THAI MARINATED CHICKEN THIGHS WITH TOMATO SALAD

Thai Marinated Chicken Thighs with Tomato Salad

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 lb bone-in, skin-on chicken thighs

• 4 medium tomatoes

• 4 tbsp fresh basil, divided

• 4 tbsp fresh cilantro, divided

• 1 tbsp fresh grated ginger root

• 1 tbsp brown sugar

• 2 tbsp reduced-sodium soy sauce

• 2 tbsp olive oil

• 1 tbsp minced garlic

• 1 tbsp sriracha sauce

• 1 tbsp fish sauce (or Worcestershire sauce)

• Large zip-top bag

• Cooking spray

INSTRUCTIONS

1. Chop basil and cilantro coarsely; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, and fish sauce until blended.

2. Reserve half, this will be the dressing for the tomato salad.

3. Place remaining half in the zip-top bag, this will be your marinade. Add chicken (wash hands), seal bag tightly, and knead to coat. Let stand 30 minutes (or overnight) to marinate.

4. Preheat grill (or grill pan) on medium.

5. Chop tomatoes and toss with reserved dressing/marinade to coat.

6. Coat chicken with spray (discard marinade); grill 8–10 minutes on each side, turning often, until grill-marked and 165°F.

7. Plate chicken with the tomato salad, sprinkle with remaining 1 tbsp each chopped basil and cilantro as garnish.

GRILLED HONEY LIME CHICKEN WITH GRILLED BROCCOLINI

Grilled Honey Lime Chicken with Grilled Broccolini

180

Minutes Prep Time

15

Minutes Cook Time

1

Servings

INGREDIENTS

2 pounds boneless, skinless chicken breasts, or thighs
1⁄4 cup lime juice
1⁄2 cup honey
2 tablespoons soy sauce
1 tablespoon olive oil
2 garlic cloves, minced
1⁄2 cup cilantro, finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon pepper

INSTRUCTIONS

1. Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.

2. Preheat your grill to medium high heat.

3. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

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RANCH GRILLED CHICKEN SKEWERS

Ranch Grilled Chicken Skewers

15

Minutes Prep Time

12

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb chicken breast, cut into 2 inch chunks

• 1/4 C avocado oil

• 1/4 C Whole30 compatible coconut milk

• 1/3 C Whole30 homemade mayo or Whole30 Approved mayo

• 3 cloves of roasted garlic

• 1 tsp red wine vinegar

• 1tbsp dried parsley

• 1/2 tsp dried dill

• 1/2 tsp onion powder

• 1/4 tsp dried thyme

• 1/4 tsp black pepper

• Pinch of sea salt, to taste

• Juice of 1/2 a lemon

INSTRUCTIONS

1. COMBINE all the ingredients in a wide mouth mason jar and blend till sooth with an immersion blender OR add the ingredients to the blender and pulse till smooth.

2. PLACE the chicken into a bowl and pour ranch “marinade” over the top till just covered.

3. Reserve remaining garlic ranch for a dipping sauce. Let marinate for at least 15 minutes. Thread chicken onto skewers. If using wooden skewers, make sure to soak for at least 10 minutes so they don’t burn on the grill.

4. PREHEAT skillet to medium- high heat. Cook chicken for 8- 12 minutes, flipping halfway. Serve with additional ranch!

CHICKEN PARM SANDWICH

Chicken Parm Sandwich

25

Minutes Prep Time

30

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Two medium mixing bowls

• One shallow dish

• Whisk

• Meat mallet or heavy rolling pin

• Large frying pan

• Meat thermometer

• Baking sheet

• Aluminum foil or parchment paper

• Cheese grater

• Knife

• Oven mitts

INGREDIENTS

• 2 chicken breasts 

• 2 eggs - beaten

• 8oz mozzarella cheese

• 2 cups arugula

• 4 Tbsp butter

• 4 hoagie sandwich buns

• 2 cups marinara sauce - see recipe to make your own homemade marina sauce.

FLOUR MIX

• 1 cup AP flour 

• 1 Tbsp salt

• 1 tsp garlic powder

• 1 tsp paprika 

• ½ tsp white pepper 

• 1 tsp Italian seasoning

BREADCRUMB MIXTURE

• ¾ cup panko 

• 1 tsp salt

• ~1 tsp black pepper

• 1 Tbsp Italian seasoning

• 1 tsp garlic powder 

• ½ cup grated parmesan

INSTRUCTIONS

Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper.

1. Butterfly the chicken breasts by slicing them horizontally evenly into two portions. Pound them to an even thickness using a meat mallet or a heavy rolling pin.

2. Prepare the flour mixture: In one of the mixing bowls, whisk together the all-purpose flour, 1 Tbsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp white pepper, and 1 tsp Italian seasoning.

3. Prepare the breadcrumb mixture: In the other mixing bowl, combine the panko breadcrumbs, 1 tsp salt, ~1 tsp black pepper, 1 Tbsp Italian seasoning, 1 tsp garlic powder, and the grated parmesan cheese.

4. In a shallow dish, beat the two eggs.

5. Dredge each chicken breast in the flour mixture, making sure it's fully coated. Shake off the excess.

6. Then, dip the floured chicken breast into the beaten eggs.

7. Lastly, coat the chicken in the breadcrumb mixture. Make sure the chicken is fully covered. Place the breaded chicken onto the prepared baking sheet.

8. In the large frying pan, heat 1 cup of oil over medium heat.

9. Fry each chicken breast in the pan until golden brown, around 5 minutes on each side. The chicken does not need to be fully cooked at this stage, just nicely browned.

10. Once browned, place the chicken breasts back onto the baking sheet and bake in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C) as checked with a meat thermometer.

11. Pull the chicken out of the oven, top each piece with marinara sauce, and then cover generously with the mozzarella cheese. Put the chicken back into the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.

12. While the chicken is in the oven, toast the sandwich buns in the oven or a toaster until lightly browned.

13. Once everything is ready, assemble the sandwich: Place a generous amount of arugula on the bottom half of each bun, add the chicken topped with marinara and melted mozzarella, then top with the other half of the bun.

14. Cut the sandwich in half, if desired, and serve immediately.

Homemade Marina Sauce

Prep time: 5 minutes prep time

Cook time: 20-30 minutes

Serves: 4

EQUIPMENT NEEDED

• Large saucepan

• Blender or food processor

• Knife and cutting board

• Measuring spoons

INGREDIENTS

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 can (28 oz) of whole peeled tomatoes, pureed in a blender or food processor

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the finely chopped onion to the saucepan and sauté until it becomes translucent, about 5 minutes.

3. Add the minced garlic to the pan and sauté for another minute until it becomes fragrant.

4. Puree your whole peeled tomatoes in a blender or food processor and then add the tomato puree to the saucepan. Bring to a simmer.

HOMEMADE MARINA SAUCE

Homemade Marina Sauce

5

Minutes Prep Time

20-30

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Large saucepan

• Blender or food processor

• Knife and cutting board

• Measuring spoons

INGREDIENTS

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 can (28 oz) of whole peeled tomatoes, pureed in a blender or food processor

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the finely chopped onion to the saucepan and sauté until it becomes translucent, about 5 minutes.

3. Add the minced garlic to the pan and sauté for another minute until it becomes fragrant.

4. Puree your whole peeled tomatoes in a blender or food processor and then add the tomato puree to the saucepan. Bring to a simmer.

GARLIC HERB CHICKEN AND ZUCCHINI

Garlic Herb Chicken and Zucchini

Florida Gators assistant women’s tennis coach and former player, Lauren Embree, shares garlic herb chicken and zucchini that is super quick and works as a healthy appetizer or main dish.

Fresh zucchini and aromatic ingredients like oregano, garlic, rosemary, and thyme work together perfectly. This dish comes together in a snap and even faster when cooking with the consistent heat from natural gas.

