Friday, September 14, 2012

Sunday Dinner September 16, 2012

On the Menu
Cilantro Lime Grilled Chicken Breast  
Greens with Caramelized Onions and Tomatoes
Roasted Yams with Fennel
Melon Salad


 Cilantro Lime Grilled Chicken Breast
4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili pepper s

Method
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless
 
Greens with Caramelized Onions and Tomatoes
4 Servings
Ingredients
1 tablespoon grapeseed oil
1 medium onion, sliced thin
1 ¼ teaspoon sea salt divided
4 Roma tomatoes cut in fourths
3 large garlic cloves sliced
1 bunch collards, chiffonade
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon oregano
½ teaspoon crushed red chili peppers
2 oranges, juiced [¾ cup]

Method
In a wok or large sauce pan, heat oil, add onions and ¼ teaspoon salt. 
Saute onions on medium high heat until onions are caramel in color, approximately 8 minutes.
Reduce heat to medium, add tomatoes and garlic and continue sautéing until all liquid from tomatoes is absorbed.
Add collards and remaining ingredients mix thoroughly then bring pan up to a boil.
Reduce heat to low, cover and cook 20 minutes on low heat.
 

Roasted Yams with Fennel
Yields 6 servings
 
Note: Marinate ingredients, wrap in foil and place on the grill along with the chicken.  Turn every 20 minutes until tender.
 
Ingredients
¼ cup olive
½ lemon, juiced                                                                               
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano or dry herb of your choice                              
½ teaspoon crushed red chili peppers
2 lbs yams/sweet potatoes cut in wedges – cut into fourths 
2 fennel bulbs cut in wedges – cut into fourths                   
1 medium red onion cut in wedges
Fennel bulb
6 – 8 whole garlic cloves
 
Method
  • Preheat oven 450 degrees
  • Wipe 2 sheet pans lightly with oil
In a large bowl, whisk together the oil, lemon juice, garlic powder, onion powder, oregano and chili peppers.
Scrub yams and peel off any discolored or bad spots on the skin and cut into wedges.
Remove tops from fennel, cut bulb in half and remove the core.  Cut fennel in fourths.
Peel onions and cut into eight wedges.
Toss yams, fennel, onions and garlic into the bowl of dressing and make sure that each piece is thoroughly covered.
Place one layer of the vegetables on the sheet pans, do not stack or crowd the vegetables on the pans.
Bake vegetables in a preheated oven 35 – 45 minutes or until potatoes are tender and golden brown.
 
 
Melon Salad
8 – 12 Servings
Ingredients:
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

Method
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

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