Honey Hoisin Chicken Legs with Lime Ginger Rice and Vegetables

This is a delicious Chinese style dish that the whole family will love.

Zest of one lime
2 Table spoons grated ginger (fresh is best)
1 Teaspoon red chili flakes
1 Tablespoon garlic powder
1/4 Cup melted coconut oil
1 Tablespoon rice vinegar
1 Tablespoon teriyaki sauce
1/4 Cup lite soy sauce (low sodium)
Juice from one lime
1/2 Onion grated
4 Large cloves of garlic grated or finely minced
Salt and pepper to taste
Skin on, chicken legs 4-5

2 Cups brown rice
4 Cups water
2 Tablespoons lite soy sauce
1/2 Onion roughly chopped
4 Cloves of garlic smashed
The peal from the juiced lime
2 Tablespoons grated ginger
2 Cups broccoli florets
2 Cups chopped baby spinach
3 Carrots diced

1/4 Hoisin sauce
1/4 Good quality honey

2 Tablespoons toasted sesame seeds
4 Green onions cut on the bias

In a large mixing bowl combine all of the ingredients for the marinade minus the chicken legs and whisk to combine. Place the chicken legs into a zip top freezer bag and cover with the marinade. Set this in the refrigerator for at least 30 minutes, the longer the better. The coconut oil will solidify again but this is ok. Once the chicken has been marinating for a while place the legs on a cooling rack over a baking sheet and place in a 375 degree over for 35-45 minutes or until the chicken reaches at least 165 degree internally. While the chicken is in the oven combine the ingredients for the rice in a sauce pot and prepare according to package directions. In a large heavy bottom skillet over medium high heat sauté the vegetable in 1 tablespoon of coconut oil until tender then set aside. Once the chicken is done remove from the oven and let rest for 5 minutes. Combine the hoisin sauce and honey in a small bowl and brush over the chicken like a barbecue sauce. stir the vegetables into the cooked rice being sure to remove the lime peal, and serve, sprinkling with green onions and toasted sesame seeds. For more on this recipe or any others please email me at alesia.leach@gmail.com  

Spiced Swordfish Steaks with Wilted Greens and Citris Butter Sauce

Who doesn't love a beautiful swordfish steak?

3-4 swordfish steak
1 Tablespoon salt
1 Teaspoon black pepper
1 Teaspoon garlic powder
1 Teaspoon Cumin
1 Teaspoon chili powder
1 Teaspoon Seven Spice (optional)
1 Teaspoon Kabsah seasoning (optional)
1 Teaspoon Turmeric powder
1/2 Teaspoon paprika
1/2 Teaspoon onion powder
1/2 Teaspoon crushed red pepper flakes
The zest of one lemon and one naval orange
The juice from 1/2 the lemon and 1/2 the orange
1/4 cup extra virgin olive oil

2 Tablespoons olive oil
1/2 of a medium onion chopped
2 Cups chopped rainbow chard
2 Cups baby spinach
Salt and Pepper to taste
1/8 Teaspoon ground nutmeg

juice rendered from cooking the fish
3 Tablespoons butter
3 Green onion chopped fine
1/4 Cup flat leaf parsley chopped fine
The juice from the other half of the lemon and orange

In a medium mixing bowl combine the spices, zest, juice and oil. Place the swordfish steaks in a zip top bag and pour over the spice mixture. Place in the refrigerator for 30-45 minutes. Once the fish has been marinating for a while place steaks in a baking dish in a 400 degree oven for 20-25 minutes or until the internal temperature reaches at least 125 degrees. While the fish is baking, heat a large heavy bottom skillet over medium- high heat and add the olive oil. Put the onions in the pan with some salt and let them start to sweat for about 5 minutes. Once the onions start to turn translucent add the greens and let them wilt down. They will reduce by more than half. Add salt, pepper and nutmeg and set aside. Once the fish is cooked through pour the juice rendered into a sauce pan with low sides. Let this reduce by half then melt in the butter and finish with the herbs. Remove this from the heat promptly. Cut the fish on the bias and serve over a bed of wilted greens. Pour the sauce over the fish and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com

Bacon Cheese Burger Pizza

This is a great way to have the best of both worlds.

