Key West Chicken Wraps

Key West Chicken Wraps
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Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 1 ripe mango, diced
  8. 1 avocado, diced
  9. 1 small jalapeño, minced
  10. 1/2 jicama, peeled and diced
  11. 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
  12. 2 tablespoons fresh cilantro, chopped
Dressing
  1. 2 tablespoons fresh lime juice
  2. 1 tablespoon white balsamic vinegar
  3. 1 teaspoon honey
  4. 1/2 teaspoon salt, 1/4 teaspoon white ground pepper
  5. 1/4 cup extra virgin olive oil
Instructions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees. Dice chicken into bite size pieces.
  3. For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
  4. In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
  5. When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve.
  6. Serves 4
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Spiced Chicken and Grape Skewers

Spiced Chicken and Grape Skewers
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Ingredients
  1. 2 tablespoons olive oil
  2. 1/2 teaspoon lemon zest
  3. 1 tablespoon lemon juice
  4. 2 cloves garlic, minced
  5. 1 teaspoon ground cumin
  6. 1/2 teaspoon ground coriander
  7. 1/2 teaspoon salt
  8. 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
  9. 8 (10-inch) skewers
  10. 1 1/2 cups seedless green grapes
  11. Cooking spray
  12. 2 tablespoons chopped fresh mint leaves
  13. 1 lemon, cut into wedges
Instructions
  1. In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water, if wooden.
  2. Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
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Ingredients
  1. ½ cup olive oil
  2. 2 tablespoons Lemaster Family Kitchen TOSA seasoning mix*
  3. 2 pounds boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
Instructions
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  4. Serve with saffron rice.
  5. *Lemaster Family Kitchen TOSA seasoning blend available at Marcels
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/
 

The Deep Blue Sea by Cherise Slattery

I woke up at 4 am. My bed was rocking back and forth. Images of the movie The Perfect Storm came to mind. I was sure my life was over! Too scared to open the balcony doors, and too dark to see anything anyway, I imagined the 30 foot swells that were going to tip us over as I fitfully fell back to sleep. I awoke the next morning to sun peeking through the blinds, and ventured a look outside. With the boat still rocking, imagine my surprise to see tiny, 3 foot waves of the most beautiful blue you could imagine. Yes, I survived my first Caribbean cruise.

When I mentioned I was taking my first cruise, everyone said “You won’t even feel the boat moving, and the food is fantastic.” Well, they were half right!

The food on our ship was abundant. I wandered through the offerings before choosing my meal every day.   There was fresh fruit, grilled vegetables, carving meats, salads, cheeses, breads, pastries, plus prepared foods. You have a taste for Italian food, check. You want Mexican, check. Asian, Caribbean, German, American, check, check, check and check.  In addition to that, you could go to one of the restaurants on board, sit down, and order off a menu that changed every night. Besides being perfectly prepared, the food was displayed beautifully, with fruit and vegetable carvings at every turn. Even with all these choices, I found myself being drawn to Souvlaki almost every day for lunch. I currently have an obsession for Tzatziki sauce!   Please enjoy my version of Chicken Souvlaki with Tzatziki.

Chicken Souvlaki with Tzatziki
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Chicken Souvlaki
  1. 1 ½ pounds chicken breast, cut into bite size pieces
  2. 1/4 cup olive oil
  3. Juice from 1 fresh lemon
  4. 2 cloves garlic, minced
  5. 1 teaspoon dried oregano
  6. salt and pepper
Tzatziki
  1. 1 small cucumber, peeled and grated
  2. 1 cup plain full-fat Greek yogurt
  3. 1 large garlic clove, finely minced
  4. 1 tablespoon extra virgin olive oil
  5. 1 tablespoon fresh lemon juice
  6. ½ teaspoon salt
To serve
  1. pita
  2. tomatoes, thinly sliced
  3. red onions, thinly sliced
Chicken Souvlaki
  1. Combine all ingredients, marinate in refrigerator for two hours, occasionally stirring.
  2. Thread chicken onto skewers, discard marinade. Grill chicken over medium heat until cooked through and slightly charred.
Tzatziki
  1. Grate the cucumber and drain through a fine mesh sieve. Combine all of the ingredients. Cover and refrigerate.
To serve
  1. Wrap chicken and sauce in a pita with thinly sliced tomatoes and red onions.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Pasta Shells with Artichoke Cream and Smoked Chicken

