Citrus-and-Honey Chicken Breasts

For the past three months I've been a little wrapped up in an amazing new jewelry business (you may have noticed that I haven't been posting or cooking as much lately). I am now an independent stylist for Stella & Dot and loving every minute of it!

My hubby has been extremely supportive and has stepped up in taking care of our two beautiful children. He has even made some fantastic meals for us. Tonight's dinner was clean, healthy and delicious. Thanks, honey! I could get used to this.

Happy holidays everyone!!!

Citrus-and-Honey Chicken Breasts 

Williams-Sonoma The Essentials of Grilling: Recipes and Techniques For Successful Outdoor Cooking

• 1 orange
• 1 lemon
• 1 lime
• 3 tbsp snipped fresh chives or finely chopped green onion
• 1 tbsp chopped fresh mint
• 2 tbsp olive oil
• 2 tbsp wildflower honey

•  6 boneless, skinless chicken breast halves
• Salt and freshly ground pepper
• 1 orange, cut crosswise into slices 1/4 inch thick
• 1 lemon, cut crosswise into slices 1/4 inch thick
• 1 lime, cut crosswise into slices 1/4 inch thick
• 4 fresh mint sprigs

To make the citrus-hone marinade, finely shred the zest from the orange, lemon, and lime, then squeeze the juice from each fruit. In a shallow, nonreactive dish just large enough to hold the chicken in a single layer, stir together, the orange, lemon and lime juices and zest; chives; chopped mint; oil; and honey. Pour off about two tablespoons of the marinade and set aside.

Use the palm of your hand to flatten each chicken breast to an even thickness of a bout 3/4 inch. Season the chicken on both sides with salt and pepper.

Add the chicken to the dish and turn to coat both sides with the marinade. Cover and refrigerate, turning occasionally. for at least 1 hour or for up to 4 hours. Remove form the refrigerator 30 minutes before grilling. Add the orange, lemon and lime slices to the marinade during the last 15 minutes.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Remove the chicken and the citrus slices from the marinade and discard the marinade.

Charcoal: Grill the chicken over the hottest part of the fire, turning once or twice and brushing with the reserved marinade, until firm to the touch and opaque throughout, 4-6 minutes per side. A few minutes before the chicken is done, arrange the citrus slices at the edges of the grill where the heat is less intense. Grill, turning once, until softened and grill marks appear, about 1 minute per side.

Gas: Grill the chicken directly over the heat elements, turning once or twice and brushing with the reserved marinade, until firm to the touch and opaque throughout, 4-6 minutes per side. A few minutes before the chicken is done, place the citrus slices on an area with lower heat. Grill, turning once, until softened and grill marks appear, about 1 minute per side.

Cool Tools:

Build-A-Burger...

Since we've discovered Niman Ranch Burgers, it's been hard to find a better one out there. It has also been hard to stop making them. The burger is pretty perfect with just some lettuce and tomato but that doesn't mean there isn't room for improvement, right?

I'm a HUGE fan of mushrooms, as is my little boy. So tonight we topped the burgers off with sweet carmelized onions, golden brown mushrooms and ooey-gooey American cheese (my hubby's cheese of choice on hamburgers). For the buns we used pan de sal, a Filipino dinner roll that is puffy and soft, yet crisp on the outside. The earthiness of the mushrooms went beautifully with the juicy beef. Phenomenal!

 Sauteed Mushrooms and Onions

• 1 tbsp olive oil
• 1 tbsp butter
  
• 10 oz crimini mushrooms; cleaned and sliced 1/4 inch thick
• 1 medium sweet onion, sliced 1/4 inch thick
• kosher salt and freshly ground pepper

Heat up a medium pan over medium heat. When pan is very hot add the butter, olive oil, mushrooms and onions. Cook for 7-10 minutes or until onions are softened and turn a rich brown color. Stir occasionally. You want it to cook slowly so turn down the heat a bit if it is starting to brown too quickly. Salt and pepper to taste. Set aside in a bowl until ready to use.

Grilled Beer Brats

One of the foods that screams "summer" to me is grilled bratwurst. Maybe it's because I can't recall ever making them during any other time of the year. Do they even sell brats during the winter months?

There is also only one way I've ever prepared them and that is boiled in beer, then thrown on the grill. Johnsonville brats have never let me down. The sauteed onions and peppers on top are a must!

