Grilled Chicken with Tzatziki Sauce

This dish was so good! It was healthy to eat and had a ton of flavor. The marinade for the chicken makes it juicier when grilled. Will definitely be making this again!

Ingredients:
4 skinless, boneless chicken breasts

2 Tbsp. olive oil
1 Tbsp. white vinegar

1 tsp. lemon zest
2 Tbsp. lemon juice
2 garlic cloves, minced

1 sprig thyme, minced
salt and fresh ground pepper, to taste

Tzatziki:

1 cucumber, finely diced
3 garlic cloves, minced
½ tsp. salt
2 cups non-fat plain yogurt
½ cup walnuts, chopped
2 Tbsp. extra virgin olive oil, divided
2 tsp. fresh chopped mint, reserve 1 tsp. for garnish

1/2 tsp. honey

1 Tbsp. lemon juice

chopped fresh parsley, for garnish (optional)

Directions:

1. In a mixing bowl combine oil, vinegar, lemon juice and zest, garlic, thyme, salt and pepper. (You can make this marinade in advance)

2. Pour marinade into a plastic bag and add chicken breast. Toss to cover. Refrigerate for at least 2 hours and no more than 6 hours.

3. While chicken marinates make tzatziki sauce. (If you want you can make the tzatziki sauce in advance as well but leave out the lemon juice until you serve it and stir it in last minute.) Dice the cucumbers and place into a bowl with 1 tsp. of salt. Allow to sit for a few minutes while you mix everything else.

4. Pour yogurt into a small bowl. Add garlic, mint, honey, lemon, and olive oil. Stir to combine. Using a paper towel wring out cucumbers off all extra liquid. Add dried cucumbers to yogurt mix. Taste and adjust seasoning with salt, pepper, lemon, and honey.

5. Remove chicken from marinade and cook on a preheated grill at medium high heat. Grill for about 5 minutes on each side until just cooked through. Remove to a platter and allow to rest.

6. When ready to serve, sliced chicken and place on a plate. Add a dollop of tzatziki sauce to the plate and top everything with toasted, chopped walnuts and remaining mint. 

Birthday Cake - Dinosaurs Eating The Cake

I wanted to find a fun cake to make for my fiance's birthday. Thankfully, Pinterest has a lot of great ideas. This one was really playful and simple! I bought some dinosaur toys and the kids at the party ended up playing with all the extra dinosaurs. I originally wanted to make the frosting a forest green but for reasons still unknown, the frosting separated. Luckily, I had some heavy cream on hand and turned it into whipped cream to frost the cake. It ended up being a big hit with the kids and adults!

Ingredients:
1 box chocolate cake mix
food coloring

Buttercream Frosting:
1 stick butter, melted
4 cups powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
3 to 8 tbs. milk

Directions:
1. Bake cake according to package directions. I like to do three layers so I follow the instructions for two layer cakes and cut down the time a little.

2. Combine melted butter and powered sugar with an electric mixer until it looks like chalky beads. Add vanilla and salt, mix until combined. Add one tablespoon of milk at a time until the mixture is a spreadable, creamy consistency. If it gets too runny, add more sugar. If it gets too stiff, add more milk. Add any food coloring if using and mix in. You can go online and look up what color combinations are needed to make the desired shade you want.

3. Put the first cake layer on a platter. Put a mound of icing in the middle of the cake and spread with a spatula until evenly spread around top of cake. Put the second layer on top and put more frosting in the middle. Add the final layer on top and put the remaining frosting on the top layer. Working from the center, slowly spread it around. You'll want to spread it over the sides and then move the extra frosting around the outside.

4. Once you have a nice smooth layer of frosting around the entire cake you get to do the fun part of the decorating. Figure out how you want to place your dinosaurs. Use the picture above for reference but if your dinosaurs are different shapes get creative and dig out more cake. Once dinosaurs are planned, use a sharp knife to cut into the cake. You want to make sure you take out a good chunk of cake.

5. Touch up the cake, place your dinosaurs and candles, and you're ready to go!! If you plan on taking this cake make sure to place the dinosaurs and cut out the cake at your location.

