Peach Glazed Chicken with Lime Rice

My husband found this and I was skeptical. I don't usually like fruit with my meat, but this was so good! I used nectarines becuase we had a bag of ripe ones and it was amazing. I'll make extra salsa next time because it went too fast. Serves 4.

Peach Glazed Chicken with Lime Rice

Jalapeno Peach Salsa

2 peaches or nectarines, peeled and diced

2 jalapeno peppers, seeded and diced

2 garlic cloves, minced

1 shallot, diced

1/3 c chopped fresh cilantro

1-2 limes, freshly squeezed

salt and pepper

1. Add ingredients to a bowl. Add salt and pepper to taste; stir to combine. Cover and refrigerate until ready to use.

Cilantro Lime Rice *

2 c jasmine rice

3 c water or chicken stock

1 Tbsp butter

salt and pepper

2 limes, zest freshly grated

3 Tbsp fresh lime juice

3/4 c chopped cilantro

1. Heat water or chicken stock in a suacepan over medium heat until boiling. Add rice, butter, and a big pinch of salt and pepper. 

2. Bring to a boil then reduce to a simmer and cover. Cook 12-15 minutes, or until liquid is absorbed. 

Instant Pot Instructions: Place ingredients in pot, twist lid in place, and press 'rice". Natural or slow release once done.

Chicken

2 lbs boneless, skinless chicken breasts

salt and pepper

1 tsp smoked paprika

1 tsp garlic powder

2 peaches or nectarines

1/4 c peach preserves

2 Tbsp apple cider vinegar

1. Preheat grill to high.

2. Season the chicken all over liberally with salt, pepper, smoked paprika, and garlic powder. Slice the 2 peaches or nectarines in half and sprinkle with salt and pepper.

3. Place the chicken on the grill and cover. Grill for 5-6 minutes, the flip and grill for another 5-6 minutes. Brush one side with peach preserves mixture and grill for 1 minute. Flip and brush the other side, grilling for another minute. Repeat this one or two more times.

4. Place the 2 peaches or nectarines on the grill, 1-2 minutes on each side.

5. Remove the chicken (and peaches or nectarines) from the grill and let them rest for 5-10 minutes. Slice the chieken and peaches or nectarines and serve with salsal adn rice.

* I also have a cilantro lime rice recipe.

 

Tamara's Chicken Caesar Wraps

I had a delicious Caesar wrap from Chili's years ago, which is where I got the inspiration. My kids LOVE this and so do I. And it's easy to make! My youngest likes the salad on the side, but he still eats all of it. You can use leftover grilled chicken or make it just for this meal. You don't even need to add anything because you have all four food groups, but it is good with a green smoothie. Half of a head of lettuce seems extreme for each one, but trust me...it's necessary and delicous. Serves 4.

Tamara's Chicken Caesar Wraps

2 large chicken breasts

2 Tbsp avocado or olive oil

1 Tbsp smoked paprika

1 1/2 tsp garlic salt 

1/2 tsp dried parsley flakes

1/2 tsp pepper, to taste (or more if you like spice)

4 burrito-sized flour tortillas

1 c shredded or sliced cheese

2 heads romaine lettuce

1/4 c creamy Caesar dressing*

Optional toppings: sliced avocado, sliced tomato, sliced cucumber, sauteed mushrooms

1. Preheat the grill to 375 degrees, or medium to medium-high. 

2. Cut chicken breasts in half length-wise (two long skinny pieces, each wrap will get a long skinny piece) and place in medium bowl. Drizzle oil over top. Sprinkle garlic salt and pepper over top. Toss to coat thoroughly with oil and spices (I use my hands but you can use tongs or a large spoon). This is where you can be creative and use any other spices you love. Place on preheated grill and cook 6-8 minutes on each side, or until center is no longer pink. Set aside about 10 minutes. Slice breasts into 1/2" strips, keeping each breast piece separate.

3. Meanwhile, wash and chop both heads of lettuce. Place in a large bowl and drizzle with dressing. (*my favorite is Ken's Steak House brand; add more or less to liking). Toss to coat then set aside.

4. Set oven to broil. Place one tortilla on a 1 1/2 foot long sheet of aluminum foil (or baking sheet). Spread sliced chicken breast (1/2 of a breast) along the center of the tortilla. Sprinkle with 1/4 cup cheese. Set under broiler; check after 1 minute. Once cheese is melted, remove from oven and set on plate; repeat until all tortillas have 1/2 of a chicken breast and melted cheese down the center. (You could microwave them, but  no more than 30 seconds per tortilla.)

