Palomino Chicken Recipes

PALOMA CHICKEN WINGS

Paloma Chicken Wings image

Provided by Jeff Mauro, host of Sandwich King

Time 8h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds chicken wings, flats separated from drums
2 tablespoons chile lime seasoning
1 teaspoon baking powder
Kosher salt
1 cup fresh grapefruit juice
1 cup tequila
1/4 cup fresh lime juice, plus lime wedges, for serving
3 tablespoons agave syrup
8 tablespoons (1 stick) unsalted butter, chopped
1 tablespoon toasted black sesame seeds
Chopped fresh cilantro, for serving

Steps:

Coat wings in chile lime seasoning and baking powder, then sprinkle with salt. Place on a wire rack set in a sheet pan. Place in fridge 8 hours or up to overnight, uncovered, to air out for crispier skin.
Place grapefruit juice, tequila, lime juice and agave in a small pot. Bring to a simmer over medium-high heat, stirring occasionally, until thick and syrupy, 10 to 15 minutes. Take off heat and whisk in butter until melted. Season to taste.
Preheat one half of a grill to low heat and the other half to high heat. Grill wings on the low side, covered, turning every few minutes, until slightly golden, about 20 minutes. Move to hot side of the grill and let cook, turning frequently, until golden brown and crispy, about 10 minutes more. Mix with warm sauce, garnish with sesame seeds and cilantro leaves and serve immediately with lime wedges alongside.

PALOMINO CHICKEN

Palomino Chicken image

Yummy, bright and pretty, easy weeknight dinner. While this calls for six chicken breasts, I cut the proportions in half, as we are a small family. The beauty of this is the cooking method, which can be anything you are in the mood for - it can be sauteed, broiled, baked or grilled. Originally came off the inside of the label from a can of cranberry sauce. Note: It's easier to cut the apricots up with kitchen shears than attempting the sticky frustration of dicing them.

Provided by Cecily Parsley

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces whole berrry cranberry sauce
1 plum tomato, seeded and chopped
1/4 cup diced dried apricot
1 1/4 teaspoons cinnamon
1 teaspoon dried cilantro
1 teaspoon hot pepper sauce
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
6 boneless skinless chicken breasts

Steps:

Combine all ingredients except th echicken, in a medium saucepan. Cook until heated through. Keep warm until serving time. Saute, broil, bake or grill the chicken. Top each piece with 1/4 cup of the cranberry salsa.

Nutrition Facts : Calories 204.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 109.9, Carbohydrate 19.2, Fiber 1.2, Sugar 17.5, Protein 27.7

CREAMY GORGONZOLA PENNE

Creamy Gorgonzola Penne image

This is one of my all-time favorite recipes for penne pasta with Gorgonzola. It is a bit heavy, but so delish and quick, too! My whole family enjoys this one, even my 3-year-old! You can use fresh spinach if you like, just let it wilt in the sauce. I use frozen spinach for speed. You can also use two 10-ounce packages of spinach if you'd like. Enjoy! Serve with additional Parmesan cheese.

Provided by KIMBA99

Categories Main Dish Recipes Pasta

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 (16 ounce) package penne pasta
¼ cup butter
2 (4 ounce) containers crumbled Gorgonzola cheese
10 ounces heavy cream
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
Melt butter in a large soup pot over medium heat. Stir in Gorgonzola cheese until creamy, 3 to 4 minutes. Pour in heavy cream and cook, stirring frequently, until sauce has thickened, about 10 minutes. Add spinach and Parmesan cheese to sauce; cook until spinach is heated through and Parmesan is melted, 3 to 4 minutes.
Place warm pasta into the pot with the sauce and toss evenly to coat. Season with salt and pepper.

Nutrition Facts : Calories 674.5 calories, Carbohydrate 57.9 g, Cholesterol 131 mg, Fat 39.8 g, Fiber 3.9 g, Protein 23.3 g, SaturatedFat 24 g, Sodium 559 mg, Sugar 2.9 g

PALOMINO SAUCE (SERVED OVER PASTA)

Palomino Sauce (Served over Pasta) image

My Italian mom gave me this recipe years ago. It is a great mix of a white sauce and a red sauce with a nice little kick. We usually request it for our "Sunday dinners". Definitely a nice change. We all love it and usually make breaded chicken, good garlic bread and a tossed salad to finish off the meal. Yum!! :)

Provided by BeIIa

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 small white onion, chopped
1 banana pepper, seeded and chopped
2 garlic cloves, chopped
1 tablespoon flour
3/4 cup milk
1 cup light cream
1/2 teaspoon salt
1 1/2-2 cups spaghetti sauce (can use homeade, jarred, or canned)
1/4 cup parmesan cheese
1/4 cup basil leaves (optional)

Steps:

In nonstick skillet, melt butter over medium heat.
Add onion, pepper and garlic. Cook until tender, stirring occasionally.
Stir in flour, cook for 1 minute.
Stir in milk, cream and salt. Heat to boiling over med-high heat.
Stir in spaghetti sauce (adding a little more for a thicker sauce) and cook over med high heat for 10-15 minutes stirring occasionally.
Pour over cooked pasta, adding parmesan and basil.
Enjoy!

Nutrition Facts : Calories 287.9, Fat 20.2, SaturatedFat 11.5, Cholesterol 59.1, Sodium 906.4, Carbohydrate 19.5, Fiber 1.1, Sugar 9.5, Protein 8

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