Cooking On The Ranch

menu icon
search icon
×

Spicy Pineapple Jalapeno Margarita

By 4 Comments

Quick and easy, this spicy pineapple margarita recipe is as fun as it is refreshing. A kick of heat from muddled jalapeno pepper, sweet with pineapple juice and traditionally tart with lime. This pineapple jalapeno margarita will wow your palate.

Pineapple Jalapeno Margarita garnished with chile powder and a wedge of fresh pineapple

Tropical, spicy, colorful and delicious, I can’t think of a more perfect cocktail for your next Mexican food dinner.

What I like about this recipe is that you don’t have to be a mixologist, or own any fancy equipment, to make this margarita recipe. That is, of course, unless you want to.

The official classic Margarita, according to the International Bartender’s Association, uses these ingredients, lime juice, Cointreau and tequila. This pineapple jalapeno margarita is a riff on the classic using special ingredients to spice things up a bit.

Dangerously delicious, and inspired from a recipe I found over at Williams and Sonoma, let’s take a look.

Ingredients You’ll Need

Ingredients to make pineapple jalapeno margarita recipe.
  • Fresh Lime.
  • Jalapeno pepper.
  • Tequila.
  • Pineapple juice.
  • Agave nectar.
  • Tajin Seasoning (to rim glass) Tajin is a very versatile Mexican spice made with a variety of peppers, lime and salt.

Ingredient Subs and Swaps

  • Spicy Pepper: A Serrano pepper is a spicy pepper like a jalapeno and will work well here. Avoid an Anaheim pepper, as the heat level is very low, and it will not give you the spice you need for this spicy pineapple margarita.
  • Agave Nectar: If you can’t find agave nectar, substitute honey.
  • Tajin: If you don’t have, or can’t find Tajin, use coarse kosher salt to rim the glass.

Step By Step Instructions

How to rim a margarita glass with tajin seasoning.
How to rim a margarita glass with tajin seasoning.
  • Step 1: Spread the Tajin on a small plate. Squeeze lime juice onto another small plate. Turn the glass upside down into the lime juice. 
  • Step 2: Then dip the rim into the Tajin and shake off any excess.
Tajin rimmed glass for spicy pineapple margarita recipe.
Smashing jalapeno slices to make a spicy pineapple margarita.
Smashed jalapeno slices to make a spicy pineapple margarita.
  • Step 3: In a cocktail shaker, muddle one of the jalapeño slices. Or if you don’t have a muddler (like me), crush and mash the jalapeno. I used a meat mallet.
Spicy pineapple margarita garnished with a wedge of pineapple and rimmed with Tajin seasoning.
  • Step 4: Fill the shaker with ice and add the tequila, muddled jalapeno pepper, pineapple juice, lime juice and agave nectar. Shake vigorously and strain into the prepared glass. Garnish with a jalapeño slice, or a wedge of fresh pineapple and serve immediately either straight up or on the rocks.
What’s The Best Tequila For Margaritas?

That all boils down to where your preference in flavor lies. We prefer a silver. A silver or blanco tequila is young and has only been aged in oak for a couple of months and will give the margarita a crisp and truer agave flavor.

Spicy Pineapple Jalapeno Margarita Recipe

I hope you give this dangerously delicious cocktail a try. You’ll love its simplicity and the fact that the sweetness comes from the pineapple juice rather than having to make a simple syrup.

And with a kick of heat and undertones of bell pepper flavor from the jalapeno, this is a perfect Summer Margarita.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pineapple Jalapeno Margarita garnished with chile powder and a wedge of fresh pineapple
Print Recipe
5 from 2 votes

Spicy Pineapple Jalapeno Margarita Recipe

Quick and easy, this spicy margarita recipe is as fun as it is refreshing. A kick of heat from muddled Jalapeno pepper, sweet with pineapple juice and traditionally tart with lime.
Prep Time15 minutes
Total Time15 minutes
Course: Cocktails and Beverages
Cuisine: Southwestern Mexican
Servings: 1 cocktail
Calories: 251kcal
Author: Lea Ann Brown

Ingredients

  • Tajin Seasoning to rim glass or salt
  • 1 lime juiced, to wet the rim of the glass
  • 2 jalapeño slices
  • 2 ounces tequila (2 shots)
  • 1 ½ ounces pineapple juice (1 ½ shot)
  • ½ ounces fresh lime juice 1 small lime
  • ¾ ounce agave nectar

Instructions

  • Spread the Tijin on a small plate. Squeeze lime juice onto another small plate. Turn the glass upside down into the lime juice. Then dip the rim into the Tajin and shake off any excess. Fill the glass with ice.
  • In a cocktail shaker, muddle one of the jalapeño slices. Or if you don't have a muddler, crush and mash the jalapeno.
  • Fill the shaker with ice and add the tequila, pineapple juice, lime juice and agave nectar. Shake vigorously and strain into the prepared glass. Garnish with a jalapeño slice, or a wedge of fresh pineapple and serve immediately.
  • Makes 1 drink.

