Grilled Pollo Asado

Lately I've traded my meatball obsession for something new: Pollo Asado. I ordered it at one of my favorite Mexican restaurants not too long ago, and after the first bite I found myself wondering where it had been all my life. I followed that with collecting recipes. Before I knew it, I had saved ten different versions to try.

All these recipes for Pollo Asado start with the same foundation of orange juice and lime juice. They say us fresh, but I did not. From there, they all put their own spin on it. Some, like this recipe, use achiote paste (or powder) for that signature color and earthy flavor. Others rely on paprika, and a few skip both altogether. It's amazing how many variations there are on what is essentially the same dish.

This recipe was very similar to the one I made back in early July. The biggest difference was the addition of onion powder. To be honest, I'm not convinced it made a noticeable difference in the finished dish, but it certainly didn't hurt anything.

If you've read my blog for any length of time, you already know my thoughts on marinades. While you can get away with marinating the chicken for as little as 30 minutes, I still think five hours is the sweet spot. It gives the flavors plenty of time to work their way into the meat without overpowering it.

The original recipe also suggested setting aside some of the marinade before adding the chicken so it could be used for basting on the grill. I actually remembered to reserve it...and then completely forgot about it while cooking and dumped it down the drain. Oops! Maybe next time I'll remember to use it. Even without the basting, though, the chicken turned out flavorful and another delicious addition to my growing Pollo Asado recipe collection.

Grilled Pollo Asado

Recipe from Cookin' with Mima

Serves 4

• ½ cup fresh orange juice
• ½ cup fresh lime juice
• 3 tablespoons vegetable oil, or avocado oil
• 2 tablespoons minced garlic, or 4 large cloves
• 1 ½ tablespoons achiote powder or Mexican red chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon salt
• ½ teaspoon black pepper powder
• 2 lbs. chicken thighs, boneless & skinless
• 2 tablespoons chopped cilantro, to garnish
• Lime wedges, to garnish

In a small bowl, whisk together the orange juice, lime juice, oil, garlic, red chili powder, onion powder, oregano, cumin powder, salt, and pepper. Preserve a little bit of the marinade. JW Note: Because I used achiote paste, whisking won't work. I zipped them in the bullet, but a food processor would work as well.

Add the chicken thighs to the bowl and allow them to marinate for at least 30 minutes.

Preheat a grill pan or outdoor grill. Place the marinated chicken thighs on the grill pan or grill over medium heat. Cook the chicken for 4-5 minutes on each side until it is fully cooked and has beautiful grill marks. Brush with some of the preserved marinade before taking it out.

Transfer the grilled chicken thighs to a serving platter. Garnish the chicken with chopped cilantro and serve it with lime wedges on the side.

Cuban Picadillo

I've made quite a few picadillo recipes over the years, and while they all have their own little twists, they also have one thing in common—they're always delicious.

Before making this one, I got curious about what actually makes Cuban picadillo different from all the other versions I've tried. So, naturally, I asked AI. The biggest difference, apparently, is the balance of sweet and savory flavors, usually thanks to ingredients like raisins and green olives.

The funny thing is, when I searched my own blog for "picadillo," several of the recipes I'd already made were labeled as Cuban. Who knew? Now I'm intrigued. I think I need to go on a little picadillo tour and try versions from different countries to see how they all compare. Stay tuned—that sounds like a fun cooking project!

As for this recipe, it was exactly what I expect from a good picadillo. It was hearty, flavorful, and made for a comforting meal, but it didn't really do anything to set itself apart from the others I've made. There wasn't a big "wow" factor, but that's not necessarily a bad thing. It was still a solid, satisfying dinner and made plenty of leftovers—some for me and, of course, some for the Pantry Goat.

Cuban Picadillo

Recipe from Kevin's Cooking

Serves 8

• 1 tbsp vegetable oil
• 1 1/2 lbs ground beef
• 1/2 tsp kosher salt
• 1 tbsp chili seasoning
• 1 tbsp ground cumin
• 1 large white onion diced
• 2 cloves garlic minced
• 1/4 cup tomato paste
• 16 oz tomato sauce
• 1 large carrot peeled and diced, about 1 cup
• 1 large White or Yukon Gold potato diced, about 1 cup
• 1/2 cup green olives drained
• 1/4 cup capers drained
• 1/4 cup raisins

Over medium high, heat the oil in a dutch oven or large stock pot and add the ground beef, kosher salt, chili powder and cumin. Cook until no longer pink, about 6-7 minutes.

Stir in onion, garlic and tomato paste. Cook for several minutes. Stir in tomato sauce. Reduce heat to low and cook for 15 minutes covered.

Add diced carrot, potatoes, olives, capers and raisins. Stir and continue cooking for another 20 minutes covered. Stir occasionally and add some water if it gets too thick and does not scorch bottom of pot.

Open-Face Chicken Burgers with Basil Mayonnaise

Have I mentioned that I've been trying to cut back on beef? Lately I've been making a conscious effort to work more chicken, pork, and fish into my weekly menu. These days I'm averaging about two beef meals a week, with everything else coming from those leaner proteins. 

There was a time when ground chicken was something I merely tolerated. It always seemed a little bland and uninspiring. But I've learned that it's all about how you season and prepare it. Give it the right flavors, and it becomes anything but boring.

This recipe actually takes me back about 20 years. I made it with a group of friends, and according to the notes I scribbled in the recipe note, we declared it "bombdiggity." (Yes, that definitely dates the recipe!) When I was searching through my collection for more ground chicken ideas, I was surprised to find this one tucked away. Even more surprising? I'd never posted it on the blog. Back then I wasn't nearly as consistent about sharing recipes online as I am now.

I'm so glad I gave this one another try because it's every bit as good as I remembered. It's filling without feeling heavy, and the combination of juicy ground chicken, crusty bread, fresh tomato, and a flavorful pesto mayo makes for one seriously delicious sandwich.

