Grilled/BBQ Chicken or BBQ Steak Marinade Sauce Recipes

 Bariatric Friendly

Place in large measuring cup.

• 1/2 Cup  Lemon Juice
• 1/4 Cup Olive Oil
• 1 tsp Salt, Pepper and Garlic Powder
• a pinch of Oregano, Basil & Parsley
• Mix well
• Place your portion skinless, boneless Chicken Thigh in Ziploc bag
• Pour in mixture to coat Chicken, close bag air tight.
• Freeze bag
• take out in the morning or night before to thaw out.
• Cook on BBQ, grill or George Foreman Grill.
• Slice up and eat with veggies or on top of a Salad.

You can also place all chicken in a bowl with Lemon olive oil mixture.

• Marinate at least 1/2 hour
• Take Chicken out of bowl and place on BBQ. Cook fully
• Take the rest of the lemon oil mixture from bowl and place in pot. Cook over high heat and Boil for 1 minute. 
• (lemon oil juice must be boiled because you had it marinating over raw chicken and you don't want to get chicken poisoning from the juice on raw chicken )
• Cool off lemon oil mixture and BBQ chicken.
• Slice Chicken and place your portion in zip lock bag and pour lemon oil juice mix in bag to coat chicken.
• Close bag air tight and Freeze.
• When you want it.  Take the chicken and juice out of ziplock bag and place in bowl .  Microwave for 1 min. or until hot.  (you don't have to worry about the juice mix becoming contaminated because you boiled it and then placed it in with cooked chicken)

Freeze all ziplock bags laying flat and not on top of each other. once frozen you can place together.
Otherwise they will stick together and it is hard to separate them.

You can also marinate with Veri Veri Teriyaki Marinade & Sauce

Just Place a few TBS in each ziploc bag. 

Same procedure as above. Cook or freeze and boil extra juice .

Chicken Feta Corvo Wine Sauce

                                                                                                             Bariatric Friendly

 Serving for 4

Ingredients

5 - 6 Skinless Boneless Chicken Thighs                                                            2 Jumbo Portabella Mushrooms - Sliced into chunks                                          1/4 cup Olive oil                                                                                            Garlic Seasonings - 1/4 tsp Salt, pepper and garlic Powder 

1/4 cup chopped fresh Parsley, 

4 Slices chopped Munster Cheese, 

4 Tbs Salted Butter,                

1/4 cup Chicken Broth 

1/4 cup of Corvo White Wine

2 oz crumbled Feta cheese

Prep Chicken

 Cut Chicken into cubes,
Saute in Olive Oil and add salt, pepper & garlic powder
Cook both sides - crispy
Don't worry about it being raw.  it will be completely cooked by the end.
Place cooked chicken in a pan

Using the same frying pan
Add Sliced Garlic,  2 Tbs butter and fresh parsley cook until garlic is lightly golden
Add in Cooked Chicken, Sliced Virginia Ham, and another 2 Tbs Butter
Saute for a minute then

Add Corvo Wine
Saute for another 1 - 2 minutes.

(I used the Corvo Wine that my husband received as a gift. it is the wine that is made
from his town in Sicily.  Opps! but it made the meal delicious.  I always believe if you use
good wine your dish will taste delicious!  Corvo is now my new favorite wine. )

Add in chicken Broth and Munster cheese cook until cheese is melted. 

Then add in chopped pepperoni. Saute for another 1-2 minutes to it begins to boil. Take off heat.

 

Add in Feta Cheese.  If you want it crispy place frying pan in broiler for 1-2 minutes.

Make sure your frying pan is made to go into oven! if not, place in pan and broil.

Excuse the non-tiled wall. I bought a new gas stove and remodeling the Kitchen.

Veal or Chicken Stew

Veal Stew by Gaetano

Recipe for 4
Veal Stew 3lbs or Chicken boneless thighs 8
Cut into chunks    (Note: Veal shrink a lot)
1 cup chopped Onions
Olive Oil
8 Potatoes - Cut into 2" x 2"
1/4 cup White Wine - Chardonnay
32 oz container of Chicken Broth
1pc Celery stork - chopped finely
2 Tbs and 1/3 cup divided Fresh Parsley if don't have use dry Parsley
1/4 tsp Salt and Pepper.
========
For Bariatric Friendly don't eat potatoes or only eat 2 -3 pieces

1. In a medium sauce pot,  Sautee Chopped Onions in enough Olive Oil to cover them.  Cook until golden brown.

2.  Place Veal or Chicken in pot. Stir and cook for 3 minutes.
3.  Add Chicken broth, 2 Tbs Parsley, Celery, Salt and Pepper.
4.  Cover over medium high heat and bring to a boil.
5.  Boil for 15 minutes then add White Wine.

