Chicken Shish Kabobs

First listed on August 3, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for August 7th 2010
Ingredients:
4 chicken breasts
3 Tbsp of olive oil
1 red pepper, cubed
12 Pearl onions, Halved
12 1” mushrooms, your choice, chanterelles work nicely
1 tsp of rosemary
1.5 tsp of thyme
1/2 tsp of dried parsley
1/2 tsp of black pepper
1.5 tsp of salt
1.5 Tbsp of lemon juice
wooden skewers
Instructions:
Put your thyme, rosemary, parsley, salt and pepper in a bowl and combine. Add the oil and lemon juice to your mixture and whisk lightly with a fork. Pour it all over your chicken, which should be cubed into small cubes. Toss the chicken in the marinade until it’s all coated. Slippery stuff.
Get your skewers and start threading, alternating the pepper, onion, mushrooms, and chicken. Pour some olive oil into a large pan, Place it over medium heat. Cook on each side for 5-7 minutes.
Take it off the stove and serve
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Chicken with Snow Peas

First listed on July 21, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for July 24th 2010
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon oyster sauce
salt and pepper to taste
2 pounds bone-in chicken pieces, such as legs, thighs, and wings
1 tomato, diced
1 carrot, sliced
2 stalks celery stalks, sliced
1 pound fresh snow peas, trimmed
1 tablespoon cornstarch
1 teaspoon water
Instructions:
Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes.
Serve hot with hot rice.
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Asparagus Chicken Pasta

First listed on June 18, 2010 | Comments Off
Listed under: Recipe of The Week (2010)

Recipe for June 19th 2010
Ingredients:
1/2 cup uncooked pasta shells
1/4 cup sliced green onion
1 cup sliced mushrooms
6 tbsp butter
3 tbsp vegetable oil
3/4 lb boneless chicken (2 breasts) cut in slivers
1 lb local asparagus
2 tbsp flour
1/4 cup white wine
1/4 cup milk
1/2 cup asparagus stock
1/8 tsp Nutmeg
2 tbsp chopped parsley
Instructions:
Cook pasta in boiling salted water for 8 to 10 minutes. Drain. Sauté onions and mushrooms in 2 tbsp. butter and 2 tbsp oil for 5 minutes; remove to bowl. Add 1 tbsp more butter and 1 tbsp. more oil and chicken to pan. Sauté chicken 8 to 10 minutes. Boil or steam asparagus, drain and save 1/2 cup stock. Keep asparagus warm on serving platter. Remove cooked chicken to bowl with onions and mushrooms. Add 1 tbsp. more butter to pan, 2 tbsp flour and combine. Stir in wine, milk and asparagus stock. Cook over medium heat until thickened, about 5 minutes. Add pasta, onions, mushrooms and chicken. Heat gently. Melt remaining 2 tbsp butter, add nutmeg and pour over cooked asparagus. Surround asparagus with pasta mixture. Garnish with parsley.
May be served with crusty garlic bread and salad of choice
Serves 4
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