Cilantro Lime Chicken and Rice with Corn Salsa

3/4 cup corn kernels
1/2 cup Basmati rice
2 Tbsp fresh Cilantro
1/2 tsp Adobo seasoning
1 lime
1 Roma tomato
2 oz sour cream
12 oz boneless skinless chicken breasts

Combine 1 cup of water with 1/2 cup of rice. Add 1 tsp olive oil and 1/4 tsp salt. Bring to a boil.  Reduce to a simmer, cover, and cook until rice is tender, 18 - 20 minutes. 

Remove from burner and set aside.

Stem and mince cilantro

Halve lime lengthwise.  Juice one half and cut the other half into wedges

Core tomato and cut into 1/4" dice

Place corn in a microwave-safe bowl and microwave until warmed through, 1 - 2 minutes

Pat diced chicken dry and season all over with adobo seasoning

Combine corn, tomato, half the cilantro (reserving remaining for garnish), lime juice, 1 tsp olive oil and 1/4 tsp salt. Set aside

Coat a large non-stick pan with cooking spray and place over medium-high heat

Add chicken to hot pan.  Stir occasionally until browned all over and chicken reaches a minimum internal temp of 165 degrees, 5 - 7  minutes

Remove from burner

Stir remaining cilantro into cooked rice. Squeeze lime wedge over rice and stir again

Halve remaining lime wedges

Plate chicken on rice and top with salsa and sour cream..  Squeeze lime wedges over chicken to taste.

 

Herb-Marinated Pork Tenderloin

 

1 lemon, zested
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp fresh rosemary
1 tsp fresh thyme leaves
1 tsp Dijon mustard

Kosher salt

Pork tenderloin (about 1 lb)

Freshly ground black pepper

Combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 1/2 tsp salt in a sturdy 1 gallon resealable plastic bag.  Add the pork tenderloin and turn to coat with the marinade.  Squeeze out the air and seal the bag.  Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.  

Preheat the oven to 400 degrees.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat.  Sprinkle the tenderloin generously with salt and pepper.  Heat 3 Tbsp olive oil in a large oven-proof saute pan over medium-high heat.  Sear the pork tenderloin on all sides until golden brown.  Place the saute pan in the oven and roast the tenderloin for 10 - 15 minutes or until the meat registers 145 degrees at the thickest part.  Transfer the tenderloin to a platter and cover tightly with aluminum foil.  Allow to rest for 10 minutes. Carve in 1/2" thick diagonal slices.   The thickest part of the tenderloin will be quite pink (it's just fine) and the thinnest part will be well done.  Season with salt and pepper and serve warm with the juices that collect on the platter.  

Pork Chops with Apples and Garlic Smashed Potatoes

1 lb small potatoes
2 cloves garlic
Kosher salt
(2) 1/2" thick boneless pork loin chops

 2 tsp chopped fresh sage

Freshly ground pepper

1 Tbsp olive oil

1 large red onion, cut into 1/2" wedges

1 Granny Smith apple, cut into 1/2" slices

3/4 cup apple cider

1/4 cup buttermilk

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt.  Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.  Cover and set aside.  

Meanwhile, rub both sides of the pork chops with sage, and salt and pepper to taste.  Heat a large cast-iron skillet over high heat, then add 1 tsp olive oil and sear the chops until golden on both sides, about 5minutes total.  Transfer to a plate.  Wipe out the skillet and add 2 tsp olive oil.  Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes.  Season with salt and pepper and stir in the cider.  

Return the chops to the skillet.  Cover and cook, turning once, until just cooked through, 4 - 5 minutes.  Drain the potatoes, reserving 1/4 cup of water.  Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed.  Season with salt and pepper.  Serve with the pork chops, onion and apples.  Drizzle with the pan juices.

