Sunday, July 15, 2018

Grilled Lemon Mustard Chicken

© "From Ellie's Kitchen to Yours"
 
 
2 lbs boneless chicken breasts, halved
1/4 C fresh herbs such as basil, parsley,
  oregano or rosemary, chopped
1/4 C Dijon mustard
1/2 C fresh lemon juice
Rind of one lemon, chopped
1/4 tsp black pepper

In a small bowl combine all ingredients, except chicken, to make the marinade. Place chicken in a nonaluminum pan and pour marinade over it. Marinate for 2 to 4 hours in the refrigerator. Grease grids of grill with oil or spray with nonstick spray. Grill chicken for 6 to 9 minutes per side, or until cooked through. Check carefully for doneness so that the chicken will not get overcooked and dry.

Hint: This is a wonderful fat free marinade that has an intense lemon flavor. If not overcooked, it tastes very moist and juicy.

Sunday, July 1, 2018

Flag Pizza

 
1 lb pizza dough
Approx. 2 C pizza sauce or thick spaghetti sauce
Black olives, sliced or cut into star shapes
8 to 12 oz Mozzarella cheese, shredded
1/4 lb pepperoni slices
1 red pepper, cut into 1/2-inch dice
15 to 20 cherry or grape tomatoes, cut in half
Few T flour for rolling out dough
Oregano, for sprinkling on top
Few tsp olive oil for pan and for sprinkling or spraying on top
Cornmeal for sprinkling on pan

On a lightly floured surface, roll out pizza dough and place on an oiled 10½-x15½-inch pizza pan or cookie sheet. Sprinkle with cornmeal. Spread pizza sauce thinly over entire surface. Mark off a portion in upper left corner of dough to reserve for sliced or star-shaped olives. Make “red” horizontal stripes, using pepperoni, then a white stripe using Mozzarella, then red stripe using diced red pepper, then Mozzarella, then sliced tomatoes, etc. Sprinkle top of pizza with oregano and a little olive oil. Bake at 450° for about 15 minutes, or until golden, and top crust starts to get golden around the edges. Fold up a piece of the bottom crust to look for patches of golden brown and feel for stiffness of dough to see if done. When done, remove from oven and cool for at least 5 minutes and then cut into squares.