Thai Basil Cashew Chicken

2 TBS low sodium soy sauce
fresh juice of one lime
2 tsp honey
1 TBS corn starch

2 TBS olive oil
1.25 lb chicken breast, cubed

1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 hot pepper (jalapeno, serrano or thai), minced

1/2 c roasted, unsalted cashews

1/4 c fresh Thai basil leaves

Combine soy sauce, lime juice, honey, and corn starch in small ceramic bowl, set aside.

Heat oil in Dutch oven or wok; add chicken & saute until no longer pink and any juice has cooked off. Add onion, garlic & peppers & saute until onion becomes translucent. Stir in cashews & cook until heated through (about 5 minutes), stirring frequently. Pour in sauce mixture, thoroughly combine; cook until thick & bubbly. Quickly stir in Thai basil leaves, cook briefly until wilted.

Serve over Jasmine rice.

Tex-Mex Chicken Paella

2 TBS olive oil
1.5 lbs boneless, skinless chicken breast cut into large bite size pieces

3 TBS olive oil
1 large onion, diced
5 cloves garlic, minced
1 small red Bell pepper, diced
1 small green Bell pepper, diced
2 jalapeno peppers, chopped

1/4 c dry white wine

1 & 1/2 c. paella rice (or substitute medium grain white rice)
3 c. good quality chicken broth, warmed
1 tsp ancho chili powder
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp dried orange peel

1 c frozen corn
1 can reduced sodium black beans, rinsed well & drained thoroughly

Heat 2 TBS olive oil in heavy skillet. Add chicken pieces & cook until done & beginning to brown. Remove chicken to bowl & cover to keep warm.

Heat 3 TBS olive oil in paella pan or large Dutch oven. Add onion & saute for 5 minutes or until translucent. Add garlic & red pepper & continue to saute for an additional 3 minutes. Add wine & cook for 1 minute more; add rice & cook 5 minutes, stirring frequently so that rice does not stick. Pour in the chicken broth; add the chicken and seasonings. Stir to combine. Bring to light boil, add corn & beans, reduce heat. Cover & lightly simmer mixture over medium low heat for 15-18 minutes, or until all liquid is absorbed, stirring occasionally. Stir well before serving.

Beef Ragout

3 TBS olive oil
2 lb sirloin tip roast

4-6 c. beef broth, warmed
1 c. hearty red wine
1 - 8 oz can tomato sauce

1 tsp thyme
1 tsp rosemary
1/2 tsp fresh ground peppercorns

1 large onion, quartered & sliced thin
5 cloves garlic, sliced

1 c. baby carrots, sliced into chunks
1 TBS coarse sea salt

Heat oil in large Dutch oven/cast iron pot; add roast & cook, turning often, until all sides are seared.

Pour warmed broth, wine & tomato sauce over roast; heat to boiling. Add onion & garlic. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 2 hours. Add more broth if necessary to keep meat evenly covered. Add carrots & salt; simmer an additional 1/2 hour.

Remove roast from liquid. Shred (you should be able to just pull the meat apart) & return to pot. Simmer another 1/2 hour. Liquid should be thickened naturally; if it needs a little help, mash together 3 TBS softened butter & 2 TBS flour to make a buerre manie & stir into liquid until well blended. Heat an additional 10 minutes to thicken.

Serve over mashed potatoes.

Quick & Easy Chili

1.25 lbs ground sirloin (or extra lean ground beef)

1 large onion, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper, seeded & chopped
1 - 2 jalapeno peppers, seeded & chopped

1 - 14.5 oz can petite diced tomatoes with liquid
1 - 15 oz can Hunt's Seasoned Diced Tomato Sauce for Chili
2 cans Bush's Best Chili Hot Beans

3/4 tsp cumin
3/4 tsp ground coriander

Heat Dutch Oven over medium high heat until hot; add ground meat & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add peppers & cook 2 minutes more.

Stir in tomatoes, tomato sauce, stir to combine. Add beans & seasonings.

Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 45 minutes to 1 hour, stirring occasionally. Be careful not to scorch your chili.

Serve with shredded cheddar or Monterey Jack.