Pasta Shells with Artichoke Cream and Smoked Chicken
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Ingredients
  1. One 8-ounce jar oil-packed artichokes, drained*
  2. Salt and freshly ground pepper
  3. 2 cups heavy cream
  4. 1 tablespoon fresh lemon juice
  5. 1/2 pound medium pasta shells
  6. 3/4 pound skinless smoked chicken breast**, cut into strips
  7. 1 pint cherry tomatoes, quartered
  8. 2 tablespoons finely chopped chives
Instructions
  1. In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper.
  2. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.
Notes
  1. *Or use frozen artichokes. Do not use the tangy marinated artichokes.
  2. **Make your own smoked chicken breast using Cameron's Stovetop Smoker.
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chicken Soup with Ricotta Dumplings

Chicken Soup with Ricotta Dumplings
Serves 8
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Ingredients
  1. 3 quarts, plus 1 cup chicken stock
  2. 2 carrots, thinly sliced
  3. 2 stalks celery with leaves, thinly sliced
  4. 1 large yellow onion
  5. ½ cup fresh parsley, chopped
  6. 2 teaspoons salt
  7. ½ teaspoon freshly ground pepper
Dumplings
  1. 2 cups flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 eggs
  5. ½ cup part skim ricotta cheese
  6. ¼ cup low-fat milk
  7. 1 tablespoon fresh thyme, finely chopped
  8. 1 tablespoon fresh parsley, finely chopped
Instructions
  1. In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste.
  2. To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chicken, Mushroom and Wild Rice Soup

Chicken, Mushroom and Wild Rice Soup
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Ingredients
  1. 2 tablespoons butter
  2. 1 medium onion, chopped
  3. 2 stalks celery, chopped
  4. 3 carrots, chopped
  5. ½ pound fresh mushrooms, chopped
  6. ¼ cup flour
  7. ¾ teaspoon salt
  8. ¼ teaspoon pepper
  9. 3 cups chicken stock
  10. 1 cup cooked wild rice
  11. 1 teaspoon minced fresh parsley
  12. 3-4 cups cooked chicken, diced
Instructions
  1. In a deep saucepan, melt the butter over medium heat. Add the onion, celery and carrot and sauté for 3 minutes, or until onion is wilted. Lower the heat to medium-low, add the mushrooms, and cook 5 minutes longer. Add the flour, salt and pepper and cook until the mixture bubbles and begins to turn golden. Add the stock; cook and whisk until thick and smooth. Add the wild rice, chicken and parsley and heat through.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Buffalo Chicken Salad

Buffalo Chicken Salad
Serves 2
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Ingredients
  1. 1 whole boneless skinless chicken breast
  2. salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 2 tablespoons butter
  5. 1/2 cup Louisiana hot sauce (Frank's, Etc.)
  6. salad greens (Iceberg, Romaine or mixed greens)
  7. 1/2 cup blue cheese dressing
  8. extra blue cheese crumbles
  9. celery hearts, leaves intact
Blue Cheese Dressing
  1. 1/2 cup mayonnaise
  2. 1/4 cup whole milk
  3. 1/4 cup sour cream
  4. dash of Worcestershire sauce
  5. 1/3 cup blue cheese crumbles
  6. salt and pepper
Instructions
  1. With a sharp knife, carefully slice the chicken breast in half from top to bottom; you will have two similarly-sized chicken breasts that are thinner. Sprinkle all sides of the chicken pieces with salt and pepper.
  2. Heat olive oil and butter in a small skillet over medium-high heat. Sauté chicken on both sides until golden brown and cooked through. Remove chicken from the skillet and pour off any excess fat but do not clean the pan.
  3. Off the heat, return the chicken to skillet and pour the hot sauce into skillet. Turn the chicken to coat and let it sit in the sauce while you prepare the other ingredients.
  4. Toss the lettuce in a large bowl with just enough salad dressing to lightly coat.
  5. Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken on the bias into thin slices and arrange them over the top of each salad. Top the salad with more blue cheese crumbles and serve with celery hearts.
Blue Cheese Dressing
  1. To a bowl add the mayonnaise, milk, sour cream and Worcestershire and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Notes
  1. If salad dressing is too thick, thin to desired consistency with additional whole milk.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Golden Chicken Breasts with Tomato-Avocado-Chili Relish

