BANANAS FOSTER

Bananas Foster

EQUIPMENT NEEDED

• Cast iron skillet or medium-sized pan

• Spoon

INGREDIENTS

• 2 ripe bananas, sliced

• 2 tbsp butter

• 1/4 cup brown sugar

• 1/2 tsp cinnamon

• 2 tbsp banana liqueur (optional)

• 1/4 cup dark rum

• Vanilla ice cream

INSTRUCTIONS

1. In pan over a medium flame, melt butter, sugar and cinnamon.

2. Add bananas, cook 1–2 minutes.

3. Add liqueur, then carefully pour in rum.

4. Optional step, very carefully tilt pan slightly to ignite (flambé). Please be sure you have an open area clear of any flammable materials.

5. Serve over ice cream.

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CARAMEL S'MORES

GARLIC SHRIMP

HOT HONEY PIZZA

BLACKENED GULF SNAPPER

Blackened Gulf Snapper

EQUIPMENT NEEDED

• Frying pan

• Knife

• Cutting board

• Saucepan

• Blender

BLACKENED SNAPPER INGREDIENTS

• Florida Snapper filets

• Cajun seasoning blend of your preference

• ¼ cup of olive oil

• 2 tbsp of butter

MANGO SALSA INGREDIENTS

• 1 ripe mango, diced

• 1/4 red onion, finely diced

• 1/2 red bell pepper, diced

• 1 small jalapeño, seeded and minced

• Juice of 1 lime

• 2 tbsp chopped cilantro

CARROT SOUBISE INGREDIENTS

• 2 large carrots, peeled and sliced

• 1 medium sweet onion, thinly sliced

• 2 tbsp unsalted butter

• 1/2 cup vegetable stock

• 1/4 cup heavy cream

BLACKENED SNAPPER INSTRUCTIONS

1. Heat olive oil and butter in a pan over medium-high heat.

2. Coat both sides of the snapper with the Cajun seasoning.

3. Fry the snapper until flesh flakes easily with a fork, approximately 4 to 5 minutes per side.

MANGO SALSA INSTRUCTIONS

1. Dice all ingredients.

2. Top with lime juice and mix well.

3. Serve with the cooked snapper.

CARROT SOUBISE INSTRUCTIONS

1. In a saucepan, melt butter and sauté onions on medium-low heat until soft and translucent (not browned), approximately 10–15 mins.

2. Add carrots and stock to the saucepan. Cover and simmer until carrots are soft (approximately 15 mins).

3. Combine all cooked ingredients in the blender, blend until smooth.

4. Add cream, and season with salt. Keep warm until serving.

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BEEF TENDERLOIN

CALAMARI

GRILLED SALMON

BREAKFAST BURRITO

Southwest Breakfast Burrito with Fire Roasted Veggies

EQUIPMENT NEEDED

• Cast iron Skillet

• Non-stick pan

• Spoon

INGREDIENTS

• 4 large flour tortillas

• 6 eggs

• 1/4 cup milk

• 1/2 cup shredded pepper jack cheese

• 1/2 a red onion, sliced

• 1 red bell pepper, sliced

• 1 zucchini, sliced thin

• 1/2 cup black beans (rinsed)

• 1/2 tsp cumin

• Salt & pepper

• Olive oil or butter

• Optional: avocado, salsa, cilantro, hot sauce

INSTRUCTIONS

1. Over open gas flame, lightly char bell pepper and onion slices (or grill pan them). Set aside.

2. In a nonstick skillet, heat oil over medium. Sauté zucchini and beans with cumin, salt & pepper for 3–4 mins. Add roasted onion/peppers back in.

3. In bowl, whisk eggs and milk. Pour into a non-stick pan. Cook low and slow, stirring gently for fluffy scrambled eggs.

