Ria's Healthy Grilled Chicken Legs

Several weeks ago my train wasn’t working so my husband volunteered to drop me downtown Brooklyn to another train station. As a result, I had the opportunity to chat with his coworker, Cyrus, whom he usually picks up on his way to work. I knew Cyrus was an intern from Spain with roots also from Persia, so as soon as he entered the car I was more than eager to interrogate..sorry..talk to him…He shared his recipe for his favorite, simple grilled chicken. The ingredients were only onion, lemon juice, salt and pepper.  He said he serves it with saffron rice (a mixture of saffron and melted butter incorporated into rice) and grilled tomatoes. I made a mental note to try his recipes.

A week or two after that, I was sititng on my usual bench, in the middle of a cemetery in a church yard, downtown Manhattan, eating my lunch and relaxing. Guy sitting next to me starts a conversation. In the ten minutes we spoke, I found out that he owns a food truck situated in the vicinity of Wall Street, owned a restaurant prior to 9/11, bought another restaurant in Long island, which he later sold at a loss due to the economy......and he gave me several recipes. [I am in the wrong business, I should be interviewing people for a living.] To make Afghani grilled chicken or beef, which he sells from his food cart, he uses only vinegar, garlic, onion, salt and pepper. That’s it? I asked confused.

Both recipes were so similar and simple (what a coincidence), I was motivated to get into the kitchen to test those simple flavors together, with a few minor alterations.

I used fresh lemon juice instead of vinegar....and added parsley to my recipe because it’s growing in abundance in a flower pot in my backyard...and because I can’t cook anything without using fresh herbs. As the song goes, if you don’t know me by now, you'll never, ever know me….

This recipe also works perfectly with the new diet I am on. Super delicious and healthy. With simple recipes like this you don't and won't gain weight over the summer....

[p.s. If you are one of those Trinis who love bbq sauce on everything grilled, go right ahead and make yourself happy......but it won't be as healthy...just saying...]

Ria's Grilled Chicken Legs...with lemon juice, garlic and parsley...

Serves 4-5

10 chicken legs (small or medium, about 2-3 pounds)

1 bunch parsley (about one cup when roughly chopped)

6 cloves garlic

½ large onion (about ½ cup)

3 tablespoons lemon juice

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

In a food processor or chopper, mince parsley, garlic, onion. 

If you are in love with your superman or woman, make him/her a "green" heart to profess your undying love...as I said, this recipe is heart healthy....in many ways..

Remove excess skin and fat from chicken. Wash with the juice of one lemon and water. Rinse and pat dry or drain well.

Season chicken with minced seasoning, lemon juice, salt and freshly ground black pepper and coat with olive oil. Marinate several hours or overnight in a resealable bag...

Place legs on a pre-heated (and oiled) grill over medium heat. After a few minutes, check, flip and rotate legs if they are dark brown. Move and rotate the chicken from hot spots and cold spots as required. Keep the lid covered, but check regularly--every 4 minutes. Chicken will be done after about 20-30 minutes, depending on the size of your legs (think chicken) and the efficiency of your grill....

I like basting the chicken with the leftover marinade during the first 15 minutes of cooking to keep the chicken moist...

Chicken is done when it's nice and firm when squeezed, brown, crispy and juices run clear.

Alternatively, you may grill over coals, pan sear and steam, or broil chicken in the oven(or roast @ 425 degrees for about 30 minutes, turning chicken halfway when brown)...

So yummy...and juicy...

Don't these legs scream, "Bite me!"??? Well, they do...to me...



......and so another recipe was born.....

btw....I have lost about three pounds since my last post.....eating lots of this chicken...and other uncomplicated, healthy meals...

[I am very familiar with the Weight Watchers Points Plus system, so if anyone ever needs the points (or tips) for any of my recipes, please send me an email....]

Simple is best,

Ria



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Scallion-Cilantro-Habanero Fried Rice

I've been avoiding the kitchen like the plague. Recipe testing and emotional eating have taken a toll on my "physique"...it also doesn't help that I usually prepare six 5 star meals on the weekend for my beloved family...that "insanity" has been reduced to 2--maximum....until further notice...more specifically until I lose 8.2634 pounds. Recipes are going to get even more healthy until I achieve that goal. (ok maybe not so so much, I have a treat coming soon...). My portions are on lock down and the kitchen is off limits.  Just thought I'd let you know.

Let's talk rice. Yes, I eat rice when on a "diet". I ate rice three times a day during the period I lost all my excess weight(unfortunately I found some of those pounds back). I also didn't eat processed or packaged foods then, so keep that in mind.

I love inventing fried rice recipes like this one, with old  -this is really stale-I think I am gonna throw this rice in the garbage- rice from my refrigerator. It’s an exciting challenge that allows me to be creative and pretend that I'm a competitor on the TV Series Chopped.

By the way, a few days ago, my hubbie, aware of my passion for the Series, suggested they create a basket for me every evening. That’s when I reminded him that preparing dinner every night is already quite challenging…[Thank you so much for your suggestion. Have a nice day.....Don’t let me hurt you..]. If I had to deal with a basket every night, I would surely end up a basket case(if marriage and parenting don't do me in first). In reality, little do they know that meal time in a mom's kitchen is akin to being on one of those episodes. We create what we can with what we have using skill, speed and ingenuity. The pressure is just the same but our only reward is an empty plate and the request for more! [Even though I would have liked $10,000 instead…]

Fried rice can easily get complicated, but some days using less than five ingredients is the only way to go.....plus these ingredients are always in my refrigerator. This is the easiest and tastiest fried rice to concoct and nowadays it’s my go to recipe whenever we need a break from the leftover plain Jasmin rice we are so fond of.

