Back-Alley Chicken

Like I mentioned last week, you find some of the best recipes in places that don't crop up within the first few hits of your favorite search engine.

So we're going back to this site that has all those beef goodies I showed you last week and checking out some of the great chicken recipes I promised we'd try out this week.

And I did too. And you know what? The recipes turned out real good. We called the neighbors in for lunch or the aromas wafting from our loft would have driven them wild with hunger!

Chicken Jambalaya a la Shrimp

Ingredients

1 1/2 pounds of diced chicken meat
1/2 pound of hot italian sausage
1/2 pound of small peeled cooked shrimp
3 tbsp of olive oil
1 diced medium sized onion
2 minced garlic cloves
1 diced green pepper
2 diced celery stalks
2 chopped tomatoes
1 tsp of pepper
1/2 tsp of oregano, basil, thyme
1/2 tsp of onion, garlic, chili powder
Tabasco sauce
Worcestershire sauce
2 cups of water
1 cup of rice

Method

In a large pot, saute the chicken and sausage in the oil. Once cooked, add the vegetables and shrimp. Add in Tabasco and Worcestershire to taste, don't skimp! Simmer until vegetables are soft. Mix in all remaining ingredients, cover, and simmer at low heat for 45 minutes. Once done, let sit 7 minutes out of the oven before serving.

Grilled Chicken Ceasar Salad

Ingredients

4 boneless skinless chicken breasts
4 strips of chopped cooked bacon
1 garlic clove
2 egg yolks
1 tsp dry mustard
2 tsp of sugar
1/8 tsp of cayenne pepper
1 1/2 cups of olive oil
3 tbsp of lemon juice
1 tbsp of chopped parsley
1/4 tsp of thyme, basil, oregano
1/4 tsp of salt, pepper
1/3 cup of grated Parmesan cheese
1 washed head of Romaine lettuce
12 cheery tomatoes

Method

Entirely cook the chicken breasts by grilling them for 6 minutes per side. Place the egg yolks, garlic, mustard, sugar and cayenne pepper in a food processor and slowly pour in the oil while mixing. Let it mix until the concoction is as thick as mayonnaise. In a separate bowl, mix the remaining seasonings and lemon juice together. Cut the lettuce into salad size pieces and toss it in a large bowl with the dressing. Cut the chicken into long julienne strips and place on top of the salad. Finish the salad by sprinkling it with the cheese, tomatoes and bacon.

Maple Mustard Grilled Chicken

My all-time favorite recipe!!!

Ingredients

2 tbsp of dijon mustard
3 tbsp of balsamic vinegar
1/2 cup of peanut oil
1/2 cup of pure maple syrop
1 tsp of coarsly ground pepper

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