This recipe is the recipe of the week in the San Diego Union Tribune and I thought it was kind of interesting. The recipe serves 4.

Ingredients

4 boned, skinned chicken breast halves (about 2 pounds)
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
cayenne (to taste)
1 can diced tomatoes (14 1/2 ounces)
1/3 cup dried apricots
1 tablespoon sugar
3 garlic cloves minced
1 can chickpeas drained and rinsed (15 1/2 ounces)
1/4 cup chopped parsley

Directions

Season chicken breasts with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add cumin, coriander, and cayenne to the pan. Cook 1 minute stirring occasionally. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side for about 3 more minutes. Transfer to a plate and set aside.

Stir in tomatoes, apricots, sugar and garlic to the frying pan. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook covered until chicken is cook through about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.

Nutritional Info: 421 calories per serving

Sangria is a wine punch typical of Spain and Portugal.

This recipe is most like Applebee’s version of the Red Apple Sangria.

Ingredients

1/3 cup Sutter Home Cabernet Sauvignon
1 1/4 oz Apple Liquer (99 Apples is best and easiest to find)
1/2 oz Grenadine
1 1/2 oz Ocean Spray Cranberry Juice
1 1/2 oz Dole Pineapple Juice
1 1/2 oz Sierra Mist (7up/Sprite works fine)
Red Apple Balls
Orange Wedge
Lime Wedge
Maraschino Cherry

Directions

Fill 16 oz wine glass with ice.

Add red wine, apple liquer, grenadine, cranberry juice, and top off with Sierra Mist.

Use the small end of the melon baler to scoop 2 balls out of the red apple. Pierce the apple ball with a toothpick. Drop all garnishes into the drink and servewith a straw.

Ingredients Tip: DO NOT USE Apple Pucker. It will not come out the same.

Serving Tip: To make a pitcher of the Red Apple Sangria, simply do 6 (or more) of each ingredient.

Serving Tip #2: If you need to sweeten it up a bit, simply add more Sierra Mist to each glass, that is how I prefer to serve it.

Take a look at how mine turned out:

With recipes, like the ones we post here, I try to follow it, but I always like to add my own spin. When in a pinch on last nights London Broil I had to come up with a quick marinade to give it a little extra flavor. Usually I just use Italian Dressing.

Ingredients

Extra Virgin Olive Oil
One Lime/Lemon
Paprika (or Smoked Paprika)
3 Garlic Cloves (minced)
Garlic Salt
Tablespoon of Worcestershire Sauce
Cilantro (or other herb of your liking)

Directions

You can’t really go wrong here. Just make sure not to add too much oil, you can always add if your marinade is a little light.

Combine all ingredients in a Ziploc bag and add your London Broil to it. Let it sit for at least 30 minutes. Don’t leave overnight due to the lime/lemon.

Grilling Instructions

Grill the steak over high heat for about 3 minutes per side, this should give it nice grill marks. Turn down to medium heat and cook for another 3 minutes per side.

Cooking Tip: When you cut the steak make sure you slice thinly on a diagonal across the grain.

This one is a popular recipe that is a great appetizer or little snack for a group.

Ingredients

Fresh basil leaves
Clove of garlic
Roasted almonds
Parmesan cheese
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground cumin
1 boneless skinless chicken breast
1 flour tortilla

Directions

For Pesto

Add fresh basil fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper to a large cup or bowl. Use a blender to blend it together until smooth and bright green.

For Chicken

Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Sprinkle chicken with mixture and rub it in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through, about 5 to 6 minutes per side. Remove and let it rest. Cut the chicken into slices and set aside. Add tortilla to grill on low heat and spread a thin layer of the pesto over it. Add strips of chicken, Parmesan and cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.

Cooking Tip: Feel free to substitute the cheese with Mozzarella or my favorite, Monterrey Jack cheese.

Serving Tip: Use a pizza cutter to cut the quesadilla into slices.

Source: Bobby Flay Grill it!

When I cook Fettuccine Alfredo, I usually just go with the store bought Bertolli Alfredo sauce. However if you are feeling a little ambitious I found a recipe that is easy to make and sounds delicious

Better Than Olive Garden Alfredo Sauce Recipe

Is it better than Olive Garden’s? Make it and you be the judge. This recipe serves 4-6 so you can definitely feed everyone with this one. Add whichever type of meat you’d like.

Ingredients

1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Directions

Melt butter in medium saucepan over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

While the sauce cooks, boil noodles for 3-5 minutes. Remember since these noodles are so thin, it doesn’t take very long to cook.

Place pasta on serving plates and spoon sauce over pasta.