My Menu Blog

24 chicken thighs
Salt and pepper to taste
2 tbs. canola oil
2 tbs. butter
2 tsp. each ground cumin, tumeric, and sweet paprika
Pinch of saffron threads
4 tsp. curry powder
1 cinnamon stick
3 bay leaves
4 whole cloves
3 onions finely chopped
2 tbs. minced garlic
2 tbs. minced ginger
1 tsp. minced jalapeño
1 cup peeled and finely diced eggplant
2 tsp. tomato paste
4 cups chicken broth
2 tbs. lemon juice
½ cup sweetened coconut milk
2 tbs. chopped fresh cilantro

1. Season the chicken thighs with salt and pepper. Set aside.

2. Heat oil and butter in large pan over medium-low heat. Add all of the spices, the onions, garlic, ginger and jalapeño. Cook, stirring, for 3 to 5 min.

3. Add the chicken, eggplant and tomato paste; cook stirring until the chicken colors and the eggplanthas softened, about 5 min. Add the broth and lemon juice; simmer over medium heat about 45 min. Transfer the chicken to a bowl and let cool. Discard the cinnamon stick, bay leaves, and cloves.

4. Adjust the seasonings and cook the sauce until it has thickened, about 20 min. Shred the chicken fromt he bones in large pieces and set it aside.

5. Stir the coconut milk into the sauce, reduce the heat to medium-low and cook about 10 min. more. Stir in the chicken pieces, cook 5 min. to warm through. Stir in cilantro before serving.

• 2/3 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, finely chopped
• 2-3 tablespoon worcestershire sauce
• 1 tablespoon fresh chopped thyme
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon fresh ground pepper
• 1 1/4 lb boneless, skinless chicken breast, cut into 18 even pieces
• 1 green pepper, cut into pieces
• 2 green onions, optional
• 6 skewers

1. whisk togetherolive oil, lemon juice, garlic, worcestershire suace, thyme, brown sugar, salt and pepper. reserve 1/4 cup and set aside
2. alternate chicken and green peppers on skewers
3. arrange in shallow glass dish, cover with marinade. let sit 30-60 minutes
4. grill on oiled grill over medium heat, turning occassionaly for8-10 minutes oor until done
5. serve with reserved marinade drizzled over top of kabobs

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

1. Heat a large saute pan over medium-high heat. Add the olive oil and heat.
2. Add the garlic and cook for 1 minute.
3. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
4. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes.
5. Remove from the pan and set aside.
6. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
7. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
8. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnishIn a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.

1. Heat a large wok over medium-high heat, and add canola oil.
2. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute.
3. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes
4. Add noodles and toss to coat.
5. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute.
6. Cook until heated through, about 2 minutes.
7. Spread chopped romaine on a platter.
8. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

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 seasoning.

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

1 pound boneless, skinnless, chicken thighs
1 tablespoon asian sesame oil
1 tablespoon chinese chili garlic sauce
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 teaspoons freshly squeezed lime or lemon juice
1/4 savoy cabbage(remove outer leaves, core), thinly sliced
2 ounces raw snow peas
4 scallions, including 3 inches of green, thinly sliced
1/4 red bell pepper, thinly slivered
1/4 cup chopped cilantro leaves

dressing
1/4 rice or cider vinegar
3 tablespoons peanut oil
2 tablespoons asian sesame oil
1 tablespoon smooth peanut butter
1 1/2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon soy sauce
1 egg yolk
salt and pepper

1. combine chicken, sesame oil, chili sauce, giner and lime juice in a bowl
2. cover and refrigerate 2 hours, tossing once
3. cook chickeni n well oiled grill about 5 minutes per side
4. when cooled, slice into thin strips
5. in a large bowl,add cabbage, chicken, snow peas, scallions,bell pepper and cilantro
6. prepare dressing: place all ingredients in a blender, process on high until smooth, refrigerate until ready to use
7. toss salad with 1/3 (or to taste) dressing
8. remaining dressing can be stored in refrigerator for up to 2 days only

4-6 tablespoons unsalted butter
1 cup half and half
1 cup freshly grated parmesan
1/4 teaspoon salt
pinch nutmeg

1. melt butter in large saucepan (large enough to hold pasta later)
2. add half and half to melted butter and heat through
3. add cooked pasta, toss then remove from heat
4. add cheese, toss until cheese melts
5. add salt/pepper and nutmeg and toss

You can add chopped cooked chicken or sauteed mushrooms to finished dish.
You can also add broccoli or spinach to pasta while boiling.

2 tablespoons olive oil
2 pounds boneless skinless chicken breast
1/2 cup sliced ripe olives
1 tablespoon dried oregano
3 cloves chopped garlic
2 sprigs rosemary
1 red onion, sliced into 1/2 inch thick rounds
1 28 ounce can diced tomatoes
1 10 ounce package frozen spinach, thawed and drained

1. preheat oven to 375 degreesheat oil in pan and brown chicken, salt and pepper
2. stir in remaining ingredients, except spinach
3. heat to boiling, cover
4. bake for 20 minutes
5. stir in spinach, bake 10 minutes longer

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

1. combine all ingredients to make dressing
2. rub chicken breasts with olive oil and sprinkle with herbs
3. cook chicken on skilletuntil cooked through (12-15 minutes)
4. cook pasta according to directions
5. combine all ingredients and toss gently with dressing
6. top with sliced chicken breast

1 lb. cubed boneless, skinnless chicken breast
1 package mushrooms, sliced
1 small onion
minced garlic, to taste
1 cup sour cream
paprika

1. sautee garlic and onion in olive oil
2. add chicken, salt and pepper, cook until done
3. add mushrooms, cook until soft
4. add paprikash and sour cream

serve over egg noodles or brown rice