Grilled Nectarine and Chicken Salad

Try this truly satisfying summer salad! Grilled chicken and nectarine halves perfectly complement the crispy crunch of fresh greens. Creamy goat cheese, bright blueberries, and a homemade, herbed buttermilk dressing seal the deal for this wonderful meal!

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Grilled Nectarine and Chicken Salad with an Herbed Buttermilk Dressing
Serves 4

Salad Ingredients:
2 large chicken breasts, about 1 lb boneless, thinly sliced (or 4 thinly-cut chicken breasts)
4 nectarines, halved and grilled
6 oz spring mix of spinach and arugula
4 oz goat cheese, crumbled into bite-sized pieces
1 cup blueberries, washed
1/4 small red onion, thinly sliced

Chicken Marinade:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons fresh lemon juice

Herbed Buttermilk Dressing:
1 clove garlic, grated
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced (8-10 leaves)
1 tablespoon chives, sliced
1/2 cup buttermilk
1/2 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon sugar

Directions:
1. Prepare the chicken breasts by thinly slicing in half to make thinner breasts for more flavor and faster grilling. Marinate the chicken in a large bowl. Rub the chicken on all sides with Kosher salt, pepper, garlic powder, basil, oregano, and paprika. Drizzle with olive oil and lemon juice. Cover and refrigerate the chicken; marinate for 30 minutes or up to 1 hour.

2. Prepare the herbed buttermilk dressing. Peel and grate the garlic using a fine grater. Wash the parsley, basil, and chives and chop finely. In a medium-sized glass bowl, whisk the buttermilk and Greek yogurt together until well combined. Add the olive oil, lemon juice, Kosher salt, pepper, garlic powder, and sugar; mix well. Whisk in the grated garlic and chopped herbs until evenly incorporated.

3. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

4. Fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F. After removing the chicken from the grill, the heat in the chicken breast will continue to rise until it hits the food-safe temperature of 165°F. Let the chicken rest for 5 minutes, then cut into slices.

5. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes or until grill marks appear.

6. Assemble the salad! Layer the greens and red onion with a drizzle of the herbed buttermilk dressing. Top the salad with the grilled chicken slices, grilled nectarine halves, goat cheese crumbles, and blueberries. Garnish with fresh chives, if desired.

Coq au Vin

Coq au Vin or "rooster in wine" is a traditional French peasant stew that became popular thanks to Julia Child's encouragement. While the original recipe might turn a tough old rooster into something delicious,  it's equally delightful with chicken thighs and or legs. Red wine, mushrooms, bacon, onions, and thyme all infuse wonderful flavors into this ultimate comfort food dish. A slow braising technique coaxes a mélange of easy ingredients into a dance of gustatory perfection!

Coq au Vin - Chicken in Wine
Serves 4 - 6

Ingredients:
1/2 lb bacon, diced
4 drumsticks, skin on and bone-in
4 chicken thighs, skin on and bone-in
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4-5 large carrots, cut into 1-inch diagonal pieces
3 tablespoons flour
2 tablespoons tomato paste
1 tablespoon brandy
2 cups red wine (a good red wine like a pinot noir)
1 cup chicken broth
8-10 sprigs of fresh thyme
2 tablespoons butter
1/2 lb frozen small pearl onions
8 oz cremini mushrooms, sliced
Chopped parsley, for garnish

Directions:
1. Preheat the oven to 325 degrees F.

2. Prepare the onions, garlic, and carrots.

3. In a large Dutch oven fry the bacon until crisp. Remove the bacon, and drain on a paper towel-lined plate.

4. Remove most of the bacon fat, leaving about 3-4 tablespoons in the Dutch oven.

5. Sprinkle the chicken pieces with Kosher salt and pepper. Sear the chicken legs and thighs on all sides in the Dutch oven until the skin is a crispy golden brown, then remove the chicken pieces.

6. Add 2 tablespoons of olive oil to the pot and sauté the diced onions until softened and translucent.

7. Add the garlic and carrots to the onion and sauté for a few more minutes until the garlic is fragrant.

8. Dust the vegetables with 3 tablespoons of flour and stir until coated. Cook for about 2 minutes.

9. Add the tomato paste and cook until fragrant, then add the brandy to the mixture. Cook the brandy down for a minute, then continue to deglaze the pan with the red wine. Add the chicken broth and stir until combined. Add the seared chicken pieces back to the pot with the cooked bacon, and the sprigs of thyme.

10. Cover the pot and place in the oven. Bake for 20-40 minutes or until the chicken is tender and cooked to 165 degrees F.

11. While the chicken is baking, prepare the mashed potatoes.

12. While the chicken bakes, prepare the pearl onions. In a skillet, sauté the pearl onions in two tablespoons butter until they are lightly golden brown on all sides.

13. Then, sauté the mushrooms in the same skillet, adding olive oil as needed, and cook until browned.

14. Add the cooked pearl onions and mushrooms to the Dutch oven. Carefully taste and season with additional salt and pepper, as needed. If needed, continue to simmer on the stovetop to thicken the sauce. The sauce will also thicken more as it cools.

15. Serve the Coq au Vin on a bed of mashed potatoes (or egg noodles or cauliflower rice), and garnish with fresh parsley.

Slow Cooker Chicken Tortilla Soup

Ingredients:
2 tablespoons olive oil
1 onion, diced 3 cloves garlic, minced
1 jalapeño, seeded and minced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (28oz) can diced tomatoes
2 tablespoons tomato paste
1 (15oz) can of black beans
1 (15 oz) can of white beans
4 cups chicken broth
1-1/3 lb chicken breasts (2 large breasts)
4 teaspoons ground cumin
4 teaspoons chili powder
1/2 teaspoon paprika.
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1-1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh cilantro
12 ounces frozen corn

Garnishes:
1/4 cup chopped fresh cilantro
6 Green onions, sliced
Avocado, diced
cheddar cheese, grated
Sour cream

Directions:
1. In a medium skillet, heat the olive oil over medium-high heat. Sauté the onion until softened about 4 minutes. Add the garlic and jalapeños, and heat for another minute.
2. Add the cooked onions, garlic, and jalapeños to a large slow cooker. Add in the peppers, diced tomatoes, tomato paste, black beans, chicken broth, corn, and chicken breasts. Season with the cumin, chili powder, paprika, oregano, Kosher salt, pepper, and fresh cilantro.
3. Cover and cook on low for 4 to 6 hours or cook on high for 1-2 hours.
4. While the soup is cooking prepare the crispy tortilla strips. Turn the oven to broil. Cut the tortillas into long, thin strips about 1/4” wide. Place on a large sheet pan, and then brush with olive oil and sprinkle with Kosher salt and pepper. Broil until the strips turn golden brown and are crispy.
5. Prepare the other garnishes by washing, slicing, chopping, and shredding. Place each topping in a bowl, cover, and keep refrigerated (as needed) until ready to serve.
6. Remove the chicken and shred with two forks. Add the frozen corn to the soup while you are shredding the chicken. Return the shredded chicken to the soup.
7. Serve warm with an array of garnishes!

Fall Flavors Entree Salad

Looking to break free from heavy dishes without sacrificing warm fall flavors? We have the perfect solution! This salad boasts a medley of autumn ingredients — smoky bacon and savory chicken pair with bitter arugula, aromatic fennel, and tangy goat cheese -- is palate pleasing! Serves 2-4.

Fall Entrée Salad Ingredients:
2 chicken breasts
2 tablespoons olive oil
Kosher salt and pepper (on both sides of chicken breast)
4 slices bacon (reserve 3 tablespoons of rendered bacon grease for dressing)
5 ounces arugula
1 bulb fennel, shaved finely with a mandoline
1 apple, sliced 3 green onions, sliced
4 ounces goat cheese, crumbled
4 tablespoons roasted pumpkin seeds

Warm Bacon Apple Cider Vinaigrette Ingredients:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 tablespoons bacon grease
1-1/4 tablespoons honey
2 tablespoons whole Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Directions:
1. In a large skillet, pan fry the chicken breasts in olive oil, sprinkle both sides well with salt and pepper. Flip while cooking and cook until the largest part of the breast reaches 165 degrees F. Remove the chicken from the pan, and let rest for 5 minutes, then cut into 1/2-inch slices.
2. Remove the chicken, and then fry the bacon in the same skillet. Fry the bacon until crispy, then remove the bacon, and let it cool on a paper towel-lined plate. After the bacon cools, cut into small pieces. Reserve 3 tablespoons of the bacon grease for the dressing.
3. Whisk together the apple cider vinegar, olive oil, 3 tablespoons of reserved bacon grease, honey, Dijon mustard, garlic, and salt and pepper.
4. Shave the fennel into thin slices with a mandoline. Slice the apple and green onions.
5. Dress the arugula, fennel, and green onions with the dressing. Place greens in individual bowls.
6. Layer the salads with the chicken slices, bacon, apple, goat cheese, and roasted pumpkin seeds.