Grilling
This fajita salad is absolutely delicious. We just loved the marinade/dressing that goes with this dish.
I made this dish when we were on a trip in the motorhome and for an appitizer I made a fresh and bright guacamole that I will share with you tomorrow.
INGREDIENTS
Marinade/Dressing
3 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons cilantro-chopped
2 garlic cloves-crushed
1 teaspoon brown sugar
3/4 teaspoons red pepper flakes
1/2 teaspoon ground cumin
Pinch of salt
SALAD
4 boneless skinless chicken thighs or breasts. I used thin cut breast.
1/2 yellow bell pepper-sliced
1/2 red bell pepper-sliced
1/2 onion-sliced
5 cups romaine lettuce-chopped
Avacado-sliced (optional)
DIRECTIONS
Whisk marinade ingredients together until combined. Pour 1/2 of the marinade into a small container to use as the dressing. Pour the second half into a ziplock bag and add your chicken. Let marinate in the fridge for an our or so. You can cook the chicken in a skillet but we grilled the chicken. Since I used thin sliced chicken breast the chicken grilled quickly.
In a bowl add your salad ingredients and top with sliced cooked chicken. Drizzle with the reserved dressing and serve.
Enjoy!
Anne
Spring is here and summer is just around the corner and that means its grilling season in N.H. This recipe is super simple and can be adjusted to anyway your family would like. I used a red bell pepper, asparagus and carrots but you could add onion or zucchini if you wanted. This recipe needs a little time to marinate but other than that it’s simple to get on the table. It also cooks fairly quick as the steak is sliced thin or lightly pounded if needed. The trick to the recipe is slicing your vegetables into thin matchsticks. Jim had two helpings and requested it again for next week! This recipe goes in the win category for me!
INGREDIENTS
1 Pound of steak can be flank steak or skirt steak
1/2 cup of low sodium tamari
3 cloves of minced garlic
3 Tablespoons of honey
1 lime, juiced
1 teaspoon sriracha
1 bell pepper cut into matchsticks
1 carrot cut into matchsticks
8 stalks of asparagus cut in half
Toothpicks or small skewers, soaked in water
DIRECTIONS
In a baking dish or a ziplock bag add the steak and mix the tamari sauce, garlic, honey, lime juice and sriracha add to the steak and let marinate in the refrigerator for 1 to 4 hours.
Once marinated remove from the fridge, add the marinade from the bag into a small saucepan.
slice the steak and pound the steak thin if needed, you want them to be equal rectangles place a few slices of each your veggies on a slice of the marinated steak making sure they are all about the same length. Roll the steak around the vegetables and secure with the soaked skewers.
Heat the marinade over medium heat and bring to a boil, reduce heat and let simmer for 3-4 minutes and remove from heat.
Grill the steaks over medium heat and cook until your desired doneness. While cooking use the reserved marinade to baste the steaks as they cook. Serve warm.
Enjoy!
Anne
These roasted Asian spicy beans were such a great compliment to the Chinese Car Siu recipe, I roasted them in my cast iron pan right on the grill. I have baking instructions for you as well! This dinner came together so easy, I put Jim in charge of the grill and I made the fried rice on the stove top but I could have easily done the rice on the grill as well!
This picture is when we first put it on the grill as it cooks the beans will get lightly charred.
INGREDIENTS
1 pound fresh green beans, trimmed
1 Tablespoon sesame oil
Pinch of salt
Pinch of pepper
3 garlic cloves minced
1/4-1/2 teaspoon of red pepper flakes. We like it spicy so I used 1/2 teaspoon.
1 Tablespoon Tamari
2 teaspoons brown sugar
1/4 teaspoon ginger
Directions
In a medium bowl toss together all of the ingredients and mix well.
IF BAKING- pre heat oven to 425 degrees . Line a baking sheet with foil, spray with non stick spray. Layer the green beans in a single layer on your baking sheet and bake for 8-12 minutes or until the beans are tender.
FOR GRILLING-Add the green beans to a cast iron skillet and grill u see the beans are tender, mine took about 15 -20 minutes. This will depend on how hot your fire is.
