Tag Archives: Chicken

Recipe contains chicken.

Always Dreaming

“You may say I’m a dreamer, but I’m not the only one. I hope someday you’ll join us. And the world will live as one.”
John Lennon

Kentucky Derby Hat
Kentucky Derby Hat

I missed last year’s Kentucky Derby Party at Treo, but, as I revised the poster for this year’s party, I decided I had to give it a go.

“Bring a Southern dish of your choice… fried chicken, …pecan pie, Anything with bourbon…”

Oh, my! How could I not?

Last year’s party was particularly lively (so I heard), fueled by Kate’s Mint Juleps. I noted that this year’s party times from Cathy (our brilliant Social Committee Chair) was from 2 – 4pm, instead of last year’s 2 – 7pm.

Party Prep

Posters went up and the buzz went out. At the monthly Pot Luck party, plans were cooking. Did Eva have extra hats to be borrowed? Who was cooking with whom? Where to buy collard greens? Where to find ham hocks?  

Celeste offered to iron the dress that my sister Cyn had given me. It was perfect for the day, printed with roses, but cotton: even I knew it had to be ironed, but I can count on my thumbs how often I have ironed in the past year. Celeste loves to iron (really??!), and is a pro, so I gratefully accepted her offer. 

What could Steve make? I suggested Pecan Pie in a Jar from Trader Joe’s (I didn’t want to miss out on pecan pie!). I even offered to pick it up for him when I went to the store. I had made a quick pie with it at Christmas and found it delicious.

Turns out, TJ’s only carries it in the holidays, although the checkout person said she had one on her shelf at home. So, I found a Bourbon Pecan Pie recipe from the New York Times and sent it to Steve. We’d make it together on the day.

And, what would I make?

I was dreaming of roasted chicken, smokey and spicy with a sweet bourbon glaze.  But, when I had a go at it earlier in the week, making a dry rub for the chicken and basting it a few times during the last 15 minutes of roasting, it took the crispiness out of the skin. So, I decided to serve the bourbon glaze as a sauce on the side.


Ah bourbon – so smokey, so fortifying, so engaging – the perfect Southern gentleman. A wonderful addition to any party, to so many recipes.

But, bourbon hasn’t always been my beau. I come from a family of Scotch drinkers, for generations, so I was never introduced to it.(Guess it’s my British heritage and husband). We met through a friend, almost by accident.

A few years ago, I wanted to make egg nog from scratch and chose a recipe from one of my most reliable sources: Alton Brown. A Southern gentleman himself, Alton’s recipe calls for bourbon, instead of the brandy or rum that others might. It was delicious! (And reportedly, any alcohol acts as a preservative and sterilizer of the raw eggs.)

Since then, I’ve had a splash in chili to good effect and used it to fortify my turkey gravy last Thanksgiving. I have even had a cocktail or two with it, although I think of it still primarily as an ingredient. 

Derby Day

The day dawned grey in San Diego, rainy in Churchill Downs, making a “sloppy” track for the race.

Bourbon Pecan Pie
Bourbon Pecan Pie

At 10.30, Steve arrived, wearing his Boston Red Sox t-shirt and carrying a shopping bag of all the ingredients, including a bottle of bourbon. The recipe called for only 2 tablespoons, which was certainly in my bottle of Bullitt.

He said he didn’t drink bourbon, so I bought the bottle from him for future cooking.

We mixed up the eggs and syrup, sugar and butter and vanilla, laid the pastry into the pie dish, poured in  the filling, popped it into the preheated oven, and settled in comfy chairs for a neighborly chat. 

Party Time

By 1, it was raining in San Diego, clearing in Kentucky. It didn’t matter to the party goers – we would never step outside on our way to the Community Room.

By 2, neighbors began arriving, decked out in their hats and finery, carrying in dishes to delight.

Chipotle Roast Chicken
Chipotle Roast Chicken

I brought my Chipotle Chicken with Sweet Bourbon Sauce. Eva brought her collard greens, Kaylan (having grown up in West Virginia) had made grits from her grandmother’s recipe.

Marilyn brought meatloaf sliders topped with bacon. Frank brought fried chicken. Celeste, macaroni salad. Silvia, the black-eyed peas. Cathy and Joanne (ever the effort to keep us healthy) brought salads. Chocolate-dipped strawberries appeared next to Steve’s pecan pie.

