Tequila Lime Chicken Skewers

• ¼ cup extra-virgin olive oil
• ½ cup tequila
• 2 fresh limes, juiced and zested 
• 1 jalapeño chile, finely chopped
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 6 ounces skinless chicken breast, cubed



• 1/8 teaspoon kosher salt
• 2 cups cilantro leaves
• 2 cups ice water
• ¼ cup tequila
• 1 teaspoon garlic, minced
• ½ cup canola oil, plus 2 tablespoons for grilling
• Freshly ground black pepper

If using bamboo skewers, soak in water for at least 1 hour before using. 

Marinade: In a large mixing bowl, combine the olive oil, tequila, lime juice and zest, chile, paprika, salt and chicken. Thoroughly mix the chicken in the marinade, cover and marinate in the refrigerator for 30 minutes. 

Sauce: While the chicken is marinating, prepare the cilantro sauce. Place a saucepan filled with water on the stove to boil. When the water is just starting to rapidly boil, add the salt and blanch the cilantro leaves for 10 seconds and set the color. Immediately remove from the hot water and plunge in the ice water to stop the cooking process. Drain leaves and pat dry. Place the blanched cilantro in a blender with the tequila and garlic. Pulse to combine and, with the motor still running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper. 

Thread the marinated chicken onto the skewers. When threading the chicken, keep a little space between each piece; this will allow for quicker, more even cooking.  

Heat a large grill pan over medium heat and brush the pan with a thin coating of canola oil using a silicone pastry brush. Place skewers on grill and cook, turning frequently, until chicken is cooked through, about 7 to 9 minutes. 

Chicken Divan

 

• 1/4 cup plus 1 tablespoon butter, divided 
• 1/4 cup all-purpose flour
• 1-1/2 cups half-and-half cream
• 1/2 cup cooking sherry or water
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
• 1 cup cooked rice
• 3 to 4 cups cubed cooked chicken
• 2 cups shredded cheddar cheese
• 1 cup soft bread crumbs
• In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. 
• Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. 
• Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through.

Cinnamon Sweet Potato Muffins

 

• 2 cups self-rising flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 large egg, room temperature
• 2 cups cold mashed sweet potatoes (without added butter or milk)
• 1 cup canola oil
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons 2% milk
• 1-1/2 teaspoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
• Fill greased muffin cups or muffin liners two-thirds full. Bake until a toothpick inserted in muffin comes out clean, 15-18 minutes. Cool 5 minutes before removing from pans to wire racks. 
• In a small bowl, combine glaze ingredients; drizzle over warm muffins

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