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This meal is SO quick, especially with a little prep the night before. We cooked the rice the evening prior, and mixed it up while the chicken was cooking and voila! A 15 min dinner. We did only marinate the chicken for the minimum 10 minutes, and it was absolutely delicious, but next time I’m going to try marinating it overnight to see if we get a little more kick of out of the jalapeños (and we will definitely be making this again soon!).

honey jalapeno chicken avocado cilantro lime rice
Honey Jalapeño Chicken
via bookpage

¼ cup honey
3 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
6 jalapeño peppers, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons kosher salt
¾ teaspoon black pepper
3 pounds chicken tenders
½ cup chopped fresh cilantro
Sour cream for serving

Preheat the grill and oil the grill rack.Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt, and pepper. Toss the chicken in the marinade and let stand for at least 10 minutes. Grill the chicken until well browned and cooked through, 4 to 6 minutes. Serve the chicken sprinkled with the cilantro and with a dollop of sour cream on the plate.

Avocado Cilantro Lime Rice
via cooking classy

4 – 5 cups cooked brown (preferably day old)
2 medium, ripe avocados
2 Tbsp fresh lime juice
1/4 cup chopped cilantro
1/2 tsp ground cumin
1 small clove garlic, minced (optional)
Salt and freshly ground black pepper, to taste

Mash avocados in a large mixing bowl. Stir in lime juice, cilantro, cumin and garlic, then season with salt and pepper to taste. Stir in warm cooked rice and serve warm.

Well, that hiatus ended up being a bit longer than expected, but I did forget to mention that summer can last well into early October here in Seattle. I’ve also been working too much, but here are a couple of recipes we tried recently and really loved! I’m just starting to get back in the swing of cooking again, it’s been a long, wonderful, busy, crazy summer.

The second the weather starts to turn, I’m ready for soup season! This one is hearty and delicious, but still bright enough to feel good on a warmish day.

lemon-chicken-soup

Lemony Chicken & Spring Vegetable Soup
View the full recipe here via The Cozy Apron.

Also this fabulous potato salad, which was so packed with flavor and so filling, we ate it as a meal all on it’s own.

potato salad with sausage and fennel

Potato Salad with Italian Sausage and Fennel
View the full recipe here via Cook the Story.

Hope you enjoy these! More recipes and fun stuff to come soon!
I hope your summer has been fabulous too! xoxo.

Wow! We really don’t make enough fish. This recipe is amazing, and enough to convince me to stop being so scared of fish dishes and bring a little more into my life. Sometimes I feel like living in the northwest, I get a little burned out on all the salmon around here (crazy! I know!), but this recipe has just enough kick and is such a departure from the usual – it made me fall in love with salmon all over again. Plus, the avocado salsa here could be my new favorite topping. Seriously. This is fantastic, folks. Did I mention this is also paleo and whole30 friendly? I didn’t even realize it until after I’d already scarfed it all down.

grilled spiced salmon with avocado salsa

Grilled Salmon with Avocado Salsa
via the cookie rookie 

2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder
1 tsp black pepper

for the Avocado salsa:
1 avocado, sliced
½ small red onion, sliced
Juice from 2 limes
2 tbs finely chopped cilantro
Salt to taste

Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix. Refrigerate for at least 30 minutes. Pre-heat the grill. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use. Grill the salmon to desired doneness (our took about 7-8 minutes). Top with avocado salsa and enjoy!

Last week I made this amazing soup. It was so bright and summery, and perfect on a night that was just a bit crisp. For fresh herbs, I only had parsley and a little bit of basil on hand, but it made for a fantastic pistou (the french version of a pesto), and with just a squeeze of lemon in each bowl, I was in love. And it was still fresh and delicious the next day after a quick zap in the microwave and a mix-in of the pistou and lemon at work. I forgot to take a picture of the masterpiece, but the original one is so gorgeous, I just had to share. After browsing a bit, I think Love and Lemons might be one of my new favorite food blogs. I didn’t even notice most of the recipes were vegetarian or vegan, everything just looks so good! Click through the link below for the full recipe!

soup au pistou

image via love and lemons

When I’m in a pinch for a meal, my go-to is often chicken with a mustard sauce. I usually have almost everything on hand, there are a million variations, and they always turn out just right. This version is perfectly tangy, but with the sweet creaminess of leeks. I love to serve this with a vegetable like broccoli and smother the whole plate with this amazing dijon sauce.

chicken-breasts-with-dijon

Chicken Dijon
via bon appetit

2 tablespoons olive oil
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)
1 small onion, minced (about 1/2 cup)
4 garlic cloves, minced
2 cups low-salt chicken broth
1 cup dry white wine
1/2 cup Dijon mustard
2 tablespoons minced fresh thyme plus thyme leaves for garnish
1 tablespoon unsalted butter

Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.

For you non-paleo followers, don’t let the tag frighten you away – this dish is awesome! We’ve made it twice now, and I know it’s going to be a regular in our weeknight rotation. I love the substitution of broccoli slaw for noodles. It’s still hearty and delicious, and possibly more flavorful! The recipe below makes about 3 servings, and we’ll usually double it so there’s enough for leftovers.

paleo pad thai

Paleo Chicken Pad Thai
via the paleo mom

1 1/2 lbs chicken meat, cut into small 1” chunks
4-5 Tbsp extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
5 cloves garlic, finely chopped
3 Tbsp Fish Sauce
1 Tbsp Coconut Aminos (or use 1 more Tbsp fish sauce, or soy sauce if you’re not paleo)
4 Tbsp fresh lime juice
½ Tbsp Coconut Vinegar (Apple Cider Vinegar would work too)
5 Tbsp chopped fresh cilantro
4-5 green onions, finely chopped
12oz package of broccoli slaw
2 medium carrots, cut into thin julienne strips

Heat a wok (or large saute pan) over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos, lime juice and vinegar. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro to serve.

 

I had a seriously craving for corn chowder this week. And a little extra kick! So I hit the produce stand, grabbed a couple of peppers and got to work. I also substituted cilantro for the traditional parsley, which I loved with the flavor of the peppers. It ended up not too spicy, but just with a bit of bite, so if you’re looking for a real kick, feel free to pile the peppers on!

corn chowder

Four Pepper Corn Chowder
adapted from food52

6 medium ears of corn
6 strips of bacon, cut into 1/2-inch pieces
1 small onion, diced
1 medium poblano pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 red bell pepper, diced
1 small celery rib, finely chopped
2 lbs yukon gold potatoes, cubed
1 teaspoon salt
1/2 tablespoon crushed red pepper flakes
1 tablespoon freshly ground pepper
4 cups chicken broth (or vegetable broth)
2 cups light cream, at room temperature
2 tablespoons cilantro, coarsely chopped
3 Tablespoons Corn Meal OR Masa
1/4 cup Water

Add bacon to a pot or dutch oven over medium heat. Cook for a few of minutes until it just starts to brown. Throw in the diced onion, poblano, jalapeño, bell pepper and celery and stir, cooking for 5 to 8 minutes. Add butter and melt. Add the potato and saute with the vegetables for an additional minute. Add the corn. Stir and pour in chicken broth and salt. Stir and bring to a boil. Reduce heat to low. Pour in the cream. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes. Serve with crusty sourdough bread or even torilla chips!