Greek Chicken Kabobs

There are two ways to cook this mix of chicken and veggies in a lemon-oregano marinade: grilled, or baked.

Grilled, string everything onto skewers for kabobs. Roast on high until the juices run clear — about 12 minutes total, 6 on each side. You’ll get that fire-touched smokey flavor on the chicken and the onions and the tomatoes. This option is wonderful in the middle of summer, when you are out exploring (camping, at a park, at a potluck, etc), or when you just want to avoid turning on the oven.

Baked, you can skip the skewers and spread everything out on a sheet pan. Roast it all at 450°F for 15-20 minutes, until the chicken reaches an internal temperature of 165°F. On a sheet pan, the juices from the tomatoes, mushrooms, and chicken swirl together in the pan, creating a flavorful pan sauce. It makes the dish juicy which is delicious over rice. This version is best for weeknights or wintertime — when lighting the grill (or even going outside) is off the table.

In both versions, the chicken turns out super tender, thanks to the lemony marinade. That same marinade is what gives the whole dish it’s Greek-inspired flavor. They are a little spot of sunshine in the middle of a wintery week, but also perfect for summer grilling season (once that finally arrives!).

Greek Chicken Kabobs

Published January 29, 2018 by Caitlin Sherwood

Serves: 6   |    Active Time: 30 minutes

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Ingredients:

For the chicken:

Juice from 1 lemon

2 tablespoons olive oil

2 cloves of garlic, minced

1 tablespoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Sprinkle of red pepper flakes

1/4 teaspoon salt

1 pound chicken breast, cubed

For the kabobs:

1 red onion, chopped into bite-sized pieces

2 bell peppers, chopped into bite-sized pieces

1 cup mushrooms (crimini, baby bella, or white)

1 cup cherry tomatoes

1/2 cup Kalamata olives

1 tablespoon olive oil

Garnish: 2 tablespoons minced parsley

Directions:

1. Marinate the chicken: in an airtight container, combine the lemon juice, olive oil, garlic, oregano, thyme, rosemary, red pepper flakes, and salt. Add chicken, and stir to combine. Close container and place in fridge for at least 4 hours (up to 24).
2. For grilling: Light and preheat grill to high.
3. For oven: Preheat oven to 450°F.
4. Place chopped veggies and olives in a large bowl. Drizzle with olive oil, and stir so everything is coated.
5. Assemble kabobs: Working with one kabob stick at a time, skewer chicken, vegetables and olives in an alternating pattern. (If you plan to roast in the oven, you can skip this step, and simply spread everything out on a sheet pan).
6. For grilling: Place kabobs on preheated grill and reduce heat to medium-high. Grill, with the lid closed, for 6 minutes, and then turn kabobs and grill on second side for another 6 minutes. Juices should run clear and chicken should reach an internal temperature of 165°F. Remove from grill and serve hot over a bed of rice. Garnish with parsley. For oven: Place sheet pan in pre-heated oven and roast for 15-20 minutes, until chicken reaches an internal temperature of 165°F. Remove from oven and use a spatula to serve over rice. Spoon juices from pan over top. Garnish with parsley.

Roasted Trout with Lemon & Rosemary

My first (and maybe my last?) fishing pole was a Mickey Mouse fishing pole.

With a conviction to teach his daughter where food came from, my dad took me fishing when I was young. I remember catching a fish just once, but remember at least several meals while camping that my dad had caught on a hook.

In Colorado our fishing access is limited to creeks and reservoirs (there are a few lakes, but they are tiny, some would call them ponds). It seems it is always trout, though I really know nothing about fishing, so I could be wrong. But what I know is that many a meal was served to me as a kid, where a whole trout was seasoned and roasted. I struggled to learned how to separate the meat from the bones in one fell swoop, usually picking them out one by one. 

I know that seeing the whole fish is off putting to some— I don’t blame you. But to me, it’s part of the experience. It says something about that dish; makes it feel “more,” like maybe your dad caught the fish himself.

Fresh, trout can have a quite mild flavor. It’s meat is flakey and delicate, and pairs well with a spritz of lemon, a side of potatoes, and fresh herbs. 

It feels like a hallmark of summer to me: a sign that the creeks are gushing and full of life, a part of camping season, and best enjoyed with other fresh summer finds, like rosemary. 

