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!
Sometimes you need a meal that you can enjoy warm or cold – teriyaki lettuce wraps is one of those meals.
First, I took chicken breast and cut them into cubes that were about a half-inch to an inch big. Then I placed them in a bowl and marinated them in Trader Joe’s Soyaki marinade overnight.
In the meantime, I had prepped some bean sprouts, sliced some cucumber, onions and mushrooms.
I also made some rice noodles as well. Boil some water, add a little bit of salt, then the noodles. They are cooked within a few minutes.
After the chicken was done marinating, I heated up a pan and added some canola oil. I stir fried the chicken with sliced onion until done.
When finished, take some lettuce leaves (such as butter lettuce or romaine lettuce), place some rice noodles, followed by the chicken/onions, and top with veggies. If desired, you can add some sauce, such as this:
I once had ordered lentil salad from a restaurant. I won’t name them, because my experience wasn’t stellar. However, this recipe inspired me to try it on my own.
So Mariano’s had this special where they take the fish fillet of your choice, they season it, and place it in an oven-ready bag for you to bake at home. This week, they had a special on tilapia filets, so I ordered some. They placed the filet in the oven-safe bag and added a pat of butter, parsley, lemon and rosemary garlic seasoning (there are five different seasonings to choose from). The baking instructions are also on the bag. My total for one package: $3.92 (awesome!) Continue reading “Meal Prep Monday: Tilapia and Quinoa”
First of all, I would like to apologize for the gap in postings. First, it was due to the Thanksgiving holiday, and I was away for a while. Not too long after I had returned, I had received some awful news – one of my younger brothers had died due to suicide.
I was numb with shock, and could barely put a thought together, let alone words on paper. At least now, I am back. I wanted to share a recipe that we have in the family that I had also shared with my brother, Christopher. After rolling the enchiladas (as you will read about shortly), we started doing the “Little Monsters” dance from Lady Gaga’s “Bad Romance” video with mole on our fingers. We were very silly and it was a fun time had by all.
This recipe brings a lot of good memories for me (in addition to the one I just shared about Christopher), and I hope that it brings a lot of good memories for you as well.
Enchiladas can be made with a variety of fillings. In our family recipe, we use chorizo, potatoes and cheese. The mole is similar to the one in this recipe: http://www.mexicoinmykitchen.com/2013/05/red-enchiladas-sauce-recipereceta.html
Dried Chile Ancho and either Chile Guajillo or Chile Pasilla (one package of each, 1:1 ratio).
Brown Sugar (1 tablespoon or to taste) – bonus points if you use the Mexican brown sugar!
Chicken Stock (1 small can)
Tomato Paste (1 tablespoon)
Garlic (1 or 2 cloves, chopped)
Corn Tortillas – 1 or 2 packages
Potato (Regular or Sweet) (1 – chopped in one-half inch pieces)
Melting Cheese such as Chihuahua (not the dog, it’s a type of cheese from the region of Chihuahua Mexico) – shredded
Chorizo (beef, pork or Soyrizo)
Yellow or sweet onions chopped
Tomatoes (chopped/sliced/or grape tomatoes)
Vegetable or canola oil
It may be advisable to roast chiles on a dry saucepan in order to get more flavor.
Boil water in a pot. Once it starts boiling, add chiles and let it boil for 30 minutes. Take off heat, drain and let cool. (NOTE: if you have a food mill, you can just drain chiles and place in food mill. The finished product should be a paste. Discard what stems, seeds and skin is left in the food mill.) Once chiles are cool enough for you to handle, remove stems, seeds and skin as best you can. Place cleaned chiles in blender. Blend Chiles with garlic and tomato paste. The mixture should end up as a thick paste. Add Chicken stock until it becomes a sauce (thickness will be like Sriracha, but not runny like water. This will make the mole easier to handle with the tortillas). Taste the mixture – if it tastes bitter, you can add brown sugar to taste to “neutralize” it. Set aside.
Place a sauté pan on medium-high heat. Empty out contents of Chorizo from sleeve onto pan along with potato pieces. Heat until potato is tender and chorizo is warmed through. When done, set aside.
Heat oil in a saucepan – you don’t need a lot, maybe an inch or two deep. With this step, we will be placing a tortilla in the oil until the edges are crispy (be careful not to leave it in too long or it becomes one big tortilla chip). Once the edges are crisp, remove with tongs, let some of the oil drip off (in a way this helps cool it off some). Then place tortilla in mole mixture. Coat tortilla with mole.
Once the tortilla is coated with the mole, place one or two teaspoons of filling (ie Chorizo +/- potato). You can also add cheese and some of the chopped onions as well (use only one teaspoon of Chorizo/potato mixture if you do this. Roll up the enchilada and place into a serving dish.
Once all of the enchiladas are rolled up and on the plate, you can garnish with extra shredded cheese. You may also place in 325 degree oven to re-warm before serving. Serve with lettuce and tomatoes as a side.
Depression can affect anyone. Please speak to someone if you feel sad, stressed and/or angry. It can be family, a friend, if not your doctor, as long as it is someone that you trust. You are not alone!
National Suicide Prevention Hotline
800-273-TALK (8255) Press 1 (Spanish, Press 2)
https://suicidepreventionlifeline.org/ (with online chat)
For Hearing Impaired:
https://suicidepreventionlifeline.org/ (with online chat)
Veterans Crisis Line
800-273-TALK (8255) Press 1; or text 838255
https://www.veteranscrisisline.net/SignsOfCrisis/?gclid=CNyXn4bAgdECFcW3wAody-INsg (online chat available)
LGBT Youth Suicide Hotline
http://www.thetrevorproject.org/ (Text & Chat Options available)
I first had rancho beans at a pot luck several years ago. Some may argue that this dish is for summer BBQs. However, now that it is getting colder, and this gets baked in the oven (to add warmth to the house), I’m thinking that this can be made in the fall and winter too.
First, gather all the ingredients (remember mise en place!) Heat oven to 350 degrees Fahrenheit. Spray canola oil on baking dish.
Bake uncovered for 40 to 45 minutes until bubbling.
Divide it up in desired portions and enjoy!