Zimmy's Nook

@zimmysnook

Chicken & Poultry

Juicy Turkey Kale & Feta Burgers

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A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Dishes, glasses, plates and glasses surround this tray.

Juicy Turkey Kale & Feta Burgers

Now, if you are an only child, then by default, you are dad’s favourite. However, if you have siblings, you are going to want to make these burgers for Father’s Day… then assume your place as #1 favourite child.

I’ve partnered with the incredible people and products Earthbound Farm to create this delicious recipe.

Ingredients
  • 2 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 teaspoon salt
  • 1 fire roasted red pepper, from a jar, diced
  • 2 packed cups Earthbound Organic Baby Kale, chopped into small pieces
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon freshly ground pepper
  • 1/4 cup crumbled feta
  • 1/4 cup panko bread crumbs
  • 2 pounds ground turkey
For serving
Hummus Yogurt sauce
  • 1/2 cup your favourite store bought (or homemade) hummus
  • 1/3 cup plain 2% Greek yogurt
  • 2 teaspoon lemon juice
  • 1-2 teaspoons hot sauce
Turkey Kale & feta burger ingredients.
PREPARATION

In a small bowl, stir together the hummus, yogurt, lemon juice, and hot sauce. Taste and add more lemon juice or hot sauce if desired. Refrigerate until ready to serve.

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add the onion, then salt and cook until soft and translucent, about 3 minutes. Add the kale and diced red pepper, cover and cook until wilted, about 2-4 minutes. Remove the pan from the heat and let cool.

While the kale cools, in a large bowl, mix together the garlic, Dijon, dill, pepper, feta, then add the kale mixture and panko breadcrumbs, mix to combine. Add the turkey and work the mixture through the meat.

Divide the mixture into 6 equal sized patties. (Approximately 6 1/4 ounces each)

Place a layer of waxed paper on a plate or tray and place the patties in one layer on the waxed paper. Cover with waxed paper, then foil or plastic wrap and freeze for at least 2 hours. (I prefer cooking turkey burgers from frozen, so I make them a day or two ahead)

Preheat the grill on medium-high. Just before grilling brush the burgers with a little olive oil on both sides (adds a nice char to a lean meat) Grill the patties until cooked through, about 5 minutes per side.

To serve, spread a layer of the hummus-yogurt sauce, add a layer of kale, then red peppers, the patty and a spoonful of the slaw. Put the burger top on and enjoy!

(Red onions and pickled jalapeños are a delicious addition too!)

A side view of a turkey kale & feta burger.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

These Juicy Turkey Kale & Feta Burgers were served with Broccoli Slaw with Cider Dressing and Green Beans with Lemon, Dill, Dijon Dressing

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Packages of baby kale, broccoli slaw and green beans surround this tray.

Hope you enjoy my Juicy Turkey Kale & Feta Burgers recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below.

Have a delicious day! James (aka Zimmy)

Grilled Mediterranean Chicken & Halloumi Herb Salad

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An image of a large a Grilled Mediterranean Chicken & Halloumi Herb Salad. This oval platter has piles of cubes of grilled chicken, halloumi, onions, red peppers, lemons and ribbons of fresh cucumber and pistachios. A small cast iron pan with warmed olives, a bowl of dressing and dishes surround this platter.

Grilled Mediterranean Chicken & Halloumi Herb Salad.

Summer days spent outdoors cooking and eating with family or friends are the best!

This salad combines fresh Earthbound Farm Organic Herb Salad with grilled chicken, halloumi, peppers & onions to create a satisfying meal served hot or at ambient temperature.

The Organic Herb Salad is spring mix plus, fresh parsley, dill, and cilantro for a burst of herbal flavour and is the perfect compliment for the Mediterranean flavours packed into the chicken, halloumi, olives, and lemony dressing.

