Creamy Edamame And Avocado Dip

Creamy Edamame And Avocado Dip. Hey everyone! Here is another quick and easy recipe. Edamame and avocado dip. I happen to love edamame. So I wanted to create a creamy dip using both edamame and avocado. It transforms into a healthy and tasty dip that will brighten the table at your next gathering. Its fresh flavor is loaded with fresh lime juice, garlic, and cilantro. And the added siracha gives it a nice tangy and spicy kick. Enjoy this as a dip, healthy snack or sandwich spread!

Enjoy!

Xo– Ayesha

Edamame and Avacado Dip

12oz. Edamame shelled.
One large avocado pitted and cubed.
1/4 cup onion, diced.
1/2 cup cilantro
1-2 garlic cloves
1/4 cup lime juice
1-2 tablespoons sriracha
One teaspoon sea salt
One teaspoon black pepper
2-3 tablespoons olive oil

Heat a large pot of water over medium-high heat. Add frozen edamame and quickly blanch for 2-3 minutes.

Place the hot edamame into a blender or food processor. Pulse five or six times until slightly broken up. Add in avocado, onion, cilantro, garlic, lime, and sriracha. Season with salt and pepper. Cover and drizzle in olive oil. Puree until smooth but still chunky. You can adjust the seasonings to taste.

Transfer to a bowl and serve with desired accompaniments. (Cucumber slices, pita, bell pepper, carrot sticks, etc.)

Mango Dream Smoothie

Heres another throwback! My “Mango Dream Smoothie” is delicious and comes together in no time! It reminds me of a bowl of sherbert ice cream in a glass, without all of the added sugar and calories. It’s a perfect mid-day or night time snack. We combine mango and blood orange to get this delicious and citrusy, yet light flavor. Mango is also great for the digestion and helps to clear your skin! What are some of your favorite ways to eat mango? Leave a comment below.

Xo- Ayesha

Mango Dream Smoothie

One Cup almond milk (or nut milk of your choice)
One Cup mango chunks
One Peeled and sliced blood orange
4 Small pitted dates
2 Tablespoon lemon juice (approx juice of 1 lemon)
Pinch sea salt
1/2-1 cup ice (depending on desired consistency)

Just place ingredients into the blender and mix until you get your desired consistency. If the consistency is too thick for you add more ice and continue to blend to your liking! So easy and so delicious.

Quick TIP: I love to freeze my fruit in Glad Freezer Bags at the beginning of the week for easy and convenient smoothie prep.

 

Greek Chicken Kebabs

Now I can get my family to eat practically anything cooked on the grill. And grilling kabobs is definitely a favorite. Using the always popular chicken with a quick greek inspired rub with sliced zucchini and bell pepper. You can alternate with any favorite vegetables or proteins you have on hand. The seasoning also stores well for a future repeat of this dish!

These kebabs were delicious! The chicken was easy to make and flavorful. It’s zesty, with just a little kick to it. The zucchini and peppers were the perfect accompaniment on the kabob. But this will work great with just about any vegetable.

I served it alongside some spiced rice and a side of greek yogurt! So go break out your long-forgotten-about skewers. And let’s get grilling!

Xo- Ayesha

 

 


I give my oldest daughter a kid safe knife to get in on the zucchini fun. But always be prepared with extra veggies. As you can see she got a LITTLE carried away!

Greek Chicken Kabobs

1lb Chicken breasts, cut into 1-inch pieces. (boneless, skinless)
2 Red bell peppers, cut into 1-inch pieces.
2 Medium zucchini, cut into 1-inch pieces.
2 Cloves garlic, minced.
2 Tablespoons lemon juice, fresh.

Greek Seasoning

2 tablespoons oregano
1 Tablespoon kosher salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon onion powder
2 Teaspoons paprika
2 Teaspoons dried parsley
2 Teaspoon Basil
2 Teaspoons dried Dill
1 Teaspoon Thyme
1 Teaspoon ground nutmeg
1 Teaspoon cinnamon

Mix all spices well. Store in a jar or airtight container.

Start by cutting up your chicken breasts into one-inch pieces and place into a large bowl. Drizzle with olive oil salt and pepper.

Add minced garlic, lemon juice to the bowl.

Season chicken liberally with greek seasoning.

