BBQ Spice Rub

BBQ Spice Rub

A spice to be rubbed on chicken, pork, and/or beef. An easy way to infuse seasoning and flavour into any meat.

Servings: 8

Ingredients

Quantity

Brown Sugar

½ cup

Paprika

½ cup

Ground Black Pepper

1 tbsp.

Salt

1 tsp.

Chili Powder

1 tbsp.

Garlic Powder

1 tbsp.

Onion Powder

1 tbsp.

Cayenne Pepper

1 tsp.

Directions

1.     Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an airtight container or keep in the freezer in a sealable plastic bag.

Reference

Found on http://allrecipes.com/recipe/229329/bbq-spice-rub/

Chili Lime Chicken Tacos with Grilled Pineapple Salsa

Chili Lime Chicken Tacos with Grilled Pineapple Salsa

It is time to test the grill again! With the sunny days on their way, it is imperative to perfect working on the BBQ. Packed with flavour, juicy, and oh so tender these tacos are packed with ingredients that complement each other.

Servings: 2-4

Ingredients

Quantity

All-Purpose Chili Lime Chicken

1 recipe worth

Grilled Pineapple Salsa

1 recipe worth

Flour Tortilla / Corn Tortillas

4 / 8

Cheddar

½ cup

Avocado Crema

Avocado

1 medium

Sour Cream

½ cup

Mayonnaise

2 tbsps.

Lime Juice

1 tbsp.

Salt

½ tsp.

Ground Cumin

¼ tsp.

Garlic Powder

¼ tsp.

Directions:

1.     Prepare Chili Lime Chicken And Grilled Pineapple Salsa according to directions.

2.     To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.

3.     To assemble, melt cheese on tortillas in the microwave or stove-top then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.

Reference

Jen@CalsbadCravings – Posted May 21 2015

http://www.carlsbadcravings.com/chili-lime-chicken-tacos-with-grilled-pineapple-salsa/

All Purpose Chili Lime Chicken Rub

All Purpose Chili Lime Chicken Rub

A flavourful marinade and rub to complement any chicken dish. It can be done shortly before cooking or left overnight in the refrigerator to fully infuse the flavours.

Serves: 4

Ingredients

Quantity

Chicken Breasts

1 lbs., pounded to ½” thickness

Chili Lime Rub

Olive Oil

2 tbsps.

Chili Powder

1 tsp.

Chipotle Chili Powder

½ tsp.

Ground Cumin

½ tsp.

Smoked Paprika

½ tsp.

Onion Powder

½ tsp.

Garlic Powder

½ tsp.

Salt

¾ tsp.

Pepper

¼ tsp.

Brown Sugar

1 tsp.

Cayenne Pepper

1/8 – 1/4 tsp.

Lime Juice

2 tbsps.

Lime Zest

From 1 Lime

Directions

1.     In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

Stove-top Directions

2.     If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

3.     Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

4.     Garnish with extra fresh lime juice if desired.

Grilling Directions

5.     If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

6.     Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

7.     Grill chicken undisturbed for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)

8.     Remove chicken from grill and let rest 5 minutes before slicing.

Reference

Jen@CalsbadCravings – Posted February 9 2015

http://www.carlsbadcravings.com/purpose-chili-lime-chicken-rub-marinade-recipe/

Grilled Pineapple Salsa

Grilled Pineapple Salsa

With the last bit of snow melting away and warmer weather coming, it is time to fire up the grill and make some delicious salsa. One part sweet, one part smoky, 100% delicious.

Servings: 2-3

Ingredients

Quantity

Pineapple

½ ripe, trimmed & sliced

Red Bell Pepper

1 large, seeded & quartered

Red Onion

½ small, peeled & cut in half

Jalapeno

1 whole

Cilantro

½ cup, finely chopped

Lemon Juice

1 tbsp.

Ground Ginger

¼ tsp.

Ground Cumin

¼ tsp.

