Honey Chicken and Vegetable Kabobs

Its July and were grilling a ton. I saw Justin cooking his eggs out there yesterday. Anyways here is a recipe that is very popular on Allrecipes.com, 1500 comments on the recipe so I had to check it out. Very delicious! For kabob vegetables I usually go for summer squash, zucchini, bell pepper and red onion. Tomatoes are good too but my husband doesn't like that they fall off the stick.

Maple-Mustard Chicken Thighs

This recipe was in the budget section which happens to be my favorite when the food is good and it was delicious. It suggests serving it with a cabbage-carrot slaw which I did. Another perfect summer meal.

Pineapple Chicken Satay

Something I learned recently is a satay is an asian dish with a spicy sauce that usually involves peanuts. I have a thing for peanuts. This is a really good meal and perfect for the summer since yuo can grill it outside!

Southwest Turkey Burgers

What I like about this recipe (Cooking Light, September 2010, p226) is it is cheap and yummy. Plus it gives it a great grilled taste.

"Ingredients
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
Cooking spray
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves
Preparation
1. Preheat grill to medium-high heat.

2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.

3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add poblanos, 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top."

Black Bean Tostada Burgers

So I didn't realize how old this magazine article was tell just now but it is from Shape, August 2008 and I just made it for the first time but it was so tasty and cheap I think this meal will set you back maybe $5-6. I always have a can of black beans in my cupboard anyways.

"Ingredients
For The Pico de Gallo
1 large beefsteak tomato, seeded
and chopped (about ¾ cup)
¼ cup finely chopped red onion
1 to 2 jalapeños, seeded and finely chopped (about ¼ cup)
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste

For The Burgers
1 15.5-ounce can low-sodium black beans
Cooking spray
1/3 cup finely chopped red onion
3 cloves garlic, minced
¼ cup panko (Japanese bread crumbs), preferably whole-wheat
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon kosher salt
Freshly ground black pepper to taste
8 small (6-inch) corn tortillas
1 large California avocado, peeled and sliced

Directions
To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.

To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to mediumlow. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more.

In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick.

Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on each of four plates. Top with a burger, salsa, and avocado slices and serve." (Shape, August 2008, p152)

Feta and Spinach Turkey Burgers and Sweet Potato Fries

Hi I just wanted to share quickly what we had last night it was the best combination of flavors and tastes that I have had in a long time.
Both came from alrecipes
Spinach and Feta Turkey Burgers
Sweet Potato Fries
and grilled corn

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

I had this last night. So good but I didnt use jicama cant stand the stuff. This comes from Cooking Light, July 2010, p24.

"Ingredients
1 pound skinless, boneless chicken breast
1 teaspoon chili powder
1/2 teaspoon salt
Cooking spray
1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
4 teaspoons apple cider vinegar
1/2 teaspoon minced habanero pepper
1 large garlic clove
1/4 cup extra-virgin olive oil
3/4 cup julienne-cut peeled jicama
2/3 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 (5-ounce) package fresh baby spinach (about 8 cups)

Preparation
1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.

2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.

3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing. "

Chipotle chile canned in adobo sauce

I have two recipes that use this little gem. I am a spicy food lover, so this may not be for everyone.

One comes from an advertisement for Best Foods Real Mayonnaise. I found it in my Cooking Light magazine from July 2010.

"Chipotle-Lime Chicken Skewers

1 cup Best Foods® Real Mayonnaise
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro (optional)
2 cloves garlic, finely chopped
1 teaspoon ground chipotle chile pepper
2 pounds boneless, skinless chicken thighs, cubed OR boneless, skinless chicken breasts, cut into thin strips

Directions
Combine all ingredients except chicken in a medium bowl; reserve 1/2 cup mayonnaise mixture. Thread chicken on skewers, then brush with remaining mayonnaise mixture.
Grill or broil chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Serve chicken skewers with reserved mayonnaise mixture. "


The next recipe is also from Cooking Light July 2010 p78

"Spicy Chipotle Shrimp Salad

Ingredients
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture."

Asian Burgers (chicken)

From the July/August 2009 Weight Watchers Magazine

"1 lb ground skinless chicken breast
6 tbsp low-fat Asian Sesame salad dressing
3 tbsp plain dried bread crumbs
2 scallions chopped
1/4 tsp salt
1 bag broccoli coleslaw mix
2 tbsp water

Mix the chicken, 3 tbsp of the dressing, bread crumbs, scallions and 1/8 tsp of salt. Form into four burgers" This is where I differed from the recipe I did it on the barbeque but they suggest doing it on a broiler. To make sure they didnt fall apart I put down a flat piece of foil and cooked the burgers on top of that. To paraphrase what you do with the coleslaw is you steam it and then add the remaining salad dressing. This was delicious. I fell in love with Sesame salad dressing it is so good!

Chicken on the Barbecue

Here are two marinades for the barbecue that I loved. One my husband kind of invented so that is cool.

Garlic and Seasoned Rice Vinegar Marinade by Justin Cornett
3 garlic cloves minced or crushed
3 Tbls olive oil
3 Tbls Seasoned Rice Vinegar
This is great to do with boneless skinless chicken. It doesn't need to sit long.


Mustard Chicken by Weight Watchers Magazine (July/August 2009)
"1/4 c honey mustard, grated zest and juice of 1 lime, and 1 Tbls each soy sauce and minced garlic."
This is good as more of a brush on technique rather that a marinade. I used Dijon mustard and added some honey in because that is what we had. This is so good.