Grilled Achiote Shrimp

I never met a shrimp I didn't like.  My husband, on the other hand, doesn't care for my favorite crustacean.  Especially the large varieties.  Still, every now and then I sneak them into the menu rotation because I just love the sweet flavor and tender meat.  And, since he doesn't like them as much, I get all the leftovers!  Of course. this dish can certainly be made with smaller shrimp if your guests agree with my husband.  I made a "surf and turf" style meal serving these shrimp kebabs alongside a delightful beef tenderloin for a fabulous Brazilian Theme Dinner...just in time for the Olympics!

1/4 cup olive oil

2 tablespoons chopped fresh garlic

1/2 teaspoon achiote powder

zest of 1 orange

zest of 1/2 a lemon

1/4 cup chopped fresh cilantro

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

1 teaspoon salt

1 teaspoon pepper

12 jumbo shrimp, peeled and deveined, tails on

Heat oil, garlic, achiote powder, and zests in a saucepan over low heat until bubbles form at the surface.  Remove from heat and let mixture steep 15 minutes.  Whisk in cilantro, lemon juice, orange juice, salt, and pepper.  Pour marinade over shrimp, toss to combine, and refrigerate no longer than 45 minutes.  Thread shrimp onto skewers (I normally do 3 shrimp per skewer since they are so large).

Preheat grill to medium and brush grates with oil.  Grill shrimp until opaque and cooked through, about 90 second per side, until grill marks appear.

Serves 4.

Recipe adapted from Cuisine at Home.

Coriander Beef Tenderloin with Onion-Cilantro Relish

Who doesn't love a great steak?  This one is just full of flavor, and while I don't normally subscribe to perfecting perfection (come on, tenderloin is about as good as it gets!) the relish on these steaks is amazing and brings to flavor of Brazil right to your backyard.  The relish would be equally fabulous stirred into rice for a color side dish, served over fish or chicken if you don't care for red meat, or added to some fresh tropical fruits (pineapple and mango) for a tasty summer salad.

For the relish:

2 cups finely diced red onion

1/2 cup diced jalapeno

1/4 cup white wine vinegar

2 teaspoon chopped orange zest

2 tablespoons olive oil

1/2 cup chopped fresh cilantro

For the beef:

2 teaspoons coriander seeds, crushed

1 1/2 teaspoon salt

4 beef tenderloins

Preheat grill to medium and brush grates with oil.

Make the relish.  Combine onions, jalapeno, vinegar, zest.  Let sit 5 minutes before stirring in the oil.  Stir in cilantro just before serving.  Season with salt and pepper to taste.

For the steaks, combine the coriander and salt.  Press seasoning into beef.  Grill steaks, covered, until medium-rare (about 4 minutes per side) or to taste.  Transfer to a plate, tent with foil, and allow to rest 5 minutes.

To serve, plate steaks with relish on top.

Serves 4.

Recipe adapted from Cuisine at Home.

Pineapple Caipirinha

When my mom and I were on a Girls Weekend Getaway, we met a lovely Brazilian couple who told us all about Caipirinhas.  My mom had tasted the cocktail previously, but I never had.  When I came across this recipe, I was inspired to make a Brazilian meal featuring the drink!  It's refreshing, tasty, and perfect for the hottest of summer days. And, since it's been 100 degrees in DC for the last week or so, I had an excuse to whip up a bunch. These are an amazing signature drink, or the foundation for a themed dinner party, which is certainly my favorite kind! Saúde!

1 1/2 cups pureed fresh pineapple (2 cups diced)

1 cup cachaca (you can use light rum or vodka in a pinch)

1/2 cup fresh lime juice

1/2 cup sugar

crushed ice

lime slices

pineapple wedges

Whisk together pureed pineapple, cachaca, lime juice, and sugar, stirring until sugar dissolves.  Divide among 4 glasses filled with crushed ice.  Garnish with lime slices and pineapple wedges.

Tilapia with Salsa Verde

This super fast and super delicious dish is perfect for a summer night with a south of the border or Mediterranean flavor!  I serve it with a side of my favorite gazpacho, sautéed summer veggies, and a crisp green salad.  Not only is it flavorful, but it's light and healthy and easy on the waistline, a bonus during bikini season.  Try the salsa on other fish, like grouper, red snapper, or ocean perch.  It's equally tasty over chicken or pork, or even stirred into rice.  No matter how you try it, it's sure to be a hit on your dinner guests!  

