This recipe is fast, easy, light, and very good. I substituted fresh asparagus for the sugar snap peas. I cut up the asparagus in bite size pieces, salt & pepper to taste, wrapped in tin foil and put on the grill while the chicken cooked. Came out perfect!
Chicken:
3/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon fresh thyme leaves (I used dried)
1 teaspoon salt
4 (6-ounce) skinless, boneless chicken breasts halves
Cooking spray
Salad:
1 cup sugar snap peas, trimmed
1/2 cup red bell pepper strips
1/2 cup yellow bell pepper strips
1/2 cup (1/4-inch-thick) slices zucchini
2 tablespoons chopped fresh cilantro
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lemon wedges (optional)
To prepare chicken, combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.
Prepare grill.
Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool completely; cut into 1/4-inch-thick slices.
To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with cold water. Drain. Combine peas and next 7 ingredients (through black pepper) in a large bowl; add chicken, tossing to combine. Place 1-3/4 cups chicken salad on each of 4 plates. Serve with lemon wedges, if desired.
Cooking Light Magazine
Tuesday, May 27, 2008
Tuesday, May 20, 2008
Blue Cheese Burgers
I realize not everyone is a blue cheese fan but if you are - try these!!
1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
1 handful of chopped flat leaf parsley
1 shallot or boiling onion, minced
Steak seasoning -or- coarse salt & black pepper (to taste)
1/2 pound crumbled blue cheese
Extra-virgin olive oil for drizzling
4 crusty rolls, split
Toppings:
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)
Combine the first 5 ingredients and divide the meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed.
Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.
Rachael Ray - foodnetwork.com
1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
1 handful of chopped flat leaf parsley
1 shallot or boiling onion, minced
Steak seasoning -or- coarse salt & black pepper (to taste)
1/2 pound crumbled blue cheese
Extra-virgin olive oil for drizzling
4 crusty rolls, split
Toppings:
Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)
Combine the first 5 ingredients and divide the meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.
Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed.
Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.
Rachael Ray - foodnetwork.com
Sunday, May 11, 2008
Greek Mixed Grill Kabobs & Pine Nut-Orzo Salad
This past week was rough for meals. I worked until 7pm every night so it was "eat what you find" week. : ) This week will be the same for us as I will be out of town and Jesse is on his own. We went to the grocery store this afternoon and our cart was filled with... frozen burritos, orange juice, beer, milk, english muffins, pizza... the usual bachelor food. : )
I thought I would give you a very yummy recipe before I head out. I am going to Oregon and it is suppose to actually be summer there... 80s and 90s!!!! Here is a meal you can make on the grill and a SO GOOD pasta salad to go with it!
Oh and I can't forget - I bought my first batch of herbs to grow this weekend! I have cilantro, parsley, and basil!! Yum!
In this recipe she uses fish and chicken... I have always just used chicken.
Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 springs fresh oregano, leaves stripped and finely chopped
6 springs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin oil, divided
1 1/2 pound firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pound boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
Metal skewers
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish
Preheat grill pan or outdoor grill to medium heat.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowl and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces of each chicken and fish along side. Garnish plates with a couple hot peppers, olives, tomatoes and cucumbers on each plate.
When I make the pasta salad I mix the olives, tomatoes and cucumbers right in the with the pasta and the other ingredients. This pasta salad is also a great leftover!
Rachael Ray - foodnetwork.com
I thought I would give you a very yummy recipe before I head out. I am going to Oregon and it is suppose to actually be summer there... 80s and 90s!!!! Here is a meal you can make on the grill and a SO GOOD pasta salad to go with it!
Oh and I can't forget - I bought my first batch of herbs to grow this weekend! I have cilantro, parsley, and basil!! Yum!
In this recipe she uses fish and chicken... I have always just used chicken.
Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 springs fresh oregano, leaves stripped and finely chopped
6 springs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin oil, divided
1 1/2 pound firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pound boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
Metal skewers
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish
Preheat grill pan or outdoor grill to medium heat.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowl and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces of each chicken and fish along side. Garnish plates with a couple hot peppers, olives, tomatoes and cucumbers on each plate.
When I make the pasta salad I mix the olives, tomatoes and cucumbers right in the with the pasta and the other ingredients. This pasta salad is also a great leftover!
Rachael Ray - foodnetwork.com
Monday, May 5, 2008
Ranch Chicken Salad Sandwiches
If you are a ranch dressing lover like myself... you are going to love these!
This recipe does call for low-fat or fat-free ingredients but I use the real stuff!! : )
While I was visiting a friend a few months ago she introduced me to pre-cooked, cubed chicken breasts!! How easy would that be for this recipe!!? I keep forgetting to look for this in my grocery store to see if we have it - but after I made this tonight I thought that pre-cooked chicken would have come in real handy!
1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubes cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato
In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops
Yield: 6 servings.
Simple & Delicious - Jan/Feb 2007
This recipe does call for low-fat or fat-free ingredients but I use the real stuff!! : )
While I was visiting a friend a few months ago she introduced me to pre-cooked, cubed chicken breasts!! How easy would that be for this recipe!!? I keep forgetting to look for this in my grocery store to see if we have it - but after I made this tonight I thought that pre-cooked chicken would have come in real handy!
1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubes cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato
In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops
Yield: 6 servings.
Simple & Delicious - Jan/Feb 2007
Subscribe to:
Posts (Atom)
