“Healthy” Chicken Wings

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.

Ingredients:

• 2 LB  Chicken Wings (organic, free-range are highly recommended)
• 2 TB  Lucini Extra-Virgin Olive Oil (plus additional oil for frying the wings)
• 2 TB  Lucini Chili-Infused Extra Virgin Olive Oil
• 2-3 TB  Hot Sauce (Frank’s is traditional, but use your favorite)
• 1/2 tsp Black Pepper
• 1/4 tsp Smoked Paprika
• 1/4 tsp Turmeric

Preparation:

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.

Chicken Parmigiana

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!!

Ingredients:

• 2 TB  Garlic (fresh, chopped fine)
• 1/4 cup Lucini Extra Virgin Olive Oil
• 1 bottle Lucini Rustic Tomato Basil Sauce (Artichoke, Spicy, Marinara & Olive/Caper work as well)
• 1/2 C Basil + 4 large leaves (fresh)
• 1 tsp     Lucini 10-Year Balsamic Vinegar
• 1/4 tsp  Sugar
• 1 1/4 tsp  Salt
• 1/2 tsp  Black Pepper (fresh, ground)
• 2 TB     Mustard (dijon is best)
• 1 TB      Lucini White Wine Vinegar
• 2 TB     Butter (unsalted, melted)
• 4          Chicken Thighs (skinless, boneless)
• 1/2 C    Bread Crumbs
• 1 C       Lucini Organic Stravecchio Parmigiano Reggiano
• 4 slices  Mozzarella (fresh, 1/4 inch thick)

Preparation:

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.

Turkey Brine

I’ve found (5 years experience) this brine to impart more flavor than the simple, sal-only brines.

Ingredients:

• 2 gallons cold water
• 2 C      Kosher Salt
• 2         Lemons (halved)
• 2 TB   Lucini Balsamic Vinegar
• 5 TB   Brown Sugar (optional)
• 2 TB   Peppercorns
• 2 TB   Coriander seeds
• 4         Chilis (dried, optional)
• 6         Bay Leaves
• 2 sprigs Thyme
• 1 sprig    Rosemary

Preparation:

Fully dissolve the salt in the cold water.  Add the remaining ingredients and stir.  Submerge your turkey and refrigerate or keep in a cool (40 degree) spot 5-8 hours.

Deviled Eggs

This is a fun halloween party recipe if you “dress up” your eggs.  Roasted pepper  mouths, chive mustaches and beards, and pine nut mouths are my favorite!

Ingredients:

• 12        Eggs (hard-boiled and halved)
• 2 tsp   Mustard (Dijon)
• 1/3 C  Mayonnaise
• 1 TB    Shallot
• 2 TB    Lucini Chili Infused Extra Virgin Olive Oil
• 1 tsp   Smoked Paprika
• 1/2 tsp Turmeric

Preparation:

Using a fork, mash up the egg yolks and add mustard, mayonnaise, onion, chili oil, paprika, turmeric and salt and pepper to taste. Spoon egg yolk mixture into the egg white halves.  Sprinkle with paprika.

Thai Chicken & Pumpkin Curry

Ingredients:

• 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)

Preparation:

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.

Cherry Balsamic Chicken

Ingredients:

• 2 TB   Lucini Extra Virgin Olive Oil
• 2 TB   Shallot (minced – onion works as a replacement)
• 4         Chicken breasts (skinless, boneless)
• 3 TB  Lucini Cherry Infused Balsamic Vinegar
• 1/2 C  Stock (chicken, vegetable – homemade is superior, if canned use low-sodium)
• 1 C      Lucini Organic Tuscan Tomatoes
• 1 TB   Lucini Garlic Infused Extra Virgin Olive Oil

Preparation:

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.

Parmesan Encrusted Chicken Breasts Puttanesca

Ingredients:

• 4         Chicken Breasts (boneless, skinless)
• 2 TB   Lucini Extra Vrigin Olive Oil
• 4         Garlic cloves (sliced thin)
• 2 C     Parmesan (shredded)
• 1 tsp  Black Pepper (fresh, ground)
• 1 tsp  Smoked Paprika
• 1 C     Lucini Sicilian Eggplant & Olive Sauce

Preparation:

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.

Chicken & Dumplings

Ingredients:

• 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
• Salt
• Black Pepper (fresh, ground)

Preparation:

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.

Spicy Chicken with Cucumber Sauce

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.

Ingredients:

• 4              Chicken Breasts (boneless, skinless)
• 1 TB        Lucini Chili-Infused Extra Virgin Olive Oil
• 1/2 tsp  Salt (sea salt is best)
• 1/4 tsp  Black Pepper (fresh, ground)
• 1/4 tsp  Smoked Paprika
• 1/8 tsp  Turmeric (optional)
• 3/4 C      Lucini Cucumber Vinaigrette
• 6               Mint leaves (fresh, large, minced)
• 1/2           Lime (cut into 4 wedges, optional)

Preparation:

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).

Chicken Chasseur – Hunter’s Chicken

This recipe is adapted from the first recipe I attempted from Julia Child’s Mastering the Art of French Cooking.  One of my “chores” at age 15 was cooking dinner for my family, so I went through all of the chicken recipes in the book.  This was one of my favorites and I still make it every once in awhile.  In the winter I like to use a variety of herbs (usually bay leaves,  sage, rosemary and thyme) – I find the aromas and flavor very comforting.

Ingredients:

• 2 TB Lucini Extra Virgin Olive Oil
  
• 8        Chicken Thighs(remove fat and skin, about 2 pounds)
• 1        Onion (medium, peeled and chopped, about 1 cup)
• 1 TB  Flour
• 1 C     dry White Wine
• 1/2 jar Lucini Organic Plum Tomatoes
  
• 5        Garlic cloves (peeled, finely chopped, about 1 tablespoon)
• 20      Mushrooms (about 12 ounces)
• 1 TB  Basil (fresh, chopped fine)
  
• 1 tsp  Salt
• 1/2 tsp  Black Pepper (freshly ground)
  

Preparation:

Heat the olive oil until it is hot in a large nonstick skillet.  Add the chicken thighs in one layer, and cook for 5 minutes on each side over medium-high heat.  Transfer the thighs to a large, sturdy saucepan, arranging them side by side in a single layer in the pan.  Add the onion to the drippings in the skillet and sauté for 30 seconds.  Add the flour, mix it in well, and cook for 30 seconds more.  Then mix in the wine and tomatoes.  Bring the mixture to a boil over medium heat and the transfer it into the saucepan containing the chicken.
Stir in the garlic, mushrooms, basil, salt, pepper and soy sauce.  Bring the mixture to a boil over high heat, stirring occasionally to prevent the chicken from scorching, then cover the pan, reduce the heat to low, and cook for 25 minutes.  Serve two thighs per person with some of the vegetables and sauce.

Chasseur