Strawberry Pom Mojito

Ingredients

• 6 strawberries
• 1/4 cup fresh mint leaves
• 1 lime, juiced
• 1/2 cup pomegranate juice
• 2 to 3 shot glasses white rum
• 1 tablespoon honey, you may add more if needed
• Sprite or Lime Soda
• strawberries and mint leaves for garnish

Instructions

• Fill two glasses with ice and set aside.
• Muddle strawberries, mint leaves, and lime juice in a shaker glass.
• Add in the pomegranate juice, rum, and honey; mix well.
• Divide mixture evenly in prepared glasses.
• Slowly pour in lime soda; fill to the rim, or as desired.
• Garnish with strawberries and mint leaves.
• CHEERS!
• Serves: 2
• Source: http://diethood.com/strawberry-pom-mojito/

Southwestern Grilled Chicken Recipe with Lime Butter

Grilled chicken doesn't get any tastier than when it's coated with lovely spices and topped with lime butter.

Author: ©Amy Johnson | She Wears Many Hats

Ingredients

• For the chicken:
• 1 tablespoon chili powder
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon coarse black pepper
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 
3½ pounds bone-in chicken parts

• For the Lime Butter:
• ¼ cup chopped fresh cilantro
• ½ cup (1 stick) butter, melted
• 1 serrano chile, minced
• 2 tablespoons minced white onion
• 1 tablespoon fresh lime juice
• pinch coarse black pepper

Instructions

1. Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush.
2. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through.
3. For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping.
4. For easy prep-ahead planning, seasoning paste, and Lime Butter may be made ahead, a refrigerated covered. The Lime Butter can be slowly rewarmed, or just brought to room temperature and let the warm chicken finish the melting.)

 

Source: http://shewearsmanyhats.com/southwestern-grilled-chicken-recipe-w-lime-butter/

Chicken Cashew Lettuce Wraps

Author: Amy Johnson | She Wears Many Hats

Serves: Makes 6-8 lettuce wraps.

Ingredients

For stir fry sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• ¼ teaspoon ground red pepper
• ¼ teaspoon ground ginger
• 1 teaspoon sesame oil

For Cashew Chicken:

• 2 chicken breasts (about ¾ lb. total), diced
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• ¼ cup cashews, chopped
• Salt and pepper to taste

Instructions

For stir fry sauce:

1. Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside.

For Cashew Chicken:

1. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
2. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

Source: http://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/

Shrimp and Asparagus Stir Fry with Lemon Sauce

 

Ingredients

4 tablespoons olive oil, divided

1 pound large raw shrimp, peeled & deveined

1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces

1/2 teaspoon salt, divided

1 teaspoon minced ginger (Gourmet Garden Ginger Paste)

1 teaspoon minced garlic

 

Lemon Sauce

2/3 cup chicken stock

1 tablespoon cornstarch

1 tablespoon sugar

1 tablespoon soy sauce

1/4 cup lemon juice

1 teaspoon lemon zest

 

 

 

 

Instructions

1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
4. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.

Source: http://homecookingmemories.com/shrimp-asparagus-stir-fry-lemon-sauce/

Cauliflower Fried Rice

Here is what you need:

- 3 cups of grated raw cauliflower (use a cheese grater or food processor)
- 1/2 cup frozen peas
- 1/2 cup carrots, thinly sliced
- 3-4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 TBSP olive oil
- 2 eggs (or 4 egg whites) scrambled
- 3 TBSP soy sauce
(recipe adapted from Irene of GetUFit)

 

1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes

3. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!

Source: http://www.familyfreshmeals.com/2013/03/cauliflower-fried-rice.html#_a5y_p=1729509

Grilled Ginger-Sesame Chicken Chopped Salad

 

 

Ingredients

Dressing and Marinade
• 1/4 c low-sodium soy sauce
• 2 Tbsp finely minced ginger
• 3 Tbsp canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
• 1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
• 1/2 tsp salt, then more to taste as desired
• 1/4 cup red wine vinegar
• 1/4 cup chopped green onions, green and white parts

Salad

• 2 (9 oz) boneless skinless chicken breasts
• 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
• 1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
• 2/3 cup slivered or sliced almonds, toasted
• 1/2 cup cilantro leaves, chopped
• 3 chopped green onions, green and white parts
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

Directions

• For the marinade:
• In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
• For the dressing:
• Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
• For the salad:
• Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
• To assemble salad:
• In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve

Source: http://www.cookingclassy.com/2014/05/grilled-ginger-sesame-chicken-chopped-salad/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+CookingClassy+(Cooking+Classy)

Thai-Flavored Honey Glazed Chicken (with Sriracha Mayo)

Ingredients
Serves 4

Chicken

1 lb / 453 gr (free-range organic) chicken breast, cut into strips
2 teaspoon Chinese five-spice (you can find it in the spice section)
¼ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon raw organic honey
2 tablespoon olive oil
Juice of one lime
1 tablespoon sesame seeds (I used black seeds)

Chopped fresh cilantro, lime wedges and slices of fresh chili for garnish

Sriracha Mayo

3 tablespoons mayo (make your own paleo mayo with this recipe)
3 tablespoons plain Greek yogurt
1 tablespoon Sriracha (make your own Sriracha with this recipe)
1 teaspoon lemon/lime juice
Ground black pepper to taste

Directions

On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.
In a small bowl combine honey, olive oil and lime juice.
Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.
Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).
In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook until nicely charred and cooked through (about 4 to 5 minutes per side).
Transfer to a plate, scatter with sesame seeds and toss to coat.
Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.

Nutrition facts

One serving (without the Sriracha mayo) yields 264 calories, 11 grams of fat, 14 grams of carbs and 35 grams of protein.

Source: http://www.theironyou.com/2014/06/thai-flavored-honey-glazed-chicken-with.html