Tag Archives: cilantro

Citrus-marinated chicken thighs (via Bon Appétit magazine)

I recently got an issue of Bon Appétit mazagine from my mom and was immediately drawn to a delicious picture of chicken. I flipped a few pages and found the recipe, then decided I was making it for dinner. In two days. Here are the results! The recipe can be found on their website, where you can view the ingredients and recipe.

However, I wanted to share this with all of you through step by step pictures. I find they can be helpful when cooking. The only change I made from the original recipe was that I used green onions instead of scallions, but let’s be honest… I don’t see a difference. Sorry if I’m not enough of a food snob to care. Still delicious. Enjoy!

INGREDIENTS

1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Recipe

  • Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. (I did ~2 hours)

before pulsing

pulsed

in bag

  • Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 12–15 minutes longer. Serve chicken with reserved marinade and scallions.

skin down

skin up

skin up cooked well

one portion

This is wonderful, especially in the summer! My mom pointed out that it could also be grilled, if you’re not into using the broiler. They also go well with popsicles for dessert, like these blueberry-banana-yogurt pops I made recently, using this popsicle mold, which is awesome. I was inspired to buy it after seeing this post about 33 popsicle recipes on Buzzfeed.

blueberry popsicles

Hope you enjoyed the chicken recipe, and try it yourself! It’s easy, fairly quick, and tastes amazing. Also, go ahead and check out Bon Appétit magazine or their website if you’d like, because they have plenty of recipes that I know I’ll be checking out from time to time.

Post and photos by: Melissa

Advertisements

Black bean and guacamole tostadas(?)

I’m not sure exactly what to call these, but I got my idea from this recipe so I’m going to call them tostadas. This recipe makes a really easy snack, lunch, or dinner (and I suppose breakfast, but I think that would be a little weird.) Here’s my version:

Ingredients:

3 large tortillas (your choice)
6 Tablespoons grated cheddar cheese (or more if you’d like!)
1 can black beans, drained
1 Tablespoon of taco seasoning (from a packet)
Cilantro (shredded, to taste, I used about 2 Tablespoons)
3 large spoonfuls of guacamole (I made mine with a powder mix+avocados)

Recipe:

1. Preheat oven to 400 degrees Fahrenheit. Place the drained black beans in a small saucepan and heat over medium. Add taco seasoning and stir, then add cilantro and stir to combine. Cook for a few minutes, until heated through.

all stirred in

 

2. Spoon some of your black bean mixture onto a tortilla, and top with guacamole.

toppings

 

3. Fold your tortilla as desired, and top with cheese.

topped with cheese

 

4. Bake for about 10 minutes. Then, raise heat to “broil” for about 3 minutes, with oven cracked open, or until cheese has slightly browned. Remove from oven (carefully!)

crispy cheese

 

5. Enjoy!

so cheesy! :D

 

Post by: Melissa
Photos by: Melissa


Pico de gallo (salsa)

Colin had been holding out on me. Just recently (in the last couple months) he made this amazing pico de gallo and I was so impressed! I made it myself today for the first time and I felt obligated to share the recipe.

I also thought I’d share how affordable this is for nice, fresh salsa. Much better than what you can buy at the grocery store! This recipe makes *almost* 4 cups of pico de gallo, which is a lot!

Ingredients:

4 cloves of garlic (33 cents)
Juice from one lime (25 cents)
1/2 bunch of cilantro ($1.19)
2 poblano peppers (96 cents)
1 jalapeño pepper (16 cents)
3 plum tomatoes ($1.13)
1/2 red onion ($1.15) = $5.17 with enough leftover garlic, cilantro, and red onion for another batch. Plus you could shop somewhere cheaper than Publix (say, Walmart, not that I’m advocating that) and possibly make it even cheaper
Optional: salt and pepper if desired, to taste

Recipe:

1. Finely dice your tomatoes.

2. Cut up your poblano peppers in the same way.

3. Cut up your jalapeño (you can leave the seeds in or take them out.)

5. Chop about half of your red onion.

6. Chop your garlic. Add onion and garlic.

7. Wash, shred, and add your cilantro.

8. Cut and juice your lime over your pico de gallo.

9. Complete!

Now, just enjoy your fresh pico de gallo with some chips, with practically any Mexican dish, or straight from the container. Whatever you want. 🙂
This is one of my favorite ways to eat vegetables.

Post by: Melissa
Photos by: Melissa


Seafood Linguine

I’ve been at home for the past week and we haven’t really been cooking much. It’s been freezer-this and sandwich or soup-from-a-can that. But over the weekend I had a chance to make one of my favorite go-to easy dinners that tastes like it could come from a restaurant. I call this “seafood linguine”, because you can use shrimp, scallops, or other types of seafood (a shrimp/scallop combo might be nice) and it is very versatile. I haven’t tried it, but I think you could even do this with chicken. We served this with parmesan cheese toast on the side and corn on the cob.

Ingredients:

1/2-1 pound of shrimp
One tomato
6 white ( or crimini) mushrooms
3 cloves of garlic
Cilantro (to taste)
Olive oil (for cooking)
Linguine 

Recipe:

1. Heat olive oil in pan. Once hot, add minced garlic.

2. Cook garlic to a golden color and add the chopped mushrooms.

3. Add peeled shrimp and cook thoroughly.

4. Add the chopped tomato and simmer over low heat.

5. Add the cilantro and reduce heat until wilted.

6. Enjoy!

Post by: Melissa
Photos by: Melissa