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Main Dishes
April's Honey Baked Chicken
From Lori Edwards
Ingredients:
2 1/2 - 3 pounds of chicken
1/4 c. butter
1/4 c. honey/agave
1/8 c. Dijon mustard
1/2 tsp. salt
1/2 tsp. curry powder
Directions:
Place chicken in a shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder. Pour over chicken and bake at 350 degrees, basting every 15 minutes. Serves 4-5.
Teriyaki Grilled Salmon
From Ellyn Mikkelson
Ingredients:
1/4 c. brown sugar, not packed or maple syrup
3 tbsp. oil
3 tbsp. soy sauce
1 1/2 tbsp. minced fresh garlic
1 1/2 tbsp. minced fresh ginger
4 (4oz) salmon steaks or fillets
1 sheet of aluminum foil
Directions:
In shallow baking dish, combine brown sugar/maple syrup, oil, soy sauce, garlic and ginger. Place salmon in baking dish. Turn fish several times to coat. Refrigerate 30-45 minutes. Remove salmon from marinade. Cook on foil sheet on medium-hot grill turning once during cooking, about 6-12 minutes per inch of thickness.
Mar-a-Lago Turkey Burger
From Jeff O'Neill
Ingredients:
1/4 c. scallions, thinly sliced
1/2 c. celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 c. vegetable oil
4 pounds ground turkey breast
2 tbsp. salt
1 tbsp. black pepper
2 tsp. chipotle tabasco
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 c. Major Grey's Chutney, pureed
Directions:
Saute the scallions, celery and apples in the vegetable oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sauteed items and the remaining ingredients. Shape into eight 8-oz burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with a side of Mar-a-Lago Pear Chutney (see recipe below).
Mar-a-Lago Pear Chutney
From Jeff O'Neill
Ingredients:
1 Anjou Pear, peeled and diced (or any pear will do)
1/2 tsp. cinnamon
1 tsp. sea salt
1 1/2 c. Major Grey's Chutney
1/4 c. dried currants or raisins
Directions:
Preheat oven to 350 degrees. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.
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