Category Archives: chicken

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

04 Thursday Dec 2014

Posted by in chicken, dinner, dressing, gluten-free, lunch, salad, seasonal, Side dish

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DSCN4044Love:

So I might be a bit late on a “leftover” recipe from Thanksgiving but, I figure you can really make this salad anytime using roast chicken, or even some poached eggs. I was even thinking leftover ham from Christmas dinner would work too. Needless to say I have made many variations of this salad over the last couple months but this version just happened to work out perfect this week for lunches using what I had on hand.

I know we are all moving on from Thanksgiving onto Christmas and all the ridiculous cookies that come with, just promise me you’ll eat some salads in between all those cookies. Enjoy!

Food:

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette makes 6 (could make 8)

1 head romaine lettuce, chopped, rinsed and spun dry

1 head butter leaf lettuce, torn, rinsed and spun dry

1 small container baby arugula

4-6oz leftover local turkey for each salad

3 small-medium local Yukon potatoes, cubed

3 local honey crisp apples, cubed

6-8oz smoked gouda, cubed

Dressing:

2 T. Wicked Wilson Mustard (local)

2 T. leftover cranberry sauce (I used homemade)

3 T. apple cider vinegar

1 T. red wine vinegar

1/2 c. olive oil

salt and pepper

DSCN4030Directions:

1. Start by placing 6 containers with their lids out so they are ready to be filled assembly style. Process the lettuce, chop, tear, rinse and spin dry. Distribute the lettuces evenly between each container, next add the turkey, I split one apple between two salads. Next add the cheese.

DSCN40342. Cook the potatoes: Start by placing a saute pan on the stove over slightly hotter than medium heat, melt 1 T. ghee. Add the potatoes and season well with salt and pepper, toss. Take your time with the potatoes, make sure they brown evenly on all sides so toss often. When browned on each side use a lid that is just big enough to cover the potatoes, turn the heat down just a notch below medium and place the lid over the potatoes and let them steam. Take lid off and toss, place lid back on and steam until cooked through. When the potatoes are cool add them to the salad. This may seem a bit involved but the result is perfect potatoes, I cook mine like this all the time.

DSCN4039DSCN40403. For the dressing: All the vinaigrette ingredients can be measured into a jar with a tight-fitting lid, shake well.

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Chicken Soup- For What Ails You

29 Tuesday Nov 2011

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Last year I made a recipe for Turkey Noodle Soup (recipe is on the blog) with all the turkey we had leftover from Thanksgiving and it was good but this recipe for Chicken Soup is great! I needed to whip up something to cure this nasty cold that Billy was so nice to share with me and since I had a little chicken from McDowell Family Farm in the freezer I thought why not whip up some chicken soup- it can’t hurt! We don’t eat a lot of meat, mostly just what I can get local but thanks to the McDowell family and their wonderful chicken I might just out smart what’s ailing me! Enjoy!

Here’s how to start:

In a large soup pot add-

1 whole chicken w/most of the skin removed (my chicken was local, organic and weighed under 3lbs)
1 large onion, quartered
2 large carrots, chopped in big pieces
4-5 stalks celery, cut in half
1 whole head of garlic, remove the outside skins
2 tsp. peppercorns
2 bay leaves
1 gallon water

Simmer at medium heat for 1 hour. Turn off the heat, remove the chicken and place him or her on a plate to cool (when cool, pick off as much meat as you can, reserve for the soup). Strain the cooking liquid and the vegetables through a strainer- reserve the cooking liquid and the garlic. Set those two things aside and discard the rest.

-Chicken Soup-

4 carrots, diced
8 stalks of celery, diced
4 cloves garlic, minced
1 large onion, diced
herb bundle (1 medium sprig rosemary, thyme and sage. Tie together w/kitchen twine)
olive oil
salt and pepper
reserved cooking liquid
reserved garlic
chicken meat
*optional- cooked pasta of your choosing (Billy request tiny little pasta called Stellette)

1. In a large soup pot heat olive oil over medium heat, when you can smell the oil add the carrots, celery and onions. Saute until the veggies start to soften (about 10 minutes), season with salt and pepper. Next add the reserved garlic and stir to combine.

2. Next add the reserved cooking liquid, and the herb bundle. Turn the heat up just a bit. When the soup begins to boil turn heat back down to medium low and simmer for 30 minutes.

