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Grilled Chicken With Jerk Seasoning

Grilling season is upon us so I’ve put together some of my favorite grilling recipes for you to enjoy this weekend.  First I have a secret recipe for a flavorful grilled chicken with jerk seasoning.

This recipe is only one of the many mouth-watering recipes featured in the “300 Recipes For The Grill” cookbook.  From appetizers to desserts, this cookbook is packed with recipes that will impress your friends and family.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone: Go Here

Enjoy!

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Enjoy fall off the bone ribs, chicken & other BBQ dishes.  Includes 9 secret barbecue sauce recipes to die for: Go Here
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New Secret Recipe
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Grilled Chicken With Jerk Seasoning

2 bunches green onion,Chopped
1/3 cup red wine vinegar
2 Tablespoons vegetable oil
2 Tablespoons soy sauce,low sodium
2 Tablespoons allspice berries — whole
2 jalapeno peppers, canned, cut in half
2 tsp salt
1 tsp pepper
1 tsp cinnamon,Ground
1/4 tsp nutmeg,Ground
8 large boneless skinless chicken breast halves

Coarsely puree first 10 ingredients in processor.

Pour puree into large bowl. Add chicken breasts; turn to coat. Cover and refrigerate at least 3 hours or overnight, turning occasionally.

Prepare barbecue grill (medium heat). Remove chicken from marinade.

Grill chicken until cooked through, turning occasionally, about 20 minutes.

Transfer to plates and serve.

Serves 8

Source: 300 Recipes For The Grill
Enjoy These Great Tasting Recipes From Our Forum:

Grilled Skirt Steak with Horseradish Sauce

Brined & Grilled Shrimp

Grilled Garlic & Lime Chicken

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Olive Garden(™) Chicken Margherita

Today I have a secret recipe for one of the newest dishes served at Olive Garden.  The chicken margherita consists of grilled chicken breasts topped with fresh grape tomatoes, mozzarella, basil pesto and lemon garlic sauce.  This dish is so enjoyable as it combines many fresh and vibrant flavors.  Complete your meal by serving with a side of pasta.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Chicken Margherita
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

The Chicken:
6- 4(ounce) Boneless Chicken Breasts
2 c. Water
1/4 c. Kosher Salt
1/4 c. Granulated Sugar

Pesto:
2 c. Fresh Basil
1 Clove Garlic
2 tbsp. Pecorino Romano Cheese, grated
3-4 tbsp. Extra Virgin Olive Oil
1 tbsp. Pine Nuts, if desired

Lemon Garlic Sauce:
2 tbsp. Butter
2 Garlic Cloves, minced
1 tbsp. All Purpose Flour
1 tbsp. Lemon Juice
1/2 c. Low Sodium Chicken Broth

Chicken Margherita Assembly:
6- 4(ounce) Grilled Boneless Chicken Breasts
1/2 c. Prepared Pesto
1 c. Grape Tomatoes, halved
6 oz. Fresh Mozzarella, sliced
1/2 c. Prepared Lemon Garlic Sauce

The Chicken:

Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved.

Add the chicken and refrigerate from 2-24 hours.

Grill the chicken until it’s cooked through to a minimum internal temperature of 165°F; approximately 10 minutes.

Remove from the heat, set aside or keep covered in the refrigerator until you’re ready to assemble.

Pesto:

Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend until the consistency is smooth.

If needed, add the additional 1 tablespoon of oil.

Keep stored in a tight container in the refrigerator until ready to use.

Lemon Garlic Sauce:

In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour.

Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken.

You can make this the night before and keep covered in the refrigerator until ready to assemble.

Chicken Margherita Assembly:

First, preheat your oven to 425°F; then place the grilled chicken in an oven safe baking dish.

Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.

Next, pour the lemon garlic sauce on top of the chicken and bake for 10-15 minutes or until the cheese melts.

