CHICKEN TONNATO D’ESTE

Ingredients

4 1/4 cups Chicken stock
6 Chicken breast halves – skinned
1/2 cup Mayonnaise
1/4 cup Dry white wine
4 Flat Anchovy fillets
1 tablespoonOil from anchovies
1 can Water packed tuna, (7 oz.) – drained
2 tablespoons Lemon juice
1/4 teaspoon Oregano
Salt and pepper to taste
1 tablespoonCapers – drained (garnish)
2 tablespoons Chopped fresh parsley – (garnish)
1 Lemon – sliced (garnish)

How to prepare

Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper Remove bones from chicken breasts and cut meat into 1/2″ thick slices Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices Serve cold or at room temperature

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Stuffed Green Peppers

Ingredients

6 medium Green peppers
1 1/2 pounds Ground beef
1 cup Minute rice, cooked
1/2 cup Onion(s), diced
1 can Tomato sauce special
1 teaspoon Garlic powder
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Basil
1/2 package Velveeta cheese, diced

How to prepare

Cut tops off of pepper and remove seeds. Cook peppers in boiling water for 3 minutes. Drain and rinse in cold water and set aside. Combine raw beef, cooked rice, onion, tomato sauce special, Velveeta, basil, garlic powder, salt and pepper in a bowl and spoon into peppers. Place in a greased 13x9x2 baking dish. Cover and bake at 350

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HONEY MUSTARD CHICKEN

Ingredients

1 can pineapple rings in juice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
2 largegarlic cloves – pressed
1 teaspoon thyme – crumbled
1/4 cup honey
1 cup Dijon mustard
1 tablespooncornstarch

How to prepare

Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Cacciatore With A Twist

Ingredients

1 Cup Uncooked Rotini (Spiral Pasta) – I had multicolored.
2 Teasp Olive Oil
1 Medium Onion – sliced
1 Small Green Bell Pepper, Seeded – cut into strips
2 Garlic Cloves – minced
1/2 Pound Turkey Breast – cut into strips
15 Oz Can Garbanzo Beans
15 Oz Can Tomato Sauce
3/4 Teasp Dried Oregano Leaves

How to prepare

Cook rotini to desired doneness as directed on package. Drain; keep warm.

Meanwhile, heat oil in large non-stick skillet over medium hear until hot. Add onion, bell pepper, garlic, and turkey; cook and stir 5 to 10 minutes or until turkey is no longer pink. ( I cooked the onion for awhile first, added the meat and pepper and then finally in the last few
minutes added the garlic…I don’t like over done garlic).

Add tomato sauce, beans and oregano; mix well. Bring to boil. Reduce heat; cover and simer 10 minutes or until thoroughly heated.

Serve over rotini.

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Barbecued Chicken Kabobs

Ingredients

1 10-ounce package medium-size mushrooms
1 7-ounce jar roasted red peppers, drained
1 bunch green onions
1 1/4 pounds skinless, boneless chicken-breast
cubes for kabobs or 1 1/4 pounds skinless,
boneless chicken-breast halves
1 cup bottled honey-Dijon barbecue sauce
1 tablespoon salad oil
1 head Boston lettuce
1 bunch watercress

How to prepare

1. Preheat broiler as manufacturer directs. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2-inch pieces. Cut off roots from green onions. Cut green onions into 3-inch lengths. If using chicken-breast halves, cut into 2-inch pieces.

2. On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions. In small bowl, mix barbecue sauce and salad oil until blended.

3. Place skewers on rack in broiling pan; brush all over with half of barbecue mixture. Place pan in broiler about 3 inches from source of heat; broil kabobs 7 minutes. Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout.

4. Arrange Boston lettuce and watercress on platter. Arrange skewers over greens.

Each serving: About 355 calories, 10 g fat, 91 mg
cholesterol, 1235 mg sodium.

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Spicy cajun game hens

Ingredients

2 (20-oz each) cornish game hens, cut in half lengthwise
14 1/2 oz can cajun style stewed tomatoes
2 green onions, sliced
1 stalk celery, sliced
1 red pepper, cut in strips
1 green pepper, cut in strips
1/2 carrot, thinly sliced
2 cloves garlic, minced
1/2 tsp thyme
1 tsp cayenne
1 tsp white pepper
1 tsp black pepper

1 tsp salt
2 tbsp cornstarch
1/4 cup water

How to prepare

Preheat oven to 350

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Herb- crusted lamb with roast potatoes

Ingredients

1 leg of lamb (about 7-8 lbs)
2 large cloves of garlic, slivered
5 tbsp olive oil
2 tbsp + 2 tsp dried thyme
2 tbsp dried rosemary
2 tbsp coarsely ground black pepper

2 tsp ground coriander
30 small red new potatoes, quartered
2 tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
fresh rosemary sprigs for decoration

How to prepare

1. Preheat oven to 425

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Low-Fat Chicken Paprika

Ingredients

1 lb boneless chicken breast cut into strips
1 med yellow onion (halved and cut in strips top to bottom)
3/4 cup boiling water w/ 2 chicken cubes disolved
paprika
pam spray
can of sliced mushrooms (optional)
8 oz fat free sour cream

How to prepare

Spray a large skillet with a good coat of pan. Saute onions over med heat to soften. Push onions to the side and add chicken to brown slightly (cook 5-6 min, turn and cook for 4-5 min more) Give good dusting of paprika (about 1 Tablespoon) then add water/cube mixture and reduce by at least 1/2 over med/low heat (simmer don’t boil) this usually takes 10 min (add optional can/jar mushrooms) Whisk in sour cream until fully incorporated. Garnish with additional shake of paprika and grated parsley. Usually served with white steamed rice or No-Yolks Egg noodles cooked according to directions.

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BAKED SPAGHETTI

Ingredients

1 cup Chopped onion
1 cup Chopped green pepper
1 tablespoon Butter or margarine
28 ounces Can tomatoes with liquid – cut up
4 ounces Can mushroom stems and – pieces, drained
2 1/4 oz can sliced ripe – olives, drained
2 teaspoons Dried oregano
1 pound Ground beef – browned and opt.
12 ounces Spaghetti – cooked and
2 cups (8 oz.) shredded cheddar – cheese
1 can (10 3/4 oz.) condensed cream – of Mushroom soup – undiluted
1/4 cup Water
1/4 cup Parmesan cheese

How to prepare

“Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick meal later on in the week.” – Ruth Koberna

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2″ baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

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