• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Lifestyle Blog

  • About
    • Work With Me
      • Delightful Life Media
    • Privacy Policy & Disclosures
  • Taste
    • Breakfast
    • Lunch
      • Salads
      • Sandwiches
    • Dinner
      • Grilled
      • Sides
      • Pasta
      • Rice
    • Appetizers
    • Desserts
    • Drinks
      • Cocktails
      • Non-Alcoholic
    • Snacks
  • Travel
    • United States
      • Kansas
      • Missouri
      • Nevada
      • Nebraska
      • New York
      • Oklahoma
      • Texas
      • Wisconsin
    • Mexico
  • DIY
    • Projects
  • Contact
  • Lifestyle
  • 100 Things to Do in Wichita Before You Die

grilled

Tequila Lime Chicken with Pico de Gallo and Fresh Guacamole

May 20, 2017 by Vanessa Leave a Comment

I have no problem pretending that some days of the week are food holidays as an excuse to make celebratory food. Life is short. I don’t need rules that say it can’t be just like Super Bowl Sunday or St. Patrick’s Day.

In fact, I declare today a Cinco de Mayo again just so you can make an excuse to prepare Tequila Lime Chicken with Homemade Pico de Gallo and Fresh Guacamole. Grab a cold Tecate and your sombrero because you’ve got some serious kitchen cooking to do!

Topped with homemade pico de gallo, guacamole, and crushed tortilla chips for crunch, Pioneer Woman’s Tequila Lime Chicken goes well with a chilled Mexican beer or my Grilled Pineapple Peach Margarita made with silver tequila.

This grilled chicken dinner is multi-step but worth every moment. Seriously, have you ever purchased store bought guacamole or tried to find pico de gallo on a grocery store’s salad bar? The guacamole tastes artificial and tends to have a mouse-like texture and salad bar pico de gallo is incredibly watery. Fresh is best so don’t hesitate from making homemade guacamole and pico de gallo because the freshness of each one elevates the flavor of this dish.

First, prepare the pico de gallo in advance. Combine equal amounts of diced tomato, white onion, cilantro, and one seeded jalapeno. (Leave the seeds and pulp inside the jalapeno if you prefer more heat.) Once mixed, squeeze a half of a lime into the bowl and mix again to incorporate the juice well.

Now, let’s make the fresh guacamole. Learn how to pick out the perfect avocado here. Take your knife around the outside of each avocado and carefully remove the pit of each one. There’s a new trend called Avocado Hand. Don’t let it happen to you. Be careful! Use a knife to carefully a circle around the outside of the avocado and then cut each half into diced squares so you can scoop the avocado meat out with a spoon into the bowl. Once you’ve added the avocado to the a large bowl, add enough of the pico de gallo to the bowl and mix it gently so you leave it chunky.

Cover the guacamole bowl with plastic wrap and make sure to press the plastic against the guacamole to form a tight seal. This method, and the lime juice in the guacamole, will keep it from browning too dark and it will keep for 24 hours in the refrigerator.

Extra guacamole is a good thing. Serve with tortilla scoops chips and a fresh lime wedge.

Finally, let’s tackle the main entree Tequila Lime Chicken. Full disclosure here: this is not my recipe but instead Ree Drummond’s (Pioneer Woman’s) recipe. Her recipe requires you to use a food processor to prepare a creamy tequila based marinade and pour it into a Ziplock bag and then refrigerating it for several hours. You could also use a blender in a pinch.

While you could certainly use a mesquite flavored tequila like Jose Cuervo, I prefer a lighter silver tequila. I can thank college for that preference.
Add all marinade ingredients into a food processor.
Combine marinade ingredients in a food processor and blend well. You don’t want garlic chunks.
Add chicken breasts to marinade.

The alcohol will cook out of the marinade once the chicken is grilled but the flavor will linger. Later, you’ll remove the chicken from the bag and and grill it over medium high heat 4-5 minutes per side until the internal temperature reaches 165 degrees. Remove the chicken from the grill and allow it to rest a couple of minutes before serving it topped with sprinkled taco cheese, guacamole, pico de gallo and a sprig of fresh cilantro. Crumble tortilla chips in your hand add sprinkle them on top for added crunch. Don’t forget a wedge of lime on the side to squeeze on top of the entire plate!

Optional sides could include warmed black beans and Mexican rice with folded flour tortillas. Use some of that extra tequila to make my recipe for Grilled Pineapple and Peach Tequila Cocktail.

