Sweet Chicken Bacon Wraps
4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds.
Wrap each chicken cube with bacon and secure with a wooden pick.
Stir together brown sugar and chili powder.
Dredge wrapped chicken in mixture.
Coat a rack and broiler pan with nonstick cooking spray.
Place chicken wrap on rack in broiler pan.
Bake 350 for 30 to 35 minutes or until bacon is crisp.
Italian Chicken
4-6 boneless skinless chicken breasts
1 bottle Italian dressing
Put these 2 items in crockpot & cook on low 6-8 hours
Remove chicken and cut into pieces
Melt in a pan:
1 can cream of chicken soup
1 cup chicken broth
1-8oz pkg. cream cheese
½ tsp dried basil
½ tsp dried thyme
salt & pepper to taste
After melting these in a pan, drain the crockpot of 1/3 of the dressing liquid.
Add the melted ingredients and chicken back to the crock pot.
Cook on low for 1 hour.
Serve over angel hair pasta.
1 package tortilla shells
1/4 c chopped onion
1 clove garlic, minced
1 tbsp vegetable oil
1 1/2 c shredded cooked chicken
1 c grated cheddar cheese
salsa
Vegetable oil for frying
Salsa, sour cream and grated cheese, if desired
Saute onion and garlic in oil.
Add chicken and cook over low heat until heated thoroughly.
Remove from heat and add cheese.
Spread each shell with 2 tsp salsa.
Spoon 1/4 c chicken mixture onto half of each tortilla.
Fold the ends of the shell in , and roll to form a pocket like casing.
Pour oil 2-3 inches deep into a small sauce pan or an electric skillet and heat to medium high heat setting or 375º(seam side down)
Fry each chimichanga approximately 3 minutes on each side.
Serve with salsa, sour cream and grated cheese, if desired.
Sukiyaki
3 tbsp vegetable oil
¼ cup chopped green onion
1 green pepper cut into 1 inch pieces
1-1½ lb meat (chicken, beef, venison) cut into thin strips
1½ cup bean sprouts
1 can sliced water chestnuts drained
10 cherry tomatoes cut in half
1½ cups uncooked rice
Sauce:
¼ cup water
2 tbsp soy sauce
2 tsp cornstarch
¼ tsp ginger
¼ tsp salt
½ tsp pepper
Cook the rice according to directions on box.
Place oil in skillet or wok; cook at medium high heat until hot. Add onion and green pepper. Stir fry until vegetables are tender crisp.
Add meat.
Cook and stir until meat is no longer pink. Add bean sprouts, water chestnuts and tomatoes. Cook covered 2-3 minutes.
Blend water, soy sauce, cornstarch, ginger, salt and pepper in a small bowl. Add to pan or wok.
Cook until thickened and bubbly, 2-3 minutes.
Spread cooked rice over plate and spoon sukiyaki onto rice.
Tomato and Garlic Soup
6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
to serve
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese
Process tomatoes until smooth in a food processor.
Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.
Add flour, stir until combined.
Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
1 tbsp basting oil
2 cloves, peeled garlic, minced
3 sweet potatoes
salt
pepper
1 cup heavy cream
Pre heat oven to 350
Coat the bottom of a shallow 2 quart casserole dish with oil.
Sprinkle garlic.
Cover the bottom of the casserole dish with a single overlapping layer of sweet potatoes.
Season with salt and pepper.
Repeat until potatoes are used up.
Pour heavy cream ovr top.
Bake uncovered for 30-35 minutes, until otatoea are tender and top is browned.
Let stand 5 minutes before serving
1 1/2 pounds dried rigatoni, or other large tubular pasta
3 cups broccoli florets
1/2 cup olive oil
2 large garlic cloves, chopped
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
1/4 stick salted butter
Salt to taste
3/4 cup toasted fine bread crumbs
Bring a large pot of lightly salted water to a boil and cook the pasta and broccoli florets for about 6 minutes, until both are barely al dente.
Drain, reserving 1 cup of the cooking water.
In large sauté pan, heat the olive oil over medium heat.
Add the garlic and sauté for about 1 minute, until golden.
Add the red pepper flakes, parsley, and butter; season with salt.
Add the pasta, broccoli, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.
Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss.
Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.
3 tbsp butter or margarine
1 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup chopped prosciutto
2 boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup vodka (or chicken broth)
1/2 cup whipping cream
1/2 cup sliced large pitted ripe olives
1 tbsp chopped parsley
1/2 tsp pepper
1 pkg uncooked penne pasta
1/4 cup grated parmesan cheese
Heat butter and oil in skillet over medium-high heat.
Cook garlic and onion in butter mixture for about 5 minutes, stirring occasionally, until onion is tender.
Stir in prosciutto and chicken.
Cook 5 minutes, stirring occasionally, until chicken is brown.
Stir in vodka. Cook until liquid has evaporated.
Stir in whipping cream, olives, parsley and pepper.
Heat until boiling, reduce heat. Simmer uncovered for 30 minutes stirring frequently, until thickened.
While sauce is simmering, cook and drain pasta.
Add pasta to sauce; toss gently until pasta is evenly coated.
sprinkle with parmesan cheese and seerve.
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