I must confess, grilled fresh, sweet, ripe fruit is truly one of my favorite summertime desserts! The naturally occurring sugars are enhanced via the grilling process – transforming the fruit into an irresistible treat that pairs beautifully with the creamy, cold addition of some homemade ice cream.

Now, here’s the kicker – literally! I’ve added a dash of cayenne pepper to the grilling glaze to give these tropical fruit skewers a hint of heat that leaves you begging for more – or maybe it’s just me?

P.S. For an incredibly luscious breakfast treat, double the recipe and refrigerate the leftover grilled fruit. Then layer the chilled fruit in individual serving dishes with Greek yogurt and homemade granola for an unforgettable Tropical Fruit Parfait! Yum!

Spicy Tropical Fruit Skewers

Ingredients

Spicy Fruit Glaze:  
1/4 cup pure maple syrup
1 tsp olive oil
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (or more for extra kick)

Fruit Skewers: 
1-2 cups of fresh pineapple chunks
1 fresh organic mango, peeled and cut into chunks
1-2 kiwis, peeled and thick-sliced
1 large banana, peeled and thick-sliced

Instructions

1. Preheat grill to medium-high heat making sure grill is thoroughly preheated before you begin grilling.
2. In a small bowl, whisk together the Spicy Fruit Glaze ingredients; set aside. (If using bamboo skewers, be sure to soak them in warm water while you’re preparing the rest of the ingredients.)
3. Cut fruit into cubes/slices that can be easily thread onto a skewer. Be sure to keep them all about 2×2-inches in size, so they’ll cook evenly. (Speaking of which, feel free to add additional tropical fruits as well – papaya and starfruit are also delicious options!)
4. Brush sweet-n-spicy glaze evenly among fruit skewers, making sure to generously brush both sides.
5. Cook fruit uncovered over medium heat just long enough to form grill marks (about 1-2 minutes). Then, carefully turn the fruit skewers over and brush with remaining glaze, if desired. Cook for about another 1-2 minutes, until lightly browned and caramelized.
6. Serve with a scoop of your favorite homemade vanilla ice cream. Sprinkle top with some toasted unsweetened shredded coconut, if desired.
7. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your fruit skewers. The goal here is to simply sear the exterior of the fruit to produce a rich caramelized flavor, not to cook the fruit through. Enjoy!

   

Summertime is the perfect time to get your grill on and enjoy some easy and delicious meals like these super Sizzling Summer Fajitas!

You can prepare the fajita kebobs up to 2-3 days in advance. Then, just brush on the marinade at least one hour (or up to 12 hours) before grilling. These pair beautifully with Mexican-style rice and warm homemade tortillas. Yum!

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Sizzling Summer Fajitas

Yield: 4-5 servings

Fajita Ingredients:
1.25 pounds of beef sirloin steak, cubed   
       or boneless, skinless chicken breasts, cubed
      (or use a combo)
1 large red onion, cut into wedges
1 large red bell pepper, cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces

Fajita Marinade:
1/4 cup olive oil
1/4 cup of fresh-squeezed lime juice (approx. 2 limes)

2 cloves garlic, finely minced

1 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp homemade Emeril Essence Seasoning (or favorite fajita seasoning)

Instructions:

1. In a small bowl, whisk together the Fajita Marinade ingredients. (The marinade can be made ahead of time and refrigerated for up three days.)

2. Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef and/or chicken chunks to no more than 2×2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – organic zucchini, yellow squash and mushrooms are all great options!)

3. Next, brush the kebobs generously with the marinade. Then, cover marinated kebobs and refrigerate for at least one hour to allow flavors to meld. (Please note, you can make the kebobs in advance and keep them refrigerated for up to three days.)

4. When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook kebobs over medium heat about 3-5 minutes. Then, carefully turn the kebobs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness. 

5. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the meat or veggies start to get too dark before they’re cooked through, turn down the heat and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until the meat is cooked to desired level of doneness.

Happy summer grilling!

Tostadas make a super delicious and healthy way to start the day! And they’re especially quick-n-easy to assemble when you use leftovers from your favorite home-cooked Mexican-themed dinner.

That’s why whenever I schedule tacos or burritos on my Weekly Meal Plan, I also make sure there are some leftovers for making these fast and fun breakfast tostadas. Then, it’s as simple as toasting the tortillas, scrambling up some eggs, and pulling out a few leftovers to create an awesome build-your-own Breakfast Tostada Buffet.

