Poultry

Tequila Chili-Lime Chicken

May 14, 2014May 14, 2014 The Culinary Chronicles13 Comments

So here’s the thing.

I’ve never claimed to have a blog about figure-friendly, low-calorie recipes. I mean, c’mon now. I believe in BUTTER….BACON…and BOOZE!

My kitchen’s Holy Trinity.

But even this gal has to be a bit health-conscious sometimes. Eating (or drinking) lots of fresh veggies, getting in some regular workouts and finagling lean proteins into the menu as often as possible.

Now I’ll be the first to admit, I don’t naturally gravitate towards chicken breasts–especially boneless/skinless chicken breast. And don’t even get my brother started on his feelings on chicken. But the proof is in the puddin‘ — chicken breast is one of the leanest proteins you can put in your tummy.

And since we all know that it can so easily dry out and taste like sandpaper, here are my two no-brainer tips to combating the chicken blues.

First, you’ve got to pump the chicken with as much flavor as possible. We’re talking a boom-pow marinade and let the chicken soak in it as long as possible. And if you want to get crazy– brine it!

Second, smother it with goodness! Yup, it’s condiments time – and you know how much I love condiments! Things like pico de gallos, salsas, marinaras, and chimichurris are fantastic over grilled chicken.

My Tequila Chili-Lime Chicken is a standard way I like to marinate my chicken breasts overnight before throwing them on the grill. The tequila and limes help to break down the chicken and as long as you’re not going rogue on the grill, it stays nice and juicy. It’s also a great method for chicken wings—just put a bit of the marinade aside and when you start cooking, baste the wings with it.

Over a salad, inside quesadillas/burritos, in sammies or as a stand alone, my Tequila Chili-Lime Chicken has helped me {in a delicious way} with my skinless-chicken breast aversion.

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Tequila Chili-Lime Chicken
Serves 6

Ingredients:
1 large bunch fresh cilantro
1 small white onion
4 large garlic cloves
1-2 jalapeno peppers (depending on heat preference)
zest of 1 lime
½ cup fresh lime juice
½ cup tequila
1 tablespoon honey or agave
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon red pepper flakes
¾ tablespoon kosher salt
1 teaspoon black pepper
½ cup olive oil
6 boneless skinless chicken breasts*
vegetable oil
lime wedges

In a food processor or blender, add the first 15 ingredients. Pulse several times until the fresh aromatics have broken down. Place the chicken breasts into a gallon size resealable bag. Pour the marinade over the chicken and massage it through. Be sure to get most of the air out of the bag before sealing it. Put the chicken in the refrigerator and marinate overnight.

An hour before you start cooking the chicken, pull it from the refrigerator to take the chill off of it. Heat your grill to medium-high. Brush the grates of your grill with the vegetable oil. Place the chicken breast on the grill and cook for about 5-6 minutes on the first side before flipping. Cook for an additional 4-5 minutes on the 2^nd side until cooked through and the internal temperature reaches approximately 165 degrees F. Remove the chicken from the grill and loosely tent with aluminum foil. Allow it to rest for about 5 minutes.

Serve warm with fresh lime wedges and your choice of condiments.

*Bone-in chicken breast can also be used but adjust the cooking times as needed.

Condiments/Sauces

Ch-ch-ch–Chimichurri Sauce!

May 9, 2014February 17, 2015 The Culinary Chronicles10 Comments

Happy CHIMICHURRI FRIDAY!

Ok…it’s not really Chimichurri Friday-–it’s Aloha Friday. But as far as I’m concerned, every day should have chimichurri in it.

The sauce originates from Argentina and is FULL of fresh herbs, citrus and spices. It’s incredibly aromatic and bright and is perfect over grilled meats, seafood, in sammiches and as a dip.

And. I. LOVE. IT.

I’ve posted the recipe alongside other dishes before but I thought this showstopper deserved a post on its own.

Chimichurri has similar flavor profiles to pesto as both contain fresh herbs and spicy garlic. But since chimichurri does not contain nuts or cheeses, it can be considered a slimmer substitute for pestos. Both as a spread or even in pastas like my Chimichurri Orzo.

So this weekend, break out the grill and throw a few steaks (or chicken…or lamb chops…) and some seafood on the fire. Slather the grilled goodness with Chimichurri Sauce and show all the MOM(s) in your life how much you love them.

Have a fabulous Mother’s Day Weekend!

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Chimichurri Sauce
Makes approximately 2 cups

Ingredients:

1 large bunch fresh cilantro
1 large bunch fresh Italian parsley
6-8 sprigs fresh oregano
4 large garlic cloves
1 large serrano chili pepper*
zest of 1 lime
¼ cup fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon red chili flakes*
1 teaspoon honey or agave
¾ – 1 cup olive oil, more if needed
kosher salt
black pepper

In a food processor or blender, add all of the ingredients except the olive oil, kosher salt and pepper. Pulse several times until the herbs have broken down.

