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Marinated Lime Ginger Chicken and Hawaiian Sweet Potato with Mushroom Bechamel Sauce

Posted by on June 6, 2011

 

Marinated Lime Ginger Chicken and Hawaiian Sweet Potato with Mushroom Bechamel Sauce

Marinated Lime Ginger Chicken and Hawaiian Sweet Potato with Mushroom Bechamel Sauce

Two five star recipes for your loved ones to make a wonderful evening of food and conversation!

Marinated Lime Ginger Chicken;
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2 lbs of chicken (breast or thigh meat)
Water (fill marinating pot 1/3 with water)
2 cups of soy sauce / Tamari
2 cups of brown sugar
2 tablespoons of toasted sesame oil
3 tablespoons of lime juice
1 teaspoon of onion or garlic powder
Put Chicken in marinate overnight. Roll chicken and place on skewers.

Lime Ginger Sauce for Chicken;
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1/2 cup of extra virgin olive oil
4 tablespoons of butter
1 tablespoon toasted sesame oil
1 teaspoon FRESH grated ginger
1 1/2 teaspoon of grated lime zest
1 teaspoon of lime juice
1 cup of brown sugar
1 teaspoon of flour
Mix all ingredients (except flour) on a low flame till blended, then whisk in teaspoon of flour as chicken is cooking on the grill.

Take chicken skewers off the grill and drizzle with lime ginger sauce.

Hawaiian Sweet Potato with a Mushroom Bechamel Sauce;
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Cut 2 large sweet potatoes into thin strips. Use regular sweet potato if desired.
Coat with 3 tablespoons of extra virgin olive oil and mix with sea salt and fresh cracked pepper.
Place on cookie sheets lined with aluminum foil and cook for approximately 25 minutes at 325 degrees, or at fork tender.

Mushroom Bechamel Sauce;
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Prepare while potatoes are cooking.
Saute 3 cups of chopped mushrooms in butter.
Meanwhile, in a medium saucepan melt 5 tablespoons of butter and add 4 tablespoons of butter, blend till smooth. Heat 4 cups of milk in microwave or separate pan until just about to boil and add to butter/flour mixture about 1 cup at a time until continuously till smooth. Add mushrooms and bring to a boil. Simmer for 5 minutes, stirring constantly. Remove from heat and season with salt to taste.

Place potato in medium bowl and top with Bechamel sauce.  Serve!!

 

 

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