Chicken & Portobello White Lasagna

Chicken & Portobello White Lasagna 
No Need For Tomato Sauce For This Dish!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45-50 minutes

 

Ingredients
9 lasagna noodles
3 cups of cooking chicken, torn
8 oz. Portobello mushroom, sliced
1/2 red onion, sliced thin
1 cup roasted red pepper, sliced
2 cups canned artichokes, drained and halved
1/2 stick butter
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 tsp Herb De Provence
1 cup Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
salt
pepper

Cooking Tools
Stock pot
Skillet
Medium saucepan
Lasagna pan or 6 serving size baking dishes

Directions
Preheat oven to 375 Degrees F.  Cook lasagna according to directions. Drain pasta, separate to prevent sticking. In a skillet on medium heat, melt butter and olive oil.  Add in mushrooms, onions and saute until tender. Add in chicken, red pepper, artichokes, garlic, Herb De Provence, salt, pepper and saute for additional few minutes.
To Assemble: Ladle enough Bechamel sauce (recipe below) to coat bottom of baking dish, layer 1/3 of the lasagna noodles, add chicken mixture evenly over the noodles.  Ladle some more Bechamel sauce over the chicken mixture, sprinkle with some Parmesan cheese evenly. Add another layer of cooked noodles and repeat until last layer of noodles, then add enough Bechamel to cover the noodles, top with Parmesan and Mozzarella cheese.  Bake in oven for 30 minutes.  Let cool for 15 minutes before serving.

Bechamel Sauce
Ingredients
5 tbsp butter
4 tbsp flour
4 cups milk
1 1/2 tsp salt
1/4 tsp nutmeg

Directions
In a medium saucepan, heat the butter over low heat until melted. Add the flour and stir until smooth.  Cook until color is slightly golden, about 6 to 7 minutes. Whisk in milk a little at a time, raise temperature to medium heat and continue to whisk until thickened, about additional 10 minutes.  Add in salt and nutmeg and set aside to make Lasagna.
Serves 6

Chicken Satay With Garden Fried Rice

Chicken Satay With Garden Fried Rice
Served With A Peanut Sauce And Asian Pickles!
Difficulty: Moderate
Prep Time: 3 hours 30 minutes
Cooking Time: 30 minutes

Chicken Satay
Ingredients
2 1/2 lbs. chicken tenderloins
1  13.5 oz. coconut milk
2 tsp green curry paste
2 tsp + garam marsala curry powder
4 cardamon pods, cracked
1 cinnamon stick
juice of 1 lime
3 tbsp palm sugar or agave syrup
1 tsp garlic, puree
1 tsp lemon grass, puree
coconut oil for drizzle
1 tsp salt
1/4 tsp pepper
12+ skewers

Cooking Tools
Outdoor grill
Large mixing bowl
2 small mixing Bowls
Sheet pan
Colander
Wok
Chinese take-out containers

Directions
In a large mixing bowl, whisk in coconut milk, green curry paste, curry powder, cardamon pod, cinnamon stick, lime juice, sugar, garlic, lemongrass, salt and pepper. Place chicken tenderloins into the mixture and place in the refrigerator to marinade for about 3 hours.
Remove marinaded chicken from refrigerator and drain chicken with marinade into a colander until liquid is gone.  Skewer each tenderloin and place on sheet pan.  drizzle each chicken skewer with coconut oil and sprinkle more Garam Marsala curry powder on both side of the chicken. Cook chicken on a preheat outdoor grill, about 8 minutes on each side, depending on the thickness of chicken, adjust time accordingly.  Serve with Peanut Sauce, Pickled Cucumber, and Garden Fried Rice.
Serves 4

 Garden Fried Rice
Ingredients
3 cups cooked short grain rice
1 cup broccoli florets
3/4 cup red onion, slices
1/2 cup of snow peas
1 cup carrot, matchsticks
1 cup mushrooms, sliced
1/2 cup frozen peas
1 cup mung bean sprouts
1 tsp garlic, minced
1/2 tsp ginger grated
2 eggs, cooked, scrambled
2 tbsp vegetable oil
1/2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper
1/2 cup vegetable or chicken stock
salt

Directions
In a wok on high heat, add; oil, broccoli, and carrots and stir fry for a few minutes.  Add into the wok some vegetable stock and place lid on to steam broccoli and carrots until slightly tender, let the stock evaporate.  Toss in red onion, mushrooms, snow peas, peas, garlic, ginger, sesame oil, soy sauce and pepper, cook for additional few minutes, toss vegetables frequently so not to burn. Toss in cooked rice and mung bean sprouts, cooked scrambled eggs and toss until well incorporated. Adjust salt and pepper to taste.

Peanut Sauce
Ingredients
3 tbsp natural peanut butter, smooth
1/4 tsp sesame oil
3 tbsp agave syrup, or palm sugar
1/4 cup coconut water
1/2 cup water

Directions
Place all ingredients in a small mixing bowl and whisk, if the sauce is thick just add more coconut water.

Asian Pickles
Ingredients
1 1/2 cups small pickle cucumbers, sliced
1/4 cup red onions, sliced thin
1/2 cup distilled white vinegar
1/2 cup white sugar
1 tsp lime juice

Directions
In a small mixing bowl, whisk together vinegar, lime juice and sugar until dissolved. Add in sliced cucumbers and red onions. Let ingredients marinade in refrigerator for at least an hour.

Coconut Curry Chicken Salad

Coconut Curry Chicken Salad
Three Ways To Use Coconut In This Colorful Salad!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10-12 minutes

Coconut Serving Bowls Add A Tropical Touch!

Ingredients
1 lb, chicken (tenderloins) cubed
1/2 cup red onion, diced
3/4 cup celery, sliced
3/4 cup golden raisins
1/2 cup cilantro leaves
1 1/2 cups seedless grapes, halved
1/2 cup toasted almond slices
1 cup toasted unsweetened coconut shavings
2 tbsp coconut oil
1 tbsp + 1 tsp curry powder
3/4 cup mayonnaise
1 tbsp agave syrup
1/4 cup coconut water
1/4 tsp ginger, grated
salt
pepper
coconuts (optional)

Cooking Tools
Sheet pan
Frying pan
Mixing bowl

Directions
Preheat oven 375 Degrees F.  Line sheet pan with coconut shavings and almond slices and place in oven for a minute or two to toast.  Remove from oven and let cool.
In a frying pan on medium heat, melt coconut oil and add cubed chicken.  Sprinkle 1 tbsp of curry powder and cook for 10 minutes or until chicken is done. Set chicken aside to cool.  In a mixing bowl, add; mayonnaise, 1 tsp curry powder, coconut water, ginger, agave syrup, salt, pepper and whisk until well blended. Into the mixing bowl, fold in cooled cooked chicken, onions, celery, raisins, cilantro leaves, grapes, toasted almonds and coconut shavings.  Place in coconut halves (optional) for a unique serving bowl.
Serves 4