I did make one change, and honestly, I think it's an improvement. Instead of making a basil mayo, I used pesto. After all, pesto is basil's more flavorful cousin. Plus, I had an open jar in the refrigerator that needed to be used. I mixed about 2 to 3 tablespoons of pesto into the mayonnaise, but this is definitely one of those "measure with your heart" situations. I wanted the pesto flavor to shine, and it absolutely did.

If you're looking for a new way to use ground chicken, add this one to your menu. I have a feeling it'll earn a spot in your regular dinner rotation just like it has in mine.

Open-Face Chicken Burgers with Basil Mayonnaise
Recipe from Epicurious

Serves 4

•  Olive oil(for brushing)
• 1 c mayonnaise
• 1 1/4 c chopped fresh basil plus 8 large leaves, divided
• 3 T chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
• 2 green onions, finely chopped
• 1 1/4 lb ground chicken
• 4 1/2-inch-thick slices country white bread
• 4 1/3 -inch-thick slices from large red or orange heirloom tomato

Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil

Braised Pot Roast with Vegetables

Photo from Melissa's
Southern Style Kitchen

My dad loved pot roast. In fact, it was his birthday dinner every single year. The funny part? He'd request it... and then he'd make it himself. Nobody complained because the man made one heck of a pot roast.

I've spent years trying to recreate it. I've made some really good roasts along the way, but they were never Dad's pot roast. There was always something missing.

Until tonight.

I found this recipe and made a couple of little tweaks—plus I accidentally left out two ingredients. Sometimes my cooking adventures are less "following a recipe" and more "let's see what happens."

My intentional change was adding baby potatoes. I know... cue the dramatic gasps. But I had a bag that needed to be used, and honestly, who makes pot roast without potatoes? They belong in the pot. End of discussion.

The unintentional change? I completely forgot to add the bay leaf and thyme. They were sitting on the counter the whole time, patiently waiting for their moment that never came. Oops.

You know what? I don't think it mattered one bit.

This roast was everything I want pot roast to be—fork tender, rich, comforting, and packed with flavor. It instantly brought back memories of Dad's birthday dinners. Is it exactly his recipe? Probably not. But it's the closest I've ever come, and that's a pretty big deal.

So, without any hesitation, this recipe is getting the coveted "Favorite" label. It'll be tucked safely into my "make again and again" file because this one is absolutely staying in the rotation.

Thanks, Dad, for setting the pot roast bar so incredibly high. It only took me years, but I think I finally found one that would have made you smile.

Braised Pot Roast with Vegetables

Recipe from Melissa's Southern Style Kitchen

Serves 10

• 4 lb beef chuck roast
• 3 tablespoon seasoning i.e. Meat Magic or Montreal steak seasoning
• 1 tablespoon Olive oil
• 2 tablespoon butter
• 1 lb carrots peeled and diced
• 3 ribs celery sliced
• 1 large Vidalia or sweet onion cut into thin wedges
• 3 garlic cloves minced
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoon Worcestershire sauce
• 2 cup low sodium beef broth
• 1 tablespoon Kitchen Bouquet Browning Sauce
• 1/4 cup all purpose flour
• 1/4 water or milk

Preheat the oven to 300°F. Rinse and pat dry the chuck roast with paper towels. Season liberally on all sides with Meat magic seasoning or similar.

In a 6 quart Dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.

Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.

Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.

Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.

To thicken the braising liquid remove the roast and vegetables from the Dutch oven with a slotted spoon. Cover and keep warm.

Skim any visible fat from the top of the liquid then bring to a boil. Make a flour slurry by dissolving the flour in cold water or milk depending on your preference.

Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. Cook for 5 minutes until thickened. Drizzle over the roast just before serving.

Easy Grilled Butter Chicken Kebabs

Photo from 
Bonappeteach

If you've been around here for a while, you already know my feelings about Butter Chicken—it's absolutely da BOMB. It has officially claimed the top spot as my favorite thing to order at an Indian restaurant. But with restaurant prices these days (seriously... have you seen them lately?), I'm trying to eat out less, which means it's time to recreate those favorites at home.

When I came across this recipe, I thought it was a fun twist on traditional Butter Chicken. Instead of simmering the chicken in the sauce, you grill it and serve the butter chicken sauce on the side for dipping. I loved the idea.

Well... that was the plan.

The Pantry Goat made an unexpected visit, and by dinnertime I just wasn't feeling ambitious enough to make the dipping sauce. The chicken had already been marinating, so I fired up the grill and called it good. Honestly? I don't think I missed it all that much. The marinade packed plenty of flavor on its own.

The seasoning was exactly what I was hoping for, with all those warm, familiar butter chicken spices. My only complaint wasn't about the flavor—it was the texture. I'm beginning to realize that Greek yogurt marinades aren't my favorite for grilling. Because they're so thick, they tend to cook onto the chicken with a slightly grainy texture that I'm just not crazy about.

Even so, the chicken turned out juicy, flavorful, and definitely worth making again. Next time I'll probably make the dipping sauce just to see how much it adds, but even without it, this recipe was a winner.

Easy Grilled Butter Chicken Kebabs

Recipe from Bonappeteach

Serves 4

• 2 lbs. Skinless/Boneless Chicken Thighs sub with chicken breast

Butter Chicken Marinade:

• 1 cup Labneh or Greek Yogurt
• 1 Lemon juiced
• 1 tsp Lemon Zest
• 1 tbsp. Tomato Paste
• 1/2 tsp Fresh Ginger minced
• 2 Garlic Cloves minced
• 1 tsp. Garam Masala
• 1 tsp. Tumeric
• 1 tsp. Cumin
• 1/2 tsp. Paprika
• 1 tsp Salt
• 1 tsp. Black Pepper

Butter Chicken Sauce:

• 3 tbsp. Butter
• 1/2 small Yellow Onion grated or pureed
• 2 Garlic Cloves minced
• 1/2 tsp. Fresh Ginger minced
• 1 tbsp Tomato Paste
• 1/4 cup Tomato Puree
• 1/2 cup Full Fat Coconut Milk or heavy cream
• 3 tbsp. Labneh
• 1 tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Salt

For The Marinade:

Trim the chicken thighs to remove any excess fat and dice into equal one-inch size pieces.

In a mixing bowl, whisk together the labneh or yogurt, lemon juice, and tomato paste. Then add in the ginger, garlic, spices, salt, and black pepper and whisk again until combined. This should be a fairly thick mixture.

Fold in the diced chicken pieces until fully coated and place them in the refrigerator to marinade for a minimum of two hours or overnight.

For The Butter Chicken Sauce:

In a pan over medium heat, add the butter and allow it to fully melt. Add the grated onion, garlic, and ginger into the pan to cook with the butter for 1-2 minutes.

Add in the dried spices and cook for another 1-2 minutes or until the spices are fragrant and aromatic.

Stir in the tomato paste and tomato sauce and continue to cook, reducing the temperature a bit if needed.

Slowly pour in the coconut milk and labneh and whisk everything together until fully combined. Keep stirring to prevent the sauce from burning and let it cook over low heat until thickened.

Remove from the heat and set it aside to cool slightly. You can brush this sauce onto the chicken at the end of the grilling process and serve with extra sauce on the side.

How To Grill Butter Chicken Kebabs:

Preheat the grill to medium-high heat (around 400 F) and set the grill for two-zone cooking (having a direct heat and indirect heat side of the grill).

Place the marinated grilled chicken onto the skewers and set them over a wire rack. Place the chicken skewers (leaving them on the rack) onto the indirect side of the grill to begin cooking (this helps the marinade bake onto the chicken and not burn).

Let the skewers cook like this for about 10-15 minutes or until they reach an internal temperature of about 165 F. While this is cooking over indirect heat, you can prepare the sauce.

Once the chicken thighs have reached an internal temperature of about 165 F. (they are technically cooked) move them to the direct heat side of the grill to cook for 1-2 minutes per side, flipping often to caramelize and develop a nice smoky char.

Continue to do this until the chicken thighs reach an internal temperature of 180-185 F. (This makes the texture of chicken thighs much more palatable. If using chicken breast only cook to 165 F.).

Brush with the prepared butter chicken sauce and serve with garnished cilantro and enjoy!

Glazed Steak Bites & Garlic Fried Rice

Fried rice is one of those dishes that's either absolutely amazing or completely forgettable. It all depends on the restaurant. Some places serve fried rice that's packed with bold, savory flavor, while others leave you wondering where the seasoning went. I'll take the flavorful version every single time.

The good news is that great fried rice is surprisingly easy to make at home. The biggest secret is using cold, day-old rice. In my case, I always cook extra rice and stash the leftovers in the freezer specifically for recipes like this. It's one of my favorite meal prep tricks because I always have perfectly chilled rice ready to go. The key is remembering to get it out of the freezer.

At first glance, this recipe looks like it has a lot of moving parts, but don't let that scare you away. It actually comes together pretty quickly. I do recommend following the recipe in the order it's written, though. I thought I could streamline things my own way, and all I accomplished was creating extra dishes to wash. After making it once, I completely understood why the recipe was written the way it was.

If I could offer one tip, it would be to go a little lighter on the black pepper in the beef marinade, especially if you're using freshly ground pepper. It packs a lot more punch than the pre-ground pepper I usually cook with. I also have to admit that I eyeballed the measurement instead of actually measuring it, so that's on me. The beef ended up just a bit too peppery for my taste, but otherwise this recipe was a winner and one I'd happily make again.

Glazed Steak Bites & Garlic Fried Rice

Recipe from Moribyan

Serves 3

STEAK BITES

• 1 pound tenderloin steak, cut into bite-sized cubes
• 1 tablespoon neutral oil, additional for pan
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda

SAUCE

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons beef broth
• 1 tablespoon light brown sugar
• 1/2 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon cracked black pepper

GARLIC FRIED RICE

• 2 cups cooked jasmine rice (preferably day-old)
• 1 1/2 tablespoons unsalted butter, divided
• 2 teaspoons minced garlic
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon gochujang
• Salt, to taste
• Black pepper, to taste
• 3 eggs

Green onions, sliced (for garnish)

GARLIC FRIED RICE

In a small bowl, whisk the eggs together with a pinch of salt and black pepper. Set aside. Heat a wok over medium heat. Add half of the butter and let it melt.

Add the minced garlic and cook for about 30 seconds until fragrant.

Add the cooked jasmine rice and break it up, tossing to coat in the garlic butter.

Add the soy sauce and gochujang. Toss until evenly combined.

Season with salt and black pepper to taste.

Push the rice outward to create an empty space in the center of the wok. Add the remaining butter to the center.

Pour the whisked eggs into the center and let them set slightly, then gently scramble.

Once softly scrambled, mix the eggs into the rice.

Toss everything together for another 1 to 2 minutes until heated through.

Remove the fried rice from the wok and set aside.

GLAZED STEAK BITES

In a bowl, toss the cubed tenderloin with oil, paprika, salt, black pepper, and baking soda. Let sit for 10 minutes.

In a separate bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, sesame oil, rice vinegar, and black pepper.

Heat the wok over high heat until very hot. Add a light coating of neutral oil.

Add the steak in a single layer and sear without moving for 1 to 2 minutes.

Toss and continue cooking until browned on all sides and cooked to your preferred doneness, about 5 to 7 minutes total.

Reduce heat slightly and pour in the sauce. Toss continuously as it thickens and coats the steak, about 1 to 2 minutes.

Remove from heat once glossy and sticky.

ASSEMBLE

Spoon the garlic fried rice into a large serving bowl or divide onto plates.

Add the glazed steak bites right in the center.

Garnish generously with sliced green onions.

Crispy Garlic and Mushroom Green Beans

I had some leftover French green beans from book club and a package of mushrooms that needed to be used up, so I went looking for a recipe that would put both to good use. This one ended up being the perfect side dish for dinner.

I used baby bella mushrooms because they're my favorite. They have a rich and are pretty much the only mushrooms I buy these days.

