Mahogany Chicken with Chimichurri Sauce

Are you looking for something to fix for dinner that looks like it took all day to prepare?  Something that your family will rave over?  Well here it is......

Oh, for those of you that are not familiar with chimichurri sauce it is a staple in Argentina, much like ketchup is here in the U.S.  You will love it.  You can also serve it on steaks and pork.  Be imaginative with it.

Ingredients


4 Chicken Breasts
1/2 cup soy sauce

1/2 cup honey

1/4 cup molasses

2 tablespoons chili sauce

1 teaspoon ground ginger

2 cloves garlic, finely chopped

Sauce:

1/2 cup packed chopped fresh cilantro

6 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, peeled and minced

1 teaspoon adobo seasoning

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon red chili flakes

Directions:

Preheat broiler.

Place chicken on a roasting rack. In a medium bowl, mix soy sauce, honey, molasses, chili sauce, ground ginger and garlic; brush on both sides of the chicken breasts.  Place them under the broiler and broil  for 15 minutes, basting with the sauce frequently. Turn the breasts over and cook for another 15 minutes basting this side as well.  Chicken is done when it is no longer pink.

To prepare the chinichurri sauce, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chili flakes.  Spoon this sauce over your chicken breasts and serve it on top of rice.  I actually made white rice and added some cilantro and lime juice to it. This was a great combination of flavors.

Enjoy!!!!!

Butternut Squash Soup

Butternut squash, also known in Australia and New Zealand as Butternut pumpkin, is a type of winter squash.   It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine.

Butternut squash  is a fruit that can be roasted and toasted and also be pureed (to make a soup) or mashed into soups, casseroles, breads, and muffins.

In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.

It is also commonly used in South Africa. It is often used in soup or can be cooked on a grill. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon or the de-seeded centre stuffed with other vegetables for example Spinach and Feta before wrapped in foil and then grilled. The grilled butternut is often served as a side dish to “braai's” (barbecues) and the soup as a starter dish.

It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.

BUTTERNUT SQUASH SOUP

Ingredients:

2 butternut squashes, peeled and cubed
3 cups water
4 cups chicken broth
1/2 cup fresh basil
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 (8 ounce) packages cream cheese, room temperature
Sour Cream

Directions:

Preheat oven to 350 degrees.
Cut the squash in halves and scoop out the seeds; rub with olive oil.  Place the squash on a cookie sheet, cut side down, roast for 45 minutes; cool.
Once squash is cool peel it and put it into your food processor or blender; add your cream cheese, basil, black pepper, cayenne pepper, nutmeg and salt; puree.
Put chicken broth and water into a stock pot, simmer; add the squash mixture and heat through.  Do not allow it to boil.
Serve with a dollop of sour cream on top.

ENJOY!!!!!