Huevos Rancheros

Huevos Rancheros is a Mexican dish that is basically eggs with a spicy red sauce. I used to eat these at a place in Las Vegas all the time. I would order it every chance I got, sometimes eating this dish 4 times in a weekend. When I order anywhere else, it's just not as good. This recipe was close and very tasty but it wasn't as good as the Vegas version. 

The ranchero sauce can be used in this dish but the recipe below makes a lot. I freeze the excess (it lasts for about 3 months). Thaw it by cooking it over low heat in a sauce pan and use for tacos, enchiladas, or as a sauce for a torta/sandwich. 

Ingredients:

Eggs (3 per plate)

Corn tortillas (2 per plate)

Optional Garnish:

Refried pinto beans

Sour cream

Avocado

Cooked bacon

Ranchero Sauce:

5 Roma tomatoes

1 small white onion, quartered

4 dried New Mexico or Guajillo chile peppers, stems and seeds removed

1 serrano pepper, stems removed

2 chipotlé in adobo

4 cloves garlic

3 cups chicken broth

1 tsp cumin

1 1/2 tsp oregano

1 tsp salt

1 tsp pepper

3 Tbsp of olive oil

3 Tbsp flour

1 Tbsp. honey (if sauce ends up too spicy)

Directions:

Make the Ranchero Sauce: 

1. In a large pot, combine the tomatoes, dried peppers, fresh peppers, onion and garlic. Cover with water, bring a boil, reduce heat and cook for 12 to 15 minutes. Remove from heat and let cool slightly.

2. Drain the tomato mixture and transfer all to the blender. Add the spices and 2 cups of chicken broth. Blend on high until smooth. 

3. Preheat the 4 tablespoons of canola oil to medium heat for 1 minute. Add the flour and cook for another minute. Pour the sauce from the blender into the hot pan. Add the remaining chicken broth. Cook the sauce at a low simmer for 35 to 40 minutes, stirring now and then, taste for salt and adjust seasonings.

2. Heat the refried beans in a small saute pan over low heat, stir occasionally. Heat tortillas in microwave. 

3. Set up your plate: put 1 warmed tortilla on a plate. Top with a medium layer of the beans. Put second  tortilla on top of beans. Warm ranchero sauce to keep warm while you fry your eggs. 

4. Fry your eggs over easy. I LOVE a runny yolk for this dish, it runs into the sauce and makes everything even more rich. I cook my eggs in a non stick skillet over medium heat. Put a dab of butter into the pan and melt. Crack eggs into pan and season with salt and pepper. Cook until whites are just set, about 2 minutes. Flip and cook another 1-2 minutes until egg whites are set but yolk is still runny. 

5. Put fried eggs on top of tortilla and bean stack. Smother in the ranchero sauce. To garnish I added some avocado slices and put some sour cream in a plastic bag, cut the corner, and used it as a pastry bag to make nice lines of sour cream. Top with cooked bacon and fresh herbs. Serve immediately! 

Ropa Vieja

Ropa Vieja is a Cuban dish using flank steak. You don't normally make it in a slow cooker so my recipe is definitely not authentic but it was tasty. The beef was very tender and the sauce had some kick to it. I served mine with black beans, rice, and some tortilla. Traditionally there would be plantains as well but I couldn't find any at my grocery store.

 Ingredients
 1 15-ounce can crushed tomatoes
 3 tablespoons ketchup
 1 tablespoon apple cider vinegar
 2 cloves garlic, minced
 1/2 teaspoons ground cumin
 1 jalapeno pepper, thinly sliced (with seeds)
 Kosher salt
 1 1/2 pounds flank steak, cut in half
 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
 1 small onion, thinly sliced
 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
 Cooked white rice, for serving
1 can black beans

 Directions:
1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 6 hours.

2. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice and beans.

Watermelon Sangria

I had my fiance's birthday party this past weekend and he loves sangria. I found this recipe and the watermelon made it feel very summery. I actually preferred the other lemonade sangria I made last year more than this one but if you like watermelon, you'll LOVE this drink. 