And there was Kate, with a smile as innocent as Scarlett O’Hara’s, pouring out mint julep after mint julep, made with her own mint simple syrup and plenty of bourbon. 

Tina arrived with a hat she’d decorated for Cathy, and we assembled for photos.

People filled plates, sat at tables arranged around the TV. Always Dreaming was becoming the favorite, despite the sloppy track. Kaylan got a text from her sister (who was at the track) that the rain had stopped. It was now quite steady outside the window in San Diego, but getting quite bright and sunny inside.

More people arrived. Blake introduced himself as a new Treo resident. For some reason, he looked familiar to me but we couldn’t figure out why. 

I sat down next to Kate, with a good view of the TV, discovering that Kate loved watching the horses run. She kept pouring and smiling. Celeste said that she was going with Always Dreaming.

All the food was delicious. Plates filled and emptied. Steve told me that he liked my bourbon sauce, especially with Katlan’s grits.

Post Time

We gathered around the TV as the race began, and for a few minutes something was more important than the food and mint juleps. Celeste was right.

Re-filling our plates and glasses, conviviality bubbled up again and people drifted from one table to another, exchanging places like a Virginia Reel. Over at the bar, Cathy and Blake were speaking German and laughing. Steve tried his pie and liked it. (It was delicious.)

Close to 4, the easy chair in my living room began to beckon, I was ready to take off the high heels. Several of us began packing up and saying “good-bye.” Marilyn gave me the last slider to bring to my husband Mark, and I added a dollop of Katlan’s grits, plus some salad.

I thanked Blake for coming and welcomed him to the building, still perplexed as to why he looked familiar. With glowing, smiling eyes, he said he couldn’t believe I’d forgotten that weekend in Vegas.

As I walked to the door, I saw Steve with a mint julep, heading to the TV for more sports coverage. Always Dreaming may have won the race, but bourbon had won the day.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Chipotle Chicken with Sweet Bourbon Sauce

12 – 15 Servings

Chipotle Roast Chicken
Chipotle Roast Chicken








  • 12 – 15 chicken thighs and legs

For dry rub:

  • 1 Tablespoon instant coffee, e.g. Via Italian Roast
  • 1 teaspoon smoked chipotle powder
  • 1 teaspoon smoked paprika
  • 1 Tablespoon garlic granules
  • 1 teaspoon onion powder
  • 1 teaspoon smoked or kosher salt
  • 1 teaspoon dried thyme

For bourbon sauce:

  • 1 cup bourbon whiskey
  • 1/2 cup brown sugar
  • 3/4 cup organic ketchup
  • 2 teaspoons Bragg’s Aminos  or soy sauce or tamari sauce
  • 1/4 cup cider vinegar
  • Juice of 1/2 lemon
  • 2 pinches dry mustard powder

Preparation (Chef's hat)Preparation

1 – Pre-heat oven to 350˚ F.

2 – Whisk together all the dry rub ingredients in a small bowl.

3 – Dry the chicken pieces with a paper towel and assemble in a large roasting pan. Sprinkle the dry rub onto both sides of the chicken pieces, ending with skin-side up.

4 – Roast chicken in 350˚F oven for 50 – 60 minutes or until internal temperature of chicken is at least 170˚.

4 – In a small bowl, whisk together the sauce ingredients. Set aside.

5 – Assemble chicken pieces on a platter and let rest for 10 minutes, loosely tented with foil. Serve with bourbon sauce. 

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Chicken Roulade, with Prosciutto and Spinach

Chicken Roulade, Stuffed with Spinach, Basil and Prosciutto
Chicken Roulade, Stuffed with Spinach, Basil, and Prosciutto

Chicken Roulade, made from boneless, skinless chicken breasts are low in fat, but can be boring and dry.

Stuffing them with the thinnest of prosciutto and a layer spinach with basil, then seasoning them well, can turn them into something tasty, as well as healthy.

