boneless, skinless chicken breasts
sliced ham (Serrano, rosemary, honey) or other cured meat or sausage
cream cheese and/or mozzarella
fresh herbs (basil, thyme, rosemary)
bread crumbs, butter
Pound the chicken breasts to 1/4 inch thickness, cover with ham, herbs and a strip of cheese and roll up. Secure with toothpicks. Dust with paprika (optional).
Alternately add 3-4 asparagus spears in each roll.
Brown in butter and then bake in 375 oven until 165 internal temp, or cover with buttered crumbs and bake.
Adapted from Holland America Cruises. Adjust quantities to suit your taste. Serves 4-6 over rice (which you prepare first).
- 1 can coconut milk
- 1 – 2 Tbsp Thai Panang red curry paste
- 1 – 2 Tbsp peanut butter
- 1 – 2 Tbsp soy sauce
- 1- 2 Tbsp brown sugar
- 2 chicken breasts, sliced (sub shrimp or pork)
- Thai basil, coarsely chopped
- Vegetables ( any combination of the following in 1 inch dice)
- green, red, yellow pepper
- snow peas
- Thai basil
- Green onion
- Fresh lime
•Measure and dice everything before you turn on the heat!
. In a wok or large skillet heat curry paste, peanut butter and sugar. Add coconut cream and soy sauce.
• Add meat and cook 3 -5 minutes
• Add vegetables and basil and cook just until tender crisp. Add shrimp now if using and cook just until pink.
• Spoon into serving bowls over rice.
• Top with chopped peanuts, onions, basil, cilantro.
• Squeeze fresh lime over top.
Great for beef tenderloin, sirloin or flank, pork tenderloin or chops, chicken pieces
- 1/2 cup soy sauce
- 1/4 cup chopped onion
- 1/4 cup seasoned rice vinegar
- 2 Tbsp sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp finely chopped ginger
Mix and marinate meat for several hours or overnight. Grill, watching carefully and turning to caramelize but not burn the sugar, until desired doneness (thermometer works well here). Rest 10 minutes before slicing,to seal juices. Garnish with chopped green onion and cilantro.
From the Calgary Herald, circa 1995
1 lb chicken , 2 inch pieces
1/4 tsp turmeric
1/4 tsp cayenne or to taste
1/2 tsp paprika
1/2 tsp coriander
3/4 tsp cumin
1 Tbsp oil
black pepper and salt to taste
2 tsp minced ginger root
2 tsp minced garlic
Mix chicken pieces with marinade and refrigerate 1 hour. Bake on a parchment lined pan at 350 for 20 – 25 minutes
1 Tbsp butter
1/3 cup cream
1/2 cup milk + another 1/2 cup
1 cup diced tomatoes with 1/2 cup juice
1/4 tsp cayenne or to taste
3 Tbsp sugar
1 Tbsp curry powder
Combine sauce ingredients and simmer about 30 minutes. Cool slightly and blend the sauce until smooth in a food processor. Place sauce back on medium heat and thicken with about 1 Tbsp of cornstarch if too thin. Add the other 1/2 cup of milk. Add chicken pieces and cook for 10 minutes longer. As with other saucy, spicy dishes, this is better made a day ahead of serving. Heat gently. Serve with rice or naan, garnish with cilantro.
- 2-3 boneless skinless chicken breasts, pounded to an even 1/2 – ¾ inch thickness
- salt and pepper
- 4 tablespoons taco seasoning
- 1 red pepper, chopped
- 1/2 cup white or green onion, chopped
- 1 can black beans, drained and rinsed
- 1 can yellow corn, drained
- 1-2 cups cooked rice or quinoa
- ¼ cup (or more) cilantro leaves, roughly chopped
- 4-6 flour tortillas
- 1 avocado, sliced
- salsa, sour cream, hot sauce, ranch dressing, fresh limes for serving
- Season the chicken on both sides with salt and pepper and 1 or 2 tsp of the taco seasoning.
- Drizzle a skillet with oil and cook the chicken for about 5-6 minutes on each side until just cooked through. Set aside and keep warm.
- Add red pepper and onions to the pan with more oil if needed, and saute for 1-3 minutes until tender crisp
- Add black beans, corn, and rice to the pan, sprinkle with remaining taco seasoning, and stir for 4-5 minutes. Taste, and season if needed. Sprinkle with cilantro.
- Place a large scoop of the rice mixture in the center of each tortilla, then top with chicken, sliced or diced, and avocado slices. Roll up burritos and secure with toothpicks. Serve with your favorite condiments.
- Variation: Serve as a salad on top of lettuce, or with nachos
Published in the 80s by Gwendolyn Richards in the Calgary Herald. Easy as meatloaf. Serves a crowd (you may want to halve this). Gherkins on the side please! And cranberry chutney, crackers, rye bread
1 ¾ lb ground chicken
1 ¾ lb ground pork
3 slices bacon, finely chopped
2-3 cloves garlic, minced
2 tbsp chopped fresh tarragon leaves, or 1/2 tsp dried
1 ½ cups dried cranberries
½ cup shelled unsalted pistachios
2 tsp salt
2 tsp cracked black pepper
½ cup port or sherry
Preheat oven to 350F. Mix all ingredients together. Lightly grease two loaf pans and line with parchment paper. Divide the mix evenly between the two, pressing the mixture down lightly. Cover with aluminum foil, place in a deep baking dish and pour in enough hot water to come halfway up the sides of the pans.
Cook for 1 ½ hours or until firm. Remove from the hot water. Pour off the fat and liquid. Cut two pieces of cardboard to fit the pan, place over the aluminum foil and weigh down with heavy objects (Bricks, cans or jars from the pantry). Refrigerate at least one day. Slice about 1/4 inch thick to serve.
This idea came from the Globe and Mail. Use any or all of the vegetables and add tomatoes or potatoes. You could add garlic near the end of roasting, and use dried herbs if fresh are not available. Quantities depend on the number of people you’re serving.
- skinless, boneless chicken breasts
- green, red, orange, yellow peppers
- Olive oil
- balsamic vinegar
- fresh chopped herbs (basil, mint, oregano, marjoram, rosemary)
Cut all the vegetables in large chunks, toss with olive oil and balsamic and roast for 25 minutes in a hot (450) oven or barbecue.
Season the chicken with salt and pepper and brown on each side in a skillet.
Sprinkle some of the herbs on the chicken and layer it over the vegetables. Turn the oven heat down to 400F and bake another 15 minutes until the chicken is fully cooked and the vegetables a bit caramelized on the edges. Add more of the fresh herb mixture and serve.