Marinated Grilled Shrimp and Chicken with Black Pepper Marinade - Britta
Ham and Swiss Sandwiches and Strawberry Lemonade Slush - Cheryl
Malibu Chicken - Dixie
Lime and Coconut Chicken - Kim Rogers
BBQ Ranch Chicken Salad - Kim Roylance
Chicken and Tomatoes over Rice - Michele
Crock Pot Spaghetti and Chicken - Stacey
Triple Citrus Chicken - Tamara
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Friday, June 8, 2012
Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
from Allrecipes.com
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
from Allrecipes.com
Lime and Coconut Chicken
2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro - optional
Fresh limes, cut into wedges - optional
Mix all remaining ingredients except chicken, fresh cilantro and limes.
Place chicken in a large bowl or ziploc bag. Cover with marinade - setting some aside for later.
Chill in the refrigerator for up to two hours.
Once you are ready to cook the chicken, remove each breast from the marinade.
Pace chicken breasts on BBQ grill. Cook chicken till no longer pink
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.
*we liked pouring some of the sauce over our rice as well
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro - optional
Fresh limes, cut into wedges - optional
Mix all remaining ingredients except chicken, fresh cilantro and limes.
Place chicken in a large bowl or ziploc bag. Cover with marinade - setting some aside for later.
Chill in the refrigerator for up to two hours.
Once you are ready to cook the chicken, remove each breast from the marinade.
Pace chicken breasts on BBQ grill. Cook chicken till no longer pink
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.
*we liked pouring some of the sauce over our rice as well
Malibu Chicken
Ingredients
3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham
4 slices Swiss cheese
CREOLE MUSTARD SACUE:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Instructions
Mix together the creole mustard sauce ingredients and refrigerate.
In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze
out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the
bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in
crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top.
Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of
chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is
melted. Remove from oven and serve with Creole Mustard Sauce.
These also make GREAT sandwiches or wraps the next day, just cut it into strips.
3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham
4 slices Swiss cheese
CREOLE MUSTARD SACUE:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Instructions
Mix together the creole mustard sauce ingredients and refrigerate.
In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze
out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the
bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in
crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top.
Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of
chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is
melted. Remove from oven and serve with Creole Mustard Sauce.
These also make GREAT sandwiches or wraps the next day, just cut it into strips.
Chicken & Tomatoes over Rice
4 Chicken Breasts
2 cans sliced stewed tomatoes
1 pk. dry spaghetti mix
Rice
Put the chicken in baking dish, sprinkle and rub the spaghetti mix over the chicken. Pour the cans of tomatoes over chicken. Cover with foil and bake at 350 degrees about 45 mins. or until chicken is done. Serve over cooked rice.
2 cans sliced stewed tomatoes
1 pk. dry spaghetti mix
Rice
Put the chicken in baking dish, sprinkle and rub the spaghetti mix over the chicken. Pour the cans of tomatoes over chicken. Cover with foil and bake at 350 degrees about 45 mins. or until chicken is done. Serve over cooked rice.
Strawberry Lemonade Slush
2 C frozen sliced strawberries
½ can frozen lemonade concentrate (pink ok)
6 oz water
1 can Sprite
2 C ice cubes
Sugar to taste
Thaw concentrate and combine with all ingredients in blender until slushy.
½ can frozen lemonade concentrate (pink ok)
6 oz water
1 can Sprite
2 C ice cubes
Sugar to taste
Thaw concentrate and combine with all ingredients in blender until slushy.
Crockpot Spaghetti & Chicken
2 lb. chicken breast
1 (2/3 oz.) pkg. Italian salad dressing mix
4 tbsp. melted butter
1 small onion, chopped
1 (10 1/2 oz.) can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth
1 lb. of spaghetti
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions.
1 (2/3 oz.) pkg. Italian salad dressing mix
4 tbsp. melted butter
1 small onion, chopped
1 (10 1/2 oz.) can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth
1 lb. of spaghetti
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions.