ut the blender.
Put chicken breasts in a medium bowl
aste consistancy.
Pound your chicken breasts until they are even
alt & pepper.
Brush the chicken on both sides with the
Puree all the ingredients, except the chicken, in a food processor until almost smooth.
Pierce the chicken with a fork to make tiny holes.
Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
Preheat grill.
Grill chicken on each side for 5 to 6 minutes or until cooked through.
rates of the grill (the bobby flay way) or just do it
00 degrees F.
Season chicken on both sides with salt
o 450\u00b0F.
Combine chicken bones, onions, celery, and carrots
Warm soup with milk and 1/2 cup cheese.
Mix chicken with 1 cup cheese.
Fill 8 rolls with chicken mixture and roll up, seam side down in glass baking dish.
Place approximately 2 tablespoons soup mixture over each roll.
(You can pour all of mixture over rolls if you wish.)
Bake at 350\u00b0 for 25 to 30 minutes.
Serve with remaining soup mixture as gravy.
Lightly coat the chicken breast with olive oil, coat
ricks on top of each chicken. Grill the chickens for 8
s a topping for grilled chicken or turkey, or on a
Asparagus:.
Preheat Oven to 425 degrees.
Put Asparagus on foil lined, rimmed baking sheet.
Toss with some of the oil.
Salt and pepper spread out on sheet.
Roast for 6 to 8 minutes.
Cut roasted Asparagus into 1/2 inch pieces on bias, set aside.
Rice:.
In Medium pot Heat Stock to a simmer over high heat.
When bubbles form reduce heat till barely bubbling.
Add Saffron and stir every 5 minutes or so.
In a large high sided saute pan, saute Onion for 4 to 5 minutes.
Add Garlic and saute for 1 minute.
Add Rice ...
Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
Remove all but two tablespoons of fat from the pot.
Cook onions until soft.
Add garlic and jalapeno, cook for one minute.
Add ancho powder, pasilla powder, and cumin; cook two minutes.
Add beer and cook until reduced by half.
Return beef to pot, add rest of ingredients except beans and lime juice.
Bring to a boil. ...
Heat oil in a 4 quart pot; add the onion, celery, garlic, carrot and ham and cook until soft.
Add the cabbage, chard, potato, zucchini, water, broth, tomatoes and bouquet garni.
Bring soup to a gentle simmer and cook for 15 to 20 minutes.
Place half of beans (1-1/2 cups) in a food processor and process until smooth.
Add the puree and the whole beans to the simmering soup.
Simmer the soup for about 5 minutes.
Add the spinach and cook for another 2 minutes.
Season with salt and pepper to taste.
You may adjust the ...
If using dried beans, place in a large pot with cold water to cover and let stand for 8 hours or overnight. Drain the beans and again add cold water to cover. Bring to a boil over high heat; then reduce the heat to medium and simmer until tender, about 1 hour. Drain and reserve.
Preheat oven to 300 degrees F.
In a saute pan over medium-high heat, saute the chorizo until it is brown and the fat is rendered, about 5 minutes. Remove the chorizo from the pan and pour off all but 3 tablespoons of the fat. Add the onion, garlic, and carrot ...
oint you could add chopped chicken or tofu if you want
Arrange onion slices and garlic along the bottom of a medium stockpot.
Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
Fire up the grill.
Bring to a simmer over the grill grates or on a burner.
We do it on the stove top, but you still need the grill to finish cooking the brats.
Simmer the sausage in the mixture for about 10 minutes.
Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
Remove the sausages with tongs onto a platter.
...
Heat olive in in a medium saucepan over medium heat.
Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
Add wine, bring to a boil and cook until reduced by half.
Add beans and reduce heat to medium.
Add chilies and broth and simmer for 30 minutes.
Remove from heat and add lime juice and salt and pepper to taste.
Using a blender or food processor, puree half of the soup and return it to the pot.
Bring to a simmer before serving.
Top with garnishes such as finely chopped red onion, ...
Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375\u00b0.
Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and he garlic powder in a shallow bowl. Season the wings with salt an pepper and add in batches to the flour mixture to lightly coat. Tap off the ...
Mix all ingredients in a bowl.
Rub onto chicken and refridgerate for 12 to 24 hours.
Grill and enjoy.