Cooks Network: LUNCH

I know, I know. But for as weird-sounding as salmon burgers are, they are so extremely good.
We’re talking crispy outsides, flaky insides, and a perfect golden color, not to mention lots of nutrition, THANK YOU SALMON.

They are also easy to make and require (usually) minimal, if not zero, grocery shopping, assuming you keep a decently stocked pantry. I love, love, love these crispy pan-fried little guys.

And as if the salmon burgers weren’t good enough already to eat on their own (which, um, they are), I need you to make this slaw to serve your salmon burgers in/on/around. It is nothing fancy – just a shredded cabbage, yogurt, herbs, garlic, and vinegar situation, but paired with the salmon burgers? the crispy-salty-tangy combo is an ON POINT combo. Plus, again with the super nutrition. Plus Sugar Free January friendly.

Dill isn’t really in season at the moment, but I do love to have these burgers with a little dill. You can usually buy it at the grocery store in those little plastic clamshells that cost too much. Know the ones I’m talking about?

But if you’re not super excited about the expensive-winter-dill-in-a-clamshell situation, you can use 1) freeze-dried dill, which I keep in my spice collection year-round, and 2) any other fresh herb! I made a version of these with parsley and cilantro when I didn’t have any dill, and mwah. They were still totally delicious.

Dill would still be my first choice, but as with all my favorite recipes, you can play with that a little bit.

And now for the big question. Do you use canned salmon? Subtext: is it gross?

Answer: Yes, I use canned salmon. Fresh salmon that you’ve already cooked would also work if canned salmon is too weird for you. But I’d like to take a moment to assure you that it is very possible to find non-gross canned salmon if you do a little searching and are willing to spend a little extra for higher quality. I really like Wild Planet canned salmon which I buy at Whole Foods. It is caught in Alaska, and Wild Planet prioritizes sustainability and conservation of marine ecosystems with all their products. Not sponsored, just a superfan. You can also buy it here on Amazon. And because it’s canned, you can just keep it in your pantry and have it at the ready whenever you need a literal 15-minute lunch or dinner.

God bless pantry meals.

INSTRUCTIONS

For the Salmon Burgers: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.

For the Slaw: Mix all slaw ingredients together. Taste and adjust.
Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.

NOTE

Breadcrumbs are important here. Panko gives a really nice texture whereas whole wheat breadcrumbs would be a good choice if you want to skip the refined grains. If you use a seasoned breadcrumb mix, reduce the amount of salt in the burgers by about 1/2.

For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned salmon! That’s what I usually do. I would recommend looking for a brand of canned salmon that is caught in the US. I really, really like Wild Planet for quality canned salmon.

If you happen to have a jar of Sunshine Sauce in your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. Super yummy.
The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. It probably has one day max in the fridge once it’s been mixed up.

Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. Almond meal would work just as well too.

INGREDIENTS

Salmon Burgers

12-14 ounces cooked salmon

2 eggs

1/2 cup breadcrumbs

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 cup chopped fresh herbs, like chives, parsley, or dill

a squeeze of lemon juice

olive oil for pan-frying

Cabbage Slaw

1 head green cabbage, finely shredded

1 cup plain Greek yogurt

2-3 tablespoons white distilled vinegar (more to taste)

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup chopped fresh herbs like chives, parsley, or cilantro

a drizzle of olive oil

NUTRITION INFORMATION

Serving Size: 1 (298 g) Servings Per Recipe: 4

Calories 479.4 Calories from Fat 118 25% Total Fat 13.2 g 20% Saturated Fat 2.9 g 14% Cholesterol 158.2 mg 52% Sodium 621.5 mg 25% Total Carbohydrate 47.2 g 15% Dietary Fiber 3.3 g 13% Sugars 7.7 g 30% Protein 40.8 g 81%

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I was trying to squeeze the last bits of daylight into my photos, taking pictures on the back patio. It was close to sunset, and the dusky blue light sat cool and muted on my (finally) ready to photograph potato wedges. I briefly glanced up and looked toward the back of the yard, near my garden. The choir in my mind sang a glorious major chord as I saw honey-colored beams peeking over the fence, bathing the far half of the yard in a deliciously warm glow. Oh brother. I knew what I had to do. One large wooden photo background, a cutting board filled with herbs in progress, bowls, measuring spoons, and the like, all needed to make it, stat, to the other side of the yard. The neighbors probably question my sanity. In my twenties, I cared about this a bit, but not so much anymore. I’m beginning to understand the reason for the sequined hats and carefree attitudes of those twice as old as me–at a certain point, one just can’t take as much time to care about appearing foolish when it is magic is happening on the other side of the yard! I balanced all my props, food and accoutrements on my photo background and carried them topsy turvy style to the prime location.

