One Chicken Three Soups
Posted on February 17, 2012
Filed In: Rockin' News
We’d like to blame it on the cold weather; but really it’s the cold and flu season that keeps us craving chicken soup for months on end. Of course, there’s no reason to wait for the thermometer to tell you when it’s time for Mom’s natural remedy. Adding a variety of interesting ingredients to your typical steaming pot will have you delighting in the ultimate comfort food throughout the entire year. Here are three of our favorite twists at FreeBird:
The Lynyrd Simmer: Nothing like adding some Southern cookin’ secrets to that simmering pot to amp it up. Start by seasoning your chicken broth with a little Creole blend with plenty of black pepper and cayenne to add some spice. Add vegetables like okra or collard green to make it authentic and healthier to boot! Thinking about fried chicken? Float a few FreeBird Chicken Nuggets or some Popcorn Chicken on the top and you’re ready to rock.
Carlos Santana Chicken and Rice Soup: Start with grilled FreeBird chicken strips in your favorite broth. Add rice, black beans and corn. Season with chili powder and cumin until you’ve got some serious spice singing to those sinuses. Looking to turn up the volume even higher? Add some green chilies to the pot and let it roll.
Bob Dylan’s Bubbe’s Secret: Jewish Penicillin is hard to beat. Start with plenty of onions, celery and carrots. Season with parley and dill. If you’re up for the task, finish this off with light, fluffy matzah balls. Of course, as Bubbe would tell you herself, the same bowl prepared with egg noodles is certainly nothing to sneeze at.
Chicken Breast for a Healthy Heart
Posted on February 8, 2012
Nothing says “I love you” like a well-cooked chicken breast. Well, maybe a diamond ring, a batch of homemade cookies or an impromptu trip to Paris does the trick. That said, all of the luxuries in the world don’t mean anything without good health–and that’s where the chicken breast comes in.
Boneless, skinless chicken breast is high in protein and low in fat, which means it’s perfect for those who want to lose weight, promote heart health or simply maintain a healthy diet. The best thing about it is that it’s so versatile, you can pair it up with just about anything. Here’s a list of some of favorite easy flavor combos that we’ve served over the years.
The Turkish Delight: Place your FreeBird chicken breast on the grill. While it’s cooking, combine orange segments, thinly sliced fennel, thinly sliced red onion and some chopped mint in a bowl. Season with a touch of cardamom, cinnamon, cayenne and salt.
Pesto Perfecto: Rather than relying on store bought pesto that is sometimes loaded with sodium, blend your own in the food processor or standing blender while searing a chicken breast on the stove. Combine basil, olive oil, garlic and pine nuts and process until pureed. Switch it up, by substituting arugula, mint or cilantro for half or all of the basil.
The Suncoast Combo: Pan sear chicken breast on a stovetop, then transfer to a clean plate and keep warm. Toss artichoke hearts, sundried tomatoes, kalamata olives and a little bit of garlic back into the pan. Deglaze with white wine and season with salt and pepper.
Chicken in the Woods: Once you’ve browned your chicken breast, it’s easy to create a pan sauce with mushrooms and balsamic. Follow this recipe for Chicken Paillards with Porcini-Cider Sauce to find out how it’s done.
Salsa Fresca Chicken: Grill chicken breast until it’s golden brown. While it cooks, combine cherry tomatoes, diced onions, garlic, avocado, cilantro. Season with a squeeze of lime juice and serve on sliced chicken.
Saving Time in Your Kitchen
Posted on January 30, 2012
Who can’t use a little more time in their day? It seems that everyone you talk to these days has a little more on their plate than they bargained for. Come dinnertime, we’re running on fumes! Well, no time like the beginning of the year to set things right and make sure you’re organizing your time to be as efficient as possible. Try any or all of these five tricks and you’re sure to give yourself a little extra down time without sacrificing deliciousness on your dinner table.
Get Prepared: Don’t confuse prepared foods with fast food. There are plenty of great prepared options, like FreeBird Chicken Nuggets, Grilled Strips, Patties and Popcorn Chicken that cut your cooking time in half, while providing a wholesome starting point. And if you think those little nuggets are just for the kids, we’ve got a salad recipe that’ll put a whole new spin on the way you think.
