…from the Perspectives’ Test Kitchen How you doin’? There’s grilled chicken and then there’s California Grilled Chicken.
My California Grilled Chicken recipe combines a bunch of pantry ingredients that help the marinade bloom. This was the most asked for recipe that everyone who tastes it asks me to share. This will become your go-to recipe when you have the time to do a proper marinade. Grilled chicken is a delicious and versatile dish that has become a staple in many cuisines around the world, and it has a long and fascinating history. From the streets of Latin America to the bustling markets of Southeast Asia, grilled chicken has captivated taste buds and become a beloved culinary tradition across continents. Join me on a journey as we explore the origins and global appeal of this delectable grilled delight. While it is difficult to pinpoint the exact origin of grilled chicken, it is believed to have originated in ancient civilizations such as Ancient Egypt and Mesopotamia. The art of grilling chicken has evolved over centuries and has been adopted by different cultures, each adding their own unique flavors and techniques to create mouth-watering grilled chicken dishes. One of the earliest known civilizations to have practiced this cooking technique was ancient Greece. The Greeks would cook their chicken over an open flame, using a combination of olive oil, lemon juice and various herbs and spices to add flavor. This method of grilling chicken quickly spread across the Mediterranean and became a staple in many countries' cuisines. In addition to ancient Greece, grilled chicken also holds a significant place in Middle Eastern and Asian cuisines. Middle Eastern cultures have a long history of grilling meats, including chicken, over open flames. The use of marinades and spice rubs made these dishes even more flavorful and aromatic. In Asian countries such as China and Japan, grilled chicken has been an integral part of their culinary traditions for centuries. These regions have their own unique methods of grilling chicken, often using soy sauce or teriyaki marinades to create a sweet and savory flavor profile. Today, grilled chicken is enjoyed all around the world, with various cultures adding their own unique twists to the dish. In the United States, for example, barbecue culture has popularized the use of smoky flavors and sweet, tangy sauces on grilled chicken. Likewise, Latin American countries like Mexico and Brazil have their own distinct ways of grilling chicken, often incorporating lime juice, chili peppers, and other bold flavors. Prep time: 15 minutes Marinade time: 8 hours or overnight Cook time: 20 minutes Yield: 6 servings Why You’ll Love This Recipe… the zesty marinade combines brown sugar, mustard, citrus, and garlic for loaded flavor. Home cooks agree that marinating overnight helps every bite stay moist and tender. Ingredients 1/4 cup apple cider vinegar 4 tablespoons prepared coarse-ground mustard or to taste 3 tablespoons minced garlic 1 ounce fresh lime juice 2 ounces fresh lemon juice 1 tablespoon Worcestershire Sauce (I prefer Lea & Perrins reduced sodium) 1 teaspoon hot sauce (I prefer Tabasco) 1/2 teaspoon liquid smoke (I prefer Wright’s hickory) 1/2 cup light brown sugar 1 teaspoon kosher salt or to taste 1/2 teaspoon freshly ground black pepper 1/3 cup olive oil blend 6 skinless, boneless chicken breast halves or thighs Directions
When ready to grill
ChefSecret: Make it easy on yourself and blend all the marinade ingredients, except the olive oil in a blender can and pulse to mix. Or easier yet, use A Bullet Blender. Give the spices a few minutes to bloom and then pulse in the olive oil. ------------------------------------------- Quip of the Day: Despite zero experience, my friend Bob is opening a barbecue restaurant next to the courthouse. It’ll be Trial by Fire. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. #Entrees #Dinner #CaliforniaGrilledChicken #ACV #LemonLimeJuice #Chicken #GrilledChicken #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026
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…from the Perspectives’ Kitchen How you doin’? At its heart, Chicken Scarpariello is a braised dish, relying on low and slow cooking to tenderize the chicken and develop deep, complex flavors. The cooking process typically involves browning the chicken with or without sausage, then building the sauce with aromatic vegetables like onions and garlic.
