BROADCAST DATE: 7/10/05
Creole lady marmalade chicken salad recipe
Recipe from Kirk Matthews
1 crushed garlic clove
1 tablespoon lemon juice
2 tablespoon dijon mustard
1/4 cup rice vinegar
3/4 cup olive oil
Salt, pepper and parsley to taste
Place garlic, mustard, vinegar and lemon juice in food processor. Drizzle olive oil in as the other ingredients are blending until the oil is emulsified. Add chopped parsley, salt and pepper to taste. Let dressing stand for an hour.
Spray Pam on broiler pan.
Place inch-wide strips of chicken breast on the broiler pan, sprinkle liberally with Cajun spice, [Luzianne brand from Safeway is good]. Broil chicken about two minutes per side.
Lettuce greens, thinly sliced red onion, thinly sliced, de-seeded and de-veined red bell pepper, mandarin oranges and candied walnuts. Optional ingredients include diced celery and chopped green onions. Toss with dressing, lay broiled chicken strips on top and serve.
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Easy Salmon To Impress Your Friends
Recipe from Trini Kaopuiki
Filet of Salmon
1 cup Yoshida sauce (original flavor)
1/2 cup Mayo
11/2 teaspoons wasabi
1 whole lemon
Squeeze lemon on fish. Place salmon in baking pan and pour yoshida sauce over fish. Sprinkle furukaki lightly over fish. Mix mayo and wasabi in bowl. Spoon mixture into a Ziploc bag. Cut the corner of the bag and squeeze onto fish. Bake at 325 degrees for 20 minutes.