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With all the amazing strawberries and fresh herbs available it makes sense to make a fruit salsa and grill some fresh fish or chicken.Serve with steamed brown rice and you’re good to go!

• 2 tbsp honey
• 1 tbsp chopped jalapenos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ground ginger
• 1 tsp vegetable oil
• 4 tbsp chopped mint
• 1/4 cup chopped cilantro

• 1 bunch fresh strawberries, hulled and quartered

In a mixing bowl add all the ingredients except for the strawberries. Mix to incorporate completely, add the chopped strawberries and allow to marinate in the refrigerator for at least an hour. Grill some salmon or any other fish or chicken and serve on top along side of steamed rice.

Tags: chicken, cilantro, fish, mint, strawberries, vinegar
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If you’re a reader here you know my love of Costco and their wonderful roasted chickens. Inexpensive, practical and versatile, these are wonderful to use as a base and create. Today I made a homemade French-inspired chicken salad served over a potato nest. I used Golden Grill Russet Hash browns, which are pre-packaged and to which you simply add hot water and cook – you may use your preferred brand.

• 1 roasted chicken, meat shredded
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 red and green bell pepper each chopped
• 1 small red onion, chopped small dice
• 2 tbsp fresh tarragon, chopped cooursely
• salt
• white pepper
• 4 tbsp sour cream
• 1/4 tsp smoked paprika

In a mixing bowl I shredded the chicken, added the mayonnaise, Grey Poupon, tarragon, chopped red and green bell peppers, red onion, salt and white pepper. Mix and incorporate completely.

In a frying pan I added the oil and placed individual hash brown patties to brown on each side. Remove from pand and drain on a paper towel. Salt and pepper to taste.

With a ice cream scoop I molded the chicken salad and placed one portion on each crispy hash brown. Top with a dollop of sour cream and a sprinkling of smoked paprika.

Tags: chicken, potato, tarragon
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I was thinking of a rich, flavorful sauce to coat the savory chicken fingers I pan-fried and seasoned with Italian Seasonings. White wine, Madeira or Port would be the basis, alcohol burned off of course, and the resulting flavor napped over each crispy piece of chicken served over rice and steamed vegetables was the result.

This serves 2 hungry guys:

• 10 thawed chicken tenders
• flour to coat
• salt and freshly cracked black pepper
• 1 to 2 tsp Italian seasoning
• 3 tbsp butter
• 1 tbsp olive oil
• 1/2 cup chopped shallots
• 1/2 cup chicken stock
• 1/2 cup Paul Masson Madeira
• 1/2 cup heavy cream

I made this with steamed broccoli that had lemon zest tossed in and steamed rice, which takes 20 minutes to cook so plan accordingly.

In a saute pan, melt 2 tablespoons of the butter and olive oil. Saute the shallots until translucent. With a paper towel pat dry the chicken tenders, sprinkle with Italian seasonings, coat with flour, shaking off excess and add to pan. Cook for several minutes on each side until golden brown and crispy, adding salt and pepper after each side is cooked. Remove from pan and drain on a paper towel on a plate – keep warm in a low temp oven to make sauce.

To the saute pan add the chicken stock and scrape the bits of cooked pieces to clean pan. Next add the Madeira over low heat and continue to cook for several minutes until reduced by half. Add the cream to the pan, whisking to incorporate, then the 1 tablespoon of butter. Pour sauce over chicken and serve!

Tags: chicken, port
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I love a simmering pot on the stove of anything that permeates the house with a homey smell of tantalizing deliciousness – is that a word? I don’t care, but this recipe does the trick.

