Balsamic Chicken Cutlets over Spinach Salad with Warm Shallot Vinaigrette
(from Rachael Ray)
| Chicken: 2 lbs chicken 2 T balsamic vinegar 3 T EVOO Montreal Steak Seasoning 2 tsp rosemary |
Salad: 1 lb bacon, chopped into 1” pieces 1 lb spinach, coarsely chopped 4 scallions, chopped Salt and Pepper |
Dressing: 2/3 c EVOO 1 shallot, minced 3 rounded tsp dijon mustard 3 T balsamic vinegar |
Coat chicken with vinegar, EVOO, steak seasoning, and rosemary. Set aside.
Brown half the bacon in a skillet over medium-high heat. Transfer to a paper towel lined plate to drain. Repeat with other half.
Place spinach in a salad bowl. Top with scallions. Season with salt and pepper.
Heat a skillet over medium-high heat. Wipe out the bacon pan and return to the stove over medium-low heat.
Add EVOO and shallots to the pan over medium-low heat. Saute 3 minutes. Remove from heat.
In a bowl, combine mustard and balsamic vinegar. Stream in shallot oil slowly while whisking the dressing. Pour warm dressing over spinach salad and toss to coat evenly. Add cooked bacon and toss again.
Brown chicken, 4 minutes on each side. Before serving, slice on an angle. Serve placed on top of spinach salad.
Bean Enchiladas
(from the Relief Society recipe group)
| 4 8" flour tortillas 16 oz can refried beans |
1 1/2 c grated cheddar 10 oz red enchilada sauce |
Put 1/4 can of refried beans on each tortillas. Sprinkle each with 1/4 cup of cheese. Roll up and place in a square glass baking dish. Slice in half to make eight halves. Pour sauce over the enchiladas. Sprinkle remaining cheese on top. Bake at 350* for 15 minutes or until cheese is melted and they are heated through.
Blue Moon Burgers
(from Rachael Ray)
| 1 1/2 lbs ground beef 4 shakes Worcestershire sauce Pepper 1/4 lb blue cheese, cut into pieces 1/4 c beef broth |
Salt Burger buns Red onion, sliced Lettuce |
Combine beef with Worcestershire and pepper. Divide into burger portions. Place blue cheese in meat and form patty around it. Make sure burgers are no more than 3/4” thick.
Pour beef broth into a shallow dish. Turn each burger in broth and let rest while heating a pan over medium-high heat. Cook burgers 5 minutes on each side. Salt burgers. Place on rolls and top with red onions and lettuce.
Chicken Clubs
(from Rachael Ray)
| Bacon slices 2 lbs chicken Toothpicks 2 plum tomatoes, thinly sliced 1/2 medium white onion, minced |
Parsley Salt and Pepper EVOO Romaine lettuce leaves Burger buns |
Place two pieces of bacon on a cutting board. Place a piece of chicken in the center of the cross. Wrap bacon up and over chicken. Place a toothpick through the center of the bacon-crossed chicken.
Heat pan over medium-high heat. Cook chicken for 6-7 minutes per side.
Combine tomatoes and onion with parsley, salt, and pepper. Drizzle with olive oil.
Place a piece of chicken on each bun. Remove toothpick. Top with tomato mixture and lettuce leaf.
Chicken Caprese Salad
(from Rachael Ray)
| 2 lbs chicken 1-3 tsp balsamic vinegar 1 tomato, sliced Fresh basil leaves |
Sliced mozzarella EVOO Salt and Pepper Sliced of crusty bread |
Heat pan over medium-high heat. Rub chicken with balsamic vinegar. Cook chicken for 4 minutes on each side. Splash pan with a little water and rub chicken around to puck up color and flavor.
Remove from heat and let stand 5 minutes to come to room temperature. Top each chicken piece with a layer of tomato, basil, and mozzarella, using two pieces of each. Drizzle with olive oil and top with salt and pepper. Serve with crusty bread.
