Grilled Chicken with Spicy Green Beans and Thai Sweet Potatos

So my boyfriend is a gourmet chef and told me this was the best thing I had made him. I took that as an awesome compliment. My aunt Judi gets credit for the sweet potatoes.

Chicken marinade
4 boneless, skinless chicken thighs (the thighs are so much better than the breasts)
2 jalepenos
1/2 cup cilantro
1/4 cup soy sauce
3 cloves garlic
2 tbs olive oil
Combine ingredients in a blender until smooth. coat over chicken and let marinate for about 6 hours. grill chicken over medium heat until done.

Green Beans
1 heaping tablespoon of the siracha brand garlic and chili paste, it comes in a smaller screw on lid container and is available at any Asian market and some grocery stores.
1 tbs grated fresh ginger
2 tbs soy sauce
1 tsp sesame oil
coat over green beans about 30 minutes prior to cooking. Cook the beans in a perforated grill wok until just tender, perforated heavy duty tin foil can be substituted. However I totally recommend getting a grill wok, you can find them at the amazing Target.

Thai sweet potatoes
3 large sweet potatoes
2/3 cup coconut milk
2 tsp panang or red curry powder
salt and pepper
1 tbs butter
Combine the sweet potatoes with the coconut milk, curry powder, and salt until smooth. Top with small cubes of butter and bake in a oven proof dish in a 400 degree oven for about 30 minutes.

Serve the potatoes garnished with cilantro and green onion, topped by the green beans and the chicken. Enjoy

Grilled Sirloin with Smokey Salsa Verde

I love tomatillo salsa, and I love steak. The combo works out great when you do both on the grill. Make extra salsa and serve it with chips as an appetizer.

Steak Marinade
1/2 cup olive oil
3 cloves garlic crushed
2 tbs red wine vinegar
cumin, chili powder, chipotle powder, onion powder, salt and pepper. I just estimate amounts and throw in a little bit

coat over steak and marinate in the fridge, the longer the better. Grill on medium heat until medium rare. let rest then slice into 1/4 inch thick slices.

Salsa Verde
6 tomatillos
2 jalepenos
3 large serrano peppers
1/2 white onion
2 cloves garlic
1/4 tbs cilantro
1 tbs brown sugar
salt

grill tomatillos and jalepenos whole, cut onion into large pieces so they will not fall through the grill grates. Grill until slightly charred and soft. Remove the seeds from 1 of the jalepenos,and 2 of the serranos, unless you want your salsa spicier. Remove the hard stem/core of the tomatillos. Combine ingredients in a blender until smooth. refrigerate until cooled.

Serve the sirloin with a side of the salsa verde. The grilled meat and the smokey and spicy salsa go perfect with ice cold beer.

Latin Cesar Salad

I have to give credit to my aunt Judi for this one. Its perfect for summer time

3 heads romaine washed and torn
1/4 cup cilantro, finely chopped
1/4 red onion, finely chopped
1/2 cup grated manchego cheese

toss together all ingredients except the cheese until well combined

Dressing
1/4 cup mayo
2 tbs olive oil
2 tbs siracha
2 tbs lime juice

combine well with a fork, add to the salad mixture and toss until well coated. Add the grated cheese and continue to toss until fully incorporated. serve immediately. I like to limit the red onion depending on what I'm serving it with, and make sure it is very finely chopped.

Grilled Asparagus and Mozzarella Bread Salad

So while I was on the crouton kick I made this also.

1/3 large loaf sourdough bread
3 tomatoes cut into wedges
Fresh mozzarella cut into 1/2 inch cubes
1/2 bushel asparagus
1/4 red onion finely chopped

cut bread into 1 inch cubes and toast at 350 until crisp
season asparagus with grill seasoning and grill until just tender, cut into 1 inch pieces.

Dressing
1/4 cup olive oil
2 tbs red wine vinegar
garlic powder
salt and pepper
finely chopped fresh basil
lemon zest

whisk ingredients until well combined and pour over salad. toss with tongs until well coated, let sit in the fridge for 20 minutes then serve cold.
The bread should soak up just enough dressing to be coated and chewier but not saturated. The basil with the tomatoes and mozzarella is delicious of course.

Feta and Tomato Salad with Lemon Mint Dressing

There is a coffee shop/bakery across the street from the restaurant where I work. The guy who runs the bakery always brings us the day old bread he cannot sell anymore, so I had an abundance of delicious bread I needed to use. My favorite thing to do with it was make croutons. They ended up being perfect for this recipe.

Salad
half a loaf of yummy crusty bread (i used ciabatta, but sourdough would work too)
3 large tomatoes, diced into large pieces
2 large heads romaine lettuce torn and washed.
1 container of crumbled feta

cut the bread into 1 inch cubes, and toast in the oven at 350 until crisp and toasted.
combine all ingredients in a bowl

Dressing
1/4 cup olive oil
2tbs red wine vinegar
1tbs lemon juice
1tbs mayo
about 4 or 5 sprigs dried mint, crumbled. If you roll in in your palms it breaks down nicely
slightly less than 1 tbs honey
salt and pepper
whisk dressing until well combined and pour over the salad, toss the salad with tongs until everything is well coated. Serve immediately.
The feta combined with the lemon and mint is perfect for summer.

Glazed Salmon with Brown Butter Fingerling Potatoes and Bacon Brussel Sprouts

Maple, Honey, and Hoisin Glazed Salmon

Fresh Salmon
2 tbs each of Maple Syrup, Honey, and Hoisin Sauce
Salt to taste
1 tsp Garlic Powder
1/2 tsp Ginger Powder
1tsp Siracha hot sauce

Mix all of the ingredients together and brush onto the fish. Bake at 350 for approx 15 minutes depending on the size of your filets. Re-apply the glaze once or twice during cooking.

Brown Butter Potatoes

1 lb fingerling potatoes cut in half length wise
fresh thyme
2 garlic cloves
2-3 tbs butter

Boil the potatoes until tender. Dice the garlic and remove the thyme leaves from the stem. Put the garlic, butter, and thyme over low/medium heat and cook until the garlic is slightly browned and the butter has turned a golden brown color. Toss the butter mixture over the potatoes and salt and pepper to taste

Bacon Brussel Sprouts

1lb brussel sprouts
4 slices bacon, chopped
1/4 cut red onion chopped
olive oil

slice the sprouts in half. Cook the butter and onions together until bacon just begins to render. Toss the sprouts in olive oil and salt and pepper. Spread onto baking sheet. Add the bacon and onion mixture to the baking sheet and toss all together. Cook on 350 for about 15-20 minutes then increase temp to 450 and bake for an additional 3-5 minutes until bacon is crisped. Enjoy!!

Easy Grilled Pork Tenderloin

So pork tenderloin is super easy to cook and pretty healthy and cheap. enjoy

1 pork tenderloin
3 cloves garlic, cut into "sticks"
rosemary
thyme
olive oil
balsamic vinegar

Poke holes in the pork tenderloin with a thin knife. Take the garlic sliced into sticks and shove it into all of the holes you have made. Rub the pork with S & P, rosemary, and thyme. Add olive oil and balsamic vinegar so coated and let sit a couple or hours or overnight. Cook on a grill until just done, don't overcook it or it will get dry!!
Let the pork sit about 5 minutes after removing from the grill and slice to serve.
Serve with your favorite sides or it is also delicious on sandwiches or in a panini.