Lime and Coconut Chicken

 

 

 

 

 

 

 

Lime and Coconut Chicken

2 pounds boneless, skinless chicken breasts

Marinade:
½ cup coconut milk
3 Tbsps. oil
zest of 1 lime
2 Tbsps. sugar
2 Tbsps. soy sauce
2 tsps. curry powder
1 ½ tsps. ground coriander
1 tsp. ground cumin
1 tsp. salt
pinch cayenne
1 small Serrano chile

Garnish:
¼ cup chopped fresh cilantro
fresh lime wedges

Trim fat from chicken breasts.  Starting on thick side of the breasts, slice the chicken breasts in half.  Place each chicken piece between two pieces of plastic wrap.  Using a small heavy pan, bottle or smooth meat mallet, lightly pound out each breast into even thickness.

Combine the marinade ingredients in a large Ziploc bag.  Add the chicken, and marinate, in the fridge, for up to two hours.

Remove the chicken from the marinade, shaking off excess marinade.  Pour the marinade into a small saucepan and bring to a rolling boil.  Boil for at least two minutes, stirring occasionally so it doesn’t burn.

In a large heavy non-stick skillet, heat a bit of oil over medium-high heat.  Working in batches, place the chicken in the hot pan and cook without turning for about two minutes.  Turn chicken and cook until the other side is golden, one to two minutes.  Remove chicken to a warm plate and cover with foil as you cook the remaining chicken.  Serve with the boiled marinade and sprinkled with the chopped cilantro and freshly squeezed lime juice.

Serves 4

Roasted Beet Salad

Roasted Beet Salad

2 medium to large beets, any variety
2 teaspoons olive oil
2 cups baby salad greens
1 to 2 tablespoons soft goat cheese, or feta cheese
1 teaspoon thyme leaves, minced
extra virgin olive oil
good balsamic vinegar
salt and pepper

Preheat oven to 375°.

Peel beets and slice about 1/4" thick. Place sliced beets on a foil covered baking pan; drizzle lightly with olive oil and season with salt and pepper.

Roast for 20 to 25 minutes, or until beets are tender and starting to brown.

Remove from oven and let cool to room temperature.

Divide the salad greens onto two salad plates. Arrange beet slices on top of greens. Crumble goat cheese or feta over the beets. Sprinkle with thyme. 

Drizzle each salad with a small amount of extra virgin olive oil and balsamic vinegar; season to taste with salt and pepper.

Serve immediately

Red, White and Blue Cobbler

Red, White and Blue Cobbler

1 1/2 cups raspberries
1 1/2 cups blueberries
1 tablespoon freshly squeezed lime juice
3/4 cup flour
3/4 cup sugar
1/4 teaspoon salt
1 egg
4 tablespoons butter, melted

Place the berries in a lightly greased 8" casserole; sprinkle with the lime juice.

Combine the flour, sugar, salt and egg until crumbly; sprinkle evenly on top of the berries.

Pour the melted butter over all and bake in a 375° oven for 30 to 35 minutes.

Serve warm with vanilla ice cream or whipped cream (This is the white part of the red, white and blue)