Chicken, Corn, and Black Bean Stoup
(from Rachael Ray)
| 2 Tbsp vegetable oil 2 lbs chicken, cut into bite size pieces Salt and Pepper 1 Tbsp cumin 1 1/2 Tbsp ground coriander 1 chipotle chili pepper in adobo sauce, chopped Onion powder 4 ears of corn, kernels cut from cob |
1 red pepper, chopped 3 Tbsp flour 1 quart chicken broth 1 15 oz can black beans, drained Juice of 1 lime 1/2 c cilantro, chopped Hot sauce Sour cream, for garnish |
Heat a soup pot over medium-high heat with the vegetable oil. Add chicken and season with salt, pepper, cumin, coriander, and chili pepper. Cook 3-4 minutes. Add onion powder, corn kernels, and red pepper. Cook, stirring frequently, for 3 minutes. Dust the chicken and vegetables with flour, stir, and continue to cook for 2 minutes. Turn the heat up to high and add the chicken broth. Bring the stew up to a simmer and add the black beans. Simmer for 15 minutes. Add lime juice and cilantro and stir to combine. Add a little hot sauce. Serve garnished with sour cream.
Chicken in Mustard-Tarragon Sauce
(from Rachael Ray)
| 2 lbs chicken 1 Tbsp thyme, chopped Juice of 1 lemon Salt and Pepper 3 T EVOO 3 shallots, finely chopped |
1 T flour 1/2 c chicken broth 2 heaping T dijon mustard 1/2 c heavy cream 3 Tbsp tarragon, chopped |
Season chicken with thyme, lemon juice, salt, and pepper. Heat a skillet over medium high heat with 2 Tbsp EVOO. Add seasoned chicken breasts and cook 5-6 minutes on each side. Remove and cover with foil.
Turn heat up on skillet to high and add 1 Tbsp EVOO and shallots. Cook for 2 minutes, stirring occasionally. Add flour and cook for 1 minute. Add chicken broth and mustard, whisking to combine. Bring up to a boil and reduce the heat and simmer 3 minutes. Whisk in heavy cream and tarragon and continue to cook until slightly thickened, about 2 minutes.
Chicken Kiev
(from Rachael Ray)
| Vegetable oil 2 lbs chicken 1 clove garlic, finely chopped 2 Tbsp chives 2 Tbsp parsley 2 Tbsp dill 6 Tbsp butter |
1 c flour 2 eggs 1 c bread crumbs Lemon wedge Salt and Pepper Toothpicks |
Heat 1 1/2 inches of vegetable oil over medium heat.
On work surface covered with waxed paper, lay out chicken breasts. Cover with one hand and with a knife make a lateral cut from on side of the breast almost to the other and open it like a book. Roll up breasts and set aside.
Combine garlic, chives, parsley, and dill on work surface. Cut butter into equal pieces (one for each butterflied chicken breast) and coat each one liberally with the herb-garlic mix.
Set out flour in one bowl, eggs beaten with a splash of water in the second, and bread crumbs in the third. Unroll chicken, squeeze a lemon wedge over it, and season with salt and pepper. Place an herbed butter pat on each piece of chicken, roll up tightly, and secure with a toothpick. Roll the stuffed breast in flour, then egg, then bread crumbs.
Fry 7-8 minutes on each side until a deep golden brown all over.
Chicken Satay Stir-Fry with Orange-Scented Rice
(from Rachael Ray)
| Rice: Rice and water for rice cooker Zest of 2 oranges |
Stir-fry: 2 T oil 2 lbs chicken, cut into bite-size pieces 2 cloves garlic, crushed 1 red pepper, seeded, quartered, and sliced 1 c shredded carrots 6 scallions, cut into 2” pieces 1 c snow peas Onion powder/TD> | Satay Sauce: 1/4 c peanut butter 3 T soy sauce 3 T honey 1” gingerroot, peeled and minced 1 clove garlic, crushed 1 tsp crushed red pepper flakes Juice of 1/2 orange |
Cook rice in rice cooking, adding orange zest to cooking water.
Heat a skillet over high heat. Add chicken and garlic and stir-fry for 3 minutes. Add red pepper, carrots, scallion, snow peas, and onion powder and stir-fry for 5 minutes more.
Heat peanut butter, soy sauce, honey, gingerroot, galic, red pepper flakes, and orange juice over low heat, stirring until all ingredients are combined.
Arrange plates with rice topped with chicken and vegetables topped with sauce.
Chicken Scarpariello, Orzo with Parsley and Lemon Zest, and Greens with Warm Balsamic Dressing
(from Rachael Ray)
| Orzo: 1/2 lb orzo pasta, cooked 1 T EVOO Salt and Pepper Zest of 2 lemons 1/2 c parsley, finely chopped |
Chicken: 2 lbs chicken, cut into large chunks Salt and Pepper 1 tsp poultry seasoning 2 T EVOO 2 red peppers, cut into 1” pieces 4 cloves garlic, chopped 1 c chicken broth 1/4 c parsley, chopped |
Greens: 2 heads romaine lettuce, chopped 1/2 red onion, thinly sliced 1/2 c EVOO 1 clove garlic, cracked 1/3 c balsamic vinegar Salt and Pepper |
Drizzle orzo with EVOO and season with salt and pepper. Add lemon zest and parsley. Toss to combine.
