Top Secret Restaurant Recipes 2 (50 page)

2 tablespoons vegetable oil
¾ cup diced white onion
¾ cup diced celery
½ cup diced carrot
¼ cup diced green bell pepper
2 tablespoons minced garlic
4 15-ounce cans black beans
4 cups chicken broth
2 tablespoons apple cider vinegar
2 teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon liquid hickory smoke

GARNISH

shredded CheddarlMonterey
Jack cheese blend
chopped green onion

1. Heat 2 tablespoons of oil in a large saucepan over medium/ low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (sweat) for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don’t brown.

2. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water

3. Measure 3 cups of the drained and rinsed beans into a food processor with I cup of chicken broth. Puree on high speed until smooth.

4. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken broth, and every other ingredient in the list (down to the liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tablespoons of the cheese blend and a teaspoon or so of chopped green onion.

4 cups chicken broth
1 cup water
I cup half-and-half
4 slices Kraft Cheddar Singles
½ cup all-purpose flour
½ teaspoon dried minced onion
¼ teaspoon ground black pepper
4 cups broccoli florets (bite-size
pieces)

GARNISH

½ cup shredded Cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/ high.

2. Bring soup to a boil, then reduce heat to low.

3. Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender but not soft.

4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.

PECAN-CRUSTED CHICKEN

4 skinless chicken breast fillets
½ cup finely chopped pecans
½ cup corn flake crumbs
¾ teaspoon salt
1 cup milk
2 eggs, beaten
1 cup all-purpose
flour
½ cup canola oil

BALSAMIC VINAIGRETTE

1 cup canola oil
cup balsamic vinegar
4 teaspoons Grey Poupon Dijon
mustard
4 teaspoons granulated sugar
½ teaspoons salt
2 teaspoons minced garlic
(2 cloves)

I cup dried cranberries
3 tablespoons dark brown sugar
½ cup finely chopped pecans
12 cups chopped romaine lettuce
(2 heads)
1 cup sliced celery (2 stalks)
2 11 -ounce cans mandarin
orange segments, drained
½ cup crumbled bleu cheese

1. We’ll make the pecan-crusted chicken first since it is served cold. Pound each chicken fillet to about ½-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding away with a kitchen mallet. Combine ½ cup finely chopped pecans, corn flake crumbs, and ¾ teaspoon salt in a shallow bowl. Combine milk with beaten eggs in another shallow bowl. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and corn flake crumbs. Preheat ½ cup of canola oil in a large skillet over medium/low heat. When the oil is hot, saute the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on a rack or paper towels. When you can handle the chicken, cover it and refrigerate for at least two hours.

2. As the chicken chills, you can make the balsamic vinaigrette by combining I cup canola oil, balsamic vinegar, mustard, granulated sugar and ½ teaspoon salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don’t blend too long or your vinaigrette will get too thick, like mayonnaise. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you’re ready to use it.

3. When you’re ready to build your salads, toss lettuce and celery with about ¾ cup of the balsamic vinaigrette.

4. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about ¼ cup per serving).

5. Combine the 3 tablespoons of brown sugar with ½ cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.

6. Sprinkle about ½ can of drained mandarin segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.

7. Sliced each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

POTATOES

2 medium red potatoes
2 teaspoons light olive oil
2 pinches salt
2 pinches ground black pepper
2 pinches minced fresh parsley

1 tablespoon light olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
½ Spanish onion, sliced
I teaspoon ground cumin
¾ teaspoon Italian seasoning
(herb blend)
¾ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon cayenne pepper
I 14.5-ounce can diced
tomatoes
24 to 28 medium shrimp, peeled
and deveined
4 cloves garlic, minced
(2 tablespoons)
1 tablespoon lime juice