Grilled Lemon Tilapia with Lemon Dill Butter

Thought I was out of my compound butter kick, didn't you?  Well, I thought I might have been too, but looks like I was wrong :)  And let's be honest..... what better way to make plain old tilapia deliciously decadent then by letting lemon dill butter melt ALL over it!!  Can't go wrong there.... :)  This would be great on any type of fish, actually.  And, if you aren't a fan of fish, but you like shrimp... oh, yes.. you'll want to try this on shrimp for sure :)

Grilled Lemon Tilapia with Lemon Dill Butter
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 Tablespoons unsalted butter, room temperature
1 1/4 Tablespoons fresh or dried dill
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
pinch of salt
2 Tilapia filets
1/2 - 1 teaspoon lemon pepper seasoning
4 thin slices of lemon

Directions:
In a small bowl, mix together the butter, dill, zest and lemon juice until well combined.  Wrap in plastic wrap and place in refrigerator until ready to use.

Preheat grill to 350 degrees F.  Tear two large squares of aluminum foil and spray with non-stick cooking spray.  Place two lemon slices on each sheet of foil and top with one tilapia filet.  Season the tilapia with lemon pepper seasoning.  Now, form a packet around the fish by bringing opposite sides of the foil together and folding together.  Fold remaining sides together, forming a packet.  Please the foil packets directly over the fire and grill for 6 minutes, rotate packet half way and continue grilling another 6-7 minutes.  Carefully remove from the grill and allow to rest for 5 minutes.  Carefully open the packets and place the fish on a plate.  Scoop a tablespoon of the compound butter onto each pieces of fish and serve.  Enjoy!

One Year Ago: BLT Pizza
Two Years Ago:  Tilapia with Sambal Vinaigrette and Ginger Lime Cream

Berber-Spiced Chicken with Spicy Lemon and Paprika Aioli

Aahhhhhhh... it sure feels good to be back!!!  Things are still pretty hectic for me right now at work, but you know, sometimes, no matter how hard you work or how many hours you put in, there is STILL always more work waiting for you, so why kill yourself?  I figured it was time to take a little time for me and get back to doing what I love to do!!  Hope everyone has been well.  Thank you very much for all your encouraging and supportive comments - I really appreciated them all!

So, back to my favorite topic... FOOD!!!  And of course, what's my favorite food?  GRILLED FOOD!! Yep, that's right.. but I know you aren't surprised by that statement, are you?  Well, this is a fantastic way to showcase my favorite type of food too.  Look at the color.. look at the dark crispy part that even the creator of the recipes calls "gutsy in-your-face flavors".  And that is EXACTLY what this is!!  Of course, you knew I had to add a little sauce in the mix too.... not surprised by that either, are you??

Berber-Spiced Chicken
Adapted from Steven Raichlen
- Serves 2 -
Printable Recipe 
Ingredients:
1 Tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon coriander
1/2 teaspoon lemon zest
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
1 Tablespoon lemon juice
1 Tablespoon olive oil
2 boneless, skinless chicken breasts

Directions:
In a small bowl, mix together all the ingredients except the chicken, until it forms a wet paste.  Spread evenly over both sides of the chicken and place on a plate or platter.  Loosely cover with plastic wrap and place in refrigerator for at least 1 hour and up to 4 hours.

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 an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with sauce and enjoy! 

Spicy Lemon and Paprika Aioli
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
1 1/2 Tablespoon lemon juice
1 garlic clove, finely minced
1 teaspoon Hungarian sweet paprika
1/4 - 1/2 teaspoon cayenne pepper

Directions:
In a small bowl, mix together all ingredients until well combined.  Cover and store in refrigerator until ready to use.  Can be made 3 days in advance.  Enjoy!

One Year Ago:  Terrific Man Tacos - Chorizo Style
Two Years Ago:  Spicy Thai Pork Chops with Coconut Rice

I'll Be Back....

Hello my loyal readers!  Life seems to have gotten in the way of my blogging.  The company I work for is going through a merger right now and things are hectic to say the least.  I have been given some pretty big tasks in this process and it's taking a ton of my time.  So much of my time, I haven't even had time to make dinner.  I need to take a few days away for my own sanity.... but I promise I'll be back... I can't go more than a week without blogging anyway, so don't go too far.  Feel free to write me if you miss me that much...otherwise, see you in a few days!

