We normally make this soup the day after Thanksgiving, but with turkey and turkey stock. It uses the leftover Wild Rice Casserole which we make extra of just so we can have this soup! The wine (Marco Negri) that is used in this soup is a sweeter white wine. My cousin gave us this wine as a gift about 7 years ago and I am completely puzzled as to how it survived as long as it did without us drinking it.

Ingredients:

• 4 cups Chicken Stock, see Recipe
• 3 cups Wild Rice Casserole, see Recipe
• 2 cups diced, cooked Chicken, see Recipe
• 2 teaspoons Kosher Salt , or to taste
• 1 cup White Wine + 1/4 cup
• 1 1/2 cups Heavy Cream
• 1 medium Onion, diced
• 3 stalks of Celery, diced
• 2 Carrots, diced
• 1 clove of Garlic, minced
• 1 tablespoon Olive oil

Saute onions, celery, carrots and garlic for 10 minutes over low heat with the olive oil until onions are translucent, not browned.

Add 1 cup of the wine along with the chicken to the pan along with the veggies, and turn the heat up to medium high. Let the alcohol and liquid evaporate for about 5 minutes.

Add the chicken stock, cream, salt and Wild Rice Casserole. Simmer over medium low for 20 minutes.

At the end of the cooking process, if you would like a little more of a pronounced wine flavor add in an extra 1/4 cup of wine.

Chicken stock is a great substitute whenever using water to add flavor. Whether we are making soup or rice, we always like to have homemade chicken stock in the house; you can make extra and put it in the freezer for later use.

Ingredients:

• Whole Fryer Chicken, cut up
• Ends of four Celery Stalks
• Ends of four Carrots
• Onion, quartered
• Bay Leaf
• Water

Note: We usually cut up the remainder of the celery, carrots and another onion to set aside for later use (chicken soup, etc.).

Lightly salt and pepper chicken and cook it in a 350 degree oven for approximately one hour or until done. Let cool, discard skin and remove chicken from bones for later use.

Add bones, celery, carrots, onion, bay leaf and water (as much as you want, at least enough to cover all ingredients) to stock pot – note that the size of the stock pot all depends on how much stock you want to make. Bring to a boil, then reduce heat to low, but hot enough to have a very low boil. Heat stock for at least two hours – the longer you have it on the heat, the more flavorful your stock will be. Strain the stock and refrigerate, as the fat will naturally rise to the top and you can skim it off for a very low-fat, healthy stock.

For freezing, we put the stock in ice cube trays until it is set, then seal it.

Ingredients

• 4 – 6 Chicken Thighs
• Lime wedges to garnish
• Chopped, roasted peanuts to garnish
• Rice Stick Noodles

For the sauce:

• 1/2 cup natural Peanut Butter
• 4 tablespoons Tamari Soy Sauce
• 2 tablespoons Honey
• 2 tablespoons Sriracha Chili Paste
• 4 finely minced Serrano Peppers
• 4 tablespoons Rice Wine Vinegar
• 6 tablespoons Extra Virgin Olive oil

Mix all of the ingredients for the sauce and blend thoroughly until smooth.

Marinate the chicken with half of the marinade and set the other half aside to be used later. Marinate for 30 – 60 minutes.

While the grill is pre-heating, cook the rice stick noodles as directed on the package. They will be just fine if the noodles are cold or room temperature when the chicken is ready. Grill the chicken over medium heat until done.

Serve the chicken over the rice noodles and spoon some of the reserved sauce over the top. Garnish with the peanuts and lime wedges.

Meena over at hooked on heat posted this recipe a couple of weeks back and we gave it a try. She notes: “ALTERNATIVELY, you can avoid deep frying by simply grilling the marinated chicken on a hot grill till tender and done.”

I marinated them for a full day. The yogurt and lemon did their magic and they came out very tender. As soon I set them down on the table, a little hand reached up from depths of the kitchen floor and snatched one!
You can get the full recipe here.

Ingredients

• One whole Chicken

Rub

• 1 teaspoon Kosher Salt
• 1/4 teaspoon Crushed Red Pepper
• 1/2 teaspoon Ground Mustard
• 1/2 teaspoon Black Pepper
• Hint of Cinnamon

Marinade

• Approx 1/4 cup Extra Virgin Olive Oil
• 1 big bunch Basil
• 5-6 cloves Garlic
• 1/2 teaspoon Rub (recipe above)
• Juice of 1 Lemon
• 2 tablespoons Honey

Basting mixture

• 1 stick Butter
• 1-2 cloves Garlic
• 1/4 teaspoon Rub (recipe above)
• Zest of 2 Lemons

As you can see this is a lot of basil.

