Chipotle Chicken Stew


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Turn up the heat a little with this chicken and chilies bowl of rustic tastiness! Add a garden fresh salad, a hunk of hot corn bread, a glass of wine and ….. Enjoy!

Green Chile Chicken


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This dish may be served straight up with rice or polenta or as a fajita dish, tacos, wraps or other choice of presentation. The recipe is one that may be accomplished relatively quickly using fresh ingredients and a minimum of preparation. The sauce combines the classic…

Quick Breakfast Tacos with Fruit


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Recently I posted “One Chicken – Three Meals” in which breakfast tacos were featured. Following up as promised is the recipe for said dish which is totally easy if you made the enchilada dish before the breakfast tacos. If you’ve booked yourself tight in the morning…

Roasted Chicken Enchiladas with Red and Green Sauce


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Recently I posted “One Chicken – Three Meals” in which an enchilada dish was one of the entrees. Following up as promised is the recipe for said dish. Toss in the glass of wine and ….. Enjoy!

One Chicken – Three Meals


Recipe and article courtesy of Chef Bren Ankrum – Culinary Editor All of us find balancing quality of food, cost, and availability to be challenging. Add to that time constraints, social and family demands, home duties, etc. and we can probably agree that preparing a quality meal two or three times per day can be,…

One Pan Fresh Chicken Tacos with Smokey Tomatoes and Chiles


Recipe courtesy of Chef Bren Ankrum – Culinary Editor When we are in the mood for a smoky, spicy taco, this is one of our favorites. To do so we need 1 chicken breast and some previously smoked tomatoes and chiles from a mother batch made earlier in the week. Rather than buy chicken breasts…

BBQ Wing Sauce


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Most cooks that frequent the grill have a favorite, go to, barbeque sauce. There are many varieties, Asian, Jerk or Kansas City, to name a few, which start with various bases, mustard, ketchup, soy, ginger, etc. The sauce created with this recipe is a hybrid of…

Rustic Chicken Stew and Biscuits


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of recipes ago I roasted a whole chicken on the grill stuffed with celery, sage and rosemary. That roasting and the subsequent saving of the breasts, the stuffing and the pan drippings form the basis and are essential for the deep savory flavor of…

Roasted Whole Chicken, Sweet Corn and Asparagus


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Down home and hearty, easy to put together and super easy when it all can be cooked together on the grill. This is, in many ways a go to, comfort food classic. Mashed potatoes would be appropriate but I decided asparagus would be a better choice…

Roasted Cornish Game Hen, Sweet Potato Medallions and Grilled Okra


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Hearty, herby and a terrific combination of flavors, texture, color and smokiness and all prepared on the grill. This dinner is a favorite of the family, takes little prep time and just about cooks itself on an outdoor grill. Throw in a salad, crunchy bread, and…

Chicken and Roasted Corn Tacos


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A while back I did a couple of mother batches, one chicken and another, a bunch of roasted vegetables on the grill. The following recipe is using a container of the chicken left after making chicken stock, and leftover roasted sweet corn. The greens, chard came…

Hearty Chicken Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a relatively easy and quick recipe for a large batch of chicken soup that can be stored in smaller quantities, frozen and heated up later. One of my favorite reheats is to add whole wheat pasta, noodles or elbows to the soup when reheating…

Jerk Chicken With Pineapple-Mango Salsa


Contributing Culinary Author – Original recipe from Dave Dewitt, Publisher Fiery Food & Barbecue Magazine, modified slightly for volume and a twist on the grilling technique by Bren Ankrum – Culinary editor Equipment needed: Knife and cutting board, charcoal or gas grill, tin foil, large mixing bowl(s), food processor, marinating bag or container. Jerk Sauce:…

Butter Chicken


Recipe courtesy of Paula Hatzilias, RN Ingredients: 1 ½ lbs boneless, skinless chicken breasts, cut in 2” cubes Marinade: 3 tbsp tandoori paste (available at health food stores) or red curry paste

Chicken, Green Chiles, and Garden Vegetables Stew


Original recipe courtesy of Chef Bren Ankrum  – Culinary Editor Equipment/ utensils required: Stock pot, chef’s knife, cutting board Ingredients: 4 Skin on chicken thighs 1 qt. vegetable stock 2 cups chicken stock

Chicken Stew with Wild Rice


Recipe Courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Slow cooker or large stock pot, chef’s knife, measuring spoons, liquid measuring cup, dry measure cup, medium stock pot. Yield = 8 portions Ingredients: 2 cups cooked pulled dark chicken meat (See Basic Chicken Stock recipe) 2 ½ cooked chicken breasts or fresh…