Sheet-Pan Chicken With Rhubarb and Red Onion

 Try this recipe Recipe from the New York Times, Cook

Ingredients

Yield:3 to 4 servings

• 1¾pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
• 1teaspoon ground coriander
• 1teaspoon kosher salt (such as Diamond Crystal), plus more as needed
• ¼teaspoon freshly ground black pepper, plus more as needed
• 1large red onion, cut into ½-inch-thick wedges
• 5thyme sprigs
• 3tablespoons extra-virgin olive oil, plus more as needed
• 8ounces rhubarb stalks, sliced into ½-inch pieces (about 2 cups)
• 3tablespoons honey, plus more to taste
• ½cup cilantro or mint leaves and tender stems, torn

• Preparation

  1. Step 1

     Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and ¼ teaspoon pepper.

  2. Step 2

     Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.

  3. Step 3

     While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

  4. Step 4

     Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.

  5. Step 5

     Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

  Tip

  • You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.
  • FYI . . . 2 stalks of rhubarb = 1 1/2 cups, 1/2" dice. To make this, you'll need 2-3 stalks. Tossing vegs is not difficult if you put the chicken at one end of the sheet pan and the veg on the other.

Slow Cook White Checken Chili

 This revipe is from The Kitchn. I made it for the first time in January 2026. It was delcious. I have included my modifications.

INGREDIENTS

• 1 1/2 to 2 pounds, skinless checken breasts, thighs or a mix.  I used left over chicken breasts that I had already roasted and added them later.
• 1 lg yellow onion, diced
• 2 stalks celery, diced
• 2 (4 ounce cans diced gree chili peppers (use fir orasted if you like more heat. I did not)
• 3 coves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 - 2 teaspoons kosher salt
• 1/2 teaspoon ground corriander
• 1/2 teaspoon dired oregano
• 1 bay leaf
• 4 cups chicken broth. (I used my own chicken stock)
• 1 (15 ounce) can cannellinin or navy beans, drained and rinse. (I made my own cannellini beans. Then took 1 1/2 cups and blended them until creamy. I added this to the crock pot wioth the stock)
• 1 cup frozen corn kernels. (I added corn relish that I make)
• For serving: shredded Monetrey jack cheese, lime wedges chopped cilantro, sour cream. I also added avocado.

INSTRUCTIONS

1. I sauteeded the veggies BEFORE putting them in the corck pot.
   
   
2. If you don't cook the chicken ahead of time then combine the chicken,  q large diced onion, 2 stalks diced celery, 2 (4oz) cans diced green chili peppers, 3 minced garlic cloves, 2 teaspoons ground cumin,1 1/2 teaspoons Kosher saly, 1/2 teaspoon ground corriander, 1/2 teaspoon dried oregano, and 1 bay leaf in a 6 quart or larger slow cooker. Stir to make sure the spices coat everything and nestle the chicken into the veggetables. Pour the 4 cups of chicken broth over the top, coverin the chicken and vegetables by an inch or so. I tis is when I added the creamy beans. This is to make the chili thicker in the end.)
   
   
3. Cover and cook on HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tend to fall apart a but more when you shred after cooking, rather than staying in pieces. (I much prefer to cook the chick ahead of time. You can even use left overs.)
   
   
4. About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in 1 (15 once) can drained cannellini or navy beans and 1 cup forzen corn kernel. Taste and add another 1/2 teasppn of salt or other seasonings as desired. Cover and cook for the remaining time. This is when I added the already cooked chicken.
   
   
5. Transfer the chicken onto a large plate and shred it into large, bite sized pieces with 2 forks. I didn;t shredd the chicken, instead prepared smaller thin chunks. Stir the chicken bakc into the chili and remove the bay leaf.  I add the shredded cheese, chopped cilangro sour crea, and avaocado chuncks into each bowl.

Chicken Piccata Meatballs

 Chicken Piccata Meatballs this year? 👀 Tap the link in @allrecipes bio to get the full recipe or keep reading:

Ingredients:
2 shallots, finely minced
1/4 cup freshly grated Parmesan cheese
1/4 cup half and half
1 cup seasoned bread crumbs, divided
2 tablespoons finely minced parsley, divided
1 large egg
2 tablespoons capers, divided
1 pound ground chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
3 tablespoons olive oil, plus more as needed
1/4 cup white wine
1 1/4 cups chicken stock
1 1/2 tablespoons fresh lemon juice
3 tablespoons cold butter, cut into cubes

Directions
• Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated.
• Add remaining bread crumbs to a work surface or shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.
• Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside.
• Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
• Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately.