Mexican food is one of the best culinary experiences that people can have. -Karla Souza

Let me know what you think of these recipes in the comments section below. Happy Cinco de Mayo. Again.

 

Filed Under: Dinner, Taste Tagged With: alcohol, avocado, blender, cheese, chicken breasts, cilantro, Cinco de Mayo, cocktail, condiments, corn tortilla, Cuervo, Cuisinart, fiesta, food processor, garlic, grill, grilled, grilling, guacamole, herbs, hispanic, holiday, jalapeno, lime, lime juice, lime wedge, margarita, marinade, mexican, olive oil, onion, peach, pepper, pico de gallo, pineapple, pioneer woman, plastic wrap, salt and pepper, tequila, tomato, vegetables

Grilled Pineapple and Peach Silver Tequila Cocktail

August 30, 2016 by Vanessa Leave a Comment

My Grilled Pineapple and Peach Silver Tequila Cocktail reminds you of one of those fancy, chef-inspired drinks featured on Food Network. The catch? There isn’t one. It’s actually easy to make assuming you can turn on a grill and a blender.  Essentially, all you have to do is grill fresh pineapple and pitted peaches until grill marks appear and blend them with lime juice, ice, honey, and tequila. Cheers!

grilled-pineapple-and-peach-silver-tequila-cocktail

Can’t make this recipe now? Pin it to save it for later! This cocktail is a fantastic compliment to my recipe for Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice .

Signature ODL 170x70px

onedelightfullife.com

Grilled Pineapple and Peach Silver Tequila Cocktail

Blend juicy grilled pineapple and peach with lime juice and ice and you've got summer in a glass.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1/2 c. cubed grilled, skinless peach
  • 1/2 c. cubed grilled pineapple
  • 1 1/2 oz. silver tequila
  • 1 c. crushed ice
  • juice of 1/2 lime
  • 1 T. honey
  • (kosher salt for glass rim)
  • garnish of grilled pineapple and lime wedge (optional)

Instructions

  1. Trim and core fresh pineapple.
  2. Have a peach and remove the pit.
  3. Grill the fruit until marks appear.
  4. Cut the fruit into chucks.
  5. Blend all ingredients in an electric blender on high.
  6. Pour into a salt rimmed margarita glass.
  7. Garnish with a chuck of grilled pineapple and lime wedge.

Notes

If you don't like tequila, swap it for silver rum or coconut rum.

7.8.1.2
53
https://onedelightfullife.com/grilled-pineapple-and-peach-silver-tequila-cocktail/
onedelightfullife.com

Nutrition

Calories

135 cal

Carbs

34 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Filed Under: Cocktails, Drinks, Grilled Tagged With: alcohol, cocktail, drink, grilled, happy hour, peach, pineapple, silver tequila, summer cocktail

Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

August 29, 2016 by Vanessa Leave a Comment

What good is warmth of summer, without the cold of winter to give it sweetness.” – John Steinbeck

I admit it. I’ve got the end of summer blues. But my mood was lifted while eating Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice from the grill yesterday. The sweetened pineapple and smoked meat flavors from the Traeger helped me hold on to summer just a little bit longer.

While I’m offering a confession, I also have to admit something else. I’ve fallen hard for our Traeger Tailgate smoker. You could easily prepare this recipe without smoking the meat, but I prefer the sweet smoke flavor the apple wood pellets give the pork loin chops. My mad crush on our Traeger is a win-win for everyone in our household since my boyfriend refuses to use our Weber propane grill and our lonely Bubba Keg sits untouched in the corner.

I hope this recipe helps you enjoy the final fleeting moments of summer as well. It’s an easier-than-it-looks recipe to execute on the grill and is forward in flavor. I’ve enjoyed sharing summer delightful recipes with you this season. Sign up for the ODL monthly newsletter and get newly released fall recipes, travel tips, and DIY ideas straight to your inbox.

grilled-pineapple-cilantro-rice
Trim and core an entire pineapple and cut it into spears before placing on the grill. I actually grilled these using a cast iron grill pan indoors to leave space available in the Traeger.
grilled-pineapple-cilantro-rice2
Trying to eat “light,” I didn’t want to make pineapple fried rice and instead combined grilled pineapple chunks, cilantro, and lime juice with white microwaveable rice. Easy!
Teriyaki is typically made with soy sauce, sake, and honey.
When grilling in a Treager, place the pork loin chops and don’t move them until cooking time expires. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed. Allow the chops to rest at least 5 minutes before serving.

