Honey-Lime Grilled Chicken Legs

So I had big plans to post my BBQ slider recipe, but I made this chicken tonight and had to get the ingredients down on the computer before they were gone from my head! I'm so excited to share this recipe~ I wasn't sure how it would turn out since I was pretty much flying blind after reading several grilled chicken recipes and deciding to scrap them in favor of playing around with some basic ingredients. This chicken turned out juicy...it was the right combination of sweet and spicy with the lime juice lending just the right hint of acidity. A slight char on the outside of the chicken created a deliciously crisp and smoky skin. I think I spent the entire meal sounding like Bubba from Forrest Gump going on and on about the different ways I plan to use this marinade again in the future (if you're interested, pork chops and grilled shrimp topped my list!). The best part is that everything in this recipe can be found on any given day in my kitchen. Those are the best recipes, aren't they?!

Serves: 4

Ingredients:

12 chicken drumsticks

3/4 cup low sodium soy sauce

1/4 cup cold water

1/4 cup honey

juice of half a lime

3 large cloves of garlic

3 green onions

1 tbsp. sriracha

pepper

3 tbsp. vegetable oil (or 1 tbsp. sesame oil)

Chopped green onions for garnish (optional)

Assembly:

Soak chicken legs in a combination of six cups of water and 1/4 cup kosher salt for four hours (this is an optional step, but it just adds to the finished chicken's tenderness). Combine soy, water, honey, lime, garlic, green onions, pepper and oil then blend using an immersion blender or Cuisinart. Pour mixture into a large Ziploc bag and add the chicken. Marinate at least 3 hours (up to overnight. Grill over medium high heat (I start out high to get a good sear then reduce to medium to cook the chicken thoroughly). Make sure you watch the chicken so it doesn't burn since there are sugars in the marinade! While chicken is cooking, pour marinade into a sauce pan and bring to a boil. Turn down to medium low heat until reduced by about 1/3. Brush reduction onto the chicken in the last 10 minutes of cooking (I repeat about 3 times). Remove from the grill and allow to stand for at least 5 minutes before serving (this allows the juices to redistribute). Top with chopped green onions.

Bird is the Word~ Balsamic Glazed Cornish Game Hen

So it's not the most artistic photograph, but doesn't the chicken below look tasty? Cornish game hens are small, delicious chickens. They are the perfect size for an individual (I usually have extra that I use to top salads the next day, but my husband always finishes his!) and are a beautiful protein to serve at a dinner party or on a special occasion. I love the way the balsamic glaze looks rich and inviting~ the chicken underneath is so tender and juicy too. I make my hens on the rotisserie attachment for my grill (LOVE IT!), but you can just as easily use a roasting pan in your oven. Usually I serve this dish with grilled asparagus, roasted garlic mashed potatoes or grilled potatoes and crusty french bread. Enjoy!

Serves: 2-3

Ingredients:

1/4 cup olive oil
2 cornish game hens (these come frozen)
1/3 stick softened butter
kosher salt
black pepper
1/2 cup balsamic vinegar
3 tbsp. honey
3 mashed cloves of garlic

Assembly:
Place thawed hens in a resealable bag with 4 cups of water and 1/3 cup kosher salt. Let this sit in the fridge for up to 6 hours (this step seasons the chicken all the way through). Bring vinegar, oil, honey, garlic, salt and pepper to a boil, then reduce until you have about half of your original liquid. Allow to cool completely. Make a small tear in the skin of each bird, then, using your fingers, gently rub the butter all of each bird between the skin and the flesh. Liberally salt and pepper the outside of the birds.

**On the grill: Turn on the rotisserie panel and allow grill to heat. Place the birds close together on the rotisserie, then cook approximately 2 hours, basting frequently with the balsamic reduction in the last 10 or so minutes. Cool for 10+ minutes then serve.
In the oven: Roast the birds over medium heat (probably about 350) for approximately 60 minutes before brushing on the marinade. Cook the birds another 20 or so minutes (basting frequently). Allow the birds to cool for at least 10 minutes before serving.

**I don't ever oven roast my birds, so these times/temperatures are an approximation. Keep and eye on the birds~ they'll be done when the juices run clear!