Chicken Parm Stuffed Spaghetti Squash

RECIPE:

Ingredients:

Large Spaghetti Squash 

2 Boneless Skinless Chicken Breasts /cut into strips

2 Eggs /beaten

Flour

Italian Style Breadcrumbs 

Marinara Sauce

Shredded Mozzarella Cheese

Grated Parmesan Cheese

Italian Seasoning

Salt

Pepper

Oil for frying

How to make it:

With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line). Scoop out the seeds - brush with oil, salt, and pepper, - and roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin). 

Meanwhile, slice the chicken breasts into strips. Place flour, beaten egg, and breadcrumbs into three separate bowls.  Coat each strip with flour, then egg, and then roll in bread crumbs. 

Heat a well-oiled skillet over medium/high heat. Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Set aside on paper towels. 

Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork. Shred the inside of each squash, being careful not to poke through the skin. Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!

Rosella's 777 Chicken Chipotle Chili

This recipe was developed for the 1st Annual Miner Family Winery Chili Cook-Off. The recipe was a collaborative effort involving input from family and friends: Patrick J. Moran, Claire Dailey, Michael Dailey,......

INGREDIENTS
1 canned chipotle chile in adobe sauce
   (NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water)
1 32 oz can of whole tomatoes
3 tablespoons olive oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
2 minced cloves of garlic
1 tablespoon ground cumin (whole seeds, roasted, then ground)
2 boneless chicken breasts
2 cups chicken or turkey stock
2 cups Miner Rosella's 777 Santa Lucia Highlands Pinot Noir
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano
1 teaspoon sale, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can white beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro

GARNISH:  fresh chopped cilantro
ACCOMPANIMENT:

• Miner Stagecoach Vineyard Napa Valley Syrah
• Sour Cream

DIRECTIONS

If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.

Pound the chicken breasts so that they are thin and even. Saute in a skillet with olive oil until cooked through, no pink. Cool and then thinly slice and cube.

Blend the whole tomatoes.

Roast the whole cumin seeds and then grind.

Heat the olive oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions and minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds.

Add chipotle puree, tomatoe puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.

Add green chiles and cornmeal. Simmer, stirring occasionally, for 30 minutes.

Stir in white beans and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leave and add cilantro.

Garnish chili with cilantro and serve with sour cream.

NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Rehear, and stir in cilantro before serving.

Cranberry Chicken

Nice dish with a Thanksgiving feel to it.  I love making it in the fall.

The recipe comes from Addie Halfmann, Food Writer. Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
8 boneless skinless chicken breast halves
1/3 cup flour
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. butter
1 1/2 cups fresh or frozen whole cranberries
1 cup firmly packed brown sugar
3/4 cup water
1 Tbsp. floud
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
2 Tbsp. cider vinegar

DIRECTIONS

1. Rinse chicken with cold water; pat dry with paper towels In shallow dish, combine 1/3 cup flour, 1 tsp. salt and white pepper. Coat chicken with flour mixture.
2. In large skillet over medium heat, melt butter. Add chicken; cook, turning once to brown on both sides, about 10 minutes. Remove chicken from skillet; set aside.
3. In same skillet, combine cranberries, brown sugar and water; cook over medium heat until mixture comes to full boil. In small bowl, whisk together remaining ingredients; slowly stir into cranberry mixture.
4. Cook, stirring constantly, until sauce comes to full boil again and thickens. Boil 1 minute; reduce heat to low. Return chicken to skillet. Cook, turning once, until chicken is done and fork tender, 10 to 15 minutes. 
5. Serve cranberry sauce over chicken with green beans and baked potato or rice pilaf, if desired. I love to eat this dish with a sweet potato.

6 to 8 servings

Chicken Rotini Salad (aka Noodler Doodler)

 Recipe from: Addie Hoffman, Nicolet College cooking class

Servings: 6
Preparation Time: 45 minutes
Start to Finish Time: 4 hours to 4 hours 45 minutes

INGREDIENTS
1 pound rotini pasta, cooked, drained, cooled
3 medium carrots, shredded
6 scallions, thinly sliced, including some green
3 ribs of celery, thinly sliced
1 small green bell pepper, seeded, diced, or half a red pepper
3 cups cooked chicken or turkey, cubed
1 cup frozen peas, thawed and drained
1/4 cup chives
2/3/ cup cheddar cheese, cubed, 1/4 inch
1 can (12 ounces) sweetened condensed milk
2 cups mayonnaise
1/4 cup dill flavored vinegar, or white vinegar
salt and pepper, to taste

DIRECTIONS
The chicken can be cooked in a variety of ways.  Consider marinating chicken breasts and then grilling, for added flavor.

In a small bowl, whisk together condensed milk, mayonnaise, vinegar, salt and pepper; taste and adjust vinegar and seasoning.

Cook the pasta al dente, add the sauce and then cool.

In a large bowl, combine cooked pasta, carrots, scallions, celery, bell pepper, chicken, peas, cheese and chives; toss to combine. Chill in refrigerator at least 4 hours, or overnight.

A family favorite since 1999!