With summer approaching, the weather is warmer and soups may not be a typical summer food. But what if you have lots of veggies left over? Turn those veggies into a summer soup which is perfect for crisp evenings that still occur in warm weather! This summer soup is light, tasty and a one pot wonder!
Serves: 4 Total Cook Time: 30 minutes
·1 small onion, quartered and thinly sliced
·4 cups reduced-sodium chicken or vegetable broth
·1 cup sliced zucchini
·1 can (15-1/2 ounces) navy beans, rinsed and drained
·1/2 cup diced red potato
·1/2 cup cut fresh green beans (2-inch pieces)
·1/2 cup chopped tomato
·Salt and pepper to taste
·1/8 teaspoon ground turmeric
·1/4 cup chopped celery
·1/4 cup diced carrots
·2 tablespoons tomato paste
·Cilantro or parsley to garnish
Heat a little oil in a large heavy bottom pot, on medium heat. Sauté onions until tender, about 5 minutes. Now add in all the remaining ingredients except the garnish. Bring to a boil. Reduce heat and cover and simmer for 20-30 minutes or until vegetables are tender. Taste for flavor, adjust seasoning if needed. If you like spice here's what I do. I love adding a whole jalapeno into my soup pot and getting flavor from the pepper. If I want the some heat I make a slither from the point of the pepper toward the stem but not cutting it in half. Throw that in and you'll get some heat. For maximum heat slice the jalapeno pepper all the way and add in the exposed pepper in the pot. The exposed seeds and veins of the jalapeno will surely spice it up. You can use any hot pepper you like and use the same method for different heat levels. You can also add in any other veggies you may have or for a little heartier add in your favorite pasta, for soups I like angel hair pasta, but really make your own. Serve hot and Enjoy!
Did you know you could use yogurt as part of your marinade? And it also creates a nice char when you grill it. You could use yogurt marinades for chicken, lamb and steak. Today we are going to Morocco with my Moroccan spices which you probably didn’t know you have in your pantry. This super easy Moroccan chicken recipe is winner winner, chicken dinner!
Serves: 4 Total cook time: 25 minutes
- ½ cup plain yogurt
- 2 Tbsp lemon juice
- ½ cup fresh cilantro, chopped
- 2 Tbsp olive oil
- 2 tsp garlic, minced
- 2 tsp smoked paprika
- 1½ tsp ground cumin
- 1 tsp turmeric
- 1 tsp coriander
- ½ tsp ground ginger
- ½ tsp cinnamon
- Salt and Pepper to taste
- ½ tsp cayenne pepper
Using a shallow glass dish, combine yogurt, lemon juice, cilantro, olive oil, garlic, smoked paprika, cumin, turmeric, coriander, ginger, cinnamon, salt, pepper and cayenne; mix until well combined.
- 2 pounds boneless, skinless chicken breasts or thighs
Salt and pepper your chicken then add to the dish with the marinade, turning until well coated.
Cover and refrigerate for at least 3 hours, or overnight. (Overnight is best - It will increase flavor )
Preheat grill (indoor or outdoor) to medium heat. Place chicken on grill (discard any excess marinade)
Grill chicken about 7-8 minutes per side. Let sit for a few minutes before slicing.
You can also reserve some marinade (before adding the chicken) and drizzle over chicken when done. This is great with pita bread or if want a complete dinner this pairs perfectly with cous cous !
It's BBQ time! I love chicken kabobs, I can eat them just the way they are on a skewer or off the skewer and over my favorite summer salad. The versatility of the kabobs are endless, you can make them with veggies, shrimp or steak. You can even add fruit like pineapples and peaches for grilled fruit kabobs! One of my favorites are honey bbq chicken kabobs and very easy using your favorite bbq sauce.
Serves: 6 Total cook time: 30 minutes
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 1 1/2 cups Texas style BBQ sauce or whatever bbq sauce you have
- 3 tablespoons honey
- 3 tablespoons whole grain Dijon mustard
- 1 teaspoon reduced sodium soy sauce
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
In a small saucepan over medium heat add 1 tablespoon canola oil. Add garlic and onion, cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in BBQ sauce, honey, mustard, soy sauce, pepper and ginger. Reduce heat and simmer, stirring occasionally, until the flavors have blended, about 3-5 minutes. Let cool 10 minutes. In a gallon size Ziploc bag, combine chicken and half of BBQ sauce mixture. Marinate for at least 2 hours to overnight, the longer it sits…the better. Place remaining BBQ sauce mixture in the refrigerator. When ready, drain the chicken from the marinade, discarding the marinade. Preheat indoor or outdoor grill to medium high heat. Thread chicken onto skewers. Brush with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes. Brush skewers with remaining BBQ sauce mixture, cooking for an additional 1-2 minutes. Serve immediately with remaining BBQ sauce mixture. Serve hot and enjoy!
Also here's a little tip: if using wood skewers soak in water for at least an hour. This will prevent the skewers ends from burning off.