When tender remove from oven or grill and serve warm.
Enjoy!
We love to grill no matter where we are, on the road or at home and this recipe became a HUGE family favorite the first time I made it. Robby loved it so much he asked me to make it each week for three weeks in a row!
Although we have eaten Chinese pork char Siu at our local Chinese restaurants I had never made any kind of char Siu recipe at home. When our Daughter Amanda was little she always called them the little red things, I think she still calls it that to this day! I’m looking forward to making this chicken version for her when we see her and her family in the spring!
We made this with spicy roasted green beans (and easy fried rice that is already on the blog) that you will see in tomorrows post!
Note- this recipe uses beet powder that I ordered from Amazon. The beet powder gives the dish that bright red color that it’s known for. It does not change the flavor. I prefer this much more than adding the food coloring.
NOTE- this recipe marinated for 24 hours! Can marinate a shorter time if needed but the longer the better.
INGREDIENTS
1/4 cup brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup Tamari sauce
3 Tablespoons beet powder
2 Tablespoons rice vinegar
1 Tablespoon gluten free hoisin sauce
1/2 teaspoon Chinese five spice powder
Pinch of salt
Pinch of pepper
2 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
Cooking spray
DIRECTIONS
In a large bowl mix together brown sugar, honey, ketchup, Tamari sauce, beet powder, rice vinegar, hoisin sauce, five spice powder, salt and pepper. Add your bite sized chicken pieces and mix well coating all of the chicken in that red sauce! Cover and refrigerate for 24 hours.
Soak your wooden skewers in water.
When ready to grill, heat your grill and spray with non stick spray.
Skewer the chicken pieces on your wooden or steel skewers. Place your skewers on your hot grill and Cook chicken until completely cooked through depending on how hot your grill is it will take 10-15 minutes turning occasionally.
Serve warm!
Enjoy!
I was recently gifted a few products from one of my favorite food companies. I knew right away I was going to make something using this Cambodian Coconut Peanut Sauce. For inspiration, I went to Wozz’s Kitchen Creation’s website https://www.wozzkitchencreations.com/ and found this recipe and knew right away I was going to make it for dinner that same night as I had everything I needed on hand.
I did make just a couple of very small changes. I used chicken breast because that’s what I had and instead of turning my oven on with the weather pushing the high 90 degrees, I decided to air fry the chicken bites. These can be air fried, baked, or grilled. You can serve these as an appetizer with the sauce on the side or you can do what I ended up doing and serve this over rice with a drizzle of that amazing sauce. The sauce is sweet with a little pinch of heat. Robby and I both loved this dish and Robby does not typically like chicken in general but ate two helpings with extra sauce! That is high praise! Needless to say, I will be making this not just at home but when we are out in the motorhome as well. This will be a great dish to throw on the grill.
INGREDIENTS
- 1 package of 6 boneless chicken thighs (or breasts, but I do recommend thighs) diced into bite-size pieces
- 2 Tablespoons coconut oil
- 1 garlic clove, chopped
- 3 Tablespoons low sodium soy sauce
- 2 Tablespoon honey
- juice of 1 lime
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes
- Wozz! Cambodian Coconut Peanut Sauce for serving
DIRECTIONS
In a large bowl combine the coconut oil, garlic, soy sauce, honey, lime, turmeric, and chili flakes. Add the diced chicken coating all of the chicken. Let marinate in the fridge for 4 hours (or longer)
NOTE– The coconut oil after being in the fridge will look like little white balls due to the temperature but that’s ok. As soon as the heat hits it, it melts back to oil.
if you are grilling or baking, go ahead and skewer the chicken pieces on soaked wooden skewers.
Preheat oven to 400 degrees (or heat grill over medium heat). Bake skewers for 15 minutes turning once or until a nice brown, but still tender. Internal temperature needs to be over 165 degrees. Remove from oven or grill and serve with peanut sauce.
TO AIR FRY– place the chicken bites in the air fryer and fry at 350 degrees for 12-15 minutes or until cooked through depending on the size 9f the chicken pieces.
Enjoy!
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