I love recipes where all the hard work is done by the marinade and not by me. This is one of those recipes.
Now that grilling season is in full swing, it seems like anything would taste better grilled. Not to mention that your house doesn’t smell like what you had been cooking afterwards.
This recipe is all about grilled chicken. What makes it great is that, by the way it’s marinated, the chicken is most and well flavored throughout (not just on the surface).
I started by gathering my ingredients:
- 4 boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 teaspoons lemon zest, from one lemon
I took the chicken breasts, placed them between wax paper and pounded them flat (you can use a mallet or the bottom of a pan).
Next, take a gallon sized plastic bag and place as the ingredients for the marinade inside. Mix. Then place the chicken breasts in the bag, making sure that each side is coated well with the marinade. Let the bag rest flat on a plate in the refrigerator for 4 to 8 hours.
Heat up your grill – the hotter it is, the nicer the grill marks on the chicken. Heat each side for up to 2 to 3 minutes.
It smelled so delicious! Even my outdoor cats were curious to what I was doing.
Now you can enjoy the grilled chicken in salad, or accompany it with grilled vegetables, or have it in a sandwich.
There you have it, I hope that you enjoy it too!
Another busy weekend with a lot to do and I still had to make my lunches for the week! Luckily, with this recipe from Nom Nom Paleo, it was quick and easy fixings!
Full Disclaimer: I really did intend to follow this recipe by the letter. However, I had forgotten to get shallots and I’m a wuss when it comes to spicy foods, so I had to make a couple of substitutions.
First, I had gathered all my ingredients. Here is the list with my substitutions (in bold):
1 pound asparagus
1 tablespoon coconut oil
1 sweet onion, finely chopped
Sea salt or kosher salt
4 garlic cloves, minced
1 pound ground pork
2 or 3 mini sweet peppers
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fish sauce
1 teaspoon toasted sesame oil
2 scallions, trimmed and thinly sliced I forgot to get this too!
Then, I heated up a pan and added the coconut oil. When its warm enough, add the chopped onion and salt; stir until the onion becomes opaque, then add the garlic. After about a minute add the ground pork. Cook until it is no longer pink.
Add the asparagus and the sweet peppers.
Then stir in the soy sauce, rice vinegar, fish sauce and sesame oil. Cook for another few minutes. Turn off the heat and adjust the seasoning, if needed. Pro Tip: This can also be paired with cauliflower rice for more veggie goodness!
There you have it! Did you make this as well? How did it turn out? Leave your comments below!
Have a great week!
There is nothing I like better than to multi-task. So if all I need to do is throw ingredients into a pot, turn it on, and forget about it (for a short while).
I gathered my ingredients.
I decided to try rainbow baby carrots and shitake mushrooms as substitutes.
First, I seasoned the short ribs with salt and pepper. Heat the butter (or fat of choice) in the pressure cooker. Sear the ribs on both sides until browned. Once they are done, then transfer onto a platter.
Then the marinara sauce, broth, and 1 tablespoon of balsamic vinegar.
Place the ribs back into the pot and combine. Increase the heat, close and lock the lid. Continue to heat at high pressure for 35 minutes. When finished, let the pressure come down naturally.
I made this once for our potluck, and liked it so much that I decided to make this for my lunch for the week.
I set my oven to 375 degrees. I placed one pie crust dough and placed it in a greased baking dish. I used 2.5 cups of shredded Swiss and Gruyere cheeses.
When it is finished, let it cool and divide it between the containers for the week. The quiche can be paired with a salad, fruit, or vegetables.
Its very light, yet filling, and very dee-lish!
I hope that you enjoy this dish as I have.
Based on this recipe:
“You had me at ‘DIY Chorizo’…”
With Cinco de Mayo around the corner, a number of my favorite recipes include chorizo. Over the years, I found a favourite supermarket brand (Supremo) and a couple of local store brands (carnicerias that make their own chorizo).
Then I found this recipe for DIY chorizo and I was stoked!
I gathered up my ingredients and measured up the spices that I needed.
I placed the spices on the ground pork and I used my hands to mix it altogether.
Once all is combined, cover the container, and leave it in the refrigerator for 1 to 3 days. This will allow all the flavors to marry.
I admit, the hardest part was the wait.
Once it is ready, heat up a skillet and place some of the chorizo there.
The chorizo will, at first, get soupy.
After some time, all that will be left is a thin oil.
The chorizo is done once it gets crispy. From here, a variety of meals can be made, such as:
Chorizo and eggs…
And my personal favorite, enchiladas!
I am sure that beef can be substituted for pork – preferrably chuck, or with 15% or more of fat.
There you have it! Paired with your favorite flavor margarita, your Cinco de Mayo will be a guaranteed hit!
It’s been a while since I had made anything with Chicken. I had also read a LOT of good reviews for Spatchcocked Lemon Rosemary Chicken from Trader Joe’s. So, I decided to try it out.
The directions were pretty straight – forward. Heat up the oven to 375 degrees. Place the chicken in a shallow baking pan. Roast for 60 to 75 minutes, as directed.
When finished, I let it cool enough for me to handle. I deboned the chicken (because they look at you funny if you go full-on Cave(wo)man in the office cafeteria). I then placed some steamed asparagus with a medley of sweet potatoes. Bam! All done!
I hope that you found this easy, too!