Avocado, Tomato, and Mozzarella Salad

July 20, 2012 by


A friend passed this recipe on to me, or at least a version of it. I’ve been meaning to try it for awhile and one night I had some avocados and tomatoes at their peak that needed used so I finally made it.  I added a few other ingredients to our liking and while it isn’t really a salad… I wasn’t sure what it was. 🙂  Maybe a relish?  Either way, it’s super yummy by itself, or with some grilled chicken (my favorite), or even on a burger.

As with anything containing fresh avocado, it just doesn’t keep well for long, so it’s best eaten the same day it’s made.  Which… I suspect won’t be a problem.

AVOCADO, TOMATO, AND MOZZARELLA SALAD
2 avocados, chopped
3 tomatoes, chopped
8 oz ball fresh mozzarella, chopped
2 T fresh basil, chopped
2 shallots, finely diced
1 T olive oil
1 T lemon juice
salt and pepper to taste

Place the avocados, tomatoes, mozzarella, basil, and shallots in a shallow bowl.  Sprinkle with the olive oil and lemon juice and very gently toss to combine.  Season with salt and pepper.  Serve immediately.

Filed Under: Salad / Dressings

Grilled Lemon Chicken

July 16, 2012 by

I definitely have a citrus addiction.  If given the choice between something rich and decadent and chocolaty and something light and citrus.. I’ll usually pick the citrus option.  (usually) 🙂
I’ve made this dish more than 3 times in the last 2 weeks, which is practically unheard of around here.  It’s great served with rice and steamed vegetables, or sliced and added to salad.. or pretty much any way you want.
And while I may be partial to lemon, I think you’ll love this with or without a citrus addiction.   The lemon juice makes it so fresh and light, perfect for summer dinners.  Marinating for at least 4 hours really ups the flavor and also tenderizes the chicken well, but even just 30 minutes will do that at least somewhat.  I love to make it up in the morning or afternoon, throw it in the fridge, and when it’s time to cook dinner I just throw it on a grill pan.
And if you’ve never tried grilling lemons before, they are SO good.  It gives the lemon juice a touch of smokiness and I squeeze them over everything from salad, potatoes, rice, you name it.

GRILLED LEMON CHICKEN

1 1/2 lbs boneless, skinless chicken breast*
1/4 cup olive oil
1/4 cup lemon juice
zest of 2 lemons
1 tsp salt
1/2 tsp pepper
3 garlic cloves, minced

*You can leave the chicken breasts whole, or butterfly them.  It does make it easier to cook them, since it will be about the same thickness all the way through now.
Combine everything but chicken in a bowl, whisk to combine.
Add chicken and toss to coat on all sides.
Cover and refrigerate for at least 4 hours up to overnight.
Remove chicken from marinade and cook on a grill or grill pan over medium high heat.  Grill with halved lemons.
Serve with grilled lemons to be squeezed over chicken.

Filed Under: Chicken / Turkey, Grilling / Smoking

Raspberry Limeade

July 13, 2012 by

We are over run with fresh raspberries at the moment.  I can’t seem to keep up with picking all of the ripe berries every day on our little patch.
I had some fresh limes on hand and though this would be a nice treat at dinner.  You could also make it with lemons if you prefer, or even bottled lime juice (but fresh really does taste better in my opinion).
We liked it best with a little carbonated water or citrus soda, but try it without first, you might like that better.
I think this would be even better made with marionberries, but then again, everything is better with marionberries.  Well.. maybe not everything.

RASPBERRY LIMEADE
4 cups fresh raspberries (or blackberries, marionberries, or combination)
6 cups water, divided
1 cup sugar
3/4 cup freshly squeezed lime juice
carbonated water or citrus soda for serving, optional

Combine the berries with one cup of the water in a blender and blend until smooth.
Strain through a fine mesh strainer into a pitcher, discarding the seeds.
Add the remaining 5 cups water, sugar, and lime juice.  Stir to combine.
Pour into glasses over ice, filling cups about 2/3rds full.  Top with carbonated water or citrus soda, if desired.

Filed Under: Drinks

Chicken Tacos

July 10, 2012 by


I promise, this is the last Mexican recipe I’ll share.. for awhile anyways ; )
I went through a little bit of a phase trying to figure out how to make our favorite Mexican food at home.  My hubby really loves Mexican food so it’s nice to be able to make his favorites for him at home now.  These are so easy to make, and are a great use of leftover shredded chicken, especially if you have some roasted salsa in the fridge.  We like them served on the really small tortillas, like they are at the taco truck, but you could of course use bigger ones as well.  And don’t forget the fresh lime.  Tacos just aren’t  the same without it : )

CHICKEN TACOS

Chicken breast, cooked and shredded
Roasted red salsa
Small corn tortillas, warm
Radishes, sliced thinly
Chopped white onion
Cilantro leaves
Lime wedges
Roasted Salsa Verde 

Toss chicken with salsa in a pan over medium heat until warmed through.
Put in tortillas and top with radishes, onion, and cilantro.  Squeeze fresh lime over the top and serve the salsa verde on the side.

