The article published by Health Watch MD last week about herbs and spices was so much fun to do. I did give some ideas about what herbs and spices paired with which foods – but I thought I would share some of my favorite herbs and spices recipes, so you could take advantage of the wonderful summer growing and grilling season.
To Prepare Your Meat or Poultry for the Grill:
Marinate chicken breasts, thighs or a pork tenderloin for 1 hour in a mixture of 2 TB Olive oil, 1 TB Chopped Rosemary, 1 TB Chopped Parsley, 1 Cup White Wine, (or Apple juice) and 1 TB Dijon Mustard. Remove from the marinade, pat dry and season with salt and pepper and grill. Add a green salad and a side of the Herb Cornbread Muffins and you have dinner!
Cilantro
Barbeque Sauce
Barbeque Sauce
1
½ Cup Minced Onions
½ Cup Minced Onions
2
TB Unsalted Butter
TB Unsalted Butter
1
Tsp Turmeric
Tsp Turmeric
4
Garlic Cloves, grated
Garlic Cloves, grated
1
½ Cups Ketchup (low sugar if possible)
½ Cups Ketchup (low sugar if possible)
¼
Cup Bourbon (optional)
Cup Bourbon (optional)
2
TB Dark Brown Sugar
TB Dark Brown Sugar
¼
Tsp Cayenne Pepper
Tsp Cayenne Pepper
1
Tsp Smoked Paprika
Tsp Smoked Paprika
2
TB Lemon Juice
TB Lemon Juice
¼
Cup Cider Vinegar
Cup Cider Vinegar
1
TB Worcestershire Sauce
TB Worcestershire Sauce
½
Cup Orange Juice (if not adding bourbon, add another ½ cup orange juice.
Cup Orange Juice (if not adding bourbon, add another ½ cup orange juice.
3 TB Chopped Cilantro, plus more for garnish
Sauté
the onion in the butter and turmeric until soft. Add the garlic and cook and
stir for an additional minute. Stir in the remaining ingredients and bring to a
boil. Lower the heat and simmer for 30 – 45 minutes or until slightly
thickened. Serve with chicken, portabella mushrooms or pork that has been seasoned with a sprinkle of smoked
paprika, salt and pepper.
the onion in the butter and turmeric until soft. Add the garlic and cook and
stir for an additional minute. Stir in the remaining ingredients and bring to a
boil. Lower the heat and simmer for 30 – 45 minutes or until slightly
thickened. Serve with chicken, portabella mushrooms or pork that has been seasoned with a sprinkle of smoked
paprika, salt and pepper.
Easy Herb Cornbread Muffins
¾ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
¾ Cup Corn Meal
(Yellow
or White)
or White)
2 TB Raw Sugar*
2 Tsp Baking Powder
½ Tsp Sea Salt
1 Cup Light Buttermilk
(or
Nonfat Yogurt)
Nonfat Yogurt)
¼ Cup Canola or Oil
2 Egg Whites
2 TB Chopped Fresh Herbs (If
using dried use 1 TB)
using dried use 1 TB)
Step One
Preheat the
oven to 400F. Combine the flours, corn meal, sugar, baking powder and salt
together in a large bowl.
oven to 400F. Combine the flours, corn meal, sugar, baking powder and salt
together in a large bowl.
Step Two
In another
bowl, stir in buttermilk, oil, egg whites, and herbs.
bowl, stir in buttermilk, oil, egg whites, and herbs.
Step Three
Add the liquid
ingredients to the dry ingredients – mixing just until dry ingredients are
moistened. Pour batter into 12 or 24 non-stick sprayed muffin tin. Bake 12 -18
minutes or until golden brown.
ingredients to the dry ingredients – mixing just until dry ingredients are
moistened. Pour batter into 12 or 24 non-stick sprayed muffin tin. Bake 12 -18
minutes or until golden brown.
*I am using raw sugar here, because I am trying yo use a less processed sweetener – if you have plain sugar it is fine.
