Grilled Marsala Chicken Sandwich with carmalized onions

Ingredients:
1 Tbs butter
1/2 tsp brown sugar
1/3 cup red onion, sliced
6 dates, chopped
1/8 cup marsala wine
1/4 tsp salt
1/8 tsp black pepper

1/4 cup mayonnaise, plus extra for spreading (for grilling)
4 ozs Wisconsin mascarpone cheese, softened
1 cup chicken breast, cooked and chopped
1/4 cup pecans, chopped
1 cup spinach leaves, fresh
4 slices Wisconsin Sharp Cheddar
8 slices Potato Bread (each piece spread on one side with mayonnaise, for grilling)

1.  In small saucepan, on medium heat add butter, sugar, onions, dates, wine, salt and pepper.  Sautee until onions become soft.  Remove off burner to cool.
2.  In medium mixing bowl add mayonnaise, mascarpone.  Mix well.
3.  On cutting board chop cooked chicken breast.  Add to mayo/mascarpone.  Mix well.
4.  Add contents of sauce pan (sautéed onions) to chicken.  Mix well.
5.  On heated skillet place 4 slices of bread (on med/low heat), greased side down.  Divide chicken mixture in quarters and place on top of bread.  Place fresh spinach on top and then one slice of Wisconsin Cheddar.  Top each sandwich with remaining slice of bread, greased side up.
6.  Grill until toasted.  Flip and toasted other side.  Serve.

Crunchy Lemon Granola Chicken

 

 

 

 

INGREDIENTS:

1 lb	Chicken Breast, trimmed, sliced thin ¼ cup fry oil, heated
1 cup	Granola, ground
1 cup	Flour
2	Eggs, large, beaten
1 tsp	Salt
1 tsp	Black Pepper
1	Lemon

DIRECTIONS:

1. Trim and slice chicken breast.

2. Heat oil in skillet on medium heat.

3. In large bowl mix granola and flour, season with salt and pepper, if needed.

4. In medium bowl beat eggs.

5. Dip chicken in egg, covering on both sides. Then dip in granola mixture covering both sides. Add to skillet and brown on both sides until done. Approx. 6-8 mins on each side.

6. Place on paper towel to soak excess oil from chicken.

7. When serving, squeeze lemon over top of chicken

Granola Chicken

Cucumber Cilantro Lime Potatoes

Ingredients:

1 medium onion, diced
2 cloves garlic
3 cups water
1 lb red skin potatoes, sliced 1/4 inch thick
4 Tbs olive oil
salt and pepper, to taste
1 lime, juice and zest
1 cucumber, peeled and cubed
1/2 cup cilantro
1/2 cup sour cream



Directions:

1.  Add onion and garlic to blender, puree.  Add to medium sauce pan.  Add water to blender to get out all remaining flavor, blend.  Add to sauce pan.  Season with salt and pepper.
2.  Add sliced potatoes.  Make sure water is covering potatoes.  Bring potatoes to a boil.  Cook for 10 mins.  Drain
3.  Preheat oven to 400 degrees. 
4.  Arrange sliced potatoes onto large non-stick cookie sheet.  Do not over lap. Drizzle with olive oil.  Season with salt and pepper.
5.  Bake until brown (approx 20-30 mins).
6.  Place on serving plate.  Squeeze lime juice over top of potatoes.  Sprinkle zest and cilantro.  Top with sour cream.  Season with additional salt and pepper, if needed.

Lemon Quinoa and Toasted Flax Seeds

 

 

 

 

 

Ingredients:

 

1/3 cup toasted flax seeds (see instructions below).

1 cup quinoa cooked in chicken broth. 

1 lemon, juice and zest

2 cups chicken broth

2 Tbs olive oil

1/2 small onion, chopped

1 large garlic clove, chopped

1/4 cup black olives, chopped

3-4 Tbs parsley, fresh, chopped

salt and pepper, to taste

1/4 cup grated cheese, optional

 

 

Directions:

 

Note: Toasting Flax Seed:

Preheat oven to 350 Degrees. Place 1/3 cup flax seeds on cookie sheet. Bake for 4-5 mins, stirring.

