East-West Barbecued Chicken

Review:  This chicken was absolutely delicious!  A bit spicy, a bit sweet and all around yummy.

East-West Barbecued Chicken

Recipe #367070

I am always looking for different recipes, but also ones that I can use up "its and bits" from my fridge. This recipe accomplishes both very well!!
by Abby Girl

35 min | 15 min prep

SERVES 4

chicken pieces
salt & freshly ground black pepper
2 teaspoons Dijon mustard
1/4 cup orange juice
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1/4 cup chili sauce
1/4 cup hoisin sauce

Place chicken in zip lock bag. Season with salt and pepper.
Place mustard in small bowl. Whisk in orange juice, oil and pepper flakes. Pour over chicken, turning chicken to coat. Let stand 20 minutes.

Combine chili sauce and hoisin sauce in small bowl.

Prepare barbecue medium-high. Grill chicken until just cooked through, about 10 minutes per side.

Brush one side with chili-sauce mixture and grill until beginning to brown, about 3 minutes. Brush second side with sauce and grill until beginning to brown. Serve hot.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Lighter Penne à La Vodka

Review: This was a quick and easy vodka sauce that turned out very tasty.  A tablespoon of crushed red pepper was a bit much for my family, but they all still ate it anyway.

Lighter Penne à La Vodka

Bethenny Frankel Recipe #375293

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. I love pasta, especially when it doesn't have all the guilt attached. Enjoy!
by Nif

25 min | 10 min prep

SERVES 4

1 teaspoon salt
2 cups bottled marinara sauce, preferably no-sugar-added
1 1/2 cups low-fat milk or plain soymilk
1 tablespoon crushed red pepper flakes
1 lb whole-grain penne
1/4 cup vodka (inexpensive)
1/4 cup parmigiano-reggiano cheese, grated
1 tablespoon fresh flat-leaf parsley, chopped, for garnish

Bring a large pot of water to a boil over high heat. Add salt when simmering.

Warm marinara in a saucepan over medium heat. Slowly add milk, stirring until combined. Bring to a simmer, then lower heat; simmer until sauce reduces slightly. Add crushed red pepper.

Add penne to boiling water. Cook until almost done; add vodka to marinara mixture, and raise heat slightly. Drain pasta, reserving 1/2 cup cooking water.

In a large bowl, toss pasta with sauce and Parmigiano-Reggiano, adding some reserved water to thin sauce, if needed. Garnish with parsley, and serve.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com