Category: Recipe
Recipe for Week of Sept. 20
Recipe for Week of Aug. 30
Recipe for Week of Aug 23
Recipe for Week of August 16
Recipe of the Week Aug. 2nd
Recipe of the Week July 12
Mango Lime Grilled Chicken
From Beth Smock
Ingredients
8 skinless, boneless chicken thighs
1 cup cubed mango (defrosted if frozen)
3 Tbsp lime juice (from 2 limes)
2 Tbsp fish sauce
2 Tbsp canola oil
1 Tbsp brown sugar
1 Tbsp Sriracha
3 garlic cloves, minced
½ tsp kosher salt
Fresh cilantro leaves, for serving
1 lime halved
Instructions
- Combine mango, lime juice, fish sauce, oil, brown sugar, Sriracha, garlic and salt in a blender; process until smooth. Transfer to a large Ziploc bag and add chicken. Massage to coat and refrigerate for at least 4 hours, preferably overnight.
- Preheat grill to medium heat.
- Remove chicken from marinade and place on grill. Grill for about 10 minutes, then flip and spoon a bit more marinade on the top. Grill chicken for an additional 10 minutes, or until the chicken has reached an internal temperature of 165 degrees F and is firm and opaque. Discard any remaining marinade. While the chicken finishes cooking, place your limes on the grill, cut sides down, and let them get a good singe on them.
- Serve immediately, with cilantro and grilled lime on the side
Recipe of the Week July 26
VINEGAR PIE
Beth Smock
INGREDIENTS
1 stick butter (melted and cooled)
1 ½ cup sugar
2 tbls flour
1 tbls vanilla extract
2 tbls vinegar (cider)
3 eggs (whipped)
Mix ingredients together. Pour into pie shell
Bake at 325 for 45 minutes
Recipe of the Week July 19
Green Thai Curry
By: KP
2 TBL vegetable oil
7-10 bunches of green onion, chopped
1-2 tsp red pepper-chili flakes
1 carrot diced into rounds
3 TBL green curry paste
3-4 cloves garlic, minced
2 cans of lowfat coconut milk
12 oz frozen green beans
2 zucchini, sliced into rounds
1 green bell pepper, chopped
1 pkg firm tofu, drained and cut into 1⁄2 cubes
1.5 tsp fish sauce
1.5 tsp brown sugar
Fresh basil leaves
1⁄2 squeezed lime
4 cups Steamed brown rice
Directions:
In a 4-6 quart stainless steel pot, add oil, carrot, green onion, chili pepper flakes and sauté for 2-3 minutes on medium heat.
Add in green curry paste and sauté additional 4 minutes to bloom spices.
Add coconut milk, garlic, zucchini, bell pepper and bring to a simmer ~10 minutes.
Add fish sauce, brown sugar and green beans, simmer additional 3 minutes.
Add tofu and simmer for 10 minutes.
Turn off heat, stir in lime juice and basil leaves.
Serve with steamed jasmine or brown rice.