Classy Chicken

This is a really easy recipe and definitely a Bridge favourite! It’s called,  “Classy” because it features asparagus and when we created this recipe many years ago,  asparagus was really  hard to find, not to mention expensive

Classy Chicken
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Ingredients
  1. Classy Chicken
Ingredients
  1. 3 chicken breasts, skinned & boned
  2. 1/4 tsp. pepper
  3. 3 Tbsp. oil
  4. 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli
  5. Fresh is even better
  6. 1 – 10 oz. (284 ml) can cream of chicken soup
  7. 1/2 cup light mayonnaise
  8. 1 tsp. curry powder
  9. 1 tsp. lemon juice
  10. 1/2 – 1 cup grated cheddar cheese
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
The Best of Bridge http://www.bestofbridge.com/

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Jerk Chicken with Pineapple Rum Glaze

Great for grilling in your shorts or parka – it’s really that good

Jerk Chicken with Pineapple Rum Glaze
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Ingredients
Rub
  1. 1 Tbsp. dark brown sugar
  2. 1 1/2 tsp. coarse salt
  3. 1 tsp. coriander
  4. 1/2 tsp. freshly ground pepper
  5. 1/2 tsp. dried thyme
  6. 1/2 tsp. onion powder
  7. 1/2 tsp. allspice
  8. 1/2 tsp. cinnamon
  9. 1/4 – 1/2 tsp. cayenne pepper
  10. 8-10 chicken legs, rinsed and patted dry
  11. 1 1/2 Tbsp. vegetable oil
  12. 2 garlic cloves, minced
  13. 2 green onions, minced
Pineapple Rum Glaze
  1. 1/4 cup butter
  2. 1/4 cup packed brown sugar
  3. 1/4 cup dark rum
  4. 1/4 cup pineapple juice
Instructions
  1. To make rub: Combine ingredients and set aside.
  2. Place chicken in a 9×13″ pan and drizzle with oil, rubbing over chicken on all sides. Sprinkle rub, garlic and onions on the chicken, patting rub into meat with your fingers. Refrigerate at least 1 hour.
  3. To make glaze: combine ingredients in heavy saucepan and simmer 7-10 minutes over medium-high heat.
  4. Oil the grill and heat barbecue to high. Arrange chicken on grill. Brush with glaze and cook, turning frequently, until brown and no longer pink in the middle. Serve drizzled with any remaining glaze
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Roasted Salmon Salad w Honey Vinaigrette

Delicious and healthy

Roasted Salmon Salad w Honey Vinaigrette
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Ingredients
  1. Honey Mustard Vinaigrette
  2. 1/2 cup balsamic vinegar
  3. 1/2 cup water
  4. 2 Tbsp. dried cranberries
  5. 8 dried apricots, sliced
  6. 2 tsp. dijon mustard
  7. 2 tsp. honey
  8. 1 Tbsp. olive oil
  9. Salad
  10. 1 lb. salmon fillet, cut into 4 equal portions
  11. 1/2 tsp. salt
  12. 1/4 tsp pepper
  13. 8 cups spinach leaves, stems removed and washed
  14. 2 cups sliced yellow peppers
  15. 2 cups sliced red peppers
  16. 3 Tbsp. chopped toasted pecans
Instructions
  1. To make vinaigrette: In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruits. Combine liquid with mustard, honey and oil. Set aside.
  2. Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper and transfer to baking sheet. Bake for 5-7 minutes, until fork tender.
  3. Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.
The Best of Bridge http://www.bestofbridge.com/

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Sweet and Spicy Cashew Chicken

A delicious and colorful stir-fry that can be served over rice on a large platter or take the wok right to the table

Sweet and Spicy Cashew Chicken
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Ingredients
  1. Sauce
  2. 1/2 cup ketchup
  3. 4 tsp. soy sauce
  4. 1/2 tsp. salt
  5. 2 Tbsp. Worcestershire sauce
  6. 3 Tbsp. sugar
  7. 1 1/2 tsp. sesame oil
  8. 1/4 tsp. cayenne pepper
  9. 1/2 cup chicken broth
  10. The Rest
  11. 2 Tbsp. cornstarch
  12. 1/2 tsp. sugar
  13. 1/4 tsp. salt
  14. 3 whole boneless, skinless chicken breasts, cut into cubes
  15. 1/4 cup oil
  16. 2-3 Tbsp. minced fresh ginger
  17. 1 Tbsp. minced garlic
  18. 1 small onion, thinly sliced
  19. 2 red peppers, cut in strips
  20. 2 carrots, thinly sliced on diagonal
  21. 2 cups snow peas
  22. 1 1/2 cups cashews
  23. sprinkling of sesame seeds, toasted
Instructions
  1. Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.
Instructions
  1. Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.
The Best of Bridge http://www.bestofbridge.com/

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Chicken in Wine

One of our all-time favourites!

Chicken in Wine
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Ingredients
  1. 3 lb. cut-up chicken pieces
  2. 1/2 cup seasoned flour
  3. 6 Tbsp. oil
  4. 2 cups sliced fresh mushrooms
  5. 1 Tbsp. butter
  6. 1 – 10 oz. can mushroom soup
  7. 1/2 cup chicken broth
  8. 1/2 cup orange juice
  9. 1/2 cup dry white wine (or vermouth)
  10. 1 Tbsp. brown sugar
  11. 1/2 tsp. salt
  12. 4 carrots, sliced
Instructions
  1. Wash and pat dry chicken pieces. Put flour in plastic bag and shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter and add to casserole. Combine remining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.
The Best of Bridge http://www.bestofbridge.com/

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Cedar Plank Salmon with Cucumber Dill Sauce

Don’t let your summer go by without serving this delicious salmon

Cedar Plank Salmon with Cucumber Dill Sauce
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Ingredients
  1. 1 untreated cedar plank
  2. 2 shallots, diced
  3. 10 cloves garlic, minced
  4. 3 Tbsp. snipped fresh dill
  5. 3 Tbsp. chopped fresh thyme
  6. 2 Tbsp. chopped fresh cilantro
  7. 2 Tbsp. grated lemon zest
  8. 3 Tbsp. fresh lemon juice
  9. 2 green onions, chopped
  10. 1 tsp. olive oil
  11. 3-4 lb. salmon filet
  12. salt and freshly ground pepper to taste
Cucumber Dill Sauce
  1. 1/4 English cucumber
  2. 1/4 tsp. salt
  3. 1 cup plain yogurt
  4. 1/2 cup sour cream
  5. 1 tsp. lemon juice
  6. pepper to taste
  7. 3 green onions, finely chopped, white part only
  8. 2 tsp. chopped dill or 1 tsp. dried
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  3. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  4. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  5. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  6. Drain water from cucumber and add to yogurt mixture.
  7. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil.
  3. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  4. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  5. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  6. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  7. Drain water from cucumber and add to yogurt mixture.
  8. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
The Best of Bridge http://www.bestofbridge.com/

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