Heat a skillet over medium-high heat. Season chicken with salt, pepper, and poultry seasoning. Add 1 T olive oil to the hot pan. Set chicken into pan and brown for 3 minutes on each side. Remove and set aside.
Add peppers and garlic to the pan. Saute for 5 minutes, tossing frequently. Add 1/2 c chicken broth and reduce 1 minute, scraping up the pan drippings. Add remaining 1/2 c chicken broth and bring up to a bubble. Set the chicken back in the pan, toss in the parsley, and cook through, another 2 or 3 minutes.
Arrange lettuce and scatter red onion on a large platter. Heat oil and garlic over medium heat, Simmer for a few minutes. Remove garlic oil to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by half, about 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season with salt and pepper.
Serve chicken over orzo with the salad on the side.
Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Pepper Saute
(from Rachael Ray)
| 2 1/2 lbs small potatoes Salt 2 slices bacon, chopped 2 T chipotle powder Onion powder 1 c sour cream 1 T chili powder 1 T cumin |
2 T Montreal Steak Seasoning 2 1/2 lb T-Bone Steaks, 1 1/2” thick 3 T vegetable oil>BR? 1/4 c beef broth 1 jalapeno pepper, seeded and sliced 1 red pepper, seeded and sliced 1 orange pepper, seeded and sliced 1 yellow pepper, seeded and sliced |
Boil the potatoes in salted water until tender, 8-10 minutes. Drain and return to pot.
Brown bacon over medium heat. Add a tablespoon of the chipotle powder and the onion powder.
Add the bacon mixture and sour cream to the potatoes. Smash and season with salt.
Combine chili powder, remaining tablespoon of chipotle powder, cumin, and steak seasoning. Rub the steaks liberally on both sides with the mixture.
Heat a skillet over high heat. Add 2 T of the vegetable oil. Add the steaks and cook without turning for 6 minutes. Flip the steaks and cook for another 8 minutes. Add the beef broth. Transfer the steaks to a serving platter and pour the pan juices over them. Let meat rest for 5 minutes.
Return the skillet to the heat and add remaining tablespoon of vegetable oil. Add the peppers and saute for 5 minutes. Season with salt. Pile the peppers alongside the steaks.
Cut the meat from the T-bones. Serve with peppers and chipotle mashed potatoes. Spoon the drippings and juice over the meat.
Gorgonzola and Herb Tenderloin Steaks and Pasta with Roasted Garlic and Grape Tomatoes
(from Rachael Ray)
| Salt and Pepper 1 lb pasta, cooked and drained with 1 1/2 c of the cooking water reserved 2 pints grape tomatoes 6 garlic cloves, cracked but left in skins and 1 garlic clove peeled and halved 3-4 Tbsp EVOO 2 lbs beef tenderloin steaks, 1 1/2” thick |
2 scallions, chopped 8-10 sage leaves, thinly sliced Parsley, finely chopped 1 c crumbled Gorgonzola cheese 1 c Parmesan cheese 1 c basil, torn 2 c arugula, coarsely chopped |
Preheat the oven to 450*F.
Place the grape tomatoes on a baking sheet with the cracked garlic and coat with EVOO. Season with salt and pepper. Roast in oven for 20 minutes.
Season steaks with salt and pepper and rub both side with the halved clove of garlic. Drizzle steaks lightly on both sides with EVOO. Combine the scallions, sage, and parsley with the Gorgonzola crumbles.
When the tomatoes are just about done, heat a skillet over high heat. Add the steaks and sear 90 seconds on both sides. Leave in the skillet.
Take the tomatoes out of the oven and turn the oven off. Top the meat with the Gorgonzola mixture and transfer the skillet with the steaks to the oven. Let the meat sit in the oven for 4-5 minutes.
Slip the garlic cloves from the skins and mash into a paste. Scrape into pasta bowl. Mix the garlic into the pasta cooking water. Add the tomatoes and mash them until a sauce forms. Add the pasta, grated Parmesan, basil, and arugula and toss for a minute or two.
