Let's face it, salt gets a bad wrap. Maybe deservedly so if you're pouring it on your eggs, or french fries or whatever else slides across your plate. When that's happening it's no wonder everyone looks at salt as if it's a rabid dog.
Salt is actually very useful.(and not just for the old loosen-the-top-so-it-pours-out-all-over-your-targets-meal-routine) But in cooking. Salt is N-E-C-E-S-S-A-R-Y.
How many times have you had made something and then have found yourself asking "Why is my chicken so bland?" or saying "Why does every steak be it filet, ribeye, or flank taste exactly the same?" and "Ugh, these sauted veggies taste like messy yuck." My friend I have your solution. Salt.
That's it. Salt. (and pepper, you should use pepper along with salt 90% of the time. Avoiding Desserts. Going forward, Salt & Pepper go hand in hand.)
Just a few shakes, or twists, of S&P. And you've made your entire meal taste magnificently better.
Beware and understand that cooking with salt is NOT the same as adding salt to a cooked meal. One enchances flavor, while the other attempts to hide dullness.
Using salt while you are cooking brings out Amazing Flavors. It draws out the natural, beautiful aromas of the food you are working with.
Tell ya what, just for fun, go ahead and google a cake or brownie recipe and look over the ingredients.
No really, do it. I'll wait...
Annnnnnd? What did you find? What's that? Salt?? Surprise!! It's even in our desserts. Salt is a must have in desserts. It searches for and brings to life all of the buried, mixed, goodness of chocolate, vanilla, berries, fudge, and whatever else you can imagine. Oh Salt.. how you dazzle us!
Who would of thought such a tiny, tiny, tiny, thing like salt could bring out such BOLD & Welcoming flavors?
Yeah I get it, salt has baggage. But when you cook with it correctly, and add it sparingly, it won't be unpacking in your trunk.
Test: Make something that you've made before but maybe it didn't have the flavor you were expecting. This time using salt while preparing your dish.
Or quicker yet. Take a chicken breast, slice in two, on one use nothing, on the other, Salt.(and pepper.. they are hand in hand remember?) Cook the same and try each one. Which do you like more? You will be amazed.
Right now salt is just a tool in your cupboard.. why not make it a statement in your meal?
- B
Thursday, June 28, 2012
Wednesday, June 27, 2012
Zucchini & Squash Salsa Burritos
Tacos. Fajitas. Bean Beef Burritos. Double Crisp. Single Crisp. blah blah blah blah blah. Blah. It's always the same. Shredded Lettuce. Generic Pre Packaged Spice. Shells that are out to kill you, and some kind of "hot saucy type packet" Not to mention the greasy ground beef that is just waiting to give you no motivation to accomplish anything for the rest of the night. So Who's hungry?!
That's what I thought. Me either. Enter my brilliant wife, Melissa. With a love for the type of food the above try to be, but with the smarts to actually accomplish a satisfying dish that fills you up, keeps you full, and doesn't tie you down to the couch allowing you to even mow the lawn before it rains because you know the grass gets clumpy if you do it afterwards and I don't think you want to be the one out raking the yard especially when the garbage needs to go out and the bathroom sink needs to be fixed. Oh, and can you please...
Whoops... Sorry about that. I seem to have um.. projected...moving on...
Give this Zucchini & Yellow Squash Salsa Burrito a go! It's Healthy & Accidentally Delicious.
What You'll Need:
1 Med/Large Zucchini
1 Med/Large Yellow Squash
1 Long Hot Pepper
1 Onion (your preference on 1 or 1/2 of one, and any type you prefer.. yellow, red, white..)
2 14.5oz Hunts Canned Diced Tomatoes (or 1 large can)
Whole Wheat Wrap
1 Can Fat-Free Refried Beans
1 Fresh Lime (for juicing)
Olive Oil
Dried Cilantro
Salt & Pepper
Optional: Fat-Free Sour Cream & Reduced Fat Mexican Shredded Cheese
What To Do:
Dice your Long Hot & Onion - if you're not a fan of heat remove the seeds of long hot (recommended) and combine into a food processor with a dash of salt & pepper. Pulse 5 or so times.
