Tag: lemon juice
Ancho Chili Grilled Chicken with Vegetables
Another yummy chicken recipe:
- 4 chicken breast cutlets
Marinade
- 2 teaspoons ancho chile powder
- Juice of one lemon
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.
Grilled Vegetables
- 1 bunch asparagus, trimmed
- 1 red pepper, sliced
- 1 vidalia onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ancho chili
Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.
Fresh Nectarine and Corn Salad
Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!
- 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
- 2 large or 3 medium nectarines, cut into 1-inch dice
- 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
- ¼ cup fresh mint, chopped
- ¼ cup fresh basil, chopped
- ½ cup feta, crumbled
- Juice of one lemon
- ¼ cup extra virgin olive oil
- 1 to 2 teaspoons salt
Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.
Fresh Corn and Shrimp Pasta
Another corn recipe before they go away…
- 2 tablespoons extra virgin olive oil
- 5 to 6 green onions, chopped
- 4 ears of corn, taken off the cob
- ½ pound medium shrimp, cleaned
- ½ cup fresh ricotta cheese
- Salt
- ½ pound pasta, cooked and save 1 cup pasta water
- ½ cup cilantro, chopped
- Juice of half a lemon
Heat a frying pan with the olive oil. Add the green onions and sauté on medium heat for 2 to 3 minutes. Add the corn kernels and sauté for another 3 to 4 minutes. Add the shrimp and cook for 2 minutes. Add the ricotta cheese, cooked pasta and half of the pasta water. Cook on medium heat, mixing everything, until the shrimp are cooked through. Add salt and taste for seasonings. Add the cilantro and lemon juice. Serve immediately.
Cabbage and Pear Slaw
This is a yummy slaw that complemented the chicken tacos really well. The pears are delicious with the cabbage…If you can’t find pears any more, pineapple will be a delicious addition…
- ½ cup plain kefir or buttermilk
- 2 tablespoons mayonnaise
- Juice of one lemon
- 1 teaspoon honey
- ½ cup cilantro, chopped
- 1 to 2 teaspoons salt
- ½ small cabbage, shredded
- 1 pear, julienned
Mix the kefir, mayonnaise, lemon juice, honey, cilantro and salt in a small bowl. Transfer the shredded cabbage and pear in a serving bowl. Add the kefir mixture and mix well. Check for seasonings and let it sit for half an hour before serving.
Chicken Curry with Dill and Cilantro
If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…
- 2 pounds chicken thighs, skinless, with or without bone
- ½ cup greek yogurt
- 2 tablespoons half and half
- 2 inch fresh ginger, grated
- 3 garlic cloves, grated
- Juice of half a lemon
- 2 teaspoons salt
- 1 teaspoon garam masala
Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.
- 1 cup fresh dill
- 1 cup fresh cilantro
- 10 to 12 green onions
- ½ cup water
Blend the greens and water in a blender till smooth. Keep aside.
- 3 tablespoons extra light olive oil
- ½ cup tomato sauce, homemade or store bought
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.
Shrimp Enchilada with Tomatillo Sauce
My husband’s favorite thing to order at a Mexican restaurant is shrimp enchiladas.. and typically it is served with some refried beans, etc. Well, I decided to recreate it at home as we all know, one can’t beat homemade food.. so here it is…. very yummy!
- 1 tablespoon extra virgin olive oil
- 1 pound medium shrimp, cleaned
- 1 medium onion, sliced
- 2 garlic cloves, grated
- Juice of half a lemon
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ cup cilantro, chopped
Heat a medium frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the shrimp, salt and smoke paprika. Cook for 3 to 4 minutes till the shrimp are almost done. Turn heat off and drizzle with lemon juice.
Tomatillo Sauce
- 4 to 5 tomatillos, cut in half
- 1 medium onion, cut in half with skin on
- 4 to 5 garlic cloves, with skin on
- 1 poblano pepper, cut in half
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 cup water
- 1 cup cilantro
- 2 teaspoon salt
Preheat oven to 400 degrees F.
Line a cookie sheet with aluminum foil. Place the tomatillos, onion, garlic and poblano pepper on the sheet and drizzle with olive oil and sprinkle with salt. Roast in oven for 45 minutes till the vegetables are soft. Place into a blender with the water, cilantro and salt. Blend till smooth, taste for seasonings and keep aside.
- 6 to 8 flour tortillas
- 1 to 1½ cups shredded mozzarella
- ½ cup cilantro, chopped
Preheat oven to 350 degrees F.
Transfer the tomatillo sauce in a flat platter. Dip each tortilla in the sauce. Place the tortilla on a cutting board, add 3 to 4 shrimp with the onions, top with a tablespoon of shredded cheese. Roll the tortilla and add to an oven-proof platter seam side down. Repeat the process with all the tortillas. Top with the remaining shredded cheese and cover with aluminum foil, bake for 40 minutes. Take out and serve with refried beans and guacamole.
Greek Style Branzino with Sautéed Spinach
I would make this for Valentine’s day… so, yummy and healthy… very garlicky but who cares if everyone will be smelling of garlic!!
- 6 cleaned fillets of Branzino or any other white fish with skin on
- Salt
- Pepper
- Drizzle of olive oil
Sprinkle salt and pepper on both sides of the fillets and drizzle olive oil
Sauce
- 3 garlic cloves, chopped fine
- 2 tablespoons fresh oregano, chopped
- Juice of one lemon
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
Mix all the ingredients together and keep aside.
Preheat broiler to high.
Heat a wide frying pan on medium high heat. Add the fillets, skin side down to the pan, 2 to 3 at a time. Cook for 3 minutes on medium high heat and transfer to a cookie sheet, skin side down. Finish cooking all the fillets and transfer the cookie sheet to the broiler. Broil for 3 to 4 minutes or till the fish is cooked or opaque. Serve warm with a drizzle of the oregano sauce.
Sauteed Spinach
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, chopped
- 2 10 ounces baby spinach
- 1 to 2 teaspoons salt
- 1/3 cup crumbled feta cheese
Heat a wide frying pan with the oil. Add the garlic and sauté on medium heat for 15 to 20 seconds. Add the spinach and cook on high heat till it wilts. Continue sautéing on medium heat for 5 to 6 minutes. Add salt and serve with a garnish of feta cheese.