Category Archives: Oils

Turkey Soup with Rice

Turkey Soup with Rice

1/2 cup rice
1 tbs oil
1 carrot, chopped
Salt and Pepper
1 clove garlic, minced
1/2 pound ground turkey
2 cups chicken broth
1 cup chopped kale
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tbs chopped parsley

In a pan, bring rice and 1 cup water to a boil. Simmer until rice is still slightly firm. Warm oil in a pan. Add carrot, season with salt, cook until almost tender. Add garlic, saute 30 seconds. Transfer carrot mixture to a bowl. Add turkey to pan. Season with salt and pepper. Cook until no longer pink. Add broth, rice, carrot mixture, kale, garlic powder and onion powder to pan, season with salt and pepper, bring to a boil. Simmer until rice is tender. Sprinkle with parsley and SERVE…

Mexican Grilled Chicken

Mexican Grilled Chicken

1 package chili seasoning mix or taco seasoning mix
1 (15 ounce) can tomato sauce
2 tablespoons vegetable oil
1 teaspoon garlic salt
2 tablespoons lemon juice
1/2 cup water
3 pounds chicken pieces

Combine all ingredients except chicken, mixing well. Add chicken pieces; cover and marinate in refrigerator 2 or 3 hours, turning occasionally.

Grill chicken over medium coals, turning and basting with marinating sauce frequently. Cook 45 minutes or until done. While chicken is cooking, heat remaining marinating sauce in heatproof pan on back of grill. Serve hot sauce with grilled chicken.

Southern Italian Cauliflower Soup

Southern Italian Cauliflower Soup

6 tablespoons pine nuts
1 pound cauliflower florets
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 to 5 garlic cloves, peeled
1/2 cup dry white wine
5 to 6 cups chicken broth
6 tablespoons golden or dark raisins
Salt and freshly ground black pepper
Juice of 1/2 lemon, or to taste
1/2 cup grated Parmesan cheese for serving
Preheat the oven to 375 degrees F. if you don’t have a toaster oven. Spread
the 6 tablespoons pine nuts on a baking tray and toast them for about 5
minutes, until golden. Meanwhile, cut the 1 pound cauliflower florets into
small pieces; chop enough parsley to measure 1/4 cup and reserve. Heat a
soup pot over medium high-heat until hot. Add the 3 tablespoons olive oil
and the 3 or more garlic cloves. When the garlic begins to color, add the
chopped cauliflower and 1/2 cup white wine. Cook for 1 minute and add the 5 cups chicken broth. Add the 6 tablespoons raisins and bring soup to a boil.
Cover the pot, lower the heat to a simmer, and cook until the cauliflower is
tender, about 5 minutes.

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.