• Jerk Chicken Sliders

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    Oh man are these sliders delicious!!!!  Everyone devoured them, and asked for more!  I love finding new recipes that everyone enjoys.  Yay!!

    We’ve made these with the pineapple mango salsa (recipe below), with the pineapple salsa (recipe below minus the mango), and with just the mango salsa (recipe below minus the pineapple).  Use what you have on hand or what you like best.  It’s all good!

    Recipe adapted from Chef in Training.

    Ingredients:

    • 2 large boneless skinless chicken breasts
    • 4 dinner rolls (I used the King’s Hawaiian Sweet Rolls and you can use the leftover rolls for the Cinnamon Pull-Apart Rolls!)

    Jamaican Jerk Sauce

    • ½ bunch green onions, chopped
    • ½ c. peanut oil
    • ½ c. vinegar
    • 3 TBSP ground allspice
    • 5 cloves garlic, peeled
    • 2 limes, juiced
    • 1/4 c. dark brown sugar
    • 2 TBSP soy sauce
    • 2 TBSP Ketchup
    • 1 TBSP ground cinnamon

    Pineapple Salsa

    • ¼ pineapple, peel and diced
    • ¾ mango, diced
    • ½ red onion, finely diced
    • Fresh cilantro, chopped
    • juice from 1 lime
    • salt to taste

    Directions:

    1. Mix the Jamaican Jerk Sauce ingredients until smooth.  Place the sauce in a large Ziploc bag and then add the chicken.  Marinate for at least 30 minutes or overnight.
    2. Prepare the Pineapple Salsa.
    3. Grill the chicken; then cut each breast in half (or smaller, if necessary).
    4. Slice each roll in half, place chicken on roll then top with Pineapple Salsa.

    Jerk Chicken Sliders:
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  • Quick Steak Taco Dinner

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    Here’s a tasty menu for a quick weeknight dinner.  Top tacos with Mango Salsa and serve with Los Tios Mexican Rice.

    Ingredients:

    • 1 flank steak
    • lime juice to marinate
    • salt
    • pepper
    • garlic powder
    • onion powder
    • ground ginger

    Directions:

    1. Combine all ingredients in a dish or zip top bag and marinate for 30 minutes.  Grill until desired doneness.

    Serve:

    Quick Steak Taco Dinner:

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  • Grilled Tuscan Chicken with Rosemary and Lemon

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    This is the first year that we’ve planted rosemary and it actually thrived! Wohoo! I found a recipe in Great Food Fast…shocking I know that sounded really good. I adapted the recipe just a bit, and it tasted delicious. I served the chicken with grilled zucchini and peppers (also adapted from Great Food Fast) and Tuscan cous cous (my recipe).

    Ingredients:

    • 4 TBSP fresh chopped rosemary
    • 1/3 c. water
    • 1/4 c. lemon juice
    • 1/4 c. olive oil
    • 2 garlic cloves
    • salt and pepper to taste
    • 4 boneless skinless chicken breasts

    Directions:

    1. In a small saucepan bring water and rosemary to a boil; remove from heat, cover and let steep for 5 minutes. Transfer rosemary and the steeping water to a blender. Add the lemon juice, olive oil, garlic and salt and pepper. Puree until smooth. Let cool.
    2. In a shallow dish or ziploc bag, combine chicken with rosemary oil, and marinate for at least 15 minutes (mine marinated for about 2 hours) or overnight.
    3. Grill.

    Grilled Zucchini and Peppers

    Ingredients:

    • 2 zucchini, 1/2 inch slices on the diagonal
    • 2 red, yellow and/or orange bell peppers, big chunks
    • 1/4 c. olive oil
    • salt and pepper to taste
    • 1/2 c. basil, chifonade
    • 1 tsp. fresh rosemary, minced

    Directions:

    1. In a large bowl, toss veggies with olive oil, salt and pepper. Grill veggies until tender.
    2. Return veggies to the bowl; toss with basil and rosemary.

    Tuscan Cous Cous

    Ingredients:

    • 1 c. cous cous
    • 1 1/2 c. water
    • 2 tsp. olive oil
    • salt and pepper to taste
    • 1 TBSP rosemary, chopped
    • 1/4 c. basil, chifonade

    Directions:

    1. Combine couscous, water, olive oil, salt, pepper and rosemary in a pot.  Cover and bring to a boil.  Turn off heat, keep covered and let cous cous continue cooking, for about 10 minutes.  Uncover fluff with a fork and stir in basil.

