If there was ever a extremely simple, extremely flavorful grilled chicken recipe, it would be this one :) I actually saw this recipe on Comfort of Cooking (thanks Georgia for the great idea) for baked chicken wings, but figured it would be made even easier, by grilling chicken breasts. And, trust me when I say I was right. Week night dinners don't get much easier than this!!!
Grilled Sriracha Honey Chicken
Adapted from Comfort of Cooking
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
3 Tablespoons Sriracha
2 1/2 Tablespoons honey
1 teaspoon soy sauce
Directions:
Preheat grill to 375 degrees F. Rinse the chicken and pat dry with a paper towel. Place in resealable plastic bag. Mix together the Sriracha, honey and soy until well combined. Pour over chicken, seal bag and place in the refrigerator for at least 1 hour (the longer it marinates, the better it will be).
Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest 3-5 minutes before serving. Enjoy!
Favorite Recipe of the Day from Years Past: Firecracker Chili
Another borrowed photo - sorry. I am still so upset with myself for deleting so many photos off my camera. I said it before.. it's heart breaking!!! For the last two posts it hasn't been too big of a deal, as these were adapted recipes... but I had two posts for next week that were my own creations... THAT is the most upsetting!! But alas, I guess there could be worse things that happened to me this week, right? oh wait.. there just might be.. some of you may have noticed I haven't been commenting on your blogs much this week.. well, one more depressing thing - my internet connection is spotty.. if that. I am having troubles even connecting to the internet, so don't think of me as rude, just know I will get back to commenting as soon as my issue is fixed... what a week, huh? :)
Anyway - these are ribs that I have made a couple of times and each time I've had a problem with the photo.. lol... this time, I said forget it.. I'll just politely borrow a photo and finally post this delicious recipe!!!
Kansas City Style Pork Back Ribs
Adapted from The Neely's, Food Network
Printable Recipe
Ingredients:
1/4 cup brown sugar
1 Tablespoon dry mustard
3/4 teaspoon cayenne
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 rack pork back ribs
For the Sauce -
1/2 cup ketchup
1/4 cup brown sugar
2 Tablespoons apple cider vinegar
1 Tablespoon molasses
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons water
Directions:
Mix together the first 8 ingredients until well combined. Sprinkle and rub into both sides of the rib. Cover in plastic wrap and place in refrigerator for 1 hour.
Meanwhile, to make the sauce, add all of the sauce ingredients into a small saucepan over medium heat. Bring to a boil and immediately reduce heat to low (stirring occasionally). Allow to simmer for 8-10 minutes; stirring occasionally so nothing burns. Remove from heat and allow to cool.
Remove ribs from the refrigerator about 30-45 minutes before you are ready to cook them. Preheat grill to 275-300 degree F and set up for indirect cooking. Remove the ribs from the plastic wrap and wrap in foil (I cut the rack in half to make it easier and I pour just a tiny bit of beer in the foil wrap too for added moisture). Place ribs over indirect heat and grill (turning occasionally) for 1 hour. Carefully remove ribs from foil and place over direct heat. Continue to grill 15-20 minutes over direct heat. Remove from grill and allow to rest before digging in. Enjoy!!
One Year Ago: Grilled Fish with Chinese BBQ Sauce
Two Years Ago: Guest Blogger: Cheese Cornbread
Three Years Ago: Baked Tilapia w/Creamy Lemon Dill Sauce
Have you ever had Souvlaki? If not, I highly recommend next time you are in a Greek restaurant to order it. It's usually pretty darn good. Normally, Souvlaki consists of small bites of meat and veggies and placed on a skewer and served with pitas and of course a delicious little sauce, but I didn't want to deal with cutting up the chicken... and.... well.... our veggies were in a form of a nice big side salad. So, I guess you can say I simplified things :) And who doesn't like that??
Grilled Souvlaki Chicken
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
1 Tablespoon mayonnaise
2 Tablespoon olive oil
1 Tablespoon lemon juice
2 garlic cloves, quartered
2 teaspoons Italian seasoning
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless, skinless chicken breasts
For the sauce -
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon dill
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
salt and pepper to taste
Directions:
In a food processor, add the first 8 ingredients. Process until smooth. Rinse chicken and pat dry with a paper towel. Place in a resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 2 hours, but you could go as long as overnight.
