Bengal BBQ
(Disneyland recipe)

Chieftain Chicken Skewer - In a Polynesian Sauce

Chicken breasts cut into long strips

4 - Whole Cloves

1 T - Red Wine Vinegar

1 Cup – Catsup

½ Cup – Crushed Pineapple

½ cup – Brown Sugar

½ cup – Soy Sauce

¼ cup – Orange Juice Concentrate

3 T – Water

Simmer cloves in vinegar for 5-10 minutes.  Strain cloves and allow vinegar to cool completely before adding other ingredients. Add other ingredients and mix well.  Place chicken in uncooked sauce and marinate for 24 hours.  Remove chicken from marinade and steam until cooked through. Bring mixture to slow boil over medium heat.  Place chicken on soaked skewers and grill until heated. Dip grilled chicken into heated sauce and serve with green onion.

 Bengal Beef Skewer - In a Sweet Zulu Sauce

Beef cut into long strips

1 cup – Teriyaki Sauce

1 cup – Soy Sauce

1 T – Red Wine Vinegar

1 cup – Brown Sugar

½ cup – Sherry Cooking Wine

2 – whole Bay Leaf

1 T – ground black pepper

2 T – fresh ginger root

2 T – fresh garlic

Mix ingredients and marinate beef over night. Remove beef from marinade and steam until cooked through. Bring mixture to slow boil over medium heat.  Place beef on soaked skewers and grill until heated. Dip grilled beef into heated sauce and serve with green onion.

Banyan Beef Skewer - Hot & Spicy

Beef cut into long strips

1 cup – Soy Sauce

1 ½ cup – Water

1 T – ground black pepper

3 T – Sesame Seed Oil

1 t – Ground Red Pepper

½ t – Cayenne Pepper

1 T – fresh garlic

1 T – Corn Starch

Mix all ingredients except corn starch; bring to a slow boil over medium heat. Add corn starch to thicken
Place beef on soaked skewers and grill until cooked through. Dip grilled beef into heated sauce and serve with green onion.

                     Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)

1 tablespoon olive oil

1 14-ounce can light coconut milk

1 tablespoon dried basil

1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

. Carefully add  coconut milk to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over rice.

Buffalo Chicken Sandwiches

                          

2-3 chicken breasts

1 bottle of Frank's Red Hot BUFFALO Wing Sauce

1-2 Tbsp. dry Hidden Valley Ranch mix

2 Tbsp. butter

6 hoagie rolls

Directions:

Place chicken breasts in slow cooker, and pour 3/4 of the wing sauce and the ranch dressing mix over top. Cover and cook on low for 6 hours.

Once the chicken has cooked, add the butter, then shred the meat with two forks. Pile the meat onto the hoagie rolls and add a splash of remaining sauce if desired.

*I topped ours with lettuce, tomato, mozzarella cheese and drizzled ranch dressing over each one. Yummo!

Asian Chicken

                                          
*Serves 4-6
Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce

For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.

Grilled Chicken Bruschetta

4-6  boneless skinless chicken breasts, pounded thin
3 roma tomatoes, finely chopped
a handful of fresh basil, chopped
4 cloves of garlic finely chopped
Fresh mozzarella sliced

 Season chicken with dried basil, and garlic salt. Grill chicken until done.
Mix together tomatoes, basil, and garlic. When chicken comes off the grill top with tomato mixture then lay a piece of cheese over it and place in oven until cheese is melted.

Chicken Fajita Melts

                                           

• 3 Tablespoons vegetable oil
• 6 (6.0 ounce) boneless skinless chicken breast halves, thinly sliced
• 1/2 cup sliced onions
• 1/2 cup sliced red bell pepper
• 1/2 cup tomato juice
• 2 Tablespoons taco seasoning mix
• 1 cup salsa
• 10 (1 inch thick) slices French bread
• 2 cup shredded Cheddar cheese

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
4. Place sandwiches under the preheated broiler on the middle rack and cook for 5 minutes or until the cheese is melted and beginning to brown.

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
1 green chili seeded and diced

1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup mild red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Fauxtisserie Chicken

                             shared by Jo Dee

1 whole chicken, small enough to fit in your slow cooker

Salt-based seasoning  (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just    make sure salt is one of the first ingredients on the label.)

Whole garlic cloves, peeled

Fresh Rosemary

Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. Pull the skin up all around the chicken, this does involve sticking your hand between the skin and the breast.  Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of rosemary  under the skin. This makes a very pretty chicken when it's all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.

Pecan Crusted Chicken Salad

             shared by Jo Dee                          
 

Pecan Crusted Chicken
Ingredients:
3 chicken breasts, pounded to an even thickness
heaping 1/2 cup pecans
15 Ritz crackers
1/4 teaspoon salt
dash pepper
pinch cayenne

1/3 cup milk

2 eggs

Directions:
1.Combine pecans, crackers, salt, pepper and cayenne in a food processor or blender. Process until pecans are finely ground.
2. Place crumb mixture in a ziploc bag and mix milk and egg in a shallow dish.
3. Heat a skillet over medium high heat with about 1/2 inch oil for frying.
4. Dip chicken in egg mixture, then coat chicken in pecan mixture, pressing pecans into chicken.fry coated chicken in hot oil for 3-4 minutes per side.

Honey Mustard Dressing
Ingredients:
1/2 cup honey
1/4 cup Dijon mustard
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon apple cider vinegar
2 Tablespoons mayonnaise (I use light mayo)

Directions:
1.Chop garlic in food processor. Add honey, Dijon mustard, salt, pepper, vinegar and mayo. Mix well and chill until ready to serve.

Salad
Ingredients:

8 cups romaine lettuce, sliced
1 apple or pear, very thinly sliced (I used pear)
3 stalks celery, very thinly sliced
dried cranberries

Directions:
1. Mix lettuce, celery, and craisins. Top with sliced chicken.
2. Drizzle dressing over top and enjoy!

Garlic Chicken with Bow Tie Pasta

shared by Jo Dee       

1 Tb olive oil

1 lb boneless/skinless chicken breast, sliced crosswise

1 tsp salt

1 Tb olive oil

6-8 cloves garlic, crushed (1 rounded Tb)

1/2 lb mushrooms, quartered

1/2 c green onions, sliced

3/4 c red or orange sweet peppers

1 14.5 oz can diced tomatoes (undrained)

1/2 c chicken broth

1/2 tsp crushed red pepper

1/2 tsp cornstarch

1/2 tsp salt

2 cups dry bow tie pasta - cook as directed

1/4 c fresh cilantro, chopped (may use fresh parsley)

parmesan cheese, grated

1. Fry chicken in oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.

2.Cook garlic in oil until golden. Add mushrooms, green onions and peppers - cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.

3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!

*Use less crushed red pepper to make it mild. Also, I add the peppers when I have them on hand - zucchini and squash are delicious too. You can omit the chicken as well for a healthy, vegetarian dish.