Summer is such a fun time to be outside cooking and I've done a lot of that lately, so I just wanted to share with you two of my most favorite recipes. Also, this blog gets a lot more interesting if you put on 2 Skinee J's BBQ song from YouTube on repeat, just saying and don't forget to enjoy!
Cherry Walnut Chicken Breasts With Red, Orange and Yellow Peppers
1 Package of chicken breasts
Make the dressing, which is the following:
2 Tablespoons of Roasted Walnut Oil*
1/8 Teaspoon salt
1/2 Teaspoon Dijon mustard
8 Tablespoons of Cherry Balsamic Vinegar*
Fresh Ground Pepper for taste
Stir all ingredients in a clean bowl or shake in a covered jar
*All Oils and Vinegars I used in this recipe come from www.oilerie.com and the store can be found in Fish Creek, WI.
Pour dressing over chicken breasts in a clean bowl and make sure dressing covers chicken thoroughly.
Cover bowl with aluminum foil and marinate in fridge for 4 hours or longer.
Cut red, orange and yellow peppers into thin strips.
Put marinated chicken and all the excess dressing in a foil packet for grilling or a in a pan for boiling. If boiling on stove add 1 cup of water for extra flavor.
Cook chicken for 10 minutes on each side or until cooked through all the way.
Place peppers and a teaspoon of coconut oil in a foil packet for grilling or in a pan for sauteing.
Cook for 5-10 minutes or until texture is slightly crispy.
Place cooked chicken and peppers on plate and enjoy eating this scrumptious meal.
Gluten Free Mediterranean Macaroni Salad
1 Package of Brown Rice Pasta
Boil 4 quarts of water, add a pinch of salt, and cook for 7-10 minutes until texture is right.
Make the dressing, which is the following:
2 Tablespoons of Penzeys Greek Seasoning which can be found online here: http://www.penzeys.com/
2 Tablespoons water
Let this stand for 5 minutes and then add:
1/4 cup olive oil
1/4 cup salad oil
1/3 cup red wine vinegar
Stir all of this in a separate bowl or shake together in a covered jar.
Pour over pasta once it's finished cooking and stir together.
Dice 1 green and 1 red pepper
Add Kalamata olives, feta cheese and stir together in a big bowl.
Then cover with aluminum foil and refrigerate.
Make sure to eat this dish with in a week while it's fresh. Great for sharing with friends and family as well.
So, get cooking tonight and let me know if you like either of the recipes. I will be pumping up the gas grill to get the flavor jumping as well. Have a great week and beat the heat by drinking a lot of...water! Yeah!
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