{Grilled Tandoori Chicken}

I’m always looking for new marinades for our chicken/beef. Summer is all about grilling over here. I always enjoy a Indian flavor spin on my food, so I decided to give this a whirl, it was perfect!


4-5 boneless skinless chicken breasts

For the Marinade:

1/2 cup plain Greek yogurt
1 Tbs fresh lemon juice
1 Tbs onion powder
1 Tbs fresh minced garlic
1 Tbs garam masala
1 Tbs fresh cilantro leaves
1 Tbs paprika
1 tsp coriander
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp turmeric
1/4 tsp cayenne pepper

Whisk all the marinade ingredients together and pour in a large zip lock bag. Add the chicken breasts and allow to marinade in the fridge for at least 1 hour up to 24 hours. Grill the chicken on each side, until cooked through.

Recipe source: Creme De La Crumb


{Grilled Corn with Cilantro Lime Butter}

Another summer favorite…Corn on the Cob. Except this version will knock your socks off its so good. We had a BBQ with our friends and they introduced us to this recipe and I don’t think we can ever go back to plain ol’ butter again. Thanks Brooke and Carl ­čÖé

  • 1 cup packed chopped fresh cilantro
  • 1 stick unsalted butter, room temperature
  • 1/2 tsp finely grated lime zest, plus 2 teaspoons fresh lime juice
  • Coarse salt
  • 12 ears corn, husked
  • Grated cotija or parmesan cheese, for sprinkling
  • Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
  • Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.

{Cilantro Lime Grilled Chicken}

Summer is just the best. I love finding new grilling recipes. This one is so yummy. Cilantro and Lime is a match made in heaven.

3 Tbs soy sauce
2 Tbs honey
1 Tbs vegetable oil
Juice of 1 lime (about 3 Tbs)
2 medium cloves of garlic minced (1 tsp)
1  jalapeno, seeded and finely chopped
cilantro, chopped
4 skinless, boneless chicken breasts 
Combine soy sauce, honey, vegetable oil, lime juice, garlic and jalapeno in a small bowl.  Whisk to combine.  Marinade chicken 4 hours or longer.  Grill.  Top with chopped cilantro and serve.

Recipe Source: The Sisters Cafe

{Grilled Chicken with Lemon Pasta}

This pasta was great! The key is to grill the chicken if you can and make sure it is really marinated. It just adds so much extra flavor to the pasta and goes really well with the fresh lemon flavor. Delish!

1 pound dried penne
2 chicken breasts, Marinated (recipe below)
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1-2 tsp dried parsley
2 lemons, juiced
1/2 cup shredded Parmesan cheese

Chicken Marinade:

2/3 cup vegetable oil
6 Tbs freshly squeezed lemon juice
3 Tbs soy sauce
2 clove garlic, finely minced
1 tsp dried oregano
┬╝ teaspoon salt
┬╝ teaspoon freshly ground black pepper

Mix all the above ingredients in a large dish add the chicken and let marinade for at least 4 hours.

Once the chicken is all marinaded. Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Put the pasta in a large bowl.

While the Pasta is cooking, grill chicken on a grill until done. (You could also fry them in a pan) Cut into strips.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add to the bowl of pasta. Squeeze in lemon juice, add parsley and shredded parmesan cheese. Mix all together.

Add chicken to the warm pasta and season with salt and pepper. Sprinkle in dried parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

{Beef Fajitas}

Last night we made these Beef Fajitas along with This and they were so tasty and I will tell you why…

1 flank steak or round steak, cut into thin strips
1 Green Bell Pepper, sliced into strips
1 Red bell Pepper, sliced into strips
I large yellow onion, sliced
about 1 1/2 tsp Fajita seasoning

Mix this all up in a bowl and either grill it or fry it all up in a pan until the meat is done.

And these are just one of the reason I love Costco so much! We just cook these up on a griddle and feel them with the meat, peppers and onions.

And for the things that make it GOOD. Have you ever tried Wholly Salsa?? It is so so yummy and I am usually not into store bought salsa but this is my new fav..
Also top with:
Fresh Cilantro
diced tomatoes
Fresh lime juice
Sour Cream
Homemade Guacamole

{Chicken Souvlaki with Tzatziki Sauce}

I love Greek food, I crave it all the time but sadly don’t always get it. So this recipe is a must for me. It’s so yummy. I like to serve it with Lemon Thyme Rice (also on here) and some pita bread.

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 tsp dried oregano
3 cloves garlic, crushed
5-6 chicken breasts, cut into 1 inch cubes

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add chicken and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread chicken onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Tzatziki Sauce

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tbs kosher salt for salting cucumbers
1 Tbs finely chopped fresh dill
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

{Grilled Rosemary Chicken}

Grilling chicken is just a whole new experience, it just tastes so fresh and delicious!

5-6 chicken breasts
2 shallots, chopped
1 Tbs chopped garlic
Juice of 2 lemons
2 Tbs chopped chives
1/2 cup balsamic vinegar
2 cups olive oil
2 Tbs dijon mustard
1 Tbs dried rosemary

Combine all the ingredients and pour over chicken, marinade for at least 2-3 hours or overnight.

Chicken Breast on Foodista

{Island Chicken Kabobs}

One thing I love about summer is the BBQ’s. My husband and I grill stuff all the time in the summer and everything is so fresh. We made these babies the other night and they were awesome! You can use whatever veggies you like and mix it up a bit ­čÖé

2/3 cup vegetable oil
6 Tbs freshly squeezed lemon juice
3 Tbs soy sauce
2 clove garlic, finely minced
1 tsp dried oregano
┬╝ teaspoon salt
┬╝ teaspoon freshly ground black pepper
4-5 chicken breasts, cut in large cubes
2 zucchini, cut into 1 inch slices
about 12 grape tomatoes
1 red and green bell pepper, cut into large chunks
1 large onion, cut into large chunks

In a large bowl, whisk together oil, lemon juice, soy sauce, garlic, oregano, salt and pepper. Add chicken and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear.