Top Secret Restaurant Recipes 2 (6 page)

SPICY ORANGE SAUCE

1 cup orange juice
½ cup light brown sugar
3 tablespoons orange marmalade
2 tablespoons soy sauce

1 tablespoon vegetable oil
½ teaspoon minced parsley
¼ teaspoon chili flakes

 

4 cups almond rice pilaf (from
recipe on page 15)
20 ounces breaded chicken
fingers, baked
(approx. 12 strips)
1½ cups broccoli florets
¼ teaspoon minced garlic
⅛ teaspoon dried thyme
1 tablespoon rice vinegar

 

1 cup sliced red bell pepper
I cup sliced mushrooms
¾ cup sugar snap peas
¼ cup shredded carrot
½ cup crispy chow mein noodles
¼ cup sliced or slivered almonds

1. Make the spicy orange sauce by combining all ingredients, except vinegar, in a medium saucepan. Simmer over medium/ low heat for 15 minutes or until thick. Remove from heat and add vinegar.

2. If you haven’t already baked your chicken fingers, now is the time to cook them following the directions on the package.

3. Steam the broccoli, red bell pepper, mushrooms, sugar snap peas and carrot in a steamer basket in a covered saucepan over simmering water for 10 minutes or until the broccoli is tender. Salt and pepper the veggies.

4. Prepare each dish by spooning 2 cups of the rice pilaf into two large bowls. Divide the steamed vegetables in half and spoon them over the rice. Cut each of the chicken fingers in half and slide them into a large bowl. Pour the orange sauce over the chicken and toss. Spoon the chicken and sauce onto the veggies in each bowl. Sprinkle ¼ cup of chow mein noodles over each dish, followed by about 2 tablespoons of almonds, and serve.

HONEY PEPPER SAUCE

¾ cup honey
⅓ cup soy sauce
¼ cup dark brown sugar,
packed
¼ cup pineapple juice
juice of I lemon (about 2
tablespoons)
2 tablespoons white vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder

 

4 8-ounce salmon fillets (without
skin)
vegetable oil

1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy Watch the sauce closely to be sure it doesn’t bubble over

2. Preheat barbecue grill to medium heat. Rub each salmon fillet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.

MARINADE

1
cup water
⅓ cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid mesquite smoke
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon tequila

 

4 skinless chicken breast fillets

MEXI-RANCH SAUCE

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1½ teaspoons white vinegar
1 teaspoon minced canned
jalapeno slices (nacho slices)
1 teaspoon minced onion
¼ teaspoon dried parsley
¼ teaspoon Tabasco pepper sauce
⅛ teaspoon salt
⅛ teaspoon dried dill weed
⅛ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cumin
⅛ teaspoon chili powder
dash garlic powder
dash ground black pepper

 

1 cup shredded Cheddarl
Monterey Jack cheese blend
2 cups crumbled tortilla chips or
fried tortilla strips (see Tidbits)

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.

2. Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover the dressing and chill it until it’s needed.

3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they’re done.

4. Arrange the cooked chicken in a baking pan. Spread a layer of Mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by ¼ cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

5. Spread a bed of ½ cup of the tortilla strips or crumbled tortilla chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo or salsa.