Ciao!

Jenn

Grilled Tomato and Prosciutto Pizza with Provolone Cheese

(Photo courtesy Carapelli Olive Oil)

I have the hardest time photographing pizza.  I don't know what it is about it.. maybe because my pizzas are never round, they end up more rectangular, so I don't get good slice pictures.  Whatever the problem.. it was solved here.. I just politely borrowed this picture from Carapelli Olive Oil.  And, since this recipe is courtesy Carapelli, I don't feel bad using the photo at all.

This pizza was fantastic!  There is something wonderful about prosciutto on pizza - well, actually there is just something wonderful about prosciutto and I do not use it enough in my cooking.  Probably more of a cost thing than anything else, but in this case, I was willing to splurge.  And it was well worth it!

As you can see from the picture, Carapelli's recipe calls for arugula... I completely forgot to get some when I was at the store, so I left it out of my adaptation of the recipe.  (You can find the original recipe HERE.)  Otherwise, uuhhmmm... yeah... my picture would have looked JUST like this one!!  lol

Grilled Tomato and Prosciutto Pizza with Provolone Cheese
Adapted from Carapelli Olive Oil
Printable Recipe 
Ingredients:
1 ball homemade pizza dough
olive oil
salt and pepper
1 cup homemade pizza sauce
2 thinly sliced Roma tomatoes
3 oz thin sliced prosciutto, torn into pieces
1-2 cups shredded provolone cheese

Directions:
Preheat grill to 400 degrees F.  Roll or stretch dough out to desired shape.  Brush both sides with olive oil and season with salt and pepper.  Place on large piece of aluminum foil.  Place dough (on foil) over direct heat and grill for 3 minutes.  Rotate and continue to grill for another 2 minutes or until golden brown.  Remove from grill and flip pizza over.  Top grilled side of dough with pizza sauce.  Lay the tomatoes slices and prosciutto pieces over sauce and top with cheese.  Put back on grill over direct heat and grill for 6 minutes, rotating dough once.  Move to indirect heat and continue to grill until the cheese has melted.  Carefully remove from grill and slice.  Enjoy!

One Year Ago: Baked Tilapia with Sweet Chili Glaze
Two Years Ago:  Honey and Spiced Grilled Chicken

Grilled Hoisin Shrimp

Although, for most people, Labor day marks the closing of summer - or at least a sign that summer is coming to an end.  Around here, in the sunny desert of Arizona, that is not quite the case.  We are still having 100+ degree days and we still haven't reached a low in the 70's yet at night!  But, that's ok... we do things to survive just like most people do in the long cold winter months.  One way I definitely survive is by coming up with very simple, very quick dinner ideas.  This recipe ranks right up there.  Very simple and very light on ingredients.  From start to finish, even including marinating time, this meal takes 40 minutes tops.  If you want to make it happen faster, cut the marinating time in half... viola!  Dinner is served!

P.s...I'm sorry I've not been the best at commenting on others blogs the last few days.. between internet issues and big things going on at work, I find I barely have enough time just to put my own posts together.  Hopefully this will change in the next few days...but just know, even if I'm not commenting, I'm still probably lurking around your blog... I can't go long without my blogsphere friends!!

Grilled Hoisin Shrimp
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 Tablespoons Hoisin
1 Tablespoon low-sodium soy sauce
1 teaspoon mirin
1 teaspoon honey
1 lbs. extra-large (26/50 count) shrimp, peeled, deveined and tails removed
1/2 teaspoon Sriracha
drop of sesame oil
1 yellow bell pepper, thinly sliced

Directions:
In a small bowl or measuring cup, mix together the Hoisin, soy, mirin and honey together until well combined.  Remove 2 teaspoons of mixture and set the rest aside.  Mix together the 2 teaspoons of mixture, the Sriracha and a drop of sesame oil.  Place shrimp in a shallow dish and toss with sriracha mixture.  Cover and place in refrigerator for 1 hour.

