Tag Archives: cilantro

How To: Store Fresh Herbs

30 Jul

Last week, I made Maple-Lime Chicken Skewers for dinner.  I bought a bunch of cilantro as a garnish.  There is no substitute for fresh herbs in cooking as far as I’m concerned.  The problem is that when I buy herbs, they go bad so quickly.  Since I abhor being wasteful, I sometimes just skip buying herbs all together.

While I was cleaning up from dinner I decided to find a better way.  I pulled the cilantro leaves away from the stalks and filled up my ice cube trays and added water:


The next day, I emptied the frozen cilantro cubes into a freezer bag and marked the date:


When I need some fresh cilantro, now I just have to defrost a cube or two at a time and voila!  Fresh herbs that will be available to me for months.


Do you have any tricks to keeping your herbs fresh?


Maple-Lime Chicken Skewers

26 Jul

One of my goals for the week the year my life is to eat better.  Since I started gearing up for this 10K last week, things got more serious.  If my body isn’t fueled properly, I am feeling it in every step.

I’ve been trying some new things and last night’s dinner was a keeper!  (Do you follow me on Instagram (@MichelleSFTS)? Because if you do, you get a sneak preview of things coming up on the blog!

Maple-Lime Chicken Skewers (inspired by Kitchen Meets Girl)



  • 3 T. soy sauce
  • 2 T. maple-agave syrup
  • 1 T. canola oil
  • juice of 1 lime
  • 2 garlic cloves, pressed
  • 2 T. Frank’s Red Hot
  • red pepper flakes
  • cilantro to taste
  • 2 boneless skinless chicken breasts, cubed

Whisk together the soy sauce, syrup, oil, lime juice, garlic, hot sauce, and red pepper flakes.  Add the chicken and make sure the chicken is covered with the marinade.  (I usually mix everything in my Snapware, add the meat, lock on the cover, and then shake it all up.)  Marinate from 1 hr – 6 hrs.

I don’t have a grill, so while I preheated my broiler, I skewered the chicken.  They were in about 8 minutes on each side.  I garnished with a bit of cilantro.



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