04 Dec

Monday Chicken Breasts Piquant-----------------------

3/4 cup chicken stock or broth or bouillon

juice of 1 lemon

1 clove garlic, crushed

1/8 tsp. pepper

1/2 tsp. dried onion

1 tsp. paprika

2 chicken breasts,

split Combine first 7 ingredients in skillet and bring to a boil. Add chicken,cover and simmer 15 minutes. Turn chicken over, and simmer 15 minuteslonger, or until tender. Sprinkle with parsley.From: Joanne Taylor in "3 Rivers Cookbook II"


Tuesday
Bacony Chicken Thighs---------------------

2 pounds chicken thighs

1/4 pound bacon

1 cup chicken broth

Cut bacon into 1" pieces. Cook in iron skillet till done. Remove bacon to drain. In same skillet over medium heat, cook the chicken in the bacon fatuntil brown on all sides, about 10 minutes. Spoon out the bacon grease.Pour in the broth, heat to boil, reduce heat to low, cover and simmer 20-30minutes, until chicken is fork tender. Throw bacon back in, and you're done.From: JoAnn

Wednesday Grilled Pork Chops (must do ahead)-----------------------------------

1/4 cup fresh lemon juice

2 Tbsp olive oil

3 garlic cloves, minced

1/4 tsp. ground thyme

1/4 tsp. dried oregano

1/4 tsp. black pepper

6 pork chops, 1 inch thick

In a shallow dish, blend all ingredients, except meat. Add pork chops.Cover and chill 12 hours or overnight, turning meat occasionally. To serve,remove meat from marinade. Grill over hot coals 15-20 minutes per side oruntil done. Baste chops with marinade during grilling._

Thursday Left overs

Friday

Rumanian Steak
Ingredients:
Marinade Ingredients:
3 each garlic cloves, minced
3 tsp kosher or sea salt
2 T paprika (mild Hungarian preferred)
1 tsp dried oregano (or 1 T fresh)
2 tsp ground cumin
2 tsp fresh cracked black pepper
1/4 cup extra virgin olive oil
3/4 cup red wine of choice (cabernet sauvignon is preferred)
juice of 1 lemon
Basic Ingredients:
1 each 1-2 pound lean flank steak
2 each small eggplants (Japanese eggplant)2 each zucchini
4 each portabella mushrooms
1/4 cup balsamic vinegar
2 cups low fat or nonfat plain yogurt (strained)
2 T chopped fresh dill (or 2 tsp dried dill)
1/2 cup cucumber, chopped
1 T lemon
1 each garlic clove, minced
1/4 cup chopped fresh mint
1/4 cup chopped onion
2 each cantaloupe
Directions:
· Make basic marinade by combining all ingredients.
· Take flank steak and marinade in 3/4 cup of marinade for 2-4 hours (reserve 1/4 cup for veggies).
· Combine yogurt, cucumber, dill, lemon, garlic, mint and onion in a bowl. Chill.
· Slice of cantaloupe and set aside or chill.
· After marinating steak... preheat grill, broiler or grill pan.
· Wash all vegetables well. Cut zucchini into grill-able slices by slicing lengthwise.
· Cut baby eggplants in half lengthwise. Leave portabellas whole.
· Add balsamic vinegar to remaining quarter cup of marinade.
· Place steak on grill (6 minutes per side for med rare), turning 1/4 turn at 3 and 9 minutes for good crosshatch grill marks.
· Take steak off grill and let sit for 8-12 minutes before slicing to allow juices to redistribute.
· Brush veggies with marinade and place on grill. Grill until firm but tender and they have nice grill marks.
· Slice meat thinly against grain.
· Serve 3 ounces of meat with 1/4 quarter of the grilled veggies, 1/2 cup of the yogurt sauce (dip for meat and veggies), and 1/2 cantaloupe.