Preheat grill to 325 degrees F.  Place a grill basket (or any stir fry pan meant for the grill) over direct heat and add the shrimp and peppers.  Grill for 6-8 minutes, stirring occasionally, until the shrimp is cooked through and is a lovely pink.  Remove from grill and toss with reserved sauce OR place shrimp and peppers over rice and drizzle sauce over top.  Enjoy!

One Year Ago:  BLT Scrambled Eggs
Two Years Ago:  Grilled Chicken Sandwich with Roasted Red Pepper and Goat Cheese Spread

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

This is a great recipe from the folks at Carapelli Olive Oil.  I've featured a few of their recipes here as fillers when I haven't had time to post something I personally made.  But this time, things are a little different.  This time, I actually took the time to make the recipes.  They all turned out really good and the only complaint I have is that their pictures look so much better than mine!  lol  Ok, so that's what happens when you have a professional photographer taking pictures... lucky them :)

This is a delicious little sandwich that you can play around with and create all sorts of variations of.  You don't even have to grill the chicken, you can broil or bake or even pan fry.  Don't like spring greens?  Use regular lettuce.  Don't like mozzarella (is there really someone out there that doesn't like mozzarella???)... use your favorite cheese.  The point, I think you see, is make this sandwich your own, this recipe is your canvas.

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Adapted from Carapelli Olive Oil
- Serves 2 -
Ingredients:
3 Tablespoons olive oil, divided
1 Tablespoon lemon juice
2 teaspoons fresh rosemary, chopped
1 garlic clove, finely minced
salt and pepper
2 boneless, skinless chicken breasts
4 slices thick, rustic style Italian bread
6-8 thin slices fresh mozzarella cheese
1/2 cup baby or spring greens

Directions:
Mix together 2 tablespoons of olive oil, the lemon juice, rosemary and garlic in a small bowl until well combined.  Season the chicken with salt and pepper and place in pie plate or resealable plastic bag.  Pour the mixture over the chicken to coat and place in refrigerator for 30 minutes.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches on internal temperature of 165 degrees F.  Remove from grill and allow to cool.

Meanwhile, brush both sides of the bread with remaining olive oil.  Place on grill and cook 2-3 minutes per side or until golden brown.  Transfer to a serving plate; top with cheese and greens.  Slice the diagonally into 1/2-inch thick slices; arrange over cheese and greens.  Serve immediately and enjoy!

One Year Ago:  Avocado Basil Pasta
Two Years Ago:  Stuffed Pork Chops

Grilled Korean Chicken

 

I've had my eye on this recipe for a little while.  Don't know why it took me so long to make it, but I say that about so many dishes, don't I?  Whatever stopped me in the past was thrown out the window a week ago.  When I was making my normal two week menu, I stumbled upon this and knew I had to make it immediately.  Plus, I was pretty excited because I found some chicken thighs on sale along with one lone chicken breast.  The perfect combination for Chris and I.  I was able to enjoy my beloved dark meat, while he got to enjoy the standard, everyday chicken breast.  In all honesty, it doesn't really matter if you use chicken breasts or thighs, this meal was absolutely delicious.  Flavorful and fun to eat.  I'm so glad I finally got around to making it.  This is going on the favorites list for sure!

Grilled Korean Chicken
Adapted from Bobby Flay
Printable Recipe 
Ingredients:
1/3 cup soy sauce
1 1/2 Tablespoon rice vinegar
1 Tablespoon honey
1 Tablespoons Korean chili paste
1/4 teaspoon ground ginger
2 garlic cloves, finely minced
2 boneless, skinless chicken breasts or 1 breast and 1/2 lbs boneless, skinless thighs
1 bunch green onions (6-8 onions)
1 red pepper, stem and seeds removed, cut into two large pieces
flour tortillas
1 cup cooked rice
For the sauce - 
3 Tablespoons soy sauce
2 Tablespoons chili paste
1/2 teaspoon honey
drop of sesame oil

Directions:
Whisk together the soy sauce, rice vinegar, honey, chili paste, ginger, and garlic cloves until well combined.  Place the chicken in a resealable plastic bag and pour the marinade over it.  Seal and place the chicken in the refrigerator for 2-4 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the red pepper over the fire and grill about 3-4 minutes per side or just until it's starting to soften.  Remove, allow to cool, and thinly slice.  Place the green onions on the grill and allow to grill 3-5 minutes.  Remove and slice.  Place the chicken directly over the fire and grill 5-10 minutes per side or until the breast reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool for 5 minutes and thinly slice.

