Posts Tagged 'lemon juice'

Strawberry Fields Salad

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Strawberry Fields Salad

Whereas most people think of strawberries as desserts, these juicy berries can add a delicious sweetness to a savory dish. This fresh and bright salad has the perfect combination of tastes and textures. Each element of the combination … the sweetness from the fruit, tartness from the baby lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.

The blush wine vinaigrette is a homemade version of a popular store-bought dressing. Making homemade dressings is very simple since most dressings, like this one, use ingredients most people already have in their pantry. Don’t be surprised if you prefer homemade versions of dressings better than their grocery store counterparts. This one for example has a brighter flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Add sliced chicken or a salmon filet and you have a complete meal.

Enjoy!

Strawberry Fields Salad

For the blush wine vinaigrette:
3 tbsp. red wine vinegar
2 tbsp. freshly squeezed lemon juice
2 tbsp. granulated sugar
5 tbsp. canola oil
Kosher salt and freshly ground pepper

For the salad:
6 cups mixed baby greens
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup green or red grapes, halved
3 tbsp. chopped fresh chives
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese
Kosher salt and freshly ground pepper

For the blush wine vinaigrette:
In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the salad blend, strawberries, grapes, chives, almond slices, and crumbled goat cheese. Add the dressing to taste and gently toss. Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip: Mix and match this colorful salad using your favorite ingredients. Try substituting spinach or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Photo by the talented Justin Fox Burks.

Food Styling by Jennifer Chandler.

 

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Pork Souvlaki

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Pork Souvlaki

Easy to make and always delicious, kabobs are the perfect way to serve up a dinner hot off the grill. For a little something different, try the traditional Greek kabob pork souvlaki. In this recipe that is simpler than it sounds, a lemony marinade transforms ordinary pork tenderloin into a traditional Greek dish with a bright and fresh flavor that is truly delicious.

The classic Greek ingredients of oregano, lemon, and garlic give these grilled pork kabobs their signature flavor. Even though this marinade is made with simple ingredients, it infuses loads of flavor into the meat because of the large amount of acid from the lemon juice. Typically there is a general rule not to marinate meat with so much acid for too long, but from my experience, letting the pork marinate overnight just makes it all the more better. If short on time, you will still get delicious results by marinating the pork for less time. That said, allow the pork to marinate at least a minimum of one hour before cooking.

Kabobs make an easy weeknight meal since they can be prepared in advance and thrown on the grill when you are ready. As an added bonus, these smaller cuts of meat cook quickly. I prefer to use metal skewers when grilling kabobs because they are no fuss. If using bamboo skewers, be sure to soak them in water for at least 30 minutes prior to using to prevent the wood from burning.

Traditionally pork souvlaki is served wrapped in pita bread and then topped with a variety of condiments such as lettuce, tomato, onion, and tzatziki sauce. Instead of this classic pita sandwich version, I often serve these kabobs as a main course over a bed of basmati rice with a small Greek salad and some grilled pita on the side.

Cook them on an outdoor grill or indoors on a grill pan, depending on what’s easier for you.

Enjoy!

Pork Souvlaki

1/4 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, minced
1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper
Skewers (if using bamboo, soak in water for 30 minutes)

In a shallow nonreactive dish just large enough to hold the pork in a single layer, combine the lemon juice, vinegar, olive oil, oregano, and garlic. Place the pork in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 30 minutes and as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the pork from the marinade and shake off the excess. Discard the marinade. Season with salt and freshly ground black pepper to taste. Thread the pork cubes onto a skewer.

Place the skewers on the grill. Close the lid and cook, turning once or twice, until they are well browned on all sides and cooked through, about 8 to 12 minutes total.

Serves 4.

Cooking Tip: Tzatziki is a cucumber-yogurt sauce that is traditionally served alongside Greek dishes. To make this condiment, combine 2 cups plain Greek yogurt, 1 cup finely diced cucumber, 1 minced clove of garlic, 2 tablespoons freshly squeezed lemon juice, and 1/4 cup chopped fresh dill.

Recipe from Simply Grilling by Jennifer Chandler.

Blackened Snapper Po-Boy

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Blackened Snapper Po-Boy

This particular sandwich combines two of my favorite Louisiana treats – blackened fish and the po-boy sandwich.

Legend has it that this sandwich’s name was coined in the Great Depression during a streetcar strike when a New Orleans restaurant owner served the strikers (a.ka. the “poor boys”) free sandwiches. When a striker came by the restaurant, the staff would call out “Here comes another po-boy!”

