Today it was an absolutely gorgeous day here...sunny with temps in the mid-60s. It's a drastic change from the nasty, damp, cold weather we've had most of the last couple weeks here. I decided it would be a perfect evening to grill something for dinner, so this afternoon I put together a quick marinade with a southwestern theme. We had Southwestern Marinated Grilled Chicken with steamed fresh broccoli florets sprinkled with fresh lemon zest. Youngest son ate dinner with us this evening so I baked some sweet potatoes for both hubby and him to have with their dinners. It was a quick and easy dinner.
The marinade I put together for the chicken was super simple -- it was 1/4 cup olive oil, the zest and juice of 1 lemon, the zest and juice of 1 lime, 2 large cloves of minced garlic, 1/2 teaspoon Kosher salt, 1/2 teaspoon oregano, 1/2 teaspoon roasted cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground Chipotle pepper. I love zesting and using the rinds of lemons and limes -- that's where all the flavor really is...and besides, "a rind is a terrible thing to waste"! ;-) I placed all of the ingredients in a gallon size Ziploc bag and added the boneless chicken breasts (that I had pounded thin) and marinated them for about 4 hours before hubby grilled them.
For our special "Oscar Night" dessert, I decided to take a stab at making cannolis. Not too long ago, one of my regular blog readers and I discussed recreating them (to be both wheat and sugar free) because both of us really loved cannolis. When I was growing up, there was a little place on the boardwalk in Ocean City, Maryland, that I used to go to every single time I got into town during the summers. They made some of the absolute best cannolis I have ever eaten. The biggest challenge in recreating cannolis without wheat or grains is the tube shaped crusts that the ricotta filling gets piped into. So, I decided to forgo the idea (for now) of trying to make a crust that I could form into a tube shape (the crusts are usually wrapped around cannoli molds and deep fried until crispy). So, I decided to make crust "disks" to pipe the ricotta filling onto instead of into. These are more like...."cannoli bites". The end result is the same...the presentation is just a bit different. The purpose of the crust is to hold the filling and I accomplished that task! My initial attempt at making the crust was good -- it's not 100% where I want to be yet...but it is an awesome start and both hubby and I enjoyed them and thought they were great. I topped the cannolis with chopped Green & Black's 70% cacao chocolate bar as well as a few salted roasted pistachios. It is still a work in progress...but I'm getting there. I am calling these Holy Moly Cannolis -- because when we tried them...the first thought was "holy moly...it's cannoli"....LOL. I snapped a picture of our dinner and my Holy Moly Cannolis. Enjoy!
And now, I would like to present..."Holy Moly Cannolis"...