-to-20 minutes.
  13. Remove string; serve w/quail sauce and your favorite seasonal vegetables.

 

How to debone a chicken

Koch’s Turkey Tenderloins with Cucumber, Cilantro & Orange Salad

Serves 2 to 4
Prep time: 5 minutes; cooking time: 10-to-15 minutes

Ingredients

  • 1 pkg. Koch’s Turkey Tenderloins
  • ¼ cup favorite pepper jelly
  • 1 European cucumber
  • 1 cup cilantro
  • 1/2 cup parsley
  • 2 cups baby arugula
  • ¼ cup red onion, cut into ¼ -inch slices
  • 2 medium oranges, peeled, divided into segments
  • 1 Tbsp. orange zest
  • Juice from 1 orange
  • 1 Tbsp. maple vinegar (or to taste)
  • 2 Tbsps. canola oil (or to taste)
  • Salt & Pepper to taste

Directions

    1. Season turkey w/salt.
    2. In large skillet, heat oil over medium-high heat; add turkey; cook 2-to-3 minutes.
    3. Turn over turkey; add pepper jelly; cook-2-to-3 minutes or until meat is done, jelly melted; turn off heat.
    4. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices.
    5. In large bowl, add cucumber slices, rest of ingredients except turkey; toss.
    6. Plate turkey, spoon pepper jelly sauce over meat; top w/cucumber salad.

Brian’s Grilled Hot Chicken Wings

Serves 2 to 4
Prep time: 5-to-10 minutes; cooking time: about 10 minutes

Ingredients

  • 8-to-10 chicken wings
  • Salt & Pepper
  • ¼ cup vegetable oil
  • 1 cup favorite hot sauce (plus extra for dipping)

Directions

  1. Preheat grill to high.
  2. Set out meat for ½ hour to bring to room temperature.
  3. Season wings w/Salt & Pepper.
  4. Coat w/olive oil.
  5. Coat w/hot sauce.
  6. Put wings on grill, skin side down.
  7. Grill until golden brown on both sides (about 5 minutes per side).
  8. Wings will be done when they easily come a part, juices run clear.
  9. Remove from grill; serve w/extra hot sauce.

 

Chef Tee’s Fried Chicken Wings w/Spicy Honey Sauce

Serves 2 to 4
Prep time: 5-to-10 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 8-to-10 chicken wings
  • Morton Season-All® Seasoned Salt
  • Flour
  • Oil for deep frying
  • Spicy Honey Sauce

Directions

  1. Heat oil to 300° F to 325° F in deep fryer or large heavy pot.
  2. Season wings w/seasoned salt.
  3. Coat wings w/flour; fry in hot oil in batches.
  4. Wings will be done when they float in the oil.
  5. Drain on paper towel; serve w/Spicy Honey Sauce

 

Koch’s Turkey Chili

Serves 4 to 6
Prep time: 5 minutes; cooking time: 30 minutes

Ingredients

  • 2 lbs. Koch’s ground dark turkey meat, crumbled
  • 1 medium onion, chopped
  • 2 garlic cloves, diced
  • 2 (14.5 ounces) cans diced tomatoes
  • 1 (14.5 ounces) can black beans
  • 1 (14.5 ounces) can black eyed peas
  • 1 (14.5 ounces) can dark red kidney beans
  • ½ Tbsp. (or to taste) chili powder
  • ¼ Tbsp. (or to taste) celery salt
  • ½ Tbsp. (or to taste) cumin
  • 1 Tbsp. (or to taste) smoked paprika
  • 1 chipotle pepper in adobo sauce, diced (can substitute 1 tsp. chipotle powder)
  • Salt to taste
  • 1 jalapeño pepper, diced and seeds removed (optional, add if want spicy)
  • 1/2 Tbsp. (or to taste) cayenne pepper (optional, add if want spicy)
  • Garnishes—cilantro, sour cream, Pavino or favorite shredded cheese, chopped onions
  • Cornbread

Directions

  1. Brown meat in large skillet over medium-high heat; remove meat from skillet; use colander or strainer to drain off fat; set aside.
  2. Discard most of meat oil/drippings, but keep about 2 Tbsps. in skillet.
  3. Add half chopped onions, garlic to skillet w/turkey drippings; add salt to taste; cook over medium-high heat until onions are soft (not mushy) and translucent.
  4. In large stock pot, add meat, onion/garlic mixture, beans, tomatoes, spices, peppers; bring to boil; lower heat to medium low; simmer for about 20 minutes.
  5. Garnish; serve w/cornbread.

Meatball Sub Sandwich Featuring Koch’s Turkey

Serves 4
Prep time: 10 minutes; cooking time: 15- to-20 minutes

Ingredients

  • 1 lb. Koch’s ground dark turkey meat
  • ¼ cup oats
  • ½ cup white onions, chopped
  • 2 tsps. Ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 4 submarine buns
  • 1-to-2 cups Cucumber & Mint Salad (see recipe below)

Directions

  1. In large bowl, add turkey, oats, onions, ancho chili powder, Salt & Pepper, parsley; use hands to combine ingredients.
  2. Use hands to form 1-inch meatballs.
  3. In large skillet, heat oil over medium-high heat; add meatballs; brown about 3-to-4 minutes.
  4. Stir in flour; deglaze* pan with sherry.
  5. Add chicken stock; bring to a boil; cook until sauce thickens (about 2-to-3 minutes).
  6. Put ½ cup (or desired helping) of Cucumber & Mint Salad in submarine bun; spoon 3 or 4 meatballs on top of salad.
  7. Repeat step 6 for remaining salad, meatballs.
  8. Serve.

*Deglaze — adding stock, wine or another liquid to pan to loosen food particles that are stuck at bottom of pan.

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Cucumber & Mint Salad
Makes about 2 cups
Prep time: 5 minutes; no cooking time

Ingredients

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup mint, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • 2 Tbsps. canola oil
  • Salt & Pepper to taste

Directions

  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.

 

Koch’s Turkey, Sweet Potato & Lentil Soup

Prep time: 10-to-15 minutes; cooking time: 15-to-20 minutes
Serves 4-to-6      

Ingredients

  • 2 medium-sized sweet potatoes, cut into ¼-inch cubes
  • 2 Tbsps. vegetable oil
  • 2 cups Koch’s Smoked Turkey Breast, chopped (can substitute favorite cooked turkey meat)
  • 1 (15 oz.) can lentils, drained
  • 1 cup white onion, diced
  • 1 Tbsp. fresh rosemary
  • Pinch fresh thyme
  • 1 or 2 sage leaves, chopped
  • 1 cup Swiss chard leaves, chopped
  • Salt & Pepper to taste
  • 4 cups (or enough to cover ingredients) chicken broth
  • 3 cloves garlic, diced

Directions

  1. In large pot, heat oil over medium-high heat; add potatoes; cook until starts to soften (about 5 minutes); add onions, garlic; cook until onions are translucent (about 5 minutes).
  2. Add broth to potato mixture; bring to a boil; add turkey, lentils, chard, rosemary, thyme, sage, Salt & Pepper; bring back to a boil; lower temperature to medium-low heat; simmer for 5-to10 minutes.
  3. Serve.