Poached Chicken Breast

 Ingredients:

 1#. chicken breasts (skin off)

4-5 celery stalks

1 large Vidalia onion, quartered

3 carrots, peeled and chopped

4 whole cloves garlic, peeled

2 bay leaves

pinch red pepper flakes

Fresh herbs rosemary, thyme, basil, oregano, parsley)

2 cups chicken stock or broth

 Directions:

Wash and peel vegetables. Remove strings from celery. Wash chicken and place in a dutch oven or stockpot in one teaspoon olive oil. Add chicken broth and bouillon (can substitute Minor’s Chicken Soup Base). Add enough cold water (or broth if you have it) to cover chicken several inches.  Add remaining ingredients. Cook over high heat until broth reaches a rolling simmer, then reduce heat to a low simmer and continue to cook, uncovered for about an hour. Don’t allow the broth to boil or the chicken will become tough. Remove chicken.  Also remove bay leaves, herb stalks and garlic cloves before serving.

 BBQ Sauce for the Poached Chicken

 Ingredients:

 1 8-ounce can tomato sauce

1 6-ounce can tomato paste

1/4 cup minced onion

2 tablespoons brown sugar

2 tablespoons vinegar

2 tablespoons olive oil

3 cloves garlic crushed

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon cayenne

fresh ground pepper to taste

 Directions:

Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.

 Vegetable Quinoa

 Ingredients:

 1 cup quinoa, rinsed

2 cups chicken stock or broth

1 small onion, chopped

1 tablespoon Olive Oil

1 Fresno Chile, Minced

6 Green Zucchini, baby

6 Yellow Baby Zucchini

2 garlic cloves, minced

1 TBL Chopped Herbs

Salt and Pepper

 Directions:

In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed. Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through. Yield: 4 servings.