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Wednesday, September 30, 2009

Citrus Tequila Chicken (Non-alcoholic of course! : )

Oh the weather outside is (almost) frightful but the BBQ is so delightful,
and since we've not put ours away (yet)
let us play
let us play
let us play!
If this is the last thing you use your BBQ for this year before it's put away for winter,
you'll be sorry.
SO make sure you keep it out for a while because you'll want to make this recipe at the very least
a couple of times or more - yes it is THAT GOOD!
Thanks for this recipe goes to Christel who made it a long time ago
when we were over for dinner. It has become another favorite!

Tequila Chicken (Non-alcoholic of course! :)

1/2 cup White grape juice
1 cup freshly squeezed lime juice (5-6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tbsp chili powder
1 jalapeno pepper chopped and seeded
3 cloves garlic, peeled
2 tsp kosher salt
1 tsp freshly ground pepper
6 boneless skinless chicken breasts

In your blender canister Combine white grape juice, lime juice, orange juice,
chili powder, jalapeno, garlic, salt and pepper. Blend just until the jalapeno
and garlic look nicely chopped.
Place chicken in one layer in a container and pour the marinade over the
chicken to coat it. Let the chicken marinate in the fridge over night.

Heat the grill and brush the rack with olive oil to prevent sticking.
Remove the chicken breasts from the marinade and sprinkle with salt and
pepper and grill them on one side for 5 minutes until nicely browned . Turn
the chicken and and cook for another 10 minutes or until cooked through.
Remove from the grill to a plate and let them rest for 5 minutes .
Serve hot or at room temp- I even like it cold.

Home made Spanish rice is a great side dish accompaniment.

Tuesday, September 29, 2009

Ziti Con Pollo

My friend likely doesn't even remember this but I owe all my thanks for this recipe to her - so thanks Shannon! I've made this over and over and changed things to suit my liking! We just can't get enough of this recipe- next time I make it I'll add some pictures...

Ziti Con Pollo
4 Boneless Skinless chicken breasts uncooked but sliced
1 Med Yellow Bell Pepper Sliced into strips
1 Med Red Bell Pepper Sliced into strips
1/2 Med Green Bell Pepper Sliced into strips
3 Green Onions Sliced
1 1/2 Cups sliced fresh mushrooms
1 tbsp sage
2 1/2 tsp Basil
3 Cloves garlic minced
1 tsp Salt
1 lb Ziti noodles
EVOO (Olive Oil)
Optional add In's- cooked bacon, diced fresh tomatoes, cooked Italian sausage.

Cook the pasta according to the package directions drain and rinse in cold water and set aside.

While the noodles are cooking, coat a large skillet with olive oil (approx. 3-5 tbsp.)
Add chicken. Cook on medium-high heat until chicken is no longer pink. Add the peppers, mushrooms and Garlic continue cooking until tender.

When the vegetables are halfway done add the noodles , Sage, Basil, Salt, any of the optional add In's and enough Olive oil to coat about 2-3 tbsp.

Cook for 7-9 more minutes to heat the noodles and enjoy

Thursday, September 3, 2009

Ganache and Ganache Frosting


3 tablespoons corn syrup

6 ounces heavy cream

12 ounces chocolate, chopped into very small pieces

1/2 teaspoon vanilla extract

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Ganache Frosting

16 ounces chocolate, chopped fine (bittersweet chunks to milk chocolate chips you pick! I prefer milk choc.)

16 ounces (2 cups) heavy cream

Place the chopped chocolate into a glass bowl. In another bowl heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Stir until chocolate mixture is smooth. Use as is for glazing. If you want to make a fluffy/lighter frosting, allow it to cool completely. Place the ganache mixture in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

Apple Crisp

Apple Crisp

8 cups firm tart apples(Granny Smith), peeled and sliced

4 tablespoons sugar

2 tablespoons lemon juice

2/3 cup sifted all-purpose flour

2 cups uncooked oats
1 cup brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
2/3 cup butter, melted

Preheat oven to 375 degrees F.
In a 9 by 12-inch glass baking dish, combine apples, sugar, and lemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat and sugar mixture. Bake for 30 to 35 minutes, or until apples are tender. Serve warm topped with heavy cream, or cool to room temperature and serve with ice cream, if desired