Mint and Citrus Couscous Salad

Umm, yes, I am still on the mint kick. I really loved this recipe--it is fresh, it is pretty and it is very yummy. A great side for grilled chicken or fish. The Child gave mixed reviews, but the Husband and I really enjoyed it.

• 2 cups orange juice, divided
• 1/2 cup water
• 1 teaspoon salt
• 1 (10-ounce) package couscous (about 1 2/3 cups)
• 1/2 cup dried apricots, sliced
• 1/2 cup dried currants or raisins
• 2 tablespoons red wine vinegar
• 1 cup chopped seeded cucumber (if desired)
• 3 tablespoons chopped fresh chives
• 1/2 cup coarsely chopped pecans, walnuts, pistachios (or probably any other nut)
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil
• crumbled feta cheese to taste (about 2/3 cup for my taste)

1. Bring 1 1/2 cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.

2. Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid.

3. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine. Serve it chilled or at room temperature.

Yield: 8 servings

Grilled Chicken Mojito Sandwiches

My, oh, my. This is an absolute must in the summer. I made it about two weeks ago and making it again today. You definitely should have something on the side (sandwich alone would make a pretty light dinner). I serve it with a green salad, and it is perfect.

Here are my modifications:
1. I would definitely make more dressing--we seemed to have run out the first time around.
2. I did not use the serrano chile in the dressing since I don't like spicy.
3. I marinated the chicken longer than 15 minutes.
4. I think hot dog rolls work perfectly to accommodate chicken tenders.

From Cooking Light

Dressing:

• 1/4 cup reduced-fat mayonnaise
• 1/4 teaspoon finely grated lime rind
• 3 tablespoons minced fresh mint
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 teaspoon minced serrano chile (with seeds)

Sandwich:

• 1 tablespoon minced fresh mint
• 3 tablespoons fresh lime juice
• 2 tablespoons dark rum (I did not have dark rum so I used light)
• 1 teaspoon ground cumin
• 1 garlic clove, crushed
• 1 pound chicken breast tenders
• 4 (1/4-inch-thick) slices Vidalia or other sweet onion
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (2-ounce) French rolls, halved
• 8 (1/4-inch-thick) tomato slices
• 4 red leaf lettuce leaves

1. To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.

2. To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.

3. Prepare grill.

4. Remove chicken from bag; discard marinade. Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender. Remove from grill; sprinkle chicken with salt and pepper.

5. Grill roll halves, cut side down, until lightly toasted, about 1 minute.

6. Spread about 1 tablespoon dressing over the bottom halves of the rolls. Top each serving with 3 ounces chicken breast tenders, 1 onion slice, 2 tomato slices, and 1 lettuce leaf; cover with top halves of rolls.

Yield: 4 servings (serving size: 1 sandwich)

Chicken Breasts with Latin Citrus Sauce

One of the mint-related recipes. Quick, easy, tasty. Both the Husband and the Child approved. The recipe calls for chicken breasts to be sauteed, but I grilled them instead (it is summer, after all). I also did not use red pepper because I didn't have any (nor do I like spicy foods). Served it over whole grain rice with some sauteed veggies.

Chicken:

• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground red pepper (didn't use it because I didn't have any)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 teaspoon vegetable oil

Sauce:

• 1 1/2 teaspoons bottled minced garlic
• 1/4 cup fresh lime juice (next time I would use a little less because the lime flavor seemed almost too strong)
• 1/4 cup orange juice
• 2 tablespoons honey
• 2 tablespoons chopped fresh cilantro (didn't use it because I didn't have any)
• 2 tablespoons chopped fresh mint

1. To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken.

2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm. [As I said, I did not sautee--I grilled it. Just make sure you spray the chicken with some cooking spray to make sure brown sugar doesn't permanently attach the chicken to your grill].

3. To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint.

4. Place chicken on top of rice and pour a couple spoonfulls of sauce over it.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

An Ode to Mint

Last week, I asked the Husband to pick up some mint for another recipe, so he came home with a mint bunch roughly the size of my hydrangea bush. "They didn't have anything smaller," he said. So feverishly, I started looking for recipes that include mint. I now LOVE mint. I think I am actually going to grow some. Main reason--MOJITOS. I had no idea what I was missing out on by not trying a mojito in the past. It is now my official summer drink of choice.

Classic Mojito

• 2 tablespoons sugar
• 15 fresh mint leaves
• 1/4 cup white rum
• 1 1/2 tablespoons fresh lime juice
• 1/4 cup club soda, chilled
• 1/2 cup ice

Place sugar and mint in a 2-cup glass measure; crush with a wooden spoon. Add rum and juice; stir until sugar dissolves. Just before serving, stir in club soda. Place ice in an 8-ounce glass; pour mint mixture over ice.

Yield: 1 serving (serving size: about 1 cup)

But I digress... I found several delicious recipes that include mint. Look for them in the days to come.