Tag: Lime Juice

Homemade Ceviche

Note: I attended a tasting of Ripe Life Wines at Spring Lake Seafood and received additional bottles of Ripe Life Wine in order to make this Homemade Ceviche. Opinions are mine alone.

Before I go into the Homemade Ceviche recipe, I want to highlight a wine company that I recently tried and love. If you follow me on Instagram, you may have seen that I went to a wine tasting of Ripe Life Wines at Spring Lake Seafood in Spring Lake, NJ. I was given the opportunity to try a bunch of Ripe Life Wines’ selection paired with delicious food offerings of Spring Lake Seafood.

Ripe Life Wines grew from owner Mary McAuley’s desire to create the perfect wine for a clambake, and the Clambake Unoaked Chardonnay was born. The company now offers its Clambake Unoaked Chardonnay, a Clambake Rosé, a seafood-friendly red called Fisherman’s Red, and Moules Blanc de Blancs Brut, a dry American sparkling wine.

You can pop into Spring Lake Seafood in Spring Lake, NJ or Dock and Claw in Beach Haven, NJ to enjoy a tasting. To see my experience at Spring Lake Seafood, including the yummy food pairings, you can see that here and here.) The food and win pairings really are not to be missed!

For this post, I wanted to highlight Ripe Life Wines’ OG. The Clambake Unoaked Chardonnay. Chardonnay is commonly “oaked,” in which the wine is aged in oak barrels, resulting in flavors of butter, vanilla, or caramel. Unoaked Chardonnay, like the Clambake Chardonnay, is instead aged in stainless steel barrels, resulting in a lighter, crisp, clean finish that doesn’t compete with the delicate flavors of seafood. Clambake Chardonnay has a lovely lemon/apple/pear flavor to it, making it the perfect accompaniment to both raw seafood dishes, and richer seafood dishes such as lobster and clams with drawn butter.

As soon as I had my first sip of the Clambake Chardonnay, I knew I wanted to try to pair it with a homemade ceviche.

Ceviche, originating in South America, is a dish consisting of diced raw seafood that has marinated in acid (typically lime juice) to “cook” the seafood. The seafood is then mixed with onions, cilantro, and other ingredients to create a colorful and flavorful dish. Although homemade ceviche can sound a little intimidating, it’s actually really easy to make at home! My knife skills aren’t great, so if yours aren’t as well, the recipe will turn out just fine.

Ingredients (serves 4 as an appetizer):

  • 1 Fresno pepper
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 16 oz halibut, cut into bite sized pieces
  • 1 avocado, chopped
  • 1 peach, chopped
  • 3/2 cup cilantro, minced
  • 1/4 cup red onion, finely chopped
  • 1/3 cup fresh lime juice (2-3 limes)
  • 1/2 cup fresh orange juice (~4 oranges)
  • corn tortilla chips, for serving

Continue reading Homemade Ceviche

Blackberry Orange Margaritas

I’m not going to lie. I’m a bit of a margarita wimp. I prefer my margaritas as fruity as possible. I do have a Grilled Margarita recipe, but my other margarita recipes have pomegranates and blood oranges in them. Yum.

Anywho, I came across this recipe for Blackberry Orange Margaritas in Cooking Light and knew I’d like this one! The original recipe adds spicy serrano tequila, but I decided to keep this one spice-free.

Ingredients:

  •  6 ounces tequila
  • 12 ounces fresh blackberries
  • 1 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 2 tablespoons agave nectar

Add the blackberries, 1 cup orange juice. 1/2 cup lime juice, and 2 tablespoons agave to a blender and process until smooth.

Strain through a sieve, discarding the solids. Use a spoon to press down on the sieve to strain the liquid.

Stir in the tequila. Divided mixture among 4 ice-filled glasses and serve.

Tangy, slightly sweet, and super refreshing. Exactly what I want in a cocktail!

