Grilled Chicken With Chipotle-Watermelon Sauce and Grilled Corn, Pepper and Cucumber Salad

27 08 2014

Tonight’s dinner is deliciously smokey and loaded with flavor, thanks to some good seasoning, the grill and gorgeous produce from Fresh Fork Market. I have been enjoying the yellow watermelon we got in our share last week as a snack. But tonight I thought it’s sweet flesh would pair beautifully in a sauce with the smokey heat of chipotle. Oh yeah, total winner! Pair it with a cool salad packed with sweet corn and cucumber for a healthy, farm-fresh meal.

Grilled Chicken with Chipotle Watermelon Sauce and Corn Salad

The following serves 2-3 (compliments of This Girl’s Gotta Eat):

  • 3 boneless, skinless chicken breasts, visible fat trimmed
  • Olive oil
  • Kosher salt
  • Granulated garlic
  • Ground chipotle chile pepper
  • 3 ears of sweet corn, shucked
  • 1-2 chipotles and adobo with some of the sauce (2 for more heat, 1 for less)
  • 1 heaping cup chopped yellow watermelon
  • 1/2 Tbsp rice vinegar
  • 1 heaping cup chopped green bell peppers
  • 1 small garden cucumber, peeled and chopped (about 1 and 3/4 cup chopped)
  • Juice of half a lime
  • Cilantro, chopped

Preheat grill to 300-ish degrees.

Drizzle chicken with a little olive oil and season with kosher salt, granulated garlic and chipotle chile pepper to taste on both sides. Set aside.

Drizzle corn with a little olive oil and grill covered, 3-5 per side, flipping occasionally, until charred all around. Remove from the grill and set aside until cool enough to handle.

Once the corn is grilled and removed, add the chicken, keeping the grill slightly ajar. Grill chicken to your liking, 5-7 minutes per side. Remove from the grill and tent with foil.

Meanwhile, pulse the chipotle in adobo and watermelon in a small food processor until pureed. If it seems a little too thick, add a splash of chicken stock to thin out. Transfer to a small saucepan and add the vinegar and a good pinch of salt to taste. Cook over low heat until bubbling, stirring occasionally. Taste and adjust seasoning if needed.

Next work on the salad. Stand a small bowl upside down in a large bowl. Taking one ear of corn at a time (once cool enough to handle), stand it up on it’s bottom end and cut the kernels off the cob from top to bottom using a large kitchen knife. Continue all the way around until the cob is clean. Do this with all three cobs. Remove the small bowl. To the bowl with the corn kernels, add the peppers and cucumber. Season with salt to taste and a little dusting of the chipotle chile pepper. Add the lime juice, a good drizzle of olive oil and some chopped cilantro. Mix well. Taste and adjust seasoning if needed.

To serve, dish out the corn salad. Top with a piece of chicken and finish with some of the sauce.

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Grilled Chicken and Brie Pretzel Sandwich With a Black Raspberry-Chipotle Sauce

23 07 2014

My Orlando pretzel bun recipe adventure continues with this beautiful grilled chicken sandwich, featuring their Pretzel Hamburger Bun! I think this is pretty original if I do say so myself!

The idea for this sandwich came together based on ingredients that I had and wanted to use up. I made the black raspberry syrup for brunch one Saturday after getting some gorgeous berries from Fresh Fork Market. I served the syrup on top of baked whole wheat pancakes which was absolutely delicious. I saved the leftover syrup, and waited for an idea to ferment. And of course, it did.

The sweet syrup paired with smoky chipotle makes for a perfectly tasty sauce, great for grilled chicken. You could eat that as a dinner on its own. But top it with melted brie and enjoy between a unique pretzel bun, and you’ll take this meal to a whole new level! Just don’t be dainty about eating it, OK gals? Throw your hair back, grab some napkins and just enjoy it! 🙂

Grilled Chicken and Brie Pretzel Sandwich With a Black Raspberry-Chipotle Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1/2 cup black raspberry simple syrup, you could also use any other jam or preserves you have – see below on how to make the syrup. For the syrup you’ll need 1 pint berries, 1/2 cup water and sugar as well as the zest of 1 orange.
  • 1 whole chipotle with a little of the adobo sauce (start with 1/2 tsp of the adobo and taste, adding more to your liking)
  • 2 large skinless, boneless chicken breasts
  • Olive oil
  • Salt and pepper to taste
  • Ground chipotle chile pepper
  • Slices of brie, brought to room temp
  • 2 Orlando Pretzel Hamburger Buns
  • Whole cabbage or lettuce leaves
  • Sliced shallots

Preheat grill to high.

