Spicy Cliantro-Lime Chicken Jambalaya

This is probably one of my all time favorite recipes. Cilantro-lime rice mixed with fresh corn, black beans, red bell peppers, lime, jalapeño and spicy grilled chicken is an amazing combination. This dish is perfect for that outdoor spring or summer party, a weekend picnic, or just a weekday dinner with your family. 

Serves 4 main course, 8-10 side.

Read through entire recipe before starting.

First, prepare marinade for chicken:

1 jalapeño, finely diced
1/4 cup cilantro, finely chopped (about 1 cup whole)
1 shallot, finely diced
2 large garlic cloves, finely diced
1/4 cup oil
2 tablespoon red wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh lime juice

2 large chicken breasts, cut into tender-sized strips

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy.) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and add chicken. Coat chicken well and let marinate for 30 minutes.

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While chicken is marinating, prepare the rice: 

1/2 cup rice

1/2 tablespoon olive oil

1/4 sweet or yellow onion (about 1/2 cup chopped)

1 cup chicken broth

1/4 teaspoon salt

Zest from 1 lime

Cilantro (about 1 tablespoon finely chopped)

In a blender, combine, onion, broth, salt and lime zest well.  Set aside. In medium pot, heat oil. Add rice and cook over medium heat for about 5 minutes or so. Slowly add broth mixture and cilantro to rice and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat. Fluff with a fork, cover and set aside.

     

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While rice is cooking , prepare ingredients below, keeping separated, then set aside.

1 cup sweet or yellow onion (about 1 small onion or 1/2 large onion), diced

1 clove garlic, finely diced

1 jalapeño, finely diced

1 red pepper, diced

1 cup black beans (rinsed and drained well)

1 cup fresh cooked corn kernels--about 2 ears*

1 zucchini (optional)

      *(To prepare the corn, fill a medium size pot with water and bring to a boil. Cook corn on the cob for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Once cooled, cut corn off the cob.)

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Next, grill chicken for about 10 minutes (about 5-6 minutes on each side.) Remove from grill and cover with foil. Set aside and let rest for about 10-15 minutes.

After chicken has rested, dice into 1 inch pieces and set aside. 

While chicken is resting, heat a large sauté pan or wok with 1 tablespoon of olive oil. Add diced  onions and garlic and cook for 5 minutes on medium heat. Add 2 pinches of kosher salt and a few grinds of fresh black pepper. Add diced pepper and jalapeño and cook for about 5 more minutes. Add corn and black beans and cook until warmed through (about 1-2 minutes). Remove from heat and add rice and chicken. Combine well.

Transfer rice and vegetable mixture to serving bowl/platter.

In the same sauté pan (don't wash it), add 1/2 tablespoon olive oil and heat. Add zucchini and sauté for about 3-5 minutes, or until crisp tender and slightly browned. Transfer to platter. Squeeze juice from one lime over mixture and 1 tablespoon chopped cilantro. Toss well. Serve warm or at room temperature. 

Variations:
Omit zucchini
Add zucchini, yellow squash and yellow bell pepper

Shopping list:
2 jalapeños
1 bunch cilantro
1 shallot
1 medium/large yellow or sweet onion
3 large garlic cloves
vegetable oil
red wine vinegar
cayenne pepper
ground cumin
kosher salt
fresh ground pepper
1 large lime or 2 small
2 large chicken breasts
rice
chicken broth
1 red bell pepper
1 can black beans
2 ears of fresh corn
1 small zucchini or 1/2 large

Spring Asparagus Panzanella Salad

Even though spring is technically here--it sure doesn't feel like it. We've been cooped up indoors for the last four months and yes we are going stir crazy. With my heart aching for warmth and sunshine and all things good about spring, like fresh strawberries, asparagus, blooming flowers and budding trees, I've had no choice but to force spring in to our lives, one way or another--like feasting on my favorite Spring Asparagus Panzanella Salad. 

You know it's bad when the forecast calls for 50 degree weather and your heart skips a beat with excitement (like 50 degrees is something to get excited over, right?), just to have the day metamorphose into a blustery, bitter cold and rainy day. Depressing, my friends.

Spring Asparagus Panzanella Salad

VINAIGRETTE

1/2 cup red onion, finely diced 

2 tablespoons rice vinegar

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 teaspoon dijon mustard

2 teaspoons sugar

CROUTONS

3 tablespoons olive oil

2 cloves garlic, minced

4 cups day old bread, crust removed and cubed

1/4 cup grated parmesan cheese

1 teaspoon kosher salt

fresh ground pepper

SALAD

1 bundle asparagus (about 1 pound)

1 (15 oz) can white beans, rinsed and drained well

1 yellow bell pepper, julienned

For the vinaigrette, mix all ingredients together and set aside. Let onions marinate for about 30 to 60 minutes.

Preheat oven to 400 degrees and line baking sheet with tin foil. Mix the bread cubes (*try using a good rustic bread for your croutons) with garlic, parmesan cheese, salt, and pepper. Add olive oil and toss well. Transfer bread to baking sheet. Bake for 10 to 15 minutes, turning once or twice until croutons are crisp and lightly colored. Set aside and cool completely.

