Viewing 0 reply threads
  • Author
    Posts
    • #260272

      Grilled Taco-Barbecue Chicken

      Prep Time:25 min

      Start to Finish:25 min

      Makes:4 servings

      2 tablespoons taco seasoning mix (from 1-oz package)

      1 teaspoon dried oregano leaves

      4 boneless skinless chicken breasts (about 1 1/4 lb)

      1 tablespoon olive or vegetable oil

      1/4 cup barbecue sauce

      2 tablespoons chili sauce

      1/2 teaspoon ground cumin

      1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning

      mix and oregano. Brush chicken with oil; sprinkle with taco seasoning

      mixture.

      2. Place chicken on grill over medium heat. Cover grill; cook 10 to

      15 minutes, turning once, until juice of chicken is clear when center

      of thickest part is cut.

      3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili

      sauce and cumin. Cover; microwave on High 30 to 60 seconds or until

      hot. Serve sauce over chicken.

      Oven Directions: Heat oven to 375°F. Line shallow baking pan with

      foil or spray with cooking spray. Place coated chicken in pan. Bake

      25 to 30 minutes, turning once, until juice of chicken is clear when

      center of thickest part is cut.

      .

      Grilled Raspberry-Peach Chicken

      Prep Time:5 min

      Start to Finish:25 min

      Makes:4 servings

      1/2 cup fresh or frozen unsweetened raspberries

      1 small fresh peach, peeled and sliced

      2 tablespoons peach brandy or apple juice

      2 tablespoons honey

      1/4 teaspoon salt

      1/4 teaspoon pepper

      4 boneless skinless chicken breast halves (1 pound)

      Additional raspberries, if desired

      1. Place raspberries, peach slices, brandy and honey in blender or

      food processor. Cover and blend on high speed about 1 minute or until

      smooth. Heat blended mixture in 1-quart saucepan. Keep warm.

      2. Sprinkle both sides of chicken with salt and pepper.

      3. Brush grill rack with vegetable oil. Heat coals or gas grill for

      direct heat.

      4. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20

      minutes, turning once, until juice is no longer pink when centers of

      thickest pieces are cut.

      5. Spoon some of the raspberry sauce on serving plate. Place chicken

      on sauce. Drizzle with additional sauce. Garnish with additional

      raspberries.

      .

      Grilled Sesame-Ginger Chicken

      Prep Time:25 min

      Start to Finish:25 min

      Makes:4 servings

      2 tablespoons teriyaki sauce

      1 tablespoon sesame seed, toasted

      1 teaspoon ground ginger

      4 boneless skinless chicken breasts (about 1 1/4 lb)

      Hot cooked Japanese curly noodles, if desired

      1. Heat gas or charcoal grill. In small bowl, mix teriyaki sauce,

      sesame seed and ginger.

      2. Carefully brush grill rack with vegetable oil. Place chicken on

      grill rack over medium heat. Cover grill; cook 15 to 20 minutes,

      brushing frequently with sauce mixture and turning after 10 minutes,

      until juice of chicken is clear when center of thickest part is cut.

      Discard any remaining sauce mixture.

      3. Serve chicken with noodles.

      To toast sesame seed, heat in ungreased skillet over medium heat

      about 2 minutes, stirring occasionally, until golden brown.

      .

      Grilled Sweet-and-Sour Chicken Packets

      Prep Time:30 min

      Start to Finish:30 min

      Makes:4 servings

      4 boneless skinless chicken breasts (about 1 1/4 lb)

      1/2 cup sweet-and-sour sauce

      1 can (8 oz) pineapple chunks, drained

      1 medium bell pepper, cut into strips

      1/4 small onion, cut into small wedges

      1/2 cup chow mein noodles, if desired

      1. Heat gas or charcoal grill. Cut four 18×12-inch pieces of heavy-

      duty foil; spray with cooking spray.

      2. On one side of each foil piece, place 1 chicken breast. Top each

      with 1 tablespoon sweet-and-sour sauce and one-fourth of the

      pineapple, bell pepper and onion. Top with remaining sauce.

      3. Fold foil over chicken and vegetables so edges meet. Seal edges,

      making tight 1/2-inch fold; fold again. Allow space on sides for heat

      expansion.

      4. When grill is heated, place packets on gas grill over medium heat

      or on charcoal grill over medium coals; cover grill. Cook 15 to 20

      minutes, rotating packets 1/2 turn after 10 minutes, until juice of

      chicken is clear when center of thickest part is cut. Place packets

      on plates. Cut large X across top of each packet; fold back foil. Top

      with chow mein noodles.

      .

      Mud Slide Ice-Cream Cake

      Prep Time:30 min

      Start to Finish:6 hr

      Makes:15 servings

      1 box chocolate fudge cake mix

      1/2 cup butter or margarine, melted

      2 eggs

      2 tablespoons coffee-flavored liqueur or strong coffee

      4 cups vanilla ice cream

      1 container (12 oz) chocolate frosting

      2 tablespoons coffee-flavored liqueur, if desired

      1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom

      only of 13×9-inch pan with shortening or cooking spray. In large

      bowl, beat cake mix, butter and eggs until well blended. Spread

      batter in pan.

      2. Bake 19 to 24 minutes or until center is set (top will appear dry

      and cracked). Cool completely, about 1 hour..

      3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about

      15 minutes at room temperature to soften. Spread ice cream over cake.

      Freeze 3 hours or until firm.

      4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread

      over ice cream. Freeze at least 1 hour.

      .

      Caesar Salad Wraps

      Prep Time:15 min

      Start to Finish:15 min

      Makes:4 wraps

      16 small romaine leaves, torn into bite-size pieces

      1/4 cup chopped red onion

      2 tablespoons shredded Parmesan or Romano cheese

      1/4 cup Caesar dressing

      4 garden vegetable-flavored or plain flour tortillas, 6 to 8 inches

      in diameter

      4 hard-cooked egg, sliced

      2 roma (plum) tomatoes, sliced

      1. Toss romaine, onion, cheese and dressing to coat.

      2. Spread romaine mixture evenly down center of each tortilla. Top

      with eggs and tomatoes.

      3. Fold up one end of tortilla about 1 inch over filling; fold right

      and left sides over folded end, overlapping. Secure with toothpick if

      necessary. Serve immediately

      Kelly in IL

Viewing 0 reply threads
  • You must be logged in to reply to this topic.