HONEY GLAZED SALMON

HONEY GLAZED SALMON

I’m always intimidated to cook with salmon. It’s one of those temperamental ingredients that can be completely undercooked or overcooked. But with Wolf’s dual fuel range, you’ll be able to cook the perfect salmon right at home wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.

Wolf dual fuel ranges feature the best of two worlds – gas cooking topside and an electric oven with dual convection below, ideal for cooking salmon. Now I’ve tried the pan-fried method on several occasions but the salmon either ends up too overcooked on the outside or completely raw on the inside.

So by searing it first, you’ll get that amazingly crisp exterior, crusted with a sweet honey glaze. Once that’s done, you can pop it right in the oven to let it completely cook through. Wolf dual convection also produces more uniform heating than a single convection fan can deliver.

Wolf ovens, including the oven in the dual fuel range, include two convection fans that work to ensure air and heat is circulated evenly throughout the oven cavity – no hot or cold spots – meaning your food turns out completely evenly cooked. So your fish will always be cooked through without overcooking it. Amazing, right?

HONEY GLAZED SALMON
HONEY GLAZED SALMON

INGREDIENTS:

  • 4 salmon filets
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • Zest of 1 lime

FOR THE BROWNED BUTTER LIME SAUCE

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, pressed
  • 1 tablespoon honey
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat.
  3. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes.
  4. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
  5. Season salmon with salt and pepper, to taste.
  6. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  7. Heat olive oil in a large oven-proof skillet over medium high heat.
  8. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  9. Place into oven and bake until completely cooked through, about 8-10 minutes.
  10. Serve immediately with browned butter lime sauce and lime zest, if desired.

You can find complete recipes of this HONEY GLAZED SALMON in damndelicious.net

Chipotle Lime Salmon

Chipotle Lime Salmon

With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.

This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.

This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!

Chipotle Lime Salmon
Chipotle Lime Salmon

INGREDIENTS :

  • 2 tablespoons oil
  • 1 lime, juice and zest
  • 1 chipotle chili in adobo (or to taste)
  • 2 teaspoons adobo sauce
  • 1/2 teaspoon cumin
  • 1 clove garlic, grated
  • salt and pepper to taste
  • 2 pound salmon fillet

INSTRUCTIONS :

  1. Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
  2. processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
  3. spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
  4. Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!

You can find complete recipes of this Chipotle Lime Salmon in closetcooking.com

THAI CHICKEN SALAD WITH GINGER LIME DRESSING

THAI CHICKEN SALAD WITH GINGER LIME DRESSING

Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.
Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.

I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out. I start programs with great enthusiasm. (Usually, it is something meant for someone in better shape.) A few weeks into working out, I become stressed for time, and my workout is the first thing to go.
And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else. Cleaning the house, playing with the kids, making a homemade meal, or working.

The other thing I have going on is that I have the attention span of a toddler. I don’t mind working out; I just get bored quickly. Even changing routines once a month has been a problem for me. But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”. Is there such a thing as Toddler Weight?

While I get mentally geared up, let’s share a salad that is perfect fuel for an intense workout. And speaking of intense, this Thai Chicken Salad is packed with flavor. I adore the color and texture.

THAI CHICKEN SALAD WITH GINGER LIME DRESSING
THAI CHICKEN SALAD WITH GINGER LIME DRESSING

INGREDIENTS :

  • 1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
  • 1 small red onion, chopped fine
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken
  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce (Red Boat brand)
  • 1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
  • 2 teaspoons red pepper flakes
  • Honey, to taste
  • 3 tablespoons extra virgin olive oil
  • 4 cups shredded Napa cabbage
  • 1 red pepper, diced
  • 3 carrots, grated
  • 2 scallions, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup raw cashews, toasted and chopped

INSTRUCTIONS :

  1. Heat coconut oil over medium high heat.
  2. Add onion and garlic and cook for two minutes.
  3. Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken
  4. Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
  5. Slowly whisk in olive oil until emulsified. Add honey to taste.
  6. In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken.
  7. Toss with dressing. Top with cashews and serve.

