Donna's Daily Dish
Inspiring people to create every day recipes
|
Inspiring people to create every day recipes
|
0 Comments
I grill year round whether there's rain, snow, heat or cold weather, I'm out there. Last week Whole Foods had Bell and Evans bone in chicken breast on sale for $2.49 lb. It was a great price for chicken that consistently cooks up moist and tender. In my files I had a recipe for grilled chicken with lemon, garlic and oregano from the July 2002 issue of Gourmet Magazine. I have to admit, I didn't pick up fresh oregano at the food store, so I used dried. Instead of the 1/4 cup the recipe called for, I used approximately 1/8 cup or slightly less. The only other non-pantry item that is required is fresh lemons, I don't use or recommend reconstituted lemon juice. As I only prepared three bone in chicken breasts, it took about 45 minutes to make the sauce and cook the chicken. I rounded out the meal with a starch and veggie. My husband really enjoyed the chicken prepared this way. As my husband and I don't eat much red meat, I like to find recipes that emulate beef. One of those items is a boneless turkey tenderloin, which for some reason reminds me of London broil. I found this recipe on a package Shady Brook Farms Breast Tenderloins. However, I purchase boneless turkey breasts at Wegmans for $5.49/lb.
Tonight's supper was fresh caught stripe bass and cod from my neighbor who fishes with his brother-in-law off the coast. I consulted my son on the best way to prepare it. Based on his suggestion, I placed the fish in foil packets and topped the fish with salt, pepper, onion powder, garlic powder, fresh thyme, cilantro (my husband thought he picked up parsley), thinly sliced lemon and some EVOO.
I closed them up and popped them on a preheated outdoor gas grill, as I wanted to keep the kitchen cool. I turned off the center burner and placed the packets on the grill for a total of 8 minutes and turning them midway through. I had some leftover pasta salad from the weekend and I made a green salad. Perfection! Tonight's supper is grilled pizza. The pizza dough recipe is from "Naples at Table" by Arthur Schwartz. Yeast, water, salt and flour, how simple. Put the ingredients in a stand mixer and let it go with the dough hook for 10 minutes. Let it rise couple for a couple of hours and you have pizza dough. I grill the pizza on my gas grill for approximately eight minutes, or until the bottom of the pizza is brown. I top mine with L. E. Roselli Pizza Sauce available at Delicious Orchards. One pizza became margherita, topped with mozzarella and basil, while the other was a white pie, mozzarella, ricotta and caramelized onions. |
|