Whens dinner?! This tasty dish has my stamp of Hozzproval!

Please leave all fav's, comments, etc at the original submittance, here: http://www.furaffinity.net/view/4423166/ by  junowolf


Southwest grilled chicken with strawberry salsa:
(not garnished in the photo)

Marinade:

1/4cup lemon juice
1/4cup vegetable oil
1/4cup white wine vinager
1/2cup tomato paste
4tbsp minced cilantro
2tbsp minced garlic
2tbsp minced jalapeño
2tbsp black pepper
1tbsp kosher salt

Mix together in a bowl and add chicken. Chill 3-4 hours.

Procedure: Grill chicken on medium high grill, basting with the marinade ever couple of minutes. Remove when done.

Strawberry salsa:

1cup strawberries, small dice
1/2 cup hulled strawberries
1/2cup roasted red pepper, small dice
1/2cup onion, fine cisseler
1/4cup canned green chiles, diced
1/4cup lemon juice
1/4cup olive oil, extra virgin
2tbsp sugar
salt/pepper t/t

Procedure: In a food processor, puree the sugar and 1/2 cup strawberries. Add this to a medium mixing bowl and stir in the rest of the ingredients. Cover and chill in the refrigerator 2-4 hours.

Chile Barley Pilaf:

2tbsp butter
1/2cup onion, fine cisseler
1clove minced garlic
2oz tomato paste
2 1/2 cups chicken stock
1/2 cup pearl barley
1/4cup diced green chiles.
salt/pepper t/t

Procedure: Melt the butter in a medium sauce pan and add the onion, tomato paste, garlic, and chiles. Sauté until the onions turn clear but do not let the garlic burn. Add the barely and sauté for 2min, stirring often. Add 2 cups of the stock. Bring to a simmer and cover, let simmer until the barley has cooked and the liquid is absorbed. You may need to degrease the pilaf at this point. Add the remaining stock and cook, covered, until the barley is tender and the liquid has been absorbed. Season to taste before all the liquid is absorbed bu do not stir. Serve immediately.


Allergy warning – recipe contains dairy product