Meanwhile, in a small bowl, mix together all the ingredients for the sauce until well combined. Taste and season with salt and pepper. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place the chicken over direct heat and grill 6-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Last Minute Idea Pasta
Two Years Ago: Lemony Shrimp Pasta
Three Years Ago: Smoked Beef Tri-Tip
With simple being the theme of last week's posts, I thought I might stay with that theme this week too :) I mean who doesn't like simple? Okay, maybe not everyone, but most people I know do. Actually, I love to hear that there are so many people like me that feel, by the time they get home from work, that they just really don't want to make dinner. Around here, it's not a must that I make dinner, but if don't, we'll just eat junk, so I make sure to do something so we don't eat ice cream and chips every night!! And, or course, what simple meal would be complete without a simple and delicious little sauce to go along side it?
Mustard Glazed Pork Chops
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless pork loin chops
2 Tablespoons Dijon mustard
2 Tablespoons apple juice
1/2 teaspoon dried thyme
For the sauce -
2 Tablespoons mayonnaise
1 Tablespoon sour cream
2 Tablespoon Dijon mustard
1 Tablespoon lemon juice
Directions:
Mix together the dijon, apple juice and thyme. Place the pork in a resealable bag and pour the marinade over it. Seal and place in refrigerator for 2-4 hours.
Meanwhile, mix all the ingredients for the sauce in a small bowl until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the pork over direct heat and grill 4-6 minutes per side or until they reach an internal temperature of 145 degrees. Remove from grill and allow to rest 3-5 minutes. Serve with sauce and enjoy!
One Year Ago: Spicy Grilled Tilapia Sandwiches w/Chimichurri Mayo
Two Years Ago: Beef Short Ribs with Grilled Baby Bok Choy
Three Years Ago: Oven Baked Fish and Chips
This has to be one of the easiest recipes I have come up with... EVER! I mean, three ingredients? Doesn't get much easier than that!! I know I keep saying I just haven't had much motivation and/or inspiration in the kitchen lately, so I've just been going with it. And this, was just one of those go with it nights. I had something completely different planned, but just didn't feel like putting the time or effort into it... soooooo, I grabbed two of my favorite ingredients, mixed them together and came up with a pretty darn good idea, if I do say so myself :)
Grilled Chicken with Sweet and Spicy Chili Glaze
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup sweet chili sauce
2 Tablespoons Sriracha chili sauce
Directions:
Mix together the sweet chili sauce and Sriracha until well combined. Remove half of the mixture and set aside. Place the chicken in a resealable bag and pour the remaining marinade over it. Seal bag and refrigerate for at least two hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken over fire and brush the top side with reserved chili sauce. Grill 8-9 minutes, then flip chicken over. Brush top side with chili sauce and continue to grill another 8-10 minutes or until the chicken has reached an internal temperature of 165 degrees F. Give the chicken another brush with sauce on both sides and remove from grill. Allow to rest 3-5 minutes before serving. Enjoy!
One Year Ago: Korean Beef Stir Fry
Two Years Ago: Carolina Style Barbecue Chicken
Three Years Ago: Catfish with Curry Crumb Topping
Although I cut up our chicken and put it over a salad, this recipe makes a perfect stand alone piece of chicken. It's simple and uses very little ingredients, perfect for any time you need a quick meal. Okay, okay, so I tell you to marinate for at least two hours, but think of it this way - Throw the marinade together and toss with chicken before you leave for work... and viola! dinner can be ready almost immediately after you get home. See? A quick meal :)
Mustard Balsamic Glazed Grilled Chicken
Adapted from Food and Wine
Printable Recipe
Ingredients:
1 garlic clove, quartered
1 jalapeno, stem removed, seeded and roughly chopped
1/4 cup Dijon mustard
1 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
Directions:
In a food processor, add all ingredients except the chicken. Pulse until it smooth. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 2 hours (can marinate up to overnight).