Mix all of the seasonings together to make the rub.  This will go into the marinade and the basting mixture as well.  Blend all of the ingredients for the marinade in a food processor. Put all of the ingredients for the basting mixture in a small sauce pan and set it aside.

One of the easiest ways to grill a whole chicken is to butterfly it.  To butterfly the chicken, you just need to cut the back bone out with a knife or a pair of poultry shears and press it down flat.  By doing this, we maximize the grilling surface of the chicken and cut down on cooking time since it is flat.  Season the bird with the remainder of the Rub.

Coat both sides of the chicken with the marinade and get it under the skin.  Refrigerate for 4 – 6 hours or overnight.

Grill the butterflied chicken indirectly at about 400 – 450 degrees for about 30 – 45 minutes or until the chicken is fully cooked.

For the last 10-15 minutes grill over direct heat and baste with the butter mixture.

Ingredients:

• 6 boneless, skinless Chicken Thighs

For the marinade:

• Juice of half a Lemon
• Zest of a whole Lemon
• ¾ cup of Coconut Milk
• 1 Serrano pepper
• Approximately 2 inches/nubbins of Ginger, peeled (size like your thumb, a nubbin!)
• 4 cloves of Garlic, peeled
• 1 Shallot, peeled
• ¼ large Red Onion, peeled
• Approximately 1 cup fresh Cilantro
• 1 tablespoon Dark Brown Sugar
• 2 tablespoons Fish Sauce
• 2 tablespoons Soy Sauce

Place all of the ingredients for the marinade into a food processor.

Blend until everything has been minced up well. Reserve about 1/2 cup of the marinade to use as a sauce later (do not place reserved sauce with raw chicken).

Marinate for about 4 hours if you’re using the thighs.

Tip: Don’t do like I did and just dump the bag of chicken out on the grill, you’ll have a mess.

Strain out all of the solids from the reserved sauce so that it is smooth and lump-free.

Served with: guacamole and fresh tomato salsa.

I marinate the chicken in olive oil, salt and pepper; keep it simple so it does not compete with the condiments for flavor. Marinate for a few hours.

Place the chicken on to the grill.

Grill the peppers and onion; the onions will need to come off first.

Grill the chicken until it’s done.

Spray the tortillas with cooking spray and grill them very shortly until pliable and warmed through.

Serve chicken with tortillas, grilled vegetables, and other condiments.

First, you need to get a hot fire going; you want your chamber to be about 500 – 600 degrees. I am using some charcoal & mesquite wood to achieve this.

Next, salt the chicken and place it on an indirect place of your grill or smoker.

Cook the chicken until it is golden brown and the juices run clear. Cooking times may vary, but mine roasted for about 45 minutes.

• Chicken (I’m using my boneless skinless chicken thighs today)
• ¾ cup for the marinade
• ¼ cup for sauces and dipping
• ¼ thinly sliced red Onion
• 1 baby red Bell pepper, thinly sliced
• Minced Parsley
• Kosher Salt

Marinate the chicken with the vinaigrette; reserve some for use later.

When grilling, be careful not to burn the chicken, as the marinade has sugar in it.

When plating, top the chicken with the onions, peppers and parsley; drizzle some of the reserved sauce on top. Finish the dish by seasoning to taste with kosher salt.

Ingredients

• Chicken (I’m using boneless, skinless chicken thighs today)
• Juice of two whole Lemons
• 4 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Kosher Salt
• 3 cloves Garlic, roughly chopped
• Handful of fresh Parsley, roughly chopped

Mix all of the ingredients, excluding the chicken, in a bowl. Place the chicken in a plastic bag and pour contents of the marinade into the bag. Let the chicken marinate in the refrigerator for at least 2 hours.

Place chicken on the grill.

Ready to come off of the grill!

Dig in!

Served with Sweet Corn, Red Pepper & avocado Relish

Ingredients:

• 4 split Chicken Breasts
• Sharp, aged Cheddar Cheese
• Pepper Bacon, about 8 – 10 slices
• Salt & Pepper

Slice the chicken breasts in half and pound them as thin as you can get them without shredding them. Season lightly with salt & pepper and place a good sized slice of cheese in the center of each one.

Tightly roll chicken up around the cheese and wrap the bacon around the chicken, using about 2 slices per piece of chicken depending on how big your bacon strips are.

Carefully place the bundles indirectly on your grill. Depending on your grill, you may need to make sure that no flames are directly below the bacon wrapped chicken. Warning! Be very careful not to let flames near the bacon or you could have a grease fire! Cook for about 15 – 20 at 450 degrees or until chicken is cooked all of the way through.