Smoky Grilled Chicken Kebab Bowls
Then… When our oldest daughter moved to Philadelphia, she loved trying all of the fantastic eateries all over the city. And every once in a while, she would find a dish she really liked and recreate it at home. That is how Smoky Grilled Chicken Kebab Bowls with Easy Coconut Lime Rice, Fresh Pineapple Salsa and Sriracha Mayo was born! She shared the first version of the recipe a couple years ago, when we were all housebound during Covid. You know – when everyone (including me) was trying to make sourdough bread and TikTok baked feta pasta. I never did get my sourdough bread to rise properly, but that’s a story for another day – haha! Now… Today, I updated the original recipe with some flavorful additions to the chicken marinade, added this awesome Easy Coconut Lime Rice, and changed up the Fresh Pineapple Salsa. This is a total flavor bomb!!! You have a bed of fluffy Basmati rice seasoned with coconut milk and lime juice, topped with perfectly grilled, yogurt marinated chicken kebabs. Then you top that with juicy, pineapple salsa and add a generous drizzle of sriracha mayo. YUM!!! This Looks Complicated – Can I Make Some of It Ahead of Time? The simple answer – YES! You can totally make the Fresh Pineapple Salsa and Sriracha Mayo a couple days ahead. Or, even easier, pick up some ready made fresh pineapple salsa in the produce section of your local grocery store. It won’t be quite the same, but works great when you are short on time! You can also prep and marinate the chicken overnight, so all you have to do is put it on the skewers. The yogurt and lime juice will keep the chicken moist and tender on the inside and help give you that crispy, grilled outside. I can’t wait for you to try this! It’s SOOOO GOOD!!! How to Make Smoky Grilled Chicken Kebab Bowls Prepare the KEbabs In a medium bowl, combine the Chicken Kebab marinade ingredients (Greek yogurt, curry paste, honey, lime juice, garlic powder, smoked paprika, salt, and pepper). Add the cubed, boneless chicken breast. Toss to combine well and set aside to marinate for 30 minutes in the refrigerator. *If you are using wooden skewers, take 4-8 skewers and soak them in a shallow dish while the chicken is marinating. This will prevent the skewers from burning on the grill. Making the rice Then begin making the Easy Coconut Lime Rice. Put the uncooked rice into a bowl and rinse until the water runs clear. Drain and put into the rice cooker. Add the coconut milk, stock, and chopped cilantro. Stir to mix. Cook on the white rice setting. While the rice is cooking and the chicken is marinating, make the Fresh Pineapple Salsa. Salsa Time! Combine the pineapple, onion, cilantro, and peppers. Add the lime juice and salt. Stir to combine. Taste and add additional lime juice or salt as needed. Set the salsa aside to rest for 10 minutes to allow flavors to blend before serving. Rice When the rice cooker switches to warm, open the lid and let the rice sit for 10 minutes to allow the extra steam to evaporate. Drizzle the lime juice over the top and fluff the rice. Grill time Take the chicken out of the refrigerator. Put 4-5 pieces on each skewer. Bring them out to the grill. Preheat the grill to medium heat. Lightly grease the grill rack. Place the chicken kebabs on the grill and close the lid. Cook for 4-5 minutes, flip, and cook for an additional 4-5 minutes. Check that chicken is done and at a minimum temperature of 165°F. Pull off of the grill. Assemble Scoop the desired amount of Easy Coconut Lime Rice onto the plates. Arrange 1-2 chicken kebabs on each. Spoon 3-4 Tbsp. of Fresh Pineapple Salsa over the top. Drizzle with the Sriracha Mayo. Enjoy! Juicy, yogurt marinated chicken kebabs served on a bed of fluffy Basmati rice steamed in coconut milk is topped with sweet, juicy, pineapple salsa and spicy sriracha mayo! Perfect balance of sweet and heat! Sooo good! You might also enjoy
Pickled Beets and Eggs
