Grilled Chicken Salad

Here’s another Mother’s Day recipe – I made this grilled chicken salad with a vinaigrette dressing, mango, and pita and tzatziki on the side.  The salad makes a nice light and tasty meal.

I watched this TED talk by a young girl named Lauren Hodge who speaks about her research on reducing the carcinogenic effects of grilling.  She says that you can reduce the carcinogens by up to 90% in grilled chicken simply by marinating it in lemon juice.  Great information, and inspiring to hear someone so young being so dedicated to research.  A helpful and tasty tip – thanks Lauren!

What you need:

2 chicken breasts, boneless and skinless

juice of 1 lemon

1 teaspoon brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1 teaspoon dry oregano

1 teaspoon sumac (available in middle eastern shops)

2 tablespoons olive oil

What you do:

1. Combine all the ingredients in a shallow pan or ziplock bag.  Allow to marinate for 1/2 hour to a few hours.

2.  Grill the chicken for about 4-5 minutes per side, until no longer pink.  Be careful not to cook it too long.  This will not only dry it out, but also increases the carcinogens in the meat.

3.  While the chicken is grilling, prepare the salad with vinaigrette and mango on the side.

4.  Slice the chicken and arrange it on the salad.

French Rhubarb Cake

Last year I planted rhubarb in my garden, so this spring I harvested the first stalks.  For Mother’s Day I made this cake, and my mom really liked it-she even asked for the recipe!  She likes a simple cake that’s not too gooey or sweet.  Perfect fit for her!

This recipe comes from the website My Kitchen in the Rockies.  There are helpful tips on this site for high altitude baking.

What you need:

1/2 cup butter, room temperature

1 & 1/4 cups sugar

1 teaspoon vanilla

3 eggs, room temperature

1 & 2/3 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

4-5 cups rhubarb, chopped into 1cm chunks

1/2 cup slivered almonds

What you do:

1. Preheat the oven to 375 F.  Grease a 10 inch springform pan.

2.  Beat the butter and sugar for a few minutes, then add the eggs, one at a time, and beat until fluffy.  Beat in the vanilla.

3.  Stir in the dry ingredients until just incorporated.

4.  Fold in the rhubarb, making sure you don’t mix it too much.

5.  Pour the batter into the springform pan and smooth the top.  Sprinkle the almonds on top.

6.  Bake for about 40 minutes, or until a toothpick comes out clean.  Let it cool on a wire rack.