Grain Field Chickens’ Post

How good does this look ... Grilled Pineapple Chicken!! Ingredients ~ 4 chicken breasts, skinless, boneless 1 zucchini, sliced 1 bell pepper, chopped 1 pineapple, peeled and sliced 1 red onion, sliced Ingredients for the Teriyaki-style Sauce ~ ½ cup coconut aminos 2 tbsp. white wine vinegar Juice of 1 lemon ¼ cup fresh pineapple juice ¾ tsp. ground ginger 1 clove garlic, minced 1/4 tsp red pepper flakes Sea salt and freshly ground black pepper Preparation ~ In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste. Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes. Rub the chicken with 1/4 of the teriyaki sauce, and let marinate 30 minutes. Preheat a grill to medium-high. Grill the chicken breasts for 5 to 8 minutes per side. Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes. Grill the pineapple for 3 minutes per side. Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables, with the remaining teriyaki sauce. Enjoy!!

Spicy Chicken Teriyaki. Moist nuggets of chicken, glazed with an insanely flavorful, fiery teriyaki sauce. This is teriyaki sauce elevated. The heat level is entirely up to you, but one thing is certain, you'll be licking the plate clean.  https://lnkd.in/ecpEBS4V Serves 4 INGREDIENTS 1/2 cup soy sauce, or tamari sauce 1/4 cup water 2-3 tablespoons sriracha hot sauce, or 1 teaspoon crushed red pepper flakes (or both), or more/less to taste 2 tablespoons brown sugar 1 tablespoon mirin (Japanese rice wine), or Chinese rice wine 1 tablespoon minced fresh ginger 1 clove garlic, minced 1 teaspoon sesame oil 1 tablespoon cornstarch 1 tablespoon vegetable oil 1 pound boneless skinless chicken breasts, thighs, or tenders, cut into bite-size pieces Salt and freshly ground black pepper Chopped fresh cilantro for serving, optional INSTRUCTIONS In a small bowl, combine the soy sauce, sriracha (and/or red pepper flakes), water, brown sugar, mirin, ginger, garlic, sesame oil, and cornstarch. Mix well and set aside.  Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides.  Stir the soy sauce mixture again to make sure the cornstarch is dissolved and add the mixture to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for 5 minutes, until the chicken is cooked through and the sauce thickens.  Season to taste with salt and black pepper. Top with cilantro (if using) and serve. 

Wednesday Recipe Day:   Share a favorite recipe in the comments below, and let's get inspired together.   I can't wait to see what delicious dishes you've got lined up! 😋   Japanese Teriyaki Bowl.   Ingredients: 2 boneless, skinless chicken breasts or 1 block of firm tofu 2 cups of cooked brown or white rice 1 cup of broccoli florets 1 red bell pepper, thinly sliced 1 carrot, julienned 1 tablespoon olive oil Salt and pepper to taste Sesame seeds for garnish (optional) Sliced green onions for garnish (optional)   For the Teriyaki Sauce: 1/4 cup soy sauce 1 tablespoon honey or brown sugar 1 garlic clove, minced 1 teaspoon fresh ginger, grated 1 tablespoon rice vinegar 1 teaspoon cornstarch dissolved in 1 tablespoon water   Instructions: If using chicken, season it with salt and pepper and grill until fully cooked, then slice into strips. If using tofu, press to remove excess water, cut into cubes, and pan-fry in a little oil until golden brown. In a pan, heat the olive oil over medium heat. Add the broccoli, bell pepper, and carrot. Sauté until the vegetables are tender-crisp. Combine soy sauce, honey or brown sugar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer. Add the cornstarch-water mixture and stir until the sauce thickens. Divide the cooked rice into bowls. Top with the grilled chicken or tofu and sautéed vegetables. Drizzle with the teriyaki sauce. Sprinkle sesame seeds and green onions over the bowls for added flavor and a pop of color. #RecipeShare #recipeideas #recipeoftheday #RecipeOfTheWeek #recipeidea #healthyrecipeideas #healthyrecipeshare #healthyrecipes10days #healthyrecipeshealthylifestyle  

