Thyme for                         Cooking

Home

Subscribe

FAQ's

Contact Me

'Menus'

Current Menu

Menu Archives

'Recipes'

First Courses / Starters

Vegetables

Salads (main & side)

One Dish Meals

Potatoes, Pasta, etc.

Fish, Fowl, Meat,...

Bread, Dessert, Misc.

'Kitchen Knowledge'

Food Facts and Tips

Stocking the Pantry

Techniques

Tools We Use

Thyme for Cooking, the Blog

Grilled Chicken Breasts with RedPepper Sauce Basmati Rice with Fresh Herbs Peas with Prosciutto

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

Grilled Chicken Breasts with Red Pepper Sauce           Time: 30 minutes

2 chicken breasts, boneless, skinless
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
1/4 - 1/2 cup Red Pepper Sauce   whatever you have left from Saturday

In small bowl whisk together Worcestershire, vinegar, ketchup, oil, garlic and oregano.  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), basting with any leftover marinade.  OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade.  Warm red pepper sauce slightly.  When chicken is done, remove and slice into 1/2" (1.25cm) slices.  Arrange on small platter, drizzle with  red pepper sauce and serve.

Basmati Rice with Fresh Herbs     Time: 20 minutes or whatever your package says

1/2 cup Basmati rice
1 tsp butter
1/2 cup chicken stock
1/2 cup water
2 tsp fresh snipped chives    substitute 1/2 tsp dried
2 tsp fresh snipped parsley  substitute 1/2 tsp dried
2 tsp fresh snipped basil      substitute 1/2 tsp dried

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock or water, cover and simmer.  Cook rice for length of time on package.  Snip herbs.  When done add herbs, fluff with a fork and serve.

Peas with Prosciutto                                                   Time: 15 minutes

1 cup peas other half of 12 oz bag from Saturday
1 shallot
1 tbs chicken stock
2 slice Prosciutto
1 tbs olive oil

Finely chop shallot.  Roughly chop Prosciutto.  Heat oil over medium heat in small skillet or saucepan.  Add shallot and sauté until tender, about 5 minutes.  Add peas and stock, cover and simmer until peas hot and tender, about 5 minutes longer.  Uncover, add Prosciutto and sauté another 3 minutes.  Serve.  
                                                                                                          top of page

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Turn on/light barbecue grill if using Make marinade and pour over chicken Remove peas from freezer Melt butter for rice Add rice, sauté Add stock, cover and simmer Snip herbs Chop shallot and Prosciutto Start to cook chicken

Sauté shallot for peas Add peas, stock, cover and simmer Turn chicken Warm Red Pepper Sauce Uncover peas, add Prosciutto Add herbs to rice, fluff Remove chicken Slice chicken, arrange on platter Drizzle with Red Pepper Sauce Serve peas, rice Enjoy - summer cooking!

 

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking