monday with martha

5 articles tagged as monday with martha
30 minute Grilled Lemon Chicken

for some of you, grilling season may have just begun. For those of us living in the Mountain West, we’re not there yet. So while we still have to wear jackets to grill outside, the weather doesn’t lessen our desire.

This recipe is based on one I’ve used for years in various adaptations, and sent into Fine Cooking Magazine’s ‘America’s Best Cook’ cooking contest. It won for our region and became one of five nationwide final recipes. The original winning recipe was called ‘Grilled Orange Chicken Salad’(topic for another post), and followed the specific requirements for that contest.

Since then, I’ve used the marinade for salmon, pork loin, and even lamb chops. The chicken is delicious eaten on its own – and is also great served with a salad base. Yesterday, we decided to serve it with pasta, dressed up with lemon zest, butter, and freshly grated parmesan cheese.

  • 4 boneless, skinless chicken breasts
  • 3/4 cup lemon juice, freshly squeezed
  • Zest of 2-3 lemons
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary, minced
  • 2 shallots, chopped
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon ground OR rock salt
  • 1 teaspoon freshly ground black pepper

Mix together the last eight ingredients and pour into a gallon-sized Ziploc bag. 

Add the chicken breasts and marinate for at least 30 minutes and up to overnight in the refrigerator (we like a good hour for tenderness that still makes it a quick dinner).

Place chicken on a pre-heated grill and drizzle 1/2 of remaining marinade on the first side of the chicken. 

Cook for 8-10 minutes then flip, and pour the remaining marinade on the other side. Grill with left over lemon wedges for an additional squeeze of citrus when serving.

By adding citrus to marinade ingredients cuts down the cooking time, as citrus juice creates a slow-cooking chemical reaction to food. It’s easy, delicious, and, if you have marinated the chicken and suddenly decide to go out someplace exotic, throw the whole bag in the freezer for another day because as it unthaws it will continue to marinate, doing the work for you. Food always tastes more delicious when it has worked for you!

Mango Sticky Rice is a favorite of traveler’s to Thailand, as well as the dish I hear ordered most at our favorite Thai Restaurants. Often parents order this dish for young children as an introduction to great Thai food and is an easy one for kids to cook at home. We included this recipe in a Cooking With Kids class called Asian Fusion and the kids loved it. It is delicious cooked with bits of dried mango as in this recipe, or served with ripe fresh mango, cut and served on the side. Adding a squeeze or two of fresh lime over the fresh mango really gild’s the lily! Ingredients 1 can unsweetened coconut milk (can use sweetened for dessert) 1 can chicken broth 1 cup sticky rice (Botan is our favorite) 4-6 pieces dried mango (chopped small) 1 Tablespoon chopped fresh …

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Buried Treasure Cupcakes, by Martha Moench

This is a two-part recipe. Last week  we introduced Buried Treasure Cupcakes, this week we are topping them with Swiss Meringue Buttercream! Once you have gotten thus far in the process it is wise to refrigerate the cupcakes or let them cool for awhile – especially if you have used warm caramel – so that they can set up and be ready to frost. Upon cooling it is time to frost! Swiss Meringue Buttercream 1 lb. unsalted butter, softened 1 cup granulated sugar 4 large egg whites, (1/2 cup) at room temperature 1/8 teaspoon cream of tartar pinch of salt 2 teaspoons vanilla 12 oz. bittersweet or semi-sweet chocolate, melted and cooled (Use the same amount of white chocolate such as Tobler Narcisse for a white chocolate buttercream.) Chop the chocolate and melt in a bowl over simmering water until smooth. Let …

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This is a two-part recipe. This week we will cover the cupcake and filling, next week Swiss Meringue Buttercream! I have been involved in the food industry for more years than I care to admit. I owned my own catering business, have taken and taught cooking lessons, and have won a few cooking contests. So, I have favorite recipes, recipes that have many incarnations, the tried and true, and the truly creative great new ideas. Some of the great new ideas happen while cooking with kids. Kids are unabashed and often willing to try more than you think they will. They have a love for experimentation and aren’t afraid of failure. It was while cooking with kids that we came up with today’s recipe technique. One of our longtime cookie favorites is called the Rolo cookie. It is basically a chocolate shortbread …

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Mayan Chocolate Cheesecake by Martha Moench

The combination of peppers, cinnamon and allspice reminds me of a chocolate truffle called the ‘Mayan’ made by a boutique shop that is now out of business. It was a truffle that you thought about as you ate because the flavors married so well; one whose taste you wanted to make last a long time. My attempt to re-create that taste experience resulted in this cheesecake. If you’re not sure about the spice combination, take them out (leaving the vanilla in) and make it the first time as a rich chocolate cheesecake. But in my opinion, if you want to knock it out of the park, spice up your life with the original recipe. The double whammy of chili peppers with their natural ability to stimulate nerve endings and release endorphins creating a natural high, perfect for Valentine’s Day. Mayan Chocolate Cheesecake …

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