Grilled Chicken + Street Corn Grain Bowls

If we are buddies on Instagram chances are you saw this bad boy in my stories a few days ago. I received quite a few recipe requests from you guys so delivering this one to you makes me super excited!

There’s not a whole lot I can say here because nothings going to fully translate how out-of-control-yummy these bowls are until you take a bite. Think Street Corn on steroids…that’s packed with nutrients and vitamins. But the taste? My gosh, you guys, it’s almost just not right! Almost.

You know I’m a condiment gal, through and through. So slap this smokey, savory, slightly tangy sauce on anything and I’m sold. But on top of fresh in season-veggies, perfectly seasoned chicken, sweet corn and hearty, protein packed quinoa completely hits it out of the park.

It’s easy-peasy to put together and the leftovers make outstanding lunches for the rest of the week. This is absolutely in my top 3 favorite recipes that have come to life in my kitchen this summer…I hope you love it as much as we do!

Grilled Chicken + Street Corn Grain Bowls

Ingredients

For the Sauce

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Garlic Cloves, grated or pressed

1 Tablespoon Fresh Lime Juice

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Smoked Paprika

For the Bowls

1 Cup Quinoa, cooked according to package directions

Olive Oil

1 Pound Boneless Skinless Chicken Breast’s

1 Teaspoon Chili Powder

1 Teaspoon Onion Powder

1 Teaspoon Kosher Salt

3 Ears Peeled and Cleaned Sweet Corn

2 Red Bell Peppers, sliced in half, stems removed and seeded

1 Zucchini, sliced in half lengthwise

1 Avocado, diced

3 Cups Baby Arugula, loosely packed

1/2 Cup Crumbled Queso Fresco

Fresh Cilantro, for garnish

Directions

For the Sauce

Whisk all ingredients together in a small bowl, set aside. Can be made up to two days in advance, just store in the refrigerator.

For the Bowls

Preheat outdoor grill to medium high heat.

Drizzle olive oil over the chicken, peppers and zucchini and rub it in to coat. Sprinkle both sides of the chicken breasts with chili powder, onion powder and salt.

Place the chicken on the grill and cook on one side until nice dark grill marks form, about 5-6 minutes. Flip chicken over and cook until completely cooked through and juices run clear. Remove from grill and set aside to rest while you grill the remaining ingredients.

Place the corn, peppers and zucchini on the grill and cook, turning occasionally, until grill marks start to form on all sides; do not over cook as you still want them to have a ‘bite’ to them. Remove from heat. Slice the chicken and cut the veggies into bite sized pieces. Cut the kernels of corn off the cob.

In a large bowl gently toss the quinoa, peppers, zucchini, arugula and corn with your hands. Divide among plates and top with avocado, Queso Fresco, and sliced chicken. Top the bowls off with a heaping spoonful of the sauce and cilantro. Serves 4

Summer Steak Salad with Fresh Herb Vinaigrette


Lofty, bold statement, I know, but this here Fresh Herb Vinaigrette is hands down the best dressing I’ve ever thrown together, friends. It’s a flavor bomb, in the lightest, most gorgeous way possible….and will be a new staple in my kitchen without a doubt!  


And when you drizzle in on the whole crunchy romaine, summer-ripe tomato, creamy avocado, tangy bleu, sweet corn deal you just might loose your marbles. 

But when you add perfectly grilled, savory steak to the mix….and a bit of toasted pine nuts for crunch…I can’t. I just can’t. 


Speechless….Likely because my mouth will be stuffed full of this wonder as much as humanely possible this summer.

Twenty five thumbs up for this one, guys!!!! 

