Chef Feiny's Everything Rub Chicken

2 tablespoons Feiny's Everything Rub

1/2 cup plain Greek yogurt

1 Meyer lemon, juice and zest

2 large garlic cloves, smashed

Sea salt and black pepper

10 boneless chicken thighs

Combine all the ingredients. Season to taste with sea salt and black pepper. Marinade chicken for three hours. Bring chicken to room temperature 20 minutes before cooking.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until cooked, turning over occasionally during cooking. Serve immediately with fresh herbs and extra olive oil over the top.

Grilled Thai Chicken

t's all about outdoor grilling during the summer months for my family and I. Grilled Thai Chicken is a favorite. Use your favorite brand of Thai paste and be aware that they vary greatly especially in heat factor. Do you have a summer favorite?

4 boneless chicken thighs 

3 tablespoons Thai red curry paste 

1 large lime, juice only 

1/2 cup coconut cream 

1/4 cup extra virgin olive oil 

Sea salt and black pepper

Combine all the wet ingredients. Season with sea salt and black pepper. Marinade chicken in room temperature for up to 30 minutes.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until the chicken is cooked. Serve immediately with fresh herbs and extra olive oil over the top.

Butterball Turkey Abuse Caught On Undercover Camera -- Again

www.huffingtonpost.com - November 15th, 2012

In December of 2011, animal welfare advocacy group Mercy for Animals released a gruesome undercover video of turkey abuse at a plant that raises poultry for Butterball. That footage led to a raid of the plant being videotaped, as well as several arrests and criminal charges for employees who were involved.

But it seems Butterball -- which raises a full 20 percent of the total turkey sold in the country every year, and 30 percent of the turkey eaten on Thanksgiving -- hasn't learned its lesson. Because today, Mercy for Animals released another horrifying video detailing 

turkey abuse at several Butterball plants in North Carolina.

The disturbing video is embedded above. It's not the most graphic animal abuse video we've seen, but you should still exercise caution before deciding to watch it. It's quite grainy and is in black and white, but you can clearly see workers kicking and throwing birds around the plant. At one point, an employee callously notes that he's seen maggots crawling all over the birds.

Mercy for Animals is encouraging people moved by the video to consider eating a vegetarian turkey substitute instead of a bird on Thanksgiving next Thursday. Another option is to opt for a turkey raised more humanely, on a smaller farm. Many of the latter have added benefits in terms of flavor, compared to the Broad-Breasted Whites raised by producers like Butterball. Click through the slideshow below to see several heritage breeds:

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Maple Apple Glazed Turkey

Crispy Coconut Chicken (gluten-free)

1 whole chicken, deboned

1 cup gluten-free flour

2/3 cup coconut milk

1 teaspoon GF baking powder

2 cups flaked coconut

3 cups oil for frying

Sea salt and black pepper

Cut chicken into 6 equal portions.

Place 1/2 cup flour in a jumbo ziplock bag. Season generously with sea salt and black pepper. Add chicken, close ziplock. Shake a few times to fully coat. Remove from ziplock.

In a large bowl, combine egg, milk, 1/2 cup flour, and baking powder (add more flour is it's too runny). Season with sea salt and black pepper. Dip chicken, remove and roll in coconut flakes. Place on a lined baking sheet. Refrigerate for up to one hour.

Heat oil to 350 F in a large deep sided skillet or deep-fryer. Fry chicken in patches of 3 for approximately 6 to 8 minutes, turning over once until golden brown and cooked. Drain on paper towels.

Serve warm.

Chicken Bean Veggie Stew

8 pieces boneless, skinless, chicken thighs, cut into bite size pieces

1 cup white Navy beans

1 large carrot, cut into bite size pieces

1 large red potato, peel and cut into bite size pieces

1 red onion, cut into bite size pieces

2 large garlic cloves, crushed

Handful fresh parsley, chopped

1 tablespoon fresh sage, chopped

1/2 cup Extra virgin olive oil

Sea salt and black pepper

4 cups water

1/4 cup good drinking dry white wine

2 tablespoons organic chicken bouillon paste

Preheat oven to 350 F

Add all the ingredients into a large casserole dish. Lightly seasoned with sea salt and black pepper. Close and bake for three hours.

To serve, drizzle extra virgin olive oil and fresh lemon juice over the top with fresh parsley.

Turkey Cranberry Black Olive Crostini

8 slices baguette

8 slices roast turkey

1 cup fresh cranberry sauce

1/4 cup black olive tapenade

1/4 cup creamy horseradish

1 cup red onion slices

Sea salt and black pepper

Arrange bread on a serving platter. Spread a thick layer of olive tapenade, cranberries, and horseradish on the bottom.  Add turkey and slices of onion (refer to picture). Season with sea salt and black pepper. Garnish with fresh herbs of your choice to serve.

Perfect Roast Turkey

1 14-16 lb young turkey

Brine:

1 cup kosher salt

1 gallon vegetable broth

1 tablespoon black peppercorns

1 tablespoon all spice

1 gallon ice water

In a large stock pot add all the ingredients. Stir to combine. Remove innards and add turkey to the brine, breast down. Weigh turkey down until fully immersed. Cover and refrigerate for up to two days.

Rub:

2 cups Greek yogurt

3 large garlic cloves, crushed

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh sage, chopped

Sea salt and black pepper

Preheat oven to 350 F

Combine all the ingredients and stir to combine. Remove turkey from the brine and cover with a thick layer of rub. Add to a large roasting pan and cover with foil.

Bake for 4 hours, basting constantly with the juice in the pan. Remove foil during the last hour of cooking.

This turkey is crispy on the outside, moist on the inside and very flavorful.

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.

Veggie and Cheese Quiche

Crust:

1 1/4 cups unbleached white whole wheat flour

1/2 cup unsalted butter (cut into small pieces)

1/4 cup aged cheddar cheese, shredded

5 teaspoons, cold water

1/4 teaspoon salt

Place flour in a large bowl. Rub butter into flour until it resembles bread crumbs. Mix in cheese. Add water a teaspoon at a time. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Pre heat oven at 375 F

Filling:

4 large eggs, room temperature

1 cup diced ham or chicken (optional)

1 1/2 cups fresh cream

3 tablespoons pesto

1 cup aged cheddar cheese (grated)

1/2 cup parmesan cheese (grated)

1 teaspoon brown mustard

1 cup cherry tomatoes

12 asparagus spears

Sea salt and black pepper

Roll out pastry dough. Place in a 9" quiche pan. Cover sides also.

Arrange vegetable and meat in pastry shell. Leave some aside to garnish quiche when it's set. In a medium bowl, whisk together eggs, cream, pesto, cheddar cheese, parmesan cheese and brown mustard. Season with sea salt and black pepper. Pour into pastry shell.

Bake 15 minutes. Reduce heat to 320 F. Arrange the remaining vegetable on top and some extra parmesan cheese. Bake a further 30 minutes or until set.

Allow to rest for 10 minutes before serving.