Recipe Archives

Search Recipes

Enter your search criteria in the boxes below:

Apricot Glazed Grilled Chicken Wings
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Apricot Glazed Grilled Chicken Wings
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Season wings with salt. Heat grill to medium high.
  2. In the bowl of a food processor (small if available), combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar, and cumin; process until smooth.
  3. Add chives. Place wings on grill and cook for 8–10 minutes.
  4. Turn and grill for another 5–6 minutes. With a pastry brush or spoon, brush sauce on wings.
  5. Cook for about 1 minute and turn.
  6. Repeat on other side of wings. Cook for 1 additional minute.
  7. Wings should register 170 degrees when tested with an instant-read thermometer. Serve the wings garnished with lime wedges.
Share this Recipe
Powered byWP Ultimate Recipe
Warm Tuscan Chicken Sandwiches
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Warm Tuscan Chicken Sandwiches
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees. Combine rosemary, basil, garlic, salt, and pepper; set aside.
  2. Brush inside of baguette halves with olive oil. Sprinkle evenly with herb mixture.
  3. Place sliced chicken, provolone, and sundried tomato strips evenly on one baguette half.
  4. Put other half of baguette on top, press down slightly and tie the baguette, at 2-inch intervals, with kitchen string, if desired.
  5. Place baguette on a baking sheet and move into the hot oven.
  6. Bake until warmed through and cheese is melted, about 10–12 minutes.
  7. Remove from oven and let rest for 5 minutes. Remove strings and cut into quarters before serving.
Share this Recipe
Powered byWP Ultimate Recipe
Chicken and Red Lentil Stew with Greens and Sweet Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken and Red Lentil Stew with Greens and Sweet Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. In a stock pot, heat oil over medium heat.
  2. Add cubed chicken and sprinkle with salt and cayenne pepper.
  3. Sauté for 2–3 minutes, stirring occasionally to brown all sides of meat cubes.
  4. Add garlic, ginger, and onion. Sauté for another 2–3 minutes.
  5. Add cumin, mustard, coriander, cinnamon, and brown sugar; stir until combined.
  6. Add broth and tomatoes with juice; bring to a boil. Add carrots, potatoes, and sweet potato. Return to a boil, reduce heat and cook for 10 minutes.
  7. Add lentils, cover and simmer for an additional 20 minutes. Using a fork, check that vegetables are soft.
  8. When soft, add spinach, stir to combine until spinach is wilted. Add cilantro. Serve in soup bowls.
  9. Garnish each bowl with a dollop of plain yogurt or sour cream.
Share this Recipe
Powered byWP Ultimate Recipe
Stir-Fried Chicken with Mandarin Oranges and Broccoli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Stir-Fried Chicken with Mandarin Oranges and Broccoli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. In a bowl, toss chicken breast cubes with five-spice powder.
  2. In a separate small bowl, combine soy sauce, vinegar, reserved mandarin orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch; reserve.
  3. Heat a large sauté pan or wok over high heat, add vegetable oil and sesame oil.
  4. Heat until just smoking. Add ginger and chicken cubes, toss until browned, about 5 minutes.
  5. Remove chicken from pan and place in bowl. To the same pan, add broccoli and toss until bright green and crisp tender, about 6–8 minutes.
  6. Return chicken to pan. Add 3 tablespoons sliced scallions and sauce.
  7. Stir until sauce begins to thicken, about 3 minutes. Add oranges and heat through.
  8. Serve over steamed rice. Garnish with remaining tablespoon of scallions and cilantro.
Share this Recipe
Powered byWP Ultimate Recipe
Refrigerator Pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Refrigerator Pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix together sugar, vinegar, salt, celery seed, turmeric, mustard seed, and dry mustard.
  2. Pack cucumbers and onions in jars.
  3. Pour liquid over cucumbers and onions, filling the jar no more than 3/4 way full; do not cover totally as you will need room to shake liquid.
  4. Shake refrigerated jars every day for two weeks time, at which they will be ready to eat.
Share this Recipe
 
Powered byWP Ultimate Recipe
Load More