Tag: grill pan

Grilled Harrisa Lamb Chops

I love the Mediterranean flavors of these grilled lamb loin chops marinated with fresh lemon juice, garlic, cumin and harissa.

We LOVE lamb chops in my house; I probably make them twice a month but I wanted to try something different and use up my jar of Mina Harissa so I thought it would be fantastic marinated over these lamb chops (and I was right). I served this with a simple salad and made my skinny tzaziki [1]to go along with it put you can also serve this with pilaf on the side for a quick light Mediterranean inspired meal.

If you don’t like lamb I’m sure this would be a great marinade on a lean steak such as flank.

Calculating loin lamb chops are a little tricky because they only provide you the nutrition for the meat, and since these are on the bone, I cut a few chops off the bone to see what the meat weighed and found the bone weighed about 1 oz, so I subtracted 8 oz from the total weight since I’m not eating the bone. My chops weren’t very large and sizes will vary so you may want to weigh yours to be accurate.

If you don’t have a grill or grill pan, you can also cook them in a skillet or under the broiler. Enjoy!

Grilled Harissa Lamb Chops
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 chops • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 200 • Fat: 8 g • Carb: 2 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 149 mg (without salt) • Cholest: 91 mg

Ingredients:

  • 8 lamb loin chops on the bone, about 3-1/2 ounces each, all fat trimmed off
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, crushed
  • 3/4 tsp ground cumin
  • 2 tbsp prepared Harrisa (purchased or homemade, I used Mina Harissa[2])
  • kosher salt and fresh ground pepper, to taste

Directions:

Place the lamb chops in a large bowl and squeeze the lemon juice over them. Add the crushed garlic, cumin, Harissa and season with salt and pepper, to taste. Cover with plastic wrap and marinate at least 1 hour, or as long as overnight.

Spray the grill rack or a grill pan with oil; preheat the grill or grill pan to medium-high heat.

Grill the chops about 4 to 6 minutes on each side, or until an instant-read thermometer inserted in the side of each chop registers 145°F for medium-rare, or longer if you like your meat more well done.

References

  1. ^ skinny tzaziki (www.gordon-ramsay-recipe.com)
  2. ^ Mina Harissa (www.amazon.com)

Skinny Chicken Fajitas

Lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!

My husband Tommy is a creature of habit; anytime we go out for Mexican he always orders chicken fajitas. In fact when we went to Mexico a few years ago, he may have ordered them almost every night! I find that amusing because I get really bored of eating the same thing twice, and tend to always take a chance and try something completely new to me.

But chicken fajitas are a regular in my home, we make them at least once a month and the whole family enjoys them. My younger daughter Madison likes her bell peppers raw, so I chop some up and just set them aside for her and cut up the chicken. You can make the whole thing outside on the grill using a cast iron skillet to cook the peppers and onions as we usually do in the summer, or you can cook this indoors in a skillet. Enjoy!

This recipe was from the archives, but I made some minor changes to the original, and found those cute fajita cast iron skillets[1] and tortilla warmers[2] at Target by Imusa (a brand I love for Latin cookware), which was the perfect excuse for a new photo. They really make you feel like you’re having a fiesta!!! I may need to buy this tortilla press[3] next!

Skinny Chicken Fajitas
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 2 fajitas • Old Points: 6 pts • Points+: 8 pts
Calories: 299 • Fat: 10.5 g • Protein: 39 g • Carb: 27 g • Fiber: 15.5 g • Sugar: 0 g
Sodium: 423 mg (without the salt)  • Cholesterol: 7.5 mg

Ingredients:

  • 16 oz boneless skinless chicken breasts 
  • 1 red bell pepper, cut into strips
  • 1 green or poblano pepper, cut into strips
  • 1 medium onion, cut into strips
  • 3 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • pinch ancho or Mexican chile powder,  to taste
  • salt and pepper to taste
  • 2 tsp olive oil
  • 8 reduced carb whole wheat flour tortillas (Trader Joes)

For garnish:

  • 1/2 cup reduced fat shredded mexican cheese
  • reduced fat sour cream (optional)
  • guacamole (optional)

Directions:

Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

Season vegetables with salt and pepper and toss with olive oil. To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.

Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side. Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions. Serve immediately with warmed tortillas, cheese and toppings.

Makes 4 cups chicken and vegetables.

References

  1. ^ fajita cast iron skillets (www.target.com)
  2. ^ tortilla warmers (www.target.com)
  3. ^ tortilla press (www.target.com)

Grilled Garlic Dijon Herb Salmon

Salmon fillets seasoned with a garlic, Dijon herb sauce and served with a squeeze of fresh lemon… delicious!!

Happy Wednesday! I’m busy as a bee, working on my cookbook so I wanted to share a recipe from the archives. Salmon is one of my favorite fish dishes to make, and this is a fabulous way to prepare it!

Salmon is a fatty fish, rich in heart-healthy omega-3 fatty acids, protein, and vitamin A. When buying salmon, I prefer to go to my local fish store rather than the supermarket and try to look for wild Alaskan salmon, a sustainable fish that lives in pristine waters and consumes a diverse, healthy diet. It’s available frozen year round.

I used a cast iron grill pan to make this but an outdoor grill works just the same, be sure the grates are clean and oiled to prevent sticking. If you don’t own a grill, this can also be made in the broiler of your oven adding the mustard sauce during the last minute of cooking.

Grilled Garlic Dijon Herb Salmon
gordon-ramsay-recipe.com
Servings:
4 • Serving Size: 1 fillet w lemon • Old Points: 5 pt • Points+: 6 pt
Calories:
233.6 • Fat: 7.9 g • Protein: 34.7 g • Carb: 3.1 g • Fiber: 0.1 g • Sugar: 0.2 g
Sodium:
240.6 mg (without salt)

Ingredients:

  • 4 garlic cloves
  • 1 tsp dried Herbs de Provence
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 tbsp Dijon mustard
  • olive oil spray (I used my misto)
  • 4 (6 oz) wild salmon fillets, 1″ thick (if frozen, thaw first)
  • salt and fresh ground pepper to taste
  • 4 lemon wedges for serving

Directions:

In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.  

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close