Chicken Satay with Peanut Sauce
February 17, 2017
Mixed Nut Milk Recipe
February 17, 2017
Get Your Grill On! It’s summer, which can only mean one thing: you’d rather be anywhere but in the kitchen. Grilling is a nice way to add flavor and makes for easy clean-up. You can simply throw anything on the grill. Did you know that grilling fresh fruit is a great way to bring out it’s natural sweetness? Give it a try!
BBQ Chicken Dinner
Serves 4
4 pieces of organic boneless skinless chicken breasts
1 bottle of organic BBQ sauce, divided*
1 pound of yellow potatoes, cubed
1 tablespoon extra virgin olive oil
4 ears of corn, chucked and cleaned
1 bottle of San Pellegrino (Natural mineral water)
Place chicken and half bottle of BBQ sauce in a resealable bag and shake to mix. Let marinate for at least 2 hours before grilling. Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spread potatoes evenly over sheet. Toss with extra virgin olive oil and season with salt and pepper or your favorite seasoning. Cook in oven for 30-40 minutes until potatoes are slightly browned and crispy.
Preheat grill to medium-high heat. Meanwhile, add corn to a large pot of water and cover. Bring to a boil over medium high heat and let cook for 10 minutes or until tender. Drain and cover.
Once grill is hot, add chicken, cover grill and cook for 5-7 minutes. Brush top side of chicken with some of the reserved BBQ sauce and flip. Brush the grilled top of chicken with the remaining BBQ sauce and cook for another 5 minutes or until chicken is cooked through. Serve with roasted potatoes, corn on the cob, a side of sauerkraut (recipe below) and a glass of mineral water for a delicious and refreshing way to stay hydrated.
*Look for organic BBQ sauce with a short and clean ingredient list. Reading the ingredient list is a great place to start when choosing packaged foods or condiments.
Kristen’s Homemade Sauerkraut*
Serves 4
½ head of green or red cabbage
1 tablespoon extra-virgin olive oil
1 onion, sliced thin
½ cup of apple cider vinegar
1 apple (juice in juicer or blend in vitamix and strain)
¼ of water
1 teaspoon of sea salt
Shred cabbage in a food processor or cut into thin slices. Heat oil in large deep pan over medium-high heat and cook onion until softened and tender, about 2-3 minutes. Add cabbage, vinegar, apple juice, water, and salt and bring to a soft boil. Cover, and simmer on low heat for 20-30 minutes. Add more water if needed. Let cool. May be stored in the refrigerator for 2 weeks. Simply, add to salads, chicken sausage, burgers, or eat as a side with your favorite dish.
*Did you know that adding sauerkraut to your dishes is a great way to improve digestion? Cabbage by itself offers a number of health benefits, but the fermentation process from adding vinegar and natural sugars increases the ability to absorb more nutrients. The fermentation process causes probiotic cultures to be produced that contribute to healthy digestion. These probiotics also act as a natural preservative helping to increase shelf life. Here’s to adding more sauerkraut to your life!