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag/dish and discard marinade. Place chicken over direct heat and grill for 8-10 minutes per side for the chicken breast and 4-6 minutes per side for the thighs. Remove from grill and allow to rest for a 3-5 minutes before serving. Enjoy!
One Year Ago: Serrano Chile-Rubbed Grilled Chicken
Two Years Ago: Hoisin Pork Stir Fry
Three Years Ago: Tilapia with Lemon Vinaigrette
This is a simple, yet tasty little side dish, that comes with a delicious little sauce... but you'd knew I'd say that, didn't you? Don't worry if you don't want to grill these, you can easily throw them in a pan and bake them. Actually, you might get a little more crispiness to the potatoes by baking them. And my suggestion... bake at 400-450 degrees F for the best results - and don't forget to flip them too so you both sides get nice and brown. Either way you decide to cook them, they'll turn out to be a side dish the whole family will love!
Grilled Lemon Pepper Potatoes with Sour Cream and Chive Sauce
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
1 lbs yellow or red baby potatoes
1- 2 Tablespoons olive oil
lemon pepper seasoning
1/4 cup sour cream
1 teaspoon lemon juice
2-3 teaspoons chopped chives
salt and pepper
pinch of sugar
Directions:
Slice potatoes in half or quarter. (before I seasoned the potatoes, I put them in a bowl with a tablespoon of water, covered them with plastic and microwaved them for about 2-3 minutes...just to get the cooking processes started - takes less time on the grill that way) Toss with olive oil and season liberally with lemon pepper seasoning. Place on sheet of heavy duty foil; fold into a packet and crimp to seal. Place on preheated 350 degree grill and grill for 15 minutes, flipping once.
Meanwhile, in a small bowl, mix together the sour cream, lemon juice and chives together. Stir in a pinch of sugar. Season with salt and pepper. Cover and refrigerate until ready to use.
Remove potatoes from grill and carefully open the foil packet. Season potatoes with salt. Serve with sauce and enjoy!
One Year Ago: Spicy Caesar Dressing
Two Years Ago: Maid-Rite Sandwiches
Three Years Ago: Moroccan Spiced Grilled Chicken
This is one of those recipes I have been wanting to try for a while now, but for some reason, got lost in the shuffle. With me being on a major avocado kick lately, it of course, found it's way to the front line and as always, I'm so glad I finally made it. Honestly, I could eat the salsa all by itself and be happy, but the pork does add a little something to it, for sure!! :) Not a pork fan? No problem, this would go great with chicken or fish too. Heck, try it with steak.. I bet it would be perfect with just about anything!!
Ancho Chili Rubbed Pork Chops with Avocado Salsa
Adapted from Life's Ambrosia
Printable Recipe
Ingredients:
1 Avocado, pitted, removed from skin and diced
12 cherry tomatoes, quartered
the zest and juice from 1 lime
1 Tablespoon fresh chopped Basil
1 teaspoon ancho chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
olive oil
2-4 boneless pork loin chops
Directions:
Combine diced avocado, tomato, lime juice and basil in a bowl. Gently stir to combine. Cover and refrigerate for 30 minutes.
In another bowl, combine chili powder, salt, cayenne, cumin, garlic powder and oregano. Place pork chops on a plate and drizzle with olive oil on both sides. Sprinkle both sides with the spice mixture, cover and let sit for 1 hour in the refrigerator. Remove pork 10 minutes before grilling and allow to sit at room temperature.
Preheat grill to 375 degrees. Clean and oil grill grates. Place the pork over direct heat and grill 4-8 minutes per side or until the pork reaches an internal temperature of 145 degrees F. Remove and allow to rest for 3 minutes.
Place pork on plate and top with salsa. Serve immediately and enjoy!
One Year Ago: Grilled Chicken Breasts with Grapefruit Glaze
Two Years Ago: BLT Pizza
Three Years Ago: Baked Catfish with Firecracker Sauce
So, I took Thursday and Friday off of last week. No real reason other than to take care of somethings I have been putting off and to use up some vacation that I have coming to me. The downside to this... having four days makes it even harder to go back to work today!! BUT alas... I'm not rich and this blog does not bring me any money, so I off I must go :) At least I can send us all off to work today with a fantastic new recipe. This dry rub recipe is simple, very delicious and uses dry herbs and spices most of us have on hand already. And we all know how I like to just open the pantry or spice cabinet and come up with something special for dinner!
