Carol A's daughter, Kim, introduced us to this great, yet simple, chicken marinade on a July 2007 camping trip to Indian Lake. Just do it!
½ cup cider vinegar
½ cup vegetable oil
1 egg, beaten
Salt and pepper to taste
Poultry seasoning to taste
Mix all ingredients and marinate chicken for however long.
Tuesday, August 14, 2007
Broccoli, Chicken, and Bow Ties
From Barefoot Contessa – Family Style
Chris discovered this dish recently – July 2007 – and thought it would be a good recipe for using the broccoli from our garden. She’s modified it slightly by adding chicken. It’s a great, light dish… just the thing for a summer meal, especially if chicken is included.
Kosher salt
8 cups broccoli florets (4 heads)
2 chicken breasts, sautéed and cut into bite-sized pieces
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan cheese
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well. Saute chicken. Add pasta and chicken to the broccoli.
Meanwhile, in a small sauté’ pan, heat the butter and oil and cook the garlic and lemon zest overt medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt (or less), the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. We like to serve this dish warm.
To toast the pine nuts, place them in a dry sauté pan over medium-low heat and cook, tossing often, form about 5 minutes, until light brown.
Chris discovered this dish recently – July 2007 – and thought it would be a good recipe for using the broccoli from our garden. She’s modified it slightly by adding chicken. It’s a great, light dish… just the thing for a summer meal, especially if chicken is included.
Kosher salt
8 cups broccoli florets (4 heads)
2 chicken breasts, sautéed and cut into bite-sized pieces
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan cheese
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well. Saute chicken. Add pasta and chicken to the broccoli.
Meanwhile, in a small sauté’ pan, heat the butter and oil and cook the garlic and lemon zest overt medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt (or less), the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. We like to serve this dish warm.
To toast the pine nuts, place them in a dry sauté pan over medium-low heat and cook, tossing often, form about 5 minutes, until light brown.
Oriental Salad
Carol A. does it again!
Salad Ingredients:
1 bag spinach, chopped
8 celery stalks, chopped
1 large green pepper, chopped
½ package alfalfa sprouts
10 ounces mushrooms, sliced
2 bunches scallions, chopped
1 cup cooked (brown) rice
cashews
Dressing
¼ cup soy sauce
½ cup peanut oil
1 clove garlic, minced
Directions:
Mix together all salad ingredients, add dressing, and serve.
Salad Ingredients:
1 bag spinach, chopped
8 celery stalks, chopped
1 large green pepper, chopped
½ package alfalfa sprouts
10 ounces mushrooms, sliced
2 bunches scallions, chopped
1 cup cooked (brown) rice
cashews
Dressing
¼ cup soy sauce
½ cup peanut oil
1 clove garlic, minced
Directions:
Mix together all salad ingredients, add dressing, and serve.
Alder-Planked Salmon with Asian Marinade
From “The Best of Cooking Light”
Chris and I love salmon and have it for dinner quite frequently. Chris ran across this recipe in “The Best of Cooking Light” and, honestly, it’s one of the tastiest salmon dishes we’ve ever had. We had never grilled on a plank before, but now we plan to use planks in many more of our grilling adventures. Just try it and let us know what you think.
Ingredients:
1 (15 x 6-1/2 x 3/8 - inch) alder (or other hardwood) grilling plank
½ cup rice vinegar
½ cup (low-sodium) soy sauce
2 tablespoons honey
1 teaspoon ground (fresh?) ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3-1/2 pound) salmon filet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the alder plank in water for 1 hour and drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and next six ingredients in a large zip-lock plastic bag; seal. Shake to combine. Add fish, seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plak over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size; 5 ounces).
Chris and I love salmon and have it for dinner quite frequently. Chris ran across this recipe in “The Best of Cooking Light” and, honestly, it’s one of the tastiest salmon dishes we’ve ever had. We had never grilled on a plank before, but now we plan to use planks in many more of our grilling adventures. Just try it and let us know what you think.
Ingredients:
1 (15 x 6-1/2 x 3/8 - inch) alder (or other hardwood) grilling plank
½ cup rice vinegar
½ cup (low-sodium) soy sauce
2 tablespoons honey
1 teaspoon ground (fresh?) ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3-1/2 pound) salmon filet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the alder plank in water for 1 hour and drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and next six ingredients in a large zip-lock plastic bag; seal. Shake to combine. Add fish, seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plak over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size; 5 ounces).
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