trips, squeeze the juice and set aside.
Heat the
dd garlic, blue cheese and chipotle.
Melt for approximately
Season Grouper and using one Tbs of oil, pan sear grouper filet until golden brown on one side. Place grouper in a 375 degree oven to finish cooking.
Using same pan use other Tbs of oil to sautee and carmelize artichoke hearts. Add garlic and thyme and cook garlic until brown. Add white wine, and chicken stock. Scrap all fond off the bottom of pan and disolve in to broth. Add tomatoes. Reduce for 3-4 minutes and place in a shallow bowl. Top with Grouper filet. Garnish with lemon and fresh parsley.
Combine lemon zest, lemon juice, olive oil and garlic. Thread chicken, artichokes and lemon wedges onto skewers then coat in marinade.
Lightly coat a grill pan with oil and place over medium heat. Cook skewers for 10 mins, turning regularly, until browned and chicken is cooked through.
Serve skewers with mixed greens.
side.
Put chicken breasts in simmering chicken broth in a single
Cook Rice-a-Roni according to directions and cool.
Cook chicken separately and chop.
Add into rice, the diced onion, green pepper, artichoke and chicken.
Next, stir together the three dressing ingredients in a small bowl.
Add dressing to rice salad mixture and stir.
Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
Chill 2 hours and serve.
ndiment/spice recipes.
Remove skin and excess fat from chicken. Marinate chicken in
Preheat oven to 375.
Spray an 11x7 inch baking dish with Pam.
Salt and pepper the chicken breast halves and place in the dish.
In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
Spread artichoke mixture over chicken breasts.
Bake, uncovered, 30-35 minutes or until chicken juices run clear.
eat, add the grapeseed oil and then sear the swordfish fillets
>and 1/2 inch off the stem of each artichoke
Cook pasta in a saucepan of boiling salted water according to package directions. Drain; return to pan.
Meanwhile, heat oil in a medium skillet on medium heat. Add garlic, drained tuna, artichoke and olives; cook and stir for 2 mins or until heated through.
Add tuna mixture to pasta in pan; toss to combine. Season. Divide pasta mixture among serving bowls. Sprinkle with basil. Serve.
Grease the inside of the crock pot and dump in your rice and sprinkle carrots and broccoli slaw on top. In a bowl, mix the soup, onion, artichokes, soy sauce and cheese. Pour half the soup mixture over the rice/carrots and give it a stir. Place the chicken on top, then pour the rest of the soup mixture on top. Cover and cook for 3 hours on high. Serve with some warm crusty bread and butter.
Cook chicken breasts in seasoned water (celery, salt and pepper).
Remove from
Prepare rice as package directs, using 1/2 cup less water. Combine cooled rice and chicken with mayonnaise.
In another bowl, combine artichokes, pimento, celery and peppers with salad dressing.
Mix all ingredients together.
Can be made a day ahead and assembled before serving.
Serves 12 to 15.
r 5-6 mins. Drain and rinse in cold water.
Place beef and chicken into separate shallow dishes. Combine
Bring asparagus stalks and chicken stock to a boil. Reduce heat to low and simmer gently for 10 mins. Strain. Set stock aside and discard stalks.
Heat oil in a large saucepan over medium heat. Stir-fry garlic and green onions for 1 min, or until fragrant and lightly browned. Add asparagus stock and bring to a boil. Add fish sauce and reserved asparagus tips. Simmer for 1 min then mix in shredded chicken. Add cornstarch slurry and cook, stirring, until thickened. Season to taste. Slowly whisk in egg.
Serve with fresh cilantro.
Heat oil in heavy large pot over medium high heat.
Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
Add garlic and thyme, saute 2 minutes.
Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
Discard bay leaves, season to taste with salt and pepper and serve.
ce.
Combine hot water and saffron threads in a small
Combine lime leaves, ginger, half the chili pepper and 3 cups water in a medium saucepan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 10 mins. Discard lime leaves and ginger.
Meanwhile, cook noodles according to package directions; drain.
Add shrimp and chicken to broth; simmer for 3 mins, or until chicken and shrimp are cooked. Stir in lime juice.
Divide noodles, snow peas and choy sum among 2 serving bowls. Ladle broth mixture on top. Top with bean sprouts, herbs and remaining chili pepper.