Homemade Chicken Stock

1 whole chicken or turkey carcass - meat removed
3 carrots, chopped into large pieces
3 celery stalks, chopped into large pieces
3 garlic cloves, crushed, but not chopped
1 large onion, quartered - skins on
2 tbsp salt
1 tsp whole peppercorns
1 tsp whole coriander seeds
Enough water to cover everything

In a large stock pot, place the chicken carcass along with the vegetables and spices. Pour enough water in the pot to just cover everything. Cover and bring to a boil. Reduce heat and simmer 4-6 hours until stock is golden.
Allow to cool, then remove carcass and strain out the liquid. Store in air tight containers in the fridge or freezer.

*I love making homemade stock. In fact I will make a whole chicken just for the two of us, just so I can make stock afterwards. This stock is great for soup, gravy and any number of dishes that call for stock or broth. Here's the secret - leaving the skins on the onion is what gives the stock its golden color. And don't worry if your stock becomes a little "Jell-O" like after cooling down - that's just the natural gelatin in the bones of the chicken. It will thin out again after you heat it up. Stock is a great thing to have on hand, so go ahead and try this out for yourself!

In my anguish I cried to the LORD, and he answered by setting me free. The LORD is with me; I will not be afraid. What can man do to me? Psalm 118:5-6

Boneless Buffalo Wings

2-3 chicken breasts, cubed
1 cup flour
1 egg, beaten with 2 tbsp milk
Salt and pepper
Oil for frying
For the sauce:
1/2 cup hot sauce (like Frank's Red Hot)
1/3 cup melted butter
1/2 tsp chili powder
1/2 tsp paprika

Season the flour and the egg mixture with salt and pepper. Coat the chicken cubes in flour, shaking off the excess. Coat the cubes in the egg mixture, then put back into the flour and coat the cubes thoroughly.
In a large cast iron skillet, or heavy pan, heat the oil to about 375 degrees. (To test this, flick a little bit of water into the oil. If it pops, it's ready.) Working in batches, carefully drop in the chicken pieces and fry on both sides until golden brown and are just firm to the touch. Drain on a paper towel.
Mix together the hot sauce, melted butter, chili powder and paprika in a bowl. Dip the fried chicken pieces into the sauce until well coated. Serve with bleu cheese dressing and celery sticks.

*I absolutely love buffalo wings, but sometimes, I just want the good stuff without having to deal with the bones. This is a great way to enjoy wings. Ok, technically they're not really "wings," they're more like chicken nuggets, but you get the idea. You can make these as hot, or as mild as you want. I personally like my wings on the hotter side, and like the cooling effect you get from the bleu cheese and the celery. And trust me, these are so easy to make yourself, you won't want to order them as an appetizer for $8.99 or whatever they charge these days.

Restore to me the joy of your salvation and grant me a willing spirit, to sustain me. Psalm 51:12

Chicken Pot Pie

1 9-inch pie crust
2 chicken breasts, cooked and shredded
1 cup frozen mixed vegetables
2 tbsp butter
2 tbsp flour
1 cup chicken stock, warm
1/4 cup milk
1/2 cup shredded cheddar cheese
Salt and pepper
1 egg, beaten

Preheat oven to 375 degrees.
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute, until bubbly. Whisk in the warm chicken stock, and bring to a boil, stirring often. Whisk in the milk and season with salt and pepper. Turn off the heat.
Combine the shredded chicken, vegetables, sauce and cheese. Taste for seasoning and add more salt and pepper as needed.
Pour the mixture into an 8x8 inch glass baking dish. Cover with the pie crust and cut vents in the crust to allow steam to escape. Brush with the beaten egg. Bake for about 30 minutes at 375, or until crust is golden brown, and mixture is bubbly.

*I sometimes surprise myself with how good something comes out. I have always made chicken pot pie the "easy" way, with cream of chicken soup and Bisquik biscuits on top. But man oh man, is this recipe easy. You can even make it ahead of time, assemble everything and just bake it when you're ready. The sauce is incredible - so much flavor and depth, you will love it. And the greatest part is that it's made from scratch! I even made my own pie crust for this one, and it was just phenomenal. There are those recipes that just warm your heart, soul, and belly - and this is one of them.

