by | May 15, 2023

Grilled Lime Chicken with Grilled Asparagus

1/4 cup white vinegar

2 teaspoons lime zest

1/2 cup fresh lime juice

2 medium garlic cloves, minced

1 tablespoon chipotle pepper canned in adobo sauce,

minced, plus 2 tablespoons adobo sauce

1 1/2 pounds boneless, skinless chicken breasts, 

fat discarded

Nonstick cooking spray

3 bunches asparagus spears, trimmed

1/4 teaspoon salt

1/2 teaspoon black pepper, divided

2 tablespoons canola oil or corn oil

In small bowl, stir vinegar, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2 to 12 hours.

Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.

In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.

Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper. Grill 8 to 12 minutes until a meat thermometer inserted in the center reaches 165 degrees. Transfer to plate and cover with aluminum foil.

Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp. Serve asparagus with chicken.

recipe courtesy American Heart Association

Easy Kona Pineapple Chicken Kebabs

6-ounce can pineapple juice 

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1-inch piece fresh ginger, grated

1/2 teaspoon red pepper flakes

3 boneless, skinless chicken breasts, diced

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 1-inch chunks

Four metal skewers or eight 12-inch wooden skewers 

soaked in water 30 minutes

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes.

Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10 to 12 minutes, turning every 3 to 4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 degrees.

Remove kebabs from grill, rest 2 to 3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

recipe courtesy Perdue Farms

Sweet Potato Wedge and Purple Cabbage Salad

2 sweet potatoes

1/2 head purple cabbage

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

6 tablespoons poppy seed dressing, divided

1 tablespoon parsley, chopped

2 cups grape tomatoes, halved

3 tablespoons feta cheese, crumbled

Preheat grill to 400 degrees. Scrub and wash sweet potatoes. Cut each into six wedges. If sweet potatoes are long, consider cutting wedges in half. Parboil sweet potatoes 5 minutes, drain and cool 5 minutes. 

Shred cabbage into thin slices.

Toss sweet potatoes with olive oil, salt and pepper, to taste. Place sweet potato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.

In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppy seed dressing until coated. Add parsley and tomatoes; toss.

To serve, place sweet potato wedges on bed of dressed cabbage and drizzle with remaining poppy seed dressing then sprinkle with cheese. Serve warm or cold.

recipe courtesy North Carolina SweetPotato Commission

Very Berry and Creamy Coconut Ice Cream

Berry Ice Cream:

2 pounds frozen berries (such as raspberries, blueberries,

strawberries and blackberries)

1/2 cup sweetened condensed milk

1 tablespoon honey

1/2 teaspoon salt

Coconut Ice Cream:

2 cups heavy whipping cream

1/2 cup sweetened condensed milk

1/2 cup coconut milk

1/2 teaspoon salt

Mint leaves, for garnish (optional)

To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.

Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set. 

To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.

In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined. Add remaining whipped cream and whisk until combined.

Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set. 

Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.

recipe courtesy

Dry-Brined New York Strips

Dry Brine:

4 tablespoons Kosher salt

1 tablespoon coarse ground pepper

Four 11-ounce boneless New York strips, thawed

Butter and Balsamic:

4 tablespoons salted butter

2 tablespoons balsamic vinegar

2 teaspoons fresh thyme

Grilled Onions:

2 large sweet onions

4 wooden skewers, soaked

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.

To make butter and balsamic: Heat small skillet to medium-high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.

To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.

To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.

Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25 to 30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.  

On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 degrees from desired temperature, remove from grill and let rest 5 to 10 minutes.

Remove onions from grill. Carefully remove onions from skewers and place in serving dish.  Top with remaining brown butter balsamic mixture and serve with steaks. 

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