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Menu Plan for Summer II: Week 13, Monday
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Daily Recipes:
Grilled Chicken Breasts with Pimiento Sauce
Couscous Pilaf
Warm Green Bean Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We'll use the leftover Pimiento Sauce with the chicken. You can add a bit of Tabasco to make it hotter....
Grilled Chicken Breasts with Pimiento Sauce
Total time: 30 minutes
Marinated, grilled chicken breasts with a drizzle of Pimiento Sauce..... Simple and delicious take on barbecue sauce. You can warm it slightly if you like.... I didn't.
Ingredients:
- 2 chicken breasts, boneless, skinless
- Marinade:
- 1 tsp Worcestershire sauce
- 2 tbs red wine vinegar
- 2 tbs ketchup
- 2 tbs olive oil
- 1/3 tsp garlic powder
- 1/2 tsp oregano
- Pimiento Sauce - leftover or
- 2oz (60gr) pimientos
- 3 tbs ketchup
- 1 tbs Balsamic vinegar
- 2 tsp Worcestershire sauce
- Tabasco or hot pepper sauce optional
Instructions:
- Chicken:
- In small bowl whisk together Worcestershire, vinegar, ketchup, oil, garlic and oregano for marinade.
- Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 15 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak).
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done.
- Pimiento Sauce:
- Put all ingredients for the sauce in a blender and purée. Add Tabasco if you like it hot.
- To finish:
- When chicken is done, remove and slice into 1/2" (1.25cm) slices.
- Arrange on small platter, drizzle with Pimiento Sauce and serve.
Couscous Pilaf
Total time: 15 minutes
You can leave the celery, onion and carrot raw for this pilaf, but I prefer it to be lightly sautéed. You could also put it with the couscous before adding the hot stock.... I like the flavor of sautéed.
Ingredients:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 1 carrot
- 1 rib celery
- 1/4 cup chopped sweet or red onion
- 4 cherry tomatoes
- 1 tbs snipped chives
- 2 tsp good olive oil
Instructions
- Heat chicken broth to boiling.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Chop carrot, celery and onion.
- Cut cherry tomatoes in half.
- Heat oil in small nonstick skillet over medium heat.
- Add carrot, celery, onion and sauté until crisp-tender, about 5 minutes. Remove from heat.
- Snip chives.
- When couscous is ready, uncover, add vegetables, tomatoes, chives, fluff gently with a fork to combine and serve.
Warm Green Bean Salad
Total time: 25 minutes
Warm beans with bacon bits.... There is something about that combination that never fails to excite the taste buds. These beans are cooked until tender, rather then being quickly blanched; this is an old-fashioned salad....
Ingredients:
- 6oz (180gr) green beans, regular or flat Italian beans
- 2 slices bacon substitute Prosciutto or regular ham
- 1 tbs cider vinegar or other vinegar
- 1 tsp brown sugar
- 1 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 2 tbs snipped fresh chives
Instructions:
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Sauté bacon in a small skillet, cut into pieces if needed.
- When bacon is crisp remove and crumble.
- Drain fat from pan, add beans, 1/4 cup water, cover and simmer until beans are just tender, about 10 minutes.
- Remove beans with slotted spoon or fork and put into serving bowl; keep warm.
- Add remaining ingredients, except chives, to remaining liquid in pan, bring to a boil, reducing to 2 tbs.
- Pour over beans, add crumbled bacon, chives, toss gently to combine and serve.
Cooking schedule: 30 minutes |
Remove bacon, crumble |
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