Cilantro Lime Grilled Chicken with Cilantro Lime Quinoa and Black Beans

This is one easy and delicious summer time dinner. My family really enjoys this meal and I hope you will too!

Marinate for the chicken includes:

This recipe has moved to Cherishedbliss.com, click here for the full recipe!

Cilantro Lime Quinoa and Black Beans:

2 canned organic, low sodium black beans
seasoned with: salt, pepper, garlic powder, chili powder and ground red pepper
(all seasonings to taste)

Cook quinoa according to directions. Instead of water use vegetable broth and season with a little salt. Once done drain the excess broth and then add fresh chopped cilantro and lime juice to taste.

Enjoy!

Grilled Tex-Mex Stuffed Bell Peppers

I always get hugs and praises when my family smells the fresh aroma of this meal cooking. These are by far the best stuffed peppers I have ever had! I know the process seems long, but if you love a good Mexican rice and Tex-Mex flavors you will not regret making this recipe. I hope you enjoy these Grilled Tex-Mex Stuffed Bell Peppers soon. They are delicious!

Ingredients
6-8 bell peppers (depending on the size), tops cut away and seeds removed
Mexican rice (directions and ingredient list below)
1 lbs. ground beef
3 tomatillos, pureed
juice of 1-2 limes (optional)
2/3 cup colby jack cheese

Ground Beef Seasoning
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp cumin
salt and pepper, to taste

Directions Mexican Rice
adapted from Food.com
Ingredients:
6 Campari tomatoes (or any tomato of your choice)
1 small/medium sweet yellow onion
2 medium jalapenos (ribs and seeds removed)
2 cups long grain white rice
1/3 cup canola or vegetable oil
(I have also used coconut oil)
4 minced garlic cloves
2 cups chicken broth (low sodium)
1/2 cup frozen sweet corn
1 tablespoon tomato paste
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 1/2 teaspoons salt
1/4 cup fresh cilantro, minced (may add more to your liking)

Directions:
Adjust rack to middle position and preheat oven to 350.
Puree tomatoes and onion in a food processor or blender.
Reserve exactly 2 cups.
(6 Campari tomatoes and 1/2 of a large sweet yellow onion made approximately 2 cups)

Mince jalapenos and garlic, set aside

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.

IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed oven safe straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle you are ready to pour in your rice.
Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Fry rice stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium and add minced jalapenos and garlic. Cook, stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture, tomato paste, seasonings, salt, and 1/2 cup of frozen sweet corn. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.

Once rice is done stir in cilantro.

While the rice is cooking, brown and season the ground meat in a frying pan over medium high heat until no longer pink. Drain fat as needed.

Next, puree 3 tomatillos

Start preheating your grill!

When rice is done take out 2 cups of rice and set aside. Add to the remaining rice: cooked and seasoned ground beef, 3 tomatillos (pureed), the juice of 1-2 limes (optional), and 2/3 cup colby jack cheese and mix well. Use the extra 2 cups of rice for leftovers or anyway you see fit!

Now you are ready to stuff your peppers!

Next, lay the stuffed pepper on foil and spray with olive oil. Don't forget the top!



Finally, wrap the entire pepper in foil! I grill my pepper for 15-20 minutes (or until tender) at 400 degrees turning every 5 minutes.

Unwrap and enjoy all the goodness!

Grilled Tilapia Topped with a Warm Corn and Black Bean Salsa

This is a fun meal to eat and is bursting with flavor and color! I prepared this meal last night and when my five year old took his fist bite he said, "This fish turned out excellent!" When I get a review like that it melts my heart!



This meal serves 6
Warm Corn and Black Bean Salsa
1 red pepper, finely chopped
1 jalapeño, seeds and ribs removed for a milder flavor
1/4 large red onion, finely chopped
2 garlic cloves, minced
16oz frozen corn
15 oz Low Sodium Black Beans, rinsed and drained
juice and zest of 1 lime
1tsp chili powder
1/2 tsp cumin
kosher salt and fresh ground pepper, to taste
2 TBS chopped fresh cilantro
olive oil

First, heat 2 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, red onion, and garlic. Sauté over medium heat for about 5-7 minutes.



Then add frozen corn, black beans, lime juice, lime zest, and seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.

Stir in fresh cilantro, and serve over grilled tilapia. 



Cilantro Lime Rice
*bonus recipe*
3 cups chicken broth
1/2 tsp salt
1 TBS butter
1 1/2 cup long grain rice
2 TBS lime juice
zest of 1 lime
3 TBS finely chopped cilantro

In a medium sauce pan bring chicken broth, salt and 1TBS of butter to a boil.

Add rice and cover and simmer until broth is all absorbed.

