Grilled Chicken with Vegetables

I was looking for something that would be healthy and fast. This was super tasty and filling but I didn't feel like a big fat pig for cleaning my plate. For the dry rub I just made a mix of spices I have on hand. Feel free to buy one from the store or customize it from what you have. Use any vegetables that you like or that are in season. Grilling can be done year round (at least in California where the weather is nice) so don't be afraid to try grilling new veggies. 

Ingredients: 
1 chicken cutlet per person
1/2 tsp. dry rub per cutlet (mix of salt, pepper, paprika, garlic powder, onion powder, chipotle chili powder)
Zucchini
Cherry Tomatoes
Red Onion, sliced into 1/2 inch slices
Potatoes

Directions:

1. Season the chicken cutlets with the dry rub. Preheat a grill to medium high heat. 

2. Put chicken on the grill. Cook until meat is done (3-4 minutes, flipping once during cooking). Place chicken on a plate and cover lightly with aluminum foil. Allow to rest while veggies finish grilling. 

3. Grill the veggies: 
Note for Tomatoes: Use a piece of foil to make a container (just turn up the sides and crinkle together corners to seal it). Put tomatoes in foil container and add a drizzle of olive oil and salt and pepper. 

Note for Potatoes: Boil the potatoes in a pot of salted water until the are fork tender but not too mushy. You will finish cooking the potatoes through on the grill. 

Season all of the veggies with salt and pepper. Spread veggies on the grill. Cook over medium high flame until the veggies are tender and cooked through. Start checking and flipping veggies after about 2 minutes. All veggies should be cooked in about 8-10 minutes.

4. Serve everything together on a plate. Squeeze some fresh lemon juice on top and some torn herbs like basil or chives. Serve with extra lemon wedges for garnish. 

Noodle Salad with Chicken and Chile-Scallion Oil

I found this recipe from a magazine and thought it would be a great way to try some new ingredients and make a healthy lunch. The best part is that it tastes better the next day and you can eat it cold - perfect for a quick lunch at work. Do Ahead: make the chile oil. Noodles can be cooked the night before. Toss the cooked noodles with 1 tsp. vegetable oil and cover and chill in the fridge. Store noodles with chicken and store vegetables and dressing separately. When ready to eat just mix everything together!

Ingredients:
Oil:
2 scallions, thinly sliced
2 garlic cloves,thinly sliced
2 tbsp. crushed red pepper flake
1 tbsp. fresh ginger, thinly sliced
1 tsp. Sichuan peppercorns
1/2 cup vegetable oil

Noodles and Assembly:
6 oz. Japanese wheat noodles (ramen, somen, or udon)
2 tbsp. reduced sodium soy sauce
2 tbsp. unseasoned rice vinegar
2 tsp. sugar
1 tsp. toasted sesame oil
2 cups cooked chicken, shredded
2 scallions, thinly sliced
1/2 english cucumber, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup herbs (parsley, basil, mint)

Directions:

Chile-Scallion Oil:
1. Cook all ingredients in a small saucepan over medium low heat, swirling pan occasionally, until scallions and garlic just golden brown, about 5 minutes. Let cool and transfer to a jar. Oil can be made ahead and stored for a few days in the fridge.

Noodles:
1. Cook noodles in a large pot of boiling water according to the package directions. Drain and rinse noodles under cold water, then shake off as much water as possible.

2. Combine soy sauce, vinegar, sugar and oil in a medium bowl until the sugar dissolves.

3. Add noodles, chicken, and scallions to dressing. Toss to coat.

4. Add cucumbers, radishes, and herbs and a drizzle of chile oil just before serving.

Avocado Dressing

I was making another skirt steak taco salad and wanted to get more creative with the avocados. Instead of just slicing them on top, I made a creamy dressing out of them. It was really tasty but I missed the texture of the avocado while I was eating the salad. I could see using this as a dipping sauce as well!

Ingredients:
1 avocado, coarsely chopped
1/2 - 3/4 cup water
1/4 cup lime juice
1 peeled clove of garlic, charred
1 tsp. salt
1 tsp. pepper

Directions:

1. Combine all ingredients in a blender except for water. You will want to add water slowly to the blender to get the consistency you want. Start with 1/2 cup of water and blend until smooth. If dressing is too thick, add a few drops of water at a time until you get the right thickness.

This is best stored in an air tight container stored in the fridge. It should last about 3 days.

Japanese Cucumber Salad

This recipe is very similar to my European cucumber salad but with a slight twist. Including the soy and sesame oil makes it a very different flavor profile. It's really good as a side dish to stir fry or other Asian dishes since it adds a little crunch and acidity. There was a sushi place that made this dish and I loved it but moved away, I think I've nailed it with this recipe!

