Tag Archives: FAST

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Italian Grilled Chicken with Grilled Veggie Salad

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There’s just something that when the weather turns warm, it makes me want to grill something healthy on Sunday night.  I’ve usually overindulged over weekend, so by Sunday, I’m ready to rein it in for little while.  Plus when I cook something healthy on Sunday, I have a healthy lunch ready for Monday.  I’ve always liked chicken breast with Italian dressing seasoning sprinkled on it marinading in the mix, olive oil and vinegar, but what to do when you don’t have one of those little packets…. come up with your own!

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Sunday afternoon, I took olive oil, white vinegar, oregano leaves, garlic sliced up and salt and pepper and marinated the chicken breast in it for a few hours.  When I got ready to grill, I cut up zucchini, peppers, onion, garlic add a little olive oil, salt and pepper and popped them on the grill when I put the chicken on.

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While everything was grilling up I made a dressing similar to what I saw Clinton Kelly make on the Chew.  He did a mixture of mayo, lemon juice, garlic, salt and pepper.  I went with mayo, red wine vinegar, garlic, oregano, salt and pepper and this creamy dressing was beyond good.  I’d never used mayo for a salad dressing, I always use mustard, so it was a nice change that I’ll be using a lot in the future.

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Italian Grilled Chicken with Grill Veggie Salad

1 lb. chicken breast

3 TBSP. olive oil

3 TBSP. white vinegar

1 clove garlic, sliced

1 TBSP. oregano

Combine the above ingredients in a Ziploc bag along with a little salt and pepper and marinade for 3 or 4 hours.

Before grilling the chicken, cut up

1 medium zucchini

1 onion

1 bell pepper

2 cloves of garlic

Put veggies in a foil tray or tin foil tray, sprinkle with salt, pepper and drizzle a little olive oil on them.

On a medium hot grill add your chicken and veggies.  Cook everything 10 to 15 minutes or until the chicken is done.

Dressing for the veggies

1 TBSP. Red wine vinegar

1 TBSP. lite mayo

1 clove of garlic

1 tsp. oregano

salt and pepper

Combine in a jar and shake and pour over the warm veggies when they come off the grill.

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Grilled Pork Chops and Veggie with Pineapple Salsa

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This was the meal we opened the grill up with this year. Light, healthy and so flavorful! I love salsa, they pack a big punch of flavor without a lot of calories. And this salsa I made was with canned fruit, so it’s easy and cheap! Plus no peeling a pineapple, trying to get the core out and making a mess, thank you canned pineapple!

I made the salsa first.  I drained the pineapple but saved the juice because I used it in the marinade for the pork, waste not, want not!

I mixed the pineapple with some jalapeno pepper and onion.  I used 1/2 the pepper in the marinade for the pork and the rest in the salsa. The red onion I used 1/4 in the salsa and the rest in the grill veggies I made to go along with the pork, so you won’t waste anything making this recipe. Add a little lime juice and salt and pepper and salsa made! I used the tidbit pineapple so no chopping the pineapple up!

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The pork marinated in the pineapple juice, lime juice, jalapeno pepper slices and sprinkled the pork with cumin, red pepper, oregano, salt and pepper.

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Everything marinated for about 4 or 5 hours, then off to the grill

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I just combined some veggies in disposal trays for our sides and this is a great thing to do with kids, my daughter doesn’t like peppers, so I made mine with peppers, onions, zucchini, garlic and tomatoes and I made hers with onions, zucchini, garlic and mushrooms, so everyone can customize them the way you want.  Just add a little olive oil, salt and pepper and throw them on the grill with everything else.

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Grill Pork Chops with Veggies and Pineapple Salsa

4 boneless pork chops

1/4 cup of lime juice

pineapple juice from the canned pineapple you use in the salsa

1/2 a jalapeno pepper sliced

4 TBSP. olive oil

1 tsp. cumin

1 tsp. oregano

1/4 tsp. red pepper

salt & pepper

Mix together spices and sprinkle over pork chops, then in a ziplock bag combine juices, jalapeno and oil and place the pork chops in and marinade for 4 to 8 hours.

Salsa

1/2 can of drained tidbit pineapple

1/2 jalapeno, seeded and de-ribbed and dice finely

1 TBSP. diced red onion

1 TBSP. lime juice

salt & pepper

Combine everything and refrigerate until you serve the pork chops

After the pork has marinated on a medium hot grill, cook pork chops for 5 to 6 minutes per side until thermometer reads 160.

This recipe was shared at The Country Cooks Potluck Party

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Easy Weeknight Fried Chicken

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Easy Weeknight Fried Chicken

Easy Weeknight Fried Chicken

 

I love fried chicken, but I hate the mess that fried chicken involves, and that is where this recipe come from, crispy fried chicken with out the mess of frying it on the stove top!

It’s super simple, you actually fry the chicken in the oven

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If you have some sweet potatoes or butternut squash(that’s what I’m using) it can roast while you fry the chicken.  Love it when you can throw things in the oven and let them do their thing while you’re doing your thing around the house! Pair with a salad, and dinners on the table in 45 minutes and clean up is done in no time!


Before you get started. turn your oven on 450 put about a 1/2 inch of regular old oil in a large cast iron pot.

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You want the pot to heat up while the oven is coming up to temperature.

Then I moved on to breading my chicken

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using the same fork (I hate dirty dishes, mix flour, salt, pepper and garlic pepper together on a paper plate and on another paper, put  2 to 3 eggs(depending on how much chicken you’re doing) with a few drops of hot sauce and beat together. Dip the chicken in the egg, then into the flour and set aside for a few minutes, until your oven is at 450. When your oven is at 450,  bread your chicken again and this time carefully drop the chicken into the pan.

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After 30 minutes, turn your chicken and let it cook another 15 minutes, until brown and cooked through.  I roasted my squash for about 30 minutes turning it once.

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Easy Weeknight Fried Chicken

5 pcs. of bone in chicken parts(I use thighs and legs cause they’re cheap!)

1 cup self rising flour

1 TBSP. salt, pepper and garlic powder

2 eggs

4 or 5 drops of hot sauce

Start by adding 1/2 inch of vegetable oil to a large cast iron dutch oven and place in oven.  Turn oven on to 450.  Combine, flour, salt, pepper and garlic powder on a plate and stir together, then on another plate crack your eggs and add hot sauce and mix together. Dip each piece of chicken in egg, then in flour. When your oven comes up to 450, re-dip each piece of chicken again, then carefully add chicken to the pot.  Cook for 30 minutes, turn and cook for additional 15 to 20 minutes, until chicken is golden brown and cooked through.