Saturday, July 29, 2017

Sunday Dinner July 30, 2017

On the Menu
  • Grilled Chicken Breast with an Asian Flair
  • Rice Pilaf
  • Cabbage and Peppers
  • Golden Beet Salad

Grilled Chicken Breast with an Asian Flair
8 Servings
¼  cup soy sauce
½ cup orange juice
2 tablespoons ginger root, chopped, fine
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
8 boneless skinless chicken breast

Whisk together soy sauce, orange juice, ginger, garlic, oil and chili peppers then pour in a large zip lock bag.Add chicken and turn to coat. Cover and chill for at least 3 hours or over night. 
Heat grill to medium, place seasoned chicken pieces on the grate in the grill.
Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes. Move chicken pieces to the sides of the grate, away from direct heat.
Cook to an internal temperature of 165 degrees and remove from the grill. 

 Rice Pilaf
4 servings

2 tablespoons grape seed oil
1 small red onion, chopped, fine
1 medium carrot, chopped, fine
1 cup long grain brown rice, rinsed, drained
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulation onion
1½ cups water
2 sprigs fresh thyme, coarsely chopped

In a medium pot (rice cooks better in larger pots), heat oil, onions and carrots and sauté until onions are translucent.
Add rice, salt, granulated garlic and onion and mix until all ingredients are thoroughly combined.
Add the water and thyme, stir and let the water come to a boil, cover with foil then put on the lid. Reduce heat to the lowest setting, and cook without stirring or peeking into the pot for 40 minutes.

  Cabbage and Peppers  
 8 - 10 Servings


1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 - 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped

In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt.  Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.

 Golden Beet Salad
 8 Servings

6 medium golden beets
1 medium red beet - optional
¼ cup water
¼ cup olive oil
½ bunch Italian [flat leaf] parsley
1 stalk celery, sliced
1 medium fennel bulb, sliced - How to
1 medium red onion, sliced
¼ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon granulated garlic

Preheat grill or  oven 350 degrees F
Wash beets thoroughly, and place them in a roasting pan.
Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then grill or roast in oven until tender.
Once beets cool, peel and cut into eighths.
Combine all vegetables in a large bowl.
Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.
Let salad marinate a few hours before serving.

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