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Hey, whether you are vegan to veg to beefeater… TNI wants to know what you love to BBQ or where is your fav BBQ joint. But first… check out this joint from Chi-Town…

 Apricot-Chicken Pot Stickers  

Ingredients :

2 cups plus 1 tablespoon water, divided 2 boneless skinless chicken breasts (about 8 ounces) 2 cups chopped finely shredded cabbage 1/2 cup apricot fruit spread 2 green onions with tops, finely chopped 2 teaspoons reduced-sodium soy sauce 1/2 teaspoon grated fresh ginger 1/8 teaspoon black pepper 30 (3-inch) wonton wrappers   Prepared sweet-and-sour sauce (optional)

How to Prepare :

1. Bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in center. Set aside chicken; drain saucepan. 2. Add cabbage and remaining 1 tablespoon water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly. 3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well. 4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling. 5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is 1/2 inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired. Copyright :Welcome to Recipe.com – Your source to find and submit your Recipes! : http://www.recipe.comindex.php

Ten Meals on $10

Cat Cora shows you how to eat as well as cats do

BEST BREAKFAST IN PORTLAND!!!

If you have lived in Portland for any period of time, you will notice the lines of people waiting in front of restaraunts all over town on saturday and sunday mornings. Portland is a breakfast city, with amazing places to eat to back it up!!!

THE NEW INTELLECT endorses the following:

The Arleta Library              Gravy              Beaterville                Fat Alberts

My personal fave of the bunch is THE ARLETA LIBRARY. With fresh local produce, for you greenies (like me) and homemade ketchup (or catsup) and jams, amazing specials and great biscuits and gravy. Some of the best things that have ever been in my mouth were made by The Arleta Library. It ain’t no place for books, its a place for YUMMY YUMMY GOODNESS TREATS! EAT THERE!

 How to clone Planet Hollywood Chicken Crunch

Build-Your-Own Shish Kabobs Recipe courtesy Bob Blumer

Meats for Kabobs:
Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Recommended beverage: Beer

Recipe Summary
Difficulty: Easy
Prep Time: 40 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 4 servings
User Rating:

Episode#: SG2009
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