With all the flavor of the season, our farm-fresh dinner will soon be your fall favorite. Oven roasted, crispy skin chicken breasts are served with a cider lemon butter sauce alongside sweet sautéed apples, creamy cheddar polenta with fresh corn, and tangy mustard greens. With these easy to make recipes, you can pick your favorites or prepare them all.
Pan Seared Chicken with Cider Lemon Sauce
4 boneless, with skin, chicken breast halves
2 tablespoons olive oil
Freshly ground black pepper
5 tablespoons unsalted butter, divided
½ cup white wine
1 cup chicken sodium free chicken stock
½ cup boiled cider
½ cup fresh lemon juice
Preheat the oven to 400˚F.
Preheat a large cast iron skillet over medium-high heat, until the surface of the pan is very hot. With paper towels, dry the chicken breasts then season well with salt and pepper. Add the oil to the pan and heat until the oil is just moving in ripples. Place the chicken, skin side down, in the pan and cook until the skin is golden about 4 minutes. Turn the chicken breasts skin side up, add a tablespoon of butter and place the skillet in the oven. Cook for 15-20 minutes until an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken. Transfer the chicken to a plate and cover with foil to keep warm.
Pour off all fat remaining in the skillet and place over medium-high heat. Add the wine and deglaze while scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the stock and bring to a boil and cook until it thickened about 6 minutes. Whisk in the remaining 4 tablespoons butter, boiled cider, and lemon juice. Cook 3-5 minutes until thickened, adjust the seasoning with salt and pepper, and serve with the chicken
3 tablespoons butter
4 large apples, Fuji, Honey Crisp, or another sweet firm apple, peeled, cored, cut into 16 wedges per apple
2 tablespoons Lyle’s Golden Cane syrup
2 tablespoons lemon juice
Pinch of salt
Melt the butter in a large nonstick sauté pan over medium-high heat. Add the apples, syrup, lemon juice and salt, and sauté until tender and the edges are lightly browned about 9 minutes. Cover and serve warm.
Cheddar Polenta with Fresh Corn
2 ears of corn, husks and silks removed, cut off of cob
3 tablespoons butter
1 cup of Polenta
Chicken stock, the amount per polenta packaging directions
½ cup shredded cheddar cheese
¼ cup cream
Sauté the fresh corn over medium heat in 1 tablespoon butter for 7-8 minutes, remove and set aside.
Follow the directions on the packaging of polenta using the chicken stock for the liquid. When cooked, add the corn, cheddar cheese, 2 tablespoons remaining butter and cream to the polenta; stirring to combine to a smooth consistency. Serve immediately.
Sautéed Mustard Greens
2 tablespoons olive oil
4 cloves garlic, minced or pressed with a garlic press
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
2 tablespoons chicken stock
In a large sauté pan with straight sides, heat the oil on medium heat. Add the garlic to the hot oil and sauté for 30 seconds. Add the mustard greens, season with salt and pepper, and sauté while tossing to until they wilt. Add the chicken stock and heat to a simmer. Lower the heat and cook for about 5 minutes more until the stock as almost evaporated. Serve warm.
Loaded with farm fresh vegetables, spicy honey chicken thighs, and a delicious creamy lemon sauce, you can’t beat this tasty late summer dinner recipe. If you missed us at the Kentucky State Fair on the Gourmet Garden Food Stage this past Sunday, check out our farm fresh recipe!
Cold-smoked Potatoes and Corn
1 pound small potatoes
2 ears of corn, shucked and silks removed, broken in half
1-pint small cherry tomatoes
Add the potatoes to a saucepan and cover with water. Turn the burner on medium-high and bring the water to a gentle boil. Reduce heat to medium-low and cover the pan with a lid. Cook the potatoes in gently simmering water until tender, about 15 minutes or until a small knife passes easily through one of the larger potatoes. Drain and dry completely.
Fill a large saucepan about ¾ full of water and bring to a boil. Add the ears of corn to the boiling water, cover the pot, turn off the heat, and let the corn cook in hot water until tender, about 10 minutes. Remove and let the corn dry completely.
Add a rack in a deep roasting pan. Place the potatoes, corn, and tomatoes on the rack. Cover tightly with foil. Smoke twice with a smoking gun filled with mesquite chips. Cover tightly and keep covered until the smoke dissipates into the vegetables. Slice the corn off the cob and serve with the potatoes and tomatoes.
Lemon Cream Sauce
3 tablespoons olive oil
2 tablespoons melted butter
1 cup sour cream
¼ cup lemon juice
¼ cup chicken broth
2 large cloves minced garlic
1 teaspoon salt
2 teaspoons black pepper
¼ cup fresh cilantro
Add all the ingredients to a blender and process until smooth.