You can find complete recipes of this THAI CHICKEN SALAD WITH GINGER LIME DRESSING in wendypolisi.com

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

Barbeque Season is here! Time to find the perfect marinated chicken recipe you over and over again! Like this Gluten Free Chili-Lime Mango Marinated Chicken Bowl recipe. This Marinated Chicken recipe is super easy to make, healthy, dairy free, and delicious! A great way to learn how to cook with wine and use it in a light marinade.

Well friends, can you believe it? We are flying through April already! I know I say this every time but how is it that it’s we’re halfway through another season? Summer is just around the corner! Have you found your perfect marinated chicken recipe for BBQ season yet?

Oh goodness, I’m not ready for the 100+F heat in Texas. So let’s focus on the now; the tail end of SPRING!, Which means we’re celebrating more holidays like Mother’s Day, Father’s Day and of course graduation for many. Oh let’s not forget the barbecues, brunches, and potlucks picnics! Anything to be outside.

But today I’m also excited to celebrate more than just the time of year, we’re also celebrating my husband’s  birthday week! Shhh… don’t tell him I told you. He’s not a birthday person. Regardless, we’re going to celebrate with his favorite type of meal. A BAJA fresh “bowl” type of meal! –> Chili-lime mango marinated chicken. We will definitely bust out the wine for that (and forget our age while we are at it).

You know me, there’s always room for wine; whether you pair with a lovely dinner, serve it at your next party/celebration, or cook with it to really bring out the flavors in your home cooked meals! That being said, I thought it be fun to show you a very easy and delicious ways to use wine and a recipe. Trust me, you all will

Today I’m partnering with Entwine wines to bring you easy recipe you can make the spring summer. Little about entwine  and how this brand all began! Hint –> food is involved! entwine began when America’s oldest wineries and the most trusted name in food: Wente Vineyards and Food Network joined forces.

“Using a shared passion for food and wine as our guide, we’ve created wines that are delicious on their own, yet also work with the flavors of food to make any meal more enjoyable. In developing these signature wines, Food Network’s culinary team worked hand-in-hand with Fifth Generation Winemaker Karl Wente during the blending process to ensure that each wine had its own distinct personality and flavor”.

Oh and y’all, that he did! This wine is full of personality and flavor! Each grape and blend is so unique. The wine I’m using in this chili lime mango marinated chicken recipe is entwine Pinot Grigio. It’s a crisp white wine full of unique fruity layers. Layers like lime and honey. Sounds refreshing, right? Trust me it is!

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}
GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

INGREDIENTS :

  • 2 lbs skinless chicken breast
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha
  • 1 tbsp lime juice
  • 1/4 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1tsp minced garlic
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cup white wine (Pinot grigio)
  • 1/4 cup olive oil
  • 1/4 cup orange or pineapple juice
  • Toppings to garnish – Chili pepper, cilantro, crushed black pepper/sea salt
  • EXTRAS FOR THE BOWL
  • 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!

INSTRUCTIONS :

  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro).
  3. It should be a nice orange or tropical color.
  4. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag.
  5. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
  6. Remove marinated chicken from fridge.
  7. Preheat oven to 425F or Grill at medium high.
  8. Place chicken in baking dish and add extra marinade on top.
  9. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  10. If grilling, place in foil and add marinade on top.
  11. Grill for about 20 minutes or until chicken is no longer pink.
  12. Remove and serve sliced. In serving in the bowl,
  13. just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango.
  14. If paleo you can use cauliflower rice.

You can find complete recipes of this GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE} in cottercrunch.com

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

Summer calls for grills, shrimp and tacos galore! Make it Mexican night with these Spicy Grilled Shrimp Tacos with all the fixins for your next summer bbq or party! No one will believe you that they’re healthy too! Guys, I’m exhausted right now. There’s also a very real possibility that I’m buzzed too. I’m not going to pretend that this isn’t the first time I’ve blogged under the influence. Hint – It’s another drunken shrimp post.

