CMers Recipes

[Kathy]

[Johnny]

[nikki4982]

[Johnny]

[laurel]

[saman]

[saman]

hmmm, do you think it would work if i use mint hot chocolate mix instead of cocoa? i want to try this when i get home, and i know we have most of those ingredients, but not cocoa. i do, however, have mint hot chocolate.

chocolate mint banana loaf?

[happening fish]

[Johnny]

[faninor]

[faninor]

[Johnny]

[saman]

[faninor]

[Johnny]

[saman]

[Johnny]

I was looking for something in the spicy chicken or spicy fish category.

[saman]

Chicken Breasts with Spicy Honey-Orange Glaze

Serving Size : 4

1/4 cup honey
2 tablespoons frozen orange juice concentrate -- thawed
1 teaspoon grated orange peel
1 clove garlic -- minced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (1/8 to 1/4 teaspoon)
4 boneless skinless chicken breast halves (about 1 pound)
1 tablespoon butter or margarine
1/2 teaspoon vegetable oil
Chopped fresh parsley or green onions (optional)

Combine honey, orange juice concentrate, orange peel, garlic, salt and pepper flakes in small bowl. Rinse chicken under cold water and pat dry with paper towels. Heat butter and oil in large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes or until seared. Turn chicken and cook 4 minutes more. Pour honey mixture over chicken and cook, turning chicken to coat, about 2 minutes or until sauce begins to thicken. Serve chicken with honey-orange glaze spooned over top. Garnish with parsley, if desired.

Spicy Turkish Ground Chicken Kabobs (this one looks a bit long, but it sounds yummy)

Serving Size : 4

1 pound ground chicken or turkey
2 large egg whites
3 tablespoons minced onion
3 tablespoons minced red bell pepper
2 tablespoons olive oil -- divided
1/4 cup minced fresh parsley
1/2 teaspoon nutmeg
3/4 teaspoon coriander
3/4 teaspoon salt -- or as needed
1/4 teaspoon cayenne
GARNISH:
thinly sliced grilled onions and red bell pepper
fresh herbs
lemon wedges

Preheat broiler. In a large bowl, combine the ground chicken, egg whites, onion, bell pepper, 2 tablespoons olive oil and seasonings. Mix gently until well blended. Divide into even portions that are equal to double the number of servings being made. For example, if you are making this recipe to serve four, divide the seasoned meat into 8 portions.

Form each portion into a 2 1/2-3-inch long sausage. To prevent the meat from sticking too much, wet hands with cold tap water when forming the patties. Insert a flat-bladed skewer lengthwise through the meat. Gently flatten the meat and shape it into an oval (about 3x1 1/2 inches) around each skewer. Repeat, placing two kabobs on each skewer. Arrange skewers on a foil-lined broiling tray. Brush lightly on both sides with remaining olive oil. Broil about 4 inches from source of heat until done (but not browned), about 1 1/2 - 2 minutes per side. Serve immediately over rice pilaf. If you like, serve with cucumbers in yogurt and a rice pilaf.


Spicy Grilled Alaska Sablefish (it says sablefish, but i think you can use any kind of fish you want. i might try this with salmon, actually, and in the oven instead of a grill)

Serving Size : 6

1/2 cup tomato sauce
2 tablespoons minced green onion
1 tablespoon minced parsley
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon basil -- crushed
Dash sugar
1 tablespoon oil
2 teaspoons lemon juice
1 1/2 pounds Alaska sablefish fillet (1-1/2 to 2 pounds)

Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil and sugar in saucepan. Cook and stir 5 minutes.

Mix oil and lemon juice; brush on fish. Grill sablefish 4 inches from coals 5 minutes. Turn fish, baste with tomato mixture and continue cooking until sablefish flakes easily when tested with a fork. Allow 10 minutes total cooking time per inch of thickness measured at its thickest part. Thoroughly heat remaining tomato mixture; serve with sablefish.

Preparation Tip: For ease of handling, place sablefish on foil before grilling.

[Johnny]

[Dr. Hobo]