4. Warm tortillas over an open flame or in the skillet.

5. Assemble burritos: spoon eggs, veggies, cheese into center. Add avocado or salsa if desired.

6. Fold and roll tightly. Toast the burrito seam-side down in the skillet for 1–2 mins for a golden finish.

7. Serve.

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CARAMEL S'MORES

GARLIC SHRIMP

HOT HONEY PIZZA

FLORIDA COBB SALAD

Florida Cobb Salad

EQUIPMENT NEEDED

• Large bowl

• Small mixing bowl

• Whisk

• Knife

SALAD INGREDIENTS

• 4 cups chopped romaine lettuce

• 1 cup arugula or baby spinach

• 1 avocado, diced

• 1 mango chopped

• 3oz pickled onion

• 1 cup grape or cherry tomatoes, halved

• 2 hard-boiled eggs, sliced

• 4 slices cooked bacon, crumbled

• 1 cup cooked shrimp or grilled chicken (optional)

• 1/2 cup cucumber, diced

• 1/4 cup red onion, thinly sliced

• 1/2 cup crumbled blue cheese

• 4 each cedar key scallops, seared

CITRUS VINAIGRETTE INGREDIENTS

• 1/4 cup fresh orange juice

• 2 tbsp lime juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 1/4 cup olive oil

SALAD INSTRUCTIONS

1. On a large platter or in a salad bowl, layer the lettuce and arugula.

2. Arrange toppings in row avocado, tomatoes, eggs, bacon, scallops, cucumber, onion, cheese, and mango.

DRESSING INSTRUCTIONS

1. Whisk together orange juice, lime juice, mustard, honey, salt, and pepper.

2. Slowly drizzle in the olive oil while whisking until emulsified.

3. Drizzle over salad to taste.
   

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BEEF TENDERLOIN

CALAMARI

GRILLED SALMON

SEARED BEEF TENDERLOIN

Seared Beef Tenderloin

EQUIPMENT NEEDED

• Cast-iron skillet or other heavy skillet

• Cooking tongs

INGREDIENTS

• 2 beef tenderloin steaks (6 to 8 ounces each), about 2 inches thick

• Salt and freshly cracked black pepper

• 1 tablespoon neutral oil (grapeseed or avocado)

• 2 tablespoons butter

• 2 sprigs thyme

• 2 garlic cloves, smashed

INSTRUCTIONS

1. Season steaks generously with salt and pepper.

2. Heat oil in a skillet over high heat until just smoking.

3. Sear steaks for 2 to 3 minutes per side, until deeply browned.

4. Reduce heat to medium-low. Add butter, thyme and garlic; baste steaks for 1 to 2 minutes.

5. Transfer skillet to a 400-degree oven. Cook to desired doneness: 120 degrees for rare, 130 degrees for medium-rare.

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PASTA PRIMAVERA

CALAMARI

GRILLED SALMON

HOT HONEY PEPPERONI PIZZA

Hot Honey Pepperoni Pizza

EQUIPMENT NEEDED

• Pizza stone or sheet pan

• Small pot

• Spoon

INGREDIENTS

• 1 lb. pizza dough

• 1/2 cup marinara or pizza sauce

• 1 and 1/2 cups shredded mozzarella

• 15–20 pepperoni slices

• Olive oil

• 1/2 cup raw honey

• 1 tsp. chili flakes

• 1 tsp. apple cider vinegar

• Flour, for rolling

INSTRUCTIONS

1. Preheat a gas oven to 500°F with a pizza stone or sheet pan inside.

2. Roll the dough into a 12-inch round on a floured surface.

3. Layer the ingredients: drizzle olive oil, then add sauce, cheese, and pepperoni.

4. Bake directly on the hot stone or sheet pan for 7–9 minutes.

5. In a small saucepan over low heat, combine honey and chili flakes until bubbling around the edges.

6. Turn off the heat and stir in the apple cider vinegar.

7. Strain the mixture.

8. Drizzle the hot honey over the pizza, slice, and serve.

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BAVARIAN PRETZEL

CARAMEL S'MORES

GARLIC SHRIMP

CALAMARI

Fried Calamari with Habanero Marinara

EQUIPMENT NEEDED

• Two bowls

• Deep skillet

• Paper towels

INGREDIENTS

For the calamari:

• 1 lb cleaned squid (tubes and tentacles), sliced into 1/2-inch rings

• 1 cup buttermilk (for soaking)

• 1 cup all-purpose flour

• 1/2 cup cornmeal (adds extra crunch)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

  For the Habanero Marinara Sauce:

  • 1 tablespoon olive oil

  • 1 tablespoon habanero

  • 2 cloves garlic, minced

  • 1 (15 oz) can crushed tomatoes

  • 1/2 teaspoon red pepper flakes (optional)

