Briar Patch Chicken 


Chicken:

1 chicken breast- thin cut

1 TBsp coconut oil

1/4 tsp garlic powder

1.4 tsp dried tarragon

Sauce:

1 1/2 cups fresh NJ blueberries

1/4 cup boysenberry syrup

Mix oil, garlic, tarragon with chicken and grill until desired doness. 

Heat berries and syrup over medium heat until soft and tender. Spoon over chicken as needed. 

Serve with naan  bread or with rice.

NJ Garden Clams


12 NJ little neck clams 

3 fresh mini bell peppers- thin sliced

4 cloves of garlic- thin sliced

12 grape tomatoes – halved

7 fresh basil leaves – chiffonade cut

1 TBsp oil 

Pinch of red pepper flakes

Put peppers, clams, pepper flakes and 1/2 garlic in a pan and covet with water. Cover and cook for 7 minutes or until clams open. Remove all and set aside. 

Add oil and garlic and tomatoes and cook until soft, about 2 minutes.  

Add back clams and the basil and 1/3 cup liquid.

Serve with crusty bread or top with  pasta 

Now that’s NJ Summer- fresh, simple, al dente and flavorful. Cook a bit more if you like the veggies and garlic softer. 

It’s so nice living by the water and being able to get clams whenever you want- I am truly blessed

Thai Dry Rubbed Grilled Chicken


1 chicken breast- scallopini cut

Dry rub:

1/2 tbsp ground coriander

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp ground ginger

1/2 tsp paprika

1/2 tsp sea salt

1/2 tsp turmeric

1/4 tsp ground nutmeg

1/4 tsp black cracked pepper

1/4 tsp ground cayenne pepper

Mix all and rub chicken. Grill until done – 5-6 minutes

Serve with grilled potatoes or peppers or add a baked sweet potato to the mix!

A tad spicy, but very flavorful. A nice combo –  your mouth will be wondering what all those flavors are! 

Grilled Garlic & Cilantro Shrimp Kabobs


Makes 6 kabobs 

12 shrimp

6 mini peppers- halved

12 mini potatoes- cooked( 12-15 minutes)

1/2 red onion- large chunk

Marinade:

4 garlic cloves- pressed

1/2 cup fresh cilantro- chopped

4 TBsp lemon juice

4 TBsp white wine

4 TBsp oil

Pinch of red pepper flakes

Pinch of sea salt

Assemble and marinade in fridge for at least 1 hour or up to 3

Grill 4-5 minutes per side 

Serve with rice or garden salad 

Easy, flavorful and show stopping! 

Try it for your next cook out. 

Scallion & Tamari Burger with Gingered Slaw


Slaw:

1 cup slaw mix

1 TBsp red wine vinegar

1 Tbsp oil

1 tsp fish sauce

1 TBsp scallion- minced

1/2 tsp fresh ginger- grated

1/2 tsp pickled ginger- diced

1/4 tsp garlic powder

1/4 tsp black sesame seeds

Combine all and fridge it!

Burger:

8 oz ground turkey

1 TBsp scallion- diced

1 TBsp Tamari

1 Tbsp coconut oil

1 tsp fish sauce

1 tsp fresh ginger- grated

1/2 tsp garlic powder

Combine all – makes 2 nice size burgers or 1 mamma Jamma!

Make slaw and set aside. Mix burger ingredients – make 2 or 1 … How hungry are you??

Fresh, gingery, and oh sooo good . Serve with noodles or some root veggie chips! No bun! Go naked!!!

Smokey Chicken Dijonaise 


Serves 1 

1 chicken breast- scallopini cut

3 baby portabellas- thin cut

1/4 yellow onion- diced

Chicken marinade:

1/2 tsp smoked paprika

2 TBsp Dijon mustard  plus 1 TBsp

Black pepper to taste

Sauce:

1 TBsp dried tarragon

1/2 cup heavy cream

1/2 cup white wine

1 1/2 tsp butter

Marinade chicken in mixture for 1/2 hour in fridge

Sautéed onions til tender then add mushrooms until soft.

Remove from pan. Add chicken and cook until done- remove

Deglaze with wine and add butter then add tarragon and cream and cook until slightly thick . Add in chicken and veggie mix .

A twist on the classic- smoked paprika adds another layer of flavor . Adding onions creates  another flavor profile to the dish . Very simple- very French! – Bon appetite!  Serve with mashed potatoes or steamed asparagus or a nice garden salad- and bread- don’t forget the bread! 

Chilean style Chicken with Pebre


1 chicken breast- cut scallopini 

Rub:

3 TBsp oil

1 tsp dried basil

1/2 tsp ground coriander

1/4 tsp garlic powder

1/8 tsp smoked paprika 

1/8 tsp chipotle chili powder

1/8 tsp salt

Pebre:

1/4 cup scallions- chopped

1/2 cup cilantro – chopped

1/3 cup white onion- diced

3 garlic cloves- pressed

3 Roma tomatoes- seeded and diced

2 1/2 TBsp red wine vinegar

2 TBsp oil

1/2 tsp sriracha

Pinch of salt 

Combine all and fridge it

Coat chicken with rub and cook until done . Top with Pebre . Serve with yellow rice .

Geeeeeez! – crazy flavorful. Ok- I added the white onion…. I like it- sue me!    It’s not super spicy, but that’s the way the Chilean people roll  … Simple flavors that embrace each other! This is the dish. Try it – add the pebre to fish or use it as a dip for chips! 

Firehouse BBQ Sauce


1 cup ketchup

1/2 cup hot sauce

2 TBsp lime juice

2 TBsp honey

2 TBsp soy sauce

1 TBsp red wine vinegar

1 tsp onion powder

1 tsp garlic powder

1/16 tsp smoked paprika

Mix all .

If cooking chicken, I like yo put a few spoonfuls over chicken and marinate in fridge fo at least 1 hour. Grill and then add more as you see fit.

A tasty, somewhat spicy sauce with a hint of smokiness. Try it ontop of a burger – last couple of minutes baste the burger with the sauce- maybe some cheese ontop .

Pineapple Mango Salsa


1 1/2 cups pineapple- diced

1 1/2 cups mango- diced

1/4 cup red onion- diced

4 mini red bell peppers- diced

1/4 cilantro- chopped

1 serano pepper- fine dice

2 TBsp lemon juice

1/2 TBsp honey

Pinch of red pepper flakes

Salt to taste

Mix all ingredients and refrigerate for at least an hour.

Summer is calling! Quick and full of flavor. Top your grilled chicken, fish, or pork with this. I like serano peppers for this recipe- not as hot as a jalapeño and it has a brighter , fresher taste. Add more or less flakes.