Honey Mustard Chicken, with whole mustard seeds

Honey Mustard chicken (9) WM

 

Honey & mustard just go together.  Use it as a marinade to chicken and you have a winner.  As with all marinades make sure you let the chicken sit in the marinade for a bit before you cook the chicken.

 

Serves: 4

Time: 2 hours (including 45 – 60 minutes of marinading)

 

Ingredients:

boneless / skinless chicken breasts or thighs (enough for each person, I did about 6)

1/2 cup stoneground mustard

2-3 tablespoons whole mustard seeds

1/2 cup honey

1 lemon, juiced

2-3 garlic cloves, minced

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

 

Directions:

1) Whisk all of the ingredients in a bowl; add the chicken breasts/thighs and let marinade for about 45 – 60 minutes at room temperature.

2) Fire up your grill, the coals will be ready when they aren’t flaming or red and have turned to a nice gray color.

3) Cook the chicken evenly on both sides until cooked through.

4) Serve with your favorite beer and side.

 

 

Honey Mustard chicken (6) WM

Honey Mustard chicken (8) WM

Spicy Plum Pork Chops

Spicy Plum Pork Chops (4) WM

 serves 4

time: approximately 1 hour

 

This dish is pretty simple – just use some red plum jam and add a few spices and you have a marinade.  You could BBQ, oven bake, or pan fry the chops – just make sure that you don’t over cook the chops so that they are nice and juicy.  Serve with some rice and green beans, link to the recipe is below.

 

Ingredients:

4 pork chops

1 cup red plum jam

2 tablespoons rice vinegar

1 tablespoon Sriracha

3 teaspoons ground ginger

1 teaspoon fish sauce

2 teaspoons reduced sodium soy sauce

coconut oil

 

Directions:

1) Mix together all of the ingredients after the pork chops; place the rinsed pork chops in a gallon sized zip-lock bag, pour in the plum sauce.

2) Let the pork chops and plum sauce marinade for 20 – 30 minutes.

3) Heat up a skillet and scoop out some coconut oil, once the oil is hot (sizzles when water is splashed into the skillet) place each of the chops in the hot skillet.  Cook the chops on high for about 5 minutes each side, until the sides are a little caramelized.  Turn the head down to medium-low and continue to cook the pork chops until cooked through, rotating sides.

4) Serve with Asian style green beans here and a starch like rice if you wish.

 

Spicy Plum Pork Chops (1) WM

Spicy Plum Pork Chops (20) WM

Spicy Plum Pork Chops (16) WM

Grilled Tandoori Chicken

Tandoori Chicken (2)WM

My husband has really wanted to make tandoori chicken in our Green Egg ever since we got it, so about 2 years.  We finally did and it was awesome!  Our homemade tandoori chicken isn’t as read as what you get in most restaurants, my husband said that’s because they add red food coloring.  I’m ok with our less red tandoori chicken! Raita is a Greek yogurt based sauce that is fantastic to eat with spicy Indian food!

 

Tandoori Chicken (22) WM

time: overnight + 2 hours

Chicken Ingredients:

small container of plain Greek yogurt
fresh ginger, roughly one inch, peeled and chopped finely
2 tablespoons paprika
one lime, squeezed
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 cloves garlic, chopped
mix of chicken pieces, about 2-3 a person
Veggie Ingredients:
broccoli, cut into bite size pieces
onion, sliced thickly
bell pepper, sliced thickly
Chicken Directions:

1. Combine all ingredients except for chicken in a food processor and blend until smooth.

2. Place the chicken in a ziplock plastic bag, add the marinade mix the marinade around the chicken and refrigerate overnight.

3. Remove the chicken from the refrigerator and leave on the counter for 30 minutes.

4. Get your grill ready.  For charcoal arrange the coals on either side of the grate, leaving a space in the middle.  Light and let sit for about 1/2 hour until the charcoal turns gray/black. For gas grills, heat one side to medium-high heat and leave one side without any heat.

5. Remove the chicken from the marinade; place the sliced side veggies in the bag with marinade after you remove the chicken.

