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Archive for the ‘Entrees – poultry’ Category

Jerk-Rubbed Chicken Thighs with Mango-Habanero Sauce

Posted by moderndaygourmet on March 7, 2009

I got this from my new Bobby Flay cookbook, Boy Gets Grill, which I highly recommend. Lots of inventive things to cook on the grill and many of them have plenty of heat and spice, which we love. You could also use the jerk rub and sauce on a pork loin; actually I think I almost like that better. Be careful working with habaneros as they are just about the hottest pepper there is. After chopping them, I scrubbed my hands like a surgeon.

Jerk Rub
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves

Rub the skin side of 8 chicken thighs with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving

Mango-Habanero Sauce
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped (I only used one).
1 habanero, chopped
1 cup white wine vinegar

Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.


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Turkey tostadas

Posted by moderndaygourmet on November 30, 2008

A great way to use up leftovers from Thanksgiving…This will serve 2 people.


4 corn tortillas
cooking spray
1 cup cooked turkey, shredded (Could also use chicken)
1 teaspoon taco seasoning
1 can mashed black or refried beans
1/4 cup sour cream
Shredded cheese (Cheddar or Monterey Jack)

Spray tortillas with cooking spray and put in oven at 400 until crisp, turning once (about 10 minutes). Meanwhile, stir the taco seasoning into the turkey, and make the guacamole (if you’ve chosen to make it instead of buy premade).

When tortillas are crisp, place on plates and spread each with 2 tablespoons of beans. Top with some guacamole, 1 tablespoon sour cream, 1/4 of the turkey, and a little cheese.

You could also add shredded lettuce and/or tomato.

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Turkey stock

Posted by moderndaygourmet on November 28, 2008

What better way to use up those Thanksgiving leftovers and not waste the turkey bones?


Bones from a cooked 12-pound turkey

1  peeled carrot, cut in half crosswise

1  celery stalk, cut in half crosswise

1/2  medium onion, peeled and quartered

4  quarts cold water

1/8  teaspoon  black peppercorns

4  thyme sprigs

4  parsley sprigs

1  bay leaf


Preheat oven to 425°.

Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.

Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.

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Swedish Meatballs

Posted by moderndaygourmet on November 8, 2008

This recipe is weight watchers and South Beach Diet friendly.  Who would have thought it could be so easy, too?  You could substitute ground turkey for the beef.

  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound lean ground beef
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup chicken broth
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

  1. Mix together salt, allspice, and pepper in a medium mixing bowl. Add ground beef and gently mix with hands to combine; shape into 24 (1-inch) balls.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.
  3. Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.
  4. Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.

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Sour Cream Chicken Enchiladas

Posted by moderndaygourmet on January 24, 2008

This is another one from Confessions of a Kitchen Diva. Great hearty winter comfort food!

2 tablespoons butter
1 medium onion, chopped
1/2 cup chopped green pepper
2 cups chopped, cooked chicken
1 can chopped green chiles
3 tablespoons butter
1/4 cup flour
1/2 teaspoon coriander (personally, I would substitute cumin)
3/4 teaspoon salt
2 1/2 cups chicken broth
1 8 ounce carton sour cream
1 1/2 cups shredded Monterey Jack cheese, divided
12 (6 inch) flour tortillas

Preheat oven to 350. Melt 2 tablespoons butter in a large skillet. Saute the onion and bell pepper until soft. Remove from skillet and combine with chicken. Add green chiles and set aside.

In the same skillet, melt 3 tablespoons butter; blend in flour, coriander and salt. Cook over medium-high heat 1 minute, stirring constantly. Slowly stir in chicken broth; bring to a boil and cook until thick and bubbly, stirring constantly. Remove from heat and stir in sour cream and 3/4 cup cheese.

Stir 1 cup of sauce into the chicken mixture.

Dip a tortilla into the remaining sauce. Spoon 1/4 cup chicken mixture on the top one-third of the tortilla. Fold top of tortilla over filling; fold in sides and continue rolling tortilla to totally encase filling.

Place seam side down in a lightly greased 9×13 baking dish. Repeat with remaining tortillas and filling. Pour any remaining sauce over tortillas. Cover pan with foil and bake 20 minutes. Remove foil, sprinkle with remaining cheese and return to oven an additional 5 minutes or until cheese is melted.

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Turkey Fried Rice

Posted by moderndaygourmet on November 26, 2007

Another great Thanksgiving leftover recipe. I plan to try this with other leftover meat like chicken and pork as well. If you want to crank up the heat you can add another teaspoon of the chili garlic sauce. Also, we like our fried rice with egg in it, so I added a couple of eggs. Next time I will probably add 4 or so; 2 eggs isn’t much since this recipe makes a lot.

