Mazola® Kick’n Chicken with Mango Salsa,

A few months ago I had the wonderful opportunity of doing a commercial spot for Mazola, here it is….not sure what is going to become of it, but making the video was a GREAT experience!  Thank you ACH!

Mazola® Kick’N Chicken with Mango Salsa

Yield: 4 servings
Prep Time: 15 minutes
Grill Time: 12 to 16 minutes

Ingredients:

4 boneless, skinless chicken breasts (one pound total)
2 tablespoons Weber® Kick’N Chicken Seasoning
1/4 cup Mazola® Corn Oil
3 tablespoons fresh lemon OR lime juice
As needed Weber® Grill’N Spray

Mango Salsa:

2 cups diced fresh mango, 1/4-inch dice
1 cup diced red bell pepper, 1/4-inch dice
3 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon fresh lemon OR lime juice
2 tablespoons minced, fresh cilantro
Salt and pepper to taste

Directions:

Preheat grill to medium heat, or between 400º to 450°F.

Trim excess fat from chicken, rinse and pat dry using paper towels. If necessary, pound chicken to an even 1/2-inch thickness using a mallet, rolling pin or cast iron skillet (this will ensure the chicken cooks evenly).  Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag.   Seal bag and turn to thoroughly coat chicken.

Coat grill surface with grill spray to prevent sticking.

Grill chicken over direct high heat for 4 to 6 minutes, rotate 90 degrees and continue cooking an additional 4 minutes (this process will give you beautiful grill marks on the chicken).  Turn chicken and repeat as above until cooked through (internal temperature should be 160°).  Transfer cooked chicken to a serving plate.

Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)

Top grilled chicken with mango salsa and serve immediately.
Recipe Tip: Try slicing the chicken onto warm, low-fat tortillas, top with mango salsa and crumbled queso fresco cheese for delicious spicy chicken wraps.

Kickin' Chicken with Mango Salsa

Kickin’ Chicken with Mango Salsa

Buon Appetito!

 


Happy Labor Day

Labor Day is the third largest cookout events in the United States.  Tradition dictates that food cooked on a open flame is synonymous with summer holidays and as Labor Day is the last holiday of the summer, it had better be good!  If planning a backyard cookout then this is the right place. It’s important to take advantage of Labor Day celebrations to mix up some summer time drinks, pop open some Beer, light up the grill or smoker, and have a great cookout with your friends and family!

Here are some delicious recipes for your Labor Day Cookout!

The number one most popular food cooked on Labor Day is Barbecue Ribs

Memphis Style BBQ Ribs

Labor Day is also known for the end of “hot dog season“…

Perfect Grilled Hot Dog

Perfect Grilled Hot Dog

Some of my favorite salads include Asian Slaw, and Orzo Pasta Salad, or Black Beans, Rice & Avocado Salad

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

A cookout is never complete without Watermelon

Grab and Go Watermelon

Grab and Go Watermelon

or a wonderful Blueberry Cheesecake

Blueberry Cheesecake

Blueberry Cheesecake

And of course you will need the best Margarita

The Best Margarita

The Best Margarita

I hope you all enjoy this Labor Day Weekend as you celebrate with your family and friends!

Boun Appetito!!!


It’s ALMOST here….”Cookin’ for a Livin”

The cookbook is so close to being available, so I thought I would send out a little tease, and this goes to my friend Ann!  Enjoy!!!!

Baked Olives & Grilled Bread

Olive Ingredients:
1 ½ cups cherry or grape tomatoes, halved
1 cup Kalamata olives
1 cup Manzanilla olives
2 cloves garlic, minced
½ finely sliced shallot
1 teaspoon Spice Islands® Parsley
½ teaspoon Spice Islands® Oregano
1 Spice Islands® Bay Leaf
¼ cup Mazola® Extra Virgin Olive Oil
Zest of 1 lemon

Directions:
Preheat oven to 400°F. Combine tomatoes, olives, garlic, onion, 1 tablespoon fresh parsley, oregano, bay leaf and olive oil in a medium size ovenproof dish. Bake 15 minutes, or until tomatoes begin to caramelize.

