Baked Chicken with Honey-Dijon Mustard Glaze [RECIPE]

Baked Chicken with Honey-Dijon Mustard Glaze

Baked Chicken with Honey-Dijon Mustard Glaze (Photo by Jathan Fink, Jadeworks Entertainment)

In an effort to eat healthier, we have cut down on our intake of red meat, which means that we’ve been eating a lot more poultry. We joke that we’ve been eating so many birds, we may soon start to cluck! Needless to say, we are always looking for new ways to prepare chicken. This recipe is easy and flexible as you can adjust it based on taste preferences and ingredients on hand.  Read more of this post

Pineapple Chicken With A Touch Of Sweet Heat [RECIPE]

Pineapple Chicken

Pineapple Chicken (Photo by Jathan Fink/Jadeworks Entertainment)

Are you looking for another way to dress up the way you make chicken? Wait no more! Here’s a bold yet deliciously sweet way to prepare to poultry. Read more of this post

Chicken And Dumplings Are Simple And Delicious [RECIPE]

Chicken and Dumplings

Jathan Fink/Jadeworks Entertainment

I am always looking for recipes that taste good and are simple to make. This recipe for chicken and dumplings is not only easy to assemble, but will be on the table within an hour. Read more of this post

Roast Turkey Breast

Roast Turkey Breast

Prepare half a turkey breast any time of year, not just on special occasions.

Turkey is one of those menu items that many people only prepare for the holidays. But there’s no reason not to serve this delicious bird any time of year! By only cooking half a breast, you will have enough to serve sliced turkey for dinner (with pan gravy, biscuits, mashed potatoes and peas) or for lunch (diced in salads, shredded in wraps or layered in sandwiches). By preparing the bird yourself, you control the amount of salt used and deliver a fresher product than what you will likely buy at your grocer’s deli counter.

PREP: 10 minutes
COOK: 30—45 minutes + 15 minutes rest time

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bone-in, skin-on turkey breast half (about 2 1/2 pounds)

DIRECTIONS

  1. Preheat oven to 400°F. Rinse turkey and pat dry with paper towels. Stir together oil, salt and pepper; brush over turkey.
  2. Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140°F and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed.

TIPS: If using a boneless turkey breast half, the cook time will increase by about 10 minutes. The pan drippings may be used in any number of ways, from making gravy, to drizzling over sandwich bread for turkey sandwiches, or used in a turkey-corn salad as an extra dollop of flavor.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Sesame Chicken

Sesame Chicken

Light and packed with veggies, our Sesame Chicken is a healthy and delicious alternative to Chinese takeout.

As much as we love Chinese food, many restaurants tend to make their dishes with too much oil and the result is a greasy meal that sits on our stomachs. To avoid that, we like making this lighter version of traditional Sesame Chicken at home and serving it over Basic White Rice. It is filling and easy to prepare, and the additional vegetables in this recipe provides added nutrition. Because preparing food in a wok happens very quickly due to high heat, be sure to have all ingredients cut and measured prior to cooking in order to avoid burning the meal.

PREP: 10 minutes + 15 minutes—8 hours to marinate
COOK: 6 minutes

INGREDIENTS

  • 1/4 cup soy sauce
  • 2 tablespoons cooking sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1 pound boneless, skinless chicken thighs, sliced 1/2-inch thick
  • 2 tablespoons safflower oil
  • 3 tablespoons ginger, minced
  • 1 teaspoon chili paste
  • 6 ounces snow peas, trimmed
  • 1 8-ounce can bamboo shoots, drained
  • 1 8-ounce can sliced water chestnuts, drained
  • 3 scallions, thinly sliced on the bias
  • 3 tablespoons sesame seeds, toasted
  • 2 teaspoons sesame oil

DIRECTIONS

  1. In a bowl, combine soy sauce, sherry, cornstarch, and sugar. Stir in chicken and marinate covered in the refrigerator for 15 minutes to overnight.
  2. Bring chicken to room temperature prior to cooking. Place wok over high heat. When wok smokes, add safflower oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
  3. Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.
  4. Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
  5. Add reserved marinade back to pan. Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.
  6. Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.

TIPS: Sesame oil tends to turn rancid rather quickly. Be sure to taste it for freshness before adding it to the rest of the ingredients in step six.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.