INGREDIENTS
An image of a box of Earthbound Farm Organic Herb Salad surrounding other ingredients to make this grilled Mediterranean Chicken and Halloumi Herb Salad.
Marinade
  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/3 cup olive oil
Salad
  • Earthbound Farm Organic Herb Salad – 1 x 5oz clamshell package
  • 3 boneless/skinless chicken breasts, cut into small cubes (about 1¼ inch)
  • 6 oz piece of plain halloumi, cut into 4 pieces (about 1” x 2” cubes)
  • 2 red bell peppers
  • 2 red onions, halved
  • 3-4 Persian cucumbers, thinly sliced lengthways into ribbons (use a mandoline for best results)
  • 1 lemon, cut in half
  • 30 olives (I used a mix of Kalamata & pitted Halkidiki)
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • ¼ cup lightly salted pistachios (no shells, shells removed)
Salad Dressing
  • ¼ cup reserved marinade
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ¼ cup olive oil
Tools
  • 3 long metal skewers or 3-5 wooden skewers soaked as per package direction
PREPARATION

For the marinade – in a mini food processor (or bowl with a whisk), mix the lemon juice, oregano, garlic, red pepper flakes, salt & pepper, then add the oil in a slow stream while mixing.

Portion ¼ cup of the marinade for the chicken, 2 tablespoons for the halloumi and reserve ¼ cup for the dressing.

Toss the chicken in the marinade and refrigerate for 1 hour. Do the same with the halloumi.

Preheat the grill on high.

Remove the chicken and thread evenly onto 2 skewers (set aside). Thread the halloumi onto a skewer (set aside).

Mix the olives, dried oregano, and lemon zest in a small oven/grill safe skillet (set aside) (* Note – if your skillet is not safe for the grill just warm the olives on the stove).

In the mini food processor (or bowl with a whisk), mix the reserved marinade, lemon juice and honey, then add the oil in a slow stream while mixing. Place the dressing in a bowl for serving (set aside).

Place the red peppers on the hot grill and char all sides until black and beginning to crack. Place in a bowl and cover tightly with plastic wrap (set aside).

Lower the heat on the grill to medium-high.

Brush the cut side of the onions with a little olive oil, then place the chicken and onions on the grill (onions cut side down). Cook with the lid closed for 5-6 minutes, turning chicken once and moving onions around but always cut side down).

Turn the chicken again, add the lemons, olives, and halloumi, close the lid, and cook for 6-8 minutes, turning the chicken & halloumi once and moving the onions, lemons, and olives around once. * Timing will vary based on the heat of each individual grill. Chicken should have crispy bits on the outside and be just cooked through on the inside *

While everything finishes cooking, peel the blackened skin off the peppers (use a paper towel to rub it off), then remove the stem, the seeds and thick membrane. Cut each pepper into 8 strips.

Remove the chicken, onions, lemons and halloumi to a plate and cover with foil.

Turn off the grill open the lid but leave the olives on the grill to remain warm.

Cover a large platter with the Earthbound Farm Organic Herb Salad.

Then begin assembling the salad with the cucumbers, pistachios, red peppers, lemon, and chicken. Cut the halloumi pieces into 3 (total of 12 pieces) and add to salad. Cut the onion halves into quarters and add to salad. Serve the salad with the dressing and warm olives.

An image of a large a Grilled Mediterranean Chicken & Halloumi Herb Salad with someone spooning dressing on it. This oval platter has piles of cubes of grilled chicken, halloumi, onions, red peppers, lemons and ribbons of fresh cucumber and pistachios. A small cast iron pan with warmed olives, a bowl of dressing and dishes surround this platter.
  • Serves: 4
  • Total time: 1 ½ hours
  • Active: 30 minutes
  • Inactive: 1 hour (marinating)
About Earthbound Farms:

Earthbound Farm is one of North America’s heritage organic brands, now a part of the Taylor Farms family. Founded in 1984 on 2½-acres in Carmel Valley, California, Earthbound Farm grew from that small local farm to become one of the first large scale organic vegetable farms by partnering with third-generation conventional farmers who converted land and learned to farm organically while bringing efficient farming practices to organic farming. On a mission to cultivate a healthier world through organic food and farming.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

Hope you enjoy my Grilled Mediterranean Chicken & Halloumi Herb Salad recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below.

Have a delicious day! James (aka Zimmy)

Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine)

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A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine) 

Sponsored post, but all thoughts and opinions remain my own.

I am thrilled to have had the opportunity to work with Yalumba Y Series Viognier (pronounced #VeeOnYay), and Chef’s Vault to create a dish that highlights my enjoyment of cooking with and pairing wine with a meal.

Yalumba Wine is the oldest family-owned winery in Australia (est. 1849) and are the pioneer of the Viognier varietal in the new world.

