Spicy grilled chicken and waffles

 Spicy grilled chicken and waffles

Created my own recipe this evening

Marinated thinly sliced chicken in Frank's Red Hot, sweet baby Ray's wing sauce and honey barbecue sauce.

Thin sliced pineapple lightly sprinkled with garlic salt

Mix a little bit of the three sauces from above with honey.

Grill the chicken. Grill the pineapple.

Toast an eggo homestyle waffle. Top the waffle with chicken and grilled pineapple. Drizzle with the sauce..

Enjoy!

fajita steak salad

 https://www.foodnetwork.com/recipes/fajita-steak-salad-with-cilantro-lime-vinaigrette-12159530

Fajita Steak Salad with Cilantro-Lime Vinaigrette

16 Reviews

Two of the all-time greats—steak fajitas and steak salad—come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!

• Level: Easy

• Total: 1 hr 40 min (includes marinating time)
• Active: 30 min

• Yield: 6 servings

Share This Recipe

Ingredients

Deselect All

Steak:

2 tablespoons vegetable oil, plus more for the grill pan

2 tablespoons Worcestershire sauce

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

Juice of 1 lemon

2 cloves garlic cloves, smashed

1 scallion, cut into 2-inch pieces

Kosher salt and freshly ground black pepper

2 pounds top round London broil steak

Vinaigrette:

1/4 cup fresh cilantro leaves, finely chopped

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

Zest and juice of 2 limes

2 garlic cloves, grated

Kosher salt and freshly ground black pepper

View Shopping List

Directions

1. For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
2. Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
3. For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
4. For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
5. Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
6. Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

grilled greek chicken salad

so tasty

https://www.erinliveswhole.com/grilled-greek-chicken-salad/?_gl=1*31g4mr*_ga*aVhVSFBfRHkzcGtOVS1LVXhVY1lBVFhaRXNiZGFRRVp2d0V5cWdVUGtvYlBJR2I3TmZjbVpPMVYxWFkyNGNOcg

Ingredients

Salad

Sponsored Video
Watch to learn more
Sponsored by Lowes
Learn more
• 1lb thin sliced chicken breasts
• 2 heads romaine lettuce, chopped
• 1/2 cup kalamata olives, chopped
• 1 cup English cucumber, chopped
• 2 tomatoes, diced
• 1 small red onion, diced
• 1/2 cup pepperoncini
• 1/2 cup feta cheese

Marinade/Dressing

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp dijon mustard
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Whisk together all marinade ingredients. Pour half over chicken breasts and let marinade for at least an hour.
2. Prep salad by chopping all veggies. Add lettuce to a big bowl, and top with olives, cucumber, tomatoes, onion, and pepperoncini.
3. Preheat grill to medium-high (around 400F) and spray with nonstick spray. Once hot, add chicken. Because we are using thin chicken breasts, they will take about 3 minutes per side. If using thicker breasts, they will take longer. Take chicken off once internal temperature of 165F.
4. Let chicken rest 10 minutes before cutting and putting on top of salad.
5. Sprinkle feta cheese on top, along with remainder of the dressing.
6. Enjoy!

cilantro shrimp bowl

 

Ingredients

Ingredient Checklist

• 1 (15 ounce) can no-salt-added black beans, rinsed
• 1 cup fresh corn kernels (from 2 ears ) or 1 cup thawed frozen corn
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 (4-ounce) can Hatch chiles, undrained
• ¼ cup plain whole-milk strained yogurt (such as Greek style)
• 1 serrano chile, stemmed
• 3 tablespoons avocado oil, divided
• 1 teaspoon grated lime zest 
  
• 4 tablespoons lime juice, divided
• 2 tablespoons finely chopped garlic, divided
• 1 pound large raw shrimp, peeled and deveined
• ½ cup chopped fresh cilantro, plus more for garnish
• 2 cups hot cooked brown rice
• 1 avocado, sliced
• Lime wedges for serving

Local Offers

ZIP 

Walmart
3999 Alpine Ave NW
COMSTOCK PARK, MI 49321

Fresh Limes

Stock up for summer. Everyday Low Prices.

ADVERTISEMENT

•

Directions

Instructions Checklist

• https://www.eatingwell.com/recipe/7965781/cilantro-lime-shrimp-bowl/
  
• 
  
• Step 1

  Combine black beans, corn and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.

• Step 2

  Combine Hatch chiles, yogurt, serrano, 1 tablespoon oil, 1 tablespoon lime juice, 1/2 tablespoon garlic and 1/4 teaspoon salt in a blender; process until smooth, about 1 minute. Set the yogurt sauce aside.

• Step 3

  Toss shrimp with the remaining 1 1/2 tablespoons garlic and 1/4 teaspoon each salt and pepper. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, for 4 minutes. Add lime zest, cilantro and the remaining 3 tablespoons lime juice; stir to combine. Cook, stirring often, until the shrimp are opaque, 2 to 3 minutes.

• Step 4

  Divide rice, shrimp, black bean mixture and avocado evenly among 4 bowls and drizzle with yogurt sauce. Garnish with additional cilantro and serve with lime wedges, if desired.

Nutrition Facts

Serving Size: 

about 4 shrimp, 1/2 cup brown rice, 1/2 cup black bean mixture & 2 Tbsp. yogurt sauce

Per Serving:

 

541 calories; protein 27g; carbohydrates 55g; dietary fiber 11g; sugars 4g; fat 23g; saturated fat 3g; mono fat 13g; poly fat 3g; cholesterol 145mg; vitamin a iu 542IU; vitamin b3 niacin 7mg; vitamin b12 1mcg; vitamin c 24mg; vitamin d iu 2IU; vitamin e iu 4IU; folate 106mg; vitamin k 18mg; sodium 672mg; calcium 147mg; chromium 1mcg; iron 3mg; magnesium 143mg; phosphorus 543mg; potassium 858mg; zinc 3mg; omega 6 fatty acid 3g; niacin equivalents 10mg; selenium 42mcg.