Liz Gilbert, although I was already well on my way to the deep end, this is partly your fault. You wrote a little book about creativity and inspiration called Big Magic that has only served to amplify my spontaneous and wild creative urges. I heard your voice in my head saying, “If inspiration is calling from the other side of the yard, get thee to the other side of the yard!” When seduced by inspiration, I create big messes, almost unknowingly and frenetically. When I wake up from my altered state, I see my creation, and all the creative shrapnel, and almost don’t know what happened.

In my last post, I shared a recipe for the Lemon-Herb Cashew Sour Cream Dip I’m utterly addicted to. I love to dollop this dip on everything– breakfast hashes, crackers, veggies, and even eat it by the spoonful (don’t judge me!). I must make a confession. I’ve been withholding the recipe that this dip was created for–these Roasted Barbecue potato wedges. I love this dip so much on its own that I thought it deserved its very own post.

These spiced potato wedges come together very easily, and make a great side or party appetizer. I love the combination garlicky, smoky wedges with the cool herby dip. Do you have smoked paprika in your spice cabinet? I love to add it into my spice mixture for anything I want to add a savory smokiness to–veggie crumbles for taco meat, corn on the cob, pan fried tempeh, and many other things.

It might be inconvenient at times, but I believe it’s infinitely worth it to say yes to the magically golden light on the other side of the yard, yes to the frenetic messes that appear as a side effect of creative reverie, yes to deciding to photograph a recipe at 6 pm when daylight hours are melting away, yes, yes, yes to the cheap little thrills that make life more colorful and exciting, and by all means, yes to roasty potato wedges with dip!

Roasted Barbecue-Spiced Potato Wedges with Lemon-Herb Cashew Sour Cream Dip

INGREDIENTS

2 pounds medium yukon gold potatoes, cut into 1/2 inch thick wedges
3 tablespoons olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 teaspoon paprika
salt and freshly ground black pepper to taste
Lemon-Herb Cashew Sour Cream Dip for serving (optional), recipe here

PREPARATION

Preheat oven to 425˚.

On a baking sheet, toss the potatoes with the olive oil, spices, salt and pepper. Arrange in a single layer.

Bake for about 40-45 minutes, or until the bottoms of the potatoes are golden and crispy. Use a stiff spatula to pop the potatoes off the pan using a firm scraping motion. Serve while hot with the dip.

NUTRITION INFORMATION

Serving Size: 1 (105 g) Servings Per Recipe: 4

Calories 124.8 Calories from Fat 53 43% Total Fat 6 g 9% Saturated Fat 3.4 g 16% Cholesterol 14.9 mg 4% Sodium 37.6 mg 1% Total Carbohydrate 16.6 g 5% Dietary Fiber 1.6 g 6% Sugars 1.9 g 7% Protein 2.1 g 4%

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Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it. So, my sister. Remember her? Think scones and fruit pizza.

She gets all the credit for this recipe. Well, no. The lovely Gina from Skinny Taste gets first and foremost credit, with honorable mention going to Pinterest for putting the recipe in front of my sister’s friend’s mom’s face who then printed it and gave it to my sister.

But my sister gets secondary credit because she’s the one who introduced me to this incredibly easy, healthy, and completely gorgeous recipe idea. And ultimately I guess I will take the credit for eating seven of the chicken rolls.

Kristin (ma sista) made this while we were up at the cabin a few weeks ago and it was a hit before it even made its way to our plates. She came rounding the corner holding a jumbo pan of baked goodness and just one look at all that chicken, cheese, sauce, and fresh basil was enough to make us all fall in love/grab at the chicken with our hands while still in the pan/fight for the cheesy strings on top. Ahem.

Bjork especially loved this down-home baked chicken dinner. So much so that I had a sudden shameful sometimes-vegetarian wife moment where I realized that his typical dinner fare as of late consists of lentil burgers and squash curry and the occasional bowl of cereal. I said to myself: Lindsay, you need to feed this man crispy, cheese-soaked saucy chicken. Like, yesterday.

