LIME AND GINGER CHICKEN

Transcription

1 LIME AND GINGER CHICKEN 4 boneless skinless chicken breasts 2 tbsp (25 ml) fresh lime juice 1 tbsp (15 ml) grated fresh ginger 2 tsp (10 ml) honey 1/2 tsp (2 ml) grated lime peel Using a sharp knife, score chicken halfway through the flesh in a criss-cross pattern. Combine remaining ingredients (lime juice through peel) in a double plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag. Allow chicken to marinate for 20 minutes, turning bag occasionally. Remove chicken from marinade; discard marinade. Grill chicken on an oiled grid over medium heat on natural gas barbecue for minutes or until chicken is cooked through. Serves 4.

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3 QUICK BAKED POTATOES 1/2 cup (125 ml) Tex-Mex shredded cheese 1/4 cup (50 ml) butter, softened 2 tbsp (25 ml) finely chopped green onion 1/8 tsp (0.5 ml) garlic powder 2 dashes hot pepper sauce 4 medium russet potatoes 1 tbsp (15 ml) oil 1. To prepare cheese butter, combine cheese, butter, green onion, garlic powder and hot pepper sauce until blended. Cover and refrigerate for up to 24 hours. 2. Scrub potatoes and pat dry with paper towels; prick potatoes with a fork. Rub potatoes all over with oil. Place potatoes in a microwave-safe baking dish. 3. Microwave, uncovered, on high (100% power), turning potatoes over once, for minutes or until potatoes are almost tender. 4. Place potatoes directly on barbecue grid on natural gas barbecue. With lid down, grill potatoes over medium heat, turning over occasionally, for minutes or until potatoes are tender. Serve topped with cheese butter. Serves 4. Cook's Note: ATCO Blue Flame Kitchen used Kraft Tex Mex Shredded Cheese in this recipe.

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5 GREAT GREEN SALAD 1 small head Romaine lettuce 1/2 bell pepper 1 stalk celery 1/3 English cucumber 1 green onion Salad dressing 1. Tear lettuce leaves apart. 2. Wash lettuce, pepper, celery, cucumber and green onion in cold running water. Pat dry. 3. Tear lettuce leaves into large pieces. 4. Trim pepper, cut in half and remove inside ribs. Slice into 1/4 inch slices. 5. Slice celery into thin slices. 6. Slice cucumber piece in half lengthwise. Slice each piece into 1/4 inch slices. 7. Slice green onion into small pieces. 8. Put all vegetables into a large bowl. Toss gently. 9. Divide evenly onto 4 plates or salad bowls. 10. Serve with salad dressing

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7 MUSTARD GLAZED HAM STEAK 1 lb (0.5 kg) ham steak, 1/2 inch (1.25 cm) thick 1/2 cup (125 ml) Dijon mustard 1/2 cup (125 ml) sieved apricot jam 2 tbsp (25 ml) balsamic vinegar 1/8 tsp (0.5 ml) cayenne pepper 1. Trim excess fat from ham steak. Do not cut into ham. 2. To prepare sauce, combine mustard, jam, vinegar and cayenne pepper. Reserve half of sauce to serve with ham; use remainder to baste ham. 3. Preheat broiler. Broil ham on a non-stick foil-lined rimmed baking sheet for 4 5 minutes per side, basting occasionally with sauce. Alternatively, ham may be grilled over medium heat on natural gas barbecue. Cut ham into serving pieces. Serve with reserved sauce. Serves 3-4.

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9 CREAMY ORZO WITH PARMESAN 1 tbsp (15 ml) butter 1 cup (250 ml) orzo 1 1/4 cups (300 ml) canned chicken broth 1 1/4 cups (300 ml) water 1/2 tsp (2 ml) basil, crumbled 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) freshly ground pepper 1/4 cup (50 ml) freshly grated Parmesan cheese Melt butter in a saucepan over medium heat. Add orzo and cook, stirring frequently, until orzo is just beginning to turn light golden. Stir in broth, water, basil, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for minutes or until orzo is tender and most of liquid is absorbed. Stir in Parmesan cheese. Serves 3-4.