The ingredients may seem simple and uninteresting but I promise you this dish is exceptional. The hot pepper adds flavor as well as an interesting and exciting kick. The scallion, cilantro and garlic I use not only for their abundant flavor but for their medicinal and curative powers….and the healthy extra virgin olive oil, the unsung hero, helps it all marry together.

I use one small cherry pepper when I need to keep it kid friendly, but feel free to use a whole habanero (seeded or unseeded) if you are a pyromaniac like myself. For those of you who think that cilantro tastes like soap, just increase the quantity of scallion you use.

[I planned to use corn in this rice, but somehow I forgot it in all the "food photo shoot" chaos in the kitchen..plus "Scallion-Cilantro-Corn-Habanero Fried Rice" sounds even more weird than the current name.... ]

Ria's Scallion-Cilantro-Habanero Fried Rice

Serves 4

4 cups day old cooked jasmine rice

4 tablespoons extra virgin olive oil

1 cup chopped scallion

½ cup chopped cilantro

1 hot habanero (cherry pepper or jalapeno) (or to taste)

3 cloves peeled garlic, grated or crushed

Fresh corn (optional)

Salt and pepper, to taste

Wash, dry and chop scallions, cilantro, hot pepper. Grate or crush garlic.

Heat oil over medium high heat in a wide heavy bottomed pot. Add scallion, cilantro, garlic and hot pepper (corn and onions if using). Cook for 3 minutes.

Add rice, stirring constantly and breaking up chunks. Add salt and freshly ground pepper to taste. Cook until rice is heated through, another 3-5 minutes.

Serve with anything baked, roasted, grilled, bbq'd...poached too maybe?..or even all things curried or stewed......hope those suggestions helped...

Days-old rice never looked or tasted so good!

I hope you add this "clean recipe" to your weekly rotation....

"'When you spice up your rice, you spice up your life....."
-- Another original crazy quote courtesy cookingwithria.com....

Thanks for stopping by,

Ria

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Ria's Macaroni Salad with Chive Flowers

A few weekends ago, the beautiful lavender-hued chive blossoms in my garden inspired me to create a colorful and delicious macaroni salad. Prior to their blooming, I didn't know chive flowers were edible.  I read that they enhance many dishes including salads, soups and omeletes. Curious and excited, I ate one of these pretty flowers. They tasted of chives but milder.  Chive flowers taste like chives! What a revelation.

I vary the ingredients each time I prepare macaroni salad, but one thing remains constant--lots of crunchy vegetables to provide a good balance of pasta and vegetables.

I intended to post only a picture of the macaroni salad along with the progression of the blossoms..but I decided to include the recipe here, just in case you were curious...and just in case I don’t remember how to cook in the future...

Do you have those uninspired and exhausting days when creativity has diminished and you struggle to decide what to cook? You stand in front of the refrigerator, stare at it for too long…ask your hubbie for suggestions and he responds with the irritating "anything"...and you return to the fridge with a confused expression, hoping that inspiration would miraculously appear the second time. I've had many such days.

Because I am who I am, there is a great possibility that I may need to refer to this recipe....

I now blog...to log...to inspire myself in the future.



On weekends, during the warmer months, I prepare a few side dishes on Saturday mornings, “marinate/season” my meats and/or seafood and keep it “on standby” in the refrigerator. My hubbie does the grilling, or tries his darndest, and I relax(and supervise), instead of hassling myself to cook. This makes meal time and clean up a breeze. We keep it simple and the meal is ready in minutes.

[BTW, as you may have guessed, my idea of relaxing is spending hours in my garden taking pics of flowers….My neighbors probably think I have serious issues, but I believe in doing what makes me happy..;-)...]

We enjoyed this macaroni salad several times with grilled steak, chicken, bbq ribs, grilled vegetables and a salad.  There was more than adequate to share with a few neighbors, so keep in mind that it a makes a large amount. It’s a great side dish to bring to family picnics, potlucks, bbqs or parties.

[Stunning purple blossom]

Use brown rice, whole grain or other gluten free pasta for a healthier alternative to regular pasta.

I use organic veganese, but if that’s not appealing to you, use the regular brand or make your own.

Make this recipe your own by adjusting the ingredients to your preference. If you are not using chive flowers, increase the amount of chives(or scallions, parsley) you use.

Ria's Macaroni Salad

Serves 8-10, as a side dish

1 package elbow pasta (16 oz)

2 tablespoons butter or olive oil

3 medium carrots, cubed or grated

4 celery stalks, cubed

1 red bell pepper, seeded and cubed

½ cup chopped onion

2 fresh pimento peppers, finely chopped

1 cup mayonnasie

2 tablespoons mustard

3 tablespoons white vinegar

3 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

¼ teaspoon ground nutmeg

1 tablespoon black pepper

2 tablespoons chopped chives (or scallion or parsley)

2 tablespoons chive flowers (optional)

Salt

Directions:-

Cook pasta according to package instructions---adding 1 tablespoon of salt to the boiling water if not in instructions.

Drain in a colander. Add 2 tablespoons butter or olive oil. Mix. Cool.

In a large bowl combine mayo, mustard, vinegar, sugar, garlic powder, onion powder, nutmeg and black pepper.

Add cubed carrots, celery, onion, bell pepper, pimento, chives and pasta.

Mix gently to combine. Taste and add salt.

Garnish with chive flowers.

Refrigerate several hours or overnight.

Hope you enjoy my pics as much as I love capturing their delicate details...and intrinsic beauty.....

"I believe you should always do what makes you happy"...

Have a great week ahead,

With love....always,

Ria 

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