Grilled Beer Brats

• 12 oz beer (whatever kind you like to drink)
• 1 cup of water
• 1 1/4 lbs. package of bratwurst (about 5 brats)
• hot dogs buns 
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, peeled and sliced 1/4 inch thick
• 1 green bell pepper; cleaned of stem and seeds, sliced 1/4 inch thick
• kosher salt and freshly ground pepper
• mustard of your choice

Heat up the beer and water in a medium sized pot or 10 inch pan. If the liquid does not almost cover the brats, add some more water.

When it comes to boil, add the brats and turn down the heat to a medium simmer. Cook for about 5 minutes, turn them over and cook for 5 minutes more. Cut into one of the brats to make sure they are cooked through. Drain and set aside. You can do this hours or even a day before. Just keep them wrapped up in the refrigerator until you are ready to grill them.

Heat up olive oil and butter in a medium-sized pan over medium to medium-high heat. Add onions, peppers and 1/4 teaspoon of salt.

It should sizzle but turn down the heat if things start browning too fast. You want to carmelize slowly, about 15 minutes. Season to taste with salt and pepper if necessary. Set aside in a bowl.

Heat up the grill on high heat. When it is very hot, turn down the heat to medium-high and throw on the brats. Cook until they have nice brown grill marks on them (and are heated up if they came straight from the fridge), about 6-8 minutes. Turning them every few minutes. Serve them on hot dog buns with mustard and the sauteed onions and peppers.

Grilled Rosemary Dijon Lamb Loin Chops

Lamb can be so delicious. It can also cost a fortune! Not something most of us can afford for everyday meals. Sometimes you can find a good deal. Sometimes it's worth the splurge! Lamb chops are probably what most people have heard of and get when they dine out. What I like to use though is lamb loin chops. They are the lamb equivalent to a Porterhouse steak. It's an extremely meaty cut, as well as the most tender.

I like to let my chops sit in a marinade either overnight or all day long. This time around I went for a stronger mustard flavor and a good amount of rosemary from the garden. They were TAST-Y! My son and hubby went crazy for them. I think my daughter is a vegetarian.

Grilled Rosemary Dijon Lamb Loin Chops

Ingredients

2 lbs lamb loin chops (try to get them uniform in size), rinse in cold water and dry very well with paper towels

Marinade

2  tbsp Dijon mustard
1 tbsp olive oil
1 1/2 tbsp chopped fresh rosemary leaves
1 tbsp chopped garlic
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Directions

Put all the marinade ingredients into a small bowl. Mix well to combine.

Place lamb into a large Ziploc bag and spread the marinade over the meat. Zip up the bag, letting most of the air out. Use your hands to work the marinade from the outside of the bag; all over, until each piece is evenly coated.

Let it sit in the refrigerator for several hours. I like to marinate in the morning and cooking it that night. For best results, take the lamb out of the refrigerator a half hour before cooking so that it will come closer to room temperature.

To Grill:

Heat grill up on high. When temperatures reach around 400 degrees F, place your lamb directly on. Cook with the grill's cover down for about 2 1/2 to 3 minutes a side (for medium rare), depending on the thickness of the piece. The meat should feel slightly firm but springy.

Remove from the grill and put on a plate. Wrap completely with foil and let the meat rest for about 5 minutes.

Then cut into the thickest part of one of the chops to check for doneness. Serve immediately if they are cooked to your liking. If they still seem too rare, put them back on the grill for another minute or two.

Grilled lamb pita pockets...

The other night I made some succulent grilled lamb leg steaks. There was one small piece left over so today I used it to make the most delicious lunch.

I took the cold piece of lamb steak and sliced it thin on an angle. Slicing it on an angle gave me much wider pieces than cutting straight down. I then warmed up some whole wheat pita halves in the toaster. I spread a generous amount of tahini sauce into each pocket, then put a layer of thinly sliced cucumbers and finally the lamb.

YUM-mee!!!

*Tahini can be found in a lot of supermarkets these days. I bought mine at Trader Joe's. I believe Whole Foods sells it and of course Middle Eastern specialty stores.

On the lamb...