Viognier is a medium body white wine, that is fresh, flavourful, with fruit driven notes, making it a refreshing drink that pairs well with a wide variety of seafood and shellfish, roasted or grilled chicken, veal, pork, spicy flavors and Asian cuisine.

Having taken this opportunity to learn more about Yalumba Family Winery, I am truly impressed about their focus on sustainability in wine production and support of social causes, including homelessness.

For this recipe I used four options of sustainable meat & seafood available from Chef’s Vault.
• Canadian Cold Water Shrimp
• Lobster Claw & Knuckle Meat
• Smoked Duck & Mushroom Sausage
• Chicken Thighs
.
Feel free to add additional fish of shellfish to this dish and make it your own!
Be sure to serve with fresh and dried chilies (for those of us who like a little extra spice).
Please enjoy responsibly!

Ingredients
Broth
Sofrito
  • 3 tablespoons olive oil
  • 2 large yellow onions, diced
  • 1 red pepper, cored and roughly chopped
  • 1 green pepper, cored and roughly chopped
  • 1 fennel bulb, trimmed and diced
  • 4 cloves of garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 6.5 oz Yalumba Y Series Viognier wine
  • 13.5 oz dice tomatoes in juice
For serving
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons lemon zest
  • 1 lemon cut into 8 wedges
  • Drizzle of olive oil
This is an image of two bottles of wine, wine glasses and ingredients for paella sitting on a table outside beside the grill with a meadow in the background.
Preparation

Thaw the lobster, chicken, sausages in the fridge overnight.

To begin, mix together chicken rub, then flatten chicken thighs on a small tray (or plate), season both sides with rub and set aside until ready to use.

Make the stock (on the grill or stove) – Add the wine, seafood stock, chicken stock, bay leaves to a saucepan and bring to the boil. Lower the heat to simmer for 5 minutes.

An image of a bottl

Cook the lobster pieces in the simmering broth for 4 minutes. Remove lobster, place in a bowl an refrigerate until ready to use.

Remove bay leaves (discard), set broth aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).

For the sofrito, add the 3 tbsps olive oil to a large frying pan over a medium-low heat, add the onions, peppers and fennel, for 5 to 7 minutes, until beginning to soften. Add the garlic, salt and paprika and cook for 3 minutes more.

Pour in the wine, stir and cook for 2 minutes, then add the tomatoes (and juices), stir and cook for 10-12 minutes until the mixture has thickened. Transfer to a bowl until ready to use.

While the sofrito cooks down, heat a separate burner on the grill to medium heat and cook the sausages and chicken thighs. Sausages and flattened thighs should take about 10 minutes total, but times will vary based grill temperature and thickness of thighs. Cook until sausages and thighs are between 155°F-160°F internal temperature, then remove to a clean tray and cover with foil. Set aside. 

To make the paella, add the 1/4 cup olive oil to a large paella pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden. While this cooks reheat the stock.

Stir the reserved sofrito mixture into the rice and cook for 2 minutes, then add the hot stock and bring the mixture to the boil for another 2 minutes.

Sprinkle the saffron, paprika and chili flakes over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed. 

Cut each chicken thigh into 4 equal pieces and each sausage into 3 pieces, return pieces to juices in the tray.

Arrange the shrimp, lobster, sausages and chicken evenly around the top of the paella and pour in juices from tray. 

Cook for 2 minutes, then remove from heat, cover with tin foil and clean tea towels and let rest until shrimp, lobster, sausages and chicken are hot, 5-7 minutes.

Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

To receive 20% off your next Chef’s Vault order, click here.

Hope you enjoy my Grilled Paella Mixta recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Please enjoy responsibly!

A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

White Wine Chicken and Chorizo Stew

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This is any image of a plate of white wine chicken and chorizo stew on rice.

White Wine Chicken and Chorizo Stew

Taking inspiration from a Coq au Vin Blanc recipe, I’ve added additional flavours to this deliciously comforting meal. The spicy chorizo replaces more traditional bacon. Celery and bok choy increase the vegetable portion. Tequila is used to deglaze the pan and add another depth of flavour. While the addition of yogurt rounds out the sauce without making it too rich or heavy.

Delicious served over a wild rice blend to soak up the sauce and add a nuttiness to the dish!

