A Taste For Spice »

Masthead header

HONEY PORTER KEBABS

Mmmm who doesn’t like kabobs? They’re simple to make, fairly quick to put together and cook… and they can be very healthy. These aren’t the healthiest ones but they’re close enough, full of flavor and sure beats trying to be healthy eating out since that’s nearly impossible. And yes, even a salad from a fast food joint is a lost cause.

This recipe is really all about the marinade. So make sure you pick a good porter beer. I use all chicken breast but feel free to use chicken thighs or half and half. And of course you’re not limited to only using one color of bell peppers. You can always add additional veggies to the mix too. As always while all my recipes are great as is, they’re also there to inspire you to make them how you would enjoy them best!

Print Recipe
HONEY PORTER KEBABS
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Instructions
MARINADE
  1. Combine everything together in a large glass bowl, cover with plastic wrap and let it marinate for at least a couple of hours, even better over night.
ASSEMBLE
  1. Pour the leftover marinade and dark brown sugar into a small sauce pan over medium-high heat. Let it come to a boil whisking it for about several minutes until it thickens just enough to glaze the back of a spoon. Mix in about 1/2 tablespoon of olive oil and set aside.
  2. Assemble the skewers with the chicken, onion, bell peppers, and tomatoes by alternating them.
  3. Put the skewers on the grill, brush the marinade generously on top and close the grill for about 3 minutes to get a char started. Turn the skewers about every 2-4 minutes and brush more marinade each time for a total grilling time of about 15 minutes give or take.
  4. Remove the skewers onto a clean plate and if there's any marinade leftover you can always place the remaining on top. Garnish the top with some chopped cilantro.

GRILLED GINGER LIME FLANK STEAK

This is so good you might want to share it with all your friends at a cook out or save it all for yourself. Either way, I won’t judge! The first time I made this for hubby and I we killed it in one sitting. We were beyond satiated but yet so sad there were no leftovers. The second time around we bought a larger slab of meat and used the leftovers for a chopped salad that could give Chipotle a run for it’s money.

The flank steak on it’s own has so much flavor but some reason I love drizzling my Fresh Chimichurri on top of it. It’s incredible. So those leftovers I had… I turned the chimichurri into a dressing by adding more extra virgin olive oil and kosher salt to taste. Then tossed it with red romaine, grape tomatoes, red onion and whatever else I had sitting in the fridge. Oh and not to forget to mention the killer Cilantro Lime Rice I served with the flank steak, those leftovers were tossed into the salad too.

Quite frankly, this Summer I’ve reached a point of having gone over my head with these chopped salads… I’m not sure which is my favorite now. But this one is definitely on the top. So if it’s just the two of you then definitely go for at least 1.5 pounds of flank steak to play it safe for leftovers.

Typically I like to keep things like adding sugar to a recipe (that isn’t a dessert) at a minimal to never but a perfect marinade for grilling something like this requires a little bit of sugar to get that sweet char taste. It’s so worth it! Just make sure as it’s very important to let the meat sit for about 10 minutes before you start slicing it! You don’t want all those flavorful juices oozing out all over the place. Also, you always want to cut against the grain diagonally with a sharp knife. This allows the meat to be that much more tender. Okay, I’m done holding you up! The important stuff is in the recipe 🙂

Print Recipe
GRILLED GINGER LIME FLANK STEAK
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place everything except the flank steak into a food processor or blender and blend until everything is smooth. Put the flank steak and the marinade in a glass dish and let it sit for at least two hours in the fridge. Even better over night.
  2. Grill the flank steak on high heat for about 6 minutes on each side depending on how large or small it is. It's ideal to eat flank steak medium so it's not too tough.
  3. Keep the leftover marinade to the side to layer it on top of the meat each time you flip. Allow the outside to char a little with the help of the sugar in the marinade. It provides a wonderful sweet grilled flavor.
  4. Let the meat rest for about 10 minutes before you slice it thin against the grain at a diagonal.

Zesty Salmon Cakes

Salmon cakes have never been healthier and easier! You’ll see how and why.

I’m certain this is another one of those dishes you often find in a upscale restaurant or at a beach front restaurant… you pay a pretty penny just for a couple salmon cakes on a crowded platter of greens with minimal tartar sauce that is likely some pre-packaged crap from who knows where. And not to spoil anything for you but the salmon is probably farm raised too because it’s cheaper. How about you make at least a dozen wild caught salmon cakes, save yourself a shit ton of money and you can always freeze half of them for future use? Sounds like a damn good idea to me. Plus it’s packed with good protein, fiber, nutrients, flavor and all that can make a heart happy and healthy.

If you want to make this gluten free you can replace the bread crumbs by using gluten free bread, cube it, bake it until they’re crunchy like croutons and pulverize them in a food processor until they’re all crumbs. If you’re looking to keep things low-sodium then don’t use the soy sauce. There’s plenty of flavors going on in this recipe you won’t miss it. Lemon is a great salt substitute. Also, for a healthier alternative make my Homemade Tartar Sauce. It’s incredible and much healthier, even tastes better. Plain Greek yogurt is a great substitute to not just sour cream in many cases but also mayo.

My favorite part about doing this food blog is encouraging people to get creative. You don’t have to eat the salmon cakes as is; you can really amp it up by serving it in a salad or crumble it up in a taco or even make it a salmon burger if you like with all the goodies you like on a burger. It’s about time we find healthier alternatives than just hamburgers and hot dogs for these warm days ahead. And I’m all for pushing it with this recipe. Let me know how it turns out for you!

Print Recipe
ZESTY SALMON CAKES
Servings
servings
Ingredients
Servings
servings
Ingredients