Balsamic Chicken and Vegetables

Ingredients

1 cup diced onions
1 cup baby carrots
4 ounces sliced baby bella mushrooms (rinsed)
1 pound boneless, skinless chicken breasts
cooking spray
1 teaspoon Montreal steak seasoning
1 1/2 tablespoons balsamic vinegar

Directions

1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot. 2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into 1 1/2-inch-wide strips; coat with cooking spray. Add chicken to pan and sprinkle with steak seasoning. Cover and cook 2–3 minutes, turning once, or until chicken begins to brown. 3. Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown. 4. Remove lid and cook 3 more minutes, stirring once, or until vegetables are well browned. Stir in balsamic vinegar and serve. Makes 4 servings.

Coconut Chicken

2/3 cup Bisquick
2/3 cup flaked coconut
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 cup sweetened condensed milk
2 tablespoons Dijon-style mustard
4 boneless chicken breasts, skinned
1/4 cup melted butter

Mix Bisquick, coconut, paprika, and salt; set side.

Mix milk and mustard.

Dip chicken in milk mixture; coat with coconut mixture. Place in ungreased rectangular pan - 13 x 9 x 2 inches; drizzle with butter. Bake until done, 35 to 40 minutes.

Greek Marinade

1/2 cup chopped dill
1/4 cup extra-virgin olive oil
1 small onion, thinly sliced
3 garlic cloves, crushed
Six 1-inch strips of lemon zest
Juice of 1 lemon
2 tablespoons ouzo
1 teaspoon fennel seeds, crushed
Salt and freshly ground pepper

In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.

Peruvian Marinade

1/2 cup vegetable oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
8 large garlic cloves, coarsely chopped
1 teaspoon turmeric
1 tablespoon hot paprika
1/2 teaspoon ground cumin
Salt and freshly ground pepper


In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.

Vietnamese Marinade

5 tablespoons fresh lime juice
1/4 cup vegetable oil
4 garlic cloves, crushed
1 jalapeño, halved lengthwise and thinly sliced
1 shallot, thinly sliced
2 tablespoons Asian fish sauce
2 teaspoons sugar
Salt and freshly ground pepper


In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.

Indian Rub

2 tbsp vegetable oil
2 garlic cloves, minced
2 tsp kosher salt
2 tbsp minced onion
1 tbsp curry powder
1 jalapeno, seeded and minced

Mix into a paste, rub into chicken. Bake.

Spanish Rub

2 tbsp extra virgin olive oil
2 tbsp chopped parsley
2 tbsp dry sherry
2 garlic cloves, minced
2 tsp Spanish smoked paprika (pimenton de la Vera)
2 tsp kosher salt
1/2 small red onion, minced
1/2 tsp fennel seeds, chopped

Mix into a paste, rub into chicken. Bake.

Jamaican Rub

1/4 cup plus 2 tbsp Scotch bonnet or habanero hot sauce
3 scallions, minced
2 tbsp vegetable oil
2 tsp ground allspice
2 tsp kosher salt
1 tsp cinnamon

Mix into a paste, rub into chicken. Bake.

Bourbon Marinade

1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed

Combine and marinate meat.

Good for salmon, pork and chicken

Matzo Ball Soup Version 1

Makes 18 large matzo balls


Ingredients

• 8 cups plus 1 tablespoon chicken broth
• 1 1/4 cups matzo meal
• 5 large eggs
• 1 1/2 tsp salt
• 1 tablespoon vodka
• 2 tablespoons club soda
• 1/4 cup vegetable oil

RECIPE METHOD

Place the 8 cups chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzo meal and eggs. Add the salt, vodka, club soda, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.

With wet palms, form matzo balls that are about 2 inches in diameter. When the broth is hot but not boiling, use a slotted spoon to put the matzo balls into the broth. Cover the pot, cook for 40 minutes and serve.


Makes 18 large matzo balls
Facts per Serving
Calories: 84 Fat, Total: 4g Carbohydrates, Total: 5g
Cholesterol: 59mg Sodium: 676mg Protein: 5g
Fiber: 0g % Cal. from Fat: 43% % Cal. from Carbs: 24%

Matzo Ball Soup Version 2

Prep Time: 100 min
Cooking Time: 200 min

Ingredients

Broth

• 1 stewing chicken (4 lbs)
• 10 cups cold water
• 3 carrots, cut into 1-inch pieces
• 2 medium onions, halved
• 1 parsnip, cut into 1-inch pieces
• 3 garlic cloves, peeled and halved
• 10 black peppercorns
• 3 parsley sprigs, divided
• 4 tsp salt