To make the black raspberry simple syrup, combine 1/2 cup water and a 1/2 cup sugar in a small saucepan. Heat over medium, cooking and stirring until all the sugar is dissolved. Add a pint of black raspberries (you could also use blueberries instead) and the zest of 1 orange. Bring to a boil, reduce heat to low and cook until berries start to thicken, about 15-20 minutes. Make sure to stir frequently. Remove from heat and cool slightly. Using a strainer, strain the sauce into a jar, pushing liquid through with the back of a spoon (this will catch any seeds). Reserve 1/2 cup of the syrup for this meal, and store the rest in a tightly covered jar in the fridge. Use leftover syrup on waffles or pancakes – its delicious!

For the black raspberry-chipotle sauce, combine the 1/2 cup black raspberry syrup and the chipotle in a small saucepan. Bring to a simmer. Season with a pinch of salt. Use an immersion blender or a small food processor to puree the sauce until smooth, and set aside.

Drizzle chicken breasts with a little olive oil and season with salt and pepper to taste, as well as a dusting of chipotle chile pepper. Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove chicken and top with a little of the sauce and sliced brie (use as much cheese as you like). Tent with foil to rest. This will also help the cheese melt.

Spread some of the black raspberry -chipotle sauce on the bottom and top of the pretzel buns. Add a few cabbage or lettuce leaves on top of the bottom bun. Next, add a piece of chicken that has the melted brie on it, next add the shallots and finish with the top of the pretzel bun. Add a toothpick to keep the sandwich together if needed.

This is a messy sandwich, so grab some napkins and just enjoy it! I recommend washing this deliciousness down with a Wild Blue beer!

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Pork Chops With a Mango Sauce and Sauteed Collard and Radish Greens

21 06 2014

This week’s share from Fresh Fork Market is loaded with greens, like collard greens and Swiss chard, as well as beautifully thick-cut pork chops and crunchy veggies like radishes and kohlrabi (more recipes to come with the other ingredients).

I’ve never made collard greens, so I found some inspiration from Tyler Florence to assist. While the greens were cooking I thought, why not sneak the radish greens in there too – so that’s exactly what I did! Any other time I may have discarded the tops, but these days I am trying my best not to let any of our Fresh Fork ingredients go to waste.

This is a delicious meal with a little heightened southern elegance, great for a weekend date night at home!

Pork Chops With a Mango Sauce and Sauteed Collard and Radish Greens

The following serves 2 (compliments of This Girl’s Gotta Eat and Tyler Florence):

  • Olive oil
  • 2-3 crushed garlic cloves
  • Pinch red pepper flakes
  • 1 cup reduced-fat, low-sodium chicken broth
  • Splash of red wine vinegar or apple cider vinegar
  • 1 bunch collard greens, washed, thick stems trimmed and cut
  • 1 bunch radish greens, washed and cut if needed
  • 2 thick-cut pork chops
  • Kosher salt and pepper
  • Garlic powder
  • 1/4 a small red onion, diced
  • 1/4 a poblano pepper, seeds removed and diced
  • 1/2 cup white wine
  • 1/2 mango, peeled and chopped
  • Green onions, fresh parsley or chives, chopped for garnish

To prepare the collard greens, remove the stalk and tough parts of the stems. Rinse thoroughly and dry. Tear the leaves into bite-size pieces.

Meanwhile, heat a couple of Tbsp of olive oil in a large skillet or pot over medium heat. Once the oil is hot, add crushed garlic cloves and a pinch of red pepper flakes, and saute until fragrant, about a minute. Add the collard greens and toss well to coat in the oil. Next add the chicken broth and vinegar. Cover, and cook until tender, 30-35 minutes, stirring occasionally. During the last 5-10 minutes or so, add the radish greens and cook to wilt. Season with salt and pepper to taste before serving.

Remove pork chops from your fridge at least 20-30 minutes before you start to cook to bring to room temperature. Dry well with a paper towel.