Grilled Chicken with Dry Herb Rub
Adapted from Williams-Sonoma
Printable Recipe
Ingredients:
1/2 teaspoon sweet paprika
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
For the sauce -
3 Tablespoons mayonnaise
1/2 teaspoon Dijon
1 1/2 teaspoons lemon juice
1 teaspoon of above mixture
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Remove 1 teaspoon of the mixture and set aside. Rinse chicken and pat dry with a paper towel. Sprinkle the season evenly over each side of each piece of fish, place on a plate or platter and cover with plastic wrap. Let sit in refrigerator for at least 1 hour (I let mine sit for 2 hours).
Meanwhile, mix all the ingredients together for the sauce until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and Oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Berber-Spiced Chicken w/Spicy Lemon and Paprika Aioli
Two Years Ago: Terrific Man Tacos - Chorizo Style
Three Years Ago: Spicy Thai Pork Chops with Coconut Rice
This is yet another simple recipe. Something to remind everyone that things do not have to be complicated in the kitchen to get a delicious dinner on the table. I said last week that I was in a bit of a rut and well, it continues, but I have decided to just go with it. I mean, every recipe can't be life changing, right? :) You can make this sandwich with whatever seasoning you like... whatever cheese you like... heck, you don't even have to grill the avocado - just whatever you do.. have fun with it!!
Grilled Chicken and Avocado Sandwich
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, pounded thin and cut in half lengthwise
olive oil
Ms. Dash (or any seasoning of your choice)
1 avocado, cut in half lengthwise and pit removed
salt and pepper
sliced cheese (I used colby jack)
lettuce
cucumber slices (optional)
steak rolls or hoagie buns
Directions:
Rub olive oil on both sides of the chicken. Season liberally with Ms. Dash (or other seasonings). Cover and let sit in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Place the chicken directly over the fire and grill 5-8 minutes or until it reaches an internal temperature of 165 degrees F. Remove and allow to rest. While chicken is resting, drizzle avocado with olive oil and season with salt and pepper. Place face down on the grill and grill 1-2 minutes. Carefully remove and thinly slice. Toast the buns on the grill at this time too if you desire.
To build the sandwich - I slathered a tiny bit of mayo on the bottom bun, then topped with lettuce, cucumber slices, the chicken, cheese and finally the sliced avocado. Serve immediately. Enjoy!
One Year Ago: Grilled Tomato & Prosciutto Pizza w/Provolone Cheese
Two Years Ago: Baked Tilapia with Sweet Chili Glaze
Three Years Ago: Honey and Spiced Grilled Chicken
Hope everyone had a nice long Labor day weekend! I know we did. We didn't do much, but hey, sometimes those are actually the very best weekends!!
While the mango sauce part of this recipe might not look the greatest... it gave me visions of baby food actually... it tastes amazing. Simple, sweet and spicy. The perfect sauce in my book! And the chicken? Well, the chicken was brined (or marinated) in buttermilk... one of the top three best things to let chicken marinate in for the juiciest outcome (in my book also). So of course, you are not going to be surprised when I say this chicken was DA-BOMB!!!
Buttermilk Brined Grilled Chicken with Spicy Mango Sauce
Adapted from Bobby Flay, Food Network
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup buttermilk
2 Tablespoons hot sauce (I used Frank's)
1 teaspoon ancho chili powder
For the sauce -
1 very ripe Mango, peeled, pitted and chopped
1 Tablespoon Sriracha
1 1/2 teaspoon honey
Directions:
Mix together the buttermilk, hot sauce and ancho chili powder. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 4 hours.
To make the sauce, place all the ingredients in a food processor or blender and process until smooth. Remove half of the sauce and set aside for dipping. The other half will be for basting while grilling.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken directly over the fire and grill 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Baste with glaze at least once on each side while cooking. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!
