I make these Balsamic Chicken Wraps almost weekly. These are the number one request from my boys. Healthy and so very versital these too, have become my favorite. The name comes from the Balsamic marinade that the chicken breast soak in overnight. I have learned to make a double batch as these make for wonderful lunches the next day or Dinner on the run for families looking to feed their kids healthy during busy schedules, just wrap them up and these babies can be eaten on the run! The topping options are endless, though the boys favorite is with ranch dressing, I love to make mine ceasar style with fresh grated parmesan and a fat-free Ceasar dressing.
Marinade for 4-6 Chicken breast
1/3 Cup Balsamic Vinegar
1/3 Cup Olive Oil
1/4 Cup water
1 Tbs diced garlic ( I like to use the jar kind)
1 tsp Cayenne pepper
1 tsp paparika
1 Tbs Adobo seasoning (Goya is the brand I use)
1 tsp black pepper
Mix ingredients and pour into a large ziploc bag with 4-6 chicken breast and marinate for 24 hours. I usually do this the night before and the next morning before work, I will massage bag working in the marinade. When I get home, I massage again. Always put bag in a bowl in case of leakage. Remove bag from Refridgerator at least 20 minutes before grilling. Let meat rest at least 5 minutes on cutting board before slicing.
Romaine lettuce (shredded)
Cheese (shredded, cheddar, parmesian, ohhh, what about a pepper jack?)
Try experimenting with the various flavored Tortillas (sun dried tomato, or spinach)
Get Creative!!! Hope your family loves them as much as mine!
Looking for the perfect side dish for your next BBQ? Look no further. Smokin’ Redskin Potato Salad has all the flavors you are craving to complete your BBQ dinner. Liquid smoke is the unexpected secret ingredient, complimented by bacon, scallions and hot sauce. Careful, once you make this recipe, you will be asked to make it over and over! These Smokin’ Redskins, went wonderfully with Beer Can Cornish Hens and Fresh Green Beans with Thyme and Slivered Almonds.
A very special thanks to my Co-blogger MAeats who shared this amazing recipe!
Smokin’ Redskin Potato Salad
20 redskin potatoes, halved or quartered
4 tablespoons liquid smoke
1 teaspoon salt
14 ounce package bacon
1 cup mayonnaise
1 bunch green onions, thinly sliced
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ – 2 teaspoons Tabasco
Fill a large saucepan with 2 quarts water and add potatoes, liquid smoke and salt. Bring to a boil and simmer for about 20 minutes, until potatoes are fork tender. Drain water and spread potatoes on a large baking sheet to cool.
While the potatoes are boiling, pre-heat oven to 375°. Cover a large baking sheet, (one with sides), with parchment or waxed paper and spread bacon out in a single layer. It’s ok if the bacon over laps a little. Cook in oven for 20 – 25 minutes until crisp. When bacon is done transfer to a paper towel lined plate to drain and cool. You may fry your bacon if preferred. I find this method much easier!
In a large bowl combine crumbled cooled bacon, mayonnaise, green onion, salt, pepper and Tabasco. Add the cooled potatoes and gently toss to combine. Check the seasonings and chill in fridge for at least 5 hours – overnight is even better. For my family which includes young children I use ½ teaspoon of Tabasco. For a group of adults I would add 2 teaspoons.
Halibut fillets and Chipole peppers in Adobo sauce are the stars of this flavorful and low fat and low cholesteral dish. I was inspired to make a very tasty and healthy fish recipe for my Father who has worked very hard to lose weight and lower his cholesterol. He has been very successful, but the food choices seem to be challenging and flavors can lack. I wanted to include a complete dinner including dessert that would provide variety and true satisfaction. Make these tasty tacos with smashed cauliflower, Grilled Ammareto Peaches and cream…Guaranteed to become part of your summer favorites!
