Grilled Monterey Chicken

This was an easy and delicious weeknight meal.  I love grilling chicken because the meat stays tender and juicy.  I liked the mustardy grilled flavor of the chicken, and the addition of cheese, bacon, and salsa added extra punch.   I served it with grilled corn on the cob and a side salad of lettuce from my garden.  Light and yummy!

Monterey Chicken
Recipe adapted from America's Test Kitchen: Master of the Grill
Serves 4

Ingredients:
1/2 cup Dijon mustard
1/4 cup honey
1 teaspoon salt
1/2 teaspoon pepper
4 (6 oz) boneless, skinless chicken breasts, pounded thin
4 slices bacon, cooked and chopped
4 slices Pepper-Jack cheese

Pico de Gallo:
2 tomatoes, cored and chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, stemmed, seeded, and minced
1 tablespoon lime juice
1 garlic cloves, minced
salt and pepper

Directions:
In a small bowl, whisk together the mustard, honey, salt, and pepper.  Reserve 1/4 cup for basting chicken on grill.  Pour the remainder into a gallon sized resealable plastic bag.  Add the chicken to the bag and toss to coat.  Seal and refrigerate for at least an hour.

When ready, grill chicken breasts over medium heat for 5 minutes.  Flip, brush with reserved honey-mustard sauce, and grill for another 5 minutes.  Place a slice of cheese on top of each chicken breast, cover, and cook for about 2 more minutes, until cheese is melted and chicken is done.   Serve chicken topped with homemade Pico de Gallo and crumbled bacon.

Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce and Couscous

We were hosting a guest, and I thought this would be a good recipe that I could prepare ahead of time and then throw on the grill when we were ready to eat.   It turned out excellent.  We all enjoyed the flavor of the chicken.  I liked the yogurt dipping sauce as well, although the recipe made WAY too much and I'd recommend cutting it in half.  As a bonus, I was able to use a lot of fresh mint from my herb garden.  The recipe looks long, but it was easy.  I made a salad and Moroccan Couscous recipe to go along with our kabobs because it's super fast to prepare. I liked the cinnamon flavor of the couscous.

Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Marinade Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro leaves
1/4 cup chopped mint leaves
2 tablespoons fresh lemon juice
2 teaspoons honey
1&1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cayenne pepper

4 (6oz each) boneless, skinless chicken breast halves, cut into 1&1/2" pieces

Sauce:
2 cups whole-milk plain Greek yogurt
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup finely chopped fresh mint leaves
2 garlic cloves, minced
1 teaspoon kosher salt
1 large red bell pepper, cut into 1&1/2" squares
1 large green bell pepper, cut into 1&1/2"squares
1 small red onion, cut into 8 wedges and separated into layers

Directions:
Whisk the marinade ingredients.  Pour 1/4 cup of marinade into a medium bowl and reserve for the vegetables.  Place the chicken in a large resealable plastic bag and pour in the marinade. Seal and turn to distribute the marinade.  Refrigerate for 4 hours, turning occasionally.

Whisk the sauce ingredients.  Cover and refrigerate until ready to use.

Put the veggies in the bowl with the reserved marinade and turn to coat.   Remove the chicken from the bag and discard the marinade.  Thread the chicken, peppers, and onion alternately onto skewers (if using wood, soak for at least 30 minutes first).

Grill the kabobs over direct medium heat until the meat is done, about 8-10 minutes, turning once or twice.  Remove from the grill and let rest for 2-3 minutes.  Serve warm with the sauce.

*****

Moroccan Spiced Couscous

Recipe from Thug Kitchen

Serves 4

Ingredients:
1&1/2 cups couscous
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1&1/2 cups boiling water
1&1/2 tablespoons olive oil
2 tablespoons rice vinegar
2 to 3 cups spinach, chopped into thick ribbons
1 cup chopped orange segments

Directions:
Mix the couscous, salt, and spices in a medium saucepan with a tight-fitting lid.  Add the boiling water and stir.  Cover and let sit for 8 minutes until all the water is absorbed.  Fluff with a fork.

Mix together the oil and vinegar and add to the couscous.  Fold in the spinach and orange pieces.  Season to taste and serve,

Grilled Salmon with Chipotle Butter and Roasted Cauliflower Boats

I was in the mood for salmon, so I found this recipe in one of my grilling cookbooks.  We decided to put it on a cedar plank instead of directly on the grill which gave it more wood-smoked flavor. Plus, it made grill cleanup easier.  I loved this recipe, although I think I could have added another chipotle to the butter to really enhance that flavor.  As as side dish, I discovered this super light cauliflower-endive leaf appetizer.  I added a chopped tomato to the recipe to add even more veggies/color to the filling.  It was fun to try something different for a veggie.  I liked it. :)

Grilled Salmon with Chipotle Butter
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Ingredients:
4 salmon fillets (with skin), 6-8oz each
vegetable oil
salt and pepper
lime wedges (for serving)
Butter:
1/2 stick (4 Tbsp) unsalted butter, softened
2-3 canned chipotle peppers in adobo sauce, seeded and minced
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
In a small bowl, combine the butter ingredients.  Set aside.