Ingredients:

2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks

1 bottle sauvignon blanc

6 oz vodka

4 oz triple sec

2 oz simple syrup

2 oz lime juice

6 oz club soda

Ice

 Directions:

1. In a blender, puree the watermelon cubes and vodka. Pour through a fine strainer into a pitcher. 

2. Add the white wine, vodka, triple sec, simple syrup and lime juice. Stir and refrigerate for at least 2 hours. When ready to serve stir again and add club soda. Pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

Crispy Rice Bowl with Chicken and Veggies

I have a few days off work and wanted to try to make some healthy dishes and not just my normal favorites like beef stew or chicken paprika. I found this one and it was surprisingly quick to put together. Feel free to add any veggies that you like, customize it to make it your perfect bowl!

Ingredients:
2 cups rice
2 1/2 cups chicken stock
rotisserie chicken, shredded
scallions
1 inch ginger, grated
1 clove garlic, grated
1 tsp. siracha
1 cup soy sauce
1/2 cup rice wine vinegar
1 tsp. sesame oil
olive oil
avocado wedges
carrot slices or sticks
1 red bell pepper, diced
basil
lime wedges

Directions:
1. Rinse 2 cups of rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups chicken stock and bring to a boil over medium high heat. reduce heat and cover skillet, simmer until rice is tender and liquid is mostly absorbed, 8-10 minutes.

2.  While rice cooks put together sauce - combine ginger, garlic, siracha, soy sauce, vinegar, and sesame oil in a small bowl. Set aside.

3. Drizzle olive oil around edge of rice pan (do not stir). Increase heat to medium high and cook rice, uncovered, until underside is golden and crisp, 10-12 minutes. If pan seems dry, drizzle more oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.

4. While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger. Shred chicken from rotisserie chicken.

5. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, any other veggies you're using and reserved basil to each. Serve with lime wedges and sauce we made earlier.

Asian Skirt Steak Tacos

This recipe originally called for short ribs sliced thin but I couldn't find those in my local grocery store. I thought this came out tasty but I found myself craving a Mexican taco lol. 

Ingredients:Marinade:
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup dark brown sugar 
1 tbs. sesame oil
4 cloves garlic
3 scallions, charred on the grill
2 tsp. peeled and grated fresh ginger

Skirt Steak
Cabbage, sliced thin
Tortilla
Avocados, sliced
Pico de Gallo

Directions:
1. Combine ingredients for marinade and stir well. Reserve 3 tbs. for dressing your cabbage later. Marinate skirt steak in a plastic bag for at least 2 hours and up to overnight. 

2. When ready to eat remove the steak from the fridge and preheat the grill to medium high. Grill steak for 3-4 minutes on each side until you see some char. Remove steak to a cutting board and allow to rest. 

3. Slice your cabbage very thin and toss with reserved marinade. Allow to sit and absorb flavor while you slice steak across the grain into 1/4-1/2 inch wide strips. 

4. Warm tortillas in the microwave or over a flame. Add some sliced steak, cabbage slaw, and top with avocado. Serve warm!  

Mushrooms and Argula Side Dish

Every once in a while I'll find a dish that looks good that features an ingredient I don't like. This time it was mushrooms. I thought cooking it this way might make it taste better then I remembered. While this dish was good, it didn't convert me to a mushroom lover like I hoped. It was nice while it lasted mushrooms, see you in a few months/years LOL

Ingredients:

3 Tbsp olive oil

8 ounces mushrooms, baby portabello and shitake, cleaned and sliced

2 cups arugula

1/2 tsp red chili flake

1 garlic clove, minced

salt and pepper

1 tsp lemon juice

Directions:

1. Heat a skillet on high heat. Add olive oil and heat until you see the oil barely ripple. Add the mushrooms and sear, stirring occasionally, until golden brown on all sides, 3-5 minutes. 

2. Turn off the heat and add garlic and chili flake. Stir for 10 seconds and then add the arugula. You want the arugula to wilt. 

3. Once everything is cooked, drizzle with the fresh lemon juice. Add salt and pepper, taste for seasoning and adjust as needed. Serve warm with your favorite main dish. 