Grilled Spicy Chicken Thighs with Peppers and Onions
Prepare the Chicken Thighs
1 ½ tablespoons olive oil
2 teaspoons ground coriander
2 teaspoons garlic powder
1 tablespoon kosher salt
1 teaspoon ground cumin
2 teaspoons smoked paprika
6 chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar
1 teaspoon chipotle chili powder
Combine the olive oil, coriander, garlic powder, salt, cumin, and smoked paprika to make a paste. Rub the chicken thighs all over with the paste and place in a dish. Cover and refrigerate for four hours or overnight.
The next day in a small bowl, whisk together the honey, cider vinegar, and ancho chili powder. Set aside.
Heat a grill to high. Place the chicken thighs on the grill and cook for 5 minutes per side. Brush with the honey mixture. Cook for another minute, brush again and remove from the grill.
Prepare the Peppers and Onions
2 tablespoons of olive oil
1 orange pepper, cut into ½ “ pieces
1 yellow pepper, cut into ½ “ pieces
1 anaheim pepper, cut into ½ “ pieces
1 large Vidalia onion, sliced thinly
2 teaspoons salt
2 tablespoons of chopped cilantro
Heat a grill to high. Toss the peppers and onions in 1 tablespoon olive oil and the salt. Place vegetables on the grill, and cook until lightly charred, 6 to 8 minutes per side. Remove and toss in the remaining olive oil. Top with fresh cilantro.
Create these tasty nachos using up any shredded leftover BBQ meat – chicken, pork, or beef. Just toss the meat with your favorite sweet BBQ sauce and top over tortilla chips. Add lots of cheese, green onions, jalapenos, cherry tomatoes, and fresh grilled or roasted corn off the cob.
1 cup grilled chicken, pork or beef
½ cup sweet BBQ sauce (we like Williams Sonoma Sweet Onion Applewood)
½ cup green onions, thinly sliced white and green parts
1 jalapeno, very thinly sliced
½ cup quartered cherry tomatoes
½ cup roasted corn on the cob, removed from cob
4 cups tortilla chips, we like the homemade version at Lucky’s
1 8-ounce package of Mexican Mix shredded cheddar cheese
½ cup sour cream
Juice of ½ lime
Zest of one lime
¼ cup chopped cilantro leaves
Shred the meat with two forks, add the BBQ sauce and mix thoroughly. Thinly slice the green onions and jalapeno, cut the cherry tomatoes into quarters, and removed the grilled corn from the cob; set aside.
Preheat the oven to 400ºF. In an oven-proof pan or cast iron comal pan add a layer of tortilla chips. Top the chips with 1/3 of the cheese, chicken, green onions, jalapeno, tomatoes, and corn. Repeat with two more layers of chips, cheese, and toppings. Place in the oven and bake for 15 minutes.
While the nachos bake, whisk together the sour cream with the lime juice. Place in a serving bowl then top with the lime zest. Remove the nachos from the oven and top with the fresh chopped cilantro. Serve the sour cream with the warm nachos.
Makes 4 servings.
The perfect combination for a special summer dinner – pan-seared scallops served atop a bed of creamy cheese grits with seared fresh corn and prosciutto. To complement the scallop’s sweet, succulent flavor, we added a lemon butter cream sauce right under the scallops to make this pure meal luxury.
Basil Lemon Cream Sauce
2 tablespoons salted butter
1 cup cream
Juice of one lemon
6-8 fresh basil leaves
2 garlic clove, cut in half
In a saucepan, heat butter over medium temperature until melted. Slowly whisk in the cream and bring to a simmer. Whisk in the lemon juice, basil, and garlic. Reduce the heat to low and simmer for 8-10 minutes. Strain through a fine-mesh strainer into a clean saucepan to remove the basil and garlic. Cover and keep warm.
Cheese Grits With Fresh Corn Prosciutto
2 ears fresh corn, kernels removed
4 tablespoons butter, divided
¼ cup chopped prosciutto
1 ½ teaspoons salt
1 cup Charleston Favorites grits
1 teaspoon salt
¾ cup cream
¼ cup soda water
¼ cup Parmesan cheese
¼ teaspoon freshly ground pepper
Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add the corn kernels and prosciutto and sauté over medium-high heat until the prosciutto is lightly browned, and the corn is cooked through; set aside and keep warm. Rinse the grits, drain and remove any floating chaff and hulls. Bring 3 cups water and 1 ½ teaspoons salt to a boil. Add the rinsed grits and cook frequently stirring for 15-20 minutes.
Reduce heat to low, add the cream and soda water, often stirring, until the grits are very thick, about 10 minutes. Add the cheese, remaining butter and pepper; stir to combine. Cover and keep warm while you make the scallops.
1 pounds dry sea scallops, approximately 12
2 teaspoons unsalted butter
2 teaspoons olive oil
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Set uncover on a paper towel lined plate in the refrigerator for 2 hours to dry the surface.
