Moe has been cataloging all my cookbooks, and organizing them for me.

My intention is to make at least one new recipe a week, out of a different cookbook. Not sure how well I will execute my intention, but I started with dinner tonight.

Many of the cookbooks I have acquired over the last few years, came from a Thrift shop next door to Moe’s doctor’s office. So I browse through the books while I wait for him. I really don’t need or even have much room for more cookbooks on shelves, but I could never pass up another cookbook.

Many are new books with recognized authors. Some quite expensive and others, I probably would never have bought except for the fact that they were 50 cents to a $1.00 for hard covers. And many of the books had been inscribed with birthday greetings, or wedding shower greetings, Christmas presents etc. and some of these books have never been cracked open.

Anyway, today I came across a book that I never would have bought based on the title, but flipping through the pages today I found a recipe that sounded easy and had a very nice appetizing photo.

Lime & Lemongrass Chicken.

The coconut milk marinate was good, but the pineapple salsa was very bland and needed some help so I added garlic, cilantro, honey and fresh squeezed lime which really made a difference.

We both really enjoyed this dish and Moe loved the pineapple salsa.

Lime & Lemongrass Chicken

Source: Edited from : Grill: Delicious Recipes for Your Electric
Grill by Linda

NOTE: Since I was only making this for two, I cut the recipe in
half including the Pineapple Salsa.

Recipe
4 chicken breasts with skin and bones removed

Marinade:
1/2 cup fresh lime juice
2/3 cup coconut milk
2 stalks of lemongrass, chopped
2 Thai red chilies, chopped
3 cloves of garlic, minced
1″ piece of ginger, minced
2 tablespoons of brown sugar
2 tablespoons chopped cilantro

Put the ingredients for the marinade in small blender and process
until smooth.

Slash each chicken breasts diagonally a few times (allows the
marinade to penetrate)

Place chicken breasts in shallow glass or nonmetallic dish. Pour
the marinade over the chicken and marinate
in the fridge for up to two hours. (Note I found an hour was
enough)

Salsa

1 small pineapple chopped
2 shallots finely chopped
1 tablespoon light soy sauce
1/4 cup roasted unsalted peanuts, chopped

Combine these ingredients.

NOTE: We found that the Salsa was boring and was missing
something
so I doctored it up as follows:

Added:
minced garlic clove
chopped cilantro
honey
and fresh squeezed lime juice.
Everything done to taste.