Roasted Trout with Lemon & Rosemary

Published June 26, 2018 by Caitlin Sherwood

Yields: 2-4   |    Active Time: 45 minutes

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Ingredients:

2 whole trout, dedressed 

1 lemon, sliced

1/4 teaspoon ground pepper

2 springs rosemary 

2 tablespoons avocado oil

3 cups diced red potatoes

2 cloves garlic, minced

Directions:

1. Preheat oven to 400°F. Toss diced potatoes and minced garlic in olive oil. Spread out on a sheet pan, and sprinkle with half of the salt and pepper. Then, bake for 30 minutes, until potatoes are just starting to turn golden on the outside.
2. Meanwhile, season each fish with the remaining salt & pepper. Then, place half of the lemon slices and 1 sprig of rosemary in the cavity of each fish. If desired, tie the fish closed with twine.
3. After the potatoes have cooked for 30 minutes, push them to either side of the baking sheet to make room for the fish. Place each fish on the pan, and return pan to oven for 20 minutes, or until meat is opaque and easily flakes when pricked with a fork. Potatoes should also be tender all the way through when pricked with a fork. Serve hot.

Tilapia with Fried Capers and Lemon

I have been listening to a lot of podcasts: on my way to work, on my way home, even while I'm doing chores around the house or working out. 

While I'm driving to work, I love to listen to something that gets my brain working. This is when I pull out my -get-down-to-business podcast, Chopped. It's a podcast by food bloggers, for food bloggers, so I know not all of you will be interested in this one, but if you have a food blog, you should definitely tune in: 

Chopped. Even if you're just starting a blog, this one is worth subscribing to! I love getting little knowledge bombs from this show. Marly (the host) also keeps everything real and manageable. 

I have a hard time listening to podcasts while actually writing or crunching numbers, so I usually wait to continue my listening until my drive home. At that point I'm usually over trying hard for the day (11 hours is enough, time to sit back and relax. Seriously) and ready to just hear something neat or interesting. This is where Gastropod comes in. 

Gastropod. This is not the first time I've brought up Gastropod, but what can I say? I love it. Dearly. If I had to pick one podcast and only one podcast to listen to, this might be it. Cynthia and Nicola are as nerdy as I am when it comes to food, and their podcast is really well produced. Gastropod covered topics like Counting Fish and how the type of silverware you're eating off of affects your meal. No matter the topic, you're sure to learn something new! 

Speaking of learning, I also just started listening to Wine for Normal People--I  started listening to it right after I wrote my post on Marsala wine, actually. Despite being a foodie, my wine knowledge is lacking. There's so much to know! So many names that are hard to pronounce! Years and blends and vineyards oh my! But when I go to buy a bottle of wine, I want to at least feel like I might be buying something I'll like. This podcast makes me feel like maybe I'll learn. One day. For now it's all just trial and error. Plus, this podcast is realistic, and lacks all snobbery you might think would come with a wine podcast. I also enjoy Stuff You Should Know for non-food related facts.

When I'm at home and working on something rather mindless, I usually want story with a bit more meat to it. Something that will entertain my mind while I bead, or take my thoughts far away while I clean. This is when I listen to shows like S-Town of This American Life. 

S-town. This podcast is especially recommended to those that enjoyed Serial, it's older cousin. It's intriguing, mysterious and sometimes a bit disturbing. Once you start listening, you just can't stop.

This American Life. Before the era of podcasts, my parents would tune into This American Life on Colorado Public Radio. Maybe it's just a tradition for me now, but The American Life continue to be one of my favorite easy-listening podcasts. Their simple, everyday stories always carry a message that is deep and moving, though they tend to keep everything lighthearted. 

Alright, what podcasts do you subscribe to? What are your favorite and why? Lay it on me! 

Tilapia with Fried Capers and Lemon

Published May 2, 2017 by Caitlin Sherwood

A easy tilapia recipe with bright lemon and capers.

Serves: 2   |    Total Time: 25 minutes

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Ingredients:

• 2 tilapia fillets
• 1-1/2 tablespoons coconut oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges
• 2 tablespoons capers
• 2 tablespoons minced parsley

Directions:

1. Using a towel, pat the fish dry on either side. Season with salt and pepper on both sides. Heat 1 tablespoon oil in a skillet over medium heat. When it glistens, place the fish in the pan. Cook for 4-5 minutes on each slide, until fish is cooked through, opaque, and flakey.
2. While the fish cooks, heat remaining 1/2 tablespoon of oil in a small pan. Pan capers dry with a towel (this will help minimize splattering). When the oil is hot (test it by flicking a drop of water into the pan—if it sizzles, it’s hot enough), pour the capers into the pan. Allow the capers to cook, stirring occasionally. After 3 minutes, remove from heat.
3. Serve fish on plates, and squeeze 1 lemon wedge over each fillet. Sprinkle with capers and parsley. Serve with additional lemon wedges.

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