The one thing I love about summer is all of the grilling we get to do and the eating al fresco (that means outside, right?). Even if you have those indoor grill pans, nothing beats the carcinogens of an actual grill. I mean the grill marks.
Our dinner tonight was grilled chicken pitas. I’m going to give you the recipe for the grilled chicken (super easy) then you just assemble with your favorite toppings. Mine has lettuce, Ranch dressing, and red onion. Yum!
Grilled Italian Chicken Breast Fillets
- 4 chicken breast fillets
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 1/2 teaspoons finely chopped garlic
- 1 teaspoon crushed red pepper flakes
- 1/3 cup olive oil
- 1 1/2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
Place chicken in bowl; return to refrigerator. In a separate bowl mix together lemon juice, salt, garlic and red pepper; gradually whisk in olive oil. Stir in dried oregano. Pour marinade over chicken to coat. Cover and refrigerate at least one hour, turning chicken occasionally. Preheat grill to medium-hot. Remove chicken from marinade and discard. Grill until tests done.
Grilled Taco Chicken
- 2 tablespoons taco seasoning mix
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 1/2 lbs boneless skinless chicken breasts
- nonstick cooking spray
Preheat grill to medium high heat. In a small bowl, combine taco seasoning mix, chili powder and salt. Spray each breast with cooking spray and sprinkle with spice mixture. Rub evenly to coat well. Grill chicken, turning occasionally, for 15 to 18 minutes or until no pink remains in the chicken and the juices run clear.
KRISTI’S DAD’S BASTING SAUCE
Funny story with this sauce. My college dorm mates and I took turns cooking for each other because we hated eating at the school cafeteria. A friend had a secret sauce that she used to grill burgers with, and they were delicious! Naturally, I asked for the recipe. She said “no, it’s a secret.” We waited for her to go to the bathroom and set up watches, while I rummaged through her desk. Two seconds later I found the sticky note with the info. Devious yes? Delicious? Also yes.
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1 cup water
4 tablespoons butter
1 teaspoon garlic powder
Bring to a boil slowly. Baste on meat liberally.
I usually refuse to go to chain restaurants. There are so many choices out there, why waste your dining dollars on a chain where you know exactly what is on the menu and the masses will follow you there? Well, one reason is because sometimes you just crave a dish. And familiarity can be a comfort. For me, those times are few and far between, but that is one reason you might see me dining at Carrabba’s.
They bring you a basket of piping hot fresh bread to your table with a scoop of herb mixture which is then mixed with olive oil. Perfect for dipping. I made mine for a dinner the other night and had some left over. I mixed it with olive oil, marinated some chicken breasts with it and grilled them. Wow! Yum!
Carrabba’s Bread Dipping Spice
- 1 tablespoon minced basil
- 1 tablespoon chopped parsley (Italian is best)
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt or 1/2 teaspoon ground sea salt
- 1/2 teaspoon chopped rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon olive oil
- 1/8 teaspoon fresh lemon juice
1. Combine all of the ingredients, EXCEPT oil and lemon.
2. Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.
3. Stir in oil and lemon juice.
4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
5. Dip sliced bread in mixture.
Whew! This summer has been some kinda hot! We have been so darn busy trying to start up our new business of HouseMaster, I have had little time to cook like I like. Quick and easy is my kind of food of late. One night we wrapped shredded rotisserie chicken in pita bread, topped with a little lettuce, tomato and chipped onion. I didn’t have any cukes, so I couldn’t whip up a Tzatziki sauce, but I did whip up this refreshing Lemon Aïoli. We topped our pitas, and it was so delicious. The perfect summer meal!
- 1/2 cup heavy cream
- 1 cup mayonnaise
- 3 tablespoons olive oil
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 garlic clove, finely grated
- 1/4 teaspoon salt
Beat heavy cream at medium-high speed with an electric mixer until stiff peaks form. Beat in remaining ingredients at low speed until blended. Cover mixture, and chill 2 hours before serving. Store leftovers in an airtight container in refrigerator up to 3 days.
Summertime means Grilling Time! With this recent heat wave we’ve experienced (112 says my car!) I can’t see turning on the oven for anything. It just heats up the entire house and my air conditioner runs non-stop as it is. Time to fire up the grill! This marinade is sweet and tangy and is perfect with pork. It can also be used for beef and even chicken. Even more important: I have each of these ingredients in my pantry on any given day. Try it tonight if you are stumped on what to do with that bare pack of meat. Original recipe from Boomette
Mop and Marinade Sauce
- 1/4 cup brown sugar
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup real maple syrup
- 1/4 cup soy sauce
- 1/4 cup prepared yellow mustard
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon ground thyme
- 1 teaspoon ground rosemary
- Mix all ingredients and pour over meat as marinade, or use as a mopping sauce on ribs or pork tenderloin, basting fresquently on the grill.
Print this recipe here: Mop and Marinade Sauce