Friday, March 26, 2010

Pollo Diablo

Nathan made this chicken for lunch yesterday and it was good. Probably a little too spicy for the kids (none of them ate it after trying one bite each), but I thought it was yummy.

Pollo Diablo

3 tbsp. extra-virgin olive oil
3 tbsp. fresh orange juice
3 tbsp. fresh lemon juice
2 tbsp. finely chopped fresh rosemary
1 tbsp. minced garlic
1 tbsp. crushed red pepper flakes
2 tsp. kosher salt

3 1/2-4 lbs chicken tenders

Mix all ingredients (except for the chicken) in a medium bowl. Place chicken in a ziplock bag and pour in the marinade. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Grill chicken over indirect heat until juices run clear and meat is no longer pink. Remove from the grill and let rest for 5 minutes before serving.

Click here for printable version.

Tuesday, March 16, 2010

Pasta with Garlicky Roasted Broccoli

I pulled this recipe (and the picture) from the April 2010 Family Circle. I made it tonight with a couple of last minute changes. Kade, Matt and I liked it. I'm not so sure about Rachel (she didn't eat much) and Hailey only had pasta with the butter, broth and parmesan.  I went to get my camera to take a picture and the battery was dead. Hence the picture from the magazine. It isn't vegetarian because of the broth, but it is meatless which is something I want more of.

Pasta with Garlicky Roasted Broccoli

6 c. fresh broccoli florets (mine had been blanched and frozen, a tad soggy but still not too bad)
2 garlic cloves, finely chopped
1/2 c. chopped walnuts (I thought I had walnuts. Turns out they were pecans. I used them anyway.)
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
12 oz whole wheat rotini pasta (mine was 13 oz)
1/2 c. chicken broth
2 tbsp unsalted butter
1/4 c. grated Parmesan cheese

Heat oven to 400. Bring a large pot of salted water to a boil. Combine broccoli, garlic, walnuts, salt and pepper in a large bowl. Drizzle with olive oil and stir until coated. Place broccoli mixture on a large, rimmed baking sheet and roast for 13 minutes, stirring twice. Cook pasta following package instructions. Drain and return to pot. Add broccoli mixture to pasta pot and stir in broth, butter and cheese. Serve immediately.

Click here for printable version.

Friday, March 12, 2010

Fry Bread

I forgot to take pictures, besides we gobbled these up so fast there wouldn't have been time. We loaded our fry bread with refried beans, taco meat, cheese, etc... Then we polished off the remaining ones with powdered sugar and honey. Carrigan said it was the best meal she had ever eaten! We have made fry bread in the past but I came upon a recipe that called for milk instead of water and didn't have shortening in the dough. Gave it a try and it's our new favorite!

2 c. flour
1 Tbsp. baking powder
1 tsp. salt
1 c. milk

Mix together flour, baking powder, and salt. Pour in milk and stir until it comes together. Knead on floured surface until soft (about 5 min). Let rest for 5 minutes. Roll out dough on floured surface about 1/2 inch thick. Heat oil in saucepan to 365 degrees (oil was about 1 1/2 inches deep). Cook until golden brown on both sides.