Salad:

• 2 cups of lettuce and spinach combined
• 3 boiled eggs, with only one yolk
• 1 cup sliced tomatoes
• ½ cup sliced cucumber
• ½ sma

  ll avocado

• Quinoa (limit to your ideal ratio)

Dressing:

• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Red pepper flakes to taste.

Combine all the salad ingredients in a large bowl. Shake together the dressing ingredients and pour over the salad.

“Balinese Chicken Wings…”

Directions

1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

Directions

1. Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap.
2. Place into the freezer.
3. Combine chicken thighs and Worcestershire sauce in a bowl.
4. Seal with plastic wrap, and place in refrigerator to marinate for 1 hour.
5. Gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy.
6. Drain, cool and crumble into a bowl.
7. Season with garlic powder to taste; set aside.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Remove chicken thighs from the marinade and pat dry with paper towels.
10. Discard marinade.
11. Lay the chicken thighs out flat on a clean work surface.
12. Season with salt and pepper, then sprinkle crumbled prosciutto in the center.
13. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks.
14. Heat corn oil in a large skillet over high heat.
15. Place thighs into oil, and cook until browned all over, about 5 minutes.
16. When browned, place thighs seam side down into a glass baking dish.
17. Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.

Mid-Eastern Chicken Thighs

Chicken Pita Sandwiches

Ingredients:

• 6-7 boneless/skinless thigh pieces
• Pita pockets (limit to your ideal ratio)
• 1

  .5 – 2 cucumbers

• 5 Roma tomatoes or 2 larger slicing tomatoes
• 1 medium yellow or white onion
• 2 green onions
• 1/3 cup miracle whip
• 1/3 – 1/2 mayonnaise (to taste)
• Mrs. Dash seasoning or salt/pepper to taste

Directions:

1. In large skillet, cook thigh pieces with Mrs Dash seasoning (or lightly salt and add pepper). As they are cooking, dice the medium onion and add to chicken. Cover and let simmer.
2. While meat/onion is cooking; Cut pita pockets in half and lay out on a cookie sheet (this is so they can be heated in the oven – Herbalmom, you can heat these slightly in a frying pan on low). After the pita pockets are ready to heat, stir the meat again and then begin cutting up the veggies.
3. The cucumbers need to be peeled, then diced into larger chunks. (We like them about 1/2 – 3/4 inch cubes.) Place in a large bowl. Dice up the tomatoes and small green onions, adding to cucumbers. Add the miracle whip and mayo to the veggies, stirring well. Place in fridge to keep chilled.
4. Stir meat again (should be cooked now), and as you are stirring, use your spatula to cut the meat into small, bite-sized chunks. Turn off the stove top.
5. Heat the pita bread; when warm, fill each pita pocket 1/3 full of meat mixture, then add the veggie mixture on top.

Ingredients

• 3 lbs chicken, skin removed
• 1/2 cup soy sauce
• 2/3 cup vinegar
• 1-2 cloves garlic
• 2 bay leaves
• 1 tsp whole peppercorns

Directions

Simmer about 50 min until chicken is tender and offshore merchant account sauce reduced by half.