Ingredients:

2 large english cucumbers
1/2 tablespoon salt
1/2 cup white rice vinegar
2 tablespoons soy sauce or tamari
2 teaspoons sesame oil
2 tablespoons white sugar
1/2 teaspoon white or black sesame seeds, or a mixture of both

Directions:
1. Slice the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.

2. In a measuring cup, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.

3. Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.

Skirt Steak Taco Salad

This last week I was on a no carb diet, a diet I don't think I will be repeating LOL. This meant tortillas were out but I love tacos, so I decided to make a taco salad. Basically everything that would be in a taco but instead lose the tortilla and put all of the toppings on a bed of lettuce. 

You can use any meat and taco toppings you like. For ease I would suggest skirt steak since it cooks quickly or do precooked meat like a rotisserie chicken. As the salad dressing I used sour cream but you could use your favorite salsa instead. 

Suggested Toppings:

Pico de Gallo

Avocado slices

Cheese

Sour Cream

Beans

Onion marinated in Lime

Radish, thinly sliced

Beef and Broccolini StirFry

I was looking for a healthy and quick meal and I found this one. Best part of this meal is that it is also carb free. It's a great way to use up left over meat and veggies from a past meal but put a twist on them. This meal will definitely become a staple because it was fast, tasty, good for me, and I could make it ahead!!

Ingredients:
Stir Fry Sauce:
1/3 cup low sodium soy sauce
1/4 cup  rice vinegar
1 tbs. oyster sauce
1 tsp. sesame oil
1/4 tsp. siracha
2 cloves garlic, grated
1 inch nub of garlic, peeled and grated
1 tsp. pepper

1/2 lbs. Sliced Tri Tip Roast (I roasted mine earlier in the week)
1/2 lbs. Broccolini, trimmed to only keep the top 1/3
Sliced almonds, Toasted
3 Carrots, sliced
1 Bell pepper, sliced
Sliced green onions, for garnish


Directions:
note: it is best to do all of the chopping before starting to cook.

Make Ahead:
1. Toast almonds in a dry pan, slice carrots on a bias, slice bell pepper, slice gree onions and trim broccolini. Set aside.

2. Cook Tri Tip: I like to roast my tri tip in a 375 oven with some salt and pepper. Cook until internal temp is 130. Allow to rest fully before slicing. (Slicing is easier to do if your beef has been chilled in the fridge)

3. Combine all ingredients for stir fry sauce in a jar or container and mix to combine.

4. Store everything in the fridge covered in plastic and keep until ready to cook.

Day of Cooking:

1. Pull meat out of fridge and slice. Allow to come back up to room temperature.

2. Pull out veggies and sauce.

3. In a large pan, drizzle 1 tbs. of olive oil. Place all of the veggies into the pan. Cook over medium high heat for 3 minutes until broccolini turns a bright green and carrots and peppers begin to soften.

4. Add tri tip and 1/2 of stir fry sauce. Stir to combine everything, being gentle to not tear the meat or the veggies.

5. Cook until everything is heated through, about 3 more minutes. If stir fry sauce starts to get too thick, add a little bit more to thin it out slightly.

6. Serve up the stir fry on a plate or platter and top with the green onions and almonds.

Slow Cooker Beef Tacos with Salsa Rojo

I wanted to use my slow cooker and wanted to try something tasty for tacos. This was really good but next time I make it I will reserve some of the salsa to serve on the tacos. Optional toppings for the tacos includes cheese, lettuce or cabbage, sour cream, avocado slices, pico de gallo, beans and rice. 

Ingredients: 
Dry Rub:
1 tbs. seasoned salt
1 tbs. garlic powder
1 tsp. onion powder
1 tsp. fresh ground black pepper
1/2 tsp. chipotle pepper powder
   
1 tbs. vegetable oil
1 3 lb. boneless beef chuck roast

Salsa:
5 tomatoes
1 small onion, divided
1 tsp. salt
1 tsp. pepper
1 chipotle pepper in adobo
1/2 tsp. adobo sauce (from chipotle can)
4   cups chicken stock (homemade if possible)
1/2 tsp. oregano 

Directions:


1. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the dry rub. Add to the skillet and cook until golden brown, about 4 minutes per side.

2. While browning beef make salsa. Combine all salsa ingredients into a blender and process until smooth. 

3. Transfer the browned meat to a 6-quart slow cooker, then add the salsa and sliced onion. Cover and cook on low for 5-6 hours or until meat is easily shredded. 

4. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker.

5. Serve the meat in tortillas and top as desired. Serve with lime wedges.