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Grilled Pork Medallions with Honey – Balsamic Glaze and Pasta Salad

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February 28, 2022

GRILLED PORK MEDALLIONS with HONEY-BALSAMIC GLAZE and PASTA SALAD…Summertime and the grillin’ is easy (apologies to Cole Porter ) but we’re having so much fun with our barbecue that it’s positively sinful. We picked up a fresh pork tenderloin and decided that what we really wanted was barbecued medallions with a balsamic marinade and glaze.

Ingredients

2 pound pork tenderloin

1 t crushed garlic

1 1/2 T fresh rosemary, chopped fine

1/4 C balsamic vinegar glaze

1 T olive oil

1/2 T Dijon mustard

1 1/2 T honey

Pinch of salt

Fresh ground pepper

Preparation

1. Combine glaze ingredients in a small bowl, set aside.

2. Cut tenderloin into 1 1/4″ – 1 1/2″ pieces and cover with glaze on both sides and all around each piece. You’ll use about 1/4 of the glaze. Set pork and remaining glaze in the refrigerator for several hours. You’ll use the remaining glaze mixture when serving.

3. When ready to cook preheat the grill for about 10 minutes on medium high heat.

4. Add the medallions to the BBQ and grill for about 5 minutes a side.

Credit: Foodista

Grilled Lemon Garlic Chicken

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February 26, 2022

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This is a clean, healthy, yummy, high protein recipe that can be served in many ways!

Ingredients

2 pounds Boneless, Skinless Organic Chicken Breast

1/4 cup Garlic Olive Oil (Trader Joe’s has a great one, most markets carry it these days)

1/2 cup Lemon Juice (You can juice a few lemons if you have them handy, I usually reach

2 teaspoons Tumeric (Yes it will make your hands turn yellow, you can wear gloves if you wish. Not only is Tumeric know for a wide range of

Salt and Pepper to Taste

Chopped Cilantro or Italian Parsley for garnish

Preparation

1. Trim any fat and clean Chicken

2. Put Chicken in bowl with Garlic Oil, Lemon Juice, Salt and Pepper and Tumeric, combine all.

3. If you have time, do this in the morning and marinate all day in the fridge. If this is last minute try to give Chicken about an hour in the marinade)

4. Pre heat Grill, Medium High Heat.

5. Grill Chicken about 5 minutes per side until inside is cooked through.

6. Plate and garnish with chopped Cilantro or Parsley

Credit: Foodista

Grilled Lemon Chicken with Satay Sauce

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February 26, 2022

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I had some time in my hands this morning and dinner come to mind. I was in the mood to grill, even though we are still on the 113 degree range. Looking in the refrigerator I had some wonderful chicken breasts and thighs. Why not marinate them and serve them with a sauce? Next thing I know, my mental recipe rolodex started turning and I remembered that I have not made this wonderful recipe for a while now. The time has come to do so. Peanut butter, onions, lemons, limes, garlic and ginger in hand, I am all set to marinate the chicken and prepare the satay sauce. The longer the chicken marinates, the better it will taste.

If serving little one, it is fun cutting the chicken breast into strips and serve the sauce alongside for dipping.

Tip: I am getting to know and enjoy limes a lot more lately, and I have been splashing it on almost everything that I made. With this Satay Sauce, freshly squeezed lime juice, will enhance all the ingredients flavor, be generous in the amount you will use.

We served it with a simple couscous and green salad.

Ingredients

¾ cup freshly squeezed lemon juice (4-5 lemons)

¾ cup good olive oil

2 teaspoons salt

1 tablespoon minced fresh thyme leaves

2-pound boneless chicken breasts, halved and skin removed

Preparation

1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a large bowl. Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinates, the better it will taste).

2. Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.

3. Remove from the grill, cover and let stand for a couple of minutes before serving.

Credit: Foodista

Grilled Lamb Chops and Asparagus With Balsamic Berry Sauce

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February 26, 2022

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Grilled Lamb Chops and Asparagus With Balsamic Berry Sauce

This is a simple, but impressive dish. The berry sauce poured over the lamb chops make a pretty presentation.

Ingredients

12 ounces lamb chops

2 cups frozen mixed berries, no strawberries

1/2 cup balsamic vinegar

1/4 cup water

1/2 cup mint, chopped

1 pound asparagus, thin stalks, trimmed

Preparation

1. Preheat the oven to 350.

2. In a saucepan add berries, vinegar and water. Simmer over medium low heat for 30 — 40 minutes to reduce. Mash berries into the sauce.

3. Place asparagus on a baking sheet lined with foil that is sprayed with olive oil cooking spray. Spray asparagus with cooking spray and lightly sprinkle with salt. Bake in the oven for 15 minutes. Asparagus should be crisp-tender.