Perfect Pizza Dough

3 1/2 - 4 c. unbleached flour
2 1/4 tsp active dry yeast (1 packet); not quick or rapid rise
1 TBS sea salt
1 tsp sugar
*optional - 1/2 tsp freshly ground black peppercorns

1 c. water, warmed to 120 - 130 degrees
1/4 cup dry white wine (I used Sauvignon Blanc)
3 TBS extra virgin olive oil

*optional - 1/2 c. shredded hard Italian cheese of your choice (Parmesan, Romano, Asiago or a blend)

olive oil

In large bowl, combine 3 1/2 cups of the unbleached flour with the yeast, salt, sugar, & pepper (if desired). Blend well.

Add warm water, wine, and oil to flour mixture; blend until moistened. Beat with wooden spoon for 3 minutes to make a stiff dough. Add the shredded cheese (if desired) & stir until well combined.

On floured surface, knead in about 1/4 - 1/2 c. unbleached flour until dough is smooth & elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45-60 minutes.

Preheat oven to 500. Place one rack in the center of the oven & one on the highest setting.

Punch dough down several times to remove all air bubbles. Divide dough into 2 pieces, work with one at a time. Oil hands well with olive oil. Form dough into disk, begin to stretch out, keeping disk shape. Place dough on round, stick proof pizza pan & continue shaping dough into a circle, pushing out from the center with your hands. Your final dough should be at least 1/4 inch think with a slightly thicker outer rim. Make sure there are no holes in the crust.

Place the crust on the top rack of the oven & bake for 2 minutes.

Remove from oven & top with your favorite pizza toppings - sauce, cheeses, cooked sausage, pepperoni, onions, peppers, olives, fresh basil, fresh spinach, etc.

Place pizza on center rack in oven & back for 12 - 15 minutes until outer crust is lightly golden & cheese is bubble. Remove from oven; let cool for a few minutes before cutting.

Repeat with second piece of dough.

Hawaiian Chicken Kabobs

MARINADE
3 TBS reduced sodium soy sauce
3 TBS Mirin
1 TBS toasted sesame oil
1 tsp rice vinegar
3 cloves garlic, minced
1 TBS fresh ginger root, minced
1/2 c orange juice

3 boneless, skinless chicken breasts, cut into 1.5 inch chunks

1-2 c fresh pineapple cubes
green Bell pepper, cut into 1.5 inch pieces
Spanish onion, cut into 1/5 inch pieces

skewers

Combine all marinade ingredients in glass or ceramic dish (deep dish pie plate or 6x8 baking dish) & whisk until well blended. Add chicken pieces, stirring to coat. Cover with plastic wrap, & refrigerate at least 2 hours to allow flavors to blend.

Preheat grill to medium heat.

Lightly oil grill grate. Arrange kabobs. (I prefer the "pineapple, green pepper, onion, chicken, repeat" order.) Grill 15-20 minutes, or until chicken pieces run clear.

Southwest Chipotle Chicken Soup

2 TBS olive oil
1 & 1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces

1 large onion, diced
3 gloves garlic, minced

1 large yellow banana pepper, seeded & diced

2 cans low sodium black beans,rinsed & drained
1 c. frozen corn

4 c. organic chicken broth
1 - 8 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1/2 of a can of San Marino chipotle peppers, diced, with the sauce

1 tsp cumin
1 tsp coriander
1/2 tsp dried orange peel

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan or Dutch Oven over medium heat. Add chicken & cook until no longer pink. Add onion & garlic and saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add broth, tomato sauce, tomatoes, chipotles with sauce, and seasonings; stir well. Bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip strips in bottom of individual bowls. Ladle soup over strips, sprinkle generously with shredded cheddar.

Guinness Stout Cottage Pie

1.25 - 1.5 good sirloin, cut into 1/4 inch pieces, all fat removed
2 TBS olive oil

1/3 c. flour
1 - 8oz can tomato sauce
1 c. Guinness (or other stout)
2 c. warm beef broth (or 2 c. water & good quality soup base)
1 tsp dried thyme
fresh ground pepper

1 c. baby carrots cut into 1/4 inch pieces
1 c. frozen petite peas
1 large onion, cut into 1/4 inch dice
3 cloves garlic, minced

7 good size Idaho russet baking potatoes, peeled & cut into 1/2 inch cubes
1 clove garlic, minced
1 & 1/2 c. shredded sharp cheddar
1/2 c. milk

Warm beef broth in microwave. Set aside.

