Poultry

Chicken & Sage Sausage Patties

By in Breakfast, Christmas, GF Mains, Gluten Free, Poultry 8 Comments Tags: , , , , , ,

Chicken Sausage Patties

I never thought I’d be one to make my own sausages, but I also never realized how easy they could be to make. Little did I know that you don’t need all the special packaging equipment to make a darn good sausage. All you need is your hands, a fork and some everyday ingredients.

I fell in love with these Chicken & Sage Sausage Patties the moment I saw them on marthastewart.com and they did not let me down. I was honestly surprised when they not only actually tasted like breakfast sausages but were so much better then anything I’ve boughten at a store.

This mixture is quite versatile too. Instead of shaping these into patties I have crumbled the mix and cooked it in a skillet to serve in breakfast burritos, which were delicious. I’ve also thought of cooking it this way and using it as a topping for pizza. Yum!

For a quick on the go breakfast you could freeze the cooked patties, heat them in the microwave in the morning and serve them on english muffins or biscuits for a delicious breakfast burger. Is your mouth salivating yet? Because mine is.

These would also be perfect for a Christmas brunch since you can shape them ahead and store them in the fridge or freezer to be cooked later. Just make sure to thaw and let stand at room temperature for a bit, for more even cooking. If you don’t like sage feel free to use another favourite herb, but I do think sage is perfect for the holidays.

Will you be having a holiday brunch? What will you be serving?

One Year Ago: Cannoli Christmas Trees

Chicken & Sage Sausage Patties

adapted from Martha Stewart

  • 1 pound ground chicken
  • 2 tablespoons onion, finely chopped
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)
  • 1/2 tablespoon dijon mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Using a fork, combine all ingredients in a medium sized bowl until evenly distributed.
  2. Shape mixture into 2 inch balls and place on a parchment lined baking sheet. Press down lightly until each patty is 1/2 inch thick. Make sure not to over-work the mixture or it will become tough.
  3. Heat a large skillet over medium high heat. Add a good drizzle of oil and cook patties in batches, adding oil as necessary. Cook 2-3 minutes per side, until golden brown and cooked through.

Makes: 10 patties (serves 5)

* You can make these the night before and store in the fridge, or freeze for up to 6 weeks. Make sure to place pieces of parchment paper between stacked patties to avoid sticking.

* Let the refrigerated patties sit at room temperature for 30 minutes for more even cooking. Thaw frozen patties in the fridge overnight and also let sit at room temperature for 30 minutes before cooking.

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Two for One Meals

By in Main Dish, Poultry, Simple Bites 7 Comments

I”m not very good at menu planning for an entire week. I find that I actually spend more money then if I shop for just a couple of days at a time. Otherwise there”s always something that ends up rotting away in the fridge, or our meals are not as rounded and healthful as they could be.

When I plan for only a couple of dinners at a time I”m able to keep things more simple and I find it a lot less stressful. When I have my act together it”s a lot easier to plan ahead for some two for one meals, as well.

“What does it mean to make a two-for-one meal? Simple. For each meal you make earlier in the week, you make extra of one item to cut prep time for a completely different meal later in the week.”

This is the way I menu plan.

For a list of 2 for 1 meals, with links, and the recipe for this Cordon Bleu & Apple Panini head over to Simple Bites.

Quick & Cheesy Chicken Pot Pie

By in Fall, Main Dish, Meat, Poultry 64 Comments Tags: , , , , , ,

Quick & Cheesy Chicken Pot Pie

For the longest time my quick, go-to Chicken Pot Pie recipe involved canned cream of chicken soup and a homemade biscuit topping. I”m *trying* to stay away from processed foods and to feed my family more naturally, so I came up with this recipe. Which, in my mind, tastes way better then the original anyways.

I simplified it with an even easier biscuit topping, using the homemade bisquick mix that I always keep on hand in my fridge. The cheesy sauce is such a breeze to make that it honestly hardly takes any longer then throwing in a can of soup, and the yummy taste and healthful benefits more then make up for it. The added cheese in the crust really puts this over the top for me, making it that much more hearty and comforting. And, the way the cheese caramelizes in the crust while it”s baking…mmm.. it”s enough to fill your dreams.

This would be a perfect way to use up any Thanksgiving leftovers whether that be turkey, ham or vegetables. It”s a very versatile recipe and can be ready from start to finish in 40 minutes or less.

How are you going to be using up those Thanksgiving leftovers?

Quick & Cheesy Chicken Pot Pie

  • 2 cups chopped cooked chicken (or turkey, or ham)

  • 2 cups leftover, fresh or frozen vegetables

Cheese Sauce

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 cup chicken broth

  • salt & pepper to taste

  • 1 cup shredded cheese

Biscuit Topping

  1. Place meat and vegetables in a 9 inch round or 8×8 square baking dish.

  2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavour. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well.

  3. Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don”t worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)

  4. Bake at 400ºF for 25 minutes or until topping is golden and filling is bubbly.

Makes: 4 servings

*if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.

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Hawaiian Stuffed Barbecue Chicken

By in GF Mains, Gluten Free, Main Dish, Pork, Poultry, Smithfield 4 Comments

My family is big on the “Hawaiian” flavour. Pizza being our favorite variety. We love that combination of ham, pineapple and cheese, but it”s a hard one to sneak into every day meals because it doesn”t go with everything.

