BALSAMIC CHICKEN WITH CORN AND SWISS CHARD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
- Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
- Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.
Nutrition Facts : Calories 440 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 130 milligrams, Sodium 520 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 42 grams
BLACK LENTILS WITH KABOCHA SQUASH, SWISS CHARD, BARLEY-MUSHROOM GRITS AND ZHOUG
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Bring 2/3 cup water, 1/2 tablespoon of the olive oil and some salt to a boil in a small saucepan. Add the barley, reduce the heat and simmer, covered, for 20 minutes. Remove from the heat, add the mushrooms and mix well. Set the barley-mushroom grits aside.
- Heat 1/2 tablespoon of the olive oil in a medium pot over medium heat. Add the onions, garlic and cumin and sauté for a minute. Add the lentils and 1 cup water and simmer for 40 minutes. Remove from the heat, add the vinegar and salt and pepper to taste, then set the lentils aside.
- Heat a skillet over medium-high heat, add the remaining tablespoon olive oil and the squash and sauté for 1 minute. Add the tomatoes, reduce the heat to low and cook for about 10 minutes. Remove from the heat, add the Swiss chard, preserved lemon, parsley and salt and pepper to taste and toss to combine.
- To serve, scoop the squash mixture on to plates, add the barley-mushroom grits and lentils, and drizzle with Zhoug Sauce.
- Place the olive oil, cilantro, parsley, lemon juice, chile, vinegar, garlic, cinnamon and cumin in a blender and blend until emulsified.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love