Cook’in With The Original White Meat At Herb’n Renewal

October 7, 2012 at 6:40 pm Leave a comment

That’s right, we’re talking about chicken, poultry, bird…whatever you call the “I was first” white meat! Now, do not be confused with the turkey bird because there will be time to talk about “Tom” later in the year. This is purely about chicken and to be honest, mostly about boneless chicken and a few different ways to prepare them.

Let’s start with a basic and easy soup that is sure to be a cool weather warmer upper!


2 lb boneless chicken breasts

Rub’n Season Poultry

1 1/2 lb dried great northern beans

4 quarts chicken stock

1 tablespoon olive oil

1 cup onion, diced

1 cup celery, diced

1 cup carrots, diced

Soak beans overnight covered in water. Season each chicken breast with about 1 teaspoon of Rub’n Season Poultry on each side. Cover with plastic wrap and refrigerate for 2 or more hours. Grill chicken until firm, approximately 8 minutes on each side. Drain and rinse soaked beans. Add to pot along with 3 quarts of the chicken stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Meanwhile, saute’ onion, celery and carrots in olive oil for 5 minutes. Dice chicken into 1/4” pieces. Add chicken, vegetables and remaining stock to beans. Return to a boil, reduce heat and simmer for an additional hour or longer, stirring occasionally. Salt and pepper to taste.

How could we possibly live in Kentucky and not have a great recipe using Bourbon! You’ll notice that I did not name a particular Bourbon. I did that on purpose. You see, we have been fortunate enough to be asked to sample dishes using our seasoning blends and this one is always a favorite. We use whatever Bourbon is being featured at the event! lol Bill Samuels of Maker’s Mark loved it. Use whatever Bourbon you fancy…they all work great!


1 lb boneless, skinless chicken breast

1 1/2 tablespoon Herb’n Cowboy

1/4 cup Bourbon

1/2 cup celery, finely chopped

1/4 cup purple onion, finely chopped

3/4 cup mayonnaise

2 tablespoons pickled mild banana pepper rings, chopped

Pierce chicken breasts with a fork…really poke them! Mix Bourbon and Herb’n Cowboy. Place “poked” chicken in a plastic bag along with Bourbon mix and marinate in fridge for at least 6 hours. Give the bag an occasional toss. Grill chicken, using some of the marinade for basting while grilling, for approximately 8 minutes on each side or until cooked through. Let chicken cool, slice thin and then chop. Add remaining ingredients and mix well. Refrigerate overnight for best flavor.

Drew always said “if it don’t smell, it won’t sell” so this one had plenty of aroma wafting throughout the Bluegrass Farmers’ Market during a Saturday sampling. It tastes as good as it smells! 🙂



1 lb boneless chicken cut into 1/2” pieces

3 tablespoons canola oil

2 teaspoons Jamm’n Jerk

1 cup onion, diced

1 rib celery, diced

1/2 cup green pepper, diced

1/2 cup red bell pepper. Diced

1 small can pineapple tidbits

1/2 cup orange juice

1 cups cooked rice


In a large skillet, saute’ chicken in oil and Jamm’n Jerk seasoning…stir continuously for 5 minutes. Add onions, celery and peppers. Continue to saute’ for an additional 3 minutes. Add pineapple, orange juice and rice. Cook until heated through…about 2 minutes. Salt to taste.


Folks who are on a salt free diet are always looking for some great tasting dishes…this is one of them! Do not let the “what seems like a lot of work” fool you…it’s worth it!




1 lb boneless chicken breast, cubed

2 tablespoons olive oil

1 medium onion, diced

1 cup celery, diced

1 cup carrots, diced

8 oz. fresh mushrooms, sliced

1 14 oz. can diced tomatoes, drained

1/2 cup white wine

4 quarts chicken stock (can be made using bouillon)

2 tablespoons Rub’n Season All Herb’n No Salt

8 oz. frozen corn

8 oz. frozen pea

10 oz. package frozen spinach

2 cups ditalini pasta


In a 6 quart pot, braise chicken in olive oil, over high heat for 5 minutes. Add onion, celery, carrots, mushrooms and saute’ for an additional 5 minutes. Add tomatoes, wine, stock and Rub’n Season All Herb’n No Salt; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover and return to a boil. Add corn, peas and spinach; cook for another 15 minutes. Add pasta and let simmer for an additional 15-20 more minutes or until pasta is cooked. Stir occasionally.


Hope you enjoy the recipes using

the original white meat!


If your cupboard or spice cabinet does not hold any of these blends, you can find us at the Bluegrass Farmers’ Market each Saturday through October 27th. Here’s a link to the market blog for more information. Http:// If you do not live in the Lexington, Kentucky area and would prefer to order online, go to Any questions or just want to talk herbs, give us a holler at (859) 548-3516 or email to








Entry filed under: daily living, Farmers Market, Food, herbs and spices, musing, recipe, shopping, thinking out loud, Uncategorized.

It’s Pork time at Herb’n Renewal! Veggie Time at Herb’n Renewal!

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