Category: Recipe

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

  1.  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.
  2. Preheat grill to medium heat.
  3. 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.
  4.  Serve immediately, with cilantro and grilled lime on the side

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

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.