6.  Cook for another 15 - 20 minutes, until Veal
      is tender.  Chicken cooks in less time.

7.  Add Potatoes and Parsley. Cook until potatoes  
     are ready about another 5 -10 min.

Serve with warm Italian bread.

Stir Fry Shrimp & Chicken w/ Rice

 Made this recipe for my granddaughter Olivia's 4th Birthday Party. 
 Everyone kept going back for 2nds, and 3rds, etc.  Hey, I wanted some leftovers!!!

Ingredients:  cut recipe in half to serve dinner for 5-7 people

Recipe below for a full size catering tray

10 Chicken boneless thighs - cut up into 3 x 3 pieces

40 Xlg Shrimp cut in halves

8 cups or 1/2 bag of Kirkland Stir Fry Vegetable Blends. (Bought at Costco.)

 1 1/2 Bottles of Iron Chef Glaze Sauce - General Tso

 a few drops of Soy Sauce

2 jars of Saucy Susan

4 cups of uncooked White Rice

2 pkgs Sazon Goya 

1 can small peas.

1 cup grated cheese.

10 Tbs of butter

small onion chopped into small pieces

Olive Oil

Salt, pepper, garlic powder.

4 cups of flour or what's needed

6 Eggs beat w/ salt, pepper and Garlic powder

===================

Veggies, Chicken and Shrimp are cooked separately.  After Chicken and Shrimp are cooked then they are sauteed together before adding to rice.  You might think this is a long or difficult recipe but, it really isn't. I cook everything at the same time.  but, I would like to say:

                 Who is responsible for the size of our stove tops!! the burners are wide enough from each other (left to right) but the length between the front burner and back burner are less than 2 inches which makes it impossible to cook with 4 pans at the same time!!  You'd think that after all this time that they would realize this and make the stove tops come out further. Well, enough of me complaining time to cook! Just had to let out my fustration!

1.  Cook Rice as suggested on box but add 1 extra cup of water.  

Add 2 pkgs of Sazon Goya as Soon as you start cooking rice.

When rice is almost done:

Add sauteed chopped onion.

Once rice is done. Take off heat and

 Add: 1 can small peas, 1/2 cup grated cheese and 1/2 jar of Saucy Susan. Mix in well. Cover and when chicken and shrimp are ready Place rice in the bottom of a Large catering tray. 

                          

2.  Place Stir Fry Vegetables in microwave to defrost. approx 5 -7 min.

Place in strainer so excess water can drain out.

In deep frying pan, add 4 tablespoons butter and a Tbs of Olive Oil.

Sautee Veggies with a dash of Soy Sauce, pepper, garlic powder.

Once Veggies are 1/2 way done - 

Add 1/4 cup of Iron Chef Glaze Sauce, 4 Tbs Saucy Susan and 1/4 cup of water. Keep cooking until veggies are done. Keep covered until chicken and shrimp are cooked.

           

3.  Cook Shrimp

Flour Shrimp and Sautee both sides in Olive Oil with a dash of Salt, pepper and Garlic powder.  Once Shrimp look pink they are done. Place in bowl and start cooking Chicken.

                                          

4.  Cook Chicken

Dip Chicken pieces into Egg Batter then Flour. Place in flat cookie tray. Once all is battered cook with little bit of Olive Oil. Cook on Medium heat until both sides are golden brown and throughly cooked. not raw.

Last Step:        In frying pan. 

1.  2 TBS Butter, 1 TBS olive Oil 
2. Add Chicken and Shrimp. (place just enough in frying pan for 1 layer. as shown below.
3. Add Gen'l Tso Sauce mix in
4. Add Saucy Susan Mix in
5. cook for only 1 - 2 minutes enough to combine all ingredients with the Sauces.

butter     and add Gen'l Tso                                                                        


  

 mix in saucy susan                                Keep cooking until all mixed in.

 Place rice on bottom of pan.

Add shrimp, chicken and veggies on top.

    

Chicken Cutlet w/ White wine sauce.

A very easy recipe to add to Chicken Cutlet to
bring it up a NOTCH!!

Recipe for 8 pcs chicken Cutlet.
Need One slice of  Virginia Ham and 1 - 2 Slices of Provoloni for each
Piece of chicken cutlet.


