Asian BBQ Chicken & Avocado Grilled Corn Salad with Cilantro Vinaigrette

Grilled food at it's finest.  That's it.  I tried this recipe for the first time a couple of months ago & we've made this chicken a few times since then.  Now I'm not a griller- I leave that task to my hubby.  Thankfully he really enjoys grilling...as long as he can multi-task with a beer!

{Asian BBQ Chicken}

recipe compliments of OurBestBites

adapted from Cooking Light

1/4 cup packed brown sugar

1/4 cup soy sauce

2 Tablespoons lime juice (about 1 lime)

1/4 teaspoon cayenne pepper

1/4 teaspoon curry powder

3-4 garlic cloves; minced

1 teaspoon grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl.  Whisk to dissolve brown sugar.   Place marinade & chicken in a zip-lock bag.  Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight.)

Preheat grill.  Spray cooking surface with cooking spray & place chicken on to cook.  Cook for 5-10 minutes on each side depending on the thickness.  Optional: garnish with sliced green onions.

Tip: When I made this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken & then use it in the last few minutes of grilling, or just brush it on after for extra flavor. 

On the side, I made rice & this salad...they went great together.  I'll post the rice recipe soon!

{Avocado & Grilled Corn Salad with Cilantro Vinaigrette}

5 ears corn, grilled & removed from the cob

2 avocados; diced & sprinkled with lemon juice to prevent browning

2 cups grape tomatoes; sliced in half

1 small red onion; finely chopped

3/4 cup feta; crumbled

1 1/2 cup english cucmber; skin on & chopped to a small dice

{Cilantro Vinaigrette}

6 Tablespoons olive oil

2 Tablespoons sherry vinegar

1 teaspoon garlic powder

2 Tablespoons cilantro; minced

1/2 teaspoon salt

10 grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. 

Shake really well.  Taste & adjust seasoning as you desire. 

When ready to serve salad, add the dressing & gently toss.

Cinnamon Roll Pancakes

I know! 2 posts in one week!

As I've said before, Mondays are great days around our house.  It's really the only morning of the week my hubby & I have time to spend together.  We usually start the day off by cooking breakfast.  Normally I'm a yogurt & granola kind of girl, but I'll make an exception from time to time. 

This pancake recipe was so good.  Really sweet.  Have a really tall glass of milk to wash down all the sugar.

photo via here

{Cinnamon Roll Pancakes}

recipe compliments of Recipe Girl

Pancakes:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 Tablespoon canola oil

1 large egg, lightly beaten

Cinnamon Filling:

1/2 cup butter, melted

3/4 cup brown sugar, packed

1 Tablespoon ground cinnamon

Cream Cheese Glaze:

4 Tablespoons butter

2 ounces cream cheese

3/4 cup powdered sugar

1/2 teaspoons vanilla extract

Prepare pancake batter.  In a medium bowl, whisk together flour, baking powder & salt.  Whisk in milk, oil & egg just until batter is moistened (a few small lumps are fine.)

In a medium bowl, mix butter, brown sugar & cinnamon.  Scoop the filling into a small zip loc baggie & set aside.  You don't want this to remain super-liquidy.  It's best if it becomes a consistency similar to toothpaste.

In a medium, microwave-safe bowl, heat butter & cream cheese until melted.  Whisk together until smooth; whisk in powdered sugar & vanilla extract.  Set aside.

Heat large skillet over medium-low heat.  Spray with nonstick spray.  Scoop about 1/4 cup batter onto the skillet.  Snip the corner of your baggie of filling & squeeze a spiral of the filling onto the top of the pancake.  When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.  Transfer to baking sheet or platter & keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.

Guacamole Salad

I have been such a slacker.  A blogger-slacker.  We've been trying so many new recipes around here & most of them have been really delicious.  Which means I have a lot of recipes to share, but summer has kept me busy & away from my computer.  Wait...nope.  I'm lying.  I've become an addicted member of Pinterest- which is becoming a real problem.  I can't get anything done.  So really, I have not been away from my computer.  I guess that means I'm just a slacker.  My excuses have come full-circle.

Anyways, I love this salad.  I really do not like the usual potato salad/macaroni salad fare that is usually served at barbeques.  I don't like mayo...it's just gross.  So this is my subsitution.  In the dead of winter, I'll ask hubby to grill just so I have an excuse to make this salad.  I got one of the Barefoot Contessa's cookbooks for Christmas a couple of years ago & this is the only page in the book that is dirty & spotted from use. 

 I'd also like to talk about Ina Garten.  Yes, she's hauty.  Yes, she always wears a popped collar.  Yes, her house is amazing.  Yes, she "pretends" to garden, when I know she has a gardener.  And Yes, her friends are all really annoying.  BUT, and a big BUT...she is an amazing cook & an amazing recipe-writer.  So I'm willing to over look all of the annoying parts of her show because she delivers.  EVERY TIME.

{Guacamole Salad}

recipe compliments of The Barefoot Contessa

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Tip: I just throw the avocado in.  The lime juice keeps them from browning.

Cookie Pie

Yesterday was a big day...I went to the Paris Street Vintage Market, saw an old friend, had afternoon cocktails (which usually is the end of any motivation I may have had for the rest of the day) & then went over to a good friend's house for a cook-out.  I rushed to the grocery store & couldn't think of anything to make for the dessert I had offered to bring over.  I then realized why I love this recipe so much...I ALWAYS have all of the ingredients to make this at home.  Winner-winner.

photo courtsey of google images

{Cookie Pie}
recipe courtsey of Toll House

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 oz.) semi sweet chocolate chips

1 cup chopped nuts

vanilla icecream & hot fudge (optional)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

*If baking at high-altitude, add 2 TBSP of flour to the mixture....it will be less runny.