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Rope Trick, Seattle, WA (2025)

03/04/2025

Greek Chicken Bowls with Tzatziki Sauce 🇬🇷

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For the Tzatziki Sauce:

1 cup Greek yogurt
1/4 cup chopped cucumber
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste
For the Bowls:

2 cups cooked rice or quinoa
1 red bell pepper, sliced and grilled
1/2 red onion, sliced and grilled
1/4 cup crumbled feta cheese
Fresh parsley, for garnish
Instructions:

Marinate the Chicken: In a large bowl, combine the chicken, olive oil, oregano, garlic powder, salt, pepper, and red pepper flakes (if using). Toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Grill the Chicken and Veggies: Grill the chicken over medium heat for 5-7 minutes per side, or until cooked through. Grill the red pepper and onion slices until softened and slightly charred.
Make the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.
Assemble the Bowls: Divide the rice or quinoa between two bowls. Top with the sliced chicken, grilled vegetables, feta cheese, and drizzle with the Tzatziki Sauce. Garnish with fresh parsley.
Tips:

For a spicier dish, add more red pepper flakes to the chicken seasoning.
You can use any type of cooked grain you like, such as brown rice or quinoa.
Serve the bowls with your favorite sides, such as pita bread or hummus.

03/04/2025

Honey Garlic Glazed Pork Tenderloin 🍯

Ingredients:

For the Pork Tenderloin:

2 (1-pound) pork tenderloins
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Creamy Garlic Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:

Prepare the Pork Tenderloin: In a bowl, combine the pork tenderloins, olive oil, garlic, honey, soy sauce, ginger, red pepper flakes (if using), salt, and pepper. Toss to coat. Let the pork marinate for at least 30 minutes, or up to 24 hours.
Cook the Pork Tenderloin: Grill or pan-fry the pork tenderloins until cooked through and slightly charred, about 5-7 minutes per side. Let the pork rest for a few minutes before slicing.
Make the Creamy Garlic Sauce: In a small bowl, whisk together the mayonnaise, sour cream, garlic, lemon juice, Dijon mustard, salt, and pepper.
Serve: Slice the pork tenderloin and arrange on plates. Drizzle with the Creamy Garlic Sauce and garnish with fresh herbs, if desired.
Tips:

For a spicier dish, add more red pepper flakes to the marinade.
Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

03/04/2025

Butter Chicken Bowls with Naan Bread & Raita 🍛

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
For the Butter Chicken Sauce:

1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can coconut milk
1 tbsp tomato paste
1 tbsp ginger-garlic paste
1 tsp garam masala
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
For the Raita:

1 cup plain Greek yogurt
1/4 cup chopped cucumber
1 tbsp chopped mint
1 clove garlic, minced
1/2 tsp lemon juice
Salt and pepper to taste
For the Bowls:

2 cups cooked rice or quinoa
1/4 cup chopped cilantro
Naan bread, for serving
Instructions:

Marinate the Chicken: In a bowl, combine the chicken, olive oil, garam masala, cumin, turmeric, chili powder, salt, and pepper. Mix well and marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Make the Butter Chicken Sauce: In a saucepan, combine the diced tomatoes, coconut milk, tomato paste, ginger-garlic paste, garam masala, cumin, and cayenne pepper (if using). Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened.
Make the Raita: In a small bowl, combine the Greek yogurt, cucumber, mint, garlic, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
Assemble the Bowls: Divide the rice or quinoa between two bowls. Top with the sliced chicken, drizzle with the Butter Chicken Sauce, and garnish with cilantro. Serve with raita and naan bread on the side.
Tips:

For a spicier dish, add more chili powder or cayenne pepper.
You can use any type of cooked grain you like, such as brown rice or quinoa.
Serve the bowls with your favorite sides, such as raita, naan bread, or a simple salad.