Cube Zucchini & Squash and saute in about a teaspoon of olive oil, salt & pepper, cook until softened. Once cooked (about 5-8 minutes on medium heat) add to food processor containing your onion and long hot pepper.
Roll your lime and slice in two. Squeeze the juice of one half into your food processor mixture. Add 2 or 3 dashes of Cilantro and pulse 2-3 times (you're looking to keep the Zucchini & Squash in larger pieces, thus we're doing this in two parts. So no short cuts. Trust me, I'll find out *insert evil glare here*
Transfer your salsa mix from processor to a medium sized mixing bowl.
Drain your canned tomatoes (in the sink. not the mixing bowl) then incorporate your drained diced tomatoes into the mixing bowl. Squeeze juice of remaining lime into your salsa.
Here's where you get to stop. taste. and tweak. Adding more Salt, Pepper, or Cilantro as you feel is needed. Even add some more onion to give a little zesty kick.
Melissa's Tip: The Zucchini & Squash have now made your salsa a little warm. If that turns you off, just refrigerate until chilled. Then continue.
Take your Whole - Wheat - Wrap (alliteration? I think so!) and in the center spread on a few tablespoons of the refried beans.
Garnish with Salsa and if you desire, add some of the sour cream and cheese.
Easy, Fresh, & Fun!
Hope You Enjoy It!
- B & Melissa -
That's what I thought. Me either. Enter my brilliant wife, Melissa. With a love for the type of food the above try to be, but with the smarts to actually accomplish a satisfying dish that fills you up, keeps you full, and doesn't tie you down to the couch allowing you to even mow the lawn before it rains because you know the grass gets clumpy if you do it afterwards and I don't think you want to be the one out raking the yard especially when the garbage needs to go out and the bathroom sink needs to be fixed. Oh, and can you please...
Whoops... Sorry about that. I seem to have um.. projected...moving on...
Give this Zucchini & Yellow Squash Salsa Burrito a go! It's Healthy & Accidentally Delicious.
What You'll Need:
1 Med/Large Zucchini
1 Med/Large Yellow Squash
1 Long Hot Pepper
1 Onion (your preference on 1 or 1/2 of one, and any type you prefer.. yellow, red, white..)
2 14.5oz Hunts Canned Diced Tomatoes (or 1 large can)
Whole Wheat Wrap
1 Can Fat-Free Refried Beans
1 Fresh Lime (for juicing)
Olive Oil
Dried Cilantro
Salt & Pepper
Optional: Fat-Free Sour Cream & Reduced Fat Mexican Shredded Cheese
What To Do:
Dice your Long Hot & Onion - if you're not a fan of heat remove the seeds of long hot (recommended) and combine into a food processor with a dash of salt & pepper. Pulse 5 or so times.
Cube Zucchini & Squash and saute in about a teaspoon of olive oil, salt & pepper, cook until softened. Once cooked (about 5-8 minutes on medium heat) add to food processor containing your onion and long hot pepper.
Roll your lime and slice in two. Squeeze the juice of one half into your food processor mixture. Add 2 or 3 dashes of Cilantro and pulse 2-3 times (you're looking to keep the Zucchini & Squash in larger pieces, thus we're doing this in two parts. So no short cuts. Trust me, I'll find out *insert evil glare here*
Transfer your salsa mix from processor to a medium sized mixing bowl.
Drain your canned tomatoes (in the sink. not the mixing bowl) then incorporate your drained diced tomatoes into the mixing bowl. Squeeze juice of remaining lime into your salsa.
Here's where you get to stop. taste. and tweak. Adding more Salt, Pepper, or Cilantro as you feel is needed. Even add some more onion to give a little zesty kick.
Melissa's Tip: The Zucchini & Squash have now made your salsa a little warm. If that turns you off, just refrigerate until chilled. Then continue.
Take your Whole - Wheat - Wrap (alliteration? I think so!) and in the center spread on a few tablespoons of the refried beans.
Garnish with Salsa and if you desire, add some of the sour cream and cheese.