Notes

Serving a crowd? How to make a pitcher that serves around 8 people.
  • 6 limes – juiced (to wet rims of glasses)
  • Enough Tajin to rim 8 glasses
  • 16 ounces tequila (16 shots)
  • 12 ounces pineapple juice (1 ½ cups)
  • Juice of 8 limes (about ½ cup)
  • 6 ounces agave nectar (¾ cup)
  • 3 handfulls of ice
  • 12 – 18 slices jalapeno pepper (muddled)
Stir, pour into glasses and serve. 

Nutrition

Calories: 251kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 212mg | Fiber: 3g | Sugar: 21g | Vitamin A: 345IU | Vitamin C: 65mg | Calcium: 33mg | Iron: 1mg

Spicy Pineapple Margarita …. It’s What’s For Summer

Summer Squash Zucchini Squash Custard

By 25 Comments

Combining yellow squash and zucchini with creamy goat cheese turns a Zucchini Squash Custard into a pillowy light, creamy unique custard treat. Easy to prepare and gluten free, this a delicious side dish for any Summer meal thrown your way. You’re going to fall in love with this cheesy squash and zucchini custard.

Zucchini squash casserole baked in individual ramekins.

Are you feeling squashed from the weight of all the fresh Summer Squash and Zucchini that’s collecting on your kitchen counters? I didn’t plant this year, but others most certainly have and are being very generous in gifting their bounty to me.

One of the first zucchini recipes I make each and every year is this luscious baked zucchini squash casserole recipe. It’s truly one of most favorite Summer vegetable casseroles.

And its a gluten free zucchini casserole. The binding comes in the form of corn meal rather than bread crumbs.

With eggs, cheese and milk, the end result is more like a fluffy custard or a summer squash souffle.

Summer Squash Side Dish

What’s fun about this recipes, is that you an bake this zucchini casserole in a 8 x 8 casserole dish or in ramekins for individual servings.

If you’ve made your quota of zucchini breads and if you’re like me, had your fill of grilled, zucchini sautees I urge you to give this recipe a try.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make zucchini squash casserole.
  • Zucchini squash and Summer squash.
  • Milk.
  • Onion.
  • Eggs.
  • Cornmeal.
  • Goat Cheese.
  • Butter.
  • Sugar.
  • Olive oil.
  • Dill, fresh or dried.

Ingredient Subs

  • Goat Cheese: If you simply don’t like goat cheese, choose another cheese that will melt well and retain it’s creamy texture. Cream cheese, Manchego, Boursin or Emmental are good suggestions.

Step by Step Instructions

To Prepare The Squash

Simply wash the squash and then slice it about ¼ inch thick. There’s no need to remove the skin from the squash. The skin is totally edible and adds color to the casserole.

Cooking summer squash and zucchini in a non-stick skillet.
Using a potato masher to mash zucchini for zucchini squash casserole.
  1. Step 1: Preheat oven to 400 degrees. Heat a non-stick fry pan over medium high heat. Add the oil. Once the oil is hot, add the sliced squash and chopped onion. Cook until tender, stirring often, about 15 minutes.
  2. Step 2: Using a potato masher, mash the squash until partially mashed.
Adding butter and goat cheese for zucchini squash casserole.
  1. Step 3: Add the goat cheese and butter and stir until cheese and butter are melted.
Adding spices to make zucchini casserole.
Combing ingredients stove-top to make zucchini squash casserole.
  1. Step 4: Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
  2. Step 5: Stir until all ingredients are well blended.
Individual ramekin zucchini squash casserole on a sheet pan ready to bake.
Individual baked zucchini casseroles in ramekins, baked and on a sheet pan.
  1. Step 6: Using a large spoon, fill individual ramekins with the squash mixture. Place the ramekins on a sheet pan.
  2. Step 7: Bake at 400 degrees for 35 minutes.
Zucchini Casserole in a le creuset square baking dish.

Tip: You can also bake this zucchini custard in an 8 x 8 baking dish.

Serving Suggestions

This Zucchini Custard goes with about any Summery protein. Some of our favorites are:

Can This Be Made Ahead of Time?

This can be made up to a day in advance. Prep and prepare according to directions, but instead of baking, refrigerate covered tightly with foil.

Will This Zucchini Bake Freeze Well?

Yes. Cover the individual ramekins or the casserole dish with plastic wrap. Freeze for up to 3 months. Let the casserole thaw in the refrigerator overnight before reheating.

Is This Zucchini Custard Gluten Free?

Yes. The thickening agent here is corn meal rather than flour.

Pro Tip: Use a mandolin to slice the squash. This will insure that each slice is uniform in size and will cook evenly.

Storage:

Store any leftovers in an air-tight container, or in the original casserole or ramekin covered with plastic wrap. It will keep for 4 days.

