 Spicy, chicken, skewers, sun-dried tomatoes, gourmet, easy to prep
Serves 4 (recipe can easily be doubled or tripled) For the marinade:
Instructions: For the marinade, combine olive oil, garlic, rosemary, lemon juice, red pepper flakes, and salt in a large bowl and whisk to combine. Fold in chicken and stir to coat. Marinate for a minimum of 1 hour or overnight if you like to prep meals in advance. For the basting sauce, place the sun-dried tomatoes along with their oil in a mini food processor and pulse until coarsely chopped. Add garlic, vinegar, tomato paste, honey, and red pepper flakes to taste and process until the mixture is smooth. Season with salt and pepper and set aside. When you are ready to grill, thread the chicken onto skewers so the meat will lay flat against the grill, leaving a 1/2-inch space between pieces. Preheat a large grill pan over medium heat. Once hot, brush the grates with canola oil. Season the skewers generously with salt and pepper and place on the grill. Using a silicone brush, baste the top of the chicken with sun-dried tomato sauce. Cover the grill — if cooking indoors, tent the grill pan with foil to create an oven effect. After 5 minutes, flip the skewers and brush the other side with the basting sauce; cover. Continue cooking, turning if necessary, until chicken is cooked through, about 12 to 15 minutes total. (To check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink.) Transfer the skewers to a clean serving platter. Scrape any leftover bits of caramelized basting sauce over the chicken. Serve warm with lemon slices and minced Italian parsley as garnish for a fresh gourmet look. Enjoy!
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 Serves 4 to 6 (Makes about 8 cups of sauce)
For the bolognese sauce:
To serve:
Instructions: Warm a few teaspoons of olive oil in a wide, high-sided skillet or saucepan over medium heat. Add the onions, carrots, and a half teaspoon of salt, and cook until the vegetables are softened and the onions are translucent, 8 to 10 minutes. Stir in the garlic and oregano and cook until fragrant, about 30 seconds.Add the ground meat and other half teaspoon of salt to the pan. Cook, breaking up the meat with your spoon, until it is browned and no longer raw in the middle. Break up the meat as much or as little as you like as you cook — personally, I like leaving it a bit chunky. Add the tomato paste and stir to coat all the ingredients. Pour the wine or into the pan and stir until it's been mostly absorbed and has turned the turkey a bright shade of purple. Stir in the tomato sauce. Let the sauce come to a rapid simmer, then turn the heat down to low and let the sauce cook while you make the pasta. Bring a large pot of water to a boil. Add a generous amount of salt and the spaghetti. Stir occasionally until the spaghetti softens and is no longer sticking above the water. Cook until the spaghetti is al dente. Before draining, scoop out a cup or so of the starchy pasta water and set aside. Drain the pasta. Stir the tablespoon of balsamic into the sauce and taste. If the sauce is thicker than you'd like, add a little of the starchy pasta water. Add salt or pepper as you like. Serve plates of the spaghetti with the sauce spooned over top. I like to add a sprinkle of basil and parmesan to top it off. This recipe is great for leftovers because it will keep for 3 to 4 days in the fridge. The sauce can also be frozen for up to 3 months. |
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