Easy, Fresh, & Fun!
Hope You Enjoy It!
- B & Melissa -
Tuesday, June 26, 2012
Stay Tuned... ;-)
Tomorrow is going to be fun fun fun on here!
First my wife will be posting an amazing recipe she made tonight followed by my new dessert..
It's grilled, it's salty, it's sweet and it's fruit...(Come on don't stop reading yet! Just trust and give me a chance :-)
Stay Tuned and ready to Try, Tweak. & Share!
- B
First my wife will be posting an amazing recipe she made tonight followed by my new dessert..
It's grilled, it's salty, it's sweet and it's fruit...(Come on don't stop reading yet! Just trust and give me a chance :-)
Stay Tuned and ready to Try, Tweak. & Share!
- B
Tasty Grilled Celery
Disclaimer: I do not have any photos of this recipe as I first made it before starting this blog. None the less here we go!
There are three types of celery experiences one can have. There's the time where it's rubber, soggy, and dismal looking, impossible to take a bite of (often times found at the bottom of a bowl of chicken wings.. why do they do that?)
Two - Fresh, Crispy and delightful. Hits the spot. Maybe it's stuffed with peanut butter, or a cream cheese filling.
And three... When there is that weird, off taste. Bitter? Maybe. Fresh? Could Be. But who knows where that taste comes from. *shudders*
As most stuffed celery is a calorie trap, and I doubt you'd reach for the rubbery or bitter pieces... give this a go!
Try, Tweak, & Share. It's Healthy & Accidentally Delicious.
What You'll Need:
A Bushell of Celery
Your Favorite Hot Sauce
Salt & Pepper
Garlic Powder
Onion Powder
Optional "Stuffing" Ingredients:
1-2 Avocados
1 Can of Drained Tuna Fish
Spicey Brown Mustard
What To Do:
Preheat your Grill to Medium / Medium High
After rinsing celery stalks take a fork to the backs of them. One long scrape lengthwise with the fork on each piece will open up the flesh of the celery at the same time creating canals to trap in our spices and flavors.
Place Celery Stalks in a large zip lock bag and sprinkle in Salt, Pepper, Hot Sauce (easy on this, do not over power the other flavors or encourage your celery to become example # 1 above) Sprinkle in Onion and Garlic Powders - these are bold so start small, you can always add more later)
Zip the Bag. Put on "Shake Your Bon-Bon" (track # 4 from the Ricky Martin CD) ... you know you have it...and get that mixture moving!!
After you've finished listening to "Livin La Vida Loca" (Ha, like you weren't going to play that song as well) Place Celery Stalks on Grill. This part doesn't take long at all. 2-4 minutes on each side depending on your grill. You're looking for a little color, and to make sure you don't over cook them, or your stalks will now fall into # 1 AND # 2... yuck
If you plan to stuff these for a more substansial snack proceed with the following:
Half and Scoop out the Avocado(s) - Drain Tunfish. And in a medium sized mixing bowl combine them with about 2 table spoons of spicy brown mustard and pepper.
This mixture both looks and sounds odd I know, but by using Avocado & Mustard with the tuna instead of Mayo, You're helping yourself out. You're leaving out bad fat and replacing it with good fat from a superfood.
When celery is done, stuff with your Avocado & Tuna Mixture and enjoy!
This is a GREAT recipe to tweak. So many different opportunites and combinations to try. Get creative. Try something you've never tried before. Have Fun With It!
- B
There are three types of celery experiences one can have. There's the time where it's rubber, soggy, and dismal looking, impossible to take a bite of (often times found at the bottom of a bowl of chicken wings.. why do they do that?)
Two - Fresh, Crispy and delightful. Hits the spot. Maybe it's stuffed with peanut butter, or a cream cheese filling.
And three... When there is that weird, off taste. Bitter? Maybe. Fresh? Could Be. But who knows where that taste comes from. *shudders*
As most stuffed celery is a calorie trap, and I doubt you'd reach for the rubbery or bitter pieces... give this a go!
Try, Tweak, & Share. It's Healthy & Accidentally Delicious.
