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Menu Plan for the week of Sept. 6, 2013:  Tuesday's Recipes

Grilled Chicken Breasts Piccata
Hot German Potato Salad
Fried Carrots

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

       The German Potato Salad will be for 2 nights.

Grilled Chicken Breasts Piccata                           Preparation and cooking 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!

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

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                            Preparation and cooking 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.

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

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 fat 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.

Fried Carrots                                                              Preparation and cooking time: 20 minutes
   The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet!

2 - 3 large carrots
1/2 tbs olive oil
1/2 tbs butter
salt and pepper

Peel and slice carrots into 1/4 inch thick (.65 cm) rounds.  Heat butter and oil in a large nonstick skillet over medium heat.  Add carrot slices in one layer.  Let fry undisturbed for 8 - 10 minutes.  Check one after 7 minutes to make certain they're not getting too brown.  Using tongs, turn them over and fry the other side.  They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing.  Fry another 7 minutes then check again.  The second side will brown faster than the first.  When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, whisk, dish for marinating, medium saucepan with steamer basket and lid, 2 medium skillets, barbecue grill or skillet Turn on/light barbecue grill Slice potatoes, steam Chop capers Squeeze lemon Whisk lemon, oil; divide Add capers to part, stir, spoon over chicken, marinate Snip tarragon, add to lemon / oil for sauce Chop onion, celery, dill pickles Sauté bacon Peel, slice carrots

Sauté carrots Turn bacon Remove potatoes Start to cook chicken Remove bacon, drain oil Add onions, celery to skillet, sauté Dissolve cornstarch in stock Turn carrots Turn chicken Add sugar, stock, vinegar to skillet Stir in cornstarch, thicken Finish potato salad Remove chicken, let rest Remove carrots, salt, pepper Slice chicken, spoon sauce, capers over Serve

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By Katie Zeller

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