This recipe is my sister, Kerri's, recipe. It is a family favorite and great for entertaining or summer grilling.
INGREDIENTS
1 1lb pkg. boneless, skinless chicken breasts
3 jalapenos, seeded and julienned sliced
8 slices bacon (center cut or lean)
1 bottle Balsamic Viaigrette (I like Wishbone)
Cut each chicken breast in half. Cut a small slit in each breast piece. Place 3 -4 julienned jalapeno slices inside each breast. Wrap each chicken bundle with a piece of bacon and secure with a toothpick. Place all chicken breast bundles in a pan and cover with the Balamic Vinaigrette. Marinate for 6 - 8 hours. Grill until cooked through on medium high heat. We leave the jalapeno slices off of the children's portions. Can also add onion slices with the jalapeno slices when wrapping bundles.
Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts
Tuesday, July 1, 2008
Sunday, June 15, 2008
Spiedies (or the best marinade for grilled chicken)
My dad grew up in upstate New York near Binghampton. I remember as a child going to visit my grandparents and having the most delicious grilled chicken I'd ever eaten. They eat Spiedies up in New York in small bite-sized pieces, but my grandmother would marinate split chickens (or chicken breasts) and grill them. I'm going to have to make some soon~
INGREDIENTS
5 pounds chicken, cubed or 6 split chicken breasts
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes (only if using cut up chicken)
Place the cubed chicken or chicken breasts into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days (the longer the better), shaking the container and turn the meat every 6 to 8 hours.
If you are cooking the split chicken breasts, put the chicken and marinade in a large baking dish and cover with aluminum foil. Cook in the oven in a 350 degree oven for about 45 minutes. This will help cook the chicken all the way through without risking it being scorched on the grill.
Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers or take the partially cooked chicken out of the oven and put on the grill.
Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F. Be careful not to overcook or the meat will be very dry. The bite-sized chicken is great by itself, on whole wheat hoagie rolls or on a salad.
INGREDIENTS
5 pounds chicken, cubed or 6 split chicken breasts
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes (only if using cut up chicken)
Place the cubed chicken or chicken breasts into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days (the longer the better), shaking the container and turn the meat every 6 to 8 hours.
If you are cooking the split chicken breasts, put the chicken and marinade in a large baking dish and cover with aluminum foil. Cook in the oven in a 350 degree oven for about 45 minutes. This will help cook the chicken all the way through without risking it being scorched on the grill.
Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers or take the partially cooked chicken out of the oven and put on the grill.
Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F. Be careful not to overcook or the meat will be very dry. The bite-sized chicken is great by itself, on whole wheat hoagie rolls or on a salad.
Thursday, June 12, 2008
Homemade Black Bean Burgers
I love black bean burgers and I love that I can eat them without feeling guilty AT ALL! This is a recipe I found on one of the Southbeach websites. It is really yummy!
INGREDIENTS:
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce (optional)
1/2 cup whole wheat bread crumbs
DIRECTIONS:
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
My favorite way to eat a black bean burger is with a slice of low-fat swiss cheese, some sliced avocado, lettuce and tomato. Eat it with or without a whole wheat bun!
Other topping ideas: sauteed onions, spicy BBQ sauce, any low-fat cheese, steak sauce, mustard, low-fat mayo, ketchup, pickles, etc.
James loves Pepper Jack cheese and jalepenos.
INGREDIENTS:
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce (optional)
1/2 cup whole wheat bread crumbs
DIRECTIONS:
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
My favorite way to eat a black bean burger is with a slice of low-fat swiss cheese, some sliced avocado, lettuce and tomato. Eat it with or without a whole wheat bun!
Other topping ideas: sauteed onions, spicy BBQ sauce, any low-fat cheese, steak sauce, mustard, low-fat mayo, ketchup, pickles, etc.
James loves Pepper Jack cheese and jalepenos.
Saturday, June 7, 2008
Sugar-free BBQ sauce
I made this sauce and my husband couldn't tell it was sugar free! Tastes great on grilled chicken, pulled pork or ribs.
INGREDIENTS
1 - 8 oz can of tomato sauce
2 TBSP white or apple cider vinegar
1 1/2 tsp Worchestershire sauce
1 1/2 tsp mustard
1/4 tsp salt
1/4 tsp black pepper
1 clove chopped garlic (can use garlic powder)
1 TBSP Splenda Brown sugar or sugar-free maple syrup
1/3 cup diet cola
Mix all ingredients together. Simmer over low heat stirring occassionally until thickened. (I normally cook mine for about 1 - 1 1/2 hours.
INGREDIENTS
1 - 8 oz can of tomato sauce
2 TBSP white or apple cider vinegar
1 1/2 tsp Worchestershire sauce
1 1/2 tsp mustard
1/4 tsp salt
1/4 tsp black pepper
1 clove chopped garlic (can use garlic powder)
1 TBSP Splenda Brown sugar or sugar-free maple syrup
1/3 cup diet cola
Mix all ingredients together. Simmer over low heat stirring occassionally until thickened. (I normally cook mine for about 1 - 1 1/2 hours.
Friday, June 6, 2008
Grilled Chicken Piccata
This is a great summer time recipe that can be used on any phase of a low-carb diet.
INGREDIENTS
2 lemons
4 tsp. olive oil
4 tsp. snipped/chopped fresh herbs (rosemary, thyme, sage, parsley or tarragon or other favorites ~ can use one type or multiple)
1/2 tsp. salt
1/4 tsp ground pepper
4 chicken breasts
1 Tbsp. drained capers
2/3 cup dry white wine or chicken broth
Zest the peel of one lemon and chop finely with your desired herbs. Mix with 2 tsp. olive oil, salt and pepper. Rub into both sides of the chicken breasts and let sit in the refridgerator for up to 8 hours. Grill on medium heat (can use indoor grill pan if desired) for about 15 minutes or until cooked through. While the chicken is cooking, combine juice of 1 1/2 lemons, 2 tsp. olive oil, white wine or broth and capers and let simmer while the chicken is cooking. Serve chicken topped with the lemon/wine sauce. Can serve with whole wheat pasta, brown rice or just yummy cooked veggies. Top with a little grated parmesan cheese.
INGREDIENTS
2 lemons
4 tsp. olive oil
4 tsp. snipped/chopped fresh herbs (rosemary, thyme, sage, parsley or tarragon or other favorites ~ can use one type or multiple)
1/2 tsp. salt
1/4 tsp ground pepper
4 chicken breasts
1 Tbsp. drained capers
2/3 cup dry white wine or chicken broth
Zest the peel of one lemon and chop finely with your desired herbs. Mix with 2 tsp. olive oil, salt and pepper. Rub into both sides of the chicken breasts and let sit in the refridgerator for up to 8 hours. Grill on medium heat (can use indoor grill pan if desired) for about 15 minutes or until cooked through. While the chicken is cooking, combine juice of 1 1/2 lemons, 2 tsp. olive oil, white wine or broth and capers and let simmer while the chicken is cooking. Serve chicken topped with the lemon/wine sauce. Can serve with whole wheat pasta, brown rice or just yummy cooked veggies. Top with a little grated parmesan cheese.
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