    Grilled Tuscan Chicken with Rosemary and Lemon:

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  • Flank Steak with Lime Marinade

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    I adapted this recipe from a recipe in Great Food Fast.  I have found the longer you marinate flank steak the better it tastes. (The second time I made this I marinated it for 8 hours, and it was absolutely delicious).  I’m sure the steak would still be delicious if you marinate it for the 30 minutes, but if you have the time, marinate for longer.

    Ingredients:

    • 1/4 c. fresh lime juice
    • 2 TBSP soy sauce
    • 2 TBSP vegetable oil
    • 2 green onions, thinly sliced
    • 2 TBSP fresh ginger, minced
    • 3 garlic cloves, minced
    • 1/2 tsp. crushed red pepper
    • 1 1/2 lb flank steak

    Directions:

    1. In a zip loc bag, combine the lime juice, soy sauce, green onions, ginger, and red pepper. Add the steak and seal the bag. Marinate in the refrigerator, turning occasionally, for at least 30 minutes (longer if you can-the second time I made this I marinated it for 8 hours, and it was absolutely delicious).
    2. Heat grill. Remove steak from the bag and discard marinade. Cook, turning once, until desired tenderness–6 to 8 minutes for medium rare.

    Flank Steak with Lime Marinade:

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  • Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

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    This recipe comes from the August 2007 issue of Cooking Light. It was delicious. The chicken tasted great, and the marinade would be great for a fajita marinade. The Watermelon-Jalapeno salsa was also delicious and the kiddos even ate it!  Excellent summer dish!

    Ingredients:

    • 1 TBSP chopped fresh oregano
    • 1 TBSP olive oil
    • 1 tsp. chili powder
    • 3/4 tsp. ground cumin
    • 1/2 tsp. salt
    • 3 garlic cloves, minced
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • Cooking spray
    • 2 c. (1/2-inch) cubed seeded watermelon
    • 1 c. (1/2-inch) cubed peeled ripe mango
    • 1/4 c. finely chopped red onion
    • 1/2 c. finely chopped red bell pepper
    • 2 TBSP chopped fresh cilantro
    • 1 jalapeno, finely chopped
    • Juice of 1 lime
    • 1/2 tsp. sugar
    • 1/4 tsp. salt

    Directions:

    1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.Prepare grill.
    2. Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

    Marinated Chicken Breasts with Watermelon-Jalapeno Salsa:

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  • Mango Salsa

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    This is one of our summertime go to dishes. The salsa is delicious over grilled chicken, and you can make it as spicy or mild as you like depending on how much hot peppers you add. It’s super easy to make and always a crowd pleaser.

    Ingredients:

    • 2 mangoes, diced
    • 1/2 red bell pepper, diced
    • 1/4 c. cilantro, minced
    • 1 small serrano pepper, minced (seeded and deveined)
    • Juice of 1 or 2 limes
    • Salt to taste

    Directions:

    1. Combine everything and serve over grilled chicken.

    Mango Salsa:

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  • Buffalo Chicken Salad with Cilantro-Cotija Dressing

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    Buffalo wings are delicious, so why not make a salad around those familiar flavors? We created this Latin-inspired take on the traditional combination of buffalo wings and blue cheese dressing. The parsley and blue cheese of the traditional dressing are replaced with cilantro and cotija cheese, a crumbly cheese often used to top Mexican dishes, and it’s absolutely delicious. Everyone we’ve ever served this to has raved about it.

    Buffalo Chicken:

    • 4 boneless skinless chicken breasts
    • 1 12-oz bottle of buffalo wing sauce
    • 4 TBSP butter
    • 1/4 cup Louisiana-style hot sauce, such as Tabasco

    Directions:

    1. Combine chicken and buffalo wing sauce in a gallon-sized zip-top bag. Marinate for 1 hour.
    2. Melt butter in a small pot, whisk in hot sauce to combine. Grill chicken over medium-high heat until the internal temperature reaches 170°F. Brush the butter and hot sauce mixture over the chicken during cooking.

    Dressing:

    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 3/4 cup cilantro, chopped
    • 1 to 2 TBSP lemon juice
    • 2 garlic cloves, chopped
    • 6 dashes of Worcestershire sauce
    • Salt and pepper to taste
    • Crushed red pepper to taste
    • 6 oz cotija cheese

    Directions:

    1. Combine all of the ingredients in a blender. If necessary, water can be added to thin the dressing. Taste and adjust seasoning accordingly.