6. Place the chicken on the unheated part of the grill.

5. Close the grill lid and grill the chicken for about 90 minutes until cooked through; turn the chicken every 20 minutes.

6. Serve the tandoori chicken with the chilled raita, veggies, and rice.

 

Raita Ingredients:

small container of plain Greek yogurt
one lemon, squeezed
garlic, crushed
1/8 white onion, chopped
tomato, diced
cucumber, peeled and diced
mint, chopped
salt
pepper
cumin seeds
Raita Directions:

1. Squeeze lemon, chop up veggies.

2. Stir into the Greek yogurt, season to taste.

3. Refrigerate for at least an hour.

 

Tandoori Chicken (20) WM

Tandoori Chicken (3) WM

Coconut-Hazelnut Shrimp

Coconut-Hazelnut Shrimp (15) WM

I have never made hazelnut anything, and this was a pretty cool dish to start with.  The only thing that I would change is to buy smaller shrimp – I bought the jumbo size and they tasted well, fishy.  I usually buy the medium size and don’t have that problem.  The peach salad was to die for.

 

Coconut-Hazelnut Shrimp (25) WM

serves 4

time: roughly 45 minutes

serve with wild rice and/or a salad

 

Coconut Hazelnut Shrimp Ingredients:

1 pound shrimp (not cooked)

1 cup Bobs Red Mill Hazelnut Meal

1/2 cup finely shredded coconut

4 teaspoons ginger powder

salt & pepper to taste

1/2 cup corn starch

1 egg, beaten

 

 

Coconut Hazelnut Shrimp Directions:

1) Preheat your oven to 400 degrees F.

2) Combine the hazelnut meal, shredded coconut, ginger and salt & pepper in a flat dish.

3) Pour the corn starch into a flat dish, beat the egg and pour that into a flat dish.

4) Take each shrimp and coat with the corn starch, then dip in the beaten egg, and then dip and coat with the hazelnut mixture.  Place each shrimp on a cooking rack.

5) Bake the tray of shrimp for about 5 minutes on each side, until they are cooked through and the hazelnut mixture has hardened.

 

Peach Salad Ingredients:

2 peaches, pitted and cut into bite sized pieces

half red onion, chopped

half bell pepper, cut into bite sized pieces

1 jalapeno – diced finely

half bunch cilantro, chopped finely

1 lime, juiced

1/4 teaspoon cinnamon

1 teaspoon ground cumin

salt to taste

 

Peach Salad Directions:

1) Chop all of the produce and place into a serving bowl; squeeze the lime over the produce and sprinkle in the spices.  Stir to combine.  Keep the peach salad in the refrigerator until you are ready to serve.

 

Coconut-Hazelnut Shrimp (8)

Honey & Hoisin Chicken

Honey & Hoisin Chicken (4) WM

 

I eat a lot of chicken, so changing up the marinade is super important so that chicken doesn’t get boring.  This recipe hits the mark – it’s super tasty and a little different from other recipes that I have made!  I served with rice and a lovely salad.  And of course I washed it all down with a beer – wheat is my go-to in the summer.

 

Honey & Hoisin Chicken (11) WM

serves 4

time: about an hour

Ingredients:

chicken drumsticks & thighs

3 garlic cloves, minced

2 tablespoons soy sauce

3 tablespoons hoisin sauce

1 tablespoon Sriracha

3 tablespoons mild honey

ginger thumb size, minced

1 teaspoon sesame oil

sesame seeds

rice

salad of your choice

 

Directions:

1) Mix the sauce ingredients together in a large bowl.

2) Place the chicken pieces into the bowl and stir to coat evening.

3) Start your BBQ.

4) Start your rice (cook according to package directions).

5) Place the coated chicken on the BBQ, cook until no longer pink.

6) Sprinkle with sesame seeds and serve with rice and a salad.

