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Thursday, January 31, 2013

Chicken Liver Pate

By The Canadian Living Test Kitchen

A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowl.

Servings: 2 cups

12 oz (375 mL) chicken livers
2 tbsp (25 mL) butter
1/3 cup (75 mL) sliced shallots or onion
2 tbsp(25 mL) brandy
2 tbsp (25 mL) whipping cream
1/2 tsp (2 mL) each salt and pepper
Pinch ground nutmeg

Brandied currant Sauce:
1/4 cup (50 mL) black currant jelly or jam
1/2 cup (125 mL) dried currants or cherries
4 tsp (20 mL) brandy


Rinse chicken livers; trim and pat dry. Set aside.
In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.
Add remaining butter to skillet; saute chicken livers over medium-high heat until browned but still slightly pink in centre, about 5 mintues. Remover from heat. Add brandy; scrape into food processor.
Add cream, salt, pepper and nutmeg to liver mixture; puree, scraping down side occasionally, until smooth.  Transfer to two 1-cup (250 ml) serving bowl; smooth surface.  Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Brandied Currant Sauce: In small sauepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pate.
Holiday Best: 2005

Honey Mustard Grilled Chicken

Submitted By: Connie

A creamy honey mustard basting sauce gets added zip from steak sauce.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields; 4 servings


1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves


Preheat the grill for medium heat.

In a shallow bowl. mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Citrus Chicken Stir Fry

1/3 cup orange juice

1/4 cup low sodium teriyaki sauce
2 tsp each cornstarch and ketchup
1 tbs canola oil
1 medium sweet red pepper, seeded and thinly sliced
1/2 pound snow peas, trimmed
1 pound chicken tenders, cut into 2 inch pieces
3 cups hot cooked white rice

Whisk juice, teriyaki, 2 tbs water, ketchup and cornstarch in a bowl, set aside. Heat oil in a skillet.  Add peppers and peas and cook 4 min. stirring occasionally.  Add chicken and cook 4 min. or until cooked through. Stir in orange juice mixture and add to skillet. Boil 2 min. or until thickened. Serve with rice.

Jerk Chicken with Brown Rice

Michael Smith
For the chicken:
2 tablespoons of ground allspice
1 dried chipotle pepper
2 bunches of green onions, roughly chopped
4 limes, juiced and zested
1/4 cup of molasses or honey
1/2 cup of olive oil or vegetable oil
1-2 pound chicken, cut into 4 pieces (2 breasts and 2 legs)
For the rice:
1/2 stick of butter
1 cup of brown rice
2 cups of chicken stock or water
salt and pepper

Place allspice, chipotle pepper, green onions, lime juice and zest, molasses, olive oil and salt into a blender and puree until a smooth paste forms. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Wrap with plastic wrap or place in freezer bags and marinate in the fridge for at least 2 hours.

While the chicken marinades, and when it's almost time to eat, make the rice. Begin by melting the butter in a medium saucepot over a medium-high heat.  Continue simmering the butter until it begins to foam. Swirl gently until you see golden brown particles on the bottom.  Immediately add the rice grains and stir well. This will toast them adding a layer of nutty flavour and will also prevent the butter from heating up too much and burning. Turn the heat down to low. Add the stock, season and simmer for 30 to 40 minutes until tender.

Preheat a grill barbecue or oven. When grill is hot, place chicken pieces on it, skin side down. Turn chicken after 10 minutes and continue cooking the other side for another 10 minutes or so, until done. If the grill flames up, or chicken chars, splash with water until the flare-up subsides.

Yield: 4 servings

Thai Glazed Chicken Lettuce Wraps

Rachael Ray

Show: 30 Minute Meals
Episode: Going Out? Nah, I'm Stayin' In!

1 pound thin cut chicken breast meat, available packaged in meat case
of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Thinly slice the chicken into strips and sprinkle with grill

Heat a large skillet to screaming hot. Add vegetable oil, then
chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes.  Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Wednesday, January 30, 2013

Slow Cooker Chicken and Noodles Romanoff

Cayenne pepper adds a little zip to a delectable white sauce make from cottage cheese and sour cream.

Prep Time 25 Minutes
Total Time 5:55 Hrs:Mins
Makes 6 Servings

1/4 Cup chopped onion
1 Package (20 oz) boneless skinless chicken thighs, cut into 3/4-inch pieces
1/8 Teaspoon ground red pepper (cayenne)
1 Container (12 oz) small-curd cottage cheese
1 1/2 Cups sour cream (from 16-oz container)
1/2 Cup grated Parmesan cheese
2 Tablespoons Gold Medal® all-purpose flour
2 Cups uncooked wide egg noodles (about 3 oz)
1 Cup Green Giant® frozen sweet peas (from 1-lb bag), thawed
2 Tablespoon chopped fresh chives, if desired

Spray 3- to 4-quart slow cooker with cooking spray.  Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.

Cover; cook on Low heat setting 5 to 6 hours.

Stir mixture; stir in noodles and peas.  Increase heat setting to High.  Cover; cook 20 to 30 minutes or until noodles are tender.  Garnish with chives.

Makes 6 servings (1 cup each)

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Kitchen Tip
Be sure to layer the cottage cheese mixture over the chicken. This protects it from direct heat on the bottom of the slow cooker and prevents curdling.

Nutrition Information:
1 Serving (1 Serving)
Calories 430 (Calories from Fat 210),
Total Fat 23g
(Saturated Fat 12g,
Trans Fat 1/2g),
Cholesterol 120mg;
Sodium 480mg;
Total Carbohydrate 19g
(Dietary Fiber 1g, Sugars 6g),
Protein 36g;
Percent Daily Value*:
Vitamin A 15.00%;
Vitamin C 2.00%;
Calcium 25.00%;
Iron 15.00%;
1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
4 1/2 Lean Meat;
0 High-Fat Meat;
2 Fat;
Carbohydrate Choices: 1;
*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Mushroom Barley Chicken

Come home to the aroma and flavor of old-fashioned "chicken in-the-pot" goodness!

