Grilled Mexican Chicken with Tomato Avocado Salsa

After picking up a new client and interviewing another potential client, my personal cheffing schedule has been filling up. My days are little easier to schedule during the summer months because I don't need to factor in getting the kids up and off to school, but those days will be here soon enough.

Today was a cook day for one of my clients. It started out about 7 a.m. with a big cup of coffee and a few scoops of kibble for the dogs. I packed my car with my cooking supplies and was off to the grocery store by 8:15. I cruised through the aisles of the store and along the way answered a couple inquisitive people's questions about my personal chef business. They spied my handy dandy clipboard with my computerized shopping list and commented on my organizational skills. I breezed through the checkout and with my groceries neatly packed in my eco-friendly shopping bags, I was off to my clients' kitchen. For 3 and 1/2 hours I prepared brie and caramelized onion stuffed chicken with roasted root vegetables, bacon, Swiss, and mushroom mini meatloaves with honeyed baby carrots, and chicken fajitas with Spanish rice. With the meals packaged and stacked in the refrigerator and the kitchen left spotless, I was on my way home to make dinner for my family.

I have been in a cooking slump lately. Nothing seems to sound utterly fantastic to cook for dinner. Time to adopt a new philosophy - just make good food. No need to reinvent the wheel I mean the meal every night.

On the menu tonight was Grilled Mexican Chicken with Tomato Avocado Salsa. My new favorite chicken part to cook (besides drumsticks) is the chicken tender. It grills up quickly and stays moist and juicy. Just over 2 pounds of chicken was marinated in a concoction of lime juice, cumin, cilantro, paprika, garlic, onion, Worchestershire sauce, olive oil, chili powder and brown sugar. 8 - 10 minutes on a hot grill and they are done. Topped with a fresh salsa of tomatoes, avocados, kirby cucumber, onion, and cilantro, and dinner is on the table in no time. A sprinkling of cojita cheese adds a salty Mexican twist.

This menu was well received all around. My Middle One will eat the salsa with tortilla chips at every chance she gets. I needed to hid the bowl from her before dinner so she did not devour it all. The Husband served his chicken and salsa in flour tortillas and was appreciative of the leftovers available for tomorrow. The meal was very satisfying, but not so overly filling to make me need to put on elastic-waisted shorts after dinner. The combination of flavors was very fresh tasting. The chicken is not overly spicy. Add more chili powder if you like your food with some heat.

A prefect summer meal.



Grilled Mexican Chicken with Tomato Avocado Salsa
serves 6
for chicken --
1/4 cup onion, chopped
3 garlic cloves, chopped
juice of 2 limes
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
2 teaspoons cumin
2 teaspoons paprika
1 tablespoon brown sugar
3 tablespoons fresh cilantro, chopped
2 1/2 pounds chicken tenders

for salsa --
1/3 cup onion, chopped
1 cup kirby cucumber, chopped
2 1/2 cups tomato, chopped
juice of 1/2 of a lime
1 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
1 avocado, chopped and tossed with juice of 1/2 of a lime
salt and pepper to taste

cojita cheese, for sprinkling
tortillas
tortilla chips

In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.

Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.

Remove the chicken from the marinade and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and tortilla chips.

Spinach and Parmesan Stuffed Flank Steak

Looking for a recipe that makes a spectacular presentation on your dinner table, but doesn't take hours to prepare? Spinach and Parmesan Stuffed Flank Steak will have your family and friends "ouhhhhing" and "ahhhhhing" to the very last bite. It is a classic steakhouse combination of steak and creamed spinach.


One technique used in this recipe is butterflying the flank steak. Cut with the grain with a sharp knife until about 1/2 inch along the opposite edge. Flip open the meat so it looks like a "butterfly."


The steak is stuffed with baby spinach, onions, garlic, Parmesan, mozzarella, and asiago cheeses, and seasonings.


It is easy to roll up and tie before searing in a saute pan and finish roasting in the oven. After letting the steak rest for a few minutes after roasting, it is sliced and served.

With our lack of summer schedules, I never really know who will show up for dinner. On this night all 3 of my kids managed to make it home from the pool and were at the dinner table. A neighbor who was accompanying them to see the new Harry Potter movie after dinner (movie review - the book was better) also joined us.

There were many inquisitive looks around the table when the steak was served.

"Why can't we just have teriyaki steak?" questioned My Middle One.

"I am not really sure about this one," said No Thank You Boy.

The brown-nosing neighbor commented' "This looks delicious."

My Oldest loves creamed spinach so this meal was thumbs up with her. The others all tried the steak, but not being fans of creamed spinach, just ate the steak. They all thought the steak looked really cool though. I liked the combination of flavors and the dramatic presentation.

