BBQ Chicken Braids

BBQ Chicken Braid

adapted from: http://fortheloveofcooking-recipes.blogspot.com/2011/04/barbecue-chicken-pizza-braid.html

Ingredients

Pizza Dough

BBQ Sauce

Cooked, Diced Chicken Breast

Fresh mozzarella, sliced thin

Red Onion, sliced thin

Cilantro

Directions

Preheat the oven to 400 degrees. 

Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of flour. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don't use too much sauce or your pizza braid will be a bit soggy.

Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling. Once you have completed the braid carefully place the silpat mat onto a baking sheet. 

Place into the oven and bake for 25-30 minutes. Remove from the oven and let cool for a few minutes before slicing and serving.

Steak with Avocado Sauce & Wedge Salad

Steak with Avocado Sauce

adapted from: http://fortheloveofcooking-recipes.blogspot.com/2010/10/grilled-steak-with-avocado-sauce.html

Ingredients

2 New York Strip Steaks

Onion powder

Garlic powder

Chili powder

Oregano

Salt & Pepper

1 Avocado

1/3 cup cilantro

1 lime, juiced

2 garlic cloves

2 tablespoons evoo

1/2 tablespoon red wine vinegar

Directions

Sprinkle steaks with a little oil and all seasonings. Heat grill pan. Grill 5-6 minutes per side. Serve with avocado sauce on top.

For the avocado sauce. Put avocado, cilantro, juice from 1 lime, 2 garlic cloves, 2 tablespoons of evoo, and red wine vinegar into a food processor and combine. Serve on steak.

Wedge Salad

adapted from: http://www.foodnetwork.com/recipes/wedge-salad-recipe/index.html

Ingredients

1 head of iceberg lettuce, cut into wedges

1 cup mayo

1/2 cup buttermilk

1 cup blue cheese crumbles

1 shallot, finely diced

2 garlic cloves, minced

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

Parsley, finely minced

Salt & Pepper

Bacon crumbles

Tomatoes, cut into wedges

Directions

Combine mayo, buttermilk, blue cheese crumbles, shallot, garlic cloves, Worcestershire sauce, lemon juice, parsley, salt and pepper. Whisk to combine. Serve on top of iceberg wedges with bacon crumbles, blue cheese crumbles, and tomatoes. Serve cold.

Baked Buffalo Chicken Pasta

Baked Buffalo Chicken Pasta

adapted from: http://www.howsweeteats.com/2011/05/baked-buffalo-chicken-pasta/

Ingredients

1 pound pasta (I used shells)

3 boneless, skinless chicken breasts, cooked and cut into chunks

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

4 ounces grated monterey jack cheese (I used half a brick) + more for topping

1/2 cup grated sharp cheddar cheese + more for topping

1/3 cup buffalo wing sauce

1/3 cup panko bread crumbs

salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheesePreheat oven to 375 degrees F.

Directions

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro.

Caramelized Chicken w/ Mushroom Sauce & Grilled Herb Bread

Caramelized Chicken w/ Mushroom Sauce

adapted from: http://www.howsweeteats.com/2011/03/caramelized-chicken-with-mushroom-sauce-and-grilled-herb-bread/

Ingredients

4 thinly sliced boneless, skinless chicken breasts

1/3 cup all purpose flour

2 tablespoons olive oil

3 tablespoons butter

1/4 onion, chopped

2 cups sliced mushrooms

1/3 cup white wine

salt and pepper

Directions

Season the chicken breasts (make sure they are very thin or slice them thin!) liberally with salt and pepper. Add the flour in a bowl and dredge the chicken in the flour – you want a very thin and light coating on the chicken. Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side, about 3-4 minutes per side. While the chicken is browning, chop the onion and get out your mushrooms.

Once chicken is done cooking (after about 7-8 minutes total), set it aside on a plate. Turn heat down to medium and add 1 tablespoon butter and onion. Saute for 1 minute. Add the remaining butter (2 tablespoons) and mushrooms. Stir and saute for 6-8 minutes, until mushrooms are soft. Add in wine to deglaze the pan and stir well to remove brown bits from bottom of the pan. Add chicken back in with the mushrooms.

