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Menu Plan for Summer II: Week 2, Thursday

 Grilled Chicken Breasts / Orange Mustard  Glaze
Lemon Garlic Basmati
Butter Braised Green Beans

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

    Dry mustard adds a bit of heat as well as a lot of flavor to marinades.

Chicken Breasts with Orange/Mustard Glaze 

Total time: 30 minutes
     There is no oil in this marinade but the sugar in the marmalade can burn a bit so these have to be watched. Done right, there is a lovely caramel taste...

Chicken Breasts with Orange/Mustard Glaze Ingredients:

 Instructions:

Lemon Garlic Basmati Rice

Total time: 20 minutes
     A bit of garlic, lemon and thyme adds a subtle hint of flavor to the Basmati that works perfectly with grilled or braised meats....  Especially those with a hint of lemon...

Lemon Garlic Basmati Rice Ingredients:

 Instructions:

Butter Braised Green Beans

Total time: 20 minutes
     This is the easiest and freshest way to serve just-picked green beans. The olive oil keeps the butter from burning and the beans give off enough liquid when covered to braise nicely without sticking.

Butter Braised Green Beans Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, small saucepan, lid,
small skillet, lid,
barbecue grill or skillet, dish for
marinating
Light/turn on barbecue grill
Make marinade, spoon over chicken, set aside
Top and tail beans, cut
Mince garlic
Snip herbs

Sauté garlic for basmati
Add basmati, sauté
Add stock, lemon, thyme, cover, simmer
Start to cook chicken
Put beans, butter, oil in small skillet, sauté
Cover, reduce heat, braise
Turn chicken
      Pause while it all cooks
Fluff basmati
Remove chicken, slice if you like
Serve all