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Blog

Filtering by Category: chicken

Keto Scampi-Style Chicken

Patricia Reitz

The inspiration for this delicious recipe came from a magazine. I made a few tweaks to the original recipe - it called for the use of bread crumbs, but I wanted to make it more Keto-friendly so I subbed almond flour and I’m so impressed with how wonderful that substitution worked out. It’s hard to believe something this tasty contains only 1 net carb per serving!

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Start by dipping the chicken pieces into beaten egg…

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Then coat them with almond flour.

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Done.

Heat oil in a skillet over medium-high heat.

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Brown chicken on both sides.

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Be careful to not burn the almond meal. Set the chicken aside for now (it’s okay if it isn’t cooked through completely at this point).

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Clean out the pan and add a little more oil to saute the red bell peppers for 5-7 minutes.

Add the sliced garlic and saute, stirring constantly, for 1 full minute.

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Add the chicken stock (try my homemade stock).

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Add the parsley too.

Bring to a gentle bubble and cook until the mixture thickens and reduces by half.

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Reduce the heat to a simmer and stir in the butter.

Keto chicken scampi recipe with how-to photos. Gluten-free, low-carb, Keto-friendly chicken recipe.

Return the chicken to the pan and stir well to coat well.

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Cover pan and continue simmering for 5 minutes until chicken is heated through.

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I like to serve this chicken on a bed of riced cauliflower. The chicken turns out so moist and flavorful - I really hope you’ll give it a try. Enjoy!


Keto Scampi-Style Chicken

makes 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces

  • 1 large egg, beaten

  • 1/2 cup almond four

  • 3 tablespoons vegetable oil, divided

  • 1/2 red bell pepper, cut into batonnet (short matchsticks)

  • 4 cloves garlic, sliced thin

  • 1 cup chicken broth

  • 1 tablespoon dried parsley

  • 2 tablespoons butter

  • salt and pepper to taste

  • fresh lemon juice to taste

Directions

  1. Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.

  2. In a large skillet over medium heat, heat 1 tablespoon oil until it shimmers; brown half the chicken pieces until golden brown on both sides, being careful not to burn the almond flour; remove chicken from skillet and set aside.

  3. Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.

  4. Wipe out pan to remove any remaining almond flour; add remaining tablespoons of oil in skillet and saute red bell peppers with a pinch of salt and pepper for 5-7 minutes, stirring frequently.

  5. Add sliced garlic and stir constantly for 1 full minute; add chicken stock and parsley and allow mixture to bubble until it thickens and reduces by half.

  6. Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.

  7. Return chicken to pan and simmer for 5 minutes, covered, until the chicken is heated through; stir well and squeeze fresh lemon juice over chicken before serving (optional).

Stats: each serving has 225 calories, 26g protein, 13g fat, 2g carbs, 1g fiber (1 net carb).

Chicken Fiesta

Patricia Reitz

Today I’m sharing a simple chicken recipe that was inspired by a menu item I used to order at a restaurant years ago. The chicken is served slightly warm, which contrasts nicely against the cold, crisp lettuce, salsa, and cheese. This recipe is great any time of year, but it’s particularly nice served during the summer. Oh, and it’s Keto-Friendly too!

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Start with a bed of shredded lettuce on a plate.

Add a grilled chicken breast that’s been seasoned with salt and pepper.

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Top with your favorite salsa or try one of my recipes. This Charred Poblano Salsa is one of my favorites. Want something green? Try this Charred Tomatillo Salsa (salsa verde). Here’s an Easy Restaurant Salsa featuring canned tomatoes and chiles. And here’s a post that teaches you How to Make Amazing Salsa Without a Recipe.

Lastly, sprinkle the salsa with a liberal amount of finely shredded Mexican blend cheese.

Items used to make this recipe:


Chicken Fiesta

makes 4 servings

Ingredients

  • 2 tablespoons olive oil

  • kosher salt and pepper

  • 4 chicken boneless, skinless chicken breasts (4 ounces each)

  • 4 cups shredded lettuce

  • 1/2 cup salsa

  • 1/2 cup shredded Mexican cheese blend

Directions

  1. Heat oil in a large skillet.

  2. Season both sides of chicken breasts with kosher salt and black pepper.

  3. Cook chicken for several minutes on each side, until golden brown and cooked through; remove from heat and allow to cool for a few minutes.