03/04/2025

Blackened Salmon with Creamy Dijon Sauce ☀️

Ingredients:

For the Salmon:

4 (6-ounce) salmon fillets
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 lime, juiced
For the Creamy Dijon Sauce:

1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:

Prepare the Salmon: In a bowl, combine the salmon fillets, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat. Let the salmon marinate for at least 30 minutes, or up to 24 hours.
Cook the Salmon: Grill or pan-fry the salmon fillets until cooked through and slightly charred, about 5-7 minutes per side. Let the salmon rest for a few minutes before serving.
Make the Creamy Dijon Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper.
Serve: Place the cooked salmon fillets on plates. Drizzle with the Creamy Dijon Sauce and garnish with fresh parsley, if desired.
Tips:

For a spicier dish, add more cayenne pepper to the seasoning.
Serve the salmon with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

03/04/2025

Lemon Herb Chicken Bowls with Creamy Dijon Sauce 🍋

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
For the Creamy Dijon Sauce:

1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Bowls:

2 cups cooked rice or quinoa
1 pound green beans, trimmed and steamed or roasted
Sliced almonds, for garnish
Instructions:

Marinate the Chicken: In a large bowl, combine the chicken, olive oil, lemon pepper seasoning, garlic powder, salt, pepper, oregano, and thyme. Toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Make the Creamy Dijon Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper.
Assemble the Bowls: Divide the rice or quinoa between two bowls. Top with the sliced chicken, steamed green beans, and drizzle with the Creamy Dijon Sauce. Garnish with sliced almonds.
Tips:

For a spicier dish, add a pinch of red pepper flakes to the chicken seasoning.
You can use any type of cooked grain you like, such as brown rice or quinoa.
Serve the bowls with your favorite toppings, such as avocado, shredded cheese, or a dollop of sour cream.

03/04/2025

Grilled Chicken with Sweet Potato Fries and Cilantro Lime Sauce ☀️

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime, juiced
For the Sweet Potato Fries:

2 large sweet potatoes, peeled and cut into fries
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Cilantro Lime Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
Instructions:

Prepare the Chicken: In a large bowl, combine the chicken, olive oil, chili powder, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Prepare the Sweet Potato Fries: Toss the sweet potato fries with olive oil, salt, and pepper.
Cook the Sweet Potato Fries: Bake the fries in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender-crisp and golden brown.
Make the Cilantro Lime Sauce: In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lime juice, chili powder, cumin, garlic powder, salt, pepper, and cayenne pepper (if using).
Assemble the Bowls: Divide the sweet potato fries between two bowls. Top with the sliced chicken and drizzle with the Cilantro Lime Sauce.
Tips:

For a spicier dish, add more chili powder and cayenne pepper.
You can use any type of cooked grain you like, such as brown rice or quinoa.
Serve the bowls with your favorite toppings, such as avocado, shredded cheese, or a dollop of sour cream.

03/04/2025

Grilled Steak with Chimichurri Sauce & Apple Slaw 🥩🍏

Ingredients:

For the Steak:

2 (8-ounce) boneless, skinless beef steaks (such as New York strip or ribeye)
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Chimichurri Sauce:

1/2 cup chopped fresh parsley
1/4 cup chopped cilantro
1/4 cup chopped red onion
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 teaspoon chili flakes
Salt and pepper to taste
For the Apple Slaw:

1 apple, thinly sliced
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper to taste
Instructions:

Prepare the Steak: In a bowl, combine the steak, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat. Let the steak marinate for at least 30 minutes, or up to 24 hours.
Grill the Steak: Grill the steak over medium-high heat for 4-6 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5-10 minutes before slicing.
Make the Chimichurri Sauce: In a small bowl, combine all the chimichurri sauce ingredients. Mix well and season with salt and pepper to taste.
Make the Apple Slaw: In a separate bowl, combine the sliced apple, red onion, parsley, lemon juice, honey, salt, and pepper. Mix well.
Serve: Slice the steak and arrange on plates. Top with the apple slaw and drizzle generously with Chimichurri Sauce.
Tips:

For a spicier steak, add a pinch of red pepper flakes to the marinade.
Serve the steak with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