But fear not, veg lovers! Even though this is baked chicken paradise, each chicken piece is actually stuffed with my very own favorite power veggie: spinach. Very delicate baby spinach, chopped and just very lightly wilted with some garlic and olive oil, just to make ya feel green and happy on the inside. And if you must, a little cheese and bread crumbs and sauce and more melted cheese along with that will be accepted.

My mom would call this recipe “putzy” and it is, in fact, putzy. You have give each piece of chicken some special TLC and your hands will be a complete ugly raw-chicken disaster by the time it’s all said and done. But the payoff = your dinner, which is a beauty queen featuring incredible textures and summer’s very best colors. And your family will think you are some kind of culinary genius, because, in reality, you are.

So here’s how things happen. You first roll that spinach with a little ricotta and Parmesan cheese inside a piece of chicken. Hold on to it cause it might try to slip away from ya or the spinach might come sneaking out the edges. Come on, now. Commit to not losing any of that yummy, creamy filling. Roll the whole thing in egg whites and seasoned whole wheat bread crumbs. I will not send the food police if you use white bread crumbs, but forget health benefits – the whole wheat crumbs have a rich brown color that makes the whole thing pop. Worth it.

At this point you’re going to ask: am I doing this right? If you’re making a total mess, then yes. Arrange all 8 of the chicken pieces in a normal sized pan. If I was making this for a real family, I’d have put the other three in the sides of this little pan. But I was cooking for a food blog and got all weird about turning a few pieces sideways. Hey! They’re cute! And you’re a mess. Go wash your hands.

While the chicken bakes, cut a few slices of fresh Mozzarella. Fresh, peeps. I mean the stuff that’s pure white, sold in big hunks, completely mild and delicious, and melts like a dream.

If you don’t eat a few extra pieces of cheese during this step you are a not human.

Ding! Chicken’s done. Top it with sauce and cheese and melt it to give it the final crown of Mozzarella glory.

Final step: fresh basil.

Layer the leaves, roll them up into a tight bundle, and cut thin slices at a vertical slant to make “ribbons.” Sprinkle the ribbons over the whole pan of melty, cheesy, baked Mozzarella chicken rolls and watch the color party happen right in front of your eyes.

The fresh basil, the tomato sauce, the creamy spinach bursting out of the seams, the Italian herb smells that will waft out of your open windows and make your neighbors wonder if they can come for dinner, AND the happy nutrition stats? It’s all there.

Would someone please outdo me with some kind of homegrown tomatoes made into homegrown sauce, because how amazing would that be?
I think I want a garden.

INSTRUCTIONS

Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES

Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly

INGREDIENTS

2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
1/2 cup part-skim ricotta cheese
1/3 cup beaten egg whites (I used something similar to Egg Beaters)
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

NUTRITION INFORMATION

Serving Size: 1 (148 g) Servings Per Recipe: 8

Calories 203.5 Calories from Fat 43 21% Total Fat 4.8 g 7% Saturated Fat 1.5 g 7% Cholesterol 75.9 mg 25% Sodium 301.9 mg 12% Total Carbohydrate 10.6 g 3% Dietary Fiber 1 g 4% Sugars 0.9 g 3% Protein 27.9 g 55%

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Are you ready for this? I’m taking the classic enchilada and giving it a healthy-ish makeover by swapping out the tortilla and carbs for sheets of zucchini made with the KitchenAid® Artisan® Stand Mixer and Vegetable Sheet Cutter attachment.

This is my new favorite kitchen accessory for my beloved KitchenAid® mixer. The ease in which it works definitely earns it a top shelf space in my kitchen. There are no special tricks to using it—just clamp it down and hit the switch. Don’t worry if your first few sheets aren’t perfect, give yourself a break. In fact, quick tip on this recipe, pick up zucchinis that are a bit thicker. It’ll make it easier to get more uniform sheet as you become familiar with the sheet peeler. But, should you get some broken sheets just overlap the the pieces by an inch. The zucchini sheets will be pliable enough to roll and no one will be the wiser.

In fact, my boys prefer this version to the traditional corn or flour rolled enchiladas. It’s a win for all of us because I think rolling these zucchini sheets is so much easier. For the filling, I kept it traditional, but if you have a specialized or killer recipe do the rest of us a favor and share it in the comments section. I’d love to know what spices you use for your sauce. Do you roast your peppers, toast your own spices? I want to know!