What You'll Need:
A Bushell of Celery
Your Favorite Hot Sauce
Salt & Pepper
Garlic Powder
Onion Powder
Optional "Stuffing" Ingredients:
1-2 Avocados
1 Can of Drained Tuna Fish
Spicey Brown Mustard
What To Do:
Preheat your Grill to Medium / Medium High
After rinsing celery stalks take a fork to the backs of them. One long scrape lengthwise with the fork on each piece will open up the flesh of the celery at the same time creating canals to trap in our spices and flavors.
Place Celery Stalks in a large zip lock bag and sprinkle in Salt, Pepper, Hot Sauce (easy on this, do not over power the other flavors or encourage your celery to become example # 1 above) Sprinkle in Onion and Garlic Powders - these are bold so start small, you can always add more later)
Zip the Bag. Put on "Shake Your Bon-Bon" (track # 4 from the Ricky Martin CD) ... you know you have it...and get that mixture moving!!
After you've finished listening to "Livin La Vida Loca" (Ha, like you weren't going to play that song as well) Place Celery Stalks on Grill. This part doesn't take long at all. 2-4 minutes on each side depending on your grill. You're looking for a little color, and to make sure you don't over cook them, or your stalks will now fall into # 1 AND # 2... yuck
If you plan to stuff these for a more substansial snack proceed with the following:
Half and Scoop out the Avocado(s) - Drain Tunfish. And in a medium sized mixing bowl combine them with about 2 table spoons of spicy brown mustard and pepper.
This mixture both looks and sounds odd I know, but by using Avocado & Mustard with the tuna instead of Mayo, You're helping yourself out. You're leaving out bad fat and replacing it with good fat from a superfood.
When celery is done, stuff with your Avocado & Tuna Mixture and enjoy!
This is a GREAT recipe to tweak. So many different opportunites and combinations to try. Get creative. Try something you've never tried before. Have Fun With It!
- B
Monday, June 25, 2012
Eggplant Pizza (It's not what you think!)
Eggplant Parm. It's delicious. It's filling. And It's probably the extent of your eggplant experience. Here's a little something I've come up with to help introduce you to the way Eggplant should taste. Fresh, Juicy, and Delicious. I give you... Eggplant... Pizza? Yes, That's right! Eggplant Pizza. The Eggplant you'll actually taste AND enjoy. (I know this post is a bit longer DO NOT WORRY! It's because I've added a lot more photos with more explanation) This dish is super easy to make, and SO worth it. The Prep Time for this is only about 10-15 minutes with a cook of about 15-20minutes) It's Healthy & Accidentally Delicious! So Try, Tweak, And Share!
What You'll Need:
1 Fresh Eggplant (each eggplant will yield 4-6 servings)
1 container of either Grape, Cherry, or Sweet Golden Tomatoes. Either one of those will work
3-5 Cloves of Garlic
Medium Sized Onion (or half of a large)
Low-Moisture / Part Skim Shredded Mozzarella Cheese
Italian Seasoning
Fresh or Dried Basil
Red Pepper Flakes
Salt & Pepper
Olive Oil or Butter (either one is alright)
What To Do:
Slice the eggplant into 3/4" slices (about 4-6 slices) - - - - Place Pieces on Cutting Board & Salt (the Eggplant, not the cutting board.. *rolls eyes*
After salting the Eggplant Pieces place paper towels over them and use another cutting board or heavy plates to place on top of the eggplant. Leave sit for 30-45 minutes. This is getting most of the moisture out of the eggplant slices. Leaving them sturdy and able to hold up to the cooking and topping that we will be doing with them.
Side Note: This is a good time to grab a bottle of wine you've got on hand, search through "that drawer" for the cork screw, fight with the wrapper around the wine cork, finally get the cork out, pour your wine, and struggle to replace said cork for twenty minutes..
But what we will do instead is dice up the garlic and the onion, and cut your tomatoes into halves.
After the 30-45 minutes of high anticipation it's time to take your Eggplant Pieces and create little "divot" in the centers. I do this by cutting around the Eggplant (about a fingernail's width from the skin) BUT NOT THROUGH TO THE BOTTOM or else you're just making a hole.
