Raspberry-Glazed Grilled Chicken

  Raspberry-Glazed Grilled Chicken
               

 
Hello viewers, how are you all doing?
Pray we all overcome this period of deadly virus called Coronavirus.
Today we be teaching you guys how to make delicious Raspberry Glazed Grilled Chicken.
So let get started.


                  Time Saving Tips:
 Because this recipe calls for an hour to marinate, it's important to plan onserving this chicken on a night that dinner doesn't need to be served right after getting home fromwork. If you pick a Friday night, put the marinade together, toss it in the fridge and have a little'happy hour' until it's time to grill! Also use the marinating time to prepare your side dishes.

   Makes:4 servings

 Ingredients:
1.  1/2 cup raspberry jam,
2.  2 tablespoons balsamic vinegar,
3.  2 tablespoons cilantro, chopped,
4. 1/4 teaspoon black pepper
5. 1 pound boneless, skinless chicken breasts.

Directions:
1. Combine first four ingredients in a large ziploc bag; add chicken. Refrigerate one hour; turningchicken once.
2. Heat grill.
3. Remove chicken from marinade; reserve marinade. Place chicken on grill; during cooking, brushwith marinade; cook 15-20 minutes (turning occasionally) or until chicken is cooked through.
 4. If desired, heat remaining marinade to boiling, boil one minute and serve over chicken.
*Note: You can also use a broiler for this recipe.Suggested Side DishesTossed green salad, with fresh raspberries, slivered almonds and raspberry vinaigrette brown rice.

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Rustic Ravioli Stew

                    Rustic Ravioli Stew

Hello viewers today I will be teaching you guys how to make Rustic Ravioli Stew.
So let get started.
                 
        Ingredients
1. 1 teaspoon olive oil,                            

2. 3 to 4 cloves garlic,                                

3.  minced1 medium white onion or yellow onion, thinly sliced,                  

4.  1 (14 1/2 ounce) can low sodium beef broth or low sodium chicken broth,    

5.  1 cup water,                                        

6. 1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed,

7.  1/4 teaspoon crushed red pepper (optional),                                                    

8. 1 (9 ounce) package refrigerated chicken ravioli or cheese ravioli,          

9. 1 (10 ounce) package baby spinach, coarsely chopped,                              

10. 1 (14 ounce) can no-salt-added stewed tomatoes (can use italian recipe-ready version).              

Garnish:grated parmesan cheese or romano cheese or asiago cheese (optional)

Directions                                                    

1. Heat oil in large saucepan over medium heat.                                              

2. Add garlic and onion, saute 5 minutes.                                                      

3. Add broth, water, rosemary and red pepper and bring to a boil.                        

4. Add ravioli and undrained tomatoes, bring to boil again.                                    

5. Cover, reduce heat and simmer for 5 minutes.                                                      

6. Add spinach, and cook another 3 minutes or until ravioli is tender.            

7. Serve with grated cheese.