5. Place the dressing-coated lettuce in the center of the tortilla, diving equally between the four plates. Add sliced avocado, tomato, and/or cucumber if using. Fold in half like a taco (my preference) or a burrito (my kids's preference). Serve immediately and enjoy!

* I use Ken's Steak House creamy caesar and we all love it.

Smoked Mahi Mahi

I love mahi mahi. It's healthy, delicious, more firm than other fish, and lacks that fishy taste (and super easy to make). My kids LOVED it, too! You can season anyway you like; the lemon pepper is a suggestion. Serve with sliced lemon, coconut rice and a steamed veggie. Serves 6. 

 Smoked Mahi Mahi 

 6 mahi mahi cuts 

 Olive oil, for coating 

 lemon pepper 

 garlic salt 

 1. Preheat smoker to 250 degrees; make sure the grates are clean. 

2. Pat mahi mahi cuts dry with paper towel and coat in olive oil. Sprinkle both sides with lemon pepper; set aside until smoker reaches temperature. 

3. Place oiled and seasoned steaks on grill and close lid. Smoke 45 minutes to an hour, or until internal temperature reaches 145 degrees. Serve immediately.

Steak and Shrimp Kabobs

These kabobs are SO delicious and super quicky and easy. You can put these together in the morning and refrigerate so they're ready to grill when you get home. The beautiful thing about making your own food is that you can put whatever meat or vegetables on it you want! My kids LOVE these, and frankly so do I, I just can't make enough. Serve with a garden salad, rice pilaf, and warm bread. Serves 4. 

Steak and Shrimp Kabobs 

1 bag xl shrimp (26-30 per lb), deveined and peeled 

1 lb stew chunks, or sirloin steak 8 oz 

whole button mushrooms 

bell pepper, seeded and cut into 1" chunks 

1 Tbsp olive oil 

1 Tbsp garlic or seasoned salt, or seasoning of your choice 

dash of pepper 

Skewers 

1. Make sure grill grates are clean. Preheat grill to 350 degrees. If using wooden skewers, soak in warm water (so they don't catch fire). 

2. Cut steak into 1" pieces if using a steak. 

3. Pat shrimp dry with a paper towel. 

4. Combine shrimp, steak, mushrooms, bell pepper pieces, olive oil, and seasoned salt in a large bowl. Sprinkle pepper over the top. Toss to coat evenly. 

5. Push skewer through a piece of steak followed by a piece of shrimp in a "c" curve. Add a mushroom (carefully, they break easily) and piece of bell pepper. Repeat until skewers are mostly full, leaving 2" at the bottom to handle. 

 6. Grill on heated grill 4 minutes per side, or until shrimp is opaque and steak is cooked to desired doneness. Serve immediately.

Grilled Hawaiian Chicken Teriyaki Bowls

My husband doesn't get overly excited about dishes too often, but he did about this one. We ALL loved it but my 5 year old. Coconut rice is the only rice my kids will eat, and the sauce? YUM! You could probably add whatever veggies you wanted and it'd still be amazing. Don't use chicken and it's vegetarian. Use gluten-free soy sauce so it's gluten free. YUM! Thank you, Lauren Allen, for this amazing recipe! Serves 4.

Grilled Hawaiian Chicken Teriyaki Bowls

6 boneless, skinless chicken tenders
1 zucchini, sliced into chunks
4 mini bell peppers, or 1 large, seeded and cut in half
1 small or 1/2 large pineapple, peeled and cut into spears
1 small onion, sliced into wedges
1/2 c toasted sweetened coconut flakes, optional

Coconut Rice - (you can use my coconut rice or this one)
2 c water
1-15 oz. can coconut milk
2 tsp light brown sugar, packed
1 tsp salt
2 c white or jasmine rice

Teriyaki Sauce

1 c water

2 Tbsp. cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c pineapple juice, or orange juice

1 tsp garlic powder

3/4 tsp ground ginger

For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.

For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).

GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.

To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!

Grilled Chicken Thighs Tandoori

Even if you don't love Indian food you will probably like these. My kids LOVED this chicken. It is super yummy and flavorful! Serve with rice and a steamed veggie. Note that this must MARINATE awhile. Makes 8 thighs.

Grilled Chicken Thighs Tandoori

1 c sour cream or plain yogurt
1 tsp salt
1 tsp black pepper
1/4 tsp ground cloves
1 Tbsp freshly grated ginger
2 cloves garlic, minced
2 tsp paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cardamom
8 boneless, skinless chicken thighs

1. In small bowl, stir sour cream, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon, coriander and cardamom until well mixed.
2. Place chicken in gallon size zip-lock bag. Spoon mixture over chicken and seal bag. Press mixture over chicken, flipping to coat. Set in bowl in refrigerator 8 hours or overnight to marinate.
3. Preheat grill to medium heat. Remove chicken from bag, wiping off and discarding excess marinade.
4. Place on preheated grill and cook until inside is no longer pink.