Meat and Potatoes Burger
(from Rachael Ray)
| 1 lb baking potatoes, peeled and cut into chunks Salt and Pepper 1 T butter Splash of milk 2 T chives, snipped 2 lbs ground sirloin 2 T Worcestershire sauce |
3/4 c parsley, finely chopped Onion powder 2 T EVOO Burger buns Dijon mustard Lettuce leaves |
Boil potatoes in salted water for 12 minutes. Drain and return to pot. Add butter and milk and mash. Add chives and salt and pepper and mash until smooth.
Preheat the broiler.
Combine sirloin, Worcestershire, parsley, and onion powder. Season with salt and pepper. Mix to combine. Divide into 1” thick patties. Press a slight indentation in the center of each burger.
Heat a skillet over medium-high heat with 2 T EVOO. Add patties and cook each side for 11-12 minutes.
Toast buns lightly under the broiler.
Slather buns with dijon mustard and top with lettuce. Place a burger on each bun and place a pile of mashed potatoes on top of each and top with bun top.
Meatloaf Muffins
(from Rachael Ray)
| 1 small onion, cut into quarters 1 small green pepper, seeded, cored, and cut into pieces 1 1/2 lbs very lean ground beef Splash of milk 1 egg, beaten |
1 c bread crumbs 2 Tbsp Montreal Steak Seasoning 1 c barbecue sauce 1/2 c tomato salsa 1 Tbsp Worcestershire sauce |
Put onion and green pepper in blender and puree. Add to ground beef along with milk, egg, bread crumbs, and grill seasoning. Mix well.
Combine barbecue sauce, salsa, and Worcestershire sauce in a small bowl. Add half to the beef mixture. Mix well.
Grease a muffin tin. Form meat mixture into large balls and drop into muffin cups. Top with a spoonful of sauce on each meatloaf muffin. Bake 15 minutes at 450*.
Mega Meatball Pizza and Zippy Italian Popcorn
(from Rachael Ray)
| Pizza: EVOO 1 pizza dough 2 T fresh rosemary Salt and Pepper 1 1/2 lbs ground sirloin 4-6 cloves garlic, finely chopped 3 oz tomato paste 1/2 c Parmesan cheese Onion powder Parsley 1/2 tsp oregano 3/4 lb grated mozzarella |
Popcorn: 1 pkg natural flavor microwave popcorn 2 T unsalted butter 1 tsp garlic powder 1 tsp oregano 1 tsp crushed red pepper flakes 1/3 c Parmesan cheese |
Preheat oven to 425*F. Drizzle pizza pan with EVOO. Dust pizza dough with flour. Form crust. Poke in several places with tines of a fork. Drizzle dough with EVOO and season with rosemary and salt. Bake 10 minutes.
Heat skillet over medium-high heat. Add 2 T EVOO (twice around pan), then add ground meat. Brown and crumble meat for a couple minutes, then add garlic, onion powder, salt, and pepper. Add tomato paste. Stir in Parmesan cheese, parsley, and oregano.
Remove pizza crust from oven and top with the meat mixture. Arrange mozzarella cheese over pizza. Return to oven and bake 10-12 minutes until cheese is golden.
Microwave popcorn. Place popped corn in a bowl. Combine butter and spices in a small bowl and microwave for 10-15 seconds or until butter melts. Stir and pour over popcorn. Sprinkle with Parmesan cheese.
Middle Eastern Rice Bowl
(from Rachael Ray)
| 2 boxes Near East Rice Pilaf 1 lb chicken, cut into bite-size pieces |
Pita Chips |
Cook rice pilaf according to package directions. Meanwhile, brown chicken. Combine chicken and rice pilaf. Serve with pita chips.
Oven Baked Chicken Toes
(from Rachael Ray)
| 1 cup corn flakes, crushed 1 cup plain bread crumbs 2 Tbsp brown sugar 1 tsp salt 1/2 tsp pepper |
1/2 tsp allspice 3 Tbsp vegetable oil 1/3 cup flour 2 eggs, beaten with a little bit of water 1 1/2 lbs chicken, cut into nuggets |
Mix corn flakes, bread crumbs, brown sugar, salt, pepper, allspice, and vegetable oil. Put flour on a plate and eggs in a shallow bowl. Roll the nuggets in flour, dip in egg, and then coat in breading. Place on a baking sheet and bake 15 minutes at 375*.
Pan Fried Chicken Breasts with Fresh Tomatoes, Green Olives, and Rosemary
(from How to Read a French Fry)
| 2 lbs chicken 1/2 c flour 1/2 c olive oil 6 plum tomatoes 1/2 c green olives |
1/2 lb mushrooms, quartered (optional) 2 garlic cloves, minced 1 T red wine vinegar 1 tsp minced fresh rosemary Salt and Pepper |
Salt the chicken lightly. Place flour in a bowl and dredge the chicken in the flour, tapping them against the side of the bowl to knock off any excess. Put on a plate.