Now that you are in the know about the Vegetable Sheet Cutter attachment, can we talk about the possibilities? I have no less than a dozen-plus recipes I want to try. But next up is a butternut lasagna. I can’t wait to share this one, so stay tuned because it’s going to be epic!

PREPARATION

Using the thin blade on the Vegetable Sheet Cutter attachment process the zucchini, saving the cores for the filling of the enchiladas. Take the vegetable sheets and lay them between paper towels to help take car of any extra moisture.

Preheat your oven to 350ºF

Chop up the zucchini cores along with the onion, heat up the olive oil in a skillet over medium heat then add the chopped zucchini core and onion with a pinch of salt and sauté until the vegetables are soft and somewhat translucent, 5-6 minutes. Add the coriander and cumin and cook for a minute more to help bloom the spices then stir in the chicken and 1 cup of the enchilada sauce.

Set the filling aside and pour 1/4 cup into the bottom of a 2 qt baking dish.

Cut the zucchini sheets into 8” lengths, add 1/4 cup of filling to one end and roll it up. and place seam side down in the pan. Continue until you’ve used up all the filling then pour the rest of the enchilada sauce over the top, sprinkle with the cheese and bake for 20-30 minutes, until the cheese is melted and the sauce is bubbly.

Top with scallions and cilantro and serve with sour cream.

INGREDIENTS

3 large or 4 smaller zucchinis
1 tablespoon olive oil
1/2 large yellow onion
kosher salt to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups shredded chicken
1 1/2 cups enchilada sauce
2/3 cup shredded colby jack cheese

To serve

green onions
cilantro
sour cream

NUTRITION INFORMATION

Serving Size: 1 (319 g) Servings Per Recipe: 4

Calories 359.8 Calories from Fat 80 20% Total Fat 9.2 g 27% Saturated Fat 2.1 g 15% Cholesterol 74.7 mg 24% Sodium 587.5 mg 27% Total Carbohydrate 27.6 g 15% Dietary Fiber 4.5 g 18% Sugars 5 g 20% Protein 14 g 35%

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Hi! Its Jen stopping by from Carlsbad Cravings and I am so happy be sharing my new Coconut Honey Lime Shrimp with Sriracha Mango Dip with you! Hello delicious!

I love cooking or grilling shrimp because while it is so simple and quick to throw together with a marinade or a simple saute, the results always taste gourmet especially this Coconut Honey Lime Shrimp. This shrimp makes the perfect dinner or appetizer, is easy enough for everyday but impressive enough for company OR my personal favorite.

This juicy shrimp is marinated in an intoxicating bath of honey, lime juice, coconut cream, soy sauce, garlic and ginger so every morsel is bursting with coconut honey lime flavor. After you whisk this marinade together, you separate out some of the coconut honey lime goodness and add it to your mango, vanilla yogurt and sriracha (no double measuring, no double work!) and blend to create a luscious, refreshing sweet heat dip that perfectly compliments the tender shrimp

PREPARATION

Add all the Blender Marinade ingredients to your blender and process until smooth. Measure out ½ cup of Blender Marinade and add to a large freezer bag along with ¼ cup olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1 -6 hours.

Meanwhile, to your blender with the remaining Blender Marinade ingredients, add mangoes, apple cider vinegar, vanilla yogurt and Sriracha to taste. Blend until smooth and chill in the refrigerator.
When you’re ready to grill, drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .

Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.

NOTES

*Refrigerate coconut milk for 24 hours then it is easy to skim the coconut fat that rises to the top of the can.
*Total time does not include marinating shrimp as this will vary

I could eat this creamy Sriracha Mango Dip with a spoon but its even better enveloping Coconut Honey Lime shrimp! You know what to do…

INGREDIENTS

1 pound uncooked large shrimp, peeled and deveined
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper

Blender Marinade

⅓ cup honey
¼ cup lime juice
1 tablespoon low sodium soy sauce
¼ coconut cream from can of coconut milk*
1 teaspoon garlic powder
½ teaspoon ground ginger
1 teaspoon sriracha/Asian hot red chili sauce

