Here's what we had for dinner tonight. It was great to throw something on the grill and keep some of the mess out of the kitchen. With this recipe the BBQ sauce serves as a marinade and a dip. Enjoy.
BBQ Sauce: 1 cup tomato juice
2 tsp apple cider vinegar
1/2 tsp dried mustard powder
1/2 cup honey
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
1 /2 tsp Spanish smoked paprika
1/2 tsp chili powder
2 tsp dried onion flakes
1 tsp Wright's liquid smoke
Mix ingredients together. Save half for the marinade for the chicken. Place the other half in a small sauce pan on the stove and let reduce until slightly thickened (about 10 minutes). Serve as a dip.
BBQ Chicken:
Cut 2 boneless skinless chicken breasts into 1in wide strips until you have about 10-12 pieces. Place chicken in a gallon zip-lock bag. Top with the saved BBQ marinade. Squeeze out all the air and seal the bag. Squish it around so the chicken is evenly covered and let set for about 1 hour. When ready, heat the grill, cook, and enjoy.
Sweet Potato Fries:
Although sweet potatoes are not in the SCD diet, they are a root vegetable and contain a lot of vitamins and much less starch than a regular potato. After being on the SCD diet, it was clear that it was hard to come up with enough sides to fill up my husband. So, we have allowed sweet potatoes into our diet...Hence...the fries. These can also be done with sliced butternut squash for hard core SCDers.
2 sweet potatoes peeled and sliced into thin strips
olive oil
salt
pepper
garlic powder
parchment paper
Heat oven to Convection Roast 425. This allows a great crispy texture on the outside of the fries. If you don't have convection, regular 425 will do.
Place the parchment down a cookie sheet and spread with the sweet potatoes. Drizzle over olive oil and sprinkle fries with salt, pepper, and garlic powder. Place in oven and cook until crispy (about 15 minutes for convection).
No comments:
Post a Comment