9 ounces canned diced green chiles

1/2 small onion, cut into chunks

2 cloves garlic

1/2 fresh jalapeño

4 teaspoons olive oil, plus more for drizzling

1/3 cup cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt, plus more for seasoning

4 6-ounce tilapia filets

Combine all but the fish in a blender and puree until smooth.

Heat a non-stick skillet or grill pan to medium-high.  Brush the fish with olive oil and season with salt.  Sauté or grill until just cooked through and flakes with a fork, about 5 minutes.

Transfer fish to a plate and top with the salsa verde.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Rum Runners

At my cocktail party-esque wedding reception, we served two "signature" drinks to our guests during a cocktail hour while my husband and I were having some pictures taken.  Since my husband is from Kentucky and one of our first dates was a trip to the Kentucky Derby, a mint julep was a must.  But, since our wedding colors were pink and green, I wanted to offer a pink and fruity option to contrast with the strong flavors of the julep.  We were headed to Jamaica for our honeymoon, so a Rum Runner seemed like an obvious choice!  Apparently they were divine, because one guest bragged to my mom that she had four or five during that first hour of libations!  Here's my version of this refreshing drink....it would also be fabulous blended with a handful of ice!  Enjoy!

1 oz pineapple juice

1 oz orange juice

1 oz blackberry liqueur

1 oz banana liqueur

2 oz rum

Splash grenadine

Orange  and pineapple slices for garnish

Pour all over ice and serve with fruit slices perched on the side of the glass.  Paper umbrella optional!

Jerk Chicken Salads

While we were in Jamaica for our honeymoon, my husband and I fell in love with the traditional jerk seasoning of the islands.  It had just the right amount of heat and was fabulous on fish, chicken, and pork!  The flavors just scream summer.  And, if I'm going to make a dinner-sized salad, I've learned that it's best to load it with plenty of meat!!  This salad is the perfect marriage of "girl food" and "guy food" and a fabulous meal on a warm summer day!  Yeah mon!

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon plus 1 teaspoon jerk seasoning

2 tablespoons reduced-fat sour cream

1 tablespoon lime juice

1 tablespoon honey

1 head romaine lettuce, chopped

1 large cucumber, peeled and sliced

1/2 pint cherry tomatoes, halved

1/2 cup purple onion, sliced

Butterfly chicken breasts.  Alternatively, pound breasts 1/2-inch thick.  Lightly rub 1 tablespoon jerk seasoning on both sides of chicken breasts.  Refrigerate in an airtight container for at least 1 hour.

Lightly coat a large nonstick skillet with olive oil and heat over medium-high heat.  Add chicken and cook until cooked through, 4 to 5 minutes per side.  Transfer to a cutting board, let rest for 5 minutes and then cut into 1/2-thick slices.

While chicken is resting, in a large bowl, combine sour cream, lime juice, remaining teaspoon jerk seasoning, and honey.  Adjust seasonings to taste.

Arrange remaining ingredients on plates.  Dress with sour cream mixture.  Divide sliced chicken among plates.  Serve while chicken is still warm.

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer Cookbook, by Arthur Agatston.

Pineapple-Coconut Cobbler

Of all places, I found this recipe in an ad from a local grocery store!  But, it fit in perfectly with my theme of a Jamaican-inspired menu this weekend as we celebrated our anniversary.  And my celebrated, I mean that I spent 18 hours of my anniversary studying for an exam, and the next day sweating to put in my herb garden while the weather was nice and I had some free time.  My husband and I may not have celebrated in a grandiose way, but we accomplished a ton, and that was fine too!  And what better way to reward ourselves than with this tasty dessert?!  Enjoy!

1 20-ounce can pineapple tidbits in juice, juice reserved

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 teaspoon coconut rum

1 cup flour

1 1/2 teaspoons baking powder

2 tablespoons sugar, divided

1/2 cup flaked coconut, divided

1/4 cup butter milk

2 tablespoons canola oil

1 egg

Preheat the oven to 400.  Place 8 ramekins in a large baking pan.

