Archives

Lemon Bar-B-Que Chicken Breasts

 

 

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts

There is so much attention to what is healthy and best for us to eat. With vegan and vegetarian recipes available in magazines, on the internet, in old and new cookbooks, one gets to feel guilty to even consider poultry.  Of course, poultry is still recommended as a good choice.  Lemon-Bar-B-Que Chicken is my attempt to slim down a chicken entrée.

Of course the primary ingredient is 2 skinless boneless chicken breasts, cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

Ingredients for the Lemon Bar-B-Que Marinade

Ingredients for the Lemon Bar-B-Que Marinade.

Marinades are to tenderize and flavor the meat.  Use containers of glass, stainless steel or plastic bags to marinate, as most marinades contain some acid such as lemon juice, wine, vinegar or fruit juice.  Refrigerate for at least 1 hour, some recipes will give longer marinating time depending on the cut and size of the meat.  Turn or stir the meat in the process of marinating.  Some recipes do not use the marinade over the meat while cooking.

Combining the marinade ingredients.

Combining the marinade ingredients.                                                                                                                                                       

Adding the marinade to the chicken to refrigerate

Adding the marinade to the chicken to refrigerate.                                     

Lemon Bar-B-Que Chicken Beasts

Netta Belles' Choice Lemon Bar-B-Que Chicken Breasts

Julia Ann
A tantalizing barbecue chicken without the heavy sweet sauce; lemon zest and juice with the dried crushed red pepper flakes give is a tangy and spicy flavor.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Course Poultry
Cuisine Italian
Servings 2

Ingredients
  

  • 2 skinless boneless chicken breasts

Instructions
 

  • Cut the chicken breasts into 3-4 strips.
  • Place in a shallow glass bowl.
  • Make the marinade also referred to as the barbecue sauce.
  • Mix the oil, lemon zest, lemon juice and spices in small glass mixing bowl.
  • Whisk to thoroughly blend.
  • Pour the marinade over the chicken strips.
  • Cover bowl and marinate in refrigerator at least 1 to 4 hours.
  • Preheat the oven broiler or grill.
  • Place chicken strips on broiler pan which has been covered with aluminum foil.
  • Broil or grill for 6-8 minutes, until the juices run clear or 170 F

Notes

Recipe inspired by "Italian: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes" by Carla Capalbo, Kate Whiteman, Jeni Wright and Angela Boggiano, 2003. ---------cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.”  nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice

Julia Ann
A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Pasta
Cuisine Italian
Servings 8

Ingredients
  

  • 8 ounces dry tri-vegetable fusilli pasta

Instructions
 

  • Cook the fusilli according to manufacturer's directions.
  • Rinse in cold water and refrigerate to cool before assembling salad.
  • Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
  • Rinse in cold water; refrigerate to cool.
  • Dice and slice the onion, olives and tomato.
  • Put all ingredients into a large bowl.
  • Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
  • Heat the vinaigrette slightly to dissolve the sugar if needed.
  • Pour the Vinaigrette over the pasta and vegetables.
  • Refrigerate at least 2 hours before serving.
  • Spinkle parmesan cheese over the salad before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,  for your cooking experience.
2007-2015 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." All rights reserved.
Tried this recipe?Let us know how it was!

Waiting for another snow storm to come into the midwest.  Winter is getting long!  Looking forward to have pasta salads with fresh vegetables from the local farmer’s market.  Although it will be awhile, this salad would be great with pulled pork sandwiches.

 

Vegetable Fusilli Salad Plate

Vegetable Fusilli Salad Plate

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

 

Braised Fennel and Carrots

 Netta Belle’s Choice® Braised Fennel and Carrots

Dish of fennel and braised carrots.

 

 Fennel

Fennel has a flavor of anise, a mild licorice taste.  In many of the grocery stores it is sold as anise. Fennel can be eaten raw in salads with vegetables or fruits, cooked by braising, sauteing, stir-frying, steaming, or roasting.  It is an excellent source of Vitamin C, dietary fiber, potassium, manganese and folate.  The seeds are used in sausage, meat loaf, tomato sauces and bread. The seeds make a nice flavor to a fruit salad with the mild licorice taste.

Carrots

Carrots, a versatile vegetable, are good to snack raw or even in a cake for dessert. Carrots are in salads, side dishes, stews, soups and roasts.  They have a sweet taste, particularly when cooked in any variety of techniques as in Braised Fennel and Carrots.  Vitamin A is the highest nutrient in carrots, along with vitamin K, dietary fiber, vitamin C, potassium, manganese as well as smaller percentages of vitamin B6, B3, B1, B2 and E.

Braised Fennel and Carrots

Julia Ann
Enjoy the mild anise flavor and herbs of fennel with the sweetness of carrots for a vegetable side dish to serve with roast pork or a tofu entree.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Vegetable
Cuisine Italian
Servings 4
Calories 18 kcal

Ingredients
  

  • 1 fennel bulb cut into quarters lengthwise
  • 1 ½ cup carrots cut into 3 inch pieces
  • 3 cloves garlic minced
  • 1 cup chicken broth low fat
  • 1 tbsp olive oil extra virgin
  • 2 tbsp vinegar white wine
  • ¼ teaspoon sugar
  • 1 teaspoon thyme leaves dried whole
  • salt and pepper to your taste

Instructions
 

  • Trim fennel bulb, cut off stems, leaves and the bottom.
  • Wash thoroughly, cut into quarters. Cut out the core or heart of the bulb.
  • Wash and scrape carrots, cut into 3-inches pieces then quarters.
  • Mince garlic cloves.
  • Combine broth, oil, garlic, fennel, carrots into a large saucepan.
  • Bring vegetables to a boil.
  • Reduce heat to simmer until vegetables are tender, about 15-20 minutes.
  • Remove vegetables to a warm bowl, cover and keep warm.
  • Increase heat on liquid, reduce to 1/3 cup, about 5 minutes.
  • Mix the wine vinegar, sugar, thyme and seasonings
  • Heat through.
  • Pour the seasoned syrup over the warm vegetables before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Nutrition

Sodium: 30mgCalcium: 29mgVitamin C: 7mgVitamin A: 78IUFiber: 2gPotassium: 242mgCalories: 18kcalFat: 1gProtein: 1gCarbohydrates: 4gIron: 1mg
Tried this recipe?Let us know how it was!

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.