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Plum Barbecue Sauce

Grilled Chicken with Plum Sauce

July 27, 2016

I am very proud of this recipe. Some friends were coming over for a barbecue and I wanted to grill chicken.. maybe with some barbecue sauce… but I had recently read an article about how much sugar there is in bottled barbecue sauces. I wanted to make my own but make it a bit different.. so, I decided to use the plums in the sauce. That would be the main flavor mixed in with some onion, garlic, orange juice and of course some smoked paprika. I added a bit of honey to balance the flavors and came up with a delicious sauce. I marinated the chicken in some spices and basted it with half of the sauce. I served the rest of the sauce with the cooked chicken. It tasted amazing… definitely try this sauce next time you are in the mood to grill…

  • 4 to 5 black plums, cut into 1 inch wedges
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon extra virgin olive oil
  • ½ cup orange juice
  • ¼ cup honey
  • 2 teaspoons smoked paprika
  • Salt

Heat a small saucepan with the olive oil. Add the onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the plums, orange juice, honey and smoked paprika. Bring to a boil and lower the heat to a simmer and cook for 15 minutes. Take off the heat and add to a blender till smooth. Transfer to a bowl and check for seasonings. Divide in half and use one half to baste steak and chicken and serve the other half with the cooked meat.

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Chicken Cacciatore

Chicken Cacciatore

July 26, 2016

My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!

  • 2 cups cherry tomatoes
  • 1 large red pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces
  • 16 ounces, Cremini mushrooms, cut in half
  • 4 large garlic cloves wrapped in aluminum foil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Sherry wine vinegar
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.

  •  2 pounds chicken cutlets
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • Pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
  • 2 cups chicken broth
  • 1 tablespoon capers, drained
  • 1/3 cup fresh basil, sliced thin

Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.

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Grilled Tamari Chili Chicken

Grilled Chili Chicken

July 25, 2016
  • 2 pounds bone in chicken thighs, skin taken off
  • ¼ cup tamari
  • Juice of 2 lemons
  • 3 garlic cloves, grated
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 1 tablespoon agave

Mix the tamari, lemon juice, garlic, rosemary, oregano, chili powder, salt and agave in a small bowl. Add the chicken and marinade into a zip lock bag and marinate in fridge overnight or at least 3 to 4 hours.
Take out of fridge and bring to room temperature. Grill till done. Save the marinade and add to a small saucepan. Bring the marinade to a boil and reduce for 5 minutes on a simmer. Pour the hot sauce over the grilled chicken. Serve immediately.

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Grilled Vegetables with Chimichurri

Grilled Vegetables with Cilantro Chimichurri Sauce

July 24, 2016

These grilled vegetables were absolutely delicious!! The delicious chimichurri sauce brought them to a whole new level…

  • 3 to 4 potatoes, sliced

Transfer the potatoes to a medium pan and top with water. Bring to a boil and drain and let cool.

  • 1 bunch asparagus, ends cut off
  • 2 to 3 red peppers, sliced
  • ¼ cup chimichurri sauce
  • Salt
  • Pepper

Transfer the vegetables including the potatoes to a medium bowl. Add the chimichurri sauce, salt and pepper. Toss well and grill on till all vegetables are golden brown. Serve with steak.

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Quick Brown Fried Ric

Quick Brown Fried Rice

July 20, 2016
  • 2 cups cooked & cooled brown rice, store bought or made at home
  • 2 tablespoons extra light olive oil
  • ½ teaspoon toasted sesame seed oil
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 2 cups shredded carrots and broccoli stalks (I buy it packaged from Trader Joes)
  • 2 eggs, beaten
  • 1 to 2 teaspoons dark soy sauce (regular soy sauce can be used, you will need to use more)
  • Salt to taste
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Heat a wok like pan with the oils. Add the ginger and garlic and sauté on medium heat for 2 to 3 minutes. Add the shredded vegetables and sauté for 3 to 4 minutes. Add the beaten eggs and mix well with the spatula. Add the cooked rice and mix well and stir fry for 3 to 4 minutes on high heat. Add the soy sauce and continue to stir fry. Check for seasonings and add salt if necessary. Garnish with cilantro and green onions.


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Chicken and Toamto Stir Fry

Chicken and Tomato Stir Fry

July 19, 2016

Tomatoes are in season and this is a very unlikely dish.. no one thinks of stir fry when one thinks of tomatoes, well, why not!!!

  • 4 chicken breast fillets, sliced thin
  • 2 tablespoons low sodium tamari
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon cornstarch
  • 2 tablespoons extra light olive oil
  • 4 to 5 plum tomatoes, cored and cut into 1 inch pieces
  • 2 tablespoons sugar
  • ½ cup chicken broth
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Marinate the chicken pieces in the tamari, ginger, garlic, cooking wine and cornstarch for 2 to 3 hours in the fridge. Take out about half an hour before cooking. Heat a wok like pan with the oil. Add the tomatoes and the sugar and sauté on high heat for 3 to 4 minutes on high heat or till the juices come out. Add the chicken and sauté for 2 to 3 minutes.  Add chicken broth and bring to a boil and cook till chicken is cooked through. Check for seasonings and garnish with cilantro and green onions.

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Lime Ancho Grilled Skirt Steak

Lime Ancho Grilled Skirt Steak

July 18, 2016

This is a yummy summer recipe…

  • 2 to 3 pound piece of skirt steak, cut into smaller pieces
  • ¼ cup orange juice
  • Juice of 2 limes
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, grated
  • 2 teaspoons ancho chili powder
  • 2 teaspoons salt
  • ½ cup cilantro, chopped
  • Lemon wedges

Mix the orange juice, lime juice, oil, garlic, ancho powder and salt in a small bowl. Transfer the steak to a ziplock bag. Pour the marinade into the bag and marinate for at least 2 hours, ideally overnight. Take out of fridge half an hour before grilling.

Grill steak to about medium. Transfer steak to large plate, and allow to rest for 10 minutes. Cut against the grain garnish with cilantro and lemon wedges.

  • Bag of small tortillas
  • 2 avocados, diced
  • Salt
  • Juice of one lime

Heat the tortillas and wrap in aluminum foil.

Transfer the diced avocados in a medium bowl and sprinkle with salt and drizzle with lime juice.

Serve the cut up steak with the warmed tortillas and diced avocados.

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