Not a lot going on this week. I think the chicken is the only thing I have a real recipe for. I'm also going to post some salad recipes below. We'll probably eat a lot of grilled stuff this week, like hamburgers and brats. If I end up making a spectacular burger I will post pics and the ingredients. Enjoy some refreshing summer salads with your grilling this week!
Oven Fried Chicken, serves 8. Serve with green salad or garden veggies.
Combine for marinade:
1 1/2 cups buttermilk
1 1/2 tsp sea salt
1/2 cup coarsely grated onion (about 1/2 large)
3/4 tsp black pepper
2 1/4 tsp dry mustard
2 Tbs white vinegar
Add about 2 1/2 lbs skinless, bone-in chicken parts, cover and refrigerate overnight.
Preheat oven to 425F.
Combine for breading:
1 cup panko
3/4 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/2 rounded tsp dried thyme, crushed
Remove chicken from marinade and scrape off excess. Dredge in breading mixture. Coat all sides of chicken pieces with spray oil. Place chicken bone side down on a baking rack placed over a baking sheet. Bake until cooked through, about 40 mins.
Cucumber Melon Salad
1 med cucumber, halved, seeded, peeled, and sliced
1/2 cantaloupe, cubed
10 large fresh mint leaves, torn
1 Tbs fresh lemon or lime juice
1 Tbs EVOO
1/4 tsp ground ancho chile powder
Mix all ingredients except chile powder in large bowl, add salt to taste. Chill thoroughly and sprinkle with chile powder just before serving.
Raw Beet, Walnut and Goat Cheese Salad
This is a second attempt at a raw beet salad. The first came from Bon Appetit and I didn't really care for it. This ia a modified version of one I found online. I think it came out great!
3 medium beets (I used golden beets), washed, peeled and coarsely grated into long strips
juice and zest from 1/2 orange
2 Tbs EVOO
pinch sea salt
about 1/3 cup roughly chopped walnuts
4-5 oz goat cheese for topping
Mix beets, orange juice, zest, EVOO, salt and walnuts in medium bowl. Toss well. Chill several hours or until ready to serve. Top with crumbled goat cheese just before serving.