I love the color of this too. The photos don’t really do it justice. Definitely a statement drink that would be perfect for the next time you’re entertaining. You can also make this ahead of time and pour when ready to serve.

Print
Blackberry-Orange Margaritas

Total Time: 10 minutes

Yield: 4 servings

Calories per serving: 180

Ingredients

  • 6 ounces tequila
  • 12 ounces fresh blackberries
  • 1 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 2 tablespoons agave nectar

Instructions

  1. Add the blackberries, 1 cup orange juice. 1/2 cup lime juice, and 2 tablespoons agave to a blender and process until smooth.
  2. Strain through a sieve, discarding the solids. Use a spoon to press down on the sieve to strain the liquid.
  3. Stir in the tequila. Divided mixture among 4 ice-filled glasses and serve.
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Rosé Aperol Spritz

This past weekend, my parents threw a surprise birthday party for my sister, and asked that I make a “punch” for the  party. I’m not exactly a punch fan, but I love big batch cocktails, especially this recipe for a Rosé Aperol Spritz!

This one is perfect for the warm weather. It’s a play on a traditional Aperol Spritz, which is made with Prosecco, Aperol, and club soda.

This version, adapted from this Bon Appetit recipe, uses sparkling rosé instead of Prosecco, and “waters” it down a bit for easy drinking with some passion fruit juice and blood orange soda.

Aperol is an Italian liqueur made with oranges, gentian, rhubarb, cinchona and other ingredients that has a slightly sweet orange flavor with a touch of balanced bitterness.

Passion fruit juice can be found in the box juice section of your grocery store. Or, feel free to substitute in another juice of your choice.

Ingredients (serves 4, multiply as needed):

  • ¾ cup passion fruit juice, chilled
  • ¼ cup Aperol
  • the juice of 3 limes (about 1/4 cup)
  • 4 teaspoons sugar
  • 1 750ml bottle sparkling rosé, chilled
  • 1 (11 oz) blood orange soda, chilled
  • blood orange or grapefruit wedges, for serving

Continue reading Rosé Aperol Spritz

Creamy Avocado Soup

My husband and I have had some fairly heavy (but delicious) food recently. So this weekend, I was in search of something a bit lighter for lunch that would still fill us up, like this creamy avocado soup.

This chilled Creamy Avocado Soup recipe from Cooking Light fit the bill! The soup is bulked up a bit with silken tofu, romaine lettuce, and peas to go along with the avocados.

In fact, it has half of your daily fiber and 9 grams of protein in one serving. And yet, it feels so light!

Ingredients:

  • 1 (12-oz.) pkg. silken tofu, drained
  • 2 cups water
  • 2 cups chopped romaine lettuce
  • 1 cup frozen green peas
  • 3 ripe avocados, peeled and chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup chopped tomato
  • 1/4 cup chopped yellow bell pepper
  • 2 tablespoons chopped scallions

Continue reading Creamy Avocado Soup

Frozen Mango Daiquiri

About this time every year, I start wishing for warmer weather. And yet, this time every year, we tend to get one more winter storm to prove that it’s not quite spring just yet.

So, given that it’s still freezing in Philadelphia, I decided to make a frozen cocktail, a Frozen Mango Daiquiri, that can help me pretend it’s nice and warm outside.

This is a fairly traditional frozen daiquiri, although I added in some cinnamon to complement the mango.

I used frozen mango chunks to make this, so it’s a super easy recipe.

Ingredients (makes 2 servings):

  • 2 cups ice
  • 1 (12 oz) bag frozen mango chunks
  • 4 oz white rum
  • the juice of 3 limes, plus more if needed
  • 1 tablespoon white sugar, plus more for rimming the glasses
  • 1 teaspoon ground cinnamon
  • lime wedge, for garnish

Continue reading Frozen Mango Daiquiri

Grilled Red Snapper with Chunky Tomato Watermelon Salsa

I have the unnecessary “skill” of setting off my smoke alarm almost every time I use my oven or stovetop. I’m going to blame it on my house having an overly sensitive smoke alarm (which I guess is better than one that doesn’t work at all). So in the summer, I basically turn every recipe into a grilling recipe so I can cook outdoors.