Matzo Balls

• 4 large eggs, lightly beaten
• 1/2 cup water
• 1/3 cup rendered chicken fat* or shortening, melted
• 1 cup matzo meal
• 1 tsp salt
• 1/8 tsp freshly ground black pepper
• pinch ground nutmeg

Directions

1. Place chicken and the 10 cups water in large sauce pot. Bring to boil; reduce heat. Cover and simmer 30 minutes; skim broth. Add vegetables, garlic, peppercorns, 2 parsley sprigs and the 4 teaspoons salt; cover and simmer 2-3 1/2 hours. Cool slightly and remove chicken. (Reserve chicken for another use.
2. Strain soup; reserve a few carrot pieces and cut into thin slices for garnish. Refrigerate overnight. Skim off fat.
3. Make matzo balls: Combine eggs, the 1/2 cup water and the melted fat in medium bowl. Stir in matzo meal, the 1 teaspoon salt, the pepper and nutmeg. Cover and refrigerate 1 hour. Bring 1 1/2 quarts of water to boil in a medium saucepan. With wet palms, roll matzo mixture into 1-inch balls and drop into boiling water. Simmer, covered for 15 minutes.. do not lift the cover.
4. Remove the matzo balls with a slotted spoon and let cool. Refrigerate overnight.
   
5. Heat the broth to boiling and reduce to a low boil, spoon the matzo balls with a slotted spoon into the broth. Cover pot and allow to cook for 35 minutes without removing the cover.

Enjoy!

Pina Colada Dipping Sauce for Chicken Skewers

1/2 cup cream of coconut, such as Coco Lopez
2 tablespoons crushed pineapple
3 tablespoons sour cream
1/4 teaspoon minced, peeled fresh ginger
1/4 teaspoon Jamaican rum
pinch of salt

Mix together in a small bowl until combined. Cover and refrigerate until party time. Serve with bite-size chicken skewers or coconut shrimp.

Anchor Bar Buffalo Wings (The Original!!!)

Sauce
6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Garnish
Carrot and celery sticks
Marie's Bleu Cheese Dressing

Instructions
The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).

Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

Hot Hot Habanero Wings

2 pounds chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons Liquid Smoke
1 1/2 to 2-inch piece fresh ginger, grated
6 cloves garlic, crushed
8 habanero chile peppers, chopped*
4 chile peppers, your choice, chopped
3 tablespoons fresh horseradish
1 (18 count) package chicken wings

Cut wings into thirds, and discard the tips. There should be about 36 pieces.

In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.

Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

Preheat grill for low heat.

Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.

* WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.

Chicken Saltimbocca

Ingredients
1/4 cup flour
1 lb boneless chicken cutlets
1 tablespoon canola oil
4 slices prosciutto (about 2 1/2 oz)
1/8 teaspoon pepper4 small fresh sage leaves (rinsed)
4 thin slices Swiss cheese
1 cup specialty tomato basil pasta sauce

Steps
1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).

2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 3–4 minutes on one side.

3. Turn chicken; reduce heat to medium. Place one slice of the prosciutto on each cutlet and sprinkle with pepper; add one sage leaf and top with one slice of the cheese. Cover and cook 3–4 more minutes or until internal temperature reaches 165°F.

4. Meanwhile, place pasta sauce in microwave-safe bowl. Cover and microwave on HIGH 3–4 minutes or until hot. Spoon sauce onto serving plates, place chicken on sauce, and serve.

Cumin-Dusted Chicken Breasts with Guacamole Sauce

Sauce:
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed

Chicken:
2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

To prepare sauce, combine first 8 ingredients; set aside.

Preheat oven to 400°. To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce.

Yield: 4 servings (serving size: 1 breast half and about 3 tablespoons sauce)

Herb-Marinated Grilled Chicken Paillards with Pan Sauce

4 boneless, skinless chicken breasts, tenders removed and trimmed of any cartilage
1 lemon, zested and juiced, 1 tablespoon juice reserved
1/4 cup plus 2 tablespoons olive oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon leaves
3 tablespoons chopped fresh parsley leaves
Salt, for seasoning
Pepper, for seasoning
1/2 cup white wine
1 cup chicken broth
1 tablespoon cold butter

One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick.

In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.

Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm. Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce

Ingredients
Chicken:
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Gruyère cheese
1 1/2 cups trimmed arugula
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil

Sauce:
1 cup thinly sliced shallots
2 teaspoons tomato paste
2 cups dry white wine
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch

Preparation
Preheat oven to 350°.

To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap (I use a large ziploc bag;) pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper.

(The chicken can be prepared up to a day ahead and refrigerated at this point. Stuffing the chicken a day ahead and refrigerating it makes it easier to sauté.)

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes). Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.

Yield 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)