Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by randilicious
Serves 6
| 6 (5 oz.) salmon fillets |
|
4 cloves garlic, minced |
| 1 tbsp white wine |
|
1 tsp honey |
| 1/3 c. balsamic vinegar |
|
4 tsp Dijon mustard |
| salt & pepper to taste |
|
oregano to taste |
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, & spray with non-stick cooking spray.
2. Coat a small saucepan with nonstick cooking spray. Over medium heat, cook & stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, & salt & pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil lined baking sheet. Brush fillets with balsamic glaze, & sprinkle with oregano.
4. Bake in preheated oven for 10-14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, & season with salt & pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
5. Serve one fillet on a bed of steamed rice with some lightly sautéed vegetables (good with asparagus & green beans) on the side.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Caaien
Serves 2-4
| 8 chicken breast tenderloins |
|
3 large eggs |
| ½ c. water |
|
3 c. flour |
| 1 tbsp salt |
|
1 tbsp black pepper |
| 1 tbsp oregano |
|
1 tbsp garlic powder |
| 1 tsp paprika |
|
1 tsp cayenne pepper |
1. Preheat deep fryer to 375°F (using oil of choice).
2. Combine eggs & water in bowl.
3. In separate bowl, mix remaining dry ingredients.
4. Dip chicken strips in egg mixture.
5. Then, roll strips in the flour mixture.
6. Repeat steps 4 & 5 for a second coating.
7. Fry strips, 2-4 at a time, in deep fryer for 5-8 minutes or until deeply golden.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Pixy
Serves 2
| 2 small chicken breasts, trimmed of fat |
|
3-4 semi dried tomatoes |
| small bunch of basil |
|
small bunch of oregano |
1. Place semi dried tomatoes, basil, & oregano in blender (or mortar& pestle if you don’t have a blender) & blend/crush until a smooth paste. If too thick add a small amount of water, or white wine, to thin.
2. Place chicken breasts in a non metal bowl, or plate & cover with tomato/basil mix. Allow to marinate for at least 4 hours. Overnight is better.
3. Heat grill, or BBQ, & grill breasts over medium heat until cooked.
4. Cooking can be done in a frying pan, but the marinade tends to burn. Can also be done in the oven on a baking dish with a rack. If done in the oven cook for approximately 35-40 minutes at 350°F.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Maya/Malibu Hardy
Serves 8
| 4 whole chicken breasts, split (about 3 lbs) |
|
¼ c. butter or margarine |
| 2 c. sliced mushrooms |
|
2 cans Cream of Chicken soup |
| 1 large garlic clove, minced |
|
1/8 tsp crushed tarragon (rosemary works too) |
| ½ c. white wine |
|
generous dash crushed oregano |
1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
2. Brown chicken in butter; remove. Brown mushrooms.
3. Stir in soup, garlic, & seasonings; add chicken.
4. Cover & cook over low heat for 45 minutes, stirring occasionally.
5. Add white wine & heat slowly. Serve with wild rice mix.
