Serves 6

Ingredients

• 6 boneless skinless chicken breasts
• salt and pepper
• 3 cups peaches, pitted, pealed and 1/4 inch cubes
• Peach BBQ Sauce (recipe below)

Directions

1. Pre heat your grill to between 375 and 400 degrees.
2. Season both sides of each chicken breast with salt, pepper and BBQ sauce.
3. Place chicken on a greased grill and cook for about 6 minutes.
4. Flip over and cook for 6-10 minutes or until internal temperature reaches 165 degrees.
5. Remove from the grill and smother with more BBQ sauce and top with fresh peaches.

Peach BBQ Sauce

Ingredients

• 1 cup sweet onion, 1 inch cubes
• 1/3 cup brown sugar, firmly pressed
• ½ cup ketchup
• 1 Tablespoon balsamic vinegar
• ½ teaspoon Worcestershire sauce
• 1 ½ cups or about 1 large peach, peeled, pitted, cut in half
• ¼ teaspoon salt
• 1 teaspoon mustard

Directions

1. Place all of the ingredients into the bowl of a food processor and process until smooth, about 1-2 minutes.
2. Keeps for 1 week in the fridge.

This was inspired from my favorite cheese steak spot Bruchis in Spokane, Wa. I suggest using take-and-bake bread so it’s nice and warm when you serve. If you don’t have a crock pot you can use a medium sauce pot, simmer on low (don’t boil). Keep covered until ready to serve.

Makes 4
Make Ahead: Up to 1 day head: follow step 1 and slice up vegetables, cover and keep in the fridge. Up to 8 hours ahead, start at step 2.

Ingredients

• 2 cups pineapple juice
• 1/4 cup + 2 Tablespoons teriyaki sauce
• 2 Tablespoons soy sauce
• 2 medium chicken breasts or 2 cups, sliced thin
• 1 cup yellow onion, sliced thin
• ¼ cup red pepper, sliced thin
• ¼ cup green pepper, sliced thin
• 1 cup button or cremini mushrooms, sliced thin
• 1 soft baguette
• 2 Tablespoons low-fat or regular mayonnaise
• 6 slices American cheese

Directions

1. In a medium bowl mix together the pineapple juice, teriyaki and soy sauce. Add the chicken, cover and marinate in the fridge for a couple of hours (overnight is best).
2. Place the onion, peppers, mushrooms, chicken and marinade into a crock pot on high for 1 hour. Keep on warm for 1-8 hours.
3. When ready to serve, slice the bread so it opens like a book and spread evenly with mayo and top with cheese. Place the chicken and vegetables on the cheese with a little of the left over marinade. Close the sandwich and serve.

Makes 20 bite size appetizers
Make Ahead: This recipe can be made up to 1 day ahead, cover with plastic and keep in the fridge until ready to use.

Ingredients

• ¼ cup green onion, chopped into thin rounds
• ¼ cup celery, small dice
• 1/3 cup golden raisins
• ½ cup golden beet, peeled, finely grated
• 1/3 cup almonds, slivered, toasted
• 1 cup chicken breast, cooked, small dice
• 1/3 cup mayonnaise
• ¾ teaspoon curry powder
• ¼ teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/3 cup goat cheese, crumbled
• salt and pepper
• 20 leaves Belgian endive

Directions

1. In a small mixing bowl mix together the green onion, celery, raisins, beet, almonds and chicken.
2. In another small bowl mix together mayonnaise, curry powder, lemon juice, vinegar, goat cheese, pinch of salt and pepper.
3. Toss mayonnaise dressing with the ingredients from the other bowl. Keep in the fridge.
4. Cut the very bottom of the Belgian endive and separate the leaves, (keeping only the larger outer leaves).
5. Spoon about 1 Tablespoon of chicken salad into the bottom of each leaf. Arrange and serve.

Serves 4
This quick and healthy meal is a great one to Make Ahead, everything can be made ahead of time and then cook the chicken, put it on top and serve. I hope you enjoy this delicious rice bowl!

