Ensalada de Palmitos

Ingredients:

One 28-ounce or two 14-ounce cans of hearts of palm, drained

2 garlic cloves

1/3 cup extra virgin olive oil, or as needed

1/2 cup finely chopped whites of scallions

Dash of Salt

Preparation:

Process the garlic to a paste in a food processor. Add the hearts of palm and process to a rough puree.

With the motor running, add the oil in a thin stream until you see the mixture coming together a velvety puree. The absorbency of palm hearts can vary; any one batch may take a bit less or more than 1/3 cup.

Transfer to a serving bowl and stir in the scallions. Taste for salt and add a little if desired (some canned brands have more salt than others).

Serve within a few hours, though it can be held in the refrigerator for up to a day if you reserve the scallions a stir them in just before serving 

Zesty Chicken Barbeque

Ingredients

6 frozen skinless, boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce

Directions

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Greek Chcken Pasta

Ingredients

1 pound uncooked pasta 1 tablespoon olive oil 2 cloves garlic, crushed 1/2 cup chopped red onion 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces 1 (14 ounce) can marinated artichoke hearts, drained and chopped 1 large tomato, chopped 1/2 cup crumbled feta cheese 3 tablespoons chopped fresh parsley 2 tablespoons lemon juice 2 teaspoons dried oregano salt and pepper to taste 2 lemons, wedged, for garnish

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.