19 September 2007
Bacon Jack Chicken Sandwich
Submitted By: LMANGONEThese quick chicken sandwiches are great on the grill! Serve with your favorite toppings and condiments!
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Yields: 4 servings
8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle
Preheat a grill for medium heat.
While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
Cheese Ravioli with Three Pepper Topping
Submitted By: AmandaCheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings
1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Lemon Herb Barbeque Sauce for Chicken
Submitted By: JEANINEJThis recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 8 servings
1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 cloves garlic, minced
8 skinless, boneless chicken breast halves
Preheat grill for high heat.
In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.
Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.
CHINOIS KUNG PAO CHICKEN
Serves 4 to 6
1 pound boneless, skinless chicken breast halves
2 egg whites
2 tablespoons Chinese rice wine
2 tablespoons peanut oil, plus more for cooking
2 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon salt
Peanut oil, for deep frying
6 tablespoons light soy sauce
6 tablespoons rice vinegar
4 tablespoons Chinese rice wine
4 tablespoons sugar
4 tablespoons hoisin sauce
8 small dried red chilies, stems removed and discarded, pods cut in halves
1-inch piece fresh ginger, peeled, thinly sliced, and smashed
2 garlic cloves, smashed
2 green onions, white parts cut into 1/2-inch pieces, green part cut into thin julienne strips
1/2 cup shelled and skinned raw peanuts, roasted in a 350 degrees F. oven until deep golden brown, about 20 minutes
4 tablespoons cold canned chicken broth plus 1 tablespoon cornstarch, stirred together until the cornstarch dissolves completely
First, prepare the chicken. Thoroughly trim the chicken breast halves. Cut them crosswise into slices 1/4 inch thick. In a nonreactive bowl, whisk the egg whites until slightly frothy. Add the rice wine, 2 tablespoons peanut oil, soy sauce, cornstarch and salt. Stir until thoroughly combined and the cornstarch has dissolved completely. Stir in the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to several hours. About 45 minutes before serving, remove the chicken from the refrigerator and allow to come to room temperature.
About 20 minutes before serving, in a large wok, heat 2 to 3 inches of peanut oil to a temperature of about 300 degrees F. on a deep-frying thermometer. Stir the chicken pieces in their marinade, then remove them from the marinade, letting excess liquid drip off, and very carefully add them to the hot oil, taking care not to splash. Using long cooking chopsticks or a wooden spoon, stir the chicken gently to separate the slices, and cook only until they turn uniformly white, about 20 seconds. Immediately remove them with a wire skimmer or slotted spoon and transfer to paper towels to drain.
In a small mixing bowl, stir together the sauce ingredients and set aside near the cooktop.
To stir-fry, carefully pour off all but about 4 tablespoons of oil from the wok, wiping the side of the wok with paper towels to eliminate any drips. Return the wok to high heat. As soon as the oil is very hot and fragrant, add the chilies, ginger, garlic and white parts of the green onions. Stir-fry briskly until the chilies turn dark red, 30 to 40 seconds.
Immediately add the chicken and continue stir-frying until the pieces are completely cooked and light golden, 1 to 2 minutes more. Stir in the sauce and cook until it reaches a boil. Add the peanuts, drizzle in the broth-cornstarch mixture, and stir gently until the sauce turns glossy and thick enough to coat the chicken, about 1 minute more.
Transfer the stir-fry to a serving plate and garnish with the strips of green onion. Serve immediately.
Spicy Flank Steak
Submitted By: 2COOLBABY2This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Yields: 6 servings
2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
1/2 cup Ranch dressing
In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
Preheat the oven broiler. Lightly grease a baking sheet.
Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.
Oatmeal Choc Chip Cookies
Ingredients:2 cups rolled oats (not quick-cooking) 1/2 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup tahini (see Ingredient note) 4 tablespoons cold unsalted butter , cut into pieces 2/3 cup granulated sugar or 1/3 cup Splenda Sugar Blend for Baking 2/3 cup packed light brown sugar 1 each large egg 1 each large egg white 1 tablespoon vanilla extract 1 cup semisweet or bittersweet chocolate chips 1/2 cup chopped walnuts Steps:
1: Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
2: Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.
3: With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
4: Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.Nutrition: (Per cookie)Calories - 101Carbohydrates - 13Fat - 5Saturated Fat - 2Monounsaturated Fat - 1Protein - 2Cholesterol - 7Dietary Fiber - 1Potassium - 0Sodium - 45
Store in an airtight container for up to 2 days or freeze for longer storage.
Ingredient note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Sweet and Sour Chix Drumsticks
Ingredients:1/2 teaspoon freshly grated orange zest 1/4 cup orange juice 1/4 cup water 3 tablespoons honey 1 tablespoon plus 1 teaspoon cider vinegar , divided 1/2 teaspoon salt , divided 1/4 teaspoon ground coriander 1 teaspoon cornstarch 1/4 cup chopped fresh mint 8 each chicken drumsticks (about 2 pounds), skin removed, trimmed 1/4 teaspoon freshly ground pepper Steps:
1: Preheat grill to medium. (No grill? See Broiler Variation, below.)
2: To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
3: Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.
Ingredients:3 tablespoons reduced-fat mayonnaise 2 tablespoons nonfat plain yogurt 2 tablespoons shredded Parmesan cheese 2 tablespoons chopped fresh basil 1 teaspoon lemon juice Freshly ground pepper to taste 8 slices whole-wheat bread 8 ounces thinly sliced reduced-sodium deli turkey 8 each tomato slices 2 teaspoons canola oil Steps:
1: Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2: Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3: Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Arcamax:Requested Recipe -- Vermont Beer Cheese Soup