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11 HONEY GLAZED CARROTS 5 cups (1.25 L) carrot sticks (2 inch/5 cm) 1 cup (250 ml) orange juice 4 tsp (20 ml) cornstarch 1/2 tsp (2 ml) salt 1/4 cup (50 ml) honey 1/4 cup (50 ml) butter Cook carrots in boiling water just until tender, about 5-7 minutes. Drain and keep warm. Meanwhile, to prepare sauce, combine orange juice, cornstarch and salt in a small saucepan. Stir in honey and butter. Bring to a boil, stirring constantly. Cook, stirring constantly, until sauce is thickened and butter is melted. Toss carrots with sauce. Serve immediately. Serves 8.

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13 FIESTA SALAD WITH ROASTED CORN Serve this main dish salad on its own or topped with sour cream, salsa and broken tortilla chips. 2 cups fresh or frozen kernel corn 2 tsp chili powder 1 tsp canola oil 1 tbsp fresh lime juice 1 tbsp white wine vinegar 1 1/2 tsp chili powder 1 1/2 tsp liquid honey 1/4 tsp salt 1/3 cup canola oil 16 cups torn mixed greens 2 cups shredded cooked chicken 1 can (14 oz/398 ml) black beans, rinsed and drained 1 cup crumbled queso fresco or crumbled feta cheese 1 cup julienned yellow bell pepper 2 Roma tomatoes, cored, seeded and julienned 1. Preheat oven to 425ºF. 2. Combine corn, 2 tsp chili powder and 1 tsp oil in a bowl; toss to coat. 3. Place corn in a single layer in a greased large rimmed baking sheet. 4. Bake until corn is tender and lightly browned, about minutes. 5. Cool in pan on a rack. 6. To prepare dressing, whisk together lime juice, vinegar, 1 1/2 tsp chili powder, honey and salt until combined. Gradually whisk in 1/3 cup oil until blended. 7. Combine corn, greens, chicken, beans, queso fresco, yellow pepper and tomatoes in a large bowl. 8. Add dressing and toss to coat. Serve immediately. Serves 6. Cook's Note: Queso fresco is a white, mild-flavoured Latin American cheese. It is often used to top spicy dishes, salads and soups. Look for it in the deli department of large grocery stores.

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15 HAWAIIAN PITA PIZZAS 1/2 cup (125 ml) pizza sauce 4 pita bread (6 inch/15 cm) 2 cups (500 ml) shredded mozzarella cheese 1 cup (250 ml) diced ham 1/2 cup (125 ml) diced green or red bell pepper 1 can (8 oz / 227 ml) pineapple tidbits, drained Spread pizza sauce evenly over pita bread. Sprinkle with cheese. Sprinkle with ham, bell pepper and pineapple. Place on a jelly-roll pan. Bake at 425 F (220 C) for 10 minutes or until cheese is melted and pizzas are heated through. Serves 4.

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17 Creamy Onion Dip In addition to chicken wings, this simple dip also goes wonderfully with vegetables and chips. It is great for a party or even just a special treat! 1/2 cup (125 ml) light sour cream 1/2 cup (125 ml) light mayonnaise 2 tbsp (25 ml) chopped green onion Dash hot pepper sauce Combine all ingredients; cover and refrigerate for up to 24 hours. Serve with chicken wings. Makes about 1 cup (250 ml).

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19 HERBED BURGERS 1 lb (0.5 kg) lean ground beef 3 tbsp (40 ml) chopped fresh parsley 2 tbsp (25 ml) chopped green onion 1 tsp (5 ml) basil, crumbled 1/2 tsp (2 ml) oregano, crumbled 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) freshly ground pepper 1/4 tsp (1 ml) rosemary, crumbled 1 clove garlic, crushed 4 hamburger buns Lettuce leaves and tomato slices Combine first 9 ingredients (beef through garlic). Shape mixture into 4 patties. Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in buns with lettuce and tomato slices. Serves 4.

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21 QUICK CHICKPEA SALAD 1 can (19 oz / 540 ml) chickpeas, rinsed and drained 1 cup (250 ml) halved grape tomatoes 1/2 cup (125 ml) diced red bell pepper 1/2 cup (125 ml) chopped celery 1/3 cup (75 ml) chopped red onion 2 tbsp (25 ml) chopped fresh parsley 1/4 tsp (1 ml) freshly ground pepper 1 jar (6 oz / 170 ml) marinated artichoke hearts Combine all ingredients except artichokes in a bowl. Drain artichokes, reserving marinade. Cut artichokes into quarters. Add artichokes and reserved marinade to chickpea mixture; toss to combine. Serves 6.