03/04/2025

Grilled Chicken with Creamy Garlic Beans & Spinach 🍗🥦

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 lime, juiced
For the Creamy Garlic Beans:

1 (15 ounce) can cannellini beans, drained and rinsed
1/4 cup heavy cream
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
For the Spinach:

10 ounces fresh spinach, washed and stemmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:

Prepare the Chicken: In a large bowl, combine the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Add the lime juice and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Make the Creamy Garlic Beans: In a saucepan, combine the cannellini beans, heavy cream, garlic, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened.
Cook the Spinach: Heat the olive oil in a large skillet over medium heat. Add the spinach and cook, stirring occasionally, until wilted. Season with salt and pepper.
Assemble the Bowls: Divide the spinach between two bowls. Top with the sliced chicken, creamy garlic beans, and drizzle with any remaining sauce.
Tips:

For a spicier dish, add more cayenne pepper to the chicken seasoning.
You can use any type of cooked grain you like, such as rice or quinoa.
Serve the bowls with your favorite toppings, such as avocado, shredded cheese, or a dollop of sour cream.

03/04/2025

Lemon-Caper Chicken with Brown Butter Sauce 🍋

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Brown Butter Sauce:

4 tablespoons butter
1/4 cup capers, drained
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt and pepper to taste
Instructions:

Prepare the Chicken: In a bowl, combine the chicken, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Grill or pan-fry the chicken until cooked through and slightly charred, about 5-7 minutes per side. Let the chicken rest for a few minutes before slicing.
Make the Brown Butter Sauce: Melt the butter in a skillet over medium heat. Cook until the butter turns golden brown and nutty. Remove from heat and stir in the capers, lemon juice, and parsley. Season with salt and pepper to taste.
Serve: Arrange the sliced chicken on plates. Drizzle with the brown butter sauce and garnish with lemon wedges and additional capers.
Tips:

For a spicier dish, add a pinch of red pepper flakes to the chicken seasoning.
Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or pasta.

03/03/2025

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce 🥦🍗

The full Recipe in the FIRST (C.O.M.M.E.N.T) 👇

Enjoy! ❤️👇👇👇

03/03/2025

Crispy Skinned Chicken with Creamy Mustard Sauce 🍗

Ingredients:

For the Chicken:

2 lbs bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Creamy Mustard Sauce:

1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Sides:

1 cup cooked rice or quinoa (optional)
1/2 cup roasted vegetables (optional)
Instructions:

Prepare the Chicken: In a bowl, combine the chicken, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat. Let the chicken marinate for at least 30 minutes, or up to 24 hours.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes, or until the skin is golden brown and crispy. Flip and cook for another 5-7 minutes, or until the chicken is cooked through.
Make the Creamy Mustard Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper.
Assemble the Bowls: Divide the rice or quinoa (if using) between two bowls. Top with the roasted vegetables (if using) and the crispy-skinned chicken. Drizzle with the Creamy Mustard Sauce.
Tips:

For extra crispy skin, you can broil the chicken for a few minutes after pan-frying.
You can use any type of cooked grain you like, such as brown rice or quinoa.
Serve the bowls with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

03/03/2025

Seared Scallops with Cilantro Lime Sauce ☀️

Ingredients:

For the Scallops:

8 large sea scallops
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 lime, juiced
For the Cilantro Lime Sauce:

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped cilantro
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
Instructions:

Prepare the Scallops: Pat the scallops dry with paper towels. In a bowl, combine the scallops, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat. Let the scallops marinate for at least 30 minutes, or up to 24 hours.
Sear the Scallops: Heat a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side, or until golden brown and cooked through.
Make the Cilantro Lime Sauce: In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lime juice, chili powder, cumin, garlic powder, salt, pepper, and cayenne pepper (if using).
Serve: Arrange the seared scallops on plates. Drizzle with the Cilantro Lime Sauce and garnish with fresh cilantro and lime wedges.
Tips:

For a spicier dish, add more cayenne pepper to the seasoning.
Serve the scallops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice

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