Ci-lime-tro Chicken and a side of Ci-lime-tro Quinoa Summer Salad

Pin It It's finally grilling season.  The temperature has been hovering in the mid 60's for the past week, so we got to start our weekly Saturday grill sessions a bit early this year.  Last year we grilled, regular chicken and burgers all summer long... this year, I think we'll spice it up a bit.  I love lime, it's like a burst of summery flavor.  Before I ever really cooked anything we would make chicken marinated in Newman's Own Lime Vinaigrette with a dash of ginger, which was always a favorite.  This version is definitely a step up.  We started off this grilling season with Ci-lime-tro Chicken and a side of Ci-lime-tro Quinoa Summer Salad, which was the perfect compliment.  Next time, I would just chop the chicken up and throw it in the salad for an all in one dish.  Read on for the juicy details. 

 

Start by cooking the quinoa for Ci-lime-tro Quinoa Summer Salad.  My quinoa is always fluffy ever since I started following these directions on how to make fluffy quinoa.   You will want to start the quinoa ahead of time so it has time to cool before the chicken is ready.  While your quinoa is cooking start marinating the chicken  in the juice of 3 limes, 1 1/2 tablespoon sugar, lots of freshly ground cracked pepper, a dash of salt, a teaspoon of Olive Oil, and about 10 cilantro leaves chopped.  Let the chicken marinate for at least an hour in the fridge (the longer the better to get the best flavor).  When its time, fire up your grill.

Grill your chicken to perfection following these tips from Kayln's Kitchen, 

Dice a tomato, avocado and chop some cilantro for your summer salad.  The best part about this meal is that there is little prep!  You are basically done prepping for your salad at this point.

 Ci-lime-tro Chicken

adapted from My Recipes

Ingredients:

2 boneless skinless chicken breasts

the juice of three limes

1 1/2 Tbsp sugar

1 tsp freshly ground pepper

1 tsp salt

1 tsp Olive Oil

10 cilantro leaves, chopped

Directions:

Mix lime juice, sugar, pepper, salt and olive oil.  Stir until sugar is dissolved.  Add chicken and cilantro.  Mix in a sealable plastic bag and let marinate for at least one hour in the refrigerator.  Grill to perfection.

Voila! Perfectly marinated chicken breast.

Ci-lime-tro Quinoa Summer Salad

Adapted from myrecipes.com

 Ingredients:

3/4 cup (uncooked) quinoa, cooked and cooled

a can of black beans, drained and rinsed

3/4 cup corn kernels

1 large tomato, diced

1 avocado, diced

2 limes, juiced

1 tsp cumin

roughly 3-4 Tbs chopped Cilantro

Drizzle of Olive Oil

Salt & Pepper

*I made this again the other day, and added some chopped yellow pepper, which made it even better because it added the perfect amount of crunch!  I would definitely recommend.

Directions:

Cook quinoa and chill.  Mix quinoa, black beans, corn, tomato, avocado, lime juice, cumin and cilantro.  Drizzle with Olive Oil.  Salt & pepper to taste. Chill and serve.  

Bon Appetit!  Super easy and the flavors come together perfectly.  Perfect for a grill out side dish. 

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Pico Scramblers topped with Avocado

Pin It One of my favorite ways to jazz up scrambled eggs is to throw in some fresh pico de gallo. It adds a burst of summery flavor. Though it's not even close to summer, sadly, I did find some pretty good looking tomatoes at the grocery store the other day. Perfect for some home made pico. Can't wait until we have our own red, juicy tomatoes growing on the back porch.. about 5 months and counting.

Start with some fresh tomatoes, garlic, lime, a bit of EVOO, cilantro (and some green onions I forgot to picture, don't forget to add those to the pico.. it is a must!).


Pico De Gallo

Ingredients:

3 Tomatoes
1/2 of lime, juiced
1 clove garlic, minced
1 Tbs Olive Oil
2 Green Onions, chopped
8 leaves of Cilantro, roughly chopped
Salt and Pepper
Optional: chili pepper

Directions:

Dice the tomatoes and set in a small bowl.  Mix in minced garlic, juice of half of a lime, olive oil,  chopped green onions and cilantro.  Mix.  Salt and Pepper to taste.  Add a chili pepper, if you prefer spicy pico. 

Onto the Pico scramblers with Avocado

Ingredients:

4 organic eggs
1/2 cup milk
1/2 red pepper, chopped
1/2 cup shredded cheese (I used Gouda, it was good)
1 recipe Pico de Gallo
3 whole wheat tortillas (1 for me, 2 for my Taste Tester)
1 avocado, diced
salt and pepper

Directions:

Begin heating tortillas in oven.  Whisk together eggs and milk.  Salt and Pepper the mixture.  Heat a medium sized greased skillet to medium heat.  Once heated, pour in the egg mixture.  Stir occasionally.  Add the red pepper and cheese.  Add in two generous spoonfuls of pico de gallo.  Cook to desired consistency.  Serve over warmed tortillas.  Top with diced avocado and extra pico.

Garnish:
Tabasco (although, these eggs must have been flavorful enough, because my Taste Tester didn't even add Tabasco, which is a first!)

Voila!

I probably would have added some black beans to this dish, if they were readily available here.  In Belgium, I need to cook them myself, which is quite time consuming... so none for me, but would be extra delish for you!  Bon Appetit!  Nom Nom!

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Open faced E.A.T.

Pin It "Good Morning."  I can say that on Saturdays and Sundays.  On Monday mornings I generally say, "Bad Morning,"  sure, it is a little pessimistic, but sleeping in, enjoying many morning coffees and taking the time to make a hearty breakfast are one of life's simple pleasures.  I prefer making my own delicious breakfast than going out.

Eggs.  They surely are incredible.  There are so many things you can do by throwing a few eggs together.  See below our Saturday morning creation, Open Faced E.A.T., and it sure was edible.

Start by shredding some cheddar, slicing avocado and chopping some cherry tomatoes.

Throw a slice in the toaster and start frying your egg.

After you have flipped your egg, throw on a little ched and melt with the cover on, then line the avocado slices on your toasted bread.

Top with your egg, some tomato slices and some cracked pepper.  We added some bacon bits from last nights dinner, but I would serve with sliced bacon if I had it in the house. Bacon. Yum. (strawberry doesn't look that great, but please, it is February, and I am still working on my food photography!)

Open Faces E.A.T. (serves 2)
ingredients:
2 slices of wheat bread
2 organic eggs
half of an avocado
6 cherry tomatoes
a handful of shredded cheese
sea salt and cracked pepper

serving suggestion:
Serve with a piping hot cup of jo.  Tabasco if needed.


directions:
Shred some cheddar, slice half of an avocado, quarter the cherry tomatoes.  Pop a slice of toast in the toaster and crack your egg on a hot greased frying pan.  Salt and pepper.  Once you have flipped the egg, throw on a little shredded cheese and put cover on to melt the cheese faster.  Line up half of the avocado on the toast (salt and pepper if desired).  Once cheese in melted, put egg on top of the avocado.  top with the cherry tomatoes and pepper.  Before you dig in, break the yolk and dip toast in its goodness while you eat.  (repeat, or if you are a top chef, do two at once)

Bon appetit.

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