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Cuban-Style Chicken · Feb 18, 10:10 PM by Michele Roper

1/2 cup diced pineapple
2 tablespoons rice vinegar
1 tablesoon orange marmalade
1 (15 ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 skinless, boneless chicken breast halves
Cook spray
1/4 cup chopped fresh cilantro

Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until throughly heated. Keep warm

Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

SERVE WITH:
Green Salad
Spanish Rice

SPAGHETTI A PIZZAIOLA · Nov 21, 09:56 PM by Michele Roper

1 lb fettuccini – cooked
1 lb of Fresh mozzarella, diced into about 1 inch squares
1 24 oz can diced tomatoes
1 garlic clove
1 1/4 cup mayonnaise
1 1/2 Tablespoon oregano

Mix all the ingredients except the fettuccini together, then toss with the noodles. Place in a baking dish and bake until the cheese is melted about 20 minutes at 350 degrees

CHICKEN PENNE SALAD WITH GREEN BEANS · Aug 1, 09:01 PM by Michele Roper

from Cooking Light

2 cups penne pasta
1/2 pound cut green beans
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 teaspoon chopped fresh parsley
7 ounce bottle roasted red bell pepper, drained and cut into thin strips
2 tablespoons olive oil
2 tablespoon red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon black pepper

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.

Combine pasta mixture, chicken , onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

OLIVE OIL, GARLIC AND CRUSHED RED PEPPER PASTA · May 3, 03:09 PM by Michele Roper

1 pound dried pasta
1/2 cup olive oil
3 cloves garlic, minced
1/4 cup pasta cooking water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoon kosher salt
1 cup fresh parsley, roughly chopped
1 pound Italian sausage
1 red pepper cut into 1/2 inch pieces

Cook the pasta according to the package directions. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add sausage and cook, crumbling the sausage with the back of a wooden spoon, until it’s browned and cooked through, about 10 minutes. Add 1 large red bell pepper and cook, stirring occasionally, until tender, 3 to 4 mintues.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring for 30 seconds, making sure it doesn’t brown. Add the pasta water, red pepper, salt and parsley and bring to a boil. Toss with the cooked pasta and sausage mixture.

GARLIC LIME CHICKEN WITH OLIVES · Apr 30, 04:41 PM by Michele Roper

1 pound boneless skinless chicken breast
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoon fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup pitted and sliced Kalamata olives

Preheat oven to 400 degrees

Coat a large raosting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, sumin, oregano, salt and pepper. Toss to coat.

Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 35 minutes, until chicekn is cooked through.

SERVE WITH:
Roasted Red Potatoes with Rosemary
Roasted Asparagus

SPAGHETTI CARBONARA · Apr 12, 06:00 PM by Michele Roper

Sunset

2 eggs (or 1/2 cup pasteurized eggs)
3 oz. parmesan cheese
1/2 cup loosely packed parsely leaves
1/4 tsp. black pepper
1/4 lb. pancetta or bacon
2 cloves garlic
1/4 tsp. red chile flakes
3 tbsp. olive oil
1/2 cup vegetable broth
1 tbsp salt
1 lb spaghetti

Put a large pot of water to boil. Meanwhile crack eggs into a large bowl and beat lightly. Add 1/2 cup cheese to eggs. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.

Cut bacon into 1/4 in think slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium high heat. Add bacon and cook, stirring occasionally, until it starts to brown. Add garlic and red chile flakes and cook, stirring until fragrant, about 1 minute. Add broth and cook until liquid is reduced by about half. Remove from heat and set aside.

When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture. Pour bacon mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste.

CHICKEN SATE WITH PEANUT SAUCE · Apr 9, 01:03 PM by Michele Roper

Cooking Light

SATE
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoon soy sauce
2 teaspoon bottled ginger
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

SAUCE
1 tablesoon brown sugar
1 1/2 tablespoon soy sauce
1 tablespoon fresh lime juice
2 tablespoons creamy peanut butter
1/4 teaspoon crushed red pepper
1 garlic clove, minced

Prepare grill

To prepare sate, combine chicken and next 6 ingredients in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients in a medium bowl, strring until sugar dissolves.

Place chicken on grill; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

CHIPOTLE CASHEW CHICKEN WITH BROWN RICE · Mar 28, 12:22 PM by Michele Roper

Recipe courtesy Rachael Ray

1 hour

1 tablespoon olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken tenders, boneless skinless, cut into 2 inch pieces
2 tablespoons grill seasoning blend (Montreal Steak Seasoning blend by McCormick)
3 tablespoons soy sauce
4 cloves garlic
1 red pepper, seeded and thinly sliced
10 water chestnuts, whole
1 cup frozen green peas
2 chipotle peppers in their sauce
1 tablespoon ground cumin
2 tablespoon honey
1/3 cup maple syrup
3 tablespoons chopped cilantro
1 cup raw cashews

In a medium pot over medium heat combine 1 tablespoon olive oil and 1 tablespoon butter. When butter melts into it, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic, and peppers. Cook 3 minutes then add water chestnuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro and the cashew nuts.