As I’m sure you all experience daily, life has a habit of getting busy. So busy that fancy meals like these Spicy Grilled Shrimp Tacos are a rare occurrence. The truth is that my life is kind of a sh*t show 90% of the time. If you follow me on Snapchat (search for TheHealthyMaven) then you are aware of how all over the place I truly am.

For as much as I love my job and most aspects of my life, running 3 businesses doesn’t afford me a whole lot of time. I’m usually running between meetings, trying to figure out how the hell to use Final Cut Pro (#youtuberproblems), standing on unsteady tables taking pictures, or snapchatting you shameless pictures of me in face masks.

I don’t eat like a queen everyday nor do I cook everything that I eat. ruth-be-told, I survive exclusively off of two types of food, eggs and avocados. I always always have both of these on hand. I also weirdly have a lot of cauliflower hanging around…not sure about that one.

Ironically, both of these two ingredients are responsible for my current state of mind. The avocados for the sleepiness, because you guys FREAKED OUT over this picture on Instagram and suddenly I found myself flipping my content calendar upside down to share them with you and eggs for the solid buzz I’ve got going on right now (I was at an event celebrating eggs today <–what is my life?).

Between my content calendar and newfound day drinking hobby, I don’t have a whole lot of time to indulge in recipes like these.

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!
SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

INGREDIENTS :

For the Spicy Grilled Shrimp:

  • 1 lb raw, organic shrimp
  • 1 tsp olive oil
  • juice, 1 lime
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper (adjust depending on spice tolerance)
  • 1/2 tsp dried oregano
  • salt and pepper, to taste

For the Simple Slaw:

  • 2 cups of coleslaw
  • 1/2 medium red onion (about 1/2 cup), thinly sliced
  • 1 tsp olive oil
  • 1 tsp honey
  • juice, 1 lime
  • salt and pepper, to taste

For the Guacamole:

  • 1 avocado (from mexico!)
  • 1/2 medium red onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 jalapeno, seeded and chopped
  • 1 lime, zest and juice
  • 1/4 tsp cumin
  • salt and pepper, to taste

For the Pico de Gallo:

  • Get the full recipe here
  • 10 organic corn tortillas (I love these ones!)

INSTRUCTIONS :

For the Spicy Grilled Shrimp

  1. Place shrimp in a bowl and top with all ingredients.
  2. Let marinate for at least 1 hour (longer is even better!).
  3. Once marinated, heat up grill or grill pan to high heat.
  4. If using a grill pan, spray with olive oil. If using a bbq grill, place a piece of tinfoil down and spray that with olive oil.
  5. Add shrimp and cook for 2 minutes on each side.
  6. Remove tails before serving.

For the Simple Slaw

  1. Place coleslaw in a medium bowl and add onion.
  2. Top with olive oil, honey, lime juice and salt and pepper.
  3. Let marinate for at least one hour.

For the Guacamole

  1. Mash up the avocado in a medium bowl.
  2. Add in chopped onion, garlic and jalapeno.
  3. Top with lime juice and zest, cumin and salt and pepper.

Assembling the Tacos

  1. Heat up each tortilla in the microwave for 15-20 seconds (or in the oven or stove top).
  2. Top with 3-4 pieces of shrimp, a scoop of pico de gallo, a scoop of guacamole and top with a small handful of simple slaw.
  3. Feel free to add hot sauce for an additional kick.
  4. Dig in!

You can find complete recipes of this SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS! in thehealthymaven.com

Vegan Avocado Potato Salad with Dill & Cilantro

Vegan Avocado Potato Salad with Dill & Cilantro

Vegan Avocado Potato Salad with Dill & Cilantro is a creamy and healthy version of the classic summer BBQ side dish. Nobody will miss the mayo or eggs in this dish and as an added bonus no worries about taking it to your next outdoor gathering!! Double bonus…summer slim-down approved!!