The addition of vinegar is essential, providing the dish with its signature tang which also acts as a tenderizer. White wine is often used, contributing both acidity and sweetness. Herbs like rosemary, oregano and thyme are essential for adding depth and complexity. The peppers, both sweet and spicy, add a vibrant visual appeal and add layers and layers of flavor. The dish is finished with a sprinkle of fresh parsley and sometimes a drizzle of olive oil. While its exact origins are debated, Chicken Scarpariello is considered an Italian American creation, likely originating in the Little Italy neighborhoods of major U.S. cities like New York. The name “Scarpariello” roughly translates to “shoemaker’s style,” hinting at its simple, rustic origins. The dish was likely a way for shoemakers and other craftsmen to use leftover ingredients, creating a hearty and flavorful meal that was both affordable and satisfying. Over time, variations emerged, incorporating different peppers (sweet and hot), potatoes, and even mushrooms, but the core components of chicken, sausage, peppers, and a tangy sauce remain consistent. Prep time: 15 minutes Cook time: 20 minutes Yield: 2 servings Ingredients 1-1/4 pounds skinless, boneless chicken breast halves or thighs 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 teaspoons butter 2 sweet Italian sausage links, cut into 1/2" coins (optional) 2 tablespoons minced shallots 2 tablespoon minced cloves garlic 1/2 cup sliced red bell peppers strips 1/2 cup white wine 1-1/2 cup chicken stock 2 tablespoons white wine vinegar 1/2 teaspoon dried crushed rosemary 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon salt 1 pinch ground black pepper 1 tablespoon chopped Italian or flat parsley for garnish 1/2 extra virgin olive oil for garnish Directions
ChefSecret: You can dress it up a notch by adding sliced sweet Italian sausage, diced Yukan potatoes and/or brown sliced mushrooms. ------------------------------------------- Quip of the Day: Q. Why don’t Italians argue during dinner? A. Because you can’t use your hands and shout with a mouth full of pasta. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food ------------------------------------------- To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. #Entrees #Dinner #Scarpariello #BraisedChicken #ItalianDinner #Chicken #ItalianSausage #ShoemakersStyle #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen How you doin’? With me it’s all about texture, and my Chicken Milanese offers a fresh, crispy sautéed chicken… move over, Colonel.
I made this Chicken Milanese after I couldn't find a recipe that would work well with both pasta and side salads. My recipe is crispy, quick to make and delicious! Creating Chicken Milanese at home is straightforward and rewarding. Below is a simple recipe to get you started. This simple dish traces its roots back to Milan, a bustling metropolis in the northern region of Italy. While it shares similarities with the famous Austrian Wiener Schnitzel, Chicken Milanese stands out with its own unique Italian flair. The term “Milanese” denotes its origin, referring to the cooking style that hails from Milan. Also, Schnitzel is often cooked in lard, while Milanese uses olive oil. Historically, Milan was known for its veal dishes, and the original “Cotoletta alla Milanese” was made with veal. Over time, as tastes and dietary preferences evolved, chicken became a popular, cheaper substitute, resulting in the Chicken Milanese we know today. This dish epitomizes the Italian culinary philosophy of using simple, high-quality ingredients to create something really spectacular. Prep time: 15 minutes Cook time: 15 minutes Yield: 4 servings Ingredients 2 large beaten eggs Kosher salt and ground black pepper to taste 3/4 cup all-purpose flour 1 cup Italian seasoned breadcrumbs 1/4 cup grated Parmesan cheese 2 skinless, boneless chicken breast halves, thinly sliced 1/4 cup vegetable oil for frying 1 lemon, cut into wedges Additional optional ingredients may include garlic powder, parsley and any additional spices to tailor the dish to your liking Directions
ChefSecret: Never crowd too many pieces of chicken in the pan at the same time as the chicken will not get that crisp golden brown coating and texture. ------------------------------------------- Quip of the Day: Q. Do you know why Italian men don’t need the Internet? A. Because their wives know everything. 😊 ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide ------------------------------------------- To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. #Entrees #DinnerRecipes #Milanese #ChickenBreasts #ChickenMilanese #ParmesanCheese #SeasonedBreadcrumbs #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen  How you doin’? When you have friends and family coming over for dinner, you know that pressure is on.