20 min.prep time 6:20 total time

6 servings

1 tablespoon LAND O LAKES® Butter
2 pounds chicken thighs
2 cups sliced mushrooms
1 cup medium pearled barley
2 medium (1 cup) carrots, chopped
1 medium (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
1 (14 1/2-ounce) can chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf


Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until browned (5 to 7 minutes). Drain off fat.

Place all remaining ingredients in slow cooker; stir. Place chicken thighs onto mushroom barley mixture.  Cover; cook on Low heat setting for 2 to 3 hours or  until chicken and barley are tender.

Recipe Tip
Before global trading became feasible, barley was more widely used than it is today because it grew in colder climates where wheat or rice was not available. More popular grains, including wheat and rice, are now supplied to countries throughout the world and barley is a grain used primarily in the brewong industry. The pearled barley used in cooking has had the husk removed in a grinding process that also shapes it into a small ball shape resembling a pearl. It is has a slightly chewy texture and adds body to soups, stews and casseroles.

Recipe Tip
Slow cookers range in size from 1- to 7-quart. Some slow cookers are more powerful than others. Wattages range from 75 to 400. The most popular sizes are 3 1/2- to 6-quart.

Calories: 460
Fat: 15g
Cholesterol: 130mg
Sodium: 530mg
Carbohydrates: 31g
Dietary Fiber: 7g
Protein: 50g

Bacon Wrapped Chicken Livers

1/4 pound chicken livers, cut into quarters

20 whole blanched almonds
10 slices bacon, cut in half
2 tablespoons soy sauce1 tablespoon sherry
1 teaspoon minced fresh garlic

Heat oven to 400.  Place 1 chicken liver and 1 almond on top of 1/2 slice bacon.  Roll up; secure with wooden pick. Repeat with remaining ingredients. In medium bowl, stir together sauce ingredients. Add chicken livers; marinate 10 minutes. Place chicken livers and sauce in jelly roll pan. Bake for 10-15 minutes or until liver is fork tender.

1 lb. chicken livers
Prepared mustard
1 lb. partially cooked bacon
Salt and pepper to taste

Dry chicken livers with paper towels. Dot with mustard.  Wrap with 1/2 strip of bacon and skewer with a toothpick. Broil in oven approximately 5 to 6 minutes, turning once.

1 lb. bacon, cut in half & sliced thick
1 tub chicken livers, cut in pieces
1 can water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar

Place water chestnut on bacon slice; top with chicken liver and another water chestnut. Wrap ends of bacon around the top and secure with a toothpick. Repeat until you fill a casserole dish (one layer only). Mix the soy sauce and brown sugar and sprinkle over the top of appetizers. Bake at 250 degrees, uncovered, about 1 1/2 hours. Check frequently. Serve warm.


Yield: 18 servings

1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
2 tablespoons soya sauce
1 teaspoon crushed garlic
2 tablespoons finely chopped onion
1 teaspoon sesame oil
2 tablespoons water
2 tablespoons brown sugar
1/2 teaspoon sesame seeds (optional)
3/4 pound boneless, skinless chicken breast
18 medium mushroom caps

Preheat broiler.

Spray baking sheet with non-stick pan spray.

In bowl, combine vinegar, oil, soya sauce, garlic, onion, sesame oil, water, sugar, and sesame seeds (if using); mix well.

Cut chicken into strips about 3 inches long by 1 inch wide to make 18 strips.

Add to bowl and marinate for 20 minutes, stirring occasionally.

Wrap each chicken strip around a mushroom; secure with toothpick, place on baking sheet.

Broil for approximately 5 minutes or until chicken is no longer pink inside.

Serve immediately.

Smoky Chicken Wraps

Makes 4 servings

Prep: 20 minutes
Marinate: 15 minutes
Grill: 10 minutes


2 cups mesquite wood chips
12 ounces skinless, boneless chicken breast halves
1 tablespoon cooking oil
1 tablespoon Worcestershire sauce
1 teaspoon snipped fresh thyme
1/2 of an 8-ounce tub plain cream cheese
2 oil-packed dried tomatoes, drained and finely chopped
2 tablespoons chopped pine nuts or almonds (optional)
4 8- or 9-inch tomato tortillas or plain flour tortillas
16 fresh basil leaves, cut into strips


1. At least 1 hour before grilling, soak wood chips in enough water to cover. Rinse chicken; pat dry. Place chicken in a shallow dish. For marinade, combine oil, Worcestershire sauce, thyme, and 1/4 teaspoon pepper; pour over chicken. Cover; marinate at room temperature for 15 minutes.

2. In small bowl stir together cream cheese, dried tomatoes, and nuts (if desired). If necessary, stir in enough water to make of spreading consistency. Season to taste with salt and pepper; set aside. Wrap tortillas in heavy foil.

3. Drain wood chips. In a grill with a cover arrange preheated coals in an even layer. Sprinkle wood chips over coals. Place chicken on a lightly greased grill rack directly over medium-hot coals. Cover and grill 10 to 12 minutes or until chicken is tender and no longer pink, turning chicken and adding tortillas halfway through grilling.

4. Transfer chicken breasts to a cutting board; cool slightly and thinly slice.  Spread the cream cheese mixture over tortillas; sprinkle with basil. Divide chicken among tortillas; roll up. Makes 4 servings.

