Jess's Recipes

Gourmet May 2005 The chili powder used here can be found in most supermarkets and is made from a blend of spices — it is much milder than pure chile powder from New Mexico, which is very hot. These chicken legs pair nicely with the succotash . Yield: Makes 4 servings Active Time: 10 min Total Time: 45 min 2 tablespoons chili powder (not pure chile powder) 1 tablespoon mild honey 1 tablespoon fresh lime juice 1 teaspoon salt 1/2 teaspoon black pepper 4 whole chicken legs (2 lb), thighs and drumsticks separated Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan. Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely. Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

Serves 4+ leftovers 1/4 Cup OJ 1/4 soy sauce 4 large garlic cloves, minced 1 TBS Chinese 5 spice powder 1 TBS honey 8 (3/4 lb) chicken legs Whisk together first 5 ingredients in a bowl. Divide between two large ziploc bags. Add 4 legs to each bag, seal and coat the chicken. Refrigerate, turning bags occasionally 2-6 hours. Remove chicken from bags, pat it dry and discard marinade. Spray the chicken with nonstick spray, then grill, turning occasionally for 23-25 mins. 2 drumsticks=5 points. Leftovers can be used for other recipes.

Chicken needs to marinate at least 24 hours Its OK to double this recipe This is one of the tastiest ways to cook chicken. The chicken can be marinated with oil, lemon, garlic, and mixed herbs in this recipe. 3 1/2 lbs. of chicken cut into 8 to 10 pieces. Oil, lemon and herb marinade. 1 cup olive oil 1 cup vegetable oil 3 lemons thinly sliced 6 cloves of garlic chopped 2 TBS of cracked black pepper 1 cup roughly chopped mixed fresh herbs, such as basil, oregano, marjoram, mint, cilantro, Italian parsley, and/or tarragon. kosher salt 1. Combine all the marinade ingredients and put into a container that is large enough to hold all the chicken. 2. Marinate the chicken under refrigeration for at least 24 hours - turning it 2 or 3 times in the process. Preheat oven to 350F Drain the chicken pieces, sprinkle with a little kosher salt and bake in a 350F oven for 30-45 minutes. The juices should run clear. Can be kept warm on the grill. Serves 6-8.

Submitted By: Christine Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 6 "Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant." Ingredients: 2 pounds veal cutlets 1/4 cup all-purpose flour 1/2 teaspoon seasoning salt 1/2 cup butter 2 tablespoons olive oil 3/4 pound fresh mushrooms, quartered 1/4 cup Marsala wine Directions: 1. Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion. 2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. 3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. 4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately...

Sorry - Kishan ate a lot of his before he took this photo Jerk Chicken Thighs with Mango Salsa POINTS® Value: 4 Servings: 4 Preparation Time: 25 min Cooking Time: 16 min Level of Difficulty: Easy Instead of the usual hamburgers and hot dogs, toss this onto the grill at your next backyard barbecue. Leftovers make a wonderful salad.* Ingredients 3/4 tsp ground cinnamon 3/4 tsp ground allspice 1/2 tsp garlic salt 1/4 tsp dried thyme 1/4 tsp table salt 1/4 tsp black pepper 1/8 tsp cayenne pepper, or to taste 2 Tbsp fresh lime juice, divided 1 pound(s) boneless, skinless chicken thigh(s), about 6 thighsSalsa 1 large mango(es), diced 2 small shallot(s), finely chopped 1 large jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands) 1 Tbsp cilantro, fresh, minced 1/8 tsp table salt, or to taste Instructions 1. Preheat grill to medium heat. 2. On a plate, combine cinnamon, allspice, garlic salt, thyme, table salt, black pepper, cayenne pepper and 1 tablespoon of lime ...

Moroccan Chicken with Chickpeas POINTS® Value: 7 Servings: 4 Preparation Time: 20 min Cooking Time: 30 min Level of Difficulty: Moderate Don't leave the lemon slices from this Moroccan specialty uneaten on your plate. The skin of the lemon becomes tender and delicious when simmered slowly in this dish. Ingredients 1/2 tsp table salt 1/4 tsp black pepper 3 Tbsp all-purpose flour 1 pound(s) uncooked boneless, skinless chicken breast, cubed 2 tsp olive oil 1 large onion(s), chopped 1 item(s) lemon(s), sliced, ends discarded and seeds removed 1 cup(s) canned chickpeas, rinsed and drained 1 1/2 cup(s) fat-free chicken broth 6 medium olive(s), green, sliced 2 cup(s) cooked white rice Instructions Stir salt and pepper into flour and coat chicken with it. In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well. Stir in onion and lemon and sauté until browned. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for 30 minutes. St...

1 lb. group beef 1 onion, diced 1 green pepper, diced 2 tsp chili powder 1 16 oz. can tomatoes 1 1/4 c. water 1 1/2 cup elbow macaroni 2 tsp sugar 1/2 tsp salt 1/4 tsp crushed red pepper 1 1/2 cup shredded cheese Brown onion, green pepper & ground beef. Stir in chili powder. Cook 1 min. Stir in tomatoes with liquid. Add next 5 ingredients. Heat to boil. Reduce heat, cover, simmer 20 minutes, stir occasionally. Sprinkle cheese & cover until cheese is melted.