Spiced Up Chicken Soup

One thing that my mom always did, was cook things like soup ahead of time and freeze portions to take out later when she didn’t feel like cooking. Here, I make six quarts of flavorful blonde chicken stock and freeze six containers to take out and customize depending on what we feel like eating. I always find that during the Winter/Holiday months, after a rich meal we crave something spicy and simple. This chicken soup with serrano peppers is light yet flavorful at the same time, and the addition of dill adds a nice freshness. It’s made with the first two quarts of stock, plus the pulled chicken used. I use my Instant Pot to extract flavor quicker when I’m in a hurry, but will include stovetop directions as well. Squeeze some lemon in right before serving, or a dollop of sour cream/plain yogurt if you prefer to make it a little creamier. Please note, I’m a home cook and this is how my family prefers the soup. We are also a family of two, so if you have a big family you might find it better to freeze 3 containers of chicken stock in 32 ounce portions instead. This blog post should be used as a guide, please customize any ingredients that you feel would make a good substitute. This stock can be refrigerated for up to 3 days and frozen for a few months.

Blonde Chicken Stock Recipe:
Prep Time: 10 minutes | Cooking Time: 1 hour (Instant Pot)/2 hours (Stovetop) | Makes: 6 Quarts

3 lbs meaty chicken bones (wings, backs, necks and 2 bone-in thighs)
1 tablespoon salt
2 medium yellow onions, quartered
4-6 whole cloves fresh garlic
1 chopped celery stalk
1 bay leaf
2 sprigs fresh thyme
2 stems fresh parsley
1/2 teaspoon whole black peppercorns
6 quarts filtered water
Optional little luxury for both color and mild flavor: a pinch of saffron (I love SpiceTribe!) or 1/8 teaspoon turmeric powder (not enough turmeric to affect the flavor significantly, don’t worry!)

Special Equipment: 8 Quart Instant Pot or Stock Pot, Wooden Spoon

Instant Pot Guidelines:
Set your Instant Pot to sauté, add a teaspoon of olive oil, chicken bones/pieces and salt. Cook while stirring occasionally for 5-10 minutes until chicken starts to become golden. Add onions, garlic, celery, bay leaf, herbs, pepper and water. Scrape any sticky bits off the bottom of the Instant Pot with a wooden spoon then place the lid on and set to HIGH pressure for 1 hour. Allow pressure to release naturally for 15 minutes after cooking before opening the lid, then strain the stock, pulling any meat from the thighs and setting aside to make the chicken soup. You could strain the stock through a fine mesh sieve but I don’t mind any larger pieces of vegetable or garlic (smash that into a paste using your wooden spoon to add more flavor!) The stock will congeal and fat will rise to the top of the jars as it cools, you can either scoop it out or leave it for extra flavor.

Stovetop Directions:
Add a teaspoon of olive oil to your stock pot, add chicken and salt then sauté over medium heat for 5 minutes. Add onion and garlic, cook for 5 minutes until onions are translucent. Scrape the bottom of the pot with a wooden spoon, add remaining ingredients and bring to a rolling boil for 5 minutes. Reduce heat to medium-low (a very gentle simmer), cook without the lid for 2 hours while skimming any impurities away a few times. Strain the broth, pulling any chicken from the thighs and discard the bones.

Set 2 quarts of stock aside, freeze or store the remaining in airtight containers.

Spiced Up Chicken Soup

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
4 cloves finely minced garlic (better yet, make a paste using the flat of your knife)
1 serrano chili pepper, thinly sliced (plus more for serving)
1/2 cup peeled, thinly sliced carrot
1/4 cup thinly sliced celery (I sometimes skip this)
2 quarts (32 ounces) chicken stock
2 cups cooked chicken (use the thigh meat from the broth)
Optional flavor booster: 1 teaspoon of this roasted garlic stock base adds so much more flavor, just don’t add extra salt if using.
salt and pepper to taste
a dollop of sour cream or plain yogurt, fresh dill and more thinly sliced serrano pepper to serve.

Heat a heavy bottomed pot over medium, add olive oil or butter, onion, garlic, serrano pepper, carrot and celery. Sauté for 10 minutes until vegetables are tender. Add chicken stock and simmer for 5 minutes, add shredded chicken, the optional roasted garlic base if using and season the soup to taste with salt and pepper. Divide into bowls, add a dollop of sour cream and lots of fresh dill plus extra serrano peppers for more spice if that’s your preference.

Here are some soups I make with the chicken stock:

I simmer 1 quart of the stock and add in some store-bought frozen chicken dumplings, then add a chopped green onion and some grated fresh ginger. Finish with a dash of soy sauce and serve.

I sauté a chopped onion, 4 cloves garlic and throw in 2 cups chopped potatoes and 1 quart of the stock. Simmer until the potatoes are tender, add 2 tablespoons chopped chives and 1/4 cup heavy cream. Ta-da potato soup.

I sip on the stock as is when I need a warm pick-me-up!

I simmer the stock and throw in any leftover cooked vegetables plus a teaspoon of Thai yellow curry paste, then finish with 1/4 cup coconut milk for a quick meal.

Lemon Dijon Chicken Meatballs

Ground chicken was a staple for me in 2020, and it was fun to see which combinations I could come up with using this versatile protein. It’s available in most grocery stores, and takes so little time to cook. Today I made up a little recipe using some ingredients that I had in the refrigerator (hummus!) and they turned out so good that I wanted to share. It’s like these Chicken Piccata Meatballs but without the capers, because not everyone in my house is a fan of capers. I don’t use traditional binders like breadcrumbs or eggs here, simply because I don’t think it’s always necessary. If you want to increase the nutritional value, you could try adding one large egg plus 1/4 cup of breadcrumbs to hold them together. Just like in my chicken patty recipe, I find that hummus and in this case, dijon mustard does the job just fine. Working with ground chicken can be tricky because the mixture (my editor Dianne would kill me for using this word ) seems too wet in the beginning. Drop spoonfuls into the skillet and it firms up as it cooks. You do want to be gentle while working with them though. Once they’ve cooked on one side, gently shake the skillet to loosen them up and turn them. As with all of my recipes, they are just things I make at home with flavors that we enjoy. If you decide to try them or adapt them, or have any tips, feel free to share!

Cooking notes:

Some fresh or dried herbs could work really well here. Rosemary, oregano and thyme are all great options. I use plain hummus, but any flavor is perfect. These red pepper hummus turkey patties are also great. If you’re out of dijon mustard, try whole grain or plain yellow mustard.