Preheat oven to 375.

Heat some olive oil in a cast iron skillet over high heat. Season pork chops on both sides with salt, pepper and garlic powder. Once the pan is very hot, add the pork and brown 3 minutes per side. Transfer chops (right in the cast iron skillet) to the oven and bake for 15 minutes. Remove from the oven, transfer pork to a plate and tent with foil to rest, at least 5 minutes.

While the pork rests, make the sauce in the skillet you used to cook the pork. Over medium-high heat, saute the onion and pepper until softened. Deglaze the pan with wine and cook, until reduced a little. Add the mango and cook until thick. Depending how thick your sauce is, you may want to thin it out with a little chicken broth.

To serve, dish out the collard greens, top with a pork chop, then top with mango sauce. Garnish with green onions, parsley or chives. You can serve with a starch if you want or a salad.





Mini Crab Cakes With Mango Chutney and Cilantro-Avocado Sauce

16 06 2014

I recently started a supper club with a group of close friends of ours, and this past weekend we headed to the beaches of OBX! Well not literally, but with an awesome spread of sea-side food it felt like we did!

My contribution included these awesome baked mini crab cakes, with a delicious creamy sauce and tangy chutney! Try not to be overwhelmed with how long this recipe is. There are several parts, which honestly have a lot of ingredients, and there’s a good amount of chopping to be done. But it’ll be worth it, especially if you’re out to impress your friends and fam because these are superbly delicious! My only regret is not having made extras!

Mini Crab Cakes (2)

The following makes 16 crab cakes (compliments of This Girl’s Gotta Eat, Ina Garten and Emeril Lagasse):

For the crab cakes:

  • 4 Tbsp olive oil
  • 1 small diced red onion (3/4 cup)
  • 1 and 1/2 cups small diced celery (4 stalks)
  • 1 small diced red bell pepper (1/2 cup)
  • 1 small diced yellow bell pepper (1/2 cup)
  • 1/4 cup minced fresh flat leaf parsley
  • 1/4 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1 and 1/2 tsp Old Bay seasoning
  • 1/2 tsp kosher salt
  • 1 can (16 oz) wild caught crab meat or 1/2 pound lump crabmeat, drained and check that there aren’t any shells
  • 1/2 cup plain dry bread crumbs or panko
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 extra-large eggs, lightly beaten
  1. Heat the olive oil in a large skillet over medium-low heat. Add onion, celery, peppers, parsley, hot sauce, Worcestershire, Old Bay and salt. Mix to combine and cook until the veggies are soft, about 15 to 20 minutes, stirring occasionally. Remove from the heat and cool to room temperature.
  2. In a large bowl, break up the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add the cooled veggies mixture and mix well. Cover and chill in the fridge for at least 30 minutes.
  3. Preheat the oven to 350.
  4. Using an ice cream scooper, scoop out small portions of the crab mixture (to make mini crab cakes) and place on non-stick baking sheet.
  5. Bake for 20 minutes. Increase the heat to 450 and bake for another 5-10 minutes to help get a golden crust.

For the Mango Salsa (makes about 1 and 1/2 cups):

  • 1 ripe mango, peeled, seeded and diced
  • 1/4 cup finely chopped poblano peppers
  • 1/4 cup finely chopped red bell peppers
  • 1/4 cup finely chopped red onions
  • 1 and 1/2 tsp minced garlic
  • 1/2 cup rice vinegar
  • 2 Tbsp finely chopped cilantro
  • 1/8 tsp kosher salt
  1. Combine mango, poblano, peppers, onion and garlic in a bowl and mix. Add vinegar, cilantro and salt and stir well.
  2. Refrigerate in an air-tight container with a lid until you’re ready to serve.
For the Cilantro-Avocado Sauce (makes about 2 cups):
  • 1 ripe avocado, pitted
  • 2/3 cup mayonnaise
  • 1/2 cup packed cilantro
  • 1 and 1/2 Tbsp orange juice
  • 1/2 lime zested
  • 1 lime juiced (about 4-5 Tbsp)
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp hot sauce
  1. Combine everything in a food processor and process until smooth.
  2. Transfer to a squeeze bottle and store in the fridge until ready to serve.

