These Baby Spareribs make a great appetizer:
2-2 and a half pounds of Spareribs Cut in Halves
Marinade/Barbecue Sauce:
1/2 cup chopped onions
2 scallions sliced
1 Tbsp Dijon mustard
1 Tbsp Butter
1 Tbsp all-purpose flour
1 Tbsp red wine vinegar
1 Tbsp brown Sugar
2 Tbsp Chili Sauce
1 cup Chicken Broth
Cut ribs into individual pieces. Saute the onions, scallion and butter until soft (but not brown) add remaining ingredients and bring to a boil for 2 minutes, constantly stirring. Pour sauce over ribs (meaty side up) in a bowl. Let stand for 4 hours in refrigerator. Place ribs on pre grill. Brush with sauce. grill for 25 to 30 minutes, basting occasionally with sauce. Serve as appetizers.
Showing posts with label Scallions. Show all posts
Showing posts with label Scallions. Show all posts
February 5, 2017
September 8, 2013
Chicken with Rosemary Sauce
1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves or 1 pound boneless skinless chicken thighs pounded thin.
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped scallions
1/4 cup dry white wine or vermouth
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half
Preparation
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.
From Cooking Light Magazine
4 (4-ounce) skinless, boneless chicken breast halves or 1 pound boneless skinless chicken thighs pounded thin.
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped scallions
1/4 cup dry white wine or vermouth
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half
Preparation
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.
From Cooking Light Magazine
September 28, 2011
Chicken Diane
Ingredients
About a pound of boneless chicken
3 tablespoons Dijon Mustard
1/4 cup Lime Juice
1 tsp parsley
4 chopped scallions
2/3 cup Vermouth
1/2 cup chicken broth
1 TBSP Butter
2 TBSP Oil
Salt & Pepper
About a pound of boneless chicken
3 tablespoons Dijon Mustard
1/4 cup Lime Juice
1 tsp parsley
4 chopped scallions
2/3 cup Vermouth
1/2 cup chicken broth
1 TBSP Butter
2 TBSP Oil
Salt & Pepper
Instructions
Melt butter & oil in frying pan large enough for all the chicken at once. Salt & Pepper the chicken and then place over medium - medium low heat in butter/oil to brown. While that is browning, Mix lime juice, dijon mustard, Parsley, and scallion together. Flip chicken and brown on second side. Once lightly browned, remove shicken to plate and cover to keep warm. Deglaze pan with vermouth. Add lime-mustard mixture. Add chicken broth. blend together over medium-low heat. Return Chicken to pan and cook another 3-4 minutes. Serve.
Melt butter & oil in frying pan large enough for all the chicken at once. Salt & Pepper the chicken and then place over medium - medium low heat in butter/oil to brown. While that is browning, Mix lime juice, dijon mustard, Parsley, and scallion together. Flip chicken and brown on second side. Once lightly browned, remove shicken to plate and cover to keep warm. Deglaze pan with vermouth. Add lime-mustard mixture. Add chicken broth. blend together over medium-low heat. Return Chicken to pan and cook another 3-4 minutes. Serve.
Notes
I usually serve this with fetticine noodles in a marinara sauce.
I usually serve this with fetticine noodles in a marinara sauce.
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