Bread Ingredients:
1 loaf Simply Homemade® Country White Bread, baked
¼ cup Mazola® Extra Virgin Olive Oil
Spice Islands® Sea Salt
Spice Islands® Freshly Ground Black Pepper

Directions:
Slice bread in 1” slices. Brush Bread with oil, sprinkle salt and pepper over bread. Place oil side down on hot grill or grill pan (place on an angle). Cook several minutes and rotate bread 90°F. Brush top of bread with remaining olive oil and season with salt and pepper. Turn bread over and repeat the cooking process as above.

Baked Olives & Grilled Bread

Baked Olives & Grilled Bread

Bon Appetito!!!!






Grilled Shrimp in Galena’s Tomato Vodka Sauce

Grilled Shrimp

Grilled Shrimp

Love this warmer spring weather we are having here in Memphis.  Last night was a perfect night to do a little outdoor grilling.  However I was really in the mood for some Italian food.  What goes great with any pasta dish????  SHRIMP

How to Grill Shrimp

1 pound large shrimp
2 tablespoons extra virgin olive oil
salt & pepper, to taste
30 6-inch skewers (soaked in water for 30 minutes prior to use)*

Peel and devein the shrimp.  In a medium sized mixing bowl, combine shrimp, oil, salt and pepper.  Insert skewer through entire body of shrimp (this prevents  shrimp from curling up when cooked – see picture above).  Preheat grill to high heat, spray grill with cooking spray.  Place prepared shrimp on grill and cook 2 minutes on each side, or until shrimp is pink and opaque.  Remove from grill, when cooled, remove skewer from shrimp.  Place in bowl until needed.

Prepare Tomato Vodka Sauce according to directions.  Add shrimp to sauce with the heavy cream.  Toss with your favorite cooked pasta.  

Grilled Shrimp in Tomato Vodka Sauce

Grilled Shrimp in Tomato Vodka Sauce

*Soak package of skewers in a large bowl of water with a small plate on top to hold down the skewers.  Remove skewers and place in a zip lock bag in the freezer.  Your skewers will be ready for use whenever you need them.

Boun Appetito!


Grilling Pizza

We have a favorite pizza place back east, Sally’s in New Haven, CT.  This is the closest I’ve come to creating that wonderful pizza….grilling.  Sally’s uses a “coal” fired oven so cooking the pizza on the grill is a very close resemblance.  It’s pretty easy to do, and no better time than summer.  Whip up some dough, fire up the grill, pop a cold one and enjoy!Grilling Pizza

BBQ Grilled Pizza

BBQ Grilled Pizza

Grilled BBQ Pizza

Dough:

1 package Fleishman’s active dry yeast
1 teaspoon sugar
1 3/4 cups warm water (110 – 125 degrees)
1 tablespoon Mazola Extra Virgin Olive Oil
5 cups King Arthurs Bread Flour
1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer. Add warm water and wait 2-3 minutes until yeast blossoms. Add remaining ingredients. Using a dough hook, knead for 8 minutes. (Can also be made in a large mixing bowl, then knead by hand, or use a food processor and process until all ingredients are combined). Place dough in a large bowl (oil bowl first), and cover with plastic wrap. Place in refrigerator for up to 5 days. Remove dough at least an hour before rolling out pizza. Recipe makes enough for 4 pizza’s. This dough also freezes well for up to 2-3 months.

Sauce:

1 quart crushed tomatoes (Pomi Brand is best, $$$ at Fresh Market)
1/4 cup red wine….drinking wine
1 teaspoon basil
1 teaspoon oregano
red pepper flakes to taste
black pepper to taste
1 tablespoon tomato paste
1/2 teaspoon crushed fennel seed
1/2 cup Weber’s “Kick’n Spicy” BBQ Sauce

Combine all ingredients, simmer 30 to 60 minutes until slightly thick. Makes enough for 3-4 pizzas.

