Blackberry-Glazed Chicken
Makes 4-6 servings
Ingredients
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1 (6-ounce) package blackberries
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1/4 c. water
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2 tbsp. white wine vinegar
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1 tbsp. sugar
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2 tbsp. cold butter
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1 tbsp. whole-grain mustard
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4 chicken thighs
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4 drumsticks
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Kosher salt and black pepper
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Fresh, flat-leaf parsley
Instructions
Heat grill to medium. Combine blackberries, water, white wine vinegar, and sugar in a small saucepan; simmer, mashing occasionally, until liquid is reduced to about 2 Tbsp., 18 to 20 minutes.
Stir in butter and whole-grain mustard. Transfer half the glaze to a bowl; reserve.
Meanwhile, pat chicken thighs and drumsticks dry; season with kosher salt and black pepper. Grill, skin-sides up, covered, 15 minutes. Uncover, baste with some of the glaze and grill, turning and basting occasionally, until cooked through, 10 to 12 minutes.
Sprinkle with fresh flat-leaf parsley and serve with remaining glaze.
Recipe from Country Living
Eggplant Rollatini
Makes 4 servings
Ingredients
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1 eggplant, peeled and cut lengthwise into 1/4 inch slices
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1 egg, beaten
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1 cup Italian seasoned bread crumbs
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2 tablespoons olive oil
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1 cup ricotta cheese
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10 slices prosciutto
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1 (14 ounce) jar spaghetti sauce
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2 cups shredded mozzarella cheese
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1 pound angel hair pasta
Instructions
Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
Preheat the oven to 350 degrees F (175 degrees C).
Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9×13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Recipe from All Recipes
Mango Peach Salsa
Makes about 5 cups
Ingredients
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2 peaches, peeled and medium diced
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1 mango, peeled and medium diced
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1/2 cup chopped red onion
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1 jalapeno, seeded and finely chopped
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1 teaspoon fresh lime juice
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1 tablespoon vegetable oil
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1/4 cup chopped fresh cilantro
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Salt and freshly ground black pepper
Instructions
Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
Recipe from Food Network