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BAKED
LEMON-PEPPER BONELESS CHICKEN BREASTS |
Prep Time: 5 Minutes
Cook Time: about 35 to
40 Minutes
Ready In: about 45 Minutes
Makes 6 servings
Ingredients:
6 boneless skinless chicken
breasts
1 tablespoon lemon juice
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon cracked black pepper
vegetable oil spray
Directions:
1. Preheat oven to 350
degrees F.
2. Rinse chicken breasts and
pat dry with paper towels. Set aside.
2. Lightly spray an oven-safe
casserole dish with the vegetable oil spray; then arrange the
chicken breasts evenly in the casserole dish.
4. In a medium size mixing bowl,
combine the lemon juice, sage, rosemary, oregano and black pepper;
then rub the mixture onto the top of each chicken breast
5. Combine remaining ingredients
except pepper and rub well on each breast. Sprinkle with pepper.
Refrigerate, uncovered, for at least 1 hour. For even more flavor,
marinate the chicken overnight.
6. Place the chicken filled casserole
dish into the oven and bake uncovered for 35 to 40 minutes, or
until juices run clear when breasts are pierced with a knife.
Serve with any pan juices.
Click HERE
for this recipe page.
Prep Time: 5 Minutes
Cook Time: about 15 to
20 Minutes
Ready in: about 2 Hours
and 25 Minutes WITH refrigeration time
Makes 4 servings
Ingredients:
1 1/2 lbs. pork tenderloins
5 teaspoons chili powder
1 teaspoon Tabasco sauce
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
3/4 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon olive
Directions:
1. In large mixing bowl,
mix together the chili powder, Tabasco sauce, oregano, rosemary,
thyme, cumin, garlic and olive oil.
2. Rub the mixture over all surfaces of the pork tenderloin.
Cover the mixing bowl and refrigerate for about 2 hours.
3. Pre-heat grill to medium heat.
4. Remove the pork tenderloin and place on the preheated grill
grid and grill, turning occasionally, for 15 to 20 minutes, until
thermometer inserted reads 155 to 160 degrees F. Pork is done
when there is still a hint of pink in the center.
5. Remove from grill and slice to serve.
Click HERE
for this recipe page. |
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T
BONE STEAK WITH BELL PEPPERS |
Prep Time: 10 Minutes
Cook Time: 14 to 16 Minutes
Ready In: 24 to 26 Minutes
Makes 4 servings
Ingredients:
4 T Bone Steaks, cut
1 inch thick (about 4 pounds)
2 medium red or yellow bell peppers
1/2 teaspoon salt (optional)
fresh parsley sprigs
Basting Sauce:
2 cloves garlic, minced
1/2 cup finely chopped onion
3 tablespoons Worcestershire sauce
1/4 cup (1/2 stick) butter or margarine
Directions:
1. Cut bell peppers lengthwise
into quarters; finely chop 1 quarter piece. Combine basting sauce
ingredients and chopped pepper in medium microwave-safe bowl.
Microwave on HIGH 2 minutes or until hot and bubbly, stirring
once. Brush both sides of T Bone steaks and remaining pepper
quarters with sauce.
2. Place T Bone steaks in center
of grid over medium heat; arrange peppers around steaks. Grill
T Bone steaks, uncovered, 14 to 16 minutes for medium rare to
medium doneness, turning occasionally and brushing with remaining
sauce. Do not brush during last 5 minutes of cooking. Grill peppers
12 to 15 minutes or until tender, turning once.
3. Season steaks with salt if
desired. Serve with peppers. Garnish with parsley.
Click HERE
for this recipe page.
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ORIENTAL
STYLE CHICKEN BREAST |
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Makes 3 to 4 servings
Ingredients:
2 lbs boneless skinless
chicken breasts
1/4 cup sherry
3 tablespoons firmly packed brown sugar
3 tablespoons sesame oil
2 tablespoons soy sauce
2 cloves garlic, finely chopped
1/2 teaspoon ground ginger
Directions:
1. Pre-heat broiler.
2. In small saucepan, over medium-high
heat, bring sherry, brown sugar, oil, soy sauce, garlic and ginger
to a boil, stirring occasionally. Remove from heat.
3. Place chicken breasts on a
grilling pan and coat with sauce mixture.
4. Broil chicken breasts,
turning occasionally and basting with sauce, 15 minutes or until
meat thermometer inserted in center registers 170°F. Note:
Do not baste during last 5 minutes of broiling.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: about 25 Minutes
Makes 4 servings
Ingredients:
4 boneless skinless chicken
breasts
1/3 cup chili sauce
3 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon rosemary
Directions:
1. Preheat grill to medium
heat.
2. In small bowl, blend together
the chili sauce, honey, lemon juice, vinegar and rosemary.
3. Place the chicken breasts
on grill grid and grill uncovered, turning occasionally and brushing
with glaze, 20 minutes or until meat thermometer inserted in
center registers 170°F. Note: Do not brush during the last
5 minutes of grilling.
Click HERE
for this recipe page. |
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