Grilled Mushroom And Goat Cheese Rotini With Honey Garlic Chicken Kabobs Food

GRILLED MUSHROOM KABOBS

Steps:

• In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel., On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture., Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

GRILLED MUSHROOMS WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
• Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
• When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.

GRILLED MUSHROOM AND GOAT CHEESE ROTINI WITH HONEY GARLIC CHICKEN KABOBS

Steps:

• Honey Garlic Chicken Kabobs: Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium-high heat.
• Evenly thread chicken, red pepper, green pepper and onion onto 8 skewers. Brush each skewer with VH® Honey Garlic Sauce.
• Grill kabobs, turning occasionally, for 15 to 18 minutes or until chicken is cooked through.
• Grilled Mushroom and Goat Cheese Rotini: Preheat grill to medium-high heat. Season mushrooms with salt and pepper; spray with PAM® Olive oil or PAM® Original. Grill mushrooms for 3 to 5 minutes per side or until grill-marked and tender. Let cool slightly and slice.
• Cook Catelli Bistro® Rotini according to package directions; drain, reserving 1/4 cup (60 mL) cooking water.
• Meanwhile, in large, deep skillet, heat Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes over medium heat until simmering. Simmer for 10 minutes. Toss with reserved cooking water, rotini and sliced mushrooms. Top with goat cheese and parsley before serving.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.