Tuesday, March 15, 2011

3-15-2011 Divine Dinner

Dinner was divine. There is nothing like the feeling of accomplishment after making a successful dinner. Tonight I concocted some new recipes, and I can't wait to share them with you.
I made: Glazed Chicken with Mango Avocado Relish, Green Beans with Lime, Chili Roasted Cauliflower, and White Rice.
Glazed Chicken
This chicken is excellent. Don't have peach jam? You could use apricot, pineapple, mango, or guava jam. If you are not a ginger fan, leave it out.
1/3 C. peach jam
1 T. soy sauce
1/2 inch piece fresh ginger, peeled and grated
1 t. onion powder
1 lime, juiced
1 T. rum
4 chicken breasts, boneless skinless
Preheat oven to 400 degrees. Spray a 9x13 baking pan with non stick spray. Place chicken in pan.
In a small bowl, mix together jam, soy sauce, ginger, onion powder, lime juice, and rum. Pour sauce onto chicken, coating both sides.
Bake in oven for 30-40 minutes, until completely cooked and center is no longer pink.
If the chicken is not carmelized when finished, turn broiler on and place under for a few minutes.
Remove from oven. Let rest 5 minutes. Slice at an angle, and serve with Mango Avocado relish.
Mango Avocado Relish
This relish is great with the above chicken, but would also go well with a piece of plain grilled salmon or tilapia 
1 mango, peeled seeded and finely diced
2 avocadoes, finely diced
1 Roma tomato, finely diced
1 lime, juiced
sprinkle of chili powder
pinch salt and pepper
Mix all of the above ingredients, let sit for flavors to meld for at least 30 minutes before serving.
Green Beans with Lime
1/2 pound haricot verts, trimmed, if you can't find haircot verts, use thin green beans
1 lime, zest and juice
1 T. margarine, or butter for a dairy meal
Steam haricot verts for 3 minutes, until just tender. Add margarine while hot. Using a zester (I love my microplane, **see below), zest the lime and add to green beans, then squeeze juice. Mix all together. 
Chili Roasted Cauliflower
1 head cauliflower, cut into florets
3 T. Olive oil
1 t. salt
1/2 t. chili powder
1/4 t. paprika
pinch black pepper
Preheat oven to 425 degrees. Place cauliflower florets on a baking sheet. Drizzle on olive oil. Sprinkle salt, chili powder, paprika, and pepper. Place in oven for 45 minutes-1 hour, until browned. Shake baking sheet 3 or 4 times to evenly brown the cauliflower.
**A microplane is a kitchen tool I use frequently. I used it tonight to grate the ginger and zest the lime. Here is a link to the one I have, I highly recommend it:
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