Preparing the steak, as well as some roasted baby potatoes and green beans, took no longer than any other meal I usually make. Next time you are looking for a recipe for dinner that is a little over the top, give this one a try.

Spinach and Parmesan Stuffed Flank Steak

adapted from a recipe in Cuisine at Home Weeknight Menus

serves 4 to 5

3 cups baby spinach
1/3 cup chopped onion
1 clove of garlic
1 1/2 cups grated cheese, a combination of Parmesan, mozzarella, and asiago
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 1/2 - 2 pound) flank steak
A-1 Steak Sauce or barbecue sauce

Preheat oven to 425 degrees.

In a food processor, pulse the spinach, onions, and garlic. Add the cheeses, oregano, salt and pepper and pulse until just combined.

Butterfly the steak and open it like a book. The steak should be about 1/2 inch thick. Spread the spinach and cheese mixture to within about 1 inch of the edges. Roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.

Add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. Saute the steak in the pan until brown on all sides, about 8 - 10 minutes. Brush the steak with the A-1 Steak Sauce and transfer to the oven. Roast for about 15 minutes. Turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. Remove from pan and place on a cutting board. Tent with foil and let rest for about 5 - 10 minutes.

Slice in rounds with a sharp knife and serve.

Sweet and Tangy Slaw

Classic summer salads including cole slaw, potato salad, and macaroni salad are usually mayonnaise-laden side dishes. I have always loved these salads. My first experience with potato salad was at my grade school friend Susie's home. Her mom made a simple yet spectacular sour cream and mayonnaise potato salad that I requested every chance I got. Even though I enjoy elbow macaroni or shredded cabbage and carrots enrobed in creamy mayonnaise dressings, every now and then I crave a slimmed down version of these traditional American barbecue and picnic salads.

My Sweet and Tangy Slaw is a refreshing salad which is made healthier by leaving out the mayonnaise. A light vinaigrette dresses the cabbage and carrot blend which gets an extra crunch from the addition of poppy seeds. This side dish, which can be stored in the refrigerator for up to three days, makes a perfect accompaniment to grilled steaks, chicken or fish.

For your next outdoor bash, prepare a side of Sweet and Tangy Slaw. Your guests will be coming back for seconds as well as the recipe.

Sweet and Tangy Slaw
serves 4 - 5

1/4 cup canola oil
1/4 cup sugar
2 tablespoons apple cider vinegar
1 heaping teaspoon salt
1/4 teaspoon pepper
dash of hot sauce
1/2 teaspoon poppy seeds
1 (14 ounce) bag of shredded cabbage and carrots such as Dole Cole Slaw

Place first 7 ingredients in a large bowl and whisk to combine. Add cabbage and carrot slaw and toss to combine. Store covered in refrigerator for up to 3 days.

The Shandy

I must admit that cooking in my kitchen has been, well, on vacation lately. From nights spent on softball fields, to vacationing at the Jersey Shore, to take out pizza at the local pool, to date night at the local sushi restaurant, I have not been as creative as I would like. As of late, I have been enjoying sitting on the deck of a summer beach home. The warm July sun in the late afternoon calls for a refreshingly light and fruity cocktail. Nothing is better than a ice cold beverage to quench your thirst after a day was spent basking in the sun on the sandy beach.

I was introduced to The Shandy by my sister-in-law who is a self-proclaimed mixologist. Skeptical at first of drink that combines beer and lemonade and is served over ice with a lemon wedge, this thirst quenching libation is perfect for a hot summer day. There are many variations of the Shandy, but I find this version a satisfying mix.

I will be back in the kitchen soon enough. But for now, my lounge chair is calling.


The Shandy
makes 2 drinks

1 12-ounce beer
about 1 1/2 cups of lemonade
lemon wedges
ice

Fill 2 tall glasses with ice. Divide the beer and lemonade between the glasses and top with a lemon wedge.

Bottoms up!

An Elfwich Kind of Cookie

An Elfwich Kind of Cookie

While I was growing up, I was lucky to have a mom who baked homemade pound cakes, chocolate chip cookies, blueberry bars, and apple slices. Upon coming home from school, I would switch on the television to an episode of Gilligan's Island and munch on freshly baked cookies with a cold glass of milk. I thought this was how every kid spent their time after school.

Then I got invited over to the neighbor's house to play with the little girl who was my age. She asked if I wanted a snack and of course I did. She opened the pantry, and I could not believe my eyes. It was stocked with barbecue potato chips, Cheetos, french onion potato chips, Pringles, Coke, Pepsi, pretzels, and Oreos. Every junk food imaginable filled the six foot wide pantry.

