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Summer Menu: Week 4

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Happy Back to School for those of you who had kids start school last week! Remember when we used to start school the day after Labor Day – what happened to that? Well school may have begun, but according to the weather (and my stomach) it’s still summer and this week’s menu is filled with great summertime recipes.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Summer Menu: Week 4

Here’s the menu for this week:

Sunday: Greek Pasta Salad with Sausage

 

 

 

 

Monday: Grilled Lemon Herb Pork Chops with LO* Pasta Salad

 

 

 

 

Tuesday: Grilled Chicken Tandoori

 

 

 

 

Wednesday: Tomatoes with Fresh Basil over Pasta
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Thursday: Green Salad with LO* Tandoori Chicken
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Friday: Vegetarian Pesto Pita Pizza

 

 

 

 

Saturday: Fish Tacos

 

 

 

 

*left-over

 

Happy cooking!

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Summer Menu: Week 2

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I hope you enjoyed last week’s menu (read about it here)! This week’s menu has a wide variety of delicious recipes.

Click on the link below to download a PDF of the menu, grocery list, and recipes.
Menu Summer 2012 2

Here’s the menu for this week:
Sunday: BBQ Ribs with Southern Dry Rub

 

 

 

 

Monday: Grilled Sockeye Salmon

 

 

 

 

Tuesday: Turkey Tacos

Wednesday: Grilled Lemon Chicken

 

 

 
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Thursday: Nachos

 

 

 

 

Friday: Chicken Caprese Panini

 

 

 

 

Saturday: Pasta with Broccoli and Sausage with a Ricotta Surprise

 

 

 

 

Enjoy and keep on cooking!

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Chicken Caprese Panini

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Summer is here and my garden is finally producing some ripe, red tomatoes! I love the taste of fresh tomatoes off the vine, and one of my favorite ways to eat them is the Caprese Salad, which is simply tomatoes combined with fresh basil, mozzarella cheese, olive oil and balsamic vinegar.

This panini has all the wonderful flavors of Caprese Salad, with chicken added to make this sandwich hearty enough for a main dish. Feel free to experiment with different ingredients (maybe add some pesto, procuitto, crushed red peppers, or spinach). Fresh mozzarella cheese is best, but I was out, so I had to use Colby-jack instead.

Ingredients
1 loaf Italian bread (ciabatta, etc), sliced 1-inch thick
Mayonnaise
Olive oil
2 large tomatoes, sliced and de-seeded (try heirlooms)
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Salt and pepper
Balsamic vinegar
Chicken, cooked and sliced
Mozzarella cheese, sliced

Heat a non-stick skillet over medium heat. Spread mayo on one side of a slice of bread, and spray the other side of the slice with olive oil (I use a Misto for this, but you can also brush the olive oil on with a pastry brush). Lay the bread in the skillet, olive oil side down. Place a tomato slice on top of the bread, then a few basil leaves, sprinkle with salt and pepper, drizzle with balsamic vinegar, top with a slice or two of chicken, and finally cheese. Place a second bread slice on top of the cheese.

Reduce the heat to low, if needed. Using a cast iron pan, or other heavy dish, press down on the sandwich for about 1 minute to flatten it. Spray the top slice of bread with olive oil. Flip the sandwich and then use the pan to press down on the sandwich again until the bread is golden brown and the cheese is melted.

Remove to a plate and repeat for the remaining sandwiches. Serve warm and enjoy!

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Grilled Chicken Tandoori

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This grilled chicken is flavored with lovely aromatic spices and is super-tender, thanks to a yogurt-lime marinade. The combination of spices may seem a bit strange, but it gives the chicken a mild Indian flavor, without being spicy. The chicken is excellent served right off the grill, but would also be great served with your favorite Indian sauce and some naan bread for dipping. The cooking time is quick, but the chicken does need to marinate for several hours, so be sure to start this recipe in advance.

Ingredients
1/4 cup plain yogurt
1 teaspoon garam masala
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
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2 pounds boneless, skinless chicken thighs

Stir together the yogurt, spices, and lime juice in a small bowl. Add the mixture to a large zip-top bag or shallow baking dish. Add the chicken and coat thoroughly with the yogurt mixture. Marinate in the refrigerator for at least 2 hours.

Preheat the grill over medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pat dry with paper towels to remove most of the marinade.

When the grill is hot, put the chicken on the grill and cook for 2 minutes with the lid open. Close the lid and continue to grill for about 5 minutes. Turn the chicken, close the lid and grill for another 6 minutes, or until the chicken is cooked through.

Serve with basmati rice and your favorite green veggie. Enjoy!