Since I am the culinary expert in the neighborhood, whenever we have dinner guests, I know they will be expecting so much from me. So, I went back to my recipe roots from Fanny’s Fish Market for one of our non-seafood specialties entrees. Even though it’s warm here in Las Vegas, I don’t want to do another steak on the grill. I want to do something special that’s easy to cook so I can spend the maximum time with my guests and not be a slave to the kitchen or grill. If you find yourself in the same position, try my Italian Stuffed Chicken Breast. Make it a day ahead and just pop it in the oven. This is so easy to cook, the hardest thing you have to do is wait for dinner to come out of the oven. Well, you do have to cook the pasta, garlic bread and whip up a simple green salad. Oh, if you have the time, you may want to make an Italian Ricotta Cheesecake in your Instant Pot—it tastes like cannoli. This makes a very satisfying, delicious and inexpensive meal any time. Prep time: 20 minutes Cook time: 50 minutes Yield: 4 servings Ingredients 1-1/2 cups shredded Italian cheese blend 1 clove garlic, finely chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 cup grated Parmesan cheese 1/2 cup Italian-seasoned breadcrumbs 4 boneless, skinless chicken breasts 4 whole fresh basil leaves 1 egg, well beaten 1 cup spaghetti sauce 1/4 cup shredded Italian cheese blend, or to taste Directions
ChefSecret: Fettuccini is my pasta of choice. If you don’t have the time to make nonna’s (Italian grandmother) favorite marinara sauce, get a jar of Rao’s at your local supermarket. It’s a little more expensive than most others but well worth it. ------------------------------------------- Quip of the Day: “Why does a chicken coop have two doors? Because four doors would make it a sedan!” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. #Entrees #Brunch #ItalianStuffedChickenBreast #ChickenBreast #ItalianCheeseBlend #ParmesanCheese #RaosSauce #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen  How you doin’? I am usually an Instant Pot kind of guy when I’m cooking for my family and friends. However, I love turning to slow cookers when I’m looking for satisfying comfort food without any effort.
Chicken cacciatore is the perfect candidate for a slow-cooker meal because it only improves with time. The long cook time gives the aromatic veggies and herbs a chance to meld together, creating a bright, earthy stew, packed with carrots, mushrooms, and tomatoes, making it a delicious way to sneak in a few servings of veggies for the picky eaters. Put everything in the slow cooker, do whatever you need to do, and return in a few hours for a bowl of easy comfort. Many Instant Pots have a slow cooker button, so you don’t need a separate appliance if you don’t already have one. Here’s everything you need to know. Bone-in, skin-on chicken thighs are the traditional choice for cacciatore. Dark meat lends itself well to slow cooking and is considerably more forgiving when it comes to long cooking periods. You can use any bell peppers you have on hand, but I highly recommend using red. Baby Bella mushrooms are my preferred choice for this ingredient, but any small mushrooms will work here. A couple cloves of garlic build plenty of flavor alongside our veggies in the slow cooker. If you’re a major garlic fan, you can increase the amount. A can of crushed tomatoes will form the base of my sauce, so make sure you’re using a brand you like. Use low-sodium chicken broth so you can control the saltiness. Dried oregano adds an earthy flavor, while red pepper flakes add just a touch of heat. Feel free to adjust based on your spice and heat tolerance. Capers are tiny bites of briny, tangy goodness. They are a welcome addition here, but if you’re not a fan, you can leave them out. The best thing about a slow-cooked meal is how easy it is. First, you’re going to season your chicken on both sides with salt and pepper. Then, place in the slow cooker along with the peppers, mushrooms, garlic, tomatoes and broth. Season with oregano, red pepper flakes, salt, and pepper, then cover. If you’ve got the time, you can cover and cook on low for 6 to 8 hours (the slower the better), or you can cook on high for 3 to 4 hours. Cook until the chicken has fully cooked through and is fork tender. Once the chicken is done, remove from the slow cooker, and add the capers directly into the sauce. Stir to combine, then serve the chicken alongside with the sauce. I love to serve over pasta, but you do you. Prep time: 10 minutes Slow cook time: 6 to 8 hours Yield: 6 servings Ingredients 2 pounds skin-on, bone-in chicken thighs 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 bell peppers, chopped 8 ounces sliced Baby Bella mushrooms 2 minced garlic cloves 1 (28-oz.) can crushed tomatoes 1/2 cup low sodium chicken broth 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/3 cup brined capers 8 oz. cooked Garlic Butter linguine, for serving Directions
