Healthy Baja Mediterranean Fusion Mexican Cuisine

Tag: grilling

Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich.

Grilled Chicken Bacon Ranch Salad with Spinach and Avocado

This is a low carb, whole food meal with healthy substitutions of low-fat Greek yogurt dressing, no nitrate bacon and skinless chicken breasts.

Feeling spicy?
Make chipotle pepper ranch dressing by adding 1/2 to 1 chipotle pepper and a teaspoon of adobe sauce. Heat it up!

I’m sharing my salad at Fiesta Friday.

Grilled Chicken Bacon Ranch Salad

July 28, 2017
: 4
: 15 min
: 20 min
: Easy

Grilled chicken breasts marinated in yogurt ranch dressing and wrapped in bacon. Serve over salad greens and avocado for a main meal salad.

By:

Ingredients
  • 2 chicken breast halves
  • 4 bacon slices, nitrate free
  • 1 avocado, sliced
  • 1 tomato, sliced
  • 4 cups salad greens, any combination, spinach, kale, arugula, romaine lettuce
  • 1/2 cup plain 2% or fat-free yogurt
  • 1/2 cup mayonnaise
  • 2 teaspoons minced shallot or green onion
  • 1 teaspoon dried dill weed
  • 1 tablespoon fresh or dried parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
Directions
  • Step 1 Slice each chicken breasts length wise into two pieces. Mix yogurt, mayonnaise and seasonings for the marinade and dressing. Place 1/2 cup of dressing/marinade over chicken breasts and marinade 2-24 hours.
  • Step 2 Remove chicken from marinade and discard marinade. Pre-cook bacon in the microwave for 2 minutes, discard bacon fat. Wrap each breast in a slice of bacon. Grill chicken and bacon on medium heat until chicken is cooked through, about 15 minutes, carefully turning once.
  • Step 3 Assemble salad greens in a serving bowl or platter. Top with avocado and tomato slices. Slice chicken breasts and assemble over salad greens. Drizzle with remaining yogurt ranch dressing. Serve immediately while chicken is warm.

PIN IT FOR LATER

 

Grilled chicken, bacon, avocado, tomato salad and homemade yogurt ranch dressing

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Spicy BBQ Baja Shrimp Kabobs

Spicy BBQ Baja Shrimp Kabobs

 

Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja, Mexico to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.

Buying and cleaning raw shrimp:

Fresh shrimp, camerones are readily available on the Baja.  At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.

You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.

These shrimp were deveined and the shells were removed before marinating and skewering them.

 

I use flat, stainless steel kabob skewers. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.

 

Spicy Baja BBQ Baja Shrimp Kabobs

June 22, 2017
: 4
: Moderately easy

Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue.

By:

Ingredients
  • 2 pounds raw large shrimp, cleaned and deveined
  • 2 tablespoons ancho chili powder, substitute any chili powder
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoon olive oil, divided
  • 2 tablespoons lime juice
  • 1 teaspoon sea salt, divided
  • 1 red bell pepper
  • 1 orange bell pepper, any combination of bell peppers is fine
  • 1 red onion cut into 1 inch pieces
  • 4 small red potatoes, may substitute yellow, or purple potatoes
  • 1/2 teaspoon ground black pepper
Directions
  • Step 1 Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables.
  • Step 2 If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees.
  • Step 3 Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper.
  • Step 4 Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center.
  • Step 5 Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes.

I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls

Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/

Spicy Baja Shrimp Kabobs

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Grilled Whole Snapper Filled with Citrus Shrimp

Grilled Whole Snapper Filled with Citrus Shrimp

The temperatures are rising in Loreto, Mexico and this Gringa nomad has flown north to Nevada. I found this fresh yellow snapper and Pacific shrimp at the market and decided to try my skills at grilling it whole and stuffing it with citrusy shrimp. The blood oranges are a short season luxury so of course I had to have them. Any combination of citrus would be delicious. Oranges and limes are ubiquitous in Mexico but surprisingly lemons are difficult to find. The spanish word for lime is limon so don’t confuse it with lemon. Red snapper is commonly caught in the Sea of Cortez so this recipe will be used again when I return to the Baja. Red snapper is a versatile  and delicious firm, large flake white fish and I’m grateful when my husband drags a few home. Our visitors always enjoy a day on the water catching dinner.

Speaking of visitors, I’m taking my recipe traveling to Fiesta Friday where Angie hosts the best Fiesta link party this side of the Baja. While you’re at the party checkout the our co-hosts Jhuls and Monika and enjoy their websites.
You can also find me at Cook Blog Share.
Here’s a photo of my son with his catch of the day, red snapper.

Baja red snapper

Buying tip: Always buy your fish fresh or better yet, catch it.

Whole grilled snapper
fresh snapper
A fresh fish will have clear eyes, moist skin and smell like a sea breeze. Never buy seafood that smells “fishy”, never. The fish monger can scale it and remove the gills for you. The Mexican boat captains will prepare your fish as well. Make sure you explain that you would like to keep the smaller whole fish, if legal in size, before he tosses them back. Not everyone appreciates a whole grilled fish.

I marinaded the shrimp in blood orange, lemon, lime juices and garlic before stuffing a few in the fish cavity. The rest of the shrimp was tossed with peppers for Confetti Shrimp since not all my guests appreciate whole fish.

Confetti Shrimp

 

Shrimp stuffed whole fish

 

Grilled Whole Snapper and Citrus Shrimp

June 8, 2017
: 2-4
: Easy

Grilled whole snapper filled with citrus shrimp. An impressive meal for guests that's a snap to make.

By:

Ingredients
  • Fresh whole fish, about 3 pounds
  • 1 pound raw cleaned medium shrimp
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 glove of garlic
  • 1/2 cup chopped cilantro
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • Dash of black pepper
Directions
  • Step 1 Buy a whole fish, I used yellow snapper and have the fish monger de-scale it and remove the gills. Leave the head and tail intact. With a sharp knife make 3-4 cuts into the flesh which will help with heat distribution. Rub fish with olive oil and a squeeze of lime.
  • Step 2 Slice 1/2 of each fruit for garnish and to place in the fish cavity. Squeeze remaining fruit juices into a bowl. Mix with cilantro, garlic, salt and pepper. Set aside.
  • Step 3 Heat grill to 400 degrees. Stuff the fish cavity with as many shrimp as the cavity will hold. Place a few slices of citrus along with the shrimp. Wrap fish in aluminum foil. Grill for 7 minutes turn and continue cooking for additional 8 minutes. Grill the remaining shrimp in a grill basket for 5-7 minutes until pink. Carefully unwrap fish. Serve whole on a platter with shrimp and remaining citrus slices for garnish.

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