Heat 2 TBS oil in Dutch Oven (or 4 qt skillet). Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in tomato sauce, Guinness & broth with thyme & fresh ground pepper to taste. Stir gently & allow to come to slight simmer. Add all carrots, peas, onions & 3 cloves garlic; stir well. Bring to simmer & cover. Simmer over medium heat for 1.5 hours, stirring often, until liquid reduces & becomes thick.

Preheat oven to 350.

While stew is cooking, prepare mashed potatoes for the crust.

Heat 1 inch water in 3 qt saucepan. When water reaches simmer, add potatoes & garlic. Cover & cook for 20 minutes, until tender. (Watch closely so it doesn't boil over.) Pour off liquid. Add cheese & milk and mash until smooth.

Spoon stew mixture into 3 qt Corning or other ceramic baking dish. Gently spoon mashed potatoes on top, smoothing to edges to seal. Place in preheated oven; bake for 20 minutes. Remove from oven & let stand for 5 minutes before serving.

Fire-roasted Tomato Bisque with Fresh Basil

3 TBS butter

1 large onion, finely diced
4 cloves garlic, minced
1 c. baby carrots, finely diced
1 c. celery heart, finely diced

1/4 c. unbleached flour

3 - 14.5 oz cans fire-roasted diced tomatoes with liquid
4 c. organic chicken broth
1/4 c. tomato paste
1/2 tsp. crushed red pepper

1/4 c. fresh basil leaves, torn, stems removed
1 c. shredded Asiago cheese

3/4 c. heavy cream (whipping cream)

Melt butter in 4 quart sauce pan on medium heat. When melted, add onion, garlic, carrots & celery. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir in until all lumps have disappeared.

Pour in tomatoes & liquid, stirring to blend well. Gradually stir in chicken broth, stirring constantly & scraping bottom well. Blend in tomato paste & crushed red pepper. Raise liquid just to a simmer. Cook covered until vegetables are tender, about 25 minutes, stirring often.

Transfer 3/4 of the soup to food processor; add the fresh basil & shredded cheese. Puree until smooth. Return the puree to the saucepan.

Add the heavy cream and cook until the soup is just heated through.

Ladle into bowls; serve with crusty Asiago Cheese Bread & additional shredded cheese to top.

Chipotle Steak Chili (Game Day Chili)

3 TBS olive oil
2 lbs sirloin tip steak, trimmed & cut on the diagonal into bite size pieces

2 medium onions, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper*, seeded & chopped

1 - 28 oz can petite diced tomatoes with juice
1 - 15 oz can tomato sauce
1/2 - 1 - 7.5 oz can** chipotle peppers in adobo sauce, chopped
2 cans reduced sodium dark red kidney beans, rinsed & drained

3/4 tsp cumin
3/4 tsp ground coriander

Heat oil in 5 qt Dutch Oven over medium high heat until hot; add steak pieces & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add banana pepper & cook 2 minutes more.

Stir in tomatoes, tomato sauce, chipotles (to taste) & adobo sauce; combine well. Add beans & seasonings; stir to combine.

Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 2 hours, stirring occasionally. Be careful not to scorch your chili; the sauce thickens a lot during the final half hour of cooking.

Serve with shredded cheddar or Monterey Jack.

*may substitute green pepper for the banana to tone it down a bit
**1/2 can = "3 alarm" heat; 1 can = "5 alarm"

Barbacoa (Spicy Shredded Beef)

3 TBS olive oil
2 lb boneless top sirloin roast, fat removed

3 c. beef broth
1 - 10 oz can red enchilada sauce

1 large onion, halved & sliced thin
3 cloves garlic, sliced
1 large (or 2 smaller) jalapeno, sliced into thin strips

Heat oil in large Dutch oven/cast iron pot over medium high heat; add beef roast, turning until all sides are seared.

