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Menu Plan for Summer I: Week 10, Sunday
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Daily Recipes:
Grilled Chicken Piccata
Hot German Potato Salad
Creamy Coleslaw (Cabbage Salad)
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Who says Chicken Piccata can't be converted to the grill? We can convert just about anything...
The Hot German Potato Salad will make enough for two meals as will the coleslaw. If you have yogurt lurking in the fridge, use that for the cabbage, otherwise, use milk,
Grilled Chicken Breasts Piccata
Total time: 30 minutes
Capers, tarragon and lemon add a wonderful flavor to chicken breasts. Marinated for just 15 minutes, cooked on the barbecue grill and finished with a lemon, tarragon, caper sauce, these boneless chicken breasts make a lovely gourmet summer dinner, worthy of dinner guests... or just you!
Ingredients:
- 2 chicken breasts, boneless, skinless
- 3 tbs capers (with liquid)
- 4 tbs fresh lemon juice, about 1 lemon
- 4 tbs olive oil
- 2 tsp fresh snipped tarragon substitute 1 tsp dried
Instructions:
- Chop 2 tbs capers.
- Squeeze the lemon and remove any pips.
- Put lemon juice and oil in a small bowl and whisk well to combine, it should get thick.
- Put 3 tbs of the lemon/oil mixture into a separate bowl for the sauce.
- To the remaining marinade add the chopped capers.
- Put chicken in a shallow dish, pour the marinade with the chopped capers over and let marinate for 15 minutes.
- Snip the tarragon and add it to the sauce (reserved 3 tbs of lemon/oil), set it aside.
- To cook: Remove the chicken from marinade, discarding the marinade, and cook on barbecue grill for 8 - 12 minutes per side depending on size, or until done, take a peak and see.
- Or can be sautéed in nonstick skillet over medium heat for the same time.
- Remove from heat, slice, drizzle the sauce over the top, sprinkle with remaining capers and serve.
Hot German Potato Salad
Total time: 35 minutes
Potato salads are always popular in the summer and every country seems to have their own version. Germany is lucky enough to have 2: German Summer Salad, which is normally served at room temperature, and this one, traditionally served hot. We usually eat it cold the second time... This makes enough for 2 meals.
Ingredients:
- 4 medium potatoes, (20oz, 600gr)
- 3 slices bacon
- 1 medium onion
- 3 ribs celery, about 2/3 cup chopped
- 2 large dill pickles or 4 small, about 1/3 cup chopped optional, but traditional
- 1/4 cup (2oz, 60ml) cider vinegar
- 1/4 cup (2oz, 60ml) beef stock
- 2 tsp cornstarch (maizena)
- 1 tsp sugar
- 1 tbs olive oil
Instructions:
- Slice 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.
- Put in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done.
- Chop onion, celery and pickle.
- Sauté bacon in oil in medium skillet.
- When done remove and set on paper towels to drain.
- Remove all but 1 tbs oil from pan. Add onions, celery to pan and sauté until tender, 10 - 15 minutes.
- Add sugar, stock and vinegar, stirring and scraping up any brown bits on bottom of pan.
- Dissolve cornstarch in stock and add to pan stirring constantly to thicken.
- Add pickles, potatoes and stir gently to combine.
- Remove from heat.
- Crumble bacon and add to potatoes.
- Stir to mix and serve.
Cabbage Salad, traditional, sort of
Total time: 20 minutes
This dressing is a combination of yogurt and mayonnaise, lending it a more traditional flavor.
Ingredients:
- 2 cups shredded cabbage
- 1/2 orange bell pepper
- 2 tbs fresh, snipped chives
- Yogurt Dressing:
- 4 tbs Greek yogurt or 3 tbs milk
- 3 tbs mayonnaise
- 2 tbs white Balsamic Vinegar
- 1 tbs Dijon-style mustard
Instructions:
- Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.
- Slice the pepper into thin strips, then cut the strips in half or thirds.
- Put cabbage and pepper into a large bowl.
- Add half of the dressing and toss well to combine.
- Add more dressing according to taste and the amount of cabbage.
- Yogurt Dressing:
- In small bowl whisk yogurt or milk, mayonnaise, mustard and vinegar.
Cooking Schedule:
35 minutes for menu |
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