With Easter just around the corner, I start craving traditional family dishes. Baked ham, macaroni salad, and a must have on our table – Pickled Beets and Eggs! What are Pickled Beets and Eggs? Pickled Beets and Eggs is a traditional Pennsylvania Dutch/Amish recipe. It was originally a way for families to preserve eggs that could be eaten several days or weeks later. If you are not from the Pennsylvania area, they may not look familiar. When the eggs are pickled in the beet juice, they turn a gorgeous shade of magenta. Pickled eggs are a great snack, add-in for your salad, or as a bright addition to your charcuterie board. They are also a handy way to use up extra Easter eggs! There are many family recipes for pickled beets and eggs, each one is slightly different. Some recipes will call for cinnamon sticks, marjoram, various amounts of sugar, and other ingredients. Feel free to adjust the ingredients until you find the right blend of tanginess for you! I hope you try them! They are so good! How to Make Pickled Beets and Eggs Place eggs in a large pot and cover with cold water. Bring to a boil on high heat and reduce to medium heat. Boil for 12 minutes. Drain and fill the pot with cold water. Let eggs cool for 5 minutes, then peel. Next, slice the onion. Open the cans of beets and drain off the liquid into a separate bowl. Be careful not to splash – beet juice will stain counters and clothes! Layer onions, beets, and eggs in a large glass jar or bowl with a tight fitting lid. Add sugar, vinegar, cloves and bay leaf to the reserved beet juice. Carefully pour over the beets and eggs. Add up to an additional cup of water (if needed) to cover. Cover and refrigerate for at least 3 days before serving. *If you want the beautiful magenta color all the way to the yolk, wait 5 days. Try Some Other Pennsylvania Dutch Recipes! Pickled Beets and Eggs are a fun appetizer or snack. Easy to make with just a few ingredients! You might also enjoy
Fresh Pineapple Salsa
The temperatures are slowly creeping up and there are signs of spring everywhere! Daffodils and tulips are peeking out. Grass is turning bright green. All those vibrant shades of yellow, red and green let us know things are coming back to life! That makes me crave bright, colorful foods like Fresh Pineapple Salsa! This pineapple salsa is great as a dip or as a topping for your favorite fish or chicken dishes! Bright and colorful, it is the perfect balance of sweet pineapple and little pops of heat from the peppers. I first made this when I made my Southwest BBQ Chicken Crunchwrap a few weeks ago. It was sooo good with the BBQ Chicken and cilantro lime crema! Then I swapped out the pineapple for fresh mangoes that I found at the grocery store to make Grilled Mahi Mahi over Easy Coconut Lime Rice. FABULOUS! I love the versatility of this salsa recipe! With just a handful of ingredients and 15 minutes of prep, it’s ready to enjoy! Try it as an easy appetizer to serve alongside your favorite chips! What Else Can I Make With Fresh Pineapple Salsa? How to Make Fresh Pineapple Salsa Combine the pineapple, onion, cilantro, and peppers. Add the lime juice and salt. Stir to combine. Taste and add additional lime juice or salt as needed. Set aside to rest for 10 minutes to allow flavors to blend before serving. Fun, colorful, pineapple salsa is a little sweet with a little heat! Ready in just a few minutes! You might also enjoy
Grilled Mahi Mahi
Mahi Mahi is one of my favorite fish to prepare. It is easy to work with and its firm white flesh and mild flavor lends itself to a variety of seasonings and dishes. For my Grilled Mahi Mahi, I use one of my favorite grilling spice blends to give it a smoky flavor, perfect for fish! To serve, I added a bright Mango Salsa and a bed of coconut lime rice. You can click this link for the Easy Coconut Lime Rice. Use your favorite prepared mango salsa or try my recipe for Pineapple Salsa! Both are delicious options! You can also simply serve the Grilled Mahi Mahi with a fresh squeeze of lemon and grilled vegetables. A delicious, light, and wonderful spring meal! How to Make Grilled Mahi Mahi Preheat Preheat a gas grill to medium heat. Lightly grease the grill rack. Spice Blend In a small bowl, combine all of the spices. Season Fish Pat fillets dry with paper towels. Drizzle the Mahi Mahi with olive oil. Generously coat the fish on both sides with the spice blend. Grill Place the Mahi Mahi filets on the grill and close the lid. Grill for 5 minutes on the first side, then carefully flip and grill the other side for 4 minutes or until the fish flesh is opaque. Enjoy! sErving Suggestions Squeeze fresh lemon juice over the top before serving. GArnish Garnish with fresh Pineapple or Mango Salsa. Serve Serve on a bed of Easy Coconut Lime Rice or with a side of grilled vegetables. Wild caught Mahi Mahi dusted with a smoky seasoning blend and grilled to perfection! You might also enjoy
