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Recipes
Quick Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
By courtneyj87
Preheat a grill. In a saucepan, heat the vegetable oil
- 1/4 cup plus 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red miso paste
- 1 teaspoon Asian sesame oil
- Pinch of sugar
- Pinch of salt
- 1 1/4 pounds beef tenderloin, sliced 1/4 inch thick
Fresh Strawberry Sorbet
By courtneyj87
Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves
- 2 cups water
- 1 cup sugar
- 1 quart strawberries, hulled
- 1/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
Quick Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
By courtneyj87
In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly wi...
- 6 tablespoons unsalted butter, softened
- Finely grated zest and juice of 1 lime
- 1 tablespoon Tabasco Chipotle Sauce
- 1 teaspoon honey
- 1 garlic clove, finely grated on a Microplane
- Salt
- 4 heads of broccoli—stems trimmed, cut into large florets
- Olive oil, for drizzling
- 1 cup crumbled queso fresco (see Note)
Cucumber Gimlets
By courtneyj87
Slice four 1/4-inch-thick slices from 1 cucumber
- 2 large cucumbers (1 1/2 pounds total)
- 1/2 cup gin
- 4 teaspoons fresh lime juice
- 1 tablespoon sugar
- 1 cup ice cubes
- 4 lime slices
Delicious Grilled Tandoori Chicken Sandwiches
By courtneyj87
Arrange chicken in a wide, shallow dish
- 8 boneless, skinless chicken thighs (about 1 1/2 pounds)
- 1 1/4 cup nonfat plain Greek yogurt, divided
- 1/4 cup roughly chopped peeled fresh ginger
- 1 1/2 tablespoon sweet paprika
- 1 1/4 teaspoon fine sea salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper
- 6 bay leaves, crumbled
- 4 cloves garlic, roughly chopped
- 1/4 red onion, roughly chopped
- Canola oil, for the grill
- 1/4 teaspoon ground cumin
- 1/2 cucumber, peeled, seeded and grated
- 4 pieces regular or whole wheat naan, grilled
- 1/2 cup fresh cilantro leaves
- Chili sauce, such as Sriracha, to taste
Healthy Grilled Kale with Garlic, Chiles and Bacon
By courtneyj87
In a large pot of boiling salted water, blanch the kale until it is just tender, about 3 minutes
- 1 pound kale, thick stems discarded
- 2 tablespoons vegetable oil
- 1 large garlic clove, thinly sliced
- 1 small fresh red chile, thinly sliced
- Salt
- Freshly ground pepper
- 2 thick slices of bacon, cut into 1/3-inch pieces
- 1 tablespoon extra-virgin olive oil
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
Healthy Hibiscus-Berry Gelatins
By courtneyj87
In a large heatproof bowl, combine the hibiscus, zest and thyme
- 1 tablespoon dried hibiscus flowers (see Note)
- Three 1-inch strips of lemon zest
- 1 thyme sprig
- Boiling water
- 1 tablespoon unflavored powdered gelatin
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 2 cups mixed raspberries, blackberries and blueberries, plus more for garnish
Grilled Corn with Herb Butter
By courtneyj87
This well-seasoned butter will douse each slightly char-grilled ear of corn with creamy and zesty flavor as it melt...
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons fresh tender herbs, finely chopped (such as cilantro, chives, and/or flat-leaf parsley)
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- cayenne pepper to taste
- 8 ears corn, shucked
- 1 tablespoon vegetable oil
Pacific Breeze
By courtneyj87
In a pitcher, combine the vodka and lemonade and refrigerate until thoroughly chilled, about 2 hours
- 8 ounces black currant vodka
- 32 ounces lemonade
- Ice
- 1 ounce blue curaçao
- 8 lemon wheels
- 8 mint sprigs
Mango-Peach Sangria
By courtneyj87
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold
- 1/4 cup mint
- 1 cup Grand Marnier
- 2 peaches, cut into thin wedges
- 1 bottle Viognier
- 1/3 cup water
- 1 mango, chopped
- 1/3 cup sugar