Chef Josef’s Barbecue Chicken

4 Servings

Ingredients:

1 whole medium chicken

 2 Tbsp olive oil

1 tsp Chef Josef Barbecue blend

Instructions:

Cut chicken into breast, thigh and leg pieces.

 Sprinkle Chef Josef’s Barbecue blend over all pieces.

Drizzle or spray with the olive oil.

Let sit for 45 minutes to an hour at room temperature.

Preheat your outdoor grill to high temperature.

 Throw on the chicken pieces and sear until dark brown on all sides.

Lower temperature on grill to 325/350˚ and finish braising with the lid closed for 25 to 35 min or until 155/165˚ temperature is reached.

Allow to sit for 15 to 20 minutes before serving.

Sautéed Chicken Breast with Mushrooms and Tomatoes

Serves 4

2 Chicken breasts (about 2 pounds total)

1 medium Onion, chopped

2 cups Leek, chopped

2 cup sliced Mushrooms (optional)

2 cups tomatoes, sliced

2 tsp Chef Josef’s Lime Cilantro blend

2 Tbsp Butter

2 Tbsp Olive oil

1 cup chicken stock

Step 1

Preheat Oven to 450˚

Season Chicken with Chef Josef’s Lime Cilantro blend on both sides.

Heat butter and oil in cast iron skillet.

Place Chicken breast in hot skillet and brown both sides.

Place skillet in oven for 5 minutes.

Step 2

Remove skillet from oven.

Add mushrooms, onions, leek and tomatoes to skillet.

Place in oven for 3 to 5 minutes.

Check chicken breast, it should not be more than 140˚.

Step 3

Take skillet out of the oven.

Add chicken stock and simmer on top of stove for 3 to 5 minutes.

Chicken internal temp should be 165˚.

For extra flavor add 1 Tbsp Bachan’s Japanese Barbecue sauce.

Chef Josef's Roast Turkey with Chestnut Stuffing

INGREDIENTS for Turkey:

1 - 10 to 15 lb turkey
3 Tbsp Chef Josef’s Original Seasoning blend
1 Tbsp sage

2 Tbsp olive oil, plus 2 Tbsp butter

Total of 6 cups chicken stock for Stuffing, Turkey roasting and Gravy

Stuffing Ingredients

1⁄2 lb chestnuts, roasted and peeled
1 medium onion, chopped
1 chicken sausage, sliced

2 eggs
1⁄2 loaf French bread, cut into 3⁄4 inch cubes
4 ribs of celery, cut into 1/4” slices
1⁄2 leek, sliced across into 1/4” slices
2 cups of chicken stock
3 Tbsp olive oil
2 Tbsp Butter
2 Tbsp Chef Josef’s Tarragon Citrus or Lemon Dill blend

Gravy Ingredients:

2 cups chicken stock

2 tsp cornstarch

Turkey drippings in roast pan

INSTRUCTIONS:

For the Stuffing, glaze the onion, sausage and leek in butter and oil. Add celery and bread, chicken stock, chestnuts and eggs. Mix well, set aside.

Preheat oven to 425 ̊

For the TURKEY, Remove the gizzard from the turkey.

Defrost turkey and bring to room temperature. (Remove from refrigerator 1 hour before.)
Stuff the turkey with the stuffing, and place any extra stuffing in a buttered baking dish.

*The extra stuffing will go into a dish, be put in the oven along with the turkey, and will be removed about 35 minutes later after it turns brown and crusty on top.

Rub the Turkey with butter and oil.

Mix together the Sage and the Chef Josef’s Original Seasoning Blend. Rub mixture over Turkey.
Place the TURKEY and the Extra Stuffing in oven for approx. 30 minutes.

As soon as a brown crust is formed on the Turkey, turn the oven down to 350 ̊.

Check Extra Stuffing dish and remove from oven when brown and crusty on top.

Cover Turkey with aluminum foil and baste turkey every 20 minutes with pan drippings.

After 1 hour of baking add 2 cups of chicken stock to turkey.
Keep roasting until internal temperature reaches 165 ̊.

TOTAL COOKING TIME SHOULD BE BETWEEN 2 TO 2.5 HOURS.
I check the temperature frequently for the last half hour, so as not to overcook the turkey, as it will dry out the turkey breast.

Remove turkey from oven when done.
Take it out of the roasting pan.
Scoop out stuffing and place in serving bowl.

