Chowder

Southwestern Style Chowder

A farm-to-table Southwestern style chowder filled with farm fresh chicken, corn, and chile.

This is one of those beautiful one pot meals filled with intense flavor that alternates between savory and spicy. I really love the Southwestern flavor infusion in a chowder, and I think you will to. Hearty, yet healthy, it will leave you feeling a bit sad because your full belly is going to tell you to put the spoon down and you’re not going to want to. Thankfully it makes a large batch so you can have leftovers for lunch. That is if someone doesn’t beat you to them. When it comes to this chowder, it’s every man for himself.

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Enchilada Chicken & Polenta

Shredded chicken simmered in a spicy red enchilada sauce served over polenta and topped with hot slaw and sliced green onions.

Chicken:

We prefer to cook a whole chicken with the skin and bones for a full flavored broth. Set 1 cup of broth aside to use in this recipe and save the rest for recipes that require chicken broth. Chicken broth can be refrigerated for 3-4 days and frozen for 2-3 months. If you prefer, you can use skinless, boneless chicken breast. Bring to a boil, then cover and reduce heat. Let simmer until chicken is cooked through, about 10 minutes. If you choose this method you’ll want to either skip the hot slaw or make it first.

Hot Slaw:

Roasting the cabbage is an effective way to eliminate any bitterness. We also like the sweet, buttery flavor it provides. Just be watchful when roasting. It goes from al dente to mushy quickly. Turn the cabbage occasionally and test for doneness often. The cabbage is done when the outer leaves are browned around the edges and can be pierced in the center with a little push back. Season the slaw with our Chili Lime Salt!

Hot or Not:

If you a little heat make, or use, a hot red enchilada sauce. The polenta will mellow out the heat giving every sharp bite a soft and tasty landing. You can buy the sauce, but homemade sauce is just so darn delicious. This is where you can use up that extra chicken broth! Just simmer it with hot peppers and a mix of spices and you have a delicious sauce to use for your next “Taco Tuesday”. For a really good enchilada sauce try “Show Me the Yummy‘s” version.

Enchilada Chicken and Polenta

Cedar Oak Farms
Tender shredded chicken simmered in enchilida sauce served over creamy polenta, and topped with hot slaw and sliced green onion.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 small whole chicken
  • 1 ⁄2 medium onion, sliced
  • 2 garlic cloves, smashed
  • 1 tablespoon salt
  • water
  • 2 cups enchilada sauce

Hot Slaw

  • 1 small purple cabbage
  • 1 small green cabbage
  • 1/2 cup chopped cilantro
  • 1 cup crema
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon Gindo’s original hot pepper sauce
  • COFarms Chile Lime Salt, to taste

Instructions
 

  • Place the chicken, onion, garlic, and salt in a pot. Add just enough water to cover the chicken. Bring to a slow boil, cover, lower heat to maintain a simmer, and cook until done, approximately 50 – 60 minutes.
  • Meanwhile, prepare the hot slaw. Preheat oven to 450°F. Line a rimmed baking sheet with oiled parchment paper.
  • Slice the cabbages in half and lay sliced side down on prepared parchment paper. Place in oven and roast, turning occasionally until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes.
  • Prepare the dressing. Whisk the cilantro and crema in a bowl, and add the lime juice, hot sauce, and chili lime salt.
  • When the cabbage has blackened and softened enough to insert a knife easily transfer to a cutting board. Let cool enough to handle. Remove any over charred leaves and the core. Slice the cabbage into thin strips.
  • Place in a large serving bowl. Add half of the crema mixture and toss to combine. Continue adding the crema slowly until just coated, not soaked.
  • Remove chicken from pot, let cool enough to handle. Reserve 1 cup of broth, freeze the remaining broth for other recipes.
  • Discard the skin and bones and shred the meat. Transfer the shredded chicken to a large pan. Add the enchilada sauce and 1/2 cup reserved broth adding more if sauce is too thick. Bring to boil, lower heat, and simmer for 10 minutes. Taste and season with salt if needed.
  • Prepare the polenta according to package directions.
  • Scroop some polenta into a serving bowl. Spoon some shredded chicken and enchilada sauce over the top. Serve with spicy hot slaw and sliced green onions.
Keyword Chicken & Poultry

Spicy Chicken Sandwiches

Tabasco sauce and our Cajun Seasoning adds a spicy twist to this chicken sandwich. A Cilantro-Lime Mayo adds another layer of tasty flavor to complement the spice.