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11

Ginger Balsamic Marinated Chicken

4-6 boneless chicken thighs
Juice of 1 lemon
1/4 cup balsamic vinegar
1/2 tsp chili flakes
2 garlic cloves
1 tsp fresh ginger, diced small
1 tsp salt
1/4 tsp pepper
1/4 cup sugar
1 cup olive oil

In a blender with the motor running, pour in (in this order): balsamic vinegar, chili flakes, garlic, ginger, salt, pepper, sugar, and lemon juice. Scrape down the sides to make sure everything is well incorporated.
Turn the motor back on and slowly pour in the olive oil to create an emulsion.
In a large zip-top bag, pour the marinade over the chicken. Squeeze out all the air and marinate in the fridge for at least 2 hours. Cook the chicken on a grill or in a 375 degree oven, until it is no longer pink and juices run clear. Heat the marinade in a saucepan and bring to a boil to kill the bacteria. Use as extra dipping sauce.

*I bought some fresh ginger at the market the other day, and had no idea what to do with it! I found this recipe and put my own twist on it. It is so flavorful. The balsamic vinegar is sweet and thick, and the ginger gives it a nice tang. I even put some extra slices of the ginger in the bag with the marinade, which made it extra special. This marinade would also work with pork and beef, if you are so inclined. Yet another reason to keep it NJ Fresh!

O God, you are my God, earnestly I seek you; my soul thirsts for you, my body longs for you, in a dry and weary land where there is no water. Psalm 63:1

Chicken with Bacon and Mushrooms

4 boneless chicken breasts
4 slices bacon, diced
8 oz fresh mushrooms, sliced
1 small shallot, diced
1 garlic clove minced
1/2 cup chicken stock
8 oz sour cream
Salt & pepper
Fresh parsely, for garnish

Cook the bacon bits in a large skillet until crispy. Remove from pan and drain on a paper towel. Season the chicken with salt and pepper. Brown the chicken on both sides in the bacon drippings. Remove the chicken onto a plate, set aside. Saute the mushrooms, shallot and garlic in the pan until tender, about 5-7 minutes. Reduce the heat to low and add the stock. Return the chicken to the pan, cover & simmer 15-20 minutes, or until chicken is just cooked through. Remove chicken to serving platter and cover with foil to keep warm.
Continue to cook the sauce until reduced by about half. Add the sour cream and cook over low heat until heated through, stirring constantly. If the sauce is too thin, let stand for about 5-10 minutes. If too thick, add more stock.
Pour sauce over the chicken and sprinkle with the bacon and chopped parsley.
Serve hot over noodles or rice.

*Say it with me: "Bacon makes everything better!" I surprised myself with how good this recipe was. This is one of my mom's old recipes and it is just delicious. The chicken is so flavorful and tender, and the bacon and mushrooms give it a hearty feel that is so satisfying. This recipe would also work great with pork chops, just don't cook them as long as the chicken. I used white button mushrooms for this, but any mushroom would work: porcini, shitake, cremini, portobello, you name it. In fact, a variety of mushrooms would make this spectacular - kind of a wild mushroom dish. Go crazy with it and try this for yourself...you will love it!

Seek the LORD while he may be found; call on him while he is near. Isaiah 55:6

Chicken & Broccoli Pasta with Creamy Pesto

2 chicken breasts, cubed into bite-sized pieces
1/2 lb linguine, or other pasta
1 cup broccoli florets, cooked

For the creamy pesto:
1 cup Basic White Sauce
1 cup frozen spinach, thawed and drained thoroughly
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1/2 cup chopped walnuts
2 garlic cloves
1/2 cup grated parmesan cheese
1 cup olive oil
Salt and pepper

To make the pesto, in a food processor, combine the spinach, basil, parsley, walnuts, garlic and cheese. Season with salt and pepper. Pulse until combined. With the food processor on, pour in the olive oil slowly until it forms a thin paste. Scrape down the sides of the bowl and pulse again until it comes together. Mix together the white sauce with the pesto. Set aside.

