Grilled Chicken Satay with Spicy Peanut Sauce

Hmmm. #1 Peanut sauce makes anything taste good. #2 The chicken was so good it didn't even need it. #3 BUT it was really good with it.

 Chicken Satay right off the grill

Spicy Peanut Sauce

Marinade:
2 Tbsp. Soy Sauce
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Olive Oil
1 Tbsp. Hot Chili Oil
2 Tbsp. Finely Chopped Garlic
2 tsp. Curry Powder
1.5 lbs. Chicken Breasts, cut into 1.5" chunks

Peanut Sauce:
4 T. Soy Sauce
2 T.  Fresh Lemon Juice
2/3 C. Peanut Butter (use natural-- I used regular and it made it a little greasy)
3/4 C. Coconut Milk
1 tsp. Sugar in the Raw
1 T. Cayenne Pepper
1 tsp. White Vinegar

Mix all the ingredient of the marinade. Pour the marinade over the chicken (either in Ziploc bag or casserole dish) and set aside for at least 30 minutes.

While chicken is marinating- over low heat mix the first 6 ingredients. Take off heat and add the vinegar and mix thoroughly. Taste-- may need to add a touch of salt or cayenne if you love the spice we do!

Place the chicken on long metal skewers, about 8 pieces each. Grill for about 2 minutes, rotate, 2 minutes, rotate, 2 minutes.

I served with fresh cut tomatoes, avocadoes and overcooked kale (total party foul on my part).

Look at the double drool..Ziggy definitely wanted to get into that peanut sauce!

Enjoy!
-e

Spicy Grilled Salmon with Sauteed Broccoli Rabe, Tomatoes and Avocado

I would eat salmon every night. Really. Only 2 issues. It's expensive and I would probably get mercury poisoning within a month. It's just so good- no matter what you do to it...it pretty much comes out awesome. Here's tonight's version...

 

 

1 lb. Salmon
1 tsp. Garlic Powder
2 tsp. Chili Powder
1 tsp. Paprika
Salt
Pepper
Olive Oil
Crushed Red Pepper
1 Bunch Broccoli Rabe, washed and chopped
1/2 Onion, chopped
1 Avocado, chopped
1 Tomato, chopped
1/2 Lemon

On a piece of foil, drizzle the salmon with oil and sprinkle with salt and pepper.  Coat with garlic powder, chili powder and paprika. Add a dash of crushed pepper.

Place salmon on grill, skin-side down, over medium heat and cook for 7 minutes. Turn over and cook an additional 5 minutes until flaky and a little crispy.

Bring a large pot of salted water to a boil. Add the broccoli rabe and let cook for about 3 minutes. Drain.

In a large frying pan, heat a little bit of olive oil and add the onions. Sauté for about 3 minutes until browned. Add the broccoli and cook down for about 2 minutes. Add the tomatoes, crushed red pepper, a pinch or two of salt and pepper and cook for another minute.

Take off the heat, add the avocado and stir. Squeeze the lemon over the broccoli and the salmon and serve.

It's a great combo of spicy and crunch with a subdued bitter green and touch of citrus.

Whole Wheat Spaghetti with Garlic Lemon Broccoli Rabe

I have never cooked broccoli rabe. I got it in a farmshare and had to look up how to cook it! Do you cook the leaves? Do you eat the whole thing?? Well, it's actually pretty easy to make and is a great addition to pasta!

1 Box Whole Wheat Spaghetti
1/2 Lemon, juiced
5 Cloves Garlic, minced
3 Tbsp. Olive Oil
Crushed Red Pepper
Ground Pepper
1 Bunch Broccoli Rabe, rinsed and ends trimmed
1 Tsp. Dried Basil
Sea Salt
1/3 Cup Shredded Parmesan

Bring a large pot of salted water to a boil. Add pasta and cook about 7 minutes, al dente. Drain pasta.

In a large frying pan, heat olive oil to a medium low. Add garlic and cook slowly. Allow garlic to lightly brown and bubble (approx. same time as it takes to cook the pasta.)

Add the broccoli rabe to the oil and sauté for 3 minutes. Add 2 pinches of sea salt, crushed red pepper and a couple grinds of pepper. Add the broccoli to the pasta. Add lemon juice, cheese and basil. Stir and serve.

Fresh and simple.
-e

Greek Style Grilled Chicken and Quinoa with Spinach, Olives, Artichokes and Feta

I have been reminiscing about our lovely Greek honeymoon....the closest we will get to there for a while is food! Lots of lemon, fresh garlic and oregano makes this chicken Greeker than Santorini! The quinoa is the perfect complement with its nutty flavor and the acidity of the artichokes and olives.

