1/4 cup flour (I like cassava flour- gluten free and grain free)
A few shakes of lemon pepper and salt
For the sauce…
1/2 stick butter, softened
Zest of one lemon
1 T fresh Italian parsley, chopped
3/4 tsp lemon pepper
1/4 tsp sea salt (or to taste)
Process:
Prepare the sauce:
Melt the butter in a small saucepan. Add lemon zest, parsley, lemon pepper and sea salt and set aside.
Prepare the fish:
Place the flour in a dish with flat bottom such as a pie tin. Season the flour with salt and pepper.Dredge fish in flour mixture to coat both sides.
Heat a large skillet. Add 2 T olive oil to the pan and sauté fish 3-4 minutes per side or until fish is golden brown and crispy on outside and opaque inside.
I only recently discovered ras el hanout, the dynamic spice blend from Morocco. I found a jar of this flavorful blend at Williams-Sonoma. I seasoned the chicken with this and just a little salt and pepper…Oh so good! This recipe pairs the chicken with a yummy sauce of greek yogurt, shredded cucumber, lemon and garlic along with a simple but classic tabbouleh.
Ras El Hanout Chicken with Cherry Tomato & Cucumber Tabbouleh
Makes: 2 Servings
Calories: About 700 Per Serving
Cooking Time: 25 to 35 minutes
Ingedients
2 Boneless, Skinless Chicken Breasts
½ Cup Plain Low-Fat Greek Yogurt
4 Ounces Cherry Tomatoes
1 Clove Garlic
1 Lemon
1 Cucumber
1 Large Bunch Mint
1 T. Ras El Hanout (found at Williams-Sonoma)
1/4 cup quinoa
1 T. Pistachios (optional)
Instructions
Cook the quinoa:
Add 1/4 cup salted water and the quinoa to a small pan and boil on high. Once boiling,reduce heat and cover and cook 12 to 14 minutes, or until tender. Remove from heat and fluff with a fork.
Prepare the ingredients:
While the quinoa cooks, wash and dry the fresh produce. Quarter the tomatoes. Pick the mint leaves off the stems; discard the stems. Peel and finely mince the garlic or use a zester so it resembles paste. Use half of the cucumber for the tabbouleh and half for the yogurt sauce. For the tabbouleh, medium dice 1 half and for the yogurt sauce, grate the other half and squeeze if out to remove excess water and prevent yogurt sauce from being too runny. Quarter and deseed the lemon. In a medium bowl, combine the yogurt, grated cucumber (water removed), half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.
Cook the chicken:
Pat the chicken dry with paper towels; season with the ras el hanout, salt and pepper on both sides. In a large pan, heat 1 T. of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and set aside to cool slightly. Wipe out the pan.
Make the tabbouleh:
While the chicken cooks, to the pot of cooked quinoa, add the tomatoes, diced cucumber, half the mint (cut into small strips with scissors just before adding), remaining garlic paste and the juice of the remaining lemon wedges. Drizzle with olive oil (optional) and stir to thoroughly combine. Season with salt and pepper to taste.
Finish and Plate your dish:When cool enough to handle, thinly slice the cooked chicken on an angle. Top with the remaining mint and pistahio pieces if desired. Serve with the tabbouleh and yogurt sauce on the side. Enjoy!
1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream (optional)
1 cup Monterey Jack Cheese, grated (optional)
4 scallions (green onions), white bulb & 3 inches green, sliced diagonally (optional)
light and healthy, no-cook meal for a warm summer night.
Shrimp Gazpacho
Ingredients
2 garlic cloves, chopped
2 tablespoons EVOO (extra virgin olive oil)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2-3/4 pound cooked large shrimp, peeled, deveined
3/4 pound cherry tomatoes diced into 6ths (I used a combination of red and yellow ones and rinse off most of the seeds)
1 red bell pepper, chopped into 1/4-1/2 inch dice
1/2 large cucumber, peeled, seeded, chopped into a 1/4-1/2 inch dice
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1/2-1 large jalapeño chili, minced
1 1/2 cups (12 oz) V-8 spicy tomato juice, chilled
Lemon wedges
Create these tasty marinades in minutes and combine with 1½ -2 lb. boneless, skinless chicken breasts (approx. 4 small breasts) for a healthy meal right off the BBQ grill.