Ingredients

• 1 Tablespoon butter
• 1 ½ Tablespoon stone ground mustard
• 1 ½ Tablespoon Dijon mustard
• 1 teaspoon soy sauce
• 1/3 cup honey
• 4 cups broccoli florets
• 2 cups chicken broth
• 2 teaspoons olive oil
• 2 medium chicken breasts, ¾ inch cubes
• 1/3 cup yellow onion thinly sliced
• salt and pepper
• 1 cup brown quick cooking rice (uncooked)
• 4 wedges of lime

Directions

1. In a small sauce pan over medium heat stir together the butter, stone ground and Dijon mustards, soy sauce and honey, bring to a light simmer, then remove from heat.
2. Place broccoli into a microwave safe dish, pour chicken broth in the dish and fill half way with water. Microwave on high for 5-7 minutes. Remove from the microwave, drain out water and season with salt and pepper .
3. Meanwhile, pour oil into a large sauté pan over medium/high heat. Add the chicken and onion and sauté for about 5-8 minutes or until the chicken is cooked through, stirring occasionally, season with salt and pepper.
4. Cook rice according to package directions.
5. Place the cooked rice into bowls arrange broccoli around the edge and place chicken in the middle, pour the sauce over the dish and serve with a lime wedge.

Makes 4 Wraps
How to Make Ahead:
Up to 1 Day Ahead, make the wraps and keep in the fridge until ready to eat.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups peanut sauce (recipe below)
• 1/3 cup carrot, shredded
• 1/3 cup red cabbage, shredded
• 1/3 cup napa cabbage, shredded
• 3 Tablespoons cilantro, roughly chopped
• 1/3 cup green onion, ¼ inch slices
• 1/3 cup red bell pepper, small dice
• 2 Tablespoons lime juice
• 4 red pepper wraps (or flour)
• ½ cup white or brown rice, cooked

Directions

1. In a small bowl, mix the chicken and 1 cup of the peanut sauce together.
2. In a medium bowl, mix the carrot, red and napa cabbages, cilantro, green onion, bell pepper and lime juice together.
3. Lay the tortillas out on a clean surface and on the bottom third, spread the remaining peanut sauce evenly over each tortilla. Top the peanut sauce with rice, slaw and chicken.
4. Roll up and wrap in parchment paper.

Peanut Sauce

Makes 2 cups
I like to make a double or triple batch and freeze it for a quick make ahead meal.

Ingredients

• 3 Tablespoons olive oil
• 1 cup yellow onion (minced)
• 2 Tablespoons clove garlic (minced)
• 2 Tablespoons ketchup
• 3 teaspoons red chili paste
• 4 teaspoons hoisen
• 1 teaspoon soy sauce
• 1 teaspoon lime juice
• ¼ cup + 2 Tablespoons coconut milk
• ¼ cup creamy peanut butter

Directions

1. In a small sauce pan, on medium/low heat, sauté oil, onion and garlic together until fragrant and translucent about 2-3 minutes, stirring occasionally.
2. Whisk in remaining ingredients and bring to a simmer. Take off heat and serve.

Serves 8

Ingredients

• 3 medium chicken breasts
• 1 teaspoon olive oil
• 1 ½ cup yellow onion, sliced thin
• 2/4 cup green pepper, sliced thin
• 1 28oz can diced tomatoes, (preferably San Marzano)
• 2 teaspoons garlic, minced
• 1 Tablespoon taco seasoning
• 1 Tablespoon ketchup
• 2 teaspoon balsamic vinegar
• 16 soft corn tortillas

Directions

1. Fill a large pot 3/4 full with water, cover and bring to a boil over high heat. Gently place chicken breasts into the boiling water, cover and turn off the heat. Allow the chicken to cook for 40 minutes.
2. Add olive oil to a large pot over medium/high heat. Stir in onions and pepper, sauté for about 4 minutes, stirring occasionally.
3. Add the tomatoes, garlic, taco seasoning, ketchup and vinegar, stir.
4. Remove the cooked chicken from the water and shred with a fork. Place shredded chicken in with the tomato and onion mixture.
5. Lightly simmer for up to 2 hours or place in a crock pot on low until ready to serve.
6. Place chicken and veggies on a tortilla and serve with your favorite toppings.

The first time I walked into their store, located in Woodinville, I received a friendly and outgoing “Hello, what can we get for you?”, the exact customer service you expect from a neighborhood butcher. The gal that was helping me proceeded to offer me delicious samples of salami, pepperoni and some of their jerky.

