Honey Lime Grilled Chicken and Jasmine Rice

Summer has finally arrived to the Detroit area and the last thing that sounds remotley interesting is preparing a complicated meal. Even the most seasoned cooks find making anything complicated a chore. Simple weeknight meals are life savers as I would rather be outside enjoying the season than slaving away in the kitchen. This simple marinade with ingredients available in most pantries is a wonderful choice for a simple weeknight meal. Thrown together the night before, then grilled, the chicken stays moist and most of all the grill does the work. Served with a flavorful jasmine rice, scented with lime zest, this dish is light and easy. Enjoy!

Honey Lime Grilled Chicken

Serves 2

Requires 12-24 hour marinating time

1 8 oz. boneless skinless chicken breasts

2 tablespoons reduced sodium soy sauce

1 tablespoon honey

the juice of one lime

1 tablespoon orange juice

1 teaspoon table salt

2 teaspoons black pepper

1/2 tablespoon fresh ginger, minced

1 clove garlic, minced

pinch of sesame seeds

12-24 hours prior to cooking, mix all ingredients but the chicken. Pour marinade in a large plastic freezer or storage bag and add the chicken breast. Place bag in bowl and refrigerate. 1 hour prior to cooking remove chicken from marinade set aside. Heat grill and cook chicken from about 5-8 minutes on each side. Let the chicken rest for 5 minutes then slice and serve on top rice.

Lime Scented Jasmine Rice

Serves 2

1 cup jasmine rice

1 1/2 cups water

1 tablespoon butter

pinch of table salt

zest of one lime

Bring rice, water and butter to a boil. Add salt and reduce to a simmer and place top on pot. Cook for 20 minutes. Meanwhile zest lime. Fluff rice with fork and mix in the lime zest. Serve warm.

Lentils with Basmatic Rice and Carmelized Onions (Mujadarah)

Mujadarah is a traditional Arabic dish that is a simple dish and is perfect for fasting during Holy Week. Orthodox Christians will celebrate Easter on April 19th so as I prepare myself spiritually I also have to find a way to keep things fun in the kitchen.

As a child I assumed Orthodox Easter (Pasxa, pronounced Pas-Ha), which is often celebrated at a later time from Western Christian denominations, was a ruse so the old Greek ladies could acquire 1/2 off Easter candy and decorations.

Both the Western and Eastern churches celebrate Easter the first Sunday after the first full moon on or after the vernal equinox. Western churches use the Gregorian calendar the standard calendar for much of the world, and Orthodox churches use the older, Julian calendar. Further Orthodox Easter is always after Passover since the Crucifixion and Resurrection occurred after He entered Jerusalem to celebrate Passover.

Figuring out the date of Orthodox Easter is simple in comparison to planning a meal that does not involve meat, fish, milk, cheese and eggs among other things. While I don't keep the strict fast for the duration of Lent, I do observe this fast for Holy Week. For more information on Lenten friendly food please visit Kalofagas as he does the subject great justice and overall has an amazing piece of cyberspace. Caution visiting his site may lead one to acquire a ticket to Greece.... so I urge you to visit.

Back to Mujadarah... which incorporates one of the greatest things in the world- caramelized onions. The real key is to take your time and ensure the onions are soft and sweet. Below is an adapted recipe from a colleague of Egyptian decent, thanks Hany!

Mujadarah
Serves 2

1/2 cup basmati rice
1/2 cup brown or French lentils
Water to cook the lentils
2 tablespoons olive oil
1 large sweet or yellow onion
1 cup water or chicken stock
1/4 teaspoon cumin
pinch of cinnamon
1 tablespoon salt divided

Rinse lentils and place in small saucepan, bring to boil and cook for about 15 minutes, drain and put to the side. Meanwhile, cut onion in small lengthwise pieces. Heat olive oil in a large saute pan. Add the onions season with 1/2 tablespoon or so of salt and cook on medium low heat for about a half hour, until soft and golden. Place about half of the onion caramelized onions in a small bowl. Add the rice, cumin and cinnamon to the remaining onions and cook over low heat for a few minutes. Add the lentils and water or chicken stock, 1/2 tablespoon of salt and cook for about 25-30 minutes, until rice is tender. Add more water if needed. Serve warm and place heaping scoop of caramelized onions.

Pea and Parmesan Risotto

Risotto was once reserved only for special occasions at a favorite restaurant that has since closed. I figured I can't wait for dinning out to experience this truly amazing dish. The texture of risotto is a distinct as the cooking process and while it takes a bit effort the results and variations are indescribable and limitless.

1/2 8 oz. bag of frozen sweet peas
4 - 5 cups chicken broth
2 tablespoons butter
1-2 shallots finely chopped
1 cup Arborio rice
1/4 cup white wine at room temperature
1/4 cup grated Parmesan cheese
salt to taste


Pea and Parmesan Risotto
Adapted from Gourmet
Serves 4 as a side

Cook peas according to package directions. In a sauce pan heat chicken stock. Melt butter in large saute pan. Cook shallots for a few minutes over low to medium heat until translucent. Add rice and cook for 8 minutes ensuring rice does not brown or burn. Add room temperature or warm wine, cook for an additional minute until liquid is absorbed. Add 1/2 cup of the warm chicken broth and stir constantly until most of the broth is absorbed. Continue adding 1/2 cups or broth and stir constantly until the rice is tender and creamy about 20-25 minutes. Take the pan off the heat, stir in parmesan and peas add salt if needed. Serve pipping hot.

Food Confession: Meyer Lemon

The term foodie frustrates me, I consider most human beings foodies, whether they find peace and satisfaction in the preparation or the consumption of the final product. There is a connotation associated with the term that assumes foodies are somehow superior to others that may lake in preparation skills but still love a well prepared meal. I think no other fruit excites foodies more than Meyer Lemons. Go ahead an google it and I assure you won't be disappointed. I look forward to this time of year when these gems are in season. The color is unreal and gives dishes a more orange citrus flavor. At $2.99 a pound at my local Wholepaycheck (Wholefoods), I use sparingly and find dishes where this fragrant star can shine. I used these "lemons" in every course of my Valentines Day feast but my most favorite use of this ingredient is creating Risotto cakes. So there I said it foodie is a four letter word in my book but Meyer Lemons are delightful.

Sugar Lime Chicken with Wild Rice

I tend to stay away from any recipe that has the word light in it, none the less I really like this sauce, it was tangy and sweet and is perfect for summer. I am "trying" too be a bit healthier so I made a wild recipe and broccoli springs.

Ingredients:
4 boneless, skinless chicken breast halves

1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil

3/4 cup fat-free, less-sodium chicken broth
1 TBSP brown sugar
3 TBSP lime juice, divided (I used 1 lime, and it was 3 TBSP exactly)
2 tsp Dijon mustard
2 TBSP water
1 tsp cornstarch
1 TBSP butter

Directions:
Steam vegetables while chicken is cooking.
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pount to 1/4 inch thickness using a meat mallet or small heavy sillet. Sprinkle chicken with salt and pepper.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
3. Add chicken broth, brown sugar, 2 TBSP lime juice; and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 TBSP lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.