Marinade for 1 pound of Halibut filets:
Juice from 1 Lime (put in microwave for about 10 seconds to maximize juice)
Zest from 1 Lime
2 Chipotle peppers in Adobe sauce, finely diced (remove seeds from peppers for less heat if desired)
1 tsp seafood seasoning (like Old Bay seasoning)
1 tsb chile powder
1/2 tsb caynene pepper
1 tsb cumin
1 tsp EVOO
2 tsb light vinegar ( I used rice wine vinegar, but white vinegar is fine)
2 TBS water
Mix marinade with a wire whisk and add to thawed Halibut in a ziploc bag, removing air. Place in refridgerator for about 1 hour.
Meanwhile, prep your other ingredients:
1/2 head of Red Cabbage, cleaned and cored. Sliced very thinly. Place in a bowl for serving with tacos
1 cup of non-fat yogurt placed in a strainer lined with paper towel over a medium bowl for 20 minutes to remove excess moisture.
3 TBS of Adobe sauce from can of Chipotle peppers.
1 tsb of finely chopped garlic
1 TBS of finely chopped fresh or dried cilantro
1 tsp chile powder
1 tsp cayenne powder
1 tsp cumin
1 tsp sugar
Juice of 1 lime
Zest of 1/2 lime
Combine Yogurt and seasonings and place aside in fridge.
1 Package of whole wheat tortillas.
1 Avocado diced for topping (optional)
1 Diced tomato for topping (optional)
Meanwhile, Heat grill on medium-high, coating with oil or cooking spray. Grill fillets until opague and easily flaked. Remove from grill and cover with foil to keep warm. Place Whole wheat tortillas directly on grill to get grill marks and warm…place warm tortillas in a tortilla container or just cover with foil as the rest are finished. On a plate, place grilled tortilla, flaked Halibut, red cabbage and Chipotle sauce…wrap like a taco and enjoy!
I created this salad tonight, since I am too hot and tired to stand over a grill or stove. The dishes were done, house cleaned and I have to wake up for my real job at 4:00am. If you’ve ever listened to my advice, you made extra chicken earlier in the week. The last time you grilled, you added 2-3 extra chicken breast as it was no extra trouble and comes in handy tonight. Also, you have already cleaned your fresh vegetables and put them in a Ziploc bag with a folded paper towel to keep them fresh all week- long. Tonight is when it all comes together.
2 Chicken breast or any leftover chicken (pork would be good too) cubed to make about 1 1/2-2 cups.
1 cup plus a bit more (use judgement) of fresh broccoli cut into small pieces
4-5 baby carrots julienned or 1 large carrot peeled and julienned (fancy term for long, thin, matchstick pieces)
2 large radishes from your mom’s garden or, if you are not so lucky, 3 regular radishes, quartered and sliced
2 Scallions sliced using the white and green
1 Handful of sweetened dried cranberries (golden raisins would be good too)
1 heaping TBS of fresh dill from your mom’s garden, or 1 regular TBS of dried (again, not so lucky)
1/4 Cup of your favorite Prepared Ranch salad dressing (enough to cover but not drench)
* Any other veggies you may have on hand (Cauliflower, zucchini, peppers, celery, etc…)
Fresh ground pepper to taste.
Chop all your ingredients, combine into a medium bowl. Add Ranch dressing, stirring and adding more if needed. Add pepper and give 1 last stir. Cover and put into refrigerator to chill. Meanwhile, make yourself a refreshing drink and comment on my blog (or blog of your choice)
1/2 hour later, give salad a final toss, serve in your new Pier 1 bowls (my latest thrift store find) Garnish with fresh dill, and enjoy this easy and satisfying dinner for 2.
I have to admit that this is not “MY” recipe but something I found on Cooking light. I was searching for something to compliment my Tropical themed dinner that included BBQ Pineapple and Chicken Skewers with Wild Rice and this really caught my attention. It was an amazing and light dessert. Everyone LOVED it! I will make this again!