Chimichuri Steak Kabobs

• I recently got a new BBQ and was dying to try it out for Memorial Day. Had a few friends over and made these kabobs which were a huge hit! What made them really unique and flavorful was the chimichuri sauce. I plan to use this again with chicken and fish. This dish was really great because I could make the sauce and skewers a few hours ahead so I could hang with my guests. 
• 
  
• Ingredients:
• 1 lb beef, (sirloin or Angus) cut into 1-inch cubes

• salt and pepper

• 1 large red onion, cut into large chunks

• 1 pint cherry tomatoes

• 1 bell pepper, cut into large chunks

• 6 metal or wooden skewers, (if using wood, soak in water for 1 hour to prevent burning)
• 
  

• Chimichuri:
• 2 tbsp parsley, finely chopped (no stems)

• 2 tbsp chopped green onion

• 2 tbsp red onion, finely chopped

• 1 clove garlic, minced

• 2 tbsp extra virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp water

• 1 tsp honey

• 1/4 tsp kosher salt

• 1/8 tsp fresh black pepper

• 1/8 tsp crushed red pepper flakes, or more to taste
• 
  

1. Directions:
2. 1. Skewer tomato, onion, beef, and bell pepper in whatever order you like. make sure to leave a little space between each item so it cooks more evenly. 

1. 
   
2. 2. For the chimichurri, combine all ingredients in a blender and puree until mostly smooth. You want some chunks, almost like a salsa. This can be made an hour or two ahead. 
3. 
   

1. 3. Prepare the grill on high heat. Grill until meat is done to desired temperature (about 3 minutes per side for medium). Remove skewers to a plate or plater and drizzle with chimichurri sauce. Set extra sauce on the side for serving. 

Summer Vegetable Side Salad - Corn and Avocado Salad

I wanted to find a side dish that used a lot of different veggies so I wouldn't feel bad about eating a lot of it. I've made something like this before but wanted to try a new dressing. The dressing was really well balanced with citrus, sweet, and heat. 

Ingredients:

4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Directions:
1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.

2. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.

3. Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve. 

Sourdough Vinaigrette

Bread in a salad dressing?? I had to try this recipe! It was very tasty but I had to change the proportions a little bit for my liking. You could serve this with any salad you like but I went with a slightly Mediterranean theme.

Ingredients:
2 oz. sourdough bread, crust removed, torn into small pieces (about 1/2 cup)
1/3 cup olive oil
salt and pepper
1 clove of garlic
4 tbsp. red wine vinegar
2 tsp. dijon mustad
2 tsp. honey

lettuces and vegetables of your choice
Tomatoes
Cucumber
Bell Pepper
Feta
Mixed baby greens

Directions:
1. Pulse garlic, vinegar, mustard, honey, bread, and 2 tbsp water in a blender to combine. Let sit 5 minutes to soften bread.

2. With motor running, gradually add olive oil. Blend until smooth about 2 minutes (bread will blend into dressing, thickening and flavoring it, while retaining some texture.) Season with salt and pepper.

Creamy Orzo with Prosciutto and Tomatoes

This recipe is from Giada in Italy but of course I put a few of my own touches on it. It was really quick to make and would recommend this recipe for a dinner after work. I wanted to try this recipe because you add the eggs to the pasta at the end similar to a pasta carbonara which I love. I tried it with and without the eggs added at the end and both were good but the version with the eggs was so much creamier. If you wanted to add a protein to this I would go with some sauteed shrimp. 

Ingredients

2 eggs, at room temperature

1 cup freshly grated Parmesan

2 tsp. olive oil 

4 ounces sliced pancetta, cut into 1/3-inch dice

1 shallot, diced

1/2 tsp. red pepper flake

2 cups orzo pasta 

1/2 teaspoon salt 

1 cup halved cherry tomatoes

1 lemon

1/4 cup chopped fresh basil 

Directions:

1. Whisk together the eggs and Parmesan in a small bowl. Set aside.

2. Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. 

3. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Add in the red pepper flake and cook for 30 seconds. 

4. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. 

5. Stir in the tomatoes. Cook until the orzo is al dente, another 3 minutes.

6. Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and drizzle with a squeeze of lemon juice to serve.

