Roasted Grape Chicken

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Roasted Grape Chicken

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:30
  • Total Time: 50 minutes
  • Yield: 2–4 1x
  • Category: Entree
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Description

Chicken and grapes may sound like an interesting combination but baking at high heat unlocks the essence of tender chicken and the sweetness of the grapes. But the real winner of this dish is the incredible pan sauce! It’s sweet, its savory, its everything you never knew you needed.   

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Ingredients

For the Grapes & Roasted Chicken:

1/2 pound red or black grapes

4 chicken thighs, bone in skin on

3 cloves garlic, minced

5 cloves garlic, whole

1 sprig fresh rosemary, cut in half

3 sprigs of fresh thyme

2 Tablespoons white balsamic vinegar

salt & pepper

olive oil

For the Pan Sauce:

3 shallots, thinly sliced

1/4 cup dry white wine

1/4 cup chicken stock

1 Tablespoon unsalted butter, cut into small cubes

salt

splash of lemon

Instructions

Preheat oven to 450 degrees

Wash and dry grapes and remove stems. Place into a medium to large ovenproof skillet. Add in whole garlic cloves. Toss with olive oil and a pinch of salt.

Combine chicken, minced garlic, rosemary, thyme, salt, pepper, and white balsamic vinegar into a bowl and rub to evenly distribute seasonings. 

Evenly place chicken things, skin side up, onto the skilled among the grapes. Roast chicken and grapes for 30 minutes or until chicken is done. During the last two minutes of cooking, turn your oven to broil to crisp up the skin.

Transfer the chicken and 2/3 of the grapes to a plate. Place skillet on the stove top and turn to medium high heat. Add shallots and white wine. Cook, stirring and scraping until wine has reduced and the shallots are soft. Add chicken stock and reduce until sauce has thickened. Remove from heat and incorporate butter slowly. Add salt and lemon to taste. 

Serve chicken and grapes with the pan sauce and enjoy!

Keywords: grapes chicken

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Summeripe Nectarine and Ahi Tuna Poke

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Summeripe Nectarine and Ahi Tuna Poke

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Total Time: 35
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Description

Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna

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Ingredients

Ingredients

Summeripe Nectarine and Ahi Tuna Mixture

  • 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  • 1.5 pounds fresh Ahi tuna, cubed
  • 2 avocados, diced
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon black sesame seeds
  • Coarse salt to taste

Marinade for Summeripe Nectarines & Ahi Tuna

  • 4–5 tablespoons seasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 teaspoons grated fresh ginger (or minced ginger)
  • 2 teaspoons lime zest
  • 1 Serrano chili pepper, minced
  • 1 teaspoon prepared wasabi paste
  • Coarse salt to taste

Salad Greens

  • 4 cups salad greens, mix of arugula and spring greens
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoons toasted sesame seed oil
  • Coarse salt to taste

Instructions

Directions

  1. To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
  2. In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.

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Meyer Lemon Chicken Piccata

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Meyer Lemon Chicken Piccata

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:15
  • Total Time: 35 minutes
  • Yield: 4–6 1x
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Ingredients

3 Meyer Lemons

8 Chicken cutlets (thinly sliced breast)

4 Tablespoons flour

Salt and black pepper

2 Tablespoons olive oil

1/3 cup dry white wine

2 garlic cloves, minced

1 shallot minced (2 tablespoons)

1/2 cup chicken stock or broth

2 tablespoons capers, drained

3 tablespoons unsalted butter

Caper berries for garnish

Instructions

Zest 1 Meyer lemon, set aside, then slice in half and juice, set juice aside. Thinly slice the remaining 2 Meyer lemons, set aside.

Place flour on a large plate. Season chicken cutlets with salt and black pepper, dust chicken with flour. Shake off excess flour.

Add olive oil to skillet, heat over med-high, sauté cutlets 2-3 minutes on each side, working in batches. Transfer cutlets to a plate.

Deglaze skillet with wine, about 1 minute, add shallots and garlic. Cook until brown and liquid is nearly gone. Add stock, lemon juice, half of the zest and capers.

Return chicken to the skillet and cook on each side 2-3 minutes. Transfer cutlets to plater.

Add lemon slices to the skillet and cook 2-3 minutes, add butter, cook 2 minutes or until sauce has thicken to coat the back of a spoon.  Transfer chicken cutlets to the skillet heat through.

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Sweet & Savory Apricot Glaze

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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour
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Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 

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Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling water. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
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Speedy Apricot Sauce

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Speedy Apricot Sauce

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 cups 1x
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Description

This speedy apricot sauce is the perfect dipping sauce and glaze for chicken or pork. 

