We receive daily e-mails from Eat Better America & every once in awhile one of their recipes will catch my eye. I haven't been cooking that much lately (this here little blog has been keeping me quite busy), but I actually do enjoy cooking, so it was time for me to get back in the kitchen. Here are the two recipes I decided to whip up this past weekend:
Grilled Chile-Lime Chicken
2 teaspoons grated lime peel
1/4 cup lime juice
2 tablespoons olive or canola oil (I used olive oil)
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeno chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)
Ingredients shown here (except for Mr Garlic...he was being a diva & didn't want his picture taken):
1. To make marinade, in a shallow bowl or plastic bag, mix all ingredients except chicken.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down & gently pound with flat side of meat mallet until about 1/4" thick. Add chicken to marinade & turn to coat. Cover dish or seal bag, then refrigerate at least 30 minutes but no longer than 24 hours.
3. Heat coals or gas grill for direct heat. Remove chicken from marinade & discard leftover marinade. Cover & grill chicken over medium heat for 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).
4 medium potatoes, thinly sliced (I used red potatoes)
1/2 teaspoon salt
1/4 cup Italian-style breadcrumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter or margarine, melted
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves (I used basil straight from my little herb garden)
Ingredients shown here:
1. Heat coals or gas grill for direct heat. Cut two 30 x 18-inch pieces of heavy-duty foil.
2. Divide potato slices between foil pieces. Sprinkle with salt. In a small bowl, mix remaining ingredients, then sprinkle over pototoes. (This mixture smells sooooo good, but then again I love the smell of basil & would bathe in it if I could.) Wrap foil securely around potatoes; pierce top of foil once of twice with fork to vent steam.
3. Cover & grill packets, seam side up, over medium heat for 18 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until potatoes are tender. Place packets on a plate & unfold foil.
Hot off the grill...mmmm,mmmm,mmmm...
Hungry yet?? I added some green beans to the mix & "voila" dinner is ready...
I hope you guys enjoy seeing tried & true recipes from Jayme & I every once in awhile. Please give us your thoughts! And if you have any recipes that you recommend, please send them our way! Maybe they'll end up making an appearance on Her Late Night Cravings.