Combine broth & enchilada sauce; pour over beef. Add onions, garlic & jalapeno to broth, leaving some on top of the roast. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.

Turn off heat; remove roast to large carving board. Shred (you should be able to just pull the meat apart) & place in large ceramic bowl. Pour 1/2 c. of the cooking broth over the shredded meat.

Serve with warm tortillas, rice & beans.

For sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.

Peachy Pork Medallions with Peach Salsa

SALSA:
1-16 oz can lite peach slices packed in their own juice, not syrup
1 clove garlic, minced
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
1/2 of medium red bell pepper, diced
1/4 tsp grated ginger
1 tsp balsamic vinegar
juice of one small lime
coarse ground sea salt

Drain peaches, reserving juice for pork glaze; dice into 1/2 inch pieces.

In a medium glass bowl, gently combine peaches, garlic, red onion, serrano & red bell peppers, & ginger. In very small bowl, blend vinegar & lime juice; pour over salsa & stir gently to blend. Salt to taste.

Chill salsa for at least one hour.

PORK:
1.25 lb pork tenderloin, cut into 1/2 inch slices
2 tsp olive oil
1/2 tsp cumin
1/2 tsp ground coriander

1 c warm chicken broth
1 TBS cornstarch
reserved peach juice

In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with half of the cumin & coriander.

Saute 4 minutes, then turn over, sprinkle with remaining seasoning, & saute until cooked through, 3-4 minutes more.

While pork is cooking, warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.

Pour the broth/cornstarch mixture into the skillet along with the peace juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.

Serve with Peach Salsa & Cinnamon Jasmine Rice.



Frugal Friday

Roasted Tomatillo Chile Verde

2 lbs tomatillos
7 garlic cloves, separated but with skin intact

2 jalapenos, seeded & diced
1 serrano chile, seeded & chopped

2 TBS olive oil
1 1/2 lbs lean pork, cut into 1/2 inch pieces
1 onion, chopped
3 garlic cloves, minced
2 TBS fresh oregano, torn into small pieces
1-1/2 c. organic chicken stock
1/2 tsp cumin
sea salt to taste

1 lb small red potatoes, cut into 1/2 pieces

Preheat broiler. Line a large baking sheet with foil.

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on foil-lined baking sheet. Toss unpeeled garlic cloves randomly among tomatillos. Place baking sheet under broiler for about 6-8 minutes until the tomatillo skins are lightly blackened & garlic is fragrant. Remove from oven; set aside until cool enough to handle.

Remove the roasted garlic cloves from their skins by cutting off stem end & gently squeezing clove out of paper. Place skinned garlic, tomatillos (skins intact) & peppers in large food processor bowl. Pulse until all ingredients are finely chopped & blended into a smooth sauce.

Heat olive oil in 4 qt Dutch oven or other large saucepan; add pork & brown well on all sides. Add the onion & garlic & cook until onion is translucent. Sprinkle generously with sea salt. Pour in tomatillo sauce & stir to blend. Add chicken stock, oregano & cumin, stir until thoroughly blended. Bring mixture to a simmer; cover & reduce heat. Simmer for 2 hours, stirring occasionally.

Stir in potatoes & cook 1/2 hour more or until potatoes are tender.

Serve with warmed tortillas & Mexican Rice.

Note: You could easily substitute cut up chicken breasts for the pork

Moussaka

2 medium eggplants
olive oil cooking spray

2 TBS olive oil
2 medium onions, diced
3 cloves garlic, minced
1/2 fresh lemon, sliced very thin

2 TBS fresh oregano, chopped
3 TBS fresh Italian flat leaf parsley, chopped

1 lb ground lamb
1 lb extra lean ground beef

1 tsp ground cinnamon
1/4 tsp ground cloves
1-30oz can petite diced tomatoes, drained well
4 oz tomato paste
1/2 cup dry red wine
sea salt, to taste

8 oz fresh goat's milk feta, crumbled
8 oz freshly grated Parmesan

Heat 2 TBS olive oil in 4 qt Dutch oven or heavy saucepan; add onion, garlic & lemon slices. Saute until soft & fragrant. Stir in oregano & parsley; saute 2 minutes more. Add lamb & ground beef, stirring to break up; cook until no longer pink. Add cinnamon & cloves; stir to combine. Stir in the tomatoes, tomato paste & red wine. Simmer for 20 minutes, stirring often, until sauce thickens. Salt to taste.

