How To Prepare
Bring chicken stock and lemon rind to boil, add rice and cover. Lower the heat and simmer about 20 to 25 minutes until rice is tender. Remove from heat, uncover and allow to stand 5 minutes. Toss with a fork. Refrigerate until cold.
Blend sherry, lemon juice, olive oil, orange juice, parsley, and pepper thoroughly. Add chicken, melon and pineapple to rice. Pour over dressing, toss till well mixed.
Serve chilled.
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Island Salad
How To Prepare
1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle your portion size lentil mixture into each of the bowls; top each serving with 1 tablespoon cilantro.
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Indian-Spiced Lentils and Lamb
How To Prepare
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add potato flour and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chilies. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
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Indian Wok-Seared Chicken Vegetables
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon potato flour
- 1/2 teaspoon ground turmeric
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large cloves garlic, thinly sliced
- 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- 1 tablespoon lime juice
- 1/2 cup firmly packed fresh mint leaves, finely chopped
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon potato flour
- 1/2 teaspoon ground turmeric
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large cloves garlic, thinly sliced
- 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- 1 tablespoon lime juice
- 1/2 cup firmly packed fresh mint leaves, finely chopped
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How To Prepare
1. Place potato in a microwave-safe dish. Spray potato with cooking spray, and sprinkle with salt and pepper. Add 2 tablespoons water; cover and microwave on HIGH 5 minutes or until tender.
2. Combine lime juice, oil, Splenda, and ginger in a small bowl; stir well with a whisk.
3. Combine potato, lettuce, chicken, mint, and cilantro in a large bowl. Add dressing; toss gently to coat.
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Indian Chicken Salad
How To Prepare
1
Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
2
Transfer the soup to a large blender or food processor and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired
3
Add cooked chicken breast and serve
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Hungarian Chicken Apple Soup
How To Prepare
Cut chicken into bite-size pieces. Coat wok or electric skillet with olive oil. On medium to medium-high heat, cook chicken until almost done.
Add onion, squash, Caribbean seasoning (to taste), and habanero peppers. Cook until tender. Add Splenda and peas. Toss until coated and heated.
Serve immediately.
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Hot Chicken Stir-Fry
How To Prepare
Combine mustard and horseradish; spread evenly over tenderloin. Pat potato flour into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.
Preheat oven to 400°.
Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
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Horseradish-Mustard Beef Tenderloin
How To Prepare
Heat 1 tablespoon of oil in a large heavy-based frying pan. Add potatoes and onion. Cook, covered, for about 10 minutes. Add a little water or no salt added stock to prevent sticking if necessary. Add bell pepper. Cover. Cook for a further 5 minutes or until potatoes are tender. Combine potato mixture with herbs and eggs in a bowl.
Heat remaining tablespoon of oil in the frying pan. Add potato and egg mixture. Cook on medium heat for about 5 minutes or until egg is just set. Place under pre-heated hot grill for a further 5 minutes or until golden and egg is set. Stand for a few minutes before cutting into wedges.
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Herb and Potato Frittata
How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.
Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add teriyaki, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.
TIPS & NOTES
*****Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.
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Hawaiian Ginger-Chicken Stew
Ingredients
- 1 tablespoon sesame oil, or canola oil
- 1 pound chicken tenders, cut into 1-inch pieces
- 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves garlic, thinly sliced
- 1/2 cup dry sherry, (see Tip)
- 1 14-ounce can no salt added chicken broth
- 1 1/2 cups water
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 1 teaspoon Asian red chile sauce, such as sriracha, or to taste
- 1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens
Ingredients
- 1 tablespoon sesame oil, or canola oil
- 1 pound chicken tenders, cut into 1-inch pieces
- 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves garlic, thinly sliced
- 1/2 cup dry sherry, (see Tip)
- 1 14-ounce can no salt added chicken broth
- 1 1/2 cups water
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 1 teaspoon Asian red chile sauce, such as sriracha, or to taste
- 1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens
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How To Prepare
1
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
2
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
3
Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
4
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
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Hamburger Buddy