Tuesday, January 29, 2013

Gingered Chicken and Fried Rice

Makes: 4 servings

Start to Finish: 29 minutes


4 chicken drumsticks
1 1-inch piece fresh ginger, peeled and finely chopped (2 Tbsp.)
2 Tbsp. soy sauce
2 large carrots, chopped or sliced
1 14.8-oz. pkg. cooked long grain rice
8 oz. sugar snap peas
1/2 cup chopped red sweet pepper (optional)
4 eggs, beaten
Sliced Green Onion (optional)
Soy sauce and/or toasted sesame oil (optional)


In large nonstick skillet heat 1 tablespoon cooking oil over medium-high. Add chicken, half the ginger, and soy sauce.  Brown chicken on all sides. Add 1/2 cup water. Cook, covered, 15 minutes or until no pink remains in chicken.
In covered microwave-safe dish place carrots, remaining ginger, and 2 tablespoons water.  Cook on HIGH 4 minutes.  Add rice, peas, pepper. Cook, covered, 5 minutes; stir twice.
Remove chicken and juices.  Wipe skillet with paper towels; return to heat, add eggs, cook and stir 30 seconds to scramble.  Stir in rice mixture; heat through. Serve chicken and juices with fried rice, onions, and soy sauce.

Greek-Style Turkey Burgers (diabetic)

A cucumber, olive, and tomato salsa top these flavorful ground poultry burgers.  Feta cheese adds a Greek influence.


1/4 cupfine dry bread crumbs or 3/4 cup soft whole-wheat bread crumbs
1 egg, slightly beaten
1 tablespoonmilk
2 teaspoonsGreek seasoning
1/4 teaspoonsalt
1 pound lean uncooked ground turkey or chicken
4 pita bread rounds, or 4 whole-wheat hamburger buns, split and toasted
1 recipeGreek Salsa
1/4 cupcrumbled feta cheese

1. In a medium bowl stir together bread crumbs, egg, milk, Greek seasoning, and salt. Add turkey; mix well. Shape turkey mixture into four 6-inch-long by 1/2-inch-thick oval patties or four 1/2-inch-thick round patties.

2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 11 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through broiling time.

3. Serve the burgers in pita bread rounds. Top with Greek Salsa and sprinkle with feta cheese. Makes 4 servings.
Greek Salsa:  In a small bowl stir together 2 tablespoons white wine vinegar, 2 teaspoons olive oil, and 1 teaspoon Greek seasoning. Stir in 1 cup finely chopped tomato, 1/4 cup finely chopped cucumber, and 1/4 cup finely chopped, pitted kalamata or ripe olives. Makes about 1-1/3 cups.

Nutrition Facts Per Serving:
Total Fat (g)17
Saturated Fat (g)5
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)3
Cholesterol (mg)151
Sodium (mg)1033
Carbohydrate (g)42
Total Sugar (g)3
Fiber (g)3
Protein (g)29
Vitamin A (DV%)0
Vitamin C (DV%)10
Calcium (DV%)14
Iron (DV%)21
Diabetic Exchanges
Starch (d.e.)2
Other Carbohydrates (d.e.).5
Medium-fat Meat (d.e.)3
Fat (d.e.).5

Baked Honey Chicken Wings

2 lb. chicken wing drumettes

1/2 cup sugar
1/2 cup soy sauce
1/2 cup oil
1/4 cup honey
1/4 cup sherry
1 clove garlic, minced
1 TB ground ginger

Combine sugar, soy sauce, oil, honey, sherry, garlic and ginger in a large zipper lock bag.

Add chicken to bag, seal and shake bag to coat wings.  Let wings marinate for 3 to 4 hours (best when marinated overnight).

Arrange wings in a baking dish. Bake at 350º F., for 30 minutes, basting as needed with marinade.

Serves: 4.

Basic Buffalo Wings

Makes 36 appetizers

6 tablespoons butter or margarine
1/4 cup hot red pepper sauce
18 chicken wings (about 3 pounds), disjointed with tips discarded
Vegetable oil, for frying
Blue Cheese Dressing for accompaniment
Melt butter in a small sauce pan.  Add hot sauce and remove from the heat.  Set aside.  In large frying pan or deep-fat fryer, heat 1-inch of oil to 360 F (180 C). Fry wings in batches, without crowding, for about 10 to 15 minutes or until golden brown. Drain on paper towels. Brush wings with spicy butter mixture and serve warm, with blue cheese dressing for dipping.

Kahlua Chicken Wings

The wings take some time so plan ahead.  They are definately worth it!  Time it takes to marinate is not included in prep or cooking time.



2 tablespoons butter
1 1/2 cups finely chopped onions
2 cloves garlic, minced
3/4 teaspoon chili powder
1 teaspoon cumin
1/2 cup Kahlua
2 drops hot sauce
2 tablespoons Worcestershire sauce
1 cup barbecue sauce
1 teaspoon salt
2 tablespoons clover honey
20 chicken wings


1. In 2 quart saucepan, melt butter.

2. Add onions and garlic and saute over medium heat for three minutes.

3. Add chili powder and cumin.

4. Cook, stirring constantly, for 2 minutes.

5. Blend in Kahlua and cook to reduce liquid by one-half.

6. Stir in hot sauce, worcestershire sauce, BBQ sauce and salt.

7. Simmer for 5 minutes.

8. Remove from heat and stir in clover honey.

9. Cool.

10. Remove and discard the tips from th chicken wings.

11. Divide the wings in half at the remaining joint.

12. Marinate the wings in the cooked, cooled sauce for 1 horu at room temperature or overnight in the refrigerator.

13. Arrange marinated wings on a broiler pan.

14. Sprinkle with salt and pepper to taste.

15. Broil for 5 minutes, turn and brush with remaining sauce.

16. Remove the wings from the broiler and reduce oven temp to 350º.

17. Bake for 15 minutes

Monday, January 28, 2013

Cajun Oven-Fried Chicken

Pank, fresh crunchy Japanese breadcrumbs, can be found at Asian market.  They produce the crispest oven-fried chicken, so it's work the effort.  You can try curry powder in place of the Cajun seasoning. 
Yield 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)


