Cilantro Grilled Chicken Breast [Recipe Review]

Cilantro Grilled Chicken Breast

**Food Network Chef George Stella is the author and creator  of this recipe. **

 

Total Time: 35 min

Prep 25 min

Cook time10 min

Yield:: 2 servings

Level: Easy

Ingredients

• 1 pound (2 large breasts) boneless skinless chicken breast, butterflied
• 2 tablespoons canola oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons Cilantro Herb Butter, recipe follows
• Fresh parsley, optional, for garnish

Directions

Preheat a grill or grill pan over high heat.

Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting.

Cilantro Butter:

Scampi Butter, recipe follows

2 tablespoons finely chopped fresh cilantro leaves Follow the scampi butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro. Yield: 12 servings

Scampi Butter (Base):

1/4 pound unsalted butter, softened

1 tablespoon minced garlic 2 tablespoons minced red onion 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Dash white pepper Dash Worcestershire sauce 1 lemon, juiced 1 tablespoon white wine In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.     http://www.foodnetwork.com/recipes/george-stella/cilantro-grilled-chicken-breast-recipe/index.html   My review: was not able to grill today so I seasoned my chicken breasts as directed and pan fried it in a little olive oil on medium-high heat. The butter melted down perfectly over the chicken and the flavors blended well and melted in my mouth. I am going to try the butter on hamburgers next...It tasted like something restaurant quality! There was no time to get a picture of it as it disappeared so quickly!

Jalapeno Poppers

Jalapeno Poppers


12 Jalapeno Peppers
8 oz Cream cheese, goat cheese or 4oz of both, softened to room temperature.
Shredded cheddar cheese
Real Bacon bits or fried crispy crumbled bacon slices, to your taste




Preheat oven to 400 deg




Split jalapeno peppers in half, remove membranes and seeds, rinse well, make sure nothing "white" remains in the shells. NOTHING unless you really like them HOT. Even one seed will fire your mouth up. Tips are below.


In a bowl mix 8 ounces cream/and or/goat cheese with a handful of the cheddar. The goal is to make a cheese filling that is somewhat stiff but still pliable by hand. Add more cheddar if it seems to need it. Then add the bacon bits to the bowl. You can mash it together with a fork or use your hands to mix it very well. I recommend using your hands myself.
Stuff mixture into peppers, you can use a spoon or do it by hand. I do it by hand. Messier but works better.I put the filling in so that it's not in a big mound but spread out so that the pepper is just slightly rounded on top when done.


Place stuffed peppers on a cookie sheet with a lip around the edge. They will roll out of a flat cookie sheet. Or use any other baking pan with sides. Top with a little bit of shredded cheddar on each pepper. Time consuming but if you just cover everything with cheese it does not work well to dip them in ranch. Then it becomes more knife and fork.....


Bake for about 20--30 minutes or until tender and just "almost" turning color...less time for less color if you like. 

Let cool for 5-10 min. Dip in Ranch or Bleu cheese dressing and enjoy!


TIPS:


1. Sometimes I substitute cooked hot Italian sausage for the bacon bits.

2. I have scraped the peppers with a spoon and with my thumb under 4 layers of plastic gloves. The thumb worked better. The spoon just didn't do as good of a job. Less than 4 layers of glove and the oils from the peppers got into my nail bed and burned for several days.NOT.FUN. The peppers scraped with a spoon were also much hotter.

3. Do not work with the peppers bare handed. The oils are very difficult to wash from your skin and if you touch anything on your body [And MEN I mean ANYTHING] you will be sorry you did not wear gloves. I promise. Also do not handle your contact lenses if you did not wear gloves. OUCH. I keep a fingernail brush on my kitchen sink and scrub under my nails after wards too.Sometimes I go through 3 rounds of 4 gloves just to get them all scraped. As soon as the glove starts looking raggedy I change them.


4. I usually make a lot at one time and store them in a Ziploc bag in the fridge after they cool down. The cheese cools to a solid consistency and they just stack right up. Nuke the number you want to eat for 40sec. on a plate or so and they are like they just came out of the oven.

5. Change up the shredded cheese, the ingredients [bacon, sausage, etc] And even add spices if you like. I read one variation where they used spinach artichoke dip for a filling and they really liked it...

butterscotch popcorn crunchies

butterscotch popcorn crunchies

1 pack (12-oz) Nestle Toll House butterscotch flavored morsels
1 cup Corn syrup
¼ cup Butter
12 cups Popped popcorn
1 can (12-oz) salted peanuts

Preheat oven to 300 degrees. In heavy gauge saucepan, combine Nestle Toll House butterscotch flavored morsels, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture boils. Place popcorn and nuts in large greased roasting pan. Pour butterscotch mixture over popcorn; toss to coat well. Bake at 300 degrees for 45 minutes, stirring frequently. Remove from oven; stir every 10 minutes until slightly cooled. Cool completely. Store in airtight container. Makes about 3-1/2 quarts.

Quick and Easy Fudge

Quick and Easy Fudge

1 12 oz bag any flavor chips (chocolate, mint, cherry, ect)
1 container frosting any flavor (not whipped!)

Melt the chips and stir in the frosting. Spread into a foil lined, greased 8x8 inch pan. Let set. Cut into small squares. Very rich and very good!

So far I've made

Chocolate chips and cream cheese frosting
cherry chips and chocolate frosting
mint chips and chocolate buttercream frosting

They have all turned out delicious!

BASIC CAKE MIX COOKIES

BASIC CAKE MIX COOKIES


1 regular sized box of Cake Mix

1 tsp vanilla or almond extract

½ C oil

1 C or more mix ins (choc. chips, M&Ms, nuts, PB chips etc)

2 Eggs, Beaten



Preheat oven to 350 degrees.

Blend ingredients. drop by teaspoonfuls onto cookie sheet.

Bake at 350 for 10-12 min.