ChefSecret: If your sauce comes out a bit too thin, remove the chicken from the slow cooker and use a whisk to combine one tablespoon of flour and two tablespoons of tomato sauce. Stir into the slow cooker and simmer for 5-10 minutes until thickened. Also, If you're an olive person, adding green, black or Kalamata olive halves creates depth of flavors. Storage: If you have any leftovers, store them in an airtight container in the fridge for no longer than 4 days. If you are serving over pasta, make sure to keep the chicken and sauce separate from the noodles. Quip of the Day: How do you make Italians stop talking? You tie their hands behind their back! -------------------------------------------------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well and be kind. …from the Perspectives’ Kitchen How you doin’? Chicken au Poivre is inspired by the classic French dish Steak au Poivre, that features steak coated in cracked peppercorns and served with a creamy sauce.
It likely originated in mid-20th century Paris bistros, adapting the traditional recipe by substituting less expensive chicken for beef, making it a more accessible and economical everyday option. Starting the chicken in a cold pan renders the skin perfectly, producing crisp, golden results without excess oil. The Cognac and creamy sauce delivers restaurant-level richness with balanced peppery heat. This dish transforms a steakhouse classic into an accessible, one-pan weeknight dinner without sacrificing elegance. Bone-in, skin-on chicken thighs, prized for their juicy tenderness and flavorful, self-basting skin, are the stars. The technique begins unconventionally with a cold pan. Once the chicken is perfectly golden, the sauce builds right in the same pan. Shallots, garlic, thyme, and coarsely cracked pepper sizzle in the drippings before being deglazed with a shot of Cognac. The resulting chicken infuses every layer of the sauce with rich, peppery complexity. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns, coating the tender chicken in a velvety glaze. I like to serve it straight from the skillet with French fries or buttery mashed potatoes and roasted vegetables to soak up every drop of that decadent sauce. Finish the dish with chopped fresh chives and an extra grind of black pepper. Prep time: 15 minutes Cook time: 30 minutes Yield: 4 servings Ingredients 1 tablespoon black peppercorns 2 pounds skinless, boneless chicken thighs, patted dry 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 1/2 teaspoon salt, or to taste 2 tablespoons minced shallots 1 cup low-sodium chicken broth 1/2 cup crème fraîche 1 tablespoon Dijon mustard 3 fresh thyme sprigs, or to taste 3 tablespoons Cognac 1 tablespoon freshly squeezed lemon juice fresh parsley sprigs for garnish (optional) Directions
ChefSecret: Greek yogurt or sour cream can be used as a substitute for crème fraîche, but it is tangier and less rich. Use it in a 1:1 ratio, keeping in mind that it may curdle if heated too quickly. Sliced mushrooms can be a nice addition to this dish. If desired, add them to the pan at step #5. You can substitute bone-in, skin-on chicken breasts for thighs, but expect a slightly different texture and cook time. Breasts are leaner, so take care not to overcook them. Sear them skin side down in a cold pan until golden, then finish cooking gently over medium heat or in the oven until just cooked through. The sauce’s richness helps offset the leaner meat, keeping it juicy and flavorful while maintaining the same peppery, luxurious essence of the dish. ------------------------------------------- Quip of the Day: Q. Why did the chicken sit on the middle of the road? A. She wanted to lay it on the line. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for. ------------------------------------------- To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross. #Entrees #ChickenAuPoivre #ChickenThighs #Cognac #Peppercorns #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2026 …from the Perspectives’ Kitchen  ow you doin’? There are many ways to dress and cook a Thanksgiving turkey. I have blogged about many of the most popular ways. They all have the same goal—a juicy, flavorful turkey with golden, crispy skin. First of all, make friends with your local butcher. My guy is Santiago at my local Vons. He knows that spatchcocking is a non-gimmicky way to cook a perfectly cooked turkey… fast. Spatchcocking is also known as butterflying. The technique involves removing the backbone and sometimes the ribs and flattening the bird for cooking. This method is commonly used for cooking chicken, because it helps all birds cook evenly. Here’s a step-by-step guide to spatchcocking a turkey adapted from the Food Network. Spatchcocking requires a bit of extra work before you get into cooking, but that extra effort pays off, and here’s how. A spatchcocked turkey requires a shorter cook time. Spatchcocking removes all that holiday pressure by cooking the turkey in almost half the time as the conventional turkey-cooking methods. There are flavor and texture benefits as well. The most difficult part of cooking a turkey is ensuring an even cook. It is an all-too-familiar mistake to cut into your turkey, only to realize that the breast meat (which cooks under the direct heat of the oven) dried out before the leg and thigh meat on the underside of the bird had a chance to finish cooking. Spatchcocking ensures even seasoning, cooking and browning since the entirety of the skin and meat are exposed to even heat. Plus, with that shorter cooking time, you are especially guaranteed to have juicy, perfectly cooked turkey meat. A spatchcocked turkey is also so much easier to carve. A whole turkey makes for a show-stopping presentation at the table, but carving is another story. It can get messy and confusing and many people end up with more meat left on the bones than on the serving platter. Starting with a flat turkey is so much simpler: your knife will be able to easily move around the bird to get as much meat off the bones as possible. How to Spatchcock a Turkey Like a Pro Dry off the turkey. As is true with all meat, the drier you can get the surface of the turkey skin, the crispier the skin will get as it cooks. Pat the turkey dry all over with paper towels, letting the juices from the bird briefly absorb into the paper towel.
Cut Along One Side of the Backbone. Lay the turkey on your cutting board with the breast facedown and the backbone facing up. Locate the backbone, then cut along one side of it using kitchen shears or a very sharp boning knife, starting at the tail end. If you have a sharp boning knife, it is helpful to run the knife along the spine, puncturing the skin down to the bone before cutting through with the kitchen shears. You will be cutting through cartilage and bones: don’t be afraid to put a little muscle into it. Remove the backbone: Cut along the other side of the spine and remove the backbone. Save the backbone to help flavor your gravy. Flatten the Bird. Turn the turkey over on the cutting board so the cut side is on the board, and the breast side is facing up. Using both of your hands, press down on the bird forcefully until you hear the crack of the wishbone and the turkey rests flat on the cutting board. Season the Turkey. Season the turkey all over with salt (about 1/4 cup should do the trick) and pepper. Or make the dry brine outlined in this recipe which adds extra flavor. Feel free to substitute spices to change the flavor profile. Apply it to the turkey by loosening the skin from the breast and thighs and sliding it underneath. How to Add Extra Flavor to a Spatchcocked Turkey Dry brine the turkey overnight uncovered. Dry brining and refrigerating the turkey uncovered allows for air drying the skin. This helps maximize the skin's crispness and also allows the seasoning to penetrate the turkey. The salt in the dry brine helps tenderize the meat. Use a compound butter. Compound butter not only adds another layer of flavor but also allows self-basting keeping the turkey moist. The seasoning in the butter can also be personalized to fit different flavor profiles. Place the turkey on a roasting rack over vegetables. Placing the turkey on a rack to roast over vegetables allows the fat in the turkey skin to drain off and onto the veggies, resulting