Grilled Herb Bread

Ingredients

1 loaf bread (I used sourdough)

Herbs (I used basil, parsley, and thyme)

1/2 stick butter, softened

2 garlic cloves, minced

Directions

Preheat broiler. Slice bread. Combine the butter with herbs & garlic. Spread onto bread. Broil until butter is melted and bread is toasted. Serve alongside chicken.

Greek Chicken Burgers w/ Tzatziki Sauce

Greek Chicken Burgers w/ Tzatziki Sauce

adapted from:http://sweetpeaskitchen.com/2011/04/04/greek-style-chicken-burgers-with-tzatziki-sauce/

Ingredients

1 pound ground chicken breast

1 teaspoon lemon juice

1/2 teaspoon oregano

1/2 teaspoon basil

2 green onions, chopped

1 clove garlic, minced

1 tablespoon kalamata olives, chopped

1/4 cup feta cheese, crumbled

pinch of black pepper & salt

Tzatziki Sauce (recipe follows)

Romaine lettuce

1 tomato, sliced

1 red onion, sliced

4 hamburger buns

Directions

In a large bowl, combine ground chicken, lemon juice, oregano, basil, olives, green onions, garlic, feta cheese and black pepper & salt. Thoroughly mix. Cover with plastic wrap and chill for at least 30 minutes. Form the mixture into 4 patties. Grill over medium heat for 5-6 minutes on each side or until a meat thermometer reads 165° and juices run clear. To toast the hamburger buns, place buns face down on the top rack of the grill and toast. To assemble the chicken burgers, spread tzatziki sauce on top and bottom bun and layer with lettuce, chicken burger, tomato, and red onions.

Tzatziki Sauce

Ingredients

1 cup plain yogurt

1 cucumber, peeled & seeded, diced very fine

2 garlic cloves, minced

1 tablespoon lemon juice

1/4 teaspoon oregano

Salt & Pepper

Directions

Combine all ingredients and refrigerate until ready to use.



Strip Steak with Balsamic-Onions, Shrimp Scampi, & Roast Potatoes

Strip Steak w/ Balsamic Onions

Ingredients

2 New York Strip Steaks

Onion Powder

Garlic Powder

Salt & Pepper

2 tablespoons balsamic vinegar

3 large onions

1 tablespoon evoo

Directions

In a large saute pan, add 1 tablespoon of evoo on medium-low heat. Add onions. Sprinkle with salt & pepper. After 10 minutes of cooking add balsamic vinegar. Cook another 5 minutes. Reduce heat to simmer and slowly cook onions until steak is finished.

Season steak with salt, pepper, garlic powder, and onion powder. Heat grill pan. Grill steak 4-5 minutes per side for medium/medium-well. Serve with balsamic-onions on top.

Shrimp Scampi

Ingredients

1/2 pound shrimp

2 garlic cloves minced

2 tablespoons white wine

1 tablespoon butter

Salt & pepper

Parsley for garnish

Directions

Season shrimp with salt and pepper. Melt butter in a saute pan. Once melted add garlic. Cook for 2-3 minutes. Add 2 tablespoons of white wine. Reduce wine. Add shrimp. Cook until shrimp is pink. Garnish with parsley.

Roasted Potatoes w/ Sour Cream Sauce

Ingredients

1 small bag of baby Yukon gold potatoes

Salt & Pepper

Onion & Garlic Powder

2 tablespoons minced garlic

2 tablespoons evoo

1 cup sour cream

2 tablespoons minced parsley

Salt & Pepper

Juice of 1/2 fresh lemon

Directions

Preheat oven to 400. Place potatoes in a baking dish. Sprinkle with evoo, garlic & onion powder, salt & pepper, and minced garlic. Mix with fingers to coat all sides. Bake 20-25 minutes until potatoes are tender.

In a large bowl mix together sour cream, lemon juice, salt, pepper, and parsley. Place in refrigerator until potatoes are finished. Serve along side potatoes.