Buffalo Chicken

Juicy, tender chicken baked in a homemade buffalo sauce using canned cayenne pepper sauce for the summer garden. Crumbled blue cheese on top gives it buffalo wings twist.

The secret to this buffalo chicken is using homemade cayenne pepper sauce. Most commercial cayenne pepper sauces use a lot of vinegar which overpowers the sauce. When I can cayenne pepper sauce I prefer to reduce the vinegar by half using fresh lime juice for added acidity. The lime juice complements the cayenne pepper perfectly and lifts up the flavor. Simmering the peppers with garden fresh onions and garlic gives the sauce a nice fresh component you will not find in a commercial hot sauce.

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Makhani Chicken

Makhani Chicken is a rich buttery dish. Chicken cooked in a beautiful full flavor curry sauce filled with classic Indian spices.

Chicken Makhani varies greatly from one region to another and by the time it hits my American table I am sure I’ve dumbed it down somewhat. But, I have tried to stay true to the New Delhi version using fresh tomatoes, cream, cashews, onions, and those glorious Indian favorites like kasuri methi leaves, kashmiri red chili, garam masala, and those spices that shouldn’t work but always work so well in Indian curries: cinnamon, cloves, cardamom.

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Chicken and Leek Pot Pie

This rustic chicken and leek pot pie is a real showstopper. It bakes up deliciously creamy and aromatic wrapping you in a comforting blanket of savory warmth.

Chilly nights are tapping on the windows reminding us that it is time to winterize the outbuildings and harvest the last of the garden before the first frost. Today I brought in the last of my leeks and am making some stews to freeze for those busy nights when cooking isn’t an option. The rest is going into a rustic chicken and leek pot pie, a classic comfort food, to console me as I ready myself for the brittle winter season.

Leek vs Onion:

Let’s face it leeks are just sexier than onions. They are more vibrant just as versatile and taste sweeter with a delicate earthy flavor that elevates the dish. Leeks are delicious on their own and can be served grilled, roasted, or sauteed. Yet they offer many versatile options by replacing onions, chives, shallots, and even garlic in recipes. I love them so much I plant a row or two of leeks every planting season and enjoy them all season long. I use the young green plants in light soups in the spring, stir them into fresh pastas on warm summer nights, and give my thick stews and pot pies more depth on chilly fall nights. Just remember no matter when you use them or for what, wash the leeks thoroughly. Dirt likes to play a mean game of hide and seek hiding between the many layers.

A Mushroom by Any Other Name:

Which mushrooms should you use? Some mushrooms take to one cooking method better than others. Some are meatier than others, but for the most part, they’re interchangeable. My personal favorite in this chicken and leek pot pie is Cremini mushrooms (baby bellas). Cremini mushrooms are the same variety as button mushrooms but offer one growth stage more giving them a complex and savory flavor, If you are buying ingredients for this recipe pick up the baby bellas. Otherwise go ahead and use whatever you have in your refrigerator.

Chicken and Leek Pot Pie

Cedar Oak Farms
This chicken & leek pot pie is the perfect all-American comfort food. It bakes up deliciously creamy and aromatic.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6


  • 1 tablespoon olive oil
  • 2 skinless chicken breasts
  • 3 leeks
  • 4 ounces cremini mushrooms
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour, plus more for dusting
  • cup milk
  • 1 tablespoon Dijon mustard
  • 1 – 2 sprigs fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grind black pepper
  • 1 sheet puff pastry


  • Wash and slice the leeks. Slice the mushrooms. Set aside.
  • Dice the chicken. Place in a medium bowl and season with salt and pepper; toss to mix.
  • Heat the oil in a skillet over medium-high heat just to shimmering. Carefully add the chicken, working in batches, sautéed to a golden brown. Remove chicken to a bowl and set aside. Add the leeks and mushrooms to the skillet. Turn heat down to medium. Sauté 5-10 minutes until the leek is tender. Transfer to the bowl with the chicken.
  • Preheat the oven to 350°F. Wipe the skillet out with a paper towel. Melt the butter in the skillet, sprinkle in the flour and stir on a low heat until smooth. Gradually whisk in the milk, whisking until all the milk has been added. Simmer for 5 minutes, or until a smooth, thick, white sauce. Stir in mustard.
  • Stir in the chicken, leeks, mushrooms, oregano, salt and pepper until blended. Turn into a 9” cast iron skillet, or 5” individual pie pans. Remove the pastry from the package and give it a quick roll, to about the thickness of a nickel, on a lightly floured work surface. Cut the pastry into 10 even strips. Using a basket weave pattern crisscross the stripes covering the skillet. Crimp or decorate the top with the off-cuts, and transfer to a baking tray.
  • Bake for 30 minutes, or until the pastry is lightly golden brown and crisp. Let cool for 10 minutes then serve.
Keyword Chicken & Poultry

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.


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


  • 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


  • 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