1/3 cup low-fat buttermilk
1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
1/2 teaspoon salt
1 cup panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
Cooking spray


Preheat oven to 400°.
Combine first 3 ingredients in a shallow dish.  Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.
Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

Chicken with Spiced Tomato Jam

Prep: 20 minutes

Bake: 45 minutes


1 recipe Spiced Tomato Jam (below)
3/4 cup fine dry bread crumbs
1/3 cup grated Romano cheese
1 Tbsp. snipped fresh chives
2 tsp. chili powder
1/8 tsp. ground black pepper
1/4 cup olive oil
2 Tbsp. Dijon-style mustard
1 Tbsp. lemon juice
12 chicken drumsticks, skinned


1. Start preparing jam. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
2. Combine crumbs, cheese, chives, chili powder, pepper, and 1/4 teaspoon salt. Combine oil, mustard, lemon juice, and 1/2 teaspoon salt; brushing on chicken. Roll in crumb mixture to coat. Place on prepared baking sheet. Bake for 45 to 55 minutes or until no longer pink (180 degrees F). Serve with jam. Makes 6 servings.
Spiced Tomato Jam In saucepan combine one 14.5-oz. can undrained diced tomatoes, 1/4 cup brown sugar, 2 Tbsp. balsamic vinegar, 2 tsp. frozen orange juice concentrate, 1/4 tsp. ground cinnamon, 1/8 tsp. ground ginger, 1/8 tsp. crushed red pepper, and a dash ground allspice. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 30
Simmer, uncovered, for 30 minutes, stir occasionally until most of the liquid has evaporated and jam is thickened.  Stir in 1 tablespoon cold butter until melted. Makes about 1 cup.

Mexican Hot Wings with Green Salsa

The rich, smoky taste of chipotle peppers joins the fresh lively taste of salsa.  The salsa's tomatillos, sometimes called Spanish or Mexican green tomatoes, have a delicate, lightly acidic flavor.  Canned ones are available in most supermarkets.  This salsa is also good with tortilla chips.

Mild version:  Reduce chipotle peppers to 1. Reduce adobo sauce to 1 tbsp (15 mL). Add 2 tbsp (25 mL) ketchup. Replace jalapeño pepper in Green Salsa with dash of green or other mild hot pepper sauce.

This recipe makes 30 servings


2 chipotle peppers
2 tbsp (25 mL) adobo sauce
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) cinnamon
1/4 tsp(1 mL) salt
2 garlic cloves, chopped
2 lb (907 g) chicken wings, tips removed
Green Salsa


In large bowl, mash together chipotle peppers, adobo sauce, lime juice, oil, oregano, cinnamon, salt and garlic until smooth. Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.

Arrange wings on rack on foil-lined rimmed baking sheet. Bake in  400F (200C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.

Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Green Salsa.

Canadian Living Magazine: December 2003

Peking Style Chicken Wings

In this recipe, tortillas are a supermarket stand-in for mandarin pancakes.

Active time: 30 min Start to finish: 35 min
Servings: Makes 4 servings.


8 (6- to 7-inch) flour tortillas
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
1 tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves, minced
1/8 teaspoon cayenne
1 1/2 lb skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 scallions, trimmed and cut lengthwise into 2-inch-long slivers


Preheat broiler and lightly oil rack of a broiler pan.

Stack tortillas and wrap in foil.  Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1 to 1-1/2 quart saucepan.

Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.

While chicken is broiling, put tortillas on bottom rack of oven to warm.

Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.

Cut chicken crosswise into 1/4-inch-thick slices.

To eat, wrap up chicken, plum sauce, and scallions in tortillas

Sticky Honey-Soy Chicken Wings

courtesy Tyler Florence

Show: Food 911
Episode: Tiki Bar Treats

2 pounds chicken wings
1 cup low sodium soy sauce,
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish

Rinse chicken wings and pat dry.   Remove tip and discard; separate each wing at the joint into 2 pieces.  Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.

Remove wings from marinade and pat dry; season with salt and  pepper.  In a large saute pan over medium-high heat, melt the butter in the olive oil.  When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Sunday, January 27, 2013

Chinese Chicken Salad II

From: Men's Health
Chinese chicken salad is one of the world's ultimate fusion foods.  It's an Eastern-inspired dish popularized by an Austrian chef (Wolfgang Puck) in Beverly Hills (at his restaurant Spago back in the 1980's). Whatever its disparate origins, it's undeniably one of the most popular--and ubiquitous--salads in America, sharing space on menus in four-star restaurants and Wendy's alike. Too bad most versions are nutritional disasters, bogged down by too much dressing and too many fried noodles.  This lighter version is true of Wolfgang's original inspiration but with about a third of the calories.


Serves 4 Prep: 13min
Cook: 0min
Total: 13min

1 head napa cabbage
1/2 head red cabbage
1/2 tbsp sugar
2 cups chopped or shredded cooked chicken (freshly grilled or from a store-bought rotisserie chicken)
1/3 cup Asian Vinaigrette
1 cup fresh cilantro leaves
1 cup canned mandarin oranges, drained
1/4 cup sliced almonds, toasted
salt and black pepper to taste


1. Slice the cabbages in half lengthwise and remove the cores. Slice the cabbage into thin strips. Toss with the sugar in a large bowl.

2. If the chicken is cold, toss with a few tablespoons of vinaigrette and heat in a microwave at 50% power. Add to the cabbage, along with the cilantro, mandarins, almonds, and the remaining vinaigrette. Toss to combine. Season with salt and pepper.

