Julie Cooks
recipes for life
Archive for September, 2007
September 26, 2007 at 9:10 pm · Filed under Main courses
Ingredients
Lemon Chicken:
1 Lemon
¾ cup olive oil
2 tsp. salt
1 tsp. fresh ground pepper
2 tsp. thyme
4 boneless skinless chicken breasts
Satay Dip:
1 Tbsp. olive oil
1 Tbsp. dark sesame oil
¾ cup small diced red onion
2 cloves of garlic, minced
2 tsp. grated fresh ginger
¼ tsp. crushed red pepper flakes
2 Tbsp. red wine vinegar
¼ cup light brown sugar
2 Tbsp. soy sauce
½ cup sesame paste (tahini)
¼ cup ketchup
2 Tbsp. dry sherry
1 lime
Directions
Lemon Chicken:
Whisk together juice of lemon, olive oli, salt, pepper and thyme. Add chicken and marinate in refrigerator for 6 hours or overnight.
Cook chicken on BBQ about 10 minutes per side, depending on thickness of chicken, until cooked.
Satay Dip:
While chicken is cooking on BBQ, in a heavy sauce pan add olive oil, sesame oil, onion, garlic, ginger, pepper flakes. Cook on medium heat until onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, sesame paste, ketchup, sherry and lime juice; cook for 1 more minute.
Serve either hot or cold with BBQ chicken.
September 26, 2007 at 9:10 pm · Filed under Main courses
Ingredients
2 boneless skinless chicken breasts
2 tbsp. no-fat yogurt
¼ tsp. dijon mustard
Pinch of garlic powder
Salt and Pepper
¾ cup corn flake crumbs
1 tsp. vegetable oil
Directions
Preheat oven to 450°F.
In a small bowl mix together yogurt, mustard and seasonings.
Dip chicken into yogurt coating both sides, then dip into cornflake crumbs. Place chicken on non-stick baking sheet.
Drizzle oil on each piece of chicken. Bake for 8-10 minutes until browned. Turn chicken over and continue baking for another 10 minutes. For thick chicken, bake for 25-30 minutes.
September 23, 2007 at 7:46 pm · Filed under Main courses
Ingredients
2 tbsp. butter
2 medium onions, chopped
6 medium potatoes, peeled and chopped
2 cups chicken broth
3 cups milk
1 cup shredded cheddar cheese
pepper
Directions
Saute onions in butter until onion is soft. Add potatoes and chicken broth.
Cover pot and simmer until potatoes are very tender (approx. 30 minutes). Puree in blender or food processor until soup is smooth and return to heat.
Stir in milk and cheese, heating until cheese melts.
September 23, 2007 at 7:46 pm · Filed under Side Dishes
Maple Syrup Glazed Carrots
A sweet side dish for any occasion.
Author: Andrew Rivett
Prep Time: 5 mins., Cook Time: 20-30 mins.
Serves: 4-6
Ingredients
2 tbsp butter
¼ cup finely chopped onion
500g whole baby carrots
½ cup Pure Maple Syrup
2 tbsp fresh grated ginger
½ tbsp water
½ tsp salt
juice of ½ lemon
1 tbsp chopped fresh parsley
Directions
In a skillet over medium heat, melt butter and saute onions until soft. Add carrots, maple syrup, ginger, water and salt. Cook for 20 minutes, or until carrots are soft. Stir in lemon juice, and sprinkle with parsley before serving.
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