Alecs Havarti Chicken Food

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
• Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
• Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
• In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

CHICKEN WITH HAVARTI DILL CHEESE SAUCE RECIPE

Steps:

• If you are using small chicken breasts, pound them between sheets of plastic wrap to a uniform thickness of about 1/4 to 1/2 inch. If the chicken breasts are large, slice them horizontally to produce 2 thin cutlets, then pound to thin as needed. Alternatively, you may buy thin sliced chicken breasts.
• Put 1/2 cup of flour in a wide bowl or plate.
• In another bowl, whisk the egg with water.
• Put the breadcrumbs in a third bowl.
• Lightly sprinkle the chicken with salt and freshly ground black pepper. Dredge the chicken in the flour, then dip in the egg mixture, then coat with the breadcrumbs. Place the chicken pieces on a baking sheet and refrigerate to chill for about 30 minutes.
• Meanwhile, in a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the remaining 2 tablespoons of flour and continue cooking, stirring constantly, for 1 minute. Add the garlic powder and dill weed, if using. Gradually add 1 cup of milk. Cook, stirring, until thickened. Add the cheese and cook, stirring, until the cheese has melted. Thin the sauce with more milk to your desired consistency, if you like. Taste and add salt and pepper, as needed.
• Heat the remaining 2 tablespoons of butter in a large skillet with the olive oil. Cook the chicken until browned and cooked through, turning to brown both sides. The time depends on the thickness of the chicken. My cutlets were very thin, so they only took about 6 to 8 minutes.
• Check with an instant-read thermometer if you are unsure. The chicken should register at least 165 F (73.9 C) when done.
• Arrange the chicken on a serving platter with the sauce or serve the sauce separately.

CHICKEN AND HAVARTI SANDWICH

Steps:

• Spread mayo onto 1 bread slice.
• Fill bread slices with remaining ingredients to make sandwich.

HAVARTI MACARONI AND CHEESE

Steps:

• Cook and drain macaroni as directed on package.
• In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and dill. Stir with whisk until smooth. Stir in drained macaroni.
• Serve with additional dill weed if desired.