This recipe is adapted from Cooking Light. Making it on the grill means I didn’t get as crispy skin on my red snapper (mainly because it stuck to the aluminum foil), but that’s ok. Feel free to check out the original recipe to make indoors.

Ingredients:

  • 1 1/2 cups halved heirloom cherry tomatoes
  • 1 1/2 cups diced seedless watermelon
  • 1/4 cup finely chopped red onion
  • 1 jalapeno, minced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 3 tablespoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 (6-oz.) skin-on red snapper fillets
  • 1/2 teaspoon black pepper

Continue reading Grilled Red Snapper with Chunky Tomato Watermelon Salsa

Blackberry Syrup & Watermelon Blackberry Granita

Today (July 22nd), Ball brand is hosting it’s sixth annual Can-It-Forward Day. (You may recall my last post on Can-It-Forward Day, where I canned on my own for the very first time to make salsa.) Can-It-Forward day is a day to celebrate the joys of fresh preserving, and encourage both new and veteran canners to preserve more. This year, the day will be streamed online via Facebook Live from 10:00 am 3:30 pm EST. Throughout the day, the Ball brand and expert ambassadors will be demoing a variety of canning recipes. In the true spirit of “canning it forward,” for every engagement received on the videos, whether it be a comment, like or share, the brand donate $1 to a local charity, so be sure to check it out!

 

You can also ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. Share your own #canitforward creations with the brand on Pinterest and Instagram as well!

Ball brand has also launched the Freshly Preserved Ideas Tumblr page, a “digital pledge page” a place for consumers to take the pledge to Can-It-Forward this year. Check it out and pledge!

To celebrate, I was sent The All New Ball Book of Canning and Preserving, a Case of Collection Elite Wide Mouth Pint Jars, one $5 off coupon to be used on FreshPreservingStore.com.

I really loved the new canning book from Ball; along with canning and preserving recipes, there are many recipes that incorporate the canned/preserved items.

source: freshpreserving.com/

I wanted to show off how great both types of recipes found in the book are, so I made a blackberry syrup to can, and used it in a watermelon blackberry granita.

 

The blue wide mouth pint jars are SO PRETTY. I have been using a set of the regular mouth blue pint jars as my drinking glasses for years so I was excited to use the wide mouth for their actual intended use!

source: freshpreserving.com/

 

I will get to the canning and recipes shortly, BUT Ball brand was also kind enough to provide a second set of the products I received as a giveaway to my readers! Details on how to enter will be at the end of the post!

Ingredients:

For Blackberry Syrup:

  • 3 lbs blackberries
  • 2 cups water
  • 2 3/4 cups sugar
  • 1/4 cup honey
  • 2 tbsp bottled lemon juice

For Watermelon-Blackberry Granita:

  • 8 cups seeded watermelon cubes
  • 1/2 cup Blackberry Syrup
  • 2 tbsp fresh lime juice

Gear:

  • stainless steel or enameled Dutch oven
  • wire-mesh strainer
  • 3 pint jars, lids, and bands
  • large pot for canning + a rack to keep the jars off the bottom of the pot
  • cheesecloth
  • 13×9 inch baking dish

So, since my last post, I’ve upgraded my canning situation to the Ball Fresh Preserving Kit. However, for beginners, you really can’t beat the value of the Beginners Kit that I used last year to make the salsa. On to the recipes!

Continue reading Blackberry Syrup & Watermelon Blackberry Granita

Sparkling Blackberry Gimlets

Over the past year, quite a few of my good friends have gotten engaged. Four of us are getting married this summer (!), so we have plenty to celebrate and discuss when we meet up.