Grilled Tilapia with Mango Salsa

I couldn't believe my eyes the other day when I was at the local grocery store and saw fresh tilapia for $3.99/lb. I knew I had some fresh mangoes in my fruit bowl at home just waiting to be pureed into baby food for my daughter ~ stealing one to make fresh mango salsa couldn't hurt! I came right home to brave the 30 degree temperatures and fired up my trusty grill (you can also easily make this recipe on a grill pan indoors). A few minutes later, I had delicious grilled tilapia covered in a delicious salsa bursting with mango, sweet red pepper and lime. Paired with warm, crusty French bread and creamy mashed potatoes, this tilapia makes you feel like you're on an island vacation even in the middle of freezing temperatures!
Serves: 4

Ingredients:
4 filets of tilapia
olive oil
salt, black pepper
lemon or lime juice

For the salsa:
1 mango, peeled and diced
2 tbsp. fresh lime juice
1 tbsp. finely diced red onion
1/4 cup diced red pepper
1/2 tsp. minced jalepeno
2 tbsp. minced fresh cilantro
kosher salt, black pepper

Assembly:
Mix together the salsa ingredients and allow to sit for at least 30 minutes. Drizzle oil over the fish fillets and sprinkle liberally with salt and pepper. Grill over medium heat for approximately 3-5 minutes on the first side, 2-3 on the second side (or until fish is no longer transluscent). Squeeze fresh lemon or lime juice over the fish and top with the salsa.

Portabella Pesto Sandwich with Balsamic Red Onions

I am especially proud of this vegetarian sandwich because my meat loving husband absolutely loves it. Portobellas have a natural meatiness, so it doesn't feel like you're skimping on heartiness here. The roasted peppers and balsamic red onions are complemented by a delicious pesto mayonnaise and melted provolone cheese. Put together on a grilled roll (or baguette), this sandwich will quickly become one of your favorites too!
Serves 2

Ingredients:
2 tbsp. pesto (recipe to follow)
2 tbsp. mayonnaise
3 slices provolone
1 small red onion, sliced
2 portabellas
1/3 cup olive oil
1 sweet Italian red pepper (or a bell pepper)
1 tsp. brown sugar
2 tbsp. balsamic vinegar
salt, black pepper
2 deli rolls (or baguette pieces)

Assembly:
Turn portabellas in olive oil to coat. Do the same for the pepper. Grill the pepper over high heat for 10 or so minutes until the skin is black (an indoor grill, grill pan or oven all work). Remove to a paper bag for five minutes to allow the skin to fall off. Reduce heat to medium high and grill the portabellas about 5 minutes on the first side, about 3 minutes on the second (until you have nice grill marks and the mushroom appears cooked). While the portabellas are grilling, saute the onions in 1 tbsp. olive oil (you can do this right on a grill pan if you're cooking indoors). Lower heat to medium-low and cook about 10 minutes before adding vinegar, brown sugar, salt and pepper. Cook for another 2-3 minutes until the vinegar is absorbed. You will have removed the portabellas by now. Let them sit for a few minutes before cutting them into 1/2 strips. Remove the skin and insides (membranes and seeds) from the red pepper and slice. Mix the pesto and mayonnaise. Place each side of the rolls on a baking sheet (your oven should be preheated to 400). Assemble your sandwich (mushroom, red pepper, red onion mixture) then top with provalone. Bake for about 5 minutes until cheese begins to melt and the edges of the bread appear crispy. Remove from oven, spread pesto mayonnaise on the top side of the roll and press the sanwich together. Serve immediately.

Balsamic Marinated Chicken Breast

This chicken recipe is incredibly easy to make and is bursting with flavor. Marinated in a simple balsamic vinaigrette, the chicken is tender, juicy and packs a garlicky punch. I typically pair the chicken with risotto or add it on a baguette along with a pesto-mayo, roasted peppers and provalone cheese for a delicious and filling sandwich. You can also dice up the chicken and add it to salad or toss it with marinated vegetables for a super healthy meal.

4 boneless, skinless chicken breasts (serves 8 when made into a sandwich)

Marinade:
1/2 cup olive oil

1/8 cup balsamic vinegar

1 tbsp. honey

1 tsp. dijon

1 garlic clove

salt, black pepper

Assembly:

Blend marinade using a small Cuisinart or immersion blender. Add chicken breasts and marinate up to 3 hours. Pat chicken breasts dry and grill them over medium heat, 5-7 minutes on the first side, 3-4 on the second. Remove them from the grill and allow them to rest for 5-10 minutes before serving.