Ingredients:
  • 1 bottle (750 ml) Dry White Wine
  • 3 1/2 lb. chicken divided into 10 pieces (or 5 bone in thighs & 5 drumsticks)
  • 5 fresh flat-leaf parsley sprigs, plus 2 tablespoon finely chopped parsley
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 5 oz. spicy chorizo sausage, cut into 1/3-inch dice
  • Kosher salt and freshly ground pepper
  • 1 lb cremini mushrooms, halved
  • 4-6 shallots, quartered
  • 2 celery stalks, cut into 1/4 inch slices
  • 1 large carrot, peeled, quartered lengthwise, cut into 1/4 inch slices
  • 4-6 baby bok choy, halved lengthwise, cut into 1/4 inch slices
  • 3-4 garlic cloves, minced
  • 3 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 oz. tequila
  • 1 3/4 cups (14 fl. oz./430 ml) chicken broth
  • 4 oz. plain yogurt
  • 2 large carrots, peeled, cut into 2-inch pieces
Preparation
This video is my attempt to fit 2 hours of cooking into 1 minute!

Preheat the oven to 350°F.

Using kitchen shears, remove the backbone of the chicken, any excess fat, and discard. Cut down the bone between the 2 breasts separating the chicken into 2 halves. Bend the leg and cut to separate from the breast. Find the joint between the drumstick & thigh and cut to separate. Find the joint between the breast & wing and cut to separate. Cut across the middle of the breast to make 2 equal pieces. Repeat with the other half, then season all 10 pieces with salt and pepper and set aside.

In a large saucepan over med-high heat, boil the wine until reduced to about 2 cups, 6-8 minutes. Set aside.

Using a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Set aside.

In a 5 Qt. Essential Pan (large ovenproof covered pan) over medium heat, cook the chorizo, stirring occasionally, until beginning to brown, 3-4 minutes. raise the heat to med-high and place the 2 chicken thighs & drumsticks into the pan (pushing the sausage to the side so the chicken is in full contact with the pan. Sear the chicken, turning once, until browned on both sides, 6-8 minutes. Transfer chicken & chorizo to a paper towel–lined plate to drain. Discard all but 2 Tbsp. of the fat from the pan. Add the other 6 pieces of chicken and sear, turning once, until browned on both sides, 6-8 minutes per batch. Transfer to the plate with legs and chorizo.

Discard all but 2 Tbs. of the fat from the pan. Return the pan to medium-high heat, add the mushrooms, shallots, celery and sliced carrot, season with salt & pepper, cover and cook, stirring occasionally, until they begin to brown & soften, 5-6 minutes. Add the bok choy & minced garlic, stir, cover and cook, for 2 minutes stirring once or twice. Transfer the mixture to a bowl and set aside.

Reduce the heat to medium and add the butter. When the butter has melted, add the flour and cook for 1 minute. Add the tequila and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the chorizo, chicken, mushroom mixture, carrot pieces and tied herbs. Cover, transfer to the oven and braise until the chicken is tender, about 65 – 75 minutes.

Transfer the chicken and vegetables to a plate. Using a large spoon, skim the fat from the surface of the liquid. Set the pan over medium-high heat and simmer until the sauce is thickened, 10 to 12 minutes. Discard the tied herbs. Turn the heat to low and add the yogurt, whisk until combined. Taste sauce and season with salt and pepper to taste. Return the chicken and vegetables to the pan. Garnish with chopped parsley and serve immediately.

Delicious served over a brown wild rice blend (make sure to start the rice when the chicken goes in the oven as brown rice takes up to 55 minutes to cook and rest).

Serves 4
Preparation 20 minutes
Cook time 120 minutes
Total 140 minutes

Hope you enjoy this White Wine Chicken and Chorizo Stew recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made using my 5QT Hestan Induction CopperBond Essential Pan on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Grilled Chicken Tikka Masala

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A plate of Chicken Tikka Masala served over rice with naan. Surrounding this plate is the pot filled with chicken, a pot full of rice, wine glasses and chopped cilantro.

Grilled Chicken Tikka Masala.
I marinated the chicken thighs in yogurt, spices, ginger & garlic for 20 hours before grilling them. Made the sauce of onions, garlic, ginger, long chilies, garam masala, Kashmiri red chili powder, hot paprika, fresh Methi leaves, tomatoes & cream, then added the chicken in to finish cooking.
Served over basmati rice, topped with fresh cilantro, alongside naan. It was so good!