Recipe Notes Make sure the mandarins are stored in water, not syrup. You don't want high-fructose corn syrup in your salad, do you?

Nutritional Facts per serving
FAT 20.7 G

Prosciutto- Wrapped Chicken

FROM Prevention


Serves: 4 Prep: 10min
Cook: 25min
Total: 35min

4 boneless, skinless chicken breasts with tenders (1 1/2 lb total)
3 oz sliced Gruyere or Swiss
2 tbsp grainy mustard
8 thin slices prosciutto (3 oz total)
1 lb broccolini or broccoli rabe, trimmed


1. Heat oven to 400 degrees F with rack in center position. Coat baking sheet with cooking spray.

2. Lay chicken on work surface. Lifting up attached tenders, place one-quarter of the cheese on each breast and spread with 1/2 tablespoon of the mustard. Place tenders back over filling.

3. Wrap 2 slices of the prosciutto around each breast, overlapping them slightly to enclose filling. Put on prepared pan.

4. Bake until chicken is cooked through, about 20 minutes. Let stand 5 minutes.

5. Bring a pot of water to a boil while chicken bakes.  Add broccolini and cook until just tender, about 5 minutes. Transfer with tongs to plates. Serve chicken with broccolini

Nutritional Facts per serving
FAT 14.1 G
SODIUM 1025.1 MG

Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce

courtesy Eboni Williams, Damascus, MD

Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Chicken
Pomegranate and Mango Barbecue Sauce:
1 1/2 cups pitted and peeled mango
1 to 2 tablespoons water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 apple cider vinegar

Chicken Wings:
6 to 10 cups vegetable oil
2 dozen chicken drumettes
3 teaspoons salt
2 teaspoons black pepper
2 cups all-purpose flour
2 teaspoons paprika
2 eggs
1 cup evaporated milk

Puree the mango flesh in a food processor or blender (water may be
needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.

Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pan dry with paper towels.  Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.

In a shallow bowl or resealable bag, combine remaining salt and pepper
with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better.

Carefully add the chicken pieces to the fryer as will fit without touching.  Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels
to drain, about 5 minutes.

To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.


5 pounds chicken drumettes

1 cup butter
1 bottle hot pepper sauce
2 packets dry Italian seasoning mix
1/4 cup lemon juice

Bake chicken on jelly roll pan at 400 for 30 minutes then drain off grease. Melt butter and mix in remaining ingredients. Dip each drumette into sauce and put on baking pan.  Bake again at 400 for 10 minutes. Pour remaining sauce over top before serving

Honey Lime Chicken Wings

Cooktime: 30 minutes (approx)

18 chicken wings (use a mixture of wingettes and drumettes)
1/4 cup honey
2 tbsp fresh lime juice
1 tbsp fresh grated lime zest
1 clove garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying


In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.  In a large skillet, fry the chicken wings in hot, 1-inch deep oil until cooked through.

Place the cooked wings in the honey/lime mixture and toss to coat well.

Serve immediately.

Saturday, January 26, 2013

Mu Shu Chicken

FROM Prevention

Topics: Chicken , Dinner , MH Low Calorie , Diabetes , Asian , Stir Fry/ Wok


Serves:4 Prep: 12min
Cook: 8min
Total: 20

1/2 teaspoon cornstarch
1 tablespoon reduced-sodium soy sauce
2 tablespoons each dry sherry and hoisin
2 teaspoons canola oil
1 tablespoon each minced fresh ginger and garlic
14 ounce bag coleslaw mix
1/2 cup chopped scallions
2 cups shredded rotisserie chicken
1 teaspoon toasted sesame oil
soy sauce mixture
8 flour tortillas (6" diameter)


1. Whisk 1/2 teaspoon cornstarch, 1 tablespoon reduced-sodium soy sauce, and 2 tablespoons each dry sherry and hoisin in a small bowl. Heat 2 teaspoons canola oil in a large nonstick frying pan over medium-high heat.  Add 1 tablespoon each minced fresh ginger and garlic and stir-fry 1 minute. Add a 14-ounce bag coleslaw mix and 1/2 cup chopped scallions and stir-fry until just wilted, about 3 minutes.  Add 2 cups shredded rotisserie chicken and soy sauce mixture. Toss until heated through. Drizzle with 1 teaspoon toasted sesame oil. Serve wrapped in eight 6" flour tortillas, warmed in the microwave, and, if desired, additional hoisin for spreading on the tortillas and chopped scallions for sprinkling over the filling.

Nutritional Facts per serving
FAT 12.4 G

Thai Chicken Salad with Rice

FROM Men's Health -- Exclusive

Topics: Chicken , Main Dishes , Soy Free , Asian , Simmered , Average

"Adding a little spice and a tough of acidity helps drss up otherwise plain rotisserie chicken," says Pelaccio.


Serves: 4 Prep: 10min
Cook: 20min
Total: 30min

1 1/2 cups short-grain rice, well rinsed
3 garlic cloves
1 piece (1") fresh ginger, peeled
2 tbsp fish sauce (available in the Asian aisle of most supermarkets)
2 tbsp sugar
juice of 1 lime
3 small chilies (such as Thai bird)
1 rotisserie chicken, meat pulled from bones
1 medium red onion, halved and thinly sliced
10 sprigs of cilantro, chopped


1. Cook rice according to package instructions.

2. For the dressing, combine the garlic, ginger, fish sauce, sugar, lime, and chilies in a blender; puree until smooth.

3. In a large bowl, toss the chicken with the dressing, onion, and cilantro. Serve with rice.

Nutritional Facts per serving
FAT 19.3 G


□ 3 lbs. chicken wings

Place in foil-lined shallow baking pan.  Sprinkle with salt, pepper and paprika.