 

 

Honey & Hoisin Chicken (1) WM

Balsamic Reduction Lamb Chops

Balsamic Reduction Lamb Chops (16) WM

The first time that I had lamb was when I was in college; it was served with mint sauce and it was absolutely disgusting.  The second time I had lamb was a few months after I graduated college and my college friends and I went up to Guerneville, CA for a weekend to celebrate all of the libra birthdays (there were a ton of us!).  My one friend and I were camping and had brought hot dogs and other boring camping food.  We had befriended some older guys who were camping, and they invited us over for some fun drinks (I believe margaritas) – yes they camping in style, now know as “clamping” but that term wasn’t around in 2005! haha.  As we were sipping on our drinks dinner some how came up.  We told them that we were having hotdogs, and they said “No you are not!  You are going to have some lamb with us!).  They had been marinading the lamb in rosemary and white wine.  Again, this was camping and they were eating like queens!  I was blown away by my first grilled lamb.  Ah.maz.ing.

So, that’s my lamb story, after the dinner in Guerneville I became a believer of lamb.  The guys showed me that lam in fact is not nasty.

Balsamic Reduction Lamb Chops (2 WM)

Ingredients:

lamb chops (one per person)

1 cupsbalsamic vinegar

4 tablespoons brown sugar

5 springs fresh rosemary, chopped finely

3-4 cloves of garlic, crushed

salt

pepper

cast iron pan

 

Directions:

1.  Preheat your oven’s broiler.

2. Combine the balsamic vinegar, brown sugar, chopped rosemary and crushed garlic in a small pot over medium high heat.  Once the mixture has come to a boil reduce to medium low heat and simmer for about 10 minutes until it has thickened.

3. Place the cast iron skillet in the oven so it gets hot.

4. Season the lamb chops with salt and pepper on each side.  Place the lamb chops in the hot skillet Let one side sizzle for a second, then flip over.  Place the skillet with the lamb chops in the broiler and broil each side for roughly 3 minutes.  Lamb is like beef, you can eat it when it’s still pink (and you really, really don’t want to over cook it).  Which reminds me, I should have taken a picture with one of the lamb chops cut open.

5. Once the lamb chops have been cooked, place on each plate and drizzle with the balsamic rosemary reduction.  Serve with a fresh salad, and the carb of your choice.

 

Balsamic Reduction Lamb Chops (22) WM Balsamic Reduction Lamb Chops (8) WM

 

Buttermilk Baked/Fried Chicken

buttermilk fried chicken (20) WM

I made fried chicken a few years back after watching Driving Miss Daisy.  I could not believe how much oil it took!  It was rather gross.  The problem is that I love fried chicken, so this recipe is pretty much a compromise.  Fried slightly and then baked, so you still get that yummy crunchy coating.  Serve with these easy buttermilk biscuits.

buttermilk fried chicken (11) WM

buttermilk fried chicken (1)WM

Ingredients:
2 cups buttermilk
1 tablespoon dijon mustard
4 tablespoons hot sauce
2 teaspoons paprika
1 teaspoon kosher salt
freshly ground black pepper
1 onion, coarsely chopped
5 garlic cloves, diced
chicken drumsticks & thighs
2 cups panko breadcrumbs
2 tablespoons vegetable oil
cast iron skillet
Directions:

  1. For the chicken marinade: stir together the buttermilk, dijon mustard, hot sauce, paprika, salt, pepper, chopped onion and diced garlic in a bowl.
  2. Place the chicken in a plastic storage bag and add the buttermilk mixture, then squeeze the outside of the zipped bag to coat all of the chicken.  Place the bag of chicken & buttermilk marinade in the refrigerator for 24 hours.
  3. The next day, when you are ready to eat preheat the oven to 400 degrees F.
  4. Pull out the chicken from the marinade and discard the marinade.
  5. Pour out the breadcrumbs out on a flat dish.  Press the chicken pieces into the breadcrumbs to completely coat all sides.
  6. Heat your cast-iron skillet over medium-high heat.  Once it is hot pour 2 tablespoons of oil into the pan.  Heat up the oil, then gently place the chicken pieces in the skillet.  Brown each side of the chicken for about 4 minutes until they start to turn brown.  You may have to do this in two batches or use two cast-iron skillets.
  7. Once all of the chicken pieces are browned in the skillet transfer the entire skillet with chicken to the oven and bake for about 20 to 30 minutes until the chicken is cooked through.

buttermilk fried chicken (18) WM buttermilk fried chicken (7) WM

Spiced Shrimp with Lime Cilantro Rice & Strawberry Mango Salsa Tortilla Bowls

Spiced Shrimp Strawberry bowls (5) WM

It is summer!  That means we have fresh fruits and veggies like avocados, strawberries and mangoes!  I absolutely love it!  This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).