Y’all I am IN LOVE with this Vegan Avocado Potato Salad with Dill & Cilantro!!!
SERIOUSLY!! I don’t think I ever want to make potato salad any other way after having this one 🙂 I first made this a few weeks ago and have been dreaming about it ever since. I hate that it has taken me so long to get it on the blog…but things have been crazy…Hello! Did you hear that I’m engaged!!!

So that means that I am in full wedding planning mode! No, we haven’t set a date yet 😉 We also just had our biggest fundraiser and event at work this week, but that was successfully completed on Monday night. I took one rest day yesterday and now it is time to talk about Vegan Avocado Potato Salad with Dill & Cilantro 🙂

Take a close look at all that yumminess!! Believe me when I say that this is a must try!! The recipe is super simple too 🙂 Double bonus!! All you need is potatoes, avocado, lime juice, salt, pepper and herbs of your choice!

I chose cilantro and dill as the herbs for this avocado potato salad, but you could really use any that you like or have on hand. I will say, though, that the dill and cilantro was an excellent combination, IMHO 😉 My inspiration for this recipe was this post with just a few modifications.

Vegan Avocado Potato Salad with Dill & Cilantro
Vegan Avocado Potato Salad with Dill & Cilantro

INGREDIENTS :

  • 6 (approximately 2 lbs.) potatoes, peeled and chopped into 1 inch cubes
  • 1 large, ripe avocado
  • Zest and juice of 1 lime
  • 2-3 tbsp. herbs of your choice (I used dill and cilantro)
  • Sea salt and fresh ground pepper to taste.

INSTRUCTIONS :

  1. Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes).
  2. Once boiling, add salt to the water and give them a stir.
  3. Boil (you may have to reduce the heat a little to keep the water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.
  4. Drain and spread potatoes out in a single layer on a baking sheet.
  5. Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).
  6. While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.

You can find complete recipes of this Vegan Avocado Potato Salad with Dill & Cilantro in beckysbestbites.com

Chili Roasted Sweet Potato + Black Bean Quinoa Salad

Chili Roasted Sweet Potato + Black Bean Quinoa Salad

So you guys….are you feeling the Cinco de Mayo vibes or what? I’m on a major Mexican/Southwestern kick and it’s not stopping until Tuesday. Last week it was the round up, today it’s this sweet potato + black bean quinoa salad and Tuesday is going to be Margarita Green Smoothies.

So pretty please just indulge me…if only for the next few days!

Today though? It’s all about this salad. With chili roasted sweet potatoes, earthy black beans, nutty quinoa, crunchy lettuce and a creamy avocado-cilantro dressing, it’s got everything you need to make salad the star of your meal.

Personally, I’m a big fan of making salads for dinner. I think it’s fun to change things up; swap in different ingredients, add a variety of protein sources and just go a little wild. Salads are one of those meals you can really play around with.

But what I love most about salad is that it’s simple. It’s not fussy. It’s not overly complicated. It’s just veggies on top of veggies on top of veggies, sometimes drizzled in an ultra creamy and decadent sauce.

Yeah, sounds like my kind of meal.

Chili Roasted Sweet Potato + Black Bean Quinoa Salad
Chili Roasted Sweet Potato + Black Bean Quinoa Salad

INGREDIENTS :

for the salad:

  • 1 large sweet potato
  • 1 (15 oz) can black beans
  • 3 cups cooked quinoa (made from 1 cup dry)
  • 1 tablespoon coconut oil
  • 2 teaspoons chili powder
  • Juice of 1 lime
  • Salt + pepper
  • Lettuce/greens to serve
  • 1 batch Cilantro-Avocado Dressing

for the dressing:

  • 1 avocado
  • ½ cup cashews
  • ½ cup cilantro
  • ½ – ¾ cup water
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • ¼ – ½ teaspoon cayenne (optional)
  • Salt + pepper to taste

INSTRUCTIONS :

  1. Preheat the oven to 425 degrees F.
  2. Peel and chop the sweet potato in small, bite-sized pieces.
  3. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat.
  4. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
  5. Roast sweet potatoes for 20 – 25 minutes until tender, stirring half way through so as not to burn them.
  6. While sweet potatoes are cooking, rinse and drain the black beans.
  7. Add them to a large bowl along with quinoa. Set aside.
  8. Add all dressing ingredients to a blender (starting with less water and adding more as needed).
  9. Blend on high until smooth and creamy.
  10. Add enough water to make it drizzable.
  11. Once sweet potatoes are done roasting, let them cool for 5 minutes.
  12. Add to the bowl with black beans and quinoa.
  13. Squeeze lime juice over the top and stir to combine.

