Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
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Ingredients
  1. ½ cup olive oil
  2. 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix
  3. 2 lbs. 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.
  4. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  5. Serve with saffron rice.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cherry BBQ Meatballs

Cherry BBQ Meatballs
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Ingredients
  1. 4 slices thick bacon, finely chopped
  2. 1/4 cup onion, minced
  3. 1 tablespoon garlic, finely minced
  4. 2 pounds lean ground pork
  5. 1 pounds lean ground beef
  6. 1/3 cup American Spoon Cherry BBQ Grilling Sauce
  7. 1/4 cup American Spoon Dried Red Tart Cherries, finely chopped
  8. 1/4 cup bread crumbs
  9. 2 tablespoons cream or half and half
  10. 1 whole egg, beaten
  11. 1 teaspoon dried basil
  12. 1 teaspoon dried oregano
  13. 2 teaspoons salt
  14. 1 teaspoon black pepper
  15. 1/2 teaspoon cayenne pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Sauté the bacon in a small sauté pan over medium heat. When the bacon is about half cooked, add the onions and garlic and continue to sauté until bacon is cooked and onions are transparent. Drain any excess grease from the bacon. Remove the pan from the heat and set aside.
  3. In a large mixing bowl, combine remaining ingredients and mix gently. Add the mixture and mix thoroughly.
  4. Roll meat mixture into meatballs, using one rounded tablespoon of the mixture for each meatball. Place the meatballs onto a parchment-lined baking sheet and bake for about 15 minutes until cooked through.
  5. Transfer the cooked meatballs to a platter or serving bowl. Add grilling sauce to taste and mix gently before serving.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chicken with Spicy Thai Peanut Sauce

Chicken with Spicy Thai Peanut Sauce
Serves 4
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Ingredients
  1. 1/2 cup Eliot’s Adult Nut Butters - Spicy Thai Peanut Butter
  2. 1 ½ tablespoon soy sauce
  3. ½ tablespoon brown sugar
  4. 1 tablespoon hoisin sauce
  5. 1 ½ cups warm water
  6. Optional: ½ to 1 tablespoon of sambal oelek for additional spiciness
  7. 4 oz. rice noodles (fettucini style)
  8. 1 small bunch broccoli, cut into small florets, stalks sliced ¼ inch thick
  9. 1 medium carrot, peeled and sliced 1/8 inch thick
  10. ½ red pepper, small dice
  11. ½ pound chicken, cooked and diced or shredded (1 ½ cups)
  12. 1/4 cup peanuts, broken into large pieces
  13. 1 green onion, white and green parts, sliced thin
Instructions
  1. Mix the peanut butter, soy sauce, brown sugar, hoisin, water (and sambal oelek, if using) together in a bowl. Set aside.
  2. Soak the rice noodles in hot tap water for about 30 minutes.
  3. Steam the broccoli, carrots, and red pepper until the broccoli is bright green and barely tender. Drain the water from the pan. Add sauce, chicken, and noodles to pan. Heat gently until noodles meld with the sauce, and the sauce has thickened a bit.
  4. Transfer to a serving platter and sprinkle with peanuts and green onions.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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 https://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 https://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 https://www.marcelsculinaryexperience.com/
 

Bacon Jam Sliders

Bacon Jam Sliders
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Ingredients
  1. 1 pound ground beef, made into 8 patties
  2. 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
  3. 4 slices Provolone, cut in half
  4. Frozen Onion Rings, cooked
  5. 8 slider sized buns
  6. Salt and pepper to taste
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring.
Notes
  1. If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Maple Glazed Pork Medallions with Apples

Maple Glazed Pork Medallions with Apples
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Ingredients
  1. 1 pound pork tenderloin
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon ground pepper
  4. 1/4 teaspoon ground sage
  5. 2 tablespoons olive oil
  6. 1 red apple, cored and cut into thick slices
  7. 3 medium shallots, minced
  8. 8 ounces mushrooms, sliced
  9. 1/2 cup beef stock
  10. 1/4 cup maple syrup
  11. 1/4 cup cider vinegar
  12. salt and freshly ground pepper
Instructions
  1. Cut tenderloin into generous 1 inch medallions. Combine salt, pepper and sage. Sprinkle medallions with seasonings.
  2. Heat 1 tablespoon olive oil in a sauté pan over high heat. Sear meat until browned, about 2 minutes per side. Transfer pork to a plate.
  3. Add remaining oil to pan. Add shallots and sauté until golden. Add the mushrooms and apples and sauté until mushrooms are soft.
  4. In a small bowl, combine ingredients for the glaze: beef stock, maple syrup and cider vinegar. Pour glaze ingredients into sauté pan. Bring to a simmer and reduce by half, about 5 minutes.
  5. Add pork and any accumulated juices to the pan. Cook pork in the simmering sauce for 5-8 minutes, flipping once (final internal temperature should be 145 degrees).
  6. Serve on top of brown rice or egg noodles.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta

Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta
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Ingredients
  1. 6 ounces hot Italian sausage
  2. 1 tablespoon olive oil
  3. 1 cup chopped onion
  4. 1 tablespoon tomato paste
  5. 2 garlic cloves
  6. 1/3 cup dry red wine
  7. ¾ cup chicken stock
  8. ¼ teaspoon salt
  9. ¼ teaspoon pepper
  10. dash of crushed red pepper
  11. 1 (14.5 oz.) can diced tomatoes, un-drained
  12. 1 (15 oz.) can cannellini beans, rinsed and drained
  13. 2 teaspoons chopped fresh oregano
Polenta
  1. 3 cups water
  2. ½ teaspoon salt
  3. 1 cup coarse cornmeal or polenta corn grits (Bob’s Red Mill)
  4. 1-2 tablespoons Parmesan
  5. 1 tablespoon butter
  6. 1 teaspoon minced rosemary
  7. salt to taste
Instructions
  1. Heat a large skillet over medium-high heat. Add oil. Add sausage to pan; cook until browned, stirring to crumble. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1-3 minutes, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low and simmer 8-10 minutes or until slightly thickened. Stir in oregano. Serve with Polenta.
Polenta
  1. Bring water and salt to boil; gradually stir in cornmeal. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick, about 30 minutes. Stir in butter, salt, Parmesan and rosemary.
Marcel's Culinary Experience https://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 https://www.marcelsculinaryexperience.com/