Cubes of roasted turkey breast are mixed with red grapes, celery, onions, and toasted almonds then tossed in a Greek yogurt and Dijon dressing to create this amazing low calorie salad.  Perfect for a lunch on a warm day this turkey salad is remarkably flavorful as well as refreshing.  Served over a bed of greens this delicious combination of tastes and textures is most certain to satisfy. 

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Turkey Salad

Light and delicious turkey salad makes the perfect lunch on a warm day. Served over a bed of lettuce this lightly seasoned salad is quite refreshing as well as satisfying.

Course Salad, Sandwiches

Cuisine American

Keyword turkey salad, turkey salad recipe, turkey salad with greek yogurt

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Christoph

Ingredients

• 16 ounces roasted turkey breast cut ¾ inch cubes
• 1 cup seedless red grapes halved
• ¼ cup red onion diced
• 2 green onions thinly sliced
• 1 rib celery sliced
• ¼ cup parsley rough chopped
• 2 tablespoons slivered almonds lightly toasted
• ¼ cup plain Greek yogurt
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried tarragon
• Salt and pepper to taste

Instructions

• Dice turkey, cut and slice all vegetables. Mix in a large bowl.
• In a small bowl or measuring cup mix yogurt, vinegar, mustard, and spices.
• Pour dressing over salad and toss well to combine making sure everything get a light coating.
• Chill for about 1 hour before serving.
• Serve on a bed of lettuce or as a sandwich.

Notes

You may not need all of the dressing, I like to add enough to make sure everything is just coated but not swimming.

 

Chicken breast could also be used instead of turkey if you prefer.

Like Mint Juleps, garlands of roses, and ladies hats, the Kentucky Hot Brown is a derby day tradition. Created in 1926 by Fred K. Schmidt at the Louisville Brown Hotel as a late night alternative to ham and eggs, this open face sandwich is piled with turkey and tomatoes, smothered in a Mornay sauce, broiled to a golden crisp, and topped with bacon. The sandwich became widely popular, and to this day remains a signature dish of the Historic Brown Hotel, and has also become a part of the legendary Kentucky Derby.

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Kentucky Hot Brown Sandwich

This open face sandwich is piled with turkey and tomatoes, smothered in a cheesy sauce, then broiled to a golden crisp and topped with bacon.

Course Brunch, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Ingredients

• 2 oz. whole butter
• 2 oz. all-purpose flour
• 1 pint heavy cream
• 1/2 cup Pecorino Romano plus 1 tablespoon for garnish
• Salt & pepper
• 14 oz. sliced roasted turkey breast
• 2 slices Texas toast or any thick-sliced toast, crust trimmed
• 4 slices of bacon cooked until crisp
• 2 tomatoes sliced or halved
• Paprika and chopped parsley for garnish

Instructions

• Cook bacon until crisp and set aside.
• In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste or roux.
• Continue to cook roux for two minutes over medium-low heat, stirring frequently.
• Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
• Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the sauce is smooth.
• Add salt and pepper to taste.

Assemble

• For each hot brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey.
• Take the two halves of Roma tomato and set them alongside the base of turkey and toast.
• Next, pour one half of the Mornay sauce to completely cover the dish.
• Sprinkle with additional Pecorino Romano cheese.
• Place entire dish under a broiler until cheese begins to brown and bubble.
• Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Notes

Recipe courtesy of the Brown Hotel

For a little different spin on the Kentucky Hot Brown, I used our easy Pizza Dough recipe and topped it will all the same tasty toppings. delicious!

If you still have any leftovers from the recent holiday, you need to make this sandwich. If you don’t have any more storage containers of goodies in the fridge, you seriously need to consider preparing another holiday meal in order to have what you need to make this grilled thing of wonder. Pure delight is the best way I can describe it. Thanksgivings greatest hits in one amazing dish. The Shangri-la of sandwiches.

It seems to me there should be a better name for this golden goddess of holiday leftovers. Names like the Plymouth, the Mayflower, the Miles Standish, and the Christopher Columbus all came to mind, but none of them seem quite right to me. I guess I will have to continue to work on that a bit, and probably the best way to do so is by enjoying another one of these beauties for inspiration.

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Grilled Thanksgiving Sandwich

A great way to serve some of your holiday left overs ala-sandwich.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• slices of french bread
• turkey
• dressing
• cranberry relish
• brie
• mayonnaise
• arugula
• butter

Instructions

• Spread a generous amount of mayonnaise on the slices of bread. On one slice place some arugula, followed by a slice of dressing, turkey, and cranberry relish.
• On the other half of the sandwich place a slice of brie.
• Put the sandwich together, and spread a layer of butter on the top.
• Heat a skillet over medium high heat. Place the sandwich in the skillet buttered side down.
• Butter the top side and grill till golden, carefully turning only once. After turning I applied a bit of pressure with the spatula to help the cheese hold the sandwich together.

