In an effort to redeem myself after the last post titled "Gourmet Cuisine" I thought I would share our newest favorite. We like to call this Chocolate Chicken, but the original blog author at A Bountiful Kitchen calls it Texas Grilled Chicken with Lime Butter Sauce. Whatever you call it, we are sure you will call it good.
Mix together:
1 Tb brown sugar
1 Tb chili powder
1 Tb cinnamon
1 tsp cocoa powder
1 Tb vinegar (balsamic or rice vinegar)
3 Tb olive oil
Mix well, then baste onto chicken breasts right before you grill them. We have only made this on the indoor grill, but I am sure the flame broil would make it even better.
1/2 cup butter, melted
2 Tb dried onions, chopped
1 lime, juiced
2 Tb cilantro, chopped
salt and pepper to taste
Mix these together and drizzle over grilled chicken. I am more generous on the lime juice than the original recipe calls for, but we like the extra kick. And what a shame to just use a couple of tablespoons of fresh lime juice, when you have the whole lime just sitting there! We especially liked the butter sauce drizzled over rice--it made a quick and fresh version of the rice often called Cafe Rio Rice.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, June 28, 2009
Mango Chutney
Sam served a mission in the Philippines, and fell in love with the plentiful fresh mangoes. We love the dried mangoes that come from there, and very occasionally I will take my chances on purchasing a fresh one. Costco recently had pre-cut fresh mangoes for a good deal, and I decided that this is the only way to buy a fresh mango--someone else gets to peel and pit, and I bring home just the juicy meat of a ripe mango. And all of this was just in time for Father's Day last week. Here is the recipe I used--after combining elements from several recipes I looked up. We loved it over grilled chicken:
2 large mangoes, cut into chunks
1/2 c sugar
1/4 c green onions, diced (I prefer just the green tops for a more mild flavor)
2 Tb diced sweet red pepper
1/2 tsp ginger
1/4 tsp turmeric
salt and pepper to taste
Mix together, let chill for an hour before you serve it over grilled chicken (this would be very good over halibut or salmon, too!).
2 large mangoes, cut into chunks
1/2 c sugar
1/4 c green onions, diced (I prefer just the green tops for a more mild flavor)
2 Tb diced sweet red pepper
1/2 tsp ginger
1/4 tsp turmeric
salt and pepper to taste
Mix together, let chill for an hour before you serve it over grilled chicken (this would be very good over halibut or salmon, too!).
Saturday, December 27, 2008
Brown Sugar Sweet Potatoes
We ate these sweet potatoes at Thanksgiving Dinner. Our friend, Lauren Hamm prepared them. Her husband, Mark, works with Sam and he is the one that took Sam to help skin a moose on their lunch break about a year ago. Lauren also took one of my cake decorating classes, and she was a star student!
So here is the amazing sweet potato recipe. And because I am my mother's daughter, I changed the recipe up a bit. Mom never follows a recipe the way it's written.
Brown Sugar Sweet Potatoes
1/4 c. butter (I changed this to canola oil to make it healthier)
3/4 c. brown sugar, packed (I only used 1/2 c loosely packed.)
1/4 c. water
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
4 sweet potatoes, cut into wedges
Original instructions: Melt butter, add spices and cook 5 minutes. Add water and sugar. Toss to coat sweet potato wedges in butter mixture. Bake at 400 degrees, 40 minutes. Stir half way through baking.
My instructions: Mix oil, sugar, water and spices. Toss to coat sweet potatoes in syrup. Bake as directed.
So here is the amazing sweet potato recipe. And because I am my mother's daughter, I changed the recipe up a bit. Mom never follows a recipe the way it's written.
Brown Sugar Sweet Potatoes
1/4 c. butter (I changed this to canola oil to make it healthier)
3/4 c. brown sugar, packed (I only used 1/2 c loosely packed.)
