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I’ve featured my Peruvian Chicken recipe before but it deserves another round. The sides have changed and I think you’ll love them. I’m exploring different grains as the weather warms up, cool salads packed with nutrition and light desserts. Have a wonderful weekend….stay cool and enjoy!
Peruvian Chicken
2 3-4 pound chickens, butterflied (I asked the butcher at Harris Teeter to do this for me and he did a great job!)
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 cup pineapple juice
1/2 cup soy sauce
1 tablespoon dry marjoram leaves
5 cloves of garlic, peeled and thinly sliced
2 teaspoons ground cumin
1 teaspoon paprika
Place the chickens in two large zip lock bags. Combine the marinade ingredients and mix well. Pour half of the marinade into each bag, seal and refrigerate overnight, turning every few hours. Heat your grill to 400 degrees, or if using charcoal, heat until coals are turning white. Grill for about 6 minutes on each side. Cut into the chicken to make sure the juices are clear. Cut into serving pieces and place on a platter.
Quinoa and Vegetable Fritters
I have to give credit for this recipe to 12 Tomatoes, one of my favorite spots on the internet when it comes to good eating! These are so yummy and you can vary the vegetables as desired.
Ingredients
- 2 cups cooked quinoa
- 1/2 cup cannellini beans, rinsed and drained overnight, optional
- 1/2 cup parmesan cheese, grated
- 1/2 cup panko breadcrumbs (or seasoned breadcrumbs)
- 2 zucchinis, grated
- 2 cloves garlic, minced
- 1 large egg, plus 1 egg yolk
- 1 tablespoon fresh basil, chopped
- kosher salt and freshly ground pepper, to taste
- olive oil, as needed
Directions
- Wrap grated zucchini in paper towels and wring them over the sink to squeeze out excess moisture.
- If beans are not already dry, pat them dry with paper towels, then transfer them to a large bowl and lightly mash them.
- Add zucchini, quinoa, garlic, parmesan, panko and basil to the bowl, and season everything with salt and pepper.
- Add your egg and egg yolk and, using two forks or your hands, mix together until combined.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat and let the pan get really hot.
- Form quinoa mixture into 2-3-inch patties, then carefully drop them into the hot oil.
Note: only fry a few pancakes at a time so that the pan stays hot. - Cook for 3-4 minutes per side, or until golden brown, then flip and repeat on other side.
- Continue with remaining fritters.
- Transfer cooked patties to a paper towel-lined plate to drain, then serve immediately as is, or with sour cream or yogurt
Cucumber Cilantro Salad
2 cucumbers, thinly sliced
1 cup fresh cilantro leaves, chopped
Golden Isles Olive Oil Persian Lime Olive oil
Juice of one lime
1 large garlic clove, peeled and finely minced
sea salt to taste
red pepper flakes to taste
Toss the cucumbers and cilantro with the olive oil and lime juice to coat. Add the remaining ingredients, toss and chill for an hour.
A nice bowl of frozen vanilla yogurt with fresh raspberries and chopped pistachio nuts completes the meal….yum! Easy cooking for easy summer living….enjoy!
One Response
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Ann Payne Price Says:
Yum! Can’t wait to try these.
