February 19, 2010
It is Friday and we all are looking forward to the week-end. Tonight dinner is a very simple one. The rice, how odd may it seems to add butter, it is delicious and it will be a great hit with the little ones. It also marries well with the Chicken. Enjoy….
Tonight’s Dinner February 19, 2010
Lemon-Ginger Grilled Chicken
Rice with Butter
LEMON–GINGER GRILLED CHICKEN
4 tbsp lemon zest
¾ cup lemon juice
4 tsp ginger, peeled and minced
4 tsp light brown sugar
1 tbsp oil
1 tbsp salt or to taste
3 lb chicken tights, boneless, skinless
Combine the lemon zest, lemon juice, ginger, brown sugar, oil and salt in a zip-close plastic bag. Add the chicken, squeeze out the air and seal the bag: turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 15 minutes.
Spray the grill pan or a broiler racks with nonstick spray and preheat on high. If broiling, position the rack about 5 inches from the heat source. Grill or broil the chicken until cooked through, about 6 minutes per side.
1 bunch (1 lb) fresh Asparagus
2 tablespoons olive oil
Pre-heat the oven at 350. Cut the bottom part of the asparagus off (1 inch). Wash them and dry them. On a cookie sheet put 1 tablespoon of the olive oil to cover the pan. Place the asparagus on top and drizzle the remaining olive oil. Sprinkle generously of salt and place in the oven. Cook in the oven for 20-25 minutes. Serve nice and hot.
RICE AND BUTTER
2 cups Uncle Ben’s Rice Long Grain White Rice
3 -4 tablespoons Unsalted Butter
3 tablespoons of finely grated Parmesan Cheese (optional)
Bring a pan of salted water to a boil. Add the rice and cook until firm to the bite. Drain; add the butter (less if you wish), the Parmesan and mix well. Serve hot.