Juicy Chicken with a lime and cilantro sauce

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My favourite dinners are the ones that are easy to make, but also fresh, healthy, and light. It’s officially grilling season, so I don’t need to dirty any pans in the kitchen for this bad boy! Lime and cilantro marinated chicken breast, topped with a fresh herb sauce – it doesn’t get much better than this!

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Ingredients: (Serves 2)

  • 2 boneless skinless chicken breasts
  • salt and pepper

Marinade:

  • 2 small limes, zested and juiced
  • 1/4c EVOO
  • 1C loosely packed cilantro, rough chopped
  • salt and pepper

Sauce:

  • 1/2 TSP dried lemon grass, or 1″ fresh lemon grass
  • 1 large garlic clove, peeled and crushed
  • 1/2 of a shallot, about 1.5-2 tbsp rough chopped
  • 1 lime juiced and zested
  • 1/2 of a large bunch of cilantro, rough chopped (some stems okay!)
  • 1 fat TBSP honey
  • 1 TBSP China lily soy sauce
  • dash of fresh ground salt and pepper, to taste

Directions:

  1. In a ziplock freezer bag or small bowl, add your chicken breasts, lime juice and zest, salt, pepper, cilantro and EVOO. Let your chicken marinate for at least 30 minutes up to 1 hour.
  2. Preheat your outdoor grill to medium heat.
  3. Remove chicken from the marinade, and pat it completely dry with paper towel. Season both sides with salt and pepper.
  4. Place your chicken on the grill. cook on one side for about 7 minutes. The chicken will not stick to the grill once it is ready to flip. Once it is ready to flip, flip it over and continue cooking until your internal temp reaches 165F.
  5. While your chicken is cooking, get your sauce ingredients ready.
  6. In a small blender or food processor add all sauce ingredients and blend until you get a chunky or smooth consistency. Whether it is a little chunky or smooth is up to you.
  7. Remove your chicken from the grill and smother it with the sauce. Enjoy!!!

Juicy chicken with a dijon sauce

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This is a recipe that has been on my blog for about a year now, and it needed some serious TLC. It was good before, but this is a much better version of it. Juicy BBQ’D chicken with a white wine dijon sauce. Make this alcohol free by using low sodium chicken stock in place of wine. Did I mention that this is a super quick cooking meal? It is!

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Ingredients: (serves 2)

  • 2 6-8oz chicken breasts, pounded to 1/2″ thick
  • fresh ground sea salt
  • fresh ground pepper
  • 1/2 tsp garlic powder
  • 2 tbsp parsley, rough chopped (optional.)

For the sauce:

  • 1 TBSP EVOO
  • 1/2 white or yellow onion, small dice
  • 3 large cloves garlic, minced
  • 1c of your favourite white wine
  • 1 heaping TBSP dijon mustard
  • 1 heaping TBSP grainy dijon mustard
  • 1 tbsp butter
  • salt and pepper, to taste
  • 1/2 tbsp corn starch dissolved in 2 tbsp cold water

Directions:

  1. Preheat your oven or outdoor grill. (oven to 425.)
  2. In a medium skillet over medium heat, add 1 tbsp EVOO. Once the oil is hot, add your onions and brown them. Once your onions are browned, add your garlic, salt and pepper.
  3. Once your garlic is fragrant (1-2 min) deglaze your skillet with your white wine, stirring the mixture. Let the liquid reduce a little.
  4. Add in your dijon mustards (both kinds! if you only have one, then thats fine. add 2 tbsp of one kind.) and add in your butter. Once mixed, add in your cornstarch dissolved in water, and turn your heat down to low.
  5.  Season your chicken breasts on both sides with salt, pepper, and garlic powder. Place on your BBQ on a medium heat. Because the chicken is pounded nice and thin, it will take literally only minutes to cook. Cook for a few minutes on one side, and then flip and cook for another 5 minutes or so. I suggest using a meat thermometer and checking the internal temp of the chicken (165.)
  6. if you’re using the oven – season your chicken on both sides with salt, pepper and garlic powder. in a skillet on just over medium heat, add EVOO. Once your oil is hot, add your chicken. Brown it on both sides. Throw it into the 425 oven for 10-15 minutes.
  7. remove chicken from the grill and top with your dijon sauce. Sprinkle some fresh parsley over it if you like!

Take-Out Mongolian Beef

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This Mongolian beef stir fry is a delicious weeknight dinner and it’s decently quick to whip up. (minus marinating your steak. but you can really just omit that step if you wanted to.) You’ve got to give this a try!!