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23 BOMBAY SALMON 1/4 cup (50 ml) plain yogurt 1/2 tsp (2 ml) turmeric 1/2 tsp (2 ml) ground coriander 1/2 tsp (2 ml) ground ginger 1/4 tsp (1 ml) cayenne pepper 1/4 tsp (1 ml) salt 1/4 tsp (1 ml) freshly ground pepper 2 lb (1 kg) salmon fillet Combine all ingredients except salmon. Place salmon, skin side down, on a piece of heavyduty foil. Trim foil so it is slightly larger than fillet. Spread yogurt mixture over salmon. With lid down, cook salmon over medium heat on natural gas barbecue for minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork. Serves 6.

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25 SIMPLE COCONUT RICE 2 cups (500 ml) long grain rice or jasmine rice 2 3/4 cups (675 ml) water 1 can (400 ml) coconut milk 1 tsp (5 ml) salt Combine rice, water, coconut milk and salt in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 20 minutes or until liquid is absorbed and rice is tender. Serves 8.

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27 TANGY GRILLED ASPARAGUS 1/4 cup (50 ml) balsamic vinegar 2 tbsp (25 ml) oil 1 clove garlic, crushed 1 tsp (5 ml) sugar 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) freshly ground pepper 24 asparagus spears, trimmed To prepare marinade, combine all ingredients except asparagus in a heavy zip-lock plastic bag. Add asparagus and squeeze bag to coat asparagus with marinade; seal bag. Let stand for 30 minutes. Remove asparagus from marinade; discard marinade. Grill asparagus over medium heat on natural gas barbecue, turning occasionally, until tender, about 5-7 minutes Serves 4-6.

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29 ITALIAN-SEASONED SIRLOIN STEAK 2 tbsp (25 ml) oil 2 tbsp (25 ml) chopped fresh parsley 2 tsp (10 ml) basil, crumbled 2 tsp (10 ml) rosemary, crumbled 2 tsp (10 ml) oregano, crumbled 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) freshly ground pepper 4 cloves garlic, crushed 1 1/2 lb (0.75 kg) sirloin steak, 1 1/2 inches (3.75 cm) thick To prepare marinade, combine all ingredients except steak in a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade; seal bag. Let stand for 30 minutes. Remove steak from marinade; discard marinade. Grill steak over medium heat on natural gas barbecue to desired doneness. Serves 4-6.

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31 SAVOURY GRILLED VEGETABLES This is such an easy delicious way to prepare vegetables. Try it! You'll wonder why you don't grill vegetables more often. 2 tbsp (25 ml) Worcestershire sauce 2 tbsp (25 ml) balsamic or red wine vinegar 2 tbsp (25 ml) soy sauce 2 tbsp (25 ml) olive oil 3/4 tsp (3 ml) freshly ground pepper 8 cups (2 L) assorted vegetables, cut into chunks To prepare marinade, combine all ingredients except vegetables in a heavy zip-lock plastic bag. Add vegetables and squeeze bag to coat vegetables with marinade; seal bag. Let stand for 15 minutes. Remove vegetables from marinade; discard marinade. Grill vegetables in a grill wok or on a grill topper over medium heat on natural gas barbecue, stirring occasionally, for minutes or until tender. Serves 6-8. Cook's Note: Any combination of vegetables such as zucchini, onions, mushrooms or bell peppers may be used in this recipe.

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33 CONTINENTAL BREAD 1 loaf French bread 1 cup (250 ml) mayonnaise 1/2 cup (125 ml) freshly grated Parmesan cheese 1/4 cup (50 ml) chopped fresh parsley 1 tsp (5 ml) oregano, crumbled 1 tsp (5 ml) Worcestershire sauce Dash hot pepper sauce Slice bread 3/4 inch (2 cm) thick. Combine mayonnaise, Parmesan cheese, parsley, oregano, Worcestershire sauce and hot pepper sauce in a bowl. Spread cheese mixture over one side of each bread slice. Place bread slices, cheese side up, in a single layer on a large jelly-roll pan. Bake at 350ºF (180ºC) for minutes or until light golden brown. Makes about 18 slices.