May 28, 2015

Grilled Chicken Bruschetta


Juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic can turn plain grilled chicken into a delicious weeknight meal in minutes! Make the Bruschetta the night before or early in the morning and let all the flavors marinate, then when you are ready to eat grill some chicken and you have yourself a quick weeknight meal.

Grilled Chicken Bruschetta – a delicious, light summer dish!

This recipe is from the archives but a regular in my house this time of year. Although this tomato mixture is usually served over toasted bread, I love serving it over grilled chicken to make it a light, low-carb meal. The tomatoes are the star of the show, to quote my husband, "You could serve this over cardboard and it would be good!" Serve this with some crusty bread to soak up the juice if you wish, or just make a great big salad on the side.

Grilled Chicken Bruschetta – a delicious, light summer dish!

May 27, 2015

Grilled Shrimp Scampi Skewers


Grilled Shrimp Scampi Skewers – lemon, garlic, parmesan and parsley are the perfect combination for these delicous skewers!

If you're looking for something new to make on the grill, you're going to love this!  All the lemony, garlicky flavors I love in a scampi, but lighter because there's no butter and just a touch of olive oil. After I grill them, I squeeze more lemon over them and top them with a little fresh grated parmesan – SO good!

Grilled Shrimp Scampi Skewers – lemon, garlic, parmesan and parsley are the perfect combination for these delicous skewers!

I put lemon slices in between the shrimp for presentation but it's totally optional. If you plan on doing this, it's best to double up on the skewers so the lemon and shrimp doesn't rotate around the stick when you're grilling. I actually forgot to do this and added the second stick after so it's not as spaced as I would have liked the sticks to be. Hope you enjoy!

May 23, 2015

Watermelon "Caprese" with Balsamic Glaze


Watermelon "Caprese" with Balsamic Glaze

I LOVE the salty-sweet combination of watermelon, mozzarella, arugula and balsamic – a delicious twist on the classic Caprese which is usually made with tomatoes, mozzarella and basil. Cutting the watermelon with a star-shaped cookie cutter makes these perfect for Memorial day or July 4th.

I'm actually not a huge fan of tomatoes until late August when they are falling off my tomato plants, so watermelon is a great alternative.

Watermelon "Caprese" with Balsamic Glaze

And these are so easy to make, no cooking required. The hardest part is cutting out the shapes (which is NOT hard at all, Madison loves helping me with this). You can prep them ahead and leave them in the fridge until you're ready to serve. I buy my fresh mozzarella in a local Italian deli and they even slice it for me on their slicer which saves me time. Then when I'm ready to serve I assemble them on a platter, and finish them with  Modenacrem Balsamic Glaze from Delallo (I LOVE this stuff!!). Buying balsamic glaze is a huge time saver, the alternative is to simmer balsamic on the stove until it reduces down. Hope you have a great weekend!

May 21, 2015

Grilled Flank Steak with Chimichurri


 Grilled Flank Steak with Chimichurri – this is the BEST Chimichurri recipe ever!

I've always been a steak lover, especially when it's topped with homemade chimichurri. It adds freshness and zing to grilled meats, chicken or fish, and the sauce can be made a day in advance.

In Brazil, Argentina and many other countries in South America, chimichurri is as common as ketchup is to Americans. My cousin Kat is from Brazil, and taught me how to make the BEST chimichurri, so forget all the other recipes out there, this is it! You can double or triple the recipe if you're feeding a crowd. Serve this with grilled corn or a salad on the side and you have yourself a meal!

The BEST Chimichurri Recipe

Flank steak is a great lean beef option for grilling, I make a quick rub and slice it thin across the grain just before eating. If you want to make the chimichurri sauce a day ahead, leave it refrigerated, then before serving bring it back to room temperature. 

May 20, 2015

Turmeric-Garlic Shrimp with Cabbage-Mango Slaw


Turmeric-Garlic Shrimp with Cabbage-Mango Slaw – the perfect balance of spicy, savory, sweet and sour, and ready in less than 30 minutes. Weight Watcher 6 points, low-carb, whole30, paleo and gluten-free.

Tons of flavor in this quick, shrimp dish! The perfect balance of spicy, savory, sweet & sour – and ready in less than 30 minutes.

I seasoned the shrimp with turmeric, cumin and red pepper flakes, then gave it a quick saute with garlic and finished it with some fresh lime juice and cilantro.

 Turmeric-Garlic Shrimp with Cabbage-Mango Slaw – the perfect balance of spicy, savory, sweet and sour, and ready in less than 30 minutes. Weight Watcher 6 points, low-carb, whole30, paleo and gluten-free.

To balance out the heat (it's mild, although you can make it spicier or leave milder to your taste) I served this over a quick slaw with sweet mango, red cabbage and lime juice.

Red Cabbage-Mango Slaw

My husband gave it two thumbs up! This dish is perfect for most diet restrictions: gluten-free, low-carb, paleo, whole30 and of course weight watcher friendly!

May 19, 2015

Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry


 Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry – a quick, low-carb one-pot dinner!

This quick stir-fry has some of my favorite foods; skirt steak, baby bok choy and zucchini plus carrots, scallions, garlic and ginger finished with a delicious sauce that has the perfect balance of savory, sweet, sour and spicy.

I wanted to make this a quick one-pot meal, so I loaded this up the veggies and skipped the rice. I adapted this from Jackie Ourman's recipe with some changes. I reduced the oil, added more veggies and changed the sauce because I wanted that salty, sweet, sour and spicy flavor combination. To do that I cut back on the ponzu, (I used Eden) which was pretty vinegary, and added soy sauce and oyster sauce for sweetness. If you don't have oyster sauce you can substitute it with more soy sauce and some honey or sugar. To give it some heat, I used chili sesame oil which gives it great flavor. If you don't have that you can use regular sesame oil and add some red chili flakes to the stir-fry. SInce it was just me and my husband eating, I made this for two, but you can easily double this for 4!

Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry – a quick, low-carb one-pot dinner!