Grill and Chill


Whether you’re looking for week night dinner ideas or you’re feeding a crowd these two recipes are keepers. The mango avocado salsa is the simplest of all the recipes I’ve tried. And who doesn’t like to KISS.
Mango Avocado Salsa ( can be made 2 hours ahead)


1 mango peeled and diced
1 avocado diced
1 large shallot chopped
1 jalapeño chili seeded and finely chopped
2 tbsp mint, parsley or cilantro( your preference)
2 tbsp freshly squeezed lime juice

Combine all ingredients in a bowl add a pinch of salt, cover and chill



Tequila marinated shrimp


1 1/2 lb. bag of shrimp 21-25’s ( go bigger if you like)(purchase shelled and deveined tail on)
2 shallots chopped
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves pressed or finely chopped
1 tsp cumin
1/2- 3/4 tsp ground chillies or cayenne( measure depends on how hot you like it)
1/3 cup olive oil

Combine everything but the shrimp, pour this marinade into a large ziplock bag then add the shrimp, seal and chill for 30 minutes and up to an hour. Using metal skewers start at the tail end of the shrimp then skewer through the head. 5 shrimp per skewer.


Set the shrimp marinating liquid in a small saucepan bringing it to a boil then simmer uncovered about 5 minutes. Strain the solids out and set aside.

Grill the shrimp about 2 minutes per side on medium high heat until they turn pink.
Remove the shrimp from the skewers and drizzle with the reserved sauce.
Serve with mango avocado salsa and some fine tequila. Tequila’s Paleo isn’t it!?

Inspired by Fine Cooking

Asian chicken thighs

Guaranteed go to recipe, crowd pleaser and one of my favorites. I know you are going to love this one.
This one goes out to all the amazing Crossfit Cordis ladies. We have a great group of women, of all ages and backgrounds. I enjoyed your company last night and look forward to geting to know you all.

This recipe is courtesy of Diva Cooking, one of my favorite cook books. The original recipe called for chicken breast and if you’re stuck then go ahead but I will tell you that you are missing out on flavor. Besides, even if you are a novice you really can not screw this up. Chicken thighs do require more cooking time but you can cook the C*^! out of them and they will still be tender moist and delicious.

More importantly, chicken thighs contain more nutrients than chicken breasts. Check this out…


16 boneless skinless naturally raised or (organic) chicken thighs (rinsed and dried)
4 tbsp sesame oil
4 tbsp Thai fish sauce
4 garlic cloves chopped
1-2 tbsp Sriracha (I use 2 because I like it HOT)
1 large handful of cilantro, chopped
1 tbsp raw honey (optional)


Place a large ziplock bag inside a medium size bowl. Add everything into the bag, seal it and manipulate the marinade evenly. You can also do this in a 9″x13″ baking dish cover and chill for 1 hour or up to a day.
marinade in a large zip lock

Preheat your bbq (preferably) or a large grill plate or pan (one with ridges). Grill chicken thighs 10 minutes or more on each side. You will need to turn these a few times.
Keep an eye on them if bbq’ing as they may char slightly. The smokiness adds flavor 🙂

They are cooked when you see clear juices flowing. Go ahead and cut into the largest one if you’re unsure.
Like I said, you can’t really overdo these.
If you are using chicken breast, you will need 8 breasts for this recipe and about half the cooking time.


Serve hot or cold. Cut into strips for finger food. Server with lime wedges and sprinkle with cilantro leaves and sesame seeds.

Pork Tenderloin stuffed with Apples, Caramelized Onions and Swiss Chard

Pork Tenderloin

Adapted from Clean Eating

Pork tenderloin is so versatile and it’s relatively easy to prepare. And there is no denying,  apples and pork are a classic combination. Although I must warn, that this recipe requires a few steps-all worth it.

For this recipe you will need the following:


  • 1 1/2 large sweet onions, thinly sliced
  • 1 lb swiss chard, washed, stems removed and roughly chopped (about 12 oz with stems removed)
  • 2 apples peeled and thinly sliced ( I used fuji)
  • 3 tbsp olive oil
  • 2 pork tenderloins butterflied (ask your butcher)
  • Salt and pepper
  • Twine
  • 1 skillet


Preheat oven to 400′.

Start by placing the pork tenderloins on a large cutting board. Remove the thick silver skin. Then using a sharp knife, slice lengthwise into the pork about 1″ deep. Pull it apart like an open book. Make sure the short end is facing you and the slit is on the right (or left for the lefties). Cut into the slit once again about 1/2″ deeper. Pull apart the pork until it lies flat.  I used a mallet to flatten it.


Then heat a large skillet, adding 1 1/2 tbsp olive oil. Add sliced onions cooking on medium heat for about 20 minutes or until they turn golden. Add a few splashes of water if you feel they may burn. Remove from heat and set aside in a bowl. Add chopped swiss chard ( or kale) to the same skillet cooking down about 3-5 minutes or until tender. Add a pinch of salt to taste. Remove any water that accumulates in the skillet. Set the greens aside in another small bowl. Peel the apple then slice it thinly.

Salt and pepper the pork. Arrange 3/4 of the onions along the center of the pork. Top with swiss chard. Leave about 1″ of pork exposed along the edge. Then layer 1/2 of the sliced apples.

DSC04745   DSC04746

Using 5 pieces of twine per tenderloin lay then under the pork. Fold the pork over and tie the string about every 2 inches. Heat 1 tbsp olive oil  to medium high heat in the same skillet, searing pork on all sides (about 2-3 minutes per side).

Transfer to the preheated oven for another 15- 20 minutes. Remove from oven and let stand another 5 minutes. Cut into 5 pieces. It should be slightly pink. Serve with my spicy yam wedges.

Side Dishes

Peel and cut yams into wedges. Place in a bowl.  Add 1/2 tsp crushed hot pepper flakes, 1 stem finely chopped fresh rosemary, salt and pepper and 2 tbsp olive oil. Use your hands to distribute the spices. Spread out evenly on a parchment lined baking tray. Bake at 400′ for 20-30 minutes. ENJOY!