Harvest Eating

Four Seasons One Lifestyle

Cumin Cilantro Crema

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Created by: Chef Keith Snow
Active Time: 1 minute
Total Time: 2 minutes
Servings: 5

Description:
This short video shows how to make a tasty cumin spiked crema with fresh cilantro. Use on burritos, enchilada, quesadillas and grilled fish.

Ingredients:

1 cup sour cream
1 tsp cumin ground
2 tbs cilantro minced
2 tbs lime juice freshly squeezed

Directions:

1-In a bowl, add all ingredients and mix well.

Chef’s Notes: This is super on burritos, and other Latin style dishes. Look for my Mexican pot roast recipe, this is perfect on top of that.

Carolina BBQ smoked chicken

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Carolina BBQ smoked chicken
 
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Simple pulled BBQ chicken
Author:
Recipe type: entree
Cuisine: American
Ingredients
  • 1 whole chicken rinsed and dried
  • ¼ cup brown sugar
  • ½ cup paprika
  • ⅛ cup onion powder
  • ⅛ cup granulated garlic
  • ⅛ cup kosher salt
  • 1½ tbs cayenne pepper
  • 1½ tbs black pepper
  • ½ cup cider vinegar
  • 4 cups Hickory wood chips soaked
Method
  1. -In a medium sized bowl combine all of the spices.
  2. -Remove the chicken from any wrapping, rinse well and dry. Place the chicken in a baking dish and rub it with the spice mixture. Marinate the chicken for 6 to 12 hours.
  3. -Preheat a grill on medium low or about 200 degrees.
  4. -Using aluminum foil, make a "pan" with 2 inch sides. It should be just large enough for the chicken to sit. Place it on the coolest side of the grill away from the coals.
  5. -Throw the soaked chips on the hot coals about ½ cup at a time and keep the smoke going by adjusting the dampers on your grill. Brush with the vinegar to moisten.
  6. -Smoke the chicken for about 3 hours, while keeping the temperature around 200 degrees.
  7. -Allow it to rest for about ½ an hour and "pull" the meat with two forks.

Tangy, sweet and smoky chicken that is way better than anything you’ll get in a restaurant. This recipe shows you just how easy it is. It’s cooked low and slow so all you have to do is put wood on the fire!

 

Beef Tacos

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Everyone loves tacos and in this recipe I like to use grass fed beef for it’s distinct flavor. Making your own tortillas and salsa is optional but the feeling you get when you’ve made all of the food is quite exceptional. So gather friends and family and make these delicious tacos today….

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Chicken Fajitas

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 3 hours
Servings: 6
Recommended Beverage: beer

Description:

Chicken Fajitas, with their lime kissed peppers and onions, homemade tortillas and salsa are just so irresistible. So try these today.

Ingredients:

2 lbs chicken breast boneless/skinless
2 medium white onion julienned
3 large bell pepper julienned
1/2 bunch cilantro chopped
6 whole limes zest and juice
2 tbs cumin seeds toasted and ground
2 tbs coriander seeds toasted and ground
1/2 cup olive oil
3 tbs soy sauce
4 cloves garlic chopped
1 tsp black pepper

Directions:

1. Mix together the white onions, peppers, garlic, oil, cilantro, lime juice, zest, cumin, coriander, and soy. Place the chicken in the marinade and refrigerate for 3 hours.
2. Remove the chicken and strain the onions.
3. Over a medium hot grill cook the chicken breasts about 5 minutes on each side. Set aside and allow to rest.
4. Heat a cast iron skillet over a hot grill, add a few tbs of oil cook the peppers and onions until soft.
5. Slice the chicken and mix it with the peppers and onions. Place the peppers, onions and chicken back into the cast iron skillet and watch them sizzle and serve.[/private]

Heart Healthy Hawaiian Chicken

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Gewurztraminer

Description:

Sweet and salty flavors go perfectly together and how easy it is to pair ham and pineapple with flavors of ginger and basil. At the center of the dish, Free Range Chicken will pair very well with this taste explosion.

Ingredients:

2 lbs chicken breast pounded 1/2 thick
salt and pepper to taste
3 cloves garlic chopped
1 medium pineapple diced
6 ounces smoked ham diced
2 cups low sodium chicken broth
2 tbs fresh basil chopped
2 whole green onion sliced
3 tbs soy sauce
1 tbs ginger chopped
1 tbs brown sugar

Directions:

1. Season the chicken with salt and pepper. Sauté them in olive oil in a large pan over medium high heat for about 5 minutes on each side.
2. Remove the chicken and allow them to rest. In the same pan sauté the shallots, ginger and garlic and cook for about 2 minutes while stirring on medium high.
3. Now add the brown sugar, ham, pineapple, green onion, chicken stock and soy.
4. Cook the sauce for about five minutes, add basil, and place the chicken back in to the sauce. Season to taste and serve.[/private]

Inside Out Chicken Cordon Bleu

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Recommended Beverage: Riesling

Description:

Chicken Cordon Bleu Can be a great dish, but may take too long on a hectic day. So this recipe is great for a week day dinner. It’s quick, easy and delicious. It pairs a rich cream sauce, ham and Swiss cheese. All of that, topping a crispy golden chicken breast and you can even make the sauce or bread the chicken in advance.