Bacon Cheddar Barbecue Burger

This is my go-to burger for days when I think my husband and I need a pick me up. It's quick and easy and is sinfully delicious. This burger satisfies any beef craving and is a fun alternative to a plain cheeseburger. It's also very inexpensive to make, so it's great for casual entertaining. Enjoy!
Serves 4

Ingredients:
1 1/4 lb. ground chuck

3 tbsp. worchestershire sauce

black pepper

salt

marbled cheddar cheese (four slices)

4 slices cooked bacon

1/4 cup barbecue sauce

1/4 cup mayonnaise

4 kaiser rolls

sliced red onion

Mix chuck with worchestershire sauce and form four equal patties. Liberally sprinkle both sides of each patty with salt and pepper. Grill burgers 5-6 minutes over medium high heat on the first side then flip. Add cheddar and bacon then grill 2-3 minutes. While the cheddar is melting, place the sliced rolls on the grill for one minute then remove to a plate. Mix mayonnaise and barbecue sauce and spread on top of each roll. Top with a patty then add sliced red onion. Cover with top roll and serve. Use leftover mayo/bbq as a dipping sauce for fries.

Technique Tuesday: Roasting Peppers

Roasted peppers have an amazing flavor ~ they are sweet and tender with a delicious grilled flavor that makes them hard to resist. Roasting peppers is incredibly easy and only requires a few ingredients and basic technique. They are incredibly versatile too; I like to dress them with a balsamic vinaigrette, add them to pasta or rice, top salads or sandwiches or add them to mayonnaise and garlic for a delicious aioli. You can roast peppers in the oven or on the grill, you just have to make sure to follow the simple steps below and your taste buds will be rewarded!

1. Leave your peppers whole
There's no need to mess with your peppers before roasting them. Simply place them directly on the grill or in the oven whole.

2. Be adventurous when choosing your peppers
You can roast any pepper for a delicious new flavor profile. Try sweet Italian peppers (pictured above), bell peppers or jalepeno, serrano or cubanelle peppers. Not only are roasted peppers delicious, but they are also beautiful, so don't shy away from making them the star of a dish. Try roasting different colored bell peppers and dressing them with my vinaigrette (search in sidebar) for a delicious and light salad.

3. Oil your peppers
Brush your peppers with either vegetable or olive oil before placing them on the grill. This will prevent sticking and give you a beautiful, even roast all the way around.

4. Set your heat
Set your oven or grill to medium-high heat (for the oven, I like it to be around 400 degrees). Use tongs to turn them every few minutes. It should only take about 10 minutes to roast a large pepper.

5. Don't be afraid of blackening!
You will know that your pepper is ready when it is blackened all around (see photo). You will be peeling the blackened skin off of the pepper in the last few steps. Underneath the blackened skin is tender, juicy pepper flesh, so don't be put off by the blackness!

5. Use paper bags
After you take your peppers out of the oven or off of the grill, place them in a paper bag and roll down the top to close it. The steam from the hot pepper will help pull the blackened skin right off the pepper's flesh. After about 5 minutes, take them out of the bag, and the skin should come off easily. No need to burn your fingers trying to remove the skin right away!

6. Remove the seeds and membranes
Split your roasted pepper down the center and gently scrape the seeds and membranes out using a butter knife or spoon. You will be left with the tender flesh of the pepper.

Roasted Red Pepper Aioli
Ingredients:
basic aioli (search in the sidebar for "messing with mayo" to find this recipe)
1 roasted red pepper, peeled and seeded

Assembly:
Roast pepper according to steps above. Allow pepper to cool completely. Blend aioli and red pepper using an immersion blender or mini-Cuisinart. Spread on a baguette or sandwich or use as a dipping sauce for fries, etc.

Marinated London Broil with Merlot Mushrooms

You are not going to believe how easy, inexpensive and delicious this recipe is! It's wonderful for entertaining, because a little goes a long way. London broil is often on sale for as low as $2.99 a pound. It needs to be marinated and sliced against the grain, but, when cooked properly, it satisfies even the most demanding palate. My husband and I are big meat eaters and love a good steak. London broil is one of my tricks; it allows us to eat steak once or twice a week without breaking the bank. It's also a very versatile meat ~ the marinating options are endless! I make sandwiches, shish-kebab and Italian beef out of it (recipes coming soon). Enjoy!
London Broil: Serves 2

Marinade:
1/4 cup low sodium soy sauce
1/4 cup merlot
1 tbsp. double concentrate tomato paste
2 tbsp. light brown sugar
2 mashed cloves of garlic
salt
pepper


1 lb. london broil (you can also use hangar or flank steak)