Stream in the olive oil and blend until the items have fully incorporated. Sprinkle in ½ teaspoon salt and ½ teaspoon black pepper. Pulse to combine. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add additional salt and pepper as needed. Refrigerate until ready to be used.

*Chili amounts can be adjusted based on heat level preference.

Drinks

Ringing in 2014 with Moscow Mules

December 31, 2013 The Culinary Chronicles8 Comments

We’re having a New Year’s Eve Cocktail Party tonight and are spending the day on some last minute preparations. Instead of a fussy sit down menu, my sister opted for an hors d’oeuvres spread. Some of our small bites will include chimichurri steak crostinis, smoked salmon, kalua pig sliders, gougères, sugarcane shrimp and papas rellenas. Hopefully a little something for everyone to enjoy while we’re counting down to 2014.

There will be of course, cocktails…..lots and lots of cocktails. My Red Wine Sangria has been steeping for 2 days now and our brother said he’s been dreaming up some Champagne Cocktails that he’ll be whipping up tonight.

I will be serving up one of my favorite’s–Moscow Mules. Moscow Mules have been around since the late 1930’s – early 40’s but thanks to hipsters, there’s been quite the resurgence of them which I love…..the drink, not the hipsters 🙂

Mules are quite easy to whip up since they only have a few ingredients–vodka, lime juice, ginger beer and a few dashes of bitters. However, I highly suggest using ginger beer and not ginger ale as ginger beer often will have more “bite” to it and is less sweet.

And with that, dear Friends, I wish you all a very, VERY HAPPY NEW YEAR filled with lots of good laughter, love, and Foodventures!

Cheers!

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Moscow Mules
Serves 1

Ingredients:

ice
2 ounces quality vodka
1/2 ounce lime juice
5 ounces ginger beer
2-3 dashes Angostura Bitters
mint sprigs and lime slices for garnish

Fill a Mule mug (or glass of your choice) with ice. Pour the vodka and lime juice over the ice. Slowly pour the ginger beer into the mug and stir with a straw. Add the dashes of Angostura Bitters to the top and garnish with lime slices and mint sprigs. Cheers!

Drinks · Sunday Family Dinner

Watermelon Soju-tinis

August 30, 2013August 4, 2017 The Culinary Chronicles3 Comments

Did you check out our last Sunday Family Dinner?

If you did, you may have said to yourself…. “Huh…something’s missing. Where are the cocktails????”

And rightfully so! Because what’s a Sunday Fam-Din without a specialty cocktail? Not one of ours for sure!

Since Korean fare was the theme for August, I knew I wanted to use soju for our signature cocktail. Soju is a distilled alcohol and is traditionally made from rice. To me, I liken it to the flavors of sake–but I’m no expert. So for all of you soju aficionados–don’t bust my chops!

At a family party last year, my younger cousin NhuMy picked up some fresh watermelon agua fresca and turned it into delish watermelon martinis. My seester T and I loved it so much that I wanted to take the same flavors to make Watermelon Soju-tinis.

Using fresh watermelon that eldest seester, N, had in her fridge (my niece, Nina, is a watermelon-monster), I made a refreshing and light agua fresca. Thrown into a shaker with some lime juice, soju, zest and ice—and we had fantabulous cocktail.

Looking for a mocktail? No worries! The agua fresca chilled with ice is just as delish!

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Watermelon Soju-tinis
Serves 2

Ingredients:

5 cups fresh watermelon, cut into large chunks
1/2 cup chilled water
juice of 1 lime
1-2 tablespoons sugar (optional), depending on sweetness of the watermelon
ice
4 ounces soju
lime zest
watermelon wedges for garnish

In a blender, add the watermelon chunks, water, lime juice and sugar (optional). Blend until smooth. Pour liquid through a sieve to strain.

Fill a large shaker with ice. Add the soju, 5 ounces watermelon agua fresca, and 1-2 pinches lime zest. Shake vigorously for 15-20 seconds and strain the contents between 2 glasses. Garnish with watermelon wedges. Cheers!

Drinks

Pomegranate Mojitos – A Super Cocktail!

April 8, 2013 The Culinary Chronicles1 Comment

Is it in poor taste that I’m starting off the week with a post on Cocktails?

Nah!!!!!!!!

Especially when the cocktails are these fab Pomegranate Mojitos! Mint + Pomegranate Juice + a little Booziness —how could that be bad?

And aren’t pomegranates a super food? So as far as cocktails go….you could think of this one as being somewhat “healthier” for you.

Yup. You’re welcome.
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Pomegranate Mojitos
Serves 1

Ingredients:

15-20 Fresh Mint Leave
½ lime, cut into small wedges
½ tablespoons sugar
2 ounces light rum
4 ounces pomegranate juice
2 ounces club soda
1-2 cups crushed ice

In a cocktail shaker, thoroughly muddle the mint leaves, lime wedges and sugar. Add rum, pomegranate juice and fill the shaker with ice. Vigorously shake for 20 seconds and strain the liquids into a tall glass filled with ice. Top off glass with club soda. Garnish with lime slices and mint leaves.