Notes:

If you are preparing this recipe using chicken that has been refrigerated first, let it come to room temperature for about 15 minutes prior to placing it in the oven or the chicken may not be hot enough when the cheese melts.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras

Today I have a 5 star restaurant secret recipe from The Inn at Little Washington.  This 5 star, 5 diamond property is known for its amazing restaurant.  Chef Patrick O’Connell’s inspired American cuisine, draws admirers from around the world and has been described by critics as “so good it makes you cry”.

One of the legendary dishes served here is a center-cut portion of tuna that’s trimmed to resemble a flilet mignon, grilled rare, and topped with a slab of seared foie gras, and sauced with an explosively full-flavored red wine sauce.  If foie gras in unavailable, just omit it. The dish will still be sensational without it.

Enjoy!

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New 5 Star Secret Recipe
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Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 large white onion
¼ c. olive oil, divided
2 large carrots
2 medium zucchini
2 tbsp. Brown Butter
Salt to taste
Freshly ground pepper to taste
4 oz. foie gras
4 center-cut tuna steaks
Burgundy Butter Sauce

Heat a 10-inch cast-iron skillet over high heat until very hot. Moisten the onion slices with oil (reserve some olive oil for searing the tuna) and lay in the hot skillet one layer deep. Cook until lightly charred, turn over with tongs, and char the other side. Remove from the pan and keep warm. Repeat until all the onions are cooked.

Meanwhile, bring about 2 quarts of lightly salted water to a rapid boil and drop in the carrot ribbons. Cook for 2 to 3 minutes, or until the carrots are tender but still al dente. Lift the carrots out of the water with a slotted spoon and place in a bowl. Using the same pot of boiling water, repeat this process with the zucchini ribbons. (Note: The zucchini will cook much faster than the carrots.) Add the cooked zucchini to the carrots. Add the brown butter and season with salt and pepper.

Using a very sharp knife dipped in warm water cut the foie gras into 1/2-inch thick slices. Sprinkle with salt and pepper and keep chilled.

Moisten the tuna steaks with oil and season with salt and pepper. Place into the same hot skillet used to char the onions. Sear for about 2 minutes on each side. Remove and keep warm.

In a smoking-hot 7-inch sauté pan, sear the liver slices on both sides for about 30 seconds, or just until a crisp outer crust forms. Remove and keep warm.

To serve: Quickly lay three or four charred onions in the center of each of four warm serving plates. Arrange two carrot ribbons and two zucchini ribbons over the onions in a nestlike pattern. Place a tuna steak on top, then finish with a slice of foie gras and a few charred onions.

Sauce each plate with three pools of Burgundy Butter Sauce.

Serves 4

Source: Delish.com

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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almondbars

Linguine with Spinach Pesto

To keep your weekend meals full of flavor, I’ve shared some fantastic recipes with you below.  These dishes are all easy to make and come together in about 30 minutes or less.  First I have a secret recipe for a yummy pasta dish that can be served as a side dish or a main dish depending on your portion size.  Linguini is topped with a spinach pesto to create some vibrant flavors for your taste buds.

This dish is only one of the delicious recipes featured in “Super Side Dishes“.  This cookbook contains a collection of tried and true side dishes to compliment any meal.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Linguine with Spinach Pesto

1 lb Spaghetti, Linguine, or Thin Spaghetti, uncooked
1 10 oz pac frozen spinach, thawed, well-drained
2 Tbs vegetable oil
1/4 cup grated Parmesan cheese
2 Tbs chopped parsley
2 cloves garlic
1/2 tsp salt
1/2 tsp dried basil
2 Tbs butter or margarine
1/3 cup water
4 oz crumbled Feta cheese

Prepare pasta according to package directions; drain.

In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped.

Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended.

Toss with pasta. Sprinkle Feta on top and serve.

Enjoy these great tasting recipes from our forum:

Cheeseburger Bake

Tomato-Prosciutto Grilled Cheese

Chicken Enchiladas

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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