This is a nice quick side dish for whatever you are grilling this summer. I tossed the large leaves I cut off from the bok choy back in the bowl and tossed with the vinaigrette. This is always good with grilled teriyaki meats, but works well with anything on your grill.
Grilled Baby Bok Choy
- 4 heads baby bok choy, split in half, and large leaves trimmed from the top
- 1 tsp Kosher salt
- Juice of 3 limes
- zest of 3 limes
- 1 Tbsp sugar
- pinch of kosher salt
- 1 tsp fresh ground black pepper
- 1/3 cup olive oil
- If the bok choy is dirty, soak it in a few changes of water in a salad spinner, then spin dry.
- Sprinkle the dried bok choy heads with the teaspoon of kosher salt.
- Whisk together the vinaigrette ingredients in a large bowl, then toss with the bok choy.
- Let the bok choy rest in the marinade, tossing occasionally, until it is time to grill.
- Preheat the grill, brush the grates clean, then set to medium low heat.
- Remove the bok choy from the vinaigrette, letting any excess drip back into the bowl.
- Place the bok choy on the grill, starting it cut side down.
- Grill for six minutes, or until the bok choy has nicely browned grill marks.
- Flip the bok choy, then grill for another six to eight minutes, or until the bok choy is crisp-tender.
- Move the grilled bok choy back to the bowl with the vinaigrette and toss to coat.
- Rest in the bowl until it is time to serve, letting the bok choy soak up the vinaigrette.
- Toss one last time before serving.
Balsamic Chicken Thighs with Figs and Polenta
- 4-6 boneless skinless chicken thighs
- Salt and fresh ground black pepper
- 2 pieces bacon
- Tbsp unsalted butter
- 1 small red onion, thinly sliced
- 2 garlic cloves, chopped
- 6 fresh Mission Figs, stemmed and quartered
- 21/4 cups low sodium chicken broth
- 3 Tbsp balsamic vinegar
- ½ cup instant polenta
- Pat the chicken dry and sprinkle with salt and pepper.
- Heat a 12 inch skillet over medium high heat and add the bacon.
- Cook until crisp and move to a paper towel to drain.
- Add the chicken thighs to the still hot pan and cook on both sides until browned, but not cooked through.
- Transfer the chicken to a plate.
- Pour off all but one tablespoon of bacon fat.
- Add one tablespoon of butter along with the onion and garlic.
- Reduce heat to medium low.
- Season with salt and pepper and cook until the onion softens and begins to brown.
- Add the figs and one half cup of the chicken broth.
- Raise the heat to medium high and simmer.
- Stir and scrape up any browned bits.
- Add the chicken thighs and any accumulated juices to the pan.
- Reduce heat to low and simmer until the chicken is cooked through, about 15 minutes.
- Preheat oven to about 225 degrees.
- Transfer the chicken to an oven safe serving dish and place in the oven to keep warm.
- Turn the heat on the skillet back up to medium high.
- Add the balsamic vinegar to the pan and reduce by half.
- Mash up the onions and figs and pour over the chicken.
- Add the remaining 1 ¾ cups chicken broth to the pan and bring to a simmer.
- Whisk in the polenta, and cook until it thickens.
- Taste and adjust seasoning.
- Spoon polenta onto serving plates, top with chicken and sauce.
- Crumble the bacon from earlier over the top.
- Serve immediately.
This is quick, easy, luscious, and delicious. Make it immediately!
- 4 (6 ounce) salmon filets
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground peppercorn mix
- 2 tablespoons vegetable oil
- 1/4 cup Bourbon
- 1/4 cup maple syrup (grade B)
- 1 orange, juice and zest
- Heat the oven to 400°F.
- Sprinkle both sides of the salmon filets with the salt and pepper.
- Add bourbon, maple syrup, orange juice, and zest to a small saucepan.
- Bring to a simmer, and simmer for 5 minutes, or until the glaze reduces and thickens.
- In a 12 inch, oven safe skillet, heat the 2 tablespoons vegetable oil over medium-high heat.
- Heat until the oil is shimmering.
- Add the salmon to the pan, skin side up.
- Shake the pan to get oil under the salmon.
- Then let them sit and sear for 3 minutes, do not move them.
- Turn off the heat, flip the salmon skin side down.
- Brush the salmon generously with the maple orange glaze.
- Slide the frypan into the oven and roast for about 5 minutes.
- Salmon should be barely cooked in the center.
- Internal temperature is 130°F, and the thickest part has just turned opaque.
- Remove the salmon from the oven (be careful, the handle of the pan is searing hot).
- Transfer immediately to a serving plate.
- Brush the salmon one more time with the maple orange glaze, and serve.
We have been loving the Vietnamese flavors this summer and thought we would try one at home. This is definitely quick and easy and no cooking in the house to keep things cool. You could also toss some chopped peanuts on it as well for some extra crunch.
- 1/2 head green cabbage, shredded
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 large shallot, thinly sliced
- 6 cloves garlic, coarsely chopped
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp honey
- 1 tsp apple cider vinegar
- 2 carrots, julienned
- 1 jalapeno, seeds removed and thinly sliced
- 1 small handful cilantro leaves, coarsely chopped
- 1 small handful mint leaves, coarsely chopped
- Shred the cabbage and place it in a large bowl.
- Fill the bowl with cold water and add a bit of salt; stir to combine.
- Set aside to soak for 20 minutes.
- Rub the Chicken breasts all over with olive oil, and season with a bit of salt and pepper.
- Place on a hot grill and cook until cooked through, flipping every couple of minutes.
- Heat the olive oil in a small skillet over medium high heat.
- Add the shallot and sauté until translucent.
- Then add the garlic and stir fry until golden, stirring constantly to prevent scorching.
- Pour the oil into a bowl through a strainer, catching the shallots and garlic to drain
- Reserve the oil and set aside to cool.
- When the oil has cooled, make the dressing.
- Combine the oil, lime juice, fish sauce, salt, pepper, honey, and apple cider vinegar.
- Shred the chicken along the grain, using two forks, and set aside.
- Drain the cabbage and pat dry with paper towels.
- In a large bowl, combine the cabbage, chicken, carrots, jalapeno, cilantro, mint, and the salad dressing.
- Toss to combine and add salt to taste.
- Serve topped with the fried shallots and garlic.
This is basically a copycat of the Asian Chicken Salad at Panera. This is also a recipe for one, obviously you can multiply as needed. It is for one because my wife is on the road with my son headed back to his second year of college. I was looking for something quick and easy to make. You can use any form of chicken, grilled, sauteed, baked, or already cooked from the store. Whatever works best for you.
- 1 heart of Romaine chopped or torn into bite size pieces
- 1/4 cup sliced almonds
- 8 ounces boneless skinless chicken breast cut into bite sized oieces
- 3 Tbsp Panera Asian Dressing
- Combine all ingredients in a bib bowl and toss!