Prep and cook Chicken Cutlet as usual.   (Below chicken cutlet recipe if needed)
In large flat baking pan lay out cooked chicken Cutlet.
Place on top of Chicken Cutlet:
one slice of Virginia Ham and 1 - 2  slice of provolone. Whatever is needed to cover Chicken.
Then White Wine Sauce. (Recipe Below)

Chicken Cutlet Recipe:

In one large bowl: Bread Crumb, (Plain bread Crumb bought from bakery, add 1/2 tsp salt, blk pepper and garlic powder, pinch of oregano, basil, parsley and 1/2 cup Romano Peccorino grated cheese)
In another large bowl.  6 beaten eggs with a  pinch of salt, blk pepper, garlic powder.
Dip Chicken Cutlet into egg batter than breadcrumb.
Fry over medium heat in a litte bit of Olive Oil until both sides are golden brown.
(Note: change Olive Oil if chicken Cutlets start to burn)
Place cooked cutlets over Bounty Paper towels to absorb the extra oil.
then place Chicken Cutlet in large flat baking Pan.

Prep:
White Wine Sauce: 

5 TBS Butter
4 cloves of garlic chopped
1 TBS Olive Oil
1/2 cups of sliced Mushrooms
1/2 cup Moscato White Wine
1 can chicken Broth


In frying pan: Melt 5 TBS of butter with 1 TBS Olive Oil.
(by Adding Olive Oil the butter won't burn)
Once butter is almost melted:
Add Chopped Garlic.
Once Garlic is lightly brown.
Add Sliced Mushroom and cook and stir for 2 minutes.
Pour in 1/2 cup Banfi Moscato wine (White Wine).
Cook for about 3 minutes.
Then add 1 can of Chicken Broth.
Cook for another 3 minutes (Until it comes to a full boil for about 1 min.)
Pour The White Wine Sauce on top of Chicken and
Bake in oven at 450 degrees until cheese is melted and crispy.
(You don't need to put oven on low b/c chicken is already warm. so, put it on 450 so that you can crisp up the top ham and cheese).

The white wine Sauce will make the Chicken Cutlet juicy and flavorful.

Chicken Francese

Ingredients:

 SPG = SALT, PEPPER AND GARLIC POWDER

Two ways to make this meal breaded chicken cutlet or battered chicken.  I personally like breaded chicken cutlet. 

For battered chicken recipe

8 pieces of Chicken Cutlet Sliced in 4 x 3 pcs

Flour -  Enough to batter Chicken 

              (add a dash of SPG)

 6 Eggs beaten or Enough to batter Chicken

             (add a dash of SPG)

1 package of Mushrooms. Sliced thick.

1/2 Stick of butter.

1- 13 oz  Container of Chicken Broth

4 oz cup White Wine - Chardonnay

2 Lemons Cut in 1/2

Fresh Chopped Parsley

 Francese Sauce:

 In a large pot- Add
 Chicken broth              White Wine
 Stick of Butter             Fresh chopped Parsley
 1/4 tsp Blk pepper       1/4 tsp Garlic Powder.
 Lemon:  Squeeze the lemon juice into the pot and then but the lemons in. 
    Bring to a full boil for about 5 minutes. Take off hot burner and read below.
Very important: Take out Lemon skins immediately, use a fork watch out they are hot.  If left in they will make the Francese Sauce bitter.

Mushroom Mix:
In frying Pan on med. heat Add:
1/2 Stick of butter  nd 1 Tbs oil
dash of blk pepper  
Mushrooms
Cook mushrooms 1/2 way. Don't want them over done you will be baking them soon. Leave on side.

Prep of Chicken:

1.   Dip Chicken in Egg mix,   then

2.   Dip in Flour mix

3.   Heat Olive Oil in frying pan and add chicken. 

      Add a dash of SPG to each Chicken pcs

      Cook on medium until both sides are

      done. (You must put SPG b/c Chicken

       won't have any flavor.)

4.  Once Chicken is cooked Place in Strainer to

     strain out some oil.

NOTE: When you are frying chicken that is battered the oil will become dirty fast, from the batter that falls off. Make sure you dump oil out and rinse/wipe frying pan and start again. Otherwise Chicken will burn by using the same oil.

Putting everything together.

1.    In a baking pan:  Pour some Francese Sauce

       on bottom about 1/4 inch.

2.    Place Chicken side by side.
3.    Pour more Francese Sauce on top
       of the Chicken.  Pour enough to cover Chicken. Any extra can be placed in a plastic container and frozen for another use.
4.    Then add the mushroom mix. 