  4. For each serving, place 1 cup of shredded lettuce on each plate, top with cooked chicken breast, 2 tablespoons of your favorite salsa, and 2 tablespoons of shredded Mexican cheese blend.

Note: large or thick chicken breasts can be cut in half lengthwise before cooking,

Chicken and Wild Rice Soup

Patricia Reitz

When I was a kid and someone in the family got sick, homemade chicken soup was the go-to remedy. I don’t know why it worked so well, but it did and I’ve continued that tradition by feeding it to my own family at the first sign of any illness. So, last week, when my son unexpectedly came home with a sore throat and deep cough, I immediately started making a batch of my homemade chicken noodle soup. When I realized I was out of noodles, I added wild rice instead. It was a nice variation and I’m happy to report his cold immediately started to go away, and even better, it didn’t spread to anyone else in the house. I’m convinced the magic to this soup is the homemade chicken stock. Here’s to healing what ales you.

For this recipe you’ll need about 3 cups of cooked wild rice.

On a side note, check it out - this company uses a kind of velcro instead of a pesky zipper-top so their bags can be resealed easily. I wish every company would do the same. Big shout out to LUNDBERG FAMILY FARMS!

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Ok, back to the recipe. Cook your wild rice according to the package directions, OR cook it even faster in an electric pressure cooker (instant pot). Here’s how.

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Place 1 cup of wild rice in the pressure cooker.

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Add 1 quart (4 cups) of chicken stock (I used my own homemade chicken stock, but you could use store bought stock, or even plain water).

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My stock was unsalted so I added 1 teaspoon of kosher salt. Be careful not to add too much salt if you use store bought chicken stock.

Set the cooker to high pressure for 15 minutes, then allow the pressure to release naturally for about 10 minutes.

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Voila!

To assemble the soup - place the wild rice in a 5 or 6-quart stockpot.

Add the chopped or shredded chicken.

Add the frozen mixed vegetables.

And add more homemade chicken stock. Heat through and adjust salt and pepper if needed.

Enjoy!


Chicken and Wild Rice Soup

makes 2 quarts

Ingredients

  • 3 cups cooked wild rice (directions below)

  • 3 cups shredded cooked chicken

  • 3 cups frozen mixed vegetables

  • 4 cups chicken stock

  • kosher salt and cracked black pepper to taste

Directions

  1. place all ingredients in a 6-quart stockpot and heat thoroughly. Taste carefully and adjust salt and pepper if needed.

Note: To cook wild rice in a pressure cooker (instant pot), place 1 cup dry wild rice in pressure cooker with 4 cups water or chicken stock, and 1 teaspoon kosher salt (omit if using store-bought stock). Cook on high pressure for 15 minutes and allow pressure to release naturally for 10 minutes. Alternatively, cook according to package instructions.

More Soup Recipes:

Chicken Pot Pie

Patricia Reitz

I found myself in need of a little comfort last week and the first thing that came to mind was a favorite meal from my childhood, my mother's chicken pot pie.  I like to make it using my homemade chicken stock and pie crust, but my mother always used a boxed crust mix and canned stock.  Feel free to do whatever works for you.  And if you don't have time to mess around with pie crust, no problem, serve this easy-to-make filling over biscuits or egg noodles.

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In a really good quality pan (here's mine), start by sauteing diced onions in a little butter.  Butter makes everything taste better!

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Add some kosher salt and pepper.

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Cook, stirring frequently, for several minutes until the onions smell divine and make your mouth water.

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Next add flour to the pan.

The flour is going to help thicken things up for us.

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Whisk the flour into the butter and cook for 1-2 minutes to cook off the raw flour flavor - stir constantly so the mixture doesn't burn.  I love using a flat whisk for this job.

Technical stuff:  this step is called making a "roux" (roo).  A roux will thicken a sauce, in this case, a "veloute" (vuh loo tay).  Veloute is one of the 5 classic mother sauces (the other 4 are bechamel, hollandaise, espagnole, and tomat).  Info you may not care to know, but there you go. 

Back to our veloute - once the flour has bubbled away for a minute or two, add cold chicken stock (try my easy recipe) and milk.

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Now whisk constantly until the mixture boils.  The flour will reach its greatest thickening potential when it reaches a full boil. 

