This was like a flavor explosion in my mouth. So much fresh flavor is happening here. Soft and chewy naan bread, sweet and tangy sauce, tender chicken, sweet and spicy salsa and guacamole. This is one of my favorite meals so far this Summer.
I adapted the chicken from this recipe. The honey in the sweet chicken marinade creates this amazing charred flavor when you grill it. The flavors all go perfectly together. I will definitely be eating this one again very soon.
Grilled Cilantro Lime Chicken Flatbread Pizza From: Jenn@eatcakefordinner (Printable Recipe) For the chicken marinade: 2 boneless skinless chicken breasts 2 Tbl. honey 2 Tbl. olive oil, canola oil or avocado oil juice of 1 lime 1/2 tsp. chili powder a few dashes Worcestershire sauce 2 Tbl. chopped cilantro For the pizza: 1 pkg. Stonefire Naan Bread(2 flatbread per package) 2 Tbl. honey juice of 1/2 a lime 1/2 Tbl. chopped cilantro 1 Tbl. BBQ sauce 3/4 c. shredded Cheddar cheese mango salsa guacamole For the chicken marinade: Combine honey, oil, lime juice, chili powder, Worcestershire sauce and chopped cilantro in a large zip-lock bag. Shake until well combined. Add the chicken, seal bag, refrigerate and allow to marinate at least 3-4 hours. When ready, cook chicken on a preheated grill until internal temperature registers 165 degrees on an instant-read thermometer. Remove from grill. Throw naan bread on the grill until warm and slightly charred, about 1-2 minutes per side. To prepare the pizzas: Chop the cooked chicken; set aside. Combine honey, lime juice, chopped cilantro and BBQ sauce and spread over one side of each naan bread. Top each with shredded cheese and chopped chicken. Broil until cheese has melted (or you can always throw back on the warm grill). Remove from oven and top with mango salsa and dollops of guacamole. Slice and serve. Serves: 2-3.
You know that classic Better than Anything Cake that's a chocolate cake drenched in caramel and sweetened condensed milk then topped with Cool Whip and toffee bits? Well, I made a zucchini version!!
I had the idea for this cake forever ago. I put a reminder on my phone, so as soon as I had zucchini in the garden, I would remember to try it. So, every day, for 59 days, my phone reminded me about this recipe idea. Sure, I could have went to the store and bought some zucchini, but I just couldn't spend the few dollars on it when I knew I would be overloaded with it soon.
I have now made this cake several times and it's really really easy. You don't even have to break out the mixer for this one, the cake is all mixed by hand and the other ingredients are already ready to go. Since this chocolate zucchini cake is already very rich and moist, I decided to smother the cake in only caramel sauce and not sweetened condensed milk. I like to top mine with Cool Whip, but if you prefer homemade whipped cream, you can absolutely use that instead.
This cake is seriously incredible. You can taste the caramel inside the moist chocolate cake and when combined with the sweet Cool Whip and rich toffee bits, this is guaranteed to be a huge hit. No one will ever know there is zucchini inside.
Better than Anything Zucchini Poke Cake From: Jenn@eatcakefordinner (Printable Recipe) 1/2 c. vegetable or canola oil 1 1/2 c. sugar 1 large egg 2 tsp. vanilla 1/2 c. milk 2 c. peeled shredded zucchini 2 c. all-purpose flour 1/2 c. unsweetened cocoa powder 1 1/2 tsp. baking soda 1/2 tsp. salt For Topping 1 (20 oz.) squeeze bottle Caramel Ice Cream Syrup 1 (8 oz.) carton Cool Whip 1/2 (8 oz.) pkg. Heath Chocolate Toffee Bits (found in the baking aisle) Preheat oven to 350 degrees. In a large bowl, combine the oil, sugar, egg, vanilla and milk and whisk together until well combined. Stir in the zucchini. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. Add dry ingredients to wet and stir together until just combined. Pour into a greased 9X13-inch baking pan. Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 20 minutes. Using the handle of a wooden spoon, poke holes all over the cake, being careful not to poke all the way to the bottom. Squeeze caramel all over the cake, filling in all the holes. I use the majority of the 20 oz. bottle, but save a little for garnishing the cake when serving. Refrigerate cake for several hours or overnight. When ready, top cake with Cool Whip and toffee bits. Slice and serve. Once the toffee bits are added, this looks best within 24 hours, because they begin to melt on top. Although, it still tastes great for several days. Base cake recipe adapted from: Lulu the Baker SaveSave
I cannot seem to get enough mango salsa this Summer. Who knew it was seriously so good!! It might seem a little weird making a salsa without any tomatoes, but you don't even miss them. I have been eating this salsa plain with chips, on top of quesadillas, on tacos and a few other dishes.
It's sweet, but has a slight kick at the end and leaves just a little tingle on your tongue. If you want less of a kick, just add less jalapeños. I prefer the flavor of jarred jalapeños and that is what I use. Check out this post for a pic of the jalapeños, if you aren't sure what they are.
P.S. If you are not sure how to prep a mango, there are plenty of videos on the internet that will show you how.
Mango Salsa From: Jenn@eatcakefordinner (Printable Recipe) 2 ripe mangos, diced 1 red bell pepper, ribbed, seeded and chopped 1/4 c. finely chopped onion 8-10 slices jarred jalapeños, finely chopped 1/4 c. chopped cilantro salt, to taste juice of 1 lime In a medium bowl, stir together all ingredients. Taste and adjust any ingredients, if needed. Serve.