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (Used what I had, use 2 cloves fresh minced garlic if you prefer)
1 teaspoon Cavender’s All Purpose Greek Seasoning (Trust me.)
1 pound ground chicken
2 tablespoons plain hummus (I love Boar’s Head)
1 tablespoon dijon mustard (I love Grey Poupon)
Grated zest and juice of 1 large lemon, each set aside separately
4 tablespoons unsalted butter
An extra tablespoon of Dijon mustard for the sauce

Guidelines:

Heat the olive oil in a large non-stick skillet over medium heat.

Whisk salt, pepper, garlic powder, and Greek seasoning in a large mixing bowl to combine. Combining the seasonings first will help ensure that your chicken is seasoned evenly. Add the ground chicken, hummus, dijon mustard, and lemon zest to the same bowl. Gently mix with a fork until everything is combined, then shape into roughly 1 -ounce balls or drop tablespoonfuls at a time into the skillet until all the chicken is used up. Leave about 1 -inch space between each meatball so that it’s easier to flip.

Cook for 3 minutes, and then check the bottoms. If they are golden brown, gently shake the skillet to loosen them from the bottom and flip them over. Cook for an additional 3 to 5 minutes until they are evenly browned and register 165F internal temperature. Transfer the meatballs to a plate on the side and lower the heat to medium-low.

Add the butter to the skillet, and use a whisk to loosen up any sticky bits from the chicken. Add the lemon juice and whisk until the sauce has slightly thickened (2 minutes), then whisk in the remaining tablespoon of dijon mustard. Stir, toss meatballs back into the skillet and serve immediately with creamy mashed potatoes, my double parmesan cauliflower mash, steamed green beans, or any side of your choice.

Braised Chicken with Mushrooms, Bacon and Herbs

Damn, this skillet chicken is good. With just a few chicken thighs, slices of bacon, a punnet of mushrooms and some basic ingredients you can make a meal that might just allow you to bribe someone. Forget I said that (or don’t). We all know I don’t enjoy over explaining, so use this recipe as a starting point and customize it as you see fit. For instance, fresh rosemary would be amazing here and you can skip the bacon if you don’t eat pork. Leeks are in season now and can be used instead of shallots. Don’t love thighs? Use bone-in skin-on chicken breasts and reduce the time in the oven by half. If you decide to try it, please tag me on social media @thedaleyplate so that I can see! Your feedback is valuable and I’d love to share it with everyone else.

Crispy Chicken with Mushrooms, Bacon & Herbs
Prep Time: 5-10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:

2-4 slices bacon, roughly chopped
4 medium to large sized chicken thighs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large shallot, finely diced
4 cloves garlic, finely minced (about 2 tablespoons)
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley
1/4 cup brandy or sherry (optional but highly recommend)
8 -ounce punnet baby portobello mushrooms OR button mushrooms, quartered
1/2 cup chicken stock
2-4 tablespoons heavy cream

Equipment:

I use this braiser - It goes directly from the stovetop to your oven and nothing sticks to it. Any ovenproof skillet works.

Guidelines:

Preheat oven to 350F (180 degrees C)

Season chicken thighs with salt, pepper and garlic powder and allow to sit outside of the fridge for at least 20 minutes. For best results, I usually season the night before and store in the refrigerator then take them out 20-30 minutes before cooking. Allowing the chicken to come closer to room temperature will make it jucier, I promise. If you have a teaspoon of poultry seasoning (chicken rub) to add when seasoning your chicken it’ll be even more flavorful but that’s optional.

Heat an ovenproof skillet to medium and sauté bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towl. Pour off most of the bacon fat from your skillet, then sear chicken thighs for 5 minutes per side or until golden. If using chicken breasts, only sear for 2 minutes per side. Your chicken isn’t cooked through, but this is an essential step if you want that crispy skin. Remove chicken from skillet and set aside on a plate skin side up.

Add shallots, garlic and herbs to the same skillet, sauté for 2-3 minutes until translucent (I sometimes go for longer until it’s caramelized - Since the heat is on medium it will not burn easily if you stir).

Add brandy or sherry, cook out the alcohol for 5 minutes until reduced by half. Add mushrooms, chicken (skin side up!) and bacon then your chicken stock and cream. The chicken stock shouldn’t completely cover the chicken, it should come up to the chicken thighs without covering the crispy skin.

Bake/Roast for 30 minutes without the lid until the chicken is tender and everything is cooked through. Season to taste and scatter with more fresh herbs. If you’d like the sauce thicker, place it back on the stove over medium-high heat until it reaches your desired consistency or dust the mushrooms in some cornstarch before adding to the skillet. I’m just gilding the lily here…but a tablespoon of butter (or truffle butter!) stirred in at the end makes this even more luscious. Serve over polenta, rice, thick egg noodles or over roasted vegetables for a low-carb feast.

Barbecue Chicken Pita Pockets

This recipe is brought to you in partnership with Sweet Baby Ray’s but all opinions expressed are my own. Thank you for supporting the brands that support The Daley Plate!

Sometimes the best kind of food isn’t complicated, doesn’t require too much time in the kitchen, and makes use of items we probably all have in our pantry and crisper drawer. I like to say on Instagram, that sometimes you just need a good sandwich, and it’s true. These barbecue chicken pita pockets are so filled with a delicious mix of crunchy vegetables, creamy feta cheese and succulent grilled chicken basted with Sweet Baby Ray’s Original barbecue sauce…How can you go wrong?

When I moved here eight years ago my husbands family welcomed me with a traditional Southern feast of barbecue ribs, collards, potato salad and grilled chicken - I learned then that Sweet Baby Ray’s is a crucial element in many of the foods prepared by his family, and many other families that I’ve come to know since then. Visit the Sweet Baby Ray’s website to check out Sweet Baby Ray’s sauces and discover more delicious ways to use them. I hope that you enjoy this easy recipe that’s so perfect for a satisfying weeknight meal, Summer cookout or quick lunch. The great thing about it is that you can use what you have available and it’s also delicious when substituting lettuce for spinach or cheddar cheese for feta. If I’m entertaining, I love to place individual elements on a large platter for people to make their own pita pockets and kids absolutely love that part! A little bowl of Sweet Baby Ray’s barbecue sauce on the side for to serve is always special, who doesn’t love a little extra?