Ingredients
Chicken Marinade
  • 2 cups whole milk yogurt
  • 1 tablespoon finely grated fresh ginger 
  • 4 teaspoons kosher salt 
  • 2 teaspoons Kashmiri red chili powder 
  • 2 teaspoons garam masala  
  • 2 teaspoons freshly ground black pepper 
  • 1 teaspoon ground turmeric
  • 4 cloves garlic, minced
  • 12 boneless skinless chicken thighs 
Sauce
  • 4 tablespoons olive oil 
  • 1 medium cooking onion, diced
  • 1 medium red onion, diced
  • 3-4 long chilis, red &/or green, seeded and chopped 
  • Kosher salt 
  • 1 1/2 tablespoons finely grated ginger 
  • 8 cloves garlic, finely grated 
  • 1/3 cup fresh methi leaves, picked from stems & washed *(see note)
  • 4 teaspoons garam masala 
  • 2 teaspoon Kashmiri red chili powder 
  • 2 teaspoon hot paprika 
  • 1 x 28 oz can, whole peeled tomatoes 
  • 2 cups tomato passata
  • 1/2 cup 15% cooking cream  
For Serving
  • Chopped cilantro leaves and tender stems 
  • Basmati rice
  • Naan (my easy and delicious naan recipe is linked here)

Note: If fresh methi leaves are not available, substitute 4 teaspoons dried whole fenugreek leaves (Kasoori methi)

Preparation
Chicken marinade

Whisk together all the ingredients (except the chicken) in a large bowl until combined. Toss the chicken in the marinade until well coated. Pour chicken and marinade into a resealable bag and refrigerate 12 to 24 hours.

Sauce

Heat the oil in a 5 quart covered pan over medium heat.  Add the onions and chilies, season with 1 teaspoon salt and cook, stirring occasionally, until the onions begin to caramelize, 8-10 minutes. Next add the ginger & garlic and cook, stirring frequently, until very fragrant, 2-3 minutes (lower heat if garlic browns to quickly, don’t let it burn). Add the methi leaves, garam masala, chili powder and paprika. Cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes & passata, breaking the tomatoes into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the tomatoes are very tender, about 30 minutes.  

Remove from heat and let the sauce cool slightly (5 minutes). Transfer it to a blender filling no more than halfway. (Work in batches if required or alternatively use an immersion blender.)  Place lid on blender and remove the center cap. Cover the lid with a kitchen towel, and blend starting low and work speed up slowly, until smooth.  Add cream and blend to incorporate. Pour into the cleaned pan and bring to a simmer. Season with salt.    

Meanwhile, preheat the grill or grill pan on med-high. Cook the chicken (without overcrowding) until the chicken gets some charred spots, 4-5 minutes per side (raise heat slightly if needed to char) Note: chicken will not be fully cooked at this point. Remove from the grill and cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 10-12 minutes. 

Serve over rice, top with cilantro and accompany with naan. 

This recipe was adapted from a Food Network Kitchen Recipe.

Hope you enjoy my Grilled Chicken Tikka Masala! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made (and served) in my Hestan ProBond Forged Stainless Steel 5qt Sauté Pan and 2qt Sauce Pan and on my Hestan Dual Fuel Range and grill.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.


Asian Inspired Roasted Chicken Thighs

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At top down image of glazed and roasted Chicken Thighs with mushrooms and vegetables on the side.

Asian Inspired Roasted Chicken Thighs.

This sticky, slightly sweet & spicy glazed chicken dish is sure to be a hit with the entire family. I use thighs because they are my favourite part of the chicken for tender flavourful meat… and I have finally converted Elaine to join me on the dark (meat) side!

When cooking thighs, I always make extra to share with family, then use a few on salads or grain bowls for lunch the next day!

Ingredients
  • 14-16 chicken thighs (bone-in and skin on)
  • 2/3 cup rice wine vinegar
  • ½ cup soy sauce
  • 6 tablespoons smoked honey
  • 4 tablespoons brown sugar
  • 4 tablespoons roasted sesame oil
  • 2 tablespoons of hot chili sauce
  • 8 cloves garlic, crushed
  • 3 teaspoon crushed fresh ginger (grated on a fine grater)
  • Zest & juice of a small lime
  • Fresh cilantro – finely chopped

OPTIONAL

  • 10 -12 mushrooms, halved
  • More lime zest for plating
Preparation

Preheat oven to 410°F convection roast (or 425°F bake)

Pat chicken dry with a paper towel and set aside.