This recipe comes together quickly with just a handful of ingredients, making it an easy weeknight side. 

The flavor was exactly what you'd expect from a garlic mushroom green bean dish. If I make it again, I'd probably add a little extra garlic since I can never seem to get enough of it. Other than that, it was a simple, tasty way to use up a couple of ingredients that were hanging out in the fridge.

Crispy Garlic and Mushroom Green Beans

Recipe from Cooking Light

Serves 4

• 1 T olive oil
• 1 1/2 tsp unsalted butter
• 2 T sliced garlic
• 2 c sliced shiitake mushroom caps or cremini mushrooms
• 1/3 c water
• 12 ounces haricots verts (French green beans), trimmed
• 1/4 tsp kosher salt

Heat a large skillet over medium. Add oil and butter; swirl until butter melts. Add garlic; cook 2 minutes or until golden, stirring occasionally. Remove garlic from pan with a slotted spoon.

Add mushrooms to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add 1/3 cup water and haricots verts; cover and cook 4 minutes. Uncover; cook 30 seconds or until liquid has evaporated. Sprinkle with garlic and salt.

Kielbasa Bites

I've mentioned before that I'm on a mission to eat my way through everything that's been hiding in my freezer. During my latest freezer inventory, I came across a package of kielbasa that was dangerously close to being tossed out. Then, as if Facebook was reading my mind, this recipe popped into my feed.

I've made several recipes from Butter Your Biscuit before, so I had pretty high expectations. 

Now, let me confess to a classic Jenn cooking moment. Someone (and we'll just leave that person unnamed) didn't read the ingredient list carefully before getting started. I only had one package of kielbasa, so I made the recipe with what I had. It wasn't until I was wondering why there seemed to be an excessive amount of sauce that I looked back at the recipe and realized the very first ingredient called for two packages of kielbasa.

Mystery solved.

That also explains why the sauce didn't get quite as thick and sticky as I expected at first. After letting it sit for a couple of minutes, it eventually thickened up nicely, but it definitely would have coated the sausage better if I had actually used the correct amount.

The sauce was a little sweeter than I personally prefer, but overall this was a really tasty recipe. I can easily see serving these at a party as an appetizer, and I don't think they'd last very long. Even with my accidental sauce-to-kielbasa ratio, they were still a hit.

Kielbasa Bites

Recipe from Butter Your Biscuits

Serves 6

• 2 pkgs beef kielbasa
• 1 ½ cups brown sugar
• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• ½ red pepper flakes optional

Preheat the oven to 350 degrees

Slice the kielbasa links into ½ inch slices and place them on a foil lined baking sheet

Heat a medium sauce pan on medium low heat. Add the brown sugar, vinegar, mustard and red pepper flakes. Let the brown sugar melt, stirring every couple of minutes.

Pour over the sausage and toss them with a spatula until coated

Bake 15 minutes, give them another toss and bake another 15 minutes.

BBQ Chicken Smash Burger

Happy Fourth of July!

Photo from The 
Wooden Skillet

If you're like most people today, you're probably standing over a grill with burgers, hot dogs, or maybe even a nice steak. Me? I zigged while everyone else zagged and stayed inside to make these BBQ Chicken Smash Burgers.

The truth is, this recipe wasn't really planned. I bought myself a new burger smasher and was way more excited about it than any grown adult probably should be. Obviously, I needed an excuse to use it, so smash burgers it was!

I actually followed this recipe almost exactly, which doesn't happen very often around here. The only thing I skipped was toasting the buns. I know that's practically a requirement for smash burgers, but I was hungry and decided I'd survive without that extra step.

These were really good. Chicken burgers can sometimes end up dry, but the butter and mayo mixed into the ground chicken kept these nice and juicy. The white American was definitely the right choice for this burger intead of orange. I can't scientifically explain why they taste different, but they absolutely do, and white American just worked better with the smoky BBQ flavors.

I'll definitely make these again. They're perfect for those times when I'm craving a burger but don't really want beef. Plus, now I have another excuse to pull out my new burger smasher, and I'm calling that a win.

BBQ Chicken Smash Burger

The Wooden Skillet

Serves 4

Chicken Burgers:

• 1 pound ground chicken
• 1/4 cup white onion, shredded & moisture squeezed out
• 2 tablespoons butter, shredded
• 2 tablespoons mayo
• 2 tablespoons parmesan cheese, finely shredded
• 2 teaspoons garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon zest
• 1/4 teaspoon ground black pepper

Buns & Toppings:

• 2 or 4 hamburger buns
• 1-2 tablespoons butter, room temperature (regular or plant-based)
• bacon slices, halved
• 4 slices of white American cheese
• red onion slices
• fresh cilantro, chopped
• BBQ sauce

Make Burger Balls: Put all of the burger ingredients in a large bowl. Mix to fully combine. Divide the burger mixture into 4 equal-sized balls. Place them on a parchment-lined baking sheet and set in the freezer for 15 minutes.

Butter both sides of the hamburger buns. Have the cheese and toppings prepped and ready because the cook time will go very fast.

Cook Bacon desired crispness; 3-4 minutes or more. 

Remove the burger balls from the freezer. Keep the griddle at a medium high heat and place the burger balls on top. Place a parchment paper square on top of one burger and use a burger press to slowly push down and flatten until the patty is roughly 1/4 inch thick. Continue this process with the other burger balls. Let them sit and cook for about 40 seconds. Flip and add a slice of cheese to each smash burger. Put the buns, buttered sides down, on the cooktop next to them. Close the lid and let them cook for 1-2 minutes (the buns may need to be removed before the burgers). Remove all the burgers and toasted buns.

Place a smashed burger patty on a toasted bun and add all your desired toppings! Option to make 2 double burgers or 4 single burgers.

Pollo Asado

About a month ago, my friend France and I met up at our favorite Mexican restaurant for what was supposed to be a quick queso fix. Of course, queso turned into dinner, and instead of ordering one of my usual favorites, I decided to branch out and try their Pollo Asado.

One bite and I was hooked.