Zucchini custard is best served straight from the oven. But for any leftovers, place in the microwave and reheat at 50% power in 30 second intervals. Or place in a 250 degree oven and let it slowly heat back up.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love. Or pay a visit to my Side Dish Category. You’ll find lots of great recipes, including the most popular side dish on my site for Broccoli Rice and Cheese Cassserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Zucchini squash casserole baked in individual ramekins.
Print Recipe
4.84 from 6 votes

Zucchini Squash Custard

Take a look at this unique recipe for Summer Squash Custard with creamy goat cheese.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 229kcal
Author: Lea Ann Brown

Ingredients

  • 2 Summer squash or zucchini sliced into ½- rounds (about 4 cups)
  • 2 Tablespoons olive oil
  • 1 medium onion coarsely chopped
  • 3 ounces goat cheese
  • 3 tablespoons butter
  • ¼ cup cornmeal
  • 2 large eggs beaten
  • 1 cup milk
  • 3 tablespoons chopped fresh dill plus sprigs for garnishing, or 1 tablespoon dried dill.
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 – 15 minutes or until squash is tender. Mash slightly with a potato masher or large fork.
  • Add the goat cheese and butter while still hot and stir until melted.
  • Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
  • Pour into an 8-by-8-inch baking dish or 6 individual ramekins that have been coated with cooking spray.
  • Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.

Notes

Pro Tip: Use a mandolin to slice the squash. This will insure that each slice is uniform in size and will cook evenly.
Make Ahead: This can be made up to a day in advance. Prep and prepare according to directions, but instead of baking, refrigerate covered tightly with foil. Bake when ready to serve.
Leftovers:
Store any leftovers in an air-tight container, or in the original casserole or ramekin covered with plastic wrap. It will keep for 4 days.
Zucchini squash casserole is best served straight from the oven. But for any leftovers, place in the microwave and reheat at 50% power in 30 second intervals. Or place in a 250 degree oven and let it slowly heat back up. 
Freezer: Cover the individual ramekins or the casserole dish with plastic wrap. Freeze for up to 3 months. Let the casserole thaw in the refrigerator overnight before reheating.
 

Nutrition

Calories: 229kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 533mg | Potassium: 296mg | Fiber: 2g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 1mg

Summer Squash Zucchini Custard …It’s What’s for a Side Dish.

Grilled T-Bone Steaks with Cowboy Butter

By 5 Comments

Already beefy with flavor, Grilled T-Bone steaks don’t need much attention before they hit those hot grill grates. The best way to grill a t-bone steak is keep it simple with seasonings and serve with something buttery, like this Cowboy Butter dipping sauce, a rich garlic butter sauce for steaks.

Grilled t-bone steaks served with potatoes and cowboy butter dipping sauce.

What You Can Expect From This Recipe

For me, grilled T-Bone steaks are the least intimidating cut of steak that one can grill. It’s a cut of steak that has moderate marbling to keep the meat moist and tender while cooking and it’s got a bone to add even more flavor.

When you’re looking for a special steak dinner option, grilled t-bones are a great choice. It’s a quick and flavorful steak dinner that’s ready in about 15 minutes.

And who doesn’t love the fact that you’re basically getting two steaks in one. The Filet Mignon sits on the smaller side of the bone, and the New York Strip is the larger piece of meat on the other side. Both very desirable cuts of meat.

T-Bones come from the area below the backbone which is home to some of the most tender and popular cuts of beef, such as the tenderloin, strip steak and Porterhouse. And each of these cuts are very well suited for grilling. Source: Cattlemen’s Beef Board.

So what you can expect from this grilled t-bone steak recipe is a quick easy beefy steak dinner, made luxurious with a butter dipping sauce.

Grilled t-bones are the perfect easy steak dinner.

Table of contents

How To Serve Grilled T-bones

So with that said, let’s talk about my favorite way to serve grilled t-bones. That’s with Cowboy Butter.

Cowboy butter is not a compound butter, but rather a garlic butter sauce for steak that is simply out-of-this-world loaded with flavor.

With an ingredient lineup that includes horseradish, Dijon and hot sauce, this butter sauce will win over your heart. You’ll want to slather it on everything. It makes for a perfect steak recipe.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make grilled t-bone steaks with cowboy butter.
  • T-Bone Steaks: Most of the T-Bones that you’ll find in a general grocery store will be about 1 to 1-½ inches thick and will weigh around 12 ounces. I personally find this size very easy to manage on the grill and much less fussy than a thick cut tenderloin.
  • For The Cowboy Butter (Garlic butter sauce for steak):
  • Lemon Juice: Fresh squeezed
  • Prepared Jarred Horseradish
  • Fresh Parsley: Chopped
  • Dijon Mustard
  • Unsalted Butter
  • Seasonings: Paprika, Chile Powder (preferably New Mexico Chile Powder), garlic and Thyme
  • Shallots
  • Chives
  • Your favorite brand of Hot Sauce.