Drain pineapple tidbits, reserving the juice in a small saucepan.  Add cornstarch to the juice and cook over medium heat until thickened, stirring frequently.  Stir in drained pineapple, vanilla, and rum.  Spoon mixture into ramekins (an ice cream scoop works well for this step).

In a large bowl, make the topping.  Combine flour, baking powder, 1 tablespoon sugar, and 1/4 cup coconut.  In a smaller bowl, whisk together buttermilk, oil, and egg.  Pour over dry ingredients and mix until a stiff batter forms.  Drop batter over fruit filling in the ramekins.  Sprinkle with remaining coconut and sugar.

Bake 15 minutes or until topping is browned and filling is bubbly.

Serves 8.

Mango Salsa

Nothing says Island Fever like a fresh tropical salsa!  I love mangos; I love spicy food; and I love bright, fresh, vibrant ingredients on my plate!  I didn't necessarily eat mango salsa on my honeymoon in Jamaica, but this dish instantly took me back to the cool blue water and hot sun of the Caribbean when I made it a few weeks ago. In fact, I loved it so much that I went and bought the ingredients to make it a second time.  This salsa is fabulous on grilled tilapia (the way I served it) but it's also tasty on a plain cheese quesadilla (my lunch the following day) and would likely be amazing over grilled chicken (I haven't tried that yet!).  Or, if putting salad on a main course isn't your thing, simply serve this as a cool summer salad or for chips and dipping when you host your first cookout of the season!

1 large mango, peeled, pitted, and diced (alternatively, drain a few of the fruit cups of prepared mango found in the produce section of your grocery near the bagged lettuce)

1/2 cup minced red onion

1/2 cup diced red bell pepper

2 tablespoons finely chopped cilantro, plus more to taste

2 tablespoons fresh lime juice

1 tablespoon minced jalapeño

1 teaspoon olive oil

salt and pepper to taste

Combine all ingredients in a large bowl.  Gently toss to distribute the flavors evenly.  Serve over grilled fish or chicken at room temperature, or slightly chilled as a salad.

Recipe adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston.

Coconut Shrimp Beignets with Pepper Jelly Sauce

I couldn't tell you where I got this recipe, but it's so worth the trouble of heating oil and frying these bad boys up!  With Mardi Gras tomorrow, this month's meal them is Fat Tuesday Favorites.  Check back Mondays this month for recipes for your own fabulous festival foods.

Vegetable oil

1 small jalapeño, seeded and finely chopped

1 cup apple jelly

2 tablespoons cider vinegar

2 tablespoons whole grain mustard

1 teaspoon hot pepper sauce

1 pound shrimp, peeled and deveined

Salt and pepper

2 cups flour

1 cup shredded sweetened coconut

1/4 cup finely chopped scallions

1 tablespoon baking powder

1 12-ounce bottle amber beer (I used Yuengling)

In a small saucepan, heat 1 tablespoon oil over medium heat. Add the jalapeño and cook, stirring occasionally, for 5 minutes. Add the apple jelly, cider vinegar, mustard and hot sauce and cook until the jelly is melted. Pour the pepper jelly sauce into a serving dish.

In a large skillet, heat 2 tablespoons oil over high heat. Add the shrimp, season with salt and pepper and cook until pink, 1 to 2 minutes. Transfer to a papertowel- lined plate and let cool.

Fill a heavy, medium saucepan halfway with oil and heat over medium-high heat until the oil registers 360° on a deep-fat thermometer. Meanwhile, in a large bowl, toss together the flour, coconut, scallions, baking powder and 1 teaspoon salt. Whisk in the beer and 1/4 cup water. Stir the shrimp into the batter.

Using two soup spoons, scoop some shrimp and batter into one spoon, then, with the other spoon, scrape the batter into the hot oil. Fry 6 beignets at a time, turning once, until puffy and light brown, 1 minute on each side. Transfer the beignets to a paper-towel-lined plate; season with salt. Serve hot with the pepper jelly sauce.

Serves 4 as a main dish or 8-10 as an appetizer.

