Recipes

I have several recipes I would like to share. The first recipe Tavo and I really like and have made many times. It's easy! The others are new recipes we haven't made yet, but were highly recommended by a friend.

YUMMY PASTA

Ingredients

• 3-4 boneless skinless chicken breast
• 1 bottle of ‘Good Seasons Sun Dried Tomato Vinaigrette w/ Roasted Red Peppers’ Dressing (Albertson’s in SD is the only store we can find this at)
• 1 box of pasta (The Rotini or a thicker noodle to absorb dressing, even the Barilla wheat pasta is good)
• Mushrooms – Amount varies by desire
• McCormick’s Montreal Steak Seasoning
• Tin foil
• Non-stick spray (not flavored)
• Oven Tray

Preperation

• Place tin foil on your oven tray and spray with non-stick spray
• Place FROZEN or FRESH boneless skinless chicken breasts on tray and season (to your liking) with Montreal Steak Seasoning
• Place in PRE-HEATED oven at 375 degrees.
• Cooking time verifies on oven and depends on if you use frozen or fresh chicken breast.
• After pasta is done cooking leave the pasta in the strainer.
• Put the empty pot used to make pasta back on burner and reduce heat of burner to LOW
• Mushrooms – fresh or canned (whatever your liking) – sauté in a pan. I personally apply a little of the Montreal Steak Seasoning to give it a little spicier kick.

Now it’s time to get it all together

• Pour/squirt a little of the dressing in the EMPTY pot used for the pasta (it will hiss and even seem like it’s burning but it helps to not have the pasta stick)
• Pour ¼ of the pasta in the pot
• Pour 1 chopped up (to your sizeable liking) chicken breast in the pot
• Pour ¼ of mushrooms in pot
• Pour/squirt ¼ or so of the dressing and STIR
• REPEAT steps 1-5 until all chicken, pasta, mushrooms and dressing are used.
• STIR one last time for good measure (leave on low heat so it’s warm for second helpings!)

Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing

Ingredients

• 2 tablespoons butter
• 1/2 cup almonds, slivered
• 2 cups chicken broth
• 1 cup jasmine rice
• 1/4 cup fresh cilantro leaves
• 2 cups rotisserie chicken, cut into bite-sized pieces
• 1/2 cup sliced scallions
• 1/2 cup canned black beans, drained and rinsed
• 1/2 avocado, diced
• 1/2 red bell pepper, seeded and diced

Mango Mojo Dressing

• 1 teaspoon cumin seeds
• 3 cloves garlic
• 1 small hot red chile, stemmed and seeded
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/2 mango, chopped
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons lime juice
• Diced red pepper, for garnish
• Cilantro sprigs, for garnish

For the chicken:
In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.

For mango mojo dressing:
In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.

Return mixture to skillet and heat until warm.

Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

INDIAN-STYLE CHICKEN WITH GINGER AND CURRY

Ingredients

• 1 cup chopped onion
• 1/4 cup bottled nonfat Italian dressing
• 1 tablespoon chopped peeled fresh ginger
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 4 skinless boneless chicken breast halves
• 1 tablespoon olive oil
• 1/2 cup canned low-salt chicken broth
• Plain nonfat yogurt (optional)

Preparation
Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.

Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.

SPICY CHICK PEAS

Ingredients

• 1 cup chopped onion
• garlic cloves, coarsely chopped
• 1-2 small chiles, coarsely chopped
• 1 Tbsp ghee or canola oil
• 2 tsp tamarind concentrate
• 1 cup chopped tomatoes
• 1/2 cup water
• 1 Tbsp grated fresh ginger
• 1/2 tsp salt
• 2 cups of cooked garbonza beans (chick peas)

Preparation

• Saute onions, garlic, and chiles in ghee or oil until onions are tender- about 10 minutes.
• Dissolve the tamarind paste in the water.
• Puree the onion mixture, tamarind liquid and all the remaining ingredients except the chickpeas.
• Add this mixture to a non-reactive, heavy saucepan.
• Add the chick peas and simmer, uncovered, on low heat for 20-30 minutes, until the sauce becomes thick and dark.
• Serve at room temperature or hot.