□ 1/3 c. honey
□ 1/4 c. soy sauce
□ 4 tbsp. brown sugar
□ 1 clove garlic, crushed
□ 1/4 c. catsup

Pour sauce over chicken wings.  Bake uncovered at 350 degrees for 45 minutes.  Baste every 15 minutes.

Caribbean Chicken Wings


1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings


In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them.  Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20
minutes. Meanwhile, in a small saucepan bring reserved marinade to a
boil. Reduce by 1/3 until it thickens slightly, about 10 minutes.

After 20 minutes, remove chicken from oven.  Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes

Hot Wings with Blue Cheese-Yogurt Sauce

courtesy Bobby Flay, 2007

Show: Throwdown with Bobby Flay
Episode: Buffalo Wings

Recipe Summary
Difficulty: Intermediate
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 4 servings

For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper

For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)

For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl.  Refrigerte for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl.  Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.  Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter  until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce

Friday, January 25, 2013

Grilled Chicken Salad with Cranberries, Avocado, and Goat Cheese

FROM Cook This, Not That

There's no meal that's more necessary to make yourself than a salad.  When put in the hands of a restaurant line cook, a harmless bowl of greens turn into an unmitigated mash-up of dressing deluges, cheese flurries and crouton catastrophes. In fact, at CPK, the average entree-size salad weighs in well above 1,000 calories! Make your salad in-house and you're guaranteed to cut that number in half.


Serves: 4 Prep: 10min
Cook: 0min
Total: 10min

12 oz cooked chicken
12 cups arugula (1 prewashed bag)
1/4 cup dried cranberries
1 avocado, pitted, peeled, and sliced add to shopping list
1/4 cup crumbled goat cheese
1/4 cup walnuts, roughly chopped
1/4 cup Honey Mustard Vinaigrette
salt and black pepper to taste


1. Combine the chicken, arugula, cranberries, avocado, goat cheese, walnuts, vinaigrette, salt and pepper in a large bowl, using your hands or 2 forks to fully incorporate the dressing

Nutritional Facts per serving
FAT 24.1 G

Pan- Seared Chicken Thighs with Balsamic- Cherry Sauce

FROM Women's Health


Serves: 4 Prep: 10min
Cook: 40min
Total: 50min

1 tbsp olive oil
4 skinless, bone-in chicken thighs (6 oz each)
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
3 shallots, thinly sliced
1/8 tsp ground cardamom
1/2 cup dry fruity red wine, such as pinot noir
1 cup chicken stock
3 tbsp balsamic vinegar
2 tbsp cherry jam
1/2 lb fresh cherries, pitted and halved
2 tbsp chopped, lightly toasted pistachios


1. Preheat oven to 400F. Heat olive oil in a large oven-safe skillet over medium-high heat. Sprinkle chicken with 1/4 tsp each salt and pepper and place, top-side down, in pan.

2. Sear chicken without moving in pan until deeply browned and cooked almost halfway through, 10 minutes. Flip chicken and transfer to oven; bake until just cooked through, an additional 10 minutes.

3. Remove chicken from the oven and transfer to a plate, draining all but 1 tablespoon of the pan drippings. Add shallots, remaining salt and pepper, and cardamom to pan and cook on the stove over medium heat,  stirring, until shallots are translucent, about 3 minutes.

4. Add wine, stock, vinegar, and jam; bring to a boil. Reduce heat to medium and cook until reduced by half, about 10 minutes.

5. Stir cherries into sauce and return chicken to pan. Reduce heat, cover, and simmer until sauce thickens slightly, about 5 minutes. To serve, spoon equal amounts of sauce over each piece of chicken and sprinkle with 1/2 tablespoon pistachios.

Nutritional Facts per serving
FAT 13.1 G

Gina's Honey Mustard Kiss Wings

The Neelys
1/4 cup Neely's Barbecue Sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, patted dry with paper towels

3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
4 thinly sliced green onions, for garnish


Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl.  Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.

Prepare the grill to medium direct heat.

Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.

While the wings are grilling, melt the buter in a small saucepan on the grill.  Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.

Korean Hot Wings with Garlicky Soy Dipping Sauce

Little flecks of sesame seeds look attractive on these deep golden brown wings.  MILD VERSION:  Omit cayenne pepper.  Omit hot pepper flakes in GARLICKY SOY DIPPING SAUCE.


Servings: 25 to 30

2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) sesame seeds
1 tbsp (15 mL) grated gingerroot
1 tbsp (15 mL) sesame oil
1-1/2 tsp (7 mL) granulated sugar
1/2 tsp (2 mL) pepper
Pinch cayenne pepper
2 cloves garlic, minced
2 lb (1 kg) chicken wings, tips removed
Garlicky Soy Dipping sauce


In large bowl, mix together soy sauce, sesame seeds, ginger, sesame oil, sugar, pepper, cayenne pepper and garlic.  Add chicken wings; toss to coat well.  Cover and marinate in refrigerator for at least 2 hours or for up to 2 hours.

Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.

Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Garlicky Soy Dipping Sauce.

Sticky Sesame Chicken Wings

 Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean.

Active time: 15 min Start to finish: 50 min
Servings: Makes 4 main-course servings.


1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped


Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne.  Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Cooks' note:

If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.

Thursday, January 24, 2013

Spice- Rubbed Peruvian Chicken

FROM Men's Health

Topics: Chicken , Dinner , Central and South American , Grilled , Average , Main Dish

This is our homage to the decadently juicy chicken cooked up at Peruvian joints across the United States, complete with a savory, chile-spiked spice rub that seeps deep into the bird and a dipping sauce that would make shoe leather taste good. As with many good things in life, the path to deliciousness involves a can of beer.


