Buffalo wings are never going to be a healthy proposition, but this preparation replaces the butter and veg oil with extra-virgin olive oil, limiting the amount of bad fats and aactually adding tocopherols and other anti-oxidants to the equation.
Mix the oils, hot sauce and spices until you have a consistent emulsification.
Heat enough olive oil to come halfway up the sides of a large saucepan or deep fryer and heat to 350 F. Add the chicken wings in batches (never crowd anything you are frying) and fry, turning, until the wings are golden brown and float in the oil, 7-9 minutes. Drain well on paper towels. Add the wings to a bowl, toss with the sauce and allow to sit for a few (3-4) minutes. Serve with Lucini Delicate Cucumber & Shallot Dressing or your favorite buffalo wing dip.
Posted in heathy diet, recipes
Tagged buffalo wings, chicken, chicken wings, easy, poultry, quick, recipe, snack, spicy, super bowl
This version of Chicken Parmigiana (Parmesan) is baked/broiled, rather than fried for great calorie/fat savings without losing any flavor. No one believes it is baked when I serve it!!
In a large saucepan, heat the garlic and oil together over medium high heat until the garlic just turns light gold, about 1 minute. Stir in the tomatoes, basil, sugar, a pinch of salt and pepper. Bring to a boil and then simmer on low until sauce thickens – 15-20 minutes. Taste the sauce and adjust seasoning. Cover and keep warm.
Preheat oven to 450°F. Whisk together mustard, vinegar, 1/4 tsp of salt and pepper, and 1 TB melted butter in a large bowl, add the chicken pieces, and toss to coat well. In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in 1 TB melted butter. Then dredge each chicken piece in the crumb mixture until well coated. Place each thigh on a non-stick baking pan (or Silpat) and press the crumbs in gently. Bake in the middle of the oven until golden and cooked through, about 15 minutes.
Remove from oven and turn heat up to broil. Place a basil leaf, then a slice of mozzarella on each thigh. Return to oven and broil for 2 minutes. Ready to serve – I usually serve with pasta.
- 1 LB Pumpkin (fresh, peeled, cut into 1 inch chunks)
- 1/2 LB Rice Noodles (preferably thai rice noodles)
- 1TB Lucini Extra Virgin Olive Oil
- 4 TB Thai Chili Paste (another asian chili paste or Sriracha will work in a pinch)
- 1/2 C Stock (chicken or vegetable, home made is much better)
- 1 can Coconut Milk
- 2 Chicken breasts (skinless, boneless, cut into bite-size pieces)
- 1 Red Repper (seeds removed, sliced thin)
- 4 Scallions (sliced thin)
- 1/2 C Cilantro (chopped large)
- 1/4 C Mint leaves (chopped large)
- 2 TB Peanuts (chopped small)
- 2 TB Lucini Chili Infused Extra Virgin Olive Oil
- 4 tsp Lime juice (fresh, orange juice will work as well)
Season the chicken with salt and allow to sit for 15 minutes. Steam the pumpkin chunks until tender. Prepare the rice noodles as described on package. Heat the oil in a wok (or large saucepan) over a medium heat. Add the chili paste and fry for 1 minute. Stir in the stock, bring to a boil, then add the coconut milk. Return to the boil and simmer for 2 minutes. Add the chicken to the wok, along with the red pepper and pumpkin. Cook for 6-9 minutes, stirring often.
Divide the noodles and chicken between 4 bowls and top with the scallion, coriander and mint leaves. Spoon the coconut/stock mixture over the top and garnish each bowl with chopped peanuts, chili oil and lime juice.
Heat the olive oil over medium heat. Add the onion and cook for 2 minutes. Raise the heat to medium-high, add the chicken and cook for 4 minutes per side, until it is cooked through and the juices run clear. Remove the chicken and set aside. Return the heat back to medium and add the stock to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the cherry balsamic vinegar and tomatoes, bring to a simmer and cook 3 to 5 minutes. Spoon the sauce over the chicken, top with the garlic olive oil and serve.
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Tagged balsamic, cherry balsamic, chicken, easy, poultry, quick, recipe, simple, tomatoes, vinegar
Heat a large nonstick skillet over medium high heat. Mix the shredded cheese, paprika and black pepper. Coat the breasts with the cheese mixture, pressing the cheese in to adhere. Add 2 tablespoons of olive oil to the skillet. Set breasts into the skillet and cook for minutes per side, until cheese forms an even, golden casing around the tender chicken breasts. Top the breasts with the tomato sauce for the final minute.
Posted in recipes
Tagged chicken, chicken breast, easy, eggpant, italian, italian cooking, italian cuisine, olive, parmesan, poultry, puttanesca, recipe, sautee, simple
- 1 1/2 LB Chicken Thighs
- 3 TB Lucini Extra Virgin Olive Oil
- 1 Onion (medium, chopped large)
- 5 Carrots (medium, consistent thickness, cut lengthwise – 1 inch)
- 2 tsp Paprika (smoked or Hungarian sweet)
- 1 tsp Turmeric (optional)
- 1 C Flour (All-purpose, sifted)
- 1 C Chicken Stock (homemade or low-sodium canned if necessary)
- 2 TB Dill (fresh, chopped fine)
- 2 tsp Baking Powder
- 10 TB Milk, divided
- Black Pepper (fresh, ground)
In a large pot with a tight-fitting lid, heat olive oil over medium heat. Add the onion, carrots, turmeric and paprika. Cover and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add the stock and bring to a boil, stirring constantly; season with salt and pepper. Add the chicken to the pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk ( 8 tablespoons) to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon (add additional 2 tablespoons milk if too thick). Roll the dough out on a solid surface, about 1/8″ thick and cut into strips, 1″ to 2″ long.
With floured hands drop the strips of dough into the slowly boiling broth, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.
On the grill
This simple recipe balances the tangy heat of the Lucini chili-infused olive oil with the creamy, delicate flavor of Lucini’s award-winning cucumber vinaigrette. The fresh mint looks great and adds a wonderful aromatic dimension to the dish. This preparation works equally well with grilled turkey breast – just double the amounts of the other ingredients and taste for salt and paprika after the turkey breast has cooled.
Combine the chili-infused oil, salt, pepper, paprika and turmeric. Coat the chicken with this sauce, cover and refrigerate for 1-2 hours. In separate small bowl, combine the cucumber vinaigrette and mint, mix well and refrigerate until serving. When ready to eat, grill or broil the chicken 6″ from heat for 4-5 minutes on each side until lightly browned and cooked through. Serve with the cucumber/mint sauce and lime wedges (if using).
Posted in heathy diet, recipes
Tagged broil, chicken, chili oil, cucumber, dressing, food, grill, lime, mint, poultry, recipe, sauce, spicy, turkey, vinaigrette