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Menu Plan for Summer I: Week 11, Wednesday
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Daily Recipes:
Grilled Chicken Breasts with Honey Mustard Glaze
Basmati Rice with Fresh Herbs
Sautéed Chard
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Lemon is such a wonderful. fresh summer flavor. It enhances almost anything it's paired with.
Grilled Chicken Breasts with Honey Mustard Glaze
Total time: 30 minutes
The chicken breasts are first marinated in lemon, oil and garlic, then grilled and basted with a lemon, honey and mustard mix. Since we are using the reserved marinade as a basis for the basting sauce resist the temptation to taste it. And stop basting a few minutes before the chicken is done, to finish cooking the sauce.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/4 cup (2oz, 60ml) lemon juice preferably fresh
- 1/4 cup (2oz, 60ml) olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 tbs honey
- 2 tbs Dijon-style mustard
Instructions:
- In small bowl mix lemon juice, oil, herbs and garlic powder.
- Place chicken breasts in a dish with sides and pour marinade over. Let marinate 10 - 15 minutes or up to 4 hours in the refrigerator.
- Remove from marinade, reserving marinade.
- Pour reserved marinade into a small bowl. Add honey, mustard and whisk to combine.
- Cook chicken on barbecue grill for 7 - 10 minutes per side, or until done, basting with marinade sauce.
- Could also be sautéed in a nonstick skillet for same amount of time.
- Discard any leftover sauce. Serve.
Basmati Rice with Fresh 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.
Sautéed Chard
Total time: 15 minutes
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach. Both stems and leaves are eaten; some cultures preferring one over the other. We're democratic and eat it all.
Ingredients:
- 8oz (240gr) chard or Swiss chard
- 2 tsp olive oil
- 2 tsp butter
- 1 tsp soy sauce
Instructions:
- Wash the chard and trim any bad bits.
- Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
- Heat butter and oil in a large skillet.
- Add the chard and stir-fry over medium heat until it softens and fits into the skillet.
- Reduce heat to low and cook until tender, another 5 - 7 minutes.
- Drizzle with soy sauce, stir and serve.
Cooking schedule: 30 minutes |
Add stock, herbs to rice, cover, cook |
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