Home-Grown Meal: Chicken Scarpiello

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I spent the last few days in Connecticut with my lovely family cooking, eating, and catching up. It was so much fun and my father wanted to spend some time cooking together. He had seen a Chef on TV make Chicken Scarpiello and he wanted to try it out. My Aunt Nancy makes a delicious Chicken Scarpiello, so rich and so spicy, its incredible! I wanted to make a version that was a little less fatty and eliminate the use of flour. I removed the chicken skin and fat from the dish and used cornstarch to coat the chicken in place of flour. The result was a less greasy dish with a very clean tasting flavor. It was absolutely delicious and spoke for itself. This is bound to be a new family favorite and I hope you try it out! It seems like a lot of work, but it was actually very quick and easy. It was so much fun cooking with my father and eating with the family. (Sorry for such low quality photos! Didn’t think I’d be sharing this post but have had so many people ask for the recipe!!!!) 🙂

 

Chicken Scarpiello

8-12 skinless, bone-in chicken pieces, thigh, legs, breast

6-8 hot Italian sausage links

Salt and freshly ground pepper

Cornstarch for coating

1/2 cup olive oil

10 garlic cloves, sliced paper thin

Fresh oregano, leaves picked

2 cups chicken stock

2 cups dry white wine

3 red bell peppers, sliced thin lengthwise

2 Spanish onions, sliced paper thin

8 oz hot cherry peppers in liquid

Optional: Sliced cremini mushrooms

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  • Remove all skin from chicken pieces and remove any cartilage and fat
  • Caramelize onions until nice and brown, add peppers and garlic at the end and cook until just softened
  • Cook mushrooms on high separately and cook until browned
  • Roast hot Italian sausages until browned evenly and cooked though
  • Once the sausages are cooked and cooled, slice into pieces
  • Get a saute pan hot, add oil
  • Dip each chicken piece in seasoned cornstarch and coat evenly. Shake off excess
  • Place into hot oil and continue to do so until each piece is coated and browned on both sides
  • Remove chicken pieces and place in baking dishes
  • Remove oil from the pan and add white wine and chicken stock, cook on high for several minutes to cook out raw wine flavor
  • Scatter caramelized onions, garlic, peppers, hot peppers, picked oregano leaves, and mushrooms over chicken
  • Place pieces of sausage throughout the pan evenly
  • Season everything with salt and pepper
  • Pour wine and chicken stock mix over everything evenly
  • Cover pan with foil and bake at 375 degrees for 45 minutes covered
  • Remove foil and bake for another 30 minutes at 400 degrees to brown everything
  • Remove and enjoy!

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You can eat this with rice, spaghetti squash, or roasted potatoes. If you eat pasta you can enjoy it with that as well. 🙂

 

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Quick and Easy: Turkey Chili with Chipotle and Black Beans

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Turkey Chili with Spaghetti Squash

Turkey Chili with Spaghetti Squash

I have recently cut gluten and dairy out of my everyday diet and am on a mission to improve my overall health and wellness. In changing my diet, I have had to teach myself to do things that I I’ve always known I needed to do but ignored with my busy schedule. Time is the one thing we all never have enough of, so I have begun to plan my meals out a week in advance and make things that will work for multiple meals.
Any kind of meat chili is a great meal, high in protein, satisfying and hearty, as well as low fat. When you make your own you can control the levels of salt and fat that are added to it. I also love making chili because it’s something that you can throw together, put on a timer, and walk away. This recipe would also work great in a slow cooker.

Turkey Chili with Spaghetti Squash

Turkey Chili with Spaghetti Squash

Turkey Chili with Chipotle and Black Beans

2 pounds 95% lean ground Turkey
1 large Spanish onion, diced small
6 cloves garlic, minced finely
2 cubanelle peppers, diced small
1 can crushed tomatoes
1 can home-style Chipotle sauce
1 bottle dark beer ( I used a black & tan)
1 T McCormick hot smoked paprika
2 t McCormick ground cumin
1 T McCormick Mexican oregano
1 t McCormick Roasted Coriander
2 cans low sodium black beans

Preparation:

