Herb-Roasted Chicken Cutlets
Heat the oven to 325°F. Mix 1 tablespoon minced fresh tarragon, 1/4 cup chopped fresh dill, 1/2 cup chopped fresh parsley, and some salt and pepper. Place 16 ounces of chicken in a baking dish with olive oil, herb mixture, and 1 cup chicken stock. Roast about 15 minutes. Serve with the sauce.
Grilled Chicken with Wasabi Sauce
Combine minced garlic, 1/2 cup rice vinegar, 2 tablespoons mirin (in the international aisle), 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, 1 teaspoon wasabi powder, and salt and pepper. Brush 16 ounces of chicken with oil and grill. Warm the wasabi mixture and pour it on the chicken; garnish with chopped scallions and cilantro.
Lamb Burger with Smoked Mozzarella
Cut 1/4 pound smoked mozzarella into 4 pieces. Divide a pound of ground lamb and form into patties around each one. Add salt and pepper. Grill or broil until the outsides feel very firm, about 3 or 4 minutes a side. Serve on toasted buns with whatever fixings you like.
Chicken Tikka with Yogurt Sauce
Cut 16 ounces boneless chicken into 1″ chunks. Combine with 1/4 cup yogurt, 1/4 cup ground cashews, and a teaspoon each ground cardamom, ground coriander, minced ginger, and minced garlic. Remove from the marinade, and grill until it’s brown and cooked through. To make the sauce, mix 1 cup yogurt with 1 teaspoon minced garlic and some lemon juice, salt, and pepper. Serve with the chicken.
CHICKEN DORITO’S CASSEROLE
The kids will LOVE it!!!!
3 cooked and shredded chicken breasts
1 can of cream of mushroom (or your choice of cream of xxx soup)
2 cans of Rotel (tomato’s with chili’s)
1 (8 oz) bag of shredded cheese
1 bag of Dorito’s
Preheat oven to 350 degrees.
Combine the shredded chicken, cream of mushroom soup and Rotel.
Crunch up 3/4 of the bag of chips and spread on the bottom of a 9×13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top.
Cook at 350 degrees until heated through and cheese is melted and slightly browned.
Easy Crockpot Chicken Fajitas
1 lb of Chicken Breasts 3 Peppers (Green, Red & Yellow), sliced 1 Onion, sliced 1 Package of Taco Seasoning Flour or corn tortillas Toppings – sour cream, cheese, guacamole, etc.
Slice peppers and onions then place them on the bottom of the crock pot
Put Chicken on top of peppers and onions
Sprinkle taco seasoning on the top
Cook on low for 6-8 hrs (or high for 3-4)
The chicken looks burnt but it’s just crispy. Shred everything up and mix in the juice.
Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.
Te propongo preparar estas brochetas de pollo.
Aceite Capullo® Spray
2 pechugas de pollo cortadas en cubos
1 cucharada de azúcar morena
1 cucharada de miel de abeja
1/2 taza de salsa soya
1 cucharada de ajo en polvo
1 cucharada de cebolla en polvo
Pimienta y chile de árbol en polvo al gusto
El jugo de 5 limones
Palitos de madera
Mezcla todos los ingredientes; con este preparado, marina las pechugas de pollo durante una hora.
Coloca el pollo en los palitos, rocía con dos disparos de aceite Capullo® Spray, pon las brochetas en un molde y hornea durante 20 minutos a 180 ºC.
Sirve con limón y ramitas de cilantro.
THE VERY BEST SALISBURY STEAK
1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.
Grilled Chicken Kebabs with Spicy Peanut Sauce
Cut 16 ounces boneless chicken thighs into 1 1/2″ chunks. Shake on salt and pepper. Thread onto skewers and grill about 12 minutes. To make the sauce, combine the minced zest and juice of a lime, 1 tablespoon peanut oil, 1 tablespoon soy sauce, 2 tablespoons minced garlic, 2 tablespoons chopped cilantro, a pinch of cayenne, 2 tablespoons peanut butter, and 1 chopped onion.
Grilled Chicken with Pesto Sauce
To make the pesto, puree 2 cups fresh basil, 1 garlic clove, a pinch of salt, 2 tablespoons pine nuts, 1/2 cup grated Parmesan, and 1/2 cup olive oil in a blender or food processor. Season 1 pound chicken cutlets with salt and pepper. Grill them, turning once, about 8 minutes total. Paint with pesto and serve.