Sriracha Mango Dip

Reserved Blender Marinade
2 mangoes, peeled
1-2 tablespoons apple cider vinegar (depending on desired “tang")
3 tablespoons vanilla yogurt
1-3 teaspoon sriracha, more or less to taste

Garnish (optional)

Cilantro
Fresh lime juice

NUTRITION INFORMATION

Serving Size: 1 (682 g) Servings Per Recipe: 4-6

Calories 447.5 Calories from Fat 10 2% Total Fat 1.2 g 1% Saturated Fat 0.3 g 1% Cholesterol 0 mg 0% Sodium 4.5 mg 0% Total Carbohydrate 114.4 g 38% Dietary Fiber 4 g 15% Sugars 9.1 g 24% Protein 22.7 g 5%

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It’s been a long long time since I’ve had fish fingers! Probably the last time was when I was a child :). Many kids love fish when it has a crisp coating and I guess these rectangle breaded fish pieces have made it onto every child’s plate. The freezers in the super markets are packed with different brands of processed frozen fish fingers with varying quality. If you want to make sure that the fish fingers your kids are eating are healthy, make them yourself! I tried it and I can tell you that these quinoa-crusted fish fingers are awesome! Maybe they aren’t the prettiest ones I’ve seen (they look quite homemade, I guess…), but I reassure you that they are super tasty!

I know, it’s so easy to grab frozen fish fingers from the supermarket, so why bother do them yourself? Well, if you make them yourself, you can decide on what kind of fish, how much salt, what kind of coating as well as how much and what kind of fat you use. You know exactly what you’re using and you can make sure that there are no nasties hiding inside – just clean wholesome ingredients.

Making your own fish fingers literally takes only minutes. You just cut the fish into strips, season with salt and pepper, coat with flour, dip into beaten eggs, coat with quinoa pops (or flakes) and then fry in the pan. 6 steps and less than 30 minutes is all that it takes! It couldn’t be easier and there is no comparison in both nutrition and taste between a processed, frozen fish finger to a homemade one. You can also do a batch of these quinoa-crusted fish fingers and freeze them, which makes it just as quick as a regular fish finger to prepare.

PREPARATION

Cut the fish into strips and season with salt and pepper.
Coat the strips with spelt flour.
Dip the strips into lightly beaten eggs and then coat with the quinoa pops or quinoa flakes.
Heat some oil in a frying pan and cook the fish for 3-4 minutes or until golden and cooked through, turning half way through. Serve immediately.
To make the yogurt tartare sauce, simply mix together all the sauce ingredients. Serve with the fish fingers.

INGREDIENTS

Fish fingers:

400 g/ 14 oz white fish fillet
ca 30 g/ 1 oz quinoa pops or quinoa flakes
ca 40 g/ 1.4 oz spelt flour
2 eggs
salt & pepper
cooking oil

Yogurt tartare sauce:

1 dl/ 0,4 cups Greek style yogurt
1 tsp mayonnaise
1 tbsp fresh lemon juice
1 tbsp chopped cornichons
1 tbsp chopped parsley and/ or chives
salt & pepper

NUTRITION INFORMATION

Serving Size: 1 (146 g) Servings Per Recipe: 4

Calories 329.8 Calories from Fat 44 23% Total Fat 6.9 g 7% Saturated Fat 2.2 g 11% Cholesterol 117.2 mg 39% Sodium 382.8 mg 15% Total Carbohydrate 4 g 1% Dietary Fiber 0.2 g 0% Sugars 0.2 g 0% Protein 31.4 g 62%

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These Hawaiian Chicken Kabobs are a colorful and tasty meal for summertime and so very easy to make too!

These Hawaiian Chicken Kabobs are anything but boring and taste like a summer party in your mouth! With juicy pineapple, colorful bell peppers and savory onion, these chicken kabobs are fresh and delicious, perfect for outdoor entertaining and summertime parties.

For your recipe seeking pleasure, I’ve prepared a few reasons of why I think kabobs are the most fun (funnest?) of all summer grilling foods. If you want to skip this nonsense just go straight to the recipe at the bottom.

Preparation: Getting these Hawaiian Chicken Kabobs together is all kinds of awesome. You can make them in a pretty pattern or personalize it. It’s like making those macaroni necklaces but for adults and it tastes good and you don’t wear it.