 

Serves 4

Spiced Shrimp:

1 pound uncooked shrimp, peeled

4 tablespoons olive oil

5 garlic cloves, minced

1/2 teaspoon kosher salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon smoked paprika
Lime Cilantro Rice:
1 cup uncooked basmati rice
2 cups coconut water
1/2 bunch cilantro, finely chopped
1 lime, squeezed
pinch of salt
Spicy Strawberry & Mango Salsa:
3/4 container fresh strawberries, chopped into pinky nail pieces
1 mango, peeled and chopped into bite sized pieces
1/2 jalapeno (or more / less depending on your spice level), finely chopped
1/4 bunch cilantro, finely chopped
Spiced Shrimp Strawberry bowls (29) WM
Bowl toppings & Tortillas:
Flour tortillas, one per person
1/2 bag of frozen corn, thawed
olive oil
1 can black beans
1 avocado
Mexican crema
Spiced Shrimp Strawberry bowls (16) WM
Directions:
1) Peel the shrimp. Combine the ingredients for the shrimp.  Stir the shrimp to coat.  Let sit until all other items for the bowl are ready to go.
2) Cook the rice with the coconut water and salt.  Chop the cilantro, set aside.
3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.
4) Heat your over to 400 degrees.  Get 4 oven safe bowls, turn upside down on a cookie sheet.  Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls.  Bake for roughly 10 minutes until they are hard and lightly brown.  Remove from the oven and set aside.
5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown.  Set aside.
6) Heat the black bean until they are warm, once warm keep on low until ready to serve.
7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.
8) Slice the avacado.
9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked.  Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy!  I know you will because they are supper tasty and refreshing!

Spiced Shrimp Strawberry bowls (42) WM

Balsamic Vinegar & Honey Chicken Skewers

Balsamic and Honey Chicken Skewers (9) WM

My car needed new front brakes so I took it to the mechanic today, and brought my bike to ride the 6 miles home.  The guy at the front desk asked if I needed a ride, I said ‘no, I’m going to ride my bike’ – he replied with, ‘next time you can use one of ours!’.  How very cool (and very Boulder) that my mechanic has several bikes that their customers can use!!

Onto this recipe.  As I’ve been saying in post after post, it’s summer so I have been grilling & using summer fruits and veggies – this recipe is no exception.  The balsamic vinegar & honey added a nice light touch of flavor to the chicken, and the quinoa & strawberry, goat cheese and nut salad were both a perfect compliment.

Balsamic and Honey Chicken Skewers (4) WM

serves 4

time: about 1 hour (marinade the night before)

Chicken Marinade Ingredients:

2.5 good sized boneless & skinless chicken breasts
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3 tablespoons honey
1 teaspoon fresh rosemary, minced, plus more for garnish
kosher salt and freshly ground black pepper
Salad Ingredients:
strawberries
spinach
goat cheese
mixed seasoned/sugared nuts
I also used a cup of dried quinoa, cook according to package directions.

Directions:

  1. The night before.  Cut off any extra fat from the chicken breasts and then cut into 1 inch chunks and place in a gallon ziplock bag.
  2. Mix all of the remaining ingredients together and pour into the gallon bag with the chicken.  Mush around and refrigerate overnight.
  3. The day of.  Soak 3-4 wooden skewers in a shallow dish filled with water while getting the grill, quinoa and salad ready.
  4. Right before the grill is ready, thread the chicken pieces onto the water-soaked wooden skewers.
  5. Place the chicken skewers on the grill and cook until no longer pink, turning over so all sides get charred.
  6. Wash and slice a good few handfuls of ripe strawberries, place on top of washed spinach.  Crumble goat cheese and throw a handful of mixed seasoned/sugared nuts on top
  7. Eat with your favorite beer, because it’ll make it that much better!

