Jalapeno Ginger Chicken Wings

Ingredients

1 1/2  pounds chicken wings, cut-up

4 cloves garlic, minced

1 jalapeno, minced

1 Tablespoon soy sauce

1 Tablespoon peanut oil

1 teaspoon fresh ginger

2 teaspoons rice vinegar

1/2 teaspoon sesame seeds

1/2 teaspoon kosher salt

Preparation

1. Rinse and pat dry the chicken wings.

2. In a bowl whisk remaining ingredients together. Place chicken wings in a bowl and pour jalapeno mixture over the top. Seal bag and shake to coat. Marinade in the refrigerator for at least an hour.

3. Preheat oven to 400 degrees.

4. Place chicken wings in a baking dish and bake for 20 minutes. Turn over and bake for another 15 – 20 minutes or until chicken is golden brown and cooked through.

Serves 2-4

Seriously Good Marinated Chicken Thighs

Ingredients

• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons soy sauce
• 2 Tablespoons teriyaki sauce
• 1 teaspoon liquid smoke flavoring
• 1 Tablespoon molasses
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon brown sugar
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 3 cloves garlic, minced
• 1/4 Cup canola oil
• 8 skinless, boneless chicken thighs

Preparation

Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke and molasses in a resealable plastic bag until the molasses has dissolved. Add the sesame seeds, brown sugar, paprika, garlic salt, minced garlic, and canola oil; mix well.  Add the chicken and coat it well with the marinade. Seal the bag and place it on a plate. Marinade in the refrigerator for 4 hours, turning occasionally.

Preheat an outdoor grill for medium heat.

Remove the chicken from the marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees and chicken is firm and opaque about 12 minutes per side. Discard any remaining marinade.

Buffalo Chicken Casserole

Ingredients

• 12 ounces elbow noodles
• 2 Tablespoons canola oil
• 3 medium carrots, sliced
• 1 large onion, chopped
• 1 Tablespoon minced garlic
• 2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
• 1/3 Cup cornstarch
• 4 Cups low-fat milk
• 1/8 teaspoon salt
• 5 Tablespoons hot sauce, preferably Frank’s
• 3/4 Cup crumbled blue cheese (about 4 ounces)

Preparation

1. Preheat oven to 400 degrees.

2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.

3. Heat oil in the pot over medium heat. Add carrots, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.

4. Spread the noodles in a 9-by-13-inch baking dish. Top with the chicken mixture; sprinkle with blue cheese.

5. Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

Makes 8 Servings

Tex-Mex Chicken Salad

 

Ingredients

• 1 Cup shredded leftover Rotisserie Chicken
• 1/2 ear grilled fresh corn, kernels removed (about 1/3 Cup)
• pinch ground cumin

• 1-1/2 Tablespoons fresh lime juice, more as needed
• 1/3 Cup medium-diced cherry tomatoes
• 1/3 Cup small-diced avocado
• 2 thinly sliced scallions 
• 2 Tablespoons chopped fresh cilantro
• 1 teaspoon minced fresh jalapeno
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons sour cream

Preparation

To prepare salad dressing: In a small bowl, combine the sour cream, lime juice, and cumin and mix well; and set aside.

In a medium bowl, combine chicken, corn, tomatoes, avocado, scallions, cilantro and jalapeno. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.

Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.

Chicken Athena

Ingredients

6 boneless skinless chicken breast halves

2 medium onions, chopped

1/3 Cup sun-dried tomatoes (not packed in oil), chopped

1/3 Cup pitted Kalamata olives, chopped

2  Tablespoons lemon juice

1 Tablespoon balsamic vinegar

3 garlic cloves, minced

1/2 teaspoon salt

Preparation

1. Place chicken in crock pot.

2. Add the remaining ingredients. Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees. Makes a great weeknight meal over noodles or rice.                            

Makes 6 servings.

Crock Pot Chicken Marsala

Ingredients

1 Tablespoon canola oil

8 boneless skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

2 cloves garlic, finely chopped

12 ounces sliced mushrooms

1  1/2 Cups  sweet Marsala wine

1/2 Cup water

1/4 cup cornstarch

3 Tablespoons chopped fresh parsley

Preparation

1. Add oil to crock pot. Sprinkle chicken with salt and pepper. Add chicken, garlic and mushrooms to crock pot and pour in wine. Cover; and cook on low heat for 5 to 6 hours.

2. Remove chicken from crock pot; place on plate and tent with foil to keep warm.

3. In small, blend water and cornstarch until smooth. Raise heat to high on crock pot and stir in cornstarch mixture; cover and cook for 10 minutes or until sauce is slightly thickened.

4. Return chicken to crock pot; and cook on high temperature for 5 minutes until chicken is hot.

5. Spoon mushroom mixture over chicken breasts and garnish with parsley to serve.

Serves 8

Curry Chicken and Sweet Potatoes

Ingredients

• 3 Tablespoons canola oil + 2 Tablespoons canola oil
• 2 lbs boneless, skinless chicken thighs
• 2 Tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 Tablespoon fresh ginger, minced
• 1/3 Cup curry powder
• 2 bay leaves
• 4 Cup chicken broth
• 3 large sweet potatoes, peeled and chopped
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

1. Place the flour, salt and pepper in a large zip lock bag. Shake to mix together. Add the chicken and coat well.

2. Add the 3 Tablespoons canola oil to a large skillet over medium high heat. When the oil is hot add the chicken and brown on both sides about 2 minutes per side. Remove the chicken and place in the crock pot.

3. Add the 2 Tablespoons canola oil to the skillet and heat on medium high.  Add the onion, garlic and ginger to the skillet. Cook until the onion is a caramel color. Add the curry powder and cook 2 minutes stirring continuously.

4. Place the veggies in the crock pot on top of the chicken. Add the bay leaves, yams and chicken broth to the crock pot. Stir in the remaining salt and pepper. Cover and cook on low 4 hours.

* Tip: This dish is best served over a bed of white rice and garnished with a little parsley.

Curried Chicken with Apple Mango Chutney

Ingredients

• 2 teaspoons canola oil
• 1 1/2 lbs boneless skinless chicken breasts, cut in bite-sized pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Granny Smith apple, cored and chopped
• 1 onion, diced
• 1 teaspoon fresh ginger, grated
• 1 clove of garlic, minced
• 1 Tablespoon curry powder
• 1/2 Cup mango chutney
• 1/4 Cup white raisins
• 1/4 Cup chicken broth
• 1 Tablespoon chopped fresh cilantro
• 2 Tablespoon slivered almonds
• 1/4 Cup plain yogurt

Preparation

 

Heat the oil in a large nonstick skillet. Sprinkle chicken with salt and pepper. Saute until brown, about 6 minutes. Remove to a plate.

Add the apple, onion, ginger, and garlic to the skillet, . Cook about 6 minutes, until apple and onion are tender. Stir in curry powder, cook for a minute. Add the chicken, chutney, raisins, and broth. Bring to a boil. Simmer, uncovered, for about 3 minutes. Remove from heat and stir in the yogurt.

Toast the almonds in a small dry skillet until brown and fragrant. Sprinkle almonds and cilantro over curry. Serve with rice.
Serves 4

 

White Chili

Ingredients

• 1 Tablespoon olive oil
• 1/2 lb skinless, boneless chicken breasts, cut into small cubes
• 1 small onion, chopped
• 1 Cup, chicken broth
• 1 small can chopped green chilies
• 2 cans cannelloni or great northern beans
• 2 green onions
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• grated Monterey Jack cheese
• sour cream
• chopped fresh cilantro
• tortilla strips

Preparation

1. Heat oil in large pan or dutch oven over medium heat.
2. Add cubed chicken and onion and cook for about 5 minutes or until the chicken is done.
3. Stir in broth, green chilies and spices. Simmer for about 15 minutes.
4. Stir in beans and red pepper. Add more chicken broth if too thick. Simmer about 5 minutes longer.
5. Garnish with green onions, cheese, sour cream and cilantro. Serve with tortilla strips.

Makes 4 Servings

Romano's Macaroni Grill Pasta Milano

Ingredients for Roasted Garlic Cream Sauce

• 1 quart heavy cream
• 1 head roasted garlic
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons fresh parsley - coarsely chopped
• 2 teaspoons salt
• 1 cup Parmesan cheese - grated  

1. In a blender process cream and roasted garlic until smooth.

2. In a large saucepan, combine garlic, cream, pepper, and 2 tablespoons of the parsley. Bring to a boil, then simmer for 15 minutes.

