It’s late Sunday and I’m pretty beat (I literally cleaned for five hours today — the house looks awesome), but I wanted to share these two recipes that were just amazing/delightful/delicious finds.
Saturday morning, I came across this recipe for grilled chicken with a corn and tomato salad via Weight Watchers and decided to give it a whirl for dinner. It was pretty awesome and gave us a taste of summer. It was also the first time we grilled this year. (!!!!)
It went quite nicely with a pinot grigio that Gray picked out at the store.
Ingredients: 1.5 cups uncooked yellow corn, fresh (or frozen and cooked),1 large tomato, diced, 1/4 cup fresh cilantro, 1/4 cup lime juice, 1 tsp ground cumin, 3/4 tsp paprika, 1 pound chicken breasts
Directions: In a medium bowl, combine corn, tomato, cilantro, 2 tablespoons lime juice, oil and 1/4 teaspoon each cumin, salt and paprika; set aside for flavors to blend.
Combine remaining 2 tablespoons lime juice, 3/4 teaspoon cumin, 3/4 teaspoon salt and 1/2 teaspoon paprika in a small bowl; rub over chicken.
Grill chicken, flipping once, until cooked through, about 8 to 10 minutes; serve topped with corn salad.
(I left this out, but the WW version also calls for scallions and salt. I forgot about the scallions and generally cut out any extra salt when I can. It also says to coat the chicken with cooking spray, which I skipped and to add olive oil to the salad mix. I skipped both of those as well. )
We both loved this recipe. I should have ideally let the chicken marinate a while, but I was cooking later in the evening and didn’t have time.
Our other recipe involved steak from Skinny Taste (aka one of the most awesome recipe sites ever). We were definitely carnivores this weekend.
Ingredients: 2 lb flank steak, fat trimmed, kosher salt and fresh pepper, garlic powder, 1 tbsp extra virgin olive oil, 2 tbsp balsamic, 1/3 cup red onion, chopped,3-4 tomatoes, chopped (about 3 1/2 cups),1 tbsp fresh herbs such as oregano, basil or parsley
Directions: Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.
Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.
Slice steak think on the diagonal; top with tomatoes and serve.
I generally followed these directions, but left out the olive oil.
It was pretty freaking delicious and the steak juice mixed with the tomato and balsamic was pretty delightful.
Well, that’s it. Hopefully, this makes up for my drought of cooking last week. Happy start to the week!