in extra crispy skin. The vegetables steam as they cook, releasing moisture in the meat. And at the end you can use them to make gravy. What's the Best Turkey for Spatchcocking? A heritage turkey or an organic bird provides the best flavor. Avoid injected, or self-basting turkeys, which are often injected with salted solution or added fat. A 12- to 14-pound turkey fits on a half sheet pan making it easier to store when refrigerating. If the bird is frozen, give it enough time for the bird to defrost. Turkey should be fully thawed before spatchcocking. How to Carve a Cooked Spatchcocked Turkey After it has rested, transfer the turkey to a clean cutting board. Start by carving out the thighs and drumsticks, then separate the two. Carve off the meat and transfer it to a serving platter. Next, cut the breast meat off the bone, and cut it into slices for easy serving. After that, remove the wings and add to the serving platter. Save the carcass for stocks and soups, perfect for repurposing all those leftovers. Serve with the side dishes of your choice like mashed potatoes, green bean casserole, baked sweet potatoes, baked squash casserole and don’t forget the cranberry sauce. Pumpkin, apple and pecan pies are all perfect for dessert. ChefSecret: Roast the turkey at 325° F. to 350° F. Remember to check the turkey with an instant read thermometer and pull the turkey out of the oven when the internal temperature reaches 170° F (It will go up another 10 degrees as it rests). The turkey will continue to cook as it rests when out of the oven. ------------------------------------------- Quip of the Day: Q. What’s a turkey’s favorite movie? A. “Feast and Furious”! ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #Thanksgiving #SpatchcockingTurkey #HappyThanksgiving #RoastTurkey #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 …from the Perspectives’ Kitchen How you doin”? I’m a wing man. No, not that kind of wing man—I love simple Lemon-Garlic Chicken Wings. My wings are easy and foolproof, saucy and have super crispy skin. They take very little time to put together, and they come out perfectly after 35 to 40 minutes of baking time. If you’re not into lemon and garlic, you can customize the flavors to your liking.
I love these chicken wings because they’re quick and simple and chicken is relatively inexpensive. Thanks to one key technique you will really love the incredibly crispy, bubbly chicken skin. Read on to discover the ChefSecret on making crispy skin chicken—wings, thighs and breasts. Read ahead before you start to cook my Crispy Lemon-Garlic Chicken Wings. Why are they naked? Naked wings refer to chicken wings that are not battered or breaded. Prep time: 15 minutes Salt soak cycle: 15 to 60 minutes Cook time: 35-40 minutes Yield: 6 to 8 wings / 2 servings Ingredients 6 to 8 whole chicken wings (all three joints) 2 teaspoons kosher salt 1 large lemon, thinly sliced (around 1/8 inch) and de-seeded 6 tablespoons peeled and crushed garlic 3 tablespoons olive oil, divided Directions
ChefSecret: For really crispy chicken skin, salt the skin in advance, then pat it dry with paper towels right before roasting. The salt pulls out some moisture from the skin, and the paper towels remove all that moisture from the surface, prepping it to bubble and crisp up into a beautiful, well-seasoned, golden-brown finish that I know we all crave. The salting step doesn’t take long. I only ask that you salt the skin at least 15 minutes in advance—ideally while the oven is preheating and you’re prepping the other ingredients—but you could also do this up to an hour beforehand. ------------------------------------------- Quip of the Day: Q. What do you call someone who likes both the flat and drum chicken wing types? A. Biwingual. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food ---------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Snacks #Appetizers #CrispyLemonGarlicChickenWings #ChickenWings #WorldSeriesSnacks #NakedChickenWings #CrispyChickenWings #Football #Tailgater #WatchParty #MLB #WorldSeriesAppetizers #NFL #AreYouReadyForSomeFootball #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 …from the Perspectives’ Kitchen How you doin’? This is my go-to El Cholo-style recipe for chicken enchiladas with green chile sauce. My cheese-filled corn tortillas baked with a creamy sauce infused with green peppers. Adjust the amount of chopped chiles to suit your taste!
