Chicken With Orange Chipotle Sauce

 Chicken With Orange Chipotle Sauce 

6 chicken breast, skinless and boneless 

Glaze:

6 T. orange marmalade 

3 T. Soy sauce 

Sauce:

1/4 c. Onion , finely diced

2 cloves of garlic, finely diced 

1 c. Orange juice, not from concentrate,no pulp

1/2 c. Chicken broth

1/4 c. Soy sauce 

1 T. Brown sugar 

1 T. Orange marmalade 

1 chipotle in adobo sauce ( San Marcos preferred)*

1 T. Cilantro, chopped 

Salt and pepper to taste ( Soy is salter and Chipotle is spicy, may not need)

Clean breasts and pound between wax paper or in a large storage bag, until desired thickness. In a small saucepan mix the orange  marmalade and soy sauce until combined. Grill over medium heat. Brush glaze on the chicken as it grills.

In a small saucepan,heat the olive oil. Add onions and cook a few minutes,then add garlic. Add the rest of the ingredients and cook 10-25 minutes over medium heat. Drizzle sauce over chicken. 

Serve with cilantro rice and black beans salsa for a great combination.

* You can freeze the chilis and just pull out as needed . Just make sure that they're separate.

Maple Soy Glazed Salmon

 Serves 6-8

1/2 cup soy sauce

1/4 cup olive oil

6 Tbsp. Pure Maple Syrup

2 Tbsp. Asian sesame oil.

1Tbsp. Freshly grated ginger

2 cloves garlic, minced

2 scallions thinly sliced

 6 8-oz. Wild Salmon filets, 1 inch thick skin on

1. In a large shallow dish, whisk soy, syrup , ginger, garlic and scallions. Cover and refrigerate for 2 hours. Turn the salmon periodically. ( I do all day )

2. Preheat grill or oven to 400 degrees

3. Remove Salmon from marinade. See step 5.

4. Pour the glaze into a small pan and cook until syrupy, about 3 minutes to strain glaze of you want. (I don't.)

4. Line a baking sheet with parchment and bake for 10 minutes, until center flakes with a fork.  May take longer depending on the size.

5. Or oil the grate of the grill and grill for 6 minutes. I would recommend a grill pan or fish grilling tray. 

6. Transfer to the plate and drizzle small pan syrup over the salmon. You can sprinkle scallions as a garnish.

Can also use sea bass- cook 20 min. per inch. Also good marinade for pork 

ASIAN PORK TENDERLOIN (Page 32)

ASIAN PORK TENDERLOIN

1 pork tenderloin, about 3/4 lbs. tied with
string
1 tsp. dried mustard
1/2 tsp. sweet paprika
1/4 c. soy sauce
5 cloves garlic, minced
3 T. brown sugar
2 T. cilantro, chopped
1 tsp. cumin, ground
Mix all of the ingredients, except pork, in a large zip-lock bag. Add pork and seal well, squeezing out the air. Refrigerate 1-2 hours. (You could freeze for 2 months,just bring to room temp. before continuing). Grill, basting with marinade, until pink in center. Remove pork and allow to rest 5 minutes. We serve it with goat cheese for amazing sandwiches and cilantro rice as the side dish.

Note: A family favorite.We love this meal, but last year we walked away from the grill with the lid down, and set the grill ablaze. We learned and I hope you don't do what we did! Just stay nearby and keep the lid up as you grill.

Some Photos of Pesto Chicken

Here is what you do after you've made pesto: you add lemon juice, marinate a few hours and grill.

Pesto and Pesto Chicken (Pg. 39)

Pesto and Chicken with Pesto:
2 c. firmly packed basil leaves 1/2 c. olive oil
1-2 cloves of garlic 1/4 to 1/2 c. Parmesan cheese(the good stuff)
3 T. Pine nuts salt and pepper to taste
If making Pesto chicken add 3-4 T. lemon juice and 2 lbs thawed boneless skinless chicken breast.
Season chicken with salt and pepper place in a gallon size freezer bag or 9 x 13 dish. Cover and refrigerate. Wash up!
Pesto sauce:
In a food processor place garlic and pulse, then the basil and pulse.





Add the pine nuts and pulse.

Slowly add olive oil while processing, then pulse in the cheese.


You can pour into a small Ball Mason jar, cover the top with olive oil and freeze. You can use right away on bruschetta or in a pasta dish.

If making pesto chicken, add lemon juice to the mixture and mix well. Pour over the chicken and marinate for 30 min. to a few hours (refrigerate), but NOT over night. I like a freezer bag to flip the mixture.

Grill chicken, turning only once until cooked, but not until dry! Place on a platter and cover with foil so juices redistribute. Can be served over pasta or a bed of greens. Yum!