1/4 c. water
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
4 sweet potatoes, cut into wedges
Original instructions: Melt butter, add spices and cook 5 minutes. Add water and sugar. Toss to coat sweet potato wedges in butter mixture. Bake at 400 degrees, 40 minutes. Stir half way through baking.
My instructions: Mix oil, sugar, water and spices. Toss to coat sweet potatoes in syrup. Bake as directed.
Lemon Drop Cookies
I thought I would share a few new recipes that were fantastic! Definitely keepers. The first one is for Lemon Drop Cookies. It comes from the cookbook "Five Star Recipes from well-known Latter-day Saints," compiled by Elaine Cannon. It was a free cookbook with a purchase at Deseret Book a few years ago. I have found some real gems in this book--and all of them have stories about the recipe and a biography of who submitted the recipe.
While I was making this recipe, I kept thinking of Grandma and Grandpa Ray. Grandpa loves Lemon Meringue pie--so I conjured up in my head that he might like these cookies. Grandma Ray grew up on a farm in hot Arizona, and her daddy would give each of the farm hands (aka his kids) a lemon drop to suck on while they were in the fields. He thought it cut down on their thirst needs, therefore less time spent leaving the fields to go to the bathroom. (or was it the outhouse?) So if anyone that lives near Grandma and Grandpa decides to make these cookies, please share a few with them.
As a side note, I made the cookies exactly like the recipe says--because I am my father's daughter and exactly following a recipe is something Dad would do!
Lemon Drop Cookies
2 c sugar
1 1/2 c butter-flavored shortening
3 eggs
2 tsp vanilla
1 tsp lemon extract
4 c flour
1 1/2 tsp soda
1 1/2 tsp baking powder
1 tsp salt
Finely chopped zest of one lemon
6 oz pkg of lemon drops, crushed
1 c powdered sugar
Juice of one lemon
Preheat oven to 350. In mixing bowl, cream sugar, shortening, eggs, and flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops. Roll into balls, flatten slightly, and bake on parchment lined baking sheet for 10 to 12 minutes. Be sure to use parchment on the baking sheet, as the candy pieces cause the cookies to stick to the baking surface! Remove from tray immediately and place on cookie rack to cool slightly. Make a glaze by mixing powdered sugar with lemon juice, then brush lightly over the cookie tops. Let cookies cool completely. Makes 4 to 5 dozen cookies.
While I was making this recipe, I kept thinking of Grandma and Grandpa Ray. Grandpa loves Lemon Meringue pie--so I conjured up in my head that he might like these cookies. Grandma Ray grew up on a farm in hot Arizona, and her daddy would give each of the farm hands (aka his kids) a lemon drop to suck on while they were in the fields. He thought it cut down on their thirst needs, therefore less time spent leaving the fields to go to the bathroom. (or was it the outhouse?) So if anyone that lives near Grandma and Grandpa decides to make these cookies, please share a few with them.
As a side note, I made the cookies exactly like the recipe says--because I am my father's daughter and exactly following a recipe is something Dad would do!
Lemon Drop Cookies
2 c sugar
1 1/2 c butter-flavored shortening
3 eggs
2 tsp vanilla
1 tsp lemon extract
4 c flour
1 1/2 tsp soda
1 1/2 tsp baking powder
1 tsp salt
Finely chopped zest of one lemon
6 oz pkg of lemon drops, crushed
1 c powdered sugar
Juice of one lemon
Preheat oven to 350. In mixing bowl, cream sugar, shortening, eggs, and flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops. Roll into balls, flatten slightly, and bake on parchment lined baking sheet for 10 to 12 minutes. Be sure to use parchment on the baking sheet, as the candy pieces cause the cookies to stick to the baking surface! Remove from tray immediately and place on cookie rack to cool slightly. Make a glaze by mixing powdered sugar with lemon juice, then brush lightly over the cookie tops. Let cookies cool completely. Makes 4 to 5 dozen cookies.
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