Top rice with cashew chicekn and serve

SERVE WITH
Glazed Spinach Salad

PORK PIZZAIOLA · Mar 22, 03:28 PM by Michele Roper

2 tablespoon olive oil
4 boneless pork chops
salt and pepper to taste
2 tablespoons minced garlic
2 cups canned chopped tomatoes with their juice
1 teaspoon dried oregano
pinch of crushed red pepper
pinch of salt
4 slices mozzarella

Heat the oil in a large skillet set over medium high heat. Rinse the pork chops and pat them dry with paper towels. Place them in the pan to cook, turning them once, until they are nicely browned on both sides (about 10 minutes). Trnasfer them to a plate and sprinkle them with salt and pepper.

Lower the heat to medium and add the garlic to the pan, cooking it until it is fragrant. Add the tomatoes, oregano, crushed red pepper and pinch of salt. bring the mixture to a simmer and let it cook for 15 minutes to thicken it slightly.

Return the pork to the pan to cook through, about 8 to 10 minutes for chops.

Place the mozzarella slices on top of the meat, then cover the pan and remove it from the heat. let it stand for a minute or so for the cheese to melt.

Serve with
green beans
bread

MEDITERRANEAN HERB ROASTED CHICKEN · Mar 17, 06:56 PM by Michele Roper

Cooking Pleasures February/March 2007

5 teaspoons chopped fresh rosemary
4 teaspoons chopped garlic
1/2 teaspoon salt
3 tablespoon olive oil
1 1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 medium red potatoes, cut into 8 wedges each
2 medium onion, cut into wedges
4 whole chicken legs
1 pkg. multi colored mini sweet bell peppers, halved
1 medium zucchini, halved lengthwise, cut into 2 inch pieces

Heat oven to 375. Finely chop rosemary, garlic and salt together; place in small bowl. Stir in lemon juice, oil, thyme, oregano and pepper.

Spray bottom of wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 tablespoons of the herb mixture over chicken and vegetables in pan; toss to coat. Place chicken on top of potatoes and onion.

Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 20 to 30 minutes or until chicekn is browned and no longer pink in center.

Serve With
wild rice

CHICKEN BREASTS WITH ROASTED LEMONS · Mar 13, 12:54 PM by Michele Roper

Roasted Lemons
3 medium lemons, thinly sliced and seeded
1 teaspoon olive oil
1/8 teaspoon salt

Chicken
4 boneless skinless chicken breast (about 1 pound)
1/8 teaspoon salt
freshly ground pepper
1/4 cup flour
2 teaspoons olive oil
1 1/4 cups chicken broth
2 tablespoon capers, rinsed
2 teaspoon butter
3 tablespoon chopped fresh parsley, divided

To prepare roasted lemons Preheat oven to 325. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes

Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin until flattened to about 1/2 inch think. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess

Heat 2 teaspoon oil in a large nonstick skillet over medium high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, and scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoon parsley and more pepper; simmer until the butter melts and the chicken is cooked through about 2 monintes. Transfer to a plattter. Sprinkle with the remaining 1 tablespoon parsely and serve

SERVE WITH:
green beans
wild rice

SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS AND SHREDDED MOZZARELLA · Mar 12, 12:43 PM by Michele Roper

12 ounces spianch fettuccine
1 tablespoon olive oil
1/2 cup sliced red onion
2 cloves garlic, minced
2 cups asparagus, cut into 1 inch pieces
1 medium size carrot, cut diagonally into 1/4 inch thick slices
One 14 ounce can artichoke hearts, drained and cut in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 28 ounce can diced tomatoes
1 cup shredded part skim mozzarella cheese

Cook the pasta according to the package directions. Drain, let cool to room temperature.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring for 1 minutes. Add the asparagus, carrot, and artichoke hearts and cook, stirring a few times, until the vegetales are crisp tender about 5 minutes. Add the salt and pepper and stir to coat.

Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium high heat and bring to a simmer. Add the fettuccine and simmer for 2 mintues to heat through. Serve topped with the cheese.

Grilled Marinated Flank Steak · Mar 5, 11:29 AM by Michele Roper

Combine 3 tablespoon Worchestershire sauce, 1 tablespoon soy sauce, 1 tablespoon fresh lemon, 2 tespoons honey, and 2 minced garlic cloves in a large frying pan. Add 1 1/2 pound flank steak. Cook until done.

