Tuesday, April 28, 2009

COWBOY CHICKEN

Here's a family-friendly dish that's an easy & versatile meal-in-one. You can use any type of veggie, meat/fish, or sauce & change it up completely! While it's cooking, I like to make a fresh fruit salad to accompany. My son just loves this...
(You can cook this in the oven if you prefer.)

Serves 4
1 lb. boneless, skinless chicken breasts, each cut into 3 pieces
8 tbls. barbeque sauce
3 small Yukon Gold potatoes, sliced & divided into 4 portions
1/2 medium onion, thinly sliced
4 large carrots, sliced
1/2 large green pepper, coarsely chopped

Preheat grill to medium heat. Meanwhile, slightly precook carrots & potatoes: Microwave on high in covered baking dish with 1/2 tbls water for approximately 3 minutes. Drain well. Lay out 4 sheets of heavy duty aluminum foil, each approximately 16" long. Spread 1 tbls of BBQ sauce in center of each sheet of foil. Layer potatoes, chicken, onion, carrots, & green pepper on top of sauce. Top with another tbls BBQ sauce. Lift sides of foil in to center & crimp closed. Then crimp each remaining side of foil down by triple-folding over towards center. Be sure to leave some space--an air pocket--in each foil packet, but seal tightly. Place a long sheet of foil directly on grill grates, and place all 4 foil packets on grill. Lower grill lid, and cook for approximately 20-25 mins, turning twice. Chicken should be cooked through, and chicken & veggies should be tender. Be cautious when opening foil packets--steam will escape.

Hint: Each cowboy/cowgirl can custom-build their own packet with the ingredients of their choice. (Be sure to label the outside of the foil first w/names in permanent marker.)

Calories: Approximately 400 per serving

Monday, April 13, 2009

CARROT RECIPES

OK--Here's an audience-participation entry! I thought we could go through foods & share our favorite recipes. Let's start with carrots...What's your favorite carrot recipe (or at least a recipe that has carrots in it)?
I'll start with a recipe for Glazed Carrots...
~Pam
(You'll have to click the section where it lists the number of "comments" below and to the right of this post to read the carrot recipes and/or to post your recipe.)

Friday, April 10, 2009

CHICKEN MARSALA

This is a simple yet elegant recipe--a great "company" dish. It is best served "night of"--not as good for leftovers. I often serve it with glazed carrots.

1.5 lbs. boneless, skinless chicken breasts, pounded or sliced 1/4" thick
1/4 cup flour
1 tsp. garlic powder
1/4 tsp. salt
pepper, to taste
2 Tbls. olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1/2 cup Marsala wine

In large skillet, heat 1 Tbls. olive oil over medium heat, & saute onion, garlic, & mushrooms till tender. Remove veggies & set aside. Heat remaining 1 Tbls. olive oil in same skillet. Mix flour, garlic powder, salt, & pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess. Saute chicken in skillet 2-3 minutes per side, or till golden & cooked through. Add Marsala wine & veggies, and cook 1 minute more till chicken is tender. (thickest part of chicken should pierce easily with a sharp knife) Remove chicken to a heated platter, and top with veggies. (At this point, make sure everything else that you are serving is ready, because once the wine is reduced, you will want to serve immediately.) Bring wine to boil in skillet, & reduce to a thin, syrupy glaze. Pour over chicken & veggies, and serve immediately.
*Note: If Marsala thickens, simply add more & repeat the "boil & reduce" process.
Serves 6
Calories: approx 200 per serving