Spicy Chicken Sandwiches

Cedar Oak Farms
Prep Time 5 mins
Cook Time 10 mins
Marinate Time 2 hrs
Course Sandwiches
Cuisine Cajun
Servings 4

Ingredients
  

Mayo:

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced

Chicken:

  • 2 large eggs, beaten
  • 3 tablespoons tabasco
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 skinless, boneless chicken breast
  • 2 cups flour
  • 1 cup buttermilk
  • 1/2 teaspoon COFarms Cajun Seasoning
  • 4 Kaiser rolls, split
  • Oil for frying

Instructions
 

Mayo:

  • Combine the mayo ingredients. Refrigerate until ready to use.

Chicken:

  • Combine the eggs, hot sauce, oregano, and salt in a large zip-top plastic bag.
  • Cut the chicken breast in halves horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
  • In a medium bowl, add the flour and cajun seasoning. Our Cajun Seasoning has quite the kick, only use the recommended amont. You want the spice not the heat for this recipe. Divide the flour between two shallow, flat rimmed bowls or plates.
  • Pour the buttermilk into another shallow, flat rimmed bowl or plate.
  • Working with one cutlet at at ime, remove chicken from marinade, allowing excess to drip off. Coat chicken in the first bowl of flour, dip in the buttermilk, and coat completly in the second bowl of flour. Set aside. Repeat procedure with remaining chicken.
  • Place the chicken in a preheated hot fryer set to 365°F. Fry 6 – 8 minutes, or until the chicken floats to the top of the oil. Drain on paper towels.
  • Spread mayo evenly over top rolls. layer bottom half of each roll with your favorite toppings. We like to use shredded lettuce, tomato slices, and purple onion for the color and the taste.
Keyword Cajun Seasoning, Chicken & Poultry

French Chicken

Wow them with lavender! Cooking with lavender adds a zesty zing to your poultry. Combined with a blend of savory herbs and sage honey you have a deliciously beautiful creation.

French Chicken

Cedar Oak Farms
Prep Time 10 mins
Cook Time 45 mins
Marinade 4 hrs
Course Main Course
Cuisine French
Servings 6 servings

Ingredients
  

  • 2 pounds chicken thighs

Marinade:

  • 1 tablespoon dried lavender
  • 4 tablespoons olive oil
  • 4 tablespoons sage honey
  • 2 sprigs fresh thyme, destemmed
  • 1 lemon, zested & juiced

Instructions
 

  • In a small bowl crush the lavender. Add the olive oil, sage honey, thyme, zest, and juice. Mix well.
  • Place the chicken in a large plastic bag. Pour the marinade over the chicken, seal bag, and swish the marinade around thoroughly coating the chicken. Refrigerate for at least 30 minutes, but aim for 4 hours.
  • Place the chicken in a roasting pan and pour the marinade over the thighs. Season with salt and pepper. Bake on the top rack in a 400°F preheated oven for 45 minutes. Serve immediantly.
Keyword Chicken & Poultry

Grilled Brick Chicken

A summer must is Grilled Brick Chicken! Grilling chicken under bricks gives chicken a nice crispy skin filled with juicy tender meat. It also weights the chicken down giving it those gorgeous grill marks.

The trick to a moist and flavorful chicken is to rub a compound butter over and under the skin. I like to use a compound butter made with fresh sage, thyme, and rosemary.

I love to serve this bird with hatch chili mac ‘n cheese, roasted broccolini, natural jus.

Happy Grilling!

Grilled Brick Chicken

Cedar Oak Farms
Prep Time 10 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 stick butter, softened
  • 1 sprig each of fresh sage, thyme, and rosemary
  • 1 whole chicken

Instructions
 

Compound butter:

  • Finely chop the herbs and mix into butter.
  • Form the butter into a log and wrap in plastic wrap. Refrigerate for at least 2 hours,up to 2 weeks forming a nice solid log.

Prep the Chicken:

  • Using a sharp knife, carefully slice the breast side of the chicken open and lay out flat. Using your fingers gently lift the skin away from the meat and rub with the compound butter. Let the skin drop back over the meat and rub the butter over the skin. Turnover and rub the other side of the chicken with compound butter. Sprinkle both side with Cedar Oak Farms Beer Can Chicken Spice for additional flavor baked into the meat!
  • Wrap two red bricks in a heavy foil. Place the chicken skin side up on the grill. Lay the bricks on top of the chicken.
  • Grill on a slow low heat for two hours turning halfway through to grill both sides perfectly. Just look at that gorgeous meat!
Keyword Chicken & Poultry