Bulk Up: Don’t let your recipes dictate the way you chop and prep your veggies. Instead, mince, chop, peel and dice ingredients like onions, garlic, herbs and raw vegetables in bulk when you return from the grocer and store in air tight containers. When you’re ready to cook, just gather the prepped ingredients that suit your recipe and get rollin’. Dinner will be done in a matter of minutes.
Think Thin: It’s simple science. A big bulky piece of meat takes quite a bit longer to cook than its skinny little cutlet cousin. Ask your butcher to pound a few boneless, skinless FreeBird chicken breasts for you and you’ll save even more time at home.
Go Raw: There’s hardly a quicker meal than a prepared rotisserie chicken on a bed of greens. Make it exciting, without adding tremendous cooking times, by adding raw vegetables like little sweet 100 tomatoes, avocados, and shredded carrots. Feeling like something a little out of the ordinary? Pair sliced apples, pears or orange segments with spiced nuts and crumbled feta, goat or blue cheese. No cooking, rockin’ recipes.
Freeze!: O.K., up front it’s no time saver, BUT if you make a big batch of soup, cook enough noodles for two casseroles or braise eight chicken legs, rather than four. You’ll have plenty to freeze for the next time crunch. Consider double batches on the weekends, when cooking is a joy. Cash in on your creations, during the week and they’ll taste even better than the first time around!
Enter Our One Pot Wonder Contest
Posted on January 4, 2012
Filed In: Rockin' News
If you enjoy a riff on the stovetop or oven, this one’s for you. So here’s the deal: We’re looking for the tastiest FreeBird chicken entrees that can be made from start to finish all in one pan. Send in your favs to enter the contest. Three lucky winners will receive an Emile Henry Stew Pot and a FreeBird apron. No need to wait. Time to get in the kitchen and start rehearsing!
Pie in the Sky Ideas for Chicken Pot Pie
Posted on November 9, 2011
There’s hardly a comfort food that compares to chicken pot pie. The classic sports that warm, creamy filling topped with a buttery flakey crust. Who can top that? We think we can. Or, well, at least we can come up with some pretty amazing chicken dinner recipe ideas that are equally delicious and way more unique. Inspired by flavors from all over the U.S., we’d like to take this American classic on the culinary road less traveled.
Southwestern Pot Pie: Add FreeBird chicken, green chilies and corn to your pot pie filling and spice it up with chili powder and some ground cumin. Rather than thickening with heavy cream or a buttery roux, stir in masa harina to create a rich, more interesting sauce. Top the whole dish with crushed tortilla chips.
Kansas City Pot Pie: Consider a BBQ sauce base and go from there. With grilled FreeBird chicken strips and baked beans mixed in, this pot pie will literally burst with flavor. The traditional flakey piecrust or buttermilk biscuits create a terrific contrast with the spiciness inside.
New Orleans Pot Pie: Spice up your pot pie with gumbo file and other Cajun spices. A little anduille sausage, chopped tomatoes and okra added to the ingredient mix will give it a world of flavor. Not sure how to top that? Cornbread baked on top, of course!
California Style Pot Pie: Swap out those traditional carrots and peas for artichokes and fava beans. Add roasted chicken, lemon zest and plenty of fresh herbs to make your sauce taste bright and sunny. No need for piecrust. Just top with diced or crumbled sourdough bread tossed with olive oil and bake until golden.
What’s your favorite recipe for chicken pot pie?
Rock Your Pizza
Posted on October 27, 2011
Who says pizza night has to mean take-out? Pepperoni pies are so old school. The best way to get the most out of your pizza is to do it yourself. That’s right, all you need is a great pizza dough recipe or your favorite prepared crust and a little creativity. Of course, we think having a little chicken on hand (and inevitably on top of your pizza) is always an excellent way to think outside of that proverbial pizza-box. Here are some favorite combos that deliver (in less than 30 minutes or your money back).
The Wingding Delight: Toss tender pieces of rotisserie-roasted chicken with buffalo-style hot sauce. Place on pizza dough and cover with crumbled blue cheese and bake until crisp. Serve hot out of the oven topped with finely diced celery.
The Chicken Marsala Special: Sauté chicken with sliced mushrooms and season with garlic, parsley and a splash of marsala. Sprinkle on top of your crust and top with shredded asiago cheese. Bake until bubbly and golden.