Not long after, the Facebook algorithm did what it occasionally does best and dropped a Pollo Asado recipe right into my feed. Since I already had almost everything I needed, adding it to this week's menu was an easy decision.

The only ingredient I was missing was achiote paste, which probably isn't something most people keep tucked away in their pantry. Thankfully, Amazon came to the rescue, and a jar showed up on my doorstep a couple of days later.

So what exactly is achiote paste?

According to Google, "Achiote paste, also known as recado rojo, is a vibrant, earthy seasoning staple in Mexican, Central American, and Caribbean cuisines. It is made by blending ground annatto seeds (which give it its deep red color) with vinegar, citrus juice, and warm spices like cumin, garlic, and cloves."

If you've never used it before, don't let the bright red color fool you. It's not spicy at all. Instead, it adds a rich, earthy flavor that gives dishes a distinctive depth. I've used it in a few other Mexican-inspired recipes over the years.

As for this recipe? It was an absolute winner. I can't say whether it tasted exactly like the Pollo Asado from our favorite restaurant, but honestly, I didn't care. It was incredibly flavorful, juicy, and one I'll definitely be making again.

The best part? I currently have seven different Pollo Asado recipes waiting in the wings. They all take a slightly different approach, and now I'm on a mission to find my ultimate favorite. Stay tuned—this Pollo Asado adventure is just getting started.

Pollo Asado

Recipe from Kevin's Cooking

Serves 6

• 5 lb whole chicken cut into 8 pieces
• 1/2 cup olive oil
• 6 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp Mexican oregano
• 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight (8 hours).

Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat.

For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.

Cucumber Salad

Photo from Home
Made Hooplah

I've been on a real cucumber kick lately. I find making these quick little salads makes getting veggies
easier. I've been making a lot of the Asian flavor salads, but for Book club tonight I figured I'd better tone it down a bit (we have a member who doesn't like spice). 

This is an old time recipe as I understand it. The Anti Spice girl in book club said they made this all the time back in the mid-West. I can see why...It's delicious.

The tang of the vinegar with just a little hint of the sweet really makes this a good vinegairette for these cucumbers. 

I used Persian cucs because those are the ones I'm addicted to now. They're like little individual cucumbers. I didn't slice them thin because I like my slices to be a bit thicker. I also didn't add all the dill. 2 tablespoons seems like WAY too much dill. 

I had vinaigrette leftover so I'll be adding some cucumbers into it for tomorrow's dinner too. 

Cucumber Salad

Recipe from Home Made Hooplah

Serves 6

• 1/2 cup white wine vinegar
• 1/4 cup water
• 1/4 cup granulated sugar
• 2 tablespoons fresh chopped dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large English cucumbers, sliced thin
• 1 medium red onion, sliced into thin half-moons

In a large bowl, whisk together white wine vinegar, water, sugar, dill, salt, and pepper. Mix until sugar has dissolved.

Add cucumbers and red onion to bowl, then use a spatula to toss and mix until veggies are coated in dressing.

Cover bowl and chill in refrigerator for at least one hour.

Serve as desired.

Sautéed Haricot Verts with Marmalade Vinaigrette (French Green Beans)

Photo from The
Suburban Soapbox

I'm always on the lookout for quick, delicious vegetable side dishes. As much as I enjoy green beans, I tend to cook them the same way over and over again, so I'm always happy to find a recipe that shakes things up a bit.

This one fit the bill perfectly. I happen to love French green beans—although for reasons I still can't explain, I insist on calling them "hairy armpits." Don't ask. It's just one of those weird things my brain does. The good news is they cook quickly and, if you're careful not to overcook them, they stay wonderfully crisp and tender.

The vinaigrette was light and fresh, but I did think it could have used a little more orange marmalade. The ladies from Vines & Spines mentioned they couldn't really taste the marmalade, and I had to agree. It added a touch of sweetness, but I was hoping for a more noticeable citrus flavor. Next time I'd probably bump up the marmalade just a bit to let it shine. 

Sautéed Haricot Verts with Marmalade Vinaigrette (French Green Beans)

Recipe from The Suburban Soapbox

Serves 4

• 2 tablespoons Kosher salt
• ½ pound haricots verts, baby string beans, stem ends removed
• 2 tablespoons Extra-virgin olive oil
• 2 garlic cloves, smashed
• ¼ tablespoon crushed red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• For the marmalade vinaigrette:
• 1 lemon juiced and zested
• 1 tablespoon apple cider vinegar
• 1 tablespoon orange marmalade
• ½ teaspoon garlic powder
• ½ teaspoon Herbs de Provence
• ¼ cup olive oil
• Kosher salt and black pepper

Bring a large pot of well-salted water to a boil over high heat. Set up a large bowl of well-salted ice water for shocking.

Add the beans to the boiling water and cook until tender, approximately 5 to 6 minutes. Strain and immediately transfer the beans to the salted ice water. When cool, strain again and set aside.

Add the olive oil to a large pan. Add the garlic and crushed red pepper, and cook over medium-high heat for 1 minute, until the garlic begins to blister and become golden. Remove the garlic and set aside.

Add the beans to the pan and sauté until hot and just beginning to blister.

Transfer the beans to a serving bowl, season with salt and serve with the marmalade vinaigrette.

Nel's Smothered Meatloaf

Photo from 12 tomatoes

I have no idea who Nel is, but if this is her meatloaf recipe, she definitely knows what she's doing. This was off-the-chart delicious.

I haven't made a lot of meatloaf over the years. Meatballs? That's a completely different story. I make those all the time. Growing up, meatloaf wasn't a regular dinner at our house. Mom made it every once in a while, but it was never one of those meals that showed up often. Since I love meatballs so much, I've always thought of meatloaf as one giant meatball.

What makes this recipe stand out is that it skips the traditional ketchup glaze and instead smothers the meatloaf in a rich tomato gravy. The gravy keeps the meat incredibly tender and adds so much savory flavor. 

Would I make it again? I think so. The only thing I'd do differently is make individual mini meatloaves instead of one large loaf. They'd be perfect for freezing, which makes for an easy homemade dinner whenever the craving strikes.