Fruit + Meat: In the great tradition of American food, you don’t usually mix fruit and meat, but why not? It’s so awesome and delicious! Like the age old struggle of whether to put pineapple on pizza. I can’t think of any other situations where people would even think to argue about combining meat with fruit, so just do it, pineapple with anything is wonderful!

Pretty Colors: Most summery, outdoor foods are delicious, but not particularly pretty (I’m looking at you barbecue pulled pork). But these Hawaiian Chicken Kabobs are so colorful and pretty! No shame if you match your outfit to your kabob, or your kabob to your outfit. They’re eye-popping on a picnic table and 100% instagram worthy.

Now I’m no Buzzfeed, but that’s a pretty dang good list if I do say so myself.

As for the Hawaiian Chicken Kabobs recipe itself, it’s super simple. First, whip up the marinade ahead of time by combining the spices and various oils and juices. The chicken needs some time to marinate before cooking, so just make sure you’ve got that taken care of before you even think about getting hungry for dinner. Save half the marinade to baste while the kebobs are grilling.

Once you’re ready to fire up the grill, go ahead and thread the chicken, peppers, onion and pineapple on the skewers and brush a bit of olive oil on the veggies. Oil the grill grate and place the kabobs on medium heat, turning every 4-5 minutes. Don’t forget to baste! Grill until the chicken is done, which takes about 15-20 minutes. Pop those suckers off and enjoy!

PREPARATION

Create marinade in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.

Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.

If using wooden skewers, soak in water for at least 30 minutes.
Preheat grill to medium heat.

Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.

Marinade can be made ahead, then kept covered and refrigerated for up to 3 days.

To broil kabobs in oven, preheat broiler. Line baking sheet with baking parchment. Arrange kabobs in individual layer on baking sheet. Place under broiler; broil, every 5 minutes turn and baste with remaining marinade until chicken is done. About 15-20 minutes.

INGREDIENTS

1/4 cup soy sauce (or tamari)
1/4 cup canned pineapple juice
3 tablespoons honey (or brown sugar)
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cold water whisked
1 tablespoon corn starch
4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
3-4 bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
1 large red onion, cut into 1 1/2-inch pieces
2 cups pineapple chunks
1-2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates

NUTRITION INFORMATION

Serving Size: 1 (344 g) Servings Per Recipe: 6

Calories 366.7 Calories from Fat 181 49% Total Fat 20.1 g 30% Saturated Fat 4.3 g 21% Cholesterol 72.6 mg 24% Sodium 1419.3 mg 59% Total Carbohydrate 19.4 g 6% Dietary Fiber 2.9 g 11% Sugars 13.2 g 53% Protein 28.6 g 57%

HEALTH BENEFITS

Control of Blood Pressure

Chicken consumption has been found to be useful in controlling blood pressure as well. This was observed in people with hypertension and in many African Americans, though the diet was also comprised of nuts, low-fat dietary products, vegetables, and fruits.

Reduced Cancer Risk

Studies have found that in non-vegetarians, a higher consumption of red meat, pork/ham increased the risk of colorectal cancer, while in chicken and fish eaters, the risk of developing this cancer in later life was reduced, although the evidence is not conclusive.

Reduced Cholesterol

The amount of saturated fat and cholesterol found in red meat such as beef, pork, and lamb are much higher than the levels found in chicken, fish, and vegetables. Therefore, the American Heart Association has advised consuming chicken or fish instead of red meat for a lowered risk of cholesterol and subsequent heart disease development. The AHA also says that consuming chicken or fish must be limited to normal levels, as excessive consumption can also lead to the development of heart disease.

Treatment of Common Cold

Intake of warm chicken soup also provides relief from common cold, including symptoms like a congested nose and a sore throat.

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Let’s just go ahead and call this what it is, ok? Hibiscus week.

Seriously, though, I didn’t realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible delicacies. Taylor’s even using some in his next batch of beer. Don’t blame me, blame this recipe.

Because I haven’t been able to get these enchiladas out of my head since I first saw the recipe nearly 2 years ago.

At the time, I had seen some dried hibiscus flowers at Trader Joe’s. Or, at least I thought I had. Constantly haunted by visions of hibiscus enchiladas, I swear I scanned the dried fruit section at TJ’s every time we went. Weekly. For the last year and half.

Nothing.

Well, plenty of raisins and dried figs and freeze-dried blueberries, but not a trace of hibiscus. They must have been discontinued (like many of the best products at Trader Joe’s). That, or I was delusional and never saw them to begin with.