One Year Ago: Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Two Years Ago: Avocado Basil Pasta
Three Years Ago: Stuffed Pork Chops
Yes, you read the title correctly.... SRIRACHA BUTTER!!! Of course, when I saw this recipe, I new I was going to try ... heck, I tried it that very evening!!! I don't think I could have looked at myself in the mirror had I not :)
This is oh, so easy and can be used on just plan old chicken or steak. There is really no need to even marinated the meat, the butter is just THAT incredibly good.
A little note.. Ponzu, if you have never used it, is a soy sauce with either lemon or lime flavor. It's DA-BOMB!!!
Grilled Chicken with Sriracha Butter
Adapted from Kikkoman
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons Sriracha
For the butter -
3 Tablespoons unsalted butter, room temperature
2-3 teaspoons Sriracha
1/2 - 1 teaspoon lemon Ponzu
Directions:
Place the chicken in a shallow dish or resealable plastic bag. Pour the 2 Tablespoons Sriracha over, cover/seal, and place in refrigerator for 2 hours.
Meanwhile, in a small bowl, mix together the butter, Sriracha and Ponzu (adding the Sriracha and Ponzu a little at a time until you get the flavor you like) until well combined. Cover and place in refrigerator until ready to use (remove from fridge about 5-10 minutes before you are ready to serve).
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill for 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3 minutes. Scoop out a tablespoon (or less) of the butter and place on top of the chicken. Serve immediately and enjoy!
One Year Ago: Grilled Korean Chicken
Two Years Ago: Grilled Chicken Lettuce Wraps with Fiery Sauce
Three Years Ago: Chimichurri Chicken Pita Pizza
Why I didn't think of this pizza sooner, I will never know. BUT, as I always like to say.. better late than never!!! If you like Sriracha and you like pizza, this is the recipe for you. Sriracha on the chicken, Sriracha in the sauce, Sriracha over top if you feel like you are lacking.... MMMMMMMMMM....... It makes my mouth water just talking about it!!!! :)
Sriracha Chicken Pizza
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 large boneless, skinless chicken breast
2 Tablespoons Sriracha, divided, plus more for drizzling
1/2 cup Pizza Sauce
3 green onions, chopped
2 oz sliced black olives
1-2 cups shredded mozzarella cheese
1 14oz ball of pizza dough or 1 Boboli Pizza Crust
Directions:
Rub 2 tablespoons of Sriracha over both pieces of chicken (1 T per chicken). Place on a plate and cover with plastic wrap. Place in refrigerator for at least 1 hour. Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until it reaches an internal temperature of 165 degrees F. Remove and allow to cool for 10 minutes before cutting into bite size pieces. Toss with a little drizzle of Sriracha; set aside.
Place a pizza stone on the grill and preheat to 425 degrees F. If using fresh dough, roll out and brush with olive oil. If using store bought dough, brush with olive oil also. Place dough/crust on pizza stone and allow to grill for 4-5 minutes or until the dough is golden brown on the bottom. Carefully remove from stone. Flip the dough/crust over. Mix the pizza sauce with 1 Tablespoon Sriracha and spread over cooked side of the crust. Top with chicken, black olives and cheese. Top with chopped green onions. Place back on the pizza stone (close the cover) and grill for another 4-5 minutes or until the dough is cooked through and golden brown and the cheese has melted. Carefully remove from stone and allow to cool for a few minutes before you slice. Drizzle with Sriracha if desired. Serve and enjoy!!
One Year Ago: Spaghetti al Limone with Grilled Lemon Chicken
Two Years Ago: Shrimp in Love Pasta
Three Years Ago: Sweet Pepper Olive Puree over Penne and Chicken
For those of you that do not know, I am a HUGE Shaun of the Dead fan. I have seen the movie more times than I care go admit.... Okay, in fact, I would tell you exactly how many times, had the number not been so incredibly high that I can't even remember anymore :) Well, if you too are a SotD fan, than you know that the third movie in Edgar Wright and Simon Pegg's Cornetto Trilogy came out on Friday. That's right.. the much anticipated The World's End finally hit the box office in the US. I, of course, went to see it Friday morning... there was no way I was waiting any longer!! What did I think? Don't worry, I'm not giving anything away, but I will say this. I wanted more. BUT, with that said, I laughed and had a great time with the movie and was not at all disappointed that I took a day off of work to see it :) If you have seen both Shaun of the Dead and Hot Fuzz, you definitely have to see this one..... and I promise, that is all I will say..... for now!!