I encourage you to use leftover pineapple to make my Grilled Pineapple and Peach Silver Tequila Cocktail to go alongside your pork loin dinner. Love this recipe? Tell me about it below in the comment section or pin it to make it again.

onedelightfullife.com

Serves 6 pork loin chops

Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

Layers of sweet and tangy flavors make your mouth water between bites as you eat this Hawaiian inspired grilled entree.

24 hr, 20 Prep Time

20 minCook Time

24 hr, 40 Total Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • Teriyaki Marinade for 2.5 lbs pork loin chops:
  • 1/2 c. soy sauce
  • 1/4 c. water
  • 2 T. rice wine vinegar
  • 1/4 c. brown sugar
  • 1 T. honey
  • 3/4 tsp. ground ginger
  • 1 minced garlic clove
  • Rice:
  • 1 c. white rice
  • 1 c. water
  • 2 c. diced grilled pineapple
  • 1/2 c. chopped cilantro
  • juice of 1/2 lime
  • pinch red pepper flakes (optional)

Instructions

  1. Mix all marinade ingredients in a medium bowl and transfer to a large Ziplock bag.
  2. Place 6 pork loin chops (2.5 pounds) inside of bag and seal tightly.
  3. Place bag in refrigerator for at least one hour.
  4. Removed outer pineapple surface and core pineapple.
  5. Slice the cored pineapple into large spears. Set aside.
  6. In the meantime, turn on wood fired grill and insert apple wood pellets (Traeger) or turn on propane grill to medium heat.
  7. Place pineapple spears on the grill surface. Turn when grill marks appear on each side. Remove pineapple and allow to cool before cutting it into chunks.
  8. Cook white rice according to microwave directions.
  9. Remove rice from microwave and allow it to cool slightly.
  10. Add cilantro, chunked grill pineapple, and lime juice. Stir well with a fork.
  11. Remove marinated pork loin chops from bag and place on 400 degree hot grill.
  12. Grill each side about 7- 8 minutes. Check for doneness. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed.
  13. Remove the pork chops from the grill and allow them to rest on a plate for 5 minutes.
  14. Serve hot with the pineapple rice on the side.

Notes

Add a small pinch of red pepper flake to the cooked rice, if you like it spicy.

7.8.1.2
52
https://onedelightfullife.com/apple-wood-smoked-teriyaki-pork-loin/
onedelightfullife.com

Nutrition

Calories

197 cal

Fat

2 g

Carbs

34 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Smoked Pork Loin

Filed Under: Dinner, Grilled, Rice, Taste Tagged With: apple wood, cilantro, grilled, Hawaiian, pineapple, pork, pork loin, rice, smoked, smoker, teriyaki, Traeger, wood smoked

Indoor Grilled Corn with White Cheddar Stuffed Sliders

July 21, 2016 by Vanessa Leave a Comment

You know it’s hot outside when you don’t even want to grill out.

The kind of heat that zaps your energy. Even your dog doesn’t even want to go out in it. My pup gave me crazy eyes when I tried to prompt her to walk to the mailbox with me mid-afternoon. It was 102 degree here yesterday and there was no way I was going to hang out over a hot flame to make one of my summer favorites, the All-American beef burger, for dinner. Then a bright idea popped into my head and I decided to use my cast iron ridged grill pan to make Indoor Grilled Corn with White Cheddar Stuffed Sliders. Problem solved.

When it’s a scorcher outside but you still want that charred flavor, bring the fun inside and enjoy some air conditioning (and maybe a cold one if you’re so inclined) while grilling on your stovetop. You’ll need a cast iron grill pan, which can be purchased at any big box store.

Reminiscent of a Juicy Lucy burger, this meaty slider is stuffed with white sharp cheddar and goes perfectly with caramelized grilled corn.
Reminiscent of a Juicy Lucy burger, this meaty slider is stuffed with white sharp cheddar and goes perfectly with caramelized grilled corn.

Selecting fresh corn on the cob should be pretty easy, right? All the pros tell you to peel back the top of the husk and peek inside at the kernels. If the kernels are bright in color and huge, buy it. If you have a minute, remove the husks while standing in the produce section to guarantee that you’re buying healthy-looking corn.

Tip: Having trouble shucking every bit of the husk silks from the corn before grilling? Rub a new toothbrush along the kernels to remove easily remove the silk.
Tip: Having trouble shucking every bit of the husk silks from the corn before grilling? Rub a new toothbrush along the kernels to remove easily remove the silk.