  • 1/2 teaspoon dried oregano

  • Salt and pepper to taste

  • Fresh basil (optional), chopped

SAUCE INSTRUCTIONS

1. Combine all ingredients and stir.

TO FRY THE CALAMARI

1. In a bowl, combine flour, cornmeal, salt, pepper, and paprika.

2. Remove squid from buttermilk, let excess drip off, and dredge in the flour mixture.

3. Heat oil in a deep skillet or fryer to 350°F (175°C).

4. Fry squid in batches for 1–2 minutes until golden and crispy. Don’t overcrowd the pan.

5. Remove and drain on paper towels.

6. Sprinkle with a pinch of salt while hot.

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GRILLED WATERMELON

PASTA PRIMAVERA

GRILLED FILET

PASTA PRIMAVERA

Pasta Primavera

EQUIPMENT NEEDED

• Sharp knife

• Cutting board

• Pasta pot

• Mixing bowl

INGREDIENTS

• 1 cup farfalle pasta

• 1/3 cup diced cucumber

• 1/3 cup diced zucchini

• 1/3 cup diced squash

• 1 Tablespoons chopped parsley

• 1 Tablespoons chopped basil

• ½ cup feta cheese

• 6 Tablespoons creamy Italian dressing

INSTRUCTIONS

1.      In a pot, boil water and cook the pasta until tender.

2.      Drain the pasta and store in the refrigerator until cold.

3.      When the pasta is cold combine all of the ingredients and mix well.

4.      Serve chilled.

GRILLED FILET

Grilled Filet, Garlic Yukon Puree, Green Beans, Chimichurri

GRILLED FILET

EQUIPMENT NEEDED

• Sharp knife

• Cutting board

• Bowl

• Sauté pan

• Plate for serving

INGREDIENTS

• 1 6oz filet mignon

• 1oz Butter

• 1 serving of green beans

• 6 Tablespoons chimichurri sauce (premade)

• 1oz olive oil

• 1 Tablespoon chopped  parsley

• I serving garlic Yukon puree, hot

INSTRUCTIONS

1. Season the filet with salt, pepper, and parsley.

2. Place on a hot grill and cook for 3 minutes then turn. Cook for 3 more minutes then flip and repeat.

3. While steak is cooking on grill, in a sauté pan over the stove, heat a pan with butter and oil saute the green beans, season with salt and pepper. Cook and hold aside.

4. Remove the filet from the grill and let rest.

5. Place the hot Yukon puree on the plate, assemble the cooked green beans, and place the cooked filet on the plate.

6. Top with the chimichurri sauce and serve hot.

GARLIC YUKON PUREE

EQUIPMENT NEEDED

• Large pot for boiling

• Strainer

• Potato ricer

INGREDIENTS

• 2.5 lbs Yukon Gold potatoes

• 1 cup (2 sticks) of unsalted butter (room temperature)