Merlot Mushrooms:
1 package of button or baby bella mushrooms
1/2 cup merlot
1 mashed clove of garlic
salt
pepper
1 tbsp. butter or oil

Assembly:
Combine marinade ingredients. Pour into a resealable bag and add london broil. Refrigerate 1-4 hours. Allow meat to sit for 15 minutes on the counter before grilling. Grill over medium-high heat for 4-6 minutes then flip. Reduce heat to medium-low and grill for another 3-4 minutes for medium rare steak. While meat is cooking, add butter, olive oil or a combination of the two to a saute pan on medium high heat. Add mushrooms and saute until golden (2-3 minutes). Add garlic, salt, pepper and merlot and bring to a boil. Reduce heat and allow the mushrooms to soak up the wine. Once wine is nearly gone, remove from heat (approximately 8-10 minute). Allow meat to rest for 10 minutes before slicing against the grain. Top with mushroom-wine mixture and serve.

Simply Grilled Sweet Corn

I love grilled corn in the summertime. Sweet corn is just such a wonderful vegetable that it even pleases the biggest veggie-phobics! My favorite basic corn recipe goes well with burgers and just about anything else you can grill. Remove the corn from the cob, and you are left with delicious niblets that are perfect for a summer salad (recipe coming soon). Making the sweet corn couldn't be simpler; this preparation allows you to experience the freshness and sweet flavor of summer sweet corn.



Ingredients:
4 ears of corn, husked
2-3 tbsp. salted butter, room temperature
salt
tinfoil

Assembly:
Clean corn and lay each cob on a piece of tinfoil. Brush with butter and sprinkle with salt. Wrap in tinfoil and grill at 350 degrees for 30-45 minutes, turning occasionally.

Variations:
-Add lime juice and chili powder to your butter and brush onto corn
-puree roasted garlic and add it to your butter, then brush onto corn

Simply Grilled Lemon-Garlic Shrimp

Shrimp is wonderful, not to mention easily prepared, on the grill. A simple, quick marinade adds bright lemon and garlic flavor to fresh shrimp. Grilling them on skewers or loose on an indoor grill pan imparts an incredible flavor that just screams summertime. This recipe is great with a steak or as a main course and can even be tossed with spaghetti or angel hair for an easy summer pasta.

Ingredients (serves 2 as an accompaniment):
1/2 lb. shrimp (I prefer 15/20 or 21/25 count)
Juice of 1/2 large lemon
2 large cloves of minced garlic
1/4 cup extra virgin olive oil
salt
pepper

Assembly:
Combine marinade ingredients. Marinate in the refrigerator for 15-20 minutes (do not overmarinate; you will end up with tough shrimp). Pat shrimp dry and grill 3-4 minutes per side over medium heat until shrimp curl and turn pink.

Tequila Chicken Fajitas

Being able to make an entire meal on the grill in the warm months of summer is such a great thing! Chicken fajitas (you can also substitute steak or shrimp, but only marinate shrimp for a few minutes) are mouthwatering and chock full of brightly colored vegetables. You can feel good about eating this brightly flavored dish. It's also a great way to stretch a few breasts of chicken and is great for entertaining. You can serve it with all sorts of great accompaniments; some of my favorite include roasted corn, guacamole, fresh salsa, shredded cheese (yes, I know fajitas are not traditionally served with cheese!) and flavored sour cream. Guests can put together their favorite toppings, individualizing this dish to each guest's preference.
Ingredients (serves 4):
8 flour tortillas (taco sized)
2 chicken breasts
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 small red onion, sliced
1 tsp. finely diced serrano chile pepper (you can add more or less to adjust heat)
4-6 oz. baby bella or white mushrooms, sliced
1 tsp. cumin
juice of 1/2 lime
salt, pepper

Marinade for chicken:
3 tbsp. vegetable oil
1/4 cup tequila
juice of 1 lime
1 tbsp. cumin
1 tsp. diced serrano chile
2 diced garlic cloves
1 chipotle in adobo (add more if you like extra heat)

Assembly:
Combine marinade ingredients. Marinate chicken up to 4 hours in the refrigerator. Remove chicken from the marinade and pat dry. Allow chicken to rest for 5-10 minutes out of the refrigerator to take the chill off before grilling on medium-high heat for 5-7 minutes per side, until chicken is cooked through and juices run clear. While chicken is resting, add sliced vegetables, salt, pepper, cumin and diced serrano to a sheet of tinfoil with the edges turned up. Toss with a drizzle of oil and place on the grill. Cook vegetables until the edges of the peppers begin to turn golden. Remove from heat while the veggies still have some crunch (takes about 6-8 minutes). Let chicken rest on a cutting board. You can microwave the tortillas (45 sec., covered) or wrap them in tinfoil and put them on the grill for 6-8 minutes to warm. After slicing the chicken, place it in a bowl with the vegetables and let your family or guests create their own fajita.

