Tuesday
May032011

Spicy Shrimp

Looking for a delicious lean protein to add to your mix-and-match salad?  This spicy shrimp is one of my favorites....mmmm


Ingredients
1/2 tsp. lime zest and 3 Tbsp. lime juice (from about 2 limes)
1/2 tsp. cumin
1 tsp. salt
3 Tbsp. olive oil
2 cloves garlic, minced
1 1/2 tsp. Sriracha sauce (available in the Asian aisle of the supermarket)
1 pound shrimp, peeled and deveined

Total time: 15 minutes    Serves 4

Directions
Serves Mix all ingredients except shrimp together in a large bowl, then add shrimp and toss to coat. Place shrimp on skewers, reserving the marinade. Place the skewers on a grill or grill pan over medium heat and brush with remaining marinade. Cook until shrimp turn pink, about 3 minutes per side

I like this on a bed of mixed greens including arugula, snap peas and avocado......mmm

Friday
Mar252011

Grilled Teriyaki Swordfish

Swordfish is never a fish that I looked for in California but, since moving to Colo it is many times the freshest looking fish in the case.  I have been surprised and delighted to find it tasty, moist and tender.  I think restaurants must overcook their swordfish since it always seems heavy, hard and dry when I order it out. This is an easy meal that is always a crowd pleaser and nice enough for company. mmmmm

Grilled Teriyaki Swordfish



3-4 fresh swordfish steaks

Dana’s Everyday Teriyaki Sauce
1/4 c soy sauce

1/4 c maple syrup

1/4 c grapeseed oil-grapeseed oil in olive oil that retains its healthy properties at higher heats

1/2 t sesame oil

2 cloves fresh minced garlic

**1 T fresh minced ginger

Rinse and trim any dark areas off of swordfish steaks.  Marinate in Dana’s everyday teriyaki for 1hr adding the minced ginger right before grilling. 

Grill swordfish on low for 4 min per side.

Left over marinade can be micro-waved on high for a couple of minutes and used as a sauce on meat before serving.

Serve with grilled onions, fresh green salad and whole grain rice


Friday
Mar252011

Dana’s Everyday Teriyaki Sauce

This is excellent on chicken or fish.  I particularly like to use it with fresh swordfish.
See my next post.  mmmm


Dana’s Everyday Teriyaki Sauce

1/4 c soy sauce
1/4 c maple syrup
1/4 c grapeseed oil-grapeseed oil in olive oil that retains its healthy properties at higher
   heats
2 cloves fresh minced garlic
**1 T fresh minced ginger

Mix everything together -**if you are making in advance so that your meat has time to soak in the marinade do not add the ginger until 15 min before grilling.  Meat soaked for longer periods in ginger can become tough

Grill meat basting before turning.  Left over marinade can be micro-waved on high for a couple of minutes and used as a sauce on meat before serving.

Friday
Mar252011

Grilled Chicken Lettuce Wraps

We had this for dinner last night and boy was it yummy!  Pretty simple to make, not too time consuming and delicious!!  If you are working on losing weight use the sauce on the side option and go heavy on the lettuce.    mmmmm

Grilled Chicken Lettuce Wraps


Ingredients

4 chicken breasts- boneless & skinless, cut into thin strips

*optional-bbq skewers (if using wood, soak for 1 hour in advance)

2-8 oz can water chestnuts-chopped into small pieces

1 ½ cup teriyaki sauce-if you buy pre-made read the label-sugar is ok but no hi fructose corn syrup allowed!  I will post my everyday homemade teriyaki sauce as well, so if you are interested look out for it.  :-)

½ cup + 1 Tbsp chunky peanut butter-again, read the label-sugar is ok  but no hi fructose corn syrup allowed!

1 ½ Tbsp of red pepper flakes

1 ½ Tbsp sesame seeds

1-2 heads bibb lettuce, leaves separated and washed

2 cups cooked whole grain rice

 Instructions

Whisk together the teriyaki sauce, peanut butter, sesame seeds and chili pepper. Don't be afraid of the pepper, it isn't really that hot in the final product. Divide the sauce in half.

 Marinade the chicken in half the sauce for an hour. If you're in a hurry, you can skip the hour marinade time and just toss the meat in the mixture.

 Grill chicken on low directly on grill or using skewers-3-4 min per side.  Remove from grill and chop into small pieces.  Mix with chopped water chestnuts and remainder of sauce.  *note: You can also keep the remainder of sauce separate from chicken and water chestnuts and add it to the table in a small dish as an option.

Place cleaned lettuce leaves, chicken mixture and rice on the table.  Diners prepare their own wraps by placing some rice onto a lettuce leaf and then adding chicken mixture on top then rolling up to eat................ Serves 4

 

 

Tuesday
Mar222011

Grilled Thai Curry Chicken

This is my absolute favorite chicken of the moment.  It is easy, quick and super flavorful.  This chicken, even by itself, is an absolute treat!  For dinner I serve it with whole grain rice, salad and veggies.  For lunch I have it on a big salad topped with chopped apples and walnuts. mmmmm

1 lb boneless skinless chicken
3 T grapeseed oil*
1 stalk fresh lemon grass, or 1½ t paste, 2 t dried, or 2 t sliced from jar
3 cloves garlic, minced
½ t red chili sauce*
1 T curry powder
1 t sugar, honey or agave nectar
1 t fish sauce*

Cut chicken into thin even sized strips.  In a bowl or large ziplock baggie combine oil, lemon grass, garlic, red chili, curry , sugar and fish sauce.  Mix thoroughly and add chicken.
Time permitting, marinate for 2 or more hours in refrigerator.  You can cook the chicken on skewers(1 strip per skewer) or without.  Grill chicken strips on low heat for 3-4 min per side.

* Thai Taste makes lemon grass in a jar
* Grapeseed Oil is olive oil that keeps its healthy properties at higher heats
*Thai Fish Sauce can be found in the Asian section of almost any market.  It is salty and delicious and an essential component in Asian dishes.
*Red Chili Sauce can be found in the Asian section of almost any market. It usually comes with and without garlic and can be used in any recipe that calls for red chili sauce, paste or whole chilies chopped and seeded.  Add more for more heat, less for less heat.