Makes 4 servings



Ingredients (Onion)Ingredients and Equipment

  • 2 large organic boneless, skinless chicken breasts
  • 3 Tablespoons extra virgin olive oil
  • 2 – 4 very thin slices of prosciutto
  • 2 cups baby spinach leaves
  • 2 Tablespoons fresh basil, chiffonade
  • 1 teaspoon kosher salt, or to taste
  • A few grinds of fresh black pepper, or to taste
  • A pinch of smoked paprika

Special Equipment

  • Plastic wrap
  • Chef’s knife or boning knife, honed sharply
  • Meat pounder or small frying 12 – 16 wooden toothpicks
  • Rack on a baking sheet

Preparation (Chef's hat)Preparation

  1. Preheat over to 350˚F.
  2. Layout two 12-inch lengths of plastic wrap on a cutting board. Place a chicken breast on each sheet.
  3. Butterfly each chicken breast: hold the top of the breast with one open hand, with the thickest part of the breast on the opposite side of your cutting hand and knife. Make a horizontal cut , from thinnest side of breast across chicken breast to 1about /2 inch BEFORE the thickest side — do not cut all the way through. Open up each chicken breast.
  4. Cover each opened chicken breast with another sheet of plastic wrap. Keeping the plastic wrap loosely on the chicken breast so that it has room to spread, pound the chicken to make it evenly 1/4 inch thick, taking care not to break through the chicken.
  5. Remove the top plastic wrap sheet and dispose. Brush each opened, flattened breast with olive oil, then sprinkle with a little salt and pepper. Lay on prosciutto, a layer of spinach leaves, and some basil.
  6. Starting from the long side, roll up the chicken breast, and pin together with toothpicks. Place on a rack on a baking sheet, pinned-side down. Brush with olive oil, then season with salt, pepper, and paprika.
  7. Bake for 30 minutes, or until internal temperature is 165˚F. Remove from oven and let rest for 10 minutes. Remove all tooth picks, then slice 1/2 inch pieces and serve.

First published by Barbara Newton-Holmes on www.CulinaryOracle.com

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Everybody’s Roast Chicken

Roasted Chicken with Gravy
Roasted Chicken with Gravy

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Julia Child

Who doesn’t love roast chicken and gravy?

Everybody loves roast chicken (except maybe vegetarians). It has something for everyone: white and dark meat, sliced or a bone, skin or none. It’s also a simple recipe, although everyone seems to have their own. 

Besides, roasting a chicken is really the only way to make wonderful chicken gravy. Everything you do to make a great roast chicken contributes (or not) to making delicious chicken gravy.

Everybody’s Roast Chicken

Every famous chef has a signature roast chicken, but it’s really not all that complicated.

I roasted my first chicken when I was living in the Bronx with my college friend, Pam. She was an editorial assistant at Saturday Review and had brought home a review copy of a cookbook by Elizabeth David about French country cooking.

The recipe called for sprinkling on salt and pepper and some tarragon, then inserting a cut lemon inside the bird for flavoring.  Many years and chickens later, this got to known as Barbara’s Lemon Chicken, or at least that’s what my husband calls it.

In culinary school, we learned how to truss a chicken – tying it up, with or without a lemon or onion inside, so that the legs are closer to the whole bird, supposedly for more even cooking. (I don’t bother with this, myself.) We roasted it on a bed of mire poix – 1-inch chunks of  celery and carrots, wedges of onion, which caramelize beautifully, basted in juices from the chicken, all seasoned well with salt and pepper, a dusting of fresh thyme leaves.

The text book also called for a 400˚F oven and white wine for the gravy, but I’d been roasting chickens for too many years by that time to change my ways at home. My chickens are always slow roasted and never dry. My gravy is a rich brown, without adding commercial sauces.

Buying a Whole Chicken to Roast

The quality of your roast chicken (and gravy) starts with the quality of the chicken you buy, and the quality of the life it has had before you ever thought of roasting it.

To be straightforward: get a young, organic, free-range whole chicken with giblets (neck, heart, liver, gizzard). The flesh is firmer and tastier than meat from chickens raised in boxes, crammed in with thousands of others, and you’ll lower the risk of salmonella and use of antibiotics.

Blood Orange Roast Chicken, aka Barbara’s Lemon Chicken

Yesterday on a walk around downtown, I stopped into Ralph’s to pick up a lemon for roast chicken — the only ones I had at home had already been zested and I wanted the full peel — and then, I found a bag of blood oranges. 

Blood Oranges, Fresh Blood Orange Olive Oi
Blood Oranges, Fresh Blood Orange Olive Oil

Of course! Now is the prime season in Southern California for all citrus, even the exotic varieties that are only available in season. I especially love the color and sweetness of these beauties. 