Then take a fork and work your pieces of eggplant out of the center, dice them up and save!
Of course nothing goes as planned in the kitchen, and you may find the below has happened to you...
It's an easy fix! Just replace your mistake, and use the back of a spoon to pack it back down in.
There we go! I'm Proud of you for not cursing as much as you probably would have if I hadn't just saved the day... ahem.. just agree. And continue..
- Pre Heat Your Oven To 450 degrees -
In a saute pan heat your oil or butter on low and add your diced garlic and onions, sprinkle with salt & pepper and let soften and cook. (3-5 minutes typically)
While that's going on, in a bowl combine your halved tomatoes & eggplant centers. Sprinkle with Salt & Pepper, Italian Seasoning, & Crushed Red Pepper Flakes. Be sure to stir together to coat all of your pieces and distribute the flavor.
Add to your saute pan and cook until Eggplant Pieces have softened up (3-5 minutes)
While your toppings are cooking together, place your pieces of Eggplant on a non stick baking sheet and spray with non-stick cooking spray.
Once your toppings are ready use a spoon to spoon in the mixture onto your waiting eggplant pieces. Then top with fresh basil and cheese. A few more shakes of Crushed Red Pepper Flakes on top of the cheese and into the oven we go!
8-10 minutes (and a fresh glass of wine later) and you have a Healthy, Fresh, Amazing, Personal Sized Eggplant Pizza. It's more filling than three pieces of any Pizza you could have ordered and doesn't leave you sweating grease in the days to come!
I hope you enjoy this one!
- B
What You'll Need: 1 Fresh Eggplant (each eggplant will yield 4-6 servings)
1 container of either Grape, Cherry, or Sweet Golden Tomatoes. Either one of those will work
3-5 Cloves of Garlic
Medium Sized Onion (or half of a large)
Low-Moisture / Part Skim Shredded Mozzarella Cheese
Italian Seasoning
Fresh or Dried Basil
Red Pepper Flakes
Salt & Pepper
Olive Oil or Butter (either one is alright)
What To Do:
Slice the eggplant into 3/4" slices (about 4-6 slices) - - - - Place Pieces on Cutting Board & Salt (the Eggplant, not the cutting board.. *rolls eyes*
After salting the Eggplant Pieces place paper towels over them and use another cutting board or heavy plates to place on top of the eggplant. Leave sit for 30-45 minutes. This is getting most of the moisture out of the eggplant slices. Leaving them sturdy and able to hold up to the cooking and topping that we will be doing with them.
Side Note: This is a good time to grab a bottle of wine you've got on hand, search through "that drawer" for the cork screw, fight with the wrapper around the wine cork, finally get the cork out, pour your wine, and struggle to replace said cork for twenty minutes..
But what we will do instead is dice up the garlic and the onion, and cut your tomatoes into halves.
After the 30-45 minutes of high anticipation it's time to take your Eggplant Pieces and create little "divot" in the centers. I do this by cutting around the Eggplant (about a fingernail's width from the skin) BUT NOT THROUGH TO THE BOTTOM or else you're just making a hole.
Then take a fork and work your pieces of eggplant out of the center, dice them up and save!
It's an easy fix! Just replace your mistake, and use the back of a spoon to pack it back down in.
There we go! I'm Proud of you for not cursing as much as you probably would have if I hadn't just saved the day... ahem.. just agree. And continue..
- Pre Heat Your Oven To 450 degrees -
In a saute pan heat your oil or butter on low and add your diced garlic and onions, sprinkle with salt & pepper and let soften and cook. (3-5 minutes typically)
While that's going on, in a bowl combine your halved tomatoes & eggplant centers. Sprinkle with Salt & Pepper, Italian Seasoning, & Crushed Red Pepper Flakes. Be sure to stir together to coat all of your pieces and distribute the flavor.
While your toppings are cooking together, place your pieces of Eggplant on a non stick baking sheet and spray with non-stick cooking spray.
8-10 minutes (and a fresh glass of wine later) and you have a Healthy, Fresh, Amazing, Personal Sized Eggplant Pizza. It's more filling than three pieces of any Pizza you could have ordered and doesn't leave you sweating grease in the days to come!
I hope you enjoy this one!
- B
Sunday, June 24, 2012
Exact Measurements?
As you may have noticed I am not a huge fan of exact measurements. I leave the exact measuring to the bakers out there... Baking is something I have a hard time doing correctly. I think it's due to all of the rules, and the need to be so very precise in measurements. I'm the only person I know that can both burn a cake and also have it be raw... In the SAME DISH with a correctly working oven...
So to be safe and fair to anyone in the house, I leave the baking to my wife Melissa, who is so much better at it than I am (I'll get her to get some of her recipes on here for you)
Anyway... The reason I don't live and die by the tablespoon is simple. It's the way I approach cooking. With Love and With Feeling.
Every time I step into the kitchen I let my mood take over. How do I feel today? What little things can I throw in that I know my wife loves? How does the dish look so far? How is it beginning to taste? All of these feelings determine a flavor combination here, and twist of lime here, or a bit of green needed there.
If you're ever stuck just think of Italy. The colors, The Music, The Flavors, The Romance. It's no wonder so many beautiful dishes and traditions come from there. It's all from love. Through hard times, through brilliant times. It was love. It was tradition. It was how the lights in the cities and cafes would catch the eyes and the hearts of young lovers. It is the many fields full of carefully cared for crops.. It's the simple little decisions made on a whim in a kitchen while your family is gathered in the other room. That's what cooking is about. It's about love. And all that love implies and means to you.
So while you're reading my recipes if you come across something and you find yourself wondering "What? How much salt do I use??" or maybe "Couldn't I just do this instead?" or "Wait, should there be more oil or less oil?" Know, there is no wrong way to start a tradition, no wrong way to prepare a dish for your family and no wrong way to share your love.
- B
So to be safe and fair to anyone in the house, I leave the baking to my wife Melissa, who is so much better at it than I am (I'll get her to get some of her recipes on here for you)
Anyway... The reason I don't live and die by the tablespoon is simple. It's the way I approach cooking. With Love and With Feeling.
Every time I step into the kitchen I let my mood take over. How do I feel today? What little things can I throw in that I know my wife loves? How does the dish look so far? How is it beginning to taste? All of these feelings determine a flavor combination here, and twist of lime here, or a bit of green needed there.
If you're ever stuck just think of Italy. The colors, The Music, The Flavors, The Romance. It's no wonder so many beautiful dishes and traditions come from there. It's all from love. Through hard times, through brilliant times. It was love. It was tradition. It was how the lights in the cities and cafes would catch the eyes and the hearts of young lovers. It is the many fields full of carefully cared for crops.. It's the simple little decisions made on a whim in a kitchen while your family is gathered in the other room. That's what cooking is about. It's about love. And all that love implies and means to you.
So while you're reading my recipes if you come across something and you find yourself wondering "What? How much salt do I use??" or maybe "Couldn't I just do this instead?" or "Wait, should there be more oil or less oil?" Know, there is no wrong way to start a tradition, no wrong way to prepare a dish for your family and no wrong way to share your love.
- B
Garlic-Dill Grilled Chicken
Let's Face It. Chicken is about as exciting as waking up in the middle of the night to find your dvd or bluray player reciting the same annoying menu screen over and over and over... Well, let me help you find that play button and give you 90 more minutes of peace. Grilled Garlic-Dill Chicken. This is a great opportunity to put your own spin on what I've created. So Try, Tweak, & Share!
What You'll Need:
Boneless, Skinless Chicken Breasts (How Ever Many People There Are, Buy That Many... duh)
Fresh Dill - I used roughly 5 sprigs of fresh dill for two pieces of chicken. Remember this is a dill based dish, don't be shy! If you don't have fresh dill on hand the pre packaged size in the produce section would do just fine.
