Pineapple Lime Grilled Chicken

With the weather being so nice out, we are trying to get the most out of our grill right now.  This was a delicious chicken breast just to eat on it's own--that's right, no sauce or anything!  The chicken was sweet but tangy--just perfection!

 {Pineapple Lime Grilled Chicken}

 {I marinaded it during the work day, but it can be done the night before}

 {I served mine with Brussels sprouts and a rice concoction that was not a hit}

Pineapple Lime Grilled Chicken
from Tori Avey

2 pounds chicken thighs, boneless and skinless
1 cup pineapple juice
1/4 cup fresh lime juice
1 1/2 teaspoon fresh oregano (or 3/4 teaspoon dry)
1 teaspoon salt (for salted kosher chicken, use 1/2 tsp)
Pinch of cayenne pepper

1. Place chicken in a container safe for marinading.
2. Mix remaining ingredients together and pour over chicken.
3. Marinate for at least 2 hours, but up to overnight; I did it for about 10 hours.
4. Grill until done.
5. Serve.

Are you still grilling when there is nice weather or have you already retired your grill for the year?

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Cuban Pork and Black Bean Melts with Pickled Onions

Good things happen in threes right?  Well, on Wednesday, I won tickets to the Kentucky Proud WineFest in Louisville tomorrow, and then I was offered a new job with a great company on Friday.  Then on Sunday, I partnered with HerKentucky.com to do a monthly KY Proud recipe!  After the terrible start to 2014, I think it's shaping up to be a great year!  YAY!!!

Anyway, this sandwich was simply delicious and so easy to make!  Despite the insane amount of paprika, this was not a spicy dish.  A nice, hot sandwich on a weeknight with a side salad makes for a quick dinner.

{Cuban Pork and Black Bean Melts with Pickled Onions}

{Rubbing spice mix on pork}

{Pickling red onions}

{Adding beans to shredded meat}

{Preparing sandwich by spreading mustard on it then follow with pickles, meat mixture and broiling cheese}

{Add pickled onions to the top and enjoy!}

Cuban Pork and Black Beans Melts with Pickled Onions
from Better Homes and Gardens

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly: 10 minutes

2 pounds pork loin, cut into 5 chops
4 teaspoons ground cumin
4 teaspoons paprika
4 teaspoons ground black pepper
2 large onions, sliced
1/2 cup dry white wine
2 bay leaves
3 cloves garlic, minced
15 oz black beans, drained and rinsed
1/2 cup red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 large red onion, sliced
4 tablespoons yellow mustard
1 cup pickle slices
8 slices rye bread
8 slices Swiss cheese

1. In a small bowl, combine cumin, paprika, and black pepper until well combined; rub meat with spice mixture.
2. In a crock-pot, combine yellow onion, wine, bay leaves, and garlic.  Top with spiced meat.
3. Cook on low for 6-8 hours.
4. Make Pickled Red Onions:  Combine red wine vinegar, sugar and salt in a bowl.  Microwave until sugar is dissolved.  Add onion and stir to coat.  For best flavor, allow to set overnight, stirring as often as possible.
5. Transfer meat to a large bowl and shred with two forks
6. Strain cooking liquid, discarding the solids, and saving about 1/2 cup.  
7. Add beans to the meat and add broth back to moisten meat.
8. Preheat broiler.
9. Meanwhile, toast bread to a medium toast.
10. Arrange bread slices on a large baking sheet.  Coat bread with mustard.  Then add pickles, meat mixture and one slice of cheese.
11. Broil 2-3 minutes or until cheese is melted and starting to brown.
12. Place sandwich on a plate and top with Pickled Red Onions.
13. Serve.

If you like the idea of sandwiches in the crock-pot, I have also made Shredded Buffalo Chicken Sandwiches.  Because of the sandwiches' success, I am looking to make more in the future.  Anyone have any suggestions?  Maybe a meatball sandwich....

Happy Monday!

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Caribbean Beef Stew

I was noticing that I have made an Argentine Beef Stew and Greek Beef Stew.  Now, I have this lovely Caribbean Beef Stew to share.  Wait a minute....  No regular beef stew?  I'll get on that ASAP!

{Caribbean Beef Stew}

{Floured meat}

{Floured sauce mix for stew}

{Place hard vegetables on the bottom so they are closer to the heat and get done quicker!}

 {Place everything in a crock-pot and cook}

Caribbean Beef Stew
from Food Network

Serves 4

3 medium potatoes, diced
3 carrots, cut into 1 inch chunks
1 1/2 teaspoons dried thyme
1/3 cup all-purpose flour
1/16 teaspoon ground nutmeg (a pinch really)
1/16 teaspoon ground cloves (a pinch really)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
2 pounds stew meat
1 1/2 teaspoon ginger, minced
3 cloves garlic, minced
1/2 cup beef broth
2 teaspoons Worcestershire sauce
1-10 oz can of Mexican style diced tomatoes with green chiles
Green onions, sour cream, and hot sauce (optional toppings)

1. Spray crock-pot with non-stick spray.
2. Place potatoes and carrots into the crock-pot.
3. Combine thyme, flour and spices together in a medium bowl.
4. Place meat in the bowl with flour and toss to coat; place on top of potatoes and carrots.
5. Add ginger, garlic, broth and Worcestershire to bowl with the flour and whisk until dissolved.
6. Pour flour mixture over beef.
7. Top beef with tomatoes.
8. Cook on low for 6-8 hours or until carrots and potatoes are tender.
9. Serve with green onions, sour cream and hot sauce.  

