Tag Archives: Grilled

Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli
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No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

Ingredients:
2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Broccoli
Soy sauce
Red chili flakes
cilantro

Directions:
1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.
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Baja Fish Tacos with Chipotle Adobo Crema and Roasted Corn Salad

Baja Fish Tacos with Adobo Crema

  • Servings: 4
  • Difficulty: easy
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Baja Fish Tacos with Adobe Crema
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When I think of fish tacos I can’t help but think of my sister and her family living in San Diego. Such great memories of going to the beach with the kids, hanging out all day under the sun and wrapping up the day by watching the sunset on the porch of a little mexican food joint atop one of the cliffs. While enjoying the transition to those cool nights, we would throw on a sweatshirt and enjoy some mexican food, margaritas, beer while laughing at various family stories.

Jill who isn’t a fish monger unless it’s a lobster roll or a crab cake actually took to fish tacos. I know many of the Baja tacos are fried but I made mine on a griddle. I wanted to the fish to shine and also wanted to make a nice pink sauce that combined chipoltes in adobo, sour cream, cilantro and some lime juice.

You have fresh fish with smokey spicy seasoning, the sweetness from the corn tortillas, the creamy spicy smokey sauce and for the acid and crunch from the sweet vinegar cabbage slaw. As a side dish I made a roasted corn salad with fresh jalapenos, red peppers, jicama, black beans mixed with a little of the chipotle adobo sauce and lime juice. Roasted corn is so cheap and delicious this time of year it’s hard not to put a few ears in the basket every trip to the market.

Ingredients
1 lbs of fresh tilapia
corn tortillas

Dry Rub
1 tbs Tajin seasoning
2 tsp Ancho Chili powder
1 tsp Kosher Salt

Chipotle Adobo Crema
1 cup sour cream
handful of cilantro
juice of 1 lime
2 chipoltes in adobo
3 tbs of the adobo sauce
Salt to taste
you can thin it with milk or cream if it needs it

Slaw
packaged cabbage slaw (half a bag)
1 tbs of sugar
2 tbs of white vinegar
juice of one lime
Kosher salt

Roasted Corn Salad

5 ears of fresh corn
2 fresh jalapenos
1 red pepper
1 can of organic black beans
diced jicama
3 tsp Tajin seasoning
2-3 tbs Adobo crema

Directions
This recipe is really easy but has a few steps. From a timing perspective let’s start with Corn salad.
1. 5 ears of corn, shucked and cleaned rubbed with some olive oil and some Tajin seasoning. Roast for about 40 minutes in a 400 degree oven. While the corn is roasting, fine dice your jalapeno, jicama and red pepper and add them to a large bowl. Rinse your canned black beans and also add to the bowl. When the corn is done, let it cool and cut off the kernels and add them to the bowl. Set aside until ready to serve. When time to serve, add the adobo crema and some Tajin seasoning. Taste and adjust accordingly. IMG_0123

2. For the crema. I added 1 cup of sour cream in a blender with the juice of one lime. I also added two chipoltes and about 2 or 3 tbs of the adobo sauce. I pinched a handful of cilantro and blended until smooth. Taste and season accordingly.

3. Slaw – Add vinegar and sugar to a mixing bowl and whisk until the sugar is dissolved. Add the cabbage slaw and squeeze half a lime’s juices. Taste and adjust accordingly

4. Take your dry rubbed fish and put it in a heated non stick pan on medium heat. Fish cooks quickly so it takes about 3-4 mins on each side. Remove the fish to rest, clean the surface and heat your tortillas for about 1 minute.
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To serve, put some of the slaw on the tortilla and then your fish pieces with the crema on top.
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Alabama white sauce grilled chicken

Alabama white sauce grilled chicken

  • Servings: 2
  • Difficulty: easy
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Alabama white sauce grilled chicken

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BBQ sauces can fire up people similar to religious or political conversations. For me, I enjoy them all. Vinegar, mustard, sweet red or sweet spicy are all welcomed here. The Alabama white has always raised my brow, especially when I saw it for the first time.

So I tried the recipe below and it was good but I feel it could be improved with few suggested tweaks. I wanted a little more depth of flavor (sweet and spicy) so to the marinade I would add apple juice and pull down the vinegar for the marinade only. I would also pump up the spice level by adding more Tabasco and “Slap Ya Mama” seasoning and lastly I wouldn’t use the mayo in the marinade. So the chicken would be spicy, vinegary, and sweet. Then I would use the sauce to compliment it or cut it.

Since I haven’t tried my suggested tweaks, I am posting only the ingredients and process I used and followed below.

Ingredients
2 Chicken breasts (bone in, skin on)
4 chicken thighs (boned but skin on)
1 cup of Dukes Mayo
1/3 cup of apple cider vinegar
8 dashes of Tabasco
1 tbs garlic powder
1 tbs onion powder
½ tbs of cayenne or Slap Ya Mama
Kosher Salt and Pepper

Directions
2hrs – 24 hrs ahead of cooking make your marinade by combining everything in a Ziplock plastic bag or covered bowl. On one side of the grill get it up 350 degrees. Skin down sear it for about 5mins to get a good crust on it. Then move to the indirect heat side of the grill and cook until the chicken is 165 degrees.

Moroccan Chicken Skewers

Moroccan Chicken Skewers

  • Servings: 2
  • Difficulty: easy
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In Bon Appetit’s July edition they featured a piece titled “Sunday Grilling Day in Lebanon”. Their photos look so delicious I had to try this out. I adapted their chicken and hummus recipes.

A great meal with the peppery chicken char grilled with sweetened red onion. The garlic sauce has a popping heat from the raw garlic but is tamed slightly with the greek yogurt. Paired with the tang of the harrisa hummus and a torn piece of grilled naan bread you have a nice bite with a ton of flavors going on. It’s a keeper.

Ingredients
Garlic Sauce
4 cloves of garlic , minced and smeared into paste
1/3 cup olive oil
1tsp fresh chopped thai basil (needed to prune mine and thought it might be nice)
4 tbs greek yogurt (plain)
Kosher salt to taste

Chicken
2 chicken breasts
2 chicken thighs
½ cup of chopped flat leaf parsley
1 red onion
2 tsp cumin
2 tsp paprika
½ tsp crushed red pepper
½ tsp cayenne pepper
Kosher salt to taste

Directions
Make the sauce by mincing the garlic and then smearing it into a paste using the flat side of the knife.   Whisk the oil and garlic followed by slowly adding the yogurt. Chill in fridge.

Cut your chicken into cubes and toss it in a bowl with all the spices and chopped parsley. Let it marinade for up to 24hrs and no less than 2hrs.

When you are ready to eat, fire up your grill to medium and skewer your chicken with a slice of red onion in between the meat.   Cook until chicken is cooked.   Careful with that hot skewer.   I served it with the sauce, a simple salad made of arugula, pickled radishes and goat cheese, topped with toasted pine nuts, and a side of harrisa humus with naan bread.

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