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

INGREDIENTS

• 3 tablespoons butter

• 4 garlic cloves minced

• ¼ cup freshly chopped oregano

• 1 teaspoon fresh rosemary chopped

• 1 teaspoon fresh thyme chopped

• 1 pound boneless skinless chicken thighs or breasts

• salt and pepper

• 2 medium-sized zucchini sliced

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and registers a temp of 165 degrees. Remove chicken and set aside on plate.

2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

CHICKEN SPINACH ARTICHOKE DIP WITH LAUREN EMBREE

Chicken Spinach Artichoke Dip with Lauren Embree

Create a unique chicken spinach artichoke dip that’s so tasty it scores 10 out of 10 with Florida Gators’ assistant women’s tennis coach and former player, Lauren Embree. Using coconut cream and other Paleo inspired ingredients this dip is sure to be a favorite. Cooking with the precise temperature control from natural gas is perfect for heating delicate ingredients like fresh spinach, onions and coconut cream without burning.

15

Minutes Prep Time

35

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb Chicken breasts or tenderloins

• 1 tbsp olive or avocado oil

• Salt and pepper to season chicken

• 1 tbsp organic ghee or coconut oil

• 1 medium onion chopped

• 3-4 cloves garlic finely chopped

• Sea salt

• 10 oz fresh baby spinach chopped

• 14 oz can artichoke hearts drained and chopped (check label for Whole 30 compliance)

• 2/3 cup coconut cream - the thick part of a chilled can of coconut milk, or you can purchase coconut cream separately

• 1/2 cup homemade Whole 30 mayo or purchased paleo mayo*

• 1 tbsp lemon juice

• 3 tbsp nutritional yeast (this adds flavor)

• 1/2 tsp sea salt

• Black pepper to taste

INSTRUCTIONS

1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil

2. Place chicken on the sheet, drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.

3. While the chicken bakes, heat a large skillet over medium heat and add the ghee or coconut oil. Add the onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.

4. Once garlic is soft, add spinach and allow it to wilt a bit, then mix into garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with a bit of sea salt, then remove from heat set aside.

5. In a large mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth.

6. Chop or shred the cooked chicken into bite size pieces, then add to the mixing bowl along with all the spinach artichoke mixture. Stir to combine everything, then transfer to a small casserole dish.

7. Bake in the preheated oven for 10-15 minutes or until heated through, then remove from oven and serve warm.

GULF COAST JAMBALAYA

Gulf Coast Jambalaya

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

24 medium peeled, deveined shrimp, about ½ pound, chopped
½ pound boneless, skinless chicken thighs, diced
1 tablespoon creole seasoning
¼ cup olive oil
½ cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped garlic
½ cup chopped tomatoes
3 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1½ cups long grain rice
3½ cups chicken stock
½-pound Andouille sausage, sliced
Chopped green onion for garnish

CREOLE SEASONING

2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

INSTRUCTIONS

1. Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

2. Heat the oil over in a large, heavy pot over medium heat.

3. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.

4. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

5. Stir in the rice and slowly add the broth.

6. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.

7. Stir in the shrimp and chicken mixture, and the sausage.

8. Cover and cook for 10 minutes longer.

9. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.

10. Stir in the green onion.

    DID YOU TRY THIS RECIPE?

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PAELLA

Paella

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

1⁄2 teaspoon saffron
4 cups chicken stock
1⁄2 pound grouper
1⁄2 pound squid, tentacles and tubes
1 pound boneless chicken breast
3⁄4 pound boneless pork loin
1⁄2 cup Spanish extra virgin olive oil
1 large Spanish onion, chopped into eighths
1 large green pepper chopped into eighths
2 medium tomatoes, chopped
2 garlic cloves, minced
All purpose seasoning
8 mussels
12 scallops, 10–20-count
8 littleneck clams
3⁄4 pound shrimp, 36–40-count
1⁄2 tablespoon salt
1 whole bay leaf
2 cups white long-grain rice
¼ cup dry white wine
1⁄2 cup small green peas, cooked
2 roasted red peppers, cut into strips

INSTRUCTIONS

1. Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron, allowing saffron to dissolve. Keep warm until use.