As sauce simmers, prepare eggplant.
Preheat oven to 375; wash & thoroughly dry eggplant. Slice into 1/4 inch slices. Spray large baking sheet with olive oil cooking spray; place eggplant on sheet & spray generously. Bake for 6 minutes; turn eggplant pieces & bake for another 6 minutes. Remove from oven.

Reduce oven temperature to 350.
Spoon 1/2 c. meat sauce into bottom of 9x13 glass or ceramic baking dish. Cover with a single layer of eggplant slices, tightly placed. Spread half or the remaining meat sauce over the eggplant. Sprinkle with 4 oz of the feta & 4 oz of the Parmesan. Repeat the layers.

Bake for 30 minutes or until cheese is golden. Remove from oven & let stand 10 minutes before serving.

Southwest Stir Fry

2 TBS olive oil

1.25 lb. nice looking steak (top, sirloin, etc), sliced against grain into fajita-size pieces

2 cloves garlic, minced
4 green onions, finely sliced

1 red pepper, diced
1 large jalapeno, diced

2 roma tomatoes, diced
1 can red beans, rinsed & drained

1 lime, halved

tortillas

shredded lettuce
shredded cheddar cheese
Cholula hot sauce

Heat olive oil in large heavy skillet over medium high heat. When hot, add steak & cook until just slightly pink. Add garlic, green onions & both peppers; saute until fragrant & peppers are just starting to soften. Stir in tomatoes & beans & heat through. Squeeze lime over meat & vegetable mixture & cook 2-3 minutes more.

Warm tortillas.

Serve with compliments.

Paella de Pollo (Spanish Chicken & Rice)

2 TBS olive oil
1.5 lbs boneless, skinless chicken breast cut into large bite size pieces

3 TBS olive oil
1 large onion, diced
5 cloves garlic, minced
1 large red Bell pepper, chopped

3 oz Sangria*

1 & 1/2 c. paella rice (or substitute medium grain white rice)
2 & 1/2 c. good quality chicken broth, warmed
1/2 tsp. saffron
1/2 tsp. turmeric
2 tsp. dry rosemary (or 2 TBS fresh)

2 small zucchini, cut into 1 & 1/2 inch thin strips

Heat 2 TBS olive oil in heavy skillet. Add chicken pieces & cook until done & beginning to brown. Remove chicken to bowl & cover to keep warm.

Heat 3 TBS olive oil in paella pan or large Dutch oven. Add onion & saute for 5 minutes or until translucent. Add garlic & red pepper & continue to saute for an additional 3 minutes. Pour in the Sangria & cook for 1 minute more; add rice & cook 5 minutes, stirring frequently so that rice does not stick. Pour in the chicken broth; add the chicken, saffron, turmeric & rosemary. Stir to combine. Cover & lightly simmer mixture over medium low heat for 15 minutes, stirring occasionally. Arrange zucchini over top of rice mixture, cover, & simmer an additional 10 minutes or until all liquid is absorbed. Stir well before serving.

*Tempranillo or other dry red wine may be used in place of Sangria

Sun Dried Tomato Chicken Pasta

Sun Dried Tomato Vinaigrette
4 oz. sun dried tomatoes in Italian herbed oil
3/4 c. organic extra virgin olive oil
1/2 c. balsamic vinegar
1 TBS fresh basil, chopped
1 clove garlic, minced
3 green onions, chopped

Blend all ingredients in food processor or blender until creamy.