Whole Chicken Roasted with Blood Oranges
Whole Chicken Roasted with Blood Oranges

So, last night’s Lemon Chicken became Blood Orange Roast Chicken. It’s basically the same recipe, with a few obvious variations. I used blood oranges to perk up my drink of sparkling water. I used Temecula Olive Oil Company‘s Blood Orange Olive Oil to crisp up the skin. I even added a wedge to the giblet stock I simmered up for the gravy while the chicken was in the oven.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Lemon Roast Chicken and Gravy

This roast chicken is typically made with a lemon, but you can use a lime, a blood orange, or even a shallot or onion or peeled garlic. Using an olive oil made with other fresh flavorings also brings a different note in the chicken and gravy.  You can make the gravy with store-bought organic chicken stock, if you don’t have the ingredients for making your own stock, but it is never as good.

Whole Chicken Roasted with Blood Oranges
Whole Chicken Roasted with Blood Oranges


  • 1 whole organic free-range chicken, with neck and giblets
  • 1 lemon or other citrus, quartered
  • 1/4 cup extra virgin olive oil
  • 1 generous teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon tarragon, or oregano, rosemary, or thyme.
Chicken Giblets with Vegetables for Stock
Chicken Giblets with Vegetables for Stock

For stock:

  • Neck and giblets from chicken
  • 1 bay leaf
  • 1 sprig of thyme
  • 5 or 6 fresh parsley stems
  • 8 or 10 whole peppercorns
  • 1 onion, cut into wedges
  • 2 celery stalks, in 1-inch chunks
  • 2 carrots, in 1-inch chunks
  • Optional: stems from asparagus, a slice of citrus, wilted (but not stinky) parsley or cilantro or lettuce

For gravy:

  • Drippings from roasted chicken
  • 1/4 – 1/2 cup all purpose flour
  • 1/2 – 1 cup red wine
  • 3 – 4 cups chicken stock, homemade or organic store-bought
  • 1 – 2 teaspoons salt
  • 8 – 10 grinds of fresh black pepper

Preparation (Chef's hat)


  1. Preheat oven to 350˚F.
  2. Unwrap the chicken and removed the giblets from inside. These might be in a bag or loose in the main cavity.  Put them into a medium-sized sauce pan, along with all the other stock ingredients. Fill the pan up with water to within 2 inches of the top and set it over high heat until it comes to a simmer, then lower heat to maintain a gentle simmer during the whole roasting of the chicken. You can turn it off after you take out the chicken.
  3. Pull off and discard any yellow fat globules from inside the cavity, near the tail.
  4. Rinse the chicken, inside and out, under cold running water. Place the chicken in a sturdy roasting pan and pat thoroughly dry with paper towels.
  5. Wash your hands and the sink with warm water and soap to avoid cross-contamination with other foods or containers. When handling the chicken, either use tongs or paper towels to pick it up.
  6. Pour 1/4 cup extra virgin olive oil into a ramekin, and brush it all over the chicken, breast and back.
  7. Season thoroughly all over with salt and pepper.  Tuck the tip of each wing under the middle bone of the wing to form a base for the chicken.  Lay the chicken breastside up in the roasting pan.
  8. Sprinkle the breast and legs with dried tarragon or oregano or basil or thyme. Tuck the lemon or orange pieces into the cavity.
  9. Roast in 350˚F oven for 1 1/2 to 2 hours (depending on your oven and the size of the chicken), until the temperature on an instant-read thermometer registers over 165˚F when inserted into several places on the breast and leg (not touching the bone). The legs should move easily and all juices should be clear (NOT pink or red).
  10. Remove the chicken from the oven and place it on a platter to rest for 15 – 30 minutes, while you make the gravy. Remove the citrus from the cavity and squeeze over the chicken. Any further juices that collect on the platter can be added to the gravy.

To make the gravy:

  • Heat the  chicken drippings in the roasting pan on top of the stove, over one or two burners on medium high so that they are bubbling, stirring constantly.

    Drippings from Roasting ChickienDrippings from Roasting Chickien
    Drippings from Roasting Chicken





  • Using a wooden spoon or silicon spatula, stir in enough flour to absorb the drippings. Cook for at least one minute, stirring constantly. 
Stir Flour into Drippings
Stir Flour into Drippings





  • Stir in wine, mixing well with the flour and fat mixture (known as a “roux”). 
  • Stir in Wine
    Stir in Wine 
Whisk in Stock
Whisk in Stock
  • Whisk in 2 cups of hot stock, a cup at a time, blending thoroughly. Gradually add more stock as it thickens, making it just a little thinner than you want the final sauce to be. (It can always be cooked longer to reduce and thicken.) Stir and cook for a few minutes.
  • Taste the gravy, using a separate tasting spoon. Could it use a little salt to bring out the flavor? Add less than you think it needs, plus a few grinds of black pepper.