  • In a large heavy bottom pot, add 1 T of olive oil.
  • Saute onion, garlic, and peppers on medium high heat until softened.
  • Add ground turkey and break up meat with a wooden spoon.
  • Continue cooking until turkey is cooked through.
  • Add your McCormick spices, stir to combine and cook for several minutes to open up spices.
  • Add dark beer and cook until beer reduces by half.
  • Season with salt and pepper.
  • Add chipotle sauce and crushed tomatoes, stir to combine.
  • Add black beans and stir to combine.
  • Cover with lid and let cook on low heat for 30-45 minutes.
  • Taste chili and adjust with salt and pepper as needed.
  • The chili should be thick, spicy, have a good heat, and slight bitterness from the beer.
  • If you like it slightly sweet, you can add 1 T brown sugar when you add the tomatoes.

Such an easy, healthy, and satisfying meal. I like to serve with spaghetti squash, which is so simple to make and such a great exchange for a starch side. It would be delicious topped with avocado, cilantro, and some fresh squeezed lime juice. If you are a very strict paleo, you can omit the black beans of course and bulk it up with some more veggies. 🙂

Roasted Spaghetti Squash

  • Take a spaghetti squash and cut it in half long ways.
  • Use a spoon to remove all seeds from the squash.
  • Place both pieces on a sheet pan and add some water to the bottom of the pan to create a moist cooking environment.
  • Season both with salt and pepper.
  • Bake at 350 for 1 hour.
  • Remove and use a fork to scrape the long strands of squash from the peel.
  • You can eat it just like spaghetti, saute it or mix with a sauce.
  • If you have really large ones, you will need to cook longer.

Cheers and enjoy this healthy and delicious recipe!

– Chef Sean Patrick Gallagher

Turkey Chili with Spaghetti Squash

Turkey Chili with Spaghetti Squash

Benefiber Raw Oatmeal “Risotto” with Chef Richard Blais

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This past week I worked on the Benefiber campaign as a food stylist and wanted to share this awesome recipe from Chef Richard Blais!

No cook oatmeal is definitely a current trend. Soaking the oats overnight gives a great texture and velvety “risotto” consistency.

Below is the info provided by Facebook.com/benefiber

“This Raw Oatmeal “Risotto” recipe from Benefiber® spokesperson and winner of Bravo’s Top Chef All Stars, Richard Blais, will be sure to please even the pickiest of eaters! But don’t take our word for it, try this fiber filled dish for yourself.”

Raw Oatmeal “Risotto”
3 cups raw steel cut oats, divided in half
1/2 cup finely ground raw almonds
4 cups coconut milk or almond milk
3 cups water
¼ cup agave nectar, amber
¼ cup chopped Medjool dates
1 tsp cinnamon
2 tsp Benefiber® per serving
½ tsp vanilla extract
½ tsp sea salt
Method
1. Grind or blend half the oats.
2. Combine with remaining oats and all ingredients and let sit overnight.
3. Mix the following morning and top with garnishes of your choosing.
4. Mix in a little water or milk if texture is too thick.
To garnish, use any combination of the following:
Chopped walnuts
Sliced banana
Pomegranate seeds
Raisins
Goji berries
Cacao nibs
Hemp seeds

Delicious and healthy recipe 🙂

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Chef Richard Blais on the Benefiber satellite media tour

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Get your daily dose of fiber!!!

Cheers

Chef Sean Gallagher

Thai Curry Pineapple and Shrimp “Fried” Quinoa

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I always want to take something that I love and know is not the healthiest, and transform it into something that is guilt free. This recipe fuses different flavors together of red curry and coconut milk with pineapple, shrimp, and quinoa. The result is a delicious, healthy, and satisfying meal that you will want to make time and time again. The best part is you can change out different ingredients to make different meals. Change out the shrimp for chicken, the quinoa for brown rice, and the curry sauce for ponzu and you have another great meal using the same methodology.

