Chicken Roulade with Apple Chorizo Stuffing

2 large chicken breasts

1 cup organic ground chorizo

1 large Granny Smith apple, remove core, chopped into small pieces

1/2 cup chopped red cabbage

1 small white onion, chopped

1 teaspoon fresh rosemary, chopped finely

2 tablespoons maple syrup

Extra virgin olive oil

Sea salt and black pepper

Chicken:

Using a clean work surface, butterfly both chicken breasts. Use any instructional video online if you are not familiar with the process, as it is hard to describe. 

Here's how I do it: slice along the length of the chicken at an angle that leaves about a 1/2 inch thick of flesh (like peeling an apple, but thicker); continue slicing through, while pulling and unrolling the inside of the chicken until you get a flat rectangle that is about 1/2 inch thick.  Season both sides with olive oil, sea salt, and black pepper. Set aside.

Stuffing:

In a large deep-sided skillet, add three tablespoons of extra virgin olive oil.  When hot, add chorizo, onion, apples, rosemary, and cabbage. Season with sea salt and black pepper to taste. Saute, stirring occasionally until soft. Set aside to cool.

Preheat oven to 400 F.

Roulade:

Spread stuffing on chicken starting from the edge closest to you, covering the chicken entirely, leaving about 1" clear on the far edge. Roll tightly, starting from the closest edge, then secure with twine.

Arrange roulade on a single layer on a oven dish. Bake for 30 minutes, turning over once at the halfway point. Glaze with 2 tablespoons of Maple Syrup during cooking and brush pan drippings all over the roulade for color and extra flavor.

Let the roulade rest for 10 minutes before carving.

Stuffed Figs With Pecan Balsamic Vinaigrette

I accepted a challenge by fellow foodie friend and blogger/nutritionist, Lauren from Nutri-Savvy. In this challenge figs were the main ingredient, supported by other nutritious ingredients.

Ingredients: 

Corn, Balsamic Vinegar, Goat Cheese, Basil, Garlic, Bread, Kale, Pecans, Caramelized Onions, Chicken, and Pine Nuts.

Fig Stuffing:

9 ripe figs (red or green)

1 cup goat cheese

1/2 cup caramelized onions

1/4 fresh corn kernels

2 tablespoons finely chopped fresh basil

1 large crushed garlic cloves

1 small finely chopped dinner roll

1 finely chopped large kale leaf

1/4 cup pine nuts

1/4 cup finely chopped cooked white chicken meat

Clean figs with a damp cloth and cut in half. Remove a small piece from the bottom of each fig half to keep it flat. Season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the figs. Arrange figs on a small baking sheet. Set aside.

Preheat broiler to high.

Drizzle extra virgin olive oil (about 2 tablespoons) in a large deep sided frying pan on medium high heat. Add onions, kale, garlic, and saute until cooked. Add the rest of the ingredients to the pan, continue sauteing a further 3 minutes. Season with sea salt and black pepper. Add a teaspoon of the mixture to the top of each fig half. Drizzle extra virgin olive oil on top. Broil on high for about 3 minutes or until crisp on top.

Drizzle sauce over the top to serve, making sure to leave some extra on the side.

Pecan Balsamic Sauce:

1/2 cup balsamic vinegar

1/4 cup pecans

Blend until smooth. Season with sea salt and black pepper.

Baked Stuffed Chicken in Roasted Tomato Sauce

Stuffing:

2 cups stale sourdough bread, chopped

1 large onion, chopped

1/2 cup Kalamata olives, chopped
1/2 cup sun dried tomatoes, chopped

4 celery sticks with leaves, chopped

3 garlic cloves, crushed

3 tablespoons capers

Handful fresh Italian Parsley, chopped

Extra virgin olive oil

Sea salt and black pepper

In a large deep sided skillet on medium heat, cover the bottom with olive oil. When hot, add onions, garlic, and celery. Season with sea salt and black pepper. Saute until soft (about 10 minutes). Add bread, capers, and fresh herbs. Stir to combine. Drizzle olive oil generously over the top and turn heat off. If the stuffing appears too dry, drizzle with more olive oil.

Chicken:

8 boneless chicken thighs

Extra Virgin Olive Oil

1 cup shredded fresh mozzarella cheese (optional)

Sea Salt and black pepper

Drizzle extra virgin olive oil generously over the chicken (both sides). Season well with salt and black pepper. Lay chicken thighs skin side down flat on a working surface and add one tablespoon of the stuffing to side and fold the empty side over.

Preheat oven to 450 F.

Cover the bottom of a large baking dish with roasted tomato sauce of your choice. Add chicken thighs. Season with sea salt and black pepper. Bake uncovered for 30 to 40 minutes or until cooked.

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.

Turkey, Stuffing, and Whole Wheat Rigate Soup

3 celery stalks with leaves, chop into bite size pieces

3 large Carrots, chop into bite size pieces

1/2 large onion, chop into bite size pieces

1 cup cherry tomatoes

2 cups leftover stuffing

2 cups leftover turkey,

6 cups good quality vegetable or chicken broth

1 teaspoon low sodium natural vegetable bouillon

1 cup whole wheat rigate-pipe pasta or similar

Extra Virgin Olive oil

Sea salt and black pepper

In a large deep-sided skillet, add two tablespoons of olive oil and saute carrots, onions, and celery until soft. Add the rest of the ingredients. Season with sea salt and fresh ground black pepper. Simmer on medium-low heat for 1 hour.

Enjoy!

Shrimp Apple Stuffing

2 cups cooked medium size shrimp

5 cups one day old sourdough bread

2 large onion, chopped

2 large Granny Smith apples,  core removed and chopped

3 tablespoons capers

2 tablespoons fresh Sage, chopped

2 tablespoons fresh Thyme, chopped

1 tablespoon fresh Rosemary, chopped

Handful fresh Italian Parsley, chopped

5 tablespoons good quality extra virgin olive oil

Pinch of nutmeg

Sea salt and black pepper

In a large deep sided skillet on medium heat, add two tablespoons olive oil. When hot, add onions and apples. Season with sea salt and black pepper. Saute until soft (about 20 minutes). Add bread, capers, and fresh herbs. Stir to combine. Drizzle olive oil generously over the top and add shrimp to heat through and turn heat off. If the stuffing appears too dry, drizzle with more olive oil. Keep warm.

This stuffing would be ideal for the holiday season. 

Pork Loin Roulade with Apple and Black Olives Stuffing

This recipe is one of many that I will be sharing in my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here. Available for a limited time only!

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