One of our favorite summer sandwiches is a chicken breast topped with pineapple, cheese, bacon and french fried onions. And, I love adding stuffings to my chicken because it amps up the flavor and adds that little bit of something special. Those two things are what inspired me to make these Hawaiian Stuffed Barbecue Chicken Breasts.

These are so simple to make but are a step up from regular barbecued chicken which makes them perfect for entertaining. You can slice them up before serving to showcase the fillings or leave them whole to surprise your guests.

With only five ingredients they”re great for weekdays too. For an extra simple weeknight meal serve them up with some baked beans and buttered bread or a salad. It”s a winning combination!

You can get the recipe on Smithfield.com. I would love to see you there!

Three Pantry Meals on Simple Bites

By in Main Dish, Pasta, Poultry, Simple Bites 2 Comments

In case you missed it, I was over at Simple Bites yesterday talking about how to keep meals on hand for hectic days as well as sharing three recipes that are made from pantry staples.

Mealtimes can be a harried affair when things don’t go as planned and the run to the grocery store has yet to transpire or you haven’t had even a moment to think about what your family is going to eat for dinner. Those are the days when you wish your fairy god-mother would pay you a visit and make a meal magically appear before you…

Read more and get the recipes here.

Sweet & Sour Chicken Balls

By in Main Dish, Poultry 23 Comments Tags: , , , ,

Sweet & Sour Chicken Balls

I looove Chinese food. I only wish it didn’t make me bloat up like a blowfish and give me hunger pangs an hour after eating it, every time I go out.

As a result I like making it at home where I can control the ingredients so that it won’t leave me wanting more (or wishing I had less). The only problem is, a lot of my favourite dishes either take forever to make at home or require deep-frying.

I hate deep-frying. The smell permeates the house for days afterwards and although I enjoy the results it’s not worth it, to me, for  just one meal.

That is where this loverly recipe comes in. You can make a huge batch of this and store it in the freezer to be heated in the oven at a later date. That way your house only smells of grease for one meal but you reap the benefits of many more.

The first time I made this was when I was just married, which speaks volumes about this recipes ease of preparation. It’s still a huge hit in our house and although it appears intimidating there’s nothing to it really. Once I figured out the whole freeze and bake thing, we’ve been enjoying this much more often and hopefully you will be too.

The chicken is coated in a crispy batter which remains mostly chicken and very little dough. I don’t particularly enjoy mine to blow up so huge that I have to chew through miles of dough just to get to a teeny piece of chicken inside.

I’m also in love with this Sweet and Sour Pineapple Sauce. It’s a delightfully perfect combination of all things sweet and tangy. And, by all things I mean the ingredients listed below.

To show just how easy this recipe is I have included step-by-step photos at the bottom of the post. There’s nothing to stop you from making this at home. No more excuses! Unless you can’t have wheat. Then I’ll let it slide.

What are you favourite Chinese dishes that you wish you could make more often at home?

Sweet & Sour Chicken Balls

adapted from Company’s Coming – Chinese Cooking

Chicken Balls
  • 1 cup flour
  • 3 Tbsp. cornstarch
  • 3/4 tsp. salt
  • 3 eggs
  • 4.5 tsp. water
  • 1 lb. chicken into bite size pieces
  • canola oil, for deep-frying
  1. Preheat oil in dutch oven or deep-fryer on medium heat or to 375ºF (190ºC).
  2. Stir together flour, cornstarch and salt. Make a well in the centre. Crack eggs into the well. Add water. Whisk to first combine water and eggs, then stir together all ingredients until smooth.
  3. Add chicken. Stir to coat.
  4. With a fork, drop chicken one piece at a time into hot oil. Cook in batches, making sure to not over-crowd the pan, until light golden brown and chicken is cooked through. (3-5 min.)
  5. Remove to a paper towel lined baking tray to drain.

* To freeze: Once chicken is completely cooled and drained, transfer to a resealable freezer bag or plastic container and throw in the freezer. For even more convenience divide them into bags depending on the amount of servings required. (one recipe makes 6-8 servings depending on the appetite.)

* To cook from frozen: Place on a baking sheet (frozen) and bake at 400ºF (200ºC) for 15-20 min. until crisp and heated through.

Sweet & Sour Pineapple Sauce
  • 1/2 onion, chopped
  • 1 (14oz) can pineapple tidbits, do not drain
  • 1/2 cup brown sugar, packed
  • 3 Tbsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1/2 cup water
  • 2 Tbsp. cornstarch
  • 1/2 green pepper, chopped
  1. Fry onion in a bit of oil, in a saucepan, until starting to softened.
  2. Add canned pineapple (juice and all), brown sugar, vinegar and salt. Bring to a boil.
  3. Combine the cornstarch and water in a separate bowl or cup until dissolved. Add to pineapple mixture along with green pepper. Simmer 2 minutes until thick.
  4. Pour over chicken balls to serve.

* To freeze: Allow to cool. Divide into containers depending on the amount of servings you want per container. Keep in mind that one recipe of sauce covers one recipe of chicken balls.

Serves: 6-8

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