Post by raventx1 on Jun 29, 2006 23:48:23 GMT -5
All-American Barbecued Chicken Menu for 6
The Menu
All-American Barbecued Chicken
Classic Light Potato Salad
Green Beans with Lemon-Garlic Dressing
Caramelized Peaches
The Recipes
All-American Barbecued Chicken
www.foodfit.com/recipes/
This recipe serves six.
1-cup ketchup
1/4 cup white wine vinegar
1/4 cup honey
1/4 cup yellow mustard
Hot sauce to taste
Salt and freshly ground black pepper to taste
6 skinless, boneless chicken breasts, about 4 to 5 ounces each
1. To make the barbecue sauce, combine ketchup, white wine vinegar, honey, yellow mustard, hot sauce, salt and pepper in a large mixing bowl.
2. Place the chicken breasts in a large resealable bag along with half of the barbecue sauce. Reserve the remaining sauce for basting. Marinate the chicken in the refrigerator for several hours or overnight.
3. Preheat the grill.
4. Grill or broil the chicken breasts for 5 to 7 minutes on each side, depending on thickness. (Discard the sauce that was in the bag with the raw chicken.) Baste with the reserved barbecue sauce as needed.
Nutrition Facts
Serving Size: 1 chicken breast
Amount Per Serving: Calories 253--Total Fat 3 g--Saturated Fat 1 g--Protein 34 g--Total Carbohydrate 24 g--Dietary Fiber 1 g
Classic Light Potato Salad
This recipe serves six.
1 1/2 pounds small white potatoes
1/2 cup non-fat sour cream
1/2 cup low-fat mayonnaise
1-1/2 tablesthingys sweet pickle relish
1-1/2 teasthingys Dijon mustard
3 tablesthingys finely chopped celery
2 hard boiled egg, peeled and chopped
1 hard boiled egg white, chopped
Salt and freshly ground black pepper to taste
3 tablesthingys finely chopped red onion
A few pinches of paprika, for garnish
1. Place the potatoes in a large pot of salted water, bring to a boil, and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
2. Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
3. When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard-boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
4. Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.
Nutrition Facts
Serving Size: about 1/2 cup
Amount per Serving: Calories 195--Total Fat 7 g--Saturated Fat 1 g--Protein 6 g--
Total Carbohydrate 29 g--Dietary Fiber 2 g
Green Beans with Lemon-Garlic Dressing
This recipe serves six.
1 1/2 pounds green beans, trimmed
1/2 cup fat-free mayonnaise
1 1/2 teasthingy Dijon mustard
Juice of 1 lemon
2 cloves peeled garlic, use more or less to taste
1/2 teasthingy anchovy paste (optional)
Pinch cayenne pepper
Freshly ground black pepper
1. Blanch the beans in a large pot of boiling, salted water until they are crisp-tender, about 3 to 4 minutes.
2. Drain the beans and immediately plunge them into a bowl of ice water to cool them quickly. Drain again. (This may be done in advance and stored in the refrigerator for 2 or 3 days.)
3. Combine the mayonnaise, Dijon mustard, lemon juice, garlic, anchovy paste (if desired), cayenne pepper and plenty of black pepper in a blender or small food processor and puree. (This may be done in advance and stored in the refrigerator for 2 or 3 days.)
4. Toss the beans with the mayonnaise mixture and serve.
Note: This is a delicious side dish with grilled tuna, roast chicken or steak.
Nutrition Facts
Serving Size: about 1/2 cup
Amount per Serving: Calories 50--Total Fat 0 g--Saturated Fat 0 g--Protein 2 g--
Total Carbohydrate 11 g--Dietary Fiber 3 g
Caramelized Peaches
Serves 4 to 6.
This recipe by Jacques Pepin is actually better with canned peaches than with fresh peaches, so keep a few cans in your pantry for the next time you need an elegant French dessert on short notice.
2 cans (15 oz, 425 g each) peaches in heavy syrup, drained and syrup reserved
1/2 cup (125 ml) heavy cream
1 Tbs (15 ml) cognac (optional)
1 Tbs (15 ml) lemon juice
1/4 cup (60 ml) chopped pistachios, toasted almonds, or nuts of your choice
Cook the syrup in a skillet large enough to hold the peaches over high heat until it is reduced and thickened into caramel, about 10 minutes. Add the peaches and the cream. Bring to a boil, stirring to dissolve the caramel in the cream. Transfer to a bowl and cool.
Stir in the optional cognac, lemon juice, and a little water if needed to thin the sauce. Refrigerate until ready to serve. Garnish with chopped nuts.
