Category: Light Fare

Baked Guava Chicken

5/5/2014

Break out of the boring dinner time routine by making an irresistible guava sauce perfect for marinating and dipping baked chicken.

Yield: Makes 6 servings

Ingredients

1/4 cup fresh lemon juice
1/4 cup soy sauce
2 teaspoons ground allspice
1 teaspoon Hawaiian salt or sea salt
1/2 teaspoon freshly ground pepper
1 cup water
1 tablespoon cornstarch
2 to 2 1/2 pounds chicken drumettes

Preparation

Combine guava jam, lemon juice, soy sauce, allspice, salt, and pepper in a saucepan over medium heat. Cook until jam melts and mixture is blended.
Stir together water and cornstarch; stir into guava mixture. Bring to a boil, and boil 1 minute until thickened. Remove from heat, and cool.
Place chicken in a large zip-top bag; pour 1/4 cup sauce over chicken, tossing to coat. Cover and chill 1 hour or overnight.
Place chicken in a large roasting pan. Bake at 350° for 30 minutes; drain liquid.
Pour remaining sauce over chicken. Bake 15 minutes or until golden brown.

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Surprise! This rich, velvety avocado soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.

Makes 6 servings

Ingredients

3 ripe avocados, halved, pitted, peeled and mashed

3 cups chicken or vegetable broth
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
Crab-and-Mango Garnish

Preparation

Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.

How to make Crab-and-Mango Garnish

Ingredients

1/2 pound lump crab
1/4 cup chopped sweet onion
1/2 cup diced mango
2 tablespoons cider vinegar
1 tablespoon light olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

Combine ingredients in bowl; cover and chill.

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SALAD: Quinoa, Corn and Mint Salad

7/22/2013

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This is a great way to cook quinoa! It has a very light, fresh taste. Mint adds a flavorful twist to this colorful quinoa salad.
Serve with a grilled main dish (fish/steak and some avocado on the side) to savor the sweet taste of summer.

Ingredients

2 cups quinoa
Kosher salt
3 cups fresh corn kernels (6 ears) $
1 bunch green onions, finely chopped (about 1 cup)
3/4 cup chopped fresh mint
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil $
1/2 teaspoon freshly ground pepper

Preparation

Rinse quinoa in large sieve under cold running water. Cook quinoa in 4 cups boiling water with 2 teaspoons kosher salt 10 to 15 minutes or until almost tender. Drain; spread onto a large sheet pan, and cool 15 minutes.
Combine quinoa and remaining ingredients; mix well. Season with kosher salt.

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