Generously brush the salmon with oil and season evenly with salt and pepper.  Grill on the grates or on a soaked cedar plank over medium-high heat for 8-10 minutes or until fish flakes easily.  Smear some chipotle butter over each fillet and serve warm with lime wedges if desired.

*****

Cauliflower "Caviar" with Frizzled Prosciutto

Adapted from Cooking Light: Pick Fresh

~30 calories/leaf (if small I assume)

Made 6 (medium?) leaves

Ingredients:
2 cups chopped cauliflower florets
3 teaspoons olive oil, divided
1/4 teaspoon salt
1/2 teaspoon pepper
2 oz prosciutto, chopped
1 teaspoon minced fresh garlic
1/2 tablespoon sherry vinegar
2 tablespoons diced tomato
2 tablespoons chopped fresh parsley
6-12 Belgian endive leaves (depends on size)
1 teaspoon chopped fresh chives

Directions:
Arrange cauliflower on a baking sheet. Drizzle 2 teaspoons olive oil and sprinkle with salt and pepper; toss to combine.  Bake at 400º for 20-30 minutes or until cauliflower is lightly browned.

Meanwhile, heat a small skillet over medium heat.  Add 1 teaspoon oil and add prosciutto.  Saute for 10 minutes or until crisp, stirring occasionally.  Add garlic and cook another minute.  Drain on paper towels.

Combine cauliflower, prosciutto, and vinegar together in a medium bowl.  Mash with a fork if you need to further reduced cauliflower size.  Stir in the tomatoes and parsley.  Spoon 2 tablespoons into each leaf and top with chives.  Serve warm or room temperature.

Grilled Lamb Chop with Lemon-Mint Salsa Verde, Baked Eggplant Fries, and Pesto Caprese Zucchini Salad

It's a Mediterranean meal tonight.  I had a lot of basil and mint to harvest from my herb garden, and I thought these recipes would help me use some of it.   The lamb recipe called for loin or rib chops, but the store only had shoulder, so I used that instead.  Less pricey, and still delicious.  The pesto caprese salad was okay.  I don't own a spiralizer, so I just used a box grater to make the zucchini "noodles."  My favorite item on the plate was the eggplant fries.  The recipe said you can dip them in marinara sauce, but I liked them enough just on their own.  I had been scared to eat/use eggplant after a disastrous eggplant casserole recipe I made several years ago and had to throw out after one bite (yes, every once in awhile a recipe I attempt is just plain bad).  But I tried eggplant fries at a restaurant and loved them so much I wanted to give them a try at home.  Glad I did!

Grilled Lamb Chop with Lemon-Mint Salsa Verde
from Weber's Best Summer Grilling Recipes
Serves 4

Ingredients:
8 lamb loin or rib chops, 1&1/4" thick (I used shoulder)
extra-virgin olive oil
salt and pepper
Salsa:
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh Italian parsley leaves
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon roughly chopped shallot
1 tablespoon capers, rinsed and drained
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil

Directions:
In a food processor, combine all the salsa ingredients except the oil and pulse to a rough chop.  With the motor running, add the oil to form a chunky salsa.  Transfer to a bowl and cover the surface with plastic wrap to avoid discoloration.  (The salsa can be made up to 4 hours in advance stored in the fridge.  Bring to room temp and stir before serving)

Lightly brush the lamb chops with oil and season with salt and pepper.  Allow to sit at room temperature for 15-30 minutes before grilling.

Grill over medium-high to high heat for 8-10 minutes total, turning once.  Let rest for 5 minutes.  Serve warm with salsa spooned on top.

*****

Crispy Baked Eggplant Fries

Serves 3-4

Ingredients:

1 medium eggplant, cut into 1/4" thick strips

1/2 cup flour

salt and pepper

2 eggs, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 tablespoon Italian seasoning

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

In one bowl, combine flour with a little salt and pepper.  In a second bowl, add the eggs,  In the third bowl, combine the breadcrumbs, Parmesan, and seasonings.    Dredge the eggplant slices in the flour mixture, then into the egg, and finally into the breadcrumb mixture.  Place on a baking sheet lined with parchment paper (or nonstick foil).  Bake at 425º until golden brown, about 10 minutes.   Enjoy alone or with your favorite dipping sauce (ketchup, marinara sauce, yogurt, etc).

*****

Pesto Caprese Zucchini Salad

Serves 2

Ingredients:

1 medium zucchini, spiralized or run through large holes of box grater

2 thick slices tomato

2 slices mozzarella cheese (2 oz each)

2 teaspoons extra-virgin olive oil (for drizzling)

salt and pepper

2 basil leaves

Pesto:

2 teaspoons pine nuts

1 cup packed fresh basil leaves

1&1/2 tablespoons extra virgin olive oil

1 small garlic clove

salt and pepper, to taste

Directions:

Place all the pesto ingredients in a food processor and pulse until creamy.  

In a medium bowl, add the zucchini noodles and toss with the pesto.

Plate the pesto zucchini and top with the tomato and mozzarella.  Drizzle with a little olive oil and season with salt and pepper.  Garnish with basil leaf.