Chipotle-kiwi & grilled corn BBQ Chicken Pizza
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I know your saying whaat?  Kiwi? well, it’s what I had on hand.  And let me tell you this is the best pizza ever!

Ingredients-

2 uncooked chicken breasts sliced into thin slices

2 small thin crust pizza shells uncooked- (I get mine Gluten Free from Bigstar)

2 ears of corn, husked

1 1/2 cups of mozzarella, grated

1 can of black beans, drained and rinsed

marinade- see below

raw tomato sauce- see below

 

Marinade for Chicken Ingredients-

3/4 cup kiwi, peeled and chopped until very soft

1 1/2 tsp coriander seeds, ground in a mortar and pestle

2 chipotle peppers in adobo sauce with some sauce, chopped until very fine

1 Tbsp rice wine vinegar

2 cloves garlic, chopped fine

juice of 1/2 lime

1/2 Tbsp canola oil

tsp sea salt

fresh ground black pepper to taste

Directions for marinade-

1. Combine all of your marinade ingredients and pour over chicken slices in a covered dish.  Refrigerate for at least one hour.

 

Ingredients for raw tomato sauce:

2 Roma tomatoes, diced fine

1 Tbsp chipotle pepper in adobo sauce, chopped very fine

2 cloves garlic, chopped very fine

1 Tbsp chopped basil leaves

1 Tbsp ground oregano

1 tsp. sugar

1/2 tsp. balsamic vinegar

sea salt, to taste

fresh ground black pepper, to taste

Directions for raw tomato sauce-

1. Combine all the ingredients. There that’s it.

 

Directions for Pizza-

1. Preheat your BBQ grill to 500°, clean grill well and oil lightly with canola oil.

2. Rub your corn cobs with olive oil and grill until nice grill marks appear. Cut the corn off the cobs with a sharp knife.

3. Remove chicken from marinade and grill until cooked through. One or two minutes a side

4. Lightly oil one side of your pizza dough using a brush (canola oil). Grill that side for just a minute until some grill marks appear.  Remove from heat and spoon some of the raw tomato sauce on, spread it around with the back of the spoon. Add 1/2 your toppings (making a second pizza remember)- chicken first, then corn, black beans and mozzarella.

5. Place prepared pizza on thick foil and pop on the grill, close lid and cook for about 8 minutes, or until it’s done.

6. Eat entire pizza, make another one and eat that too.

 

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Chipotle fish tacos with gaucamole and grilled tomatillos
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easy to prepare and even easier to eat

Ingredients:

3 Talapia fillets

6 corn tortillas

handful of fresh cilantro, chopped

ancho chile powder, to taste

hot sauce to taste

canola oil

salt and pepper, to taste

Marinade-

1/3 cup Canola oil
Juice of two limes
1 tsp Garlic salt
3 Tbsp Adobo chile sauce including chiles (from a can of chipotles in adobo), minced fine

Guacamole-

3 avocados, pitted and chopped

1/4 cup red onion, minced fine

juice of 1 1/2 limes

2 garlic cloves, minced

salt and pepper to taste.

Directions for Guacamole- combine your ingredients and you are done!

Grilled Tomatillos-

3 tomatillos, sliced thick

canola oil

 

Directions-

1. Mix all of the marinade ingredients in a bowl, pour over the Talapia in a shallow glass dish and cover.  Refrigerate for 2 hours minimum.

2. Clean your grill well and then brush with a bit of canola oil. Brush tomatillo slices with oil and place on grill, turn when grill marks appear and remove from heat, set aside for tacos.

3. Wipe the grill with some oil, take fish out of marinade and just before grilling sprinkle some ancho chile powder, salt and pepper (and hot sauce if you like) on each side. Lay fish on grill and cook for a few minutes (about three) and then turn and grill the other side.

4. While fish is cooking, warm some corn tortillas in foil on the side of the grill

5. Serve cooked fish, tomatillos and guacamole on the warmed tortillas.  Garnish with cilantro, (sour cream if you like) and hot sauce.

 

 

 

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Korean grilled short ribs lettuce wraps with Kimchi & gochujang
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These are spicy and delicious.  To make the lettuce wraps you will need fresh lettuce leaves, steamed jasmine rice and some Korean condiments- (Be sure to find GF)  Kimchi and GF gochujang.   If you can’t, just use sirachi or sambal oelek.

Ingredients:

1 medium pear, peeled, halved, cored, and roughly chopped

6 medium cloves garlic, peeled and chopped

4 teaspoons minced fresh ginger

1/2 cup GF Soy Sauce

2 tablespoons toasted sesame oil

6 tablespoons sugar

1 tablespoon rice vinegar

3 green onions, green and white parts sliced thin

hot pepper flakes to taste

a few pounds of short ribs (I bought mine already sliced and de-boned from my local Korean grocery store.)

Vegetable oil for grill rack

Leaf lettuce

steamed rice

Korean kimchi & gochujang

 

Directions:

1. Process in food processor the pear, garlic, ginger, soy sauce, oil, sugar, and vinegar until smooth.. Transfer to medium bowl and stir in green onions and hot pepper flakes.

2. Spread half of the marinade into a glass pan that will hold all the ribs. Add the meat and pour the other  half of remaining marinade over meat. Marinade in fridge (covered) for 4-6 hours.

3 Heat grill on high, clean grill well with wire brush and wipe with vegetable oil.

4. Grill ribs for 10-14 minutes, turning frequently. Remove and serve immediately.

5. Serve in lettuce with rice and Korean condiments.

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