 To serve:

  • Using your squeeze bottle full of sauce, squeeze some of the sauce onto a large serving plate (or in individual cups like shown above). Top with one crab cake if plating individually, then top with some of the mango salsa.




Orange Beer Can Chicken with an Apricot-Chipotle Sauce

8 06 2014

My hubs and I belong to Fresh Fork Market, a farm buying club which sources locally grown organic meats, cheeses and produce in Cleveland, OH. Fresh Fork puts together a weekly grab bag containing items in season sourced from local, sustainable vendors. The ingredients you get each week are fresh from the farm, and can typically be used together. The summer season just started and this past week we received our first grab bag, which had some beautiful produce as well as an organic whole young chicken. Immediately, I knew Sunday’s supper would be beer can chicken!

Beer or soda-can chicken is an awesome grilling technique. Outside of preparing the chicken and turning it half-way through cooking, the grill and the can literally will do all the work for you!

I always keep a citrus salt on hand with kosher salt, lemon or orange zest and a dried herb.  I happened to have orange salt this week, creating the base flavor of this dish and the reason I choose Hoegaarden for the beer which has complimentary citrus notes. Crispy, smokey and juicy chicken paired with a sweet and spicy sauce – what’s not to love!

If you’re a member of Fresh Fork, stay tuned for more recipes using the summer share! And if you’re not a member or aren’t local to Cleveland, search for a farm buying club in your area – you won’t be sorry you did!

Orange Beer Can Chicken with an Apricot-Chipotle Sauce

The following makes 1 small bird (compliments of Cuisine at Home, Real Simple and This Girl’s Gotta Eat):

  • 1 organic, whole young chicken
  • 2 Tbsp olive oil
  • Kosher salt
  • Orange zest
  • Dried rosemary
  • Red pepper flakes
  • 1 bottle (12 oz) Hoegaarden beer, and an empty 12 oz can (use a beer or pop/soda can)
  • 2 cloves garlic, minced
  • 3/4 cup sugar-free apricot preserves
  • 2-3 tsp chopped chipotles in adobo sauce
  • 1/2 tsp ground cumin
  • 2 Tbsp red wine vinegar

Prepare your grill by lighting your grill and turning all the burners to high. Close the lid and let the temp come to 500. Then, turn off one of the burners to create indirect heat. You want to keep your grill between 325 and 400 for the duration of your grilling.

Clean out the cavity of the chicken, rinse and pat dry. Rub with 1 Tbsp olive oil and mix the rub by combining some kosher salt, orange zest, dried rosemary and red pepper flakes. Just eye ball it! Sprinkle some of the rub inside the chicken cavity. Sprinkle the outside of the chicken with more of the rub, enough to coat evenly – rubbing to make sure it sticks.

Fill the empty can with the beer and poke 3 more holes in the top of the can. Arrange the chicken cavity on the can. I used a beer can chicken stand. If you don’t have one it’s ok, but I’d be lying if I didn’t say it was easier! If you don’t have the stand, be sure to pull the legs forward to create a tripod of sorts so the chicken stands up.

Place the chicken over the unlit portion of the grill (once the heat drops to 325-400). Cover and cook until the skin is golden brown and crisp, juices run clear, and an instant-read thermometer registers 180°. Take the reading in the thickest part of the thigh, be sure not to hit a bone. The chicken will take about 1–1.5 hours. Rotate the chicken halfway through grilling (be sure to use a kitchen towel or oven mitts as the chicken will be hot). Once done, remove the chicken to a baking sheet or roaster and allow to rest for 15 minutes.

While the chicken is resting, make the sauce. Heat 1 Tbsp olive oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Add the apricot, chipotles, cumin and a 1/2 tsp salt. Bring to a simmer and cook, stirring often until slightly thickened, 3-5 minutes. Stir in the vinegar and remove from heat.

Remove the chicken from the can and slice. Serve sliced chicken with the apricot-chipotle sauce and either a side of veggies or a salad. I made a simple kale salad dressed with lemon juice, olive oil and salt and pepper.





Chicken With Blueberry Sauce and Mashed Sweet Potatoes

7 05 2014

This is such a gorgeous meal, I mean look at those colors! I love food that is visually stunning like this, and was excited to whip this up when I saw it in one of my latest issues of Cuisine at Home. And I really do mean whip up – this is a perfect, speedy supper recipe for a busy weeknight.

