Friday Recipe: Chicken and Rice L'orange

My mom forwarded this to me last week from Better Recipes. I think it came out pretty tasty! OK, the only marmalade I had was sweet orange marmalade, so it was really sweet, but otherwise the chicken was moist, the recipe easy, and I had all the ingredients in my kitchen! Next time I'd definitely use regular.

Ingredients:

1 cup	Uncooked Rice
1 cup	Orange Juice
1 cup	Water
1 tsp	Salt
⅓ cup	Golden Raisins
3 Tbsp	Butter, divided
¼ cup sliced	Almonds (didn't use them, don't like the flavor of almonds in cooking)
4	Boneless, skinless chicken breast halves
¼ cup	Orange Marmalade
¼ cup sliced	Green Onions

Directions:

1. Combine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes. When rice is done, stir in the raisins.
2. While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside.
3. Melt remaining 2 tablespoons butter in skillet. Add chicken; cook on both sides until no pink remains. Add orange marmalade to skillet and stir to coat chicken. To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions.

Helpful Tips:

Nutrition Facts: Calories 524, Total Fat 17 g, Cholesterol 99 mg, Sodium 774 mg, Total Carbohydrate 59 g, Dietary Fiber 2 g, Protein 33 g

Friday Recipe: Indian-Spiced Grilled Baby Squash

I planted my squash this week along with all my other veggies. I had started them in old, abandoned dresser drawers and waited about 2 weeks for them to sprout little tops. Then I transplanted them into the ground, watered, put up a fence to keep out wandering humans, curious puppies, and the ever-present bunnies that seem to congregate in my backyard.

But my garden had me wondering...with all these veggies, what will I make? Sure, the tomatoes will make delicious sauce (gravy) and soup, but what else? Seems everything can freeze (yeah!) but I found this yummy sounding recipe when I searched for healthy squash recipes. Which in hindsight seems redundant since squash is healthy.

Mind you, I haven't tried it, since my squash are but tiny bits of leaf poking from the ground. But it's first on my list of things to make once they (grow) ripen! 

Photo is theirs.

Indian-Spiced Grilled Baby Squash

 Ingredients

• 1 tablespoon olive oil
• 1 teaspoon grated peeled fresh ginger (I've mentioned, right, about being careful with the ginger? Strong!)
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander (which I now have thanks to last week!)
• 1/4 teaspoon ground cumin
• 1 pound baby pattypan squash, cut in half crosswise
• 1 medium red onion, cut into 1-inch pieces
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1 tablespoon thinly sliced fresh mint leaves

Preparation

1. Preheat grill.
2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Nutritional Information

Amount per serving

• Calories: 61
• Calories from fat: 53%
• Fat: 3.6g
• Saturated fat: 0.5g
• Monounsaturated fat: 2.5g
• Polyunsaturated fat: 0.5g
• Protein: 1.7g
• Carbohydrate: 6.9g
• Fiber: 1.8g
• Cholesterol: 0.0mg
• Iron: 0.6mg
• Sodium: 299mg
• Calcium: 26mg

Friday Recipes: Grilled Pizza

More specifically, Grilled Zucchini Pizza. I know what you're thinking, I'm a pizza purist, too! But trust me...well trust me if you like pizza, zucchini, and firmly believe cheese makes everything better.

Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min
Yield 10 zucchini pizzas

Ingredients
1 large zucchini
1/2 cup butter, melted
3 cloves crushed garlic
1/2 cup mozzarella cheese
1/2 (14 ounce) can pizza sauce

Directions

1. Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.


2. When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill.


3. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice.


4. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.


5. Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.
   
   Nutritional Information
   Amount Per Serving Calories: 114 Total Fat: 10.5g Cholesterol: 29mg

Friday Recipe: Steak

To be more specific, Marinated Flat Iron Steak. Why? Because I wanted a little different for the steak, saw this, and thought--effortless perfection! Or maybe my stomach growled. I can't be sure.