Serves:4 Prep: 10min
Cook: 35min
Total: 1hr 55mi

1 whole chicken (3 1/2 to 4 lb)
juice of 2 limes
5 garlic cloves, divided and chopped
1/2 tbsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1/4 cup light mayonnaise
1/4 cup nonfat plain greek yogurt
1 jalapeno, stems and seeds removed
1 cup fresh cilantro leaves
1 can of beer (12 oz)


1. Place the chicken in a large resealable plastic bag.  Add half the lime juice, 3 of the chopped garlic cloves, the cumin, the chili powder, and the salt and pepper. Seal, shake, and refrigerate for at least 1 hour and no more than 4.

2. In a food processor, combine the remaining garlic and lime juice with the mayo, yogurt, jalapeno, and cilantro. Pulse to form a smooth green sauce.

3. Preheat the grill to medium low.  Open the beef and take a few gulps.  With the drumsticks pointing down, carefully slide the chicken cavity over the beer can until it fits snugly. The chicken and beer should be able to stand on their own. (As the chicken cooks, the beer will steam, adding plenty of moisture.)

4. Place the chicken on the grill. Being careful that the bird doesn't topple over, carefully close the lid. Cook until the juices from the
Cook until the juices from the chicken legs run clear (or until a thermometer inserted into the deepest part of the thigh reads 165F), 35 to 45 minutes. Remove the beer can from the cavity and let the chicken rest for 10 minutes before carving. Serve chicken with a dollop of green sauce.

Nutritional Facts per serving
FAT 12 G

Stuffed Chicken

FROM Cook This, Not That

Topics: Chicken , Dinner , Alcohol Free , American , Pan Fried , Average

The cheesy restaurant chicken dish (one likely to involve bacon and ranch dressing as well) will ruin any shot you have at a good day of eating. Apply those same appealing flavors at home to crispy stuffed chicken, though, and you'll escape unscathed.


Serves: 4 Prep: 20min
Cook: 15min
Total: 35min

2 tbsp olive oil
2 oz prosciutto, thinly sliced
4 cups baby spinach
1/4 cup roasted red peppers
2 tbsp pine nuts
salt and black pepper to taste
4 boneless, skinless chicken breasts (6 oz each), pounded to 1/2" thickness (many markets sell chicken cutlets already pounded)
1/2 cup shredded fontina or mozzarella cheese
2 eggs, lightly beaten
2 cups bread crumbs, preferably panko


1. Heat 1/2 tablespoon olive oil in a saute pan or cast-iron skillet over medium heat. When hot, add the prosciutto strips.  Cook until lightly crisp, about 1 minute. Add the spinach, peppers, and pine nuts. Cook until the spinach is fully wilted, about 2 to 3 minutes. Season with salt and pepper. Reserve.

2. Lay the chicken breasts flat on a cutting board. Season lightly with salt and pepper.  Divide the spinach mixture and cheese among the breasts, cheating the components toward the top of the chicken. Wrap one end of the chicken around the mix and roll tightly, as if making a burrito. Secure the ends with toothpicks.

3. Combine the eggs in a shallow bowl. Mix the bread crumbs on a plate with salt and pepper. Dredge the chicken first in the eggs, then in the crumbs, makingsure they're fully coated.

4. Wipe out the skillet. Heat the remaining oil in the pan over medium heat. Add the chicken and cook on all sides until the crust is golden brown and the chicken is cooked all the way through, about 10 minutes.

Nutritional Facts per serving

FAT 20.3 G

Amazing Italian Lemon Butter Chicken

Lemon Butter Sauce:

1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

To make the sauce, pour the wine and lemon juice into a saucepan over medium heat.
Cook at a low boil until the liquid is reduced by 1/3.
Stir in cream, and simmer until it thickens.
Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated.
Season with salt and pepper.
Remove from heat, and keep warm.

Bring a large pot of lightly salted water to boil.
Add pasta, and cook until al dente, about 8 to 10 minutes.
Drain, and set aside.

To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat.
In a bowl, stir together flour, salt, and pepper.
Lightly coat chicken with flour mixture.

Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.)
Fry until cooked through and golden brown on both sides.
Remove the chicken to paper towels.

Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.

Cut the chicken breasts into bite-size strips, and return them to the skillet.
Stir half of the lemon butter sauce into the chicken mixture.

To serve, place pasta in a large bowl.
Stir the chicken mixture into the pasta.
Taste, and adjust seasonings.

Stir in additional lemon butter sauce as desired.
Toss well, and garnish with parsley.


3 pounds chicken wings, separated into wings and drumettes (reserve tips for stock)
2 tablespoons chopped garlic
1 large yellow onion, rough chopped
1 cup Ocean Spray® Cranberry Juice Cocktail
1 cup Ocean Spray® Craisins® Original Dried Cranberries
3 tablespoons Wanjashan organic soy sauce
1/2 cup Frank's hot sauce
juice of one lemon
1 stick unsalted butter, cubed
toasted white sesame seeds
scallion greens, thinly sliced
Greek yogurt tzatziki (recipe below)
cucumber batons
canola oil
kosher salt and freshly ground black pepper


Preheat oven to 350 degrees. Season chicken wings with salt and pepper. Bake chicken wings on rimmed cookie sheets until golden
Bake chicken wings on rimmed cooke sheets until golden brown and delicious, about 15-20 minutes. (They should be 160 degrees internal temperature.) Remove wings from oven and let cool before packaging up to bring to tailgating site. Meanwhile,heat a saute pan over medium-high heat and coat with oil. Add garlic and onion and cook until caramelized. Deglaze with cranberry juice and add craisins, soy sauce, hot sauce and lemon juice.
Cook until fully combined and slightly reduced, then transfer to a blender.  Remember to vent the blender top and, while blending, add 1 stick of butter. Season and check for flavor. Allow sauce to cool and package up for tailgating. Once at tailgating site, quickly grill chicken wings to heat through. In stainless steel bowl, toss chicken wings and cranberry-hot sauce. Garnish wings with sesame seeds and sliced scallions. Serve with Greek Yogurt Tzatziki and Cucumber Batons.

