Saturday, June 27, 2020

Sunday Dinner June 28, 2020

On the Menu

El Pollo Loco Chicken
Caprese Pasta Salad
Sauteed Spinach with Roasted Garlic
Minty Watermelon Water 

El Pollo Loco Chicken
4 Servings
¾ cup Heinz chili sauce
1 lemon, juiced
1 large orange, juiced
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
Tabasco sauce to taste
4 boneless chicken breasts

With the exception of the chicken, mix all ingredients in a baking dish
Add the chicken and marinate for at least 4 hours or up to 24 hours
Remove chicken from the refrigerator and bring to room temperature.  Remove from the marinade, and grill for 
6 - 8 minutes on each side or until internal temperature reaches 166 degrees F.  Let chicken rest 10 minutes before slicing.

Caprese Pasta Salad
8 Servings
8 cups of water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh basil, chiffonade

In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner, and let the pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil, and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.

Sauteed Spinach with Roasted Garlic
4 Servings
2 tablespoon olive oil - divided
½ teaspoon crushed red chili peppers
10 - 13 garlic cloves, roasted
I pound baby spinach
Juice of ½ lemon
1 teaspoon sea salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
Freshly ground black pepper to taste

Preheat oven to 350 degrees F. 
Place garlic cloves in a small ovenproof pan, add 1 tablespoon olive oil and mix until all cloves are covered with oil. Place pan in the oven and bake 35 - 45 minutes or until cloves are golden brown. 
Heat 1 tablespoon of olive oil in a large sauté pan, add the chili peppers and sauté until flakes are lightly browned. Add the spinach, roasted garlic, and all remaining ingredients and sauté until spinach is wilted. Taste for flavor and adjust ingredients as needed. Remove from heat and serve immediately.

Minty Watermelon Water
Yields ½ gallon
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three times or when flavor fades before discarding ingredients.

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