Surf-n-Turf and Grilled Celery

Peak grilling season is here in Minnesota! Our beloved Puerto Rico Char Broil grill would have never survived the move from San Diego to Minneapolis. We complained about that grill for years, but it was pretty reliable. You couldn’t touch it, as it’d fall over into a heap of rusty metal, but hey, it worked! We bought it in 2006, and it lasted 9 years of almost year-around grilling in Puerto Rico, Virginia and San Diego, so not bad for $300 🙂 So long Char Broil, hello Weber! Seth just purchased the corvette of grills a couple weeks ago now that we’re getting settled in MN, so we’ve been grilling every chance we get.

Last night we grilled surf-n-turf and celery (a random experiment). I had the biggest, fattest, most awesome hunk of sea bass with the skin on, Seth had an enormous T-bone, and grilled celery! We wrapped the sea bass in a foil boat with a little olive oil, salt, pepper and tons of fresh citrus slices-I used 1 grapefruit, 1 orange and 1 lemon – all fruit that needed to be used. Tip: fish with skin on is far more juicy and flavorful, and it falls right off after cooking, so don’t be scared of fish skin! Seth seasoned his steak with garlic, Lawry’s, salt and pepper. The flavor of the fish was extremely buttery.

I’ve never grilled celery, but I think you can grill just about anything, so, since it’d been in the fridge for a while we gave it go – man was it tasty and super easy! Wash the celery and trim the ends, toss in a bowl with olive oil, sea salt, pepper and garlic salt, then lay directly on the grill for approximately 12-15 minutes. When it came off the grill I sprinkled with just a little fresh sea salt before eating. It had great celery flavor, still crispy, less stringy, and a charred salty flavor. So good!

IMG_2524[1]IMG_2504[1]IMG_2506[1]IMG_2513[1]

Shrimp Orange Salad

Had the luxury of time while staying with my parents for a couple weeks as I transition to a remote employee as we move from San Diego to Minneapolis. No commute = so much time! I was really craving seafood a couple weeks ago, so I got creative in the kitchen, and this week on the blog will now be dubbed, seafood week! Hope you enjoy as much as we did 🙂

Shrimp Orange Salad

  • Wild caught cooked shrimp – cut (depending on size)
  • 2 diced avocados
  • 2 handfuls cilantro, cut
  • 1/3 cup finely diced shallots
  • Flesh of 2 navel oranges, cut
  • Juice of 1 navel orange
  • Himalayan pink salt/black pepper
  • Drizzle olive oil

Toss everything in a bowl and enjoy! You could make ahead and chill if preferred. I don’t typically measure (I know, sorry!), I just go by taste and quantity, or if I prefer more of something than not. In this case, we had quite a few large shrimp that we’d thawed, so we used it all. I love cilantro and my rule of thumb is to always add more than you’d think you’d want – it never disappoints. The oranges/fresh squeezed juice came from oranges that I’d zested for another recipe, and needed to be used!!

[Someday I’ll get to food photography – I realize my pics leave a lot to be desired]

IMG_0841[1]IMG_0843[1]

Spicy Coconut Chicken Saute

Here’s another recipe that I threw together based off of the vegetables that needed to be used, and the stockpile of quality coconut milk I have on hand – that stuff is quickly becoming a staple to have on hand, as is cilantro.

Spicy Coconut Chicken Saute

  • 1 can coconut milk (I use Natural Value)
  • 2 TBSP coconut oil (wanted a fat source)
  • Broccoli
  • Bok choy
  • Roasted shredded chicken
  • Cilantro
  • Black peppper
  • Crushed red pepper
  • Sriracha

Pour 1 can of coconut milk into saute pan and add the 2 TBSPs coconut oil. Sprinkle generously with crushed red pepper and fresh ground black pepper. Add broccoli and bok choy and saute until cooked, but not mushy, sprinkling with more crushed red pepper (I was feeling the spice). I used leftover roasted chicken that I shredded, but you could add any protein source. I added the meat last as it just needed to be heated.

I filled up a bowl, and topped with a generous handful of cilantro, and then drizzled with sriracha.

Enjoy!

IMG_9391[1]IMG_9397[1]IMG_9402[1]IMG_9405[1]

Chipotle Chicken Lettuce Wraps

I don’t know that I necessarily consider this a “recipe” in part because it was easy and I just randomly threw it together. However, a lot of individuals have reached out recently wanting to know simply “what I eat,” and it’s rarely far from elaborate or difficult. So, here’s what I had for dinner last night, which rocked my socks off.

Keep in mind, most of my dinners are either from food I cooked and/or prepped over the weekend – to easily last me throughout the week, OR, leftovers and random things I throw together from items I have on hand, like this. Also, I don’t typically measure when I make things like this (I estimated to give you a baseline), so feel free to change the ratios or add more/less of an ingredient per your personal preference (my own personal preference is to add a shit-ton of cilantro)!

Chipotle Chicken Lettuce Wraps

  • 2 avocados, diced
  • 1/4 cup diced red onion
  • Fresh juice of 1/2 a lime
  • Handful of cilantro (probably a loosely packed 1/4 cup)
  • 1 1/2 cups finely diced chicken (again, I used leftover crock-pot roasted chicken I have on hand)
  • 1 1/2 TBSP Sir Kensington’s Chipotle Mayo
  • Salt/pepper
  • 3 romaine lettuce leaves (for wrapping)

Mix all ingredients except for the romaine lettuce leaves, well. Spoon the mixture into the 3 romaine leaves, wrap, and eat. I had a little leftover, but was full with 3 wraps. Also, I feel like a key component of good lettuce wraps, is finely diced chicken 🙂 This could easily be replicated in a larger quantity, too.

IMG_9300[1]IMG_9302[1]IMG_9306[1]IMG_9307[1]

Prosciutto Wrapped Blue Cheese Pistachio Meatballs

Several weeks ago my sister was talking about a dinner her and her boyfriend were having, which included prosciutto wrapped burgers. I thought, well damn, that sounds good! It had been on my mind ever since and I happened to have prosciutto, so I picked up some grassfed beef and decided to give it a whirl. Per usual I thought, hmmm, what else can I add? The result was fabulous.

Prosciutto Wrapped Blue Cheese Pistachio Meatballs

  • 1 lb grassfed ground beef
  • 1 pkg prosciutto
  • Fresh chopped chives
  • 1/4 cup (roughly) blue cheese crumbles
  • Diced red onion (to your liking)
  • 1/4 Pistachios
  • 1/8 cup coconut aminos
  • Kosher salt/pepp (sprinkle in the mixture and on top of meatballs)

Put all ingredients except for prosciutto into a bowl and mix well with a granny fork (if you don’t have one, get one!). Form medium sized meatballs, and wrap each in prosciutto, placing each wrapped meatball in a glass pyrex baking dish. Sprinkle with salt and pepper on top. Bake at 350 degrees until done to your liking/temperature. The prosciutto crisps perfectly 🙂 Very easily made and a nice change-up from your typical dinner meat!

IMG_7869[1]IMG_7872[1]IMG_7875[1]