Just wanted to share a few good summer recipes with you. This chicken was super easy and sooo good!
METHOD
1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.
Serves 6.
I served the chicken with some escarole sauteed with a little garlic and oil and some brown rice cooked in chicken broth (instead of water) and sprinkled with some fresh mint. Also on the side is some grilled pineapple slices - another summer favorite. I don't even put anything on my pineapple, just slice and grill.
Now, I know you've probably had fresh mozzarella and tomatoes over and over. But sometimes I like to change it up a little. Just cutting the mozzarella cheese into smaller bite size pieces, slicing grape tomatoes into quarters and drizzling a good extra virgin olive oil and balsamic glaze is a nice change. And don't forget the salt, pepper and fresh basil. So yummy!
And for dessert, these Pina Colada cupcakes made by the baker in our house (my daughter) have been a huge hit! The recipe calls for regular size muffin pans but she made them with minis (a little less guilt when they're that small) and they are just so cute!
Pina Colada Cupcakes
Preheat oven to 350 degrees.
1 cup all-purpose flour
1/2 cup loosely packed sweetened flaked coconut
1/2 tsp baking powder
1/4 tsp baking soda
pinch salt
3/4 cup granulated sugar
1/4 cup vegetable oil
1 egg
1/3 cup buttermilk
1/2 cup crushed pineapple undrained (use unsweetened canned crushed pineapple that is packed in juice)
1. In a small bowl, mix together flour, coconut, baking powder, baking soda and salt.
2. In a bowl, whisk together sugar, oil, and egg until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Stir in pineapple.
3. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
She made this recipe for the frosting and just sprinkled some toasted coconut over the top.
Vanilla Cream Frosting
This frosting is best made just before you're ready to use.
1 1/3 cups confectioners sugar
1/2 cup unsalted butter, at room temperature
pinch salt
1/3 whipping (35%) cream
1/2 tsp vanilla paste or vanilla extract
1. In a small bowl, using an electric mixer on low speed, beat together sugar, butter, and salt until creamy. Increase speed to high and beat until light and fluffy. Add cream and vanilla paste, beating until frosting is smooth.
2. Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.
Have fun with these recipes and let me know if you try them!
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