Recipes Included On This Page Middle Eastern Chicken Skewers Mint Yogurt Dip Mushroom and Goat Cheese Strudel with Balsamic Syrup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Middle Eastern Chicken Skewers Recipe By : J. M. Hirsch, AP Food Editor Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cumin 1 tablespoon ground coriander 1 tablespoon turmeric 2 tablespoons cinnamon 2 tablespoons paprika 2 tablespoons mustard powder 1 tablespoon kosher salt 3 pounds boneless chicken -- strips or tenders 4 tablespoons olive oil Place bamboo skewers in a shallow bowl of water. In a large zip-close plastic bag, combine the dry seasonings. Close the bag and shake to blend the seasonings. Set aside. Place the chicken in the bag of spices, then add the olive oil. Close the bag, gently pressing out any air. Gently knead the chicken, working the seasonings and oil so it thoroughly coasts all of the chicken. Coat grill grates with oil or high-heat cooking spray. Preheat the grill on high. Carefully place a chicken strip or tender on each skewer. Place the skewers on the grill and cook for about 3 to 4 minutes per side or until the meat reaches at least 165F on an instant read thermometer. Serve immediately. Serve with "Mint Yogurt Dip" or Art's "Peanut Sauce." Description : "For incredibly flavorful grilled chicken skewers with minimal effort, this wet rub of olive oil and Middle Eastern spices turns basic poultry into something spectacular." Source : "The Herald-Mail, Hagerstown, MD" Serving Ideas: This recipe also can be adapted for whole chicken breasts, which would require longer cooking at a lower temperature. Leftovers would make an excellent chicken salad. NOTES : The seasoning blend used in this recipe produces deep, savory flavors. If you prefer heat with your meat, add a dash of cayenne. Small vegetables, such as cherry tomatoes or baby onions could be added to the skewers. For a smokier flavor, toast the spices before using them. Place all of the seasonings, including the salt, in a dry skillet over low heat. Heat, stirring often for 2 to 3 minutes or until aromatic. Cool and proceed with the recipe. Contributed to the FareShare Gazette by Art; 21 June 2008. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 368 Calories; 14g Fat (34.9% calories from fat); 54g Protein; 5g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 1098mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 Fat. Back to Recipe List * Exported from MasterCook * Mint Yogurt Dip Recipe By : Candice Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces low fat plain yogurt 2 tablespoons fresh lemon juice 1 bunch mint -- finely chopped 2 garlic cloves -- finely chopped Salt and pepper to taste Mix together. Make ahead if you can so the flavors come together. Note: Great with "Middle Eastern Chicken Skewers." Contributed to the FareShare Gazette by Candice; 26 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (2.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit. Back to Recipe List * Exported from MasterCook * Mushroom and Goat Cheese Strudel with Balsamic Syrup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- plus 6 teaspoons olive oil 1/2 cup thinly sliced shallots 4 garlic cloves -- minced 1 pound mushrooms -- chopped 1/4 cup sherry wine vinegar 1/3 cup dry sherry 2 tablespoons finely chopped fresh parsley 3 fresh phyllo pastry sheets or frozen and thawed [use six sheets to make a thicker crust] 1/2 cup crumbled soft fresh goat cheese [such as Montrachet] 1/2 cup balsamic vinegar 1 tablespoon molasses -- mild-flavored light Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 4 minutes. Increase heat to high. Add mushrooms; sauté until tender and golden, about 15 minutes. Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes. Season with salt and pepper. Cool. Mix in 2 tablespoons parsley. Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge. Spoon mushroom mixture over cheese. Fold short ends over. Starting at long filled side, roll phyllo up tightly. Place seam side down on baking sheet. Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4 hours ahead. Cover; chill.) Preheat oven to 375F. Bake strudel until golden brown, about 50 minutes. Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool. Using serrated knife, cut hot strudel at score marks into 8 rounds. Drizzle balsamic syrup onto each of 4 plates. Place 2 slices of strudel over syrup on each plate. Serves 4 Author : Matt's in the Market, Seattle, Washington Source : Bon Appetite, Oct 1999. Formatted by Chupa Babi: 06.05.08 Chupa Note: I've made this with frozen puff pastry when I've been out of phyllo. Works fine. I like to use the 1/2 mixed exotic mushrooms with 1/2 white button mushrooms or portabellas; whatever's least expensive at the farmers market. I also add 1 teaspoon red pepper flakes with the shallots and garlic cooking in oil. Contributed to the FareShare Gazette by Chupa; 10 June 2008. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 14g Fat (68.4% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

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