Ingredient Subs and Swaps

  • Steak: Substitute Porterhouse Steaks for T-Bones.
  • Thyme: Use either dried or fresh thyme. Dried herbs are more potent so a good rule of thumb for substitutions is one tablespoon of fresh herbs to one teaspoon dried.
  • Chives: You can use dried chives in place of fresh.
  • Garlic: Substitute ½ teaspoon of garlic powder or garlic salt for fresh garlic.

Step by Step Instructions

Making cowboy butter dipping sauce for grilled t-bone steaks.
Cowboy butter in a saucepan for grilled t-bone steaks.
  1. Step 1: Make the Cowboy Butter: In a saucepan over low heat melt the butter. Once melted stir in lemon juice, garlic, shallot, mustard, horseradish, chile powder and paprika.
  2. Step 2: Whisk to combine. Stir in parsley, chives and thyme and hot sauce and season with salt and pepper. Turn off heat but don’t remove the pan from the stove. This will keep in warm while you grill the steaks.
A t-bone steak cooking on the grill.

How To Grill T-bone Steaks

Pro-Tip: Let the steaks sit at room temperature for 30 minutes before grilling. If the meat is cold when it hits those hot grates, it may cause the muscle fibers to tense up, resulting is a less tender steak.

  1. Step 3: Grilled T-bones are easy. Pat the steaks dry with a paper towel. Season the steaks with salt and fresh ground black pepper or Montreal Steak Seasoning is good here. Using either a charcoal grill, or gas grill. Heat a gas grill to 500 degrees. For a charcoal grill, heat charcoal briquettes until turn white and are glowing. Once those grates are nice and hot, turn the heat down to 350 degrees. Cook the steaks until golden brown on one side, about 4 – 5 minutes. Turn the steaks and continue to grill another 3 – 5 minutes for medium rare (135 degrees internal temperature) 5 – 7 minutes for medium (140 degrees) or about 8 minutes for medium well (150 degrees).
  2. Step 4: Transfer the grilled T-Bones to a wooden cutting board. Loosely tent the steaks with foil and let rest for five minutes before serving.
A slice of grilled t-bone steaks dipped in Cowboy Butter.
  1. Step 5: To serve place a small bowl of Cowboy Butter on each plate for dipping.

Storage

  • This recipe for Cowboy butter makes enough for several steaks. If you’re grilling only two T-Bones, you’ll most certainly have left over butter. Store the butter in an airtight container in the refrigerator. It will keep for up to a week. To reheat, simply microwave in increments of ten seconds in the microwave until melted. Or reheat stovetop on low in a saucepan. Serve Cowboy Butter over grilled chicken, grilled salmon, drizzle it on baked or fried potatoes.
  • If you have any left over steak, simply wrap it in foil or plastic wrap and refrigerate. Tip: To use any left over steak , fine dice it and make a quick cheesy omelette the next morning.

Common Questions About Grilling A T-Bone Steak

How Long Do You Cook Grilled T-Bone Steaks?

Cook time completely depends on the thickness of the steak and the desired doneness. A thicker cut T-Bone may take about six minutes per side. Whereas a thinner steak will take 4 – 5 minutes. How do you know when a T-Bone steak is done? PRO TIP: Use a digital instant read meat thermometer to determine if the steaks are cooked to your desired doneness.

Can I Cook T-Bone Steaks Stovetop?

If you don’t have a grill, a grill pan, cast iron skillet or carbon steel pan (all oven proof) will work beautifully for pan-seared T-Bone steaks. Heat a skillet over medium high heat. Add two tablespoons oil or butter to the pan. Once the oil is hot, add the seasoned T-Bones. Sear two-three minutes, then turn and sear the other side for two-three minutes. Use a meat thermometer to measure desired doneness. Even though pan searing will work quite well, when cooking a t bone, steak grilled is the way to go.

What’s the Difference? T-Bone vs. Porterhouse

A T-Bone steak is smaller than a porterhouse and delivers that same tenderness and beefy steak flavor we all crave. Both steaks are cut from the short loin. The Porterhouse steak is cut from the rear section of the loin, are larger than T-Bone steaks and have a larger tenderloin (filet mignon) section. T-Bones are cut closer to the front of the loin and have a smaller filet mignon.

Do You Need to Marinate a T-Bone Steak?

Marinating is routinely used for tougher cuts of steak like flank steak or sirloin. T-Bone is a more tender cut, so simple seasonings like salt, pepper, smoked pepper or Montreal Steak Seasoning is all that’s needed. Don’t use a seasoning that will overpower the beefy flavor of the steak.

How Long Should You Let A Grilled T-bones Rest?

As with any cooked meat, tent the steak with foil and let it rest for 5 – 7 minutes. This allows the juices within the steak to redistribute. This prevents them from running all over your plate when you cut into it.

Tips For Success

  • Don’t skip the step of patting the steaks dry before grilling. A dry steak will sear and brown quicker and easier than one that’s damp.
  • Even though you can readily find t-bone steaks at your local grocery store, try taking the time to visit a reputable butcher shop. They’ll be able to help you pick out the best t-bone for grilling, and may even be able to cut the steak to the thickness you desire.

