Asiago Crusted Chicken with Tomato & Basil

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 cup shredded Asiago cheese (about 4 oz.)
• 1 Tbsp. olive oil
• 1 cup finely chopped onion
• 2 tomatoes, chopped
• 1/2 cup dry white wine
• 1 1/2 cups water
• 1/Homestyle Stock - Chicken
• 2 Tbsp. fresh basil leaves

Directions

• Lightly moisten chicken with water. Firmly press cheese onto both sides of chicken.
• Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken 4 minutes, without disturbing or turning to allowing cheese to melt. Turn and cook until chicken is thoroughly cooked, about 2 minutes. Remove chicken from skillet; keep warm.
• Cook onion and tomato in same skillet, stirring occasionally, until onion is tender, about 3 minutes. Stir in wine, then reduce heat to medium-low and simmer 2 minutes. Stir in water Homestyle Stock - Chicken until Stock is dissolved. Return to a simmer and cook 2 minutes. Stir in basil and serve, if desired, with hot angel hair pasta.

Creamy Shrimp

Ingredients

• 1 cup cherry tomatoes, halved
• 2 cups baby spinach leaves
• 1 Tbsp. vegetable oil
• 1 lb. uncooked medium shrimp, peeled and deveined
• 2 Tbsp. grated Parmesan cheese

Directions

•  Stirring in tomatoes and spinach during the last 5 minutes of cook time.
• Meanwhile, heat oil in large nonstick skillet and cook shrimp, stirring occasionally, until shrimp turn pink, about 5 minutes.
• Stir cooked shrimp into hot Pasta. Sprinkle with cheese.

• TIP: Also delicious with chicken! Substitute 1 lb boneless chicken, cut into strips, for the shrimp. No fresh spinach on hand? Feel free to use 1 package (10 oz.) thawed frozen spinach instead of baby spinach.

Smokey Mac & Cheese Pasta

Ingredients

• 2 slices thick cut bacon, cut into thin strips
• 1 cup chopped red bell pepper
• 1 cup finely chopped yellow onion
• 2 cups cut-up cooked rotisserie chicken
• 1/2 cup shredded pepper Jack cheese 

Directions

• Cook bacon in medium saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir red pepper and onion into saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
•  Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
• Garnish, if desired, with chopped parsley.

Roast Chicken with Pistachio & Cranberry Stuffing Recipe

INGREDIENTS :

• 2 (about 1.5kg each) whole fresh Chickens
• 2 tsp olive Oil
• Sea Salt & freshly ground black pepper
• 1 bunch fresh continental Parsley
• Pistachio & cranberry stuffing
• 1 1/2 tbs olive Oil
• 2 small brown Onions, halved, finely chopped
• 75g (1/2 cup) CRaisins (dried Cranberries), finely chopped
• 55g (1/3 cup) unSalted pistachio kernels, finely chopped
• 2 Garlic Cloves, crushed
• 245g (3 1/2 cups) fresh Breadcrumbs (made from day-old Bread)
• 2 eggs, lightly whisked
• 1/3 cup finely chopped fresh continental Parsley

METHOD :

1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

2. Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.

3. Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.

4. Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.

5. Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.  

Chinese Chicken Spicy Rice Recipe

INGREDIENTS :

1) Chicken 1/2 Kg
2) RIce 1/2 Kg
3) Cabbage 1 Small
4) Carrot 1
5) Peas 1/2 cup
6) Spring onion 1
7) Green chillies 3-4
8) Eggs 2
9) Salt 1 Tbsp
10) Chinese Salt 1 Tbsp
11) Black Pepper 1 Tbsp
12) Whole SpIce Ground 1 Tbsp
13) Soya Sauce 3 Tbsp
14) Yellow food colour 1 pinch
15) Oil 1/2 cup

METHOD :

1-Boil chicken with pinch of salt and remove from bones.
2-In a non sticking pan take 2 Tbsp of oil and fry cabbage and carrot untill cooked. dont overcook. now put boiled peas and spring onion. Stir for few minutes and set a side.
3- Now heat 1/2 cup oil in(preferably) non sticking pan. Add 2 baten eggs and mix vigorously. Now add food color.
4-Put chicken in it and stir for some time then put cooked vegetables.
5- Add green chillies and all spices from salt to soya sauce. Mix well.
6-Now put boiled rice stir and shake well by covering and holding the pan from sides so that all things mix well.
7- Serve hot.

Butter Pecan Ice Cream

Ice Cream

• 2 cup(s) whole milk
• 1 1/2 cup(s) brown sugar
• 4 egg yolks
• Pinch of salt
• 2 tablespoon(s) unsalted butter
• 2 cup(s) half-and-half
• 2 cup(s) whipping cream
• 2 teaspoon(s) vanilla extract

Candied Butter Pecans

• 1 cup(s) pecans, chopped
• 1/3 cup(s) sugar
• 2 tablespoon(s) unsalted butter

---

Directions

1. Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
2. Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
3. Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

Peanut Butter Cup Ice Cream

Change Servings

• 1/4 cup suger
• 3 eggs
• 1 cup whole milk
• 3/4 cup peanut butter

• 3/4 cup sweetened condensed milk
• 1/2 cup half-and-half cream
• 2 teaspoons vanilla extract
• 12 miniature peanut butter cups, chopped

Directions

1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.