Full Episode Friday: Grilled to Perfection - 4 Spring Grilling Recipes
Full Episode Friday: Grilled to Perfection - 4 Spring Grilling Recipes - Today's show is all about grilling! Bobby joins Paula in the smokehouse and they’re cookin’ up 4 delicious spring recipes!
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0:00 - Intro
0:49 - Fish Fajitas with Spicy Salsa Verde -
9:12 - Grilled Rosemary Lambchops -
09:48 - Portabello and Asparagus Salad -
18:39 - Sweet Mango Melba -
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Tequila-Lime Grill Chicken or Tofu – Simple Cooking with Heart Baltimore Kitchen Virtual Class
American Heart Association's Chef Stephanie Rose, of the Simple Cooking with Heart Kitchen in Baltimore, teaches you how to make Tequila-Lime Grilled Chicken or Tofu during a special Cook with a Doctor virtual class with Dr. Seth Martin of Johns Hopkins Medicine that took place on May 23, 2022. Recipe below.
Virtual cooking classes from Chef Stephanie and the American Heart Association are offered most Thursdays at 6 p.m. EST. Register for future classes at heart.org/baltimorekitchen
Grilled Tequila-Lime Chicken or Tofu with Grilled Asparagus
This summer favorite gets it smoky flavor from the adobo sauce and its tartness from the citrus marinade. The chicken needs some time to soak up the flavors, but it's well worth the wait. For a vegan option, replace chicken with tofu.
Ingredients
1/4 cup tequila or mezcal
OR
1/4 cup white vinegar
2 teaspoons lime zest
1/2 cup fresh lime juice (about 4 to 6 limes)
2 medium garlic cloves, minced
1 tablespoon chipotle pepper, canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded
OR
12 ounces tofu
Cooking spray
3 bunches asparagus spears, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper and 1/4 teaspoon black pepper, divided use
2 tablespoons canola oil
OR
2 tablespoons corn oil
Directions
In a small bowl, stir together the tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Pour into a large resealable plastic bag or baking dish. Add the chicken or tofu (seal the bag tightly if using), turning to coat. Refrigerate for 2 to 12 hours.
When ready to cook, light spray the grill grates with cooking spray. Preheat the grill on medium-high heat.
Meanwhile, add the asparagus to a large dish. Sprinkle with the salt and 1/4 teaspoon pepper. Drizzle with the oil. Turn over the asparagus to coat.
Remove the chicken (tofu) from the marinade, discarding the marinade and wiping most of it off the chicken. Sprinkle the remaining 1/4 teaspoon pepper over the chicken (tofu). Grill for 8 to 12 minutes, or until the chicken is no longer pink in the center. Transfer to a plate. Cover with aluminum foil.
Put the asparagus on the grill, laying them in the opposite direction of the grates (or use a grilling basket). Grill for 7 minutes, or until tender crisp.
Serve the asparagus with the protein.
Cook with me! Lemon Asparagus Pasta + Q&A!
If you want to cook along with me, grab the recipe here:
What better way to welcome spring with open arms than with Lemon Asparagus Pasta? It’s bright, zingy, packed with herbaceous spring flavors, and beautifully showcases the king of spring, AKA asparagus.
Sautéed Asparagus Broccoli Celery Recipe with Chicken | Stir Fry Chicken Broccoli Recipe
Chicken Sauteed Asparagus Broccoli Celery Recipe | Chicken Stir-Fry Recipe | Chicken Asparagus Stir-Fry Recipe | Chicken Broccoli Stir-Fry Recipe | Chicken Celery Stir-Fry Recipe
Ingredients:
6= Chicken Breast Tenderloin Boneless | Skinless
4= Celery Stacks
1= Bundle Asparagus
1= Medium Flower Broccoli
7= Scallions | Green Onions | Spring Onions
Fresh Herbs (Rosemary / Sage / Basil / Thyme / Dill)
1= Lemon Slice for Lemon Juice
½= Tsp Ground Garlic Powder
½= Tsp Ground Ginger Powder
½= Tsp Ground Black Pepper
2= Tbsp. Soy Sauce Lime Flavor
2= Tbsp. Olive Oil
2= Tbsp. unsalted Butter (optional)
Please cook and enjoy with your family/friends. Please share your experiences with me, I would like to hear from you, Thank You.
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Easy Steps
*Disclaimer: All information is for educational purposes only and is the personal view of the author.
**Disclaimer: This Recipes to nourish is purely for informational and educational purposes only, not intended as medical advice, diagnosis or prescription. If you have any questions about food, diet, nutrition, natural remedies or holistic health then please do your own research and consult with your health care practitioner.
Grilled Asparagus & Red Onions with Sesame Vinaigrette
Beth's 15-Minute Chicken Dijon and Asparagus Recipe
#entertainingwithbeth #cookingchannel #easyrecipes
Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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Rosle Garlic Press
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15-Minute Chicken Dijon Recipe
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Frequently Seen in My Videos!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Kitchen Aid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
WATCH MORE REAL TIME RECIPES
Chicken Dijon Recipe
Omelette for Dinner
Cod Provencal
Feed Me Fast Chicken
Vegetable Gnoochi Pesto
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Easy Shrimp Stir Fry
5 Great Lunchbox Ideas
Quick Breakfast on the go!
Soy Glazed Roasted Chicken
Provencal Chicken Stew
Chicken Lettuce Wraps
Grilled Chicken Brochettes
Easy Minestrone Soup
Chinese Chicken Salad
Cheesy Pasta Pizza Bake
Easy Omelette for Dinner
Spinach Ravioli & Caramelized Onions and Tomatoes
Healthy Shrimp Tacos
Curried Carrot Soup
BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tiips and techniques! New Videos post every Saturday! SUBSCRIBE HERE!