Fresh Lemon Juice (you'll need the juice of 1 lemon for every two chicken breasts)
Garlic Cloves - I use 3 for each piece because we coat the entire thing, but please, use more or less depending on your love of garlic, or your need to repel that "close talker" in your group. (if you don't have one in your group.. it's you)
Red Pepper Flakes
Fresh Basil
Olive Oil
Celery Salt - don't go crazy with this or your dish will be overpowered!
Salt & Pepper
Mixing Bowl (it's just for the rub so you don't need a brownie bowl)
What To Do:
Finely Chop your Basil and Dill add to bowl
Add in your Salt, Pepper, Celery Salt, & Red Pepper Flakes
Press Your Garlic w/garlic press (if you do not own a garlic press, mice your garlic well) add to bowl
Roll Your Lemon(s) on the counter, slice, and squeeze juice into the bowl
Mmmm... Brownies
Add about a tablespoon of Olive Oil to your mixture. You're Looking for more of a paste than a dressing, if it's still dry add a little more olive oil or lemon juice depending on your taste.
Coat your chicken fully in your new yummy marinade-a-paste and wrap tightly in cellophane or foil and refrigerate for about 2hrs (relax.. it's worth it. The Lemon Juice will help your seasonings penetrate the chicken and really lock in that flavor)
When ready, pre-heat grill to Medium-Medium High (about 400-450 degrees)
Place coated chicken on grill and LEAVE IT THE HECK ALONE for 8-10 minutes. Flip and Leave alone for another 8-10 minutes. (Flipping anything on a grill to often causes loss of spices, and crucial juices that leave your meals tasty and moist!)
After 8-10 minutes on each side your chicken should just be about done. Use an internal thermometer to double check, when done will read 180. I suggest taking chicken off around 170 and letting it sit for 10 minutes or so. This is called "Resting" It's a way to finish cooking, and will keep the juices from escaping from slicing it when you remove it from the grill. (I know, I know it's a lot of waiting but here's an idea... while it's resting, why not whip up some brownies??)
Enjoy!
- B
What You'll Need:
Boneless, Skinless Chicken Breasts (How Ever Many People There Are, Buy That Many... duh)
Fresh Dill - I used roughly 5 sprigs of fresh dill for two pieces of chicken. Remember this is a dill based dish, don't be shy! If you don't have fresh dill on hand the pre packaged size in the produce section would do just fine.
Fresh Lemon Juice (you'll need the juice of 1 lemon for every two chicken breasts)
Garlic Cloves - I use 3 for each piece because we coat the entire thing, but please, use more or less depending on your love of garlic, or your need to repel that "close talker" in your group. (if you don't have one in your group.. it's you)
Red Pepper Flakes
Fresh Basil
Olive Oil
Celery Salt - don't go crazy with this or your dish will be overpowered!
Salt & Pepper
Mixing Bowl (it's just for the rub so you don't need a brownie bowl)
What To Do:
Finely Chop your Basil and Dill add to bowl
Add in your Salt, Pepper, Celery Salt, & Red Pepper Flakes
Press Your Garlic w/garlic press (if you do not own a garlic press, mice your garlic well) add to bowl
Roll Your Lemon(s) on the counter, slice, and squeeze juice into the bowl
Mmmm... Brownies
Add about a tablespoon of Olive Oil to your mixture. You're Looking for more of a paste than a dressing, if it's still dry add a little more olive oil or lemon juice depending on your taste.
Coat your chicken fully in your new yummy marinade-a-paste and wrap tightly in cellophane or foil and refrigerate for about 2hrs (relax.. it's worth it. The Lemon Juice will help your seasonings penetrate the chicken and really lock in that flavor)
When ready, pre-heat grill to Medium-Medium High (about 400-450 degrees)
Place coated chicken on grill and LEAVE IT THE HECK ALONE for 8-10 minutes. Flip and Leave alone for another 8-10 minutes. (Flipping anything on a grill to often causes loss of spices, and crucial juices that leave your meals tasty and moist!)