2. Cut the grouper into 4 equal pieces. Cut the squid into ¾"-wide tubes. Cut the chicken and pork into approximately 1" pieces.

3. In a large paella pan or large ovenproof casserole, heat 1⁄2 cup olive oil on stove and sauté onion, green pepper, tomatoes and garlic until onion is transparent.

4. Add pork and chicken to the pan, season with 2 tablespoons all purpose Seasoning, and cook until meat is lightly browned on all sides.

5. Add all of the seafood and sauté for 1 minute.

6. Add chicken stock, salt, bay leaf and rice; stir well.

7. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.

8. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips.

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MOJO CHICKEN SANDWICHES WITH CITRUS SLAW

Mojo Chicken Sandwiches with Citrus Slaw

15

Minutes Prep Time

15

Minutes Cook Time

8-10

Servings

Florida State University's Chef Mike Smith and Head Beach Volleyball Coach Brooke Niles show us how to cook Mojo chicken sandwiches with citrus slaw. Marinated chicken makes for a flavorful sandwich that's easy to prepare and ready to go for game time. It's topped with feta cheese and citrus slaw so it's far from bland. Chef Mike likes consistent and even cooking that comes with natural gas.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

8-10 BONELESS, SKINLESS CHICKEN BREAST (YOU WANT THESE TO BE AROUND 5-6 OZ.)

MOJO MARINADE

8-10 BRIOCH BUNS

CITRUS SLAW (RECIPE TO FOLLOW)

1 CUP OF CRUMBLED FETA CHEESE

INSTRUCTIONS

PLACE CHICKEN BREASTS IN MOJO MARINADE, COVER WITH PLASTIC WRAP, AND PLACE IN REFRIDGERATOR FOR 2 HOURS.  SET A TIMER TO REMIND YOU SO YOU DO NOT OVER-MARINATE THE CHICKEN.

AFTER REMOVING THE CHICKEN FROM THE MARINADE-TURN ON YOUR CLEAN, WELL OILED GRILL TO MEDIUM-HIGH HEAT.  PLACE YOUR MARINATED CHICKEN BREASTS ON THE GRILL AND COOK FOR 5-6 MINUTES PER SIDE TURNING ¼ ON EACH SIDE AFTER 3 MINUTES.

ASSEMBLE THE CITRUS SLAW BY PLACING THE SLAW MIX IN A BOWL AND MIXING THOROUGHLY WITH 1 CUP OF THE CITRUS vinaigrette AND SET ASIDE.

PLACE THE BRIOCHE BUNS ON THE GRILL FOR ABOUT 1 MINUTE TO TOAST THEM.  REMOVE BUNS FROM GRILL AND PLACE ASIDE.

ASSEMBLE THE SANDWICH BY PLACING A COOKED CHICKEN BREAST ON THE BOTTOM BUN, TOP WITH ABOUT ¼ TO ½ CUP OF CITRUS SLAW, AND FINISH WITH CRUMBLED FETA CHEESE.  PLACE TOP BUN ON SANDWICH AND ENJOY!

*MOJO MARINADE RECIPE:  1 LARGE YELLOW ONION (CHOPPED), 1 CUP OF FRESH LIME JUICE, 1 CUP OF FRESH ORANGE JUICE, ½ CUP OF CHOPPED CILANTRO, 1 TSP KOSHER SALT, ½ TSP BLACK PEPPER, 1 TSP CUMIN, ½ CUP EXTRA VIRGIN OLIVE OIL, 2 EACH GARLIC CLOVES.  PLACE ALL INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL WELL MIXED BUT NOT LIQUEFIED. 

*CITRUS SLAW RECIPE:  2 CUPS OF GREEN CABBAGE (SHREDDED), 1 CUP OF RED CABBAGE (SHREDDED) ½ CUP OF SHREDDED CARROTS, ¼ CUP OF CHOPPED SCALLIONS. 

