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Rocket Grill
Paleo Chicken Recipe, Wine Pairing and Chicken Preparation
Free Paleo Chicken Recipe paired with your favorite wine. Chicken, turkey and pork pairs well with: Merlot /Chianti/Sangiovese/ Zinfandel. There are countless Paleo Recipes for every occasion Paleo Dinner, Paleo Lunch, and Paleo Dinner.
- -Merlot is a soft wine with rich plum-like flavors noted with blueberry and cherry.
- -Sangiovese (San-gee-oh-vay-zay) a brilliant ruby red wine with ripe fruit flavors. Extremely versatile pairs well with a wide range of fowl, meat and pasta. Derived from Latin the "Blood of Jupiter."
-Zinfandel A quintessential "California red." A versatile wine can be pairs with BBQ beef, grilled chicken or roasted chicken.
- -White Zinfandel Pale pink in color. Can drink alone or pairs well with chicken, pork or turkey
Preparing Chicken & Safety Tips - Preparing Chicken: Chicken is a world popular and versatile meat. It is relatively inexpensive, flavors to taste, low in fat and has health benefits. Chicken can be fried, broiled, grilled, baked, boiled and used as a base in stews. Chicken does required special handling before cooking.
- Chicken Safety: Raw chicken carries bacteria (including salmonella). Bacteria will rapidly multiple in temperatures 40 °F to 140° F. Keep raw chicken refrigerated or frozen. Refrigeration or freezing chicken does not kill bacteria. The only way the bacteria can be removed is by fully cooking chicken thoroughly.
- Keep raw chicken isolated. Raw chicken should be placed in seal plastic bag. The bacteria in chicken can contaminated with other foods not cooked before eaten. Wash hands thoroughly after handling raw chicken before handling other foods and objects.
- Rinse the chicken. If you rinse uncooked chicken sanitize sink and kitchen surfaces after rinsing.
- Thoroughly clean all kitchen surfaces that have come contact with uncooked chicken.
- Chicken has to be thoroughly cooked. Beef can be eaten rare or medium rare and chicken cannot. Rare or medium rare chicken can facilitate bacterial growth. Cut the thickest part of the chicken to make sure it is not pink.
- Do not leave cooked chicken at room temperature for more than 2 hours.
- Cooked chicken if handled properly can be stored in the refrigerator for 2 days
- Brining Chicken: Bring chicken breasts can retain moisture and keep chicken tender and juicy. Chicken can dry-out easily and brining allows the absorption of moisture. To brine soak in 3 tbsp. of salt to 4 cups of water for 1 hour.
Chicken and Egg Salad with Almond Satay Sauce
Ingredients
- 2 eggs, boiled, cut into quarters
- 1 chicken breast, steamed and shredded
- 2 cups rocket leaves
- 1 carrot, diced
- 10 cherry tomatoes sliced in 1/2 (optional)
- ½ green capsicum, diced
Almond sauce
- 1 small white onion, grated
- 2 garlic cloves, crushed
- 1tbs oil
- ¼ cup almond butter
- ¼ cup coconut cream
- 1tbs soy sauce (optional)
- Chili flakes
Instructions
- To make the almond sauce by placing the oil into a fry pan. Fry onion and garlic on low heat for 5 minutes or until slightly browned.
- Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir in a desired amount of chili flakes. Leave to cool slightly and remove excess oil.
- Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well.
- To serve, place rocket salad on a plate with egg quarters and spoon almond sauce on top.
Provide: Paleo Recipe Cookbooks
Visit: Over 370 Paleo Recipes For Favorite Paleo Recipe Secrets What Is The Paleo Diet?
About the Author
Like most people I am a multi-tasker. I am a wife, mom and businesswoman. I have a collection of favorite recipe secrets. The cookbook vary from Copycat Famous and Favorite Restaurant Recipes Secrets, Gluten Free, Dairy Free and Preservative Free Cookbooks. We all have to eat. Why not learn to cook varied healthy meals.
Does Anyone Have Good Restraunt Recipes?
Does anyone have recipes for Chilli's, Denny's, TGIFriday's, Macaroni Grill, Papasito's, Cheesecake Factory, Red Robbin, Johnny Rockets, or Applebee's? If you do please submit them.
Top Secret Restaurant Recipe: Chili's Babyback Ribs
Ingredients:
1 ½ cups water
2/3 cup dark brown sugar, packed
1 cup apple cider vinegar
½ cup tomato paste
1 tablespoon yellow mustard
1 teaspoon liquid hickory smoke
1 ½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
4 racks, baby back ribs
Directions:
1. Make the barbecue sauce by combining all the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
2. When you're ready to make the ribs, preheat the oven to 275 degrees.
3. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 ½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat.
4. Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs for a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.
5. Serve the ribs with extra sauce on the side and lots of napkins. Makes 4 servings.
T.G.I. Friday's Gazpacho
1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and
taste each time; it will depend on how ripe and juicy your
tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes
1 medium size cucumber , washed, peeled and seeded
* Amount of onion, green pepper and celery should be about the same.
Macaroni Grill Foccacia
9 T. Olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 t. salt (divided)
1 1/2 T. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130°F) milk
1 T. fresh rosemary leaves
Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400°F.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Makes 6 - 8 servings.
Pappasito's Salsa
8 roma tomatoes (Whole)
1 small yellow onion, diced (1/3 - 1/2 C Diced)
1 fresh jalapeno pepper, stem removed and seeded
1/2 teaspoon celery salt
1/8 teaspoon oregano
1/4 cup fresh cilantro
1/2 teaspoon sugar
1 fresh poblano peppers
1/4 teaspoon garlic salt
1/2-3/4 cup water
1/4 teaspoon black pepper
1. In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper.
2. Brown and stir until the skins have turned dark on many sides of peppers.
3. Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.
4. Put onion in hot skillet that has been removed from the heat and stir.
5. In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.
6. Pour peppers, onions and tomatoes and add water a little at a time; process just enough to chop to a medium
7. consistency but not to a smooth paste, leave a little chunky.
8. Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.
Cheesecake Factory Cheesecake
crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
2. Cheesecake: All above ingredients should be at room temperature before your begin.
3. Start by beating the cream cheese until light and fluffy.
4. Keep the mixer on a low setting throughout the beating and mixing process.
5. Add the sugar a little at a time and continue beating until creamy.
6. Add one egg at a time and beat after each egg.
7. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
8. Add the sour cream last and beat well.
9. Pour cream cheese into the spring pan.
10. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
11. When time is up, prop open oven door and leave in oven for one hour.
12. After one hour, remove from oven.
13. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
14. A cheesecake should season.
15. The wait is worth it.
16. The flavor ripens and becomes enriched.
Sunbeam Rocket Grill with 24 Grill Bags