To make the sauce - mix together all ingredients for the sauce until well combined.

Place a tortilla on a plate and top with rice, chicken, red pepper and green onion.  Drizzle sauce over everything and enjoy!

One Year Ago:  Grilled Chicken Lettuce Wraps with Fiery Sauce
Two Years Ago:  Chimichurri Chicken Pita Pizza

Spaghetti al Limone with Grilled Lemon Chicken

Some of the best pasta dishes are the simplest.  This recipe falls into that category; it's incredibly easy and incredibly good!  Ok, I may have made it a bit more complicated by adding the grilled chicken, but even that is pretty simple to make.  I mean how hard is marinating and grilling, right?  Plus, you could always leave it out :)  This is a great balance between the tart lemon flavor and everything else.  I know that sounds silly, but I don't know how else to explain it.  I have had lemon dishes where the lemon is so overwhelming, it's the only thing you can taste.  In this dish, although the lemon is prominent, it doesn't mask everything else.  The perfect balance.

Spaghetti al Limone with Grilled Lemon Chicken
Adapted from David Rocco
Printable Recipe 
Ingredients:
1 large boneless, skinless chicken breast
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon lemon pepper seasoning
1/2 pound thin spaghetti
1-2 roasted garlic cloves (I roasted mine on the grill)
juice from 2 lemons (about 1/3 cup)
zest of one lemon
3-4 Tablespoons olive oil
2 Tablespoons parmesan cheese
salt and pepper
fresh chopped parsley

Directions:
Rinse chicken and pat dry with paper towel.  Place in resealable plastic bag.  Mix together the 2 tablespoons lemon juice, 2 tablespoons olive oil and the lemon pepper seasoning until well combined.  Pour over chicken, seal bag and place in refrigerator for 30 minutes to 1 hour.  Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken directly over the fire and grill for 6-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Allow to cool and thinly slice or roughly chop; set aside.

Cook pasta according to package directions; drain, reserving 1/2 cup of pasta water.  Set aside.

In a large bowl, add the roasted garlic and lemon juice and zest.  Slowly drizzle in the olive oil while stirring.  Stir well until the mixture becomes emulsified.  Mix in parmesan cheese.  Add pasta and chicken to the bowl and toss to combine.  Season with salt and pepper to taste and top with chopped parsley.  If pasta is too dry, add a little pasta water or olive oil.  Serve immediately and enjoy!

One Year Ago:  Shrimp in Love Pasta
Two Years Ago:  Sweet Pepper Olive Puree over Penne and Chicken

Grilled Hawaiian Pizza

Hawaiian pizza is definitely one of my favorite types of pizza.  There is something about the savory-sweet combination that I really love.  The first time I tried it, I thought there was no way I was going to like it.  Pineapple on pizza?  Ok....whatever....   But....  after one bite..... I was hooked!  Funny that Chris and I have been together for 5 years and I just found out that he adores Hawaiian pizza as much as I do!  How does 5 years go by without that being common knowledge?  Oh well, at least I know now and we'll be enjoying this pizza again soon! 

Grilled Hawaiian Pizza
Created by Jenn's Food Journey 
Printable Recipe 
Ingredients:
7-10 slices of Canadian bacon
3-4 pineapple slices
1 ball homemade pizza dough
olive oil
3/4 cup homemade pizza sauce
2 cups shredded mozzarella cheese

Directions:
Preheat grill to 400 degrees F.  Quickly the Canadian bacon slices and all of the pineapple slices. (I grilled everything to give it that extra depth of flavor, you can skip this step if you choose).  Grill just long enough to give them a little color, about 2-3 minutes per side.  Remove from grill and allow to cool a bit.  Chop the pineapple and set aside.