Barbecue Chicken Pita Pockets

Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4 

Ingredients:

4 boneless skinless chicken thighs (1lb)
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup Sweet Baby Ray’s Original Barbecue Sauce, plus more for serving
2-4 cups fresh baby spinach
2 cups sliced salad cucumber
1 1/2 cups sliced cherry tomatoes
1/2 cup cubed feta cheese 
1/4 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 whole wheat pita breads, cut in half

Guidelines:

Season chicken thighs evenly with salt, black pepper and paprika then drizzle with olive oil. Cover and refrigerate for at least 30 minutes.

Heat a griddle pan or grill to medium-high and sear chicken for 4-6 minutes per side. Use a basting brush to coat chicken with Sweet Baby Ray’s Original Barbecue Sauce and continue to cook for 1-2 minutes or until chicken registers 165F internal temperature. Remove from griddle pan and slice or chop into cubes. 

Carefully open each pita half and place equal amounts of vegetables and grilled barbecue chicken in each. Serve immediately with extra Sweet Baby Ray’s barbecue sauce for dipping.

Roasted Chicken with Fennel and Peppers

Here’s an easy recipe that makes use of Summer peppers and fennel. Most of these chicken dinners that I make follow the same basic method: Season chicken overnight, sear in a little olive oil, remove chicken while preparing other ingredients in the same skillet, add chicken back into the skillet and roast until tender. Serve this dish with some crusty bread, creamy polenta or cauliflower rice. Fennel is a great low carb vegetable, 1/2 Cup of sliced raw fennel contains 2g net carbs and is only 14 calories. Source: www.verywellfit.com

Ingredients:

2 chicken marylands or 4 bone-in chicken pieces (1lb - dark meat)
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 medium yellow pepper, thinly sliced
1 medium fennel bulb, sliced (save the fronds for a garnish)
1 teaspoon tomato ‘nduja (or 1 teaspoon tomato paste + 1/2 teaspoon red pepper flakes)
1 cup canned crushed roasted tomatoes
1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)

Method:

1. Season chicken evenly with salt and sweet smoked paprika. Cover and refrigerate minimum 1 hour, preferably overnight. You want the smoked paprika to penetrate the meat so that it’s seasoned all the way through. Remove from refrigerator 30 minutes prior to cooking so that it gets closer to room temperature. This will make a difference, your chicken will be more tender.

2. Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat, sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, tent loosley with foil.

3. Reduce heat to medium, add onion, garlic, peppers and fennel. Sauté for 5-8 minutes until fennel is soft, add ‘nduja, crushed tomatoes and chicken stock. Simmer for 5 more minutes so that flavors meld, add chicken back to the skillet and roast at 375F for 20-25 minutes or until the chicken reaches an internal temperature of 165F. Remove from oven, garnish with fennel fronds and serve. If you crisp up some garlic slices on the side and scatter it over the final dish, it’s even better!

If you’d like to reduce the sauce you could place it back on the stovetop and simmer until desired thickness, the vegetables will continue to break down. Personally I love it as is.

Garlic Red Pepper Chicken

This recipe is brought to you in partnership with Spice Tribe - They are a small-batch spice company that works to benefit farmers and their families directly through fair trade. There is no fresher than this, and their belief in home cooking for health and community really resonates with me. They have everything you need for this recipe in their online store, including salt and pepper.

My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook :)

Some notes:

-If you’re unable to use sherry, use more chicken stock.
-Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking.

Garlic Red Pepper Chicken
Prep Time: 10 minutes (up to 8 hours to marinate) | Cook Time: 30 minutes | Serves: 4

Ingredients:

1lb boneless skinless chicken thighs, cut into 1 -inch pieces
1 tablespoon good quality smoked Spanish paprika, like Spice Tribe Pimenton de la Vera
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
(Optional: 1/2 teaspoon cumin powder)

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup diced red bell pepper
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 teaspoon tomato paste
2 stems fresh herbs like thyme or oregano
1/2 cup sherry
1/2 cup chicken stock
1 bay leaf
1-2 tablespoons red wine vinegar OR lemon juice
Optional: 1/4 cup heavy cream

Method:

Place chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.

Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.

Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.

Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs.

Preserved Lemon Chicken Skewers

With spaghetti squash mash and sauteed spinach.

This back pocket recipe was one I came up with while staring into the abyss that is my fridge one day. So many condiments, so many! A jar of preserved lemon paste, some chicken and a few spices later we were enjoying one of the most flavorful meals that I’ve been cooking over and over again. I’ve posted these preserved lemon chicken skewers on Instagram in my caption but I wanted to give a bit more detail and recommend a few brands that I love using. Although they are pretty straightforward, one can only say so much in an Instagram caption. Don’t worry, I’m not the kind of person who is going to give you a drawn out explanation! Here we go:

As far as preserved lemon paste goes, I always use NY Shuk preserved lemon paste. They have preserved lemon slices that I use in other recipes like rice pilaf or braised chicken, but this paste is especially great to use as a spread or marinade. Of course you can make your own preserved lemons (Meyer lemons are wonderful because of their thin skin) - I recommend Paula Wolfert’s recipe that can be found on the New York Times Cooking website here. You would make them and then purée into a paste using an immersion blender or food processor. Because they take some time to make it’s much easier to purchase online.

I serve the skewers with anything from vegetable mash like this spaghetti squash mash, salad or placed on a platter with whatever is in the fridge for everyone to graze on. Some butter lettuce on the side to make wraps if you are following a ketogenic way of eating, or wrap these preserved lemon chicken skewers in a soft Greek-style pita bread if you’re a less carb-conscious eater.

Preserved Lemon Chicken Skewers with Lemon Dill Yogurt Sauce
Serves: 2-4

1.5lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons preserved lemon paste
zest and juice of 1 medium lemon
2 garlic cloves, finely minced (or 2 teaspoons fresh garlic paste)
1.5 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
Optional: freshly chopped herbs like dill, rosemary or thyme

Sauce:

1/2 cup plain Greek yogurt (Or sour cream)
4 tablespoons avocado oil mayonnaise
2 teaspoons garlic power
1/2 teaspoon salt
1 pinch cayenne pepper
zest and juice of 1 medium lemon
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives

Method:

Place chicken and all remaining ingredients for the skewers in a medium bowl and toss to evenly coat. Cover and refrigerate for at least one hour, or overnight.

Combine all ingredients for sauce in a small bowl and season to taste. Cover and refrigerate until ready to serve.

Preheat a griddle pan to medium-high heat. Skewer chicken (about 4 -oz per skewer) and sear in griddle pan for 4-5 minutes per side. Alternatively, line a baking sheet with foil or parchment papper and broil at 375F in an oven for 4-5 minutes per side or until internal temperature reaches 165F. Remove from oven, squeeze over some fresh lemon juice and sprinkle with chopped dill. Serve with dipping sauce and fresh vegetables, olives, feta cheese and tomatoes.