I decided to marinate some lamb steaks a couple days ago thinking I would make it for dinner that night. Well, we ended up going for sushi so the lamb sat marinating in the refrigerator for two days. I was worried that they would be almost too flavorful but that wasn't the case. I detest lamb when it's not well seasoned and gamy. But when infused with a lot of flavors and cooked to a perfect medium rare, it can taste better than filet mignon.

Grilled Rosemary Lamb Steaks

1 1/2 lbs lamb leg steaks (3/4 to 1 inch thickness), rinsed in cold water and dried well with paper towels

Marinade

1 tbsp fresh rosemary leaves, chopped
1 tbsp chopped garlic
1 tbsp Dijon mustard (whole grain is great!)
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 tbsp olive oil

In a small bowl, add the rosemary, garlic, Dijon, salt, pepper and olive oil. Mix well with a spoon.

Place lamb steaks in a Ziploc bag and pour marinade over meat. Zip up the bag and use your hands to move the steaks around in the marinade to coat well. Let sit in the refrigerator for several hours to marinate.

Take out meat a half hour before cooking to bring closer to room temperature.

Preheat grill on high for a good ten minutes. When grill is nice and hot, add the lamb steaks and cook for 3-4 minutes per side undisturbed (depending on thickness) for medium to medium rare. Let sit for a few minutes before serving.

Niman Ranch Burgers...

We are spending Memorial Day in our backyard. Grilling up burgers for lunch. Once again, The Barefoot Contessa pulls through with another great recipe. This is my revised version of hers. 

Hope everyone is enjoying their Memorial Day weekend! Let's not forget the men and women that have risked or given their lives for our freedom and liberties.

Niman Ranch Burgers

Revised by Foodism Mom from a recipe by

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Ingredients

nocoupons

• 2 pounds ground Niman Ranch beef or other grass-fed premium beef (85 percent lean and 15 percent fat, I also use 90/10)
• 1 tablespoon good Dijon mustard
• 1 1/2 tbsp Worcestershire sauce 
• 2 tbsp good olive oil, plus extra for brushing the grill
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 hamburger buns of your choice (brioche buns are delicious!), halved
• Caramelized Onions (optional), recipe follows

Directions

Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, Worcestershire sauce, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the buns and toast halves cut side down on the grill. Top each burger with a heaping tablespoon of caramelized onions. Serve hot with mayo, ketchup and mustard on the side for everyone to add themselves.

Caramelized Onions:

nocoupons

• 2 tablespoons good olive oil
• 2 tablespoons unsalted butter
• 2 pounds yellow onions, peeled and sliced in half-rounds
• 1/2 teaspoon fresh thyme leaves
• 2 tablespoons sherry wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
Yield: 6 servings

Where's the beef?

I've been laying off the red meat for several months now. I only have it about once every two weeks, not more than once a week. It's mainly a cholesterol issue but there are also many environmental ones I think about as well.

When I do have beef nowadays, I try to choose grass-fed and free of steroids, hormones and antibiotics. It costs a little more but since I don't eat it that often, I will splurge on natural, high quality meat. It tastes better and it's better for you. Tonight we grilled up some filet mignon, which is extremely tender and much lower in fat than a lot of other cuts.

 
 
I encrusted the steaks with a Montreal seasoning(salt free) and some ground sea salt. My dad introduced me to Montreal seasoning a few years back and sent me home with about four jars of it.

My hubby, who has become quite the grill master, tried a grilling technique he found online.

When the grill was heated up to about 400 degrees F, he threw on the steaks. Then every minute, for 8 minutes, he turned and flipped the steak (keep in mind the thickness of your steak, ours were 1 1/2-2 inches thick). He was a little skeptical of this method at first but, lo and behold, they were cooked to perfection.

For sides I turned to the genius that is Trader Joe's.

Frozen sweet potato fries that you pop into the oven for about 20 minutes and brussel sprouts that you cook right in the bag...perfectly steamed in about 4 1/2 minutes.

I always have several bags of their fresh veggies in the fridge. They do green beans, broccoli, cauliflower, fingerling potatoes, baby zucchini and butternut squash to name a few. The days of spending a bunch of time washing, trimming and cooking vegetables are over. I mean who wants to cut up an entire squash? You literally grab the bag out of your fridge and pop them in the microwave. It is a revolutionary idea. Thank you, whoever you are!

