Tag Archives: gluten free meals

Smokey Paprika and Lime Chicken Kabobos

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Smokey Paprika and Lime Chicken Kabobs

Smokey Paprika and Lime Chicken Kabobs

I think that there is definitely an art to marinades. I’m still learning that particular art. I recently purchased the highly acclaimed Modernist Cuisine book set. It’s massive and filled with information–extremely useful information. I’m only on the second book about 1000 pages into this probably 7000 page set, and the information that I’ve learned has completely changed the way that I view cooking.  This set is amazing! If you’re interested in the how’s and why’s of cooking, from a scientific perspective—then you want this set. If you can save the $550 plus dollars it costs to buy this book set then I highly recommend it.  Or just stay tuned to my blog, lot’s of changes are coming.  Not to mention appliances. One is the immersion circulator that I’ve been wanting for years.  Another is a vacuum chamber sealer.  I returned my Food saver in preparation for this machine.  This machine makes marination super easy, and effective.  It sucks out all of the air in the chamber and compresses everything in it. Thus making pickles in a matter of minutes, and  infusing steak or chicken and fish with marinades in minutes. Long gone will be my days of marinating anything over night.  I’m really excited for my vacuum chamber to arrive. Not having my Food Saver or a vacuum machine has been torture, but life goes on.  This particular marinade is a mixture of dry and wet ingredients.  It’s really delicious, and so flavorful, that it doesn’t need more than a few minutes to flavor the chicken–gotta love a quick marinade with no fancy equipment.

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Ingredients

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1 tablespoon of olive oil

1 tablespoon of lime juice

1 lb of skinless boneless chicken thighs, cubed into one inch pieces

Sea salt and black pepper to taste

 

Directions: Add the onion powder, garlic powder, smoked paprika, olive oil and lime juice to a small bowl and mix well.

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Season the chicken generously with sea salt and black pepper, add it to a large bowl.  Add the marinade paste to the chicken then toss well to cover the chicken with the marinade.

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Place chicken on skewers and grill cooking until chicken is cooked through about 10-12 minutes.  Serve and enjoy!

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Grilled Greek Chicken Salad

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Grilled Greek Chicken Salad

Grilled Greek Chicken Salad

One my favorite salads, besides Caesar salad is Greek salad. I could eat one every day, and when I was pregnant I did. While most pregnant women crave chocolate or some other weird concoction of things, I craved the crisp freshness of salad. I loved romaine lettuce with an almost unhealthy passion. It’s crunchy and crisp texture was comforting to me, paired with the tanginess of my favorite Feta cheese, I was in heaven. I often made Greek salad for dinner when I was pregnant, because it was soothing to my unending nausea. I would eat it without chicken, because meat just wasn’t my friend when I was pregnant. However, my husband needed something more substantial so I would grill chicken for him, and add it to the salad, which made it a satisfying meal for us both. Now that I don’t have a meat aversion, this Greek salad with grilled chicken is one of my favorite meals. It’s light, but filling, and oh so satisfying.

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Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:
4 cups of organic romaine lettuce, chopped and washed
1/2 cup of organic cherrie tomatoes
1/2 cup of Feta cheese, crumbled or cubed
1/2 cup of kalmata olives
1/2 cup of organic Persian cucumbers cubed
1/4 cup of sliced bell pepper
4 organic boneless skinless chicken thighs, or 2 boneless skinless chicken breasts

Marinade for chicken
1 teaspoon of thyme
1/3 cup of lemon juice
1 tablespoons of olive oil
1 medium clove of garlic grated
2 Tablespoons of organic full fat Greek yogurt
Sea salt to taste

Ingredients for Salad dressing:
1/2 cup of lemon juice
1/4 cup of olive oil
2 large cloves of garlic minced
Sea salt and pepper to taste

Directions: Mix the ingredients for the chicken marinade in a small bowl, then pour it over both sides of the chicken. Meanwhile preheat your grill pan, over medium heat for 4-5 minutes, it should be nice and hot–smoking before your chicken goes on, so that you get nice grill marks. Place your chicken on the grill and cook without turning on one side for 5 minutes, then flip it on the other side for an additional 7-10 minutes, or until chicken is cooked through. Remove the chicken from the pan and let it rest while you assemble the ingredients for the salad.

Place all of the ingredients for the salad dressing in a mason jar, seal it and give it a good shake. If you don’t have a mason jar, just put the ingredients in a bowl and whisk them together.

Place all the ingredients for the salad, save for the resting grilled chicken, in a bowl and toss well. Assemble the salad on plates and top with the chicken, I slice the chicken just before adding it to the salad. Drizzle a few tablespoons the salad dressing over each plate and enjoy!

Citrus Marinaded Chicken Thighs

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Citrus Marinated Chicken Thighs

My husband gave me a food saver for Christmas. Most women would balk at such a gift, but not me, I’ve wanted a Food Saver for a long while now. Among the many great things that a Food Saver does, like resealing opened bags of chips, and preserving veggies for an indefinite amount of time, is marinating meat in under 15 minutes. Who knew that sucking the air out of something would create such great results. You don’t need a food saver to make this, just marinate your chicken the old fashioned way, 30 minutes in this marinade is great, but longer is always better.

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Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Ingredients
5-6 skinless boneless chicken thighs
1/4 cup of green onions sliced
1 tablespoon of soy sauce
1/4 cup of mandarin juice/ orange juice
1 teaspoon of mandarin or orange zest
3 cloves of garlic grated
1/2 teaspoon of smoked paprika
Juice of 1 small lime
1 tablespoon of cilantro finely chopped
2 tablespoon of olive oil
Sea salt to taste

Directions:
In a medium bowl whisk together all the ingredients for the marinade. Add the chicken, mix well, and refrigerate for at least 30 minutes.

Pre-heat the oven 425F. Line a baking sheet with foil, remove the chicken from the marinade, and place it on the foil lined baking sheet. Cook on 425F for 15-20 minutes, or until chicken is cooked through. Top with cilantro and enjoy!