1/4 cup packed light brown sugar
1/4 cup dark spiced rum (I used Captain Morgan, one of the tiny bottles is exactly what you need)
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
1 tablespoon butter
4 tablespoons sweetened coconut, toasted
Low-fat vanilla ice cream
In a small bowl, combine brown sugar, rum and butter. Melt for about 30 seconds in the microwave and mix until sugar is disolved and butter is melted. Place pineapple on grill basting with rum sauce turning once grill marks are visible. Pineapple is done when all sides have marks and have been basted. Scoop icecream in dish, place Pineapple in dish and top with toasted Coconut.
This makes 4-6 Servings
Pineapple BBQ Sauce:
1 bottle of your favorite BBQ sauce
Juice of 1 Can of Chunk Pineapple
2 pkg of unflavored Knoxx gelitan
Mix in a small serving bowl and set aside.
3 large chicken breast cut into 1 inch squares
1 large Green Pepper cut into 1 inch squares
1 large Yellow Pepper cut into 1 inch squares
1 med Red onion cut into 1 inch squares
1 Can Chunk Pineapple
2 boxes of your favorite brand wild rice prepared according to package instructions
Soak wooden skewers for 1/2 hour in water to help prevent burning. Alternate Chicken, peppers, onion and Pineapple. Grill until chicken is done basting with BBQ sauce. Serve over wild rice.
These Cornish Hens turn out perfectly and are fun to make! Crispy skin and juicy meat…a hit for any occasion.
Rinse and pat dry hens.
Massage liberally your favorite grill rub or make your own.
1 Tbs Adobo seasoning with Cumin
1 tsp. Garlic
1 tsp. Onion powder
1 tsp. Paparika
1 tsp.Cayenne pepper (or to taste)
1/2 tsp. red pepper flakes
1/2 tsp. fresh ground pepper
1 Tbs Chicken bullion granuels
Place hens over 1/2 full cans of beer (Hmmm…someone has to drink the other half) sprinkling a bit of seasoning into can. Fold wings behind hen to keep tips from burning.Place on Cookie sheet or 9×13 pan to catch drippings. Place in preheated oven at 350 degrees for about 45 minutes or until done. On the grill, medium heat with top closed. The legs of the hens will be easily wiggled from the joint. Let set for at least 5 minutes before carefully removing the hens from beer can with tongs and an oven mit.
Give each Guest their own hen, although I split mine with my youngest son. These gals are such a hit! Try on the grill! They are wonderful! And make for a fun presentation.
Leftover chicken makes for delicious chicken salad another day. I add onions, celery, dried sweetened cranberries, mayo, salt and pepper. Stuff in a pita with some lettuce and tomato for a gourmet luch or dinner.
Craving something South of the Border? This salad is a fiesta of flavors, light, fresh and perfect for summer. Cilantro and lime really brighten this dish and a super healthy choice that will satisfy.
1/3 Cup EVOO
1/3 Cup Vinegar (I used Basalmic it’s my favorite)
1/4 Cup water
1 TBS minced garlic
1 TBS Cumin
1 TBS Cayenne Pepper
1/2 TBS Adobo seasoning
Wisk ingredients. Pour over 4 chicken breast in a ziploc bag, squeeze out the air and leave in refridgerator overnight.
Black Bean and Corn Pico De Gallo:
2-3 roma tomatoes seeded and diced in about 1/4 inch pieces
2/3 cup diced red onion
1 jalapeno pepper seeded and finely diced
1 cup canned black bean drained and rinsed
2/3 cup frozen corn thawed
1 TBS chopped garlic
1 TBS chopped garlic
Salt to taste
Add all ingredients into a bowl. Juice of 1 lime and give a good stir. I usually put the lime in the microwave for no more than 10 seconds. This maximizes the amount of juice. Instead of chopping Cilantro, I use my kitchen sissors and snip. This prevents bruising and is easier. Pico De Gallo can be made the night before. Gives the flavors a chance to combine.
