Entree – Chicken

20-Minute Peking Duck

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Your Chinese grandmother will be rolling over in her grave, but this does taste pretty authentic.

Duck Ingredients:

  • 2 Tbs dark sesame oil
  • 3 ½ -4# boneless duck breast halves
  • 10 thin flour tortillas (10”) cut in half
  • 2 cucumbers pealed, halved lengthwise, seeded, and cut lengthwise into 20 strips
  • 5 green onion tops, cut into thin strips
  • 2 Tbs sesame seeds

Hoisin Sauce Sauce Ingredients:

  • 1 hoisin
  • 2 tsp grated orange rind
  • 1/3 c orange juice
  • 1 Tbs Sriracha (hot chile sauce, such as Huy Fong)

Hoisin Sauce Directions:

Combine hoisin, orange rind, orange juice, and Sriracha.

Directions:

  1. Score duck breast skin 3 – 4 times.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add duck to pan, skin side down;
  4. Brush flesh side with hoisin sauce mixture.
  5. Cook 2 minutes.
  6. Turn and brush skin side with sauce.
  7. Cook 2 minutes more.
  8. Reduce heat to medium; cover and cook an additional 3 minutes on each side o until done.
  9. Cut duck diagonally across grain into thin slices.
  10. Heat tortillas according to package directions.
  11. Spread about 1 tablespoon hoisin mixture down center of each tortilla half.
  12. Divide duck, cucumber, onions, and sesame seeds between the 20 tortilla halfs
  13. Roll up and serve 2 on each plate

Serves: 10

Source: Cooking Light September 2004

 

Meaty Chicken Dip

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Another good use for blue cheese!

  • Ingredients:
  • 3 c diced or shredded cooked chicken
  • 1 c mayonnaise
  • ½ tsp. garlic powder
  • ¼ c Frank’s hot pepper sauce
  • 1 c shredded Monterrey Jack cheese
  • 4 Tab green onions, minced
  • 1 Tab. freshly squeezed lemon juice
  • ½ c crumbled blue cheese
  • ½ c sour cream
  • 2 Tab diced chilies
  • 2 Tab chopped fresh Italian parsley
  • corn chips

Directions:

  1. In a small slow cooker combine chicken with all ingredients except blue cheese.
  2. Cook on medium for 2 hours, siring occasionally.

Alternately use a an oven proof dish in a 375° oven for about 20 minutes until cheese is bubbly.
When ready to serve sprinkle blue cheese over the top.

Serve warm with corn chips.

Serves: 10

Source: COOKS.CO, CrockPotGirls.com

OJ Honey Mustard Sauce

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This is really good with pork or ham. Also works with chicken and fish – all round useful sauce.

Ingredients:

  • 1/3 c orange juice
  • 1 c mayonnaise
  • 1/4 c Dijon mustard
  • 2 Tab honey
  • 1 Tab white vinegar
  • 1/8 tsp paprika

Directions:

  1. Mix well.
  2. Refrigerate.

Source: Martha Stewart Everyday Food – June 2012

Florida Citrus

Piña Colada Sauce

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For something different with your Easter ham.  Or try it as a dip for little ham cubes.  It also would be good on shrimp or chicken.

Ingredients:

  • 1 2/3 cups cream of coconut
  • 1 cup crushed pineapple, drained
  • 1 1/8 cups sour cream
  • 1/3 cup coconut flakes

Instructions:

Place the cream of coconut and sour cream in a bowl. Stir until smooth and add the remaining ingredients. Store in the fridge .

Notes: Cream of coconut is actually quite easy to find. Just head to the alcohol section of your local grocery store and it will be by the margarita mixes etc.

Serves:  About 3 cups

Source: ohsweetbasil.com

Southwestern Margarita Quesadillas with Lime Cilantro Cream

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These are a bit of work but can be done in stages, cook the chicken, make the Lime Cilantro Cream the day before and assemble for the party.

