A nice twist to grilled chicken!
1 1/2 teaspoons ground cumin.
1 teaspoon chili powder.
3/4 teaspoons sea salt.
1/4 teaspoon chipotle chili powder.
6 bone-in chicken thighs.
3/4 cup pineapple juice.
1/3 cup tequila.
1/4 cup honey.
2 teaspoons corn starch.
2 teaspoons water.
2 teaspoons grated lime rind.
3 tablespoons lime juice.
1/4 teaspoon crushed red pepper.
cooking spray.
1. Preheat grill to medium-high using both burners. After preheating, turn the left burner off. (leave the right burner on)
2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
3. Bring the pineapple juice, tequila, and honey to a boil in a small sauce-pan; cook until reduced to 3/4 cup (about 10 minutes).Combine cornstarch and 2 teaspoons water in a small bowl, stir well. Add cornstarch mixture to juice mixture, stirring constantly with whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 teaspoons lime juice, and red pepper.
4. Place chicken on rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture.Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, occasionally basting.
We had this with corn on the cob and pasta salad.
Wednesday, June 8, 2011
peachy pork cutlets
This is a real easy and tasty pork dish!
2 teaspoons olive oil.
4 (4ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt.
1/2 teaspoon ground black pepper.
2 tablespoons thinly sliced onions.
2 teaspoons thyme.
2 peaches, each cut into 8 wedges.
1/2 cup dry white wine.
1/2 cup fat-free lower-sodium chicken broth.
2 teaspoons honey.
2 teaspoons butter.
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove from pan and keep warm.
Add onions thyme and peach's to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon over chops.
We served them with rice and asparagus.
2 teaspoons olive oil.
4 (4ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt.
1/2 teaspoon ground black pepper.
2 tablespoons thinly sliced onions.
2 teaspoons thyme.
2 peaches, each cut into 8 wedges.
1/2 cup dry white wine.
1/2 cup fat-free lower-sodium chicken broth.
2 teaspoons honey.
2 teaspoons butter.
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove from pan and keep warm.
Add onions thyme and peach's to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon over chops.
We served them with rice and asparagus.
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