Combine the soy sauce, sesame oil, maple syrup, water, garlic, ginger and jalapeno.Reserve ¼ of the marinade for dressing the wraps later.Pour the remaining marinade over the chicken and let marinade for at least 1 hour in the fridge.Heat grill to medium-high.Grill chicken for 5-7 minutes per side, or until cooked through.Let chicken cook, then slice thinly.Lay out your tortilla wraps, top with lettuce, veggies, some sliced chicken and a drizzle of the sauce, then roll up like a burrito and chow away.
Heat the oven to 375˚.Blanch the asparagus in salted boiling water until bright green then drain and set aside.Lay the chicken breasts between two sheets of wax paper, and using a heavy pan or kitchen mallet, pound them out to about ¼” thickness.Season both sides with olive oil, salt and pepper.Lay the breasts out, “skin” side down, then to with a slice or two of cheese and some asparagus spears.Roll up into a bundle, securing with a toothpick if necessary.Place bundles in a baking pan and bake for 7-10 minutes, or until cooked through.
Preheat oven to 350˚.Puree the tomatoes and feta in the food processor.Add a tablespoon or two of water or olive oil to bring the mixture to a spreadable consistency if necessary.Lay out the chicken cutlets.Spread each with a tablespoon or two of the roasted tomato feta spread, top with a few basil leaves, roll up and place in a greased backing dish.Bake for 15-20 minutes, or until chicken is cooked through.
Serve these chicken rolls with couscous and a fresh chopped salad of cucumber, tomato, peppers, and red onion.
Combine the garlic, zest, herbs, oil, salt and pepper. Schmear (yes, that’s a technical term) the lamb chops with the herb rub and let sit 10-30 minutes to marinade.Meanwhile, preheat the grill to medium-high heat.When ready, grill the lamb chops 3-5 minutes per side, depending on thickness of cute, until desired level of doneness.Serve with mint pesto…
Mint Pesto
½ cup packed parsley
2 cups packed mint leaves
3 tbsp lemon juice
¼ cup pine nuts, toasted
2 tbsp grated parmesan cheese
3 tbsp light oil
1 tbsp agave nectar
Salt & pepper to taste
Water as needed
Combine first seven ingredients in a food processor and puree.Add water, a couple tablespoons at a time if you want a thinner pesto.
Combine the sauce ingredients and set aside.Preheat the oven to 375˚.Bring a large pot of salted water to a boil.Slice off the bottom of the Chinese cabbage and remove the individual leaves.You’ll need 8-12 leaves.Place them in the boiling water and allow to wilt for a 3-5 minutes, then drain.While the leaves are cooling, prepare the filling by placing the shiitake, onion, garlic and scallions in a food processor and processing until finely minced.Mix the veggies with the turkey, ginger, soy sauce and sesame oil until well combined.Lay out the cabbage leaves, place a small amount of the turkey mixture at one end and then roll it up, like a burrito, into a little package…or dumpling.Place the dumplings into a greased baking dish and pour the sauce overtop.Bake the dumplings for 30-40 minutes, until fully cooked through.Serve with brown rice and veggies.
Kids will love this recipe…my son gobbles these guys up!!!
Combine the shredded coconut, sesame seeds, salt & pepper in a shallow dish.Put the coconut milk in a separate shallow dish.Dust the tenders with flour, dip in coconut milk, then into the shredded coconut mixture.Be sure to coat the tenders thoroughly on both sides.Heat a few tablespoons of olive oil in a sauté pan over medium heat.Carefully add the tenders in and cook for about 5 minutes on the first side, until the coconut is golden brown, then flip over and cook another 3-5 minutes on the second side, or until the second side has browned and the tenders are cooked through.
Maple Ginger Soy Glazed Grilled Asparagus
Serves 4
1 bunch asparagus
2 tbsp soy
2 tbsp maple
1 tbsp grated ginger
1 clove garlic, grated
1 tbsp canola or peanut oil
Combine ingredients, soy through oil and mix well.Trim the asparagus stalks, place in a container or plastic bag then pour the glaze over.Toss well to make sure all asparagus are coated evenly.Let hang out in glaze, up to 30 minutes, until ready to grill.Preheat grill to medium-high.Place asparagus on grill and cook for 2-3 minutes, turn, and cook another minute or so.Asparagus should have some nice grill marks and be al-dente.
Peel & chop the parsnips, place in a saucepan and cover with chicken broth.Simmer, covered, until tender, about 30 minutes.Puree in the blender, adding more water or chicken broth if needed.Meanwhile, season the chicken on both sides with salt & pepper.Heat olive oil in a sauté pan to medium-high.Lightly brown the chicken on both sides then remove and set aside.Add the onions, garlic, mushrooms & thyme to the pan and sauté for 5-7 minutes, until the mushrooms begin to soften.Add the white wine and simmer for 2-3 minutes, then add the chicken back in.Cover loosely and simmer over medium-low heat for another 7-10 minutes, until chicken is cooked through. Serve the chicken and mushrooms over the pureed parsnips.
Preheat oven to 350˚. Generously season the chicken breasts on both sides with tandoori spice mix.Tear off 4 sheets of tin foil.In the center of each place a few slices of potato, then some green beans, and finally a chicken breast.Drizzle the whole thing with olive oil.Fold the two long sides up and fold together, then fold in the ends to create a little package that seals everything in.Bake the tandoori packages for about 20 minutes (on convection, or about 25-30 regular oven) or until chicken is cooked through.Transfer contents of the package to a plate and serve with cucumber yogurt sauce.
Cucumber Mint Yogurt Sauce
Serves 4
6 oz plain greek yogurt
1 small cucumber, seeded
Handful of mint & parsley
Juice of 1 lime
1 tbsp agave nectar
Salt n Peppa
Process the cucumber and herbs in a food processor until finely minced.Strain out as much liquid as possible then combine with the yogurt, lime juice and agave.Season with salt n peppa to taste.
Remove the skin for the drumsticks using a paper towel or cloth to grip and place in a large plastic bag.Combine the remaining ingredients and pour into the plastic bag along with the chicken.Let the drumsticks marinade for at least 30-60 minutes.When ready to cook, preheat oven to 350˚.Arrange drumsticks on a greased baking sheet and bake for 20-25 minutes.Meanwhile, pour the marinade into a small saucepan and simmer until reduced to ¼ of the original volume.Brush on the drumsticks a couple times while they are baking to give them a nice glaze.
