SantaFe Grilled Chicken
INGREDIENTS
4 (6 ounce) chicken breasts, trimmed and lightly pounded
2 tablespoons lime or lemon juice
1 cup SureFine® Plain Yogurt
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper
(substitute ground red pepper or cayenne)
1/2 cup chopped cilantro, divided
1/4 teaspoon salt
DIRECTIONS
In a non-reactive bowl combine yogurt with the spices and 2 tablespoons chopped cilantro. Mix well. Add chicken and toss to coat. Cover and let stand 1 hour.
Lightly oil grill and pre-heat 5 to 10 minutes (or pre-heat broiler). Place marinated chicken pieces on heated grill or broiler pan.
Cook chicken 3 to 4 minutes per side basting occasionally with juices. Serve chicken sprinkled with remaining cilantro.
Nutritional Information
Santa Fe Style Chicken
Servings Per Recipe: 4
Amounts Per Serving
Calories: 246
Total Fat: 6.7g
Cholesterol: 106mg
Sodium: 207mg
Total Carbs: 5.9g
Dietary Fiber: 0.9g
Protein: 38.4g
Roast Beef
INGREDIENTS
3 to 3 1/2 lbs of Boneless Rump Roast
Olive oil
8 garlic cloves
Salt and pepper
Ground Thyme
You will need a meat thermometer
For the gravy:
Red wine or red cooking wine
Water
Beef stock
Corn starch
DIRECTIONS
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
2 With a sharp knife make 8 small incisions around the roast. Place a crushed clove of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle the roast with salt, pepper, and thyme. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Serves 4-6.
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste.
Easy Strawberry Shortcake
INGREDIENTS
1 box yellow cake mix
1 (3 oz.) box strawberry Jello
1 c. hot water
10 oz strawberries, sliced thin
1/4 C white sugar
1 sm. Cool Whip
DIRECTIONS
Bake cake as directed on package in 13 x 9 x 2 inch pan. Mix Jello with hot water. Poke holes in cake and pour Jello over it; cool in refrigerator. While the cake is coolilng combine strawberries and sugar in a small bowl, and place in regrigerator with cake.
When ready to serve, spread Cool Whip in a thick layer over the cake, then spoon strawberries and juice over the top. Cut and enjoy!
