All Posts Tagged With: "garlic cloves"

Recipe – Chicken Drumsticks Marinated with Honey and Soy

By on Oct 14, 2010 in Recipes | comments(0)

Linda’s comments:  This is yummmmyyyyy….I’m loving this new cooking….I was born and raised in the  South, but with chronic illness it is a MUST we give up Southern cooking….however, the up-swing of this is I have discovered some delicious recipes…..enjoy

Full article: http://www.kitchendaily.com/recipe/chicken-drumsticks-marinated-with-honey-and-soy-84966#ixzz1017oFirt

Excerpt:

Ingredients

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    • 1/4 cup hoisin sauce
    • 1/4 cup organic honey
    • 2 tablespoons soy sauce (organic, gluten free)
    • 3 organic garlic cloves finely chopped
    • 1 tablespoon finely chopped peeled fresh ginger
    • 12 organic chicken drumsticks (I prefer chicken breasts)
    • 2 teaspoons toasted sesame seeds
    • Cilantro sprigs for garnish

 

Directions

Mix the hoisin sauce honey soy sauce garlic and ginger in a large bowl to blend. Set the marinade aside. Using a sharp knife score the chicken all over. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 1 hour but preferably overnight.

Position your oven rack 8 to 10 inches from the heating source and preheat the broiler. Line a large rimmed baking sheet with heavy-duty foil. Transfer the chicken and marinade to the baking sheet and broil for 15 minutes turning often and watching closely or until the chicken is cooked through and the marinade glazes the chicken.

Transfer the chicken to plates. Sprinkle with the sesame seeds garnish with cilantro sprigs and serve.

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Recipe: Chipotle Chicken Quesadilla with Avocado

By on Aug 16, 2010 in Recipes | comments(0)

Linda’s comment:  I made this recipe and yummmmyyyy……enjoy

Ingredients

FOR THE CHIPOTLE CHICKEN FILLING

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    • 3 tablespoons organic olive oil
    • 1 organic red onion, finely chopped (about 1 1/2 cups)
    • Sea salt and freshly ground black pepper
    • 3 organic garlic cloves, finely chopped
    • 5 chipotle chiles in adobo sauce, finely chopped
    • 3 organic vine-ripened tomatoes (about 1 1/4 pounds total), diced
    •     OR one can organic diced tomatoes (drained)
    • 3 organic green onions, thinly sliced
    • 1 tablespoon organic honey
    • 3 cups coarsely shredded roasted organic chicken breast 
 FOR THE QUESADILLAS 
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    • 4 10-inch-diameter flour tortillas
    • 3 cups shredded white cheddar cheese (about 12 ounces)
    • 2 avocados, peeled, pitted, sliced
    • 1/2 cup fresh cilantro leaves
    • 1/3 cup Mexican crema or sour cream
    • 4 lime wedges

Directions

Heat the oil in a large sauté pan over medium heat. Add the onion, sprinkle with salt, and sauté until tender, about 3 minutes. Add the garlic and sauté until the onions are translucent, about 2 minutes.

Stir in the chipotle chiles then the tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken, stirring often, about 20 minutes.

Stir in the green onions and honey. Stir in the chicken. Season to taste with salt and pepper. Keep warm.

Heat a large flat griddle pan over medium-low heat. Lay 2 tortillas on the griddle and cook until hot but not crisp, about 2 minutes. Turn the tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves of the tortillas. Spoon about 3/4 cup of the chicken mixture in an even layer atop the cheese over each tortilla. Top each with 1/4 cup of cheese then with half of the avocado slices. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 3 minutes on each side. Repeat to make 2 more quesadillas.

Open the quesadillas and scatter the cilantro over the filling. Drizzle the crema over the filling then close the quesadillas.

Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately.

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