Cook the pasta according to the package directions - about 8 minutes in boiling water. Season the chicken with salt and pepper. In a separate pan, cook the chicken cubes until no longer pink in the middle. Set aside. Once the pasta is done cooking, combine the chicken, pasta and broccoli in the pot you cooked the pasta in. Pour the pesto over the whole thing and toss to coat.
Serve immediately with garlic bread, and more parmesan cheese over the top.

*This is one of my favorite dishes. I love creamy sauces, and this is one of the best ones. It's a great way to make people think you went to a lot of trouble, but it's actually very simple. On a chilly night, I love to just curl up on the couch with a bowl of hot pasta like this. Add some red pepper flakes right at the end to add just a little kick to the dish. I promise, you will love this one.

Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you. Deuteronomy 31:6

Chicken Chowder

2-3 chicken breasts
2 carrots, diced
2 celery stalks, diced
1 shallot, diced
1 garlic clove, minced
4 medium sized potatoes, cubed
4 tbsp butter
1/2 cup flour
Bacon bits (optional)
1 cup cooked orzo, or rice
4 to 5 cups whole milk
Salt and pepper

Season the chicken with salt and pepper. In a 350 degree oven, roast the chicken breasts on a cookie sheet until cooked through. Allow to cool and cut into small bite-sized pieces. Set aside. In a large pot, melt the butter over medium heat. Add the carrots, celery, shallot and garlic and saute until vegetables are soft. Add the potatoes and stir. Add the flour to the pot and stir to coat the vegetables. Cook for about 1 minute. Slowly add the milk, stirring to get out all the lumps from the flour. The milk should just cover the potatoes completely. Season with salt and cover the pot. Bring to a boil, stirring occasionally, and boil until potatoes are soft, like for mashed potatoes. Turn off the heat.
With a stick blender, or in a regular blender, blend the soup until it is slightly chunky, and thick. Add the chicken, bacon bits (if using) and orzo and stir to combine. Season with more salt and pepper to taste. Add more milk if the soup is too thick.
Serve hot.

*Yet again, I was left scratching my head for what to make with chicken. I was in the mood to make soup, so I decided to make a variation of my clam chowder with chicken. It worked pretty good! Believe it or not, I did not use the bacon, but adding bacon would give it a more smoky, hearty flavor. The orzo adds a nice texture to the soup and makes it more like a stew. One thing to note though, the soup thickens as it sits, so go ahead and add more milk if you need to thin it out. This is a heart warming soup that you will love as much as we did!


Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. Genesis 1:29

Chargrilled Chicken with Balsamic Ginger Glaze

4 to 6 chicken breasts, pounded relatively thin
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tsp ground ginger (if you have fresh, use that!)
1 clove garlic, minced
3 tbsp honey
1/4 cup brown sugar
Salt & pepper

Combine the glaze ingredients (except the salt) in a small pot and stir. Heat the glaze over medium heat until it comes to a boil and sugar has dissolved. Boil for about 15 minutes until the glaze is thick and syrupy.
Season the chicken with salt & pepper. On a stovetop grill, or on an outdoor grill, cook the chicken for about 5 minutes per side, brushing with the glaze on both sides. Chicken should be cooked through and have nice charred grill marks.
Serve hot with the extra glaze to pour over the top.

*This glaze is similar to our Easy Marinade, but doesn't have as many elements, and is a simple delicious glaze for chicken, beef or pork. The glaze gets wonderfully thick and syrup-like, and will keep in the fridge if you have extra. This also goes great over roasted vegetables. If you can find fresh ginger, absolutely use that in place of the ground ginger. It will really ramp up the flavor and give the glaze a nice kick. Try it...you'll love it!

