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eNEWSLETTERS

Memorial Day Grill Recipe

With Memorial Day being the first unofficial weekend of summer, gather up your family and friends and kick off the season with this healthy grill recipe (oh yeah and we can’t forget the healthy dessert)!

Butterflied Grilled Chicken with a Chile-Lime Rub
Recipe provided by EatingWell.com

Ingredients

U.S.

Metric

Conversion chart

3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika
2 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) freshly grated lime zest
3 tablespoon(s) lime juice
1 tablespoon(s) minced garlic
1 teaspoon(s) ground coriander
1 teaspoon(s) ground cumin
1 teaspoon(s) dried oregano, preferably Mexican
1 1/2 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground pepper
1 pinch(s) ground cinnamon
1 whole(s) 3 1/2- to 4-pound chicken

Directions

Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.
Using a pair of kitchen shears cut the chicken down one side of the backbone, through the ribs. Make the same cut on the opposite side to remove the backbone completely; discard (or reserve it for stock).
Place the chicken cut-side down and flatten with the heel of your hand. Generously spread the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive (stainless-steel, enamel-coated, or glass) baking dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours.
Preheat half of the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
Leave all the spice rub on the chicken. Put the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, this should take about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more.
Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.

Exchanges: 4 lean meat, 1 fat. Nutrition Bonus: Vitamin A (25% daily value).

Nutritional Information (per serving)

Calories - 214
Total Fat - 9g
Saturated Fat - 2g
Cholesterol - 88mg
Sodium - 422mg
Total Carbohydrate - 4g
Dietary Fiber - 2g
Sugars - 0
Protein 28g
Calcium - 0

Light Dessert Recipe

Kay’s Cherry Jubilee
Recipe provided by Kay Miller

Ingredients

1 box of angel food cake mix
Fat free milk
1 container of light or sugar free Cool Whip
1 can of light cherry pie filling
One box of sugar free/fat free vanilla pudding

Directions

Break up bite size pieces of the cooked angel food cake and spread out evenly over the bottom of the baking dish.
Spread the” light” or “sugar free” cool whip over the top of the angel food cake pieces.
Use only half of the “light” cherry pie filling and spread over the top of the cool whip.
Mix up the “sugar free/fat free” vanilla pudding, when thickened, pour over the cherry pie filling.
Then place little droplets of the remaining cherry pie filling, from the can, on top of the vanilla pudding.
Let chill in the refrigerator for 1-2 hours before serving.
Keep refrigerated.

Please note: This recipe makes for an 8x8 serving dish; double the recipe for a 9x13 serving dish.

Sources:
http://www.delish.com/recipefinder/butterflied-grilled-chicken-a-chile-lime-rub-recipe-ew0410

Missouri