Grilled Chicken with Chimichurri

Grilled Chicken with Chimichurri

The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a Mild Tomato Salsa on the side.

Ingredients

CHICKEN

8 cups water
2 (5-ounce) oranges, quartered
2 (2-ounce) lemons, quartered
2 (1/4-ounce) chiles de árbol, cracked open
1 bunch fresh flat-leaf parsley
10 thyme sprigs
8 bay leaves
4 rosemary sprigs
4 medium garlic cloves, smashed
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use

CHIMICHURRI

1 cup extra-virgin olive oil
1 bunch fresh cilantro, stems removed and discarded
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
3 tablespoons minced garlic
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons finely chopped shallot (from 1 medium shallot)
2 1/4 teaspoons fresh oregano leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoons balsamic vinegar
1 teaspoon crushed chile de árbol or other dried red chile flakes

SPICE BLEND

5 teaspoons paprika
4 teaspoons kosher salt
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1 teaspoon chipotle chile powder

Directions

Make the chicken

Step 1
Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

Make the chimichurri

Step 2
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the chimichurri

Step 3
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend

Step 4
Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Step 5
Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Step 6
Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Step 7
Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.
 

Grilled Chicken with Chimichurri
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CHICKEN
CHIMICHURRI
SPICE BLEND
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Left Over Turkey Enchilada Bake

Left Over Turkey Enchilada Bake

Turkey Enchilada Bake

 

 

 

 

 

 

 

 

I’m sure today you’ve had your fill of turkey.  If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!).  But like me you more than likely have lots of leftover turkey.  Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.

Don’t toss it!  Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving.  I make this yummy Turkey Enchilada Bake.  It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday.  In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!

This recipe uses my homemade Enchilada Sauce, so if you don’t already have some in the fridge you can make some now.  It’s super easy to make and will take you less than half an hour.  Believe me it’s worth it! Click here for my Enchilada Sauce recipe. 

Turkey Enchilada Bake

Ingredients:

2 Cups shredded leftover Thanksgiving Turkey or freshly cooked turkey cut into strips

1 Tbs Olive Oil

1 Tbs Minced Garlic

1 Tbs Chili Powder

8 Flour or Low Carb Flour Tortillas (use low carb for keto friendly dish)

2 Cups Homemade Enchilada Sauce – click here for recipe

2 Cups Shredded Cheddar/Jack Cheese Mix

1/4 Cup Fresh Cilantro Chopped

Sour Cream (Optional)

Directions:

Heat oven to 350

Spray a 9×13 baking pan with cooking spray

Heat Olive Oil in saute pan and add garlic, saute until golden

Add Turkey meat

Stir in spices and cook until warmed thru

Spread a tablespoonful of sauce down the center of a tortilla

Spoon 1/8 of the turkey mixture on top of the sauce

Sprinkle with  1 tbs cheese and roll the tortilla eggroll style leaving ends open

Place seam side down in prepared baking pan

Repeat with the remaining tortillas

Spread remaining Enchilada Sauce over the enchilada in the baking pan

Sprinkle remaining cheese over all

Bake in the oven fore about 20-25 minutes or until cheese has melted

Remove from oven and sprinkle with chopped cilantro before serving.

Serve with sour cream if desired.

 

 

 

Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
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Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
Print Recipe
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Heat oven to 350 Spray a 9x13 baking pan with cooking spray
  2. Heat Olive Oil in saute pan and add garlic, saute until golden
  3. Add Turkey meat Stir in spices and cook until warmed thru
  4. Spread a tablespoonful of sauce down the center of a tortilla
  5. Spoon 1/8 of the turkey mixture on top of the sauce
  6. Sprinkle with 1 tbs cheese and roll the tortilla eggroll style leaving ends open
  7. Place seam side down in prepared baking pan Repeat with the remaining tortillas
  8. Spread remaining Enchilada Sauce over the enchilada in the baking pan
  9. Sprinkle remaining cheese over all
  10. Bake in the oven fore about 20-25 minutes or until cheese has melted
  11. Remove from oven and sprinkle with cilantro before serving
  12. Serve with sour cream if desired
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Delicious Homemade South West Egg Rolls

Delicious Homemade South West Egg Rolls

South West or Tex Mex Egg Rolls are featured appetizers at many well known restaurant chains.  It’s one of my favorites at Chili’s and Cheesecake Factory where I order them all every time we choose to dine at one of them.  I know they’re considered appetizers but most of the time I order them as my main course, that way I  get a whole plate of them to myself!

I’ve actually seen them frozen and ready to fry at several grocery stores.  They’re marketed as the “original” Chili’s or Cheesecake Factory Egg Rolls.  They also carry a hefty price tag which I’m not willing to pay for something I still have to fry!

But I can definitely make these yummy crunchy rolls of Tex Mex goodness at home.  It’s super easy!  I usually make a big batch and freeze some for later, they freeze very well.

Now there are 2 versions of this Egg Roll, one uses actual Egg Roll wrapper usually found at any Asian Market, and the other rolls the filling in flour tortillas.  The former makes for a delicate crispy egg roll as the wrapper is a thin pastry just like the egg rolls you’ll find at most Asian restaurants.  The latter has a different look and crunch as the tortilla is a much thicker wrapper.  Either way they’re delicious!