Next, add lime juice, lime zest and fresh chopped cilantro and fluff with a fork

Dry Rub for Tilapia
11/2 tsp ground cumin
11/2 tsp chili powder
2 tsp brown sugar
1 tsp dried oregano
1/2 tsp finely ground coffee
Salt and freshly ground pepper
6 Tilapia fillets
Extra-virgin olive oil, for brushing

In a small bowl, mix the cumin with the chili powder, brown sugar, oregano, and coffee. Season generously with salt and pepper. Rub the tilapia on both sides with olive oil and then rub the fillets with the seasoning mix.



Preheat grill and cook tilapia at 300 degrees F on a piece of foil that has been brushed with olive oil. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.

Now you are ready for one awesome dinner,
Enjoy!

Grilled Romaine Hearts with Spiced Rubbed Grilled Chicken

Fall is my favorite season, and I am so excited it's just around the corner! I love the colors of fall and the aroma of spices that fill my kitchen each year. I must warn you I also love pumpkin too. My daughter and I have already made two pumpkin pies and one pecan pie! I told her we had to stop, so we can enjoy all these flavors throughout the holidays. We just couldn't wait...pumpkin fever!

Back to romaine lettuce...I love grilling romaine lettuce and it especially pairs well with this Spice Rubbed Grilled Chicken I found over at
The Fountain Avenue Kitchen!
It was no surprise this recipe was a big hit with the family. Everyone loved the warmness of the grilled romaine lettuce and the spices of the rub. Then Ann's Everything Sauce brought all the flavors together! This was a perfect fall salad and I hope you will be able to enjoy this recipe soon.

Grilling romaine hearts is so easy and it brings new flavors everyone will enjoy!

Ingredients:
3 romaine hearts
3 TBS Extra Virgin
Olive Oil
salt and pepper (to taste)
1 tsp Italian seasoning
1 TBS vinegar (your choice of vinegar)
I did not add vinegar to this batch because I drizzled Ann's Everything Sauce over the salad!

First mix olive oil, vinegar and seasonings together.


Strip any bad leaves and wash and dry your romaine hearts. Then cut about an inch off the tips.


Then clean the brown ends leaving the root intact.

Next, brush olive oil mixture over the romaine hearts covering all sides. Then place romaine hearts on a hot grill. Turn often until each side is nicely charred and slightly wilted.

Chop grilled lettuce and serve with Ann's Spice Rubbed Grilled Chicken and Everything Sauce, click here for the recipe. This meal was also severed with

Rice Select Royal Blend
Ingredients:
2 cups Royal Blend
3 cups low sodium chicken broth
2 tsp butter
1/2 teaspoon salt
1/2 tsp garlic and herb seasoning

Combine broth, rice blend, salt, seasoning, and butter in a medium saucepan. Bring to a boil. Cover with tight fitting lid; reduce heat and simmer for 15 minutes. Remove from heat and allow to stand for 5 to 10 minutes. Fluff with fork.

Enjoy!

Grilled Pizza

This tutorial has moved to CherishedBliss.com, click here for the full tutorial!

Grilled Rosemary Potatoes and Squash

I love grilling and one of my favorite ways to prepare vegetables on the grill is wrapped in foil. There is a smile on my face when I prepare this meal because no pots and pans are required for this recipe...easy clean up!
Fire up your grill we are about to get started!

 How to prepare the potatoes and squash:
Serves 2 adults and 2 children
double the recipe if needed
2 large baking potatoes, washed and peeled (or not peeled)
(you can use any variety of potatoes, I like using red potatoes as well)
2 small yellow squash
1 small zucchini
2 tsp fresh chopped rosemary
1 tsp fresh chopped parsley
an additional 1 tsp of fresh rosemary and parsley for the squash
onion powder to taste or 1/2 onion sliced
garlic and herb seasoning to taste
kosher salt and fresh ground pepper to taste
about 3 TBS butter for each foil packet

First, lay foil on a large cookie sheet and evenly dice your potatoes. Then add  herbs and seasoning. No need to measure ingredients, just evenly sprinkle and toss to coat. Last, top 1 TBS of butter in 3 different areas of the potatoes. Instead of using onion powder you can also slice 1/2 of an onion and toss it in with the potatoes.

Then fold the sides of the foil in creating a foil packet.


Next, double wrap in foil. If you are using heavy duty foil one layer may be enough.

Set potatoes on a hot grill and cook for approximately 25 minutes, turn occasionally. I cooked my foil packets at 450 degrees. Slice open and serve warm.

Prepare the squash as you would the potatoes only cook the squash no longer than 10 minutes.



These wonderful grilled sides pair well with grilled fish, chicken, or steak.
Enjoy!
If you ever have any questions about my recipes please feel free to contact me. Thank you for stopping by and have a wonderful day!
Do not feel limited to these ingredients. Food Network has put together 50 things to grill in foil, please check out the link below and be inspired!
50 Things to Grill in Foil

Grilled Fish Tacos with Tomatillo-Avocado Slaw

This recipe has moved to CherishedBliss.com, click here for the full recipe!

