152514 grilled chicken dressing giada de laurentiis Recipes

chicken broth, orzo pasta, butter, plus more to grease the baking dish, onion, chopped, mushrooms, sliced, marsala wine, heavy cream, shredded fontina cheese (about 1 cup), diced fresh mozzarella cheese (about 1 cup), frozen peas, thawed, salt, freshly ground black pepper, bread crumbs, grated parmesan, dried thyme

olive oil, chopped fresh rosemary leaves, chopped fresh thyme leaves, chopped fresh italian parsley leaves, salt and freshly ground black pepper, eight 3-oz chicken cutlets, simple tomato sauce , recipe follows, or purchased marinara sauce, shredded mozzarella, grated parmesan, unsalted butter , cut into pieces, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, sea salt and freshly ground black pepper, two 32-oz cans crushed tomatoes, fresh basil leaves, dried bay leaves, unsalted butter , optional

mixed salad greens or 1 (10 oz) package romaine lettuce or 8 cups torn romaine lettuce, grilled chicken breast strips, seasoned croutons, shredded or grated parmesan cheese, caesar salad dressing or 3/4 cup italian dressing

grilled chicken breasts, boneless, skinless, chopped (optional), grape tomatoes, olive oil, dried basil or 1/2 cup chopped fresh basil, salt and pepper, penne pasta, uncooked, water or chicken broth, to cook pasta in, white wine, favorite italian dressing, not creamy (i used northern italian), black olives or 1/4 cup sliced

whole wheat tortilla, ranch dressing, lettuce, tomatoe, grilled chicken

grilled chicken breasts, red leaf lettuce, shredded carrot, tomato, light ranch salad dressing

boneless skinless chicken breasts, herbes de provence, dijon mustard, onion powder, garlic powder, extra virgin olive oil, balsamic vinegar, salt, pepper

olive oil, cumin, sage, kosher salt, black pepper, pasta shells, chopped sweet banana pepper, chopped onion, diced garlic cloves (bam), grilled chicken breast (seasoned on the grill ), buffalo wing sauce (i used my favorite hot wing sauce, but use what you like. try ranch dressing if you prefer!)

grilled chicken breasts with lemon and thyme, a bold mixture of red-pepper flakes , garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts., lemon juice, dried thyme, dried red-pepper flakes, garlic, minced, olive oil, salt, fresh-ground black pepper, bone-in chicken breasts (about 2 1/4 lb in all ), light the grill or heat the broiler. in a shallow dish , combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. coat the chicken with the mixture., grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. turn and cook until the chicken is just done, about 10 minutes longer.

chicken stock, water, kosher salt, plus more for seasoning, fregola pasta, olive oil, onion, chopped, freshly ground black pepper, garlic cloves, chopped, dry marsala wine or dry sherry, grape or cherry tomatoes, little neck clams, cleaned, mussels, cleaned, chopped fresh flat-leaf parsley

chicken broth, orzo pasta (about 1 cup), calamari , whole bodies and tentacles, shrimp, peeled and deveined, zucchini , sliced lengthwise, about 1-inch wide, japanese eggplant , sliced lengthwise, about 1-inch wide, roma tomatoes , halved lengthwise, cannellini beans, drained and rinsed, arugula (about 3 cups), chopped fresh basil leaves, chopped fresh flat-leaf parsley, lemons, juiced, extra-virgin olive oil, kosher salt, freshly ground black pepper

extra-virgin olive oil, garlic, minced, couscous, reduced-sodium chicken broth, juice of two lemons, grated zest of 1 lemon, salt, freshly grated pepper, chopped fresh basil, chopped fresh peppermint, dried cranberries, almonds, toasted

spinach, grilled chicken, black olive, onion, chickpeas, kraft light done right! ranch dressing

romaine lettuce hearts, chopped tomatoes (about 2), chopped red onion (about 1 small), diced avocado, crumbled blue cheese, turkey bacon slices, cooked and crumbled, hard-cooked large egg whites, chopped, grilled chicken breast strips, low-fat blue cheese dressing (such as wish-bone just 2 good!)

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

butter, flour, celery (coarsely chopped ), onions (coarsely chopped ), mild green chilies (diced ), garlic cloves (crushed ), chicken stock (preferably homemade, heated ), grilled chicken (cubed ), ground cumin, salt, white pepper, black pepper, oregano, fresh parsley, chopped, sour cream, cilantro, white pepper, salt, ground cumin, scallions (chopped )

betty crocker suddenly pasta salad classic, mayonnaise, honey mustard, cubed grilled chicken or 2 cups rotisserie chicken, washed fresh baby spinach leaves, tomatoes, halved, stalk celery, chopped (1/3 cup), shredded cheddar cheese (4 oz), hard-cooked eggs, coarsely chopped, bacon , crisply cooked and crumbled

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)