We all love a good cocktail to make our time together festive and have made a few fun ones in the past. This time around, I decided to make us a gin-based drink that just screams spring.

Gimlets are traditionally made with gin (or vodka) and lime juice, but I wanted to create a new, fun cocktail with a few choice ingredients. This Sparkling Blackberry Gimlet is made with Blackberry Ginger Ale. To further enhance the blackberry flavor, I made a quick blackberry-mint simple syrup to go with it. You can substitute in traditional simple syrup if you’d prefer.

 

Ingredients: serves 4

Blackberry Mint Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup fresh mint leaves
  • 1/4 cup blackberries

Sparkling Blackberry Gimlet

  • handful of blackberries for muddling and mint
  • 8 oz Gin
  • 1/2 cup lime juice
  • 1/4 cup blackberry mint simple syrup
  • 1/2 cup Blackberry Ginger Ale
  • blackberries and mint for garnish

Continue reading Sparkling Blackberry Gimlets

Spicy Flank Steak Tacos with Watermelon Salsa

When I first spotted this recipe in the August issue of Cooking Light, I knew I wanted to make it. I have never used watermelon in a savory recipe before and it sounded like a perfect summer dinner! This recipe comes together in no time (and is really simple to make), making it a great weeknight meal option.

 

 

The rub on the steak is only four ingredients: salt, black pepper, white pepper, and red (cayenne) pepper. If you don’t have white pepper you can just substitute in more black pepper. But each pepper does bring it’s own taste to the rub.

 

Black and white pepper comes from the same pepper plant but white peppercorns have the outer layer removed, leaving the seed inside. White pepper has a more subtle flavor than black pepper. Red pepper, or cayenne pepper, is ground from hot peppers so it has a nice level of heat to it. The three together add a nice spiciness to the steak without being overwhelming.

 

 

I altered this recipe a little bit but the general idea is there. If you’re interested in seeing the original version, check it out here.

 

Ingredients:

  • 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1 (1-pound) flank steak, trimmed and halved lengthwise
  • 2 tablespoons olive oil, divided
  • 8 green onions, roots trimmed
  • 2 cups finely chopped fresh watermelon
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1 jalapeno, seeded and chopped
  • 8 (6-inch) corn tortillas
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

Continue reading Spicy Flank Steak Tacos with Watermelon Salsa

Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Grilled corn is one of my absolute favorite foods of summer. There is just nothing like a cob of sweet corn charred over a grill. Mmm. But as much as I love a simple corn on the cob, sometimes I need a little variety. This recipe from Bon Appetit gives me my beloved grilled corn, plus fresh herbs and tomatoes. What’s not to love?

This recipe also allows me to show off some of my favorite grilling tools, courtesy of OXO. I was sent some grilling essentials as a participant in OXO’s #WhatAGrillWants campaign, including a Corn Stripper, Silicone Basting Brush, and 16″ tongs. I was also sent a Bladed Meat Tenderizer (which I plan on using for steak in an upcoming recipe… stay tuned) and a Little Salad Dressing Shaker that is the perfect size for 2 servings; I will have a post including that little guy soon too!

source: oxo.com

 

The Silicone Basting Brush is perfect for grilling because it is head resistant, odor resistant, and easy to clean. I used it this time around to rub the corn with olive oil before grilling. The center bristles have circular gaps that hold on to the liquid as you transfer the sauce from the bowl to the food and the tapered outer bristles let you baste easily. Because the bristles are heat resistant to 600 degrees F, it’s a great tool to add an extra layer of barbecue sauce to a protein while grilling! The basting brush is also dishwasher safe.

 

My boyfriend was most excited about the 16″ tongs. They are stainless steel but have non-slip handles that make them safe for barbecuing. The long length is very much appreciated when working over a hot grill! The tongs also lock closed with a large pull tab that also doubles as a hole for hanging, great for my peg board! (You can also get the tongs in 9-inch and 12-inch sizes).