Chicken with Chorizo Rosemary and Olives

This chicken recipe is one of those that make the most regular appearance on our dinner table! It combines some pantry staples like canned tomatoes, jarred olives and herbs with chicken thighs because they stay juicy and we love the crispy skin on top. I’ve always just shared the recipe in my Instagram caption but here I’m able to expand a little and you’ll be able to come back to it or pin it for later. I’m adding some product suggestions because I get asked about my favorites a lot. Please know that if a purchase is made through an Amazon affiliate link I receive a small commision at no cost to you. This helps to keep me cooking so I appreciate your support and understanding.

Before you get started:

If using chicken breasts I highly recommend those with the skin on. Cooking time will vary based on the thickness of your chicken, but I keep a meat safe instant-read thermometer close by so that I can pull it from the oven at 165F/75C. Insert the thermometer into the thickest part of the breast to determine doneness.

The chorizo sausage that I use is Spanish and sliceable, not the Mexican version. You can use whichever kind available where you are.

The smoked paprika in this dish makes all the difference. Some good fresh smoked paprika that I recommend: ChiQuilin on Amazon.

A mix of olives always looks more appealing to me, but this is entirely optional. Castelvetrano are buttery and amazing, even my olive hating husband will eat those. If you’re not a fan of olives, try adding extra roasted red peppers, mushrooms or any other vegetable that you prefer.

The best result here is obtained when the chicken is seasoned ahead of time (up to 24 hours) and placed in the fridge to soak up all the flavor of smoked paprika. This step is optional but ensures that the meat is seasoned throughout.

Chicken with Chorizo Rosemary and Olives
Prep Time: 15 minutes Cook Time: 45 minutes - 1 hour Serves: 4

Ingredients:

4 bone-in chicken thighs with skin on
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 tbsp olive oil
1/2 large yellow onion, sliced
4-6 cloves garlic, chopped
2-4 oz Spanish chorizo sausage, sliced and quartered
1 tbsp sherry or red wine vinegar
2 oz chopped roasted red peppers
1 14.5 oz can San Marzano tomatoes, chopped (These San Marzano style tomatoes are a good alternative)
1-2 tbsp freshly chopped rosemary
1 cup whole or pitted mixed olives
2 cups chicken stock
Optional: Lemon juice to squeeze over after + fresh rosemary, crisped up in olive oil to sprinkle on top before serving. Cherry tomatoes on the vine right before it goes in the oven.

The skillet pictured is my favorite Le Creuset 2 1/4 Qt. Cast-Iron Braiser but you can use any deep skillet.

Method:
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to that it comes closer to room temperature. This will help the flavor soak into the meat and also give you a more tender result at the end. If you have some time, season the chicken and cover then place in the refrigerator overnight for best results. Remove chicken from refrigerator 30 minutes before cooking.

Heat a cast iron skillet or braiser to medium. Add olive oil and sear chicken for 5 minutes per side until browned then set aside. Add onions, garlic and chorizo to pan and sauté until onions are translucent (5 minutes) Deglaze the skillet with red wine vinegar or sherry, scraping any bits off the bottom with a wooden spoon.

Add red peppers, tomatoes, rosemary, olives and chicken stock then stir. Simmer until reduced slightly (5 minutes) and add your chicken plus optional cherry tomatoes on the vine. Put a lid on and simmer on medium-low heat for 30-45 minutes OR bake/roast uncovered at 350F until chicken is 165F/75C internal temp. For me that’s about 25-30 minutes but the timing will differ based on the thickness of your chicken. That instant read thermometer will come in handy here. If you’ve chosen to cook it on the stovetop the skin will not be crispy - I recommend placing the skillet under the broiler of your oven for 10 minutes to crisp it up.

Remove from the oven. Before serving, add fresh rosemary or rosemary crisped up in some olive oil in a small pan over medium heat. Save the olive oil used to dip fresh bread into, it’s heavenly! Squeeze optional lemon juice over and serve over rice, polenta, vegetable mash or pasta.

Spanakopita Chicken Meatballs

Hey everyone! These spanakopita inspired chicken meatballs are my new favorite easy protein to enjoy with the usual selection of fridge favorites. The recipe combines creamy valbreso feta chunks with fresh spinach and loads of garlic for delicious flavor. You can make a batch of meatballs but they also make delicious burgers or patties. Serve them on a platter with fresh vegetables or wrap them in lettuce with all your favorite burger fixings.

Tips:

You can use frozen spinach, just make sure you drain it really well so that you’re not adding a lot of extra moisture. It’ll be more difficult for the meatballs to hold together if there’s too much water.

I use Valbreso feta, which is a French-style cheese with a milder taste than others I’ve found at the market. If you don’t mind a stronger flavor please use whichever feta you have available. Buying the big chunk and crumbling or cubing it yourself is great because the cheese crumbles aren’t dried out.

For patties, this mixture makes 4 equal servings. Please feel free to use turkey if you prefer! I’m on a bit of a ground chicken roll haha.

You can cook this completely in the frying pan without transfering to the oven, I just do it to make sure it’s cooked through. I’ve seen some of my friends cook it on their grill and they’ve enjoyed it that way.

Spanakopita Chicken Meatballs

Ingredients:

6 cloves garlic, finely minced
1/4 cup finely chopped green onion (white and green parts - about 2 stalks)
1/4 cup finely chopped fresh parsley
2 tablespoons freshly chopped chives
2 cups chopped fresh spinach (about 3-4 ounces)
zest of 1 medium lemon
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 cup crumbled feta cheese (add more if you love cheese like me)
1 medium egg
1 lb lean ground chicken mince

Guide:

Heat some olive oil in a large frying pan over medium heat.

Use a fork to combine all ingredients except egg and chicken in a mixing bowl. Add egg and chicken, gently mix and form 1 -ounce meatballs with your hands. Shallow fry in olive oil over medium heat until golden, finish in the oven at 350F for 8-10 minutes or until cooked through.

Remove from oven and serve with your favorite vegetables and tzatziki. I serve mine with a mixture of plain yogurt, the juice of the lemon that I zested, garlic, salt and herbs like dill or chives and sometimes feta. Please click this link for a more detailed explanation on the feta/yogurt sauce and while you’re there, those chicken skewers are also a huge favorite around here!

Serves 4 people.