• 1 sprig of fresh rosemary

• 1 sprig of fresh thyme

• 2-4 crushed garlic cloves

• 2 c heavy whipping cream

• salt

• ground black pepper

• fresh chives, finely chopped

INSTRUCTIONS

1. Peel and boil potatoes (1 hour before short ribs are done)

2. Steep rosemary, thyme, and garlic in the heavy cream.

3. Run potatoes through potato ricers.

4. Add butter and strained heavy cream incrementally until desired consistency.

GRILLED WATERMELON

Grilled Watermelon, Berry and Feta Salad

EQUIPMENT NEEDED

• Bowl

• Cooking tongs

• Cutting board

INGREDIENTS

• 6 oz Watermelon, grilled and cubed

• 4 Strawberries, rough chop

• 6 Blueberries

• 6 tablespoons feta, crumbled

• 3 leaves mint, sliced thin

• 3 leaves fresh basil, sliced thin

• 2-4 tablespoons balsamic reduction

INSTRUCTIONS

1. Grill the watermelon on a medium-high flame until you see grill marks.

2. After the watermelon cools enough to handle, cut into cubes.

3. In a mixing bowl combine all of the ingredients.

4. Chill in the refrigerator before serving.

GRILLED SALMON

Grilled Salmon with Mango Salsa and Citrus Butter

EQUIPMENT NEEDED

• Medium nonstick sauté pan

• Bowl

• Spatula

• Spoon

INGREDIENTS

• 5oz salmon, skin off

• Cooking oil

• 4 tablespoons white wine

• 4 tablespoons butter

• ½ cup diced red bell pepper

• ½ cup red onion

• 1 tablespoon cilantro chopped fine

• 6 tablespoons sweet chili sauce

• 1 ½ cup mango diced

• ½ orange, fresh squeeze

• ½ lemon, fresh squeeze

• 1tablespoon of chopped parsley

• Salt and Pepper

INSTRUCTIONS

1. Season the salmon with salt, pepper, and parsley

2. Heat a nonstick sauté pan over medium-high heat with oil.

3. Sear the salmon. Let salmon cook for 2 minutes and then flip and finish in oven.

4. In the same sauté pan deglaze with white wine and let reduce, add butter and citrus let reduce, set aside off heat.

5. Combine the remaining ingredients in a bowl to make the mango salsa. Mix well.

6. Remove the salmon from the oven and set on a plate. Top with citrus butter and then top with mango salsa. Serve hot.

GULF SHRIMP PASTA

Gulf Shrimp Pasta

EQUIPMENT NEEDED

• Pasta pot

• Collander

• Medium sauté pan

• Spoon

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup cooked farfalle pasta

• 1 garlic clove, chopped

• 4 gulf shrimp, peeled and deveined

• 1 tablespoon chopped parsley

• 1 tablespoon chopped basil

• Himalayan sea salt to taste

• 2oz feta cheese

• 6 cherry tomatoes, halved

• 4 tablespoons chimichurri sauce

• 4 tablespoons white wine

• 4 tablespoons butter

INSTRUCTIONS

1. In a pot, boil water with Himalayan Sea salt and cook the pasta until tender and cooked. Drain and reserve.

2. In sauté pan, heat oil over medium heat and cook garlic clove, and tomato halves.

3. Season shrimp with Himalayan Sea Salt, add shrimp to the pan and sauté.

4. Deglaze the pan with white wine and herbs.

5. Whirl in butter and chimichurri sauce. Add pasta and heat the contents of the pan.

6. To serve, place the ingredients from the sauté pan in the center of a bowl. Top with shrimp and then feta cheese. Serve hot.

HAWAIIAN GARLIC SHRIMP

Hawaiian Garlic Shrimp

2

Minutes Prep Time

5

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Medium bowl

• Medium skillet

• Spoon

INGREDIENTS

• 1 lb. jumbo white shrimp

• 1 tablespoon flour

• 1 teaspoon paprika

• 1/2 teaspoon coarse Hawaiian sea salt (or regular sea salt)

• 1/4 teaspoon pepper

• 4 tablespoons salted butter

• 10 cloves fresh garlic (minced)

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. In a medium bowl combine the shrimp, flour, paprika, salt and pepper.

2. In a medium skillet on medium heat, add butter, and minced garlic.

3. Add in the olive oil and shrimp and cook until the shrimp turns pink about 3-5 minutes.

4. Serve the shrimp with rice (optional) and pour the leftover garlic sauce over the rice.

5-CHEESE BEER MAC & CHEESE

5-Cheese Beer Mac & Cheese

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

If you like your macaroni cheesy, this recipe will not disappoint. Five cheeses and amber lager make a decadent pasta side dish or hearty main meal by adding cooked bacon or sausage.

INGREDIENTS

8 oz amber lager
1 qt heavy cream
2 cups whole milk
1 cup shredded grated parmesan
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 cup shredded smoked gouda cheese
1 cup shredded Monterrey jack cheese
1 tablespoon Tabasco
½ cup panko bread crumbs
1 lb ebow macaroni

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add amber lager and reduce by half.

3. Stir in heavy cream and whole milk; allow to simmer (do not boil).

4. Fold in each cheese one by one until fully incorporated.

5. Reduce heat to low and allow to simmer.

6. Meanwhile, fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.

7. Grease a 12-inch cast iron skillet with unsalted butter. Add pasta, pour on cheese sauce. Top with breadcrumbs and place skillet in oven. Bake for 10-15 minutes or golden brown.

