Fifty-2

RECIPES: May 4, 2012

BBQ Chicken Sandwiches

Serves 4

Ingredients

• 1/2 cup no-salt-added ketchup
• 2 tablespoons honey mustard
• 2 tablespoons water
• 3/4 teaspoon chile powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon kosher salt
• 3 cups shredded skinless, boneless rotisserie chicken
• 3 tablespoons canola mayonnaise
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 3 cups packaged coleslaw
• 1/3 cup chopped green onions
• 6 (1 1/2-ounce) hamburger buns, toasted

Preparation

1. Combine first 10 ingredients in a saucepan. Bring to a simmer; cook 10 minutes. Combine sauce and chicken.
2. Combine mayonnaise, vinegar, and sugar. Add coleslaw and onions; toss.
3. Place about 1/2 cup chicken mixture on bottom half of each bun. Top each serving with about 1/2 cup coleslaw mixture; top with top half of bun.
Recipe from Cooking Light

One-Dish Chicken and Kielbasa Rice

Serves 4

Ingredients

• 2 cups fat-free, less-sodium chicken broth
• 1/8 teaspoon ground turmeric
• 8 ounces turkey kielbasa, cut into 1/2-inch pieces
• 2 cups long-grain parboiled rice (such as Uncle Ben's)
• 2 teaspoons olive oil
• 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup frozen green peas
• 1/4 cup sliced pitted stuffed manzanilla (or green) olives
• 1 tablespoon bottled minced garlic

Preparation

Combine the first 3 ingredients in a medium saucepan; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand for 5 minutes.
Heat olive oil in a large skillet over high heat. Add chicken pieces; cook 2 minutes or until browned, stirring occasionally. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in peas, sliced olives, and garlic; sauté 1 minute. Add rice mixture; cook 1 minute or until thoroughly heated, stirring constantly.
Recipe from Cooking Light

Red Pasta Primivera

Serves 4

Ingredients

• Salt
• 1 pound penne pasta
• 4 tablespoons extra virgin olive oil (EVOO)
• 4 cloves garlic, grated
• 1 small, firm zucchini
• 1 small carrot
• 1 small red bell pepper
• 1 small bunch spring onions or scallions
• Pepper
• 1 can diced Italian tomatoes (15 ounces)
• Pecorino cheese, for grating
• A handful of basil leaves, finely chopped
• A small handful of parsley, finely chopped

Preparation

Bring a pot of water to a boil for the pasta. Once boiling, add the salt and pasta.

Heat the EVOO, about four turns of the pan, over medium heat. Grate the garlic with a handheld grater into the EVOO and stir. Finely chop or finely dice the zucchini and add it to the pan. Peel and finely chop the carrot, seed and finely chop the pepper and chop the whites of the spring onions; adding each vegetable to the pan as you work. Stir and season the vegetables with salt and pepper and raise the heat a bit. Cook for 5 minutes, then stir in the tomatoes, basil and the greens of the scallions and bring to a bubble. Reduce the heat and simmer for 5-6 minutes more as the pasta cooks.

Cook the pasta to al dente. Reserve 1 cup of the starchy cooking water, then drain and toss the pasta with the sauce. Add a little of the starchy water, if necessary, to thin the sauce. Adjust the salt and pepper, to taste, then transfer to a serving bowl and garnish with cheese and herbs.
Adapted recipe from Rachael Ray

BBQ Chicken Pizza

Serves 4

Ingredients

• 1 store-bought pizza crust, such as Boboli brand (12-inch)
• 1/2 cup barbecue sauce, any brand
• 2 cups chopped cooked chicken, such as rotisserie chicken or leftover roast chicken
• 2 1/2 cups shredded cheddar cheese
• 2 scallions, chopped
• 1/2 small red bell pepper, chopped

Preparation

Pre-heat oven to 400°F.

Put the pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.

Top with chicken, cheese, scallions and red bell pepper and bake until golden and bubbly on top, 12-15 minutes. Cut into 8 pieces and serve.
Recipe from Rachael Ray

Italian Subs

Serves:

4 servings

Ingredients

• 1/2 large onion, thinly sliced
• 1 12-inch loaf soft Italian bread
• 5 tablespoons red wine vinegar
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 pound deli-sliced provolone cheese
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced boiled ham
• 1/2 head iceberg lettuce, finely shredded
• 1/4 to 1/2 cup sliced pickled pepperoncini (optional)
• 3 plum tomatoes, thinly sliced
• 1 1/2 teaspoons dried oregano
• Soak the onion slices in a large bowl of cold water, 15 minutes.

Directions

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.

Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
Recipe from Food Network Magazine

Beef and Bean Sprout Stir-Fry

Serves:4

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Ingredients

• 1 egg white, slightly beaten
• 5 teaspoons soy sauce, divided
• 3 teaspoons cornstarch, divided
• 1/8 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• Pinch white pepper
• 1 pound boneless beef sirloin, cut into thin strips
• 1/2 cup cold water
• 1 tablespoon oyster sauce, optional
• 1/2 teaspoon instant chicken bouillon granules
• 1/4 cup vegetable oil, divided
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion (1-inch)
• 1 (14-ounce) can bean sprouts, drained
• 1/2 cup sliced water chestnuts
• Hot cooked rice, for serving

Directions

Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.

Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.
Yield 6 servings
Recipe from Food Network Magazine