Once everything is cooked and placed in the baking pan. Bake at 450 for about 10 min.  This way all the juices can be absorbed by the Chicken.

Note: If you are making 1 or 2 portions and they fit in a frying pan you can add everything to the frying pan and simmer for a few minutes instead of the oven. But, in large portions it is easier to bake it. 

Catering orders Can be cooked the day before.  Cut chicken into smaller pcs.
Don't mix the Francese Sauce, Mushroom Mix or Chicken until ready to cook. Refrigate covered separately. 
 Then bake covered at 350 until it is hot approx 20 min.

Good served with Rice or Buttered Egg Noodles.
 

Chicken Corden Bleu with Rice Melody

Great for  Parties.  Instructions at end.



Needed to prep Chicken:

1 Chicken Cutlet per person.  Large Thin Slices

On top of each Chicken Cutlet you need :

1 Slice of Virginia Ham

 2 slices of Provoloni,

Sautee chopped Onions 1/2 tsp

Chopped Mushrooms Sauteed in butter - 1 Tbs

 1 jar Chicken Gravy Heinz use 1 tsp in each cutlet

----------------------------

In Separate Bowls Place:

4C Bread Crumb

Chicken Gravy, Heinz approx 2 jars

---------------------------

On bottom of cooking Pan:

1 can of non salted or less salted Chicken Broth .

Needed For Rice:

1 small can chicken broth

1 packet Sazon Goya

1 Small chopped Sauteed Onion

Saved broth from cooked Chicken

1/2 jar of Chicken Gravy
1/2 can Small peas
1/4 Cup Grated Cheese
3 Tbs Saucy Susan
3 chopped slices of Ham and Provoloni

Chicken Corden Bleu

1.  Lay Chicken Cutlets flat and put ham, cheese, onions, mushroom and gravy on top

2.  Roll up each Chicken Cutlet.  Don't worry about closing the ends.



3. Wipe with brush or hand gravy all over Roll up Chicken

4.  Pat Breadcrumb on them.  If it is hard for you to pick up then just pour breadcrumb on top.



5.  Pour 1 can of Chicken broth on bottom of tray

6.  Place Chicken in without touching each other.



7.  Cover with Foil

8.  Bake at 350 for approx 20 -30 minutes until chicken is cooked.




9.  Take off  foil cover when chicken meat is white.

        Chicken should not be raw.

10.  Bake in oven with foil off for about 5- 10 min. or until breadcrumb looks crispy.



11.  Chicken is now done.

12.  Place Chicken Corden Bleu in Glass or Corning Ware tray.

13.  Pour in a small amount of broth from baking pan approx 1/4 of it.

  You need the rest of the broth to put into the Rice mixture.

--------------------------
As soon as you put the Chicken Corden Bleu in the oven start cooking the Rice.

Place in bowl and Save left over broth from Chicken for Rice Melody (as picture shows all the juices including the cheese or ham pieces that are left in pan)  
 You will put this in the Rice once rice is finished cooking.  So you can start cooking the Rice as soon as you put the Chicken in the oven.  This way they will be ready at the same time. I cooked 2 cups of Rice.

1.  Start cooking the Rice as suggested on package but, 
     A.  Replace some of the water with 1 can of Chicken broth.
     B.  Add 1 packet of Sazon Goya. Picture below.
2.  Sautee Small Chopped Onion in a little bit of oil until golden brown.  Place in rice when it is almost done.

While Rice is cooking:

3.  Roll up 3 slices of each Ham and Provoloni

4.  Slice into small pieces. Place in bowl.
Slice horizontially and then vertically. As shown.

Don't cook rice to be too watery.

5.    Once Rice is cooked move off of hot burner.
Mix in:
6.      Saved broth from Chicken.
7.      1/2 jar of Chicken Gravy.
8.      1/2 can Small peas.
9.      1/4 Cup Grated Cheese
10.    3 Tbs Saucy Susan
11.    Ham and Cheese.
 


NOTE:  If you want to use this for a party, the amount of Chicken needed if you are cooking a few different Entrees is 18 Cutlets for a large tray. 
Cook Chicken the day before.  Cover and Refrigate. 
The next day. Place enough broth until it covers bottom of catering tray.  Slice Chicken into 1/2 thick pieces.  Chicken can be placed ontop of each other to fit in tray.
Cover with foil and bake in oven at 350 until hot.

Rice needs to be cooked the day of.  Otherwise it will burn when trying to heat it up or dry out in microwave.  So, you can cook it early and then mic it for 2 minutes and it will come out great.