Chicken/Turkey Recipes

Easy Pineapple Lime Marinade

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Pucker-up, Buttercup! Ready for an easy and delicious sweet and sour twist to your next chicken dinner?

Lime citrus gives this zippy sauce its pizazz and sets it apart from the typical bottled brand you can buy in any store. Last week I shared with you a recipe for Hawaiian Pineapple Cake I recently made that called for a can of crushed pineapple — juice reserved. Well, I saved mine to make this amazing marinade for an out of this world zesty chicken and vegetable stir- Continue reading

The Ultimate Turkey Burger with Caramelized Onions & Creamy Greek Sauce


Several years ago switching from ground beef to turkey in recipes had become really popular, and of course I jumped on the trend and tried ground turkey in most of my recipes.  But the taste and texture disappointed.  It simply didn’t compare to the hearty beef flavor my family enjoyed and most people I knew didn’t care for it either. Needless to say, that trend was set aside.

Not one to give in though, I went back for round two recently and decided to spice things up a bit in this Ultimate Turkey Burger.  It’s loaded with flavor and juicy good with caramelized onions and Greek sauce. A liberal amount of Cavender’s Greek Seasoning gives the turkey burger a wallop of flavor. Even the beef eaters around here love them and they’re a tough bunch to crack!

The Ultimate Turkey Burgers

1 package (20.8 oz) ground turkey
1 medium egg
1 Tbsp Cavender’s All-Purpose Greek Seasoning
1/4 tsp red pepper seeds
1/4 tsp garlic powder
1/4 tsp onion powder
1-1/2 tsp worcestershire sauce
1/8 tsp Kosher salt
4 whole-grain buns
4 romaine lettuce leaves
Caramelized Onions (recipe below)
Greek Tzatziki Sauce (recipe below)

In a large bowl, combine turkey, egg and next six ingredients. Mix by hand until well-combined and firm enough to make 4 equal-size patties. Flatten and grill each side until cooked through, or when cooking thermometer reads 150-160 degrees.* Place burger on bun, top with caramelized onions and creamy Greek sauce.

*Try grilling burgers in a black cast-iron skillet, or in a large pan on top of the stove for juiciest burgers.

Caramelized Onions
1 tbsp unsalted butter
1 large onion, thinly sliced
Melt butter in large skillet over medium-high heat. Add onion; cook for 15 minutes or until well-browned.

Greek Tzatziki Cucumber Sauce
1/2 cup plain yogurt
1/4 cup plus 2 tbsp sour cream
1 tbsp fresh lime juice
1/2 cucumber cut in half, center seeds scooped out
1/4 tsp Cavender’s All-Purpose Greek Seasoning
1/4 tsp garlic powder or 1 clove garlic, minced
1/4 tsp cumin
1 tbsp chopped parsley (optional)
salt and pepper

Stir yogurt, sour cream and lime juice in a bowl until blended. Add cucumber seeds, Greek seasoning, garlic, cumin, parsley and mix; season with salt and pepper. Serve at room temperature, or cover and chill. Use as a dip for kebabs, grilled meats, gyros, fish, vegetables and pita bread.


Grilled Chicken Kabobs With Mango Coconut Glaze & Fresh Pineapple



Chicken Kabobs with Mango Coconut Glaze and Fresh Pineapple

I’m always looking for food inspiration and this tropical twist on the usual chicken barbecue sauce was a delicious change.

My husband does the grilling for our family (although our oldest son is getting pretty good at it, too!).  He prefers to grill meat separate from diced fruits or vegetables so the kabobs cook evenly, versus perfectly grilled chicken and overly charred vegetables. Spices used on the raw meat were kosher salt, black pepper, garlic powder and buffalo seasoning for zip. The fresh pineapple chunks, red and yellow peppers and Bermuda onion slices were prepared on separate picks.  Everything went on the flaming grill at the same time, moving the fruit and vegetable skewers to the top rack once they were done, leaving the chicken to cook several minutes longer.

After grilling, we basted the chicken with a tropical Mango Coconut glaze I picked-up at TJ Maxx in the packaged gourmet food aisle.  (Try mixing a new flavored glaze with your regular barbecue sauce for a twist!) Usually we marinate chicken prior to cooking, but with a sweet barbecue sauce like Mango Coconut, it is best to baste afterward or risk burning the meat and the flavorful sauce off.

Another advantage to grilling fruits and vegetables on separate picks is that each person can select their choice of fare. If your family is like mine, a perfectly good vegetable will be cast to the side of a plate.




Asparagus with Citrus and Parmesan

We also prepared asparagus. (I know. But, we did stretch the meal into the next day.) Cook the asparagus al dente, by blanching in boiling water for just a few minutes. Drain and transfer to a lidded container, drizzle with extra virgin olive oil, squeeze citrus lemon juice across the top and finish with freshly grated Parmesan. Cover to keep warm and slightly melt the Parmesan until serving. It’s my favorite way to prepare most green vegetables. I think you will like it, too!

Please be sure to browse other recent recipes, crafts and tips by scrolling down. If you would like to see future posts, Like my page on Facebook in the upper right corner, or sign up to receive emails direct to your inbox.

Much joy to you and yours this coming weekend!


Homemade Chicken Potpie & Creamy Chicken and Noodles

Find the recipe here and helpful video!

Easy to make in a 9″ pie shell or as mini pies like the one pictured here.

Here is a great how-to make homemade chicken potpie video you can view at the link below. I’m on a comfort food kick since the weather is still too cold to grill outdoors. Be sure to pick up a roasted chicken from your grocer and dice up the breasts to make this potpie even easier to prepare.

Chicken Potpie recipe link:

Creamy Chicken & Noodles

Diced leftover cooked chicken
2 packages of Old-Fashioned Noodles (I used Inn Made Wide Noodles)
1 cup each: diced carrots, celery & onions
1 cup frozen peas (optional)
1/4 cup oil
favorite soup spices on hand
2 tablespoons creamy chicken base (Gordon Foods has great bases.)

Saute onions, carrots, celery in oil until slightly softened. Add your favorite spices (I add a pinch of red pepper, and a dash of onion powder, garlic powder, along with a liberal amount of thyme, basil or a favorite Italian spice.)

Once the vegetables are carmelized, add 2 tablespoons creamy chicken base, and 6 – 8 cups of water. Bring to a boil. Taste the broth, add a small amount of base if needed.

Add the old-fashioned noodles, peas and cooked chicken and simmer. The flour in the noodles will thicken the broth. Once the noodles are cooked turn off the stove and allow the pot to rest. The longer it rests the creamier and less broth you will have.

I hope you find these meals fairly easy and a pleasure to make. Don’t forget to sign up to receive Modern Hen Home posts in your mailbox and also Like my page on Facebook and then share. Have a blessed day!


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