Bbq Spiced Chicken Salsa Salad And Pumpkin Chipotle Polenta Food

PUMPKIN POLENTA WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
• Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
• Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

SPICY BBQ CHICKEN

Steps:

• Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

CHIPOTLE GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chickens with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
• Place in a nonreative baking dish or in resealable bags and refrigerate for 2 hours, or as long as overnight.
• Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked but not burned- about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
• Serve with tortillas and salsa.
• Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt an dlime juice; mix gently with the onion and cilantro (don't mash; it should look diced).
• Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.

BBQ CHICKEN AND CHIPOTLE SALAD

Steps:

• In a large bowl, whisk together BBQ sauce and mayo.
• Finely chop chipotle and whisk into dressing.
• Discard bones from chicken and cut meat into 1/2 inch pieces.
• Finely chop enough onion to measure 1/3 cup.
• Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
• Combine well.
• Season salad with salt& pepper.
• Serve in lettuce cups with a nice crusty baguette.

CHEESY POLENTA WITH CHIPOTLE CHICKEN

Steps:

• Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours.
• Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance.
• Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute.
• Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine.
• Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect.
• A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.