FRESH GROUPER SLIDERS

Fresh Grouper Sliders

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

These tailgating fresh grouper sliders will taste like they were special ordered from your favorite eatery. Chef Mike Smith and Charlton "C.Y." Young, Assistant Coach, Men's Basketball Florida State University shows how to make this restaurant-quality slider in the comfort of your home using natural gas. Executive Chef Mike Smith, likes cooking with natural gas because of its even heat and customized temperature control. 

 The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

1 ½ pounds of fresh gulf grouper filets

Salt & pepper to taste (you can substitute your favorite seasoning also)

1 cup of banana pepper aioli (you can sub tartar sauce)

1 pack of King’s Hawaiian rolls

Vegetable oil (for grill)

Cheddar cheese

INSTRUCTIONS

Preheat your grill to medium high heat.  Make sure the grill is clean and well oiled to prevent the grouper from sticking.  Season your grouper filets w/ salt & pepper and place on hot grill.  Cook these for about 3-4 minutes per side (depending on thickness). While the fish is cooking, slice your rolls in half so they will be ready for a quick toast on the grill.   When finished the grouper filets should be white and flaky.  Remove fish from grill and place your rolls on the grill for a quick toast (this should take about 20 seconds). 

Remove rolls from grill and spread some aioli on both sides of the rolls.  Place cooked fish on bottom half of roll, top with cheese, and place top bun on slider.

TAGLIATELLE PASTA WITH OYSTER MUSHROOM CREAM SAUCE-CHEF RASHTY

Tagliatelle Pasta with Oyster Mushroom Cream Sauce

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INGREDIENTS:

PASTA:

• 3 2 /3 cups ‘00’ flour

• 6 egg yolks

• 3 whole eggs

• 1 tsp. salt

• 4 ¾ tsp. olive oil

• 4 ¾ tsp. water

MARSCAPONE CREAM SAUCE:

• 2 cups sautéed shiitake, king oyster and golden oyster mushrooms

• 10 - 12 leaves fresh basil

• ½ shallot, minced

• 1 - 2 cloves shaved garlic

• ¼ - ½ tsp. chili flakes

• 4 - 6 cherry or grape tomatoes (quartered)

• ¼ - ½ cup white wine

• 4 tbsp. mascarpone

• 1 ½ - 2 cups grated parmesan cheese

INSTRUCTIONS:

PASTA:

1. Combine ingredients in the order listed.

2. Use an electric mixer to combine on medium speed until all of the ingredients are incorporated.

3. Shape the dough into a ball.

4. Cover dough with plastic wrap and let it rest at room temperature for an hour.

5. Use your electric mixer’s pasta sheeter attachment to thin the dough to level 7. Use flour to keep the dough from sticking. Note: if you do not have this appliance, handroll with a rolling pin –roll as thin as possible.

6. Use your electric mixer’s cutting attachment to cut the pasta into 12-inch strips. Note: If you do not have this appliance, hand cut into thin strips about 12 inches long.

7. Begin heating water for cooking the pasta.

8. Once water is boiling drop in the pasta, stir so it doesn’t stick together, and cook for one minute.

9. Add cooked pasta to the sauce pan and finish cooking the pasta in the sauce (approximately 2 minutes.)

MARSCAPONE CREAM SAUCE:

1. Sauté the garlic, shallot, and chili flakes in olive oil until fragrant.

2. Add sautéed mushrooms and cherry tomato and cook for several minutes.

3. Add 4 tbsp. of mascarpone to the sauce pan with a few spoons of pasta water, mix in to emulsify.

4. Add in the cooked pasta (pasta step 9), then mix in the grated parmesan and toss the pasta.

5. Add the torn basil and toss.

TO PLATE:

Serve with grated cheese and basil leaves as a garnish.

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This episode of Flavored by Flame was filmed on location from Pulte Homes’ beautiful Stellar model kitchen in Verdana Village in Estero, Florida. Experience your dream lifestyle from the heart of Southwest Florida with an array of vacation-inspired community amenities just outside the door of your dream home. Your opportunities are endless at Verdana Village.

