Tuesday, October 27, 2009

Autumn Dinner

Welcome to Tastey Tuesday and Fall Grilling. Before we had so much rain, last weekend was beautiful, and so I decided to make my mesquite style outdoor grilled chicken for a special treat. Starting with a mix that I purchased with the seasoning, (found in the seasoning section of the grocer, any brand will work) I let the chicken (fillets) marinate for a few hours before grilling by mixing the packet with water and a small amount of canola oil. I use less oil and more water. Mix well, add to plastic zip lock bag or marinating dish. Now, my trick for tender grilled chicken is to fillet the chicken breasts in half, length wise. This helps for less grilling time too.

Next, while the chicken is grilling, I prepare 5 potatoes for the microwave. Yes, the microwave. I have a recipe that I made myself using sliced potatoes, layered in a shallow glass baking dish, with onions, salt, pepper, garlic (optional)parsley and light margarine between the layers. Place a small amount of water in the corner of the dish, tilt to dispense throughout the dish. Cover leaving a vent side open and place in the microwave for 20-30 minutes at half power. You may have to adjust the baking times with the amount of potatoes you are using, more or less. You see, there is no exact amount for this style of cooking. At the last few minutes, I sprinkle light shredded cheddar cheese on the top, cover and let stand or run the microwave for a minute more to melt the cheese. Pierce the potatoes with a fork to check when done.

While the potatoes are baking in the microwave and the chicken is grilling, I start french style green beans on the stovetop. First I cut an onion and place in skillet, add slivered almonds and a bit of water and a dab of light margarine. Let this all blend together in a skillet to fuse the seasoning. ALmonds add lots of flavor and I love to cook with them. Next, I add either frozen french style green beans or canned. Blend together on low heat till cooked through and tender. These green beans are so yummy and go so good with the chicken. Low in calorie and high in flavor.

Now a good meal needs some color for presentation. So I have made an apple walnut salad with cranberries for color. Starting with romaine lettuce and red cabbage, I add sliced apples any kind, chopped walnuts and dried sweet cranberries. Then I add and toss some wonderful dressing from one of my favorite dressing collections. This is Annies low cal and light raspberry walnut dressing. You can find this in the specialty section of the grocery store or Sprouts, if you have it in your area.

Okay, now would you like some dessert? How about a light cheesecake topped with cherries. For this I used a basic cheescake recipe using light creamcheese. Topped with light cherry pie filling, all with a ready made graham cracker crust for the bottom. YUMS!! Now there's our color right?

Hope you enjoyed this Autumn Dinner. No recipes, except the cheesecake and most everyone has their favorite. This is an easy, "throw it together" type meal. I like to do these types of meals that don't require measuring. Maybe you do as well.
Hope your season is wonderful and you are blessed with Autumn dinners to enjoy with your family and friends.
See you Wednesday in my Toile Studio.
Blessings, Celestina Marie

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