Please submit your recipes in this thread. July's contest ends 7/25.




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Veggie Chicken Stirfry

I came up with this yummy concoction because I had some left over chicken from skewers I had grilled the night before.
--The chicken had been marinated in a combination made up of Light Soy, Worschester, olive oil, crushed garlic and grated fresh ginger, the amounts of which I adjusted to my preference in taste and making sure I had enough to marinate the chicken I had on hand.
--Boneless chicken breast, sliced for skewering was placed into a zip lock bag and the marinade poured on top. Placed in refrigerator for about 3 hours. Skewered then grilled.

So that was the night before. I had left over chicken and some veggies as well. This was just great served on it's own but would also be nice over or with rice or noodles.

Ingredients

Butter or Margarine
Olive oil
2 cups sliced fresh mushrooms
1/4 red onion, coarsely chopped
1 zucchini, peeled, cut in half lengthwise and sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
4 watercress nuts, sliced
4 radishes, sliced
Crushed garlic glove to taste
2 eight inch skewers grilled chicken (above), removed from skewers and sliced
Fresh ground pepper to taste
Sea salt to taste

Preparation

1. Melt butter or margarine in large skillet on med-high heat.
2. Add 1 tablespoon olive oil in center of pan once butter has melted and you've distributed over bottom of pan. Mix oil and butter together with wooden spoon.
3. Add mushrooms to pan. Stir to coat.
4. Add zucchini. Stir in with mushrooms to coat.
5. Repeat with red onion and the red, green and orange bell peppers.
6. Continue to cook stirring occasionally until mushrooms are fully cooked, and zucchini becomes soft. Try to keep the peppers on top of everything else so they remain somewhat firm.
7. Add the watercress nuts, radishes and crushed garlic. Stir in and heat through.
8. Add the chicken and heat through.
9. Pepper and sea salt to taste.

Serve immediately. Serves 2.

Zesty Grilled Ham

I make this pretty often. I usually have to do 2 ham steaks though. (I usually really dislike horseradish but this is really good!)

1 cup packed brown sugar
1/3 cup prepared horseradish
1/4 cup lemon juice
1 fully cooked ham steak (1 to 1.5 lbs and 1 inch thick)

In a small saucepan, bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium-hot coals, turning once, until heated through and well glazed, about 20-25 min. Yield: 4 servings.

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formerly pwfaith

Spinach and Ricotta Cheese Pasta

8oz of penne or zitia pasta
1c. whole milk ricotta cheese
12 oz bag of baby spinach
salt and pepper

1. Bring a large sauce pan to a boil with salt cook the the pasta until al dente.
2. Resever a cup of that water from the cooked pasta.
3. drain the pasta now!
4. Add spinach, ricotta cheese and some of the resever water to make a creamy sauce.
5. Add the pasta now
6. Stir all together and until the spinach is wilts!!!


To me this was a great side dish with my grilled steak. Plus a glass of Abor Mist wine tops it off too!

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