1/3 cup low-sodium soy sauce
2 tablespoons Turkey Stock
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 teaspoons canola oil
2 cups shredded green cabbage
1 cup sliced green onions
1 1/2 teaspoons minced peeled fresh ginger
5 cups cooked long-grain rice, chilled
4 cups chopped cooked turkey (light and dark meat)
2 cups leftover green peas or frozen peas, thawed
1 cup leftover carrots or frozen carrots, thawed
1/3 cup chopped fresh cilantro

Combine the first 7 ingredients in a small bowl, stirring with a whisk until well blended.
Heat oil in a large nonstick skillet over medium-high heat. Add cabbage, onions, and ginger to pan; sauté 3 minutes or until tender. Add rice, turkey, peas, and carrots; sauté 3 minutes or until thoroughly heated. Stir in soy mixture; cook 2 minutes. Remove from heat; stir in cilantro.

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Turkey and leek risotto

Posted by moderndaygourmet on November 26, 2007

Cooking Light had a great issue this month with lots of ways to use up Thanksgiving leftovers. I made this yesterday and it was great. Even my DH, who isn’t a big risotto fan and even less of a leek fan, thought it was delicious. I made stock, which this calls for, from the turkey bones, but if you don’t happen to have any on hand you could probably substitute chicken stock or broth although the flavors probably wouldn’t be as intense. Oh, I didn’t happen to have white wine handy so I used sherry instead. Also, making this again, I would add some mushrooms, maybe 1 cup or so.

5 1/2 cups Turkey Stock
1 tablespoon butter, divided
2 teaspoons olive oil, divided
3 cups thinly sliced leek (about 3 large)
3/4 teaspoon salt, divided
1/4 cup finely chopped shallots
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
2 cups chopped cooked turkey (light and dark meat)
1/3 cup grated fresh pecorino Romano cheese
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper

Bring Turkey Stock to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt 1 teaspoon butter and 1 teaspoon oil in a large saucepan over medium heat. Add leek to pan; cook 7 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Place leek mixture in a small bowl. Melt remaining 2 teaspoons butter and remaining 1 teaspoon oil in pan. Add shallots to pan; cook 2 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1/2 cup stock and 1/4 teaspoon salt; cook until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of the stock is absorbed before adding the next (about 28 minutes total).

Stir in turkey and leek mixture; cook 1 minute or until thoroughly heated. Remove from heat; stir in remaining 1/4 teaspoon salt, pecorino Romano cheese, thyme, sage, and pepper.

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Chicken-Black Bean Quesadillas

Posted by moderndaygourmet on September 3, 2007

2 chicken breasts, chopped
2 teaspoons olive oil
1 can black beans
1/2 cup salsa
1/2 teaspoon cumin
1/2 teaspoon salt
Montery Jack cheese

Cook chicken in oil until browned and done. Add black beans (drained), salsa, and seasonings. Simmer until some of the liquid reduces (so it is not too watery). Put between tortillas with some cheese and grill until tortillas are browned and cheese melts.

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Grilled Chicken with Orange-Chipotle Sauce

Posted by moderndaygourmet on September 2, 2007

I can’t recall where I found this, might have been Epicurious. It’s so easy and the combination of the orange and chipotle flavors in the sauce is just explosive.

3-4 Boneless chicken breasts
2 2/3 cups chicken broth
2 2/3 cups beef broth
1 tablespoon chopped chipotles
1/2 cup orange marmalade
1/2 cup chopped green onion
1 teaspoon cornstarch (may need more)
2 teaspoons water

Boil beef and chicken broths for about 45 minutes or until reduced to 2 1/2 cups. Add chipotles, marmalade and onion and boil 5 minutes. Combine cornstarch and water and stir into sauce to thicken.

Rub chicken breasts all over with cumin and grill. The spice rub really seals in the juices. Serve with sauce

This sauce also goes well with pork chops or tenderloin. It freezes great.

If you want to make it healthier get the low-sodium chicken broth.

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Chicken a la Marty

Posted by moderndaygourmet on August 31, 2007

This is another one from Sarah. I’ve only made it once, but it is great, and a good thing to make for company.

4 skinless, boneless chicken breasts
1/4 c. vegetable oil
1 garlic clove, minced or pressed in a press
1/2 lb. mushrooms, sliced
1 lemon, thinly sliced
1 Tb. flour
1 tsp. salt
1/4 tsp freshly ground pepper
1/4 tsp. oregano
1/2 c. dry white wine
1 can (14 oz.) artichoke hearts, drained and quartered

The recipe calls for pounding the chicken breasts to 1/4″ in thickness. I simply slice the breasts in 1/4″slices. Much easier. Then cut into 2″ squares (or so. This is not rocket science.) Heat oil in a large frying pan or dutch oven, and cook the chicken til tender and cooked through. Remove chicken. Add garlic, lemon slices and mushrooms to the pan and cook until tender, 2-5 minutes. Sprinkle with the flour, salt, pepper and oregano. Cook, stirring, one minute. Add wine and bring to a boil, stirring until mixture thickens. Add artichokes. Return chicken to pan. Simmer 2 minutes or so, til heated through.

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