For the Gravy
Add 2 tsp. cornstarch into 2 cups of chicken stock.

Mix to dissolve cornstarch, and add into roasting pan with the drippings.

Bring to a simmer. Stir and loosen pan drippings with spoon or wire whisk. Simmer 5 -10 minutes.
Add more liquid or cornstarch if necessary to create a gravy consistency.

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Baked Chicken Breast With Curry Basil Sauce

Serves 2

2 Chicken Breasts, 6 oz each

1/2 cup Coconut Cream

1 tsp Chef Josef’s Curry Basil Seasoning Blend

1 Tbsp Flour

1 green onion, chopped

1 Tbsp minced Basil

1 tsp Olive Oil

Instructions:

Preheat oven 425˚

Dust and season chicken breast.

Sauté chicken on high heat in an ovenproof skillet until lightly brown.

Place skillet into preheated oven until internal temperature reaches 160˚. Set aside.

Sauté onion on medium high until translucent, add coconut cream to the pan and simmer for 2 minutes.

Add the chicken breasts to the pan and allow to sit in sauce for 5 minutes, covered.

Sprinkle basil over the chicken, and serve.

Roasted Chicken with Root Vegetables

Serves 4 to 6

Ingredients:

3 lb whole Chicken

3 medium Onions

4 cloves Garlic

1 Fennel

1 Leek

2 medium red Beets

2 medium yellow Beets

2 small Sweet Potatoes 

4 small Potatoes

3 Tbsp Olive Oil

1 1/2 tsp Chef Josef’s Original Seasoning Blend

1/1/2 tsp Chef Josef’s Garlic Herb or the Lemon Dill, or Citrus Tarragon Blend

Preheat oven to 425˚

Season the chicken with Chef Josef’s Original seasoning blend. 

Place chicken in large roasting pan using half the oil.

Roast the chicken in middle of the oven for ½ hour.

Meanwhile, chop all vegetable into bite sizes.

Toss them with the seasoning blend of your choice and remainder of the olive oil.

Add veggies to the chicken and roast all together for 20 more minutes.

Remove the chicken from the roasting pan. It should be 165˚ internal temperature. Set aside.

Stir vegetables in roasting pan and continue roasting for another 15 to 20 min.

Serve.

Barbeque Chicken Legs with Chef Josef's Seasoning Blend

Serves 2

Ingredients:

4 medium Chicken legs

2 Tbsp Olive oil

1 tsp Chef Josef’s Barbeque blend

2 splashes Worcestershire Sauce

Marinate the Chicken legs with all other ingredients for at least 1 hour.

Preheat Grill to 450˚

Place Chicken on the hot grill until they are nicely marked on all sides - about 3 minutes each

Reduce heat on Grill to 350˚ and roast legs for 35 minutes, covered, or until the legs have reached a temperature of 160˚.

Chef Josef’s Coleslaw Recipe

serves 6 - 8

1/3 Red Cabbage, shredded

2/3 White Cabbage, shredded

1 Carrot, grated

2 Tbs Ginger, chopped fine

1 tsp Chef Josef’s Original blend

3 Tbsp Olive Oil

2 Tbsp Rice vinegar

Juice from 1/2 lemon

2 splashes Worcestershire Sauce

Mix all ingredients in large bowl. Let sit for at least and hour before serving. Leftovers can go in the fridge for 3 more days.

Turkey, Vegetable and Corn Stew

Serves 4 – 6

Ingredients:

1 lb ground Turkey

1 lb Corn kernels, fresh or frozen

1 Fennel bulb, cut into medium slices

1 small Leek, sliced

3 cups of sliced Carrots

2 Roma tomatoes, cut into 3/4” chunks

2 cups of fresh or frozen Peas

½ medium Onion, chopped

2 cups of Chicken broth

2 cups of tomato sauce

¼ cup chopped Parsley

¼ cup fresh Basil or 1 Tbsp. dry Basil

1 Tbsp Worcestershire Sauce

2 tsp Chef Josef’s Original seasoning blend

1 Tbsp olive oil

Slice and dice all vegetables.

Over high heat, brown turkey meat in a pot.

Half way through browning, add onion and leek and finish glazing.

Add all other ingredients.

Simmer until carrots are al dente.

Let sit for 10 min and serve.

This is a great dish for potluck or for leftovers. Kids love it!