    Salad:

    • Grilled chicken, sliced
    • 1 head iceberg lettuce
    • 2 c. grape tomatoes, halved
    • 1 yellow or red bell pepper
    • 1 c. corn, roasted or grilled
    • 2 oz. cotija cheese, for garnish

    Directions:

    1. Mix together all of the ingredients, except for the cotija cheese, in a large bow. Toss with the dressing, plate and top with cotija cheese.

    Buffalo Chicken Salad with Cilantro-Cotija Dressing:

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  • Flank Steak with Chimichurri Sauce

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    We fell in love with Latin cuisine when we lived in Houston. It’s bold and flavorful, and just down right delicious.

    Here’s my version of flank steak with Chimichurri sauce.

    Flank Steak Marinade:

    • 1 flank steak (about 1 1/2 lbs.)
    • 1/4 c. olive oil
    • 1/4 c. lemon juice
    • 3-4 garlic cloves, minced
    • 1/2 tsp. salt
    • 1/8 tsp. pepper

    Directions:

    1. Combine all ingredients in a ziploc bag and marinate in the fridge for 1 hour.
    2. Grill, until desired doneness. Slice.

    Chimichurri Sauce:

    • 1/4 cup olive oil
    • 2/3 cup lemon juice
    • 3/4 cup fresh parsley, chopped
    • 3 tablespoons fresh oregano, chopped
    • 6 large cloves garlic, chopped
    • 1/2 tsp. salt

    Directions:

    1. Combine all Chimichurri sauce ingredients and serve over flank steak.

    Flank Steak with Chimichurri Sauce:

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  • Seoul-ful Chicken with Minted Cucumber Salad

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    These recipes are adapted from recipes in the April 2008 issue of Cooking Light, and they are both delicious! Very bold refreshing flavors that make for a tasty summer meal.

    Seoul-ful Chicken Ingredients:

    • 1 lb. chicken breasts
    • 1/4 cup soy sauce
    • 2 tablespoons dark sesame oil
    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon honey
    • 1/2 teaspoon freshly ground black pepper
    • 3 garlic cloves, thinly sliced
    • 4 teaspoons sesame seeds, toasted

    Cucumber Salad Ingredients:

    • 1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
    • 1/4 teaspoon salt
    • 1/4 cup minced shallots
    • 2 tablespoons chopped fresh mint
    • 1 tablespoon seasoned rice vinegar
    • 1 tablespoon honey
    • 1 teaspoon dark sesame oil
    • 1/4 teaspoon ground red pepper
    • 1 serrano or jalapeno chile, seeded and minced

    Directions:

    1. Chicken Marinade: Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
    2. Cucumber Salad: Combine cucumber, shallots, and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.
    3. Grill chicken.
    4. Serve chicken with cucumber salad and rice.

    Seoul-ful Chicken with Minted Cucumber Salad:

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  • Santa Fe Burger

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    On Friday, the kiddos and I were at the grocery store, as I needed to pick something up for dinner. I was going to make a taco salad with one of those roasted chickens, when all of a sudden, our oldest requested burgers. I thought about it, and said ok, but then I was too lazy to put everything back, so I decided to make Santa Fe Burgers, and boy were they tasty! The burgers had a salsa mayo, roasted poblanos, caramelized onions, and guacamole…I forgot to add the pepperjack cheese, but we didn’t miss the cheese!

    Ingredients:

    • 1 polbano, roasted and sliced
    • 1 onion, sliced
    • Olive oil
    • 1 lb. hamburger, formed into 4 patties
    • 2 avocados
    • 2 TBSP onion, minced
    • 2 TBSP tomatoes, choped
    • 1 TBSP cilantro, minced
    • 1 TBSP jalapeno, minced
    • juice of 1 lime
    • salt and pepper to taste
    • 1/4 c. mayo
    • 1/4 c. salsa
    • Buns

    Directions:

    1. POBLANO AND ONION Roast poblanos on the grill or under the broiler until charred on all sides. Transfer to a ziploc bag and let steam for 10 to 15 minutes, then remove skin and seeds, and slice. Meanwhile, saute onion in some olive oil until onions caramelize.
    2. BURGERS: Form Patties and season with salt and pepper. Grill.
    3. GUACAMOLE: mash the avocados with a fork, then add onion, tomatoes, cilantro, jalapeno, and lime juice. Add salt and pepper to taste.
    4. MAYO: combine mayo and salsa. You can also substitute chipotle peppers for the salsa.
    5. Assembly: spread the salsa mayo on the bun, add burger, top with poblano peppers, onions, and guac.  Enjoy!

    Sante Fe Burgers:

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