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Sweet and Savory Honey Mustard Chicken Stew

honey mustard chicken stew

Sweet And Savory Honey Mustard Chicken Stew: 15 minutes to dinner.

This is one of my family’s favorite quick-finish dinner delish. It really is one tasty dish. Its a short list of ingredients, and an even shorter list of directions, so lets dive right into it.

Ingredients:

Steps:

  1. in a bowl, combine 1 cup of your preferred barbecue sauce with 1/2 cup of honey Dijon mustard, and 1/4 cup Marshall’s Creek Spices Raw Pure Honey. leave the bowl on the side, you’re going to need it for step 7.
  2. Cut the Chicken Breasts into strips about 1/2 inch to 3/4 inch wide, and then cut those strips in half, width wise.
  3. put the chicken strips in a bowl, and sprinkle with arrowroot. and then sprinkle with Paprika Lemon & Lime until the chicken is very well coated. Essentially, you want a dusting of arrowroot over the chicken. Don’t add too much or your end result stew will be gummy, rather then smooth. For this step, Its better to be safe than sorry, and not adding enough is better than adding to much.
  4. heat up peanut oil in a pan, about 2 tablespoons, to a medium high heat, and brown/sear the chicken pieces.
  5. I like to use parboil potatoes to save time when i’m making this dish. I take a fresh potato, slice it in half, and then slice that half into wedges, and put the potato in the microwave with a little bit of water in a covered container for 1 to 2 minutes.
  6. when the potatoes come out of the microwave, throw them in the pan with the chicken, adding oil as needed to prevent sticking. Toss the potatoes and chicken and continue browning.
  7. take that bowl of sauce from step one, and pour it into the pan. Add as much peas and corn as you want, and give the pan a real good toss with your wooden spoon.
  8. Make sure no chicken or potatoes are still stuck to the bottom of the pan, because the last step is to cover the pan and let the stew simmer for 5 minutes to let the flavors combine. *Add chicken stock as you see fit if you want a thinner stew consistency. I personally add about 1/4 cup of chicken stock, but its not imperative that you do.
  9. Enjoy!

honey mustard chicken stew2




Lets call it an alternative patty melt?

Turkey Burger Avocado Patty Melt
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From the bottom up: rye bread, garlic deli aioli, fresh delicious avocado, homemade turkey patty (its the same shape as the bread), sauteed onion and mushroom, and I melted the Muenster over the onions and mushrooms so that they wouldn’t fall off the sandwich.

a good aioli is the secret ingredient to almost any delicious sandwich. Its just one part mustard, 2 parts mayonnaise, and ground garlic/salt/black pepper to taste. DELICIOUS!





Roasted Red Pepper Spread Turkey Burger

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That picture is a toasted sesame bun. From the bottom up, it’s roasted red pepper spread, which I made myself by slicing up roasted red peppers and marinating them in Parmesan, garlic, olive oil and pignoli nuts for 1 week before blending it into a spread. Then its sliced tomatoes. Then its ground turkey meat which was mixed with mashed sauteed red onion, sweet baby corn, spicy ketchup and yellow mustard, and that’s all topped off with a nice slice of meunster. IT WAS DELICIOUS

STEPS:

1- slice some red onion super thin, and toss it in a pan with a teaspoon of olive oil. a good measurement is one Tablespoon of red onion to every 1/2 pound of ground turkey meat.

2- While the red onion is cooking, take 1/2 pound of ground turkey meat and mash it up in another pan, on medium-high heat. add 1/2 Tablespoon of olive oil and mix it in so the meat doesnt stick to the pan and burn. Turkey meat is super soft so it wont crumble like ground beef until it cooks for five or so minutes, so don’t worry.

3- when the red onion is done, toss it into the pan with the turkey meat, along with one Table spoon of sweet baby corn, one and a half Tablespoons of spicy ketchup, 1/2 Tablespoon of yellow mustard, and two turns of black pepper. add salt to taste, because everyone likes a different amount of salt in their food. make sure to mix it all up once all the ingredients are in the pan.

4- Now if you’ve ever made sloppy joes, you know what to do from here. If not, keep cooking the turkey meat on medium-high for eight(8) to ten(10) minutes.

5- take some homemade or store-bought roasted red pepper spread and spread it on the bottom bun of a toasted brioche roll. Take a slice of tomato and place it on top of the roasted red pepper. Spoon the Turkey meat on top of the tomato, and finish off with a nice thick slice of meunster cheese. Put the top bun of the toasted brioche roll on, and enjoy!

***How to make Homemade roasted red pepper spread***

1. Buy a can or jar of roasted red peppers ( strips or whole peppers)

2. Drain the roasted red peppers.

3. If its whole peppers, slice the peppers into 1/2 inch long strips and mix with 1 Tablespoon pignoli nuts, 2 Teaspoons dried Oregano, 1 Teaspoon dried Basil, two segments of diced garlic/ 3 Teaspoons of dried Minced Garlic, 2 Teaspoons of grated parmesan, and 2 Tablespoons of olive oil.

4. Cover the mixture and let it marinade in the fridge for at least a day. ( I let mine marinate for a week)

5. After it has marinated, throw the whole mix into a blender, and blend in bursts until you reach the consistency you desire. anything from completely unblended, to smooth as butter works perfectly fine.