Carrot Salad

DF, V, VG, GF

Love veggies, but tired of lettuce salads?  Try carrot salad.  This dish basically has all the best stuff anyway, no reason to muddy the water with lettuce.  Great on the side of burgers, and quite frankly probably even better on top.  Try something different and make this carrot salad.

Food 038

Carrot Salad
4 carrots, about 2-3 c, shredded
1/4 c craisins
1/3 c pineapple, chopped
4 scallions, chopped
1/4 c mayonnaise (or vegenaise)
2 tbs olive oil
1/2 tbs red wine vinegar
1/2 tbs agave

In a large bowl add shredded carrots, craisins, pineapple, and scallions; toss then set aside.  In a small bowl whisk mayonnaise, olive oil, red wine vinegar, and agave.  Season with salt and pepper to taste then toss with carrot mixture.

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Beer Brined Chicken with Mango Peach Sauce

DF, GF

I don’t have a grill, and even though my grill pan tends to be a good substitute most of the time, it doesn’t always do the trick.  So, when I’m at someone else’s house who has a grill, I can’t get enough of it. And grilled chicken couldn’t be easier; I actually made this chicken after spending all day at a 4th of July bbq.  Just brine the chicken and make the sauce the night before, then grill and enjoy.  Sounds so lovely, it makes me want to grill again.

Food 193

Beer Brined Chicken with Mango Peach Sauce
12 oz beer (suggested ipa)
1/2 c + 2 tbs orange juice
6 oz (3/4 c) pineapple juice
1/3 c salt
1/4 c sugar
2 bay leaves
8 chicken thighs, about 2lbs, bone in, skin on
2 garlic cloves, minced
1 onion, chopped
1 tsp ginger
1 mango, peeled and chopped
1 peach, peeled chopped
2 tbs agave
1/4 c white wine
1 chili in adobo, chopped

In a large pot combine beer, 1/2 c orange juice, 1/2 c + 2 tbs pineapple juice, salt, sugar, and bay leaves.  Stir until salt and sugar are fully dissolved then add chicken.  Let brine in the frig overnight.

To make sauce heat olive oil in a pot over medium heat.  Add onion, garlic and ginger; cook until fragrant.  Add mango and peach, cook until softened.  Add white wine then let reduce by half, then add remaining 2 tbs orange juice and 2 tbs pineapple juice, 2 tbs agave, and chili in adobo.  Season with salt and pepper to taste and let simmer for 10 minutes.  Remove from heat then add 1/2 c water and let cool.  Once fully cooled pulse in a blender until smooth, set aside.

When ready to grill, drain chicken from brine and use paper towels to remove any excess moisture.  Heat grill to medium high heat, leaving some burners off to allow for indirect grilling.  Place chicken on grill directly over flame and cook until golden brown about 5 minutes per side.  Move chicken to the cooler side of the grill, close cover and continue to grill until cooked through, about 15 – 20 minutes longer.  During the last few minutes of cooking, brush sauce on chicken to allow for caramelization.

Chili Rubbed Chicken with Strawberry Pineapple Salsa

DF, GF

Strawberry season is just around the corner in Massachusetts, but has begun in the rest of the country.  You can find great strawberries in the grocery stores, so why not take full advantage?  Strawberry rhubarb pie is an obvious choice, but why not pair it with chicken to spice up the otherwise ordinary salsa.

Food 153

Chili Rubbed Chicken with Strawberry Pineapple Salsa

For the chicken:
juice of 2 limes
juice of 1 lemon
2 tbs orange juice
1/4 c honey
1 tsp coriander
2 tsp oregano
2 tsp chili powder
2 garlic cloves, minced
salt
4 boneless, skinless chicken breasts

For the salsa:
1/2 c pineapple, chopped
5 large strawberries, chopped
1 jalapeno, seeded, minced
1 1/2 tsp cilantro, chopped
1/2 tsp mint, chopped
2 garlic cloves, minced
1/4 c red onion, chopped
2 tbs orange juice

For the chicken combine the lime juice, lemon juice, orange juice, honey, coriander, oregano, chili powder, garlic, and salt in a bowl. Place chicken breasts in a resealable plastic bag and pour marinade over the top.  Seal bag and place in frig to marinate overnight.  Preheat pan to medium high with olive oil and cook chicken breasts 5 -7 minutes a side.

Combine pineapple, strawberries, jalapeno, cilantro, mint, garlic, red onion, and orange juice in a bowl.  Top chicken with strawberry salsa.