Recipes
Salad of grilled chicken, strawberry, apple, melon, avocado in champagne
sweet poppy seed dressing, or just Chicken Salad
- 4 chicken breast, cut into long strips
- 1/2 cup olive oil
- 2 tsp herbs of Provence
- salt and pepper
- garlic to taste, minced
- 8 leaves Boston lettuce
- 8 leaves radicchio
- chatrullet 2 avocados
- 1/2 cantaloupe
- 2 apples
- 8 strawberries
Champagne Poppy Seed Dressing
- 1 1/2 cup of honey
- 4 tbs Dijon mustard
- 4 tbs champagne
- 1 1/2 tsp poppy seeds
Whisk Dijon into honey, whisk in champagne and then the poppy seeds. Marinate chicken in
olive oil and seasonings. Grill until done (about 5 or 10 min). Arrange on four plates, the
Boston lettuce, the raddichio, the sliced avocado, the melon balls, the sliced apples and
the sliced strawberries. Pour dressing over all.
Serves 4.
Chicken breast and shrimp in spicy Brazilian sauce served
with angel hair pasta and julienne vegetables
- 4 skinless chicken breasts
- 8 16/20 shrimp
- 2 tablespoon flour
- 4 tablespoon Cajun seasoning
- 2 tablespoon ground cayenne pepper
- 1 tablespoon minced, fresh garlic
- 13 oz coconut milk
- salt and pepper
- 1/2 cup chicken broth
- 1 1/2 tablespoon butter
Pat chicken dry and season well on both sides with salt and pepper. Then heat 1 1/2
tablespoon of butter in a 12 inch heavy skillet over medium high heat, until foam subsides.
Brown chicken approximately 3 minutes on each side and then add peeled shrimp. Now with chicken
and shrimp add a little flour, Cajun seasoning, cayenne pepper, chicken broth and coconut milk.
Simmer, covered until chicken is tender and cooked through (10-15 min), stirring occasionally.
Serve over angel hair pasta and julienne vegetables.
Serves 4.
|
