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- Grilled Chicken Breast
-
- 2 lbs Chicken Breast
- 7 oz Cheri's Prickly Pear Cactus Syrup
- 7 oz Ketchup
- 4 oz Soy Sauce
- 4 Garlic Cloves, minced
- 1 Grapefruit, juiced
- 1/8 tsp Sesame Oil
- 1/4 tsp Tabasco Sauce
- Directions
- Season the chicken with salt and pepper and set aside. Mix the remaining ingredients together. Heat, not to boiling, and serve immediately over grilled chicken breasts or over grilled vegetable such as eggplant, squash, scallions and pineapple. Serve over rice.
- Provided by:
- Cheri's Desert Harvest in Tucson
Where You Can Buy Ingredients:
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JH Grass Fed
Cave Creek, Arizona, 85327 View details |
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M Triangle Ranch
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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The Micro Farm Project
Phoenix, Arizona View details |
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Together Farms LLC
Maricopa, Arizona, 85139 View details |
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Top Knot Farms
Benson, AZ, 85602 View details |
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Featured Recipe
Yummy Healthy Waffles
Mix the wet and dry ingredients into separate bowls. Then slowly combine the wet into the dry and whisk until everything is mixed. The batter should be pretty thick, but well incorporated. You need to use pan spray to coat the waffle iron so the batter does not stick, and I put mine on the highest setting to get the golden brown color on the waffles. It would be wise to do a little test run first and see what will be the best temperature.
Use ½ cup of the batter and spread it out to help it cook evenly (remember I prefer mine thick, but you can always adjust to your preference). Close the lid and wait for the light to turn off, then check it. Flip it over if needed for extra crispiness. Repeat until the batter is gone and you have a happy plate full of waffles. Refrigerate or freeze any leftovers.