*CITRUS DRESSING RECIPE:  1 CUP OF FRESH LEMON JUICE, ½ CUP OF RED WINE VINEGAR, 2 GARLIC CLOVES, 1 TBLSP KOSHER SALT, 1 TSP BLACK PEPPER, ¼ CUP HONEY, ¾ CUP OF EXTRA VIRGIN OLIVE OIL.  PLACE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR OR BLENDER.  SLOWLY DRIZZLE THE EXTRA VIRGIN OLIVE OIL INTO THE PROCESSOR/BLENDER WHILE IT IS RUNNING ON MEDIUM SPEED UNTIL OIL IS INCORPORATED. 

CHICKEN QUESADILLA DIP

CHICKEN QUESADILLA DIP

This chicken quesadilla dip is a meal by itself. This recipe is suitable anytime you need a quick one-dish deliciousness to prepare for game day or an upcoming get-together. You will never look at mushroom soup the same. Did you know cooking with natural gas uses less energy for higher efficiency?

15

Minutes Prep Time

34

Minutes Cook Time

4

Servings

INGREDIENTS

1 LB. Chicken Breasts cut into chunks

⅓ C. Water

⅛ TSP Garlic Powder

¼ TSP Chili Powder

1 small onion diced

1 can cream of mushroom soup

1 cup of salsa

1 cup shredded Mexican cheese mix

Tortilla chips

INSTRUCTIONS

1. Prepare skillet with nonstick cooking spray or olive oil. Brown chicken on medium-high heat until no longer pink.

2. Preheat oven to 350 degrees.

3. Add the garlic powder, chili powder, onion, and water. Cover and Simmer for 10 minutes

4. Add Cream of Mushroom Soup and Salsa. Cook over medium heat for 4 minutes until blended and bubbly.

5. Build a layer of tortilla chips at bottom of a baking dish

6. Pour ⅓ of mix into the dish, add a layer of tortilla chips, and then add ⅓ cup of shredded cheese. Continue process until approximately three layers.

7. Cover with foil and bake for 20 minutes. Serve with tortilla chips.

BBQ CHICKEN PIZZADILLA

BBQ Chicken Pizzadilla

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

INGREDIENTS

Flat tortilla wrap
BBQ Sauce
Reduced-fat shredded mozzarella cheese
Diced purple onion
Diced red pepper
Roasted corn
Slow cooker BBQ chicken
Italian spices

INSTRUCTIONS

1. Heat olive oil in a non-stick pan over low heat. Place tortilla in pan.

2. Spread BBQ sauce on half of the tortilla. Sprinkle with onion, red pepper, corn, and chicken, and top with cheese.

3. Flip the other half of the tortilla over, creating a half moon shape.

4. Cook until crisp on one side and then flip to brown the other.

ALESSI'S CHICKEN CACCIATORE

Alessi’s Chicken Cacciatore

30

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s an Italian recipe made with traditionally prepared ingredients from Alessi. Chef John Barbie shows you how to put it all together for a truly delicious classic. This chicken cacciatore recipe takes a bit more time than some we feature, but we’re sure you’ll find it worth the time.

INGREDIENTS

6 chicken thighs, skinless with bone
Salt and pepper
4 tablespoons Alessi Extra Virgin Olive Oil, divided
1 cup red wine
1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon Alessi Garlic Puree
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken broth
1 jar Alessi Chunky Marinara Sauce
1 package Alessi Risotto Milanese, prepared

INSTRUCTIONS

1. Preheat oven to 350⁰F.

2. Liberally season chicken with salt and pepper.

3. Heat 2 tablespoons of olive oil in large pan on medium-high. Cook the chicken thighs on all sides until golden brown, then remove from pan and set aside. Turn off burner.

4. While the pan is still hot, pour in the red wine to deglaze by scraping the bottom to loosen browned bits.

5. Pour the remaining 2 tablespoons of olive oil in a Dutch oven or large oven-safe pan and sauté the onion, carrots and celery until onion is soft and translucent. Add garlic puree, oregano and thyme and continue to sauté for several minutes until fragrant.

6. Add the red wine from the pan, chicken broth and chunky marinara sauce and mix well. Bring to a light boil and reduce heat to simmer.