Light and easy...

Now that Spring is officially here and the weather has been sunny and warm, my appetite has also changed. I'm craving lean grilled meats and fruits like peaches and strawberries. Some of my favorite fruits and veggies are at their peak in the springtime. Citrus fruits, cherries, strawberries, beets, asparagus, leeks, fennel, peas, arugula, spinach and carrots to name some of them.

Tonight's dinner was light and easy. I slightly altered the recipe for Grilled Shrimp Skewers from the post "Shrimp on the barby...". I guess they were pretty good because the kids were busy eating them before my hubby and I even got to the dinner table.

Grilled Paprika Shrimp

1 lb shrimp (about 20-25 large shrimp); defrosted completely if frozen; deveined; shells and tails removed
1 tbsp oil (I used grape seed oil)
1 tbsp chopped garlic
2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
bamboo skewers

Rinse shrimp with cold water and dry well with paper towels. Place shrimp in a bowl. Add the oil, garlic, smoked paprika, salt and pepper. Mix it all together and set it aside for at least a half hour.

Heat up the grill.

Skewer the shrimp and set on a plate. I fit about five shrimp per bamboo skewer. When your grill is very hot, place the shrimp skewers on it and turn down the heat to medium-high. Cook about 2 1/2 minutes per side with the lid closed. Plate and serve hot, warm or cold.

Chickened out...

Oh, chicken. There are thousands of ways to cook it but I still struggle not to get bored. I'm always looking for new ways to fix it up. Today I was inspired by The Barefoot Contessa's recipe for Indonesian chicken. There are only four ingredients in the marinade; all of which I had on hand except for fresh ginger. I substituted it with ground ginger and instead of whole chickens, I used boneless and skinless chicken breasts. This would be great with fish as well. There is no oil in the marinade or used in the cooking process, very "spa cuisine". It is very close to teriyaki chicken so it's kid-friendly. Next time when I can plan ahead, I'm going to try The Contessa's recipe. It seems much more decadent! I'll be sure to post how it turns out.

Grilled Asian Chicken

1/4 cup low-sodium soy sauce
1/3 cup honey
1 tbsp chopped garlic
2 tsp ground ginger
2 boneless/skinless chicken breasts

Rinse the breasts in cold water and dry well with paper towels.

I like to cut two slits into the thicker part of the breast (on the underside, leave the pretty side pretty!) to ensure more even marinating and cooking.

Add the soy sauce, honey, garlic and ginger to a bowl or baking dish and whisk to combine.

Place the chicken into the marinade. Marinate for at least 2 hours. Flip them half way through. (I only had two hours to marinate the chicken but I think it would have been better if it was for twice as long.)

Heat and clean the grill. When it is very hot, place the chicken pretty side down and turn down the heat to medium-high. Cook for 3 1/2 to 4 minutes per side, depending on how large they are. Remove from the grill immediately. Let rest for 5 minutes and cut into the thickest part to test for doneness before serving.

Shrimp on the barby...

I had absolutely no idea what to make tonight! I looked through the cupboards and fridge several times. I stood there staring at everything but just wasn't inspired. It reminded me of all the times I've stood in front of the closet and couldn't find a thing to wear.

My husband saved the day by suggesting grilled shrimp. As you know, I keep frozen shrimp around at all times. This grilled shrimp is an easy, healthy and delicious go-to dinner.  It goes with almost any side dish and is always a hit!

Grilled Shrimp Skewers

1 lb shrimp (about 20-25 large shrimp); defrosted completely if frozen; deveined; shells and tails removed
1 tbsp olive oil
1 1/2-2 tsp chopped garlic (depending on how garlicky you like it)
1/2 tsp chopped rosemary
1/2 tsp salt
1/4 tsp pepper
1 small lemon
bamboo skewers

Rinse shrimp with cold water and dry well with paper towels. Place shrimp in a bowl. Add the olive oil, garlic, rosemary, salt and pepper. Wash the lemon well and then zest it right into the bowl. Mix it all together and set it aside for at least a half hour.

Heat up the grill.

Skewer the shrimp and set on a plate. I fit about five shrimp per bamboo skewer. When your grill is very hot, place the shrimp skewers on it and turn down the heat to medium-high. Cook about 2 1/2 minutes per side with the lid closed. Plate and serve hot, warm or cold. Squeeze lemon juice over the cooked shrimp if you'd like. It tastes great without it as well.