As for this sandwich - I mean, what else needs to be said that the name doesn't already say for itself? Goat cheese mayo makes this already delicious sandwich a definite must try!!
Grilled Steak Sandwiches with Goat Cheese Mayo
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/2 cup beer (I used Bud Light)
1 Tablespoon Sambal Oelek (ground chili paste)
1 Tablespoon Sriracha
dash of Worcestershire sauce
1 lbs. steak (I used petite sirloin)
lettuce leaves
cucumber slices/tomato slices
steak rolls or hoagie buns
For the mayo -
1/4 cup mayonnaise
3 Tablespoons crumbled goat cheese
1/2 teaspoon lemon juice
dash of garlic powder
1/8 teaspoon dried dill
salt and white pepper, to taste
Directions:
Mix together the beer, Sambal Oelek, Sriracha and Worcestershire until well combined. Place the steak in resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 4 hours and up to 24.
To make the mayo - mix together all the ingredients in a small bowl. Season with salt and white pepper to taste. Cover and store in refrigerator until ready to use. Can be made up to two days in advance.
Preheat grill to 400 degrees F. Clean and oil grill grates. Remove steaks from the bag and discard marinade. Place the steaks over direct heat and grill 4-9 minutes per side or until the steak is done to your liking. Remove steak from grill and allow to rest for 8-10 minutes before thinly slicing against the grain.
To build the sandwich: (I like to toast my bun on the grill.. about 2 minutes per side) Slather mayo on both cut sides of the rolls. Top with lettuce and cucumber (tomato if you are using). Top with steak slices and serve. Enjoy!
One Year Ago: Grilled Hawaiian Pizza
Two Years Ago: Chicken in Satay Sauce
Three Years Ago: Grilled Parmesan Chicken
Once again, this is yet another sad looking photo. It's not bad, just sad. Nothing to dress it up with... no sides to give the plate a little life.... I am pretty sure I was just too hungry and said F it when I took these pictures. BUT, the recipe turned out so well, I had to share it. Plus, I know most of the time, I'm harder on myself on my photo taking skills (or lack there of) then any of you are :)
This is a spicy way to enjoy one of our favorite meals.....
Spicy Fish Tacos with Creamy Jalapeno Coleslaw
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
For the fish -
1 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tilapia fillets
flour or corn tortillas (small or medium sized)
For the coleslaw -
2 Tablespoons mayonnaise
1 Tablespoon sour cream
3/4 teaspoon white vinegar
1/4 teaspoon granulated sugar
1 jalapeno, stem and seeds removed, roughly chopped
salt and pepper
7 oz coleslaw mix (half a bag)
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Sprinkle liberally over both sides of each piece of fish. Allow to rest for at least 30 minutes.
Preheat grill to 350 degrees F. Place each piece of fish in a large square of aluminum foil sprayed with non-stick cooking spray. Pull together two sides and fold. Fold in ends to create a packet around the fish. Place directly over the heat and allow to grill for 7 minutes and then rotate 180 degrees. Continue grilling for another 5 minutes or until the fish flakes easily with a fork. Remove from grill and allow to cool for 5 minutes before cutting the fish into strips.
Meanwhile, in a food processor, add the mayo, sour cream, vinegar, sugar and jalapeno. Pulse until jalapeno has been chopped fine. Place the coleslaw mix in a bowl and toss with the dressing. Season with salt and pepper to taste.
Build the taco by placing two strips of fish on the tortilla and top with coleslaw. Serve and enjoy!
One Year Ago: Culichi Sauce a la Ruben
Two Years Ago: Grilled Pork Chops with Adobo Paste
Three Years Ago: Cinnamon Swirl Loaf
Some of you may remember my Caesar salad kick a few months back. If not, it's okay, I don't expect you to remember EVERYTHING I post :) Anyway, there was a couple weeks a few months back where I had at least three different types of Caesar salad creations. Mainly the big difference was the dressing. So why I am telling you this? Well..... I must not be over my Caesar kick because I saw this recipe and turned around and made it a few days later. And boy, let me tell you, it was fantastic! I used homemade Caesar dressing, which, I believe is the way to go, but you can always use store bought. Actually, the original recipe calls for store bought dressing and already cooked chicken, which makes this already simple recipe a breeze to throw together.