 

1.  In medium sauce pan add quinoa, juice from lemon and 2 cups of chicken broth, stir.  Cover and cook until all liquid has cooked out.

2.  In large saute pan, heat olive oil on medium heat.

3.  Add onion and garlic, cook until soft.

4.  Add black olives, parsley, lemon zest, salt and pepper, stir.

5.  Add cooked quinoa and toasted flaxseed to saute pan, stir.

6.  Add grated cheese, stir.  (optional)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Ricotta Spaghetti

This is just a recipe I threw together.  The measurements are not exact.

 

 



Ingredients:

1 lbs spaghetti, preparred
1 egg
1 lb ricotta cheese
salt and pepper, to taste
drizzle olive oil
1 garlic clove, chopped
4 Tbs onion, chopped
1 pint grape tomatoes (optional, sun dried tomatoes)
1 bag fresh spinach
2 Tbs fresh basil, diced
1/4 cup grated cheese.
 
1.  Heat large pot of water for pasta, cook pasta (Do not over cook)
2.  In small bowl add egg and ricotta cheese.  Season with salt and pepper (fresh basil and grated cheese, optional)
3.  In large skillet add about 3-4 Tbs olive oil and heat on medium.
4.  Add garlic, onion and tomatoes, stir.
5.  Add spinach and basil.  Cook down for few minutes 
6.  Drain pasta, IMPORTANT:  When draining pasta reserve some hot water in pan (about 1/2 cup)
      (The hot water will assure the egg fully cooking)
7.  Toss spaghetti with ricotta mixture IMMEDIATELY.   (Optional, add olive oil for extra flavor)
8.  Toss, spinach mixture with spaghetti, serve.
9.  Top with additioanl grated cheese.

Shrimp Bisque Scampi

Shrimp Bisque Ingredients:

2 Tbs olive oil
1/3 cup parsnips, chopped
1/3 cup celery, chopped
1/3 cup onion, chopped
2 large garlic clove, chopped
2 Tbs red cherry peppers, chopped
salt and pepper, to taste
1/3 cup vermouth, dry
1 stick butter
12 ozs shrimp, peel and deveined
1 small can tomato paste
4 cups half and half, warm
2 Tbs parsely, fresh chopped
1 tsp lemon zest, grated
2 bay leaves

Directions:

1.  Heat oil in large skillet, low/medium heat.
2.  Add parsnips, celery, onion, garlic and cherry peppers.  Season with salt and pepper.  Cook until soft.
3.  Deglaze pan with vermouth, stir
4.  Add butter and shrimp.  Cook until shrimp turns pink
5.  Add contents of skillet to food processor or blender, puree.  Add back to skillet
6.  Add tomato paste, warm half and half, parsley, zest and bay leaves.  Stir
7.  Simmer on low heat
8.  Remove bay leaves before serving



Shrimp Scampi Ingredients for garnish:

3 Tbs olive oil
1/4 cup onion
1 Tbs garlic clove, chopped
1 Tbs red cherry peppers, chopped
1 Tbs black olives, chopped
8 ozs large jumbo shrimp, peeled and deveined
1/8 cup vermouth
2 Tbs diced tomatoes
1/4 cup seasoned bread crumbs
1 1/2 Tbs grated cheese
1 Tbs fresh parsely, chopped
3 Tbs lemon juice


Shrimp Scampi Directions:

1.  Heat oil in medium size skillet, low/medium heat
2.  Add onion, garlic, peppers, olives and shrimp.  Saute until shrimp turns pink
3.  Add vermouth, stir
4.  Add tomatoes, bread crumbs, grated cheese and parsely, toss
5.  Top with lemon juice
6.  Serve as garnish in center of Shrimp Bisque