Fish In Spicy Tomato Sauce

Ingredients: 

½ Cup chopped onions
2 Tablespoons corn oil
1 Can condensed tomato bique soup
1 Pound fillet of sole or other white fish cut into pieces
1 Tablespoon ground coriander seed
1 Tablespoon lemon juice
1 Medium clove garlic, minced
1/8 Teaspoon crushed red pepper
2 Cups hot cooked rice

Preparation: 

                    Cook onion in oil in skillet until tender. Add remaining ingredients; cook over low heat 10 minutes, or until done, stirring gently now and then. Serve over rice.

Cantaloupe With Whipping Cream

Ingredients: 

1 Medium Cantaloupe, split in four
1 Orange slice for garnish
1 Pint whipping cream, whipped by hand

Procedure: 

                 Whip the whipping cream in a stainless steel bowl until, thick. Place the cantaloupe in a serving dish, top with the whipping cream. Garnish with the sliced orange and serve. If you prefer, you can sprinkle with some liquor only if your 21 and over.

Grilled Chicken on Skewers with Moorish Spices

Ingredients

Chicken:

1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces (about 40)
2 lemons, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons oregano
1 teaspoon black pepper
1/3 cup olive oil
40 seedless red grapes

Yogurt Sauce:

1/3 cup plain yogurt
1 lemon, zested
1 tablespoons lemon juice
1/2 teaspoon groud cumin
3 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Method

In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for one hour, or up to overnight.
In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper. Cover and place in refrigerator until ready to serve.
Prepare gas or charcoal grill or preheat broiler.
Thread five chicken pieces and five red grapes, alternating, on a 12-inch wooden or metal skewer, or a sturdy rosemary branch. (If using wooden skewers, soak in water for one hour.) Place on grill and cook, turning, until done throughout, about 15 minutes.
Serve with dollop of minted yogurt sauce.

Cherry Stuffed Grilled Chicken

Ingredients

1 1/2 cups pitted and coarsely chopped Northwest fresh sweet cherries
1/4 cup chopped onion
1 teaspoon chopped fresh sage
1/2 teaspoon each salt and chopped fresh thyme
4 boneless, skinless chicken breast halves 4 to 6 ounces each
3 tablespoons olive oil
2 tablespoon white wine vinegar
1 1/2 teaspoons garlic salt
1/2 teaspoon coarsely ground pepper

Method

Combine cherries, onion, sage, salt and thyme; mix well.
Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into the pocket; close opening with metal skewers or wooden picks.
Combine oil, vinegar, garlic salt and pepper; mix well. Add stuffed chicken breasts and marinate for 1/2 hour in refrigerator.
Grill or broil chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.es.

BBQ Chicken Fingers & Beans

Ingredients

1 1/2 pounds boneless, skinless chicken breast cut in 1/2-inch slices
1/2 cup favorite barbecue sauce
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon chili powder
4 cups zucchini or yellow squash, sliced 1/4-inch thick
1/2 cup thinly sliced red onion, 1/4-inch thick, rings separated
1 (16-ounce) can BUSH'S® Dark Red Kidney Beans with liquid drained
Salt and pepper, to taste

 Method

16 each 12x16-inch pieces of foil, folded in 1/2
8 each 12x16-inch pieces of parchment paper, folded in 1/2
Preheat oven to 400°F (205°C) or heat grill to medium high.
Season chicken with salt and pepper. Toss with 1/2 cup barbecue sauce.
Combine garlic, olive oil and chili powder. Toss with sliced zucchini, onions and kidney beans.
Open a double layer of foil; place a piece of parchment paper on top. Fold paper in half and open again.
Scoop 1/8 of bean mixture on each package, then place chicken on top. Drizzle remaining juice from bean mixture on top of each piece of chicken.
Fold the paper and foil in half (it should close like a book). Crimp edges starting at the edge of foil, twisting completely to seal. The packages must be tightly sealed so they will capture the steam created when cooking.
Place packages on a baking sheet, do not overlap or let them touch. Bake until chicken is completely cooked, approximately 15 minutes. To grill, place in a single layer over medium heat, cover and let cook until packets puff up and the chicken is completely cooked, approximately 15 minut

Barbecue Plank Roasted Pesto-Stuffed Chicken Breasts

Ingredients

2 packaged cedar planks (Western Red Cedar)
2 (gallon-sized) zipper lock bags
8 cups water - divided use
1 1/2 cups salt - divided use
1 1/2 cups granulated sugar - divided use
6 chicken breast halves, bone-in and skin on
Basil Pesto Stuffing (recipe below), or prepared pesto sauce of choice
Salt and freshly ground black pepper to taste

Method

Cedar Plank Instructions: Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water.
In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours.
Prepare gas or charcoal grill.
Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper.
Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 to 35 minutes until chicken reaches an internal temperature of 145°F to 150°F (approximately 65°C).

Grilled Chicken with Basil Butter

Ingredients

Basil Butter:

1/4 cup butter, room temperature
3 tablespoons basil leaves, chopped
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Chicken:

4 chicken breast halves, boneless and skinless, pounded thin
3/4 teaspoon black pepper
1/4 cup melted butter
1/4 cup basil leaves, cut into thin strips
1/2 teaspoon salt

Method

For Basil Butter: In small bowl, combine ingredients for basil butter; blend well. Place on sheet of plastic wrap, form into a log and refrigerate until needed.
Preheat gas or charcoal grill, or broiler.
For Chicken: Press black pepper into one side of each chicken breast half.
In small bowl, combine melted butter, basil and salt.
Brush each breast half with butter mixture; place on grill and cook, turning, until done throughout, about 7 to 8 minutes per side.
When chicken is done, place one breast half on each of four plates; top with one fourth of the basil butter log.