Hope you enjoy this amazingly, colorful meal this summer!

Tuesday's Kitchen Tip {how to cut a pineapple}

Good evening everyone! Tonight I am going to show you step by step on how to cut a pineapple! This fruit is one of my favorite summer treats and it is especially wonderful grilled. If you pass by this exotic fruit because you fear of not knowing how to cut it properly, fear no more!
When picking a pineapple you want a golden yellow pineapple with a little green. Also, use your sense of smell. If you pick up a pineapple and can smell the sweet fragrance then you have picked a winner! Stay away from bruised or mushy pineapples.

First cut the crown of the pineapple.

Then cut the bottom.

Now, set your pineapple upright and slice the skin from top to bottom. Try to remove only the skin and minimal pineapple flesh.

Next, carefully remove all the eye spots with a paring knife.

Now you are ready to slice your pineapple. Slice your pineapple to your desired thickness. If you like, core the pineapple carefully with a paring knife.

I love grilling my pineapple. You can grill it plain or marinade your slices. There are many marinades you can create with a combination of honey, lemon or lime juice, cinnamon and other spices. I like mine just as is and placed on a greased grill. The natural sweet juice is enough for me to indulge in this delicious treat. Grill until these divine grill marks are apparent. As you can see I left the core in my grilled pineapple slices. Next time you are at the grocery store do not pass up a fresh, ripe pineapple, there is no comparison!

Thank you for stopping by!

Mustard, Lemon, and Herb Sauce

This mustard, lemon, and herb sauce is perfect for salmon and works really well drizzled on grilled asparagus.

Such a simple sauce to prepare and is bursting with herb and lemon flavor. The best part is no butter is required, perfect for the waistline!

Mustard, Lemon, and Herb Sauce
2 TBS whole grain mustard
juice of one large lemon
1 TBS of fresh chopped lemon thyme
(you can substitute any thyme)
1 TBS of fresh chopped rosemary
a few turns of fresh ground pepper and kosher salt to taste

Combine all ingredients and spread over salmon and allow to marinate in the refrigerator for at least 15 minutes before baking or grilling. The spread will cover about four 5 oz. fillets. Double the recipe if you would like to drizzle over grilled asparagus. I grill my salmon @ 400 degrees on foil until the internal temperature of the salmon reaches145 degrees or until flesh is opaque and separates easily with a fork.

Hope you enjoy this beautiful meal on your grill tonight!

Thank you for stopping by and have a wonderful day!

 

Grilled Chicken Caesar Wraps

Hello All! Hope you are having a fantastic day.

 On today's menu is Grilled Chicken Caesar Wraps and I am going to share my very own balsamic chicken marinade.

 My family has grown quite fond of this marinade and I hope you enjoy this recipe as much as my family does.

These wraps are excellent for lunches, picnics, or an easy dinner option. 

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Check out my sweet potato fries for an excellent side to these refreshing wraps. I recently discovered by soaking your sweet potato fries in ice water before frying cuts the starch and allows the sweet potato not to burn as quickly and become more crispy. If you soak your sweet potatoes fries drain and dry the fries on paper towels before frying.

What you need:

Chicken Wraps

Flour Tortillas

4  Grilled Skinless, Boneless Chicken Breast

Green Leaf Lettuce (washed and dried)

Shredded Parmesan

Sliced Black Olives

Chopped Tomatoes

Sliced Avocados

Sliced Cucumbers

Bell Peppers

( I love to pack mine with all the veggies, but my kids disagree)

Lite Caesar Dressing

Salt and Pepper to taste

Balsamic Vinegar Marinade

1/4 tsp Fresh Ground Pepper

1/2 tsp Kosher Salt

2 tsp garlic and herb seasoning

3 TBS Olive Oil

2 TBS Balsamic Vinegar

2 TBS Water

Directions

1. Whisk together all ingredients for the Balsamic Vinegar Marinade. Add the marinade to 4 boneless, skinless chicken breast. Marinate for about 10 min. 

2. Heat grill  to 400 degrees and spray with Pam grilling spray. Place chicken breast on grill and turn chicken occasionally. Cook chicken until the internal degree reaches 170. Place in foil and allow to rest for about 5 minutes before slicing.

This grilled chicken is also a great topper on salads, in soups, or in quesadillas.

3. Now you are ready to put your wraps together. Place a whole green leaf on a tortilla and layer with grilled chicken, Parmesan cheese, olives, any vegetable of your choice, dressing, and salt and pepper to taste. Now fold and enjoy a refreshing light salad wrap.