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Menu Plan for the week of June 7, 2013: Day 3 Recipes

Grilled Chicken Breasts with Mustard Sauce
German Summer Salad
Lettuce Salad with Creamy Dressing

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

       The Mustard Sauce adds flavor to the Chicken Breasts - and we like sauces, even in summer. The potato salad is for 2 meals. 

Grilled Chicken Breasts with Mustard Sauce   Preparation and cooking time:  35 minutes
   Grilled chicken breasts finished with a warm mustard sauce; a little bit of heat for summer cooking.

2 boneless, skinless chicken breasts
1 cup (8oz, 240ml) chicken stock
1/4 cup (2oz, 60ml) sherry or white wine
2 tbs Dijon-style mustard, divided
1 tsp mustard seed
4 tbs (2oz, 60gr) Greek or plain yogurt
1 tbs olive oil

Combine stock, sherry in a small saucepan and bring to a boil over medium-high heat.  Continue to boil until reduced to about 1/3 cup.  Whisk in 1 tbs Dijon-style mustard, and mustard seeds, reduce heat and simmer 2 minutes.  Remove from heat and allow to cool slightly.  Stir in Greek yogurt.  
Mix 1 tbs Dijon mustard with 1 tbs olive oil and spread on chicken breasts.  Cook on barbecue grill for 10 - 15 minutes or until done.  Remove from heat, slice and serve with sauce. 
Or can be baked for 20 - 25 minutes 400F or sauté  for 15 - 20 minutes  - in all cases until done.  See techniques if you have questions.

German Summer Salad                                     Preparation and cooking time:  35 minutes
  This recipe is based on one from the Time Life "Foods of the World" series that I have had for years.  The first time I had a similar salad was in Germany,  I had expected the typical Midwestern version of Hot German Potato Salad and was wonderfully surprised by this light salad, perfect for summer, and much lower in calories than other potato salads.  This recipe serves 4 and in our menu is meant for 2 meals. 

4 medium potatoes, 20oz (600gr) total
1 large onion
3/4 cup (6oz, 180ml) chicken stock
2 tbs olive oil
1 tbs white wine tarragon vinegar
2 tbs Dijon-style mustard
1 tbs lemon juice

Potatoes:  Put a large saucepan half full of water on medium heat and bring to boiling.  Cut potatoes - the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick.  We are aiming for bite size so if you have a huge potato, adjust accordingly.  Add to water, cover partially and cook until done, about 15 minutes. 
Sauce:  Finely chop onion,  Heat oil in a medium saucepan  Add onions and sauté until transparent.  Add stock, vinegar and mustard and bring to boil over medium-high heat.  Boil for 5 minutes, stirring frequently.  Remove from heat and stir in lemon juice. 
When potatoes are done, drain, put into a serving bowl and immediately pour sauce over, turning to coat slices evenly.  Set aside to cool.
To serve:  Salad should be served just slightly warm or at room temperature.   Refrigerate leftovers.

Lettuce Salad with Creamy Dressing, Walnuts, Cheese             Time: 10 minutes
    This is another small side salad: to round out the meal.  You can add bits of anything you have on hand; we're using some walnut halves and a bit of cheese.  The yogurt dressing is similar to 'Ranch'.... but without all the unpronounceable ingredients...

lettuce, enough for two small salads
1/3 cup creamy herb dressing
1/4 cup shredded cheese - any flavor
1/4 cup walnuts halves 

Prepare lettuce and put into a medium bowl.  Add a bit of dressing and toss to coat (use tongs, it's easier).  Taste and add more dressing if desired.  Add cheese and walnuts, give it another toss or two and serve.

Creamy Herb Dressing

1/4 cup plain yogurt 
1 1/2 tsp Dijon-style mustard
1 1/2 tsp lemon juice
2 tsp fresh snipped chives        Substitute 2 tsp dried
1 tsp fresh snipped tarragon    Substitute 2 tsp dried
4 tsp salad olive oil

Snip tarragon and chives with scissors.  In small bowl whisk yogurt, mustard and lemon juice.  Add oil, a bit at a time and whisk well.  Add herbs.  This will keep a week.

Cooking Schedule: 40 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, 2 small bowls, whisk, salad bowl, tongs, small saucepan, large saucepan, lid, bowl, dish for marinating, medium skillet, barbecue grill or skillet Turn on/light barbecue grill Put water on high heat for potatoes Cut potatoes, add to water When water is boiling, reduce heat, partially cover Combine stock, sherry, reduce Mix mustard, oil, spread on chicken, set aside Chop onion Sauté onion Prepare lettuce

Snip herbs Add stock, vinegar, mustard to onions, simmer Add mustards to stock, simmer Start to cook chicken Remove potatoes, drain, put in bowl Add lemon to dressing, stir, pour over potatoes, stir Remove sauce from heat, add yogurt, stir Turn chicken Shred cheese if needed Make vinaigrette Stir potatoes Remove chicken, let rest Make salad Slice chicken, spoon a bit of sauce over Serve all   refrigerate half the potatoes for Day 5

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By Katie Zeller

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