They have several different types of meats, from beef to lamb to wild boar, and if they don’t have something you are looking for they will try to order it in. In fact I’ve got a pound of wild boar waiting to be picked up as we speak!

On my last trip out to Bill the Butcher, I learned that they are expanding into several Seattle neighborhoods, including Laurelhurst near University Village. They now serve the Woodinville and Laurelhurst neighborhoods and may soon be coming to a neighborhood near you.

Check them out and let me know what you think!

Woodinville Shop
12637 N.E. Woodinville Drive
Woodinville, Washington 98072

Laurelhurst Shop
3600 NE 45th St
Seattle, Washington 98105

1-800-781-3677

http://www.billthebutcher.us/Home_Page.html

Ricotta Prosciutto Chicken with Pink Penne Pasta Recipe
Serves 4
Make Ahead Tip: Assemble the chicken finishing with the prosciutto, but don’t bake. Keep covered in the fridge for up to 1 day.

Ingredients

• 4 chicken breast cutlets
• Salt and Pepper
• 1/2 teaspoon thyme, dried
• 1/2 cup ricotta cheese
• 4 slices proscuitto
• 3 cups marinara sauce
• 1/2 cup heavy cream
• 3/4 of pound of penne pasta
• 2 Tablespoons basil, chopped
• 1 Tablespoon Italian parsley, chopped
• Parmesan

Directions

1. Pre-heat your oven to 375°.
2. Bring a large pot of salted water to a boil.
3. Lay chicken out on a baking sheet lined with a sil-pat or parchment paper.
4. Sprinkle each breast with salt, pepper and thyme.
5. Spread 2 Tablespoon of ricotta cheese on top of the seasoned breasts. Top with procuitto. Bake for 10-14 minutes or until internal temperature reaches165°.
6. Meanwhile cook pasta according to your package instructions.
7. In a medium pot stir together the marinara sauce and cream bring to a light simmer.
8. When pasta is cooked toss with pink sauce, basil and parsley.
9. Serve the chicken on top of the pasta and finish with parmesan cheese.

Make Ahead Tip: You can assemble the meatballs and place on a parchment lined cookie sheet. Wrap tightly with plastic wrap. Place in the freezer. Once frozen place in a freezer ziplock and store up to 2 months.
Bake in a 400° oven on a parchment lined cookie sheet and bake for 25-30 minutes or until internal temperature reaches 165°
If you don’t want to freeze they can be baked and kept in the fridge for up to 2 days. Reheat in a large pot with sauce.
Recipe makes about 30

Sauce – Ingredients

• 1 teaspoon olive oil
• 1 cup yellow or white onion, 1/2 inch dice
• 4 Tablespoons rice wine vinegar
• 1/2 cup ketchup
• 3/4 teaspoon ginger, ground
• 1 cup canned pineapple chunks
• 2/3 cup pineapple juice, from canned pineapple
• 3 Tablespoons sugar
• 2/3 cup chicken broth
• 1 teaspoon cornstarch

Sauce Directions

1. In a medium sauce pot pour in olive oil over medium heat, add the onion and sweat for 2-3 minutes or until translucent.
2. To the onions, stir in the vinegar ketchup, ginger, pineapple chunks, pineapple juice and sugar.
3. In a small bowl, whisk together the chicken broth and the cornstarch.
4. Whisk chicken broth mixture into the sauce and bring to a simmer. Allow to lightly simmer for about 5 minutes. Turn down to low and keep warm.

Meatballs – Ingredients

• 1/2 teaspoon granulated garlic
• 2 Tablespoons grated yellow onion
• 2 eggs
• 2 teaspoon soy sauce
• 1/4 teaspoon coriander
• 1/4 teaspoon ginger, ground
• 1 cup panko breadcrumbs
• 2 pounds ground chicken

Directions

1. Preheat oven to 375°
2. In a large bowl mix together the garlic, onion, eggs, soy sauce, coriander, ginger and panko.
3. Add chicken and mix until well incorporated.
4. Scoop into quarter size balls.
5. Bake for 15-20 minutes or until the internal temp reaches 165°.
6. Add meatballs to the sauce and serve.