Archive for May, 2016


I LOVE Ina Garten’s recipes and this Indonesian Grilled Swordfish is now one of my favorites. Get your grill going and try it!



1/3 cup soy sauce

¼ cup canola or peanut oil, plus extra for brushing on the grill

2 teaspoons grated lemon zest (2 lemons)

¼ cup freshly squeezed lemon juice

¼ cup minced or finely chopped ginger root

2 tablespoons minced garlic (4 cloves)

2 tablespoons Dijon mustard

6 (8-ounce, 1-inch thick) swordfish steaks

Kosher salt


Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that’s just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Thirty minutes before you’re ready to serve, build a charcoal fire or preheat a gas grill.

When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it’s no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

(Adapated Ina Garten’s recipe found on

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Get your grill going and try this recipe!! Leftovers are also yummy!

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¼ cup freshly squeezed lemon juice (about 2 lemons)

¼ cup olive oil, plus more for grill grates and drizzling

1 tablespoon Dijon mustard

1 tablespoon finely chopped fresh rosemary

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

1 3/4 pounds chicken cutlets (8 thin cutlets)

1 lemon, sliced in half, optional

2 large handfuls baby arugula


Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator).

Heat a grill to medium-high. Brush the grill grates with olive oil using a clean tea towel or paper towel.

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side. Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes.

Add the arugula to a platter and drizzle very lightly with olive oil. Remove the chicken from the grill and shingle across the bed of arugula. Squeeze some lemon juice over the chicken and serve.

(Adapted from a recipe found on

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I thought this recipe was very interesting as I’ve never cooked with carrot juice before. What a wonderful surprise-the chicken was sweet and Chicken-Braised-in-Carrot-Juicedelicious. The recipe calls for boneless breasts but I prefer chicken with the bones so I just increased the cooking time. Great flavors!


1 1⁄4 lbs. boneless, skinless chicken breasts (about 3 medium breasts)

kosher salt

2 tbs. all-purpose flour

4 tsp. extra-virgin olive oil

1 medium yellow onion, peeled and sliced into sixths

1 ½ cups carrot juice

1 cup chicken broth

4 garlic cloves, halved lengthwise

1 1-inch piece fresh ginger root, peeled and sliced into three rounds

2 fresh thyme sprigs

2 tsp. unsalted butter


Preheat the oven to 350 degrees F. Rinse the chicken and pat dry.

Sprinkle both sides of the chicken with salt. Add the flour to a medium bowl and dredge the chicken, evenly coating both sides of each breast.

Heat 2 teaspoons of the oil in a large skillet set over medium-high heat. Add the onion and season with salt. Cook until both cut sides of each onion wedge are browned, about 4 minutes. Transfer the onion to a baking dish.

Add the remaining 2 teaspoons oil to the skillet. Set the chicken breasts in the skillet and brown on both sides, about six minutes total. Transfer the chicken to the baking dish with the onion.

Add the carrot juice, chicken broth, garlic, ginger, and thyme to the skillet. Sprinkle with salt. This is your braising liquid. Bring to a simmer, then pour over the chicken in the baking dish. (Don’t wash the skillet yet — you’ll want the drippings for your pan sauce.)

Bake the chicken about 35 to 40 minutes until an instant-read thermometer inserted into the thickest breast reads 155 degrees F. Remove the baking dish from the oven, and use a slotted spoon to transfer the chicken and onion to a serving platter. Loosely cover the platter with aluminum foil.

To make the pan sauce, pour the braising liquid through a fine-mesh sieve back into the skillet used to brown the chicken and onion; discard the solids. Bring the liquid to a simmer, reduce heat to medium-low, and cook until the liquid is reduced by about one-third, eight to 10 minutes. Turn off the heat and whisk in the butter.

Uncover the chicken and slice it crosswise into thin pieces. Pour the sauce over the chicken and serve with the onion.

(Adapted from a recipe found in Experience Life, May, 2016)

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