Lemon Herb Chicken and Potato Skillet Dinner

Here’s a quick and easy dinner that you can either enjoy over rice, sauteed vegetables or even pasta. One skillet, a few basic ingredients…

Ingredients:

6 bone-in skin on chicken thighs
1 tablespoon Cavender’s Greek seasoning (You probably have it because you made the chicken patties hehe)
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 lemon, zest and juice
3/4 cup low sodium chicken stock
4 tablespoons melted butter
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
10 cloves garlic
1 lb baby potatoes, sliced in half
fresh herbs to finish

Special Equipment: Cast iron skillet. It’s easy to transfer from stovetop to oven and makes a great gift!

Guidelines:

Season chicken thighs with Cavender’s, salt, pepper and lemon zest. Make sure it’s rubbed in all over, cover and refrigerate overnight or minimum 3 hours. Remove from refrigerator 1 hour before cooking for the chicken to come closer to room temperature. This will keep it juicy.

Preheat your oven to 375F (I use the roast setting). In a skillet over medium heat, sear chicken for 5 minutes per side until golden. Start with the skin side down and then flip. Whisk butter, chicken stock, the juice of your lemon, fresh thyme and mustard in a small bowl, pour into the skillet with chicken. Loosen any sticky bits from the bottom, that’s great flavor. Add your potatoes and whole garlic cloves. Roast for 30 minutes until potatoes are tender and chicken is golden. Remove from oven, smash the garlic cloves into the sauce and scatter with fresh herbs then serve!

Hot Honey Chicken Skewers

This blog post and recipe was created in partnership with the Sioux Honey Association Co-op. They are made up of over 250 independent family beekeepers right here in the USA, who play an integral part in helping pollinate the surrounding supply of fruit and vegetables. When I read that one in every three bites of food we eat depends on bee pollination I really felt an urgency to read up more and find ways to do my part in supporting the industry. In the US alone, honey bees pollinate $50 billion worth of crops a year! 

The Sioux Honey Association Co-op is not a large scale operation. They formed after being inspired by the cooperation between bees, sharing ideas and resources to bring more honey to the market. I love that. I love their Sue Bee Clover Honey bear, it’s a classic kitchen staple that I’m proud to have on my breakfast table for everything from sweetening tea to drizzling over fruit and cheese. A honey bear in the kitchen is warm and nostalgic, loving and wholesome like my grandmother. Why is it that the older some of us get, the more we value the little things our parents and grandparents did for us? Always a honey bear on the table, a jar of freshly made grape jelly in the pantry, yard eggs in a wire basket next to the stove. It was always love in the form of a full belly and I suppose a lot of my cooking ideas spring from these memories. We love a recipe that uses simple ingredients that are easy to find...and these hot honey chicken skewers are no different. 

How do I make hot honey chicken skewers?

These hot honey chicken skewers require so few ingredients - It’s my favorite “no-recipe” and the star is Sue Bee Clover Honey. Sue Bee is premium, U.S. Grade A honey tested for quality and only contains one ingredient: Honey! You can find Sioux Honey in most major retailers or online here. If you have the honey and a bottle of hot sauce in your fridge then you’re all set! Sometimes the best kind of meals are those that use up bottles of condiments in the fridge :) Simply use honey to add sweetness to whichever spicy sauce you’re using and marinate your seasoned chicken pieces before arranging on metal skewers. I add garlic and fresh herbs for dimension, and serve with fresh lemon. Though I’m making chicken skewers today we often use the same technique for other cuts of meat like pork chops or salmon. Some of our favorite things to stir honey into are:

- Dijon mustard + honey 
- Balsamic vinegar + honey
- Wasabi paste + honey- Korean red pepper paste + honey
- Fresh lemon juice + honey

The options are endless! 

Hot Honey Chicken Skewers Recipe:
Prep Time: 10 minutes | Cook Time: 12 minutes | Serves: 4

Ingredients:
1 lb boneless skinless chicken thigh pieces (1 -inch pieces)
1 ¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper1 tablespoon garlic powder OR finely minced fresh garlic
2 tablespoons chopped parsley
2 tablespoons Sue Bee Clover Honey
2 tablespoons of your favorite hot sauce (I used a mild habanero hot sauce)

Special equipment: Griddle pan, metal skewers
Mashed potatoes and steamed green bean recipe follows.

Guidelines:
In a medium bowl, season chicken pieces with salt, pepper, garlic powder and parsley. Cover and refrigerate for 30 minutes or up to 3 hours. This step isn’t absolutely necessary, but will ensure that your chicken is seasoned throughout. When ready to cook, remove chicken from your refrigerator 15 minutes prior to cooking.

Place a griddle pan over medium heat on the stovetop.

Combine hot sauce and honey, pour half this mixture over the chicken and gently mix so that everything is coated. Arrange 3-4 pieces onto each metal skewer. Spray griddle with neutral oil then place skewers in griddle pan, 3-4 minutes per side or until internal temperature reaches 165F. You may have to do this in batches. 

Remove skewers from griddle pan, serve immediately with remaining hot honey sauce. I love to brush some sauce on the chicken skewers prior to serving. I enjoy mine with creamy mashed potatoes or double parmesan cauliflower mash and steamed green beans. It would go really well with some lime wedges and a crunchy slaw as well!

Steamed green beans - Bring a saucepan with water to a boil. Place green beans on a steamer rack inside saucepan and place lid on. Steam for 3-5 minutes or until desired doneness. Season with kosher salt and serve.

Mashed Potatoes - Peel and cube 2lbs potatoes. Add to a pot with salted water at room temperature and bring to a boil over medium-high heat (15-20 minutes) until fork tender. Drain the water and place pot back on the stovetop over low heat. Add 1/2 cup milk and 6 tablespoons butter. Use a potato masher until the potatoes are creamy, then season to taste with salt and serve.

Thank you, Sue Bee, for being a wonderful partner!