Cut off tough ends of asparagus and cook in boiling water for 2 to 3 minutes, or until crisp-tender. Do not over cook. Transfer cooked asparagus to a bowl of ice water, drain and pat dry.

Cut asparagus and julienned bell pepper into 1 inch segments. Place in large bowl and mix in beans and cooled parmesan croutons. Just before serving, toss with vinaigrette. Season with kosher salt and fresh ground pepper to taste.

Chicken Asparagus Pasta

This is one of my all-time favorite impromptu concoctions, that I just kind of throw together with whatever I can find in my pantry and fridge. I loved this one so much that I figured I'd better write it down :)

One box (1pound) penne, bow tie, or your favorite pasta

1 12 ounce bottle greek salad dressing (I use Cardini's light Greek dressing)

1 chicken breast, cooked and diced

About 8 - 10 ounces grape or cherry tomatoes, washed and dried well

About 10 stalks asparagus

1/2 yellow bell pepper, cut into 1" slices

Feta cheese, crumbled

Kosher salt and fresh ground pepper to taste

Cook pasta according to package directions. (I usually cook my pasta about 1 to 2 minutes less than directions specify.) Drain pasta and run cool water over for about 1 minute.

Prepare asparagus by cutting off bottoms (about 2 - 3 inches up). Add stalks to boiling water and boil for 1 1/2 to 2 minutes. Remove from boiling water and immediately submerge in a bowl of ice water. Remove from cold water and dry well. Cut into 1 inch segments.

Add pasta, diced chicken, tomatoes, asparagus and peppers to a large bowl. Add about 1/4 cup crumbled feta cheese. Add a little salt and pepper. Toss everything with the Greek dressing. Serve. Will store in fridge for up to 4 days.

Spring Asparagus Panzanella Salad

A traditional panzanella salad is made with bread and tomatoes and popular in the summer. Since it's not summer yet, and tomatoes are really not that good right now, I decided to mix things up and make a spring panzanella with asparagus (which is in season!), fresh yellow bell peppers, northern white beans, and a sweet, red onion vinaigrette. I promise, you will love this salad. And, it's husband approved! The best thing about this salad is the crunchy, cheesy, home made croutons...yum :)

VINAIGRETTE

1/2 cup red onion, finely diced 

2 tablespoons rice vinegar

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 teaspoon dijon mustard

2 teaspoons sugar

CROUTONS
3 tablespoons olive oil
2 cloves garlic, minced
4 cups day old bread, crust removed and cubed
1/4 cup parmesan cheese
1 teaspoon kosher salt
fresh ground pepper

SALAD
1 bundle asparagus (about 1 pound)
1 (15 oz) can white beans, rinsed and drained well
1 yellow bell pepper, julienned


For the vinaigrette, mix all ingredients together and set aside. Let onions marinate for about 30 to 60 minutes.

Preheat oven to 400 degrees and line baking sheet with tin foil. Mix the bread cubes (*try using a good rustic bread for your croutons) with garlic, parmesan cheese, salt, and pepper. Add olive oil and toss well. Transfer bread to baking sheet. Bake for 10 to 15 minutes, turning once or twice until croutons are crisp and lightly colored. Set aside and cool completely.

Cut off tough ends of asparagus and cook in boiling water for 2 to 3 minutes, or until crisp-tender. Do not over cook. Transfer cooked asparagus to a bowl of ice water, drain and pat dry.

Cut asparagus and julienned bell pepper into 1 inch segments. Place in large bowl and mix in beans and cooled parmesan croutons. Just before serving, toss with vinaigrette. Season with kosher salt and fresh ground pepper to taste.

Black Bean + Corn Salsa

I LOVE this "salsa" so much. I basically just eat it as a salad. So call it salsa, salad. . .what ever floats your boat. I honestly could just snack on this all day and be totally happy and satisfied. 

Lots of trial and error with this recipe (and a sweet husband who will indulge in my experiments,) but it couldn't have turned out any better (at least in my book.) This recipe makes a huge bowl, so take it to a pot luck, super bowl party, summer BBQ. . .or just make a batch for yourself to eat for the week. Eat with your favorite corn chips, make lettuce wraps, top with an avocado, or just eat plain, like me.

Ingredients

2 cups diced red pepper (about 2 peppers)

2 cups diced tomatoes (about 2 large tomatoes)

2 cans black beans (rinsed and drained well)

2 cups fresh corn (about 3 ears of corn)

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

1 shallot, finely diced

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and set aside.

Fill a medium size pot with water and bring to a boil. Cook corn for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Set aside to cool.

Rinse and drain beans well. Chop pepper and tomatoes and place in a large bowl. Slice corn kernels from ears and add to bowl along with the beans. Toss with cilantro mixture. Season with more salt, if necessary, to taste. Let sit for a few hours before eating . Enjoy!