Combine vinegar, soy sauce, honey, brown sugar, sesame oil, chili sauce, garlic, ginger, lime zest & juice together in a saucepan over medium heat. Bring to a slow boil; reduce heat to low and allow to simmer for about 10 minutes, stirring occasionally, until sauce thickens. Remove from heat and allow to cool for a few minutes.

Line a large baking sheet with parchment paper (I do this so the skin will not stick to the pan, but the parchment must be removed before broiling or it will burn.) If using mushrooms, place in a small bowl with 1 tablespoon of sauce, toss to combine. Place chicken thighs on parchment lined pan and pour 1/2 of the sauce mixture over the chicken, toss until chicken evenly covered.

Place the chicken skin side down, and roast for 30 minutes.

Flip thighs skin side up, brush chicken skin with 2 tablespoons of reserved sauce (add mushrooms if using) and continue to roast until skin begins to brown. (about another 15 minutes).

Remove sheet pan from oven, turn oven to broil, then carefully remove parchment, leaving chicken skin side up and mushrooms and drippings on tray. Place tray into lower 3rd of oven and cook until the skin is a deep golden colour (about 5 minutes). Watch this part carefully as oven broilers cook at different intensity and you do not want to burn the chicken!

An image taken in a kitchen with the range open with a sheet pan of roasted chicken inside and a tray of colourful roasted vegetables on the top.
This recipe was made in my Hestan Dual Fuel Range.

Allow chicken to rest for 10 minutes before serving. Sprinkle with chopped cilantro (and lime zest if using). Serve with roasted or steamed vegetables, and remaining sauce.

A very colourful sheet pan of roasted vegetables and glazed chicken thighs.

Hope you enjoyed my Asian Inspired Roasted Chicken Thighs recipe! I would love to hear your feedback in the “comment box” below and don’t forget to tag @zimmysnook if you post yours on Instagram!

Have a delicious day!

James (aka Zimmy)

Proud Hestan Ambassador. Opinions in this post are my own.

Moist and Juicy Roasted Turkey (and Gravy)

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Top down image of a roasted turkey garnished with herbs and fruits on an oval scalloped platter.

As the holiday season approaches, the question inevitably comes up for a moist and juicy turkey… “to brine or not to brine?”

Now, I am a fan of brining and have had some great success with both wet and dry brining. But, truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird.

So option number 3 (for me), is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.

It’s then rubbed well with good quality olive oil and cooked for another 20 minutes, before lowering the temperature and basting with hot broth. This unstuffed 14.5 pound bird was cooked in about 2 3/4 hours, with crispy skin and moist, juicy meat as a result.

Are you a briner? If yes, do you prefer wet or dry brine? If no, any secrets you want to share for your roasted turkey? Would love to know in the comments below?

Ingredients
  • 1 (10 to 12 pound) young fresh, local turkey
  • Dry rub (recipe below)
  • 1 stalk celery, cut into 1-inch pieces
  • I garlic bulb halved
  • I large sprig of rosemary
  • 2 sprigs thyme
  • 4 tablespoons olive oil
  • 1 ½ cups chicken or turkey stock, for basting
Dry rub
  • 1/2 tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon paprika
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
Turkey Broth
  • 1 tablespoon olive oil
  • 1 turkey neck
  • 3 turkey backs (skin and excess fat removed) or 2 turkey wings
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • ½ tablespoon whole pepper corns
  • 1 bay leaf
  • 1 sprig of rosemary
  • 6 cups turkey stock, chicken stock, or no salt added chicken broth
  • 2 cups water
Gravy
  • 6 cups turkey broth
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • Salt and freshly ground black pepper
Preparation
For the dry rub:

Add the kosher salt, thyme and rosemary to a mortal & pestle and crush into a powder. Add the paprika, pepper, onion powder and garlic powder and mixed to combine.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve neck for gravy. Pat the turkey dry with paper towels inside and out. Season well inside and out with the dry rub, ensuring to get into all the creases and crevices.

Place the turkey on a rack over a sheet pan and refrigerate for at least an hour, up to 12 hours.

Dry rubbed turkey on a rack over a sheet pan.