Notes

I use a flat lid from my stock pot to add a bit of weight to the sandwiches as I grill them. This also helps hold the heat making sure the sandwich it hot through.

Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese. Dressed with a creamy yogurt dill tzatziki sauce, this sandwich is an amazing combinations of flavors. Light, fresh and full of herby goodness, this dish will transport you to the Mediterranean isles.

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Chicken Souvlaki

Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese.

Course Main Course

Cuisine Mediterranean

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 8

Ingredients

• 1/2 cup olive oil
• 6 cloves garlic chopped
• 1 Tbsp chopped fresh rosemary or 3/4 tsp dried
• 1 Tbsp chopped fresh thyme or 3/4 tsp dried
• 1 Tbsp chopped fresh oregano or 3/4 tsp dried
• 2 lemons juiced
• 1 pound chicken thighs or breasts cut into 1½” cubes
• 1 red onion thinly sliced
• 1 medium tomato diced or sliced
• 1/4 cup black olives sliced
• 1/4 cup feta cheese crumbled
• 1/4 cup tzatziki sauce see below
• pita bread

Instructions

• Mix all ingredients in a bowl and toss chicken cubes well to coat. Cover bowl with plastic wrap or place in a zip lock bag and refrigerate for at least eight hours or overnight.
• Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
• Brush grill to clean and heat on high. When hot reduce heat to low and oil the grate. Place skewers on the grill and cook for about 8 minutes before turning (Chicken will stick to the grill if you try to turn it too soon).
• Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
• Remove chicken from the grill and allow to rest for about 5 minutes before removing from the skewers (If you wait too long to take the chicken off the skewers it becomes difficult).

To Serve

• Place slices of red onion down the center of a warmed pita bread, followed by chicken, tomatoes, olives and feta. Spoon tzatziki sauce over and fold bread to create a “taco” (wrap the gyros in a piece of wax paper to hold closed). Serve with a side of cucumber and tomato salad to make a complete meal.

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Tzatziki Sauce

Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive sauce.

Course Sauce

Cuisine Greek, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Ingredients

• 1 cup Greek yogurt
• 1 Tablespoons lemon juice
• 1 garlic clove minced
• 1 large cucumber peeled, seeded, and diced
• 1 Tablespoon salt  for salting cucumbers
• 1 Tablespoon fresh dill or mint  or both, depending on preference, chopped
• salt & freshly ground black pepper to taste

Instructions

• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.

Notes

It is really easy to make your own Greek yogurt (here is my recipe).

Photo credit ~ Life’s Ambrosia

Chicken quarters rubbed with a deep flavored chili sauce called Harissa brings a new flavor to your grill.  For anyone who likes a bit of heat, this grilled chicken is the hot ticket.  The perfect dish to serve your adventurous friends at your next backyard BBQ.

We enjoyed the spicy harissa chicken with some warmed naan bread, cucumber riata (to cool the heat), and a chickpea and couscous salad. What an exciting combination of flavors, and so easy to do. Next time you are looking for something a bit different to serve at a backyard barbecue, I hope you will give this a try. You and your guests will be astonished at the deep, rich, flavor of this tender chicken.

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Harissa Grilled Chicken

Tender grilled chicken covered in a spicy deep flavored chili sauce.

Course Main Course

Cuisine Moroccan, North African

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 4

Ingredients

• 4 chicken quarters
• 1 cup harissa

Instructions

• Rub chicken with harissa paste, covering all surfaces.
• Cover with plastic wrap and place in the refrigerator for 2 – 3 hours.
• Heat grill on high. Turn off one half of the grill.
• On the side with no heat, place the chicken on a wire rack over a pan with about on inch of water in the bottom (indirect method).
• Close the lid, and cook for about 40 minutes or until internal temperature reaches 165° F. (Cooking time will vary drastically depending on your cut of chicken. I used quarters which took about 50 minutes).
• Allow chicken to rest for 5 to 10 minutes before serving.

Notes

Chicken thighs or breast work equally as well for this dish.  I highly recommend wearing gloves when working with Harissa. 

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Harissa

Peppers, garlic, and spices are used to create an amazingly deep flavored chili sauce called harissa.