    Simmer to Reduce and Thicken
    Simmer to Reduce and Thicken
  • Cook for a couple more minutes, until it is reduced and the consistency that you want. Taste it again. Add more salt and pepper and stock, as needed. Serve immediately.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Thai Coconut Chicken Soup (Tom Kha Gai)

Thai Coconut Chicken Soup
Thai Coconut Chicken Soup


4 – 6 servings
This calls for a visit to an Asian market (like 99 Ranch Market) for the ingredients. I’ve included some additional vegetables and a hefty portion of fresh mushrooms to make a main course dish.

2 Tablespoons coconut oil

1 1/2 cups sweet onion (about 1/2 large onion), thinly sliced, 2 inches long

1/2 to 1 teaspoon salt

1 – 14 oz can coconut cream or, if you use regular coconut milk, use 2 cans and reduce the stock by 1 1/2 cups

4 cups organic chicken stock, if using coconut cream. Or, if using coconut milk, 2 1/2 cups organic chicken stock

3 stalks lemon grass, old leaves peeled away, washed thoroughly, then cut into 1 -2 inch pieces

10 thin (1/16 inch) slices galangal (ginger garlic root) or fresh ginger root

6 joined pairs of makrut (kaffir) lime leaves

3/4 cup carrots, cut into 1/4 inch cubes

3 organic boneless, skinless chicken thighs, cut into 1/2 inch pieces

4 whole Thai chilies, one with a 1/4 inch slit

3 cups thinly sliced mushrooms (about 10 – 12 large) white or crimini or your choice

3/4 cup green beans, 1/2 in pieces

4 Tablespoons freshly squeezed lime juice (2 – 3 limes)

2 Tablespoons fish sauce (for example, Thai Kitchen Premium Fish Sauce)

1 teaspoon coconut palm sugar or brown sugar

For garnish, 1/2 cup cilantro or watercress, roughly chopped

For garnish, additional Thai red chilies, split for those who like it spicier

Preparation (Chef's hat)Preparation

1 – In a large heavy pan, heat coconut oil until shimmering, then add onions and salt, stirring and sautéing for a minute or two to soften.

2 – Add coconut cream (or milk) and stock, lemon grass, galangal or ginger root, lime leaves, and carrots. Bring to just a boil, then reduce heat, cover, and simmer for 10 minutes.

3 – Add chicken and chilies. Bring back to a boil, then reduce heat again, cover, and simmer for another 10 minutes.

4 – Add mushrooms and green beans. Simmer, uncovered, for another 2 minutes.

5 – Remove pan from heat. Add lime juice, fish sauce, and sugar, stirring to mix well and melt sugar.

6 – Remove pieces of lemon grass and galangal/ginger, Thai chilies and lime leaves.

7 – Serve soup immediately, garnishing with cilantro or watercress. Advise diners not to eat any lemon grass, galangal/ginger, Thai chilies, or lime leaves you may have missed.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Stargazing (Chicken and Brown Rice)

Beautiful Stella: A beam in the dark. New star to steer by.

Deep black solemn eyes, Staring from infinity. Then! Starburst laughter.

Expressive fingers, Like Mama’s, like Grand Papa’s, But new, delicate.

She’s captivating: All eyes drawn to the presence We’ve long forgotten.

Moon, Jupiter, Venus over Geneva Lake
Moon, Jupiter, Venus over Geneva Lake




Six days on Geneva Lake in Wisconsin…



…with my cousins, Hope and Nancy, my sister Cynthia, her daughter Lynzi, and HER daughter, Stella. Nearly a week of reunion with family and friends in the place I lived as a child. Some I’ve not seen for more than 50 years — Gay and Sandy and Bruce. Others — Lynne and Harold — i’ve gotten to know only since living in California, yet they live 25 minutes from where I grew up.

I met Stella, not yet 2 years old, for the first time in person, although so familiar from pictures. My younger sister Cynthia is now “Nona” to her, the name we called our grandmother Marie — the middle name that strings together all three — Cynthia, Lynzi, and Stella — as well as our Mom. Lynzi, herself a girl when I last saw her, is now “Mama.”

A story week of generations and connections, laughter and recollections. Childhood stories, now told in maturity, are broader, deeper, kinder, more sympathetic, especially to our parents. Tales told of babies born and grown, neighbors now gone, and brothers who no longer speak.

