We had a nice one. My sister, Laurie, husband and our nephew came out for the afternoon. The girls practiced baseball (baseball has started: a sure sign of summer) with Uncle Rich and dad, while I made the marinade for the chicken. Later I went to a local farm for strawberries with Laurie. Love most things "summer"!
The marinade recipes for the chicken and the flank steak came from Williams-Sonoma's "Essentials of Grilling" that I borrowed from the library this week. The chicken was "Citrus-and-Honey Chicken Breasts." The steak was "Ginger-Soy Flank Steak with Grilled Green Onions." Both were very enjoyable. :) The chicken has a definite citrusy flavour. It reminded me of the Cooking Light chicken brochette recipe that we tried a few weeks ago. I loved the flavours of the flank steak marinade also. with the soy sauce and sesame oil and ginger. mmmm...
The dinner was capped off with some homemade ice cream made by Laurie in her ice cream maker: vanilla with dark chocolate and almonds. It was very, very good. Laurie says that she cuts back on the fattening ingredients where possible, but we'll just count it high and move on- adding a side of low-point strawberries. ;)
Hope you all had enjoyable weekends! (Happy Memorial Day tomorrow to my American blogging friends!) Here are the recipes in brief as I couldn't find them on line. I haven't calculated the points yet, but they seem pretty low. :)
Citrus-and-Honey Chicken Breasts
zest and juice from orange, lemon and lime
3 tbsp chives I used some of my newly planted garden herbs from Costco!
1 tbsp fresh mint
2 tbsp olive oil
2 tbsp wildflower honey I used regular honey
Marinate 6 boneless (pounded flat) chicken breasts in a glass dish (after reserving 2 tbsp of the marinade for basting) for at least an hour up to 4 hours. Remove from fridge the last 30 minutes and add sliced lemon, orange and lime to the marinade the last 15 minutes. Discard marinade and grill.
The chicken grills for 4-6 mins per side over med.-high heat; the fruit for 1 min per side. Baste with the reserved marinade.
Ginger-Soy Flank Steak with Grilled Green Onions
1/2 c soy sauce
2 tbsp veg oil (I used canola)
1 tsp Asian sesame oil
2 tbsp packed golden brown sugar
2 cloves garlic, finely chopped
1 tsp grated fresh ginger (My organic ginger has kept well wrapped at room temp.)
1 flank steak (625-750 g)
12 green onions (I used my organic spring garlic)
1 tsp veg oil (I didn't use. Just grilled my garlic as is. Missed this oil part. :P)
Mix marinade. Marinate steak for 20-30 mins at room temp and discard marinade. Grill 4-5 mins per side. Grill onions 3-4 mins. Serve steak on a bed of grilled onion. (Mine are just pictured in part. There was more steak not shown and it was more well done than it looks here. Dh likes well done meat: have to supervise him or he'll burn it all. lol.)