Filed Under: Chicken / Turkey, Mexican

Homemade Chorizo

July 6, 2012 by


Have you ever had chorizo?  If you have, then you may have wondered when you were eating it… what exactly is in here?  Well, have no fear, friends.  Now you can make your own.
My hubby loves chorizo but it’s usually too spicy.. or suspicious..so we never buy it.
I think this has just the right amount of heat, but you can of course add more chili powder if you disagree.  I use chorizo for tacos, stuffing empanadas, burritos.. or if I leave it on the counter and walk away my hubby will take care of it with a spoon. : )

HOMEMADE CHORIZO
1 lb ground pork
2 tsp garlic powder
1 T smoked paprika
2 tsp cumin
1/4 tsp chili powder
1 tsp kosher salt
1/4 tsp black pepper
2 T white vinegar

Mix dry spices into meat until well mixed, then add vinegar and mix just until combined.

Cook in a skillet over medium high heat, breaking up with a wooden spoon as it cooks.  I like to cook the chorizo with a diced white onion.  I add the onion when the meat is about halfway done.

Filed Under: Mexican

Watermelon Agua Fresca

July 3, 2012 by


“Agua Fresca” is basically just a term for flavored water, and falls in the same category as Horchata.  It’s a great cooling drink served with spicy food, and I think would be a fun twist on the usual watermelon served at a Fourth of July BBQ.
We love it because it’s slightly sweet but incredibly refreshing, so it goes great with grilled food too.

WATERMELON AGUA FRESCA

8 cups watermelon chunks (seedless, or make sure there are no seeds in your chunks)
1 cup water
2-4 T honey or sugar (depending on how sweet your melon is)
1/4 cup freshly squeezed lime juice
1 tsp kosher salt

Puree the watermelon and water, either in a blender, food processor, or a stick blender. (work in batches if necessary).
Push through a fine mesh sieve to get completely smooth.
Mix in the remaining ingredients until well combined.
Serve over ice with lime wedges, if desired.

Filed Under: Drinks, Mexican

Broccoli Salad

June 29, 2012 by

A couple of months ago I started volunteering with Bountiful Baskets as a site coordinator.  If you’ve never tried it, head over to their website and check it out.  It’s pretty awesome. It’s a non-profit, all volunteer run food co-op.  Every week I come home with all this fresh produce and it’s been so much fun to try new things and have such an abundance of fruits and vegetables in the house.

I was trying to think of something new to do with broccoli, and decided to make a salad for a bbq instead of a pasta salad.  We loved it. I know usually broccoli salad has raisins, but I really prefer dried cranberries.  They add a great tartness.  And cashews go great with the broccoli, while you could omit as well if you have nut allergies.  See my tip at the bottom for adding extra crunch by using the broccoli stems as well.
This will keep covered in the fridge for at least a couple of days as well, so it’s great for a make-ahead dish for 4th of July potlucks/bbqs too.

BROCCOLI SALAD
8 cups broccoli florets*
1/2 lb bacon (about 6-8 slices) cooked crisp and crumbled
1/2 cup chopped red onion
1 cup roasted cashews
1/2 cup dried cranberries
1 cup mayonnaise
1 T red wine vinegar
1 T sugar
1/2 tsp kosher salt
1/4 tsp pepper

Place the broccoli, bacon, onion, cashews, and cranberries in a large bowl and mix together.
In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.   Add to the salad and toss to coat evenly.

*I know that you can buy bags of broccoli florets, but I suggest buying uncut heads of broccoli.  Cut the florets off in small pieces, then dice some of the stem.  It adds a great crunch to the salad.

VARIATIONS: If you’d rather, you can use almonds instead of cashews, or omit nuts all together.  You could also use raisins instead of the cranberries, I just prefer the tart cranberries.

Filed Under: Salad / Dressings, Side Dishes

Carna Asada Tacos

June 26, 2012 by

My hubby has a new hobby.  Well, okay, it’s not that new.  I’ll give you the scenario.  He tries something at at restaurant (or in this case, at the taco truck) that he likes, then asks me if I could make that.  Lucky for him, I like a challenge.
Especially if it’s something I like too. : )
I have to say, I think these turned out even better than the taco trucks.  I’ve seen lots of recipes for carna asada tacos, but usually they have a lengthy marinate recipe that includes things like soy sauce.  I knew the tacos we’ve had and loved were dressed much more simply than that, but a marinade was still a good idea, but needed to be a simple one.  Here’s the best tips I came up:
1. Use “skirt steak” not “carna asada meat”.  Carna asada meat is usually the end cuts off a few cuts of meat, and while it is cheaper, you won’t be able to trim it properly and will probably have more gristle and such.
2. Cut steak into a couple pieces so it will fit better in pan you have chosen to cook in.  Crowding the pan causes the temperature to drop and your steak will steam instead of sear.
3.  Use a large griddle or heavy cast iron pan to cook steak.  While grills are great, for this you really want a good sear on the whole surface of the steak.
4.  If your steak isn’t searing as good, try a little trick: sprinkle just a little bit of sugar on the surface of the steak, this will caramelize and help sear.