Ingredients – Quesadilla:

  • 2 boneless, skinless chicken breast halves
  • 1 c bottled margarita mix (Jose Cuervo is good)
  • 2 Tab fresh lemon juice
  • 2 Tab fresh lime juice
  • 1 Tab garlic powder
  • Vegetable oil
  • 10 flour tortillas (7-8 inches, thin is better)
  • 1 c shredded jack cheese
  • 1 c shredded cheddar cheese
  • Lime Cilantro Cream

 

Directions:

  1. Place chicken breasts between layers of wax paper and pound to less than 1/2-in thick.
  2. Place in a gallon freezer bag with margarita mix, lemon juice, lime juice and garlic powder.
  3. Refrigerate for at least 2 hours.
  4. Preheat oven to 350°.
  5. Remove chicken from marinade and discard marinade.
  6. Heat a tablespoon of vegetable oil in a large skillet and saute chicken until browned, about 3 minutes per side.
  7. Place in a heatproof dish and cook in oven until cooked through and internal temperature reaches 175°, about 10-15 minutes.
  8. Remove from oven and let sit for 5 minutes.
  9. Shred chicken.
  10. On half of a tortilla place about a tablespoon of each cheese and about 1/10th of the chicken.
  11. Fold in half and brush with vegetable oil.
  12. Place in a heated skillet and cook until lightly browned on each side.
  13. Place on a large baking sheet and repeat with remaining tortillas.
  14. Prior to serving, reheat on a baking sheet in a 350° oven for 10 minutes.

 

Lime Cilantro Cream

 

Ingredients – Lime Cilantro Cream:

  • 1/2 c sour cream
  • 1/4 c chopped cilantro
  • Juice of 1/2 lime
  • Pinch of salt

Lime Cilantro Directions:

Mix sour cream, cilantro, lime juice and salt.

To serve:  Cut each quesadilla in 4 wedges and drizzle with Lime Cilantro Cream.

Serves: 40 pieces

Source: allrecipes,com

Orange Curry Dip

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This goes with the Coconut Shrimp but is also good with skewered chicken bits.

Dip Ingredients:

  • ½ c Ranch dressing
  • ¼ c orange marmalade/ apricot preserves
  • 1 tsp curry powder
  • 2–3 drops hot pepper sauce

Direction:

  1. Mix until blended.
  2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Sweet Chicken Bacon Wraps

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Easy, do-ahead and anything with bacon will sell!

Ingredients:

  • 10 chicken tenders (about 1 pound)
  • 1# bacon (17 – 20 slices)
  • 1 ½ c brown sugar
  • 4 Tab chili powder
  • toothpicks soaked in water

Directions:

  1. Cut each chicken tender into 4 equal pieces.
  2. Cut bacon slices in ½ .
  3. Wrap each chicken cube with bacon and secure with toothpick.
  4. Stir together brown sugar and chili powder.
  5. Dredge wrapped chicken in sugar-chili mix.
  6. Coat a broiler pan with cooking spray and place chicken on rack in pan. (foil works too)
  7. Just before the party bake 30 – 35 minutes at 350° until bacon is crisp.

Serves: Makes 35 – 40

Source: Orange County Register, Take Five, August 28, 2013

Cornish Hens with Sweet Vermouth Garlic Glaze

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Forgot about Cornish game hens didn’t you.  They are still in the market and make a really impressive dinner.

Cornish Hens Ingredients:

  • 5 – 6 Cornish hens, halved lengthwise through breast
  • 1 tsp salt
  • 1 tsp pepper

Cornish Hens Directions:

  1. Place hens, cut side down, in a heavy shallow roasting pan
  2. Pat hens dry and sprinkle with salt and pepper.
  3. Put oven rack in middle position and preheat oven to 450°
  4. Roast until just cooked through, about 30 minutes.
  5. Brush glaze on hens and roast 5 minutes more.

Glaze Ingredients:

  • 3 c sweet (red) vermouth
  • 18 large garlic cloves, quartered lengthwise
  • 6 fresh or dried thyme sprigs (place in tea ball for easy removal)
  • 1 c water

Glaze Directions:

  1. Simmer vermouth, garlic, thyme and water uncovered until garlic is soft, about 15 minutes.
  2. Discard thyme.
  3. Mash garlic into sauce with a fork.
  4. Simmer until reduced to a glaze – about 1 cup.

Serves: 10 – 12

Source: VPWL Gourmet, October 2004

Caramelized Onion Dip

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Way good dip – hot or cold.  You can top it with those crunchy onion bits that go on the green bean casserole at Christmas.

Ingredients:

  • 2 c onions diced (3/4# – 3-4 medium onions)
  • 2 Tab oil
  • ½ c sour cream
  • ½ c mayonnaise

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add chopped onion and sauté 10 minutes or until golden brown.
  3. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally.
  4. Remove onion mixture from heat.
  5. Cool.
  6. Add sour cream and mayonnaise.

Serves:  2 cups

Source: tasteofhome.com.