Sticky Ginger Chicken Wings

Whenever my husband and I celebrate a special occasion, we are always drawn to Korean flavors. Sometimes it’s hard to believe that we met there nearly 10 years ago, but the food and culture is still a part of our daily lives. On Friday evenings he would catch the two hour long bus from his duty station in Uijongbu to Wonju where I taught kindergarten, and arrive at my place SO hungry. A chicken restaurant on the corner of my street was a convenient place to pick up dinner then, and so it became like a little tradition. Though most of my meals are made from scratch, our pantry is a treasure trove of sauces and spices picked up on travels together and we love using them to create easy meals. Most recently we took a weekend trip to Duluth GA because of a sudden craving for Korean BBQ! It was almost as if we were back in Korea, eating, exploring and naturally I shopped for ingredients to bring home (The foodie in me can’t resist!) I always stock up on Korean marinades either online or at the Korean grocery stores in bigger cities - It has delicious ginger flavor and though the version I use in this recipe is traditionally paired with red meat like short ribs (LA galbi), I find it works well on chicken wings. This marinade is unique because of the addition of either apple or Asian pear which has tenderizing qualities. There are from scratch versions of this sauce on websites like Korean Bapsang and Maangchi but for the sake of convenience and in the spirit of how we did things back then, I just use the prepared sauce. Most grocery stores stock Korean ingredients these days, so it might not be difficult to find at all. Look for Bulgogi marinade, Galbi marinade or Korean barbecue marinade but make sure that ginger is listed in the ingredients. The crispy ginger on top just accentuates the flavor and gives this dish a delicious finish. I do season my chicken with the marinade, but you can leave it out since the marinade is quite flavorful especially when simmered at the end.

Sticky Ginger Sesame Wings with Crispy Ginger
Prep Time: 10 minutes + overnight marinating | Cook time: 15 minutes | Serves: 4-6

Ingredients:

2lbs chicken wings, flats and drums (I save the wing tips for chicken stock)
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cups Korean galbi marinade
1 tablespoon roasted sesame seeds
1 tablespoon neutral oil
1/8 cup fresh ginger, sliced and cut into thin strips
Optional to serve: chopped scallions or chives, quick-pickled cucumber (recipe follows)

Special Equipment:

I use my air fryer for these wings because it’s so quick, but you could use a sheet pan in the oven - steps will be listed below.

Guidelines:

Place wings in a resealable container with salt, pepper and 1 cup of the marinade. Toss to coat, cover and place in the refrigerator to marinate minimum 4 hours and up to overnight. When ready to cook, place wings in the basket of your air fryer and fry at 350F for 15-20 minutes or until cooked through and golden - this depends on the size of your wings and you might have to do this in two batches if using a smaller air fryer. I like to toss them halfway through so that all the wings are exposed to the hot air at some point or another.

If cooking in the oven: Place wings in an even layer on a sheet pan and cover with foil. Bake at 350F for 15 minutes, then remove foil and broil on high for 2-3 minutes per side or until sticky and golden.

Add oil to a skillet over medium heat, cook ginger strips until crispy (about 2 minutes) then drain on a paper towel. Add remaining marinade (If you prepared your wings in the oven, add the pan drippings as well) to skillet and cook until slightly reduced and heated through.

Place chicken on serving platter, pour marinade over and toss around then sprinkle with ginger, sesame seeds and optional scallions or chives.

Chicken Soup, But Different

In need of a hearty chicken soup to cure what ails you? This isn’t your traditional chicken soup but it has all those ingredients that make us feel good when we are ill and in need of comfort. It is inspired by matzo ball soup that I tasted in Cincinnati during the Saveur Blog Awards. I didn’t come back with an award but I did return with a wealth of food knowledge and inspiration that I plan to expand on within the next few weeks. What an amazing experience to have met so many incredible bloggers and foodies from all around the world, thank you to everyone who nominated me. Back to this chicken soup:

What makes it different? Meatballs! Honesly I’m noticing (within myself) a slight obsession with turning everything into meatballs these days. They are easy to prepare, comforting and I think people just relate to them. They aren’t pretentious and can be customized to your liking, so I hope you give these a try. If you do, please tag me @thedaleyplate #thedaleyplate on social media so that I can share your experience with my audience.

A few tips:

I prepare my own chicken broth recipe in the Instant Pot but you can absolutely use a good store-bought one. There have been a few interesting articles online where certain websites have compared brands and selected their favorites. I would try to find the best possible one.

I used a poultry seasoning blend picked up from Colonel De in Cincy, you can easily order online from them and they offer free shipping for orders over $30. That is completely optional because your favorite poultry seasoning would work just as well. You could also combine equal parts of dried parsley, rosemary, celery seed, sage, savory, marjoram, black pepper, and onion granules to achieve the same result. If you would like to use fresh herbs that’s even better, but use half the amount.

Recipe

Chicken stock:
1tbsp olive oil
1 large yellow onion, finely diced
1/2 cup chopped celery
2lbs chicken backs, wings, or legs cut up into 2 -inch pieces (use a cleaver, or ask your butcher to do it for you)
1 1/2 teaspoons salt
1 large bay leaf
1/2 teaspoon whole black peppercorns
fresh thyme sprigs
3-4 saffron threads
2 quarts boiling water

Meatballs:
1 lb ground chicken (lean)
1/2 cup superfine almond flour
2 large cloves garlic, very finely minced
1 tablespoon chopped chives
1 tablespoon poultry seasoning (Easy recipe above but if using store-bought, leave out the salt)
1 1/2 teaspoons salt
1/2 teaspoon black pepper

To finish: 1 large carrot, peeled and sliced into discs, fresh thyme, chives, olive oil.

Special Equipment: Instant Pot, Sieve

Method:

With your Instant Pot on the sauté setting, add olive oil and cook onions and celery for 5 minutes or until onions are translucent. Add chicken pieces, salt, peppercorns, bay leaf, thyme sprigs and saffron threads. Cook for 10 minutes until chicken is browned, stirring and occasionally scraping the bottom of the Instant Pot to ensure that nothing is sticking. Pour boiling water over and place lid on. Cook on high pressure for one hour. Allow Instant Pot to release pressure naturally and strain stock into jars using a sieve. It can be stored for up to one week refrigerated and 2 months frozen, which is a great idea for Thanksgiving. The golden color is so appealing!

Gently combine meatball ingredients and use your hands to roll 1.5 -ounce ping-pong sized balls. Heat 1/2 tablespoons olive oil in a deep skillet over medium heat and cook meatballs for 10-12 minutes, turning until browned all over. The meatballs will create some sticky bits at the bottom of the pan, treasure this for it will give your soup more flavor!

Once the meatballs are cooked remove them from the skillet and set aside. Pour 4 cups of broth into the same skillet, add carrots, simmer until tender and pour into individual bowls. This is the point where you can add leafy greens like spinach or kale for more nutrition. Divide meatballs between bowls, top with cracked black pepper, freshly chopped chives, a drizzle of olive oil and fresh thyme.

Chicken Livers Peri Peri

Ever get tired of eating the same thing over and over? Try this classic recipe with Portuguese roots, loved by South Africans everywhere. It can be found in almost any restaurant in South Africa, and is usually enjoyed with crusty bread and delicious grass-fed butter. You can reduce the amount of heavy cream for less gravy if you choose, and regular bread can be substituted with this keto-friendly bread if you’re following a low-carb diet.

