Weeknight grilling

Last night was Samantha’s school Christmas concert.  It was lovely but I knew we would want a quick dinner when we got home.  I turned to one of her favorites, the Hoisin pork.  I served it with roasted asparagus.  I’m going with another grilled dinner tonight – it’s hard to believe that something with so few ingredients can be so delicious.

Grilled chicken with Prosciutto and Fontina cheese

  • 1 boneless, skinless chicken breast per person, pounded between wax paper until thin
  • 2 – 3 slices Prosciutto per chicken breast (I have substituted leftover Smithfield ham after Christmas)
  • 2 – 3 thin slices Fontina cheese per chicken breast
  • 3 – 4 sage leaves per chicken breast
  • olive oil
  • wooden toothpicks soaked in water

Place Prosciutto and cheese on chicken breasts.  Top with sage leaves, roll up and secure with toothpicks.  Grill 8 – 10 minutes.  Serve.  (Advise diners of the number of toothpicks they need to remove.)  Since this is rich, we’re having steamed broccoli with it.

 

prosciutto chicken

If you’ve missed the Hoisin pork, here is the recipe again.  A family favorite, this is delicious with sweet potatoes or asparagus on the side.

Grilled Hoisin Pork

  • 1 jar of Hoisin sauce
  • 3 TB honey
  • 2 TB sherry
  • 1 tsp sesame oil
  • 1 pork tenderloin

Combine Hoisin sauce, honey, sherry and sesame oil in a small saucepan and heat, stirring for about 5 minutes until thick.  Let cool.  Use about 1/2 of the marinade on the pork and refrigerate for 4 -6 hours (or overnight).  Grill pork about 10 minutes or until 140 on a meat thermometer.  Heat remaining sauce and serve with pork.

 

Healthy eating

Tonight we had a spicy marinated flank steak, sliced thin, skewered and grilled.  When you are trying to use less fattening ingredients, adding lots of spice can really help.  Keith loved it and there is enough leftover for his lunch tomorrow.

Thai syle grilled spicy flank steak

  • 1/4 cup honey
  • 1 small yellow onion, minced
  • 1 TB fresh ginger, minced
  • 1 TB chopped fresh lemongrass or 1 tsp dried
  • 2 cloves garlic, minced or pressed
  • 1 jalapeno pepper, minced (leave out seeds and wear gloves when handling)
  • 1 TB low sodium soy sauce
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1 lb flank steak, diagonally across the grain into thin slices
  • 3 scallions, thinly sliced
  • 2 TB cashews, chopped

Combine honey, onion, ginger, lemongrass, garlic, jalapeno, soy sauce, fish sauce and sesame oil.  Pour over flank steak and refrigerate for at least an hour and up to overnight.

Skewer steak strips and grill – about 5 – 6 minutes.  Serve over rice topped with scallions and cashews.

Thai style grilled steak

Thai style grilled steak