Professional tip - to reduce the risk of developing lumps in your sauce, add cold liquid to hot roux.  

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Bubbles achieved! 

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See how the mixture thickened?  You should be able to see a trail when you pull a wooden spoon across the bottom of your pan.  

Depending on how flavorful (salty) the chicken stock you used was, you may need to add more salt and pepper so taste it carefully and adjust if necessary.

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Remove the sauce from the heat and stir in the cubed chicken and frozen vegetables.  The frozen veggies will instantly cool down the filling - this is good because we want the filling to be cool when we fill the pie crusts.

Set the filling aside until needed (or chill in an airtight container for several days).  Taste the filling again, just to be on the safe side.  

For a busy weeknight option, forgo making pie crust and serve this filling over biscuits or egg noodles.  Just heat it on the stovetop for a few minutes, stirring frequently, until the veggies are warmed through.

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My hands were covered in flour so I didn't get photos of this part, but line two ceramic 5-inch mini pie plates with a bottom crust (these are the ones I use), fill with the cooled chicken pot pie filling, and add a top crust, crimping the edges together.  Here's my all-butter pie crust.

For a shiny, golden brown crust, make an egg wash by whisking together an egg with a tablespoon of water.

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Use a pastry brush to brush the egg wash all over the crust.  Cut a few vent holes in the top crust and place the pies on a silicone-lined half sheet pan.  The silicone liner will keep the pies from sliding on the pan, which, I can tell you from personal experience, can be disastrous...

I'll never forget the time a pumpkin pie slid across my tray, spilling its contents all over - what a horrible mess.  The filling baked onto the hot oven door, all over the mesh door gasket, inside the door vents, and way down in the door hinges.  We had to let the whole thing cool overnight before my husband could take the entire door apart so I could chizzle the solidified pumpkin pie filling out of all the nooks and crannies, and off the 3 panes of window glass.  It was epic.  Never, ever, again! 

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But I digress - back to our chicken pot pies...

Bake until the crust is golden brown and the filling is hot and bubbly.  

Wait about 15 minutes before you dig in - enjoy! 

Oh my goodness... it's sooooo good!!!!!!!

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Extra - on days when I want to eat fewer carbs without completely giving up the pie crust, I fill 10-ounce French ramekins (here) with hot pie filling and top them with crust rounds that I bake for about 10 minutes.

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Or I cut the crust into cute little chicken shapes.  Kids love these.

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You could also place the unbaked crust shapes directly on the filling and bake them in the oven, but the shapes will bake faster if you bake them on a sheet tray.

Oops, here's what happens when you forget to remove the cute little chicken shaped cutter from the sheet tray before you bake your cutouts.  Sigh... happy baking!

Items used to make this recipe:


Chicken Pot Pie

makes two 5-inch pies

Ingredients

  • double pie crust recipe (check out my all-butter crust here - lots of how-to photos)

  • 3 tablespoons minced onion

  • 3 tablespoons unsalted butter

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon ground dried sage (optional)

  • 3 tablespoons all purpose flour

  • 3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try mine)

  • 1/3 cup whole milk

  • 1 cup diced cooked chicken (or turkey)

  • 1 cup frozen mixed vegetables

  • 1 egg (any size)

  • 1 tablespoon water

Directions

  1. In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.

  2. Add the flour and stir for 1-2 minutes.

  3. Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.

  4. Remove from heat and stir in cubed chicken and frozen mixed vegetables; set aside until needed.

  5. Preheat oven to 325F and place rack in lower third of oven.

  6. Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.

  7. Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.

  8. Chill pies for at least 10 minutes before baking.

  9. Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.

  10. Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.

  11. Remove from oven and cool for 15 minutes before serving.

Notes

  • To make a 9-inch deep pie pot pie, double the filling ingredients.

  • All chicken stocks are not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.

  • For an alternative crust variation, add 2 teaspoons of celery seed to a double crust recipe.

  • To make turkey pot pie, substitute turkey for the chicken and add 1/2 teaspoon ground sage while sauteing the onions.


Keto Pizza Crust (no cauliflower)

Patricia Reitz

It seems like just about everyone is reducing their carb intake these days.  It's true, even my husband has been eating low-carb.  It's also true that my husband's favorite food is pizza - which we all know is most definitely not a low-carb food.  That is, until now.