I was still unable to shake the thought of these unusual enchiladas (that would make a good band name, don’t you think? The Unusual Enchiladas. I like it.) Anyway, I finally broke down and ordered some dried hibiscus flowers online.

The hibiscus flowers are rehydrated and used inside the enchiladas in place of meat, their chewy texture perfectly suited and equally satisfying along with some shredded carrot and jicama (a Mexican root with a texture like a radish and a sweet, starchy flavor somewhere between a potato and a watermelon). They are topped with a simple chipotle tomato sauce, shredded purple cabbage, sour cream and crumbled cotija or feta cheese.

The verdict? Totally worth obsessing over.

PREPARATION

For filling, bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5–8 minutes. Strain, reserving flowers (the liquid can be saved for another use).

Heat olive oil in a large heavy pot over medium heat; add onion and sauté until softened, 3 to 5 minutes. Add softened hibiscus flowers, carrots, jicama, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.

Meanwhile, combine tomatoes, onion, garlic, and chipotle chilies along with 2 cups of water in a large saucepan over medium heat. Cook, stirring occasionally, until tomatoes begin to break down, about 20 minutes. Remove from heat and transfer mixture to a blender, in batches if necessary (be cautious blending hot liquids). Purée until smooth.

Carefully wipe out saucepan; add oil and return to medium-high heat. When oil begins to shimmer, carefully add tomato mixture and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.

Pour vegetable oil into a large skillet to a depth of 1/4-inch; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and fry, turning once, until just softened, about 30 to 45 seconds (no longer, you do not want them crispy). Transfer to a paper-towel-lined plate to drain. Spoon 1/4 cup of filling down the center of each tortilla and roll to enclose. Spoon chipotle sauce over top and garnish with sour cream, cabbage, and cheese.

INGREDIENTS

For Filling:

1 cup dried hibiscus flowers*
1/4 cup olive oil
1 large onion, thinly sliced
2 large carrots, grated
1/2 cup grated jicama
1/4 cup sugar
1/2 teaspoon ground dried oregano
1/4 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper

For Sauce:

2 pounds ripe plum tomatoes, cored, halved (or substitute 1 28-ounce can of whole plum tomatoes, drained and halved)
1/2 white onion, chopped
3 garlic cloves, thinly sliced
2 canned chipotle chiles in adobo
2 tablespoons vegetable oil
3 large dried bay leaves
Kosher salt

For Assembly:

Vegetable oil, for frying
12 6-inch corn tortillas
1 cup sour cream
1 cup thinly sliced purple cabbage (from about 1/2 a small cabbage)
1/2 cup Cotija or feta cheese, crumbled

NUTRITION INFORMATION

Serving Size: 1 (385 g) Servings Per Recipe: 6

Calories 314.3 Calories from Fat 137 44% Total Fat 15.3 g 23% Saturated Fat 2.1 g 10% Cholesterol 0 mg 0% Sodium 50.5 mg 2% Total Carbohydrate 42.8 g 14% Dietary Fiber 6.8 g 27% Sugars 15.5 g 62% Protein 4.9 g 9%

HEALTH BENEFITS

Anti-cancer Properties

Hibiscus spice or tea contains hibiscus protocatechuic acid which has anti-tumor and antioxidant properties. A study conducted by the Department and Institute of Biochemistry at the Chung Shan Medical and Dental College, in Taichung, Taiwan suggests that hibiscus slows down the growth of cancerous cells by inducing apoptosis, commonly known as programmed cell death.

Relieves Menstrual Pain

The health benefits of hibiscus spice or tea include relief from cramps and menstrual pain. It helps in restoring hormonal balance as well, which can reduce the symptoms of menstruation like mood swings, depression, and overeating.

Acts as Antidepressant Agent

Hibiscus spice or tea contains vitamins and minerals like flavonoids which have antidepressant properties. Consumption of hibiscus tea can help calm down the nervous system, and it may reduce anxiety and depression by creating a relaxed sensation in the mind and body.

Improves Digestion

Many people drink hibiscus tea to improve digestion as it regularizes both urination and bowel movements. Since it has diuretic properties, it is also used to treat constipation, which helps you lose weight, improve the health of your gastrointestinal system, and avoid colorectal cancer.

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