Harvest Eating

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Carolina BBQ smoked chicken

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pulled chicken sandwich
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Carolina BBQ smoked chicken

Simple pulled BBQ chicken
Course: entree
Cuisine: American
Author: Chef Keith Snow

Ingredients

  • 1 whole chicken rinsed and dried
  • 1/4 cup brown sugar
  • 1/2 cup paprika
  • 1/8 cup onion powder
  • 1/8 cup granulated garlic
  • 1/8 cup kosher salt
  • 1 1/2 tbs cayenne pepper
  • 1 1/2 tbs black pepper
  • 1/2 cup cider vinegar
  • 4 cups Hickory wood chips soaked

Instructions

  • -In a medium sized bowl combine all of the spices.
  • -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.
  • -Preheat a grill on medium low or about 200 degrees.
  • -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.
  • -Throw the soaked chips on the hot coals about 1/2 cup at a time and keep the smoke going by adjusting the dampers on your grill. Brush with the vinegar to moisten.
  • -Smoke the chicken for about 3 hours, while keeping the temperature around 200 degrees.
  • -Allow it to rest for about 1/2 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! Here is a great guide on learning how to host a large BBQ, this is quality information.

 

Goat Cheese Stuffed Chicken Breast

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Farm fresh goat cheese can be found in just about every Farmers Market and this recipe showcases it’s uses. Paired with local hormone-free chicken breast, tomatoes from your garden and you are eating the Harvest Eating way….

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Grilled Cajun Spiced Chicken Breast

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

Description:

This dish is great served on a bun, over a salad or just by it’s self. Remember to use hormone-free chicken and keep your spices fresh.

Ingredients:

2 1/2 lbs chiken breast bonless skinless
1/4 cup olive oil
1/2 cup paprika
2 tbs oregano
2 tbs dried thyme
1 tbs onion powder
2 tbs garlic powder
1 tbs cayenne
2 tbs white pepper
2 tbs black pepper
1 tbs salt
3 whole lemons
1 recipe remoulade sauce

Directions:

1. In a bowl combine all of the spices.
2. Coat the chicken with the oil and spice mixture.
3. On a hot grill over high heat cook the chicken on each side for two minutes.
4. Remove the chicken from the high heat and finish it over medium heat remove after 10 minutes.
5. Squeeze lemon over chicken and serve with remoulade sauce.[/private]

Sesame Ginger Fried Chicken

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 4 1/2 hours
Servings: 6
Recommended Beverage: Gewurztraminer

Description:

This fried chicken recipe takes everything you love about Chinese food and makes it American. The combination of ginger and soy have long been used in Chinese food for good reason. The same thing goes for fried chicken in America. So two great tastes that go great together.

Ingredients:

2 1/2 lbs chicken breast boneless/skinless
1 cup soy sauce
3 tbs ginger minced
4 medium shallots sliced
1/4 cup brown sugar
1/8 cup toasted sesame oil
3 clove garlic chopped
2 tbs black pepper
1 cup rice flour
1 cup corn starch
pure olive oil for frying

Directions:

1. In a large bowl combine the soy, ginger, shallot, brown sugar, sesame oil, garlic and black pepper, stir to combine well.
2. Place the chicken in the marinade and refrigerate for 4 hours.
3. Combine the flour and cornstarch. Drain the chicken and reserve the marinade for latter use.
4. Coat the chicken in the flour mixture and fry in the olive oil heated to 350-degree for about 5 minutes or until chicken becomes brown and crispy
5. Drain and serve.

Chef’s Notes: This chicken is great for salads! For a low fat version omit the frying and grill it over a medium hot grill, 5 minutes each side.[/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]

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]

Penne with Chicken and Broccoli

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Dolecetto d’Alba

Description:

The Italians use of sauce is the inspiration behind this dish with just enough coating each and every tube of penne. The creamy, cheesy, rich sauce is a perfect foil to the broccoli flavor and the chicken with it’s grill notes plays a big roll in the flavor profile.

Ingredients:

1 1/2 lbs chicken breast Grilled and “pulled”
4 tbs extra vigin olive oil
1 lbs penne rigatte cooked
1 1/2 cups Parmesan cheese grated fine
4 medium shallots chopped
4 cloves garlic chopped
4 cups chicken broth
3 large eggs yolks
1 bunch broccoli florettes
1 tbs crushed red pepper

Directions:

1. In a large nonstick pan, over medium heat, sauté the shallots, pepper flakes and garlic in the olive oil.
2. Add the broccoli and sauté until it becomes bright green.
3. Add the broth and bring to a simmer over medium high. Add the penne and the chicken then bring the broth back to a simmer.
4. When the broth is simmering add the egg yolks while stirring vigorously. Quickly add the cheese, toss the pasta with the cheese, season to taste and serve.[/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]

Grilled Chicken Parmesan

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Created By: Chef Keith Snow
Active Time: 17
Total Time: 30
Servings: 4

Description:

A delicious way to prepare the all-American Italian inspired dish. Very tasty, easy and healthy too. Grilled chicken parmesan is a great alternative to traditional breading. The Harvest Eating Northern Italian seasoning blend makes this dish sing with flavor.

Ingredients:

1 whole chicken breast, pounded thin
3/4 cup tomato sauce
1 cup whole milk mozzarella
2 tbs Northern Italian seasoning

Directions:

1. Toss chicken in olive oil and seasoning mix. If you don’t have any mix, just use salt & pepper.
2. Grill until almost cooked through, flipping once.
3. Put a layer of sauce on a baking dish or oven proof casserole.
4. Add chicken, coat with sauce add cheese the bake at 350 until starting to brown.

Chef’s Note: Check out our Northern Italian Seasoning
===================================
Name: Garlic Broccoli
Active Time: 7 minutes
Total time: 10 time
Servings: 4

Description:

A simple and easy way to add tons of flavor to steamed broccoli. This recipe is a great accompaniment to most Italian dishes.

Ingredients:

1 head steamed and cooled broccoli pieces
3 cloves sliced garlic
1 tbs butter
3 tbs extra virgin olive oil
salt and pepper to taste

Directions:

1. In a skillet over medium heat add butter, oil and garlic. Simmer for 30 seconds.
2. Add steamed broccoli, saute for 2 minutes tossing to coat well.
3. Season with salt and pepper.
4. Serve!

Options: Add freshly grated Parmesan cheese when complete. The addition of red pepper flakes (for adults) is nice too!