I use the frozen grilled chicken strips to make my egg rolls, but you can make your one cooked chicken to use in this recipe.  This recipe makes a large pot, whatever I don’t roll into egg rolls I make into bowls by serving it over a bowl of Mexican Rice and Refried Beans.

To freeze roll the filling in egg roll wrapper or tortillas and place in freezer bags.  Label and freeze for up to 3 months.

These egg rolls are delicious dipped in a Creamy Avocado Sauce or topped with Pico De Gallo.  The recipe for the sauce is included at the bottom of the egg roll recipe.

South West Egg Rolls

Ingredients:

1 Tsp. Olive Oil

1 Pkg. Frozen Grilled Chicken Strips, thawed and diced

1/2 Onion, diced

2 Tbs. Minced Garlic

1 Green Bell Pepper, diced

1 Tomato, diced and patted dry with paper towel.

1 Can Black Beans, drained

1 Can Corn Kernels, drained

1 – 2 Tbs. Cumin, adjust to taste

1 – 2 Tbs. Chili Powder, adjust to taste

1 Tbs. Salt

1 Bunch Fresh Cilantro, coarsely chopped

1 Cup Shredded Cheddar/Jack Cheese

1 Pkg. Frozen Egg Roll Wrappers or 8″ Flour Tortillas

Oil for frying

Directions:

Heat Olive Oil in large pan.

Saute onions about 1 minute or until they start to turn translucent.

Add garlic and continue to saute.

Add peppers and cook until peppers start to get a bit soft.

Add Chicken, beans, and corn.

Add in Cumin, Chili Powder, and Salt.  Mix until well combined.

Add Tomatoes and cook until any liquid in the pan starts to thicken.

Add Cilantro and cook until it starts to wilt.

Remove from heat and stir in cheese until it melts.

Set aside and prepare your wrappers.

Place a heaping tablespoon in the center of your wrapper and spread into a line across.

Roll the filling in the wrapper burrito style.

Heat about 2″ of oil in a frying pan or use a deep fryer if you have one.

Fry rolls in oil until golden brown.

Cut each roll in half diagonally and serve hot with Avocado Dipping Sauce.

Creamy Avocado Dipping Sauce

Ingredients:

1 Cup Whipped Cream Cheese

1/2 Cup Sour Cream

1 Bunch Fresh Cilantro finely chopped

1 Ripe Avocado mashed

1/2 Tsp. Garlic Powder

1/4 Tsp. Chili Powder

Directions:

Mix all ingredients together and refrigerate until ready to serve.


Delicious Homemade South West Egg Rolls
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Delicious Homemade South West Egg Rolls
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South West Egg Rolls:
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Carne Asada Marinade

Carne Asada Marinade

As many of you know I absolutely love Mexican food and am always on the lookout for restaurants that serve authentic Mexican cuisine.  That’s not easy to find where I live in Hawaii.  Although a few places have popped up that meet our family’s expectations most of the time I end up making our favorite Mexican dishes at home.

A family favorite is Carne Asada, typical for a family of carnivores I guess.  In restaurants it’s sometimes used as the filling for burritos and enchiladas, or a topping for nachos; and it mostly appears on the mean as steak.

Since it’s a favorite of ours I always make it and use it to fill tacos, burritos, and my all time favorites Chimichangas and Flautas which are really just fried versions of burritos and taquitos.

I use flank or skirt steak to make my Carne Asada, and in a pinch flap meat works well too.  Those cuts of meat aren’t the most tender but marinating it overnight makes it not only tender but tasty as well.  I usually make a big batch of Carne Asada and freeze some to use later.  I pan fry the meat and freeze half.  It heats up really well.

You can also grill the Flank Steak instead of pan frying it, but to grill it don’t cut up the meat before marination.  Marinate the whole slab, grill it, then cut it up to fill your tacos, burritos, or whatever.

So here’s the recipe!

Carne Asada

Marinade Ingredients:

2 Tbs. Soy Sauce

3 Tbs. freshly squeezed lime juice

2 Tbs. Olive Oil

2 Tbs. Minced Garlic

1/4 Cup Fresh Cilantro roughly chopped

2 Tsp. Chili Powder

1 Tsp. Ground Cumin

1 Tsp. Ground Oregano

2 Lbs. Flank or Skirt Steak – cut into 1/2″ strips or if you are grilling don’t cut it up marinate the whole slab

Directions:

Mix all the ingredients except the meat in a bowl.

Place meat in a large ziplock bag and pour marinade over it.

Close bag and knead the meat to distribute the marinade evenly.

Refrigerate overnight.

When you’re ready to cook it heat 1 Tbs. Olive Oil in skillet.

Place the meat into hot oil and pan fry to desired doneness.

Discard the marinade.

When meat is cooked use it to make nachos or fill your tortillas, taco shells or bowls, depending on what you are making.

Serve with garnishes such as pico de gallo, sour cream, shredded cheese, guacamole, fresh diced tomatos, lettuce, salsa, etc.

 

 

Carne Asada Marinade
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SOUTHWESTERN SWEET POTATO SALAD

SOUTHWESTERN SWEET POTATO SALAD

This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!

To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!

I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.

(This post has affiliate links)


 

Click here for southwestern sweet salad recipe!

Ingredients

3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)

Instructions

1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).

SOUTHWESTERN SWEET POTATO SALAD
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SOUTHWESTERN SWEET POTATO SALAD
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