Sides for Grilled T-Bones

And if you’re looking for even more dinner ideas, don’t miss my category for Beef Recipes. You’ll find lots of great recipes, including the most popular on my site for Beef Tagliata. And if you’re in the mood for a high-brow dinner, check out Tournedos Steak, dressed to the nines in a luscious red-wine mushroom sauce.

I hope you give this grilled t-bone steak recipe a try. Serving it with Cowboy butter seems like such a natural fit and our favorite way to serve t-bones.

If You Love A good Grilled Steak, Check These Out:

And if you’ve been curious about cooking with Bison, take a look at my Bison Steak Recipe. A guide to “how to”.

Grilled t-bone steaks served with cowboy butter.
Print Recipe
5 from 1 vote

Grilled T-Bone Steaks with Cowboy Butter

Grilled T-bones don't need much attention before they hit those hot grates. For this recipe, sprinkle steaks with a simple seasoning and serve with a cowboy butter dipping sauce for a perfect easy grilled steak dinner.
Prep Time15 minutes
Cook Time15 minutes
Resting time5 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 2
Calories: 431kcal
Author: Lea Ann Brown

Equipment

  • Grill
  • Grill pan, cast iron skillet, or carbon steel pan An oven safe fry pan.

Ingredients

  • ½ Cup unsalted butter melted
  • 1 Tablespoon lemon juice fresh, about ½ lemon
  • 1 Tablespoon garlic minced, about 2 small cloves
  • 2 tablespoons shallot minced
  • 1 Tablespoon Dijon mustard
  • ½ Tablespoon prepared horseradish
  • 1 Pinch red chile powder
  • ¼ teaspoon paprika
  • 1 tablespoon Parsley fresh and chopped
  • 2 Tablespoons chives fresh and chopped
  • ½ teaspoon dried thyme or 1 ½ teaspoon fresh thyme
  • ½ teaspoon hot sauce your favorite brand
  • kosher salt
  • Freshly ground black pepper

Instructions

  • Make the Cowboy Butter: In a saucepan over low heat melt the butter. Once melted stir in lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika.
  • Stir in parsley, chives and thyme and hot sauce and season with salt and pepper. Whisk to combine. Turn off heat, cover the pan, but don't remove the pan from the stove. This will keep in warm while you grill the steaks.
  • Grill the steaks. Pat the steaks dry with a paper towel. Season the steaks with salt and fresh ground pepper or Montreal Steak Seasoning is good here.
  • Using either a charcoal grill, or gas grill. Heat a gas grill to 500 degrees. For a charcoal grill, heat charcoal briquettes until white. Once those grates are nice and hot, turn the heat down to 350 degrees.
  • Cook the steaks until golden brown on one side, about 4 – 5 minutes. Turn the steaks and continue to grill another 3 – 5 minutes for medium rare (135 degrees) 5 – 7 minutes for medium (140 degrees) or about 8 minutes for medium well (150 degrees).
  • Step 3: Transfer the steaks to a cutting board. Loosely tent the steaks with foil and let rest 5 minutes before serving.
  • To serve place a small bowl of Cowboy Butter on each plate for dipping.

Notes

This recipe for Cowboy butter makes enough for several steaks. If you’re grilling only two t-bones, you’ll most certainly have left over butter. Store the butter in an airtight container in the refrigerator. It will keep for up to a week. To reheat, simply microwave in increments of 10 seconds in the microwave until melted. Or reheat stovetop on low in a saucepan. Serve Cowboy Butter over grilled chicken, grilled salmon, drizzle it on baked or fried potatoes.
Pro-Tip: Let the steaks sit at room temperature for 30 minutes before grilling. If the meat is cold when it hits those hot grates, it may cause the muscle fibers to tense up, resulting is a less tender steak.
Stovetop Instructions: If you don’t have a grill, a grill pan, cast iron skillet or carbon steel pan (all oven proof) will work beautifully to cook t-bone steaks. Heat a skillet over medium high heat. Add 2 Tablespoons oil to the pan. Once the oil is hot, add the seasoned t-bone steaks. Sear 2 minutes, then turn and sear the other side of the steak 2 minutes. Transfer the pan to a 425 degree oven and cook until the steaks reach desired doneness.
Cook time completely depends on the thickness of the steak and the desired doneness. A thicker cut T-bone may take about 6 minutes per side. Whereas a thinner steak will take 4 – 5 minutes. How do you know when a t-bone steak is done? PRO TIP: Use a digital instant read thermometer to determine if the steaks are cooked to your desired doneness.

Nutrition

Calories: 431kcal | Carbohydrates: 5g | Protein: 2g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 493mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1858IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled T-Bone Steaks with Cowboy Butter … It’s What’s For Dinner

Grilled Lamb Salad with Arugula and Creamy Lemon Vinaigrette

By 33 Comments

This is a recipe for grilled lamb salad where lamb kebabs are served over a bed of arugula that’s been tossed with a dreamy creamy lemon vinaigrette. Topped with crumbled blue cheese, ready in 30 minutes, this is a recipe that deserves a standing ovation.

