California Chicken and Fried Eggplant
1lb upland bird / chicken meat cut into 1/2" thick fillets
1 medium eggplant, sliced 1" thick rounds
1/2 c balsamic vinegar
1/4 c olive oil
2 tsp pizza seasoning (look in grocery bulk bins) 3 Roma tomatoes, chopped
2 avocados, chopped
5-10 basil leaves, cut into ribbons
Sea salt and black pepper to taste
Olive oil for frying eggplant
Heat olive oil into skillet to fry eggplant. I coat cast iron about 1/4" but nonstick pan might require less oil. Just be sure pan and oil are hot.
Heat oven to 425 degrees. Preheat cast iron skillet or stoneware sheet in oven for 10 minutes. While oven and pan is heating, marinate chicken in olive oil, vinegar, pizza seasoning, and salt and pepper. Carefully place on hot pan and bake for 10-15 minutes or until cooked through.
While chicken is baking, fry eggplant in hot pan, adding oil as needed. I like the eggplant crispy on the outside and soft inside, about 5-8 minutes cooking time total. While eggplant is cooking, chop tomatoes, avocados and cut basil. Mix in bowl with some olive oil, vinegar, salt and pepper.
To assemble, place eggplant on plate, place chicken on next and top with tomato and avocado mixture. Enjoy!
One Pan Chicken, Green Beans, and Butternut Squash
1lb upland bird / chicken meat cut into 1/2 inches fillets
1lb green beans, ends trimmed
1lb small butternut squash peeled and cut into strips about 1 inch thick, 3 inches long, or however you want just so they cook fairly quick with chicken and beans
1/4 c paprika
1/4 c onion powder
1 tsp garlic powder
Sea salt and pepper to taste
1 tsp minced garlic
1/3-1/2 c olive oil
Heat oven to 425 degrees. Preheat stoneware sheet for 10 minutes. Place chicken on 1/2 section of hot stoneware, place butternut squash on 1/4 of remaining open area of stoneware and beans on remainder 1/4 section of pan. Drizzle oil over everything.
Mix onion powder, paprika, garlic powder, salt and pepper and season everything to taste. Add minced garlic to beans and gently mix beans to distribute minced garlic.
Bake for 15-20 minutes or until cooked through. Enjoy.
Grilled Dove over "Pico de Gallo"
Take whole doves after they have been cleaned (de-feathered). Leave skin.
Wash and pat dry doves. in the cavity stuff it with fresh oregano (ok to substitute with dry crushed oregano) and garlic.
Coat with olive oil or butter and season a combo of salt and pepper.
Grill at low heat and cover for 5-10 minutes, checking at five minutes. Turn as needed and recoat with small amount of olive oil or butter as needed. For a bit of spiciness, add powder chile or paprika as needed.
In a bowl mix ingredients for "Pico de Gallo": diced tomatoes, onion and cilantro. Add a squeeze of lemon and a dash of salt and mix.
When dove is ready, place your "Pico de Gallo", make sure to place enough to enjoy with your grilled dove. Then place your grilled dove on top and enjoy.
My family enjoys this with Pinto Beans and hot corn tortillas.
Tropical Fried Rice
1 lb upland bird/ chicken chopped
6 cups cooked rice
1 cup each chopped mango and Pineapple
1/2 white onion thinly sliced
2 cloves minced garlic
1 tsp each garlic powder, onion powder and paprika
Sea salt, black or white pepper, soy sauce to taste
3 T coconut oil
On medium high heat, heat wok or large pan/pot for a few minutes. Put in coconut oil and heat for 1 minute. Add chicken and stir fry until just no longer pink. Add onions, garlic, pineapple and mango and stir fry for a few minutes. Add rice and seasonings and stir fry for 5 minutes or heated through. Stir in cilantro and serve.
Wild Turkey Pot Pie
Wild Turkey Pot Pie
2 cups potato, finely chopped
2-3 carrots, chopped
1-2 stalks celery, chopped
1 medium onion, chopped
1 cup frozen green beans
2 cups cooked and chopped wild turkey
1 package turkey gravy mix (or make your own) 2 packages multi-grain crescent rolls**
Preheat oven to 350.
Place carrots, potatoes, onion, and celery in a medium stock pot. Cover with water. Boil for 5-6 minutes until veggies are beginning to soften. Drain and remove from heat.
Prepare gravy following package instructions.
Grease a large pie plate and spread one package of crescent rolls along the bottom. Smoosh to blend them together.
Place chopped turkey in the crust.
Top with boiled veggies and frozen green beans.
Pour gravy over entire surface.
Form second package of crescent rolls over the pie to completely cover.
Bake uncovered for 15-20 minutes, cover and continue baking for 10 minutes. Let stand 10 minutes before serving.