xxxxxxxxxxHere they are...
**** This Week's Winners ****
February 16, 2009
* Exported from MasterCook *
Bacon Wrapped Chicken Thighs w/Smokey Chipotle Sauce
Recipe By : adapted from Guy Fieri, TV Food Network Magazine Issue #2
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Amount Measure Ingredient -- Preparation Method
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8 strips bacon
8 boneless skinless chicken thighs
Northwoods Seasoning -- or other rub mixture
Sauce:
1/2 cup favorite barbecue sauce
1/4 cup canola oil
3 tb lemon juice
1 ts dijon mustard
3 tb chipotles en adobo -- or chipotle sauce
1/2 ts crushed red pepper flakes
1/4 ts pure chilie powder
Make sauce: In a small saucepan, combine sauce ingredients. Simmer for 10 minutes. Puree, if necessary.
Set aside.
For bacon: Place a skillet over MED-HIGH heat. Put bacon in and cook for 5 minutes per side, until just
barely cooked. Let cool for a few minutes.
For chicken: Sprinkle Chicken with Northwoods Seasoning, or any other favorite seasoning mixture, and then
wrap each thigh with a slice of bacon. Using a toothpick, attach the bacon to the chicken. Using the same
skillet as you used for the bacon, pour off most of the bacon fat, and then re-heat the remaining fat in
the skillet. Put the chicken in and cook until browned on both sides, and the bacon is crisper. Place in
a preheated 375 degree oven for another 10 minutes until fully cooked inside and out.
If the bacon isn't crisp enough, cook for another minute or so in the skillet.
Remove toothpicks, serve 1-2 with some potatoes or other sides.
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NOTES : Risa's notes:
Northwoods Seasoning is from Penzey's. It is mildly spicy and is great on chicken. A good barbecue rub would
do just as well.
If you do not have chipotles en adobo (they come in a can) or you just don't like things too spicy, then omit
and use something else - a milder chile such as a mild green chile would do. You just want the sauce smokey
like chipotles. So if you don't use chiles, then use a smokey barbecue sauce.
The original recipe called for wrapping shrimp with bacon but my son is allergic to shrimp so I used chicken.
Also the original had the shrimp on skewers.
* Exported from MasterCook *
Curried Brown Rice Pilaf
Recipe By : adapted from Everyday with Rachael Ray, Feb/Mar 09
Serving Size : 4 Preparation Time :0:00
Categories : Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 cup brown rice
1/2 stick unsalted butter
1/2 cup whole wheat spaghetti -- finely broken
nuts
raisins
1 ts curry powder
salt and pepper
scallions -- for garnish
1/2 cup dry white wine
1 cup chicken broth -- or more to cover
Cook brown rice in a pot of salted boiling water for 30 minutes (or microwave for 20 minutes on HIGH). Drain.
Melt butter in a skillet (or the same pot you cooked it in if you cooked it on stovetop). Add spaghetti and coat
well with the butter. Brown it - about 5 minutes. Add the nuts and raisins, curry powder, salt and pepper. Saute
for a moment and then add the par-cooked brown rice. Stir well. Add the wine and cover. Let cook until the liquid
evaporates. This should take about 8-10 minutes. Then add a couple of cups of water or chicken broth. Cover and
simmer on MED-LOW until the liquid evaporates and the rice is perfectly moist and the pasta is al dente.
Sprinkle with chopped scallions and serve.
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NOTES : Risa's notes:
You can also make this with leftover grains. If doing that, don't cook it for another 1/2 hour after you add the
grains to the pasta mixture. Just cook for a few minutes to mix it well. Serve.
* Exported from MasterCook *
Chicken & Cheese Quesadillas with Basil-Cilantro Drizzle
Recipe By : adapted from The Summerhouse Restaurant, Siesta Key, FL
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Quick Dishes
Amount Measure Ingredient -- Preparation Method
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8 whole grain tortillas
1 small red onion
1 cup cooked chicken breast meat
1/4 bunch fresh basil -- julienne strips
1/4 bunch fresh cilantro -- julienne strips
1/2 cup olive oil
1/2 lg red bell pepper
1 ts salt
1 ts black pepper
1/2 ts crushed red pepper
8 oz shredded monterey jack cheese
1 tb unsalted butter
1 tb extra-virgin olive oil
Basil-Cilantro Drizzle: Remove large stems from the basil and cilantro and chiffonade.
Place basil and cilantro in a small mixing bowl, add pepper flakes, and salt and pepper. Whisk in olive oil.
Set aside.
For quesadillas: Remove skin from onion. Split it in half lengthwise and then slice it in half moons. Remove seeds
and top from bell pepper and slice in julienne strips. Heat a skillet over MED-HIGH heat. Add a bit of olive oil
and heat it until just warmed. Add onions and cook until golden brown. Add bell pepper julienne and continue cooking
until soft. Remove from pan.
Add oil and chicken and just cook until heated through. Remove to a plate to cool a bit.
Sprinkle cheese over 4 of the tortillas. Top each one with 1/4 of the onion mixture. Top each one with the chicken.
Put a tortilla on top of each one.
Preheat a skillet over MED-HIGH heat. Add a bit of the oil. Let it heat up and then add the quesadillas, brown on
both sides and then remove to cool a bit. Cook each one, one after the other, until all 4 are cooked and nicely
browned. The cheese should be melted.
Slice each one into quarters OR eighths. Dollop a bit of sour cream and/or salsa. Drizzle with Basil-Cilantro Oil.
Serve.
I served them as an entree so I also put some rice with them. As an appetizer, this will serve 8 people. Each
quesadilla makes 8 even triangular slices.
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