Tomorrow I'm going to have my first meatloaf sandwich with the leftovers.

Nel's Smothered Meatloaf

Recipe from 12 Tomatoes

Serves 4-6

• 1.5 lbs ground beef
• 1 tablespoon dried minced onion
• 1/2 cup seasoned breadcrumbs
• 1 egg, beaten
• 1 (16 oz) can tomato sauce, divided
• 1/2 cup water
• 3 tablespoons apple cider vinegar
• 3 tablespoons brown sugar
• 2 tablespoons yellow mustard
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350°F and grease a 2-qt baking dish with nonstick spray. Set aside.

To a medium bowl, add the ground beef, onion, breadcrumbs, egg, and 1/2 cup of the tomato sauce. Season with salt and pepper, and mix until just combined, form mixture into a loaf shape and place in prepared pan.

In a small bowl, mix together remaining tomato sauce, water, vinegar, brown sugar, mustard, and Worcestershire sauce, season with salt and pepper, and pour over and around meatloaf.

Bake for 1 hour 15 minutes, basting meatloaf every 15 minutes.

Let sit 10 minutes before slicing and serving. Enjoy!

Carne Guisada

If you've been following my blog for any length of time, you already know I have a habit of making multiple versions of the same dish. I love comparing recipes to see which one truly deserves a permanent spot in my recipe collection. This Carne Guisada is exactly why I keep doing it.

I've made more Carne Guisada recipes than I can count over the years. Some have been good, some have been just okay, and one had held the title of my favorite... until now. This recipe earned its place right alongside it. That's right—I officially have two favorite Carne Guisada recipes.

What surprised me most was how differently this one came together. Compared to every other Carne Guisada recipe I've made, the method felt a little unconventional, even though it's essentially a rich, hearty beef stew.

I did make a couple of small adjustments along the way. The recipe called for making a paste with the Tex-Mex "holy trinity," but since I don't own a molcajete, I simply tossed the garlic, cumin, and black pepper into the blender with the chilies. I also skipped making the cornstarch slurry and just let the stew simmer gently on the stove for about an hour. It thickened beautifully on its own.

The end result was absolutely fantastic. The long simmer gave all of the flavors time to come together into a rich, savory sauce that coated every bite of tender beef. It was hearty, comforting, and packed with deep, bold flavor. This is definitely a recipe I'll be making again, and it's officially earned a spot in my collection of all-time favorites.

Carne Guisada

Recipe from Kevin's Cooking

Serves 4

TEX MEX HOLY TRINITY

• 3 cloves garlic
• 1½ teaspoons cumin seeds
• 1 teaspoon cracked black peppercorns
• 2 tablespoons water

CHILI PUREE

• 3 guajillo chiles stems and seeds removed
• 1 chile de árbol stem removed

GUISADA

• 1 pounds beef chuck stew meat, cut into 1-inch pieces
• 1 teaspoons kosher salt
• .5 teaspoon ground black pepper
• 1 tbsp vegetable oil 
• 1 cup white onion chopped
• 1 cup tomato chopped
• ½ cup green bell pepper chopped
• 8 oz tomato sauce
• 1/2 teaspoon Mexican oregano

SLURRY

• 2 tablespoons water
• 2 tablespoons all-purpose flour

TEX MEX HOLY TRINITY

In a molcajete, make a paste out of the garlic, cumin and black pepper adding a tablespoon or two of water to make a paste. Set aside.

CHILI PUREE

In a small saucepan, combine the chiles with 1 cup water. Bring to a boil, turn heat to low and simmer for 10 minutes. Let cool slightly.

Puree the chiles and their liquid in a blender until smooth. Pour sauce through a strainer and discard any solids. Set aside.

BEEF

Season the beef with salt and black pepper. In a Dutch oven or stock pot over medium-high heat add the oil and brown the beef on all sides. Water will release from the beef and steam then subside and the oil will be left to brown, 10-15 minutes.

Once browned on all sides add enough water to cover the beef. Bring to a boil, then reduce the heat and simmer for 15 minutes, covered.

Add the onion, tomato, bell pepper, tomato sauce, Holy Trinity and chili puree to beef. Simmer for another 30 minutes.

Whisk together the flour and water to make a slurry. Stir into the meat and continue cooking for 10-15 minutes, or until the stew is thickened beef is tender.

Serve with rice and beans, or mashed potatoes, pan de campo (Cowboy Bread) or plenty of flour tortillas.

Portuguese Prego Sandwich

Photo from the Sandwich Tribunal

Portugal definitely left me with a new appreciation for sandwiches. During my trip, I was lucky enough to try several traditional Portuguese sandwiches, some made with pork and others with beef. Honestly, I couldn't pick a favorite—they were all delicious in their own way.

Since coming home, I've been recreating some of those flavors in my own kitchen. One of my favorites so far has been the Bifana, a classic pork sandwich served with an incredibly flavorful garlic-infused sauce that's almost like a light gravy. If you haven't tried one, you absolutely should.

This recipe, however, is something different. It's a beef sandwich with tender onions and plenty of savory flavor, but without the rich sauce that makes a Bifana so memorable. Different? Yes. Disappointing? Not even a little.

I tossed some mushrooms into the pan simply because I needed to use them before they went bad, and that turned out to be one of the best decisions I made. They soaked up all the delicious flavors and fit right in with the beef and onions.

My only misstep was the bread. I grabbed what I thought were sturdy hard rolls, but they were much thinner than I expected. There wasn't enough room to pile on as much of the beef and onion mixture as I wanted, so the bread-to-filling ratio was a little off. It certainly didn't stop me from devouring the sandwich, but next time I'll hunt down a heartier roll that can handle all that delicious filling.

