Week 38: Bonus Side Dish #3--Cuban/Mexican Grilled Corn

This corn was AMAZING.  I've heard of this before and was always put off by the mayonnaise, but tonight I thought I'd give it a try.  So glad I did.  It's going to be hard to eat regular corn on the cob now.  I got this recipe from a site called The Ravenous Couple - Cooking Life Together (see link below).

Photo from theravenouscouple.com

You'll Need:

• grated cotija cheese (can substitute queso fresco, Italian parmesan, or feta if you can't find it)
• mayonnaise
• ground cayenne chili powder
• lime wedges
• corn on the cob

Preparation:

1. Peel of entire husk and place corn on the grill.  
2. When corn is done, start by brushing on the mayonnaise.  Sprinkle desired amounts of cotija cheese and cayenne powder.  Finish with a squeeze of lime.  YUM!

Recipe and link:  http://www.theravenouscouple.com/2009/05/cubanmexican-grilled-corn.html

Week 38: Recipe #1--Grilled Pasta Packets

I found this recipe on the Tasty Kitchen blog (see link below).  Loved it!  My 20 month old ate almost a whole packet by herself!  It was a hit with the whole family.  This would be a great thing to bring for camping, but the backyard grill works well, too.  I followed the recipe pretty closely, and it was super easy to make.  I served these packets with a green salad and fresh fruit.  Makes 6 packets.

Photo from Tasty Kitchen blog

You'll Need:

• 1 lb. whole grain spaghetti noodles, cooked for about 6 minutes or slightly less than al dente per package instructions
• 6 whole roma tomatoes, seeded and chopped
• 1 c. fresh basil leaves, coarsely chopped (I used dried, about a tablespoon)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 garlic cloves, finely chopped
• 3 Tblsp. olive oil
• 1 whole lemon, cut into 6 wedges
• 4 oz. goat cheese (I used goat cheese crumbles)

Preparation:

1. Preheat grill to medium heat.
2. Cut one dozen 8 x 12" pieces of aluminum foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic, and olive oil.  Spoon one serving of pasta mixture (about 1 1/4 cups, although I did have some extra left over) into the center of each packet.
3. Bring long edges of foil together, then roll it up to secure it.  Roll edges of packet to form a closed space (do not squeeze out all of the air).
4. Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking.
5. Remove from grill and serve immediately.

Recipe and link:  http://tastykitchen.com/blog/2012/07/grilled-pasta-packets/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TastyKitchenBlog+%28Tasty+Kitchen+Blog%29

Week 36: Recipe #2--Chicken Greek-a-Tikka Salad

This recipe comes from Rachael Ray (see link below), and it was really good.  Her original recipe also included ingredients for a Parsley-Feta Pesto recipe, but I didn't make that.  I'm not too keen on walnuts (which it called for) and it was much faster to throw this recipe together after a long day at the zoo using store-bought pesto.  I also used leftover cooked chicken, rather than grilling it.  I just mixed it with the yogurt mixture per the directions, and then warmed it in a skillet while getting the rest of the salad ready.  My husband and I loved this salad--the girls have come down with a cold, so they didn't eat much of anything last night.  I served this with fruit.  Makes 4 servings.

Photo from The Savory Notebook

You'll Need:

• 4 flat breads or pitas, any flavor or variety
• 1 c. plain yogurt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tblsp. grill seasoning--McCormick Montreal seasoning recommended
• 2 to 2 1/2 lbs. white meat chicken, cubed into bite-sized pieces
• 1 heart romaine lettuce, chopped
• 2 vine ripe tomatoes, chopped
• 1/2 seedless cucumber, chopped
• 1/2 red onion, chopped
• 3 ribs celery, chopped (forgot to add this in--love celery, so will add it next time)
• 1/2 c. pitted kalamata olives
• 6 pepperoncini hot peppers, chopped (left these out on purpose)
• 1 lemon, juiced
• extra-virgin olive oil, for drizzling
• salt and pepper
• feta cheese crumbles
• pesto

Preparation:

1. Preheat a grill pan to high heat.  Heat a toaster oven to 250 degrees.
2. Wrap breads in foil and place in oven to warm.
3. Combine yogurt and next four ingredients.  Coat chicken in mixture then thread meat onto metal skewers.  Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
4. Combine chopped lettuce, veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, extra-vigin olive oil, and then salt and pepper.
5. Remove bread from oven and cut into wedges.
6. Place grilled meat on salad and top liberally with pesto.  Place cut flat breads or pita wedges around the platter or serving bowl and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/chicken-greek-a-tikka-salad-with-parsley-feta-pesto-recipe/index.html

Week 35: Recipe #3--Marinated Steak

This steak was perfect for Father's Day.  This recipe is from the Pioneer Woman (see link below) and was extremely flavorful--so good!  The best part is I had all of the ingredients for the marinade already in my pantry.  I served this with baked beans, mashed potatoes, grilled bell peppers, and watermelon.  Yum!  Makes 4 servings.

