Table of Contents:
About this Ministry
o Planning Team
o Past Newsletters
Dorcas House on
Women in Ministry
o Sewing Camp
o Welcome to my
o Citrus Marinated
o One-Pan Roasted
Salmon & Squash
o Continuation of
o Save the Date - 2018
Page 6:You Can Be Published
in Our Newsletter
CITRUS MARINATED CHICKEN THIGHS
1 bunch green onions, thinly sliced
cilantro, leaves and tender
2 garlic cloves, chopped
finely grated lime zest
1 t. finely grated orange
1/4 c. fresh lime juice
1/4 c. fresh orange juice
1/4 c. reduced sodium soy sauce
2 T. vegetable
1 T. kosher salt
2 lbs. skin on, bone in
Set aside 1/4 c. sliced green onions. Pulse
cilantro, garlic, citrus zests, citrus juices, soy sauce,
oil, salt and remaining green onions in a food processor or
blender until a coarse puree forms. Set aside 1/4 c.
marinade; place remaining marinade in a large resealable
plastic bag. Add chicken, seal bag and turn to coat. Chill
at least 20 minutes, up to 2 hours. Preheat broiler. Remove
chicken from marinade and place, skin side up, on a
foil-lined broiler-proof baking sheet (or broiler pan);
discard marinade. Broil chicken until lightly browned, about
5 minutes. Turn; continue to broil until cooked through and
an instant read thermometer inserted into the thickest part
of thigh registers 165 degrees F, 15-20 minutes longer.
Serve chicken with reserved marinade and green onions.
ONE-PAN ROASTED SALMON AND SQUASH
3 T. lite balsamic
2 T. maple syrup
coarse ground mustard
2 t. chopped fresh rosemary
3 c. brussels sprouts,
trimmed, cut in half
2 c. butternut squash cubes
4 skinless salmon fillets (1 lb.)
Heatoven to 400 degrees F.
Mix dressing, syrup, mustard and rosemary until
blended. Combine vegetables in medium bowl. Add 3 T.
dressing mixture, mix lightly. Spread onto foil-covered
rimmed baking sheet sprayed with cooking spray. Bake 20 min.
or until vegetables are crisp tender. Remove from oven. Use
spoon to move vegetables to one side of baking sheet. Add
fish to other side; brush with remaining dressing mixture.
Bake 17 min. or until vegetables are tender and fish flakes
easily with fork.