Acapulco Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon chili powder, divided
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 jalapeno peppers, seeded and minced
• 1 large tomato, cut into chunks
• 10 drops hot pepper sauce

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• season chicken with 1/2 tablespoon chili powder, salt and pepper. heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. remove from skillet with a slotted spoon and keep warm.
• in same skillet, stir fry bell pepper and onion until soft. add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

majorcan style brains

Ingredients

• Servings: 4
• 1 pound calves' brains
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 tablespoon red vinegar
• 1 1/4 cups chicken stock
• 2 egg yolks
• 2/3 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• remove skin and any nasty-looking pieces from calves' brains. rinse in cold running water and pat dry with paper towels. sprinkle with flour and season with salt and pepper to taste.
• in a large skillet, heat oil over medium high heat. add onion and saute until translucent. add seasoned brains and brown slightly all over. add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes.
• remove brains from skillet. slice them and place slices in a 9x13 inch baking dish. cook skillet juices rapidly to reduce. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• strain skillet liquid. in a small bowl beat egg yolks and mix will with the cream. whisk mixture into skillet sauce. pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.

slow cooker honey garlic chicken

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 10 boneless, skinless chicken thighs
• 3/4 cup honey
• 3/4 cup lite soy sauce
• 3 tablespoons ketchup
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1 (20 ounce) can pineapple tidbits, drained with juice reserved
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. place thighs in a slow cooker.
• in a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. pour into the slow cooker.
• cover, and cook 4 hours on high. stir in pineapple tidbits just before serving.
• mix the cornstarch and water in a small bowl. remove thighs from slow cooker. blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. serve sauce over the chicken.

Sunshine Citrus Chicken

Ingredients

• Servings: 8
• 8 chicken thighs with skin
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground sage
• salt and pepper to taste (optional)
• 1/2 onion diced into 1/4-inch pieces
• 1/2 lime
• 1/2 orange

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• season chicken with cumin, sage, salt, and pepper; place into a 9x13 inch glass baking dish skin-side up on top of the onions. juice the lime and orange, and pour over the chicken. cut the lime peel into quarters and place in the baking dish.
• loosely cover the dish with foil, and bake in preheated oven for 30 minutes. remove the foil, reduce temperature to 350 degrees f (175 degrees c), and continue cooking until the skin is golden brown, and the chicken is no longer pink, 15 to 20 minutes.

french tourtiere

Ingredients

• Servings: 1
• 1 onion, chopped
• 1/2 clove crushed garlic
• 2 tablespoons rendered bacon fat
• 1 1/2 pounds ground lamb
• 3/4 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 pinch ground mace
• 1 pinch ground sage
• 1 pinch ground savory
• 2 (9 inch) unbaked pie shells
• 2 tablespoons cream

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• in a saucepan, saute onion and garlic in bacon drippings until light brown. add ground lamb. cook until light brown, stirring until crumbly; drain. stir in broth, salt and pepper. cook for 10 minutes or until liquid is nearly absorbed. add spices and parsley. cool to room temperature.
• spoon filling into pastry lined 9 inch deep dish pie plate. top with remaining pastry; seal edges and cut vents. brush with cream.
• bake at 425 degrees f (220 degrees c) for 20 minutes. reduce temperature to 350 degrees f (175 degrees c). bake for 20 to 30 minutes longer, or until golden brown. serve warm or cold.

a jerky chicken

Ingredients

• Servings: 4
• 1 teaspoon onion, finely chopped
• 3 tablespoons brown sugar
• 4 tablespoons soy sauce
• 4 tablespoons red vinegar
• 2 teaspoons chopped fresh thyme
• 1 teaspoon sesame oil
• 3 cloves garlic, chopped
• 1/2 teaspoon ground allspice
• 1 habanero pepper, sliced
• 4 skinless, boneless chicken breast halves - cut into 1 inch strips

Recipe

Cook Time: 15 mins Ready Time: 1 hr 15 mins


• combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. process until smooth. place the chicken into a large resealable bag, and pour in 3/4 of the sauce. squeeze out excess air, and seal. marinate in the refrigerator for at least one hour.
• preheat your oven's broiler.
• remove chicken from bag, and discard marinade. broil chicken for 10 to 15 minutes, turning once to ensure even cooking. heat remaining sauce in a small pan, and pour over chicken when serving.

indonesia sate (meat kabobs)

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 tablespoons kecap manis
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sambal oelek
• 1/2 cup red
• 1 1/2 tablespoons water
• 1 lemon grass, bruised, and cut into 1 inch pieces
• 1 pound sirloin steak, cut into 1-inch cubes

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red and water in a food processor and blend to a smooth paste. pour marinade into a large glass or ceramic bowl. stir in the lemon grass. add the beef and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. thread beef metal or soaked wooden skewers, about 4 cubes per skewer.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• grill skewers until beef reaches desired doneness, about 5 minutes for medium.