Grilled Lamb Kebab Salad with sweet onions, arugula and blue cheese.

Table of contents

I simply can’t resist those plastic clam shells of organic baby arugula from Whole Foods. And tossing it with a creamy lemony vinaigrette truly enhances its fresh peppery flavor.

My latest arugula salad adventure turned into a lamb salad, topped with grilled lamb kabobs and some crumbles of blue cheese. DIVINE flavor combo.

Just picture a bite of tender grilled lamb that’s been drizzled with a creamy lemony vinaigrette, topped with crumbles of full-bodied and savory blue cheese, and some crisp sweet onion and peppery arugula all in your mouth at the same time.  ::::sigh. 

And as I said, easy enough for a weeknight meal and elegant enough for guests. We simply love this recipe.

And there’s no reason to be intimidated by cooking lamb. Lamb is easy to prepare and when cooked properly, lamb is flavorful and juicy. And the methods for preparing it are no different than those you use for beef and pork.  

Grilled lamb is a fast, delicious, practical weeknight option. Prep time is minimal for this recipe with an impressive outcome.

I’m sure hoping you’ll sit up and take notice and give this recipe a try very soon. And preferably on a work week evening for a quick easy meals that just happens to be restaurant quality delicious.

About Colorado Lamb

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Let’s take a look.

Ingredients You’ll Need To Make Lamb Salad

Ingredients to make lamb kebab salad.
  • Lamb. I like to use a lamb steak. Due to how thin it’s cut, it makes it easy to cut into pieces for lamb kebabs.
  • Arugula.
  • Blue Cheese. I like the quality and flavor of Maytag Blue Cheese.
  • Lemon. Fresh lemon juice to make that creamy lemon vinaigrette.
  • Olive Oil. Select a good quality olive oil for this recipe.
  • Garlic.
  • Sour Cream. Full fat preferred.

Ingredient Subs and Swaps

  • Lamb. If you simply don’t want to use lamb for this kebab salad, switch out boneless skinless grilled chicken breast or chicken thighs, or even steak. A beef tenderloin would work very well here.
  • Arugula: I happen to like arugula for this recipe, simply because it’s a good flavor pairing for the creamy lemon vinaigrette. Substitute any sturdy greens. Romaine would work well here as would baby spinach. Shredded Napa cabbage might be a fun swap.
  • Onion: Want a stronger onion flavor, substitute sweet onion with red onion.
  • Sour Cream: You can use a low fat sour cream for this recipe to make it healthier. You can also substitute creme fraiche for sour cream.
  • Cheese: If you don’t like blue cheese, a good substitute here would be feta cheese.

Step by Step Instructions

Creamy Lemon Vinaigrette for Lamb Kebab Salad.
Finished creamy lemon vinaigrette to top lamb kebab salad.
  • Step 1: Make the Creamy Lemon Vinaigrette. In a small bowl, place sour cream, lemon juice and chopped garlic.
  • Step 2: Slowly whisk in the olive oil until well blended. Set aside.
Lamb steak on skewers ready to grill.
Arugula and onions with lemon vinaigrette for a kebab salad.
  • Step 3: In a medium bowl, combine the bite sized pieces of lamb with the 1 tablespoon olive oil, salt, and ground black pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers. Cook the skewers on the grill or on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside (medium), 2 to 4 minutes per side. Once cooked, drizzle the cooked kebabs with some of the vinaigrette.
  • Step 4: In the meantime, finish the salad. In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste. 
  • Step 5: Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the blue cheese, and serve immediately.

Lamb Salad FAQ’s

What’s The Best Cut Of Lamb For Kebabs?

For lamb kabobs, the best cut of meat is a boneless cut. You can choose from a boneless leg of lamb, lamb shoulder, sirloin chops or cubed kebab meat. Source: American Lamb.

Can I Cook Lamb Kebabs Indoors?

If you don’t have an outdoor grill, you most certainly can cook them in the oven. Just place the skewers on a sheet pan. Set oven on broil. Broil about 5 inches below the broiler unit turning several times. This should take about 6-8 minutes or until internal temperature reaches 145 degrees for medium rare.

Can You Make Lamb Salad Ahead Of Time?

This recipe is so easy, there’s not much reason to do so. But if you need to save a few minutes, cut the lamb the day before and skewer the meat. You can also make the vinaigrette the day before. Just give it a good whisk before using to recombine the ingredients.

Pro Tip: If using wooden skewers, soak the skewers in water for 30 minutes before starting this recipe. It will keep the skewers from burning during the cook time.

