The more I look at what I eat, the more I notice how they are slight variations. This lunchtime gem was an easy and tasty recipe. It’s a jazzed up chicken salad. The key difference being homemade mayonnaise (recipe buried here). I had grilled chicken from another night, so this was a slice and mix job.
Diced red onions and celery got added to the cubed chicken and 2-3 tablespoon dollops of homemade mayo. Warm up some tortillas and your lunch is ready to be inhaled.
1 large egg yolk, preferably organic or farm-raised
1/2 teaspoons salt
1 teaspoon water
2 teaspoons fresh lemon juice, to taste
1 cup vegetable oil
1/2 red onion, diced
1 stalk celery, diced
1-2 chicken breasts, cubed
How can I make smoked chicken better?
As much as I love tortillas, smoked chicken and assorted fatty meats are my summer go-to. Most weekends I’ll grab a whole chicken or roast for the grill. My summer approach is cook once, eat all weeklong. Much like my #TortillaChallenge, I think of different ways to consume smoked chicken. You’ll notice it makes a frequent appearance in a lot of these posts.
I noticed I don’t have a thorough walk through of how to turn your grill into a smoker, so I’ll take more detailed photos next time I fire up the coals.
The above dinner was a smoked chicken leg and thigh served with blanched green beans, slices of pecorino, cherry tomatoes on a grilled tortilla plate topped with bulgur.
I’ve made bulgur a few times so far. It’s a faster quinoa without as much protein. So if you are impatient or starving, go for the bulgur instead of quinoa.
Consult your hierarchy of grains: white rice<brown rice<bulgur<quinoa
Coincidentally, the price also escalates as you buy more nutritious grains, with quinoa high atop the pennies per grain metric.
These quickly turned into bulgur and green bean tacos using the smoked chicken like sprinkled cheese.
As part of the ongoing series, here’s another simple way to use tortillas. Eggs are one of my staples for quick and tasty meals, whether for breakfast, lunch or dinner.
This amalgamation cleaned out a lot of ingredients lurking in my fridge: Spinach, cherry tomatoes, baby bella mushrooms, pecorino cheese. Pecorino has a strong salty flavor, so go easy on the salt in the eggs/veggies. I sauteed the ingredients before cooking the eggs, cleaned out the skillet, re-oiled, then added in the beaten eggs. In place of toast, I warmed two tortillas and used them to grab up some omelette deliciousness.
If you aren’t smoking your meats this summer you’re wasting your time and taste buds. I’ve written about my love affair with turning my Weber grill into a smoking machine and have educated many friends on the setup.
The flavor rewards of smoking are huge. Grilling chicken often leads to tough and dry substances, while cooking low-and-slow produces moist, tender and flavorful meats.
This feast used a smoked fryer chicken (backbone removed) as the protein for a huge salad. I brined the bird (no name given) in beer and line juice before sliding it on the cool side of the grill for 90 minutes. The result was an incredibly crispy skin with a deep red hue.
The salad was romaine, arugula, carrots, cucumber and red and green onions. All topped with my patent-pending BB-ANCH!
Plus, the special treat were homemade tortilla crisps dusted with herbs and spices to add another crunch to the salad.
Starting dinner after getting home from the gym usually doesn’t bode well, especially when you’re racing a storm that has been described as Biblical.
After a trip to Target (yogurt, protein bars and ground turkey) and a forgettable workout, I sped home switching between looking at the road and doomsday sky. The rain started to pick up after I saw the sign for my exit ramp on the expressway. A 7-yard sprint was the last event in my Monday pentathlon. I narrowly dodged the sideways rain and hustled inside to start dinner.
I fired up the cast iron skillet. Then added diced onion, a beaten egg, breadcrumbs and some grilling seasoning to the turkey meat before mixing with my hands. The skillet was hell hot and the burgers were ready to go.
In my haste and hunger I made a few massive burgers, which ended up being halved to ensure they cooked fully and didn’t send me to meet Moses or St. Peter.
Turkey burgers present some challenges that beef doesn’t:
There is no medium rare for turkey.
Turkey is leaner, and that means less moist. That’s why I add the egg and onions.
There isn’t a ton of flavor in the bird, so it’s a chance to get creative. I went tame tonight: Grilled onions & mushrooms with some basil and pecorino.
Other options abound. Pick a cuisine: Asian, Mexican, Italian, Indian. Blank canvas with turkey burgers.
Since this could’ve been my last meal, naturally, I opted to serve mine on a warmed tortilla, but you do you.
28 tortillas left. #Tortillachallenge
The #TortillaChallenge rolls on!
Today’s dish was a super quick omelette with pecorino, basil and kalamata olives. It’s faster than making a sandwich and has more protein, unless you eat steak sandwiches. If that’s the case, I’m on my way to your place.
31 tortillas remain.