Wednesday, August 15, 2018

California Avocado Chicken

  fresh ingredients, and a meal that’s ready in minutes. Marinating the chicken well in advance will make it all the more flavorful. Enjoy!

Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection!  It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil.  This chicken is INCREDIBLE!!
  • ¾ cup balsamic vinegar
  • ¼ cup honey
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 2 avocados, diced
  • 3 roma tomatoes, diced (any tomato will work)
  • ¼ cup fresh chopped basil
  • salt and pepper
  • balsamic vinegar for drizzling (optional)
  1. In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  2. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
  3. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

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Saturday, August 11, 2018

Walnut Crusted Salmon Patties

  One of my favorite things about seafood is how fast it cooks, and the walnut crust in this recipe literally adds only minutes to the prep time.
 Once you try these Walnut Crusted Salmon Cakes with no bread filler - you will never go back to traditional Salmon cakes!


salmon patties:

  • 3 5 ounce cans skinless boneless salmon, drained well
  • 1 1/4 cup plain panko breadcrumbs, divided*
  • 1 tablespoon Italian seasoning
  • 3 eggs
  • 1/4 cup fresh parsley, finely chopped
  • 1/8 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup California walnuts, finely chopped


  • 1/4 cup extra virgin olive oil
  • 1 lemon juice and zest
  • 1 teaspoon honey
  • 1 teaspoon stone ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


  • 6 cups baby kale and spinach (or mixed greens)
  • 1 avocado, thinly sliced
  • 1/4 cup California walnuts, chopped
  • 4 lemon wedges
  • Preparation

    1.  In a medium sized mixing bowl, combine salmon, 3/4 cup breadcrumbs, eggs, parsley, salt, pepper and garlic powder.
    2.  Spread remaining breadcrumbs and finely chopped walnuts on a plate. Using a 1/4 cup measure, scoop out salmon mixture into your palm and form into patties. Press patties into breadcrumb and walnut mixture to coat on both sides. Repeat with all patties.
    3.  Heat olive oil in a medium sized skillet over medium heat. Pan fry salmon patties for 4-5 minutes on each side until lightly browned and crispy. Fry patties in batches, if needed. Place cooked patties on a plate.
    1.  In a small bowl, whisk together olive oil, lemon juice and zest, honey, mustard, salt and pepper.
    1.  Divide greens, avocado, walnuts and lemon wedges among 4 salad plates. Top with salmon patties and drizzle with vinaigrette.
    Serving Note:
    • Instead of a salad, these patties may be served atop a toasted whole grain or whole wheat bun or bread with a smear of sour cream or stone ground mustard with avocado, lettuce and tomato – and a lemon wedge on the side.
    Recipe Note:
    • Instead of plain breadcrumbs plus Italian seasoning, you could use reduced or low sodium seasoned panko crumbs.

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Wednesday, August 8, 2018

Garlic Chicken

I made this last week and it was truly amazing!
This is a 5 star recipe, it's also a great summer recipe. You can bake in oven or grill,.

The marinade for this chicken uses chili garlic sauce (I like Huy Fong), which you can find in almost any supermarket these days. Look for it near the Asian ingredients or the other condiments.Or simply buy it from my amazon link
Chili garlic sauce is spicy and flavorful, and a few tablespoons of it goes a long way to season your marinade. The honey in the marinade balances the spiciness, so don’t skip it!  The chicken is great served over rice.  Makes tasty rice bowls.

Oven Method: Marinate this chicken and then sear it, skin side down, in a hot cast iron skillet. Transfer it to a 375°F oven to finish roasting (skin side up) until it reaches an internal temperature of at least 165°F.


  • 3 tablespoons olive oil
  • 2 tablespoons chili garlic, sauce such as Huy Fong
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 2 cloves garlic minced
  • 1 (3-pound) chicken, cut into pieces, or the equivalent in chicken pieces
  • Thinly sliced scallions, for garnish
  • Sesame seeds, for garnish

1 Marinate the chicken: Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.
2 Prep and heat the grill: Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil.
3 Grill the chicken: Arrange the chicken skin-side down over the high-heat section of the grill and cook for about 5 minutes, or until you see dark, seared grilled marks. (If you'd like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 minutes.
Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat, another 10 to 15 minutes.
Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.
4 Remove, garnish, and serve: When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.
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