Tips For Grilled Lamb Salad

  • Cut the lamb in cubes that are 1 – 1 ½ inches in size. They will cook quickly, and evenly sized cubes will result in even cooking.
  • Don’t push the lamb cubes too tightly on the skewer. Just nestle them close to each other. Pushing them too tight together will keep them from cooking evenly.
  • Let lamb come to room temperature before cooking. Take lamb out of the refrigerator about 30 minutes before you plan on preparing this recipe. If you add cold lamb to a hot grill, the tender texture may be compromised.
  • Use a good quality olive oil for the kebab salad vinaigrette. Save that big bottle of olive oil from Costco for sauteeing. Instead keep a bottle of milder flavored oil in your pantry to use for vinaigrettes. Brands that are easy to find are Pompeian Extra Virgin Olive Oil or Colavita Extra Virgin Olive Oil.

Storage

Once the arugula is dressed, it will not store well as leftovers. Store any leftover lamb pieces in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months.

Recipe for Grilled Lamb Salad 

Lamb Kabob Salad with arugula and blue cheese.

If you’re looking for more lamb recipes, don’t miss my category for Lamb Recipes and this recipe for Lamb with Pistachio Crust. An incredibly delicious recipe that we made many times in Culinary School.

More Lamb Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled Lamb Kebab Salad served with arugula.
Print Recipe
5 from 2 votes

Grilled Lamb Salad with Baby Arugula and Creamy Lemon Vinaigrette

Grilled Lamb Kabobs with Creamy Lemon Vinaigrette. So Easy, So Delicious
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course Lamb
Cuisine: American
Servings: 2
Calories: 483kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons sour cream
  • 1 small clove garlic minced
  • Kosher salt
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • ¾ pound boneless lamb shoulder chops or lamb leg steaks cut into 1-inch cubes
  • Coarsely ground black pepper
  • 4 ounces baby arugula about 4 cups
  • ½ cup very thinly sliced Vidalia or Sweet Texas Onion
  • ¼ cup crumbled blue cheese room temperature

Instructions

  • Preheat grill or position an oven rack 4-5 inches from the broiler element and heat the broiler to high.
  • In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in ¼ cup olive oil.
  • In a medium bowl, combine the lamb with the 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.  Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.
  • Put the skewers on the grill or on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside. These lamb kebabs are best served medium rare, 145 degrees internal temperature., 2 to 4 minutes per side.
  • Transfer the skewers to a small, shallow baking dish.  Whisk the vinaigrette to recombine and pour 3 tablespoon over the skewers, turning to coat.
  • In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste. 
  • Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the cheese, and serve immediately.

Notes

If you don’t have an outdoor grill, you most certainly can cook them in the oven. Just place the skewers on a sheet pan. Set oven on broil. Broil about 5 inches below the broiler unit turning several times. This should take about 8 minutes or until internal temperature reaches 145 degrees for medium rare.
Tip: If using wooden skewers, soak the skewers in water for 30 minutes before starting this recipe. It will keep the skewers from burning during the cook time.
This recipe is adapted from Fine Cooking.

Nutrition

Calories: 483kcal | Carbohydrates: 8g | Protein: 27g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 330mg | Potassium: 618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1474IU | Vitamin C: 18mg | Calcium: 202mg | Iron: 3mg

Grilled Lamb Salad … It’s Whats for Dinner

Latin Chicken and Black Beans with Jalapeno Orange Sauce

By 23 Comments

This Latin chicken and black beans with jalapeno orange sauce will surely win your heart. Chicken cutlets cook quickly and are tucked into a latin citrus jalapeno sauce. With healthy black beans, this recipe will become a family weeknight favorite.

Latin chicken with black beans and jalapenos.

One of the great things about Latin cuisine is how fundamentally simple so many of the dishes are. Full of a variety of fresh, colorful and basic ingredients, Latin food is easy to learn and easy to prepare.

Take for instance this Latin chicken recipe recipe, using citrus and minimal spices to bring chicken and black beans to a simple lively flavored meal … what’s not to love.

I made this chicken cutlet recipe for one of my creative cooking finals in Culinary School. A tender chicken cutlet which has been dusted with flour and sauteed is exceptional when topped with the orange jalapeno sauce.

This chicken dinner is easy enough for a weeknight meal, impressive enough for entertaining and full of Latin personality.

Plus chicken and black beans recipes seem like the perfect healthy option for dinner.

So if you’re looking for chicken cutlet dinner ideas, check this one out.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make latin chicken breasts.
  • Chicken Breasts, cut horizontally into chicken cutlets. Cutlets are easier to cook that a full chicken breast. They cook quickly so are less prone to dry out as with a larger chicken breast.
  • Cilantro.
  • Black Beans, canned makes this an easy fix dinner.
  • Onion.
  • Garlic.
  • Jalapeno.
  • Orange Juice.
  • Limes.
  • Neutral Oil.
  • Cumin.
  • Flour.

