Saturday, April 19, 2008
"A sweet salsa that is great with pork and chicken dishes."
PREP TIME 10 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 4 cups
* 1 pint fresh strawberries, sliced
* 4 roma (plum) tomatoes, seeded and chopped
* 1 jalapeno peppers, seeded and minced
* 2 cloves garlic, minced
* 1 lime, juiced
* 1 tablespoon olive oil
1. In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve!
Strawberry Balsamic Chicken
"Savory, sweet and simply divine. This stunning dish marries two amazing flavors in an amazing way, for easy but high-class food. Best when marinated for up to 24 hours in the fridge, but this recipe is designed for only an hour."
PREP TIME 1 Hr
COOK TIME 20 Min
READY IN 1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
* 4 (8 ounce) containers strawberry yogurt
* 1/2 cup balsamic vinegar
* 1 tablespoon white sugar
* 1 tablespoon ground black pepper
* 1 teaspoon ground cinnamon
* 1 teaspoon kosher salt
* 4 skinless, boneless chicken breast halves
* 2 tablespoons olive oil
* 1 teaspoon lemon juice
* 4 large strawberries
* 2 teaspoons minced fresh parsley
* 1 teaspoon minced fresh mint leaves
* 1 tablespoon balsamic vinegar (optional)
1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.
Posted by Unknown at 1:31 PM