Mediterranean Chicken Sandwiches

August 21, 2013 Leave a Comment
Mediterranean Chicken Sandwiches

Mediterranean Chicken Sandwiches

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa.  The refreshing sandwich filling is nicely flavored with oregano and mint.  I like it tucked into chewy pita bread.  (This recipe is Diabetic Friendly!!)

          Marcia Fuller                                                             Sheridan, Montana

 

Mediterranean Chicken Sandwiches Recipe

Mediterranean Chicken Sandwiches

1 ¼ lb. boneless skinless chicken breast, cut into 1 inch strips

2 medium tomatoes, seeded and chopped

½ cup sliced quartered seeded cucumber

½ cup sliced sweet onion

2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1 to 2 tsp. minced fresh mint or ½ tsp. dried mint

¼ tsp. salt

6 whole wheat pita pocket halves, warmed

6 lettuce leaves

In a large nonstick coated with cooking spray, cook chicken for 5 minutes or until no longer pink.  Remove from the skillet; cool slightly.

In a large bowl, combine the chicken, tomatoes, cucumber and onion.  In a small bowl, whisk the vinegar, oil, oregano, mint and salt.  Pour over chicken mixture; toss gently.

Cover and refrigerate for at least 1 hour.  Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.         6 servings

 

(Recipe for Mediterranean Chicken Sandwiches was in tasteofhome.com)

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Sweet and Sour Spareribs

July 2, 2013 Leave a Comment
Sweet and Sour Spareribs

Sweet and Sour Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made.  Dad especially loved these tender tasty ribs with their thick, tangy sauce.  Mom liked them because the sauce was no fuss to make.

                Ruth Ann Stelfox                                                                              Raymond, Alberta

 

Sweet and Sour Spareribs Recipe

Sweet and Sour Spareribs

5 to 6 lbs. pork spareribs or pork loin back ribs

½ cup sugar

½ cup packed brown sugar

2 Tbsp. cornstarch

1 cup ketchup

2/3 cup cider vinegar

½ cup cold water

Place ribs on a rack in a large shallow pan.  Bake, uncovered, at 350 F.  for 1 ½ hours.

Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth.  Bring to a boil.  Cook and stir for 1-2 minutes or until thickened.  Remove ribs and rack from pan.  Drain and discard fat.  Return ribs to roasting pan; drizzle 1 ½ cups sauce over ribs.  Bake 3 minutes longer.  Cut ribs into serving-size pieces; brush with remaining sauce.

 

(Recipe for Sweet and Sour Spareribs was in tasteofhome.com)

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Coffee-Molasses Marinated Pork Chops

June 20, 2013 Leave a Comment
Coffee-Molasses Marinated Pork Chops

Coffee-Molasses Marinated Pork Chops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

 A friend gave me this fabulous pork chop recipe, and it’s SERIOUSLY the best pork I’ve ever tasted.

                Pam Moormann                                                                              Beverly, Massachusetts

 

Coffee-Molasses Marinated Pork Chops Recipe

Coffee-Molasses Marinated Pork Chops

1 cup strong brewed coffee

¼ cup molasses

6 fresh thyme springs

1 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

2 garlic cloves, minced

½ tsp. salt

½ tsp. lemon-pepper seasoning

½ tsp. ground ginger

4 bone-in pork loin chops (1 inch thick)

In a large bowl, combine first nine ingredients.  Pour ½ cup marinade into a large resealable plastic bag; add the pork chops.  Seal bag and turn to coat; refrigerate at least 2 hours.  Cover and refrigerate remaining coffee mixture until ready to cook.

For glaze, place remaining coffee mixture in a small saucepan.  Bring to a boil; cook until liquid is reduced to about ½ cup.

Drain and discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat grill rack.  Grill chops, covered, over medium heat or broil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let meat stand for 5 minutes before serving.  Spoon glaze over chops.        4 serving

(Recipe for Coffee-Molasses Marinated Pork Chops was in tasteofhome.com)

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Warm, 5-Napkin Pulled-Pork Sandwiches

May 14, 2013 Leave a Comment
Warm, 5-Napkin Pulled-Pork Sandwiches

Warm, 5-Napkin Pulled-Pork Sandwiches

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These mustardy, sweet and messy sandwiches are real crowd-pleasers.

               

Warm, 5-Napkin Pulled-Pork Sandwiches Recipe

Warm, 5-Napkin Pulled-Pork Sandwiches

½ cup chopped onion

2/3 cup ketchup

3 Tbsp. brown sugar

2 Tbsp. Dijon mustard

2 Tbsp. cider vinegar

2 Tbsp. molasses

¼ tsp. Tabasco (or to taste)

1 Lb. cooked pork tenderloin, at room temperature

4 potato sandwich rolls (or hamburger buns), split

 

Combine onion, ketchup, brown sugar, mustard, vinegar, molasses and Tabasco in a saucepan; bring to a boil and immediately reduce to a gentle simmer.  Continue to simmer 15 minutes, until sauce is thickened and flavors are well blended.

Meanwhile, drag a fork lengthwise along surface on tenderloin to shred meat in long, thin pieces.  When sauce is cooked, add shredded meat to pot and remove from heat.  Toss thoroughly and spoon onto rolls.           4 servings

(Recipe for Warm, 5-Napkin Pulled-Pork Sandwiches, was in Newsday, Thursday, January 10, 2013)

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Zesty Chicken Wings

February 1, 2013 Leave a Comment
Zesty Chicken Wings

Zesty Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These spicy barbecue wings are so easy to make.  I fix a double batch since my family thinks they’re great.  You should see them disappear!

                Joan Rose                                                                                            Langley, British Columbia

Zesty Chicken Wings Recipe

Zesty Chicken Wings

½ cup corn syrup

½ cup ketchup

¼ cup cider vinegar

¼ cup Worcestershire sauce

¼ cup Dijon mustard

1 small onion, chopped

3 garlic cloves, minced

1 Tbsp. chili powder

16 chicken wings (about 3 Lbs.)

In a large saucepan, combine the first eight ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.

Meanwhile, cut chicken wings into three sections; discard wing tips.  Place wings in a well-greased 15-in x 10-in x 1-in baking pan.

Bake at 375 F. for 30 minutes, turning once.  Brush with sauce.  Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clean.  Serve with additional sauce if desired.     10-12 servings

(Recipe for Zesty Chicken Wings is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Apricot Chicken Wings

December 31, 2012 Leave a Comment
Apricot Chicken Wings

Apricot Chicken Wings

Simple-to-make appetizers, Apricot Chicken Wings, are the key to easy entertaining.  A five ingredient marinade flavors these juicy and tender chicken wings.

                Robin Spires                                                            Tampa, Florida

 

Apricot Chicken Wings

Apricot  Chicken wings

2 Lbs. chicken wings

1 cup apricot preserves

2 Tbsp. cider vinegar

2-3 tsp. hot pepper sauce

1 ½ tsp. chili powder

1 garlic clove, minced

 

Cut chicken wings into three sections; discard wing tips.  In a small bowl, combine the remaining ingredients; pour ½ cup into a large resealable plastic bag; add chicken.  Seal bag and turn to coat.  Refrigerate for 4 hours or overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place wings in a greased foil-lined 15 in x 10 in x 1 in baking pan.  Bake at 400 F. for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.          Yield:  2 dozen

(Recipe for the Apricot Chicken Wings was in Taste of Home, 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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