You can find complete recipes of this Chili Roasted Sweet Potato + Black Bean Quinoa Salad in simplyquinoa.com

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

Taken after the model of these delicious wraps, I threw these together for dinner one night nearly three years ago in a frantic attempt to feed my hungry family and use ingredients I already had on hand.
And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since (and that’s saying a lot coming from the lady who doesn’t repeat many meals). Full of flavor, these wraps are a snap to make.

The method turns out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. And they make great leftovers. I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.

Crispy Southwest Chicken Wraps
Crispy Southwest Chicken Wraps

INGREDIENTS :

  • 1 cup cooked rice, warm or at room temperature
  • 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • 1/2 red or green pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
  • Sour cream (optional)
  • 6 burrito-sized flour tortillas

INSTRUCTIONS :

  1. Mix rice together with chili powder, cumin and garlic salt.
  2. Add remaining ingredients except for cheese and sour cream.
  3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
  4. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
  5. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
  6. Spray seam-side of the wrap lightly with cooking spray.
  7. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
  8. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.
  9. Cooking them seam-side down first helps seal the long edge so they don’t fall apart.
  10. Transfer to a plate and repeat with remaining wraps. Serve warm.

You can find complete recipes of this Crispy Southwest Chicken Wraps in melskitchencafe.com

The Best Homemade Salsa Recipe

The Best Homemade Salsa Recipe

 

The Best Homemade Salsa Recipe
The Best Homemade Salsa Recipe

Ingredients:

  • 4 ripe tomatoes, cored and quartered
  • 1 red onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 3 jalapenos, stemmed and seeded (You can substitute 1-2 habanero or serrano peppers.)
  • 1/3 cup fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon ground cumin
  • 2-3 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 15 ounce can crushed san marzano tomatoes
  • 4.5 ounce can diced green chiles (mild, medium, or hot)

DIRECTIONS

  1. Place the fresh tomatoes, onion, garlic, peppers, lime juice, cumin, sugar, and salt in a food processor. Pulse until the contents are fine and well blended.
  2. Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve.

You can find complete recipes of this The Best Homemade Salsa Recipe in aspicyperspective.com

Honey Lime Chicken

Honey Lime Chicken

Chicken is our favorite protein; I make chicken many times a week so I am constantly developing new recipes. This honey lime chicken is inspired by a recipe on Eating Well, but I simplified the recipe to make it easier for you.

Honey Lime Chicken
Honey Lime Chicken
Ingredients:
  • 1 lb chicken thighs, deboned, skin-on
  • 2 cloves garlic, minced
  • 1 heaping tablespoon honey
  • 1 tablespoon soy sauce
  • 3/4 tablespoon lime juice
  • Pinch of cayenne pepper
  • Pinch of salt
  • Chopped parsley
  • Lime wedges
Method:
  1. Preheat the oven to 400F.
  2. Combine the chicken thighs with garlic, honey, soy sauce, lime juice, cayenne pepper and salt. Stir to combine well. Transfer the chicken to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil.
  3. Bake the chicken for 20 minutes, or until cooked. Broil the chicken for 1 minute to char the chicken skin. Remove from heat, garnish with parsley and serve immediately with some lime wedges.
Cook’s Note:

You may use skinless and boneless chicken thighs, breasts, or chicken drumsticks for this recipe. You may also make this on a skillet or cast-iron pan on medium heat. Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey. You may also grill the chicken on an outdoor grill.

You can find complete recipes of this Honey Lime Chicken in rasamalaysia.com