Easy Coconut Lime Rice
With hints of spring in the air, I am craving light, fresh foods. One of my favorites is rice bowls with lots of fresh produce and grilled proteins. Adding some simple seasonings to the rice can take your rice bowl from basic to AMAZING! Easy Coconut Lime Rice is the perfect base or side to go with so many dishes! The subtle flavor of the coconut milk, fresh cilantro, and brightness of the lime enhance the fragrance and flavors of Basmati rice. The other thing I love is how easy it is to make this! Five minutes of prep and then let the rice cooker do the work! Try it with my Grilled Mahi Mahi and top it with grilled asparagus or a variation of my Pineapple Salsa! How to Make Easy Coconut Lime Rice Prepare Rice Put the uncooked rice into a bowl and rinse until the water runs clear. Drain and put into the rice cooker. Add Add the coconut milk, stock, and chopped cilantro. Stir to mix. Cook on the white rice setting. Rest Once the rice cooker switches to warm, open the lid and let the rice sit for 10 minutes to allow the extra steam to evaporate. Fresh Lime Drizzle the lime juice over the top and fluff the rice. Garnish Garnish with fresh cilantro and serve with your favorite dishes. Enjoy! Easy Coconut Lime Rice is the perfect base or side to go with so many dishes! The subtle flavor of the coconut milk, fresh cilantro, and brightness of the lime enhance the fragrance and flavors of Basmati rice. You might also enjoy
Creamy Thai Chicken and Rice Soup
We are at that crazy time of the year when Mother Nature can’t decide if it should be spring or if we should hold onto winter just a bit longer. One day is 60°F and the next is 29°F. It makes me want comfort food and fresh spring dishes all at the same time! My solution was to make this delicious Creamy Thai Chicken and Rice Soup! It has that comfort factor but also those bright pops of flavor with the cilantro and lime! The Inspiration The original inspiration came from a professional conference I attended a few weeks ago. The catering staff prepared a lovely lunch buffet with a variety of fresh salads, savory sandwiches, and fragrant soups. One of the soups was a Thai Chicken Soup and when I inquired about the recipe, I was told they didn’t have it. So, I researched several recipes and created my own version, adding some of my favorite staples of Thai cooking. I wanted the creamy coconut milk and the red curry as well as the heat of the Sambal Oelek. And I love fresh cilantro and lime to bring out those Thai flavors! I hope you try this recipe soon! You can have it on the table in less than an hour and it tastes like you spent all day cooking. It’s a fun, delicious change from a traditional chicken and rice soup! How to Make Creamy Thai Chicken and Rice Soup Prepare rice according to package directions. In a large stockpot, heat 1 Tbsp. of the olive oil over medium heat. Sauté mushrooms until golden and tender, about 3-5 minutes.Add the onion, red bell pepper, garlic, ginger, and lemongrass. Sauté for an additional 2-3 minutes until vegetables have softened. Remove and set aside. Add the other 1 Tbsp. olive oil and diced chicken. Sauté for 3-4 minutes until mostly cooked through. Add the vegetables back in. Pour in the chicken broth, fish sauce, and cooked rice. Bring back to a boil, then reduce heat and simmer for 10 minutes. Add the coconut milk and simmer for another 2-3 minutes. In a small bowl, combine the red curry paste, tomato paste, cornstarch, and Sambal Oelek chili sauce until well combined. Stir into the soup. Simmer until well combined and the soup gets a little glossy and thickens slightly.Taste and season with salt and pepper as needed. To serve: Garnish each bowl of soup with fresh cilantro and a lime wedge. Squeeze the fresh lime juice over the soup before eating. Enjoy!