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Tag: summer recipes

Chicken Cacciatore

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.

Grilled Chili Chicken
  • 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.

Grilled Vegetables with Cilantro Chimichurri Sauce

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.

Lime Ancho Grilled Skirt Steak

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.

Fennel Apple and Endive Salad

I am always looking for salad ideas in the summer to serve with grilled meats. This is a great one…

  • 1 fennel bulb, core taken out, cleaned and sliced thin
  • 1 medium Pink Lady apple, core taken out, sliced thin
  • 1 green endive, cut in half and sliced thin
  • 1 red endive, cut in half and sliced thin

Transfer all the ingredients to a salad bowl.

Orange Dressing

  • Juice of 4 clementines
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt
  • Pepper

Add all the ingredients to an airtight container and mix really well until all the dressing is emulsified. Pour on to the vegetables and toss well. Add salt and pepper if necessary.

Mexican Flavored Cheeseburgers

This is yummy and very appropriate for this week of cinch de mayo…

  • 1 cubanelle pepper, sliced in half and seeded
  • 1 poblano pepper, sliced in half and seeded
  • 3 to 4 garlic cloves with skins on
  • 3 to 4 green onions, cut into quarters
  • Drizzle of olive oil
  • Salt
  • ½ cup cilantro, chopped

Place the peppers, garlic and green onions on a lined cookie sheet. Drizzle olive oil and sprinkle salt. Roast in oven for 15 to 20 minutes on 350 degrees F. Add the roasted vegetables in a blender with the cilantro. Blend till smooth. Keep aside.

  • 1 pound grass fed ground beef
  • 2 teaspoons salt
  • 1 egg, beaten

Mix the ground beef, salt and egg with the green mixture. Divide the mixture into 6 patties. Keep aside.

  • 6 buns
  • 6 slices of cheddar cheese
  • 1 large or 2 medium tomatoes, sliced

Mayonnaise

  • 2 tablespoons mayonnaise
  • ¼ cup non-fat Greek yogurt
  • 1 teaspoon smoked paprika
  • Juice of half a lime
  • 1 teaspoon salt

Mix the mayonnaise, yogurt, smoked paprika, lime juice and salt in a small bowl and keep aside.

Cook the patties and assemble the burgers with the mayonnaise and tomato slices. Serve with oven fries.

Watermelon Tomato and Basil Salad

There are still tomatoes and watermelon left- hurry, get them and make this delicious salad….

  • 2 cups watermelon, chopped
  • 3 to 4 heirloom tomatoes, chopped
  • ½ cup basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 to 2 teaspoons salt

Mix all the ingredients in a serving bowl, let the salad sit for about an hour before serving.

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