Tear a large square of aluminum foil and spray with non-stick spray.  Stretch the dough to the size and shape you desire and brush with olive oil.  Place the aluminum foil with dough on to the grill and grill one side until golden brown, about 3-5 minutes.  Remove from grill and flip the dough.  Spread the pizza sauce over the cooked side of the dough.  Top with Canadian bacon, chopped pineapple, and the cheese.  Return to grill, but this time over indirect heat until the cheese has melted about half way.  Move to direct heat and allow the dough to become golden brown, about another 3-5 minutes.  Remove from grill and allow to cool before slicing.  Enjoy!

One Year Ago:  Chicken in Satay Sauce
Two Years Ago:  Grilled Parmesan Chicken

Spicy Grilled Pork Chops

 

It's amazing to me how fast the weekends go.  It seems like it was just Friday and I was all excited for the weekend.  Now, it's Monday, and it's off to work we go .... again!  Oh to be able to retire early......   I mean REALLY early....   Like today!! :)

Since retiring at 38 is not an option, at least I can make life a little less complicated by making meals like this.  Using common ingredients that most everyone should have in the pantry, this is a simple way to make a delicious meal.  Now, I brine my pork because I believe it gives the pork that much more moisture, but feel free to skip that step if you don't have the time - just make sure you do not have cook the pork.  No one likes dry pork, even if it is spicy and flavorful!

Spicy Grilled Pork Chops
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
4 boneless pork loin chops
For the brine -
4 cups water
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
2 garlic cloves, chopped
1 teaspoon red pepper flakes
For the rub -
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon chili powder
Po'Dunk Sauce (optional)

Directions:
In a large measuring cup, add the water for the brine.  Stir in the salt, sugar, garlic, and red pepper flakes until the sugar and salt have dissolved.  Place the pork in a resealable bag, pour in the brine, seal and refrigerate for 2 hours.  Remove the pork from the brine and rinse thoroughly under cool water.  Pat dry and set aside.

Mix together all the ingredients for the rub in a small bowl until well combined.  Sprinkle evenly over each side of each chop and rub into the meat.  Place on a plate and cover with plastic wrap.  Place in refrigerator for at least 1 hour or up to 8 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place pork over direct heat and grill 4-5 minutes per side or until the pork reaches an internal temperature of 145 degrees F.  Remove and allow to rest for 3-5 minutes.  Serve with sauce if desired.  Enjoy!

One Year Ago:  Frosty Strawberry Squares
Two Years Ago:  Roasted Garlic Rigatoni with Peppers and Basil

Culichi Sauce a la Ruben

My friend Ruben gets a lot of air time here on my blog.  You have heard me speak fondly of him many, many times, especially in regards to chorizo :)  Well, this post surprisingly has NOTHING to do with chorizo but everything to do with Ruben!!  My wonderful friend came up with an amazing sauce recipe... tweaked it...tweaked it some more... tweaked it a bit more... than finally shared it with me to share with you.  And I am incredibly excited to do so!!

Let me just say... this sauce SOOOOOO delivers in the flavor department.  It has a bit of a kick, but not so much that it should deter you from making it.  You can pour this sauce on chicken and bake it, you can use it as a dipping sauce for any type of meat (as I am doing here), you can even use it cold as a dip with tortilla chips (I tried this and it was AMAZING!!!)!  I mean it is that good and that versatile.  And we all know how much I love versatility in my recipes.

Now, I have tweaked this just a tad bit. Ruben used green peppers, I used poblano peppers.  Ruben roasted his peppers and onions in the oven, I, of course, used my grill.  Other than that, I pretty much followed his recipe to the T.  So, I will stop rambling and finally get to sharing this delicious sauce recipe with you...

Thanks, Ruben, for the fantastic recipe!!

(p.s. as for the chicken, it was simply spiced with a spice mixture I used on fish - CLICK HERE for the recipe and just use chicken instead of fish.  The Mexican spices went really well with this sauce.) 