• 1 bag of white beans
• 8 cups fresh chicken stock
  (see previous recipe)
• 1 onion, chopped
• 1 roasted chicken, meat torn into bite size pieces
• 2 ribs of celery, chopped
• 2-7 oz. cans diced green chilies
• 2 tsp of ground cumin powder
• 2 tbsp crushed garlic
• salt and freshly ground pepper to taste

Soak the beans in water with a tsp of salt, covered by 1 inch overnight in a large bowl. In the morning, rinse the beans and place in a pot, cover with the homemade chicken stock and bring to a boil. Reduce heat to a simmer and cook on low for 3 hours until beans are soft.

Chop the celery and onion and add to the beans, cook for an additional 30 minutes. Next add the roasted chicken, green chilies, cumin, garlic and salt and pepper to taste and cook on low for another 30 minutes.

Tags: chicken, green chilis, white beans
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I have mentioned before what a fan of Costco I am and those wonderful roasted whole chickens they have are the best deal in town. I usually use the white meat for one dish and the dark meat for another. I keep the bones/carcass and skin for making a fresh chicken stock. Here is that recipe.

• 1 roasted chicken carcass (bones and skin)
• 1 brown onion, quartered, skin left on
• 3 ribs of celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 6 dried red chilis
• 10 black and red peppercorns each
• 1/2 bunch parsley, whole

Add all of the above to a large stock pot, cover with water and bring to a boil. Reduce heat and let simmer for 3-4 hours. Let cool and then remove all large pieces from the pot and discard. Strain the broth and use immediately or cover and refrigerate for up to 5 days. The stock will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use.

If you want to have a very clear stock, bring it back to a boil and add 3 egg whites, stirring lightly until the turn white. The egg whites usually pick up the fine particles floating and you can then discard. Or you can simple use a fine strainer to keep it clear.

Tags: chicken
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The smell of a good curry reminds me of an exotic place in time, although it is extremely multi-faceted in flavor, it is a fairly simple dish. The intensity of heat is much heavier in Indian curry as opposed to Chinese curry. Two of my favorite Indian restaurants in San Diego are Monsoon and Bombay, both own by the same proprietors, both exceptional in menu, flavor and decor. In this recipe I like the sweetness of the apple that offsets the curry spices.

• 2 tbsp butter
• 2 skinless chicken breasts, cut into 1/2″ pieces
• 1 cup basmatti rice
• 1/2 cup chopped onion
• 1 tsp crushed garlic
• 1 medium sized apple, peeled, cored and cut into 1/4 inch cubes
• 2 tsp Indian curry powder
• salt to taste
• 1 1/2 cups water
• 1 bay leaf
• 3/4 cup thawed frozen peas

In a large frying pan melt half the butter. Add the chicken, rice, onion, garlic, apple, curry powder and salt. Cook this briefly, stirring and turning to lightly brown. Add the water and bay leaf. Bring this to a boil while stirring. Cover tightly, lower the heat to simmer and cook for 20 minutes. Remove from heat and add the peas and the remaining butter. Remove bay leaf and fluff with a fork to mix thoroughly.

Tags: apple, chicken, curry, peas
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Every once in a while I like to swap out barley for rice. It is super nutritious, full of fiber and chewy. Mixed here with these amazing middle eastern spices and chicken you have a wonderful meal.

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp dried mint flakes
• 1/4 tsp garlic powder
• 1/4 tsp cayenne powder
• 6 skinless chicken thighs
• 1/2 tsp vegetable oil
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 tbsp soy sauce
• 3 1/2 cups chicken broth
• 1 1/4 cups uncooked pearl barley
• 1 14oz can diced tomatoes, drained
• 6 tbsp chopped green onions

Combine the first seven ingredients in a small bowl and rub the chicken thighs with half of the spice mixture. Heat the oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and set aside.

Spray pan with Pam and add the onion, bell pepper and soy sauce. Cook over medium heat for several minutes until slightly brown. Add the broth, barley tomatoes and remaining spice mixture. Place the 6 chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 55-60 minutes. Let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.

Tags: barley, chicken, spicy
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Instead of a battered chicken strip I chose a favorite nut and spiced this up a bit. Nothing revolutionary, but quite good.