Easy Breakfast Tostadas

Ingredients:

1 whole grain flour, corn or GF tortilla per person (homemade tortillas are the best!)
2 eggs per person you’re serving
Leftover taco meat, refried beans or fajita ingredients
Sour cream
Pico de gallo (or salsa)
Diced avocado (or guacamole)
Shredded cheese
Finely chopped fresh cilantro

Directions:

1. Place tortillas in 250-degree oven to allow them to slowly crisp-up (about 5-8 minutes).

2. Heat a large skillet over medium heat. In a large bowl, whisk eggs with just a bit of water or milk, until foamy.

3. Add some butter or olive oil to the hot pan and then carefully pour in the eggs. Using a whisk (or wooden spoon), gently stir eggs until curds form. Switch to a spatula to turn over eggs until cooked, but not dry. Transfer to a large bowl and cover.

4. Place the scrambled eggs, tortillas and all of the remaining ingredients out on the counter to form a build-your-own Breakfast Tostada Buffet.

5. Then, hand everyone a plate and take turns creating your own delicious tostada – definitely a fun and healthy way to start the day!

Enjoy a fancy dinner date night at home with this super easy, yet exquisite dish that’s certain to WOW your hubby, and perhaps the kiddos too (if you opt to make it a family affair). One skillet meals are such a great way to put a healthy & delicious dinner on the table in virtually no time – and with minimal clean-up – making them the perfect option for easy weeknight suppers.

The great thing about this particular one-dish recipe is that it tastes even better the next day – so why not double or triple it! Simply dice-up the extra chicken & veggies and either roll them up in a tortilla for a delicious lunch wrap, or toss them together with some pasta to create a quick-n-easy Mediterranean Chicken Pasta dinner later in the week!

P.S. Getting a great meal on the table quickly and effortlessly is a snap when you commit to some good ol’ fashioned planning and organization in the form of “Mise en Place” – the secret to increasing efficiency and success in the kitchen!

Quick & Delicious Mediterranean Chicken – One Skillet Meal!
Serves 2 (recipe can easily be doubled or tripled for more servings)

Ingredients:

1 large boneless, skinless organic chicken breast (cut in half as directed below)
3 tbsp olive oil, divided 
1 14-oz can of artichoke hearts (drained, cut into halves & patted dry)
1 small red onion, cut into wedges
1/4 cup sundried tomatoes in oil (drained and thinly sliced)
3-4 cloves garlic (thinly sliced)
1 tsp dried oregano
1/2 cup chicken stock (homemade is best!)
1/4 cup fresh organic basil (cut in strips)
1/4 cup pitted kalamata olives
1/4 cup crumbled feta cheese

Enjoy a Healthy & Delicious Dinner in 3 Easy Steps:

1. Carefully cut the chicken breast in half horizontally to create two thin breasts. Season both sides with a dash of sea salt and freshly ground black pepper. Preheat large skillet over medium-high heat. Once skillet is hot, add 2 tablespoons of olive oil and chicken breasts. Cook chicken about 3-4 minutes before turning, until bottom is lightly golden brown. Then, turn chicken and cook on the other side until golden (about 2 minutes). Transfer to a plate and cover. 

2. Add the remaining 1 tablespoon of olive oil to the skillet, along with the artichoke hearts and red onion. Cook about 1-2 minutes until golden brown. Then, continue cooking another 2-3 minutes, stirring occasionally, until onion begins to soften. Add the sundried tomatoes, sliced garlic and oregano, along with a dash of sea salt and freshly ground pepper. Continue to sauté about 1-2 minutes until garlic softens.

3. Next. add the chicken stock, basil and olives. Return chicken breasts to the mixture, cover and allow to simmer about about 3 minutes until chicken is cooked through. Divide chicken and veggies onto two plates and top with a sprinkling of feta cheese. Serve with a mesclun salad, crusty bread with butter and a glass of sparkling water. Enjoy!

Recipe Note: This dish tastes even better the next day – so why not double or triple it to make even more great meals FAST! Simply dice-up the extra chicken & veggies and either roll them up in a tortilla for a delicious lunch wrap, or toss them together with some pasta to create a quick-n-easy Mediterranean Chicken Pasta dinner!

Do you do date nights at home? If so, what are your favorite at-home date night ideas?