July 25, 2014
Grilled Hawaiian Chicken
Florence
Course Main
Cuisine American
- 1/4 cup unsweetened orange juice
- 2 tablespoons unsweetened pineapple juice
- 1 teaspoon minced cilantro leaves
- 1/4 teaspoon salt
- 4 chicken breast -- 4 oz halves -- skinned
- 3/4 cup finely chopped pineapple
- 2 tablespoons chopped red bell pepper
- 1 jalapeno pepper -- seeded and chopped
- 2 tablespoons minced cilantro leaves
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon unsweetened orange juice
- 1/2 teaspoon pepper
Combine orange juice, pineapple juice, cilantro and salt and mix well
Add chicken, turning to coat
Cover and refrigerate chicken for several hours, turning occasionally
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well
Let mixture stand at room temperature for 2 hours
Remove chicken from dish, reserving marinade
Sprinkle chicken with pepper
Grill chicken 4 to 5 inches from coals 15 minutes or until done
Turning and basting frequently with reserved marinade
To serve, top each breast with 3 tablespoons pineapple mixture
Garnish with pineapple leaves
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July 24, 2014
Chicken Kabobs
Florence
Course Main
Cuisine American
- 2/3 cup vegetable oil
- 2 tablespoons white vinegar
- 1/2 teaspoon parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds chicken breasts boneless skinless cut in 2" cubes
- 1 medium red bell pepper -- large chunks
- 1 medium green bell pepper -- large chunks
- 2 medium onions - chunks
- 6 bamboo skewers
In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper
Add the remaining ingredients and toss to coat
Cover and refrigerate for 2 hours
Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers
If using bamboo skewers, they must first be soaked in water for 15-20 minutes
Preheat the grill to medium-high heat
Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through
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July 6, 2014
Chicken Vegetable Rice
Florence
Course Main
Cuisine American
- 2 cups chicken breast
- 2 cups frozen corn
- 2 cups zucchini
- 1 1/2 cups carrots
- 1 cup green onions
- 2 Tablespoons soy sauce
- 3 cups uncooked rice
Prepare rice according to package instructions.
In skillet cook chicken in Olive oil (I like to use Tuscan Herb flavored) over medium heat, until no longer pink.
Add in vegetables and cook until all vegetables are tender.
Add in rice, mix well and serve.
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July 4, 2014
Bar Buffalo Wings
Florence
Course Appetizer
Cuisine Tex-Mex
- 30 Chicken Wingettes
- 6 tablespoons Louisiana hot sauce
- 1/4 cup butter
- 1 tablespoon white vinegar
- 1/8 teaspoon celery seed
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper
- 1/8 teaspoon garlic salt
- 1 dash black pepper
- 1/4 teaspoon Worcestershire sauce
- 1 to 2 teaspoon Tabasco sauce
- bleu cheese or ranch dressing
- celery and carrot sticks
In small sauce pan mix all ingredients.
Stirring occasionally, heat until butter is melted.
Deep fryer set at 375°F., (vegetable or peanut oil)
Fry 1/2 of the at a time for 12-15 minutes, so they fryer isn't overloaded.
Drain the wings for a few minutes then put them in a bowl or zip bag.
After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
Bake at 375°F for 5 minutes or you can eat them immediately.
Serve with carrot, celery sticks bleu cheese or ranch dressing
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June 21, 2014
Sizzling Mixed Pepper Fajitas
Florence
Course Main
Cuisine Mexican
- 1 lb. chicken breast - boned and skinned
- 1 large red onion
- 1 large carrot
- 1 sweet red bell pepper
- 1 sweet green bell pepper
- 1 sweet yellow bell pepper
- high heat cooking oil
- 2 cloves garlic minced
- 1 - 15 oz cab black beans rinsed and drained well
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp smoked paprika
- 8 - tortillas
Cut chicken into small thin strips.
In large skillet; drizzle cooking oil in to lightly coat bottom.
Cook chicken in skillet until lightly browned, set aside.
In large skillet; drizzle cooking oil in to lightly coat bottom.
Cut the onion, carrot, and all the peppers up into thin strips.
Put skillet over medium-high heat and add all the vegetables, cooking and stirring until just softened.
Stir in the chicken, garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.
Remove skillet from heat.
Serve in tortillas
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