• 10 chicken tenders
• 1 egg white
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp white pepper
• 1/2 tsp ground thyme
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 cup ground pecans ( I use a spice grinder or food processor)
• 2 tbsp vegetable oil

Beat the egg white until slightly frothy in a wide shallow dish. In another bowl mix all the spices and seasonings. Add the ground pecans that resemble coffee grounds and mix thoroughly.

Dip each chicken tender in the egg white and roll in the pecan spice mixture to coat evenly.

In a large skillet heat the oil over medium heat. Cook the chicken tenders on both sides until firm to touch and they are a golden brown. Drain on paper towels and serve warm with ranch dressing or your favorite sauce. I love an Apricot Sauce I make (recipe to follow).

Tags: chicken, pecans
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I love the roasted chicken you can get at Costco. They smell incredible and taste just the same. The white meat is super moist and delectable. I use the white meat for the enchiladas and reserve dark meat for a salad or soup. The carcass gets put in a pot for a stock. I’ll post that recipe later this week, too.

Filling:

• 1 roasted chicken, white meat, shredded
• 7 oz can chopped green chilis
• 1/2 round of Cacique Cotija cheese (part skim milk cheese), crumbled
• 1 15 oz can of pinto beans, drained
• 1 cup cooked rice
• 1/2 cup shredded sharp cheddar cheese
• 1 onion, diced fine

Preheat the oven to 350˚ F. Place the filling on the tortilla length wise and roll up, this filling should make about 10-12 (distributed evenly). Place the rolled tortillas in a 13″ x 9″ baking pan that has been sprayed with PAM or oiled, with 1/2 cup of the following sauce on the bottom:

• 12 flour or corn tortillas (medium size)
• 28 oz can Las Palmas Green Chili Enchilada Sauce
• 1 cup Sharp Cheedar cheese, shredded
• 1 cup Monterey Jack, shredded
• chopped fresh cilantro to sprinkle as garnish

Bake for 30 minutes, take out and sprinkle Sharp Cheddar and Monterey Jack cheese on top. Place back in the oven for 10 minutes. Remove and let cool slightly before serving.

Tags: chicken, enchiladas, green chilis
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I decided to combine a favorite snack with dinner due to the fact I had a roasted Costco chicken and fresh spinach. Seeing as I already had filo dough in the refrigerator as well as the feta cheese this prompted the idea of a chicken themed Spanakopita.

• 1/3 cup olive oil
• 1 onion, chopped fine
• 1/4 cup finely chopped walnuts
• 1 pound spinach, washed and drained, stems removed
• 1 cup cooked rice or barley
• Salt and freshly ground black pepper
• 1/2 pound feta cheese, crumbled
• 1 tsp dill
• 1 to 2 eggs, lightly beaten
• 2 cups roasted chicken, cut into bite size pieces
• 1 stick unsalted butter, melted
• 1/8 cup sesame seeds
• 1 pound filo dough pastry sheets

Preheat the oven to 350˚ F. Brush a baking sheet with some of the melted butter.

Saute onion in olive oil. Add rice or barley, walnuts, dill and salt and pepper. Roughly chop the spinach and add the spinach to the pan, saute until spinach wilts, tossing with tongs, about 2 minutes. Remove from heat and let the mixture cool.

Stir in the feta and as much beaten egg to moisten the cooled spinach mixture. Next add the chicken and stir to incorporate completely.

Unroll the filo dough on a flat surface and keep it covered with a damp towel so it doesn’t dry out and become brittle. Place a small spoonful of spinach/chicken filling 1 inch from the end of 4 sheets of pastry. Fold the end over the filling, fold over the edges and roll up. Place seem side down on baking sheet. Brush each roll with melted butter. Sprinkle each roll with sesame seeds. This makes 6 rolls. Bake these for 25 minutes.

Tags: chicken, feta cheese, filo dough, spinach
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