 |
| Here's a dish with alot of heat and flavors. Using a pan with holes on the bottom on top of the grill makes it possible to stir fry on the grill top. Pepper's mushrooms and zucchini dress up this white rice.
4 to 6 pieces of boneless chicken breasts or thighs
1 bottle hot sauce
sliced mushrooms, zucchini and bell peppers
Boiled white rice to package instructions
Cooking oil spray
salt pepper
Marinate chicken in 1/2 hot sauce at least 3 hours or overnight.
Heat grill to high.
Using an oil sprayed grill wok or you can use a large piece of heavy duty foil heavily sprayed with cooking oil then poke holes in it. Place the chicken in the wok or on the foil. (you can also bake this in the oven on 400 degrees until chicken juices run clear.) Add the vegetables and cook until grill marks shown and to your desired doneness.
Serve on white rice cooked to package instructions.
|
Mom's Recipe One of my Favorites! 1 large egg, slightly beaten 1/2 c. Italian flavored bread crumbs 3 tbsp. Parmesan cheese 1 (13 oz.) pkg. frozen large cheese ravioli, thawed or freshly homemade ravioli . Tomato Sauce for dipping of your choice Olive oil and canola oil for frying Combine bread crumbs and Parmesan cheese. Dip each ravioli in egg, then in crumb mixture to coat well on both sides. In large skillet over medium-high heat, heat oil mix both together to cover the bottom of the pan about 1/2 inch; add ravioli; cook 2 to 3 minutes on each side until golden.... dip in sauce and sprinkle with more cheese. **Optional, dip in oil then in bread crumbs bake on a cookie sheet generously coated with oil and at 400 degrees until browned.
Comments