Culichi Sauce a la Ruben
Recipe courtesy Ruben (with just a few minor tweaks)
- Makes about 2 Cups -
Printable Recipe 
Ingredients:
2 poblano peppers
1/4 sweet onion
1/4 cup Greek yogurt
1 Tablespoon olive oil, plus more for drizzling
5 jarred jalapeno slices
1/2 teaspoon juice from jarred jalapenos
2 Tablespoons cilantro
1/4 cup shredded pepper jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 Tablespoons chicken broth

Directions:
Preheat grill to 375 degrees F.  Drizzle olive oil over the outside of the poblano and onion and season with salt and pepper.  Place both directly over the fire.  For the poblano - let all sides become nicely charred, this should take about 10 minutes (give or take).  Remove from grill and place in bowl and cover with plastic wrap.  Allow to cool for at least 5 minutes and remove the charred outer skin.  Remove the stem and seeds (ok, I left a few of the seeds) and roughly chop.  Set aside.  For the onion - let onion grill about 3 minutes per side..or just enough to slightly soften them.  You want to get just a little char on it too for the extra flavor..just just a little!  Remove from grill and allow to cool.  Roughly chop and set aside.

In a blender, add the onion and pulse until diced.  Add the yogurt, oil, jalapeno slices and juice, cilantro, cheese, garlic powder and salt.  Blend until just combined.  With the motor still going, start dropping the poblano pieces into the blender.  Blend until smooth and silky.

In a saucepan, over medium-low heat, add the sauce.  Simmer sauce until it heats through and thickens a little, about 5-8 minutes.  Serve with any meat dish as a sauce, or use as a warm/cold dip with tortilla chips.  Sauce refrigerates well and can be stored for up to a week.  Enjoy!

One Year Ago:  Grilled Pork Chops with Adobo Paste
Two Years Ago:  Cinnamon Swirl Loaf

Chipotle and Ranch Grilled Chicken

I may have mentioned this before, but Chris is a fan of Ranch dressing.  He could pretty much put it on anything - actually, he does put it on just about anything - although with my sauce creations, he will usually keep the Ranch dressing bottle off the table (which is good for his health, let me tell you! lol)  When I saw this recipe on Mary's site, I knew I was going to have to make it.  Of course, I couldn't help but change things up a bit so that I could make it on the grill.  And talk about a simple meal to throw together - couldn't get much easier than this - and the taste was crazy good!!

Chipotle Ranch Grilled Chicken
Adapted from Mary, Barefeet in the Kitchen
- Serves 2 -
Printable Recipe 
Ingredients:
2 Tablespoons chipotle puree (I open the can of chipotle peppers in adobo sauce, pour it all into a food processor and puree away - leftovers can be stored in a sealed container in the refrigerator for up to 1 month)
1/4 cup Ranch dressing (homemade or store bought)
2 boneless, skinless chicken breasts

Directions:
Mix the ranch and chipotle puree together until well combined.  Rinse chicken and pat dry with a paper towel.  Place in resealable bag or shallow dish and pour marinade over. Seal and place in refrigerator for at least 2 hours or up to 8 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade (I made another batch of the marinade so that we could use it as a dipping sauce).  Place chicken over direct heat and grill 6-10 minutes per side or until the chicken has reached an internal temperature of 165 degrees F.  Remove and allow to rest for 3-5 minutes.  Serve with ranch dressing if desired.  Enjoy!

One Year Ago:  Thai Cashew Nut Shrimp
Two Years Ago:  Grilled Ranch Chicken

Cookies and Cream Ice Cream

It's been a while since I've posted an ice cream recipe.  Oh, don't get me wrong, I have made ice cream since that last time, I just haven't  gotten a good picture of it or made anything different.  I thought it was about time to change that, though, especially since the rest of the country is starting to cool down.  I wanted to get this in before the summer is over for most of you.  Although we are in no danger of that happening any time soon around here.  The desert is still hot and dry and it doesn't feel like fall is around the corner at all!  Oh well.. that's why there is ice cream, right?  To help us forget (at least for a short time) how hot it really is!

Cookies and Cream Ice Cream
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 14oz can sweetened condensed milk
2 Tablespoons vanilla extract
4 cups heavy cream
1 vanilla bean
18-20 roughly chopped chocolate cream sandwich cookies (Oreos)

Directions:
In a large bowl, mix together the condensed milk, vanilla and heavy cream.  Slice the vanilla bean in half lengthwise and scrap out the seeds into the cream mixture.  Stir to combine.  Cover and place in refrigerator for at least 2 hours.

