Chipotle-Lime Grilled Chicken

I made this for lunch today, served as a wrap with pan roasted corn, tomato and cheese. YUM! Grilling the chicken over the limes kept it moist.

2 boneless, skinless chicken breast halves

vegetable oil

salt, pepper, and ground dried chipotle chile powder to taste

1 lime, sliced into 1/4 slices

Preheat the grill on hight 5-1o minutes. Rinse and dry the chicken, sprinkle with salt, pepper and chipotle chile to taste. Brush with oil. Brush one side of the lime slices with oil. Place on the grill, 3 per chicken breast, and place the breast atop them. Grill over medium heat about 5 minutes per side (depending on the size/thickness of the chicken). Flip and grill an additional 4-5 minutes.

Mash the limes and spread any juice or pulp on the chicken. Serve with a wedge of lime.

I sliced the chicken and made wraps with pan-roasted corn, green onions, tomato and cheese. YUM! Serves 4.

Chipotle-Lime Grilled Chicken

I made this for lunch today, served as a wrap with pan roasted corn, tomato and cheese.  YUM!  Grilling the chicken over the limes kept it moist.

2 boneless, skinless chicken breast halves

vegetable oil

salt, pepper, and ground dried chipotle chile powder to taste

1 lime, sliced into 1/4 slices

Preheat the grill on hight 5-1o minutes.  Rinse and dry the chicken, sprinkle with salt, pepper and chipotle chile to taste.  Brush with oil.  Brush one side of the lime slices with oil.  Place on the grill, 3 per chicken breast, and place the breast atop them.  Grill over medium heat about 5 minutes per side (depending on the size/thickness of the chicken).  Flip and grill an additional 4-5 minutes.

Mash the limes and spread any juice or pulp on the chicken.  Serve with a wedge of lime.

I sliced the chicken and made wraps with pan-roasted corn, green onions, tomato and cheese.  YUM!  Serves 4.

Banana Ice Cream

2/3 c sugar (scant)
2 large eggs
11/2 T flour
pinch salt
1 1/4 c cream
1 c milk
2 large very ripe bananas
1 t vanilla
In mixing bowl, beat the eggs, then add sugar and beat until thickened. Add flour and salt and beat in well; set aside.

Scald the cream and milk in a heavy bottom pan (do not boil). Remove from heat; slowly add to egg mixture, beating constantly. Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil). Remove from heat and add bananas and vanilla. Stir and chill until cold at least 2 hours or overnight.

Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Sweet Cherry Ice Cream

¾ c sugar (scant)
3 large egg yolks
1 T flour
1 c half and half
¾ lb fresh or frozen sweet cherries, pitted and coarsely chopped
1 ¼ c heavy cream

In mixing bowl, beat the egg yolks, then add sugar and beat until thickened.  Add flour and beat in well; set aside.

Scald the half n’ half in a heavy bottom pan (do not boil).  Remove from heat; slowly add half ‘n half to egg mixture, beating constantly.  Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil).  Remove from heat and add cherries and cream.  Stir and chill until cold at least 2 hours or overnight.

Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Favorite Strawberry Ice Cream

1 3/4 cups heavy cream
3  strips fresh lemon zest
pinch salt
2 large eggs
3/4 cup sugar (scant)
1 lb strawberries, cleaned (3 cups)

Combine cream, zest, and salt in a heavy saucepan and scald. Remove from heat and discard zest.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened –do not allow mixture to boil.

Chill custard, covered, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, purée strawberries with remaining 1/4 cup sugar in a food processor. Stir mixture into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Spicy Peanut Sauce

There are many versions of this sauce out there, but this one works for me. Use it for noodles, dipping sauce, or thin it and dress spinach salad.

1/2 c chunky peanut butter
6T boiling water
2 T sugar
2 T grated ginger root (or more to taste)
2 T soy sauce
2 t sesame oil
1/4 t hot oil or cayenne pepper

I use natural unsweetened peanut butter, so sometimes I add a dribble of honey. If I want a hit of garlic, I crush a small clove and stir it in. For dipping sauce, thin it with a little additional water (or you can use tea). I usually toss this with noodles and veggies. Cooked broccoli florets, red bell pepper, sliced cucumbers, pea pods or snap peas — it’s all good. Last night I added grilled sweet onions, yum!

Buttermilk Salad Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
2 T powdered cultured buttermilk blend*
2 T finely chopped fresh parsley
2 T finely chopped celery leaves
1 1/2 t prepared mustard
3/4 t onion powder
1/4 t dried dillweed
healthy grind of black pepper
1 small clove garlic, crushed to a paste with salt
lemon juice or vinegar to taste

Stir together, adjust thickness to taste by adding more buttermilk or mayo.

*Saco brand powder can be found in the baking aisle.

Black bean and corn tacos with bacon

• 3 pieces bacon, diced
• 2 medium onions
• 2 cups frozen corn
• 1 can black beans, drained
• 1T +/- chili powder
• Lime wedges
• Flour tortillas
• shredded or chopped lettuce
• shredded cheddar cheese

Cook bacon until crisp. Remove bacon to paper towels to drain. Reserve 2 T fat, discard remaining. Cook onion in bacon fat until soft. Stir in chili powder until fragrant. Add bacon, corn, and beans, stirring occasionally until hot.

While filling heats, warm tortillas. Serve with lettuce, lime wedges and shredded cheese. These made a quick yet satisfying lunch. They could easily become a vegetarian main dish, and could just as easily be converted into enchiladas or burritos. YUM!

Spoon bread with corn

• 1/2 cups water
• 1 cup yellow cornmeal
• 1 teaspoon salt
• 3 cups milk or buttermilk
• 4 eggs, well beaten
• 2 tablespoons butter
• 1 c corn kernels (thawed & drained if frozen)

Preheat the oven to 400 degrees. Butter a 1 1/2-quart casserole dish.

Stir 1/2 cup of the water into the cornmeal. This prevents lumping. Beat the eggs, then stir the cornmeal into them.

Bring 3 cups milk to a simmer in a roomy pot. Add the salt, then add about 1/2 c hot milk to the egg/cornmeal mixture, stirring until smooth, then add that to the hot milk. Bring to a simmer stirring constantly, and cook for 1 minute. Remove from heat, stir in butter and corn kernels.

Pour into the casserole and use a spatula to spread the batter evenly. Bake for about 35-40 minutes, until a cake tester comes clean.

Maine Maple-Black Pepper Glazed Chicken

Maple-Black Pepper Glazed Chicken
Two split chicken breasts, bone-in
1 T oil
1T butter
1/4 c maple syrup
1+ t freshly ground black pepper
salt and pepper to taste

Rinse and dry the chicken, and allow it to come to room temperature. Preheat the oven to 375°F. Brush the chicken with oil and sprinkle with salt and pepper. Place on a lightly oiled baking sheet and bake for 15 minutes. While the chicken cooks, melt the butter and combine with the maple syrup and black pepper. Remove at 15 minutes and brush with the maple glaze. Return the chicken to the oven for another 10 minutes; remove and brush with glaze. Return to the oven and bake for an additional 10 minutes, brush a final time with glaze and return to the oven for another 5 minutes, or until a thermometer registers 170°F