Grilled Potatoes with Aioli

The potato is such a versatile vegetable; it makes wonderful fries and is delicious mashed, roasted or baked. It's also fabulous when cooked on a gas or charcoal grill. Grilled potatoes are soft on the inside and crispy on the outside. Finished with a drizzle of aioli, grilled potatoes are a spectacular accompaniment to ribs, steak, chicken or chops. The garlic in the aioli becomes incredibly fragrant when it meets the warm potatoes. Grilled potatoes with aioli is another one of those dishes that I have to closely monitor so it doesn't disappear from the serving plate before it makes its way to our table!
Ingredients:
3 small potatoes, 1/4 inch slices
salt
pepper
1 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 cup extra virgin olive oil
1/4 cup prepared aioli (see search function on upper right side of page to find this recipe)

Assembly:
Parboil potatoes until barely fork tender (Begin with cold water and bring to a boil. Add 1 tsp. of salt, reduce heat to medium-low and cook approximately 10-15 minutes). Drain potatoes and return them to their original pot. Toss with olive oil, salt, pepper, garlic powder and paprika. Place potatoes over medium heat (about 350 degrees) on a gas grill. Cook for 3-4 minutes then flip and cook for another 2-3 minutes. Potatoes should be crispy on the outside and have nice grill marks on both sides. Remember not to move potatoes once you've flipped them. Remove from grill and allow to sit for 5 minutes. Drizzle with aioli and serve warm.

Honey Mustard Glazed Pork Loin Chops

I discovered loin chops a few years ago and have been never bought another cut of chop. Most people think of pork chops as dry and flavorless, but given the right cut, they can be as juicy and delicious as a steak. My husband hated pork chops when we met, but after trying this cut, he asks for them almost every week. One of the really great things about pork chops is that you can make them so many different ways. You can grill, broil, or even sear then finish in the oven. They take very little effort and are a super, easy dinner choice. They are delicious with my grilled potatoes with fresh aioli and lemon scented green beans. Yum!

The biggest secret to an amazing loin chop is its thickness. You want to look for a chop that's at least an inch and half thick. My local stores only have chops of this thickness in the butcher's case, so be sure to look for them there.

Another really important element in making the perfect chop is to not overcook it. Many home cooks swear that pork should be completely white through and through (well done). Not so! The best pork chops are cooked to medium-medium well. DO NOT OVERCOOK YOUR CHOPS! I use the touch method when grilling; however, you can also use a meat thermometer if that's what makes you comfortable. I cook my chops until they have a slight give in the center when pressed with a finger or tongs. This "give" tells me my meat is done. Never pierce your chops to determine doneness; you will just end up with dry meat as all the juices will run right out.

Two other quick tips I will elaborate upon in upcoming Technique Tuesday posts: 1) start with your meat at room temperature and 2) let your meat rest for at least 5 minutes before cutting or serving.

Ingredients:

The chops:
2 boneless pork loin chops (at least 1 1/2 inches thick) salt
pepper garlic powder

The glaze:
3 tbsp. honey
3 tbsp. dijon mustard
1 tbsp. extra virgin olive oil
1 finely minced garlic clove (search "garlic" for tips on mincing)
2 tbsp. balsamic vinegar

Assembly:

Preheat an outdoor gas grill to 350 degrees. Sprinkle a liberal amount of salt on each chop, then sprinkle with garlic powder and pepper (approximately 1/4-1/3 the amount of pepper as salt should be perfect). Sear chops, seasoned side down for 4-5 minutes. While chops are searing, sprinkle seasonings on the other side. Turn chops (you'll know it's time to turn them when they come easily off the grill). While chops are searing, mix glaze ingredients. Using a pastry brush, brush a liberal amount of the glaze onto the top of each chop. After another 4-5 minutes of cooking, turn chop, reducing the grill's heat to low (make sure you do this step to ensure that the sugars in the glaze don't burn). Baste the unglazed side and cook another 1-2 minutes. Test doneness and remove from the grill. Let the chops stand for 5-10 minutes before serving.