Summer Steak Salad with Fresh Herb Vinaigrette 

Ingredients 

For the Vinaigrette

1 1/2 Cups Parsley Leaves

1/2 Cup Basil Leaves

1/4 Cup Cilantro Leaves 

1 Garlic Clove

1/4 Cup Cider Vinegar

2 Teaspoons Honey

1 Teaspoon Dijon Mustard

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper 

3/4 Cup Extra Virgin Olive Oil 

For the Salad

1 Head Leafy Romaine, chopped 

2 Ears Peeled and Cleaned Sweet Corn

1 Avocado, diced

1 Heaping Cup Cherry Tomatoes, halved

1/2 Cup Freshly Crumbled Bleu Cheese

2  1/4-1/2 Inch Thick  New York Strip Steaks

1 Tablespoon Olive Oil

1/4 Cup Toasted Pine Nuts

Directions  

For the Vinaigrette 

Place parsley, basil, cilantro, garlic, vinegar, honey, Dijon, salt and pepper into the bowl of a food processor and run the motor until combined. With the motor running, stream in the Olive Oil and process for one minute. Serve immediately or store in a glass jar in the refrigerator for up to four days.

For the Salad

Preheat outdoor grill over medium high heat. Rub the steaks with olive oil and season both sides liberally with salt and pepper. Place steaks and corn on the grill. Cook steaks for about 8-10 minutes total, flipping halfway when the first side is nicely charred. Remove from heat and let sit uncovered for 10-20 minutes to rest. After resting slice the steaks against the grain into strips. 

Cook corn until nicely charred all over, turning often as it browns. Remove from grill and slice the kernels off of the cob.

Lay romaine on a serving dish and top with corn, avocado, tomatoes and bleu cheese. Top with sliced steak and sprinkle with pine nuts. Drizzle the vinaigrette over the top and serve. Serves 4 as a main course.

Fresh Lemonade Slushies


It’s about to get sticky-hot up in here, Midwest friends! So I had to pass this doozy along…you’re going to want to drink these to no end these next few days. And just because I love you so much, I am giving you full permission to add vodka to make a grown-up version. Take it or leave it, but if you do so feel inclined..cheers;)

These slushies have been all the rage in the Oprish house these last couple of weeks. We are addicted! A perfect blend of tart and sweet and refreshing to no end. I love that they are sweetened with agave and they really are such a cinch to whip up!
Thinking these would be a perfect addition to a 4th of July menu, too….they just scream summer!

Fresh Lemonade Slushies

Ingredients

8 Cups Ice

1 Cup Freshly Squeezed Lemon Juice

1 Cup Cold Water

1/3 Cup Agave Nectar

Directions

Place all ingredients into a blender and blend on high until they’ve reached a slushie consistency. Serve immediately.

“Mexican Street Taco” Lettuce Wraps


Just in time for Cinco De Mayo, dear friends! At first I thought, Who really needs another taco recipe? But I answered myself with Everyone! Everyone on this glorious planet needs another taco recipe, obviously! I mean, can you ever really have too many? Not if your family is anything like my Mexican-loving one.

But this one? This recipe? It trumps all. I’m proclaiming that these are MY FAVE TACO that’s ever come out of this kitchen. Shouting it from a mountaintop. And I’ve got a few good reasons  Continue reading

Pan Seared Salmon + Citrus Salad


Howdy dudies! Nick and I recently arrived home from a little getaway to New Orleans and holy cow…food, culture, drinks, FOOD…some of the most incredible food I’ve ever eaten. I might still be full, 3 days later. And, while I typically tend to slightly poo-poo the whole cleanse thing, this may be the closest I’ve ever felt to hopping on the bandwagon.
If you follow along on Instagram, you may have seen my stories blow up with beingets, cocktails, fried green tomato po boys, knock-your-socks off sandwiches, the whole shebang. And while we enjoyed every little indulgence in our time away together…man does it feel good to be back with the kids and on our normal eating routine! Continue reading

Brussels Sprout Gratin


Friends, it is my call of duty in life to get these darn kids to EAT THEIR BRUSSELS! It’s debatable, no? I mean is it really required? Sure they love plenty of the veggies we serve around here, great, fantastic, I’ll take it! But they just don’t do the whole Brussels Sprout deal. They cringe at just the mere sight of them…before even a taste.

But Im a giant fan…and so is Nick…and it has been my 6-year long quest to find a way for these kiddos to see that they really are yummy. We roast them, throw maple syrup on them, butter them to the nines, even shred them and still, nothing. Nada. “Mom, I tried them but I just don’t care for them” is usually the response I get when they are served.

So, it is with great accomplishment and near tears of joy that I present to you the recipe that has done it. They are believers. They are Brussels Sprout believers!  Continue reading