4. Remove asparagus and turn the oven to broil.

5. Place lamb chops on a cookie sheet sprayed with cooking spray and sprinkle with salt and pepper. Broil 4 — 5 minutes per side depending on how well done you like your lamb. According to ehow.com a meat thermometer will register rare at 135 degrees, while well done is anything over 165 degrees. Do not overcook or lamb will be tough and dry.

6. Serve lamb with sauce and asparagus.

Credit: Foodista

Grilled Chili-Garlic Shrimp With Mango Relish

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February 25, 2022

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Grilled Chili-Garlic Shrimp With Mango Relish

The flavor combinations in this dish are spectacular. The spiciness of the chili and garlic is tempered by the sweetness of the mango relish. This dish is fun and easy to make, very healthy, and makes an impressive dinner for guests! Enjoy!

Ingredients

Chili-Garlic Shrimp

25 large tiger shrimp, peeled and deveined

2 tablespoons olive oil

1 1/2 tablespoons organic garlic powder

1 1/2 tablespoons organic chili powder

juice of 1 lime

pinch of salt and pepper

Mango Relish

2 smalls ripe mangoes, diced into cubes

1 organic shallot or red onion, thinly sliced

juice of 2 organic limes

1 large organic red bell pepper, diced

1 cup of chopped organic parsley or cilantro

inch Combine all a bowl, mix well, and chill about 15 minutes prior to serving

Preparation

1. Combine shrimp ingredients in a bowl, and let sit about 10-15 minutes in the fridge.

2. Over medium heat, place shrimp on grill pan. Cook on each side for 2-3 minutes until shrimp turn pink.

3. Serve over a bed of steamed organic brown rice, and top with mango relish.

4. Combine mango ingredients all in a bowl, mix well, and chill about 15 minutes prior to serving

Credit: Foodista

Grilled Chicken With Veggies and Honey Yogurt Dip

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February 25, 2022

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Grilled Chicken With Veggies and Honey Yogurt Dip

A perfect dish for the warm, summer months. Serve with lemonade or an ice cold beer.

Ingredients

1 boneless skinless chicken breast

1 zucchini

1 red bell pepper

5 regular mushrooms

1/2 one white onion

3 oranges

2 lemons

1 cup of lemon juice

1 cup of orange juice

1 cup plain yogurt

3/4 cup mayonnaise

1 tablespoon honey

1 teaspoon curry powder

2 large Ziploc bags

1 pinch sea salt

Preparation

1. First, tenderize and chop the chicken into thin pieces, about bite size. Then, put the raw chicken in the Ziploc bag. Put half a cup of lemon juice and half a cup of orange juice in the bag with the chicken. Chop the two lemons and the three oranges in half. Squeeze two lemons halves and three orange halves into the bag and drop the left over rinds in the bag as well. Next, chop up the veggies into bite size pieces. Put the veggies in the bag and repeat the same process as with the first bag. Add a pinch of sea salt in both bags. But both full Ziplocs in the fridge for at least 2-3 hours.

2. When you are ready to eat, start making the sauce. Simply combine the mayo and yogurt then add the curry powder and honey. Stir, and you are ready to serve.

3. Meanwhile, start grilling your veggies and chicken on a grill. You can skewer them and make kebobs, or simply grill them in separate pieces. If it’s chilly out, and you have no grill, just use a skillet. Cook the chicken first, and then do the veggies.

4. I like to serve the veggies and sauce over a bed of lemon rice. To make lemon rice, simply make a pot of rice then stir fry the rice in butter, lemon juice (lots of lemon juice!!) and a bit of oregano.

5. Note: This dish is very flexible. Add different veggies or meat. Add more lemon juice, less, different citrus fruits (like lime) the choice is yours!

Credit: Foodista

Grilled Chicken With Tomatillo-Avocado Sauce

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February 25, 2022

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Grilled Chicken With Tomatillo-Avocado Sauce

Recipe courtesy of Rick Bayless.

Ingredients

1 jar (16-ounces) Frontera Tomatillo Salsa or 2 cups Roasted Tomatillo Salsa

â€¨2 tablespoons olive oil, divided

4 boneless, skinless chicken breast halves, each pounded to about 1-inch thick

1/3 cup chicken broth

1 avocado from Mexico, halved, pitted, peeled and diced

â€¨1/4 teaspoon salt

Chopped fresh cilantro, for garnish

Preparation

1. In a baking dish, mix together 1/4 cup of the salsa with 1 tablespoon of the oil. Add the chicken and turn to coat.

2. Cover and refrigerate for 2-3 hours, if time permits.

3. Prepare a charcoal grill or heat a gas grill to medium-hot.

4. In a large skillet, heat the remaining 1 tablespoon of oil. Add the remaining salsa; stir 5 minutes to concentrate slightly.

5. Add broth; boil gently until thick enough to coat a spoon, about 10 minutes. Remove from heat; add avocado.

6. Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through, about 8 minutes.