Ingredients:

2 lbs chicken breast, boneless, skinless pounded to 1/4 inch thick
2 cups panko breadcrumbs
1/4 cup olive oil
1 cup flour
2 large eggs beaten
1 recipe bechamel
2 cup Swiss cheese diced
2 cups ham diced
1 1/2 cups peas
freshly ground black pepper to taste
kosher salt to taste

Directions:

1. Season the chicken with black pepper, then bread the chicken by dredging in the flour, then egg wash and finally the breadcrumb. Allow to chill for 30 minutes
2. Pan-fry the chicken in the olive oil. Cook each side for about 4 minutes over medium heat, browning both sides. Remove the chicken from the pan and keep warm.
3. Meanwhile heat the béchamel sauce to a simmer. When the sauce simmers put the peas, ham and cheese in the sauce while stirring and heat just until the cheese begins to melt. About 2-3 minutes.
4. Pour the sauce over the chicken and serve.

Chef’s Notes: Because of the salt content of the ham the sauce should be seasoned well enough but should you desire more salt add it as you like.[/private]

Parmesan Crusted Chicken Breast

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[private]Created by: Keith Snow
Active Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Pinot Grigio

Description:

This chicken is great paired with a fresh salad from the garden and a light vinaigrette. Served with a crisp glass of Pinot Grigio and you’ll think your on the Italian riviera.

Ingredients:

2 lbs chicken breast boneless / skinless
1/4 cup Dijon mustard
2 cups fresh breadcrumbs
3 tbs fresh basil chopped
2 large eggs
1/4 cup milk
2/3 cup olive oil for sauteeing
2 recipes Green Salad
1 recipe French Vinaigrette
3/4 cup Parmesan cheese grated

Directions:

1. Whisk together in a bowl, the Dijon, egg and milk. Soak the chicken in the egg mixture for 30 minutes.
2. In another bowl combine the breadcrumbs, basil and the cheese.
3. Remove the chicken from the egg mixture and shake off any excess.
4. Coat the chicken with the breadcrumb mixture.
5. Heat the oil in a large pan over medium high heat. Cook the chicken about 4-5 minutes on each side being careful not to burn.
6. Drain on a paper towel, season and serve.

Chef’s Notes: Be sure to watch the heat carefully, the idea is to brown the chicken slowly so it cooks through, not burn the breadcrumbs and have raw chicken.[/private]

Spinach Stuffed Chicken Breast

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Merlot

Description:

This recipe with it’s spinach and cheese filling is sure to be a crowd favorite. Serve it with risotto or just a salad, either way try this one today.

Ingredients:

2 1/2 lbs chicken breast pounded 1/4 inch
1 lb fresh spinach chopped
1 medium white onion chopped
3 cloves garlic chopped
1 medium fennel bulb chopped
1 medium red pepper chopped
4 tbs butter
1/2 cup provolone shredded

Directions:

1. Heat the butter in a large pan over medium heat, add the onion, fennel, garlic and red pepper and allow them to cook for 10 minutes.
2. Add the spinach and continue to cook for 5 more minutes. Add the breadcrumbs, cheese and season to taste.
3. Lightly oil a sheet pan and lay the chicken flat on a work surface. . Place a mound of stuffing in the center of the chicken and fold it around. Place the stuffed chicken with the seam side down on the sheet pan and continue until all of the chicken is done.
4. Place the chicken in a 400-degree oven for 20 minutes or until an internal temperature of 160-degrees is reached. NOTE; Avoid over-stuffing the chicken, as this will inhibit the even cooking of the entire dish.
5. Remove from the oven allow to rest and serve.[/private]

Turkey Tacos

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage:beer

Description:

Tacos are fun to eat and easy to make and this dish adds one more benefit, it’s made with low fat turkey. Turkey tacos are quick and easy enough for your busiest days and great for weekends on the patio, so try this recipe next time you crave tacos.

Ingredients:

2 lbs lean ground turkey
3 tbs olive oil
1 cup white onion chopped
4 cloves garlic chopped
1 tbs cumin
1 tbs coriander
1 tbs crushed red pepper
2 tbs paprika
3 tbs tomato paste
1 cup chicken broth
1 recipe homemade tortillas
1 recipe corn and poblano salsa

Directions:

1- In a large pan warm the olive oil over medium heat. Brown the ground turkey until uniform in color, about 5 minutes
2-Add onion, garlic and dry spices until onions and garlic have softened, about 5 additional minutes.
3-Add tomato paste and chicken stock. Cook for an additional 5 minutes, stirring to incorporate.
4-Place equal amount of ground turkey mixture in the center of each corn tortilla. Top that with corn and poblano salsa.
5-Finish with garnishes of sour cream, guacamole, grated cheddar and shredded lettuce.[/private]