Grilled Chicken Fajita Pizza: Spread refried beans on a cornmeal crust and drizzle with your favorite salsa. Top with grilled onions, peppers and FreeBird Grilled Chicken. Finish it off with shredded Monterey Jack cheese and pop it into the oven until crisp and delicious.
Tapenade Chicken Pizza: Who needs to be tethered to tomato sauce? Spread tapenade on your next crust and top with sliced FreeBird chicken and sundried tomatoes. Sprinkle with feta or Parmesan and brush with a little olive oil before baking.
Need a recipe that’s a little more specific? Try our Rosemary, Potato and Caramelized Onion Grilled Pizza today.
Feeling inspired? Send us your photos of your favorite creations and we’ll share ‘em with the rest of the groupies.
Turn Up Your Tailgate
Posted on October 11, 2011
Filed In: Rockin' News
Sure, it’s time to cheer on your favorite team, but let’s face it before kick-off; there are more important matters at hand. When given the proper attention, pre-game munching is worthy of it’s own cheering squad. If you really want to score big time this football season, feel free to steal a few moves from our playbook.
- Work the Wings. If the NFL could have an edible mascot, it would most likely be the Buffalo wing. The spicier the better. Of course, why stop with Buffalo-style, when an infinite number of flavor options could change the game altogether. Try spicy things up with a chipotle honey glaze or turning on going for a sweet and spicy soy marinade for a change. We’ve got an Apricot Glazed Chicken Wing recipe that’ll keep everyone cheering.
- Turn on the Heat. What’s stopping a sandwich from taking the game? With a little flame from the grill, this humdrum underdog is destined for a break away. Heat up a few FreeBird Patties with melted mozzarella and your favorite tomato sauce for a wave-worthy Chicken Parm. Want serious flavor without any work? Fire up a pre-marinated chicken breast and top with a little cole slaw for a kickin’ Honey BBQ Chicken Sandwich.
- Stick It. Spend a little pre-game time with the family prepping for the big day. Gather a variety of cut veggies, like peppers, onions, cherry tomatoes and squash and cube up some chicken to make your kebabs. Marinate them before heading off to the game and grill them up while waiting for kick-off. Extra points for sticking with your team colors!
Taco-Riff-ic
Posted on September 28, 2011
Filed In: Rockin' News
Taco night’s come a long way since the 70′s. While we still love those crispy shells and a little spicy salsa in our lives, the variety of fillings that have come to be acceptable additions to the taco bar have expanded deliciously over the years. Whether you’re all about the refried beans or you’re a little more adventurous, we’ve got some ideas to put on the taco table.
Get on the grill. One way to instantly up the flavor of your fillings is to fire them over some flames. Grilled chicken breast or boneless thigh seasoned liberally with cumin, chili powder, garlic and cilantro are terrific taco fillers. Fire up veggies like red peppers, onions and zucchini to prepare easy additions without any extra work.
Change your cheese. Jack and cheddar may be classics, but fresh and aged Mexican cheeses like queso fresca and cotija add a wonderful ethnic element. Rather than spending time grating, both crumble easily into tasty little tidbits.
Mind your grind. One way to make a lighter taco is swapping in ground FreeBird chicken. Make sure to brown with onions in plenty of high quality olive oil to maximize the flavor. Ingredients like lime juice, green onions and cilantro add bright notes that couple nicely with black beans.
Move out of your shell. Bring both crisp and soft tortillas to the table. Layer in combos or enjoy one of each. While crisp are classic, there are lots of amazing soft tortillas–from classic corn to whole wheat to chili flavored. With a versatile filling like chicken inside, you can sample all sorts of wraps in one sitting.
New Eco-Friendly Packaging
Posted on July 27, 2011
Filed In: Rockin' News
We’re even greener these days thanks to our new vacuum-sealed “eco-friendly trayless” packaging, which is both better for our customers and our environment. The new eco-friendly packages are vacuum-sealed, which maximizes freshness and is leak proof. In addition the packages are easier to freeze. And environmentally, the vacuum packages also reduce transit costs and landfill space. We’ve also gone green in the freezer case. Look for our new 100% recycled paperboard packaging in all FreeBird “ready-to-eat” products including frozen wings, nuggets and patties. Please help us in our sustainability mission by recycling everything you can too!