Probably the most popular low-carb pizza crust recipe floating around out there is made with cauliflower that has to be grated, cooked, strained, and squeezed with every ounce of your strength before you can use it. And I bet you didn’t know cauliflower contains a lot of carbs. But the recipe I'm going to share with you today is much easier to make, and it has NO carbs!  Alright, let me show you how to make it.

You'll need 3 simple ingredients to make this crust - eggs, grated parmesan or romano cheese, and...

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The magic ingredient.... high quality canned chicken!  

After trying several brands, we decided we like Kirkland Signature from Costco the best.  

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See how the chunks of chicken are nice and big?  Some lower quality brands of chicken are mushy and pasty - try to avoid mushy and pasty chicken.  Anyway, drain the water from the can.  This nifty tool will keep your hands dry and clean while draining all that juice from the can.  I also love using this safety can opener to eliminate sharp can edges.

Use a spatula to gently press the chicken to remove any last drops of water.  What started out as a 12.5-ounce can of chicken really ends up being about 7.5 ounces of drained chicken.  

Spread both cans of drained chicken out on a parchment lined sheet pan, breaking up large chunks.  Place in a preheated 350F oven for about 10 minutes to dry the chicken a bit.

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After the chicken comes out of the oven raise the temperature to 500F.  Notice how the color of the chicken has deepened.  Allow the chicken to cool for several minutes before proceeding.

When the chicken is cool, combine it with the eggs and cheese.  I like to use a stand mixer fitted with a BeaterBlade attachment to do this, but you can mix it by hand.

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See how nicely the stand mixer and BeaterBlade does the job?

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Divide the chicken mixture in half and use your fingers to press it into two 6x9-inch rectangles right on the same parchment lined sheet pan (below).

Note: My husband likes to spread the chicken/cheese crust mixture out about twice as thin (so he can have a thinner, crisper crust with more surface area, which means there’s more room for meat and cheese!).

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When the oven temperature reaches 500F, prebake the crusts for 10 minutes.

how to make the best carb-free pizza crust that doesn't contain cauliflower - recipe and photos

Remove the crust from the oven and add the usual toppings.  Tomato sauce....

PS - here's a link to my San Marzano Tomato Sauce. If time is an issue, here’s a link to my Busy Weeknight Marinara.

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Mozzarella cheese...

And for this particular pizza, I added some sauteed onions and mushrooms.  Sometimes I like sausage crumbles and green peppers. My husband especially likes pepperoni on his. Add whatever pizza toppings you like!

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Return the pizza to the oven for 5 minutes until the mozzarella cheese is bubbly and brown.  

Cool for 5 minutes before cutting with a pizza wheel. 

I know you're wondering about the bottom crust so here's a quick shot - not bad, eh? 

Like traditional pizza crust, this recipe is crisp around the edges, chewy in the center, and it gets firmer as it cools.  It truly is the very best non-traditional pizza crust we’ve tried. We really love it and I hope you will too.

Items used to make this recipe:


Carb-Free Keto Pizza Crust

makes 8 servings

Ingredients

  • 25 ounces canned premium chicken in water, drained

  • 3 large eggs

  • 3 ounces grated parmesan or romano cheese

Directions

  1. Preheat oven to 350F, line a half sheet pan with parchment, and place oven rack in upper third position.

  2. Drain canned chicken and spread out on parchment paper, breaking up large clumps.

  3. Bake chicken for 10 minutes, then remove from oven to cool for several minutes.

  4. Increase oven temperature to 500F.

  5. Combine precooked chicken, eggs, and cheese well.

  6. Divide chicken mixture in half and press into two 6x9-inch rectangles on the same parchment lined sheet pan that was used before; return to oven for 10 minutes.

To make traditional pizza, top crusts with tomato sauce, mozzarella cheese, and your favorite pizza toppings (meats should be precooked).  Bake in 500F oven for 5 minutes or until cheese is melted. 

adapted from ketoconnect.com

Chicken Parmesan Bites

Patricia Reitz

Today I'm going to show you how I turn one of our favorite chicken dinners into a delicious hot appetizer.  I promise, they'll be the first thing to disappear from your table.

Prepare crumb mixture by combining equal parts finely grated parmesan or romano cheese and Italian seasoned bread crumbs.

Mmm, mmm, mmm... it's going to taste so good.

Beat some eggs too.  Just look at that amazing color.  I love buying my eggs from a local farm.