I was 4 when we moved from Chicago to a little house in Indian Hills in Fontana, 12 when we moved back East. The back yard seemed a whole world then — big enough for a tree house, a swing, a campfire, a few rows of carrots and radishes and lettuce that got no bigger than my little finger before we ate them. Now the house seems tiny, the back yard tamed into lawn.

We talked and walked and drove about familiar neighborhoods, sparking more memories. We took the mail boat tour around the lake and heard more stories of those who been before, like Chief Big Foot and the Wrigley family, of houses that were built and burned down and re-built.

We cooked in sometimes (Quick Cheesy Dip, Risotto-Style Brown Rice, Sunny Mexican Chicken) and ate nostalgia other times – a burger at Gordy’s, a root beer float at the Surf Shack.

On the last night, we went to Williams Bay for a superb dinner at Cafe Calamari. Just before the short ribs were served, I looked out and saw the moon — that lady of change and regeneration who’d had been swelling all week, now high over Geneva Lake, with Venus and Jupiter dancing in the dark alongside her.

Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Sunny Mexican Chicken

Sunny Mexican Chicken   Ingredients

4 servings

4 chicken thighs, with bones and skin for most flavor,

OR, if using boneless and skinless, brushed with olive oil

1/4 plus 1/4 teaspoon salt

1/4 plus 1/4 teaspoon Tajin Classic Seasoning (1 star heat) (from Gonzales Northgate Market or Rancho Fresco in Barrio Logan)

OR ancho chile powder, OR smoked paprika, PLUS juice and zest of 2 limes

1/4 plus 1/4 teaspoon garlic powder

1/4 plus 1/4 teaspoon onion power

4 plus 4 grinds of black pepper

1/4 plus 1/4 teaspoon dried oregano

Preparation (Chef's hat)Preparation

1 – Pre-heat oven to 350˚ F.

2 – Arrange the chicken thighs in a baking dish or roasting pan, skin-side down.

3 – Using half the salt, Tajin (or other pepper and lime), garlic powder, onion powder, black pepper, and oregano, season the underside of the chicken.

4 – Turn the chicken over to skin-side up, and sprinkle on the other half of salt, Tajin (or other pepper and lime), garlic powder, onion powder, black pepper, and oregano.

5 – Put in the center of a 350˚F oven for about 1 hour to 1 1/4 hours, or until chicken is brown and crispy outside, and inside is fully cooked (about 170˚ to 180˚F degrees internal temperature).

6 – Remove from oven and let rest for 5 minutes. Serve immediately or hold in 180˚F warm oven, chafing dish, or slow cooker for up to 3 hours.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Red, Yellow, Green Chicken (or not) Soup

8 – 10 Servings.

This is made most easily from chicken cooked at the same time as that for Spicy Chicken Salad. Or, since it has lots of flavorful vegetables and not much chicken anyway, you can leave out the chicken, add the spice on its own, and use vegetable stock for a vegan version.

Onion icon smallIngredients

1/4 cup extra virgin olive oil

2 cups onion, small dice

1 large clove garlic, minced

1 – 2 teaspoons salt, to taste

1 cup organic celery

1 1/2 cups organic rainbow (or orange) carrots, 1/4 inch slices

1 1/2 cup parsnips, small dice

1 cup red bell pepper, small dice

1/2 teaspoon dried basil

1/8 to 1/4 teaspoon red pepper flakes

1/2 cup yellow and red organic grape tomatoes, sliced in half diagonally

1 cup cooked Spicy BBQ Chicken Breast OR 1 teaspoon Barbara’s Spicy Rub or 1 teaspoon ancho chile powder

1/2 teaspoon dried oregano

1-14.5 oz can organic diced tomatoes

6 cups organic chicken or vegetable stock

8 grinds of fresh black pepper

1 cup baby spinach leaves, washed and stemmed

3 Tablespoons fresh parsley sprigs, for garnish

Chef's hat icon smallerPreparation

1 – In a large heavy kettle, heat olive oil over medium high until shimmering, then add onions, garlic, and 1 teaspoon salt. Mix well. Cook 2- 3 minutes or until onion is soft and translucent.

2 – Add celery, carrots, and parsnips, stir and cover, cooking for 3 minutes.

3 – Add red bell pepper, grape tomatoes, basil, and red pepper flakes. Stir and cook – uncovered  – for 2 more minutes.

