The Lemon Plum » grill

Chicken Amarillo

thelemonplum — Wed, 25 Jun 2008 12:48:05 +0000

As of late Ive been trying to eat more white meat chicken and less beef and lamb and all that good stuff i love! I used to never like white meat, but if you can change someones mind, like mine, about a recipe with white meat in it, then you have a winner for sure. This recipe is a really simple but delicious addition to any table. You can leave the skins off if thats what you prefer, but I recommend leaving them on just because it really moistens up the breast of the chicken and gives it that extra flavor. If you do leave the skin on, then your in for a treat because this skin is going to be super crispy and incredibly flavorful! This dish also has a sort of Mexican flair to it, besides the name, it also has cilantro in it which has a wonderfully fresh flavor!

Serves 4

2 bone less chicken breasts, skin on
3 green or red bell peppers diced
1 bunch cilantro, no stems
1T garlic
2C olive oil
1/4C onions, diced
1/2t cumin (optional)
1t lemon juice

In a pan place 1T olive oil on a stove top and place peppers, garlic, onions, and lemon juice. Saute just until the onions become tender. Add the cilantro last, since this will cook pretty quickly. Season chicken breast with S&P, and cumin and grill skin side down. Lightly burn the skin then turn over and grill for a few minutes more, turning occasionally until fully cooked. Place the onion mixture over the chicken and serve!

Bacon Wrapped Scallops

thelemonplum — Thu, 05 Jun 2008 19:10:56 +0000

I originally found a recipe for shrimp, but honestly Ive tasted both and prefer the sweetness of the scallops with the bacon rather than the shrimp. Of course you can use anything you want. With any recipe you really want to try and use FRESH seafood. If you absolutely have to and the seafood your using isint in season you can use frozen. if you are using frozen please make sure you defrost the items before hand. Bay scallops are the smaller scallops found in the smaller bays of the coastline and Sea scallops are the larger ones found in the ocean. If you do use scallops for this recipe use Sea scallops!

Serves 6

1lb Sea scallops
1/2c olive oil
1/2t cayenne pepper
S&P to taste
1/2lb bacon
1/2t garlic powder
1/4t dried oregano, crushed
1/4t onion powder

Preheat oven to 350degrees. Place bacon on a cookie sheet lined with parchment paper and bake just until the edges start browning. Make sure you dont cook it for too long or you wont be able to wrap it around your scallops. Remove from oven and set aside to cool. Preheat the grill at about medium heat. Season the scallops with the cayenne pepper, S&P, oregano, onion powder and garlic on both sides and wrap scallops with one piece of bacon, to ensure the bacon stays on the scallop place a skewer or toothpick through the bacon and scallop. Brush the grill grates with the oil then place the scallops on the grill and cook them for about 7 minutes total, turning them over frequently.

Lamb Chops with Arizona Chili Butter

thelemonplum — Thu, 22 May 2008 06:17:50 +0000

This was just too good to pass up. I love lamb chops among other things. I cant say I go as far as liking the mint jelly, but hey if thats what YOU like that great! I have a few lamb recipes, some with mint jelly, others with mint sauce, chili butter, artichokes, garlic etc etc. But I like this one. Again, its easy, fast and delicious. And JUST to get your taste buds tingling I found a video for you!

Serves 5

Arizona Chili Butter
6oz butter
1/2T chili powder
1/2t cumin, ground
1/2T paprika
1t oregano, fresh, chopped
Chipotles, chopped, to taste
1t Worcestershire sauce
dash Tabasco sauce
1/2t garlic powder
1/2t onion powder

Lamb Chops 2-3 per portion
S&P to taste
Vegetable Oil, as needed

Combine all the ingredients for the Arizona Chili Butter, place on parchment or wax paper, roll up and place in fridge. Season the chops with S&P and brush lightly with oil. Grill chops to desired doneness and top each chop with a dollop of butter.