Portuguese Prego Sandwich

Recipe from Portuguese Recipes

Serves 4

• 1/2 lb of sirloin steak, cut thinly
• 5 T butter
• 6 garlic cloves, thinly sliced (or to taste)
• 1 large onion, thinly sliced
• 1 tsp coarse sea salt to taste
• 1/2 tsp ground black pepper
• 2 Portuguese style sandwich buns, toasted

Lay out the steaks on a cutting board or other flat surface. Lay slices of garlic on on side of the steaks.

Using a tenderizing mallet, “nail” the garlic to the steak by pounding the slices into the meat.

Repeat on the reverse side of the steaks.

Melt 4 tablespoons of butter in a skillet over medium-high heat.

Fry each steak in the butter for barely two to three minutes, turning once.

Transfer to a dish and cover.

Melt the rest of the butter in the same skillet.

Add the onions and sauté until they are golden.

Return the beef to the onions and sauce and heat through for about 30 seconds.

Serve on the toasted sandwich rolls, enjoy!

Oven Baked BBQ Meatballs

If you've been following along, you've probably noticed I'm in the middle of a full-blown meatball obsession. I just can't seem to get enough of them. 

Tonight's recipe was a simple one, but it introduced me to two ingredients I'd never used in meatballs before: crushed Saltines and evaporated milk.

The funny thing is, neither ingredient was actually new to me. My grandmother always used crushed Saltines and evaporated milk in her meatloaf. I never really thought much about it until I was older and helped her make it one day. Watching this recipe come together brought back that memory. These days, most meatball and meatloaf recipes call for breadcrumbs, so it was fun to revisit an old-school method that has clearly stood the test of time.

I did make one small change. The recipe called for making a barbecue sauce with ketchup, but I discovered I was running dangerously low. Rather than making an emergency grocery run, I reached for my trusty bottle of Sweet Baby Ray's barbecue sauce and called it good. No regrets.

Since I'm only cooking for one, I cut the recipe in half and used just one pound of ground beef. That still yielded 16 generously sized meatballs—about the size of golf balls. I intentionally made them a little larger than I usually do because I recently bought a set of meatball scoops, and the smaller one made them look a bit too tiny for my liking.

These meatballs turned out great. They're tender, flavorful, and incredibly easy to throw together. I could easily see making them smaller for a party or potluck—they'd disappear in no time. This is definitely one of those dependable recipes that's worth keeping in the rotation.

Oven Baked BBQ Meatballs

Recipe from My Farmhouse Table

Serves 8

• 1 can (12 Oz. Size) Evaporated Milk
• 2 Eggs, Slightly Beaten
• 2 cups Saltine Crackers, Finely Crushed
• 2 pounds Ground Beef
• 1 cup Finely Chopped Onion, Divided
• 2 teaspoons Salt
• 2 teaspoons Chili Powder
• ½ teaspoons Pepper
• 2 cups Ketchup
• 1 cup Brown Sugar
• 1 Tablespoon Liquid Smoke (optional)

In a large bowl, pour evaporated milk and beaten eggs over the crushed crackers. Stir to combine. Add ground beef, 1/2 cup onion, salt, chili powder, and pepper. Mix to combine.

Form meat mixture into 1 1/2- to 2-inch balls. Place meatballs onto a large baking sheet. Bake meatballs at 375°F for 20–25 minutes until browned.

For the sauce, in a small saucepan combine ketchup, brown sugar, remaining 1/2 cup chopped onion, and liquid smoke. Cook over medium heat until sugar dissolves.

Place meatballs in a baking pan and spoon sauce over. Place in preheated oven set at 350°F. Bake for 20–30 minutes or until meatballs are heated and sauce is thick and bubbling.

Traditional Peruvian Chicken Marinade

Photo from Bon
Appeteach

What feels like a lifetime ago, a former friend made Peruvian chicken at a Fourth of July gathering. I remember taking one bite and instantly falling in love with the flavors. It's funny how certain foods can stay with you long after the people and circumstances fade into the background.

I never managed to get her recipe, and I've always been a little disappointed about that. Every so often I'd think about that chicken and wonder if I'd ever find a version that captured the same magic.

So when I stumbled across this recipe, I was curious. Would it be anything like the Peruvian chicken I remembered? Could I even recall those flavors accurately after all this time?

What is Peruvian chicken anyways? According to the author of the Bon Appteach blog: 

"Peruvian chicken, also known as pollo a la brasa is a spit-roasted chicken available all over the country! It is marinated in a traditional Peruvian chicken marinade consisting of soy sauce, lime, garlic, and ají amarillo paste. This marinade penetrates deep into the meat, creating a tender and flavorful chicken.  In Peru, you will find this chicken served with french fries, salad, and sometimes rice. It is almost always served with a spicy green sauce called aji verde, which is packed with cilantro for an herbaceous flavor."

The secret, as it turns out, is aji amarillo paste.

I'd never used it before and couldn't find it at any of my local stores, so I ordered a jar from Amazon. When it arrived, I wasn't quite sure what to expect. The aroma was tangy and slightly spicy, but the flavor itself wasn't overwhelmingly hot. Instead, it had a unique, vibrant taste that's hard to describe but impossible to forget. It's made from yellow chili peppers and gives the chicken its signature flavor.

I marinated the chicken for five hours—because apparently that's my answer to every marinade recipe—and then tossed it on the grill. The result was absolutely incredible.

The flavors were warm, savory, and comforting, and with the very first bite I was transported right back to that long-ago Fourth of July celebration. Food memories are funny that way.

I've made several Peruvian chicken recipes over the years, but none of them quite hit the mark. Looking back, I realize they all had one thing in common: none of them included aji amarillo paste. After making this version, I'm convinced that's the key ingredient that gives Peruvian chicken its distinctive flavor.

This recipe didn't just come close to the one I remembered—it surpassed every other version I've tried. And now that I've finally found it, I know it'll be making a regular appearance on my grill.

Traditional Peruvian Chicken Marinade

Recipe from Bon Appeteach

Serves 4

• 1/2 cup Olive Oil
• 1/2 cup Soy Sauce
• 1/2 cup Lime Juice
• 6 Garlic Cloves minced
• 2 tbsp Aji Amarillo Paste
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Oregano
• 1 tsp Black Pepper

Make the marinade by combining the soy sauce, lime juice, garlic, aji Amarillo paste, olive oil, and spices in a bowl. Whisk to combine.