FOUR CHEESE MAC AND CHEESE

Four Cheese Mac and Cheese

10

Minutes Prep Time

40

Minutes Cook Time

4-6

Serving

INGREDIENTS

MAC & CHEESE

8 tablespoons (unsalted butter)
¼ teaspoon cayenne pepper
1/2 cup all-purpose flour
2 teaspoons kosher salt
4 1/2 cups heavy cream
¼ teaspoon freshly grated nutmed
4 1/2 cups grated sharp English white cheddar
1 cup grated Gruyere, Gouda, Asiago
¼ teaspoon freshly ground black pepper
1 pound elbow macaroni

TOASTED PANKO BREAD CRUMBS

2 cups Panko bread crumbs
2 tablespoons Italian seasoning
2 tablespoons grated cheese
1 teaspoon crushed red pepper flakes
2 tablespoons butter

INSTRUCTIONS

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 4 1/2 cups (about 18 ounces) grated sharp English white cheddar 1 cups (about 8 ounces) grated Gruyere, Gouda, Asiago cheese, Set cheese sauce aside. 

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. 

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THAI MARINATED CHICKEN THIGHS WITH TOMATO SALAD

Thai Marinated Chicken Thighs with Tomato Salad

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 lb bone-in, skin-on chicken thighs

• 4 medium tomatoes

• 4 tbsp fresh basil, divided

• 4 tbsp fresh cilantro, divided

• 1 tbsp fresh grated ginger root

• 1 tbsp brown sugar

• 2 tbsp reduced-sodium soy sauce

• 2 tbsp olive oil

• 1 tbsp minced garlic

• 1 tbsp sriracha sauce

• 1 tbsp fish sauce (or Worcestershire sauce)

• Large zip-top bag

• Cooking spray

INSTRUCTIONS

1. Chop basil and cilantro coarsely; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, and fish sauce until blended.

2. Reserve half, this will be the dressing for the tomato salad.

3. Place remaining half in the zip-top bag, this will be your marinade. Add chicken (wash hands), seal bag tightly, and knead to coat. Let stand 30 minutes (or overnight) to marinate.

4. Preheat grill (or grill pan) on medium.

5. Chop tomatoes and toss with reserved dressing/marinade to coat.

6. Coat chicken with spray (discard marinade); grill 8–10 minutes on each side, turning often, until grill-marked and 165°F.

7. Plate chicken with the tomato salad, sprinkle with remaining 1 tbsp each chopped basil and cilantro as garnish.

GRILLED HONEY LIME CHICKEN WITH GRILLED BROCCOLINI

Grilled Honey Lime Chicken with Grilled Broccolini

180

Minutes Prep Time

15

Minutes Cook Time

1

Servings

INGREDIENTS

2 pounds boneless, skinless chicken breasts, or thighs
1⁄4 cup lime juice
1⁄2 cup honey
2 tablespoons soy sauce
1 tablespoon olive oil
2 garlic cloves, minced
1⁄2 cup cilantro, finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon pepper

INSTRUCTIONS

1. Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.

2. Preheat your grill to medium high heat.

3. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

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RANCH GRILLED CHICKEN SKEWERS

Ranch Grilled Chicken Skewers

15

Minutes Prep Time

12

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb chicken breast, cut into 2 inch chunks

• 1/4 C avocado oil

• 1/4 C Whole30 compatible coconut milk

• 1/3 C Whole30 homemade mayo or Whole30 Approved mayo

• 3 cloves of roasted garlic

• 1 tsp red wine vinegar

• 1tbsp dried parsley

• 1/2 tsp dried dill

• 1/2 tsp onion powder

• 1/4 tsp dried thyme

• 1/4 tsp black pepper

• Pinch of sea salt, to taste

• Juice of 1/2 a lemon

INSTRUCTIONS

1. COMBINE all the ingredients in a wide mouth mason jar and blend till sooth with an immersion blender OR add the ingredients to the blender and pulse till smooth.

2. PLACE the chicken into a bowl and pour ranch “marinade” over the top till just covered.

3. Reserve remaining garlic ranch for a dipping sauce. Let marinate for at least 15 minutes. Thread chicken onto skewers. If using wooden skewers, make sure to soak for at least 10 minutes so they don’t burn on the grill.

4. PREHEAT skillet to medium- high heat. Cook chicken for 8- 12 minutes, flipping halfway. Serve with additional ranch!