Prepare the chicken by cutting boneless breast or tenders into bite-size pieces. Here's a tip - to keep your chicken tender, cut it across the grain. 

Dip the chicken pieces into the beaten egg.

Allow the excess egg to drip back into the bowl.

Immediately place the egg-dipped chicken into the cheese and bread crumb mixture.  Be sure the entire piece of chicken gets coated well. 

Heat about 1/2-inch of olive oil in a skillet and fry the chicken pieces until deep golden brown, the turn and repeat on the other side.  Mine took about 4 minutes per side.  

Olive oil isn't really the best choice for frying things, but you can get away with it when shallow frying.  The flavor of the oil will play a big role here so don't use light olive oil (it's too bland).  And don't use a luxury olive oil (save that for drizzling).  Choose a nice, fruity olive oil that falls somewhere in the middle (Kirkland, Bertolli, etc).  After you cook a few batches of these appetizers, the oil will break down and darken considerably - allow it to cool completely and discard.  It won't be a good candidate for saving to use another day. 

Crispy Chicken Parmesan Bites - recipe with photos

I'm warning you - eat a few before you serve them or you might not get any! 

Items used to make this recipe:


Chicken Parmesan Bites

makes appetizers for 4

Ingredients

  • 1/2 pound boneless, skinless chicken breasts cut across the grain and into bite-size pieces

  • 1 large egg

  • 1/4 cup Italian seasoned breadcrumbs

  • 1/4 cup grated parmesan or romano cheese

  • 1/2 cup extra virgin olive oil

  • kosher salt to taste

  • 1 large lemon, sliced into wedges

  • 1/4 cup shredded mozzarella cheese

  • several leaves of chopped fresh basil

  • 1 cup your favorite tomato sauce (try my san marzano sauce recipe)

Directions

  1. In a shallow bowl, beat egg well.

  2. In a separate bowl, combine breadcrumbs and grated cheese.

  3. Dip chicken into beaten egg, followed by breadcrumb mixture.

  4. In a large skillet, heat oil until shimmering.

  5. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.

  6. Place chicken pieces on a shallow pan and sprinkle with shredded mozzarella; heat under broiler just until cheese melts (keep a close eye on it).

  7. Remove from oven and place on serving platter.

  8. Sprinkle with plenty of freshly squeezed lemon juice and chopped fresh basil; serve with a side of your favorite tomato sauce (try my san marzano tomato sauce recipe).

Chicken Cutlets, Nuggets, or Strips

Patricia Reitz

Chicken Cutlets, Nuggets, or Strips - ButterYum

Chicken Cutlets, Nuggets, or Strips - ButterYum

This was not only my favorite chicken when I was growing up, but it was also the favorite of my siblings, and later, my own children.  The recipe is the same whether you call it chicken cutlets, chicken nuggets, or chicken strips - the only difference is how you cut the chicken.  

The recipe is pretty flexible - you can completely omit the grated cheese (my mother never used it), but I like my bread crumb mixture to contain up to 1/2 cheese - I think it adds wonderful flavor.  I also like to cook my chicken in extra virgin olive oil, despite reports to the contrary, it adds amazing flavor.  Lastly, I finish the chicken with a heavy squeeze of fresh lemon juice - again, adding amazing flavor.  Honestly, I wouldn't bother making it if I didn't have fresh lemons on hand.  

Cut chicken into desired shape.

Prepare crumb mixture by adding up to 1/2 grated parmesan or romano cheese, or if you're like my mother, just use straight up Italian seasoned breadcrumbs.  don't even think about using plain breadcrumbs. 

If adding cheese to the breadcrumbs, mix them well.

Beat the eggs in a bowl.

Dip the chicken pieces in the egg, being careful to coat completely before allowing excess egg to drip back into the bowl.

Place egg coated chicken into the breadcrumb mixture, coating completely.

Preheat oil in a skillet or shallow pan until it begins to shimmer.  

Fry chicken until golden brown on one side, then flip and repeat.  remove from oil when cooked through and immediately sprinkle with a little kosher salt.  

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Serve with plenty of fresh lemon wedges.  