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Ingredients

4 Apricots, pit removed and quartered
1 serrano chili, stem and seeds removed, coarsely chopped
1/4 cup seasoned rice vinegar
1/4 cup agave nectar or honey
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt

Instructions

Place all ingredients into a blender and blend until smooth. 

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Speedy Apricot Sauce

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Sweet & Savory Apricot Glaze

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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour
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Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 

Scale

Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling water. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
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Mandarin Glazed Salmon

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Mandarin Glazed Braided Salmon with Edamame Mandarin Salad

  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
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Ingredients

For salmon & glaze

  • 4–5 lbs Salmon, full skinless top lion cut
  • ¼ cup sweet chili sauce
  • ½ cup teriyaki sauce
  • 2 mandarins, juiced
  • Mandarin garlic pepper or lemon garlic pepper

Edamame & Mandarin Salad

  • 10–12 mandarins, segmented
  • 1 cup shelled edamame, cooked
  • Mandarin Honey Vinaigrette dressing

Instructions

  1. In a bowl, combine sweet chili sauce, teriyaki sauce, and the juice of two mandarins.
  2. Preheat oven to 400 degrees and line a cookie sheet with foil.
  3. Cut salmon filets into 4 equal portions, 12-16 inches long and 1-1 ½ inches wide. Take two filets and braid into a half circle and place on foil lined baking sheet. Repeat with the other two strips to make full salmon circle.
  4. Season salmon with Mandarin Garlic Pepper and brush on sweet mandarin glaze.
  5. Bake at 400 degrees for 30 minutes or until salmon is done. Glaze salmon again after 15 minutes.
  6. For the salad, combine mandarin segments, edamame, and mandarin honey vinaigrette. Toss lightly to coat evenly.

Notes

To make Mandarin Garlic Pepper

  • 2 TBSP dehydrated mandarin rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt
  • Combine ingredients in a bowl and stir to thoroughly combine.

To dehydrate Mandarin peels

  • 10 Meyer lemons
  • Peeler
  • Dehydrator
  • Peel off the skin of the mandarin.. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.

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Brilliant Meyer Lemon Pepper Shrimp

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Brilliant Meyer Lemon Pepper Shrimp Cocktail

  • Author: Lisa Huckabay
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 12 1x
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Ingredients

  • 12 shrimp, raw and deveined with shells removed
  • 3 Brilliant Meyer Lemons, 2 juiced & 1 for garnish
  • 3 celery ribs, diced
  • 1 cucumber, peeled and diced
  • 1–2 Tbsp butter
  • 1/4 cup lemon pepper marinade
  • Seafood cocktail sauce

Instructions

  1. Heat butter on medium-high in a medium sized pan. Sauté shrimp in butter with lemon pepper marinade and Brilliant Meyer Lemon juice. Shrimp is done when the exterior is pink with red tails and the flesh is slightly opaque and off white in color.
  2. While shrimp is cooling, chop celery and set aside.
  3. Chop cucumbers and soak in Brilliant Meyer Lemon juice.
  4. To plate, brush cocktail sauce onto plate then create a bed of celery & cucumbers. Place shrimp on top and finish with a squeeze of Brilliant Meyer Lemon juice.

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Brilliant Meyer Lemon Artichoke Pesto & Pasta

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Brilliant Meyer Lemon Artichoke Pesto & Pasta

  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
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Description

Brilliant Meyer Lemons add refreshing & surprising citrus zing to this super simple, and super versatile, artichoke pesto. Make a large batch to use in these three delicious recipes: Brilliant Meyer Lemon Artichoke Pesto & Cream Cheese Dip, Brilliant Meyer Lemon Artichoke Pesto & Pasta, & Brilliant Meyer Lemon Artichoke Pesto Crescent Rolls

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Ingredients

  • 2 Brilliant Meyer Lemons, juiced
  • 1 tsp. Brilliant Meyer Lemon zest
  • 1 large jar marinated artichoke hearts
  • 1 large jar of your favorite pesto
  • 1 or 2 bags of your favorite raviolis, we like to use artichoke or cheese

Instructions

  1. Combine first 4 ingredients into a food processor and blend until smooth-ish.
  2. Cook pasta according to bag instructions.
  3. Strain pasta into a large serving bowl.
  4. Spoon Brilliant Meyer Lemon Artichoke Pesto over pasta and stir until evenly coated.
  5. Enjoy!

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