Ingredient Substitutions

  • Jalapeno Pepper: If jalapeno peppers are simply too spicy hot for your palate, substitute Poblano Peppers.
  • Dried Black Beans: You can most certainly substitute dried black beans for canned. You’ll just have to plan ahead. The night before soak 1 cup of black beans in enough water to cover the beans by an inch. The next morning drain the beans and add new water. Simmer the beans stove top for a couple of hours or until tender, or cook them in a crock pot on low for about 5 hours, or until tender. Simply stated, the texture and flavor of using dried beans are superior to canned. Tip: Add a tablespoon-ish scoop of lard or bacon grease to the dried beans and cook. Use about two cups of the cooked black beans to make this recipe.
  • I’ve also made this with pork tenderloin cutlets. Just cut a few “steaks” from a pork tenderloin, pound them a bit with a meat mallet, dust with flour and fry.

Step by Step Instructions

Chopping onions, peppers and garlic to make latin chicken.
Cooking onions, peppers and garlic for latin chicken with black beans.
  • Step One: Slice garlic, chop jalapeno and dice the onion.
  • Step Two: Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
Cooking onions and peppers in lime and orange juice to make latin chicken.
Cooking black beans to make latin chicken.
  • Step 3: Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
  • Step 4: Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
Flour dusted chicken breast cutlets.
Two fried chicken cutlets to make Latin chicken.
  • Step 5: Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
  • Step 6: Heat 2 tablespoons of oil in a skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.

Pro Tip: How to cook chicken cutlets. Chicken cutlets cook very quickly. And to make sure they cook evenly, use a meat mallet to gently pound them for even thickness. Place them in a skillet with hot oil and cook for 2 – 3 minutes per side, or until a digital read meat thermometer reads the internal temperature to 165 degrees.

Chicken cutlet recipe topped with orange jalapeno sauce with black beans and cilantro served on a white platter.
  • Step 7: Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus black bean sauce over and serve.

FAQ’s

What Cut of Chicken Is A Chicken Cutlet

A chicken cutlet comes from a whole boneless skinless chicken breast. A chicken cutlet is made by slicing a chicken breast horizontally into two pieces.

How Do You Make Chicken Cutlets?

Purchase two chicken breasts that are even in size. Place the chicken breasts on a cutting board and place the palm on one hand on the breast. Using a sharp knife, slice horizontally through the breast keeping an eye on your cut to make sure you’re cutting the breast evenly. 

Can You Buy Chicken Cutlets For This Recipe?

Yes you can. Most chicken cutlets I see in the meat department are sliced more than once and can be very thin. Adjust cooking time so you don’t over cook them. However, I recommend slicing your own chicken cutlets. Keep in mind that any extra step that a butcher has taken to provide you with convenience, will also raise the price of the meat. Cutting chicken into cutlets is easy enough to prepare at home.

Latin Chicken And Black Beans and Jalapeno Orange Sauce

If you’re looking for easy latin chicken recipes, this is a good one to try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

And if you have a favorite chicken cutlet recipe, let me know, I’d love to give it a try.

More Easy Chicken Recipes for Dinner

And don’t miss my Chicken Category. You’ll find lots of great recipes, including the most popular chicken recipe on my site for Chicken Mushroom Spinach Skillet.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Latin chicken with black beans and jalapenos.
Print Recipe
5 from 2 votes

Latin Chicken and Black Beans and Jalapeno Orange Sauce

Easy, quick and full of flavor. This is a recipe that works for a week night meal and is good enough for entertaining.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Chicken
Cuisine: Latin
Diet: Gluten Free
Servings: 4
Calories: 513kcal
Author: Lea Ann Brown

Ingredients

  • 4 chicken breast cutlets
  • ¼ cup flour for dusting
  • 6 Tablespoons olive oil divided
  • 3 medium cloves garlic thinly sliced
  • ½ teaspoon ground cumin divided
  • ½ cup fresh orange juice
  • 1 lime juice juiced
  • 1 jalapeno chile seeded, deveined and minced
  • Salt and fresh ground pepper
  • 1 small sweet onion chopped
  • 15 ½ ounce black beans canned, rinsed and drained
  • 2 Tablespoons chopped fresh cilantro

Instructions

  • Slice garlic, chop jalapeno and dice the onion.
  • Heat a skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, turn the heat down to medium and add the jalapeno and onion. Cook for 3 minutes. Add the garlic and cook until garlic is golden and fragrant, about 1 minute.
  • Stir in the cumin, orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper.
  • Add the black beans and cook until heated through. Add the cilantro. Set aside and cover to keep warm.
  • Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour. Shake chicken to remove any access flour.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.
  • Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus sauce over and serve.

Notes

To make chicken cutlets, purchase two chicken breasts that are even in size. Place the chicken breasts on a cutting board and place the palm on one hand on the breast. Using a sharp knife, slice horizontally through the breast keeping an eye on your cut to make sure you’re cutting the breast evenly. 

Nutrition

Calories: 513kcal | Carbohydrates: 26g | Protein: 44g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 635mg | Potassium: 1080mg | Fiber: 8g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 29mg | Calcium: 58mg | Iron: 3mg

Latin Chicken and Black Beans and Jalapeno Orange Sauce …It’s What’s for Dinner.