Grilled Fig, Hazelnut and Ricotta Crostinis

Yield: Serves 4 to 6


1 cup part skim ricotta
1/3 cup plus 1 tablespoon hazelnuts, lightly toasted
1/2 cup honey, divided
1/4 teaspoon ground cinnamon
1 tablespoon extra virgin olive oil
10-12 fresh figs (mission or kadota or whatever is local), cut in half lengthwise
1/2 French or sourdough baguette, sliced into ½ inch slices and lightly toasted


1. Place the ricotta and the hazelnuts in a food processor along with 1/4 a cup of honey and the ground cinnamon. Process until the mix is entirely smooth.
2. Preheat your grill on high and start brushing the figs with extra virgin olive oil
3. Place the cut side face down on and grill on both sides for up to 2 minutes
4. Then remove let cool for 5 minutes.
5. Spread 2 tablespoons of the ricotta mix on each of the crostinis and top off with a grilled fig for each
6. Finish off with a drip or two of honey.
7. Serve and enjoy!

Macaroni Grill’s Penne Rustica


Gratinata sauce ( use 4 1/2 cups )
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream

Penne Rustica
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8-12 ounces penne pasta, cooked
1 1/2 teaspoons chopped pimiento (optional)
3 Tablespoons butter
1/2 teaspoon chopped shallot
pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
3 sprigs fresh rosemary (for garnish)


1. For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
2.Add Marsala wine and reduce by one-third.
3.Add remaining ingredients, reduce by half of the original volume.
4.Set aside.
5.For Penne Rustica: Saute pancetta or bacon until it begins to brown.
6.Add butter, shallots, and shrimp.
7.Cook until shrimp are evenly pink but still translucent.
8.Add chicken, salt, pepper, and mix thoroughly.
9.Add gratinata sauce and 1/4 cup parmesan cheese.
10.Simmer until sauce thickens.
11.In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
12.Pour into a large casserole dish or roaster.
13. Sprinkle with 1/4 cup more parmesan cheese, pimientos and sprinkle with paprika.
14.Bake at 475 degrees for 10 to 15 minutes.
15.Remove and garnish with fresh rosemary sprig.

Grilled Cheese Sandwich


2 slices bacon
1 tablespoon smooth peanut butter
2 slices soft white bread
1 slice American cheese
1 tablespoon butter, softened


1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

2. Spread peanut butter on a slice of white bread, and cover with cheese slice and bacon. Top with the other piece of bread.

3. Spread butter on both sides of the sandwich, and pan-fry in a skillet over medium heat until the bread is golden brown and the cheese has melted, 2 to 3 minutes per side. Serve hot.

Grilled Orange Chicken



1/2 cup orange marmalade
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon rubbed sage
2 tablespoons chopped fresh chives
1 (3 pound) chicken, cut into pieces
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper









1. Preheat a grill for medium heat.



2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.

3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze.


4. Serve with reserved marmalade glaze.





Creamy Grilled Chicken Piccata



Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts



2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese









1. Combine first 6 ingredients and mix well.


2. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator.


3. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.



1. While chicken is grilling. Cook pasta according to directions (10-12 minutes).


2. Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice.


3. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted.


4. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.



5. Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.





Grilled Citrus Tuna



1/2 cup orange juice
1/2 cup olive oil
1 teaspoon oregano, dried
1 teaspoon finely chopped fresh parsley
salt and ground black pepper to taste
2 (6 ounce) fresh tuna steaks









1. In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.

2. Preheat an outdoor grill for medium-high heat.

3. Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.





Smoky Grilled Vegetables



1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
2 zucchini, sliced
2 large onions, peeled and sliced into 1/2-inch thick roun
4 tablespoons vegetable oil
1 cup teriyaki sauce











1. Brush vegetables with oil to coat.

2. Prepare smoker using manufacturer ‘s instructions using either alder or apple chips.


3. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.


4. Preheat grill for high heat.


5. Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center.


6. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently.


7. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.





Grill Master Chicken Wings



1/2 cup soy sauce
1/2 cup Italian-style salad dressing
3 pounds chicken wings, cut apart at joints, wing tips discarded

1/4 cup butter
1 teaspoon soy sauce
1/4 cup hot pepper sauce (such as *Frank’s RedHot, or to taste)









1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.

3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.






Click here to buy Frank’s RedHot on Amazon.





Easy Grilled Chicken Teriyaki



4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil














1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.



2. Preheat grill for high heat.



3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.





Grilled Scallops



3/4 cup butter
2/3 cup chopped onions
3 cloves garlic, chopped
1/4 cup fresh lemon juice
1 pinch salt
1 1/2 pounds sea scallops
1/3 cup chopped fresh parsley












1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes.


3. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
4. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.


5. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.





Spicy Lime Grilled Shrimp



3 tablespoons Cajun seasoning (such as *Emeril’s Essence Seasoning)
1 lime, juiced
1 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound)












1. Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.

2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.


3. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.






You can buy Emeril’s Essence Seasoning on Amazon.





Grilled Vegetable and Hummus Tart

Yield: makes 2, 8 inch X 2.5 inch [approx.] tarts




Hummus – recipe below
Olive Oil Tart crust – recipe below
Roasted Vegetables – recipe below
Sea Salt
Olive Oil
Red Crushed Pepper (Optional)



For Hummus:

1.5 cups cooked chickpeas
1/4 cup sun dried tomatoes
1 clove garlic
a very generous splash of extra virgin olive oil
1.5 teaspoons lemon juice
1 tablespoon tahini (optional)



Grilled Vegetables:

1 medium red onion, thickly sliced
2 zucchini, sliced
1 small eggplant, sliced
2 medium tomatoes, sliced
6 cloves of garlic. minced or grated
coarse sea salt
freshly ground black pepper, to taste
red crushed pepper, to taste
a good drizzle of olive oil
herbs (optional)
sumac (optional)



For the crust:

2 cups all purpose flour
1/3 cup + 2.5 tablespoons olive oil (I have used Rosemary Infused Olive Oil)
1/4 cup + 1.5 tablespoons very cold club soda (use a little bit more or less to make a soft but non sticky dough)
1 teaspoon salt
freshly ground black pepper
dried herbs, (optional) – any kind you like









Making the crust:

1. In a bowl combine flour,  salt, black pepper, herbs with a whisk.



2. Whisk together club soda and oil until almost creamy, for about 2 minutes.



3. Pour the oil water mix in to the flour mix and stir together with a fork, until the flour come together in a dough form and no dry flour is left. If you think you need extra liquid, add some more club soda or just cold water in very very little amount. Use your hands briskly to pull the flour together in to a dough, and work with the dough briefly and gently and just long enough to pull the dough together. Do not work with /handle the dough too much. The dough should be soft, but not at all sticky. It will not be very stretchy, but will rather kind of come apart.



4. Divide the dough into two parts and roll gently between two sheets of waxed paper, in a single direction. I rolled them into rectangles – 8″ by 2.5″, but you can roll them into whatever shape you desire. Do not roll back and forth.  Remove the top parchment paper. Trim the edges, to even it out if you wish. Prick the crust with a fork.



5. Bake the crusts on the same parchment paper at 400 degree F for about 12 minutes, or until the crust is golden.


Preparing the Hummus:

1. Drain the sun dried tomatoes (if you using tomatoes in oil). Save the oil. If you wish you can use this oil instead of the olive oil. If you are using dried version of the sun dried tomatoes, first reconstitute them in boiling water until softened. Chop the tomatoes in smaller pieces.



2. Drain the chickpeas and save the liquid.



3. Combine all ingredients for hummus  in a food processor. Process until smooth; if you need to use liquid, use the liquid of the chickpeas.



Grilling the vegetables:

1. Whisk olive oil, salt, herbs, crushed pepper and minced garlic.



2. Grill the vegetables in a regular grill drizzled with the above olive oil mix.






3. Place all sliced vegetables in a single layer in a baking tray; drizzle the garlic oil. Roast at 380 degree F in a pre heated oven, tossing them midway for 30 minutes.






4. Cook the vegetables on a stove top cast iron grill/skillet drizzled with garlic oil.



To make/assemble the tart:

1. Cool the crust to warm. Spread about 1/2 cup of hummus on the crust (or as much as you want). Arrange roasted vegetables on the top of the hummus. Sprinkle some sumac and sea salt on the vegetables. Repeat with the other crust. Drizzle with some olive oil and crushed pepper if you wish. Bake the tart in the oven for about a minutes at 350 degree F, just enough to warm the tart.



2. Serve warm or at room temperature.





Grilled Shrimp with Cilantro, Lime, and Peanuts

Yield: 4 Servings




2 limes
2 teaspoons fish sauce
1/2 teaspoon sugar
1 pound (about 15) jumbo shrimp, shells on
2 teaspoons safflower oil
Coarse salt and freshly ground pepper
1 1/2 cups coarsely chopped fresh cilantro
1/2 cup salted peanuts, coarsely chopped
2 scallions, finely chopped









1. Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.



2. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper.


3. Grill until pink and firm to the touch, 2 to 3 minutes per side.


4. Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.





Sparkling Grilled Ham

See More Ham Recipes




1 cup sparkling white grape juice
1 cup orange juice
1/2 cup brown sugar
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
2 teaspoons dry mustard
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 pounds slice of cooked ham









1. Combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. Slash fat on edge of ham.



2. Pour mixture over ham in a shallow glass dish. Refrigerate overnight or 2 hours at room temperature. Baste with mixture occasionally.



3. Grill over low coals 15 minutes each side, basting frequently with mixture.





Baked Chicken on the Grill

See More Chicken Recipes




2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up









1. Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.



2. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.





Grilled Potatoes and Onion

See More Potatoes Recipes




4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter










1. Preheat grill for medium heat.



2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges.


3. Repeat with remaining potatoes and onion.


4. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.





Grilled Chicken Salad with Seasonal Fruit

See More Salad Recipes



1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce – rinsed, dried and torn
1 cup sliced fresh strawberries








1. Preheat the grill for high heat.

2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.

3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.

4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.

5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.



Amazing Grilled Salmon

See More Salmon Recipes




1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil








1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.



Baked Asparagus with Balsamic Butter Sauce

See More Asparagus Recipes


1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar









1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.



Delicious Lemon Chicken

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

See More Chicken Recipes

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished


1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

2. Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

3. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Grilled Salmon

See More Salmon Recipes



1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil







1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.



3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.



Grilled Lemon Yogurt Chicken

See More Chicken Recipes




1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt







1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.

4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.

5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

7. Serve chicken with the yogurt harissa mixture on the side.



Grilled Salmon

See More Salmon Recipes



Yield; 5-6 Servings 




1 1/2 pounds salmon fillet
4 garlic cloves, minced
1/3 cup soy sauce
1/3 cup brown sugar
2 tbsp fresh lemon juice
1/4 cup olive oil
salt and freshly ground black pepper







1. Season salmon all over with salt and pepper.

2. In a small bowl create the marinade by mixing soy sauce, brown sugar, lemon juice, garlic and olive oil, until the sugar is completely dissolved. Coat salmon with the soy sauce mixture, place it in a large casserole dish and refrigerate for at least 2 hours, turning the salmon once.


3. Preheat grill for cooking over medium heat.

4. Lightly oil the grill rack. Place salmon on the preheated grill and cook the salmon for about 8 minutes on each side until cooked through.

5. Remove from grill and serve immediately.Serve along rice, fresh steamed or grilled veggies or roasted potatoes.



Lemon Herb Barbeque Sauce for Chicken

See More Chicken Recipes




1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 cloves garlic, minced
8 skinless, boneless chicken breast halves







1. Preheat grill for high heat.

2. In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.

3. Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.



Grilled Fish Tacos with Chipotle-Lime Dressing

See More Tacos Recipes



1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks




1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste


1 (10 ounce) package tortillas

3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges







1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.


2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.


5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Basic Sauteed Chicken

See More Chicken Recipes


2 pounds boneless, skinless chicken breasts
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
1 handful fresh chopped parsley







1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.



2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.



3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say “when the foam subsides”), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.



4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it’s done without cutting it.



5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you “deglaze” the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.



6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn’t seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.



Grilled Chicken with Butter

See More Chicken Recipes


Serves 4

Butter chicken marinade
1 onion, quartered
3 garlic cloves
3cm (1.18 inches) piece of ginger, sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika (I used a smoked one)
2 tsp turmeric
1 tsp chilli powder
1 tsp ground cinnamon
1 tin peeled/cherry tomatoes
2 cups Greek yoghurt
juice of 1/2 lemon
2 tsp salt
1/2 cup melted butter

Grilled Balsamic-Garlic Crusted Pork Tenderloin

See More Pork Recipes




YIELD: Serves 6.

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)