Menu Plan for the week of August 23, 2013: Monday's Recipes
Grilled Chicken with Ginger Barbecue Sauce
Basmati with Fresh Herbs
Tomato Zucchini Gratin
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Leftover Tomato Zucchini Gratin, leftover Barbecue Sauce, easy rice.... Grill the chicken and that's it!
Chicken Breasts with Ginger Barbecue Sauce
Total time: 30 minutes
When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced. Thinly sliced, at an angle, it seems to be more succulent. Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tbs olive oil
- 1 tbs sherry vinegar
- 1 tbs
Worcestershire sauce
- 1 tbs lemon juice
- Ginger Barbecue Sauce:
Instructions:
- In small bowl whisk together Worcestershire, vinegar, lemon juice and oil.
- Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 10 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with Barbecue Sauce.
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce.
- Serve with sauce on the side.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Basmati Rice with Herbs
Total time: 20 minutes
Simple, fragrant, fluffy rice - vary the herbs to fit the main course.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1/2 cup (4oz, 120ml) chicken stock
- 1/2 cup (4oz, 120ml) water
- 1 tbs fresh snipped chives substitute 1 tsp dried
- 1 tbs fresh snipped parsley substitute 1 tsp dried
Instructions:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock or water and herbs. Cook rice for 15 - 20 minutes.
- When done fluff with a fork and serve.
Zucchini (Courgette) and Tomato Gratin
Total time: 5 - 15 minutes
Ingredients:
- leftover zucchini / tomato gratin
Instructions:
- Reheat in the microwave for 2 - 3 minutes or oven, (350Fm 170C) for 15 - 20 minutes.
- Serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating, small saucepan
with lid, dish for reheating gratin, barbecue grill or skillet
Turn on / light barbecue grill if using
Make marinade, spoon over chicken
Pause while grill heats and chicken marinates
Get gratin from fridge
Turn oven on if using
Sauté rice in butter |
Add stock, rice, cover, simmer
Start to cook chicken breasts
Reheat gratin if using oven
Get a bit of barbecue sauce ready for basting
Pause while stuff cooks
Turn chicken
Reheat gratin if using micro
Fluff Basmati
Remove chicken, slice
Remove gratin
Serve
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