This recipe makes 4 salads
2 hearts of romaine lettuce
2-3 cups baby spinach
Black Bean and Corn Pico De Gallo
1 Avocado cubbed
Light ranch dressing
Salsa of choice
Grill chicken breast and let sit for about 10 minutes before cutting
Layer Romaine lettuce, spinach, and snipped cilantro. Add a generous amount of Black Bean and Corn Pico De Gallo. Sprinkle with avocado and place sliced chicken breast on top of salad. Squeeze lime juice lightly over chicken and salad. Top with crumbled tortilla chips. For the dressing, add equal parts ranch dressing and salsa
Panini’s are no more than adult grilled cheeses. This one is made with Ham, provolone,red onion slices, spinach and tomato with a few more touches. The bread needs to be the good deli kind, crusty and hearty. Serve with a side salad or your favorite cold pasta salad…perfect picnic food or lunch for company!
1 Loaf crusty bread cut into 1/2 inch slices. (I used sourdough, feta and spinach bread from family fare, just baked)
Deli shaved ham (Virginia baked was on sale or your favorite)
Deli sliced smoked Provolone cheese
Baby spinach (I used the organic on sale prewashed)
Thinly sliced red onion
Fresh ground salt and Pepper
Pinch of dried Oregano
Spray grill pan with nonstick cooking spray. Preheat at med-high. Brush outsides of bread with olive oil. Salt and pepper tomatoes and sprinkle with oregano. Layer on bottom piece of bread, ham, cheese, onion,tomato and baby spinach. Top with 2nd piece of bread. Place Panini on preheated grill pan. Weigh sandwich with a cast iron skillet or a clean brick covered with foil. Cook 3-5 minutes or until grill marks are dark brown. Flip Panini and weigh down with skillet or brick for another 3-5 minutes until done. Let sit 1-2 minutes before cutting in half.
Serve with a side salad or favorite cold potato or pasta salad.
Try this with any flavor bread, cheese, chicken, turkey, peppers, avocado, mushrooms….let your imagination lead your tastbuds!
This is a fun way to have all of the flavors of a Philly Cheesesteak in a Panini. Make your own Au Jus it’s simple and tastes better than the dry packet from the store.
This recipe makes up to 4 Panini’s
Ingredients for Panini
3/4 pound sliced roast beef from your grocery deli
8 slices swiss cheese
1 sweet red pepper cleaned and sliced into 1/4 inch slices
1 sweet green pepper cleaned and sliced into 1/4 inch slices
1 med. Vidalia onion peeled, halved and sliced into 1/4 inch half moon slices
8 slices of a good hearty sourdough bread from your bakery
2 TBS EVOO 1 to saute onions and peppers, the other to lightly brush outside of bread slices
3 cups beef broth
3 TBS finely diced onion
1 tsp finely diced garlic
1 TBS flour
4-5 dashes Worchestershire Sauce
Pepper to taste
Directions: Slice peppers and onions into 1/4 inch strips. Saute in EVOO until slightly tender but not soggy. Set aside. Lightly brush the outside of bread slices with EVOO. Layer bread slice with cheese, roast beef, peppers and onions, another slice of cheese and top with bread slice. Place Panini on a hot grill pan that has been sprayed with cooking spray. Place a heavy cast iron skillet over sandwich to weigh it down. When 1st side is done, flip and repeat. Serve with Au Jus.
Meanwhile, in a medium sauce pan, heat EVOO and gently cook diced onion over medium heat careful not to brown onion. When onion is tender, add minced garlic. Cook 1 minute more. Add 4-5 dashes Worchestershire Sauce and flour. Stirring mixture with a wire whisk, cook flour for 30 seconds to 1 minute careful not to burn. Slowly add beef broth. Bring to a boil, then reduce heat and simmer until ready to serve.
Place Au Jus into small bowl for dipping your Philly Cheesesteak Panini.