Cool Chicken Braciole Messinese

Food Category: Dinner
Source: Simple Italian Food by Mario Batali
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 4

Ingredients:
1 1/4 Cup Pine Nuts
1/2 Cup Freshly Grated Pecorino Romano Cheese
1 Tsp. grated Nutmeg
4 Chicken Leg quarters, butterflied open and bones removed (I used chicken breast flattened with a frying pan ... great for winning arguments and flattening meat)
Salt & Pepper
2 Cups chopped fresh Tomatoes (I used cans of diced tomatoes)
1/4 Cup small black olives, such as Nicoise (any fancy black olive will due)
2 TB Capers, rinsed and drained
3 TB extra-virgin olive oil
2TB Balsamic Vinegar
1 Tsp. hot red pepper flakes (or more to taste)
2 TB dried currants (if you don't have any raisins will due)

Instructions:

Preaheat the oven to 450 Degrees

In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and the nutmeg. Place the chicken legs skin side down on a cutting board and season with salt and pepper. Divide the pine nut mixture among the chicken legs, filling them as full as possible. Fold the meat up and around the mixture and tie tightly with butcher's twine. Place the legs in a small roasting pan, flap side down. Roast for 25 to 30 minutes, or until browned and crispy and cooked through. Remove from oven and allow to cool.

In a medium bowl mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants. Place 1 piece of chicken on each plate and remove butcher's twine. Season the sauce with sald and pepper and spoon some over each piece of chicken and serv.

Nutritional Facts:

Rating (1-10): 9

This would be a great summer meal. I didn't have capers when I made this and I think that it would probably have tasted better had there been some.

Caribbean Jerk Chicken or Tofu

Food Category: Dinner
Source: Help! My apartment has a kitchen by Kevin & Nancy Mills
Prep Time: 20 minutes (original recipe says 10 but it takes longer then that)
Cook Time: 10 minutes
Servings: 2 - 3

Ingredients:
1/4 cup vinegar (any kind)
3 TB orange juice
2 TB lemon juice
2 TB olive oil
2 TB soy sauce
1 1/2 t ground allspice
1 1/2 t dried thyme
1 t cayenne pepper
1 t black pepper
1 t dried sage
1 t sugar
1/2 t ground nutmeg
1/2 t ground cinnamon
1 medium onion
1 garlic clove
1 jalapeno pepper (optional)
3 boneless chicken breast halves (about 1 lb) or a 14-ounce package firm tofu

Instructions:

Combine the vinegar, orange juice, lemon juice, olive oil, soy sauce, allspice, thyme, cayenne pepper, black pepper, sage, sugar, nutmeg, and cinnamon in a large bowl. Stir well.

Peel and finely chop the onion and garlic and add them to the bowl. If you like spicy food, remove and discard the stem and seeds of the jalapeno pepper, chop it into 1/8-inch pieces and add it to the bowl. Don't rub your eyes (or nose) before washing your hands; these peppers burn.

Cut the chicken breasts into strips 1/2 inch wide and 2 inches long. Add the chicken to the bowl. Or if you're doing tofu, drain it. Then slice it into pieces 1x1 inch x 1/2 inch and gently put into the bowl. Stir carefully so that the chicken or tofu pieces are covered with marinade. Cover and refrigerate for at least 15 minutes or up to 2 hours.

Preheat the broiler. Make sure the top oven rack is in the highest position, just under the broling unit. Lift the chicken or tofu pieces from the marinade and place them on a rack in a roasting pan. The rack lets the juices drip into the pan, allowing the chicken or tofu to be grilled rather then half-boiled in the marinade. Put the pan under the broiler, and broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown. If you are usuing the tofu, broil for the same amount of time, or until it begins to brown. Serve immediately.

While the chicken or tofu is broiling, boil the leftover marinade in a small pot for 2 to 3 minutes. Serve the heat marinade as a dipping sauce or as a sauce for rice.

Nutritional Facts: To be added later.

Rating (1-10): 10

Picadillo

Food Category: Dinner, Entree, Meat
Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29836,00.html?rsrc=search
Prep Time: 10 Min.
Cook Time: 12 Min. +/-
Servings: 4
Vegetarian: No (Can substitute non-meat products)
Special Utensils: Skillet

Ingredients:

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

Instructions:

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.

Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.

RATING (1-10): 7

Basil Pesto

Food Category: Sauce
Source: Everyday Italian by Giada De Laurentis
Prep Time: 10 Min.
Cook Time: 0 Min. +/-
Set Time: 0 Min.
# of Servings: Makes 1 cup; Serves 4 over 12 ounces of pasta as a main course
Vegetarian: Yes
Special Utensils: No

Ingredients:

2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Cheese

Instructions:

In a blender, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bown and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Lemon Chicken Kebabs with Gremolata

Food Category: Dinner
Source: http://thenest.com/odb/themes/recipes/recipemain.aspx or
Excerpted from The SmartCook Collection Chicken by Delia Smith.Copyright © 2003.
Prep Time: 10 Min.
Marinate Time: 2-8 hours
Cook Time: 20 Min. +/-
Servings: 4
Vegetarian: No
Special Utensils: Wooden Skewers, Broiling Pan

Ingredients:

4 boneless chicken breasts, preferably with skin on (about 6 ounces each)
1/2 cup olive oil
Juice of 2 lemons
2 teaspoons of grated lemon zest
6 thick slices of lemon, cut into quarters
2 teaspoons chopped fresh oregano
2 teaspoons white wine vinegar
2 garlic cloves, crushed through a press
Salt and freshly ground pepper to taste
4 bay leaves

For the gremolata:
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped

Instructions:

Begin by chopping each chicken breast into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the oil, lemon juice and zest, oregano, vinegar, garlic, and plenty of salt and pepper. Cover and leave to marinate overnight in the refrigerator for a few hours – or for as much time as you have.

When you are ready to cook the chicken, soak wooden skewers, if you are using then, in hot water for 30 minutes to keep them from burning. Then preheat the broiler on high at least 10 minutes ahead. Thread half a bay leaf onto the first skewer, followed by a quarter-slice lemon, and a piece of chicken. Continue alternating the lemon and chicken until you have used 5 pieces of chicken, finishing with a lemon quarter and another half of a bay leaf at the end, and making sure you pack everything together as tightly as possible. Repeat with the remaining ingredients and skewers.

Place the skewers on a broiler rack set over the broiling pan to catch the juices. Broil the kebabs 4 inches from the source of heat and, as they cook, baste them with the marinade juices (do not baste during the last 5 minutes of broiling). Cook for 10 minutes on each side, until they are dark and toasted on the edges.

While they’re under the broiler, make the gremolata. Mix the parsley, lemon zest, and garlic together. When the skewers are done, transfer them to a serving plate and keep warm. Sprinkle the chicken with the gremolata and serve.


RATING (1-10): 9

Chicken Curry

Food Category: Dinner, Entree, Meat
Source: Sendsations 1-800-800-8197
Prep Time: 20 Min.
Cook Time: 30 Min. +/-
Set Time: 0 Min.
# of Servings: 4
Vegetarian: No
Special Utensils: Skillet

Ingredients:

1 tb Olive Oil
1 tb Cumin Seed (Crushed)
3 Garlic Cloves (Chopped)
1/4 cup Onion (Chopped)
16 oz tomatoes (1 can)
2 tb Curry Powder
2 tb Water
1 tsp Turmeric
1/4 tsp Salt & Pepper
1/4 cup Cilantro (chopped)
4 Chicken Breasts (diced)
2 cups Cooked Rice

Instructions:

Heat oil in a skillet over moderate heat. Add cumin & stir 30 seconds until fragrant. Add garlic & onions & cook 2 minutes. Stir in tomatoes. In a bowl, combine curry, water & turmeric into paste. Stir into tomato mixture. Add chicken to coat. Reduce heat to low-medium; cover & simmer 20 minutes. Remove from heat; add salt & pepper to taste. Toss with cilantro & serve with rice.

Nutritional Info

Calories: 335
Protein: 30 g
Carb.: 36 g
Fat: 8 g
Fiber: 3 g

RATING (1-10): 8