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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (April 26, 2017)
SIUSLAW NEWS ❚ WEDNESDAY, APRIL 26, 2017 9 A Give boring lunches a big boost Lunch might not be the most exciting meal of the day, and conventional wisdom might not suggest it’s the most important meal. But that does not mean lunch has to be boring. For those who tend to lean on sandwiches for their midday meals, straying from the sandwich norm can provide some variety and fl avor. Th e following recipe for “Warm Tandoori Chicken Wraps” from Vicki Liley’s “Asian Wraps & Rolls” (Periplus) can make for a unique lunch for the whole family or even serve as an easily prepared dinner. WARM TANDOORI CHICKEN WRAPS Makes 6 wraps 1⁄3 2 cup plain tandoori paste tablespoons plus 1⁄2 cup plain yogurt Grated zest and juice of 1 lemon 12 chicken tenderloin fi llets or 3 skinless, boneless chicken breast fi llets 2 carrots, peeled 1 English (hothouse) cucumber, halved and seeded 6 pieces naan 1 clove garlic, fi nely chopped Leaves from 6 fresh mint sprigs, plus 2 tablespoons fi nely chopped fresh mint Try one of our mouthwatering Salads or Sandwiches “A great treat before or after Golf!!” Open Daily for Lunch menu offered from 11-6pm Homemade Soup Daily Beer, Wine, Cocktails Enjoy great food Daily Happy Hour 3-6pm The Grill Restaurant & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 A LL NEW DINNER SPECIAL! 2 Entrees FOR $20.00 In a small bowl, combine tandoori paste, 2 tablespoons yogurt, lemon zest, and lemon juice. Put chicken in a baking dish. Pour tandoori mixture over and stir until chicken is coated. Cover and refrigerate for 2 hours. Light a fi re in a charcoal grill or heat a grill pan. Brush grill or pan lightly with oil. Cook chicken for 4 to 5 minutes on each side, or until juices run clear when pierced with a skewer. Transfer to a cutting board and let rest for 5 minutes. Cut each tenderloin into 2 long strips (if using chicken breast fi llets, slice each fi llet into 4 long strips). Using a vegetable peeler, cut carrot and cucumber into thin ribbons. To heat naan, follow instructions on packet. In a small bowl, stir 1⁄2 cup yogurt, garlic and chopped mint together. Place naan on a work surface. Divide chicken, and good times. cucumber, carrot, and mint leaves among naan. Drizzle with yogurt mixture. Wrap the naan around fi lling and serve immediately. Wine | Beer | Martinis | Small Plates | Seafood | Dessert 1297 Bay Street Florence • 541-997-1133 www.bridgewaterfi shhouse.com Where good friends & great food come together! Surfside Restaurant Call: 541-997-8263 FRESH STEAMED YAQUINA BAY OYSTERS CHICKEN BREAST: Boneless, Skinless Breast of Chicken ON SHRIMP THE SKEWERS: HALF 2 Grilled SHELL $12.95 Shrimp Skewers SALMON: Grilled, Poached, or Blackened Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Breakfast and Lunch Menus Monday - Friday ® ~ FEATURED LOW-CARB SELECTIONS ~ Sunday - Thursday 4pm-6pm AND Don’t forget our 2 FOR $16.00 Mo’s Mo’s Hi, Welcome Restaurant to All of the above are served with for dessert... Green Beans or Mixed and Steamed Veggies and a Shrimp Dinner Salad P EANUT B UTTER OR S NICKER P IE FOR $5.95 NEW ITEMS Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 Every Month Mo’s has brought in special “Motivation for Kids” BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce C.R.O.W is the local charity being honored. the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185