#StepIntoSpring with this #GrainFieldChicken's Creamy Chicken and Asparagus Pasta. Taste the flavour of the season in every bite! You will need: * 2 x Grain Field Chickens chicken breasts * Salt and pepper to taste * 225g pasta (fettuccine or penne) * 1 cup chopped asparagus * 1 cup peas * 2 tbsp olive oil * 2 cloves garlic, minced * 1/2 cup Greek yogurt * Zest of 1 lemon * 1/4 cup grated Parmesan cheese * Fresh parsley, chopped Method: 1. Season the GFC chicken breasts with salt and pepper. 2. In a skillet, heat olive oil over medium heat. Sauté the chicken pieces until cooked through. Remove from the skillet and set aside. 3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. 4. Add the chopped asparagus and peas and cook until tender-crisp, about 3-4 minutes. 6. Meanwhile, cook the pasta according to the package instructions. Drain and set aside. 7. In a bowl, whisk together Greek yogurt, lemon zest, grated Parmesan cheese, salt, and pepper to make the creamy sauce. 8. Toss the cooked pasta and sautéed asparagus with the creamy sauce. 9. Slice the cooked chicken and place it on top of the pasta. Garnish with chopped fresh parsley before serving

Summer isn’t the only thing bringing the heat this time around. Get spicy and saucy with these #GrainFieldChickens Peri-Peri Chicken Gizzards 🔥 You will need: * 1 pack Grain Field Chickens chicken gizzards * 1 small onion, finely chopped * 4 cloves garlic, minced * 2 tbsp olive oil * 1 cup chicken broth (for simmering) * 1/4 cup peri-peri sauce (store-bought or homemade) * 1/4 cup tomato sauce * 1 tsp smoked paprika * 1 tsp cayenne pepper (adjust for heat preference) * 1 tbsp lemon juice * Salt and pepper to taste * Fresh parsley for garnish * Lemon wedges (optional for serving) Method: 1. Add the GFC gizzards to a pot with enough water to cover them and a pinch of salt. Boil for about 45 minutes to 1 hour, until tender. Drain and set aside. 2. In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. 3. Stir in the peri-peri sauce, tomato sauce, smoked paprika, and cayenne pepper. Cook for about 2 minutes, letting the flavours meld together. 4. Add the boiled gizzards to the pan, followed by the chicken broth. Stir everything together and bring the mixture to a simmer. Lower the heat and let the gizzards simmer in the sauce for 20-25 minutes, until the sauce has thickened and the gizzards are coated. 5. Stir in the lemon juice, adjust salt and pepper to taste, and let the gizzards cook for another minute. Garnish with fresh parsley. Enjoy the #TasteOfGFC

Easy Chicken Piccata. Golden chicken, caramelized shallots, briny capers, and a velvety, lemon-butter sauce – this is the ultimate dinnertime delicacy. And since I basically named all the ingredients, this is also a quick-and-easy weeknight meal!  https://lnkd.in/e7KVwYKt Serves 4 INGREDIENTS 4 to 6 thin-sliced or pounded-thin boneless skinless chicken breasts (see note above), about 1 to 1 1/4 pounds Salt and freshly ground black pepper 1/3 cup all-purpose flour  4 tablespoons butter, divided  2 tablespoons olive oil 1/4 cup minced shallot, or onion 2 cloves garlic, minced 1/3 cup dry white wine, or chicken broth 1/2 cup chicken broth 2 tablespoons drained capers 1 tablespoon fresh lemon juice 1 teaspoon fresh lemon zest Chopped fresh parsley for serving, optional Lemon slices for garnish, optional INSTRUCTIONS Season both sides of the chicken with salt and black pepper. Place the flour in a shallow dish, add the chicken and turn to coat both sides. Shake off excess flour.  Heat 2 tablespoons of the butter and all of the oil together in a large skillet over medium-high heat. When the butter is bubbling, add the chicken and cook until golden brown on both sides. If necessary, work in batches to prevent overcrowding the pan.  Transfer the chicken to a plate and set aside. Add the shallot to the same pan over medium heat and cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds.  Add the wine (or broth), bring to a simmer, and cook for 30 seconds, scraping up any browned bits from the bottom of the pan. Add the chicken broth, remaining 2 tablespoons of butter, capers, lemon juice, and lemon zest and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate.  Return to a simmer. Cook for 2 to 4 minutes, until the chicken is cooked through, and the sauce thickens slightly.  Garnish with parsley and lemon slices, if using, and serve.

