2019…How did you get here so fast? I asked myself this question so many times in the first day of the new year, that I was certain I would answer myself. But the truth is, time has passed so fast, that I couldn’t believe the new year was upon us already. And all those plans I had for starting the new year with healthy eats went right out the window as I took a bite of the leftover Fruit Cake and sipped on the last of my Ponche de Creme.
When it comes to cake, there’s no other, like a simple sponge. With its light and airy texture and mild vanilla tones, I think the only thing that can make it better is to add a little orange or lemon and make it gluten free! And that is what we did to make this simple but divine Orange Sponge Cake!
After over a year of living gluten free, breakfast still proves to be one of the hardest meals for me to find. Although there are a variety of gluten free breads available, sometimes you just want something a little more elegant for breakfast, and these Gluten Free Biscuits are just the thing for those special days when you want breakfast to stand out.
I can’t think of a better way to showcase our country and its rich culture than with food! (Of course I am biased to food because…well…I love food!) And with the upcoming BessFest we’ve partnered with CGA Ltd. to create this delicious Chadon Beni Lemon Chicken/Fish Kebabs with Spicy Mayo using their Coconut Infused Oils to showcases our great local products and flavors.
Chadon Beni aka Culantro or Shadow Beni, has so many names it’s hard to keep track. On its own it can be very overpowering, and is best described as a stronger version of cilantro. But when mixed with the Coconut Infused Oils, it makes for delicious marinade that adds great depth of flavor to this dish.
Perfect for these upcoming summer days, this dish can be made on an outdoor grill, skillet or tabletop grill. It’s very versatile and a great swap for the normal “Cilantro Lime Chicken” that’s more commonly know. Plus, it’s easy, uses such simple ingredients and can be added to Tacos, Salads or an Appetizer plate.
So here’s the recipe….
CHADON BENI LEMON CHICKEN/FISH KEBABS with SPICY MAYO
For the Spicy Mayo, simply combine all the ingredients except the chilli powder in a bowl and whisk together until well combined. Next add the chilli powder 1tsp at a time until you get the desired amount of spicy. Cover and refrigerate until ready to serve.
For the chicken/fish, make the marinade by whisking together the Chadon Beni, Lemon Pepper, Salt and Infused Coconut Oils until well combined.
Next add the marinade to the cubed chicken/fish tossing until well coated. Once fully coated, thread the meat onto the skewers immediately and set aside to marinate for 5-10 mins while you heat the grill. (Note, it’s important to thread the chicken onto the skewers right after coating so that it creates a nice coating on the chicken)
Heat a grill pan or skillet, over medium to high heat until it’s is nice and smoking hot. Grill kebabs for 6-8 mins until nice and golden, rotating them half way through to make sure it’s evenly cooked. If you are using a skillet try not to over crowd the pan.
Once all the kebabs are cooked, serve with spicy mayo over corn tortillas or salad and enjoy!
Just a couple of tips!
Before you start coating the meat with the marinade, let it rest on the counter for about 5 -10 minutes so that it can release some of the chill. Coconut oil hardens when its cold, so this will make the meat easier to handle.
New!!! Get a printable recipe card for this easy and yummy recipe here!
When it comes to chocolate chip cookies, there always seems to be the debate about whether they should be crunchy or chewy. For me it’s just a matter of taste!! Soft, chewy, crunchy…it doesn’t matter to me as long as it tastes great!! And these Coconut Oil Chocolate Chip Cookies fall into the Crunchy category, but one thing for sure is they are a winner in the flavor category!
What do you get when you combine my two favorite loaf cakes?!?!? You get this super delicious and moist Banana Carrot Cake!! If there are two things I love in the world of desserts it’s a good carrot cake filled with nuts and cinnamon and the other is a slice of banana bread with lots of cinnamon and a ton of bananas to keep it moist. So to me it was only fitting to combine the two flavors and create this super awesome, best of both worlds cake!!
