A night out is always a treat and it is wonderful to share a meal at a friend's house. We had an impromptu dinner party midweek. Danielle invited Luis and I over for dinner and suddenly found herself hosting Luis' godfather, Jose Luis - unexpectedly in from Mexico - and Luis' mother, Trini. She was a great sport about the whole thing and it was a wonderful meal and evening.
Danielle found a recipe for Chicken Tenders with Cilantro Pesto online recently and decided to make this for our group. It was a very tasty meal and very easy to make. First she set up the marinade; 1/4 cup lime juice, 1/4 cup soy sauce, 1 tablespoon of canola oil and 1 teaspoon of chili powder was placed in a large bowl and whisked briefly. She reserved 2 tablespoons of the marinade and placed it in the bowl of her food processor (for the pesto). She added the chicken tenders to the remaining marinade and tossed it a bit to coat each piece. She set this aside to marinate (should give it 20 minutes to 1 hour).
While the chicken is marinating, Danielle started making the pesto. She toasted 2 tablespoons of sesame seeds in a small dry skillet over low heat and stirred them constantly until they were golden and fragrant (about 2 minutes). As she was keeping an eye on the sesame seeds she placed the other ingredients in the food processor with her reserved marinade; 1 bunch of cilantro (stems removed by twisting about mid-bunch) and 2 shallots roughly chopped. When the sesame seeds were toasted she added them to the food processor and processed the mixture until it was fairly smooth. (The recipe calls for scallions but the shallots add that hint of garlic which I think it more important for a pesto.)
Danielle found a recipe for Chicken Tenders with Cilantro Pesto online recently and decided to make this for our group. It was a very tasty meal and very easy to make. First she set up the marinade; 1/4 cup lime juice, 1/4 cup soy sauce, 1 tablespoon of canola oil and 1 teaspoon of chili powder was placed in a large bowl and whisked briefly. She reserved 2 tablespoons of the marinade and placed it in the bowl of her food processor (for the pesto). She added the chicken tenders to the remaining marinade and tossed it a bit to coat each piece. She set this aside to marinate (should give it 20 minutes to 1 hour).
While the chicken is marinating, Danielle started making the pesto. She toasted 2 tablespoons of sesame seeds in a small dry skillet over low heat and stirred them constantly until they were golden and fragrant (about 2 minutes). As she was keeping an eye on the sesame seeds she placed the other ingredients in the food processor with her reserved marinade; 1 bunch of cilantro (stems removed by twisting about mid-bunch) and 2 shallots roughly chopped. When the sesame seeds were toasted she added them to the food processor and processed the mixture until it was fairly smooth. (The recipe calls for scallions but the shallots add that hint of garlic which I think it more important for a pesto.)
To round out the meal, Danielle served the Quick Vegetable Soup (another recipe I got from her), some steamed quinoa and steamed asparagus. Everything was delicious and Jose Luis - Luis' godfather had a lot of fun as did all of us.
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