Add the butter and oil to a 12 to 14-inch sauté pan placed over high heat. Salt and pepper the scallops. Once the fat begins to smoke, carefully add the scallops, making sure they are not touching each other. Depending on their thickness, sear the scallops for 2-3 minutes per each side. The finished scallops should have a golden crust on each side and be translucent in the middle.
2 tablespoons fresh chives
2 tablespoons lemon zest
Ladle some cheese grits in a bowl. Top with the corn and prosciutto sauté and then sprinkle with chives. Add a little cream sauce; rest the scallops in the cream sauce. Top the scallops with lemon zest.
Makes 4 servings.
Get the grill going and make Dad’s dinner on Father’s Day memorable with a pretzel bun burger topped with cheddar, bacon, spicy mustard, and a side of grilled fingerling potatoes and onions. If you’re feeling adventurous for this special occasion, we include Fresh Chef Experience’s special burger beef combo to create a fantastic grind-your-own recipe to go with an easy-to-make, tasty mustard sauce.
Pretzel Bun Burger
24 ounce of ground burger, formed into eight thin burger patties, about 3 ounces each (See our fresh grind recipe below)
Fresh ground pepper
8 thinly-sliced cheddar cheese slices
8 slices cooked applewood smoked bacon
Mustard sauce, recipe below
4 pretzel buns, sliced open
Heat a grill to hot. Set the burgers out 30 minutes before grilling. Lightly salt and pepper both sides. Add the burgers and cook 3-4 minutes per side. Add the cheese and continue to grill, about one minute before removing. Layer two burgers with 4 pieces of bacon and the mustard sauce on the bun. Serve with roasted potatoes and onion – recipe below.
2 tablespoons whole-grain mustard
2 tablespoons Colemans mustard
1 tablespoons maple syrup
⅛ teaspoon or 4-5 drops hot sauce
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
Whisk all of the ingredients together. Spread on both sides of the bun when assembling the burger.
Fingerling Potatoes & Onions
1 ½ pounds fingerling or small potatoes, sliced in half
1 large Vidalia onion, slice into thin wedges
2 cups of baby spinach
2 teaspoons olive oil, plus extra
Add the potatoes to a large saucepan, cover with water. Bring to a simmer and cook until a small knife easily passes through the potato about 12-15 minutes. Strain off the liquid and set the potatoes aside to dry. Heat a grill to high; brush the potatoes and onion with olive oil. Grill until well marked and the onion is cooked through. Remove to a large bowl, add the spinach and two teaspoons of olive oil. Toss gently. Serves 4.
Fresh Chef Experience’s Grind Burger Mixture
¾ pound rib eye steak, cubed
½ pound skirt steak, cubed
2 large short ribs, (about 1 pound with bone) bone removed and cubed
Using a meat grinder, grind the beef together twice through a course to fine grind. Form into 8 patties about 3 ounces each. Cover and refrigerate until ready to use.
The perfect grilled combination – delicious brook trout and tender artichokes served with lemon and garlic aioli. Easy to find now at most groceries, these tender, smoky artichoke halves, quickly and beautifully grill along with fresh trout while the aioli sauce comes together in minutes.
Once you get a taste of grilled trout, you’ll be hooked and it’s easier than you think. A super-clean cooking grate is a secret to preventing sticking. So remember to heat the grill on high heat, then use a grill brush to clean off any bits of protein or sauce sticking to the bars. Oil the fish well before placing the grate and then brush the fish again with oil just before turning.
4 globe artichokes
Prepare a one-quart bowl of water. Cut the lemon in half, squeeze in the bowl with the water and then add the lemon halves. Using a sharp knife cut off the smaller leaves around the base of the artichoke and cut the stem, so you only have about a half inch left. Cut the artichokes in half and put them immediately in the water.
Working with one artichoke at a time, remove the furry core or “choke,” scraping out any remains pieces with a spoon. Once cored, immediately place into the lemon water and continue until all are completed.
Heat a large saucepan with a steamed fitted inside. When steam is rising, place the halved, cored artichokes, cut side down, into the steamer and steam for 20 minutes. After 20 minutes, remove and set aside to drain.
Brush the cut side with olive oil and place on the grill for 15 minutes or until well marked.
Four 1-pound fresh brook trout without a head, scaled, gutted, and butterflied open (skin on)
Kosher salt and freshly ground pepper
Thinly sliced lemon
Heat a grill to high. Brush trout on both sides with olive oil and season generously with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Brush the top with more olive oil and carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and serve hot topped with lemon slices, the artichokes, and lemon aioli.
Easy Lemon Aioli
½ cup mayonnaise
finely grated lemon zest of one lemon
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon plus one teaspoon garlic, minced
¼ teaspoon salt
Whisk all the ingredients in a small bowl to combine. Serve with the grilled artichokes and trout.