Pour the marinade over the chicken and let it marinate for 2 hours or overnight.

Prepare the chicken by grilling over direct heat, pan searing, or air frying. The chicken should be cooked until it hits 165 F. internal.

Din Tai Fung Cucumber Salad

Photo from CJ Eats

Our dinner club recently visited Din Tai Fung, and the BFF insisted that we order their famous cucumber salad. I'd heard people rave about it before, but somehow I'd never actually tried it myself.

One bite and I completely understood the hype.

Ever since that dinner, I've been on a mission to find a recipe that comes as close as possible to the original. I'm sure the exact recipe is a closely guarded secret, but this version gets remarkably close. In fact, it's so good that I've become a little obsessed with it. By "a little," I mean I've been making it almost every single day.

The secret is taking the time to salt the cucumbers and let them rest before adding the dressing. That extra step pulls out excess moisture and keeps the cucumbers crisp. As a bonus, the salad holds up much better in the refrigerator and doesn't turn watery or slimy after a day or two.

My grand plan is to make a batch at the beginning of the week and have it ready whenever a craving strikes. So far, however, that strategy hasn't worked out very well. I've only been making single servings because I keep eating the entire bowl in one sitting.

No regrets. Burp!

Din Tai Fung Cucumber Salad

Recipe from CJ Eays Recipes

Serves 4

• 1 lb cucumber, Persian or English
• 1/2 tbsp kosher salt
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sugar
• 2 cloves garlic, grated
• 1/2 tbsp chili oil
• 1/2 tbsp sesame oil

To prepare the Din Tai Fung Cucumber Salad dressing, mix together light soy sauce, rice vinegar, sugar, grated garlic, chili oil, and sesame oil. Whisk them together and your dressing is ready!

Begin preparing your cucumbers by slicing them into 1/2″ rounds. Once your cucumbers are uniformly sliced, place them in a bowl and mix the cucumbers with salt, then let them sit for 30 minutes. Next, rinse off the salt and pat them as dry as possible with a kitchen or paper towel.

The salt will help to draw out excess moisture for the cucumbers through osmosis which will result in a more crisp vegetable.

Once the cucumbers are as dry as possible, add them to the dressing and mix them well to get each piece coating in that delicious dressing. Let them sit in the marinade for at least 10 minutes then stack them up and enjoy!

If you are making Din Tai Fung Cucumber Salad ahead of time, make sure to transfer them into an air tight storage container up to 2-3 days in advance.

Once the cucumbers are stacked beautifully, the final step is to add an additional drop of chili oil to each cucumber for that pop of color and spice! Serve and enjoy!

Grilled Ginger-Soy Pork Chops

Pork isn't a protein I cook very often. Every now and then it shows up in my random recipe selection, but if I'm being completely honest, most of the pork recipes in my collection are various versions of carnitas.

When I came across this recipe, though, it immediately caught my attention. Seattle has finally been serving up some hot, sunny weather, which makes it the perfect time to fire up the grill. Then again, let's be honest—it's always grilling season at Chez Jenn's.

For this recipe, I picked up a thick, bone-in pork chop and let it marinate for about five hours. That's my magic number when it comes to marinades. It gives the meat plenty of time to soak up flavor without requiring me to plan an entire day ahead.

The grilling process took a little longer than I expected. The chop was about an inch thick, and since pork isn't something I cook regularly, I wasn't entirely sure how long it would need on the grill. It definitely took longer than I had planned, but thankfully it turned out juicy and delicious.

The marinade was the real winner here. The combination of soy sauce and ginger gave the pork a wonderful savory flavor with just the right amount of zing. As I was eating it, I kept thinking how fantastic this marinade would be on chicken as well. This is definitely one I'll be keeping in my recipe rotation.

Grilled Ginger-Soy Pork Chops

Recipe from Kalyn's Kitchen

Serves 4

• 6 bone-in pork chops
• 1/4 c peanut oil (or other high-heat oil)
• 1/4 c soy sauce  
• 1/4 c rice vinegar 
• 1 tsp dried chili pepper flakes (see notes)
• 2 tsp ginger puree (sometimes called ground ginger in Asian markets)
• 2 tsp garlic puree (sometimes called ground garlic in Asian markets)
• 1 tsp dried mustard

Mix together the oil, soy sauce, rice vinegar, dried chile flakes, ginger puree, garlic puree, and dried mustard to make the marinade.

Pour marinade over the pork chops and marinate 6-8 hours or longer.

When you’re ready to cook, take the pork chops out of the fridge, drain in a colander placed in the sink, and let them come to room temperature.

Spray grill with non-stick grilling spray and preheat grill to medium hot.

Lay pork chops at an angle to the grill grates and cook 4-5 minutes (or until you see nice grill marks when you lift up the edge.)

Turn pork chops over and cook 4-5 minutes more on the second side, or until the pork chops feel firm, but not hard to the touch. (Actual cooking time will depend on the thickness of the pork chops.

Sesame Chicken Kabobs

Photo from
Damn Delicioius

On Sunday, I decided to do a little meal prep for the week. And by "little meal prep," I mean I cooked one extra chicken breast so I'd have an easy lunch waiting for me later in the week.

That chicken became this Sesame Chicken, and unfortunately, it just didn't wow me. Today I paired it with my current food obsession—this cucumber salad—and sat down expecting a lunch packed with flavor.

Maybe part of the problem was that I ate the chicken cold, but I was still hoping for a bold sesame punch. Instead, the flavor felt pretty muted and left me a little disappointed.

The good news? The cucumber salad completely stole the show. Again. Crisp, tangy, refreshing, and packed with flavor, it was easily the best part of the meal. At this point, I'm finding excuses to make it almost every day.

Not every recipe can be a winner, but at least this lunch had one shining star.

Sesame Chicken Kabobs

Recipe from Damn Delicious

Serves 4

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.