;D ;D ;D
The Menu
All-American Barbecued Chicken
Classic Light Potato Salad
Green Beans with Lemon-Garlic Dressing
Caramelized Peaches
The Recipes
All-American Barbecued Chicken
www.foodfit.com/recipes/
This recipe serves six.
1-cup ketchup
1/4 cup white wine vinegar
1/4 cup honey
1/4 cup yellow mustard
Hot sauce to taste
Salt and freshly ground black pepper to taste
6 skinless, boneless chicken breasts, about 4 to 5 ounces each
1. To make the barbecue sauce, combine ketchup, white wine vinegar, honey, yellow mustard, hot sauce, salt and pepper in a large mixing bowl.
2. Place the chicken breasts in a large resealable bag along with half of the barbecue sauce. Reserve the remaining sauce for basting. Marinate the chicken in the refrigerator for several hours or overnight.
3. Preheat the grill.
4. Grill or broil the chicken breasts for 5 to 7 minutes on each side, depending on thickness. (Discard the sauce that was in the bag with the raw chicken.) Baste with the reserved barbecue sauce as needed.
Nutrition Facts
Serving Size: 1 chicken breast
Amount Per Serving: Calories 253--Total Fat 3 g--Saturated Fat 1 g--Protein 34 g--Total Carbohydrate 24 g--Dietary Fiber 1 g
Classic Light Potato Salad
This recipe serves six.
1 1/2 pounds small white potatoes
1/2 cup non-fat sour cream
1/2 cup low-fat mayonnaise
1-1/2 tablesthingys sweet pickle relish
1-1/2 teasthingys Dijon mustard
3 tablesthingys finely chopped celery
2 hard boiled egg, peeled and chopped
1 hard boiled egg white, chopped
Salt and freshly ground black pepper to taste
3 tablesthingys finely chopped red onion
A few pinches of paprika, for garnish
1. Place the potatoes in a large pot of salted water, bring to a boil, and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
2. Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
3. When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard-boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
4. Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.
Nutrition Facts
Serving Size: about 1/2 cup
Amount per Serving: Calories 195--Total Fat 7 g--Saturated Fat 1 g--Protein 6 g--
Total Carbohydrate 29 g--Dietary Fiber 2 g
Green Beans with Lemon-Garlic Dressing
This recipe serves six.
1 1/2 pounds green beans, trimmed
1/2 cup fat-free mayonnaise
1 1/2 teasthingy Dijon mustard
Juice of 1 lemon
2 cloves peeled garlic, use more or less to taste
1/2 teasthingy anchovy paste (optional)
Pinch cayenne pepper
Freshly ground black pepper
1. Blanch the beans in a large pot of boiling, salted water until they are crisp-tender, about 3 to 4 minutes.
2. Drain the beans and immediately plunge them into a bowl of ice water to cool them quickly. Drain again. (This may be done in advance and stored in the refrigerator for 2 or 3 days.)
3. Combine the mayonnaise, Dijon mustard, lemon juice, garlic, anchovy paste (if desired), cayenne pepper and plenty of black pepper in a blender or small food processor and puree. (This may be done in advance and stored in the refrigerator for 2 or 3 days.)
4. Toss the beans with the mayonnaise mixture and serve.
Note: This is a delicious side dish with grilled tuna, roast chicken or steak.
Nutrition Facts
Serving Size: about 1/2 cup
Amount per Serving: Calories 50--Total Fat 0 g--Saturated Fat 0 g--Protein 2 g--
Total Carbohydrate 11 g--Dietary Fiber 3 g
Caramelized Peaches
Serves 4 to 6.
This recipe by Jacques Pepin is actually better with canned peaches than with fresh peaches, so keep a few cans in your pantry for the next time you need an elegant French dessert on short notice.
2 cans (15 oz, 425 g each) peaches in heavy syrup, drained and syrup reserved
1/2 cup (125 ml) heavy cream
1 Tbs (15 ml) cognac (optional)
1 Tbs (15 ml) lemon juice
1/4 cup (60 ml) chopped pistachios, toasted almonds, or nuts of your choice
Cook the syrup in a skillet large enough to hold the peaches over high heat until it is reduced and thickened into caramel, about 10 minutes. Add the peaches and the cream. Bring to a boil, stirring to dissolve the caramel in the cream. Transfer to a bowl and cool.
Stir in the optional cognac, lemon juice, and a little water if needed to thin the sauce. Refrigerate until ready to serve. Garnish with chopped nuts.
;D ;D ;D