Jerk-Seasoned Chicken and Coconut Curried Rice & Beans

I just started nursing school (getting a second bachelors degree is a good idea, right?!).  Needless to say, I'm a little busy.  And what comes to mind when you think of healthy weeknight dinners that will produce enough leftovers to feed your family for at least two nights?  That's right, chicken and rice.  But that's boring.  So this month I'll be showering you with some flavorful alternatives!  Starting with a nostalgic favorite...  My husband took me to Jamaica for our anniversary and every time I see a recipe involving Jerk seasoning, I'm taken back to our week of island paradise.  Lately I've been craving the carefree sunny feeling I enjoyed five years ago.  When I saw this menu in a cookbook I don't often use, I knew I had to try it! This recipe (well, recipes, actually) seem like a lot of work, but they're really not.  And super yummy.  Adjust the spices and chiles if you'd like, but I promise you'll love the kaleidoscope of flavors dancing on your tongue.  Yeah mon!

Jerk-Seasoned Grilled Chicken

2 tablespoons Worcestershire sauce

Juice of 1 lime

Juice of 1 orange

1 teaspoon mustard

1 tablespoon vegetable oil

2 pounds chicken breasts

3-4 tablespoons Island Spice Adobo dry rub (recipe follows) 

Combine the Worcestershire, lime, and orange juices with the mustard and oil, then toss the chicken in this mixture to coat evenly.

Sprinkle the chicken with the dry rub and cover.  Marinate in the refrigerator for 1 to 2 hours.

Place chicken in a baking dish and bake at 375 for 20 minutes.  Preheat the grill.  Grill over medium heat until evenly browned and cooked through.  In a time crunch, skip the grilling and just bake until the juices run clear when the meat is pierced with a fork.

Serves 4-6.

Island Spice Adobo Dry Rub

1/8 cup onion powder

1/8 cup powdered garlic

1-2 tablespoons cayenne

2 tablespoons mustard powder

1 tablespoon powdered ginger

1 tablespoon ground allspice

1/2 teaspoon ground corriander

1 teaspoon curry powder

1 tablespoon dried thyme

2 teaspoons dried orange peel

1 teaspoon dried lemon peel

1/4 cup brown sugar

2 teaspoons black pepper

1/2 cup salt

Mix all together.  Store in an airtight, cool, dry place out of the sunlight.

Makes about 2 cups.

Coconut Curried Rice and Black-Eyed Peas

2 tablespoons olive oil

1 1/3 cups basmati rice

1 sweet bell pepper, diced

1/2 inch peeled ginger, cut into three slices

1 clove garlic, minced

1 whole habanero chile

1 teaspoon fresh thyme

2-3 teaspoons curry powder

generous pinch ground cloves

4 green onions, thinly sliced

2 teaspoons Worcestershire

1 teaspoon ketchup

1 13-ounce can unsweetened coconut milk

1 cup chicken stock

1/2 cup diced tomato

1 1/2 cups cooked black-eyed peas (drain and rinse if using canned)

1 1/2 teaspoons salt

1/4 cup chopped cilantro

Heat the oil over medium-high heat in a Dutch oven.  Add the rice and fry, stirring constantly until the rice begins to turn opaque-white and a touch of brown develops.

Add the sweet pepper and ginger and continue frying for another minute.  Add garlic, chile, thyme, curry, cloves, and green onions.  Cook 30 seconds more, stirring well to prevent burning.

Temporarily remove from heat and carefully stir in the Worcestershire, ketchup, coconut milk, stock, tomato, black-eyed peas, and salt (the hot rice may splatter!).  Stir well to mix.

Return to the heat and bring to a boil.  Stir once, cover tightly, reduce heat to simmer, and cook 15 minutes.  Remove from heat and allow to steam for 10-12 minutes (don't remove the lid, even to peek!).

Remove cover, add the cilantro, and fluff with a fork.  Remove the ginger slices and chile.

Serves 6-8.

All recipes adapted from Fiesta on the Grill, by Daniel Hoyer.

Corona-Steamed Shrimp Kebabs

I love summer!  And nothing screams summer more than Corona and shrimp.  So I thought that this month I would share some of my summer-time favorites!  Enjoy these on a warm summer evening on the deck, during a picnic at the beach, or shared with your neighbors at a block party...