Thai Curry Pineapple and Shrimp “Fried” Quinoa

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves 8-10 (This is a huge recipe, I made it to eat over several meals)

2 cups Tricolor Quinoa

4 cups, vegetable stock, shrimp stock, or water

2 pounds, peeled and devained, 16/20 Shrimp

1 onion, small diced

8 cloves garlic, minced

1 red bell pepper, small dice

1/2 in piece, fresh ginger, minced or grated

1/2 large pineapple, medium dice

1 container crimini mushrooms, sliced thinly

2 T sesame oil

2 T soy sauce

4 T red curry paste

1 can coconut milk

1/2 t fish sauce

1/2 bu chopped mint

1/2 bu chopped cilantro

3 limes, juiced

3 T coconut oil

Optional: If you want it a bit sweeter add some honey or palm sugar

  • Cook the quinoa first, bring 1 T of coconut oil to heat in a large covered pot, add the quinoa stirring to slightly toast. Pour over stock or water and cook covered for 15-20 minutes until soft, stirring every 5 minutes. Season with salt and pepper. Turn heat off and set aside.

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  • Prepare all your vegetables and measure out the rest of your ingredients.
  • In a large saute pan add 1T of coconut oil, bring to heat and add your onions.
  • Sauté onions for 2-3 minutes until softened, add your garlic.
  • Next add your bell pepper and cook for 2 minutes.
  • Next add your mushrooms and cook on high heat until softened.
  • Add your pineapple next and cook for 2 minutes.
  • Season vegetables with salt and pepper. Remove contents of pan to a bowl and place pan back on burner.

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  • Add your final amount of coconut oil, and bring to high heat.
  • Season shrimp with salt pepper and a touch of sesame oil.
  • Add shrimp to pan and cook on high heat for 2 minutes to achieve so color and browning.
  • Add your red curry paste and coat the shrimp.
  • Add the soy sauce and sesame oil.
  • Cook for 2 minutes and then add the coconut milk.
  • Stir and scrape the pan to get all flavorings up.
  • Turn heat down and simmer for 3-4 minutes until shrimp are nice and tender and sauce has thickened.
  • Add your mint and cilantro as well as lime juice.
  • Add 2 T of sriracha to the sauce and stir to combine.
  • Taste for seasoning, can sweeten here if you desire or keep as is.

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Now you have three components. You can mix them all together or if you want to achieve the “fried” rice aspect of the dish.

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  • Place a sauté on high heat, add a scoop of quinoa and start to crisp up.
  • On the quinoa is crispy, add a scoop of vegetable mixture.
  • Cook for 1 minute, then add a scoop of shrimp curry.
  • Cook for an additional 1 minute and serve hot, top with more lime, sriracha and chopped cilantro.

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This dish is absolutely delicious and although there are steps involved it is well worth i!

Remember healthy doesn’t have to mean bland.

Cheers!

Chef Sean Gallagher

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Pan-Seared Chili Lime Salmon, Sauté of Heirloom Cherry Tomatoes, Green Leaf Lettuce

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Delicious, crunchy salmon skin

Delicious, crunchy salmon skin

 

 

Today’s post is brought to you by the letter “D” for delicious. This dish literally takes 15 minutes to prepare and so deliciously healthy and satisfying you will make it time and time again.

 

Pan-Seared Chili Lime Salmon with Sauté of Heirloom Cherry Tomatoes over a bed of Green Leaf

Cook Time: 15 minutes 

1 8oz portion of skin on, pin-boned Salmon

1/2 pint Cherry tomatoes, I love Satur Farms heirlooms

1 small shallot or vidalia onion, diced

1 clove garlic, minced

1 T mexican oregano, I use Dean & DeLuca brand

1 T chili pepper blend, I use Dean & DeLuca brand

1 portion green leaf lettuce, can substitute for any lettuce 

2 T coconut oil

1 t kosher salt, divided 

Freshly ground black pepper

1 lime, juiced 

2 T hot sauce, I used Empanada Mama’s red sauce, always on hand 🙂 

 