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Ingredients: (Serves 4)

Marinade/Sauce:

  • 1 large flank steak, thinly sliced against the grain. As THIN as you can get.
  • 1C China Lily soy sauce
  • 1/3C water or chicken stock
  • 1 tbsp sriracha hot sauce (more if you want it spicier.)
  • 2 tbsp Rice wine vinegar (Or a sherry vinegar.)
  • 1/4c Hoisin sauce
  • 2 tbsp Brown sugar (You can omit this and use honey instead.)
  • 1″ ginger, finely grated (or minced. I freeze peeled ginger and grate it as I need. WAY easier.)
  • 3 large garlic cloves, minced. I would use 5 if they’re smaller.
  • Salt and pepper, to taste. (I suggest tasting the sauce before adding salt. depends on your soy sauce and how salty it already is. This is why I use china lily, it is DELISH and not crazy salty like most soy sauces.)

For the rest:

  • 1.5C dry rice + 3 cups water (Or you can use noodles. whatever makes you happy!)
  • 1 medium red bell pepper, thinly sliced into strips
  • 1 medium yellow bell pepper, thinly sliced into strips
  • 1 small Spanish onion, halved and thinly sliced into strips
  • 1/2 + 1.5 Tbsp corn starch, separated
  • small handful of Cilantro (or flat leaf parsley if you hate cilantro.)

Directions:

  1. In a freezer zip lock bag or bowl, add ALL marinade/sauce ingredients, including your thinly sliced steak. Marinate for at least 1 hour and up to 24 hours.
  2. Start cooking your rice according to package directions.
  3. Remove sliced steak from the marinade to a piece of paper towel. (KEEP THE MARINADE. we are USING this and not wasting it.) Dry it as much as you can. In a bowl, add 1/2 c cornstarch and add your beef to it. Toss the beef to coat.
  4. Heat a large skillet over medium-high heat with about 1.4c EVOO, vegetable or cooking oil. Once the oil is hot, add your beef. Let it sit and cook and get crispy, then stir it up to crisp up the rest. When you’ve stirred the beef to crisp the other side, add your peppers and onions. Let them cook together for a couple minutes.
  5. Add 1.5 tbsp corn starch to your marinade. Mix it together, and then add it to the skillet with the beef and veggies. Let the sauce come to a boil for a minute or two. Turn the heat down to low-medium and let it thicken up and cook your peppers and onions a little bit more.
  6. Once the peppers and onions are cooked to your liking and your sauce has thickened up a bit, remove the skillet from the heat. Spoon on top of your steaming hot rice or noodles and throw some parsley or cilantro on it. AND EAT UP!!

Thai coconut shrimp

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I have this little tiny thai cookbook straight from Thailand from my dear mother in law. Unfortunately it is still packed away in the basement with the rest of my books that NEED a home up stairs… I had a hankering for Thai and this is the closest and most authentic I can get without the PRO’S. By the by, it was friggen AHMAZING.

thaicoconutshrimp

 

This recipe perfectly serves 2, with a bit of left over rice for lunch the next day, or it can be pureed in to baby food for your little one!

Ingredients:

Rice:

-1.5c jasmine rice

-3c chicken stock, or water

Shrimp marinade:

-16-20 shrimps, shelled, deveined, tails removed (or you can leave them on.)

-3 tbsp soy sauce

-1 tsp chili flakes + 1/2 tsp garlic powder

Sauce:

-1 tbsp sesame oil

-2″ knob ginger, minced

-5 cloves garlic, minced

-1/2 large white onion, diced

-1/2 large red bell pepper, diced

-2 chili peppers, sliced. (remove the seeds and ribs for less heat.)

-1/4c tamari or soya sauce

-1 can (398 ML) coconut milk

-Juice of 2 small limes

-1 tbsp brown or white sugar

-1 heaping tbsp smooth peanut butter

-2 tbsp chopped fresh cilantro or parsley

 

Directions:

-The absolute best way to have a super quick and stress free dinner is to PREP before you start cooking. This way, everything is ready to just toss in the pan when you need to.

-First, marinate your shrimp. This only takes 10 minutes to 30 minutes depending on your time. it isn’t a huge deal if you can’t marinate it. So combine shrimp, soya sauce and chili flakes in a bowl, put in fridge and marinate.

-Second, cook your rice. Get that started first, as it takes the longest.

-Next, in a large pan or wok add your sesame oil. Put heat on medium. once the pan is hot, add your shrimp. Cook until they are pink. Once they are pretty pink, remove them from the heat, place on a paper towel.

-Next, add more oil if need be. Let the oil heat up for a minute. Add your onion and red pepper and chili peppers. Cook until the onions start to brown and the peppers get a little soft. Add your ginger and garlic. Saute for a minute or two or until fragrant.

-Now add in your tamari, your brown sugar, peanut butter and coconut milk. Stir to combine, and cook until slightly thickened. After about 5 minutes, you can add your lime juice and add your shrimp back to the pan. Heat the shrimp through, and remove the pan from heat immediately.

-Serve over your rice and garnish with your cilantro or parsley.

 

 

Mexican Beef Taco’s with chimichurri

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I made this one night for about 12 people, so I had to double what I am putting down here. it was a huge hit. Serve these bad boys with grilled street corn and spanish rice. They are sure to be a hit!!!!

tacos

 

Ingredients:

-12 corn tortillas

-1 large flank steak

Steak Rub:

-1/2 tbsp each of smoked paprika, chilli powder, oregano, thyme

-1 tsp each salt and pepper (taste the blend and add more if needed.)