2 tablespoons honey

1 lime, cut in half and one half juiced

1 tablespoon soy sauce

1 teaspoon Dijon mustard

1 pound large shrimp, peeled and deveined

1 large can pineapple chunks (or cut a fresh one into 1-inch chunks)

2-3 bottles Corona (or other light beer)

salt and pepper to taste

Whisk together the honey, lime juice, soy sauce, and mustard and set the glaze aside.  Thread shrimp and several pineapple chunks onto wooden skewers (I used about eight for this recipe).

Prepare a roasting pan by fitting it with a rack that covers the bottom (like the one that came in the bottom drawer of your oven).  Pour two bottles of beer into the pan.  There should be about 1/4-inch of liquid on the bottom of the pan; if not, add the third beer.  Set the roasting pan over medium heat on the stovetop (it'll take two burners) and bring the beer to a simmer. Season the kebabs with salt and pepper and place on the rack in a single layer.  Squeeze the remaining lime half over the kebabs.  Cover the roasting pan tightly with foil (the pan might be hot; be careful) and steam until the shrimp is cooked through, about five minutes.

Remove the kebabs from the pan and brush with glaze.  Serve immediately.

Serves 4.

Recipe adapted from Everyday with Rachael Ray at www.rachaelray.com.

Island Spice Adobo

My husband and I honeymooned in Jamaica just over four years ago.  While basking in the sun and sipping refreshing Caribbean libations, we both fell in love with the jerk-style sandwiches available at the beachside snack carts at our resort.  With chicken, pork, and even seafood options there was a ton of variety and not worry of eating the same old thing day after day.  After all, when you're laying on the warm white sand, who wants to pack up and go find lunch?!  Use this seasoning on your choice of meat or fish (or even on island-style veggies) for a taste of the Caribbean!

1/8 cup garlic powder

1/8 cup onion powder

1-2 tablespoons cayenne

2 tablespoons mustard powder

1 tablespoon ground ginger

1 tablespoon all-spice

1/2 teaspoon ground coriander

1 teaspoon curry powder

1 tablespoon dried thyme

2 teaspoons dried orange peel, pulverized

1 teaspoon dried lemon peel, pulverized

1/4 cup brown sugar

2 teaspoons freshly ground black pepper

1/2 cup salt

Mix all ingredients together.  Store in an air-tight container in a cool, dry place out of the sunlight.

Makes about 1 3/4 cups.

Recipe adapted from Fiesta on the Grill, by Daniel Hoyer.

Southern Fish Fry...With a Twist

Happy Ash Wednesday, everyone! Since I'm Catholic and we don't eat meat on Fridays during Lent, I'm going to share some favorite meatless dishes for the next several weeks! 

Everybody loves a good ol' church fish fry during Lent. Or at least, most Catholics do! I always loved going down to the Knights of Columbus when I was in high school and eating fried fish, coleslaw, hushpuppies, corn on the cob, biscuits, and homemade pies while listening to stories from way back when told by the old codgers!! So, I figured I'd kick off Lent by sharing the makings of a Southern Fish Fry!! I love Food Network. And I love Southern comfort food. So, of course, I love me some Paula Deen! And when Trisha Yearwood joined Paula on her show, I just thought I'd die, y'all! Well they made one of my favorite southern sides, hushpuppies...but they kicked theirs up with some jalapenos and spicy chili dip. I just had to try them...and as my first foray into deep frying, I was a bit worried... I paired them with Rachael Ray's Barbados Fish Fry and pineapple for a southern fish fry with island flare!

Rachael Ray's Barbados Fish Fry:

2 tablespoons fresh lime juice

2 tablespoons finely chopped fresh parsley

1 tablespoon grated onion

2 teaspoons fresh thyme leaves

1–2 teaspoons chopped fresh scotch bonnet or habanero chile

1 teaspoon finely chopped or grated garlic

1 teaspoon paprika

4 skinless snapper fillets (5 to 6 oz. each)

Salt

1 1/2 cups breadcrumbs

3 eggs

1 cup vegetable oil

Lemon wedges, for serving

In a small bowl, combine the lime juice, parsley, onion, thyme, chile, garlic and paprika to form a coarse paste. Pat the fish dry, season with salt, then rub the seasoning over the fillets.

Pour the breadcrumbs into a shallow bowl and beat the eggs in another shallow bowl. 