  • Place a large sauté pan on high heat.
  • Prep all your ingredients and have them ready to go for a quick cooking session.
  • Mince the onion, halve your cherry tomatoes, mince the garlic.
  • Season your salmon with the salt and pepper.
  • Mix together the two spices and set aside. 
  • Once the pan is smoking hot, add 1 T of coconut oil. Remove from heat and place your salmon skin down into the pan. 
  • Hold the fish down so the skin is completely in contact with the pan. You can do this with your hand, a spatula or another pan. 
  • Place the pan back on the stove and reduce heat to medium high. 
  • Continue to cook until skin is golden brown and crispy. 
  • Remove your salmon with tongs and place into spice mixture. 
  • Cover both sides and return to the pan. 
  • Brown both sides of salmon with spice mixture. Should take 2-3 minutes per side. 
  • Remove salmon to the side to rest a moment.
  • Add 1/2 T of coconut oil to the pan, and add the onion and garlic. 
  • Scrape the pan to remove all bits of caramelized salmon and spices.
  • Continue to cook on medium high until onion has started to soften, about 3 minutes. 
  • Add your tomatoes and turn the heat up, add the juice of half a lime, season with remaining salt and pepper. 
  • Cook for a few moments to soften tomatoes and add your hot sauce. 
  • In your serving bowl, add lettuce tossed with remaining lime juice, coconut oil and seasoned with salt and pepper. 
  • Remove sauté from the heat. 
  • Place your Salmon atop the greens and cover with the sauté. 

 

The salmon will start to wilt the greens and sauté will mix with the seasoning on the salmon and create magic. 

 

Absolutely delicious and easy, healthy meal that you can interchange with many different flavorings.

 

I hope you try this out! 

 

Cheers,

 

Chef Sean Gallagher

 

Two Dishes, One Chicken

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Roasted Chicken has got to be my all time favorite meal. It is so simple and yet, so complex. I have roasted a chicken many different ways; with truffle butter under the skin, stuffed with sausage, or simply dressed with herbs. There are a ton of ways to roast a chicken, but this is how I do it.

1: Clean your bird in cold water, check the skin for any leftover feathers or abnormalities and remove them.

2: Remove the innards of the bird; you can keep them and roast them along side the bird or toss them.

3: Dry your bird completely dry. Moisture on the skin of the bird will prevent a nice crisp finished product.

4: Using your fingers, gently slide underneath the skin of the breast of the bird and loosen it, creating a cavity between the breast and the skin. Here you can place butter, herbs, any kind of flavorings you wish to impart on the chicken.

5: Cover the bird in freshly ground black pepper, a liberal amount of kosher salt, and drizzle olive oil all over it. Massage the seasoning into the bird.

6: Place the bird on a roasting rack or sheet pan. I like to make a bed of aromatics; carrots, onions, garlic, celery, thyme.. and place the chicken on top so the chicken is not directly touching the metal and the aromatics cook along with it.

7: Place the bird in a 400° oven for 20 minutes.

8: After 20 minutes, rotate the pan, lower the heat to 375°, and place the time for 1 hour. (This will be perfect for a 3 pound chicken, add an additional 20 minutes per pound for large birds)

9: Remove the chicken and let it rest for 10 minutes.

10: I like to remove the breasts and slice them, then cut the chicken into pieces: thighs, legs, and wings.

11: Use the drippings from the chicken to create a flavorful sauce.

With this roast chicken, I caramelized one onion, a few sliced mushrooms, and chopped up the aromatics that roasted with the chicken. I then adds the drippings from the roast chicken to create a sauce. Served over a bed of whole wheat couscous and some delicious fresh pea shoots, this is a fantastic, healthy, easy, and delicious meal.

 

Every time you roast a chicken there is leftovers. With that leftover chicken I usually make soup or shred the chicken for many different dishes.. salads, enchiladas, tacos.. and so on.

In NYC I once ate a chicken salad that used avocado instead of mayonnaise, which for me was heaven because nothing in the world disturbs me more than that god-forsaken product! Here is a quick and delicious recipe to utilize left over chicken.

Avocado Chicken Salad

2 cups leftover roasted chicken, shredded or chopped

2 large avocados

1 lime juiced

2 T chopped fresh cilantro

2 T sour cream

1 t kosher salt

fresh ground black pepper

Corn or wheat tortillas

dash of hot sauce

1: Shred your leftover chicken, make sure there is no cartilage or bones. If you want to make this and don’t have leftover roasted chicken you can use a rotisserie chicken from the grocery, or roast chicken thighs and pull the meat.

2: Mash the avocados separately with lime juice, sour cream, and cilantro. Season with salt and pepper and mix well. Mix in chicken and stir well to combine.

3: Toast whole wheat tortillas, serve the chicken salad cold on the tortillas with a squeeze of fresh lime and a dash of hot sauce.

This dish couldn’t be easier and is delicious, a much healthier alternative to traditional chicken salad.

Cheers,

Sean Patrick Gallagher