The El Cholo Spanish Cafe is a Los Angeles restaurant serving Mexican food. Founded in 1923—102 years old—the restaurant is credited with the introduction of the burrito to the United States in the 1930s. My dad took me there for the first time when I was eleven years old and I have been going there ever since. Prep time: 30 minutes Cook time: 30 minutes Yield: 6 servings Ingredients 3 to 4 tablespoons vegetable oil 12 6-inch corn tortillas 1 can green chile sauce (I prefer Las Palmas brand) 6 cooked boneless, skinless, cooked chicken thighs or 3 cooked boneless, skinless, chicken breast halves, shredded 12 ounces shredded Monterey Jack cheese, divided 3 ounces longhorn cheddar cheese 3/4 cup white onion, minced 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 cups low sodium chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chiles, drained 1/2 cup chopped green onions 1/2 cup fresh cilantro, chopped Salsa Fresca garnish Directions
ChefSecret: I prefer to use thigh meat as it is moister and more flavorful… I leave that choice up to you. Frying and dipping the tortilla before rolling adds structure and texture preventing the enchiladas from becoming soggy. ------------------------------------------- Quip of the Day: An Irishman, a Mexican and a blonde guy were doing construction work on scaffolding on the 20th floor of a building. They were eating lunch and the Irishman said: "Corned beef and cabbage. If I get corned beef and cabbage one more time for lunch, I'm going to jump off this building." The Mexican opened his lunch and exclaimed, “Burritos again! If I get burritos one more time in my lunch, I'm going to jump off, too." The blonde opened his lunch and said, "Bologna again! If I get a bologna sandwich one more time, I'm jumping off, too." The next day the Irishman opened his lunch box, saw the corned beef and cabbage and jumped to his death. The Mexican opened his lunch, saw a burrito and jumped, too. The blonde guy opened his lunch bucket, saw the bologna sandwich and jumped to his death as well. At the funeral the Irishman's wife was weeping. She said, "If I'd known how really tired he was of corned beef and cabbage I never would have given it to him again!" The Mexican's wife also wept and said, "I could have given him tacos or enchiladas! I didn't realize he hated burritos so much." Everyone turned and stared at the blonde's wife. "Hey, don't look at me," she said. "He makes his own lunch". ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #Enchiladas #ChickenThighs #CreamyGreenChileSauce #Las Palmas #MontereyJackCheese #LonghornCheddarCheese #Chicken #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 …from the Perspectives’ Kitchen The Hot Brown How you doin’? The Hot Brown is not your average hot turkey sandwich. The Hot Brown was invented at The Brown Hotel in Louisville, Kentucky to absorb the local bourbon that guests enjoyed well into the night.
A Hot Brown sandwich is an all-American hot turkey sandwich originally created by chef Fred Schmidt in 1926. It’s a variation of traditional Welsh rarebit and was one of two signature sandwiches created at The Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night dinners. The Hot Brown is simply an open-faced sandwich of turkey breast and bacon, covered in creamy Mornay sauce and broiled until the bread is crisp and the sauce begins to brown. The Hot Brown remains a local specialty and favorite of the Louisville area—even after 100 years and is popular throughout Kentucky. Prep time: 20 minutes Cook time: 1 hour, 15 minutes (well worth time) Yield: 4 servings Ingredients For the Turkey (Enough for 4 portions) 2 pounds boneless turkey breast with skin on 1 tablespoon kosher salt 1 teaspoon herbes de Provence 1 teaspoon oil 8 slices bacon For the cheese sauce 2 tablespoons salted butter 2 tablespoons all-purpose flour 2 cups heavy cream 1 tablespoon brown mustard salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 1/2 cup grated Pecorino Romano cheese 1 pinch freshly grated nutmeg For 4 Hot Browns 8 slices toasted white bread 12 slices tomato 8 tablespoons grated Pecorino Romano cheese, or to taste 1 pinch paprika, or to taste 4 teaspoons chopped Italian parsley, or to taste Directions
ChefSecret: You can use thick-cut deli turkey, so you don't have to roast the turkey yourself. You can substitute Parmesan cheese or a sharp Cheddar for the Pecorino Romano, if desired. ------------------------------------------- Quip of the Day: What did the turkey say to the turkey hunter on Thanksgiving Day? Quack, quack! ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #OpenFaceSandwich #TheHotBrown #BrownHotel #OpenFaceTurkeySandwich #MornaySauce #Pecorino #Turkey #BrownMustard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 |
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Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877
Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877