4 – Add the diced canned tomatoes and chicken or vegetable stock. Stir well. Bring to a mild boil.

5 – Add chicken (or spice), spinach, oregano, black pepper. Stir, cover, lower heat to medium low, and simmer for 12 minutes or until root vegetables are softened (but not mushy) and flavors developed.

6 – Taste. Adjust salt, pepper, red pepper, spice.

7 – Serve hot in bowls, with parsley garnish.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Confetti Farro Stew

 For 2 – 4 servings

Onion icon smallIngredients

2-3 tablespoons olive oil

1 cup onion, small dice

1 – 2 cloves garlic, minced

1/2 – 1 teaspoon salt

1/2 yellow bell pepper, small dice

Optional: 2 Adiale’s Chicken & Apple precooked sausage (optional), small dice

5 Baby Bella mushrooms, 1/4 inch slices

1/8 teaspoon red pepper flakes  

1/2 cup sugar peas, trimmed and cut into 1/2 inch pieces

1/2 cup delicata squash, deseeded, sliced lengthwise, then into 1/2 inch pieces

1 cup Trader Joe’s 10-Minute Farro (Pre-cooked & Quick Cook)

2 cups organic chicken (or vegetable) stock

1/2 cup roughly cut parsley leaves

1/2 cup roughly cut basil leaves

Chef's hat icon smallerPreparation

1 – Heat the olive oil in a large sauce pan over medium high heat to shimmering, then add the onion, garlic, and salt. Give it a good stir.

2 – After a minute or two (when the onion starts to become translucent), add the bell pepper and the sausage (if using). Stir it all up.

3 – Add the mushrooms, and the red pepper flakes. Keep stirring.

4 – Add the peas, the squash, and the farro. Mix it all up so that their flavors can meet and blend.

5 – Add the stock and stir.

6 – Cover, reduce heat to low, and simmer for 10 minutes.

7 – Turn off heat, let stand for 2 minutes. 

8 – Mix in the parsley and basil.

9 – Serve in shallow soup bowls.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Slow Cooker Chicken Curry


4 – 6 Servings

For curry:

1 cup coconut cream (or coconut milk for thinner, lighter sauce)

1 cup organic chicken stock

2 – 3 Tablespoons lime juice

1 large onion, 1-inch slices

1 cup carrots, 1-inch pieces

1 teaspoon salt

2 cloves garlic, minced

1 inch fresh ginger, peeled and minced

1 Tablespoon curry powder (hot or sweet, depending on taste)

1/2 teaspoon turmeric

1/4 cup raisins

1/4 shaved or shredded coconut

1/2 bunch cilantro, roughly cut

1 lb boneless, skinless chicken (2 chicken breasts), cut into 1-inch cubes

1 cup fresh French green beans, 1-inch pieces

For garnishes:

1/2 bunch cilantro, roughly cut

1/2 cup raisins

1/2 cup sliced almonds

1/2 shaved or shredded coconut

Chef's hat icon smallerPreparation

1- Whisk together all the ingredients, except the chicken and green beans, into the slow cooker bowl.

2- Add the chicken pieces and mix well with sauce.

3- Cover and set timer for 4 hours on high (or 8 hours on low).

4- After 3 1/2 hours on low (or 7  hours on low), add beans. Replace cover and continue cooking for rest of time.

5- Serve with garnishes.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Oven-Grilled Barbecue Chicken Thighs

Onion icon smallIngredients

4 boneless, skinless chicken thighs

2 Tablespoons olive oil

3 Tablespoons fresh lemon or lime or orange juice

1/4 – 1/2 teaspoon ground cayenne pepper

1/2 teaspoon chipotle chile powder

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

1 Tablespoon garlic powder/granules

1 Tablespoon onion powder

1 teaspoon salt

Chef's hat icon smallerPreparation

  1. In a 1-gallon Ziplock bag, put the chicken and all the rest of the ingredients. Seal bag and smoosh all around to coat the chicken well on all sides.
  2. Marinate chicken in refrigerator for one hour or up to overnight. (If you don’t have time to marinate, then increase quantities of spices.)
  3. Pre-heat oven to 400˚F.
  4. Spread out chicken on a rack on a baking sheet and cook for 25 minutes or until an instant read thermometer reaches 165˚F. The chicken should be sizzling when you take it out of the oven.
  5. Let the chicken rest for 2 – 5 minutes, then slice and serve.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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