Andolicious

Archive for April, 2010

Ingredients:

2 Boneless skinless chicken breasts

2 Tbsp Olive oil

1 TbspSoy Sauce

1 tsp Black pepper

1 tsp Cayenne powder

1/4 medium-sized Red Onion

3 Tomatoes

1 Avocado

1/4 cup Sour Cream

1/4 cup Mayonnaise

1 tsp Habanero hot sauce

1 Tbsp Lemon Juice

Parmesan cheese

Recipe:

Marinade the chicken breasts in olive oil, soy sauce, garlic powder, cayenne, and pepper. Flip chicken over after 15 minutes and season other side.

Grill the chicken for about 5 minutes on each side, until some nice grill marks appear. Flip the chicken, cook 4ish minutes, and transfer to baking dish. Bake at 325 degrees Fahrenheit for 20-25 minutes (uncovered). (Searing the chicken on both sides can be done if you don’t own a grill pan). Let the chicken rest for 5 minutes before slicing for optimum moistness. While the chicken is baking, turn the heat down on the pan and cook the onions until tender.

In a bowl, mix sour cream, mayo, hot sauce, cayenne, and lemon juice. Slice the bread in half long-ways, brush with butter, and grill over low heat until toasted through. Season the sliced tomatoes and avocado with salt and pepper to taste.

Slather the toasted bread with the spicy mayo mix, then top with chicken, tomato, grilled onion, avocado, and a sprinkle of grated Parmesan cheese. Enjoy!

Ingredients:

1 lb ground beef

1 yellow onion, diced

4 cups chicken broth

2 cups long grain white rice

1 tsp dry oregano

1 tsp dry basil

1 Tbsp olive oil

1 can whole tomatoes, pureed in blender

5 bell peppers

12 large tomatoes

Recipe:

Cook the ground beef in a large pot over high heat until browned. Meanwhile, cook the onion in olive oil over medium high heat until tender. Add garlic to onion, cook 1 minute. Add onion/garlic to the pot, along with the oregano, basil, and salt and pepper to taste. Cook for 1-2 minutes, then add the pureed tomato, along with the guts of the hollowed out tomatoes.  Cook an additional 1-2 minutes. Add the chicken broth and rice, bring to a boil, then reduce to a simmer and cover. While that mixture is cooking, bring a pot of water to a boil, then boil each one of the bell peppers for 3 minutes or until about as tender as a tomato, and set aside. When most of the liquid in the mixture has been absorbed by the rice, spoon it into the hollowed out tomatoes and pre-cooked bell peppers. Place in a deep baking pan and fill with 1/4 inch of water. Bake at 300 degrees Fahrenheit for two hours, or longer if you have the patience.

Recipe Copyright 2010 by Padelis Sakellariadis

Sausage potato hash with jalapeño and Cajun spices

Ingredients:
Two links Cajun andouille sausage, cut into bite-sized pieces
Half of one small onion
1 jalapeño, seeded and diced
1 large russet potato, peeled and diced into quarter inch chunks
2 Tbsp butter
1 Tbsp Cajun seasoning

Recipe:
Melt the butter in a large skillet over medium high heat. Add the sausage and cook for about 6-8 minutes or until slightly browned on each side. Add the onion, and jalapeño, and seasonings and cook several minutes until tender. Serve with scrambled eggs or enjoy solo.

Ingredients:

1 8 oz boneless skinless chicken breast

Marinade:

3 Tbsp olive oil

1 Tbsp soy sauce (reduced sodium)

1 tsp garlic powder

1 tsp fresh ground black pepper

Veg:

1/4 yellow onion, coarsely chopped

1/4 green bell pepper, chooped

1/4 crown broccoli, stems removed

1 carrot, chopped into 1/4 in. pieces

Sauce:

1 Tbsp canola oil

1 Tbsp soy sauce

1 Tbsp Sriracha sauce

1 Tbsp Sweet chili sauce

Cut the chicken into bite-sized pieces and marinade in refrigerator for 1/2 an hour before cooking. Meanwhile, cook 1 cup of rice with two cups of water, using the steamer insert to pre-cook the vegetables before stir frying. Heat about 1 Tbsp of oil in a large skillet on high heat until oil is beginning to smoke. Insert the chicken and leftover marinade and cook on high heat, stirring frequently until all sides are seared golden brown. Continue to cook on medium high heat for about 8 minutes, or until the chicken is cooked through. Add sauce mixture to pan and bring to boil. Add vegetables. Toss. Serve over white rice.