Course Sauce

Cuisine North African

Prep Time 1 hour hour

Servings 1 cup

Ingredients

• 10-12 dried red chili peppers
• 3 cloves garlic minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Instructions

• Soak the dried chilies in hot water for 30 – 45 minutes. Drain. Remove stems and seeds (I kept about half of the seeds to add heat).
• Place all ingredients in a food processor and puree.
• Store harissa in the refrigerator in a tightly closed jar.

Notes

I find it very helpful to wear gloves when handling hot peppers.

Vertical roasting is a great method for cooking a chicken, and using your grill to do so is one better. During the summer months it is sure nice to cook outside instead of firing up the oven. Different from roasting on a traditional rack, the heat is allowed to hit all sides of the bird at the same time evenly searing the outside, while the beer can inside makes steam to create an amazingly moist and flavorful chicken.

Beer can racks are available most any where you find grilling accessories. There are several different styles and a wide range of prices. I found this one at a local grocery store for $5, and it has worked very well. It easily holds a 5 to 6 pound bird.

When it comes to beer selection, it really is a personal preference. I find that I like a domestic light beer. It gives the chicken just a hint of flavor but does not overpower the taste. Depending on how you intend to serve the chicken,  using a dark or red beer could also be interesting and fun.

To prepare Beer Can Chicken:

Cooks Note: I like to keep my spices simple to give me the most options for the left overs. If you are preparing this bird for a party or group, have some fun and spice it up however you like.

• 1 whole chicken (5-6 lb)
• 1 can of beer (minus a couple of good swigs or about 2/3 full)
• 1 onion
• salt and pepper

Be sure your chicken is completely thawed. Remove all parts from inside. Wash chicken under cool water and pat dry with paper towels. Place the beer can holder in a shallow pan. Open the beer, take a couple of big swigs (I suppose you could also pour some out) and place the can in the holder.

Slide the chicken down over the can of beer and holder. Chop the onion and place in the pan around the chicken. Rub a light coat of olive oil over the entire surface of the bird, and sprinkle with salt, pepper, and whatever other spices you like.

Heat your grill on high. When hot turn off one half and place the pan with the chicken over the side with no heat (indirect method).

Close the lid of the grill, and keep it closed. After about an hour check the temperature of the chicken using a meat thermometer. You are looking for an internal temperature of 165° F. Be quick so as not to lose the heat from your grill. (This bird weighed 5.23 pounds and took 1½ hours to roast in my grill at 400° F).

Use tongs to lift the bird off of the can. Be careful, the steam from the beer is extremely hot. (I take the chicken off of the rack about 5 minutes after removing from the grill. You need to remove the chicken from the rack before it cools or it becomes difficult). Allow the chicken to rest for 10 minutes before carving.

The 4th of July, America’s favorite summer holiday. The day that millions of us will gather with family and friends, bringing with us coolers of drinks, Tupperware full of salads, and buckets of fried chicken. The idea of a picnic seems almost mandatory. Checkered tablecloths are unrolled, festive plates are neatly stacked, plastic silverware has been sorted, and paper napkins are weighted down with stones, all in anticipation of the treats to come. It is time for a party.

Preparing Fried Chicken:

Cooks note: I do not have one secret recipe I use for frying chicken, this post is more about the method and the technique. I like to mix it up and use different flavors and spices, but the chicken always turns out crisp and tender. 

Pour about 1″ of peanut or vegetable oil in the bottom of a large heavy skillet. Heat the oil slowly over medium heat until oil shimmers (Oil takes time to heat, do not try to hurry it by using a high heat). 

Skin on or off is totally up to you. Thoroughly rinse the chicken parts under cold water and pat completely dry with paper towels (Water and hot oil are not a good combination).

Set up a dredging station next to your skillet. I use three containers. Cornstarch in the first, an egg beaten with a teaspoon of cold water in the second (I add a dash or two of hot sauce to the egg if the mood strikes), and breading in the third. When it comes to what to use for breading, there is an endless variety of things that work well. Here are a few ideas, I am sure I have not listed everything. Bread crumbs (seasoned or not), cracker crumbs (any variety), crushed potato chips (I save the broken ones from the bottom of the bag, sour cream and onion are great), crushed corn chips, corn meal, instant potato flakes, or any combination there of. It is fun to mix it up, and depending on the breading you use, you can add a layer of interest to your chicken. The breading is also where I add herbs like Italian seasoning.

Use only one hand for dipping, keeping the other one clean to hold your containers or grab a towel. Start by coating the chicken in cornstarch. I find the egg wash sticks to it much better than using flour and it leaves no taste. Shake off the extra cornstarch, and gently roll the chicken in the egg wash, then into the breading and directly into the hot oil. Be careful not to drop the chicken in the oil, just gently slip it in. The oil should bubble but not splatter.

