Good Recipes from Friendly Eaters
Grilled Chicken with Sweet Onion Mint Sauce
4 boneless skinless chicken breasts, cut into strips
4 tablespoons olive oil
Zest and juice of 1 lemon
1 tablespoon fresh marjoram
Salt and freshly ground peppercorns
Mint Sauce
1 sweet onion, chopped
1 clove garlic, peeled and crushed
3 tablespoons balsamic vinegar
Salt and freshly ground peppercorns
4 tablespoons olive oil
½ cup packed mint leaves, finely chopped
Salt and freshly ground pepper to taste
Preheat a charcoal or gas grill for indirect grilling over medium heat and oil the grill rack. Toss chicken with oil, lemon zest, juice, marjoram, & pepper. Marinate in refrigerator 1 to 6 hours. Stir together onion, garlic, vinegar, salt & pepper, in small bowl. Whisk in olive oil. Set aside. Remove chicken from marinade, pat dry. Grill chicken strips over medium heat. Turn strips often, cook until no longer pink, or until chicken is firm to touch. Transfer strips onto platter. Stir fresh mint into the onion sauce, and season to taste. Pour over the grilled chicken strips.
From www.sweetonions.org.
| Print article | This entry was posted by Danielle on July 28, 2010 at 6:09 pm, and is filed under Dinner, Entrée, Paleo. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Honeyed Beet Quinoa Salad
about 23 hours ago - No comments
1 lb beets, roasted 1/4 cup honey 1 1/2 cups orange juice juice of 1 lemon 1/2 cup fruity olive oil 3 cups cooked quinoa, or another grain such as brown rice or couscous 1 cup crumbled feta cheese 1 cup toasted walnuts or almonds, roughly chopped 1/2 cup chopped basil OR cilantro 1/2 cup
Pasta with Collard Greens and Tomato Sauce
about 1 week ago - No comments
1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped 3/4 cup sliced pancetta, or bacon, finely diced 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/8 teaspoon crushed red pepper 1 28-ounce can diced tomatoes, (not drained) 1/4 cup water 8 ounces medium pasta shells (or
Hearty Black Bean Stew with Winter Vegetables
about 1 week ago - No comments
1 C dried black beans, soaked overnight 6 C beef (or chicken or vegetable) stock 2 bay leaves 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 medium celery root, peeled and chopped into 1 inch cubes 2 large carrots, cut into 1 inch rounds 1 large parsnip, cut into 1
Vegan Broccoli Spigarello
about 3 weeks ago - No comments
Salt 3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded) 3 tablespoons extra-virgin olive oil 2 1/2 teaspoons minced garlic pinch of chili flakes. Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add
Dish of the Week: Broccoli Spigarello and Sausages
about 3 weeks ago - No comments
1 bunch spigarello, washed, stems removed, leaves chopped 2 cloves garlic, peeled, roughly chopped 4 shallots, peeled, roughly chopped 2 Italian sausages, washed, grilled 1 carrot, peeled, cut into thick rounds 1 cup chicken stock 1 cup pasta water 2 tablespoons butter ¼ box pasta, penne or ziti Olive oil Sea salt Freshly ground black
Sautéed Cauliflower & Grape Tomatoes
about 1 month ago - No comments
2 tablespoons chopped pancetta 2 tablespoons extra-virgin olive oil, divided 4 cups cauliflower florets (from 1 medium head) 2 tablespoons water 2 teaspoons red-wine vinegar 1 cup grape tomatoes, halved 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 2 anchovy fillets, minced (optional) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Cook pancetta in
Balsamic & Parmesan Roasted Cauliflower
about 1 month ago - No comments
1 head cauliflower, cut into 1-inch-thick florets 2 tablespoons extra-virgin olive oil 1 teaspoon dried marjoram 1/4 teaspoon salt Freshly ground pepper to taste 2 tablespoons balsamic vinegar 1/2 cup finely shredded Parmesan cheese Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt & pepper in a large bowl. Spread on a large baking sheet
Sautéed Green Beans and Brussels with Chile & Mint
about 1 month ago - No comments
1 pound green beans, trimmed 2 tablespoons olive oil 1/4 tsp hot red pepper flakes 3/4 pound Brussels sprouts, trimmed and sliced lengthwise 1/4 cup water 1 teaspoon dried mint Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain. Meanwhile, heat oil with red pepper
Baby Turnip Ragout
about 1 month ago - No comments
2 leeks, white and light green parts only, cleaned & sliced 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 bunch baby turnips, with greens* salt freshly ground black pepper 3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil 1 tablespoon unsalted butter * turnips peeled and cut
Roasted Lemon Sunchokes
about 1 month ago - No comments
1 pound sunchokes, scrubbed 1 tablespoon olive oil 1 lemon, scrubbed and cut into sixths 1 clove garlic, roughly chopped Salt and pepper to taste Fresh thyme or rosemary for optional garnish Preheat oven to 350°F. Toss sunchokes with oil, garlic, salt & pepper. Squeeze lemon wedges onto sunchokes and toss the wedges into the
