a little over a year ago, our old grill bit the dust. i was pretty devastated since i am a BIG fan of the grill. nothing adds flavor like cooking food over an open flame. for whatever reason, we hadn’t yet replaced it. other gadgets and kitchen toys always took budget priority.

but we majorly lucked out last week when a neighbor was moving and giving away a gently loved grill. we snatched up that offer so quick and i got right back to grilling.

ribeye is one of my favorite cuts of meat. they are usually beautifully marbled and pack a lot of flavor. when i rubbed a couple of them down with honey and chipotle and grilled up them up they were sweet and smokey heaven. and absolutely delicious in a taco.

honey chipotle ribeye tacos + red onion & pineapple salsa

serves: 4

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 1.5 lbs ribeye steaks, patted dry. 2 chipotle in adobo peppers. 2 tbs honey. 2 tbs olive oil. 2 garlic cloves smashed. handful of cilantro leaves. half a pineapple, skin removed and sliced into 1 inch long sticks. half a red onion, sliced into .5 inch thick rings. 1 lime, sliced into wedges. .25 cup crumbled cotija cheese. 1 tbs kosher salt. 1 tsp freshly ground pepper. 8 of your favorite tortillas.

tools: grill. food processor (if you don’t have one you can always just finely chop your ingredients and combine in a bowl. meat thermometer, optional.

start by heating your grill to a high heat. in the bowl of your food processor, combine the honey, olive oil, chipotle pepper, a few cilantro sprigs, the garlic and half the salt and pepper together. blend until smooth. season both sides of your steak with half the remaining salt and pepper.

slather most of the honey and chipotle marinade all over your steaks. reserve a little bit of the marinade to garnish your tacos.

when your grill is nice and hot, add your steak to a hot part of the grill. allow the steak to get a nice sear on both sides, about 6 minutes a side. my steaks were about an inch thick and i like mine medium rare. if you want to ensure the proper doneness you like and you aren’t sure, i recommend using a meat thermometer. while your meat is cooking, season the pineapple and onion with the remaining salt and pepper and add them to the grill. cook them till they have nice grill marks on both sides. about 3-4 minutes per side.

once they are done, remove them and chop them up to make your salsa. toss them in a bowl with the juice of half the limes and the remaining cilantro. once your meat has finished cooking, cover it lightly with aluminum foil and allow it to rest for 5-10 minutes.

slice the beef into strips about .25 inch thick against the grain. while your grill is still hot, quickly warm your tortillas on the grill. 20-30 seconds a side should be good on a hot spot. top each tortilla with steak strips.

top with pineapple salsa, cotija cheese and a small spoonful of the sweet and smokey marinade.

squeeze with some of the remaining fresh lime, serve and enjoy.

xo, a

honey chipotle ribeye tacos + red onion & pineapple salsa

serves: 4

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 1.5 lbs ribeye steaks, patted dry. 2 chipotle in adobo peppers. 2 tbs honey. 2 tbs olive oil. 2 garlic cloves smashed. handful of cilantro leaves. half a pineapple, skin removed and sliced into 1 inch long sticks. half a red onion, sliced into .5 inch thick rings. 1 lime, sliced into wedges. .25 cup crumbled cotija cheese. 1 tbs kosher salt. 1 tsp freshly ground pepper. 8 of your favorite tortillas.

tools: grill. food processor (if you don’t have one you can always just finely chop your ingredients and combine in a bowl. meat thermometer, optional.

start by heating your grill to a high heat. in the bowl of your food processor, combine the honey, olive oil, chipotle pepper, a few cilantro sprigs, the garlic and half the salt and pepper together. blend until smooth. season both sides of your steak with half the remaining salt and pepper. slather most of the honey and chipotle marinade all over your steaks. reserve a little bit of the marinade to garnish your tacos. when your grill is nice and hot, add your steak to a hot part of the grill. allow the steak to get a nice sear on both sides, about 6 minutes a side. my steaks were about an inch thick and i like mine medium rare. if you want to ensure the proper doneness you like and you aren’t sure, i recommend using a meat thermometer. while your meat is cooking, season the pineapple and onion with the remaining salt and pepper and add them to the grill. cook them till they have nice grill marks on both sides. about 3-4 minutes per side. once they are done, remove them and chop them up to make your salsa. toss them in a bowl with the juice of half the limes and the remaining cilantro. once your meat has finished cooking, cover it lightly with aluminum foil and allow it to rest for 5-10 minutes. slice the beef into strips about .25 inch thick against the grain. while your grill is still hot, quickly warm your tortillas on the grill. 20-30 seconds a side should be good on a hot spot. top each tortilla with steak strips. top with pineapple salsa, cotija cheese and a small spoonful of the sweet and smokey marinade. squeeze with some of the remaining fresh lime, serve and enjoy.

today marks the ten week countdown to this little nugget’s tentative arrival date. it still cracks me up that she is due on a tuesday. although, if she is anything like her mother she will be no doubt be a little bit late.

i’m getting bigger, days are getting warmer, and i’m looking for food that is lighter, but still filling. this salad is one of those great meal salads. all the individual players bring their own, bright early summer vibe to the table, and a bite with everything together is DEVINE.

this bread crumb chicken is delicious on top of this salad, but would be great all on it’s own too. store bought bread crumbs are great, but blending up these seasoned croutons will take it to the next level.

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper.

whisk everything together to make your vinaigrette and set it aside.

then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken.

make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside.

heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing.

combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top.

slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette.

serve and enjoy.

xo, a

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper. whisk everything together to make your vinaigrette and set it aside. then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken. make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside. heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing. combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top. slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette. serve and enjoy.