Photo from The Pioneer Woman

You'll Need:

• 4 whole ribeye, hanger, flat iron, or strip steaks
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 Tblsp. chili powder
• 1/2 tsp. ground turmeric
• 2 Tblsp. garlic salt
• 1 c. olive oil

Preparation:

1. Mix all ingredients (except steak) in a large plastic bag and smoosh to combine.  Add steaks to bag, seal tightly and marinate a few hours.
2. Grill until medium rare.  (My husband and I both like our steaks well done--still tasted great!)

Recipe and link:  http://thepioneerwoman.com/cooking/2012/05/grillin-recipe-contest-winners/

Week 18: Recipe #2--Sweet Chicken Kabobs

I found this recipe from the Kraft Foods website (see link below) but, because of my lack of preparation, was forced to change it around a bit.  I had taken the chicken out to thaw the morning before I went to work (should've had that done sooner).  My husband wasn't working that day so I called him to cut up the thawed chicken and, not having the recipe in front of me, told him to marinate the chicken in BBQ sauce.  When I got home and we were ready to put them on skewers for the grill, we realized we had no more wooden skewers.  So into the skillet the chicken went, along with the peppers and pineapple.  I mixed some more BBQ sauce with the orange juice concentrate and threw that in the skillet as well.  Then I made some brown rice.  So what I made didn't quite look like this picture, but I think it turned out pretty tasty anyway!  I served this with applesauce and a green salad.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 2 c. fresh pineapple chunks (1 1/2-inch)
• 1 each red and green bell pepper, cut into 1 1/2-inch pieces
• 1/2 c. favorite BBQ sauce
• 3 Tblsp. frozen orange juice concentrate, thawed

Preparation:

1. Heat grill to med-high heat.
2. Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
3. Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
4. Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

***Note:  Soak wooden skewers in water 30 minutes before using.  Wrap ends with foil before grilling to prevent them from burning.  If using metal skewers, use just 1 metal skewer when assembling each kabob.

Recipe and link:  http://www.kraftrecipes.com/recipes/sweet-bbq-chicken-kabobs-92092.aspx

Week 16: Recipe #5--Mar-a-Lago Turkey Burgers

This is another recipe from Our Best Bites (see link below), which they got from the Mar-a-Lago club because these burgers were featured on Oprah.  They look tasty and great for the summertime.  I will serve these with fruit and some corn on the cob.  Makes 8 half-pound burgers, so I will half it when I make it; they suggest using 20 oz. of meat when halving the recipe, which will yield about 6 large sliders.  Here is the recipe for the 8 burgers.

Photo from ourbestbites.com

You'll Need:

• 2 Tblsp. canola oil (you could also use butter)
• 1/2 c. finely chopped celery
• 3 granny smith apples, peeled and diced (you could also grate them)
• 1/4 c. thinly sliced green onions
• 4 lbs. ground turkey breast (remember, when halving, use 20 oz.)
• 2 Tblsp. kosher salt
• 1 Tblsp. black pepper
• 2 tsp. tabasco sauce
• 1 lemon, juiced and zested
• 1/2 bunch parsley, chopped
• 1/4 c. Major Grey's Chutney, pureed (our best bites thinks pureeing is unnecessary)

Preparation:

1. Saute the scallions, celery, and apples in the canola oil until tender.  Let cool.  Place the ground turkey in a large mixing bowl.  Add sauteed items and the remaining ingredients.  Shape into eight 8-oz. burgers.  Refrigerate 2 hours.
2. Season the turkey burgers with salt and pepper.  Place on preheated, lightly oiled grill.  Grill each side for about 7 minutes until meat is thoroughly cooked.  Let sit for 5 minutes.  Serve on your favorite toasted bread, pita, or hamburger bun.
3. The recipe calls for chutney to spread on top of the burgers.  Our Best Bites used Major Grey's from the jar, but here's the recipe Mar-a-Lago uses if you're interested:  http://www.oprah.com/food/Mar-a-Lago-Pear-Chutney

Haven't decided yet which I'll use.  Let me know what you think!

