Moroccan Grilled Chicken

Closet Cooking you may thank for this tasty grilled chicken. I marinated the chicken overnight; so takes a bit of planning.

Ingredients:

• 1 pound boneless-skinless chicken, cut into chunks
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves, chopped

Directions:

Combine all ingredients, except chicken.

Place chicken chunks in a zip-lock bag and pour mixture on the chicken, incorporating well.

Set in refrigerator overnight to marinate.

Skewer the chicken and grill over medium-high heat until cooked; about 4-5 minutes per side.

Chicken and Spinach Waldorf Salad

This salad is absolutely delicious and will make again and again. Screams summertime! Ina Garten you rock! I tweaked the original to suit us, but search on FoodNetwork if you want the real deal!

Ingredients for protein:

• 1 1/2 pound bone-in, skin on chicken breasts (2 large)
• good olive oil
• salt and pepper
• 1/2 pound thick-cut bacon

Ingredients for salad:

• 4 cups romaine lettuce
• 4 ounces fresh spinach
• 6 ounces extra-sharp cheddar cheese, grated
• 1 crisp red apple, peeled, grated
• 4 soft-boiled eggs
• toasted pecans

Ingredients for dressing:

• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2/3 cup olive oil
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions for protein:

Preheat the oven to 350-degrees.

Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35-40 minutes; until internal temperature is 140-degrees. 

Set aside to cool, discard the skin and bones, and shred the chicken into large, roughly 1x4-inch pieces.

Place the bacon on a foil lined pan and bake in a 450-degree oven for about 15 minutes until crisp. Drain on paper towels and chop into a large dice.

Directions for salad:

In a large bowl combine the romaine and spinach, chicken, bacon, cheese, pecans and grated apple.

Directions for dressing:

Combine the vinegar, mustard, salt and pepper and honey. Slowly add olive oil until emulsified. I use a hand whisk.

Pour the dressing over the salad until coated as desired. Put eggs to the side and serve.

Authentic Carne Asada

Yum on this one! Thank you thestayathomechef.com! I served with Buttered Noodles (blog: 4/19/17 label: pasta).

Ingredients:

• 2 fresh limes, juiced
• 4 cloves garlic, crushed
• 1/2 cup orange juice
• 1 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1 jalapeno, minced
• 2 tablespoons white vinegar
• one- 2 pound flank steak

Directions:

In a gallon size zip-lock, combine and the ingredients except flank steak. Place the steak into the bag and squish around to coat. Refrigerate overnight.

Remove steak from the marinade. Cook on a grill over high heat 7-10 minutes per side.

Allow to rest 10 minutes. Slice against the grain.

The Best Muffins

This recipe has been made many, many times. Once in awhile, one needs butter and sugar! Good for the soul... Cooks Illustrated magazine can be thanked for this muffin recipe.

Ingredients:

• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• three-6 ounce containers Vanilla yogurt

Directions:

Preheat oven to 375-degrees. Suggest to not use the Convection Bake setting; as they cooked to fast. Note to self with gas oven: raise rack up a notch; bottoms browning to quickly.

Grease 24-muffin tins with cooking spray or Crisco.

Mix together flour, baking powder, baking soda and salt in a medium bowl.

Beat butter and sugar with an electric mixer on medium-high speed till light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

Beat in 1/2 of dry ingredients. Beat in 1/3rd of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.

Divide the batter evenly among cups.

Bake until golden brown, about 25-30 minutes.

Cool about 5 minutes and remove from tins to cool on wire racks.

You may fold in 1 cup chocolate chips into the finished batter or sprinkle cinnamon and sugar on the unbaked muffin tops.

Chimichurri Salmon Skewers

This recipe comes courtesy of Life's Ambrosia. The Chimichurri Sauce could be used on just about any fish, meat or poultry; and it truly seals the dish. If the sauce is made ahead; this is a super fast, delicious meal. We bought fresh aspargus at the Boulder Farmer's Market. Simply brush with a thin layer of oil olive, sprinkle on salt and pepper, and shaved fresh garlic. Roast in a shallow baking pan in a 425-degree oven for about 6 minutes; adding fresh Parmesan if desired. I had ready made Spiced Rice with Almonds (blog:4/18/13 label:rice) and both the rice and aspargus complemented the skewers.

Ingredients for the Chimichurri Sauce:

• 3 cloves garlic
• 1 cup packed cilantro, stems removed
• 1 cup packed Italian flat leaf parsley, stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 cup red wine vinegar
• 1/2 teaspoon crushed red pepper
• 1/2 cup olive oil

 Ingredients for Salmon:

• 1 1/2 pound salmon filet, cut into chunks
• salt and pepper
• 2 limes, thinly sliced

Directions for the Chimichurri Sauce:

Place on the ingredients except the olive oil in a food processor; whirl until chopped. Slowly add the olive oil until mixture emulsifies. You may store the Chimichurri Sauce in the refrigerator, but allow to reach room temperature when ready to use.

Directions for Salmon:

Sprinkle the salmon liberally with salt and pepper.

Thread one piece of salmon on bamboo skewers (skewers should be soaked in water before use) followed by one lime slice. Repeat until all salmon is skewered.

Preheat the grill to medium-high heat. Grease the grill grates.

Grill the salmon 2-3 minutes per side until cooked through. 

Remove from the grill and drizzle with Chimichurri Sauce.