Mix well. Set aside.

Slice zucchini into 1-inch slices.

Core and cut bell pepper into 1-inch pieces.

Place veggies in a separate bowl and lightly drizzle with olive oil to prevent from sticking.

Alternate placing chicken cubes, zucchini and bell peppers on your prepared skewers. I prefer metal over wooden skewers. But if you use wooden make sure to soak them in water for at least thirty minutes before using. Grill the kebabs (or broil) until the chicken is no longer pink and juices run clear. About 4-5 minutes per side.

 

Marinated Grilled Chicken Thighs

Marinated grilled chicken thighs. Fire up the grill or grill pan and get ready to make this delicious chicken recipe. Now I love to use chicken thighs as they are quick to cook, juicy and inexpensive. And how amazing is it that you don’t need a grill to cook out these days. Checkout my grill pan from my new “Ayesha Curry Home Collection” available at retailers nationwide and get your “grill on” from the comfort of your kitchen. This dish is perfect sliced along the top of a salad or paired with your favorite sides. Whats your favorite protein to grill? Share in the comments below.

Enjoy!

Xo- Ayesha

Marinated Grilled chicken thighs

1lb boneless skinless chicken thighs
3/4 cup olive oil
2 cloves garlic (Or one if you’re not a garlic lover)
1 tablespoon parsley, finely chopped.
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons brown sugar
Two tablespoons Dijon
Two tablespoons lemon juice
Black pepper to taste. (I used about 1/2 teaspoon)

In a large bowl combine oil, garlic, soy, vinegar, lemon, parsley, Dijon, brown sugar, and pepper.

Mix well and remove1/4 cup of marinade.

Place in the chicken thighs and coat well with marinade. Allow marinating for at least 30 minutes. It can marinate for a few hours but I wouldn’t let it marinate overnight as the vinegar and lemon will begin to cook the meat and change the texture.

Heat a grill pan over medium-high heat.

Grill chicken thighs for 4-5 minutes per side or until cooked through. Brushing with remaining marinade while cooking.

Allow resting for 5 minutes before serving.

Tip- Add one tablespoon of liquid smoke to the marinade if you’re missing that smoky taste you get grilling outdoors.

Turkey Sloppy Joe- A Spin On A Childhood Favorite

Turkey Sloppy Joe. Sure to be of your next family dinner favorites! Sloppy joes are one of those comfort foods that you grew up eating, but probably don’t admit to actually liking as an adult! Barbecue like sandwiches that consist of sauce and ground beef or as my mom says “Minced meat.” The can of sauce has sugar, high-fructose corn syrup, preservatives and other not so healthy items but let’s be honest when you were a kid who cared? This is a healthier spin on your classic sloppy joe but still has that delicious sweet and tangy flavor we all love. I mean whats not to like about a meal that combines a hearty meat mixture nestled inside a bun and is oh so SLOPPY!

Here I made this with lean turkey meat and most ingredients you probably already have on hand like onion and bell pepper. What makes these healthy? Well first off, they’re a bit leaner thanks to lean ground turkey, but they are also lower in sugar thanks to a homemade sauce that’s been toned down. That’s the best part about cooking from scratch. You control what goes into your food and how much you use. You still get to make those childhood favorites but in a healthier way. I hope you enjoy it.

Let’s get sloppy!

Xo- Ayesha

 

Turkey Sloppy Joe

1lb ground turkey
One tablespoon olive oil
15 ounce can tomato sauce
One small red onion, diced.
One red bell pepper, diced.
Two cloves garlic, minced.
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/2 tablespoon smoked paprika (You can substitute regular)
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon cayenne (optional)
1 teaspoon black pepper
1 teaspoon salt
Buns, for serving.

Heat olive oil in a skillet over medium-high heat and brown your ground turkey until cooked through. Add garlic, onion, and bell pepper. Saute the mixture for 1-2 minutes and add the remaining ingredients. (Obviously not the bread!) Bring to a boil, reduce the heat and simmer for 10-15 minutes. Vegetables should be tender.

Spoon mixture inside of your favorite bun. Toasting the bread is also a nice touch. I like to serve it with homemade sweet potato chips or fries and some crunchy cucumber slices! (My kids layer the cucumber inside of their sandwiches.)

Enjoy!