Red Barn Cafe-

Life is hectic - Savor every Bite!








Sunday, June 10, 2012

Hot and Sweet Grilled Chicken Marinade

Sweet, hot and yummy.
ingredients:



1 cup red wine vinegar
1 tbsp A1 steak sauce
1 tbsp olive oil
1 tbsp sandwich chili peppers (from the jar)
1 tbsp dried oregano
3 cloves garlic
1 tbsp Texas Pete hot sauce
2 tbsp molasses
1 Tbsp worcestshire sauce
1 tbsp agave syrup
1 tsp sea salt

Mix ingredients in a food processor or mini chopper. Pour over thin chicken breast (I slice them in half lengthwise) and marinate in zip lock bag for 2 hours.(more or less)
grill until done. I serve these with a yogurt, lime, garlic sauce. (1 cup plain greek yogurt, half lime juiced and zested and 1 clove garlic, minced with a little salt and pepper.

CrockPot- Pour marinade over chicken in crock pot and cook on low 6 hrs or high 4 hrs.

Saturday, June 9, 2012

Summer Lentil Salad


Lentil Salad- sounds boring, (especially when I named it my "health" salad.) But, there's something about it that I love in the summer. Bonus- it can sit out at picnics.
 Ingredients:
 1 jersey tomato cut up and remove the fleshy seed part so it's not too watery
 1/2 English (no seeds) cucumber, peeled and chopped
 handful fresh basil, chopped
 small handful fresh mint, chopped
 sea salt
 fresh cracked pepper
 1/4 cup pomegranate vinegar (you can use balsamic or apple cider, too)
 1/3 jalapeno, sliced very thinly (you can omit if you like)
 2 stalks celery, sliced thin
 1 shallot, chopped finely
 1 tbsp. xtra virgin olive oil
 1 cup small lentils, rinsed
1 red or yellow pepper, chopped

Cook lentils in a saucepan- fill 3/4 with water and bring to boil, then let simmer for about 15-18 min until al dente (you don’t want them mushy) Drain and let stand at room temp
            Mix all ingredients in a bowl and add salt and pepper to taste.

Add lentils and refrigerate until serving. Leftovers can over arugula or lettuce for a great lunch the next day or so. Or add some tuna for a super lunch salad. Add-ins- artichokes, kalamata olives, green olives, capers, roasted red peppers, goat cheese. Tonight I'm adding a few bochaccini (small mozzarella balls)