When making a po-boy, many consider the bread to be the most important part. It should be crispy and flaky on the outside, and soft on the inside. In New Orleans, bakeries make loaves specially designed for po-boy sandwiches. If you are outside of New Orleans, a classic French roll or baguette is the best option. As for the meat of the sandwich, the options are limitless.  Roast beef with gravy, ham and cheese, fried seafood, and grilled fish are some of the most popular. It really up to the creativity of the cook.

I like to use blackened fish on the po-boys I make at home. The main two reasons are that blackening is a really simple cooking technique and that it adds a delicious kick to an otherwise mild fish or meat. The key to blackening is the blackened seasoning. You can find blackened seasoning in the spice department at most neighborhood supermarkets. You simply dust the fish with a light coating of this dry seasoning and then cook it in a cast-iron skillet or on a grill.

I typically use red snapper when I make this sandwich since it’s a Gulf fish often found on New Orleans menus. Any firm white fish, like tilapia or grouper, can easily be substituted for the snapper.

I like to dress my po-boys with the classic lettuce, tomato, and pickle as well as a spicy remoulade sauce.

Enjoy!

Blackened Snapper Po-Boy

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Snapper Po-Boy:
1 tablespoon olive oil
4 red snapper fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil
4 crusty French rolls, split
1/2 cup sliced dill pickles
4 slices tomatoes
4 pieces tender leaf lettuce

To make the remoulade sauce: In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the blackened snapper po-boy: Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.

Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes.

About 1 minute before the fish is done, lightly toast the rolls.

To serve, spread remoulade sauce on the top and bottom of each roll. Place the fish on the bread and garnish with the pickles, tomatoes, and lettuce.

Serves 4.

Cooking Tips:

Don’t like it spicy? Just omit the blackened seasoning and season your fish with salt and pepper.

This fish can be cooked on a grill.

 

 

Recipe from Simply Grilling by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo by the talented Justin Fox Burks.  Food Styling by Jennifer Chandler.

Lemon-Oregano Chicken

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Lemon-Oregano Chicken

A mixture of fresh herbs, lemon, and garlic tucked under the skin helps to make the chicken meat extra flavorful.

In this recipe I used lemon and oregano. But other citrus herb combinations like lime-cilantro and orange-sage are delicious too.  Basically, use your favorite flavor combination!

This recipe can also be prepared indoors on a grill pan or in the oven.

Lemon-Oregano Chicken

1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh oregano
2 garlic cloves, minced
1 tablespoon freshly grated lemon zest
4 split, bone-in, skin-on chicken breasts (about 3 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates

In a nonreactive dish (glass or ceramic) just large enough to hold the chicken in a single layer, whisk together the lemon juice, olive oil, oregano, garlic, and lemon zest. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 20 to 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Run your fingers between the chicken and the skin to loosen the skin (be careful not to remove the skin). Evenly spread about 1/2 tablespoon of the dry ingredients (the lemon zest, oregano, and garlic) from the marinade under the skin of each breast. Discard the rest of the marinade. Generously season the chicken with salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.

Serves 4.

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me!

Tequila Chicken Fajitas

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Tequila Chicken Fajitas

Celebrate Cinco de Mayo – or any night – with these flavorful chicken fajitas hot off the grill.

Chicken fajitas are always a crowd pleaser, inexpensive, and easy to prepare. In about 30 minutes, you can have a delicious south of the border inspired meal on the table.

The secret trick for flavorful and moist chicken is to marinate it overnight. The lemon juice, tequila, onion, garlic, and spices not only flavor the chicken but also make it more tender. I suggest marinating the chicken in a re-sealable plastic bag so you don’t have a to dirty a dish. And, if feeding your family, don’t be concerned about the tequila in this recipe. When you put it on the grill, all the alcohol burns off.

This whole meal can be prepared on the grill if you like. Instead of sautéing the peppers and onions, grill them instead.  Even the tortillas can be warmed on the grill. Wrap them in aluminum foil and warm on the grill over direct heat for 2 or 3 minutes.

To serve, arrange the chicken and vegetables on a platter. Be sure to set out an assortment of south of the border toppings: guacamole, pico de gallo, tomatillo salsa, shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges, to name a few. Your guests will enjoy assembling their own fajitas by putting their favorite ingredients in the tortillas.

Tequila Chicken Fajitas

For the chicken:
1 cup freshly squeezed lemon juice
2 tablespoons tequila
1 tablespoon hot sauce
3 tablespoons olive oil
1/2 cup diced yellow onion (1 small onion)
3 cloves garlic, minced
1 tablespoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper

For the fajitas:
1 tablespoon olive oil
1/2 cup thinly sliced red onion (1 small onion)
1/2 cup thinly sliced red bell pepper (1 small pepper)
1/2 cup thinly sliced yellow bell pepper (1 small pepper)
8  flour tortillas, warmed
1 cup guacamole (optional garnish)
1 cup pico de gallo (optional garnish)
1 cup shredded Monterey Jack cheese (optional garnish)

To make the chicken: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon juice, tequila, hot sauce, olive oil, onion, garlic, and cayenne pepper. Place the chicken breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season with salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing.

