Sunday, May 9, 2010

Lime and Garlic Meat Marinade

Summer is upon us so I thought I'd post this fabulous marinade in honor for the grilling season. I made it last night and it was a hit with the whole family!

Lime and Garlic Marinade

1/2 c. olive oil
1/2 c. lime juice (I use a little less juice add in some of the zest)
1/4 c. water
1/4 c. dijon mustard
2 T. maple syrup
2 T. minced garlic
2 T. fresh minced basil (if you don’t have it on hand, omit. It still tastes great without)
1/2 tsp salt
1/2 tsp pepper

Mix together and let meat marinade at least 30-45 minutes. Grill. I usually use this for pork chops but you could use it for chicken as well.

Friday, May 7, 2010

Chicken & Melon Salad

This is such a refreshing salad!

Chicken & Melon Salad

Romaine lettuce
Chicken, cut up in bite sized chunks (rotisserie chicken is especially good in this!)
Watermelon & Cantaloupe, cut into bite sized chunks
Poppyseed Dressing (I recommend Brianna's, it's light and doesn't have the greasy feeling most other brands do)

Because it can get soggy, we usually set the ingredients up in separate bowls, and everyone dishes up individually. Top with dressing.

Thursday, May 6, 2010

Spinach Salad with Strawberries & Sugared Pecans

Got this recipe from Jenny Bollwitt...perfect as a side salad or on its own with some grilled chicken thrown in!

Toss ingredients together. Enjoy!

Baby Spinach
Dried Cranberries
Feta Cheese
Sugared Pecans*
Raspberry vinaigrette/creamy raspberry dressing

Sugared Pecans
1 egg white
1 T water
1 lb. pecans
1 cup white sugar
3/4 tsp salt
1/2 tsp cinnamon

Preheat oven to 250. Grease baking sheet. In bowl, whip egg white and sugar until frothy. Separately, mix sugar, salt and cinnamon. Add pecans to egg white, stir to coat evenly. Remove the nuts, toss in sugar mixture until coated. Spread nuts on baking sheet. Bake at 250 for one hour, stirring every 15 minutes until a crust forms.