Allow time for chicken to marinade for 1-4 hours for maximum flavor.
Southwest Chicken Salad
Southwest Chicken
3 T. Olive Oil
2 clove garlic, finely chopped
1 1/2 tsp. chili powder
1 ½ tsp. ground cumin
1 ½ tsp. dried oregano leaves
½ tsp. salt
Combine ingredients and brush over both sides of chicken to coat. Grill over medium hot briquettes for 8-10 minutes or until the chicken is no longer pink, turning once.
Serve immediately or use it to build a burrito or taco salad*
* Build a Burrito: top warm flour tortillas with strips of Southwest Chicken and your choice of drained canned black beans, cooked brown or white rice, shredded cheese, salsa verde, shredded lettuce, and chopped cilantro. Fold in sides and roll to enclose filling. Heat in microwave on HIGH for 30 seconds or until heated thru or wrap in foil and heat in pre-heated over at 350 degrees until hot.
* Taco Salad: For a quick one-dish meal, layer strips of Southwest chicken with tomato wedges, blue or traditional corn tortilla chips, shredded romaine or iceberg lettuce, shredded cheese, and avocado slices. Serve with salsa, sour cream, guacamole or a favorite dressing.
*****
Grilled Rosemary Chicken
2 T. lemon juice
2 T. Olive Oil
2 cloves garlic, finely minced
2 T. minced fresh rosemary
¼ tsp. salt
Whisk together the ingredients and pour into either a shallow glass pan or a gallon size zip-lock bag. Add chicken and coat both sides. Cover and marinate in refrigerator for 1-4 hours.
Grill chicken over medium hot coals 5-6 minutes per side or until chicken is no longer pink in center.
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)
In a gallon-sized re-sealable bag, combine all ingredients and mix well. Remove ¾ cup of the marinade for basting.
Cut chicken into strips and place in the bag, marinating for 1-4 hours. Remove chicken and discard used marinade.
Thread chicken onto bamboo skewers (soaked in water for at least 20 minutes to keep from burning). Grill skewers for 10-15 minutes or until chicken is no longer pink in the center and juices run clear when cut. Turn skewers once and baste often with additional ¾ cup marinade. Do not baste, during the last 5 minutes of cooking.
Serve with steamed white or brown rice and snow peas.
Combine all ingredients but the honey and lime juice in a measuring cup.
Place chicken in a re-sealable plastic bag and pour marinade over chicken, turning to coat all sides. Marinate for 30 minutes to 4 hours.
Meanwhile, combine honey and lime juice in a small boawl until blended and set aside.
Place chicken on grill over medium heat. Brush with some of the leftover marinade from the dish. Discard the remaining marinade.
Grill covered for 5 minutes. Brush chicken with half of the honey mixture, turn and brush with remaining mixture. Grill 5 minutes more or until chicken is cooked through.
Serve with steamed rice, oriental vegetables and fresh fruit salad.
*****
Chicken Ribbon Satay
½ cup creamy peanut butter
½ cup water
¼ cup soy sauce
4 cloves garlic, pressed
3 T. lemon juice
2 T. firmly packed brown sugar
¾ tsp. ground ginger or 1 ½ tsp. crushed garlic (found in a jar at most grocery stores)
½ tsp. crushed red pepper flakes
sliced green onion tops (for garnish)
Combine all but green onion in a small saucepan. Cook over medium heat 1 minute or until smooth; cool. Remove garlic from sauce; discard.
Reserve half of sauce for dipping.
Cut chicken lengthwise into 1 inch wide strips. Thread onto 8 metal or bamboo skewers (soaked in water at least 20 minutes to keep from burning)
Oil the grill to prevent sticking. Grill chicken on a covered grill over medium high heat, for 6-8 minutes or until the center is no longer pink, turning once. Baste with the sauce once or twice during cooking.
Serve with reserved sauce garnished with slice green onion on a bed of jasmine rice.
This is a great appetizer for a summer BBQ…never any leftovers!
Lemon Grilled Shrimp
48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste
8 cups baby kale leaves (chopped fine)
¼ cup dried cherries
1 Granny Smith or Honey Crisp apple, cored and sliced thin
¼ cup pine nuts, toasted (optional)
Trade Joe’s sweet and spicy walnuts (chopped and slightly crushed)
Grated Parmesan Cheese
Don't Forget the Secret Ingredient 