At my house, my Dad did the grocery shopping every 2 weeks. He would buy 1 box of Jays Potato Chips, an 8 bottle pack of Coke, and a box of Nabisco Nilla Wafers. When our "stash" of junk food was devoured by the six kids in my family, we would have to wait another 2 weeks until it was restocked. Of course we had my Mom's strawberry pie or creamy rice pudding. I did not know how good I had it at my home because I was blinded by the "Pantry of Junk Food" at my friend's house.

I have adopted my Mom's need to bake, and there is rarely a day when we do not have Biggie Chocoholic Cookies, Dark Chocolate Butterscotch Bars, or a Blueberry Crostada on the counter. My kids do love the homemade baked goods but, are forever grateful when I infrequently pick up a package of Toaster Strudel or Nutter Butter cookies. There is some guilt thing that kicks in when I reach for a packaged bake good. My conscious always tells me that I should make it myself.

One treat that I would occasionally manage to sneak into my Dad's shopping cart would be a package of Keebler E.L. Fudge cookies. I loved the buttery cookies that sandwiched the chocolate fudge filling. With the help of a recipe from Martha Stewart's Cookies cookbook, I made my own version of the Elf-like cookie. It takes more time to make these melt-in-your mouth delights then just picking them up at the grocery store, but they are well worth effort.

The only problem with making this cookie is that it takes two cookies to make one sandwich cookie. Next time I will make a double batch.


An Elfwich Kind of Cookie

adapted from the recipe for Rosemary Butter Cookies in Martha Stewart's Cookies

Makes about 2 dozen sandwich cookies
1 cup (2 sticks) salted butter, at room temperature
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon salt

for the fudge filling -
3 tablespoons butter
2 tablespoons cocoa
3 tablespoons milk
2 cups confectioner's sugar
1/2 teaspoon vanilla

Put butter and sugar in the bowl of a standing mixer. Beat on medium speed until pale and light and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce mixer speed to low and gradually add flour, cinnamon, and salt. Mix until combined.

Divide the dough in halve and form into a rectangular shaped log about 3 inches by 1 1/2 inches. Roll in parchment paper and chill in refrigerator for about 2 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. remove the cookie logs from the refrigerator and remove parchment paper. Cut into 1/4 inch slices and place about 1 inch apart on the baking sheet. Bake until the edges are slightly golden brown, about 12 - 14 minutes. Remove from sheets and cool on wire racks.

To make fudge filling, in a small saucepan combine the butter, cocoa, and milk and bring to a boil. Remove from heat and whisk in confectioner's sugar and vanilla extract until smooth. Put filling in a bowl and cool to room temperature. Then refrigerate for about 2 hours.

To assemble cookies, remove the filling from the refrigerator and stir. If it is too stiff to spread on the cookies, let it sit out for a few minutes, stirring occasionally. When filling is spreadable, place a rounded teaspoonful on one of the cookies and top with another cookie forming a sandwich. Continue spreading the filling on the rest of the cookies until all the sandwich cookies are made.

Store in the refrigerator in an airtight container for 3 - 4 days.

Barbecued Indonesian Chicken

The 4th of July is the holiday of holidays for me. From the parades, to the barbecues, to the pie eating contests, to the fireworks and sparklers, I love it all. Each year I am decked out in more red, white and blue than the American flag.

When The Husband I were first married, we hosted a large 4th of July party. Rain or shine, about 100 guests would mingle, drink, and eat brats, burgers, hotdogs, potato salad, cole slaw, brownies, cookies, and ice cream. I was in all my 4th of July glory when we had this party.

We have not thrown our patriotic shindig in about 12 years. As time has gone by, we have moved twice since our 4th of July partying days. We are not living near our families or the friends we grew up with. We have made many new friends at our current home, and each year we put together some kind of 4th of July festivities. The Husband knows that we need to make this holiday something special or I will just be out of sorts for the day.

Barbecued Indonesian Chicken would be a welcome addition to any 4th of July party. Start marinading the chicken early in the day or better yet the night before. I recommend using bone-in chicken which yields the most tender and tasty chicken. Serve with Soy Slaw, homemade focaccia, and corn on the cob.

Get your grills and tongs ready. It is almost the 4th of July!!



Barbecued Indonesian Chicken

serves about 5 - 6

1/2 cup soy sauce
2 tablespoons barbecue sauce
3 tablespoons honey
2 tablespoons grated fresh ginger
2 large garlic cloves, chopped
2 teaspoons cumin
juice of 1 lime

10 - 12 pieces of bone-in, skinless chicken (I used 2 breasts and 10 drumsticks)

In a bowl, combine the first 6 ingredients. Place chicken in a resealable bag(s) and add the marinade. Refrigerate for 4 - 6 hours or even overnight.

Heat a grill to medium high. Remove chicken from marinade and grill for about 20 - 30 minutes or until the juices run clear and the chicken is cooked through. Remove the chicken from the grill and serve.

Note: If using mostly breast pieces, double the marinade.

Print recipe