13 hours ago
Wednesday, May 19, 2010
Chicken and Mushroom Tacos
1 3/4 cups thinly vertically sliced onion
1 jalapeño pepper, seeded and minced
1/4 teaspoon sugar
2 cups presliced mushrooms
1 tablespoon bottled minced garlic
1/4 cup Madeira wine or dry sherry
2 cups chopped cooked chicken breast (about 8 ounces)
8 (6-inch) corn tortillas
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add jalapeño; sauté 2 minutes. Sprinkle sugar over onion mixture; sauté 1 minute. Remove onion mixture from pan.Yield: 4 servings
Balsamic Roast Chicken
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.
1 medium onion, chopped
2 cloves garlic, diced
2 teaspoons garlic salt
1 teaspoon black pepper
1 teaspoon basil
1 teaspoon oregano
1 cup chicken broth (brand with 430 sodium per serving)
2 medium sweet potatoes, peeled and cubed in bite size pieces
3 medium carrots, sliced (don’t peel)
3 stalks celery, chopped (1/4” or larger)
2 fresh whole hot peppers (your favorite – mine is Serrano), cut lengthwise thinly and then finely chopped. BEWARE – 2 peppers will make this dish VERY HOT, just the way I like it – adjust as you wish.
In a large pot over high heat combine water, chicken, onion, garlic, garlic salt, black pepper, basil, oregano, chicken broth, and hot peppers. Bring to a boil, then reduce heat to medium.
Add celery and carrots to the pot.
Add sweet potato to the pot 5 minutes after.
Cook over medium heat until meat is tender & vegetables are done.
Let cool. Enjoy!
*Note: I advise to add the sweet potatoes after the celery and carrots because it cooks a little faster. Many people think sweet potatoes and yams are the same, but they are not. If you use yams (the darker version) they take longer to cook so switch steps 2 and 3.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
A serving is 1 cup. Makes 10 Servings.
Nutritional Value Per Serving: Calories: 149; Total Fat: 6.16g; Cholesterol: 54mg; Carbohydrates: 8.9g; Protein: 14.6g; Sodium 236mg