chenailkitchenchronicles.blogspot.com

Chenail Kitchen Chronicles

Monday, August 5, 2013. Grilled swordfish with pineapple salsa. 1 pineapple, diced into small pieces. 1/4 cup cilantro, chopped. 3 scallions, chopped. 1 clove garlic, minced. Few tblsp olive oil. Dash of crushed red pepper. Zest and Juice of 1 lime. Preheat grill. Drizzle both sides of fish with olive oil, salt and pepper. Grill 5 minutes per side of fish, spending on thickness. Let stand for 5-10 minutes. Serve over grilled fish. I served with grilled asparagus. Thursday, July 4, 2013. 1/4 cup olive oil.

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Monday, August 5, 2013. Grilled swordfish with pineapple salsa. 1 pineapple, diced into small pieces. 1/4 cup cilantro, chopped. 3 scallions, chopped. 1 clove garlic, minced. Few tblsp olive oil. Dash of crushed red pepper. Zest and Juice of 1 lime. Preheat grill. Drizzle both sides of fish with olive oil, salt and pepper. Grill 5 minutes per side of fish, spending on thickness. Let stand for 5-10 minutes. Serve over grilled fish. I served with grilled asparagus. Thursday, July 4, 2013. 1/4 cup olive oil.

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Chenail Kitchen Chronicles | chenailkitchenchronicles.blogspot.com Reviews

https://chenailkitchenchronicles.blogspot.com

Monday, August 5, 2013. Grilled swordfish with pineapple salsa. 1 pineapple, diced into small pieces. 1/4 cup cilantro, chopped. 3 scallions, chopped. 1 clove garlic, minced. Few tblsp olive oil. Dash of crushed red pepper. Zest and Juice of 1 lime. Preheat grill. Drizzle both sides of fish with olive oil, salt and pepper. Grill 5 minutes per side of fish, spending on thickness. Let stand for 5-10 minutes. Serve over grilled fish. I served with grilled asparagus. Thursday, July 4, 2013. 1/4 cup olive oil.

INTERNAL PAGES

chenailkitchenchronicles.blogspot.com

1

Chenail Kitchen Chronicles: January 2012

http://www.chenailkitchenchronicles.blogspot.com/2012_01_01_archive.html

Wednesday, January 25, 2012. Pistachio ice cream (wasabi) salmon. Pistachio ice cream (wasabi) salmon. This week’s blog was intended to be a recap of our Sunday afternoon football-watching feast in order to get everyone psyched up for the Supberbowl (go Pats! Only one who thinks 500 calories is a lot for a sleeve of Saltines? What this scene doesn't show if afterwards when mater freaks out and starts yelling "the pistachio ice cream has turned.” Thinking about this scene still makes me giggle&#...Preheat...

2

Chenail Kitchen Chronicles: Ladies cocktail night!

http://www.chenailkitchenchronicles.blogspot.com/2013/07/ladies-cocktail-night.html

Thursday, July 4, 2013. Every so often, my Williamson gals like to gather for a ladies night sleepover. These nights usually entail lots of great food, wine and laughs.it's a ton of fun and a great chance for sisters, aunts, cousins, nieces, mom's, etc. to get together. Occasionally there's some wii dance games and charades.I know, CRAZY business. Note: I was seriously running late so my pics are sucky.sorry! 3 pkg whole wheat naan bread (2 rounds per package). 1 tbsp fresh basil, chopped. 1 lime, sliced.

3

Chenail Kitchen Chronicles: Summa-time Slaw

http://www.chenailkitchenchronicles.blogspot.com/2013/06/summa-time-slaw.html

Monday, June 3, 2013. After the last few days, it definitely feels like summer is here! I tweaked/embellished a simple slaw I had thrown together for fish tacos a few times last summer.and this recipient was born. I think the sweet/spicy/crispy combination is the perfect accompaniment to any BBQ and would be also great served with grill chicken or fish on top. 2 bags of coleslaw mix ( I used the broccoli cole slaw mix.I like the texture and it's the only way. I can get Brett to eat broccoli).

4

Chenail Kitchen Chronicles: June 2013

http://www.chenailkitchenchronicles.blogspot.com/2013_06_01_archive.html

Monday, June 3, 2013. After the last few days, it definitely feels like summer is here! I tweaked/embellished a simple slaw I had thrown together for fish tacos a few times last summer.and this recipient was born. I think the sweet/spicy/crispy combination is the perfect accompaniment to any BBQ and would be also great served with grill chicken or fish on top. 2 bags of coleslaw mix ( I used the broccoli cole slaw mix.I like the texture and it's the only way. I can get Brett to eat broccoli).

5

Chenail Kitchen Chronicles: Grilled swordfish with pineapple salsa

http://www.chenailkitchenchronicles.blogspot.com/2013/08/grilled-swordfish-with-pineapple-salsa.html

Monday, August 5, 2013. Grilled swordfish with pineapple salsa. 1 pineapple, diced into small pieces. 1/4 cup cilantro, chopped. 3 scallions, chopped. 1 clove garlic, minced. Few tblsp olive oil. Dash of crushed red pepper. Zest and Juice of 1 lime. Preheat grill. Drizzle both sides of fish with olive oil, salt and pepper. Grill 5 minutes per side of fish, spending on thickness. Let stand for 5-10 minutes. Serve over grilled fish. I served with grilled asparagus. Subscribe to: Post Comments (Atom).

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chenailkitchenchronicles.blogspot.com

Chenail Kitchen Chronicles

Monday, August 5, 2013. Grilled swordfish with pineapple salsa. 1 pineapple, diced into small pieces. 1/4 cup cilantro, chopped. 3 scallions, chopped. 1 clove garlic, minced. Few tblsp olive oil. Dash of crushed red pepper. Zest and Juice of 1 lime. Preheat grill. Drizzle both sides of fish with olive oil, salt and pepper. Grill 5 minutes per side of fish, spending on thickness. Let stand for 5-10 minutes. Serve over grilled fish. I served with grilled asparagus. Thursday, July 4, 2013. 1/4 cup olive oil.

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