After cleaning the corn, brush each cob with a light coating of olive oil. Bring the grill pan to medium high heat, turn on the vent hood on low, and grab those tongs. You’re about to make amazing caramelized corn indoors!

Since you're grilling indoors on the stove, remember to turn on the hood vent on low to catch any smoke.

Top your finished corn with a quick mixture of garlic chive butter. I used 3 T. butter with 1 tsp chopped fresh chives and 1/4 tsp garlic powder.

Top your corn with any one of the season butters as listed in this butter recipe post.
Top your corn with any one of the season butters as listed in my previous post Flavored Butter 4 Ways.

Below is my recipe for White Cheddar Stuffed Sliders, which are incredibly juicy and easy to make after removing the corn from the grill pan. (You will need to reduce the heat to medium.) Prep this hamburger mixture recipe in advance of grilling the corn. Use a tip I learned from Ina Garten and mix the burger mixture with a fork and not your hands. Nobody likes a burger with the texture of a hockey puck and this tip leaves your burgers fat and juicy. Using 90-10 ground beef is less fattening so you won’t have as much smoke when grilling indoors.

Leave space between your sliders.
Leave space between your sliders.
Do you see that glorious oozy goozy cheddar cheese?
Do you see that glorious oozy goozy cheddar cheese?
grilled-corn-hamburgers6
Clearly we like ketchup at our house. The only dill pickle that makes my plate is a Claussen kosher dill spear. Their jars are packed with flavorful pickles that snap when you eat them. Save any leftover pickle juice for Saturday morning bloody marys.

onedelightfullife.com

Serves 4 sliders

Indoor Grilled Corn with White Cheddar Stuffed Sliders

If you can't take the heat, get away from the grill? Try caramelized grilled corn and juicy burgers made INDOORS!

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 lb. 90/10 ground beef
  • 2 T. French's Chardonnay dijon mustard
  • 2 diced garlic cloves
  • 1 T Grill Mates Hamburger Seasoning
  • 2 chopped slices of sharp white aged cheddar
  • heavy pinch pepper
  • 2 T. butter

Instructions

  1. Add all of your ingredients, except the butter and the cheese, into a large bowl.
  2. Slowly incorporate the ingredients using a fork-not your hands!
  3. After thoroughly mixed remove the fork and form four small burger patties with your hands.
  4. Create a divot inside each patty with your thumb and place cheddar cheese inside.
  5. Fold up the edges of each patty around the burger to re-form it. Set all four patties on a plate.
  6. Brush butter on the outside of both sides of each patty.
  7. Heat a indoor cast iron grill pan to medium heat.
  8. Place all patties in the pan and grill 5-6 minutes on each side. Don't move them until you can do so easily when nudging a spatula underneath them. Don't smash the burger with the back of the spatula either!

Notes

You can swap any cheese for the sharp white aged cheddar. The brushed on butter gives the sliders a bit of a crispier outside crust.

7.8.1.2
34
https://onedelightfullife.com/indoor-grilled-corn-with-white-cheddar-stuffed-sliders/
onedelightfullife.com

Nutrition

Calories

285 cal

Fat

25 g

Carbs

2 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Signature ODL 170x70px

 



Filed Under: Dinner, Grilled, Taste Tagged With: cast iron, cheddar, cheese, chive, Claussen, dill pickle, garlic, garlic chive butter, grilled, grilled corn, grilling, hamburgers, herb butter, indoor grilling, sharp white cheddar, sliders, summer grilling

Primary Sidebar

SEARCH

Ammar
Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

Archives

Contact Us

  • Email
    info@onedelightfullife.com

Popular Posts

Back to School Brain Breaks12K Total Shares
Going Underground in Historic Ellinwood, KansasGoing Underground in Historic Ellinwood, Kansas7K Total Shares
Weston, Missouri: Making the Most of a Weekend VisitWeston, Missouri: Making the Most of a Weekend Visit2K Total Shares
Cucumber Lime Vodka SplashCucumber Lime Vodka Splash1K Total Shares
How to Make the Most of a Weekend in Omaha, NebraskaHow to Make the Most of a Weekend in Omaha, Nebraska484 Total Shares
  • About
  • Taste
  • Travel
  • DIY
  • Contact
  • Lifestyle
  • 100 Things to Do in Wichita Before You Die

© 2023 · onedelightfullife ·