To make the fajitas: In a large skillet over medium-high heat, warm 1 tablespoon of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion, red bell pepper, and yellow bell pepper. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the chicken across the grain. Arrange the chicken and vegetables on a platter. Serve with warmed tortillas and your favorite toppings. Encourage diners to make their own fajitas by putting the ingredients in the tortillas.

Serves 4.

Cooking Tips:

It is best to marinate the chicken over night. If short on time, marinate for at least 2 hours.

This recipe can easily be made indoors on a grill pan.

 

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Reuben Sandwiches

Reuben Sandwiches

Piled high with corned beef, tangy sauerkraut, and creamy Thousand Island dressing, this warm sandwich is just as tasty at home as at your local deli.

In fact, it may be even better!

This Thousand Island dressing comes from the kitchen of my friend Alison’s grandmother. It is hands down the best Thousand Island dressing I have ever had. You can’t even compare it to the bottled versions you find at the grocery.  I guarantee its worth the few extra minutes to make your own.

Enjoy!

Reuben Sandwiches

For the Thousand Island dressing:
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon Worcestershire sauce
2 tablespoons chili sauce
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper
Dash of hot sauce (optional)

For the sandwiches:
8 slices rye bread
8 teaspoons unsalted butter
3/4 pound thinly sliced cooked corned beef
4 slices Swiss cheese
1 cup refrigerated sauerkraut, drained

To make the dressing: In a small bowl whisk together the mayonnaise, relish, Worcestershire sauce, chili sauce, and lemon juice until well combined. Season with salt and pepper to taste. Season with the hot sauce, if desired. Cover and refrigerate until ready to use.

To assemble the sandwiches: Evenly butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, spread 1 tablespoon of the Thousand Island dressing. Layer each sandwich with 1/4 of the corned beef, 1/4 cup of the sauerkraut, and 1 slice of the Swiss cheese. Top each sandwich with 1 of the remaining slices of bread, buttered side up.

Preheat a griddle (or a large skillet) over medium heat. Place the sandwiches on the warm griddle and cook until the bottom is golden brown, about 4 minutes. Using a flat spatula, carefully turn the sandwiches over. Cook until the second side is golden brown, about 4 minutes. Serve hot, with a side of extra Thousand Island dressing if desired.

Serves 4.

Cooking Tip: Cook the sandwiches slowly in order to allow the cheese to melt without burning the bread. If the outside is browning too quickly, reduce the heat, cover, and cook slowly until the cheese melts.

Do-Ahead: The Thousand Island dressing will last up to 4 days covered and refrigerated.

From Simply Suppers by Jennifer Chandler

Photo by the talented Natalie Root.

Mediterranean Quinoa Salad

 

Have a surplus of summer squash?

Zucchini, yellow squash and eggplant have thrived in my veggie garden this summer. I keep looking for new ways to enjoy my garden’s bounty! This salad is one of my favorite.

This is a quick and  easy vegetarian salad you can make with grilled summer squashes.

The base of the salad is quinoa. It you are not familiar with it, quinoa is a high-protein, gluten-free grain that cooks much like rice and has a texture similar to couscous. It makes a delicious and healthy base for a salad.

Enjoy!

Mediterranean Quinoa Salad

Vegetable oil, for the grill basket or screen
1 red onion, cut into 1/2 inch slices
1 small eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
1 zucchini, cut lengthwise and then into 1/2-inch slices
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 cups quinoa, cooked per package directions
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup finely shopped fresh cilantro

Preheat a clean grill with a grill basket or screen to medium-high with the lid closed for 8 to 10 minutes. Light brush the grill basket or screen with oil.

In a large bowl toss together the red onion, eggplant, red bell pepper, zucchini, and olive oil. Season with salt and pepper to taste.

Transfer the vegetables to the grill basket. Close the lid and cook, turning once or twice, until the vegetables are tender and slightly charred, about 5 to 7 minutes per side.

Place the prepared quinoa in a large bowl.  Add the grilled vegetables and toss to combine.

In a small bowl whisk together the remaining olive oil, red wine vinegar, lemon juice, garlic, and red pepper flakes. Pour the dressing over the salad and toss to coat.  Season with salt and pepper to taste. Garnish with cilantro. Serve warm or chilled.

Serves 4.

Do-Ahead: The quinoa can be made a day ahead. Store covered in the refrigerator until ready to use.

Grill Pan Friendly: The veggies can be grilled indoors on a grill pan.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.


Jennifer Chandler

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