After 8-10 minutes on each side your chicken should just be about done. Use an internal thermometer to double check, when done will read 180. I suggest taking chicken off around 170 and letting it sit for 10 minutes or so. This is called "Resting" It's a way to finish cooking, and will keep the juices from escaping from slicing it when you remove it from the grill. (I know, I know it's a lot of waiting but here's an idea... while it's resting, why not whip up some brownies??)
Enjoy!
- B
Fresh Tomatoes w/Basil Wrapped in Grilled Romaine
Once you've tried Grilled Romaine Lettuce you'll never crave any food more! Not even Chocolate Lava Cake eaten with a Chocolate Spoon served on a plate made of Chocolate. Okay, Okay, Okay... maybe that's going a bit overboard BUT I promise you this, Grilled Romaine Lettuce is something that, once you've had, will become the go-to item in 83% of your future "What goes with this..?" decision! It's Healthy and Accidentally Delicious! So Try, Tweak, & Share!
What You'll Need:
A Fresh Bunch of Romaine Lettuce
Fresh Tomatoes (Choose Your Favorite Kind)
Olive Oil (not vegetable oil... get your mind off of the lava cake already)
Salt & Pepper
Fresh Basil (If you must use dried basil it's only one or two shakes later on)
Balsamic Vinegar
Skewers (depending on how gentle you are with the lettuce wrapping... it's not like gift wrapping, trust me)
What To Do:
Pre-Heat Grill (Medium/Medium Low)
Slice Tomato into as many slices as you like (thinner slices work better than thicker ones) - Set Aside
Mix Balsamic Vinegar & Olive Oil - Set Aside
Dice Fresh Basil - Set Aside
Tear & Clean One Leaf (stem included) From Your Romaine Bunch - You need the lettuce to be wet so A) It does not burn on the grill and B)Your Salt & Pepper Will Stick
Salt & Pepper Both Sides Of Romaine then lay flat on plate.
Place Tomatoes (3-4 slices) on lettuce leaf.
Scatter Basil across tomatoes - as much or as little basil as you like
Brush Balsamic Vinegar & Oil Across The Top
Now... Carefully...
Carefully....
Roll or Fold Romaine Lettuce & Tomatoes so your lettuce will be the only thing touching your grill. It either now looks like a messy sushi roll or a sandwich... and that's just fine so don't worry :-)
Use your skewers if needed to hold everything together
Place on grill for about 3-4 minutes on each side... just enough to get some grill coloring on the lettuce and warm the tomatoes through.
Your timing will waver depending on your grill. Just take your time, be careful when turning, and have fun with it!
What You'll Need:
A Fresh Bunch of Romaine Lettuce
Fresh Tomatoes (Choose Your Favorite Kind)
Olive Oil (not vegetable oil... get your mind off of the lava cake already)
Salt & Pepper
Fresh Basil (If you must use dried basil it's only one or two shakes later on)
Balsamic Vinegar
Skewers (depending on how gentle you are with the lettuce wrapping... it's not like gift wrapping, trust me)
What To Do:
Pre-Heat Grill (Medium/Medium Low)
Slice Tomato into as many slices as you like (thinner slices work better than thicker ones) - Set Aside
Mix Balsamic Vinegar & Olive Oil - Set Aside
Dice Fresh Basil - Set Aside
Tear & Clean One Leaf (stem included) From Your Romaine Bunch - You need the lettuce to be wet so A) It does not burn on the grill and B)Your Salt & Pepper Will Stick
Salt & Pepper Both Sides Of Romaine then lay flat on plate.
Place Tomatoes (3-4 slices) on lettuce leaf.
Scatter Basil across tomatoes - as much or as little basil as you like
Brush Balsamic Vinegar & Oil Across The Top
Now... Carefully...
Carefully....
Roll or Fold Romaine Lettuce & Tomatoes so your lettuce will be the only thing touching your grill. It either now looks like a messy sushi roll or a sandwich... and that's just fine so don't worry :-)
Use your skewers if needed to hold everything together
Place on grill for about 3-4 minutes on each side... just enough to get some grill coloring on the lettuce and warm the tomatoes through.
Your timing will waver depending on your grill. Just take your time, be careful when turning, and have fun with it!
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