Greek Yogurt Tzatziki
makes about 1 cup

1 cup Greek yogurt
1 teaspoon minced garlic
1/4 cup chopped mint
Juice of 1 lime
Kosher salt and freshly ground black pepper

In a small bowl, combine yogurt, garlic, mint and lime juice.
Season and check for flavor. Refrigerate for an hour to allow
flavors to develop.

Crunchy Parmesan Chicken Wings

4 pounds Chicken wings

1/2 cup Flour
1/2 teaspoon Paprika
1/4 teaspoon Salt and pepper
4 Eggs
2 cups Parmesan cheese -- freshly gra
1/2 cup Dry bread crumbs
1 teaspoon Each dried basil and oregano

Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.  In shallow dish, combine flour, paprika, salt and pepper.  In another shallow dish, beat eggs. In third shallow dish, combine cheese, bread crumbs, basil and oregano.

Dip wings into flour mixture, then into eggs, then into cheese mixture,
pressing firmly. (Wings can be prepared to this point, placed on rack,
covered and refrigerated for up to 4 hours.) Arrange wings on greased
rimmed baking sheets. Bake in 375F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces.

Crunchy Parmesan Chicken Wings

4 pounds Chicken wings

1/2 cup Flour
1/2 teaspoon Paprika
1/4 teaspoon Salt and pepper
4 Eggs
2 cups Parmesan cheese -- freshly gra
1/2 cup Dry bread crumbs
1 teaspoon Each dried basil and oregano

Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.  In shallow dish, combine flour, paprika, salt and pepper.  In another shallow dish, beat eggs. In third shallow dish, combine cheese, bread crumbs, basil and oregano.

Dip wings into flour mixture, then into eggs, then into cheese mixture,
pressing firmly. (Wings can be prepared to this point, placed on rack,
covered and refrigerated for up to 4 hours.) Arrange wings on greased
rimmed baking sheets. Bake in 375F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces.

Wednesday, January 23, 2013

Herbed Chicken Parmesan

We recommend rice-shaped orzo pasta with this saucy entree, but you can serve spaghetti or angel hair pasta instead.


1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese


Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil and 1/8 tablespoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat.  Add chicken; cook 3 minutes on each side or until done.  Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent.  Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Yield 4 servings

Savory Crescent Chicken Squares

Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in Pillsbury Bake-Off Contest.

Prep Time: 20 Min
Total Time: 50 Min
Makes: 4 sandwiches



1 package (3 oz) cream cheese, softened
1 tablespoon Butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 tablespoon Butter, melted
3/4 cup seasoned croutons, crushed



1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth.  Add  chicken, chives, salt, pepper, milk and pimientos; mix well.

2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet.  Brush tops of sandwiches with 1 tablespoon melted butter, sprinkle with crushed croutons.

3. Bake 25 to 30 minutes or until golden brown


1 cup red wine

2/3 cup vegetable oil
2 cloves crushed garlic
1/2 lemon, sliced thinly
2 Tbs. Minced parsley
1 tsp. Thyme
1 tsp. Basil
1/2 tsp. Salt
1/4 tsp. Pepper


2 cloves chopped garlic

4 Tbs. Olive oil
2 Tbs. Chopped parsley
3 Tbs. Lemon juice
1/8 tsp. Pepper


1/2 tsp. Lime peel

2 cloves minced garlic
1/4 cup lime juice
1 tsp. Pepper
1 Tbs. Vegetable oil
1 tsp. Basil
1/4 tsp. Salt

Tuesday, January 22, 2013

Moist Baked Chicken With New Potatoes


1/4 cup ( 1/2 stick) margarine
7 cloves garlic, cut in half
8 baby carrots, washed
2 1/4 pounds (about three) chicken legs
1 1/2 pounds skinless, boneless thighs
8 new red potatoes, washed, cut in half
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika


Preheat oven to 425 degrees.

In large roasting pan, melt margarine. Scatter garlic and carrots in melted margarine.  Arrange chicken, skin side down (unless using skinless), and potatoes, skin side up, in roasting pan. Sprinkle salt, pepper and paprika evenly over chicken and potatoes.

Bake 30 minutes. Turn the chicken and baste before baking 15 to 20 minutes more, or until chicken is fork tender.


Per serving: 465 calories (percent of calories from fat, 51), 31 grams protein, 25 grams carbohydrates, 3 grams fiber, 26 grams fat (6 grams saturated), 126 milligrams cholesterol, 675 milligrams sodium.

Oven Fried Chicken

You don't have to forego fried chicken just because you're following a diabetic meal plan. This recipe crisps chicken in the oven rather than in a skillet or deep-fat fryer, cutting down on calories and fat.

SERVINGS: 6 servings

6 skinless, boneless chicken breast halves (about 2 pounds total)
1 cup buttermilk
Olive oil nonstick cooking spray
1 1/4 cups crushed cornflakes
1 teaspoon garlic powder or dried minced garlic
1 teaspoon onion powder or dried minced onion
1 teaspoon paprika
1/2 teaspoon ground black pepper
Snipped fresh parsley (optional)

In a large resealable plastic bag, combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.

Preheat oven to 400°F. Line a baking sheet with foil; coat foil with nonstick cooking spray. Drain chicken, discarding excess buttermilk.

In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika, and pepper; seal bag. Shake well to combine. Add chicken, one piece at a time, and shake the bag to coat the chicken well.

Place chicken on the prepared baking sheet. Coat chicken with nonstick cooking spray. Bake, uncovered, for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with parsley before serving if desired.