 

The corn stripper is the perfect tool for this recipe. I’ve mentioned on here before that I have a (ridiculous) fear of knives. So when trying to strip corn off a cob, I get a bit anxious. This tool makes it SO much easier without the risk! The corn stripper has a container that actually stores the kernels as you strip them from the cob; it holds up to 1/2 cup. You can then just pour the kernels out of the top of the container and you’re good to go! 

 

Now that I’ve gone through all of my nifty tools that made this recipe a breeze, maybe it would be a good idea to actually share the recipe, no? 🙂

Ingredients:

  • 6 ears of corn, husked
  • 3 tablespoons olive oil, divided
  • 1/2 cup thinly sliced red onion
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup (loosely packed) fresh basil leaves, large leaves torn
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped fresh thyme
  • Kosher salt, freshly ground pepper

Continue reading Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants

Halibut with Coconut-Red Curry

I am very vocal about my love of Cooking Light and myrecipes.com in general. I think it is a fantastic resource to find delicious recipes of all kinds and sort them easily and helpfully. I was recently sent a copy of myrecipes’ America’s Favorite Food: 200 Top-Rated Recipes from the Country’s Best Magazines which is a collection of recipes from All You, Coastal Living, Cooking Light, Health, Real Simple, Southern Living, and Sunset magazines.

What makes this cookbook different than any I’ve ever seen, is that it incorporates a Scan-It/Cook-It technology. Once you download the free Digimarc Discover app onto your smartphone, you are able to scan photos and info boxes in the cookbook which opens up how-to videos, shopping lists, and related recipes. Brilliant!

When I scanned the photo of the recipe I was making (Halibut with Coconut-Red Curry Sauce), it opened a how-to video to see how to prepare the dish, which is a wonderful tool for beginner cooks. The recipe also includes a side bar with substitutes and even tips on how to cook fish without smelling up the whole house.

This is the perfect cookbook for all levels of home cooks and I’m happy to be able to giveaway a copy of this cookbook! Check out the widget below to enter…

 

Ingredients:

  • 2 teaspoons canola oil, divided
  • 4 (6-ounce) halibut fillets
  • 1 cup chopped onion
  • 1/2 cup chopped green onions
  • 1 tablespoon grated peeled fresh ginger (or a punch of ground ginger)
  • 1 cup light coconut milk
  • 1 tablespoon sugar  (or 1 teaspoon stevia)
  • 1 tablespoon fish sauce
  • 3/4 teaspoon red curry paste
  • 1/2 teaspoon ground coriander
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons fresh lime juice  (about 1 lime)

Continue reading Halibut with Coconut-Red Curry

Slow-Roasted Salmon with Baby Bok Choy and Coconut Rice

Tuesday I received one of my most anticipated ingredients (aside from tomatoes, can’t wait!!) from my CSA share: Fuyo Shumi, or Baby Bok Choy.  I am absolutely in love with this vegetable. It’s just a mini version of bok choy which has a cabbage flavor and is very popular in Asian cooking. I personally am not a fan of cabbage (sorry to my Irish roots), but love the subtle taste and crunchy texture of these little guys.  I’m always looking for new methods to cook salmon so this recipe from Cooking Light was the perfect opportunity. This recipe slow cooks the salmon to keep it really moist. Keep in mind you’ll need a good 30-40 minutes to make this dish.
Ingredients:
Salmon:
8 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray 
Rice:
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
Bok choy:
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
Sauce:
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

 

Preheat the oven to 250 degrees. Season the salmon with salt and pepper. Place the salmon on a baking sheet coated with cooking spray, skin side down.


Bake for 30 minutes or until the fish flakes easily. Cut off all the drippings.



