Two Recipes

I have two of my favorite recipes that I want to share. First is a yummy one for summer. I made it on the one nice day we have had so far here in Seattle. 

Grilled Marinated Chicken with Mom’s Barley Corn Salad

Serves 4-6
Ingredients:

• 4 chicken breasts
• 3/4 cup medium barley
• 2 cups fresh corn kernels
• 1-1/2 cups halved cherry tomatoes
• 1/2 cup minced red onion
• 4 slices cooked thick or center cut bacon, chopped
• 1 avocado, chopped
• salt & pepper

For the Tomato Vinaigrette:

• 1 cup halved cherry tomatoes
• 1 clove garlic
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons water
• 1 Tablespoon red wine vinegar
• 1 Tablespoon lemon juice
• 1 Tablespoon red onion
• salt & pepper

Directions:

1. Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.
2. Make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

Chicken Coconut Curry
I love love soups. This is a quick and easy flavorful soup.

• 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes 
• 6 teaspoons curry powder, divided 
• 3/4 teaspoon salt, divided 2 tablespoons coconut oil or canola oil, divided 
• 1 large yellow onion, chopped 
• 1 tablespoon chopped garlic 
• 1 14-ounce can "lite" coconut milk '
• 1 14-ounce can reduced-sodium chicken broth 
• 4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium) 
• 1 cup sliced carrots 
• 1/2 cup chopped celery 
• 3/4 cup frozen peas 
• 1/4 cup chopped fresh cilantro 
• 1 tablespoon packed brown sugar

1. Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
2. Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
3. Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.
346 calories Per serving