Shrimp Stir-Fry

 

1 Tbsp butter

1 Tbsp olive oil

1 lb jumbo shrimp, peeled and deveined, tails on

4 cloves garlic, minced

1 large zucchini, diced

1/2 cup corn kernels

1/2 cup cherry tomatoes, sliced in half

1/2 cup yellow or orange cherry tomatoes, sliced in half

1/2 cup spinach leaves, cut in strips

Parmesan shavings

1 lemon juiced

Rice or stir-fry noodles for serving

Melt the butter with the olive oil in a large skillet over medium-high heat.  Add the shrimp and garlic, then saute until the shrimp are opaque (about 3 minutes).  Remove the shrimp to a plate. 

Add the zucchini to the skillet.  Stir it for about 45 seconds, then scoot to the edges of the pan.  Throw in the corn and cook it for a minute, then push it to the edges of the pan.  Throw in the tomatoes and stir them for about a minute.  Sprinkle the veggies with salt and pepper to taste.  

Add the shrimp back to the pan.  Stir everything until well combined and hot.  Pour onto a big platter.

Sprinkle on the fresh spinach and top with Parmesan shavings.  Squeeze lemon juice over the top for a wonderful freshness.  

Serve over rice or stir-fry noodles.

Seared Pork Chops with a Peach and Spring Mix Tossed Salad

1 small shallot

1 peach

1 Tbsp fresh thyme (or 1 tsp dried)

2 tsp honey

2 Tbsp Balsamic Vinegar

2 (6 oz) Pork chops

1 oz chicken stock concentrate

1/2 cup water

2 oz spring mix

Wash and dry all produce.  Peel the shallot and mince.  Halve and pit the peach and then cut into 1/2" wedges.  Strip fresh thyme leave or add dried thyme leaves to shallots.

In a large bowl, whisk together 1 tsp honey and 2 Tbsp Balsamic Vinegar and a large drizzle of olive oil.  Season with salt and pepper.  

Heat a drizzle of olive oil in a large pan over medium-high heat.  Season pork on both sides with salt and pepper.  Add to pan and cook to desired doneness.  (approx. 5 mins per side)  Remove from pan and set aside to rest for 5 mins and then thinly slice.

Add slice shallots and thyme to pan and cook over medium heat until softened ( 2 - 3 minutes).  Stir in stock concentrate, 1 tsp honey, and 1/2 cup water/  Scrape up any browned bits on bottom of pan.  Simmer until saucy and somewhat reduced.  Season with salt and pepper.  

Add spring mix and peach slices to the bowl with vinaigrette.  Toss to combine.  Season with salt and pepper.  Divide the pork between plates.  Drizzle with pan sauce.  Serve with salad on the side.  

Shrimp and Tomato Summer Salad

 

2 Tbsp olive oil
2 Tbsp red wine vinegar
3/4 tsp salt
1/4 tsp coarsely ground black pepper

1/2 cup loosely packed fresh parsley leaves, chopped

1/4 cup loosely packed fresh mint leaves thinly sliced

1 lb cooked shelled and deveined large shrimp

2 lbs ripe tomatoes cut into 1" pieces

1 English cucumber cut lengthwise into quarters and then cut crosswise into 1" pieces

In a serving bowl, mix oil, vinegar, salt and pepper until blended. Sir in parley and mint.  Add shrimp, tomatoes, cucumber and onion to dressing in bowl.

 Stir to combine. Sprinkle salad with mozzarella cheese and serve at room temperature.  

Cover and refrigerate if planning to serve later. 

Chicken Salad with Mustard Vinaigrette Dressing

This is a tangy hearty dish meant to be served warm.  Give it a try and it's sure to become a family favorite!