Preheat the convection oven to 390°F (or conventional oven to 415°F)

Stuff the turkey with the garlic, celery, rosemary & thyme. Loosely tie the drumsticks together with kitchen string and fold the wings underneath the bird. Place the turkey on a flat rack over a shallow roasting pan and cooked for 20 minutes.

I used my Hestan Culinary Wok which has a FLAT bottom, please don’t try this with rounded bottom woks! I believe the rounded shape of the wok, focuses the heat directly on the sides of the bird to create even browning.

Dry rubbed turkey in the oven.

Remove from oven and brush all over (including underneath) with olive oil. Rotate the pan 180°, return to oven and cook for 20 minutes.

Lower the temperature to convection oven to 300°F (or conventional oven to 325°F), baste with 1/3 cup broth. Roast the turkey, uncovered (basting every 30 minutes) until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. If skin starts to brown too much, place tinfoil over darkest spots leaving lighter areas uncovered. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth:

Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck and backs (or wings) to the pan and sauté until just beginning to brown, about 3-4 minutes.

Add the chopped vegetables and peppercorns to the pan and sauté until soft, about 4-5 minutes. Pour the stock and water into the pan, add the rosemary and bay leaf, and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 6 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup.

For the gravy:                           

Heat the broth in a saucepan over medium heat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock ½ cup at a time, whisking constantly, then simmer until thickened, about 10 minutes. Seasoning, to taste, with salt and black pepper. Once the turkey is cooked and resting, pour the turkey pan juices into a glass-measuring cup and skim off the fat. Add the pan juice to the gravy and stir to combine. Serve hot gravy with carved turkey.

Cook’s notes:

Making the broth 2 days ahead, means any fat in the broth can easily be removed as it congeals on top while in the fridge. (Make the gravy weeks before and freeze in Ziploc bags until ready to use).

Making the gravy the day before lowers the stress of turkey day and keeps the kitchen cleaner. Just reheat and add the pan juices.

Hope you enjoy this Roasted Turkey and Gravy recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Soul-Satisfying Meatball Soup

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(Inspired by Italian Wedding Soup)

Soul-satisfying meatball soup. (Inspired by Italian Wedding Soup)

My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavourful broth with passata.

I made a 1/2 batch of turkey meatballs for my mother-in-law and a 1/2 batch of pork for my parents because that’s what I pulled out of the freezer.
A hearty soup perfect for fall lunches or dinners!

Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1 small white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 2 cups passata
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup uncooked small macaroni elbow pasta
  • 2 cups kale, chopped (spines removed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
To serve
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley
  • Chili flakes (optional)
For the Meatballs
  • 2 pounds ground turkey (pork or chicken)
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.

Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup).

Browning turkey meatballs in a non-stick Hestan skillet.

Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.

Whisk in passata and cook, stirring occasionally, for 2 minutes to incorporate the flavours. Pour in chicken stock, add bay leaves and rosemary, bring to a boil. Reduce heat, add in meatballs & kale; simmer until the meatballs are cooked through, about 12-15 minutes.

For serving

If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.

If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked pasta on a sheet pan to cool.

I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.

Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.

Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes (optional to taste)

Image of a turkey meatball, veggie and pasta soup.

If you like this Soul-Satisfying Meatball Soup recipe, you can fine more of my favourite soup & chili recipes here.

Meatballs browned in my 11” Hestan ProBond Forged Stainless Steel Nonstick Skillet. The 11” skillet is a workhorse in my kitchen!

Whether you’re looking for a NanoBond, CopperBond or ProBond, now is a great time to add a skillet to your collection! Check out HestanCulinary.com for details!

Browning turkey meatballs in a non-stick Hestan skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Leftover Chicken Grain Bowl with Peanut Sauce

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Two colourful chicken grain bowls with peanut sauce, boiled eggs and veggies.

Leftover Canadian Raised chicken NEVER goes to waste in our house! It’s perfect for lunches or to repurpose for a weeknight meal! This tasty grain bowl with peanut sauce, transforms “fridge-finds” into a satisfying (and pretty) dinner!