3. When the 30 minutes is up add the chicken meat and the fresh garlic, stir to combine. Check flavor to see if you need more salt and pepper. Take out the herb bundle and discard.

4. Serve hot just like it is or w/a sprinkling of Parmesan cheese and if using, your pasta of choice.

Serve it Cordray style:1/2 c. Stellette pasta, ladle over warm chicken soup, squeeze a slice of lemon over soup and pasta, top w/huge handful of arugula and sprinkle on some Pecorino Romano. VIOLA!

Perfect Roast Chicken- It’s What’s for Lunch

20 Monday Jun 2011

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Roast Chicken is one of the easiest things to make and I believe that knowing how to roast a chicken is essential. I’m lucky enough to be involved in my community to access fresh chicken from local family farms, like McDowell Family Farms. I am very particular about the meat I bring into my house, and in my book, McDowell is hitting it out of the park. I hope you’ll try this recipe the next time you want to treat the ones you love, I SWEAR IT’S EASY! (that’s for my girl Kim) Enjoy!

 Isn’t this a pretty little chicken.
 The aroma in our house when this chicken came out of the oven was incredible.
I roasted this chicken to make salads with for our lunches, but we had to make a quick sandwich and enjoy some of this delectable little bird. Volker’s Cottage Cheese Dill Bread, mayo and mustard, fresh greens from the market and Perfect Roast Chicken.
-Perfect Roast Chicken-
3 1/2lb fresh organic, locally raised chicken
carrots (I had 3 hanging out in the fridge)
celery (about 8 stalks cut in half)
1/2 onion, cut into 4 pieces
3 garlic cloves
half a lemon, cut in half
salt and pepper
olive oil
1. Preheat oven to 375 degrees. (Make sure that your chicken has had some time outside the fridge and is about room temp before putting in the oven).
2. I rinsed and dried (with paper towel) the chicken. In a roasting pan place the carrots and celery on the bottom of the pan, also 2 pieces of the onion.
3. Place the chicken on the top of the vegetables. Place the other two pieces of the onion, garlic and lemon in the cavity of the bird. Pour about 3/4c. water into the bottom of the pan. (I think this helps the bird stay moist and not dry out)
4. Drizzle the outside of the little chicken with olive oil and season with salt and pepper.
5. Place the chicken in the oven and roast for 1 hour 25 minutes. I used a meat thermometer to make sure the meat reached 165 degrees. Let the chicken rest for about 20 minutes before starting to carve.
-This weeks salad for lunch- I made 8 servings
Perfect Roast Chicken
Fresh Salad Greens from the farmers market
Wyomatoes Cucumbers
Avocado
Fresh Asparagus from the farmers market
House Dressing from Tony Caputo’s
Volker’s Cottage Cheese Dill Bread , cubed for crouton’s

Leftovers- Turkey Noodle Soup Ya’ll- It’s what for lunch

29 Monday Nov 2010

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I apologize for the funny turkey picture, my camera is on the fritz and I haven’t decided on a replacement yet.

We are all so thankful for the bounty of leftovers that Thanksgiving brings, but then you look in the fridge and say “what am I going to do with all that turkey?”. Well try this turkey noodle soup that I found on my Whole Foods app. It’s a great way to use the leftover turkey as well as any leftover carrots, celery and greens. And if your lucky like me you can use some homemade turkey broth too. Enjoy!

-Turkey Noodle Soup- Serves 4

1 T. olive oil
2 cloves garlic, chopped
1 yellow onion, chopped
2 t. chopped fresh thyme
3 1/2 – 4 c. low sodium chicken broth (I used 4 c. turkey broth and 2 c. water)
2 c. baby spinach (I used 2 c. chopped kale)
2 c. chopped turkey
6 oz. wide egg noodles
1 15oz can cannellini beans, drained (I used 1 1/2 c. fresh cooked great northern beans)
1 14oz can sliced carrots, drained (I used 3 medium fresh carrots, chopped)
1/2 celery, chopped (not on recipe, but wanted to add some)

1.Heat oil in a large pot over medium heat. Add garlic and onions and cook for 3 minutes. Add carrots and celery and cook another 5-7 minutes, until slightly softened.
2. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, and salt and pepper and stir well.
3. Bring to a boil, reduce heat cover and simmer about 15 minutes, or until noodles are tender.
4. Ladle into bowls and serve hot.