Ingredients:

1 tablespoon butter (the best butter you can find)
1 tablespoon olive oil
1 large onion, finely chopped
1 tablespoon finely minced garlic (2 large cloves)
1/2 cup red bell pepper, diced
450g chicken livers, cleaned and trimmed of excess fat
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon peri peri chili powder OR fresh chopped red chili (depends on how spicy you want it!)
1 tablespoon fresh oregano leaves
2-3 bay leaves depending on size
1/4 cup fresh lemon juice
1/2 cup (min) to 3/4 cup (max) heavy cream - it depends on how saucy you want it!
1-2 tablespoons brandy
To serve: fresh parsley and crusty bread with butter

Method:

Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, oregano, bay leaves and lemon juice.

Cook for 2-3 minutes, stirring until all the flavors meld. It is important so that the lemon juice melds with the other ingredients first, otherwise you may experience curdling. Lower the heat, add heavy cream and simmer for 5-10 minutes being careful not to overcook the chicken livers. I usually test one by cutting it open and it should still be just slightly pink in the middle. Pour brandy into the pan, sprinkle with parsley and serve with crusty bread.

Rosemary Lemon Chicken Patties

Rosemary Lemon Chicken Patties

I have received some great feedback from people who have tried this recipe after seeing it on Instagram. It’s so easy and it should probably be on my website too, so here goes :) If you can, I highly recommend using fresh rosemary instead of dried to really lift the flavor. Though I find sour cream to be a great binder and a wonderful ingredient in my keto kitchen, it can be substituted with plain yogurt or plain coconut yogurt - I would use slightly less so that the mixture isn’t too wet. Make a double batch and meal prep on a Sunday for the rest of your work week :) Here are the glass containers that I use to prep my meals.

Ingredients:
Prep Time: 5 minutes | Cook Time: 15-20 minutes | Serves: 4

1lb ground chicken (white or dark, but darker meat will take slightly longer)
2 tablespoons sour cream
1 heaped teaspoon chopped fresh rosemary
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons fresh garlic paste (Or mince 2-3 large cloves very finely)
Zest of 1 medium sized lemon
2 tablespoons chopped chives
Optional but highly recommend: 1-2 teaspoons preserved lemon paste like this one from NY Shuk or this one on Amazon.

Method:
Combine all ingredients in a medium-sized bowl and gently mix until everything is evenly distributed. Do not overwork to promote a better texture.
Heat some olive oil in a skillet over medium high heat and divide chicken mixture into four equal parts. Flatten gently to form patties, then sear for 5-8 minutes per side or until internal temperature reaches 160F.

Serve Immediately with your favorite side dish. My preferred sides are green vegetables like collards and this Double Parmesan Mashed Cauliflower.

Keto Friendly Chicken Piccata Meatballs

Hi! I have just finished licking my plate after eating these delicious chicken piccata meatballs, cauliflower mash and steamed green beans. No shame in my game, they are delicous. I had bookmarked the original recipe by Little Spice Jar months ago and finally decided to give it a go. You should too! Marzia’s recipe was used as a guide here, because I’m currently following a ketogenic way of eating and wanted to reduce the amount of carbs. Making a few swaps didn’t take too much effort and allowed us to enjoy a keto-friendly meal with all the flavor of the original. Serve it with my double parmesan cauliflower mash and steamed green beans or whichever green vegetables are in season or available to you. It’s an easy, fuss-free meal perfect for weeknights! I hope you give these keto friendly chicken piccata meatballs a try, and if you do please tag me @thedaleyplate on Instagram so that I can share it with everyone else!

A few notes:
When cooking with herbs, always opt for fresh instead of dried. the flavor just carries through so much better.

In her blog post on this recipe, Marzia mentions combining seasonings in the mixing bowl prior to adding the ground chicken. This way the spices are already combined and you will not have to overwork the chicken, which sometimes causes the meatballs to be dense.

I have found that sour cream is a great ingredient to use instead of eggs or bread crumbs when trying to combine ground chicken. It works well if your meat is very cold and you work quickly - The meatballs, just like my popular lemon chicken patty recipe, stay delicously juicy because of the sour cream addition.

You’ll notice that I use cornstarch in this recipe. One tablespoon of cornstarch = 9g of carbs, and I use one teaspoon which divided between four people shouldn’t affect your daily carb limit too drastically. If you prefer, use 1/2 teaspoon xanthan gum instead (Update: I tried xanthan gum recently and honestly the cornstarch is the best option here).

Keto Friendly Chicken Piccata Meatballs
Prep time: 5-10 minutes | Cook time: 30 minutes | Serves: 4

Meatballs:
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 cup finely grated Parmesan cheese
zest of 1 medium lemon + set the juice aside for sauce
1 tablespoon chopped parsley
1 teaspoon Cavender’s Greek Seasoning (Trust me on this)
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
pinch of cayenne pepper
1 tbsp sour cream
1 lb package ground chicken

Sauce:
4 tablespoons butter
2 cloves garlic, finely minced
1 teaspoon cornstarch
1 cup low sodium chicken broth
1/4 cup fresh lemon juice (reserved from earlier)
2 tablespoons capers
To serve: chopped parsley

Method:

Heat olive oil in a large skillet over medium heat.

For the meatballs, combine all ingredients except sour cream and ground chicken in a medium mixing bowl. Use a whisk to combine. Add sour cream, followed by ground chicken and use a fork to mix until just combined. Roll chicken mixture into balls that are about 1 1/2 tablespoons each, then add to skillet. Cook for 6-8 minutes, turning every 2 minutes to ensure an even color. I like to gently shake the pan so that they roll around instead of me having to flip with a fork. Transfer meatballs from skillet to a plate and tent with foil while finishing the sauce.

With the same skillet still over medium heat, add butter and garlic. Sauté until fragrant (1 minute), using a wooden spoon or whisk to scrape the golden chicken bits from the bottom of the skillet.

In a small bowl, combine cornstarch with 1-2 tablespons of the chicken stock until smooth. This is to prevent any lumps from forming since cornstarch reacts differently than flour. Add this to the skillet first and whisk, followed by remaining stock, lemon juice and capers. Simmer for 2-3 minutes, then add meatballs and continue to simmer for another 5 minutes, tossing meatballs to coat with sauce. Sprinkle with fresh parsley and serve.

Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Ingredients:
Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper

Method:

Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.