Chicken With Blueberry Sauce and Mashed Sweet Potatoes

The following serves 2 (adapted from Cuisine at Home):

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • Fresh orange zest
  • 2 sweet potatoes, peeled and diced
  • Juice of half a lemon
  • 1 small shallot, minced
  • 1/4 cup dry red wine
  • 1 cup fresh or frozen blueberries
  • 1/2 cup low-sodium, reduced-fat beef broth
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar
  • 2 Tbsp unsalted butter or butter substitute
  • Chopped fresh parsley
  • Lemon wedges for serving, optional

Place diced sweet potatoes in a large pot of cold, salted water and bring to a boil (cover with a lid to bring to a boil faster). Continue to boil for 10 minutes until tender. Drain and return to the pot. Cook and stir for another minute over medium heat to dry them out. Mash sweet potatoes with 1 Tbsp butter and lemon juice, using a masher or immersion blender. Season with salt and pepper to taste.

While the potatoes are boiling, work on the chicken. Cut chicken into cutlet-size pieces (cut in half horizontally) and season with salt and pepper, or red pepper flakes and a little orange zest. Saute chicken in olive oil in a large saute pan over medium-high heat until cooked through, a few minutes on each side. Transfer to a plate, cover with foil and keep warm.

Add shallots to the same pan and saute for a minute, stirring constantly. Deglaze the pan with wine and simmer until almost evaporated. Stir in blueberries, broth, vinegar and brown sugar – bring to a boil then reduce heat to medium and simmer until blueberries begin to burst and sauce thickens, about 2-3 minutes.  Remove from heat and stir in 1 Tbsp butter, then season with salt and pepper to taste. I also added a pinch of fresh orange zest right at the end. The sauce was a little thin, so next time I might not use as much broth. It will also thicken a bit if you let it sit for a minute or so before serving.

To serve, divide the mashed sweet potatoes among plates, top with sauce, following by the chicken and a little more sauce. Garnish with parsley and lemon wedges if desired. Enjoy with a glass of the wine you used to cook with!





Grilled Chicken with Roasted Red Pepper Cream Pasta

24 04 2014

I have more cream cheese leftover from the twice-baked potatoes I made last weekend than I know what to do with at the moment! So I turned to Pinterest for inspiration and found my way to this cream cheese based sauce with roasted red peppers, which inspired tonight’s dinner. By using my Vitamix, this delicious and healthy sauce with a kick came together super fast!

Grilled Chicken with Roasted Red Pepper Cream Pasta

Grilled Chicken with Roasted Red Pepper Cream Pasta

The following serves 4 (adapted from My Recipes):

  • 4 medium boneless, skinless chicken breasts
  • Olive oil
  • Salt
  • 2 large red bell peppers
  • 13 oz whole wheat pasta
  • 1 package (8 oz) reduced-fat cream cheese, softened
  • 1/2 cup low-sodium, fat-free chicken broth
  • 3 garlic cloves
  • 1/2 heaping tsp red pepper flakes (this will give the sauce a kick, if you don’t like it as spicy, don’t use as much)
  • Parsley, chopped
  • Parmesan cheese, grated

Drizzle chicken with a little olive oil and a little salt. Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove and tent with foil to rest.

While the chicken is grilling, add whole red peppers to the grill and char on all sides. Remove to a bowl and cover with plastic wrap to trap the steam. Once cool enough to handle, peel the charred skin away from the pepper, cut in half and remove the seeds, then you’ll be left with roasted red peppers.

Add roasted red peppers, cream cheese, chicken broth, garlic, red pepper flakes and a pinch of salt to a high-powered blender. Pulse until smooth. Transfer mixture to a large skillet and cook over medium-high heat until bubbling, stirring often. Taste and adjust seasoning as needed. Reserve a little of the sauce to top the chicken before you add the pasta.

Meanwhile, bring a large pot of salted water to a boil and cook pasta to al dente, according to package directions. Drain, and add pasta directly to the skillet with the warmed sauce. Continue to cook another minute or so. Add parsley and toss until well combined. The sauce might seem a little thin at first, but it will thicken as it sits.

Slice the chicken and serve over pasta topped with parmesan, and a little more sauce.