Recipe Tag: Chicken

Place 1 teaspoon of the olive oil in a large skillet over medium high heat.

Add the corn and cook for about 5 minutes. Toss frequently.

As the corn begins to lightly brown, add the green and red peppers.

Cook for about 5 minutes. Toss frequently.

While the corn and peppers are cooking, place the goat cheese in a large mixing bowl.

When the peppers have just started to soften, add them along with the corn to the bowl with the goat cheese.

Place the remaining 2 teaspoons of olive oil in the skillet and add the white part of the green onion.

Cook for one minute. Toss frequently.

Add the chicken breast and cook for about 6 to 8 minutes. Toss frequently.

When the chicken is cooked, add it to the bowl with the corn and peppers.

Add the celery, cumin, chili powder, paprika, cayenne, the green part of the onions, and salt to the bowl. Fold the vegetables and chicken together until the goat cheese is melted and the whole is well blended.

Chill well before serving.

Place a small skillet in the oven and preheat to 375°F.

Sprinkle one side of the chicken thighs with 1/8 teaspoon chili powder. Add the chicken thighs to the hot pan seasoned side down.

Sprinkle another 1/8 teaspoon of the chili powder on top of the chicken and return the pan to the oven.

Roast for about 8 minutes and turn. Roast for another 7 to 10 minutes and remove the chicken to a plate. Chill.

Place the water in a medium sauce pan over high heat. When the water boils, add the eggs and cook for three minutes.

Remove from the heat and let the eggs stand in the hot water for 12 minutes. Run under cold water and peel. Place in the refrigerator to chill.

Place the oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the corn and cook, stirring frequently, for about 7 minutes.

Remove to a bowl and chlll.

Place 1/4 cup of the black beans, buttermilk, cumin, 1/4 teaspoon chili powder, oregano, salt and pepper in a blender or mini chopper and blend until smooth.

Chill.

When ready to serve, place the torn lettuce in the center of a plate. Slice the chicken into strips and place to one side of the plates. Divide the corn between the two plates on the other side of the plate.

Slice the tomatoes in half and place to one of the open sides of each plate.

Slice the eggs in quarters and place one sliced egg in the other quarter of each plate.

Top the lettuce with the remaining 1/2 cup beans divided between the two plates.

Top the salad with dressing and serve.

Place a roasting pan in the oven and heat the oven to 350F.

When the oven comes to temperature, add the chicken thighs and roast, turning once, for about 15-20 minutes or until the internal temperature reaches 160F.

Place the avocado in a large mixing bowl and mash until smooth.

Add the yogurt, lime zest, lime juice, paprika, salt, cayenne, honey, and black pepper and blend until smooth.

Place in the refrigerator to chill.

When the chicken is done, allow the thighs to cool on the counter, then refrigerate, left whole, for at least two hours.

Cut the chicken thighs into small dice and add to the sauce along with the celery, beans, pepitas, and green onions. Fold together gently.

Chill thoroughly before serving.

Place the water in a medium sauce pan fitted with a steamer basket.

Add the shredded Brussels sprouts to the steamer basket and place the pan over high heat.

Steam the Brussels sprouts for ten minutes.

Toss at least once so that they are well mixed and cook evenly.

Remove to a large bowl and toss. Place in the refrigerator.

Place a large skillet over medium high heat and add 1 teaspoon olive oil.

Add the pine nuts and cook for about 2 minutes, tossing frequently.

Add the corn kernels and cook for about 7 minutes, tossing frequently.

Remove the pine nuts and corn and add them to the bowl with the Brussels sprouts.

Place another teaspoon of olive oil in the pan and add the chicken.

Cook for about 10 minutes and turn.

Cook for another 8 to 10 minutes until done.

Remove from the pan and cut into 1 inch cubes. Place in the refrigerator to chill.

Mix together the remaining 2 teaspoons olive oil with the mustard, vinegar, sour cream, salt, pepper, and tarragon. Chill.

When all the ingredients are chilled, fold together until well blended and serve.

Place 3 quarts of water in a large sauce pan over high heat.

When boiling add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and run under cold water.

Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.

While the water for the noodles is heating place 1 quart water in a medium skillet over high heat.

When nearly boiling add the chicken thighs. Poach for about 12 minutes until the chicken is cooked through and remove to a plate. Let cool and then dice.

Add the carrot, peppers, green onions and cucumber to the bowl with the noodles. Toss well and chill.

Whisk together the peanut butter, soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper until smooth.

Add the diced chicken and peanut sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.