While the salmon is cooking, rinse the rice in cold water and drain. Combine the rice, coconut milk, 1.5 cups water and ¼ teaspoon salt in a sauté pan. Bring to a boil over high heat and stir. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Remove from heat and let stand for 10 minutes. 
Cut the baby bok choy pieces in half
 

While the rice is standing, heat the canola oil in a large sauté pan over medium-high heat. Add the bok choy and ginger and sauté for 1 minute. 
Add the sake and ¼ teaspoon salt, cover, and cook for 2 minutes until the bok choy wilts. Remove from heat and keep warm.

Add the lime juice, rice vinegar, cilantro, brown sugar, fish sauce, and red curry paste to a bowl. Whisk to combine.


Serve over the salmon, rice, and bok choy.
Um. Yum. What an awesome dinner! The flavors go so well together. The sauce has a little tanginess that I really liked with all of the parts of this dish, but especially the rice. The salmon, because it was cooked at a low temperature, came out really moist. And the baby bok choy was crunchy, wilty, and flavorful all at the same time.
This will definitely become a staple meal for me!

Seared Chicken with Avocado Salsa

I have inexplicably been picking up an avocado each and every time I buy groceries. I didn’t have a recipe for the avocados, I just kept buying them. I guess my subconscious really wanted one. So I finally sat down and found a recipe highlighting them: Seared Chicken with Avocado. I added some tomato to give it a bit more freshness but the rest of the recipe is pretty intact.
Ingredients:
  • 1 1/2 teaspoons blackened seasoning
  • 4 skinless, boneless chicken breast halves
  • 1 teaspoon coconut oil
  • 1 diced peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice (about 1 lime), plus the zest of the lime
  • 1/2 a tomato (or one plum tomato), diced

Continue reading Seared Chicken with Avocado Salsa

Korean-Style Beef Tacos

Tacos are one of my go-to’s for a quick weeknight meal. However, there’s only so many nights you can make traditional tacos before you start craving some new flavors. Cooking Light’s Korean-Style Beef Tacos sounded like the best of both worlds: a quick meal with new spices. I ended up changing the method of cooking, but the ingredients remained the same. Cooking Light suggested topping the tacos with a Quick Pickled Cabbage as well, so I’ve included that below. This recipe does require you to marinate the beef for an hour, so plan accordingly. To make it a quick meal, you could also just marinate the meat overnight.
  Ingredients for the tacos:
  • 1/3 cup sugar
  • 5 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons chile paste (such as sambal oelek)
  • the juice of 2 limes
  • 1 tablespoon dark sesame oil
  • 4 garlic cloves, minced
  • 12 ounces flank steak, sliced against the grain into thin strips
  • Salt, to taste
  • Cooking spray
  • 8 (6-inch) tortillas
  • 3 tablespoons sliced green onions
  Ingredients for the cabbage:
  • 1 head of napa cabbage, chopped
  • 2 garlic cloves, crushed
  • 1/2 cup rice vinegar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons chile paste

Continue reading Korean-Style Beef Tacos

Spicy Moroccan Chicken Skewers

I know, I know. I really need to up my chicken recipes. Cooking Light must realize this too because they had a recipe for Spicy Moroccan Chicken Skewers that I couldn’t pass up. The original recipe suggested serving the skewers with Greek yogurt, so I made a quick raita to go with them. I also served it with a simple couscous. This recipe does involve marinating the chicken for 2 hours, so prepare accordingly. (I made this over a weekend, I think this might be tough to make on a weeknight.)
Ingredients:
  • 1 1/2 tablespoons minced fresh garlic
  • 1 1/2 tablespoons chile paste (such as sambal oelek)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 5/8 teaspoon kosher salt, divided
  • 4 skinless, boneless chicken thighs, cut into 30 pieces
  • 1/2 yellow bell pepper, cut into 12 pieces
  • 12 cherry tomatoes
  • Cooking spray
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 1/2 a cucumber, chopped
  • 2 tablespoons chopped mint
  • the juice of 1 lime
  • Salt and pepper, to taste

Continue reading Spicy Moroccan Chicken Skewers

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