3. Add salt and Parmesan to mixture, stir until sauce has thickened.

 

Chicken

• 4 chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

1. Wash and dry chicken breasts.

2. Mix garlic powder, salt, and pepper and sprinkle on chicken.

3. Grill chicken on the stove top in a skillet or outside on the barbecue grill, until thoroughly cooked.

4. Set aside.

 

Ingredients for Pasta Milano

• 6 ounces unsalted butter
• Grilled chicken, sliced
• 12 ounces sun-dried tomatoes
• 1 pound mushrooms, sliced
• 6 Tablespoons Parmesan cheese, finely grated
• Garlic cream sauce
• 36 ounces bowtie pasta
• chopped flat leaf parsley for garnish, if desired 

Preparation

1. Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.

2. Meanwhile, sauté mushrooms and tomatoes in butter until soft. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.

3. Remove pasta from water and drain.

4. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and chopped Italian parsley.

 

Serves 4

  

Romano's Macaroni Grill Penne Rustica

This makes a spectacular presentation for Christmas with the rosemary.

Ingredients

Gratinata Sauce use 4 1/2 cups

• 2 teaspoons butter
• 2 teaspoons chopped garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon dill
• 1 teaspoon chopped rosemary
• 1 Cup Marsala Wine
• 1/4 tsp. cayenne pepper
• 8 cups heavy cream

Penne Rustica

• 1 ounce bacon
• 18 ea. shrimp, peeled and deveined
• 12 ounces grilled chicken breasts sliced
• 16-24 ounces penne pasta, cooked
• 3 teaspoons pimento chopped
• 6 ounces unsalted butter
• 1 teaspoons shallots, chopped
• 1 pinch of salt and pepper
• 1 cup Parmesan cheese, grated
• 1/2 tsp. paprika
• 6 sprigs of fresh rosemary

Preparation

1.   For Granita sauce: Saute butter, garlic, and chopped rosemary until garlic begins to brown.
2.   Add Marsala wine and reduce by 1/3.
3.   Add remaining ingredients, reduce by 1/2 of the original volume.
4.   Set aside.
5.   For the Penne Rustica: Saute' pancetta until it begins to brown.
6.   Add butter, shallots and shrimp.
7.   Cook until the shrimp are evenly pink but still translucent.
8.   Add chicken, salt, pepper and mix thoroughly.
9.   Add Granita sauce and 1/2 Cup Parmesan cheese.
10. Simmer until sauce thickens.
11. In a large bowl, combine shrimp & chicken mixture with cooked pasta.
12. Pour into a large casserole dish or roaster. (I made two casseroles.)
13. Top with remaining cheese, pimientos and sprinkle with paprika.
14. Bake at 475 degrees for 10-15 minutes.
15. Remove and garnish with fresh rosemary sprigs.

Makes 14 Servings

Chicken with Mushroom Bourbon Cream Sauce

Ingredients

• 4 to 6 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• salt and pepper, to taste
• 8 ounces sliced mushrooms
• 2 cloves garlic peeled and minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 green onions, chopped
• 1/3 to 1/2 cup good bourbon
• 1 cup heavy cream

Preparation

1. Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside.

2. In a large, heavy skillet over low heat, heat butter and olive oil. Add the chicken pieces and chopped scallions and sauté, turning pieces frequently, until chicken is golden and tender, about 15 to 20 minutes. While the chicken cooks, baste with a few spoonfuls of the bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks and does not accumulate in pan.

3. When the chicken is cooked through and golden, transfer to a warm platter.

4. Add sliced mushrooms and garlic to the skillet and and sauté, stirring constantly, for about 3 minutes.

5. Add the heavy cream to the mushrooms and scrape loose any browned bits that may be stuck to the skillet. Simmer until the mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste, then pour the sauce over the chicken.

Serves 4 to 6.

Outback Steakhouse's Alice Springs Chicken

Ingredients

• 4 skinless, boneless Chicken Breast halves
• 1 tablespoon Vegetable Oil
• 2 cups sliced Mushrooms
• 2 tablespoons Butter
• Salt and Pepper to taste
• Paprika
• 12 slices Bacon, fully cooked
• 2 cup shredded Cheddar or Mexican Blend Cheese

Directions

1. Make a batch or two of  Honey Mustard. See Recipe under sauces.
2. Pour about ½ of a single batch or ¼ of a double batch of the honey mustard in a bowl and add the chicken. Set in the refrigerator to marinate for 2 hours or, better yet, overnight. Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.
3. Preheat oven to 375 F
4. Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
5. Transfer chicken to oven safe pan and brush with honey mustard.
6. Salt and pepper breasts.
7. Add butter to frying pan and saute mushrooms.
8. Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.
9. Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.

Chicken Marsala with Mushrooms

Serve with Angel Hair Pasta and fresh grated Parmesan

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.