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Tuesday, May 22, 2012

Cilantro Lime Chicken

4 Boneless Chicken Breasts, cut into tips
1 Lime
Fresh Cilantro

The day before you want to cook these, start your marinating. The longer these marninate the better they taste.

Put your Chicken tips into a marinating tray or a gallon sized freezer bag. Squeeze the lime juice from both halves over the chicken. Grate a bit of the lime peel over the chicken and let marinate over night. Be sure to flip the tray or the bag to be sure the chicken is coated well.

Grill over medium low heat for about 15 minutes or until centers are not pink. Be sure to flip the chicken to keep it from burning.

This pairs well with fresh corn on the cob and a cold pasta salad!

Enjoy!

Tuesday, May 15, 2012

Grilled Garlic Butter Summer Squash & Zucchini

2 nice sized Summer Squash
2 nice sized Zucchini
1 stick salted butter, softened
2 cloves garlic, run through a garlic press or over a grater


Thoroughly mix together the butter and garlic. Heat your grill on a medium low heat. Slice your Squash and Zucchini into 1/2" thick slices. Place them on the grill and slather on the butter on each of the tops. let grill for about 2 to 3 minutes and flip them over. Now slather some more butter on the other side. Grill for another 2 to 3 minutes. The slices should be nice soft and tender before you remove them from the grill.


This is a nice side dish to serve with some chicken or steak on the grill!

Monday, May 14, 2012

Bacon Wrapped Chicken Bake

6 Peices of Chicken , Thighs and Legs
1 Strip of bacon for legs and 2 Strips of Bacon for thighs
Garlic Powder
Oregano
1/4 cup Olive Oil
Potaoes, Washed and cubed with skins on
Baby Carrots

Wrap bacon around chicken peices. Place in a 9X13" pan. Put potaotes and carrots around the chicken peices. Drizzles olive oil over the veggies and chicken. Sprinkles garlic powder and oregano over the dish and bake at 425 for 35 to 40 minutes or until chicken is cooked.

Pan Seared Italian Chicken

4 Boneless Chicken Breasts
1/2 Bottle Italian Dressing, Liquid salad dressing

Put 1/4 of the salad dressing in a frying pan and heat on medium low. Once hot, place the chicken in the pan cook for about 15 minutes flipping the chicken over a couple of times. This keeps the chicken from burning for the last 5 minutes of cooking add the rest of the dressing. Turn the heat up to medium and cover the pan with a lid. Continue to flip the chicken and move the sauce around as it thickens so that it does not burn. After about 5 minutes remove and serve. I pair this up with some mashed potatoes and green beans.

Monday, May 7, 2012

Creamy Chicken Vegetable Packets


I love to have grilled food when the weather gets warm, but I don't like having the same things every week. This will allow you to grill, but have a nice full meal for dinner. Clean up is a breeze with this one!

2 Boneless Skinless Chicken Breasts

1 small can Cream of Chicken Soup

1/4 cup milk

1 can Green Beans

1 can Carrots

1 can corn

Instant Rice, cooked for the amount you will need.


Lay out 4 large pieces of aluminum foil.  Cube the chicken into bite sized chunks and split them in between all 4 packets. Split all the vegetables between the foil packets and place over the chicken. Mix the milk and the soup together and again, split it in between the packets and place over the veggies and chicken. Fold the foil packets up and be sure all the sides are sealed. Grill over medium heat for about 30 minutes. Be sure to flip the packets over a couple of times while cooking. Serve over Rice.

 
 

Enjoy~

Saturday, May 5, 2012

Grilled Tilapia with Roasted Red Pepper &Corn Salsa

4 Tilapia Fillets 
Olive Oil


Salsa

2 cups frozen Corn

1 Jar Roasted Red Peppers, about 3 nice sized pieces cut into bite sized pieces 

1/2 cup Black Beans

1/2 tsp. Crushed Red Pepper

Olive Oil

Balsamic Vinegar


These are so easy to make and you can prepare the salsa a day ahead to cut down on time. The Salsa also goes great with chicken or steak.


To prepare the salsaUse a non stick spray to coat a baking sheet. Place a single layer of corn on the baking sheet and put under the broiler for about 4 minutes. Be sure to stir every minute or so, this will ensure proper browning on all sides. Once the corn looks nice and toasted remove and let cool. Now add
the chopped up Roasted Red Peppers, Black Beans, and the Crushed Red Pepper. Stir together. Now add olive oil and balsamic vinegar. I turn the bowl 2 times around as I add the oil and 1 time around when I add the vinegar. It should just be enough of both to give it some moisture. Refrigerate until ready to use. 




Heat the grill on a medium heat. Lay out 4 pieces of aluminum foil. You are going to make packets to go on the grill so be sure to make the foil pieces large enough. In the center of the foil, put a drizzle of olive oil. Lay the tilapia fillet in the center and drizzle a bit more olive oil on the top of the fish.  Now place about 1/2 cup of salsa on each fillet. Fold up into a packet making sure that all the edges are sealed tight. Grill for about 4 to 5 minutes on each side. Grilling time depends on how thick the fillets are. Check the fish with a fork. If it falls apart or is fork tender and white the fish is done. If not grill for a few minutes more and check again!



Serve the extra cold salsa on the side

 

Enjoy~