Chicken Caesar Pizza
Adapted from Taste of Home
Printable Recipe
Ingredients:
1 Mama Mia Pizza Crust, thin and crispy
olive oil
1 boneless, skinless chicken breast
1/2 cup creamy Caesar salad dressing (store bought or homemade)
1 cup shredded Italian cheese blend
1-2 cups torn romaine lettuce
1 cup cherry tomatoes, quartered
Directions:
Remove 2 Tablespoons of the dressing and rub over both sides of the chicken breast. Place on a plate, cover and place in refrigerator for 1 hour. Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches on internal temperature of 165 degrees F. Remove from grill and allow to cool completely before cutting into bite size chunks. Toss cut chicken with another tablespoon or two of the Caesar dressing and set aside.
Preheat grill to 400-425 degrees F. (If using a pizza stone, place pizza stone on gill grates while preheating). Brush olive oil over both sides of the pizza. Place on pizza stone and grill for 2-3 minutes, or just until the bottom is golden brown. Carefully remove crust from stone and bring inside. Flip crust over and spread all but 1-2 tablespoons of the Caesar dressing over the cooked side of the crust. Top with chicken, tomatoes and then the cheese. Place back on grill and grill for another 3-5 minutes, or until the bottom is golden brown and the cheese has melted. Carefully remove from grill. Toss remaining 1-2 Tablespoons with the lettuce. Place the lettuce on top of the pizza, slice and serve. Enjoy!
One Year Ago: Cookies and Cream Ice Cream
Two Years Ago: Chorizo Chipotle Pasta
Three Years Ago: Beer Brined Pork Chops with Cheddar
For those of you that have been following my blog for a while now, you know that I struggle from time to time with Chris and his food dislikes. Take for instance chicken. He hates dark meat. I love it. In the past, it was just easier to buy all breasts and be done with it, but lately, not only have I wanted to save money, but I have been WANTING dark meat chicken. To me it's more flavorful and is less likely to dry out. One day at the store it hit me... why not get a pack of breasts for him and a pack of thighs for me? Problem solved and everyone is happy!!!
Now, not only did we both get to actual enjoy what we like best, BUT, I also found my new food love: Grilled Avocado!!!! Yep, you read that right.... grilled avocado. Slap that baby on the grill with a little olive oil and salt and pepper and you have yourself a wonderfully creamy and utterly delicious side dish that would compliment ANY meal!
Sambal Chicken with Grilled Avocados & Green Onions
Adapted from Bon Appetit
- Serves 2 -
Printable Recipe
Ingredients:
1 boneless, skinless breast and 1-2 boneless, skinless chicken thighs
1 Tablespoon brown sugar
1 Tablespoon rice vinegar
2 Tablespoons Sambal Oelek (ground chili paste)
1 Tablespoon fish sauce
2 Tablespoons Sriracha
1/4 teaspoon ground ginger
1 bunch green onions
1-2 large ripe avocado, cut in half lengthwise and seed removed
olive oil
salt and pepper
Directions:
Rinse the chicken and pat dry with a paper towel. Place in a resealable plastic bag. In a small bowl, whisk together the brown sugar, vinegar, Sambal Oelek, fish sauce, Sriracha and ginger until well combined. Pour mixture of chicken and seal bag. Place in refrigerator for 2-8 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 5-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. In the last 4-5 minutes of grilling, drizzle olive oil over the green onions and the avocado. Season liberally with salt and pepper. Place avocado fruit side down and grill for 4 minutes. Place the green onions on a strip of foil and grill for 4-5 minutes, rotating to ensure an even grill. Carefully remove everything and allow to rest for a few minutes. Serve and enjoy!
One Year Ago: Sticky Grilled Chicken
Two Years Ago: Jalapeno Hot Sauce
Three Years Ago: Mini Meatball Subs