Ingredients For 2 bowls
  • 2-3 leftover cooked chicken thighs – skin on
  • 1/2 cup uncooked quinoa – cooked to package instructions (or grain of your choice)
  • Selection of fresh or cooked vegetables, herbs and nuts (use what you have available) – I used spicy cabbage slaw, carrots, green onions, jalapeños, cherry tomatoes, edamame, avocado, cilantro and cashews.
  • Hard boiled eggs – halved
  • 1/2 cup + 2 tbsp Peanut sauce
  • 1/2 tbsp olive oil
Preparation

Remove the chicken skin and set aside.

Diced the chicken thighs into bit size pieces.

Heat a small non-stick skillet over medium heat, add the olive oil and heat for 30 seconds. You don’t want the pan to get too hot or you run the risk of burning the skin before it gets crisp.

Toss in the chicken skin in a single layer—you should hear a sizzle when the pieces hit the oil. Pan-fry each piece for about 3 minutes on each side, until golden brown. Use tongs to transfer the crisp chicken skin pieces to a paper towel–lined plate and let them cool briefly. Like bacon, they will crisp even further as they cool. Once cool, break or chop into small pieces.

Add the diced thighs to the hot pan and coat with oil/ fat in the pan, add 2 tbsp peanut sauce, stir to blend in and cook until chicken is warmed through, 1-2 minutes.

Assemble bowl with quinoa, vegetables, cilantro, cashews & eggs around the sides. Add chicken to the middle, sprinkle with crispy skin and serve 1/4 cup of peanut sauce with each bowl.

Pour sauce over bowl, toss to combine an enjoy!

Peanut Sauce

Ingredients:
  • 1/2 cup peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons avocado oil 
  • 2 tablespoons lime juice
  • 2-3 tablespoons sambal oelek (add to spice preference)
  • 2 tablespoons honey
  • small piece of fresh ginger, peeled
  • 1 clove of fresh garlic, peeled
  • 1/4 cup of water
Preparation

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Prep Time: 5 mins

Makes: 1 1/2 cups (6 x 1/4 cup servings)

A colourful chicken grain bowl with peanut sauce, boiled eggs and veggies.

This Chicken Grain Bowl recipe was made with the thighs from my Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe that was developed in partnership with Chicken Farmers of Canada. Opinions in this post are my own. 

Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon

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Large sheet pan with twenty chicken thighs on top of a variety of roasted vegetables.

Making extra chicken to use for the next day’s lunches or dinner is an easy way to take the stress out of weekday meal prep. This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe is one of the easiest ways to make delicious tender chicken, while you go about your routine and let the magic happen on just one pan. The vegetables, rosemary and tarragon add even more amazing flavor to the dish, and the steam helps to create a lovely sauce at the bottom of the pan! Make a pot of rice and serve everything over the rice to sop up the delicious juices!

Ingredients
  • 10 Chicken Thighs – Raised by a Canadian Farmer
  • 2 teaspoons lemon zest
  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons local honey
  • 3 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 6 sprigs rosemary
  • 6 shallots, halved
  • ½ red onion sliced
  • 10-12 medium carrots (heirloom if available)
  • A handful of cherry tomatoes
  • 1 tablespoon olive oil
  • Salt & pepper
  • 4 sprigs of tarragon – small tender leaves left whole and larger leaves chopped
Preparation

Combine the lemon zest, lemon juice, honey, Dijon mustard, garlic, ½ teaspoon pepper and 1 teaspoon salt. Add the chicken thighs to a resealable bag and pour in the marinade. Seal the bag and massage the chicken with the marinade to coat well. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.

Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.

Add the carrots, onions, shallots & rosemary, to a sheet pan that just holds everything (not to big as the chicken should sit on top of the vegetables). Drizzle with the oil and season with salt & pepper. Toss well to coat. Spread the vegetables evenly over the bottom of the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off into the bag before adding to the pan. Add remaining marinade to a small pot, bring to a boil, turn off and set aside.

A sheet pan of veggies and chicken thighs ready to go into the oven

Bake chicken & vegetables for 25 minutes, then baste with reserved marinade. Add the tomatoes to the sheet pan and return to the oven. Cook for an additional 20 – 25 minutes until chicken is golden brown and cooked to 165 degrees F. Remove from the oven, sprinkle with the tarragon, and allow to rest for 10 minutes before serving with the softened vegetables.

Close up photo of a sheet pan of chicken thights with rosemary, taragon and veggies.

This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe was developed in partnership with Chicken Farmers of Canada who uphold quality standards we can trust! Opinions in this post are my own.