Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Poultry

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8    each chicken thighs

salt and pepper

1    tablespoon rosemary sprigs — finely chopped

4    cloves garlic — finely chopped

2    each bay leaf

2    cups Chianti

½    cup all-purpose flour

¼    cup olive oil

2    medium onions — sliced 1/4-inch thick

3    cans diced tomatoes — drained

16    each black and/or green olives — pitted

2    tablespoons capers — drained and chopped

1    cup chicken stock

2    tablespoons basil leaves — thinly sliced

Season chicken with salt and pepper in a medium bowl. Add rosemary, garlic, bay leaf, and cover with wine. Marinate for 2 - 4 hours or overnight. Preheat oven to 350°F. Drain chicken and reserve marinade. Pat dry the chicken pieces and dust lightly with flour. Heat oil in a large Dutch oven over medium high heat. In batches, add chicken skin side down, cooking about 4 minutes on each side or until golden brown. Transfer to plate and repeat. Add onions, cooking until translucent, about 4 minutes. Reduce heat to medium low. Add tomatoes, olives, capers, chicken stock, chicken pieces, and reserved marinade. Bring to a boil. Bake uncovered in oven for 1 1/2 hours. Transfer chicken to large serving platter, cover with sauce, garnish with basil and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 3:00

Categories: Poultry

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16    pounds whole turkey

6    ounces Lawry’s seasoning salt

Thaw frozen turkey 2 - 3 days prior to cooking in refrigerator. Preheat oven to 325°F. Meanwhile, prepare the turkey by rinsing under cold water and pat dry. Generously rub the seasoning into to skin of the bird. If the turkey does not have a leg clam, tie the legs together with kitchen string. Twist wing tips under. In a shallow roasting pan with rack, place turkey breast side up. Cover turkey loosely with foil. Roast turkey at 325°F until an instant read thermometer registers 180°F in the thigh and the juices run clear; about 3 to 3 ½ hours. Remove turkey from oven, cover with foil and let stand for 20 minutes. Begin craving the turkey and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:45

Categories: Poultry

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1    medium onion — coarsely chopped

3    medium scallion — coarsely chopped

2    each scotch bonnet chiles — coarsely chopped

2    cloves garlic — chopped

1    tablespoon five-spice powder

1    tablespoon allspice berries — ground

1    tablespoon black pepper — ground

1    teaspoon thyme — crumbled

1    teaspoon ground nutmeg

1    teaspoon salt

½    cup soy sauce

1    tablespoon vegetable oil

3 ½     pounds chicken, whole — quartered

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and salt and process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream until combined. Pour the marinade into a large shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Let the chicken return to room temperature before cooking.

Light a grill, preferably charcoal, or preheat the oven to 500°F. Grill or roast the chicken: if grilling, cover the grill for a smokier flavor; if roasting, cook the chicken, skin side up, on the top shelf of the oven. Cook the chicken, turning occasioning, for 30 to 40 minutes, until well browned and cooked through. Cut each chicken quarter in half, transfer to a platter and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:25

Categories: Poultry

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4    tablespoons soy sauce

4    tablespoons lime juice — from about 3 limes

2    tablespoons canola oil

4    cloves garlic — minced

¾    teaspoon ground ginger

1    pound skinless chicken breast

½    cup peanut butter, creamy

½    cup canned low sodium chicken broth

½    teaspoon sugar

½    teaspoon salt

¼    teaspoon dried red pepper flakes

¾    pound spaghetti

1    bunch scallions — chopped

⅓    cup peanuts — chopped

In a medium, shallow bowl, combine the 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon of the oil, garlic, and ginger. Add the chicken and turn to coat. Set aside for at least 10 minutes to marinate. If you plan to let this marinate for longer, cover and refrigerate for up to 12 hours. Heat a grill pan over moderate heat. Cook the chicken for 4 to 5 minutes per side, or until browned and just done. Remove the chicken from the pan and let rest for 5 minutes. Cut crosswise into 1/4-inch slices.

Meanwhile, in a medium sauce pan, combine the remaining 1 tablespoon of soy sauce and 2 tablespoon of lime juice, the peanut butter, broth, sugar, salt, and red pepper flakes. Pour the marinade from the chicken into the saucepan and bring to a simmer over moderate heat, whisking until smooth. In a large pot of boiling water, salted water, cook spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with chopped peanuts. Serve family style.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:30

Categories: Poultry

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Chicken Preparation

4    pounds whole chicken

4    stalks celery — chopped, Large

2    medium onions — chopped, large

3    cloves garlic — halved

1    tablespoon salt

2    each bay leaf

2    tablespoons black peppercorns

Salad Preparation

4    stalks celery — chopped, small

1    medium onion — chopped, small

1    cup lite Mayonnaise

salt and white pepper — to taste

Chicken Preparation

Place the chicken in a large stock pot, add chopped vegetables, seasoning and cover with cold water. Bring to the boil, simmer for 30 minutes or until there is no blood is visible near the bone. Remove from heat and let cool in the water. Remove chicken and strain remaining liquid. Reserve liquid to use as chicken stock. Remove skin and debone removing all gristle. Cut chicken into 1″ cubes.

Salad Preparation

In a large mixing bowl, mix chicken cubes, celery, onions, mayonnaise, salt and pepper. Serve cold with toast.