-2 tsp corainder

Chimichurri sauce:

-1 bunch of cilantro (stems included. lots of flavour in those.)

-1 bunch parsley (stems also included.)

-zest and juice of 1 large lime, or 2 smaller limes.

-2 jalapeño peppers. for less heat, remove the seeds and ribs with a spoon.

-5 cloves garlic (i put garlic in everything. feel free to scale down this number.)

-1/2 of a small onion, rough chopped

-salt and pepper to taste. Add this in small amounts, taste the sauce and add more if needed.

-1/3-2/3c EVOO, or more if needed

 

Directions:

-Combine all steak rub ingredients in a small bowl and rub ALL over that steak. Make 1/4″ slits with a knife AGAINST the grain of the steak, throw in a baggie and marinate for about 2 hours. (You can skip the marinating. But I wouldn’t.)

-Heat your grill to medium heat. Once hot, throw your steak on the grill. Do NOT touch it until you can easily flip it without the meat sticking to the grill. If it sticks to the grill, that side is not done. I cook mine about 7 mins per side to get a nice medium-rare to medium.

Flip the steak and cook on the other side.

-In a blender or food processor, add all chimichurri ingredients except for the EVOO. Process until finely chopped. Start adding in your oil 1/3c at a time. Blend and add until your desired consistency.

-Take your steak off the grill. Place on a cutting board, cover with foil and let it rest for about 7-10 minutes. While your steak is resting, throw your corn tortillas on the grill and warm them through.

-Cut your steak nice and thin against the grain, and on a hard angle. This will help ensure the steak is not chewy.

-Build your taco’s! Add your steak, chimichurri, guacamole if you want, some pico de gallo..anything! Delish!

 

BBQ Chicken Drums

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BBQ Chicken Drumsticks

Ingredients:

BBQ Sauce:

-1 small can of tomato paste

-1 c orange juice

-1/4c dijon mustard

-1/2c red wine vinegar

-1/4c franks red hot sauce

-1/4c soy sauce

-1/4c worcestershire sauce

-1/4c honey

-1c brown sugar

-1/4c chili powder

-2 tbsp paprika

-3 tbsp fresh cracked black peppercorns

-1/2-1 tbsp salt

-1 tsp each of garlic and onion powder

Drums:

-10 chicken drums, skin on

-salt and pepper to taste

-evoo for frying

Preheat oven to 375F

In a bowl, whisk together all the bbq sauce ingredients. Set aside.

Season drum sticks on both sides. In a pan over medium high heat, add enough EVOO to cover the bottom of the pan. Once hot, add your chicken drumsticks. Brown on all sides.

Once browned, remove from pan. Place chicken drums in an oven safe skillet and brush with your BBQ sauce. Place in the oven for 30 minutes, or until finished cooking- flip them once half way through. Once the drumsticks are done, remove from the oven and brush on some more BBQ sauce.

serve and enjoy! *Turn your oven up to broil (500f) For a minute or two to get a nice sticky bbq sauce glaze on the drums.

Garlic, apple and onion stuffed pork loin

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Stuffed Pork Loin

Ingredients:

-1 pork loin, butterflied and pounded to 1/4″thick

-1/2 white onion, sliced

-2 apples, peeled and match sticked

-6 cloves garlic, sliced thinly. Not minced.

-salt and pepper, to taste

-smokey paprika

-Olive Oil

-1c chicken stock

-Butcher twine

Directions:

Brine your tenderloin for at least 2 days, using a salt and water liquid. Use about 1/4-1/2c of salt and about 3-4c of water. You can store in a bowl with a lid, or a zip lock bag that is air tight. Put it in a bowl in the fridge just in case it leaks.

In a sauce pan over medium heat, add olive oil. Enough to coat the bottom of the pan lightly. Once the pan is hot, add your onions and apples. Start browning. once browned, add your garlic, salt, pepper and smoked paprika. Remove from heat.

Lay your butterflied and pounded tenderloin out on a cutting board or a silicon baking sheet. Layer your onion mixture on to the whole tenderloin, covering every inch of it. Season again with salt, pepper and paprika. Roll up your tenderloin, trying to keep everything in it. If some falls out, that is okay! Once rolled up, tie with at least 4 pieces of butcher twine to keep everything in place. Season the outside with salt, pepper and paprika.

In a pan over med-high heat, add some oil. Once the pan is hot, add your tenderloin seam side down. Brown on all sides. Add 1/2c to 1 cup chicken stock to the pan, and throw it in the oven at 350F until cooked through. It should only take about 45 minutes.

*Note- not all frying pans can be put in the oven. Make sure yours is oven safe before it goes in the oven. If not, transfer the pork loin and chicken stock to a new oven safe pan.