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Grilled Lemon Chicken

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I love all things made with lemon. Something about lemon is so refreshing on a hot day. This lemon chicken is not only light and tangy, but it also has the smoky goodness that you can only get from the grill. It’s a great alternative to grilling with barbeque sauce.

Ingredients
6 to 10 pieces of bone-in chicken (I used legs and thighs)
1 cup fresh lemon juice
1/2 cup olive oil
1 teaspoon apple cider vinegar
2 cloves garlic, pressed
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Salt and pepper to taste

Preheat the grill.

If desired, remove the skin from the chicken (it’s good either way). When the grill is hot, place the chicken pieces on the grill and begin to cook.

Meanwhile, whisk together the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Reserve about a third of the sauce in a small bowl and set aside for later. Take the remaining sauce to the grill and use it to liberally baste the chicken. Fully cook the chicken, basting frequently with the lemon sauce.

Place the cooked chicken on a platter. Whisk together the reserved lemon sauce and pour it over the cooked chicken. Serve hot with your favorite side dishes.

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Sticky Grilled Coconut Chicken with Chili Glaze

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As soon as the weather warms up, I always get a hankering for this chicken. One bite of the tender coconut chicken topped with a spicy chili glaze, and I’m temporarily transported to an exotic tropical island. Unfortunately, my daydream doesn’t last long with two noisy children at the table, but at least I have a plate of delicious chicken to look forward to. The chicken will need to marinate for several hours, so be sure to start this in advance.

Coconut Chicken Ingredients:
1 cup coconut milk
1 teaspoon ground ginger (or use fresh ginger, if you have it)
1 teaspoon black pepper
1 teaspoon crushed red pepper
6 to 8 boneless, skinless chicken thighs
4 to 5 green onions, sliced

In a large bowl or zip-top plastic bag, mix together the coconut milk, ginger, black pepper, and crushed red pepper. Add the chicken. Cover and refrigerate for at least 1 hour or up to 1 day.

Preheat the grill.

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While the chicken is cooking, prepare the chili glaze (see recipe below).

Remove the cooked chicken from the grill to a platter and pour the hot chili glaze over the chicken. Garnish with the chopped green onions and serve hot over rice.

Chili Glaze Ingredients:
3/4 cup rice vinegar
1/2 cup sugar
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper

Add all of the ingredients to a small saucepan and bring to a boil over medium-high heat. Cook until the mixture is reduced, about 8 to 10 minutes. Be sure to use this while it’s still hot, otherwise you might end up with chewy caramel instead.

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Garlic Broiled Chicken

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This delicious chicken is tender, flavorful, and is quick and easy to prepare. Don’t skimp on the garlic – the broiler transforms the pungent garlic into mild bits of caramelized goodness. Broiling the chicken on high temperature can cause the oven to smoke, so either turn your broiler to the low temperature (if your oven has this capability) or move the chicken to a lower rack, so it isn’t directly under the broiler. Click here to see the original recipe from the Allrecipes website.

Ingredients
1/2 cup butter (1 stick)
4-5 cloves of garlic, pressed
3 tablespoons soy sauce (use low-sodium soy sauce, if you prefer less salt)
1/4 teaspoon black pepper
1 tablespoon fresh parsley, finely chopped
6 boneless, skinless chicken thighs

Add the chicken thighs to a large zip-topped bag, press most of the air out of the bag, and then seal the bag. Squish the bag around so the chicken is laying flat in one layer. Use the smooth side of a meat pounder to pound the chicken until they are uniformly thick. Set aside.

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Add the butter to a small bowl and heat in the microwave until the butter is melted. Carefully remove the bowl from the microwave and then stir in the garlic, soy sauce, pepper, and fresh parsley.

Spoon about a third of the butter mixture into the bottom of a medium baking dish (I used a glass baking dish). Add the chicken to the baking dish in a single layer, and then spoon another third of the butter mixture over the top of the chicken.

Place the baking dish into the oven, at least 8 inches away from the broiler. Close the oven door and broil for 5-8 minutes (depending on the temperature of your broiler).

Remove the baking pan from the oven (there may be some smoke when you open the oven door). Turn the chicken over and spoon the remaining butter mixture over the top of the chicken.

Return the chicken to the oven and continue broiling for another 5-8 minutes, or until the chicken is cooked through.

Serve hot and enjoy!

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Chicken with Wine and Mushrooms

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This recipe produces perfectly browned chicken smothered in a rich sauce made with red wine, cream, and mushrooms. Chicken thighs are used because they stay moister than chicken breasts. The key to creating a rich sauce with complex flavors is to slowly reduce it . . . your patience will be rewarded!