CARNA ASADA TACOS
For Steak:
1 1/2 to 2 lbs skirt steak
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice
1/4 cup olive oil

To Serve:
Small corn tortillas, warmed on a dry skillet
white onion, diced
Cilantro
Radishes, sliced thinly
Lime wedges
Roasted Salsa Verde

Skirt steak usually comes in long strips.  Cut into a couple pieces and trim any excess fat off.  Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
Refrigerate for at least 2 hours, or ideally 6 to 8 hours.


Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
(Cook in batches if needed, don’t crowd the pan).
Let rest for a few minutes on a board, then chop.
If desired, put back on the hot pan and sear for a couple more minutes.
To serve, put in small corn tortillas with radishes, cilantro, onion, roasted salsa verde, and lime wedges.

Filed Under: Beef, Mexican

Roasted Salsas

June 26, 2012 by

While I love a simple Pico de Gallo , I have recently discover what roasted salsas can do to simple tacos or other Mexican dishes.  They add a great layer of flavor you just don’t get otherwise, and are my new favorite things to serve with Mexican food.  Wether we’re having tacos, enchiladas, or even just for dips, I love em.  And they’re simple enough I can make both in no time.

 

ROASTED SALSA VERDE
5 to 6 tomatillos, about 1/2 lb
1/2 to 1 jalapeno (depending on how much heat you want)
3 cloves garlic, crushed
1/2 cup cilantro
1 T lime juice
salt, to taste


Adjust oven rack to about 6 inches from heating element and heat broiler.
Peel husks off tomatillos and rinse off.  (It’s normal for them to have a little sticky residue.)
Cut in half, then put cut side down on a large baking sheet.  Remove seeds from jalapeno and place on baking sheet along with garlic.
Broil for 5-7 minutes or until well charred.  Let cool for a few minutes.

Put everything into the bowl of a food processor (you could also use a blender if you don’t have a food processor), and pulse a few times until chopped up.  Add lime juice, cilantro, and salt.  Pulse again until well mixed.  Taste and adjust salt if needed.

ROASTED RED SALSA

3 tomatoes, about 1 1/2 lbs
4 cloves garlic, crushed
1/2 cup chopped white onion
1/2 to 1 jalapeno, seeded and cut in quarters
drizzle olive oil
1/2 cup cilantro leaves
2-4 T lime juice
salt to taste

Quarter tomatoes, and place on a large baking sheet, along with onion, garlic, and jalapeno.  Drizzle with oil and toss to coat.
Broil for 15 minutes, stirring halfway through.  Set aside to cool briefly.

Put everything in the bowl of a food processor (or blender) and pulse to chop.  Add cilantro, lime juice, and salt and pulse again until well combined.

Filed Under: Appetizers / Dips / Snacks, Mexican

Grilled Pizza with Roasted Garlic Chicken and Citrus Vinaigrette

June 21, 2012 by

 

This is one of those meals I could make every week and not get tired of it.  I love homemade Naan bread, but this grilled pizza definitely makes the cut as well.  Using the leftover garlic infused oil from the roasted garlic paste just made sense.  Why not?  It adds a subtle garlic taste without being overwhelming.

The vinaigrette is a perfect pairing, it really lightens it up and adds a fresh citrus flavor.  We’ve also made the salad with red leaf lettuce instead of the spinach, and I think romaine would be good as well, or even a mix of greens.
Serve the pizza with the chicken and salad and let everyone make a kind of taco or wrap out of it, adding the vinaigrette to the salad beforehand, or serving on the side.

Grilled Pizza with Roasted Garlic Chicken and Citrus Vinaigrette

For the pizza:
1 batch pizza dough
reserved garlic oil, or olive oil

Raise dough as usual in recipe.  Separate into 8 balls.
Roll out each dough ball on an unfloured surface to about 8-10 inches across.  Brush with garlic oil.  Grill over medium heat (I used a grill pan).

Cook for a couple minutes on each side.  It’s ready to flip when it starts to bubble.

Brush with the garlic oil.
Keep warm in a tortilla keeper if desired.

For the Chicken:
4 chicken breasts, boneless and skinless
1 1/2 T olive oil
salt and pepper
4 T roasted garlic paste

Coat the chicken with the olive oil and season with salt and pepper.
Grill over medium heat (again using a grill pan or outdoor grill) for about 4-5 minutes per side, or until cooked through.   Spread with garlic paste and et rest.  Cut into strips.

For the Salad:
8 cups baby spinach
1 1/2 cups diced mozzarella cheese
1 1/2 cups tomato wedges
1/4 cup red onion, slivered
1/3 cup freshly grated Parmesan

Toss together.  Toss with vinaigrette or serve on the side.

For the Citrus Vinaigrette:
2 lemons (about 1/3 cup juice)
1 orange (about 1/3 cup juice)
1 shallot, diced
1 1/2 cups olive oil
1 tsp salt
1/2 tsp black pepper

Juice the lemons and orange.  Combine in a blender with shallot and salt and pepper.  With motor running, add the olive oil in a thin stream until creamy.  Adjust seasoning if needed.

Recipe adapted from Michael Chiarello

 

 

 

 

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Filed Under: Chicken / Turkey, Pizza, Salad / Dressings