Einstein's Monkey

Feta Basil Stuffed Chicken

While this recipe will be good broiled or grilled, it is best if you can cook it on both sides at the same time using an indoor grill like the George Foreman style grill. 

• 2                 Chicken breasts

• 6                 Large fresh basil leaves (don’t even think about using dried basil!)

• 2 oz             Feta Cheese

• 1/8 c           Walnuts, finely chopped or crushed in a mortis

• 2 tbps          Extra virgin olive oil (don’t skimp)

Slice the chicken to make a “pocket”.  Mix the feta, walnuts and most of the olive oil into a thick paste.  Lay the basil leaves in the chicken.  Place ½ the mixture on the basil in each chicken.  Spread the remaining drops of olive oil over the outside of the chicken.  Cook the chicken for about 5 minutes (or 20 if you are broiling) until the juice runs clear.

Santa Fe Spuds

 6 Servings 

• 3 lg                  Russet potatoes

•                         Olive Oil

•                         Nonstick cooking spray

• ¼ tsp               Salt

• ¼ tsp               Dried thyme leaves

• ¼ c                  Frozen Sweet Corn

• ¼ c                  Black Beans

• ¼ c                  Red Pepper

• ¼ c                  Green Pepper

• ¼ c                  Celery

• 1                      Green Onion

• 1 c                   Salsa

• ½ c                  Sour Cream

• ½ c                  Shredded Cheddar Cheese

 Bake or boil potatoes until soft (NOT mushy).  Heat oven to 350º.  Lightly coat shallow cooking dish with nonstick cooking spray.  Cut potatoes in half lengthwise.  Scoop pulp out of potato halves, leaving a ¼” shell of pulp in the skin.  Reserve the pulp.

Spray inside of shells with cooking spray.  Bake shells in the oven for 20 minutes or until lightly brown around the edges and slightly crispy.

Combine the potato pulp in a large mixing bowl with salt thyme, vegetables , salsa and sour cream.  Stir to blend ingredients.  Mound the potato-vegetable mixture in the shells and top with shredded cheese. Bake for 20 minutes or until cheese is melted and filling is hot.

Southwestern Chicken Breasts (also works with firm fish filets)

 4-6 servings 

• 1 tbsp         Olive oil

• 1 med          Onion, minced

• 1 clove       Garlic, minced

• 15 oz           Black Beans (1 can, drained)

• 10 oz           Sweet corn (canned or frozen)

• 1 c               Chopped Tomatoes

• 4.5 oz         Green Chilies, chopped (1 can)

• ½ tsp           Cumin

• 2 tsp            Chili powder

• ¼ c              Cilantro, chopped

• 4 large         Chicken Breasts (boneless, skinless)

• 2 tbsp           Lime Juice

 Heat oil and sauté the onion until translucent.  Add garlic and cook another minute.  Stir in black beans, corn, tomatoes, chilies, cumin and chili powder.  Add the cilantro.

Place chicken breasts in a shallow baking pan and sprinkle with limejuice.  Spoon the sauce over the chicken and bake, loosely covered with foil at 350º for 30 – 40 minutes, until cooked through.

Vegetarian Chili

 Serves 6

• 1 c                   Elbow macaroni

• 2 tbsp             Vegetable Oil

• 2                      Medium size carrots, thinly sliced

• 1                      Large onion

• 1                      Medium size zucchini, cut into ½” pieces

• 1                      Medium size yellow squash, cut into ½” pieces

• 3 tbsp              Chili powder

• ½ tsp               Salt

• 28 oz               Tomatoes (1 lg. Can)

• 16 oz               Whole kernel corn (1 can)

• 14 oz               Chopped mild chilies (1 can)

• 1/3 c                Tomato Paste

• ¼ tsp               Hot pepper sauce

• 38 oz               Red kidney beans (2 cans) rinsed and drained

Boil macaroni, drain and set aside.  Put oil in large pot and sauté carrots and onions until slightly brown.  Add zucchini & yellow squash. Cook, stirring until all vegetables tender crisp.

Stir in chili powder & salt, cook 1 minute.  Add tomatoes with their liquid, corn with it’s liquid, chopped green chilies with liquid, tomato paste, and hot pepper sauce.   Add 2 cups water.  Over high heat bring to a boil.  Reduce heat to low and simmer uncooked 20 minutes.  Stir in beans & macaroni, simmer until hot through.

Chinese Hot and Spicy Chicken (Ma La Tze Gee) - Hunan

Serving Size : 1

• 4 tablespoons Oil
• 1 Scallion
• 2 To 3 hot peppers
• 1 tablespoon Shredded ginger
• 1 tablespoon Sherry
• 2 tablespoons Light soy sauce
• 2 pounds Fryer
• 1/2 cup Chicken broth
• 1 tablespoon Light soy sauce
• 2 tablespoons Wine vinegar
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1 To 2 teaspoons anise pepper
• 1 tablespoon Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve.

• Chicken wings - 12 to 15

• Dry chili flakes -

• 1 to 2 teaspoons Orange 

• 1 Ginger - 5 slices

• Minced garlic - 1 teaspoon

• Green onion - 2 (chopped)

• Honey - 1 to 2 teaspoons

• Light soy sauce - 1/4 cup

• Sesame oil - 2 to 3 tablespoons

• Corn starch - 2 teaspoons

• Four 6- to 8-ounce salmon filets

• 1/2 teaspoon salt

• ½ teaspoon freshly ground white pepper

• 4 teaspoons olive oil