Currently viewing the tag: "delish"




  •  2 large ears of corn, shucked
  • 1 cup(s) chopped seedless cucumber
  • 3/4 cup(s) black beans, rinsed
  • 1 medium jalapeño pepper, seeded and finely chopped
  • 2 tablespoon(s) chopped fresh mint
  • 3 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) extra-virgin olive oil
  • teaspoon(s) coarse salt
  • 1/4 teaspoon(s) ground black peppe


1.    Heat a grill pan over high heat. Place the corn on the grill and char lightly on all sides. Cool slightly, cut the kernels from the cob, and place in a medium bowl. Toss in the remaining ingredients, cover, and let sit for 15 minutes. Serve over slices of toasted bread.


Tips & Techniques:

Use frozen corn kernels and skip charring. The results will still please.


Nutritional Information
(per serving)


Calories                            16

Total Fat                           1g

Saturated Fat                   —

Cholesterol                        0

Sodium                        67mg

Total Carbohydrate          2g

Dietary Fiber                     —

Sugars                              —

Protein                              —

Calcium                            —

 Source: Delish


  • 1/4 cup(s) soy sauce
  • 1/4 cup(s) balsamic vinegar
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) fresh thyme leaves
  • 1/4 teaspoon(s) ground pepper
  • 1 (1 1/4-pound) beef flank steak
  • 1 medium (8-ounce) red onion, cut into 4 thick slices
  • 8 slice(s) sourdough bread, toasted on grill if you like
  • 2 medium ripe tomatoes, sliced
  • 1 bunch(es) arugula, tough stems discarded

1.    In large self-sealing plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.

2.    Meanwhile, for easier handling, insert 1 long metal skewer horizontally through onion slices; set aside. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.

3.    Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.

4.    Place steak and onion slices on hot grill rack. Cover grill and cook steak and onion 12 to 15 minutes or until onions are browned and tender and meat is medium-rare, brushing both with marinade occasionally and turning both over once. Transfer steak to cutting board; separate onion into rings.

5.    Thinly slice steak diagonally across the grain. Arrange onion rings and steak on 4 slices of bread; spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining 4 slices of bread.


Nutritional Information
(per serving)

Calories                                        210

Total Fat                                        3g

Saturated Fat                                1g

Cholesterol                                5mg

Sodium                                    815mg

Total Carbohydrate                  38g

Dietary Fiber                                 4g

Sugars                                                —

Protein                                             9g

Calcium                                              —

 Source: Delish



  • 2 tablespoon(s) extra virgin olive oil
  • 2 teaspoon(s) fresh oregano leaves
  • 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
  • Non-stick cooking spray
  • teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground pepper
  • 1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
  • 2 plum tomatoes, cut into 1/2-inch dice
  • Lemon wedges
  • Oregano sprigs, for garnish


1.  Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

2.  Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.

3.  Lightly spray both sides of eggplant slices with non-stick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.

4.  Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.


Nutritional Information (per serving)

Calories                                   85

Total Fat                                     5g

Saturated Fat                              1g

Cholesterol                               3mg

Sodium                                   210mg

Total Carbohydrate                  10g

Dietary Fiber                                4g

Sugars                                                —

Protein                                             2g

Calcium                                             —

Source: Delish



  • 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
  • 2 limes
  • 1 tablespoon(s) olive oil
  • 1 medium (3 1/2 pounds) pineapple, peeled and cut into 1/2-inch-thick slices
  • 1/4 cup(s) loosely packed fresh mint leaves, chopped
  • Salt and pepper

1.  Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.

2.  Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.

3.  From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.

4.  Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with pineapple and lime wedges.

Nutritional Information (per serving)

Calories                                   320

Total Fat                                   6g

Saturated Fat                           1g

Cholesterol                            99mg

Sodium                                  385mg

Total Carbohydrate               27g

Dietary Fiber                             3g

Sugars                                          —

Protein                                     40g

Calcium                                      —

Source:  Delish