7. Add the browned chicken and coat evenly with sauce.

8. Cover the Dutch oven or oven-safe pan and place in oven. Bake for 1 hour.

9. While chicken is in the oven, prepare the risotto according to package directions.

10. Serve each chicken thigh on prepared risotto, top with sauce.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, FL.

ASIAN CHICKEN SALAD

Asian Chicken Salad

15

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s a colorful and very flavorful recipe for Asian Chicken Salad. It’s the latest of our Game Day Grub series from Chef Tony. Watch the video to learn how to prepare this simple but tasty dish.

INGREDIENTS

CHICKEN SALAD

4 limes, zested & juiced
1 teaspoon fresh ginger, minced
1 teaspoon fish sauce
1 tablespoon cilantro, chopped
2 oz. grape seed oil
1 whole roasted chicken, shredded
12 oz. shelled edamame beans
2 ears of corn, roasted & cut from cob
2 oz. shredded carrots

VINAIGRETTE

1 oz. rice wine vinegar
2 scallions, thinly sliced
½-inch ginger, peeled & minced
2 garlic cloves, minced
1 tablespoon cilantro, chopped
2 oz. grape seed oil
Kosher salt & ground black pepper

INSTRUCTIONS

1. In a large bowl combine lime zest and juice, ginger, fish sauce and cilantro. Slowly whisk in oil. Marinate roasted chicken 1 hour.

2. Toss edamame beans, corn and carrots into chicken mixture.

3. In a small bowl, combine vinegar, scallions, ginger, garlic and cilantro. Slowly drizzle in oil while constantly whisking. Taste for seasoning and tartness.

4. Toss vinaigrette with edamame mixture to coat evenly. Adjust seasoning to taste with salt and pepper before serving.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

Darcy Wash is married to the defensive line coach Todd Wash.

GRILLED CARIBBEAN CHICKEN WINGS

Grilled Caribbean Chicken Wings

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

3 lbs chicken wings
2 teaspoons sazón tropical seasoning
½ cup chicken wing sauce
½ cup mango jam
2 teaspoons Pickapeppa or Worcestershire sauce
1 lime, for juice

INSTRUCTIONS

1. Combine mango jam, wing sauce, tropical seasoning and Pickapeppa (or Worcestershire) sauce in large bowl. Place wings in bowl and coat completely with sauce.

2. Grill wings over medium-high heat for about 10 minutes. Turn, brush with sauce from bowl, and continue grilling another 10 minutes or until temperature of the chicken reaches 165°F.

3. Squeeze lime juice over wings and serve.

Notes

1. All recipes are courtesy of Publix Aprons Cooking School.

2. Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

3. Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

EASY BUFFALO CHILI

Easy Buffalo Chili

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Easy buffalo chili makes a perfect cold-weather dish. Warm up with a super quick recipe that features lean buffalo meat. Chef Tony and Michaela Bradley show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

1 cup yellow onion, diced
12 oz ground buffalo
1 (15.5 oz) cans chili starter
1 cup mild salsa
Chili toppings such as shredded cheese, onions, sour cream

INSTRUCTIONS

1. Preheat large saucepan on medium-high heat for 2-3 minutes. Place onion and meat in pan; brown 3-4 minutes, stirring to crumble meat, or until no pink remains.

2. Reduce heat to low. Stir in chili starter and salsa; simmer 10-12 minutes or until thoroughly heated. Serve with your choice of toppings.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

CHICKEN AVOCADO TORTILLA SOUP

Chicken Avocado Tortilla Soup

15

Minutes Prep Time

40

Minutes Cook Time

6

Servings

INGREDIENTS

2 oz grape seed oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
8 cups chicken broth
1 (14 oz) can diced tomatoes
1 (4 oz) can diced green chilies
10 small white corn tortillas
1½ lb boneless, skinless chicken breasts, diced
Kosher salt and ground black pepper
1 firm-ripe avocado, diced
2 tablespoons cilantro, chopped
1 cup shredded cheddar cheese

INSTRUCTIONS

1. Add grape seed oil in a 6-quart stock pot over medium heat. Stir in onions, garlic, cumin, oregano and chili powder; cook until spices are fragrant, about 1 minute. Add broth, tomatoes and green chilies; cover and heat to a boil over high heat.