Accept one another, then, just as Christ accepted you, in order to bring praise to God. Romans 15:7

Chicken Hash

6 medium potatoes, peeled and shredded
4 chicken thighs
10 bacon strips, cooked
3 small carrots, diced small
2 celery stalks, diced small
1 shallot, diced small
1 garlic clove, minced
1/2 roasted red pepper, diced
1/2 roasted yellow pepper, diced
3/4 cup chicken broth
1 large bunch parsley, minced
Salt & pepper
4 tbsp oil

In a 400 degree oven, roast the chicken thighs on a sheet pan until cooked through, about 20-25 minutes. Remove from oven and allow to cool. Shred the chicken and set aside.
Meanwhile, in a large skillet or wok, heat the oil over medium heat. Add in the carrot, celery and shallot. Season with salt & pepper. Cook until vegetables are just tender, about 7 minutes. Add in the garlic and cook for another minute. Add in the shredded potatoes and fry until potatoes have softened, and start to get crispy. Add in the chicken broth and stir to combine.
Once potatoes are cooked, add back the shredded chicken, the roasted peppers, and parsley. Cook for another minute or two to heat the chicken back up. Chop up the bacon and add it to the pan. Season with more salt & pepper.
Top with more parsley and serve hot.

*This is a dish that doesn't look very appetizing, but is so tasty, you won't even care. I came up with this dish when I had a bunch of potatoes that I didn't know what to do with, and I was tired of making the same old mashed potatoes. I looked around the kitchen and just gathered up ingredients that I know work well together and basically threw them all in a pan and cooked it! Instead of oil, I actually had some bacon fat in the fridge that I used. Yum. This dish is a great way to get kids to eat their vegetables. It's loaded with veggies, but they won't even know because it's such a yummy dish. And really, when you're talking about hash, you can make it with anything you like. Potatoes are the most essential ingredient, so play around with what you like and make up your own hash! And the best part, if you have any leftovers, combine them with eggs the next day to make a delicious omelet!

Do you not know? Have you not heard? The LORD is the everlasting God, the Creator of the ends of the earth. He will not grow tired or weary, and his understanding no one can fathom. Isaiah 40:28

"Not Exactly" Chicken Kiev

4 chicken breasts, pounded flat
2 eggs
3/4 cup dried breadcrumbs
1 lemon, zested and juiced
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup frozen spinach, thawed and drained
1 small bunch basil leaves, chopped fine
1 small bunch parsley, chopped fine
1 clove garlic, minced
Salt & pepper
Olive oil for frying - about 1/2 cup

In a mixing bowl, combine the ricotta, mozzarella and parmesan cheeses, the juice of 1/2 the lemon, 1 egg, the spinach, the herbs, garlic, salt & pepper. Stir to combine. Place the mixture back in the fridge.
In a small bowl, combine the breadcrumbs, lemon zest, 1 tbsp parmesan cheese, and salt & pepper. Mix well. In another small bowl, beat 1 egg.
Place the ricotta mixture on the flattened chicken breasts, and roll the chicken around the ricotta mixture. Secure the ends with toothpicks.
Dip the chicken rolls in the egg, then in the breadcrumbs, being sure to shake off the excess.
Heat the oil in a large skillet or frying pan. Carefully place each chicken roll in the pan and fry on all sides until golden brown and chicken is cooked through.
Sprinkle with additional parmesan cheese and serve hot.

*I called this "Not Exactly" Chicken Kiev because it deviates a little bit from a traditional Chicken Kiev recipe. I am a cheese junkie, so any chance I get to add some cheese to something, I am going to do it. I love the garlicky flavor and the hint of lemon you get with this dish. What I like even more is when you cut into the chicken, the cheese just oozes out and it is what I call "gooey-delicious." I hadn't made this recipe in a long time, and I forgot how much I liked it. It is a little bit of work, but it is totally worth it. I hope you like it as much as I do!

