On The Menu
Cilantro Lime Grilled Chicken Breast
Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.
4 – 6 ounce b/s1 chicken breast
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili pepper s
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.
Ham Boneless Beans
Note: We’re using liquid smoke and chipotle peppers in adobo sauce to give the beans that smoked flavor.
1 pound package dried lima beans or white beans (Great Northern or Navy)
1 tablespoon olive oil
1 cup chopped onion
¼ cup chopped celery
1 carrot, chopped
1 chipotle pepper in adobo sauce, minced
1 heaping tablespoon minced garlic
6 cups water
3 bay leaves
1 teaspoon liquid smoke
1 teaspoon sea salt, or to taste
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon of Cajun Seasoningfresh herb for garnish (parsley, sage, thyme, etc.)
Rinse and sort through the beans and set aside.
Heat the oil in the bottom of the pot and add the chopped onion, celery, carrot, chipotle pepper w adobo sauce and garlic. Cook over medium heat until onions are translucent.
Add the beans, water, bay leaves and all remaining ingredients except herb for garnish and mix thoroughly.
Bring to a gentle boil, reduce heat, and simmer for about 1 ½ – 2 hours, stirring occasionally until beans are tender.
Remove bay leaves, taste and adjust seasonings if necessary.
Garnish with a fresh herb of your choice and serve.
Collard Greens with Peppers and Onions
4 – 6 Serving
¼ cup olive oil
¼ – ½ teaspoon crushed red peppers
1 large red bell pepper, sliced
1 large onion, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ – 1 teaspoon pepper
Heat the olive oil in a large skillet or wok over medium high heat.
Add the bell peppers, onions and sauté until peppers onions are translucent.
Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally.
That is a sufficient amount of time for the greens to be done. Taste for flavor and adjust seasoning accordingly.
Orzo Gorgonzola Salad with a Hint of Mint
8 – 10 Servings
1 pound orzo pasta
3 quarts water
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ pound gorgonzola cheese, crumbled
¼ teaspoon cayenne pepper
½ teaspoon coarsely ground black pepper
1 medium carrot, grated
1 medium red bell pepper, diced
1 medium jalapeño pepper, seeded, diced, fine
1 celery stalk, diced
1 heaping tablespoon coarsely ground mustard
¼ cup mayonnaise
¼ chopped fresh mint
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box. Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add the oil and salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; add all remaining ingredients and mix thoroughly.
Cover and refrigerate at least 1 hour before serving.
This pasta salad is dry not creamy.
Since I first came to LA, all of the old timers talked about how delicious the crumb cake was that the LA schools served. So of course I had to dig up the old recipe and try it for myself. I must admit, it’s the best crumb cake I’ve tasted. And it’s easy to make too.
Old Fashioned Crumb Cake
Los Angeles City School Version
8 –10 Servings
2 ½ cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
¾ cup vegetable oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 cup buttermilk
Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove ½
cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend just enough to combine, do not over-mix.
Spoon batter into greased 13×9-inch baking pan then sprinkle with the ½ cup of reserved topping.
Bake at 375 degrees 30 to 40 minutes.
Yields 8½ Cups
Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It’s sold under the name of Jamaica which is pronounced hah-my-kah.
6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar
Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat. Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup. Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/04/sunday-dinner-april-22-2018.html.