Chicken
2 Tbsp. Olive Oil
1 tsp. Ground Oregano
Juice of 1 Lemon
1 tsp. Lemon Zest
4 Garlic Cloves, chopped
Sea Salt
Pepper
2.5 lbs. Chicken Breasts

Quinoa
1 Cup Quinoa
2 Cups Water
1 Tsp. Oregano
1/2 Tsp. Basil
1/2 Tsp. Marjoram
1/2 Tsp. Garlic Powder

1 C. Baby Spinach Leaves
1/2 C. Feta
1/4 C. Artichoke Hearts, chopped
1/4 C. Olives, chopped (I like to grab a mix from the grocery store olive bar)
Crushed Red Pepper
Sea Salt
Pepper


Salt and pepper the chicken and set aside. Mix the oil, oregano, lemon juice, zest and garlic cloves. Mix thoroughly and pour over the chicken. Set aside for 20 minutes.

Mix the quinoa, water, oregano, basil, marjoram, and garlic powder. Bring to a boil and then cover and cook on low for 15 minutes.

Throw the chicken on the grill and cook for about 5 minutes on each side, until cooked thoroughly. Squeeze a little lemon, and sprinkle with a little sea salt.

Take the quinoa off the heat and add spinach. Mix until the spinach is wilted and then add the feta, artichokes and olives. Season with salt, pepper and a little crushed red pepper.

I served on a bed of lettuce with a drizzle of balsamic.
A little taste of Greece....
-e

Seriously Succulent Sides Part IV: 7 Minute Smashed New Gold Potatoes

I had more of these mini New Gold Potatoes from the Nalls Farmers Market. They are small and delicious! Because of their size, they cook super fast and are perfect for a quick weeknight meal.

7 Small New Gold Potatoes, cut into halves
2 Tbsp. Extra Virgin Olive Oil
1/2 Cup Chicken Broth
1/2 Tsp. Smoked Paprika
1/2 Tsp. Cumin
A Pinch of Sea Salt
Ground Pepper
Crushed Red Pepper
1/4 C. Shredded Mexican Cheese

In a small microwaveable casserole dish, add the potatoes, sprinkle with salt and a little bit of olive oil. Microwave for 5 minutes.
Pull out, smash the potatoes with a fork and pour half the chicken broth on top, and heat for another minute. Add more chicken broth, spices and stir. Top with cheese and microwave for one more minute.

If you want a broiled top- skip the last minute and broil in the oven for 2 minutes.
The smoked paprika makes these potatoes go bang!

Enjoy,
e

Seriously Succulent Sides Part III: Farmers Market Salad with Creamy Avocado Dressing

A salad is obviously one of the easiest thing to throw together. Anything you want, tossed with any dressing you want- Voile. Well, it's not quite like that... the key to a great salad is different textures, and a series of complementary flavors. The recipe below owes its awesomeness to the zesty dressing, the crunch of pecans, the peppery lettuce and the cool cucumbers. Flavor + Texture

Salad

1/2 Head Red Leaf Lettuce, chopped
1 Tomato, sliced
2 Ears of Corn, boiled and corn cut from the cobb
1/4 C. Toasted Pecans (leftover from last nights Brussel Sprouts Recipe)
1 C. Baby Spinach
1/2 Cucumber, thinly sliced

Dressing

1 Avocado
1/4 C. Extra Virgin Olive Oil
3 Tbsp. Cilantro, chopped
1 Lime, juiced
2 Tbsp. Water
1 Clove Garlic, minced
A Pinch of Salt
Crushed Pepper

Mix the salad together. Whisk all the dressing ingredients together until smooth.

Seriously Succulent Sides Part II: New Gold Potatoes- JP Style

This recipe comes from The Food Network, but originates from Jacques Pepin. Super basic recipe that can easily be a dinner staple. I adapted the times to what worked for me and omitted the parsley...not really my thing.

2 Lbs. New Gold Baby Potatoes
2.5 Cups Chicken Broth (recipe calls for stock- I only had broth on hand)
3 Tbsp. Butter
Salt
Pepper


In a deep pan, add potatoes and fill with broth until it covers them half-way. Season with salt and pepper, add the butter and put the lid on. Cook on high heat for about 8 minutes, until potatoes become tender. Remove the lid and continue to cook on a high temperature to let the broth evaporate. The recipe says it takes about 5 minutes-- it took mine about 10. Once the broth has evaporated, make a small cut into each potato. Turn down the heat a little and brown the potatoes- an additional 3-5 minutes of cooking and turning to get crisp.

Remove from heat and serve. They are buttery with a salty crisp on the outside and tender on the inside. Sprinkle with smoked paprika if you want. I love when I find such a simple recipe.

Enjoy,
e

Seriously Succulent Sides Part I: Roasted Brussel Sprouts with Avocado and Toasted Pecans

This recipe found its way to me via my best friend, via Food and Wine. It did NOT disappoint!
I modified it just a bit... original recipe here.

1/3 Cup Pecans
1.5 lbs. Brussel Sprouts, (ends trimmed)
Extra Virgin Olive Oil
Sea Salt
Pepper
Crushed Red Pepper
1 Medium Avocado, cut into small pieces
1/2 Tsp. Thyme
2 Tbsp. Balsamic Vinegar

Preheat the oven to 400. Place the pecans on a cookie sheet and bake for 5 minutes. Remove from heat and let cool. Chop into small pieces and set aside.

