Saturday, March 12, 2016
Friday, March 11, 2016
Very Greek Grilled Chicken~
The weather here has been gorgeous this week, sunny and temps in the 70s! Bring on Spring!!! However, not looking forward to losing an hour of sleep this weekend, but if that is the price to pay for more daylight hours then I guess I'll get over it (eventually).
With the warmer temps brings lighter meals on the grill. If it is still cool in your neck of the woods, most can be prepared using a grill pan or in the oven as well.
This is another recipe I found on Pinterest. We try to alternate our proteins and have one meatless dish per week. I have found Pinterest to be a great source for healthy, light meals using a variety of meats.
Very Greek Grilled Chicken
6-8 boneless, skinless chicken breasts (adjust for how many you are serving, we used 2 but still used the entire amount of marinade for great flavor)
Marinade:
1/2 c extra virgin olive oil
1/3 c fresh-squeezed lemon juice
1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
1 tsp. Greek seasoning (we found several brands readily available at the grocery store)
1 tsp. poultry seasoning
1 tsp. dried oregano
black pepper to taste
Trim all visible fat from chicken breasts. Make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in a single layer in a Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in the refrigerator 6-8 hours or all day if desired, if you don't have that long to marinate, increase the lemon juice a bit. (We marinated overnight, and they were quite flavorful).
Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to touch. Cooking time with depend on method you choose and heat of the grill/pan/oven.
The chicken would be great on a salad as well, so you might consider making the entire recipe if only cooking for 2, and get two meals out of it.
The original recipe can be found here. While hubby and I love to cook and do come up with many of our own recipes, I do like to give credit where credit is due.
We served the chicken with Mediterranean style veggies. Y'all these are frozen, in a bag, from Whole Foods. Loaded with color and a great blend of flavors. It makes for a quite weekday meal.
Enjoy!
With the warmer temps brings lighter meals on the grill. If it is still cool in your neck of the woods, most can be prepared using a grill pan or in the oven as well.
This is another recipe I found on Pinterest. We try to alternate our proteins and have one meatless dish per week. I have found Pinterest to be a great source for healthy, light meals using a variety of meats.
Very Greek Grilled Chicken
6-8 boneless, skinless chicken breasts (adjust for how many you are serving, we used 2 but still used the entire amount of marinade for great flavor)
Marinade:
1/2 c extra virgin olive oil
1/3 c fresh-squeezed lemon juice
1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
1 tsp. Greek seasoning (we found several brands readily available at the grocery store)
1 tsp. poultry seasoning
1 tsp. dried oregano
black pepper to taste
Trim all visible fat from chicken breasts. Make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in a single layer in a Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in the refrigerator 6-8 hours or all day if desired, if you don't have that long to marinate, increase the lemon juice a bit. (We marinated overnight, and they were quite flavorful).
Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to touch. Cooking time with depend on method you choose and heat of the grill/pan/oven.
The chicken would be great on a salad as well, so you might consider making the entire recipe if only cooking for 2, and get two meals out of it.
The original recipe can be found here. While hubby and I love to cook and do come up with many of our own recipes, I do like to give credit where credit is due.
We served the chicken with Mediterranean style veggies. Y'all these are frozen, in a bag, from Whole Foods. Loaded with color and a great blend of flavors. It makes for a quite weekday meal.
Enjoy!
Monday, March 7, 2016
Basil Chimichurri Grilled Shrimp~It's What's for Dinner
The sun is shining, and the temps have reached 70+. Spring is just around the corner! While meal planning for the week I decided to incorporate some new grill recipes. This is yet another I found on Pinterest.
The original recipe can be found here.
Basil Chimichurri Grilled Shrimp
Ingredients:
1 1/2 lb shrimp, cleaned and peeled (we purchased peeled and deveined)
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp cumin
2 tsp smoked paprika
2 tbsp olive oil
Basil Chimichurri:
1 bunch basil, leaves only
2-3 garlic cloves, grated (we used minced)
1/4 C extra virgin olive oil + more as needed
1/2 lime, juiced
Pinch of sea salt
Instructions:
1. Pat dry the shrimp with paper towels and add it to a large bowl. Drizzle with a bit of olive oil over the top and sprinkle with the sea salt, garlic powder, onion powder, cumin and paprika (we mixed the spices together in a smaller bowl and then added to the shrimp so the spices would be evenly distributed). Gently toss well to coat the shrimp.
2. Thread 3-5 shrimp on each skewer and set aside on a plate for 15 minutes (we were able to thread twice as many on our metal grill skewers).
3. Meanwhile make the basil chimichurri. Add all the basil leaves to the bowl of a small food processor (we used our Vitamix, you could use a blender as well) together with garlic, olive oil and lime juice. Process until smooth.Transfer to a serving bowl and adjust the seasonings to your taste until happy (we added the pinch of salt while blending).
4. Heat a large cast iron griddle/grill pan (if cooking on a stove top) and place the shrimp skewers on top. Cook for about 45 seconds on each side, just enough for some grill marks to form and the shrimp to start curling up. (we cooked on our outdoor grill by placing the skewers on top of a sheet of tin foil, this keeps the shrimp from sticking to the grill)
5. Transfer the grilled shrimp skewers to a serving platter and drizzle with the basil chimichurri. (we just put a dollop on our plates and dipped the shrimp in the sauce)
We served it with steamed broccoli and corn on the cob.
The chimichurri sauce is so good, fresh and green. The lime juice gives it a bit of a kick. This is a perfect dish for the upcoming warmer months.
Enjoy!!
Basil Chimichurri Grilled Shrimp
Ingredients:
1 1/2 lb shrimp, cleaned and peeled (we purchased peeled and deveined)
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp cumin
2 tsp smoked paprika
2 tbsp olive oil
Basil Chimichurri:
1 bunch basil, leaves only
2-3 garlic cloves, grated (we used minced)
1/4 C extra virgin olive oil + more as needed
1/2 lime, juiced
Pinch of sea salt
Instructions:
1. Pat dry the shrimp with paper towels and add it to a large bowl. Drizzle with a bit of olive oil over the top and sprinkle with the sea salt, garlic powder, onion powder, cumin and paprika (we mixed the spices together in a smaller bowl and then added to the shrimp so the spices would be evenly distributed). Gently toss well to coat the shrimp.
2. Thread 3-5 shrimp on each skewer and set aside on a plate for 15 minutes (we were able to thread twice as many on our metal grill skewers).
3. Meanwhile make the basil chimichurri. Add all the basil leaves to the bowl of a small food processor (we used our Vitamix, you could use a blender as well) together with garlic, olive oil and lime juice. Process until smooth.Transfer to a serving bowl and adjust the seasonings to your taste until happy (we added the pinch of salt while blending).
4. Heat a large cast iron griddle/grill pan (if cooking on a stove top) and place the shrimp skewers on top. Cook for about 45 seconds on each side, just enough for some grill marks to form and the shrimp to start curling up. (we cooked on our outdoor grill by placing the skewers on top of a sheet of tin foil, this keeps the shrimp from sticking to the grill)
5. Transfer the grilled shrimp skewers to a serving platter and drizzle with the basil chimichurri. (we just put a dollop on our plates and dipped the shrimp in the sauce)
We served it with steamed broccoli and corn on the cob.
The chimichurri sauce is so good, fresh and green. The lime juice gives it a bit of a kick. This is a perfect dish for the upcoming warmer months.
Enjoy!!
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