One Pot Spanish Chicken and Potatoes

I honestly doubt I will make this dish again. I wanted to try it since it had the eggplant in the sauce but when it was blended, it gave it a really thick consistency almost like a puree more than a sauce. 

Ingredients:

½ cup olive oil

1 large yellow onion, sliced (about 1 cup)

3 cloves garlic

5 ripe tomatoes, cut in half

½ of a large eggplant, skin removed and diced (2-3 cups)

1½ teaspoon salt

1½ lbs. chicken breast meat

1 large Russet potato, sliced

salt and pepper to taste

1 teaspoon all purpose seasoning (I used poultry seasoning)

½ cup fresh parsley leaves

crusty bread or rice for serving

Directions:

1. Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic and allow to cook for 1 minute. 

2. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. 

3. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes.

4. Allow the sauce to cool for a few minutes then transfer to a blender or food processor and puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.

5. In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.

6. Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

"Coq Au Vin" - Braised Chicken in a Red Wine Sauce

I hesitate to call my dish a Coq Au Vin because I didn't make it the traditional way. I didn't have cognac and instead substituted whiskey. I didn't want to make the braised mushroom and onions since my Fiance doesn't like mushrooms. So this dish is really more of a simple braised chicken in red wine inspired by coq au vin. I used Julia Child's classic recipe as my base for this dish.

Ingredients:
3 slices of bacon, cooked until crispy then crumble
2 tbs. olive oil

6 chicken thighs or 1 full chicken, cut into eighths. 

1/4 cup whiskey, I used bushmills

salt and pepper

1 bay leaf

2 sprigs thyme

3 tbs flour

3 tbs softened butter

3 cups red wine, burgundy or pinot noir

2 cups chicken stock

2 cloves garlic, minced

1 medium onion, sliced

1 tbs. tomato paste

Directions:

1. Crisp bacon in a large pot over low heat. Cook, turning every few minutes, until fat has rendered out and bacon is crispy. Remove to a paper towel lined plate. Crumble once bacon has slightly cooled. 

2. Heat bacon fat in pan to medium high heat. Season chicken pieces with salt and pepper and add to hot pan. Allow to brown on each side, turning chicken only once. Allow chicken to brown about 5 minutes per side. Remove browned chicken from pan and set aside on a plate. 

3. Turn down heat to low and add sliced onions. Allow to cook for 5 minutes until onions are translucent and slightly cooked down. Add minced garlic and cook for 30 seconds. Add tomato paste and cook another minute. 

4. This is the fun/dangerous part. To get rid of the alcohol in the whiskey you set it on fire. (this is called flambe). Pour your whiskey into the pan. Very carefully with a large lighter or match stick - light the pan on fire. If you give the alcohol 5 seconds to sit in the pan after pouring in, the alcohol gets into the air. You can just place your lighter or match near the side of the pan and the whole thing should light. MAKE SURE YOU HAVE AT LEAST 3 FEET CLEARANCE ABOVE THE PAN! I've heard of people melting their microwave that's above the oven. 

5. Allow the whiskey to stop burning and cook down until almost gone. Add the red wine and reduce by half over medium high heat, stirring occasionally.

6. Add the browned chicken pieces back to the pan. Cover with chicken stock so that the chicken is 90% submerged in sauce. Add 1/2 of the crumbled bacon pieces. Cook chicken over medium low heat until tender and cooked through, 30 to 35 minutes. 

7. Turn off heat once chicken is cooked and allow chicken to cool in the sauce. Once cooled, remove chicken to another plate. Turn the burner back on to high and reduce sauce until there is about 3 cups of sauce left. 

8. In a small container, combine 3 tbs. softened butter and 3 tbs. flour with a fork until is becomes a smooth paste. Once sauce is reduced, whisk in butter and flour mixture. Cook sauce over medium heat until it is thick enough to lightly coat a spoon. 

9. Add chicken back to pan. You can leave it at this point for a few days which makes this dish a great make ahead dish for a crowd or entertaining. 

10. To serve, reheat chicken in sauce and serve over roasted or mashed potatoes with lots of sauce. You could also serve it with a green vegetable or light salad since it is a heavy dish.