Prep Time:10 Min
Cook Time:10 Min
Ready In:6 Hrs 20 Min
Yield 6 servings

Ingredients
3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 pinch salt
1 1/2 pounds flat iron steak

Directions

1. Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt.


2. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.


3. Preheat an outdoor grill for medium-high heat and lightly oil grate.


4. Remove the steak from the marinade, shake off excess, and discard the remaining marinade.


5. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.
   
   Nutritional Information
   Amount Per Serving Calories: 312 Total Fat: 19.8g Cholesterol: 77mg

Friday Recipe: BBQ

It's that weekend. The commerical (if not traditional) start to the summer holidays (here in the USA at least). It's also a weekend of BBQ. Delicious grilled food of all sorts that melts in your mouth (assuming the person in charge of the grill remembered they were and didn't wander off).

I've previously posted a to-die-for Amazing Whisky Grilled Baby Back Ribs as well as grilled veggies. I thought about the Grilled Bacon Jalapeno Wraps, but decided on chicken. Why? Because it's underrated. Everyone wants to try new, chicken is old, boring, blah.

Granted, I haven't tried this recipe, it's on my do-make list for this upcoming weekend, but look at the ingredients-nothing blah or boring there! I'd like to thank Ray for this recipe--my only drawback is the marinating time, but I suppose overnight is better than starting at 6AM!

Ray's Chicken
Prep Time:15 Min
Cook Time:15 Min
Ready In:8 Hrs 30 Min
Original Recipe Yield 6 servings

Ingredients
1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

Directions
In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt.

Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Nutritional Information
Amount Per Serving Calories: 337 Total Fat: 16.2g Cholesterol: 67mg

Friday Recipe: Healthy Chicken

Honey Mustard Grilled Chicken I've made this before, well to be fair, I've marinated the chicken in honey mustard the stir-fried. This adds the element of actual honey, which I'm not really a fan of but it came out really delicious!

Be forewarned--I didn't grill it, it's still too cold for that! But I did bake it.

Prep Time:15 Min
Cook Time:20 Min
Ready In:35 Min (I think mine was closer to 50 minutes, but again, baking vs grilling)

Ingredients
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise (skipped this, I deplore mayonnaise!)
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Directions
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Nutritional Information
Amount Per Serving Calories: 266 Total Fat: 8.3g Cholesterol: 70mg

Friday Recipe: Grilled Salmon with Cilantro Sauce

Grilled Salmon with Cilantro Sauce. I think grilling makes anything taste better!

Prep Time:  Cook Time:  Ready In:
10 Min          20 Min          30 Min

Ingredients

• 3 pounds salmon
• 1/4 cup butter
• 1 cup chopped cilantro
• 1 fresh jalapeno pepper, seeded and chopped
• Old Bay Seasoning TM to taste

Directions

1. Preheat grill for high heat.
2. Lightly grease one side of a large sheet of aluminum foil. Place salmon on the greased side of foil. Melt the butter in a saucepan over medium heat. Remove from heat, and mix in cilantro and jalapeno. When cilantro is wilted, drizzle butter mixture over the salmon.
3. Place foil with salmon on the grill. Season with Old Bay. Cook 15 minutes, or until fish is easily flaked with a fork.

Nutritional Information

Amount Per Serving  Calories: 370 | Total Fat: 21.6g | Cholesterol: 126mg

Friday Recipe

Flat Iron Steak with Three Pepper Rub, and with peppers from my own (rather sad) garden!

Prep Time:  Cook Time:  Ready In:
5 Min           10 Min           2 Hrs 15 Min

Ingredients

• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon brown sugar
• 2 teaspoons chili powder
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 2 pounds flat iron steaks

Directions

1. Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

Nutritional Information

Amount Per Serving  Calories: 295 | Total Fat: 17.8g | Cholesterol: 103mg

Friday Recipe: Grilling!

Grilling Chicken Tikka Masala

Delicious, easy (well, not difficult), and fragrant! Definitely worth it.

Prep Time:       Cook Time:       Ready In:
30 Min               50 Min             2 Hrs 20 Min

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.