Chicken Cutlets, Nuggets, or Strips

makes 4 servings

Printable Recipe

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into nuggets, strips, or cutlets
  • 2 large eggs
  • 1 cup mixture of Italian seasoned breadcrumbs and grated parmesan or romano cheese (see note above about ratio)
  • 1 cup extra virgin olive oil
  • kosher salt to taste
  • 2 large lemons, sliced into wedges

Directions

  1. Cut chicken into desired shape.
  2. In a shallow bowl, beat eggs well.
  3. In a separate bowl, combine breadcrumbs and grated cheese if using.
  4. Dip chicken into beaten egg, followed by breadcrumb mixture.  
  5. In a large skillet, heat oil until shimmering.
  6. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.
  7. Serve with plenty of freshly squeezed lemon juice.
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30-Minutes Skillet Drumsticks

Patricia Reitz

30-Minutes Skillet Drumsticks - ButterYum

30-Minutes Skillet Drumsticks - ButterYum

Who doesn't need a new 30-minute skillet dinner idea to add to their repertoire. With just a few simple ingredients you probably already have on hand, you can turn boring chicken pieces into tender, flavorful drumsticks swimming in a pool of luscious gravy that makes itself.  Winner-winner chicken dinner!  

Season chicken on both sides with kosher salt and pepper.

 

Heat oil in an 8-inch skillet over medium-high heat.  

 

Brown chicken on all sides - this should take about 5 minutes.

 

While the chicken browns, get the chicken stock, fresh rosemary, and sliced garlic ready.

 

Here's what the chicken will look like after about 5 minutes.  The chicken dish won't have crispy skin when it's served, but it will add a ton of flavor to the pan sauce so don't skip this step. 

 

Add the sliced garlic to the pan and... .

 

Immediately follow with the chicken stock...

 

And the fresh rosemary.  Bring to a boil - this should happen almost immediately.

 

Lower the heat to a gentle simmer and cover - simmer for 25 minutes.

 

And here we are after 25 minutes.  See how the pan juices have reduced down and thickened?  Mmm.... spoon them over the chicken and garnish with a few fresh rosemary leaves.

 

30-Minute Skillet Drumsticks

makes 4 drumsticks

Printable Recipe

Ingredients

  • 1 tablespoon canola oil
  • 4 bone-in, skin-on chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chicken stock
  • 1 large clove garlic, sliced thin
  • 2-inch sprig of fresh rosemary, plus more for garnish

Directions

  1. Sprinkle kosher salt and pepper on both sides of drumsticks
  2. In an 8-inch skillet over medium-high heat, saute drumsticks in oil until brown on all sides, about 5 minutes.
  3. Add chicken stock, garlic, and fresh rosemary to the pan and bring to boil; cover and reduce heat to a gentle simmer for 25 minutes until chicken is fully cooked and pan juices are thick and bubbly.
  4. Spoon pan juices over chicken and garnish with fresh rosemary leaves.
$44.65
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$9.99

Slow Cooker Balsamic Chicken Thighs

Patricia Reitz

I love to cook chicken thighs because it's almost impossible to overcook them.  Break out the slow cooker - this recipe makes sticky, flavorful thighs with very little effort.  

Make a flavorful spice rub by combining dried granulated garlic, dried basil, fine salt, ground black pepper, and dried granulated onion. 

Other flavor components needed - olive oil and freshly minced garlic.

Sprinkle both sides of the chicken with the spice rub.  Use it all. 

Put olive oil in bottom of slow cooker.

Add freshly minced garlic.  Garlic is oil soluble so that garlic flavor is going to flavor that oil beautifully.

In goes the seasoned chicken thighs.  Try to place them in a single layer.  I'm only making half a batch today, so I'm using my small slow cooker.  More on below the recipe.

Time to douse the chicken with balsamic vinegar.  IMPORTANT - be sure to use really good, aged, sweet balsamic.  This stuff is awesome!

Cover and cook on low for 8 hours, or high for 4 hours.  I know it doesn't look that great now, but just wait.

Alrightly - here we are after 4 hours on high.  Serve the chicken as is, or go the extra step and turn those yummy drippings into a rich glaze.  I'll show you how.

But first, decide whether or not you want to keep the chicken skin.  The skin doesn't get crispy in the slow cooker, so I place the chicken thighs, skin side up, on the sheet pan and I place them under a preheated broiler for a few minutes.  If you're not a fan of the skin, you can just discard it.

Pour the leftover drippings into a skillet and reduce by half, then taste and, if desired, add a teaspoon or two of honey.  