Working with 1 fillet at a time, coat the fish in the breadcrumbs, then in the egg, letting the excess drip off. Dip the fish back in the breadcrumbs.

In a large skillet, heat the oil over medium-high heat until hot but not smoking. Working in batches, fry the fish, turning once, until golden, 4 to 6 minutes. Season with salt and serve with the lemon wedges.

Trisha Yearwood's Jalapeno Hushpuppies:

1 1/2 quarts peanut oil, for frying

1 1/2 cups self-rising cornmeal

1 cup self-rising flour

1/2 cup chopped onion

1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced

1 (15-ounce) can creamed corn

2 large eggs

Salt and freshly ground black pepper

Sweet and Spicy Chili Sauce, for dipping, optional

Heat the oil to 350 degrees in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. 

Give those puppies lots of room...and watch them flip 
themselves when one side is cooked! 

Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen’s Sweet and Spicy Chili Sauce, if desired.

Paula Deen's Sweet & Spicy Chili Sauce:

1 cup mayonnaise

3 tablespoons Thai sweet chili sauce

1 tablespoon garlic-chili sauce

1/8 teaspoon ground red pepper flakes

In a small bowl, combine all ingredients and stir well. Cover, and refrigerate until ready to serve.

Spiced Grouper with Mild Chile Puree

This is a perfect dish for a summer dinner out on the patio with the Tiki torches flaming!  While the recipe calls for grouper, both times I've made this, the grocery hasn't had grouper.  I've substituted tilapia and tuna, which were both yummy, but cod, snapper, and halibut would also work well!

For the sauce:

1 4-ounce can diced green chiles

2 tablespoons reduced-fat sour cream

1/4 teaspoon salt

For the fish:

1 tablespoon ground cumin

1/4 teaspoon cayenne pepper

4 6-ounce grouper filets, about 1/2-inch thick

2 teaspoons olive oil

1 lime, cut into wedges

salt and freshly ground black pepper

For the sauce, combine all ingredients in a small bowl.  Set aside.

For the fish, mix cumin and cayenne together and run into both sides of fish.  Season well with salt and pepper.  Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.  Add 2 filets and cook until opaque and tender, about 3 minutes per side.  Repeat with remaining oil and fish filets.  Squeeze lime over fish and serve hot with sauce.

Serves 4.

Tastes amazing with a green salad and pineapple.  Whip up some couscous or brown rice for a healthy carb choice.  Pinot grigio would work particularly well with the heat of the cumin fish rub!

Adapted from The South Beach Diet: Quick and Easy Cookbook, by Arthur Agatston, MD

Chimichurri Chicken Strips

This is a quick yummy meal with a kick.  Perfect for game night or an easy weeknight dinner!  There's quite a bit of spice though, so make you you have plenty of refreshing cold drinks on hand!

2 serrano or jalapeno peppers

1 rounded teaspoon sweet paprika

1/2 cup fresh flat-leaf parsley

2 T fresh oregano

2 T fresh thyme

2 bay leaves, crumbled

1/2 small white onion, coarsely chopped

3 cloves garlic

1 cup olive oil

3 T red wine vinegar

1 teaspoon coarse salt

1 1/2 - 1 3/4 pounds boneless, skinless chicken breasts, cut into strips, or just use chicken tenders

Preheat a grill pan over high heat.

Seed and coarsely chop the peppers and place in a food processor.  Add paprika, herbs, onion, and garlic.  Finely chop the mixture by pulsing the power.  Transfer to a bowl and gradually stir in olive oil (beware-you may not need the entire cup; add it slowly 1/4 - 1/3 cup at a time, tasting between), vinegar, and salt.  Taste and adjust seasonings as needed, using extra vinegar to balance out the oil if you got too much!

Place the chicken strips in a shallow dish (if you want to make bit size "nuggets" feel free to cut them into thirds at this point).  Toss with the chimichurri, coating completely and evenly.  Using tongs, transfer the strips to the hot grill and cook 3-5 minutes per side, or until juices run clear.  If you'd like, only toss the chicken with half the chimichurri and reserve the remainder for a dipping sauce after grilling!

Serve with zesty sweet potato fries and cool cucumber salad to fight all that heat!

Serves 4-6.

Adapted from 30-Minute Meals Get Togethers, by Rachael Ray