Serve With
red potatoes
green beans

QUICK MINESTRONE · Feb 7, 01:21 PM by Michele Roper

Cooking Pleasures February/March 2007

3 garlic cloves, minced
1 tablespoon olive oil
1 (14 oz.) can chicken or vegetable broth
2/3 cup small shell pasta
1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano
2 cups diced zucchini
1 (15oz.) can navy or great Northern beans, rinsed, drained
1/4 cup chopped fresh basil
1/2 cup Parmesan

Cook garlic in oil in large saucepan over medium heat 30 seconds or until fragrant. Add broth and pasta; bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes. Stir in tomatoes and zucchini; cover and simmer 8 to 10 minutes or until zucchini and pasta are tender.

Stire in beans and basil; cook 5 minutes or until heated through. Serve with cheese.

4 servings

SERVE WITH
Caesar Salad
crusty bread

SPRING VEGETABLE RAGOUT · Jan 16, 08:14 AM by Michele Roper

8 ounces whole-wheat spaghetti
2 tablespoons olive oil
2 small leek, white and pale green parts only, halved, washed and thinly sliced
2 small yellow summer squash, quartered lengthwise, then cut into 1/2 inch pieces
8 ounces sugar snap peas, halved crosswise (2 cups)
32 grape or cherry tomatoes, halved
1 cup vegetable broth
4 tablespoons minced fresh basil leaves
1/2 teaspoon freshly ground pepper
freshly grated Parmesan cheese

Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.

Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minutes. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.

Drain the pasta; add it to the ragout and toss well to combine.

VEGETABLE TORTILLA SOUP · Jan 15, 05:36 PM by Michele Roper

2 can chicken broth
2 can Rotel Diced Tomatoes and Green Chilies
1 can (16 oz) tomato sauce
32 oz. frozen mixed vegetables
4 cups water
40 tortilla chips, borken
1 cup shredded Cheddar cheese

In a medium saucepan, blend together broth, tomatoes, sauce, vegetables and water

Heat over medium-high heat to a boil; reduce heat to low. Simmer uncovered for 15 minutes

Portion chips and cheese equally into soup bowls. Pour soup into bowl; serve immediately

CARIBBEAN CHICKEN SALAD · Dec 5, 10:52 AM by Michele Roper

4 chicken breats
2 tsp. McCormick Montreal Chicken seasoning
Romaine lettuce
cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 pz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup honey-Dijon salad dressing

Preheat grill to high. Season the chicken breasts on both sides with the Montreal seasoning. Then place chicken on hot grill and grill until no longer pink in the center.

While the chicken is cooking, combine the lettuce, cucumber, red onion, radishes, red bell pepper and tomatoes in a lrage mixing bowl and toss.

Divide the salad between 4 plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits and shredded cheese.

Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2 inch strips.

Top each salald with a portion of chicken. Pour honey-Dijon dressing over salads.

OVEN FRIED CHICKEN · Nov 25, 04:03 PM by Michele Roper

Cooking Light p.276

1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup flour
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 cut up chicken
2 tablespoons canola oil
Cooking spray

Preheat oven to 425

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish, stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture, dredge in flour mixture.

Heat oil in a large nonstick skillet over medium high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425 for 30 minutes or until chicken is done.

SERVE WITH
mashed potatoes
peas

TORTELLINI & ZUCCHINI SOUP · Nov 9, 09:59 AM by Michele Roper

Eating Well Oct/Nov 2006 p.30

2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces tortellini, preferably spinach & cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

Stir in broth and zuchhini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Makes 6 servings.

SERVE WITH:
Baguette
Spinach salad

TACO SOUP · Sep 6, 11:04 AM by Michele Roper

1lb. ground beef
1 medium onion, chopped
1 pkg taco seasoning
16 oz can corn (drained)
16 oz. can kidney beans (drained)
28 oz. can stewed tomatoes
8 oz. can tomato sauce
grated cheese
tortilla chips

In skillet brown meat and saute with chopped onion. Add seasoning mix, corn, kidney beans, tomatoes and tomato sauce. Bring to a boil, reduce heat, simmer 20 – 30 minutes. Serve with tortilla chips and top with cheese.

Comment [1]

MUSTARD-GLAZED SALMON WITH YOGURT DILL SAUCE · Aug 18, 04:59 PM by Michele Roper

Cooking Pleasures july 2006 p.52

2 tablespoons honey mustard
1 teaspoon olive oil
2 tablespoons minced fresh dill, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 1/2 lb. salmon steaks
1/4 cup reduced fat sour cream
1/4 cup nonfat plain yogurt
1 large green onion, finely sliced
1 1/2 teaspoons prepared horseradish
4 lemon wedges

In small bowl, whisk together mustard, oil, 1 tablespoon of the dill, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Brush over top of salmon.