1.25 boneless skinless chicken breasts

2 TBS oil from sun dried tomatoes

1/4 c. red onion, chopped
2 cloves garlic, minced

3/4 c. chicken broth, warmed
4 oz. sun dried tomatoes, julienned
2 c. fresh baby spinach, sliced into 1/4 inch strips
1/2 c. fresh basil leaves, sliced into 1/8 inch strips

1 c. milk

3/4 c. shredded Italian 5 cheese blend

1 lb. farfelle (bow tie) or penne pasta, cooked al dente according to package

Rinse chicken breasts; place in medium non-metal bowl. Pour Vinaigrette over, turn to coat. Cover with plastic wrap, place in refrigerator & allow to marinate at least 2 hours, up to 8.

Remove chicken from marinade (discard) & dice into bite sized pieces.

Heat oil from sun dried tomatoes in 4 qt Dutch Oven or large saucepan over medium high heat. Add chicken & cook until no longer pink. Stir in red onion & garlic & cook 3 minutes or until onion starts to soften.

Pour in warmed chicken broth & bring just to simmer. Add sun dried tomatoes & cook 3 minutes more. Add spinach & fresh basil & cook, stirring gently, until spinach begins to wilt. Pour in milk, stirring well to incorporate. Bring just to a simmer; quickly stir in shredded cheese blend until melted. Simmer gently until sauce thickens slightly, stirring often.

Add half of cooked pasta to sauce, stirring well to blend. Continue adding pasta until desired proportions are reached.

Serve immediately.

Crustless Florentine Quiche

4 eggs
1 c. 1% milk
fresh ground pepper

1 whole wheat tortilla

1 1/2 c. shredded 5 Cheese Italian Blend

2 TBS olive oil
2 c. fresh baby spinach, stems removed, sliced into 1/4" strips
4 green onions, finely chopped

Preheat oven to 425.

Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Scatter cheese evenly over the tortilla.

In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.

In medium saute pan, heat olive oil over medium high heat. Add spinach & green onion & saute just until spinach wilts. Carefully spoon over cheese in lined pie plate.

Gently pour egg mixture over cheese & spinach.

Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.

Pulled Chicken

3 TBS olive oil
3 lbs boneless, skinless chicken breasts

1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 celery stalk cut into 6 pieces
1/2 c. whole baby carrots
1 TBS coarse sea salt

4 c. chicken broth, warmed

Heat oil in large Dutch oven/cast iron pot; add chicken breasts & cook, turning often, until all sides are seared. Add onions, garlic & salt and cook until onions just begin to look transparent.

Pour warmed broth over chicken mixture; heat to boiling. Add celery pieces & carrots. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 3 hours. Add more broth if necessary to keep meat evenly covered.

Turn off heat; remove chicken one piece at a time. Shred (you should be able to just pull the meat apart) & place in large mixing bowl. Pour enough of the cooking broth over the shredded meat to keep it moist.

Serve with warmed tortillas, shredded Monterey Jack cheese & green sauce.

Note:
For Pulled Barbecued Chicken, add 1/2 c. of your favorite BBQ sauce to the Chicken broth & omit the celery & carrots.

Spiedini (Stuffed Italian Beef Rolls)

1.25 lbs beef sirloin sandwich thins

2 TBS olive oil
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 TBS dry red wine

1 c. bread crumbs
1/4 c. grated Parmesan & Romano cheese blend
2 TBS parsley
2 tsp dried basil (or 1 tsp fresh basil, chopped)
fresh ground pepper to taste

1 egg, beaten

2 c. shredded 5 cheese Italian blend

6 inch bamboo skewers

Preheat oven to 375. Line baking pan with foil & place rack inside.

Heat olive oil in medium skillet; add onion and garlic & saute until tender. Add wine and continue to saute until wine is evaporated. Remove from heat and set aside.

Take one sandwich thin, dip in beaten egg, and dredge in bread crumbs.

In center of breaded meat, spoon 1 tsp onion mix, spreading evenly lengthwise. Top evenly with 1 TBS of shredded 5 cheese blend. Roll meat up tightly and thread onto bamboo skewers. Repeat with remaining thins, using 3 pieces of meat per skewer, spacing evenly with at least 1/4 inch in between. Place on rack in prepared pan.

Bake in preheated oven 40-45 minutes until no longer pink. The spiedini may also be grilled or broiled.