Pour the mixture into a freezer bowl of an ice cream maker and follow manufacturers instructions.  Add cookies in last 5-10 minutes of cycle.  Move to freezable containers and store in freezer for up to 1 month.  Enjoy!

One Year Ago:  Chorizo Chipotle Pasta
Two Years Ago:  Beer Brined Pork Chops with Cheddar

Chimichurri Shrimp Pasta

 

I have found chimichurri to be a lot like pesto.  You can use it in place of pesto in so many instances.  It's got a different flavor, of course, as it uses parsley instead of the common basil in pesto.  It's got a bit of a bite to it that pesto does not have from the red pepper flakes and the red wine vinegar.  That aside, you can still use it just like pesto.  In pastas, on pizzas, as a condiment on the table to spoon on whatever you please.  Heck, spoon it directly in your mouth if it makes you happy - I'll never tell!

Chimichurri Shrimp Pasta
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 garlic clove, finely minced
1 teaspoon salt
1 Tablespoon dried oregano
1 teaspoon red pepper flakes
2 Tablespoons red wine vinegar
1 teaspoon lemon juice
1/4 cup olive oil
1/4 cup parsley, finely chopped
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
16 large (41/50 count) shrimp, peeled, deveined and tails removed
salt and pepper
8-10oz ziti pasta

Directions:
Place the garlic, salt, and black pepper in a mixing bowl and mash into a paste with a fork or wooden spoon.  Add the oregano, hot pepper flakes, vinegar, and lemon juice and whisk to mix.  Whisk in the olive oil in a thin stream, followed by the parsley.  Taste for seasoning, adding salt or vinegar if necessary.  Set aside.

Cook pasta according to package directions.  Drain, reserving 1/2 cup of pasta water.

Spay a non-stick skillet with non-stick cooking spray and place over medium heat.  Add the peppers and saute for 2 minutes.  Add the shrimp and quickly saute until the shrimp is cooked through and turned pink, about 3-5 minutes.  Season with salt and pepper.  Add the shrimp and peppers to the pasta and toss with chimichurri sauce.  Serve immediately.  Enjoy!

One Year Ago:  Grilled Steak with Creamy Parmesan Sauce
Two Years Ago:  Guest Blogger - Posole

Old School BBQ Chicken

Can you believe that with all the grilled chicken recipes I have posted, I have not once posted just a good ol' barbecue chicken recipe?  Oh sure, I've done a Carolina style barbecue chicken, I've done an Alabama barbecue chicken, I've even done an Asian twist with a Hoisin barbecue chicken... but I have never posted a regular barbecue chicken recipe!!!  When I saw Chris' (Nibble Me This) post, I knew I had to rectify that.

This truly is old school, finger-licking good, bbq chicken!  (P.S...don't let the long list of ingredients scare you...most every thing listed here should be in your pantry or fridge already and it all comes together quickly!)

Old School BBQ Chicken
Adapted from Chris, Nibble Me This
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
For the rub - 
1 1/2 Tablespoons paprika
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
For the BBQ sauce -
1/4 cup ketchup
1/2 teaspoon salt
1 teaspoon cider vinegar
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 Tablespoons brown sugar
1 teaspoon dry mustard
1/2 Tablespoons honey
1/4 teaspoon garlic powder
3 Tablespoons water

Directions:
In a small bowl, mix together all the ingredients for the rub.  Sprinkle evenly over both sides of the chicken and place on clean platter or plate.  Cover with plastic wrap and let sit in refrigerator for at least 2 hours.

Meanwhile, in a sauce pan over medium heat, add all the ingredients for the bbq sauce and stir to combine.  Bring to a simmer, reduce heat, and let cook for 10 minutes; stirring occasionally.  Remove from heat and allow to cool.  Can be stored in a jar in the refrigerator for up to two weeks.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill about 6 minutes per side.  Brush the chicken with the BBQ sauce and continue to cook until chicken reaches an internal temperature of 165 degrees F.  (about another 2-3 minutes per side).  Remove from grill and allow to cool for a few minutes.  Serve with any remaining bbq sauce.  Enjoy!

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