In another small bowl, stir together sour cream, yogurt, green onion, horseradish and remaining 1 tablespoon dill, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat grill; oil grill grate. Place salmon on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes or until salmon just begins to flake, turning once. Serve with dill sauce and lemon wedges.

Comment [1]

CHICKEN IN COCONUT CURRY SAUCE · Aug 16, 01:01 PM by Michele Roper

Cooking Pleasures July 2006 p.33

6 boneless skinless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
1 tablespoon minced ginger
2 teaspoons minced garlic
1 serrano chile, veins and seeds removed, minced
2 1/2 teaspoon curry powder
1/2 teaspoon paprika
1 cup coconut milk
3 tablespoon slivered almonds, toasted
2 tablespoons chopped fresh mint

Sprinkle chicken with salt and pepper. Heat skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken, in batches if necessary; cook 4 inutes or until borwned, turning once. Place on plate.

Melt butter in same skillet over medium to medium-low heat. Add onion, ginger, and garlic; cook and stir 5 minutes or until softened. Stir in chile, curry powder and paprika; cook and stir 2 minutes. Add coconut milk; bring to a boil. Return chicekn to skillet; reduce heat to low. Cover and cook 8 to 10 minutes or until no longer pink in center, turning once. Stir in almods; sprinkle with mint.

SERVE WITH:
Wild rice
peas

Comment [1]

THAI GRILLED HALIBUT · Aug 8, 08:30 AM by Michele Roper

Cooking Pleasures july 2006 p.53

FISH
4 garlic cloves, minced
1 teaspoon freshly ground pepper
4 halibut fillets

SAUCE
4 tablespoons lime juice
2 tablespoons fish sauce
2 garlic cloves, minced
4 teaspoons packed brown sugar
3 teaspoons finely chopped jalapeno chile
1/2 teaspoon kisher salt

Heat grill. In small bowl, stir together garlic cloves and pepper. Spread garlic mixture over halibut, gently pressing it into fish

In another small bowl, whisk together all sauce ingredients

Place halibut on grill. Cook until just begins to flake. Serve with sauce.

SERVE WITH:
wild rice
asparagus and roasted red and green peppers

Comment [1]

CHICKEN SATE WITH CURRIED PEANUT SAUCE · Aug 5, 11:24 AM by Michele Roper

Cooking Pleasures July 2006 p.14

SATE
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons dark sesame oil
2 teaspoons lime juice
1 teaspoon ground cumin
1 lb. bonless skinless chicken breast

SAUCE
1/2 cup chunky peanut butter
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water

In medium bowl, stir together all sate ingredients except chicken. Cut chicken into thin strips; place in bowl with marinade. Cover and refrigerate at least 1 hour or up to 24 hours.

Meanwhile, soak 16 wooden skwers in water 30 minutes

In medium saucepan, stir together all sauce ingredients except water; slowly stir in water. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 3 to 5 minutes or until sauce is thick enough to coat chicken.

Heat grill. Remove chicken from marinade. Thread chicken onto skewers. place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 5 to 6 minutes or until no longer pink, turning once. Serve sates with sauce.

LEMON-GARLIC GRILLED CHICKEN AND ASPARAGUS · Jul 31, 12:22 PM by Michele Roper

Cooking Pleasures July 2006 p.54

1/4 cup lemon juice
3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast havles
24 asparagus spears

double lemon juice, olive oil, garlic, salt and pepper

In small bowl, whisk together lemon juice, oil, garlic, salt and pepper.

Place chicken and asparagus in separate shallow dishes. Pour half of the lemon mixture over chicken, turing to coat. Pour remaining lemon mixture over asparagus. Let stand 15 minutes.

Heat grill. Remove chicken from marinade; discard marinade. Remove asparagus from marinade; reserve marinade. Oil grill grate. Place chicekn and asparagus on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.

Grill chicekn 8 to 10 minutes or until no longer pink in center, brushing with reserved asparagus marinade, turning once. Grill asparagus 4 to 5 minutes or until lightly bronwed and crsip-tender, turing frequently.

STOVE TOP OPTION
In frying pan whisk together lemon juice, olive oil, garlic, salt and pepper. Add chicken. Cook until chicken is done and marinade has reduced.

Heat oven to 400. On pan whisk together lemon juice, olive oil, garlice, salt and pepper. Add asparagus. Cook 5 minutes or until asparagus is crsip-tender.

SERVE WITH:
rice cooked in lemon juice and dill

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