Wednesday, July 17, 2013

Pump Up The Gas Grill!

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 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:
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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