Fresh Basil Vinaigrette

This recipe come from Cooking Light, but I did write down if it was the magazine or their cookbook.
Ingredients:
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 teaspoon dijon mustard
1 garlic clove, chopped
1/4 teaspoon each of salt and pepper
3/4 cup extra-virgin olive oil

Dirrections:
Process first 6 ingredients in a blender until smooth. With blender running, gradually add oil in a slow, steady stream; process until smooth.

4 options for Salad:
1. Place 1 lb shrimp in a large zip-top-plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Let marinade 1 hour.
Citrus Marinade:
3/4 cup fresh orange juice
2 Tablespoons chopped fresh basil
2 Tablespoons lime juice
2 Tablespoons extra-virgin-olive oil
1 garlic clove, crushed
1/2 teaspoon dried crush red pepper
1/4 teaspoon salt
Whisk together all ingredients for the Marinade
2. Substitute pork tenderloin for shrimp. Grill, covered with grill lid over medium-high heat 10-12 minutes on each side or until a meat thermometer insteted into thickest portion registers 155 degrees. Let stand 10 minutes. Slice and serve on salad. I would still marinade the pork even though it does not say to do that in the recipe.
3. Substitute grilled chicken for shrimp. Grill, covered with grill lid, over medium-high heat 4 minutes on each side or until done. Let stand 10 minutes before slicing. Still marrinade the chicken. It will make for a much jucier meat.
4. Do not use meat in the salad
Salad ingredients:
Arrange baby spinach or any greens you like on a large serving platter. Top evenly with mango slices, onion slices,(I don't like onion on my salad)  and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistacio nuts. Serve with Fresh Basil Vinaigrette. As Rachel Ray would say, "This is a method. Substitute anything you like such as strawberries, pineapple, etc.

Maple-Mustard Chicken Thighs

This recipe comes from Ellie Krieger from a Food Network show.


Ingredients:
4 large bone-in chicken thighs, skins removed
2 Tablespoons grainy French mustard
2 Tablespoons dijon mustard
1 clove minced garlic (I smashed mine using the back of my knife with a little salt)
1/2 teaspoon dried marjoram
2 Tablespoons maple syrup
Directions:
Preheat oven to 375 degrees
Rince chicken and pat dry. Combine mustard, garlic, marjoram, and maple syrup in a small bowl. Arrange chicken in a glass baking dish. Spread about 1 1/2 Tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust". Bake for 45-50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Baked Chicken Dijon

My sweet daughter-in-law gave me "Cook with Aloha" for some special occasion and this is where I found this recipe.
 Ingredients:
3 Tablespoons fresh parsley, minced
5 Tablespoons parmesan cheese, freshly grated
1 1/2 cup panko flakes
1 clove garlic, minced
1/2 cup butter
6 Tablespoons dijon mustard
4 boneless chicken breasts, skinned - I used tenderloin pieces
Garnish:  Freshly grated parmesan cheese
Dirrections:
Combine parsley, parmesan cheese, and panko flakes; set aside. Saute garlic in butter until lightly browned. Stir in mustard. Remove from heat and cool slightly. Whip vigorously until mixture thickens. Dip chicken in mustard marinade until well coated. Then dip into parmesan mixture, packing crumbs onto chicken. Place breaded chicken into a lightly greased baking dish. Repeat for each chicken breast. Cover and refrigerate for several hours to set crumbs. Preheat oven to 350 degrees. Bake uncov ered for 20 minutes, or until chicken is lightly browned. Top with grated parmesan cheese.

Coconut Curried Chicken

This recipe was adapted from Recipe Finder


Ingredients:
6 chicken tenders
2 Tablespoons extra virgin olive oil
1 Tablespoon canned tomato paste
3 cloves garlic, minced
1 teaspoon chopped fresh ginger
1/2 teaspoon each of salt and pepper
2 Tablespoons curry powder
1/2 cup canned coconut milk
1 small onion, chopped
1/8 teaspoon cayenne pepper
Directions:
Salt and pepper chicken tenderloins.
Heat 2 Tablespoons extra virgin olive oil in a non-stick skillet
Add chicken pieces and brown on both sides until done. Remove from pan and add onions. Let them get soft and then add the garlic, and ginger.  Cook 1 minute and then add coconut milk, tomato paste, curry powder and cayenne pepper.  Put chicken back in the mixture and warm. 
I served my over coconut rice.