Saturday, April 19, 2008




Strawberry Salsa




user posted image

"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

INGREDIENTS

* 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


DIRECTIONS

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


user posted image


"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

INGREDIENTS

* 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)


DIRECTIONS

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.

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