Donna's Grilled Chimichurri Chicken Breasts, Hash Brown Potato Salad, and Basil-Coconut Creamed Sweet Corn

Hi Everyone, our Sunday dinner tonight consisted of a wonderfully delicious main course of grilled marinated chicken coated with a chimichurri dry rub and complemented with my hash brown potato salad and a basil and coconut creamed corn.  Although the servings on the plate are not as colorful as I would ideally like, the flavors just burst out of each bite.  I hope you think so too!  Best, Donna:

Donna's Grilled Chimichurri Chicken Breasts

Ingredients:

2 boneless, skinless chicken breasts (about 1-1/4 pounds)

½ cup Italian dressing

¼ cup dried chimichurri seasoning (for homemade version, refer to Epicurious recipe by Andrew Schloss: http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753)

Method:

Gently poke chicken with fork on all sides and marinate chicken in dressing for 2 – 4 hours in refrigerator.  About 30 minutes before grill is preheated, remove chicken from marinade and coat each breast with half of dry rub mix.

Preheat grill to 400 degrees F.  Sear chicken on all sides; then lower temperature to 350 degrees.  Grill over indirect heat for 20 – 25 minutes or until chicken is cooked through (no pink) and juices run clear.

Let rest about 5 minutes before slicing diagonally onto serving platter.

Serves 3 - 4.

Donna's Hash Brown Potato Salad

Ingredients:

One 20 ounce package Simply Potatoes brand southwestern style hash browns

1/2 cup Italian dressing

1/2 cup mayonnaise +1 teaspoon raw sugar (or 1/2 cup salad dressing)

1 Tablespoon Dijon mustard

1 Tablespoon whole seed mustard

2 Tablespoons bacon bits

One half medium sweet onion, chopped

3 celery ribs, chopped

Method:

Microwave hash browns in covered casserole for 5 minutes.  Immediately add dressing while potatoes are still warm and mix well.  Add remaining ingredients in order given.  Refrigerate at least 4 hours before serving.

Serves 6.

Donna's Basil-Coconut Creamed Sweet Corn

Ingredients:

2 ears of corn, microwaved for 4 minutes, peeled and kernels removed

3 Tablespoons butter

½ cup prepared polenta (also called grits)

One 14 ounce can coconut milk

3 Tablespoons orange juice (freshly squeezed if possible)

1 Tablespoon basil leaves (about 10-12), chopped

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon ground nutmeg

Method:

Melt butter in medium saucepan over medium-high heat.  Add corn and cook about 2 minutes until heated through.  Add about 2 Tablespoons coconut milk and the prepared polenta and mix well.  Stir in juice, basil, and remaining seasonings.  Heat until just boiling, then simmer until ready to eat.

Serves 4.

Copyright 2014.