Sweetly Spiced Grilled Chicken

If you have a cabinet full of Savory Spice Shop products like I do, you know that making unique spice rubs is fun and easy.  For 1.5 pounds of chicken breast I blended:
1/2 TB Granulated Onion
1 tsp Garlic Powder
1 TB honey Powder
1/2 TB Aleppo Pepper
a pinch of Fennel Pollen
a pinch of Mexican Oregano
1 tsp Spanish Sweet Paprika
1 TB Peanut Oil
Mix well, coat the chicken, and let it marinate a little while before grilling. Drizzle with a little lime juice before serving. Delicious!

Best Grilled Shrimp 2

I love having this grilled shrimp recipe as an easy stand-by because it takes a few minutes to prepare and tastes fantastic. I followed my Best Grilled Shrimp recipe exactly except for the oil: I used peanut oil rather than olive oil in this dish because I served these shrimp with Asian-influenced side dishes.

Try my Best Grilled Shrimp… and let me know what you think.

I served this with an avocado salad and Mushrooms and Bok Choy in Black Garlic Sauce.
Enjoy.

Grilled Roma Tomato Sauce

This is a summer of firsts for me. It’s the first summer I’ve owned a Vita-Mix, the first summer I’ve participated in a CSA, the first summer I’ve tried to can and store foods, and the first summer I’ve ever purchased 20 pounds of tomatoes.

We had big plans for these tomatoes, but that’s for another posting. Our first night with a 20 pound behemoth on our kitchen counter we selected 10 tomatoes to make some grilled tomato sauce.
The sauce is very easy. Just slice the tomatoes in half, drizzle with olive oil and sea salt, and grill for a few minutes on each side. Next, grill 3 cloves of garlic, 1/2 onion, and 1/2 green pepper until they are as beautifully grilled as the tomatoes.
This all goes into the Vita-Mix, goes up to speed 10, then high, then transfer to a sauce pan for a few minutes. Add as much sea salt and pepper as you like. Done.
I served this with Stuffed Ronde de Nice Squash, grilled Japanese eggplant, grilled bread, and some parmesan cheese.
Enjoy.

Stuffed Ronde de Nice Squash

Here’s another veggie I had never purchased, cooked, nor eaten before. This summer I am consistently working with something new to me, thanks to my “CSA challenge” with Ollin Farms.

Ollin Farms sends out a weekly newsletter to let us know which crops to expect as well as provide some extra info on some crops we might not all know so well. Their newsletter said that Ronde de Nice Squash is a French heirloom variety, perfect for stuffing.

Perfect. Stuffed it would be.

This dish was rather easy. First, preheat the oven to 375.

Cut off the tops to 4 Ronde de Nice Squash and scoop out the inside with a grapefruit spoon, my secret little weapon in the kitchen. Leave most of the squash in the skin, but scoop out the inside flesh and set aside for later. Place the squash, hollow side up, in a Pyrex baking dish that has been drizzled with olive oil.

For the stuffing-

Toss 2 cloves of peeled garlic , 1/2 of an onion, 1/2 green pepper, and 1 sliced tomato (I used Roma), in a little olive oil and sea salt. Grill these for a few minutes to give them a nice flavor. Next, grill the squash flesh that has been scooped out for about 5 minutes or so to cook off the excess water. Then, throw about a salad plate’s worth of sliced focaccia bread on the grill and let both sides turn a beautiful dark brown.

When the grilled veggies are cool to touch, coarsely chop everything and mix it in a bowl with 1/2 cup ricotta cheese. Then, crumble the focaccia into the mixture and mix well. Add some sea salt and pepper and you’re ready to stuff.

Spoon the mixture into the Ronde de Nice Squash, re-place the top, and drizzle with olive oil. Bake for 30 minutes or until they’re talking to you (my way of saying “sizzling hot”).

I served these with some Grilled Roma Tomato Sauce, grilled Japanese eggplant, and grilled bread. Can you tell that I like grilled foods?

Enjoy.

Welcome to my kitchen

A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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