Recipe and link:  http://www.ourbestbites.com/

Week 16: Recipe #4--Grilled Chicken & Berry Salad

I found this on a blog I follow called Our Best Bites (see link below).  It looks so tasty and summer-y; I can't wait to try it!  I would serve this with some yummy bread.  Makes 4 main dish servings or 8 side dish servings.

Photo from ourbestbites.com

You'll Need:

• 1/2 head romaine lettuce, washed and chopped into bite-sized pieces
• 6-8 oz. baby spinach
• 12-16 oz. chicken, marinated in Italian dressing, grilled, and sliced
• 8 oz. strawberries, sliced
• 8 oz. blueberries
• 4 oz. crumbled feta cheese, or fresh parmesan cheese
• 1 c. sliced almonds, toasted
• berry poppy seed dressing (recipe below)

Preparation:

1. Toss all ingredients in a large serving bowl and add dressing to taste.  Pretty simple!

Berry Poppy Seed Dressing:

• 1/2 c. white wine vinegar
• 1/2 c. honey (or sugar)
• 1-2 cloves garlic
• 1 Tblsp. grated onion
• 1 tsp. kosher or other coarse salt
• about 10 cracks of freshly ground black pepper
• 1 c. raspberries, blackberries, or strawberries
• 2/3 c. canola oil
• 1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender.  Blend until smooth and then, with the blender running, add the oil in a steady stream.  Turn off the blender and whisk in the poppy seeds.  If possible, refrigerate for at least an hour before serving.

Recipe and link:  http://www.ourbestbites.com/2011/06/grilled-chicken-berry-salad/

Week 13: Recipe #5--Grilled Chicken Caesar Salad

This is yet another Kraft Foods recipe (see link below).  I found it in the magazine, but you can find it online as well.  My husband LOVES chicken caesar salads, and I like this recipe because the chicken is grilled.  I love to use the barbecue in the summer time.  Nothing smells like summer more than fresh cut grass and the barbecue.  I serve this with WATERMELON, because that is another one of my summer loves.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1/2 cup classic caesar dressing, divided (their recipe calls for Kraft--I used Newman's Own)
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 4 thick slices italian bread (this is if you only are planning to eat ONE slice of bread per person...I ususally prepare more than that...)
• 1 clove garlic, peeled, cut in half  (again, you will need more garlic and olive oil if you are having more than one slice of bread)
• 1 Tblsp. olive oil
• 6 cups torn romaine lettuce (I just used a prepackaged bag)
• 3 Tblsp. grated parmesan cheese

Preparation:

1. Pour 2 tablespoons of dressing over chicken in resealable plastic bag.  Seal bag; turn to coat chicken with dressing.  Refrigerate 30 minutes to marinate.  (I let it marinate longer--while I was at work)
2. Heat grill to medium heat.  Remove chicken from marinade; discard marinade.  Thread chicken onto 4 skewers.  Grill 6 to 8 minutes or until done, turning occasionally.  Add bread to grill; cook 1 minute on each side or until toasted on both sides.  Rub toast with garlic; brush with oil.
3. Arrange toast and lettuce on platter; drizzle with remaining dressing.  Top with chicken skewers and cheese.

***They also suggest using ranch dressing if you're not a fan of caesar.

Recipe and link:  http://www.kraftrecipes.com/recipes/grilled-chicken-caesar-salad-113967.aspx

Week 13: Recipe #2--BBQ Chicken Melt

This is another recipe from Kraft Foods (see link below).  I like their recipes because they generally don't involve many ingredients and are usually pretty time-efficient.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
• 1/4 cup mayonnaise (the recipe actually calls for Miracle Whip, but I just can't do it)
• 1/4 cup BBQ sauce (they recommend Kraft Original)
• 4 cooked BBQ chicken breasts, thinly sliced
• 1/2 cup thinly sliced red onions
• 4 slices pepperjack cheese, cut diagonally in half

Preparation:

1. Heat broiler.
2. Place bread, cut-sides up, in single layer on baking sheet.
3. Top with remaining ingredients.
4. Broil 2 to 3 minutes or until cheese is melted.
5. Cut in half to serve.

Recipe and link:  http://www.kraftrecipes.com/recipes/bbq-chicken-melt-118030.aspx