Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

I was looking over my recipe photos tonight trying to decide what I wanted to post. I found the photo of Key West Grilled Chicken and although it is more of a summer recipe, it is so darn good I had to share this with you!! I found it on the Iowa Girl Eats blog. If you haven’t seen this blog you need to check it out. It is witty and funny and full of really good and healthy recipes.

I have never tasted so many amazing flavours all in one dish. It is spicy and sweet in all the right ways. The rice is amazing too. It also has a secret!! It is actually cauliflower shredded and sauteed!! Is that cool or what? It tasted like rice but with far less calories and healthy too!

Here is the recipe, if you still have decent weather and can BBQ, you have to try this!

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

Serves 4

Chicken adapted from AllRecipes.com

Ingredients:

For the Key West Grilled Chicken:
1/4 cup soy sauce
1/4 cup honey
3 Tablespoons vegetable or canola oil
3 Tablespoons fresh lime juice (1-2 limes worth)
3 garlic cloves, crushed
1/2 jalapeno, seeded
4 chicken breasts

For the Mango Salsa:
1 mango, chopped
1/2 jalapeno, seeded & minced
2 green onions, sliced
1 garlic clove, minced
1/4 cup cilantro, chopped
juice of 1 lime
salt & pepper, to taste

For the Cilantro-Lime Cauliflower Rice:
6 cups shredded cauliflower (about 1 head)
4 teaspoons vegetable or canola oil
salt
1-2 Tablespoons fresh lime juice
1/4 cup cilantro, chopped

Directions:

  1. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.
  2. For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.
  3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.

*Tip: To make all three components of this recipe you’ll need 1 bunch cilantro, 1 jalapeno, and 4 limes.

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Pizza Friday!

We have a regular Friday tradtion in our home. Every Friday night we make pizza! Once in a while we will order delivery but our homemade pizzas are so good and so easy to make.

We buy our crusts pre-made, although I have made my own crust in the past. Making your own crust is actually pretty easy to do, but we enjoy the crusts that we buy from Costco. You can pick up a 4pk thin crust style there. I just keep them in the freezer until I am ready to use one.

Most of the time we put the same toppings on; pepperoni, hot pepper and pineapple. I have tried different variations in the past, the nice thing about making your own pizza is that you decide! I use whatever cheese we have in the fridge, sometimes I pick up pizza mozzerella.

If you want to make your own crust I would  suggest you check out The Small Things Blog, there is a tasty and easy to follow recipe there.

Have a great weekend 🙂

 

White “Chicken” Chili

I recently purchased the cookbook “Vegan Cooking for Carnivores” which is written by the Chef who cooks for Ellen DeGeneres and Portia de Rossi. We have decided in our home that we want to start eating less meat and this book seems like a good way to start! I am going to blog about some of the recipes we try and let you know how it goes!

The first recipe we tried was Teena’s Famous White Bean Chili on page 126 of the book. It was slightly spicy and creamy and tasted amazing! I had to make a couple of substitutions. I could not find the cheese that the recipe refers to so I had to use what I already have in the fridge. I am not a vegan, so I used light marble cheddar. I would not recommend this. The next time I make this I will find the cheese used or omit it altogether. I also could not find Gardein Chick’n’Scallopini so I used again what I had in the fridge which was Presidents Choice Blue Menu Vegetarian Scallopine. This wasn’t bad but I will use non-breaded “chicken” next time.

I am not a vegetarian but I am contemplating it right now. I figure I will start with small changes and see where that takes me. I like the thought of becoming a vegetarian beacuse of the way animals are treated and the because of the impact eating meat has on the environment.

I am excited to try more recipes from this cookbook. Everything looks delicious and easy to make. I purchased it for the iPad and it was only $12.99 CAD.

Here are some links to other recipes for Vegetarian White Chili, if you haven’t tried this before, you really should!

Vegetarian White Chili with optional Chicken

Vegan Slow Cooker White Chili

Vegan White “Chicken” Chili Recipe