Sunday, July 24, 2016

Husk Wrapped Chicken with Corn Picnic

Our picnic platter today with Chili Chicken and Corn-Mango Relish, finished with Wild Raspberry Yogurt Cake was delicious.  The platter was just fine cold on this very hot and humid day.

The recipe was inspired by Better Homes and Gardens.   

Chili Chicken and Corn-Mango Relish

(Serves 2-Chicken)

(Serves 3-Corn Relish)

Husk Wrapped Chicken
Spinkle chicken thighs with seasonings.
Wrap each in 1 husk leaf, trimmed.  Secure with a narrow piece of husk (tie).  Bake at 350 F. for 20 minutes, until internal temperature reaches 165F.  Refrigerate in a single layer. 
3 Chicken Thighs, boneless, skinless
1 1/2 teaspoon Chili Powder
1/2 teaspoon Mrs. Dash
2 tablespoon oregano, fresh, snipped
Husks from 1 ear of corn

Corn Mango Relish
Trim silk and loose husk piece from 1 ear of corn.  Wrap a soaking wet piece of paper towel around the ear of corn with husk intact.  Microwave on high 2 minutes.  Turn over and microwave for 2 more minutes.  Remove from oven and immediately remove husk and discard silk.  (Use a clean cloth to do so-corn is very hot).  Reserve husk pieces.  Cut corn off the cob.  Discard cob.

Combine cooked corn kernels with vinegar, oil, mango and pepper.  Chill. 
1 ear of corn, cooked and cut off the cob
1 mango, peeled and diced
1 tablespoon vinegar
1 tablespoon olive oil
2 mini sweet peppers, diced

This is what the chicken looked like when I removed the husks at table side.  I garnished with cucumber slices and coffee sprinkled cherry tomatoes from my container garden.  Yum!

Bob actually picked the mango out of his relish to garnish the moist berry yogurt cake I made with wild black raspberries picked on our hillside.  Since I poked many holes in the cake after baking, then poured lime syrup on top-the cake is delicious alone.  The recipe was inspired by Fine Cooking.

Lime Coconut Raspberry Yogurt Cake 

(Serves 14)

Beat eggs and sugar in bowl of electric mixer.
2 eggs
3 tablespoon sugar

Mix dry ingredients:  flours, baking powder and soda, salt, coconut and zest.  Stir in raspberries.
1 cup all purpose flour
1 cup whole wheat pastry flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsweetened shredded coconut
1 talbespoon finely grated lime zest
1 cup wild raspberries, washed and drained

Soften buttery spread.  Mix with yogurt and juice.
5 1/2 ounce Earth Balance Buttery Spread
1 cup plain yogurt, nonfat
1 1/2 tablespoon fresh squeezed lime juice

Alternately add dry ingredients, then liquid, to egg-sugar mix in bowl.  Stir only till combines.
Pour batter into prepared loaf pan, line with aluminum foil, greased with olive oil spray.
Bake at 350F. 55 minutes. 

To make syrup, bring water and sugar to a boil.  Boil 1 minutes.  Remove from heat and stir in lime juice.  Cool.
3 tablespoon water
3 tablespoon sugar
1 1/2 tablespoon fresh squeezed lime juice

After removing cake loaf from oven, poke many holes in the cake with a metal skewer.  Brush lime syrup over cake, allowing to soak in before applying more syrup.

Cool in pan for 15 minutes.  Remove from pan, removing foil, to cool on wire rack.

Our picnic today was at Tygart Lake State Park near Grafton, West Virginia.



No comments:

Post a Comment