HONEY MUSTARD CURRIED CHICKEN

HONEY MUSTARD CURRIED CHICKEN

 

Preheat oven to 350°F (400°F if using frozen chicken)
In a prep bowl, stir together:	½ cup liquid honey ¼ cup prepared mustard 1 tsp curry powder ¼ tsp salt
Arrange in a shallow baking dish,	4 to 6 medium size chicken breasts
Pour the sauce over the chicken.
Sprinkle with:	dried tarragon leaves
Bake uncovered 20 to 40 minutes, depending on size of individual pieces and whether the chicken is fresh or frozen. Baste occasionally. Serve with rice, carrots and green beans.

 

HAWAIIAN CHICKEN KABOBS

HAWAIIAN CHICKEN KABOBS
Approximately 4 servings
If using wooden rather than metal skewers, soak for 15 minutes. If using  a baking sheet rather than a broiling pan, line the sheet with foil and brush lightly with vegetable oil PREHEAT the broiler or barbeque.
In a medium bowl, whisk together:	¾ cup ketchup 3 tbsp. soy sauce or teriyaki sauce 3 tbsp.  apple cider vinegar 1½ tbsp. honey
Transfer half of the sauce to a serving dish and set aside for dipping.
Prepare vegetables and fruit in a large bowl:	4 cups pineapple, cut in cubes 2 red or orange bell pepper, sliced in chunks 1 can water chestnuts, drained  and rinsed (optional) grind  or two of pepper and salt
Prepare chicken:	500-600 grams of boneless chicken breast, cut in 2.5-3 cm pieces
Toss the fruit, vegetables and chicken all together with 1 tbsp of vegetable oil, and thread immediately onto the skewers, alternating the ingredients. Transfer to prepared baking sheet or broiling pan. Brush with sauce and broil until they begin to brown, about 4 minutes. Flip the skewers over, brush with more sauce and continue broiling until the chicken is golden and cooked through, about 3 more minutes.

 

ROASTED CHICKEN WINGS

ROASTED CHICKEN WINGS

SOURCE: Epicurious – http://www.epicurious.com/recipes/food/views/crispy-baked-chicken-wings-388693

 

Precook WINGS:
Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets.
Remove the tips and separate the drumettes from the flats for:	5 lb chicken wings
In a large bowl, stir together:	2 Tbsp vegetable oil 1 Tbsp kosher salt ½ tsp freshly ground black pepper
1.      Place chicken wings in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes. 2.
Prepare GINGER SOY GLAZE
In a small saucepan, mix together:	¼ cup honey 2 Tbsp soy sauce 3 large garlics cloves, crushed 1”x 2”piece of ginger, peeled and sliced 1/4 cup water
3.      Bring all ingredients to a boil, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. 4.        5.       Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes. 6.
Prepare BUFFALO SAUCE
In a medium size bowl, mix together:	1 Tbsp unsalted butter, melted ¼ tsp cayenne pepper ¼ tsp freshly ground black pepper ¼ tsp kosher salt
Let stand 5 minutes, then add	¼ cup hot pepper sauce (such as Frank’s)
7.       Keep warm until ready to toss on wings. 8.       Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).
FoodNotes: 1.      Sauce and glaze can be made up to 5 days ahead. Let cool completely; cover and chill. Rewarm before using.

CHICKEN TETRAZINNI

CHICKEN TETRAZINNI

 

PREHEAT oven to 350°F
Cook a la dente:	1¾ cups tortiglioni pasta (2 cups cooked)
Cut in cubes:	1 cup chicken, cooked
Slice or quarter, and sauté in butter:	1 cup mushrooms
Combine all of the above ingredients in a casserole; lift the mushrooms from the skillet, reserving the butter for the sauce.
SAUCE:
Add to skillet if necessary for:	2 tbsp butter, melted
Stir in:	2 tbsp flour ¼ to ½ tsp salt ¼ to ½ tsp Tabasco sauce
Add slowly, stirring constantly:	1 cup chicken broth ½ cup heavy cream
Continue stirring over medium heat and remove from heat when sauce reaches boiling point.
Stir in:	2 tbsp sherry
Pour sauce over pasta, chicken and mushrooms (stir if necessary).
TOPPING:
Combine well together, and sprinkle over top:	½ cup parmesan cheese ¼ cup dry bread crumbs 1 to 2 tbsp of vegetable salad seasonings
BAKE 20 to 30 minutes until sauce is bubbly and topping is toasted.
FoodNotes: 1. Very rich sauce. Serve with vegetable salad with light dressing, or with crudités. 2. Divide the ingredients among four individual casserole dishes - bake approximately 10 minutes or less. 3. Prepare in advance and refrigerate, but do not sprinkle topping on until bake time. Add an extra 25% to bake time.

