Place the water in a large sauce pan over high heat.
When the water boils add the eggs. Let them boil for three minutes and then remove the pan from the heat. Let the eggs stand in the water for 12 minutes and then run them under cold water.
Place the eggs in the refrigerator to chill.
Place the olive oil in a large skillet over medium high heat. Add the minced garlic.
Cook for about 1 minute. Stir frequently. Add the onion to the pan.
Cook the onion for about 5 minutes. Stir frequently.
Add the chicken livers to the pan.
Cook for about 10 minutes. Stir frequently. The livers are done when they are firm to the touch.
Place the livers in a bowl and put the bowl in the refrigerator to chill.
When the livers are cold place them in a food processor.
Add the salt, pepper and paprika.
Peel the eggs and add them to the livers.
Process in short pulses until the liver is chopped fine but not smooth. Chill thoroughly before serving.
Place the olive oil in a skillet over medium-high heat.
Add the pumpkin seeds and cook, tossing frequently, for about 2 minutes.
Add the onions and reduce the heat to medium.
Cook for 8-10 minutes, tossing frequently, until the onion is translucent.
Add the chicken, chipotles, salt, and cumin and cook for another 2 minutes, stirring frequently.
Add the wine and the water, stir, and reduce the heat to low.
Simmer, covered, for about 5 minutes.
Remove the skillet from the heat and add the goat cheese.
Fold together gently until the goat cheese melts and is well incorporated.
Serve in corn taco shells topped with lettuce and avocado.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the onion and garlic and cook for 5 minutes. Stir frequently.
Add the garlic powder, ginger, cinnamon, cardamom, paprika, coriander and allspice.
Cook for about 2 minutes. Stir frequently.
Add the chicken thighs and cook for about 5 minutes, until the chicken is lightly browned and well coated with the spices.
Add the tomatoes, saffron, tomato paste, vegetable stock, salt, and olives.
Stir, cover, and put in the oven.
Cook for 30 minutes and uncover.
Cook for another 15 minutes and then top with the grated cauliflower.
Cook for another 15 minutes and serve.
Preheat oven to 300°F.
Heat oil in a large non-stick skillet over medium high heat. Add chicken breasts and allow to cook for about 2 – 3 minutes, without turning. Then, turn and cook for 2 minutes. (The surface should be seared brown on both sides.)
Remove the chicken and place on a sheet of foil to catch any juices and put in the preheated oven.
Deglaze the pan with the chicken stock and allow the sauce to reduce by about half.
Remove from the heat and add the goat cheese. Whisk in the cheese with the pan off of the heat until the sauce is smooth.
With the pan still off of the heat, add the mustard, milk and tarragon. Stir until the sauce is smooth.
Reduce the heat to low-medium and place the pan back on the burner. As the sauce slowly reheats remove the chicken breasts from the oven and place in the sauce. Turn frequently as the sauce and chicken breasts heat through (they are ready when the internal temperature is 160°F).
Preheat the oven to 375°F.
Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.
Roast the vegetables for about 20 – 25 minutes. Turn once or twice to let them brown on all sides.
Remove and let cool.
Place in a blender or using a stick blender with a medium bowl puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Place the sauce in a sauce pan.
Rinse the cooled grill pan and return it to the oven to preheat to 375F.
When hot add the chicken thighs and cook for about eight minutes on each side. (This recipe also works great if you want to grill the vegetables and chicken outside on the grill.)
While the chicken is cooking gently heat the tomatillo sauce.
When the chicken is cooked serve with about 1/4 cup sauce for each thigh.
Place a large skillet in the oven and preheat to 375°F.
Place the horseradish, lemon juice, maple syrup, wine, salt and pepper in a small bowl and whisk until smooth.
When the oven is hot, add the olive oil to the pan, swirl, and add the chicken breasts.
Return the pan to the oven and roast for 8 minutes.
Turn the chicken breasts over in the pan and add the horseradish glaze.
Return the pan to the oven, increase the heat to broil, and roast for 4 minutes.
Add the green onions to the sauce, swirl, and reduce the heat back to 375°F.
Roast until the chicken is at 160°F. Remove from the oven and let the chicken rest for about 3 minutes on a plate or cutting board.
Serve topped with the sauce.
Preheat the oven to 325°F. Place the squash halves in a large pan cut side down and place the pan in the preheated oven. Roast for about 40 minutes until tender. Remove from the oven and let cool slightly.
Leave the oven on and place a medium skillet inside.
Peel the skin away from the squash. Mash the roasted squash in a bowl with the olive oil, cumin, 1/4 tsp. salt and pepper.
While the squash is roasting place a sheet of wax paper on the kitchen counter.
Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.
Add the pinch of salt. Cook for about one minute more until the pumpkin seeds are browned.
Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well. Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won’t stick together.
Spray the pan lightly with oil and place the chicken breasts in the pan. Roast in the oven for about 8 minutes and turn. Roast for another 8 minutes until done.
Serve the roasted chicken on top of the pureed acorn squash and top with the candied pumpkin seeds.
Place the water in a large stock pot over high heat.
When the water boils, add the pasta to the water.
Cut the chicken into 1/2 inch strips.
While the pasta is cooking, place one teaspoon olive oil in a large skillet over medium high heat.
Add the chicken to the pan and cook for about 5 to 7 minutes, turning at least once. When the chicken is just cooked through, remove to a plate.
Add the second teaspoon olive oil to the pan and then the shallots and red bell peppers. Cook for about 2 minutes and then add the corn, pepperoncini and red pepper flakes. Cook for about 3 minutes, stirring frequently.
Add the white wine and cook for about 1 minute. Reduce the heat to medium.
Add the chicken, milk, goat cheese, salt and pepper. Stir while the cheese melts.
Drain the pasta and add the fettuccine to the pan. Toss well and serve.
Preheat the oven to 375°F.
Place three celery stalks in the bottom of a Dutch oven about 2 inches apart. Stack three stalks on top perpendicular and about 2 inches apart and then place the last three stalks on top perpendicular and about 2 inches apart to form a grid of celery.
Rinse the chicken well and pat dry. Rub the surface of the chicken and the cavity with the salt.
Place the 40 cloves of garlic in the cavity of the chicken and drizzle the oil over the garlic.
Place the chicken on top of the grid of celery and pour the wine into the bottom of the pot. Add the thyme, rosemary, sage and parsley to the pot and cover.
Place the covered pot in the preheated oven and reduce the temperature to 325°F. Cook for 30 minutes and remover the cover. Cook another 15 to 30 minutes until a meat thermometer at the thigh reads 160°F. Remove and let the chicken rest for at least ten minutes before carving.
Remove the cloves of garlic and place in a bowl. Serve the chicken with a two ounce slice of sourdough bread spread with roasted garlic cloves.
Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, honey, salt and pepper in a blender or food processor and process until smooth.
Place the olive oil in a large skillet over medium high heat.
Add the chicken and cook until well browned on all sides.
Add the potatoes and cook for about two minutes, stirring frequently.
Add the sauce to the pan and stir. Add the water.
Reduce the heat to low until the pot is simmering.
Cook, stirring occasionally, until the chicken and the potatoes are tender (about 40 minutes).
Sprinkle the cilantro over the top just before serving.