2. Stack corn tortillas and cut into 1/8-inch wide strips. Add to boiling broth; reduce heat, cover and simmer 15 minutes, stirring occasionally.

3. Add chicken to soup; return to a boil over high heat. Reduce heat; cover and simmer until chicken is white in center, about 5 minutes. Stir in cilantro; season to taste with salt and pepper.

4. Ladle into soup bowls, garnish with avocado, cilantro and cheese.

CHICKEN ENCHILADA STACK

Chicken Enchilada Stack

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1 teaspoon canola oil
1 cup onion, chopped
2 garlic cloves chopped
1 ½ teaspoons chili powder
1 (15 oz) can diced tomatoes
8 oz tomato sauce
2 cups chicken, shredded
1 cup corn
1 (15 oz) can black beans, rinsed and drained
4 (8-inch) flour tortillas

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a large nonstick sauté pan over medium-high. Add oil, onion, and garlic; cook until tender, about 5 minutes, stirring frequently. Stir in chili powder, tomatoes, and tomato sauce.

3. Place half of tomato mixture in a blender; blend until smooth. Pour into a large bowl. Add remaining chunky tomato mixture, chicken, corn, and beans to bowl.

4. On a parchment-lined baking sheet, place 4 tablespoons tomato sauce. Place 1 tortilla on sauce cover with chicken mixture; top with sauce then sprinkle with cheese. Repeat with remaining chicken mixture, tortillas, sauce, and cheese. Cook 15-20 minutes, or until cheese is melted and brown.

CUMIN SCENTED GRILLED CHICKEN TABBOULEH

Cumin Scented Grilled Chicken with Tabbouleh

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

CHICKEN

4 (6 oz) chicken cutlets
2 tablespoons ground cumin
1 teaspoon turmeric
Kosher salt and ground black pepper
2 teaspoons olive oil, divided

TABBOULEH

2 bunches curly parsley, chopped
1 bunch mint, chopped
1 small red onion, diced fine
1 red bell pepper, diced fine
1 large tomato, diced fine
¼ cup extra virgin olive oil
2 lemons, juiced
Kosher salt and ground black pepper
½ cup bulgur wheat

INSTRUCTIONS

CHICKEN

1. Season chicken with cumin, turmeric, salt and pepper.

2. In a 10-inch nonstick pan, heat 1 teaspoon olive oil on medium-high until almost smoking. Carefully place chicken in pan. Sear chicken 4 minutes. Turnover and cook 3-5 minutes until done. Repeat process with remaining chicken.

TABBOULEH

1. In a mixing bowl fold together first 7 ingredients. Season to taste with salt and pepper.

2. Fold in bulgur and chill until needed.

SOUTHERN FRIED CHICKEN

Southern Fried Chicken

120

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

2 cups self-rising flour
¼ cup fresh ground black pepper
1 cup kosher salt
¼ cup garlic powder
2 teaspoons onion powder
4 chicken breasts
Kosher salt and ground black pepper
1 quart buttermilk
1 cup hot red pepper sauce
2 quarts canola oil

INSTRUCTIONS

1. Combine flour, pepper, garlic powder, and onion powder in a large mixing bowl; transfer to large paper bag.

2. Whisk buttermilk with hot sauce in a large mixing bowl.

3. Season chicken with salt and pepper; soak in buttermilk mixture 2-4 hours. Remove from buttermilk; place in flour mixture in paper bag. Shake to coat chicken. Remove from flour mixture; soak in buttermilk 30 additional minutes. Place chicken back in paper bag; shake to coat with flour.

4. Heat oil to 360°F in a deep heavy bottomed pot. Do not fill pot more than halfway full.

5. Fry chicken until brown and crisp, around 8-10 minutes. Turn chicken over and fry additional 5 minutes. Check temperature to read 165°F. Remove from oil and drain on paper-bag-lined platter.

6. Serve chicken drizzled with honey and with favorite potato salad.