Looking for a burst of flavour? This #GrainFieldChickens Sriracha Honey Glazed Chicken will delight your taste buds with its sweet, spicy and tangy flavours. 🤤 You will need: * 1 x Grain Field Chickens Whole Chicken  * 1/4 cup honey * 3 tbsp sriracha sauce * 2 tbsp soy sauce * 2 tbsp rice vinegar * 2 cloves garlic, minced * 1 tbsp grated ginger * 1 tsp sesame oil * Salt and pepper, to taste * Chopped green onions, for garnish * Sesame seeds, for garnish Method: 1. Preheat your oven to 190°C 2. In a small bowl, whisk together the honey, sriracha sauce, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and pepper. Set aside. 3. Place the GFC Whole Chicken in a roasting pan or on a rack set in a baking dish. Pat the chicken dry with paper towels. 4. Brush the honey sriracha glaze generously all over the chicken, ensuring it's evenly coated. 5. Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes. Baste the chicken with the glaze every 20 minutes for a sticky and delicious finish. 6. Once cooked, remove the chicken from the oven and let it rest for about 10 minutes. This allows the juices to settle. 7. Carve the chicken into serving pieces, garnish with chopped green onions and sesame seeds, and serve hot. Enjoy the #TasteofGFC with steamed rice and your favourite vegetables for a complete and satisfying meal!

This Bang Bang Salmon recipe is a flavor explosion! Crispy pan-seared salmon topped with a creamy, spicy sauce will tantalize your taste buds and leave you craving more. It's the perfect dish for a quick weeknight dinner or a special occasion meal. Ingredients: 2 salmon fillets Salt and pepper, to taste 1/4 cup all-purpose flour 1 tablespoon olive oil 1/4 cup mayonnaise 1 tablespoon Sriracha sauce 1 tablespoon honey 1 teaspoon soy sauce 1 teaspoon rice vinegar Green onions, for garnish Directions: Season the salmon fillets with salt and pepper, then dredge them in flour, shaking off any excess. Heat olive oil in a skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. In a small bowl, mix together mayonnaise, Sriracha sauce, honey, soy sauce, and rice vinegar to make the bang bang sauce. Serve the cooked salmon fillets with a generous drizzle of the bang bang sauce on top. Garnish with sliced green onions. Prep Time: 10 minutes Kcal: 320

Hibachi Noodles 😋😋🥢🍝 Ingredients: • 1 lb. linguine or noodles/pasta of my choice, cooked al dente • 3 tablespoons butter • 1 tablespoon garlic, minced • 3 tablespoons sugar • 4 tablespoons soy sauce • 1 tablespoon teriyaki sauce • Salt and pepper to taste • 1 tablespoon sesame oil • 1 tablespoon sesame seeds (optional for garnish) Instructions: 1. I melt the butter over medium-high heat in a skillet. 2. I toss in my minced garlic and sauté until it becomes fragrant. 3. Adding the cooked noodles/pasta, I stir to mix. 4. I incorporate sugar, soy sauce, and teriyaki sauce, tossing to combine. 5. Seasoning with salt and pepper according to my taste, I continue to stir. 6. Removing the skillet from heat, I drizzle with sesame oil. 7. Garnishing with sesame seeds (optional), I serve the noodles with hibachi steak, hibachi chicken, hibachi vegetables, or hibachi shrimp. 8. I enjoy the delicious hibachi noodles!

Cast Iron Seared Scallops & Lemon Sauce Servings: ~ 4 Serving 1 - Leanest 2 - Condiments 2 - Healthy Fat Ingredients: 2 pounds dry sea scallops 4 T butter, divided 3/4 C C low sodium chicken, vegetable or fish broth 1 T total (your choice in how much of each) fresh garlic, onion, salt, pepper and lemon) 3 T fresh lemon juice Pinch of salt and pepper fresh parsley, mint and/or lemon zest as garnish if desired Instructions: Add 1 T of butter to the cast iron pan over high heat. While butter is melting, pat the scallops dry. Once the butter is melted, add the scallops to the pan and cook for 2-3 minutes on each side until they are browned. If they stick, they are NOT ready to be flipped. This is where patience is key! Remove the scallops from the pan and set aside. Reduce the heat to medium and add the broth, juice and seasoning. Scrape all the brown bits (the fond) off of the bottom of the pan. This is where all the flavor is AND it will make cleaning your pan easier when you're done! When the sauce is reduced by 1/3, whisk in the butter, season with Salt and pepper and add the scallops back to the pan just to heat them up. Sprinkle with fresh parsley or fresh mint if desired. Serve hot. Serving Size is 7 ounces of scallops drizzled with 2 T of sauce. Serves 4.