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Who doesn’t love chicken that is crispy, spicy, and sweet!  This recipe I created for “Springer Mountain Farms” will surely be a hit for date night or family dinner.  In this particular recipe, I pair it with steamed rice.  For those who are #glutenfree, you have to replace the soy sauce with coconut aminos and you are in for the win!

If you want to cut back on fried foods, you can also do this recipe in your #airfryer.  After step one, pre-heat your air fryer to 375 degrees, spray your air fryer basket with oil, and add your chicken; spray your chicken and cook for 5-7 mins, then turn and cook for another 5 mins.  (Chefnote: do this in batches, so you don’t overcrowd the air fryer). Continue to step two and complete the cooking process.

To order Springer Mountain Farms “Chicken Thighs” click this link Boneless Skinless Thighs — Springer Mountain Farms

Grab your apron, and let’s get cooking!

– Chef Mark Phillips

 

Spicy Honey Garlic Chicken

 

Yields: 4

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

 

Ingredients

1.5 pounds of boneless chicken thigh (cut into bite-size pieces)

2 tbsp of Soy Sauce

1 tsp of Black Pepper

1 tsp of Garlic Powder

2 tbsp of Corn Flour/Corn Starch

8 cloves of Garlic Chopped

1 tbsp olive oil

2 tbsp of Korean Chilli Paste

3 tbsp of Honey

1 tbsp of Soy Sauce

2 tbsp of Water

1/4 cup diced red bell peppers

1/4 cup diced red onion

 

  1. Marinate chicken with soy sauce, black pepper, garlic powder, and 2 tbsp of cornflour. Set aside for 1 hour.
  2. Cover the chicken with cornflour. medium-high heat oil for 2-3 minutes or until golden brown. Optional but highly recommended, double fry for another 1-2 minutes after removing from the heat for extra crispiness.
  3. In a pan add oil, peppers and onion and sauté of medium high heat for 2-3 minutes then add in Korean Chilli Paste, Honey, 1 tbsp of soy sauce, and 2 tbsp of water.
  4. Turn the heat up to medium-low and mix till everything is thoroughly mixed well.
  5. Add in garlic and mix for another 1-2 minutes.
  6. Add in the chicken and make sure every piece of chicken is covered in the sauce.
  7. Finish off with sesame seeds.

Southern Temptation’s & Springer Mountain Farms Chicken

I love #chicken and what I love even more is a company that produces chicken that is American Humane Certified™, Gluten-free, and that does not have added hormones.  I have partnered with Springer Mountain Farms Chicken (SMF) as an influencer to create some tasty recipes featuring their products! SMF (#mySMFchicken) has a variety of chicken products that you can find in most of your local grocery stores.

I used their “Chicken Breast” in a sun-dried tomato cream sauce for one of my first recipes.  This recipe is simple and cooked all in one skillet or cast iron that is oven safe. I paired this deliciousness with #gluten-free pasta; however, you can use regular pasta, mashed potatoes, or even rice.  For those of us who looking to keep things a bit more healthy, I recommend sauteing some extra spinach that you will have left over and serving with the chicken breast on top!

To find out which product I used and to find a store near you, visit Products — Springer Mountain Farms

I hope you enjoy my recipe just as much as I do.

Happy Cooking,

Chef Mark Phillips 

Creamy Sun-dried Tomato Basil Chicken Breast

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

 

Servings 6 servings

Author: Chef Mark Phillips

Ingredients

  • 2 tablespoons olive oil
  • 3 large chicken breasts, approximately 1 ½ to 2 pounds
  • salt to taste
  • pepper to taste
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • ⅓ cup freshly grated parmesan cheese at room temperature
  • ½ cup sun-dried tomatoes
  • 1 cup rough chopped spinach
  • 1 tablespoon herb de Provence
  • ½ teaspoon red pepper flakes
  • basil chiffonaded, for garnish

Optional: Gluten-free Pasta (cooked accordingly to the package)