Peri-Peri Fries with Greek Lemon Oregano Grilled Chicken

On Friday's in South Africa, my sisters and I would stand in line at a very popular braai spot waiting on flame grilled chicken and seasoned slap chips (a version of fries). We watched as cooks flipped grill baskets filled with perfectly seasoned Greek-style chicken over an open flame, basting with marinade as they went along. The word braai is Afrikaans for "barbecue" or "roast" and is a social custom in South Africa. We celebrate National Braai Day every September 24th and come together as a diverse nation to enjoy cooking over an open fire with friends and family. 

The restaurant that I'm referring to was less of a sit-down establishment and more of a hole in the wall located on a bustling street corner close to public transportation. This made it an ideal place to pick up some takeaway (street food) for dinner after work. Why on a Friday? Usually, Friday was pay day which meant people had a little extra to spend. We waited patiently as the hugely popular chicken quarters and flatties (butterflied whole) in styrofoam containers flew from the counter into eager hands of hungry people in line. I remember the smell of oregano distinctly , and this is my version of that street food made in partnership with Pompeian. We love this chicken for Summer grilling with friends!

Pompeian has been keeping me stocked with their range of olive oils and vinegars for the last few years, and I love using their robust olive oil for marinades.  To lighten things up for Summer, their organic extra virgin olive oil spray is perfect to spritz over salads like the one accompanying my chicken.  A beautiful light flavor and very handy to have on hand.

Ingredients

Lemon Oregano Chicken:
1/4 cup Pompeian Robust Extra Virgin Olive Oil.
2-3 teaspoons kosher salt
2 teaspoons ground black pepper
2 tablespoons dried Greek oregano
Zest and juice and 1 lemon
4 cloves garlic, crushed and minced
6-8 chicken thighs (or any dark meat)
1 lemon, halved

Peri-peri Fries:
6-8 medium starchy potatoes, scrubbed
Pompeian Organic Extra Virgin Olive Oil Spray
2 teaspoons kosher salt
2 teaspoons garlic powder
1 teaspoon peri peri chili powder
1 teaspoon dried oregano
Optional to serve: Shredded lettuce, cubed feta, diced tomato, diced cucumber, pickled red onion and lemon wedges.

Method:
Whisk olive oil, salt, pepper, oregano, lemon zest, lemon juice and garlic in a shallow dish and add chicken pieces. Use your hands to massage the marinade into the chicken, cover and place in the refrigerator overnight. 

Preheat your covered grill to 350F.

Prepare potatoes by slicing them into wedges and adding to a cast iron skillet or baking sheet. Spray with olive oil and add spices. Toss to coat and place on the grill with the chicken and halved lemons. Cook chicken and potatoes for 15-20 minutes or until the internal temperature of the chicken registers 160F. Remove from heat and place in a bowl, squeeze grilled lemon juices over and cover until ready to serve. 

Serves 6-8. 

This recipe is sponsored by Pompeian. Thank you for supporting the brands that support The Daley Plate. 

Honey Garlic Gochujang Chicken with Cabbage

Gochujang is one of those condiments that will forever have a place in my fridge. I first experienced that earthy spice in 2005 as part of a traditional South Korean dish called "Dalkgalbi" - Chicken and cabbage cooked on a hot plate with rice cake and a fiery mix containing mostly garlic and gochujang.  Since it was during my first year in South Korea, my untrained palate rejected the meal and that in turn offended my hosts. Ever wish you could go back in time and redo a certain event? Ever write a blog post at two in the morning and suddenly recall all the cultural mishaps you've had during the last 10 years? No? Moving on.

Succulence. 

Dalkgalbi grew on me and later became my absolute favorite thing to eat during that stint in South Korea. It was the ultimate dinner to enjoy with friends after a night out, soju in hand (a Korean spirit made from rice or sweet potatoes). The combination of chicken, gochujang and garlic with cabbage stuck with me and inspired this healthy recipe. Earthy gochujang, honey and what seems like a ridiculous amount of garlic come together to form a beautifully sweet spicy sauce. In my opnion, white meat cuts like chicken breast pairs very well with punchy sauces to amp up the flavor levels. I usually purchase whole chickens and then prep them myself, using dark meat for things like stew or roasting, and white meat (breasts) for quicker preparations. The trick with white meat is to season it very well and allow it to sit in the fridge uncovered overnight. This method will ensure that the meat is seasoned all the way through, keep it juicy and dry out the skin so that you can achieve that perfect crispy sear.

Ingredients:

2 chicken breasts, skin on
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grapeseed oil
6 cloves garlic, finely diced
1 tablespoon gochujang
4 tablespoons honey
1 tablespoon sesame seeds

Method:

Preheat oven to 350F/180C. 

Place chicken on a plate and season on both sides with salt, pepper, garlic and onion powder. Place on the lowest shelf in your fridge, uncovered for at least 6 hours. Remove from fridge and bring a skillet up to medium-high heat. Add grapeseed oil and place chicken in pan skin side down first. Do not move the chicken at all for at least 3-5 minutes so that you get a crispy golden skin, after which you will flip it over and cook for an additional 3 minutes, then transfer to an oven-proof dish and into the oven for 8-10 minutes or until the internal temperature reaches 165F.  

While the chicken is in the oven, prepare your sauce by adding the minced garlic to the pan in which the chicken cooked. You should still have some of the pan juices and oil in there, which will provide delicious flavor. Sauté garlic for 1-2 minutes only - You don't want it to soften too much. Add gochujang paste and honey, stirring until combined. Simmer for 5 minutes and remove chicken from oven. Place chicken and any juices right back into the pan with the gochujang sauce, flip to coat and serve with cabbage (Recipe follows)

Basic Sauteéd Cabbage

Homegrown cabbage - Not by me, by my local organic farmer. 

I am super into cabbage, old-fashioned as it may be. Though cabbage really benefits from cooking for longer periods of time, my preferred way to enjoy it is simply sautéed to preserve it's integrity. Use any kind of cabbage or cruciferous vegetable of your choice. 

Ingredients:

1 tablespoon neutral oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper (cabbage loves black pepper!)
8 cups roughly chopped cabbage
Optional: 1 pinch nutmeg powder (brings out the flavor)

Method:

Heat a large pan to medium then add oil, butter, salt and pepper. Swirl to combine and add chopped cabbage. Use tongs to move cabbage around in the pan, coating it with the butter mixture then leave it be. Allow the cabbage at the bottom of the pan to toast a little (golden edges, not dark brown) - This will make all the difference in flavor. Stir, add a splash (2 tablespoons) water, then place a lid on the pan and cook until the toughest parts are less chewy (5 minutes).