3 slices bacon, cut into 1/2" pieces
3 green onions, thinly sliced
1/3 cup red wine vinegar

3 Tbsp olive oil (divided)

1 Tbsp Dijon mustard with seeds

2 tsp fresh thyme leaves 

1/2 tsp sea salt

1 large or 2 small boneless, skinless chicken breasts

1 Tbsp McCormick Rotisserie Chicken seasoning

1 Red Delicious or Granny Smith apple (unpeeled, cored and thinly sliced)

1 bag (5 - 6 oz) Spring Mix

Place your chicken breast(s) in a ZipLoc bag with 1 tsp salt and 1 Tbsp Rotisserie Chicken Seasoning.  Coat the chicken well and let is sit in the refrigerator for one hour or overnight.   

Place a skillet over medium heat and add 1 Tbsp olive oil.  When hot place your chicken breast in the skillet and cook undisturbed for 5 minutes.  Turn and cook for another 5 minutes undisturbed.  Turn off the heat and turn chicken and allow it to rest in the pan for an additional 5 minutes. 

In another 10" skillet, cook the bacon over medium heat, stirring occasionally, until browned.  Add green onions and cook, stirring 1 minute. Remove skillet from heat and stir in vinegar, oil, mustard, thyme and salt. 

Shred the cooled chicken.  Core and slice your apple.

In a large serving bowl, toss chicken with apple and spring mix until well combined.  

Pour hot dressing over chicken mixture; toss until salad is evenly coated.  

Serve immediately.

 

Watermelon Salsa

This is the first year we've grown watermelon in our garden, so I've been looking for new ways to use it in my everyday cooking.  This may well become one of my new go-to dishes.

1 lime

2 cups 1/4" cubes watermelon

1 cucumber (unpeeled) cut into 1/4" cubes

1 green onion, sliced thinly

1/4 tsp salt

1/8 tsp cracked black pepper

Zest 1 tsp of peel from lime

Squeeze 2 Tbsp juice from lime

In a bowl, toss lime zest and juice with watermelon, cucumber, green onion, salt, and pepper.  Cover and refrigerate for two hours before serving.

Coffee and Spice Steak

 

1 ribeye or sirloin steak (1 1/2 lb)

2 tsp instant coffee granules

1 tsp sugar

1 tsp salt

1 tsp coarsely ground black pepper

1/2 tsp ground cinnamon

1/4 tsp Allspice

2 tsp olive oil

Mix coffee granules, sugar, salt, pepper, cinnamon, and allspice in a small bowl.  

Coat both sides of steak with olive oil.  

Rub steak with coffee mixture.  

Place steak on hot grill rack or pan over medium heat and grill, turning once, 12 - 15 minutes.  

Transfer steak to cutting board and let stand 10 minutes.  

Thinly slice steak, and serve.

Serving suggestion:  Serve with Watermelon Salsa

Lemon and Garlic Grilled Chicken

 

I love to fire up the grill when it's hot outside rather than heating up the house to fix dinner.  This recipe is perfect for those nights or weekends that you have a crowd to please.

1 whole chicken (about 5 lbs)

1 lemon

1 small bunch fresh thyme

6 garlic cloves

1 tsp salt

1/2 tsp cracked black pepper

2 Tbsp olive oil

Fire up your gas grill for indirect grilling over medium heat. 

Remove giblets and neck from chicken.  Rinse the chicken with cold water and then pat dry with paper towel.

Zest 2 tsp of lemon peel from the lemon and then cut it into quarters and set aside. 

Chop enough thyme to equal 1 tsp and set aside the remaining sprigs.

Peel and press two garlic cloves into a cup. Peel the remaining cloves and set aside.

Combine pressed garlic with lemon zest, chopped thyme, salt and pepper.

Place lemon quarters, whole garlic cloves, and thyme sprigs inside cavity of chicken.  

Add olive oil to the lemon mixture and then rub it on the outside of the chicken. 

Loosely tie the legs together and fold the wing tips under the back of the chicken.  Place it on the grill breast side up.  

Cover the grill and cook the chicken for about 75 minutes or until the juices run clear. 

If you're missing desired grill marks or crispy skin, fire up your grill and let your chicken spend a few minutes crisping up before moving it to a platter to stand for 10 minutes to set the juices.