Monday, September 05, 2005

Trying something different.......

We went to the beach today. Probably for the last time this year. We can go in the fall and take the dogs for a walk, but this was the last time we could swim. Before we left, I grabbed three old issues( last year) of Cooking Light. I was surprised when Robin grabbed one and started folding over pages of things that looked good. So, I asked her if she would cook one night this week( Wednesday cause I have to go to Michigan) and she said yes. She picked Nutty shrimp pasta toss. Tomorrow night Im making Island Rice and Jerk style chicken. Oh, I forgot to mention, we're going back on Weight Watchers. Time to take off some pounds before we go to Florida next month.

I made Braised short ribs tonight for my client. They will be served tomorrow with horseradish mashed spuds. This was a cooking light recipe too. You cook it ahead and then skim the fat off the next day. Because we dont eat red meat, I cant taste it. I hope they like it.

Jerk-Style Chicken

1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground allspice
1 tablespoon brown sugar
1 to 2 tablespoons finely chopped jalapeƱo pepper
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 cup chopped onion
6 skinless, boneless chicken thighs (about 1 pound)
3 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Parsley sprigs (optional)
Lime slices (optional)

Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.

Yield: 6 servings (serving size: 2 thighs or 1 breast half)

writeNutrient();NUTRITION PER SERVING
CALORIES 169(29% from fat); FAT 5.4g (sat 1.1g,mono 2.5g,poly 0.9g); PROTEIN 26.1g; CHOLESTEROL 84mg; CALCIUM 25mg; SODIUM 287mg; FIBER 0.8g; IRON 1.3mg; CARBOHYDRATE 2.6g


Island Rice

This slightly sweet, risotto-like dish is a soothing side for the spicy Jerk-Style Chicken. It also goes well with other highly seasoned dishes, such as barbecued pork or blackened fish.

2 1/2 cups water
1 cup uncooked long-grain rice
1/2 cup chopped dried pineapple
2 teaspoons butter
1/2 teaspoon grated lime rind
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
1 tablespoon chopped green onions
2 1/2 tablespoons fresh lime juice

Bring 2 1/2 cups water to a boil in a medium saucepan; add rice and next 4 ingredients (rice through salt). Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro, onions, and juice.

Yield: 6 servings (serving size: 1/2 cup)

writeNutrient();NUTRITION PER SERVING
CALORIES 171(9% from fat); FAT 1.8g (sat 0.8g,mono 0.4g,poly 0.1g); PROTEIN 2.7g; CHOLESTEROL 3mg; CALCIUM 26mg; SODIUM 117mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 35.4g

3 Comments:

Blogger Joe said...

That Jerk chicken sounds good! Do you happen to remember what year it was from?

7:54 PM, September 05, 2005

 
Blogger Jennifer said...

The chicken sounds reall yummy!
I have been looking to do something different with chicken and this sounds like what I was thinking of. The rice also sounds good but do you think I could omit the pineapple and have it not affect the dish? I don't like pineapple. ;) Maybe dried mango instead?

8:07 AM, September 06, 2005

 
Blogger Stephanie said...

I have the same problem!

I haven't tasted meat in almost ten yeas, but I make it for my husband and company. If he's not around to taste it, I just have to guess.

10:10 AM, September 06, 2005

 

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