Cool tools:

Chopped garlic in oil. I keep it in the fridge. I know freshly chopped garlic is best but this is a huge time saver and is ready to use.









  Bamboo Skewers

Burger time...

Sometimes there is nothing better than a good burger. It's a simple thing to make and the topping choices are endless; I especially love bacon, avocado, grilled onions and sauteed mushrooms on mine. Not necessarily all at the same time of course...but maybe. Burgers can also be made from tons of different ground meats. Turkey, lamb, chicken, ahi tuna, salmon and shrimp are all good. I really want to try and create a delectable veggie burger from scratch one day.

Grilled Hamburger

1 to 1 1/4 lbs of premium ground beef or turkey (no less than 15% fat)
1/2 tsp of salt
1/4 tsp ground pepper
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp olive oil
4-5 whole hamburger buns

Mix all the ingredients (except the buns!) together with clean hands in a medium size mixing bowl. Don't over mix.

Divide and form into 4-5 hamburger patties. 

Heat up grill on high, clean with a grill brush. When it is very hot. Place patties on the grill and turn down the heat to medium-high. Cook for about 3 minutes per side. I served mine on whole wheat buns with American cheese, lettuce, tomato and sides of boiled corn and kettle chips.

Dropping acid...

Salmon is so good for you. Omega-3 fatty acids up the wazoo. These omega-3's do wonders for your brain, joints, heart and if those weren't enough incentive...they also make your skin less prone to wrinkles!!!

I've found that fish isn't offensive to most children if it's cooked right. My kids will eat it if there isn't a heavy sauce on top, if it isn't overcooked and it absolutely can't be fishy. Oh, and of course if it is deep fried golden in a beer batter. So probably no sardines on the kids menu and make sure that you buy the freshest fish you can find.

Tonight's dinner consisted of grilled Soyaki salmon fillets with steamed white rice and sauteed spinach and mushrooms. Soyaki or teriyaki marinades are great to keep around. Delicious with chicken and fish (and probably with other meats though I haven't tried it yet), a real life saver if you can't think of anything to make. They're usually a hit with kids because of the sweetness and all you have to do is pour it out of the bottle. Sauteed spinach I love and the mushrooms are for my little boy. I once made a side of sauteed mushrooms to go with steak and he pretty much ate the whole bowl on his own. Now I make double the portion. Half for him and the other half for my hubby and I.

Soyaki Grilled Salmon

Good quality boneless/skinless salmon fillets (wild caught is ideal, 1/2 lb of salmon per person)

Trader Joe's Soyaki or Soy Vay Veri Veri Teriyaki marinade (1 cup for 2 fillets)

Vegetable oil (for the grill)

An hour before cooking, wash and dry your salmon fillets. Pour the Soyaki in a shallow dish and place your fillets in it. Flip them over after a half an hour and continue to marinate for another half an hour.  You don't want to over-marinate.

Lightly rub vegetable oil onto a clean grill in the area you will be using. Heat up your grill on high. When it is very hot, place your salmon on pretty side down. Depending on how thick your fillets are, cook for 3-4 minutes for medium rare,  4-5 minutes for medium . Carefully flip and cook for another 3-4 or 4-5 minutes. Remove immediately, overcooked salmon is terrible!

Sauteed Spinach & Mushrooms

9 oz organic spinach leaves, pre-washed/ready to eat bag (so convenient!)
8 oz mushrooms, sliced 1/4 inch thick
1 tsp minced garlic
1 tbsp olive oil
1 tbsp butter
Salt & pepper

In a large pan, heat up olive oil and butter over medium high heat. Saute the mushrooms for 7 minutes. Do not stir that often, they will brown more easily.

Add the spinach and garlic and saute everything for 3 more minutes. Keep it all moving constantly so that the garlic doesn't burn. Turn off the heat. Add salt and pepper to taste. Plate or put in a serving bowl.

*We grill year round here in Southern California, . If barbecuing isn't an option, you can also cook the salmon in the oven. Preheat the oven to 400 degrees F. Place the fillets on parchment paper or nonstick foil lined baking sheet. Cook in the oven for 10-12 minutes.