7. To serve, spoon sauce onto 4 plates; top with chicken; garnish with cilantro.

Credit: Foodista

Grilled Chicken with Sateay Sauce

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February 24, 2022

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Chicken is always a great dish to prepare. The possibilities are endless. Any sauce marries well. Left over are always better the next day.

Tonight I was in the mood for chicken so I can have some leftovers to put on my son lunch box tomorrow, as well as to enjoy them at lunch time.

Lemon chicken with satay sauce. An old time favorite and always received well by my family.

The chicken requires to be marinated for a few hours before cooking it, therefore may I suggest preparing the marinate the night before and leaving it in the refrigerator overnight. The lemon-oil mixture will tenderize the chicken and lessen the cooking time. In my case I used chicken breasts and tights.

Usually we grill the chicken, however last night I broil it and then finished it in the oven at 450 for 10 minutes.

Ingredients

¾ cup freshly squeezed lemon juice (4-5 lemons)

¾ cup good olive oil

2 teaspoons salt

1 tablespoon minced fresh thyme leaves

2-pound boneless chicken breasts, halved and skin removed

1-tablespoon good olive oil

1-tablespoon dark sesame oil

2/3-cup small-diced red onion

1 ½ teaspoons minced garlic

1 ½ minced fresh ginger root

¼ teaspoon crushed red wine pepper flakes

2 tablespoons good red wine vinegar

¼ cup light brown sugar packed

2 tablespoons soy sauce

½ cup smooth peanut butter

¼ ketchup

2 tablespoons dry sherry

1- ½ teaspoons freshly squeezed lime juice (I used 2 limes)

Preparation

1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a large bowl.

2. Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinates, the better it will taste).

3. Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.

4. Remove from the grill, cover and let stand for a couple of minutes before serving.

5. For the Satay Sauce

6. Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.

7. In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice.

8. Add to the onion mixture and cook for 1 minute.

9. Cool and use alongside the chicken.

Credit: Foodista

Grilled Chicken with Creamy Lemon, Tomato & Basil Sauce

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February 24, 2022

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Grilled Chicken with Creamy Lemon, Tomato & Basil Sauce

I’m always trying to figure out new and easy things to do with chicken. So I was hanging out and as I do often, I was reminiscing about my trips to Italy, which got me thinking about the Amalfi coast… that led to thoughts of the most beautiful, enormous and delicious lemons I have ever tasted!! So delish that I had smuggled a few home and made the most fabulous lemon sorbet with them! Ok, I’m rambling!

To my sadness, I’m not getting back to Italy anytime soon but that doesn’t mean we can’t create an Amalfi coast inspired dish right?!?! This one comes together quickly and is easy to make!

Fresh tomatoes on the vine, basil, fresh squeezed lemon & a touch of cream make for a wonderful simple sauce to go over grilled chicken!

Ingredients

6-7 thin sliced chicken cutlets

3 Tbsp chopped onion

1 Tbsp flour

2 Tbsp butter

2 garlic cloves, chopped

juice of 3 lemons

A big handful of basil, chopped

1/2 cup vegetable broth

2 tomatoes on the vine

1/2 cup light cream

salt & pepper

Preparation

1. Season your chicken with salt and pepper and grill. I grilled mine inside on my grill pan.

2. Into a saute pan over medium low heat, add the butter, onions and garlic and cook until just softened. Whisk in the flour until combined. Next whisk in the lemon juice, again until well combined. Allow to simmer a couple minutes. The sauce will have thickened.

3. Add the broth to the pan and whisk to combine. Simmer for a couple minutes. Toss in the tomatoes and simmer until they are slightly softened. Mix in the basil.

4. With the flame at low, add in the light cream and simmer for a few minutes, be sure to stir so it doesn’t burn. Season with salt and pepper.

6. Really simple, super flavorful dish!

Credit: Foodista

Grilled Chicken Wings

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February 24, 2022

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Easy grilled chicken wings coated with butter and buffalo sauce. It’s finger lickin’ good!

Ingredients

2 pounds drumstick chicken wings

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper (optional)

Cooking oil spray

1 cup Frank’s Red Hot Buffalo Wing Sauce or Louisiana Hot Sauce

2 tablespoons butter

Preparation

1. Preheat grill to medium high.

2. Season chicken wings with salt, pepper and cayenne pepper

3. Spray the grill grate with cooking oil until glossy.

4. Use tongs to place the seasoned wings on the grate and grill, covered, flipping occasionally for about 20 minutes or until the wings are golden brown and completely cooked through.

5. While the wings are cooking, combine the buffalo sauce and butter in a medium saucepan and cook over medium heat for about 10 minutes or until the butter is completely blended into the sauce.

6. When wings are done, dip into the sauce to coat and serve immediately.

Credit: Foodista

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