Key West Chicken Wraps July 26, 2017 by Jill Foucre 1 Comment Key West Chicken Wraps 2017-07-27 04:18:54 Print Ingredients 2 pounds boneless skinless chicken thighs 1/3 cup honey 1/4 cup soy sauce 1 teaspoon ground ginger 2 cloves garlic, minced 1/4 cup sliced scallions 1 ripe mango, diced 1 avocado, diced 1 small jalapeño, minced 1/2 jicama, peeled and diced 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas) 2 tablespoons fresh cilantro, chopped Dressing 2 tablespoons fresh lime juice 1 tablespoon white balsamic vinegar 1 teaspoon honey 1/2 teaspoon salt, 1/4 teaspoon white ground pepper 1/4 cup extra virgin olive oil Instructions 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. 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. For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside. In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing. 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. Serves 4 By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spiced Chicken and Grape Skewers June 29, 2017 by Jill Foucre Leave a Comment Spiced Chicken and Grape Skewers 2017-06-29 13:52:34 Print Ingredients 2 tablespoons olive oil 1/2 teaspoon lemon zest 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes 8 (10-inch) skewers 1 1/2 cups seedless green grapes Cooking spray 2 tablespoons chopped fresh mint leaves 1 lemon, cut into wedges Instructions 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. 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. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken and Vegetable Kebabs May 25, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-05-25 15:30:19 Print Ingredients ½ cup olive oil 2 tablespoons Lemaster Family Kitchen TOSA seasoning mix* 2 pounds boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. 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. Serve with saffron rice. *Lemaster Family Kitchen TOSA seasoning blend available at Marcels By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
The Deep Blue Sea by Cherise Slattery May 18, 2017 by Jill Foucre Leave a Comment 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 2017-05-17 17:36:45 Print Chicken Souvlaki 1 ½ pounds chicken breast, cut into bite size pieces 1/4 cup olive oil Juice from 1 fresh lemon 2 cloves garlic, minced 1 teaspoon dried oregano salt and pepper Tzatziki 1 small cucumber, peeled and grated 1 cup plain full-fat Greek yogurt 1 large garlic clove, finely minced 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice ½ teaspoon salt To serve pita tomatoes, thinly sliced red onions, thinly sliced Chicken Souvlaki Combine all ingredients, marinate in refrigerator for two hours, occasionally stirring. Thread chicken onto skewers, discard marinade. Grill chicken over medium heat until cooked through and slightly charred. Tzatziki Grate the cucumber and drain through a fine mesh sieve. Combine all of the ingredients. Cover and refrigerate. To serve Wrap chicken and sauce in a pita with thinly sliced tomatoes and red onions. By Cherise Slattery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pasta Shells with Artichoke Cream and Smoked Chicken April 6, 2017 by Jill Foucre Leave a Comment Pasta Shells with Artichoke Cream and Smoked Chicken 2017-04-06 14:15:18 Print Ingredients One 8-ounce jar oil-packed artichokes, drained* Salt and freshly ground pepper 2 cups heavy cream 1 tablespoon fresh lemon juice 1/2 pound medium pasta shells 3/4 pound skinless smoked chicken breast**, cut into strips 1 pint cherry tomatoes, quartered 2 tablespoons finely chopped chives Instructions 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. 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 *Or use frozen artichokes. Do not use the tangy marinated artichokes. **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 https://www.marcelsculinaryexperience.com/