Pour glaze over chicken and sprinkle with fresh parsley. Enjoy!

Slow Cooker Balsamic Chicken Thighs

makes 8 servings

Printable Recipe

Ingredients

  • 1 teaspoon dried granulated garlic

  • 1 teaspoon dried basil

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground black pepper

  • 2 teaspoons dried minced onion

  • 4 garlic cloves, minced

  • 1 tablespoon extra virgin olive oil

  • 1/2 cup balsamic vinegar (very good quality)

  • 8 bone-in, skin-on chicken thighs

  • sprinkle of fresh chopped parsley

  • Optional: honey to taste

Directions

  1. Combine the dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.

  2. Place olive oil and fresh minced garlic in the bottom of a 5 or 6-quart slow cooker.

  3. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken.

  4. Cover and cook on low for 8 hours, or high for 4 hours.

  5. Remove chicken from slow cooker and discard skin OR leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.

  6. Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat.

  7. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until it reaches the sweetness level you like.

  8. Pour glaze over chicken and sprinkle with fresh parsley.

Notes

  • Recipe can be halved using a 2 or 3-quart slow cooker.

  • Boneless, skinless chicken thighs may be substituted.

adapted from  Sugar Free Mom

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Rosemary and Garlic Chicken Thighs

Patricia Reitz

Alrighty, now that Easter is over, let's bake some chicken.  But not just any chicken, oh no.  We're going to bake the most juicy, flavorful, garlic and herb infused chicken.  It's so good, I made it twice in one week.

Here's how it's done:

We're going to make a flavorful marinade from a mix of herbs and spices.  Clockwise from the top:  dry mustard powder, ground dried sage, granulated garlic, paprika, granulated onion, dried thyme, kosher salt, and ground black pepper.  We'll also need freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

We'll also need some freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

Chop the rosemary.  One 4 to 5-inch sprig equals about 1 tablespoon of chopped rosemary.

Combine all the ingredients together well.  This flat whisk is the perfect tool for the job.

Now you need some chicken thighs or drumsticks (chicken breasts aren't the best option for this recipe).  Make sure to pat them dry so the flavorful marinade will stick.

Rub each of the chicken pieces in the marinade, coating the pieces on all sides.

Then pop them into a large zip-top bag.  Seal the bag and store it in the fridge for a minimum of 4 hours, but longer is better.  I like to shoot for 8 hours or overnight.

Important:  Remove chicken from fridge about an hour before you put it in the oven so it can come to room temperature - this will ensure it bakes evenly.

I like to roast carrots and potatoes along with the chicken so about 20 minutes before I put the chicken in the oven, I preheat my oven and prep my veggies by tossing them with a little olive oil, kosher salt, and pepper.  

The chicken goes into a large roasting pan, marinade and all.  Leave plenty of room for the vegetables. 

Add the potatoes.  I used red potatoes - they'll have a lovely creamy texture when they're done.

Don't forget the carrots.  Here I used petite baby carrots, but large carrots can be used as long as they're cut into small pieces.  Now pop the entire pan, uncovered, in the preheated oven for 1 hour.  Remove pan from oven and baste chicken with pan drippings just before serving.

And that's all there is to it.  Enjoy!

Rosemary and Garlic Chicken Thighs

makes 6 servings

Printable Recipe

Ingredients

  • 6 chicken bone-in, skin-on chicken thighs

  • 1 pound red potatoes, cut into 1 1/2-inch pieces

  • 1 pound baby carrots

  • extra virgin olive oil

  • salt and pepper to taste

Rub

  • 2 tablespoons fresh chopped rosemary

  • 1 tablespoon dry English mustard powder

  • 2 teaspoons paprika

  • 2 teaspoons granulated garlic

  • 2 teaspoons granulated onion

  • 2 teaspoons dried thyme

  • 2 teaspoons dried ground sage

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 6 tablespoons extra virgin olive oil

  • 3 tablespoons freshly squeezed lemon juice

Directions

  1. Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper; toss well to coat.

  2. sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub..

  3. Prepare the rub by whisking ingredients together.

  4. Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).

  5. One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.

  6. Thirty minutes before roasting, preheat oven to 425F and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.

  7. Roast on the center rack in the oven, uncovered, for 1 hour.

  8. Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.

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