 

Balsamic and Honey Chicken Skewers (18) WM

Sweet Potato Gnocchi with Buttermilk Sauce

sweet potato gnocchi  (18) WM

Let me tell you right from the beginning that I will never be making gnocchi by hand again.  Ever again.  Unless I have like 10 people helping me.  These little potato wonders took me forever to form.  My feet were hurting me and I was bored out of my mind.  So, while I’m posting this recipe I don’t recommend making it unless you have help, at least two other people (10 people is a little over the top).

The buttermilk sauce was to die for, so I will be making that again.  Just not with home made gnocchi.

 

Gnocchi:
2 pounds sweet potatoes (as close as you can get
1 large egg yolk
1 container whole milk ricotta
2 cups all purpose flour (plus a little more if needed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1) Cut the sweet potatoes into about 3″ pieces and stab all over with a fork, wrap in a damp paper towel and steam in your microwave until they are tender all the way through when pierced – they need to be super tender.  Rotate every 5 minutes per side for medium sized potatoes (it took about 20+ minutes).  You can also roast the potatoes in your preheated 400° F oven about 50-60 minutes.
2) While the potatoes are still hot carefully slice in half and then scoop out the flesh.  If you have a potato ricer push the innards through it – I didn’t have one and just shredded with a box grater.
3) After the shredded potatoes have cooled to room temperature add the egg yolk, crumble the ricotta on top, and sprinkle 1/2 cup of the flour on top.  Cut in those ingredients with a spatula using a chopping motion until mixed.  Add in an additional 1/4 cup of flour at a time and fold it in.  After the dough is not sticky you can use your hands (make sure that they are lightly floured).  Use additional flour as needed so that the dough is not sticky (think of bread dough).
4) Gather the dough into a ball, lightly pat dough into a disc, and then form it into a compact log and let it rest for 5 minutes.
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5) Cut log into 8 segments. Lightly flour your counter or board.  Roll one segment out at a time into 1” thick logs cutting the logs into individual 1″ pieces.   You can create grooves by  rolling on a gnocchi board or with the tines of a fork (what I did).  Place your formed gnocchi on a plate and refrigerate until ready to cook.  They can be frozen on the sheet and then placed into a ziplock bag and kept in the freezer up to 3 months, once you are ready to cook them place directly into boiling water.
sweet potato gnocchi  (26) WM
Buttermilk Sauce:
2 tablespoons butter
3 tablespoons all purpose flour
2 cups buttermilk
1/4 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon cayenne (more if you want an extra kick)
1/2 cup packed grated gruyere cheese (about ½ cup, packed)
1) Melt the butter over low heat, once melted gently stir in the flour.  Bring the mixture to a bubble on medium low and let cook about two minutes – do not brown or burn!! In another pot warm buttermilk slowly and add the salt until just warm – do not let it get too hot or it will curdle!!
2) Slowly pour the warm buttermilk into your roux (butter and flour) whisking vigorously. Bring this mixture to a boil over medium high heat being sure to whisk constantly until the sauce has thickened.
3) Once it has remove from the heat and stir in the nutmeg & cayenne to taste.  Then stir in the shredded cheese until it has fully melted.  Taste and adjust the seasonings if needed.
To Serve:
12 figs, quartered (if you can find fresh hooray! if not dried work perfectly well)
6 slices pancetta – fried crispy and crumbled
fresh chives – chopped fine
sweet potato gnocchi  (20) WM
1) Bring a large pot of salted water to a boil. Add the gnocchi. Give them a gentle stir after a few seconds to prevent sticking. Cook about 5 minutes or until they float to the top. Remove and drain.
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flour on the forehead!

2) Toss with the buttermilk sauce, pancetta, and figs.
3) Sprinkle with the chives and serve immediately.

sweet potato gnocchi  (33) WM