Golden Chicken Breasts with Tomato-Avocado-Chili Relish
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Ingredients
  1. 4 medium-size boneless, skinless chicken breast halves, about 1 1/2 pounds total
  2. 3/4 t. salt
  3. freshly ground black pepper
  4. 3 to 4 medium ripe tomatoes, cut into 1/4-inch dice
  5. 1 small hot chili, seeded, finely chopped
  6. juice of 1/2 fresh lime
  7. 2 to 4 T. chopped fresh cilantro, chives or basil
  8. 1 or 2 small ripe avocados, halved, pitted, diced
  9. 1 or 2 T. extra-virgin olive oil
  10. 3 to 4 shallots or green onions, finely chopped
  11. 1 cup dry white wine, dry vermouth or chicken broth
  12. 3 to 4 T. unsalted butter
  13. cilantro sprigs for garnish
Instructions
  1. Heat oven to 200 degrees. Slide an ovenproof serving platter into the oven to heat.
  2. Put each chicken breast between 2 sheets of heavy plastic wrap. Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken until uniformly 1/2-inch thick. Repeat to pound all the chicken pieces. Season on both sides with 1/4 teaspoon salt and pepper to taste.
  3. For the relish, mix tomatoes, chili, lime juice and cilantro in a small bowl. Gently stir in avocado. Season with remaining 1/2 teaspoon salt.
  4. Heat olive oil in a large, nonstick skillet over medium heat. Add shallots; cook until golden, 1 or 2 minutes. Move shallots to one side of pan. Add chicken in a single, uncrowded layer. (Work in batches if chicken does not fit comfortably.) Cook without turning over on medium to medium-high heat until golden, about 4 minutes. Flip chicken; cook until golden on second side, 2 to 3 minutes. Remove chicken to the heated platter.
  5. Add wine to skillet; heat to a boil. Scrape all the browned bits up off the bottom of the pan. Boil gently until mixture has reduced to about 2 tablespoons liquid, about 2 minutes. Carefully add any accumulated juice from chicken platter to the skillet. Working over low heat, whisk in butter until smooth (do not boil the sauce). Taste for seasoning.
  6. Pour pan sauce over chicken; top with relish. Garnish with cilantro sprigs.
Adapted from Dinner at Home Cookbook
Adapted from Dinner at Home Cookbook
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chipotle Chicken and Corn Tostadas

Chipotle Chicken and Corn Tostadas
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Ingredients
  1. 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
  2. 1 T. vegetable oil
  3. 2 t. finely grated lime zest
  4. 1/2 t. dried oregano
  5. Kosher salt
  6. 1 lb. boneless, skinless chicken thighs
  7. 3 ears corn, husked
  8. 1/2 cup sour cream
  9. 2 t. fresh lime juice
  10. 8 tostada shells
  11. 1/2 cup coarsely chopped cilantro
  12. Lime wedges, for serving (optional)
  13. cherry tomatoes, quartered (optional)
  14. scallions, chopped (optional)
Instructions
  1. Prepare a grill to medium-high heat (400°F to 475°F).
  2. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, lime zest, oregano, and 1/2 teaspoon salt. Add the chicken thighs and toss to coat.
  3. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, about 7 minutes, and the corn is charred in spots, about 12 minutes.
  4. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
  5. Mix the sour cream with the lime juice, the remaining 1/2 Tablespoon Adobo sauce, and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. If using, scatter tomatoes and scallions on top and serve with the lime wedges on the side.
Adapted from Fine Cooking
Adapted from Fine Cooking
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/