1 1/2 cups all  purpose flour
1 1/2 cups whole wheat flour
1/4 cup wheat bran
1/4 cup ground flax meal
1 tablespoon dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup plus 2 tablespoons very warm water

1 pound ground turkey
12 slices of turkey bacon
1/2 onion diced
1/2 cup shredded cheddar

4 tablespoons butter
4 tablespoons flour
2 cups milk
2 1/2- 3 cups shredded cheddar jack
salt, pepper and nutmeg to taste
1 Tablespoon Dijon mustard or to taste

In your stand mixer with the hook attachment add all of the dry ingredients minus the yeast and sugar. in a small bowl combine the yeast, sugar and two tablespoons water. Set this aside for about five minutes to bloom. Once it gets foamy on top and starts to expand add this to the dry ingredients and mix on low, slowly adding in the rest of the water until the dough forms a ball. This should not be too sticky. let this run on low for 10 minutes. Cover with a clean towel and let rest in a warm, draft free place for at least 30 minutes. While the dough is rising place the turkey bacon on a cooling rack over a baking sheet and place in a 400 degree over. Place the ground turkey in a large heavy bottom skillet over medium high heat. Let this meat brown through then set aside. Once the dough has doubled in size punch it down then roll it out to about 1/4 inch think. Sprinkle your baking sheet with corn meal then lay your dough on the sheet. Place the dough in the oven with the bacon for a few minutes until it just starts to turn a very light brown. remove this from the oven and let cool for a minute. In a medium sauce pot over medium heat melt the butter then sprinkle in the flour. Whisk to combine then let bubble for one minute. Whisk in the milk and let this come to a bubble stirring often as not to burn. Let this bubble until thickens then remove from the heat and whisk in the cheese, salt, pepper and nutmeg. Spread the cheese sauce over the crust then layer on the ground turkey. Remove the bacon from the over and give it a rough chop. Sprinkle on the bacon, onions and cheese. place this back in the 400 degree oven for 15-20 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

 

Buffalo Ranch Chicken Casseole

This is a delicious way to satisfy your hot wing craving without the deep fryer! 

6 boneless skinless chicken breast cut into bite size cubes

1 packet of ranch dressing seasoning 

1/2 teaspoon cayenne pepper 

1 1/2 cups brown rice

1 bullion cube 

4 cups water 

1 onion minced

1 green bell pepper minced 

1/2 red bell minced 

1/2 orange bell pepper minced 

2 stalks celery sliced thin

1 package power greens (baby spinach will work fine) 

4 tablespoons butter

4 tablespoon flour

2 cups milk 

3/4 cup ranch dressing 

1/2 cup wing sauce (I used Frank's) 

2-3 tablespoons canola oil 

1 cup shredded cheddar jack

7 oz blue cheese crumbles (optional) 

Place the chicken pieces In a large bowl and coat with the ranch powder and the cayenne pepper. Place a large heavy bottom skillet over medium high heat and add half of the oil. Brown the chicken, remove from pan and set aside. Add the rest of the oil and the vegetables to the pan. Cook until tender then add the butter and sprinkle on the flour let this bubble for one minute. Slowly stir in the milk and let it come to a bubble. Stir in the ranch and wing sauce. Let this bubble until it starts to thicken then stir in the chicken and rice. Pour this into a deep, 4 quart casserole dish and top with the cheese. Place in a 400 degree oven and bake for 20-25 minutes or until golden brown. 

Chicken Curry Meatloaf

A fun delicious way to use up those chicken breasts in you freezer! 

2 carrots grated 

1/2 green bell pepper minced

1 onion minced

3 cloves galic minced

3 chicken breasts cubed 

1/2 cup old fashioned oats 

1 beaten egg

1/4 sour cream 

2 teaspoons curry powder

Salt and pepper to taste

In your food processor pulse the cubed chicken along with 2-3 tablespoons crushed ice(this will keep the chicken from sticking to the blade) until ground completely. In a large mixing bowl combine the ground chicken and all of the other ingredients. Place in a loaf pan and bake at 400 degrees for 55-65 minutes or until it reaches an internal temperature of 165 degrees. Serve with your favorite side dish. We had left over Mac and Cheese! For more on this recipe or any others please email me at alesia.leach@gmail.com