Heat oil in a skillet over high heat until the chicken sizzles when you touch a piece to the oil. Add the chicken, reduce the heat to medium, and cook, without disturbing, until well browned on the first side, about 10 minutes.
While the chicken is cooking, cut off the stem end of the tomatoes, then cut them crosswise in half. Squeeze out the seeds. Chop the tomatoes into a large dice and set aside.
Turn the chicken over and cook until you see juices begin to break through the top crust, about 5 more minutes.
Meanwhile, place the olives on a cutting board and press down firmly with a chef's knife to crsh them. If you have the kind with pits, discard the pits.
When the chicken is done, transfer it to a plate and cover loosely with aluminum foil to keep warm. Pour off all but 1-2 tablespoons of the fat from the pan, turn the heat to high, and add the mushrooms (if using). Cook, stirring, until they begin to brown, 2-3 minutes. Add the tomatoes and garlic and cook, stirring, until the tomatoes begin to fall apart. Add the olives, vinegar, and rosemary and cook for another 2-3 minutes. Season with salt and pepper to taste.
Return the chicken to the pan, cover, and cook until hot and cooked through, about 5 minutes.
Peking Chicken Tenders
(from Rachael Ray)
| 3 Tbsp toasted sesame oil 3 Tbsp soy sauce 3 Tbsp rice wine vinegar 3 cloves garlic, minced 4 pinches ground ginger 2 T brown sugar |
Montreal Steak Seasoning 2 lbs chicken, cut into strips ½ c apricot fruit preserves ½ c hoisin sauce Toasted sesame seeds 2 green onions, thinly sliced |
Mix sesame oil, soy sauce, vinegar, garlic, ginger, brown sugar, and steak seasoning. Place chicken in a shallow baking dish and pour marinade over them. Turn and let stand 10-15 minutes.
Heat a skillet over medium-high heat. Mix preserves and hoisin sauce. Add half the chicken to the pan. Cook 4 minutes on each side. Base with half the apricot mixture. Cook another minute and remove. Repeat with the second half of the chicken. Sprinkle with sesame seeds and green onions.
| Pork Barbecue Sauce |
Water |
Place the pork in a crock pot. Add barbecue sauce and a little water. Cook on high for several hours until done. Pull apart with a fork.
Potato Cheese Soup
(from the Relief Society recipe group)
| 6 medium russet potatoes, peeled and scrubbed 1 onion, chopped 2-3 stalks celery, chopped |
2 cups half and half 1-1 1/2 cups shredded cheddar cheese Salt and Pepper |
Put the potatoes, onion, and celery in a larg pot and add enough water just to cover them. Boil until soft (15-20 minutes). Puree vegetables and return mixture to pot.
Add the half and half, cheese, salt, and pepper. Heat until hot and cheese is melted.
If desired, serve with the following toppings: chopped green onions, bacon bits, or more shredded cheese. For a chunkier soup, reserve a few pieces of potato before pureeing and add back to the soup.
Potato, Cheese, and Chili Soup
| 4 Red Potatoes, cubed 1 1/2 c Water 1/2 Tbsp Butter 1/2 Tbsp Olive Oil Garlic Powder Onion Powder 1 1/2 tsp Salt 1/2 tsp Cumin |
Pepper 2 tsp Red Pepper Flakes 1/2 c Sour Cream 1/2 c Milk 3/4 c Grated Cheese 2 Green Onions, sliced |
Cook red potatoes in water until tender. Puree with cooking water. Meanwhile, melt butter and combine with olive oil. Add garlic powder, onion powder, salt, cumin, basil, and pepper. Mix. Add green pepper and sauté for a few minutes. Add green pepper mixture to pureed potatoes. Add red pepper flakes, sour cream, and milk. Whisk until well-blended and heat over low. Once potato mixture is hot, stir in cheese and green onions.
Ria's Favorite Chicken Fajitas
(from Rachael Ray)
| 2 T hot sauce 2 T cumin 1 tsp allspice 2 T chili powder 2 tsp oregano 2 tsp thyme 1 c beef broth EVOO 2 lbs chicken |
1 large onion, cut in half and then 1/2” strips 1 red pepper, cut into 1/2” strips 1 green pepper, cut into 1/2” strips Salt and Pepper Salsa Tortillas Grated cheese Sour cream |
Mix hot sauce, cumin, allspice, chili powder, oregano, thyme, beef broth, and a drizzle of EVOO together.