 

Kelly’s CHICKEN SOUVLAKI

Kelly’s CHICKEN SOUVLAKI

 

Skin, de-bone, and cube:	500 g chicken breasts
Prepare marinade - whisk together in a glass dish:	3 to 4 tbsp lemon juice 1½ tsp fresh oregano 2 tsp olive oil ¼ tsp salt 4 cloves garlic, minced
Add cubed chicken to the bowl and toss to coat. Marinate 30 minutes.
Prepare vegetables	Zucchini, chopped in 2-3 cm chunks Onion mushrooms
Thread chicken, zucchini, onion and mushrooms onto skewers and barbeque or broil.
FoodNotes: Alternatively, slice the vegetables and stir fry: begin with the chicken, drain off excess juices and marinade, and then add vegetables and cook to tender crisp. Serve in pita bread with chopped tomatoes, lettuce and tzatziki toppings

 

CHICKEN PRIMAVERA WITH SHANGHAI NOODLES

CHICKEN PRIMAVERA WITH SHANGHAI NOODLES

 

Preheat oven to 375°
Place in a shallow baking dish: sprinkled with:	1 lb [450g] chicken breast, boneless, skinless seasoned pepper [
Roast 20 to 30 minutes until tender cooked. Remove from oven, slice in thin strips on diagonal.
In a prep bowl, whisk together, and set aside:	1 tbsp cornstarch 1¼ cup chicken broth 2 tbsp soy sauce 1 tsp ginger 1 clove garlic 1 tbsp brown sugar chili peppers to taste [optional]
In a large skillet or wok over med-high heat, stir fry:	1 small onion, chopped 1 small head of broccoli, flowerets only ½ green pepper, cut in 2 cm pieces ½ red pepper, cut in 2 cm pieces mushrooms, quartered
Stir in the sliced roasted chicken
Rinse in a colander, separating noodles with fingers:	1 pkg [454g] Shanghai noodles
Add the noodles and the sauce, stir until the sauce is simmered and thickened. Serve immediately in pasta bowls.

 

CHICKEN ESCALOPES

CHICKEN ESCALOPES

Pound with a kitchen mallet to ½ cm thickness:	6 large chicken breasts, skinless and boneless
Brush with:	3 tbsp Dijon mustard
Season to taste:	coarse salt and black pepper
Chill until cooking time. Don’t be afraid of the mustard in this recipe; its sharpness mellows after cooking. Grill on preheated barbeque for 2 minutes per side until chicken is opaque, white throughout and juices run clear. Serve with peach chutney, potato packets and grilled zuchinni
Peach Chutney
Dice into 1 cm pieces:	2 large fresh peaches
Slice into 2 cm wedges:	1 large peach
In a medium sized skillet, melt:	3 tbsp butter
Add, and cook over med heat until onion is transparent	½ med-sized onion, diced (approx. ¾ cup) 1 tbsp mustard seeds
Add with diced peaches:	¾ cup red wine vinegar ¾ cup brown sugar 1 tbsp white vinegar 2 tsp fresh ginger, finely grated 2 tsp fresh thyme
Cook until peaches are softened and losing their shape - approx. 3 minutes Stir in peach wedges and continue to cook until they are just warmed through -  approx. 1 minute
Season to taste with:	salt and black pepper
May be made on stovetop day before, placed in 500 mL glass jar, and chilled until ready to serve. Serve at room temperature or warm in heat proof container on the barbeque.
Individual Potato Packets
Scrub or peel depending on condition of skin, & slice or dice:	6 large potatoes
Divide equally among 6 sheets of aluminum foil, brush with olive oil, and dot with butter - a scant tbsp each
Sprinkle with:	½ fresh mint, finely chopped 2 or 3 shallots, finely chopped coarse salt and pepper to taste
Seal the packets - double wrap and seal again the opposite way. Roast on the barbeque @ 400° for 12 to 20 minutes depending on size and thickness of potatoes.
Grilled Zucchini
Wash and slice on the diagonal about 2 cm thick	one large zucchini
Brush with	olive oil
Roast one side of zucchini, flip and season top side with	a sprinkle of grated parmesan a blend of salad herbs