Salt and Pepper

To Taste

Olive Oil

As Needed

Directions

  1. Grease grill and heat to medium high heat.
  2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
  3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
  4. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. De-vein and de-seed jalapeno and dice, reserving some of the seeds if desired.
  5. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
  6. Can be served immediately or even better chilled.

Reference

Jen@CalsbadCravings – Posted May 18 2015

http://www.carlsbadcravings.com/grilled-pineapple-salsa/

Homemade Fajita Seasoning

Homemade Fajita Seasoning

A spice to be rubbed on chicken. An easy way to infuse seasoning and flavour into any meat.

Servings: 2 – 4

Ingredients

Quantity

Corn Starch

2 tbsps.

Chili Powder

4 tsps.

Kosher Salt

2 tsps.

Paprika

2 tsps.

Sugar

1 tsp.

Onion Powder

1 tsp.

Cumin

¾ tsp.

Garlic Powder

½ tsp.

Cayenne Powder

½ tsp.

Liquid Bouillon

2 packets

Chicken (any cut)

1 to 1 ¼ lbs.

Directions

1.     Combine the dry ingredients in a container with a tight fitting lid, shake until combined.

2.     Drizzle two packets of liquid bouillon over top of chicken and toss to coat. Sprinkle with two tablespoons of fajita seasoning and toss until evenly coated.

3.     Grill until chicken is fully cooked.

4.     You can also use a few tablespoons of this seasoning blend in replace of a store bought packets. Sprinkle over top of cooked chicken in a skillet, pour in a half cup of water or so and bring to a simmer. Cook until reduced and thick.

Reference

Laurie McNamara posted June 14, 2013 on http://www.simplyscratch.com/2013/06/homemade-fajita-seasoning.html

Healthy Chocolate Chip Pumpkin Bread

Healthy Chocolate Chip Pumpkin Bread

A unique twist on a crowd favourite. A good addition to any breakfast or afternoon snack.

Serves: 4-6

Ingredients

Quantity

Wet

Coconut Oil

1/8 cup, melted

Maple Syrup

¼ cup

Almond Milk

½ cup

Apple Sauce

¼ cup

Pumpkin

1 cup

Molasses (Optional)

1 tbsp.

Dry

Spelt Flour

1 ½ cups

Salt

½ tsp.

Baking Powder

1 tsp.

Cinnamon

1 tsp.

Chia Seeds

1 tbsp.

Chocolate Chips

1 cup

Directions

  1. Preheat oven to 350F. Add all of the wet ingredients to a large bowl and stir until combined.
  2. Add in the dry ingredients except chocolate chips and stir until just combined. Try not to overmix or it will get tough. Then add in the chocolate chips.
  3. The batter will be thicker than regular quick bread batter. Transfer it into a greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
  4. Let cool before slicing! Store for 1-2 days on the counter before transferring to the fridge (or freezer!)

Reference

Leigha – Posted November 21

http://theyoopergirl.com/2015/11/healthy-chocolate-chip-pumpkin-bread/

Balsamic Chicken and Veggies

Balsamic Chicken and Veggies

A hearty meal for either lunch or dinner that is delicious and full of nutrients.

Servings: 3 – 4

Ingredients

Quantity

Italian Salad Dressing

¼ cup + 2 tbsps.

Balsamic Vinegar

3 tbsps.

Honey

1 ½ tbsps.

Crushed Red Pepper Flakes

1/8 tsp.

Chicken Breast (Tenderloins)

1 ¼ lbs.

Olive Oil

2 tbsps.

Salt and Pepper

As needed

Asparagus or Green Beans

1 lb.

Matchsticks Carrots

1 ½ cups

Grape Tomatoes (halved)

1 cup

Directions

1.     In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.

2.     Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.

3.     Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

Reference

Found on http://www.cookingclassy.com/2015/02/one-pan-balsamic-chicken-veggies/