Rosemary Ranch Chicken and Mushroom Kabobs

My kids went crazy over these. They're supposed to serve 4 but we didn't have enough. If you don't like mushrooms, leave them out. My kids sure did. You can prepare the skewers and refrigerate ahead of time. Serve with rice pilaf and a steamed veggie.

Rosemary Ranch Chicken and Mushroom Kabobs

1/2 c olive oil
1/2 c ranch dressing
3 Tbsp Worcestershire sauce
1 Tbsp minced fresh rosemary, or 1 tsp dried
2 tsp salt
1 tsp lemon juice (1/2 lemon)
1 tsp white vinegar
1/4 tsp ground black pepper
1 Tbsp white sugar
8 oz mushrooms of your choice, sliced to about 1/2" thick
3 boneless, skinless chicken breasts

1. In a medium bowl, combine the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, vinegar, pepper and sugar. Let stand 5 minutes. Meanwhile, cut chicken into 1" cubes.
2. Place chicken pieces and mushrooms into marinade and stir to coat. Cover and refrigerate 30 minutes.
3. Place chicken pieces and mushrooms on skewers, alternating every other one (or however you wish). Discard marinade.
4. Lightly grease grill grate and preheat to medium heat. Grill skewers 8 to 12 minutes, or until chicken is no longer pink in center and juices run clear.

Parmesan Potatoes

We were grilling salmon burgers one day and needed a side dish. It's so nice and easy to throw it on the grill with everything else OR just bake them. They are delicious with their simple, fresh flavor. The perfect compliment for any meat. I tweaked a Betty Crocker recipe. Serves 4.

Parmesan Potatoes

4 medium potatoes, washed and thinly sliced
1/2 tsp salt
1/4 c Italian style bread crumbs
2 Tbsp grated Parmesan cheese
2 Tbsp butter, melted
1 Tbsp chopped fresh basil leaves, or 1 tsp dried
black pepper, to taste

1. Preheat coal or gas grill for medium heat OR oven to 450 degrees.
2. Lie two sheets of aluminum foil on flat surface. Divide potato slices equally between the two sheets. Pour melted butter over potato slices and toss gently to coat.
3. Mix salt, bread crumbs and Parmesan Cheese in small bowl. Pour mixture evenly over potatoes and toss gently to coat. Sprinkle black pepper on top top to taste.
4. Wrap foil securely over potatoes; pierce top of foil once with a fork to vent steam.
5. Grill seam side up 4-6 inches from medium heat, rotating once OR bake in oven, for 15-23 minutes or until potatoes are tender (careful to watch them or the bottom potatoes will burn--the thinner you slice them, the quicker they cook). Unfold foil and serve.

Steak and Veggie Kabobs

This marinade has a delicate yet succulent flavor. Serve with rice, mashed potatoes or by itself. The nice thing is you have the meat and veggie in one! My kids loved it, EVEN the vegetables. :D REMEMBER YOU HAVE TO MARINATE THE MEAT AT LEAST 2 HOURS, so prepare ahead of time. Thank you breezermom. Serves 4, though you could spread it out to 6 with more veggies.

Steak and Veggie Kabobs

1 lb boneless sirloin steak
1/4 c chicken broth or dry white wine
1/4 c olive oil
1 Tbsp chili sauce
1 1/2 tsp white vinegar
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried whole thyme
1 garlic clove, crushed

10-20 Bamboo skewers
4 oz fresh mushroom caps
1 large bell pepper, color of your choice
2 small yellow and/or zucchini squash, cut into 1-inch pieces
20 oz can pineapple chunks (bigger than the tidbits), drained if using all
OR any vegetable combo you like

1. Trim the excess fat from the steak and cut into 1-inch cubes. Place the meat in a 9x7 baking dish. In a medium bowl, combine the broth or wine, olive oil, chili sauce, vinegar, Worcestershire sauce, salt, oregano, thyme and garlic clove; pour over meat. Cover and refrigerate at least 2 hours, stirring and turning meat occasionally.
2. Preheat grill to medium heat. Meanwhile, alternate meat and vegetables on skewers, reserving the marinade. If making more and want more vegetables, alternate one piece of meat for every two vegetables. If doing 1:1, it will make about 10 skewers.
3. Place kabobs on preheated grill and baste with marinade, turning every couple of minutes and basting frequently, until desired degree of doneness; about 15 minutes.