Blackened Chicken Salad with Honey Mustard Dressing

Ingredients

• 2 boneless, skinless chicken breast halves
• 2 tbsp light butter
  for Dressing:
• ¼ cup fat free mayonnaise
• ¼ cup Dijon mustard
• ¼ cup honey
• 1 tbsp prepared mustard
• 1 tbsp white vinegar
• pinch paprika
  for Chicken Marinade:
• 1 cup water
• 3 tbsp lime juice
• 2 tbsp soy sauce
• ½ tbsp Worcestershire sauce
  for Cajun Spice Blend :
• ½ tbsp salt
• 1 tspn sugar
• 1 tspn paprika
• 1 tspn onion powder
• 1 tspn black pepper
• ½ tspn garlic powder
• ½ tspn cayenne pepper
• ½ tspn white pepper
  for Salad :
• 8 cups chopped iceberg lettuce
• ½ cup shredded red cabbage
• ½ cup shredded carrot
• ½ cup fat free shredded mozzarella cheese
• ½ cup fat free shredded cheddar cheese
• 1 large tomato, diced
• 1 hard-boiled egg white, diced

Preparation & Cooking Instructions

1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire sauce in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heatbsp Also, preheat your barbecue grill to medium/high heatbsp
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a tspn of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another tspn of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in ½"-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

Asian Mahogany Chicken Wings

INGREDIENTS:

1/2 cup soy sauce
1/2 cup hoisin sauce
1/4 cup plum sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic, finely minced
1 bunch green onions, finely minced
5 pounds chicken wings

PREPARATION:

Combine all ingredients except chicken. Bring to a boil, lower heat, and cook for an additional 5-10 minutes. Cool.

Cut wings at joints, forming "drummies," "paddles," and "tips". Discard tips, or save for making soup stock.

Place wings in a container for marinating (Zip-Lock bags work great for this), then cover with sauce. Refrigerate at least overnight, up to two days. Turn occasionally.

Line two large jelly roll pans with parchment paper to minimize sticking. Preheat oven to 375 degrees F.

Place individual chicken pieces on pans and bake, uncovered, for 20 minutes. Remove liquified chicken fat and juices from pan. Turn chicken pieces and baste with marinating sauce.

Bake another 20 minutes, turn chicken and baste. Repeat twice more, watching carefully during the last baking cycle, so the sauce doesn't burn.

Serve hot or cold.

Santa Fe' Stuffed Chicken

INGREDIENTS:

8 skinless, boneless chicken breast halves
1 package (8 ounce or larger) Monterey Jack cheese
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper

PREPARATION:

Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400 degrees F oven for 25 to 30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

Venetian Apricot Chicken

Olive Garden Venetian Apricot Chicken

Yield: 4 to 6 servings.
APRICOT SAUCE:
1 cup chicken stock or broth
1 cup apricot preserves
salt and pepper to taste
TOMATO MIXTURE:
1 pound roma tomatoes, cut into 1î pieces
12 basil leaves, cut into 1/2î pieces
2 teaspoon garlic pepper
salt to taste
GARLIC HERB SEASONING:
3 teaspoon garlic pepper
1 teaspoon Italian seasoning
ADDITIONAL INGREDIENTS:
2 bunches asparagus (remove bottom inch of stems)
1 pound broccoli florets
2 tablespoons extra-virgin olive oil
8 boneless, skinless chicken breasts
Chopped parsley to garnish
Combine garlic herb seasoning ingredients in a small mixing bowl and set aside. Blend chicken stock and apricot preserves in a sauce pan. Add salt and pepper to taste. Bring to a boil and remove from heat.
Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
Coat saute pan with olive oil. Keeping ingredients separated in the pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook. Grill chicken until internal temperature reaches 165 degrees F.
Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle garlic herb seasoning on broccoli. Pour tomato mixture on top of vegetables.
Top chicken breasts with apricot sauce and garnish with chopped parsley.

Sauteed Shrimp Fajitas

Ingredients:
1 lb medium shrimp, peeled and deveined
1 clove garlic, pressed
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons fresh lime juice
? teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon black pepper
2 red or green bell peppers, seeded and sliced
3 tablespoons chopped fresh cilantro
8 flour tortillas
2 onions, sliced
Serve with Quick Guacamole &/or Sour Cream and Shredded Cheese

Preparation:
Preheat the oven to 350 degrees F.
Combine the shrimp, half the lime juice, half the oil, half the salt, half the pepper and all the chili powder and cumin, stirring well to coat the shrimp.
Heat the rest of the oil in a skillet over a medium high heat and cook the onions for about 5 minutes, until they are translucent.
Add the rest of the salt and pepper and the bell peppers.
Cook for another 5 minutes, stirring often.
Add 2 tablespoons of the cilantro and transfer the mixture to an ovenproof bowl.
Put it in the oven to keep warm.
Heat a skillet over a medium heat and add the shrimp.
Sauté them for about 4 minutes or until they are just cooked.
Stir in the rest of the cilantro and lime juice.
Wrap the tortillas around the vegetables and shrimp and serve with toppings of choice.
(Serves 6)

Classic Goulash

Ingredients

• 2 pounds lean ground beef
• 2 large yellow onions, chopped
• 3 cloves garlic, chopped
• 3 cups water
• 2 (15 ounce) cans tomato sauce
• 2 (14.5 ounce) cans diced tomatoes
• 3 tablespoons soy sauce
• 2 tablespoons dried Italian herb seasoning
• 3 bay leaves
• 1 tablespoon seasoned salt, or to taste
• 2 cups uncooked elbow macaroni

Directions

1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve

Portabella, Mushroom and Avocado Sandwich

Ingredients

• 24.0004
  Portabella mushroom caps (2 ounces each)
• 0.000
  Olive oil - as needed
• 0.000
  Salt and coursely ground black pepper - as needed
• 2.250³⁄₈ cups
  Mayonnaise
• 0.000
  Lemon juice, divided - 3 tablespoons + 1/4 cup
• 4.000²⁄₃ lbs.
  California Avocados
• 24.0004
  Round sandwich buns
• 24.0004
  Pepper Jack cheese, sliced (1-ounce slices)
• 24.0004
  Lettuce leaves
• 0.000
  Tomato - 24 large and thin slices

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Serves:

Instructions

1. METHOD
2. Brush each portabella cap with oil; sprinkle well with salt and lightly with pepper. Arrange on a sheet pan.
3. Bake at 500°F until mushrooms are tender, about 8 minutes; reserve.
4. Mix mayonnaise with 3 tablespoons lemon juice and 1-1/2 teaspoons pepper; reserve.
5. JUST BEFORE SERVICE
6. Roughly dice avocados; gently mix with 1/4 cup lemon juice.
7. PER ORDER
8. Toast bun. Meanwhile heat 1 portabella cap on the grill or in a hot frying pan. When bun is ready, spread 1/2 tablespoon seasoned mayonnaise on each cut side. Put portabella, stem side up on bottom of bun; fill cap with 1/3 cup diced avocado. Top avocado with 1 slice cheese. Heat in a hot oven until cheese begins to melt, about 2 minutes. Top with 1 lettuce leaf, 1 slice tomato and top of bun.