Do not overcrowd your skillet with chicken, make sure the is plenty of room around the parts to cook evenly. (As the chicken begins to cook, the heat of the oil will increase. It may be necessary to turn down the heat slightly to prevent the oil from splattering). Fry until the breading begins to turn a golden color, about 8 to 10 minutes. Carefully turn using tongs, and cook again for another 8 to 10 minutes. (Cooking times vary depending on your pan, type of oil, and size of the chicken pieces. Trust your eyes more than a timer to let you know when to turn).

I usually serve fried chicken at room temperature, after all it is picnic food, but If I am cooking chicken for a crowd and want to serve it warm. I heat my oven to 200°F and place a wire rack on a baking sheet to hold the finished pieces until everything is done.

When your chicken it a golden brown, place on wire rack over paper towels to drain. Served hot or cold, this bird will be a hit at the party.

And no picnic would be complete without some side dishes………………………..

Sour Cream and Dill Potato Salad

Cucumber and Tomato Salad

Four Bean Salad

Black Bean and Corn Salad with Mango

And don’t forget a few appetizers………………….

Curried Deviled Eggs

Bacon Wrapped Tater Tots

Creamy Avocado and Cucumber Dip

And last but not least, a couple of dessert options……………

Summer Fruit Tart

No-bake Peanut Butter Chocolate Eclair Cake

Rhubarb and Berry Crisp

I hope everyone enjoys a very happy and safe 4th of July!

Looking back, I never knew how lucky I was to have experienced growing up on a farm in the middle of nowhere. Waking up on quiet mornings where the only sound was that of the meadow lark calling to his mate, or the buzzing of the locusts as darkness filled the evening sky.

Many of the ways of daily rural life I took for granted. My mother baking our bread every few days, collecting fresh eggs in the nesting boxes for breakfast, or going out to the garden to select what was desired for dinner. Little did I know at the time that these day-to-day ways of living would later become the popular trends now known as natural foods, organic produce, and free range chicken and eggs.

I also recall one of my favorite meals my mother would prepare, chicken pot pie. Made with vegetables picked straight from the garden, a freshly butchered chicken, and home-made biscuits, this was truly a pan of goodness. Country living at its best. I still love to make a version of the chicken pot pie. I am sad to say I don’t have a garden to pick from, or a yard to go catch a hen in, but I do have the cast iron skillet that cradled the dish I so fondly remember.

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Chicken Pot Pie

Home cooking at its best.  Tender bites of chicken and vegetables in a country gravy topped with biscuits.

Course Main Course

Cuisine Home Cooking

Prep Time 1 hour hour 20 minutes minutes

Servings 8

Ingredients

• 1 lb boneless skinless chicken breast or thigh
• ½ cup onion diced
• ½ cup mushrooms sliced or quartered
• ¼ cup celery sliced
• ¼ cup red pepper chopped
• 2 cloves garlic finely chopped
• 1 cup frozen mixed vegetables thawed
• ½ cup white wine
• 2 cups medium béchamel sauce
• ¼ cup parmesan cheese grated
• 2 tablespoons dill or parsley rough chopped
• salt and pepper to taste
• 1 tube Pillsbury Grands or similar feel free to make your own if you like

Instructions

• Begin by heating oven to 350°F.
• Cut chicken into 1″ cubes and lightly brown in a skillet over medium high heat. When golden, remove from pan and reserve.
• In the same skillet sauté together onion, celery, and pepper until onion becomes translucent. Add garlic and mushrooms and cook for one minute.
• Reduce the heat to low and add the white wine to the skillet of onions, scraping the bottom to deglaze the pan.
• In a separate sauce pan, make 2 cups of medium thick béchamel sauce. When thickened add to the onion mixture.
• Add the thawed mixed vegetables. Simmer until thick and bubbling.
• Add cheese and herbs, mixing well. Remove from heat.
• Cut biscuits into quarters and arrange on the top of the pan starting in the center and working out.
• Place skillet on a sheet pan (can bubble over) and bake for 25 – 30 minutes or until top is golden brown. Skillet will be heavy and hot, use caution when removing from oven.
• Allow dish to cool for 5 to10 minutes before digging in.

Notes

This is a one skillet dish. Use a cast iron skillet or an oven proof pan suitable for baking. Feel free to add, substitute or delete and items you like to make this dish yours.

Since we live in Denver, we also sometimes refer to this dish as the DIA bake (Denver International Airport).