Do you make beef stew?  It's a hearty, one bowl meal that's easy especially in a crock-pot!

I love the different varieties I have made so far.  The Argentine stew has a sweetness from the fruit.  However, this Caribbean stew had a bit of a kick to it that I loved!  The richly spiced tomato base of the Greek stew with the feta cheese was also awesome!  I can't really decide....  Try them all and tell me what you think!

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Jerk Chicken

Sometimes, you just want to getaway to some exotic locale and sit on the beach....  Unfortunately, your bank accounts tells you to quiet down!!!  *sigh*  when this happens, I get in a mood--I cook all kinds of exotic food and plan theme nights.  I had an 'island' moment--I wanted my favorite Jamacian Rice and Beans, and nothing goes better with an island theme than Jerk Chicken which is native to the Caribbean.  Naturally, I had a pina colada and enjoyed my delicious food!  Much cheaper although not the real thing....  Maybe someday!

{Jerk Chicken!  yes the skin gets that dark, but if you are like me, I don't eat it anyway}

{Chicken ready for the marinade}

{Bathing in jerk-goodness!}

{Can you believe I got a picture with it on the grill?!  I made very sure to tell the hubby that I wanted a picture of the chicken--not him with the chicken--he obliged!}

One year ago: Basil Steamed Corn

Jerk Chicken (adapted from 50 Shades of Chicken)

Makes 4 servings

1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon chili flakes (use less if you like it less spicy)
1/4 cup soy sauce
1 lime, juiced and zested
1 small bottle (about 2 oz) rum
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
8 chicken thighs with skin-on

1. Mix all ingredients, except chicken, together until well combined.
2. Pour marinade over chicken and marinate overnight.
3. Grill chicken until done.

This dish goes well with Jamaician Rice and Beans!  How about you?  How do you quench the I-want-to-get-away bug?

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Jamacian Rice and Beans

During culinary school, I ate sooooo much good food!  However, a few recipes stood out, not only for their simplicity (believe me--some of the recipes we made were CRAZY intricate) but great taste too.  This recipe was one of them.  I love taking classic staples, like rice and beans, and having it in a new way like with coconut milk, bacon, chili flakes and thyme.  It just screams SUMMER and fun!  I adapted it from the stove-top to the crockpot because who seriously wants to tend this, smelling delicious as it cooks, and not eat it all?

{Yummy rice and beans cooked in coconut milk and bacon!}

{Mix everything in a crockpot}

{Cook on low for 4-6 hours adding broth whenever it needs it}

{You might need to add more liquid as this cooks so be sure that you make this when are you home or will be out only for a little bit}

Jamaican Rice and Beans 

Makes 4 servings

5 strips cooked bacon, chopped (or 2.5 oz bacon bits)

1 can kidney beans, drained and rinsed

4 cloves garlic, minced

1-13.5 oz can coconut milk

2-3 cups chicken broth (put 2 in first and go from there)

1/4 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 teaspoon chili flakes (use less if you don't like it spicy)

1 cup brown rice

1. Combine all ingredients in a crockpot.
2. Cook on low for 4-6 hours, stirring occassionally and adding more broth if necessary.
3. Serve.

PS--This goes FANTASTIC with Jerk Chicken!!!

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Blackened Chicken

As soon as the weather warmed, my husband asked "So when am I grilling?"  In fact, last night he complained because he doesn't get to grill often (twice a week or so for the last month...).  What can I say?  The man loves to grill!  The hard part?....  Finding recipes to grill.  Growing up, we grilled the same few recipes all the time (hamburgers, steaks, brats, etc).  As always, I've wanted to branch out and explore some grilling recipes. 

{Blackened Chicken--please excuse the torn apart chicken...  I was hungry and couldn't wait!}

Enter Blackened Chicken.  I've never really had it before, but I've always seen blackened chicken on menus.  I figured why not.  The recipe very easy, and the hubby grilled it to perfection!

{Chicken breasts waiting for their marinade}

{Mixing the spices up}

{Coat one side of the chicken and let it sit overnight}

Sorry for the lack of grilling pictures...  For one thing, my husband HATES to take pictures even though I told him I would only taking pictures of the food (I am working on that); plus, he did this while I was out of the house, and he hates taking pictures whether photographing a subject or being in them.  *sigh*

Blackened Chicken

Serves 4

2 pounds chicken breast, boneless and skinless

1 tablespoon oilve oil

1 teaspoon paprika

2 teaspoons black pepper

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

3 cloves garlic, minced

1. Place chicken breasts in a container with a lid.
2. Mix together remaining ingredients and spread onto one side of the chicken breasts.
3. Allow to sit for 1 hour up to overnight.
4. Set up a grill for medium-high heat.
5. Grill chicken over medium-high heat until browned about 4 minutes.  Flip chicken and turn grill down to medium-low. 
6. Cover grill and allow chicken to cook until done about 25-30 minutes.
7. Transfer chicken to platter when done and rest for 10 minutes.
8. Serve.

I've seen blackened chicken served several ways: on a sandwich, over a bed of rice (what we did), over a salad, with pasta and cream sauce...  The possibilities are endless! 

Have you ever eaten blackened chicken?

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