If you're looking for a fresh take on your standard salmon dinner, try the Sweet & Spicy Roasted Salmon. Whip this up and tell us what you think.
This Keto-friendly Bickford Butter Chicken recipe let's you be adventurous with flavors, without having to invest in a cabinet of Indian Spices. Plus, you get to use a rotisserie chicken as a massive shortcut.
- 1 tsp. Bickford’s Orange Flavor
- ¾ cup orange juice
- 1 tbs. cornstarch
- 3 tbs. soy sauce
- ⅓ cup corn syrup
- ½ tsp. Bickford’s Ginger Flavor
- 4 chicken breasts, boneless and skinless
- 2 tbs. oil
- 2 carrots, sliced
- 2 ribs celery, sliced
- 1 tbs. oil
- ½ cup cashews
- Cooked rice
Combine Bickford’s Orange Flavor, orange juice, cornstarch, soy sauce, corn syrup and Bickford’s Ginger Flavor. Mix well and set aside. Cut chicken into bite-size pieces. Put 2 tbs. oil into a wok (or skillet), heat for 2 minutes. Add carrots, celery and stir-fry for 3 minutes, then remove. Put 1 tbs. oil into wok and heat for 2 minutes, then stir-fry chicken until browned. Add juice mixture, vegetables and nuts. Stir until
thickened. Serve over cooked rice.
- 1 med pumpkin, cleaned and seeded
- 1 butternut squash, cleaned and seeded
- 2 cloves garlic, minced
- 1 Spanish onion, diced
- 16 ounces chicken stock
- 8 ounces cream
- 1 tsp Bickford Cinnamon Flavor
- 1 bay leaf
- 1 tsp coriander, toasted and ground
- 1 tbsp Bickford Ginger Flavor
- 1 smoked chipotle pepper
- 1 cup hazelnuts, toasted
Preheat oven to 275° F. Rub pumpkin and squash with olive oil and roast in oven for 1 hour or until tender. Set aside. In a large soup pan, sweat onion and garlic for 3 minutes over medium heat until translucent. Add remaining ingredients and simmer for 1 hour. Remove chipotle, bay leaf and cinnamon stick and discard. Place ingredients in blender. Scoop out pumpkin and butternut squash and add to blender. Puree until smooth.
Image source: Flickr
- 2 whole chicken breasts or 4 thighs, skinned and boned
- 1 egg, beaten
- 2 tsp Bickford Lemon Flavor
- ¼ tsp Bickford Ginger Flavor
- ½ cup crushed Kenmai Rice Bran -
- ¼ cup frozen orange juice concentrate, thawed
- ⅓ cup dried coconut
Preheat oven to 375°
Wash the chicken breasts and cut each into 4 chunks (cut thighs in half). Salt to taste and sprinkle with Bickford Lemon Flavor. In a medium bowl, mix the orange juice, egg and Bickford Ginger Flavor. In a flat dish, combine the Kenmai Rice Bran and the coconut (for a finer crust, whirl the coconut in a food processor for a few seconds).
Dip the chicken in the liquid combination and roll in the crumb mixture. Place in a single layer in an aluminum foil-lined 9 x 13 baking pan. Bake, uncovered, for about 35 minutes or until the chicken is cooked through and the crust is brown. (If browning too much, cover at end of baking). Makes 3 or 4 servings.
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Appitizer: For a wonderfully easy appetizer, cut the chicken pieces into bite-sized chunks. Bake for 15 to 20 minutes or until cooked through. Serve hot or cold with a dipping sauce.