Thursday, September 23, 2010

Wait...there's More!

Last weekend was our first weekend in our new home together, a perfect excuse to celebrate. As if the ceviche was not enough, and keeping in mind our pumpkin waffle feast earlier in the morning, we decided to just continue the positive eating trend of the day and go ALL OUT. On our dinner menu? Grilled citrus chicken served on top of a bed of baby arugula with homemade sweet potato chips dipped in a citrus sour creamy-ness that was to die for! I did a little research this summer on a citrus marinade and after playing around on the Fourth of July, I came up with a little concoction that everyone loved. I re-created the mixture and let the chicken thighs sit in it for about 2 hours to really let the flavors mingle. We plopped the chicken on the grill pan and it was poultry perfection!

Citrus Chicken Marinade

Juice from 2 limes
Juice from 2 lemons
Juice from 1 orange
1/4 cup olive oil
1/4 cup low sodium soy sauce
2 cloves garlic, minced
1 tsp. thyme
1 tsp. chilli powder
Salt & Pepper to taste

I usually add and mix as I go so you may find that you go a little lighter or heavier on certain things...don't be afraid to make it your own!

Now, for the creation that involved breaking in the new Mandolin that Andi surprised us with! (Thanks, Lovie!) I never understood my dad's excitement for this tool until I received one of my own. Homemade sweet potato chips seemed like a good avenue to test out this tool and let me tell you, I fell in love immediately! The blade creates a smooth, thin cut and the Mandolin is very user friendly. In about ten minutes time, I sliced up about three medium sized sweet potatoes in no time.

Sweet Potato Chips

3 Medium sweet potatoes
Olive oil
Salt & Pepper

Sour Cream Dipping Sauce
Emeril Lagasse

3/4 cup sour cream
2 tsp. fresh lime juice
1 tsp. chopped fresh cilantro
1/4 tsp. minced garlic
1/4 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. lime zest

For those of you with a Mandolin at home, I recommend cutting them on the 1/8' setting. This was the perfect thickness to make chip that was not too crispy but also did not yield a soggy result. Arrange chips on baking sheets. Brush or drizzle with olive oil and sprinkle with cracked pepper and salt. Toss and mix so that all chips are evenly seasoned. Bake at 350 degrees for about 25-35 minutes, or until they are nice and sizzly. You will know when they are ready. Serve with Emeril's Sour Cream dipping sauce.

1 comment:

  1. keep it up sister- I'll be jumping on a plane wanting you to cook for ME every day!!! :) I miss your sweet face!