Monday, September 26, 2011

Chicken with Mango and Ginger

Ingredients

  • 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
  • 8 chicken cutlets (about 1 3/4 pounds total)
  • 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
  • 1/3 cup fresh cilantro leaves
  • 1 medium jalapeno, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Lime wedges, for serving

Directions

  1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
  2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Monday, September 19, 2011

Pork Kabobs with Orange and Thyme / Cilantro Garlic Rice

Ingredients
  • 1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest
  • 5 garlic cloves
  • 2 tablespoons coarsely chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces
Directions
1.     Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature.
2.     Heat a grill or grill pan until medium-hot. Thread 5 or 6 pieces of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.

Monday, September 12, 2011

Chicken, Ham, and Cheese Roll-Ups

Ingredients

8 thin chicken cutlets (about 1 1/2 pounds total)

Coarse salt and ground pepper

2 tablespoons honey mustard

4 slices deli ham (about 4 ounces total), halved lengthwise

12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips

1 package (10 ounces) frozen peas

1 tablespoon butter

3/4 cup couscous

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface,

and season with salt and pepper.

2. Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place,

seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and

chicken is opaque throughout, 6 to 10 minutes.

3. Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover

and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.