Pizza:

Extra virgin olive oil
1 cup shredded roasted chicken (store bought roasters work great) tossed with 1 teaspoon liquid smoke and 1/4 cup Weber’s “Kick’n Spicy” BBQ Sauce, or 1 cup shredded pulled pork (recipe below to make your own)
shredded cheese – mozzarella, pepper jack, sharp cheddar (use your imagination)
2-3 grilled jalapeños, sliced, optional

Roll dough thinly and place on a flour dusted pizza peel. Using a silicon pastry brush, brush the entire surface of the pizza. Place pizza oiled side down on hot grill (make sure you either oil or pan spray your grates). Close grill cover and cook for about five to 10 minutes, checking periodically to make sure dough is not burning (reduce your heat if needed). Oil top side of dough, when bottom is slightly browned, flip dough over.

Cover dough with sauce, cheeses, shredded chicken or pork, and top with jalapeños (I grill these while preheating the grill). Cover grill and let cook 5-10 minutes until slightly golden and cheese are melted.

To make your own Slow Cooked Boston Pork Butt:

1 4-5 pound bone-in pork Boston butt
1-2 tablespoons kosher salt
2 tablespoons “Weber N’Orleans Cajun Seasoning”
Preheat oven to 275°F.

Remove excess fat from pork. Using a large carving fork, poke holes over entire surface of pork. Sprinkle meat with salt and seasoning. Wrap tightly in aluminum foil. Place on baking sheet. (This may be done the night before and held in the refrigerator over night).
Place baking sheet in preheated oven and cook for 6-7 hours, or until the internal temperature reaches 225°F and the meat pulls away easily from the bone. Let meat rest 10-15 minutes before shredding. This also freezes very well after cooked. You might also purchase a larger Boston butt if on sale and have the butcher cut it for you, freeze what you don’t use for a later time.

 


A New “Twist” On Cooking Dogs, and a Black Bean, Rice, Avocado Salad with the “Perfect Margarita”

A new “twist” on cooking hotdogs….a quick and easy black bean, rice and avocado salad, along with the “perfect” margarita!

My LOVE for food runs family wide.  I am very proud of my nephew Kris Wallenta, owner of “Kinta’s” Restaurant…

Kinta'sSeems like only yesterday he was gathering shells at the beach in front of our home…

Kristopher WallentaKris was recently filmed for the new season of “Flavors of Cozumel”.  Hope we get to see that episode in the United States.

Filming "The Flavor of Cozumel"

When I was looking for a “perfect” margarita, I thought I would ask the expert!  This is his “house” margarita. Thank you Kris!  Next time you vacation in Cozumel, make sure you visit my nephew’s restaurant…if you mention me you will get a “free” house margarita…  🙂

Black Bean Rice Avocado Salad

1 ½ cup chicken stock
½ cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
2 roma tomatoes, seeded and chopped
2 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
½ of one lime, juiced
4 tablespoons “Blood Orange” olive oil, or
3 tablespoons extra virgin olive oil and 1 tablespoon freshly squeezed orange juice

In a 2 quart sauce pan combine chicken stock, water and rice. Cook over high heat until mixture begins to boil, reduce heat to medium low and simmer for 15-20 minutes or until rice is tender. Place cooked rice on a serving dish to cool.

In a large bowl combine remaining ingredients. Stir in cooled rice and gently toss until mixture is well combined. Adjust seasoning with additional salt and pepper, if needed.
Cover bowl and refrigerate for 2 hours or more before serving.

Salad may be served in hollowed out avocado shells, top with additional fresh cilantro.

Kinta’s Famous House Margarita

1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
1 lime
kosher salt

Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..

Recipe courtesy of Kristopher Wallenta
Kinta’s Restaurant
Cozumel, Mexico

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