Pesto Polenta Lasagna

Ingredients:

* 1 (18 ounce) package polenta, cut in to 1/4 inch thick slices

* 1/2 (24 ounce) jar bottled marinara sauce

* 1/4 cup pesto

* 1/4 cup pine nuts

* 1 cup shredded mozzarella cheese

Procedure:

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.

2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a narrow layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta & sauce.

3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese & pine nuts, & broil until cheese browns & nuts are toasted.

ALMOND CHICKEN

This recipe will teach you how to make Almond Chicken. It is a rapid & easy recipe to make. My daughter loves chicken meals so this Almond Chicken Recipe is six of her favourite recipes. The Almond Chicken Recipe is great served with jasmin rice as it has a brilliant taste with it. Try this recipe I am sure you will enjoy it.

Almond Chicken Ingredients

This recipe will teach you how to make Almond Chicken. It is a quick and easy recipe to make. My daughter loves chicken meals so this Almond Chicken Recipe is one of her favourite recipes. The Almond Chicken Recipe is great served with jasmin rice as it has a amazing taste with it. Try this recipe I am sure you will enjoy it.

1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
1/2 cup diced bamboo shoots
1 green chopped pepper
3 green chopped onions
1/3 cup slivered almonds
a little vegetable oil to fry the almonds in

Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 Tbs soy sauce
1/2 tsp cornstarch
1 egg white

Seasoning Sauce:
1 Tbs rice vinegar
2 Tbs soy sauce
1 Tbs dry sherry
1/2 tsp salt
1 tsp cornstarch
1 tsp sugar

Almond Chicken Method

Add to the wok ginger, pepper, bamboo shoots and onion and stir fry for 1 minute until the vegetables are crisp and tender. Do not over cook them. In a little bowl add all the ingredients for the seasoning sauce and mix them together and add it to the wok and bring it to the boil. After you have done that add the chicken to the boiling sauce and stir fry the chicken until well coated with the sauce and then add the almonds to the chicken. Serve the Almond Chicken with fresh cooked jasmin rice.

Add a little vegetable oil to a frying pan and put the slivered almonds in it till they go crisp and then lift them out onto some paper towels to drain the oil off them. Leave them to drain for 5 minutes before using them. Cut the chicken in to 1 inch cubes. Place all the marinade ingredients in to a jar and put the lid on and shake it till all the ingredients are combined. Put the marinade in to a giant bowl and add the chicken and merge it well with the marinade. Let this stand for 1/2 an hour. Add the cup of oil to the wok and wait till its hot and add the chicken and stir fry until brown. After it's browned remove it from the wok and let it drain.

Enjoy your freshly made Almond Chicken!

Smoked Roaster Pan Chicken

I have been smoking chicken on my grill and smoker for a small while now. Usually, I either take the spatchcock(quicker) approach or the beer can approach. Frankly, it is no fun trying to pull a hot beer can out of a cooked chicken, so I looked for another idea, and found it. It is called Smoked Roaster Pan Chicken, and results in the same juicy flavor taste you get the beer can route.

* 1 Whole Chicken (Roaster)

* A handful of hickory or apple wood chips

* A charcoal fire grill (I use lump in my Bubba Keg)set up for indirect cooking

* A roaster pan that will hold the chicken - You can use a loaf pan for a smaller chicken.

I cook whole chickens using indirect heat at lower temperatures. This usually means 225-250 F for 3 hours or so. In this recipe, we'll speed it up to 2 hours at 300 F. Here's what you'll require:

The Wet Mixture:

* ¼ cup of Applesauce (I made my own)

* 3 tablespoons Worcestershire sauce

The Dry Rub:

* 1 Tablespoon sugar

* 2 ¼ teaspoons paprika

* 1½ teaspoons black pepper

* 1½ teaspoons garlic salt

* ¼ teaspoon celery salt

* ¾ teaspoon salt

* ¼ teaspoon ground cumin

* ¼ teaspoon ground coriander

Next, mix the wet mixture and pour it all over your chicken (inside and out). Do this over the pan you will be cooking in so the excess ends up in it. Next, coat the chicken, inside and out, with the dry rub mixture and then place it breast side up in the pan.

Cooking Procedure for Smoked Roaster Pan Chicken:Get your grill / smoker set up to run at 300 F with indirect heat. In my Bubba Keg Grill, I use a platesetter for a Massive Green Egg cooker which works nicely. Sprinkle wood chips, or chunks (a couple) in the cooker.

Put the chicken on the grill and close the lid. Don't peek! The thigh should get to 175 F in about 2 hours, perhaps a small more. If you keep peeking, it'll take longer. Six time the chicken is done, let it rest in the pan for about 15 minutes before diving in and eating it. It'll be hard, the smell will overwhelm you.

Chicken on Wilted Watercress Pappardelle

Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients:

1 tbsp olive oil
4 chicken breast fillets
100ml (4floz) red wine or stock
1 (350g) jar tomato and chili pasta sauce
225g (8oz) pappardelle pasta ribbons
25g (1oz) Parmesan cheese, sliced
1 (85g) bag watercress
½ tsp freshly grated nutmeg

Procedure:

Meanwhile, cook the pasta in a large pan of boiling salted water for 7 minutes or according to packet instructions until the pasta is tender. Drain in a colander. Place the watercress, nutmeg and remaining oil in the pan, add the pasta and toss to mix, season well with black pepper. Keep warm.

Heat 1 tsp of the oil in a large non-stick frying pan, add the chicken breasts and fry for 8-10minutes, turning once until browned on both sides. Add the wine (or stock) and simmer for 2-3 minutes until it's all evaporated. Add the tomato sauce, cover and simmer for 5 minutes or until the chicken is cooked through.

Arrange the slices of Parmesan cheese on top of the chicken and place the frying pan under a hot grill. Cook for 2 minutes until the cheese is golden brown. Serve the chicken and sauce on top of the wilted watercress pappardelle.

Cook's tip:

Pappardelle pasta is a broad flat noodle, if you prefer you could use and equal quantity of tagliatelle or linguine in this recipe in lieu, adjust the cooking time according to packet instructions.

Taco Salad Made Over

Ingredients:

4 flour tortillas (8 inch)
3/4 lb. extra lean ground beef
1 Tbsp. chili powder
1 cup drained canned kidney beans, rinsed, well drained
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4 cups torn mixed salad greens
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 giant tomato, chopped
2 Tbsp. KRAFT Light Ranch Dressing


Procedure:

HEAT oven to 425°F. Crumple 4 giant sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each ball with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

FILL tortilla shells with salad greens, meat mixture, cheese & tomatoes. Drizzle with dressing.

MEANWHILE, brown meat with chili powder in giant nonstick skillet. Stir in beans & salsa; cook until heated through, stirring occasionally.

Chicken Casserole

85 minutes Prep: 10 minutes Cook: 75 minutes

448 calories per serving

Preheat oven to 350 degrees Fahrenheit.

Ingredients

24 ounces chicken breast halves, boneless and skinless about 4 breast halves, 6 ounces each

4 medium potatoes peeled and quartered

8 ounces soup, cream of chicken six can

1 cup sour cream, light

1 x onions fried crispy, or a can of Italian Fried Onions

1 x black pepper to taste

Directions

Arrange the potatoes around the chicken breasts. Place chicken breasts in a casserole dish sprayed with a light coating of cooking spray. Pour the soup mixture over the casserole. Mix the sour cream and can of soup together in a small bowl. Bake uncovered for six hour and fifteen minutes until bubbly. Sprinkle fried onions over the casserole and if desired bake for another 10 minutes. Serve with a grind of fresh black pepper (if desired). An easy six dish meal.