A great cold day stew. Chunky veggies, simple broth.

Difficulty: Easy

Prep time: 15 minutes

Cook time: 90 minutes

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 new potatoes, quartered (or other potatoes, cut bite-sized)
• 2 carrots, roughly chopped
• 2 stalks of celery, roughly chopped
• 1 onion, diced
• 2 cloves of garlic, chopped
• 2" piece of ginger (about 2 Tbsps), chopped
• 1/4 cup of mushrooms (I used portabella, but pick your favorite), sliced
• 1 cinnamon stick
• 1 tsp salt
• 1 tsp thyme
• 1 tsp basil
• 2 tsp black pepper
• 1/2 cup water
• 1/4 cup white wine vinegar
• 1/4 soy sauce

Directions:

• In a dutch oven over medium heat, add the onion, cook until translucent
• Add garlic, carrots, celery, cook for a minute or so, until aromatic
• Add water, vinegar, soy, chicken, ginger, mushrooms, potatoes, cinnamon, salt, thyme, basil, pepper, stir until combined
• Turn heat to medium/low, cover
• Cook for 60-90 minutes, stirring every 30minutes, and making sure there’s enough moisture

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 1 yellow onion, chopped
• 2 Jalapenos, optionally seeded, and chopped
• 4 cloves of garlic, finely chopped
• 1 cup white wine or chicken broth
• 2 medium deboned, deskinned chicken breasts
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp Extra Virgin Olive Oil

Directions

• Heat 2 Tbsp EVOO in dutch oven over medium high heat
• Add garlic, brown slightly
• Add onions and jalapenos, heat until onions are soft
• Add chicken breasts, salt, and pepper.
• Brown chicken slightly for a couple minutes on one side
• Add white wine or chicken broth, deglaze pan.
• Put the cover on the dutch oven
• Cook for 5-7 minutes
• Uncover chicken, turn, add water/wine/broth if low on moisture
• Cover, cook for another 5-7 minutes
• Remove, scoop on browned veggies from pan and serve
• Enjoy!

Goes really well with Cheesy garlic mashed potatoes

Ingredients:

• 2 Full chicken breasts, skin on

Marinade:

• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 1/4 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 2 Tbsp brown sugar
• 1 Jalapeno pepper, seeded and diced
• 1 Serrano pepper, seeded and diced
• 1 Thai chili pepper, seeded and diced
• 1 Habanero pepper, , seeded and diced

Sangria glaze:

• 3/4 cup red wine
• 1/4 cup apple juice
• 1/4 cup orange juice
• 1/4 cup sherry
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 1/2 tsp – 1tsp Dave’s Insanity Hot Sauce
• 1 Tbsp cornstarch
• 3 Tbsp cold water

Directions

Cut breasts in half, put marinade ingredients in a re-sealable plastic bag, add breasts. Put in refrigerator for 4-6 hours.

Glaze: In a small sauce pot, add all ingredients except cornstarch and water. Bring to a simmer, and reduce by 1/3. Whisk cornstarch and cold water together in a small bowl, whisk into the sauce pot. Turn heat to low, simmer until reduced by 1/2 or until glaze is the thickness you desire.

Preheat oven to 350. In a medium sized saucepan or cast iron skillet over high heat, put 2 turns of Extra Virgin Olive oil, add chicken and cook for about 5 minutes per side. Put pan, with chicken, in the oven for 15-20 minutes, or until chicken has reached 160-165 degrees.

Remove chicken from pan, remove skin from chicken, coat on all sides with glaze, and let rest for 5 minutes.

Goes well with Spicy Spanish Rice and Black Beans & friends

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 2

Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative.

Ingredients:

• 2 deboned, skinless chicken breasts
• 1/2 cup Kaydub Rub
• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 2 Tbsp Canola oil
• 2 Tbsp minced garlic
• 1/4 Cup chopped sundried tomatoes
• 1/4 Cup chopped green olives
• 1/4 Cup chopped artichoke hearts
• 1/4 Cup chopped oyster mushrooms
• 1/4 Cup white wine
• 1 Cup Low Fat Sour Cream
• 1/2 Cup shredded parmesan cheese
• 1/2 Pound cooked linguini
• Salt and Pepper to taste

Directions:

• Pre-heat oven to 350
• Heat a cast iron skillet on high
• Coat chicken breasts in Kaydub Rub
• Add 2 Tbsp Canola oil to skillet
• Add chicken breasts to cast iron skillet, blacken one side, turn blacken other side
• Put cast iron skillet in oven for 10 minutes, or until internal temp is around 170
• Remove chicken from oven, thinly slice
• Add 2 Tbsp EVOO to a large skillet over medium heat
• Add minced garlic, caramelize slightly
• Add white wine, green olives, sundried tomatoes, artichoke hearts and mushrooms
• Stir in sour cream, add sliced chicken, increase heat to simmer, reduce sauce by half
• Stir in salt, pepper, cooked linguini and 1/2 of the parmesan cheese
• Serve, sprinkled with remaining 1/2 of the parmesan

Based on a recipe from Emeril Lagasse

Yeild: 6-8 servings

Ingredients

• Extra virgin olive oil
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound of chicken, cut into 1 inch pieces
• 1/2 pounds andouille sausage, sliced
• 1 large onion chopped
• 1/2 cup chopped celery
• 1 bell pepper, chopped
• 2 Tbsp (4 medium cloves) minced garlic
• 3 bay leaves
• 1 cup chopped tomatoes
• 1 cup chopped green onions
• 1/2 cup chopped parsley
• 4 cups water
• 1-1/2 cups rice
• 4 Tbsp Kaydub’s Cajun blend
• Salt and pepper

Directions

• In a large deep pan (or a paella pan), heat 2 turns of olive oil over medium high heat
• Coat shrimp with Kaydub’s Cajun blend and saute until almost cooked through, about 4 minutes.
• Remove shrimp and set aside.
• Coat chicken pieces with Kaydub’s Cajun blend. Add another turn of olive oil to Pan
• Add chicken pieces and saute until browned on both sides, around 5 minutes
• Remove chicken and set aside.
• Add sausage and cook until browned.
• Add onion, celery, bell pepper, garlic, bay leaves, 1/2 Tablespoon of Kaydub’s Cajun blend, and cook until vegetables are wilted, about 6 minutes.
• Add tomatoes and water and return chicken pieces to pan
• Season with salt and pepper and simmer, covered, for 20 minutes.
• Add rice to pot, stir well and return to a boil.
• Reduce heat to low, cover pot, and cook for 15 minutes.
• Add shrimp, green onions and parsley to pan, stir in, and continue to cook, covered, for another 10 minutes.
• Remove from heat and let sit, covered, 10 minutes before serving.