I found the recipe for the chicken in Cooking Light and used it in a simple salad with my go-to Honey-Mustard Vinaigrette - delicious! Of course you can always eat the chicken as the main course with some garlic-roasted potatoes and a little side salad. It's great on it's own as well.
Salad:
Green-Leaf Lettuce
Avocados
Feta Cheese
Cucumbers
Chicken:
8 Boneless, Skinless Chicken Thighs (I skinned and de-boned them)
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
Cooking spray
6 Tbs honey
2 tsp cider vinegar
Preheat broiler.
Combine garlic powder through paprika in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a sheet pan lined with foil and coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush honey mixture on chicken. Broil 1 minute. remove chicken from oven and turn over. Brush with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Honey Mustard Vinaigrette:
5 Tbs honey
3 Tbs dijon mustard
2 Tbs rice wine vinegar
Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.
Monday, April 26, 2010
Wednesday, April 7, 2010
Salsa
This is my version of PWs Restaurant Style Salsa. So good - you should all make it. And by that I mean the 2 people that read this. I toned down the heat because I like a little kick but I don 't like it when my tongue swells up from the heat and therefore prevents me from eating more salsa.
1 can (28oz) Whole Tomatoes with juice
2 cans (10oz) Rotel, mild
1/4 cups chopped onion
2 cloves garlic, minced
1/4 tsp sugar
1/2 tsp salt
1/4 tsp cumin
1/2 bunch cilantro
1/2 whole lime juice
Combine all ingredients in food processor and pulse to get desired consistency - I like about 10 times. Test out your seasonings and adjust as necessary. Refrigerate. Makes about 2 quarts.
PS If you like it hot, add a chopped up jalapeno and switch one can of Rotel to Original or switch both cans and no jalapeno or whatever tongue swelling combination your heart desires
1 can (28oz) Whole Tomatoes with juice
2 cans (10oz) Rotel, mild
1/4 cups chopped onion
2 cloves garlic, minced
1/4 tsp sugar
1/2 tsp salt
1/4 tsp cumin
1/2 bunch cilantro
1/2 whole lime juice
Combine all ingredients in food processor and pulse to get desired consistency - I like about 10 times. Test out your seasonings and adjust as necessary. Refrigerate. Makes about 2 quarts.
PS If you like it hot, add a chopped up jalapeno and switch one can of Rotel to Original or switch both cans and no jalapeno or whatever tongue swelling combination your heart desires
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