CORNISH HENS WITH MEDITERRANEAN RUB
2 Cornish Hens, butterflied*
5 cloves garlic, chopped
3 stems of fresh rosemary, chopped
2 Tablespoons fresh thyme
2 Tablespoons olive oil
1/4 cup Soy Sauce
Remove stems from herbs and chop. Combine garlic, rosemary, thyme, olive oil and soy sauce in a bowl to make the marinade. Butterfly the hens and marinate for 1 hour or
longer. Grill over medium heat, skin-side down, until browned. Turn over and finish grilling for
an additional 30 minutes or until done.
Makes 2-4 servings.
*HOW TO BUTTERFLY: Set the hens on a board, with the breast-side down. Starting at the neck, remove the backbone by cutting along the length of the back of the spine on each side of the backbone with kitchen or poultry shears. Spread open the hens.
FRENCH ONION SOUP BURGER
1-1/2 pounds ground turkey
1/2 cup Garlic Teriyaki
1 large yellow onion, thinly sliced
4-6 slices provolone cheese, diced
2 Tablespoons vegetable oil
Combine ground turkey and 1/4 cup Roasted Garlic Teriyaki, form into 8 thin patties. Separate diced cheese into 4 sections and place one cheese section on a turkey patty and place the 2nd pattie on top, pinching the edges around the burger to seal the edges. Continue with remaining patties, then refrigerate 4 stuffed burgers for 20 minutes.
Pour vegetable oil in a medium saucepan, heat oil and add sliced onions. Stir onions until soft, about 3 minutes, add remaining Roasted Garlic Teriyaki and saute for an additional 2 minutes. Grill stuffed burgers and serve with sauteed onion.
Makes 4 servings.
Caesar Grilled Chicken
Caesar Grilled Chicken is the perfect topping for your favourite tossed salad. Serve atop the greens (and other salad items) of your choice, and you’re ready to go!
• 4 boneless, skinless chicken breast halves
• 2/3 cup olive oil
• 1/2 teaspoon garlic powder
• 1/4 cup lemon juice
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 anchovy fillets (optional, see Note)
1. Preheat grill to medium‐high heat.
2. Place chicken in a medium bowl.
3. In a blender, combine remaining ingredients, including anchovy fillets, if desired. Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.
4. Grill chicken 3 to 4 minutes per side, until no pink remains and juices run clear.
Note: If you leave out the anchovies, you may want to add an extra 1/2 teaspoon salt to the oil mixture.
So easy oven-fried chicken
Yield: 6 servings
1 frying chicken – cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. dry bread crumbs – finely crushed
-cornflakes or flour
Dip chicken pieces in butter, then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.
Soft chicken tacos
10 med. flour tortillas
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin
sliced pitted ripe olives
In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style. Makes 10 servings.
Yield: 4 servings
1 can boned chicken or 3 chicken breast – cooked
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese – grated
1/4 lb. longhorn cheese – grated
1 sm. onion – chopped
1 can enchilada sauce
1 pkg. tortillas
Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.
Cheese ‘n chicken enchiladas
1 med. onion – chopped
2 tbsp. margarine
1 1/2 c. shredded cooked chicken
1 jar picante sauce
8 flour tortillas – 6″
1 pkg. (3 oz.) cream cheese – cubed
1 tsp. ground cumin
2 c. shredded extra sharp Cheddar cheese
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.