The eyes of the Lord are everywhere, keeping watch on the wicked and the good. Proverbs 15:3

Chicken & Vegetable Stir-Fry

4 chicken breasts, cut into about 1-inch cubes
4 tbsp cornstarch
2 large carrots, sliced thinly on the bias
1 cup fresh snow peas
2 cloves garlic, mined
1 cup soy sauce
1/4 cup oil
Red pepper flakes (optional)

In a large, zip-top freezer bag, toss the chicken with the cornstarch until well coated. Heat the oil in a wok or in a large skillet (a wok is best, though). Carefully drop in the chicken and immediately start stirring with a wooden spoon to cook all sides of the chicken pieces. Once you no longer see any pink on the chicken, toss in the carrots, snow peas and garlic. Keep stirring!
Cook everything until the vegetables just start to get soft. Carefully pour in the soy sauce and stir again to coat everything with the sauce. Cook until sauce begins to thicken, chicken pieces are cooked through, and vegetables are soft. (If you are using red pepper flakes, add them just before serving.)
Serve immediately over rice.

*This was my first time using my wok, and I loved it! The wok evenly distributes the heat through the whole pan so the food cooks quickly but evenly. One tip for this recipe though - do NOT use ANY salt!! The soy sauce has enough salt in it and will make the dish plenty salty. If you wish, you may add a little bit of ground pepper, but no need to add any salt. This dish was really fun to make. If you don't have a wok, go get one! A skillet will get the job done, but it's just not the same. No need to order Chinese take-out anymore, because you can make it at home!

I said to the Lord, "You are my Lord; apart from you I have no good thing." Psalm 16:2

Parmesan Crusted Chicken Paillards

2 chicken breasts, pounded flat
1 cup dried breadcrumbs
1/8 cup grated parmesan cheese
1 small bunch minced fresh herbs (parsley, basil, thyme, whatever!)
Zest of 1 lemon
Salt and pepper, to taste
1 egg beaten
Olive oil for frying

Pound the chicken breasts to about 1/2 thickness. Set aside. Mix the breadcrumbs, cheese, herbs, salt and pepper and lemon zest together in a bowl. Transfer to a large plate. Transfer the beaten egg to a plate as well.
Season the chicken breasts with salt and pepper. Dip the chicken in the egg on both sides, enough to coat. Shake off excess. Dredge the chicken in the breadcrumb mixture, and shake off the excess. You want to have a nice crust, so be sure to press the breadcrumbs into the chicken.
In a large skillet, or stovetop griddle, cover the bottom of the pan with olive oil. Heat the oil over medium heat. Place the chicken pieces in the pan and fry about 3-5 minutes per side until chicken is golden brown and cooked through.
Drain on a paper towel to get off any excess oil. Serve immediately.

*Paillard is just a fancy cooking term for "flat." This dish is great because it lets you get out all your aggression from the day by pounding the chicken. Don't pound too hard though, or you will tear the chicken!
This is a great summer dish, and it works with almost any kind of meat - chicken, pork, fish, even shrimp! It works best if you use freshly grated parmesan cheese, rather than the kind from the jar. And, if you don't have fresh herbs, dried herbs will work fine. But, since this is Jersey Fresh after all, fresh is always best!! Enjoy!

Taste and see that the Lord is good; blessed are those who take refuge in him. Psalm 34:8

Sweet Apricot Teriyaki Chicken

1 tbsp cornstarch
1 tbsp water
1/2 cup sugar
1/2 tsp ginger
1/2 cup soy sauce
1/4 cup white vinegar
1 garlic clove, minced
4 tbsp apricot jam
1/2 tsp each salt and pepper
4-6 chicken pieces
Sliced or cubed pineapple (optional)

OVEN 425 degrees

Combine all ingredients except chicken and pineapple in a saucepan. Stir over medium heat until it is thick and bubbly.
Place chicken in a glass baking dish. Brush with sauce.
Bake 30-40 minutes, brushing the chicken with the glaze every 10 minutes (if you are using drumsticks, it may be longer). Add the pineapple during the last 10 minutes, if desired. (If you like some "sweet heat," add some red pepper flakes during the last 10 minutes also. That way, all the heat of the peppers doesn't cook out in the oven.)
Sprinkle with toasted sesame seeds, chopped chives and serve immediately over rice (I recommend Jasmine rice).

*This is one of my favorite recipes from my childhood. This is actually my mom's recipe, with my own little twist on it. I remember being able to smell the sweet teriyaki sauce wafting from the kitchen and it would literally make me salivate until dinner was ready. I loved the little bits of pineapple in the sauce. It added a sweetness and a nice texture to compliment the savory chicken pieces and the salty soy sauce. I love making this dish because not only is it easy, but it is made with stuff that you probably already have in the pantry. It looks fancy without a lot of effort. Kids will love this dish too...I know I did when I was a kid! And I still love it today as an adult.

How great is the love the Father has lavished on us, that we should be called children of God! 1 John 3:1

Little Nuggets of Joy

Boneless chicken, cut into cubes or strips (either 3 breasts, or 4 thighs)
1 cup AP flour
1/4 tsp paprika
1/2 tsp each salt & pepper, plus more
1/4 tsp garlic powder
2 eggs
1 tbsp milk
Enough oil to fill a cast iron skillet about half-way up (I recommend corn oil)

Combine the flour, paprika, salt, pepper and garlic powder in a medium-sized plastic container. Beat the eggs with the milk in another container of the same size.
Season the chicken with salt and pepper, and place in the container with the eggs. Close the container and shake to coat the chicken pieces.
Transfer the chicken to the container with the flour. Close the container and shake to coat.
Place the chicken back in the egg container, and repeat. Repeat with the flour mixture as well.
In a large cast iron skillet (or a regular skillet if you don't have cast iron - or a deep fryer if you don't have either of those), heat the oil to about 350 degrees. (If you flick water into it, it should pop - that's when it's ready). Carefully drop in the chicken pieces. Once they are golden brown on one side, flip over and fry until golden brown on the other side, and juices run clear.
Remove from the oil and drain on a wire rack placed over a paper towel.
Serve with your favorite dipping sauce and enjoy! (My favorite is honey, but BBQ, sweet & sour, or anything else you come up with works great)

*This is a great recipe if you've got little ones who love chicken nuggets, but you hate buying those nasty manufactured nuggets from the store (chicken shaped like dinosaurs is just not natural). They don't take much time, and can be par-cooked, frozen, and saved for later. Just fry the chicken until it is almost done in the middle, drain, cool, then store them in a freezer bag and finish frying them another time. You can also let the kids help by letting them shake up the containers to coat the chicken. So much fun!
Fried chicken is one of my favorite things to make, because it is comfort food at it's best. Once you get the recipe and the technique down, you will want to make it more often at home too. Plus, regular cuts of chicken are healthier and cheaper than those store-bought chicken nuggets! Try this one, I assure you your family will love you for it.

"May the words of my mouth, and the meditation of my heart be pleasing in your sight, O Lord, my Rock and my Redeemer." Psalm 19:14

Lemon & Herb Chicken Kabobs

2 chicken breasts, cubed
Zest & juice of 1 lemon
2 tbsp. honey
2 tbsp. olive oil
1 clove garlic, minced
1/4 tsp ground cumin
2 tbsp chopped parsley, thyme, mint, or other fresh herbs
Salt and Pepper to taste

In a medium bowl, whisk together the marinade ingredients. Stir in the cubed chicken. Cover and let sit for at least 2 hours.
Skewer the marinated chicken cubes and place on a grill or under a broiler. Cook for about 15 minutes, basting with the marinade until no longer pink in the middle.
Serve immediately with rice, or a green salad.

*I am forever wondering what to do with chicken. Chicken is a very versatile ingredient, so you can pretty much do ANYTHING with it. But I tire very quickly of the same old chicken recipes, and I always look to try new things. This recipe is great for the summer-time because it's light, flavorful and fresh. It doesn't require a lot of labor, but it looks and tastes like it did. I hope you give it a try and love it as much as we did!

1 Corinthians 10:31
So whether you eat or drink or whatever you do, do it all for the glory of God.