Instructions

  • Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt, pepper and herb de Provence on both sides.
  • Heat olive oil in stainless steel skillet (or cast iron) over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
  • Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
  • Stir in broth and heavy cream, then slowly add grated parmesan, sun-dried tomatoes, oregano, red pepper flakes and spinach.
  • Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer the entire skillet to oven.
  • Bake 15 to 20 minutes, or until chicken reaches an internal temperature of 165° Fahrenheit.
  • Remove chicken from skillet and plate with desired sides (I choose gluten-free pasta). Spoon additional sauce from skillet over chicken, garnish with basil.

As we approach this “Memorial Day” weekend I figured why not share one of my holiday grilling favorites.  Its something nostalgic about gathering together with family and friends by the grill with a refreshing adult beverage; enjoying each others company.  With summer upon us, there is no better time to break out the grill (especially since most of us are quarantine #athome).  Lamb can be marinated various ways, however this particular recipe packs a lot of fresh flavor without competing with the natural mild game taste of the lamb.

Traditionally “red meat” is paired with red wine, but because most of us are in warm/hot climates I figured why not switch things up.  McBride Sisters has a great selection of wine and their “Sauvignon Blanc” is one of my favorites. The sisters have created wine in the can entitled, “SheCan” which is convenient especially standing over a  hot grill.  I am so happy to have been partnering with them over the years and I love that they are a black and woman own business. This recipe is super simple and easy to cook, with that said get your grocery list together and lets get cooking!

Happy Eating!

-Chef Mark P.

3 Herb Lemon & Garlic Lamb Lollipops

Ingredients: 

8 lamb chops Depending on their size, serve 1-2 per person

2 tbsp olive oil

juice of 1 lemon, approximately 3 tablespoon

2-3 tsp dried oregan

2-3 tsp chopped fresh rosemary

1 tsp chilli/red pepper flakes

2 tsp fresh thyme leaves

4 garlic cloves crushed

1 tsp salt

1/2 tsp pepper

Directions:

1. Pre-heat a grill.

2. Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs and spices on both sides.

3. Grill for 5-6 minutes on each side for Medium Rare, 7-8 minutes on each side for Medium and 10-11 minutes on each side.

4. Remove from the grill and allow to rest for a few minutes before serving with lemon wedges.

 

 

This grapefruit & jalapeno margarita is a great twist on the classic margarita!  All the fresh ingredients make it refreshing and balances well with the sliver tequila.  The brand of tequila is not important, however the quality is; if you don’t want a hangover.  As long as it 100% agave and not cheap; the FDA standard I believe is only 51% then you should be good.
The true secret to a really spicy margarita is to either: A. make a simple syrup with muddled jalapenos or B. infuse the tequila over night. Simple syrup is very easy to make, ingredients are sugar and water with equal parts of both. Agave is a good replacement for simple syrup when you are trying to cut back on the sugar.  If you have the time its best to do the syrup or the infused tequila 24 hours in advance however 30 minutes prior will suffice. I hope this drink helps your “Taco Tuesday” even better than it already is…. Happy Cinco de Mayo!
Cheers – Chef Mark Phillips

Grapefruit & Jalapeño Margarita

Ingredients
2 fl. oz. tequila
2 fl. oz. grapefruit juice
2 fl. oz. lime juice
2 jalapeño slices + more for serving
1 fl. oz. simple syrup
1 to 2 cups of ice
Tajin

Instructions
Place tequila in a shaker/jar. Then, add in a couple of slices of jalapeños plus the seeds. Use instantly or let sit for at least 30 minutes so that the tequila can get infused with the spice.
Add 1 to 2 cups of ice to a cocktail shaker and then pour in the infused tequila. Add the rest of the ingredients. Option to add more simple syrup, depending on your preference.
Give the shaker a good shake so that everything gets mixed together.
Serve over ice with fresh grapefruit slices, jalapeño slices, and a salty rim or Tajin.