In a large pot, bring salted water to a boil. Blanch the brussel sprouts for about 3 minutes (less if they are small). Drain and let cool. Cut the sprouts in half and place on a foil covered cookie sheet or roasting pan. Drizzle with a little bit of olive oil (3 Tbsps.) and sprinkle with salt and pepper.
Roast in oven on the top rack for 20 minutes.

In a serving bowl, combine brussel sprouts, avocado, pecans, crushed red pepper and thyme. Stir gently and drizzle with balsamic vinegar.

The combination of textures and flavors were incredible. Highly recommended recipe.
Enjoy your greens!
-e

Chicken Parmesan

The most American-Italian dish ever--- breaded chicken, lots of sauce and covered in cheese. SO good and such a comfort food. So when one of our friends was sick-- I immediately whipped up this dish to bring over. It's great for leftovers, warms up easily in the microwave and soothes the soul.

1 Box of Whole Wheat Bowties or Penne
2 lbs. Chicken Breasts (cut into tender size strips)
1 Cup Breadcrumbs
2 Tbsp. Italian Seasoning  (make your own here)
1 tsp. Garlic Powder
1/4 C. Grated Parmesan Cheese
1 Egg
1/4 C. Milk
3 oz. of Fresh Mozzarella (or 3/4 cup of shredded)
Sea Salt
Pepper
Olive Oil
2 Cups Marinara Sauce

Preheat oven to 375.
Start pasta and cook until al dente according to the box.

Start stations for the chicken.
Plate one- raw chicken
Small Bowl- Mix egg and milk
Large Mixing Bowl- Add breadcrumbs, spices, parmesan cheese and a couple pinches of salt and grinds of pepper.
Large Plate- for the breaded chicken.

One piece of chicken at a time: dredge in egg mixture, roll in the breadcrumbs and set on large plate.
Continue until all pieces are covered and ready to cook.

Heat 1/4" of olive oil in a large frying pan. Over medium heat add the chicken. Letting it cook for about 2 minutes, turn. The chicken should be golden brown. Let cook another 2 minutes and then turn heat to low and cover for about 3 minutes. The key is to not turn the chicken more than once or twice-- this keeps the breading in tact.

Drain the pasta and add to a large casserole dish. Coat with a little olive oil (to prevent the bottom from burning), a little salt and pepper and about 1 cup of the tomato sauce. Mix thoroughly.

Place the chicken directly on top of the pasta. Pour the rest of the tomato sauce on top. I placed a mozzarella slice on each piece, but you can use more or less.

Bake for 30 minutes, uncovered.

A lot of dishes to clean in the end, but if you make enough- it will feed you long enough to make up for it! Serve with steamed broccoli or fresh greens!
-e

Quick and Eazy Calzone OR Pizza

So the last time I used Bisquick, was for biscuits last year! I forgot how handy it is! After numerous searches on "quick, no yeast pizza dough"-- I remembered I had Bisquick in the cabinet. SO I looked online and found a recipe for pizza dough AND a calzone. Both were off for the proportions of mix to water-- so below is my recipe. If you leave it flat, it's a pizza. If you fold it, it's a calzone. You choose.


Crust (for 1 pizza or 2 calzones)
3 Cups Bisquick
1 Cup Boiling Water
2 Tbsp. Olive Oil

Filling
1 Cup Tomato Sauce (I used Marinara Pasta sauce)
1 Tsp. Italian Seasoning
1 Tsp. Garlic Powder
Ground Pepper
Crushed Red Pepper
Your choice of filling/topping.
I used 1/4 C. chopped ham (leftover from Easter), a handful of spinach leaves, a couple slices of  fresh mozzarella, and 1/4 chopped artichokes

Preheat the oven to 450. Mix the Bisquick, water and oil until it turns into a dough. Flour/bisquick the counter and roll out the dough into a circle shape. Cut in half. Place on greased cookie sheet or pizza pan. Spread the sauce over half of each semi-circle. Fill same half with toppings and seasonings as desired. Fold over and using a fork, press the edge to create a seal. Pierce the top with the fork and place in oven. Bake for 16 minutes or until brown. If desired do an egg wash over the top (1 egg beaten with a little water) and sprinkle with parmesan before baking for an extra crispy crust.

Other filling ideas:
White Italian: Alfredo Sauce, Parmesan, Chicken and Broccoli
Greek: Mozzarella, Sun-dried Tomatoes, Olives, Feta
Supreme: Pepperoni, Mozzarella, Marinara Sauce, Green Peppers
Mexican: Chicken, Tomato Sauce, Pepper Jack, Sautéed Onions and Green Peppers, Salsa


Fun, easy and endless combinations! The calzone was easy to warm up for lunch the next day!
-e