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Bacon Brown Sugar Brussels Sprouts

Bacon Brown Sugar Brussels Sprouts
4 bacon slices
1 (14-oz.) can chicken broth
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 pounds Brussels sprouts, trimmed and halved
Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately. Makes 6 servings

Fish Chowder

Fish Chowder

Yield: 4 servings

1 c Water
1/8 ts Thyme
1 c Diced Potatoes
1 c Half And Half
3 Slices Of Bacon
1/2 ts Salt
1 md Onion
1/4 ts Pepper
3/4 lb Fish Fillets
2 tb Fresh Parsley

Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10
minutes. Fry bacon until transparent; add onion, and cook until onion is
soft and bacon is lightly browned. Add bacon, onion, bacon drippings, fish
fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are
tender. Stir in half and half, salt, pepper, simmer 5 minutes. Sprinkle
with parsley.

Asian Grilled Chicken

Asian Grilled Chicken

1/4 c Rice vinegar
2 tb Black bean paste
1/4 c Minced garlic
2 tb Minced fresh ginger root
1/2 c Minced scallions
1 tb Soy sauce
1 tb White wine
1 tb Dry mustard
1 tb Liquid hot pepper sauce
1 ts Peanut oil
1 lb Boneless skinless chicken breast
Combine all ingredients and mix well. Cover and chill for 2-4 hours or overnight. Remove chicken from marinade, drain well.

Grill 5 minutes per side or until cooked or, bake at 375 for 30 minutes(until juices run clear when pierced with a fork). Remove to a serving platter. Heat marinade until boiling and reduce a little. Simmer 3 minutes. Serve over grilled chicken. Garnish with cilantro leaves, if desired.

Amaretto Chicken

Amaretto Chicken

5 boned chicken breasts
1 tablespoon vegetable oil
3 tablespoons flour
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons ground pepper
1 6 1/4 oz can frozen orange juice
2 teaspoons paprika
1 cup amaretto
Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saut̩ chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 Р10.

Arizona Chicken

Arizona Chicken

4 boneless, skinless chicken breast halves
1 tablespoon dijon mustard
1 tablespoon butter
1/2 cup prepared salsa
2 tablespoons lime juice
1/4 cup chopped fresh cilantro

1. Pound each breast between sheets of plastic wrap to a uniform
thickness of 1/2 inch. Spread with mustard.

2. In large skillet, melt butter over medium heat. Add chicken,
and cook 3-4 minutes on each side. Stir salsa and lime juice
together and add to skillet.

3. Simmer gently, uncovered, until chicken is cooked through
and sauce has thickened, about 6-8 minutes. Sprinkle with
cilantro, if desired.

4. Serve hot with steamed rice.