Poultry, Quick Dinner, Savory

Tequila Lime Chicken

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It is warm in New England, which means, it is finally grilling season!  Thank god for that because boring chicken breast tastes best when grilled.  Here is a fun marinade for chicken tenders which I adapted (a.k.a made a smaller batch) from Ina Garten’s recipe.  As long as you have all the ingredients, it is super easy!

Ingredients:

8-10, boneless, skinless chicken tenders

1/4 cup tequila

1/2 cup fresh lime juice

1/4 cup fresh orange juice

1/2 Tbsp of chili powder

1/2 Tbsp of minced garlic

1 jalapeno, diced (remove the seeds if you don’t want it to be spicy)

1 tsp of salt

1/2 tsp of black pepper

Method:

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Mix all the ingredients in a large bowl or large measuring cup.

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Pour the marinade over the chicken in a zip-top plastic bag and marinate in the fridge for 4-6 hours.

Bring the chicken to room temperature and grill till cooked through.

I like to serve this particular chicken with a salad/salsa made with black beans, corn, avocado, tomatoes, bell peppers, and scallions.  I like to dress this salad/salsa with a little bit of lime juice (prevents the avocados from browning), salt, and pepper.

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Serve the chicken hot and the salad at room temperature.  I would recommend eating this meal outside with a cold margarita!!

 

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Sides

Saffron Quinoa with Black Beans and Sage Roasted Butternut Squash

Ingredients:

1 cup tri-colored quinoa, rinsed

2 cups low sodium chicken broth

1 pinch of saffron

1 can of black beans

3 cups of cubed butternut squash

2 tsp of dry sage

1 tsp of chilli powder

2 tbsp of olive oil

salt and pepper to taste

Method:

Add rinsed quinoa to chicken broth and saffron and pinch of salt.  Cook quinoa.

Once quinoa is cooked, add rinsed black beans.

In the mean time toss squash in olive oil, salt, pepper, sage and chilli powder and spread on a cookie sheet

Roast at 400F for 20mins, till cooked through and golden.

Toss squash with quinoa and black beans and garnish with chopped scallions.

Dinner, Poultry, Stew

Chipotle Butternut Squash Chilli

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Need a new idea for using up leftover squash from all those holiday meals?  Try this chilli, a meatless meal that will leave even the biggest meat eaters satisfied.  Spicy an belly-warming, a sure hit !

Ingredients:

2tbsp of olive oil

1lb of chopped butternut squash

2 tsp of minced garlic

1 medium onions diced

1, 14 oz can of black beans, risned

2 tbsp. of tomato paste

1 tbsp. of cumin

1/2 of 1 7oz can of chipotle peppers in adobo

3 cups of chicken stock or vegetable stock

1/2 tbsp of dried oregano

2tbsp of honey and 2tbsp of lime juice

salt and pepper to taste

Method:

Heat oil in a pot and cook onions, garlic, tomato paste, peppers and cumin till onions wilt and soften.

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Add beans and squash and sauté till softened.

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Add chicken stock and dried oregano.

Simmer on medium low heat till the stew thickens-about 20-30mins.

Adjust seasoning and then stir in lime juice and honey–this will cut the heat of the peppers.

Serve hot with tortilla chips, sour cream and avocado slices.

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