Ingredients
Flour
Salt and pepper
6-8 boneless, skinless chicken thighs
4 tablespoons butter
2 tablespoons olive oil
1 package baby bella mushrooms, sliced (about 1 1/2 cups)
1 cup dry red wine
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In a shallow bowl, mix some flour (about 1/2 cup) with salt and pepper, to taste. Sprinkle the chicken with a bit more salt and pepper, and then dredge the chicken in the seasoned flour.

Heat the butter and olive oil in a large skillet over medium heat. Add the chicken (in batches, if necessary) and sauté, turning once, until deeply browned on all sides, about 8 minutes. Reduce heat to low, or medium-low, cover, and cook until the chicken is tender, about 10 minutes. Remove the chicken from the skillet and set aside.

Turn the heat up to medium, add the mushrooms to the skillet and cook for a few minutes, until the mushrooms begin to soften. Add the red wine, scraping up any brown bits stuck to the bottom of the skillet. Boil gently for about 4 minutes.

Add the cream, and reduce for about 4 minutes, or until the sauce begins to thicken. Add the chicken back to the skillet and continue to simmer for about 5 more minutes, or until the sauce is reduced.

Serve the chicken and sauce over rice or pasta, or with a crusty piece of bread, and some tender veggies.

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Bourbon Chicken

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Perfectly sautéed chicken breasts covered in a creamy bourbon sauce – yum. My husband loved this recipe and has already asked me to make it again! Pounding your chicken breasts to an even thickness before cooking will ensure that the chicken cooks evenly and turns out juicy and delicious.

Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon whole wheat flour, for dusting
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup chopped onion
4 tablespoons bourbon
1/2 cup chicken broth
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Fresh spinach (optional)

Place the chicken breasts in a gallon-sized zip-top bag and seal the bag, making sure to remove most of the air. Using the smooth side of a meat pounder/mallet, pound the chicken until flat and uniformly thick.

Remove the chicken from the bag and place on a large plate. Sprinkle both sides of the chicken with salt and pepper, to taste, and then dust both sides of the chicken with the flour. The flour will help the chicken develop a nice brown crust while cooking.

Heat the olive oil in a large stainless steel skillet over medium-high heat. Add the chicken (as many pieces that will fit in the skillet, without touching) and sauté until browned and cooked through, turning once. Try not to disturb the chicken too much while it’s cooking. Leaving the chicken undisturbed will ensure that the juices are retained and a nice golden brown crust is developed. I usually place the chicken in the hot skillet and then let it sizzle for 30 seconds to 1 minute. Then I shake the skillet vigorously to see if I can dislodge the chicken from the skillet (be careful when doing this). If the chicken is stuck to the skillet, I will use tongs to gently un-stick (that’s a word, right?) it from the skillet. Then I vigorously shake the skillet every 30 seconds or so to ensure that the chicken doesn’t stick again.

Remove the cooked chicken from the skillet and keep warm (I usually just loosely cover them with aluminum foil). Reduce the heat to medium-low. Add the garlic and onions to the skillet and cook until tender, without letting the garlic brown. Add the bourbon and cook for about a minute. Add the chicken broth and half-and-half and cook for about 2 or 3 minutes until reduced and slightly thickened (make sure the sauce doesn’t boil vigorously, or else it may break).

Return the chicken to the skillet to reheat. Serve the chicken with the bourbon sauce poured on top. If desired, serve the chicken and sauce over fresh spinach leaves. The heat of the chicken and sauce will lightly wilt the spinach. Serve with sweet potatoes or your favorite Southern side dish.

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Chicken Tortilla Soup

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This healthy and hearty slow-cooker soup not only tastes great, but is a breeze to prepare. Simply toss the ingredients into your Crockpot in the morning, and you will have a warm and flavorful dinner waiting for you when you get home! You don’t have to remember to thaw out the chicken the day before either . . . just add the chicken to the Crockpot while it’s still frozen and the chicken will turn out completely tender by dinner time. This makes about 8 servings.

Ingredients
3-4 frozen boneless, skinless chicken thighs
1 14.5 oz can diced tomatoes
1 10 oz can red enchilada sauce
1 medium onion, chopped
1 4 oz can chopped green chilies
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
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1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
Tortilla chips
Sour cream
Shredded cheese (cheddar, jack, etc)
Lime wedges

Add the frozen chicken, diced tomatoes (with juice), enchilada sauce, onion, green chilies, garlic, and chicken broth to a Crockpot. Stir in the cumin, chili powder, salt, pepper, bay leaf, frozen corn, and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Before serving, remove the chicken to a cutting board and shred using two forks. Return the shredded chicken back to the Crockpot.

Serve the soup with crushed tortilla chips, sour cream, shredded cheese, and lime wedges.

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