Coat the chicken in the marinade and let it sit until peppers and onions are cooked. Heat one pan over high heat and another pan over medium-high heat. Drizzle second pan with oil. Cook onions and peppers over medium-high heat until they darken around the edges, about 5 minutes. Sprinkle with salt and pepper and turn off heat.
Drop chicken onto pan over high heat. Sear for 2 minutes on each side. Remove from heat. Slice very thin and return to pan to brown and cook through.
Serve with salsa, tortillas, cheese, and sour cream.
Sauteed Sweet Chicken with Spicy Fresh Tomato Chutney and White Rice
(from Rachael Ray)
| 3 ½ c chicken broth 3 T EVOO 2 c white rice 6 plum tomatoes, quartered 1 tsp cumin 2 tsp ground coriander 1 jalapeno pepper, seeded and finely chopped 2 shallots, thinly sliced 2 garlic cloves, chopped |
Salt and Pepper 3 T white wine vinegar 3 T brown sugar, packed 1 c water ¼ c cilantro, chopped 3 scallions, finely chopped ¼ c parsley, chopped 1 T honey 2 lbs chicken |
Bring the chicken broth and a drizzle of EVOO to a boil in a pot. Add the rice, reduce to a simmer, and cover. Cook the rice, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork.
Heat a skillet over high heat with a tablespoon of the EVOO. Add the tomatoes, cumin, coriander, jalapeno pepper, shallots, garlic, and salt and pepper. Cook, stirring frequently, for 3 minutes. Add the vinegar, brown sugar, and water. Turn the heat down to medium-low and simmer for 10-12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.
In a bowl, combine the remaining 2 T of EVOO, cilantro, scallions, parsley, honey, and salt and pepper. Add chicken and toss to coat. Heat a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side. Remove and top with tomato chutney and serve with rice.
Spicy Double Dipped Chicken
(from Rachael Ray)
| Vegetable oil 1 1/2 c flour 1 tsp paprika 1 tsp poultry seasoning 1/2 tsp cayenne pepper |
1/4 tsp allspice 1 c buttermilk 2 lbs chicken Salt and Pepper |
Heat 1 ½ inches of vegetable oil in a skillet over medium-high heat.
Set out 3 shallow dishes. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide the seasoned flour between 2 dishes. Pour buttermilk into the third. Line them up flour, buttermilk, flour.
Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
Fry chicken 6 minutes on each side. Drain chicken on paper bags and let cool.
| 1 lb pasta, cooked, drained, and cooled 1 Tbsp balsamic vinegar Zest and juice of three lemons 1 lb mozzarella, cubed |
8 plum tomatoes, seeded and cubed 1/4 c Parmesan Salt and Pepper |
Combine pasta, vinegar, lemon zest and juice, mozzarella, tomatoes, and Parmesan. Mix well. Add salt and pepper to taste. Let sit at least 2 hours, stirring occasionally, before serving.
Sweet and Sour Chicken
(from the Relief Society recipe group)
| 2 lbs chicken, cubed 1 small bottle Catalina dressing 1 can crshed pineapple (do not drain) |
1 c brown sugar 1/4 tsp ground ginger 1/2 c water |
Brown the chicken. Meanwhile, combine dressing, brown sugar, and pineapple in a large pan. Add ginger and water. Simmer for 10 minutes, stirring occasionally. Add chicken and simmer for 10 more minutes. Serve over rice.
Tuscan Chicken
(from Rachael Ray)
| 2 lbs chicken 1/3 c plus 2-3 Tbsp flour Salt and Pepper 1/4 tsp thyme 3 Tbsp EVOO |
4 cloves garlic, cracked from skin 1/3 c white wine vinegar 2 c chicken broth 2 Tbsp rosemary 1-2 Tbsp warm water |
Coat chicken with 1/3 c flour, salt, pepper, and thyme. Heat olive oil and garlic over medium-high heat until garlic starts sizzling. Add chicken and brown for 4 minutes per side. Add vinegar and deglaze the pan, scraping up all the juicy bits. Cook vinegar down 1 minute. Add 1 c of the chicken broth. Reduce by half, about 3 minutes. Add remaining 1 c of chicken broth and rosemary. Bring to a boil. Reduce heat and simmer over low heat for 5-7 minutes. Mix 1-3 T flour with water. Add paste to sauce and thicken for a minute or two.