Tag Archives: grill

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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.

grill chicken & veggie salad 033It’s a pretty little pink dressing! And it packs a lot of flavor.

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.

Grilled Hot Crash Potatoes (2)

Grilled Hot Crash Potatoes

Grilled Hot Crash Potatoes (3)

Pioneer Woman has a recipe for Hot Crash Potatoes, which are very good potatoes, but usually when I have small potatoes, cause we’ve just gotten them from the garden, it’s summer time and I hate turning on the oven in the summer.  Especially at 450 degrees for 20 – 25 minutes + you have to boil them before they go into the oven……… So anyway, Sunday night I was making dinner on the grill, we had chicken breast, corn and potatoes

Grilled Hot Crash Potatoes (4)

When I got the idea, I could do the Hot Crash Potatoes on the grill!  I didn’t boil them, just popped them on the grill pan with the corn, when they got tender, I smushed them, drizzled a little oil on them, salt, pepper, some chives and let them crisp up on the grill! And they were amazing!

Hot Crash Potatoes

Servings will vary on the size of your potatoes and how many you want.  My potatoes were small, about the size of a golf ball maybe a little bigger, so we had 2 to 3 per person, but I love potatoes!

Small potatoes

1 TBSP. olive oil, per 3 potatoes

salt, pepper

Herbs can be chives, rosemary or thyme.

On a medium hot grill, put your grill pan with potatoes on and grill rounding the around for about 15 to 20 minutes, until you can press down on them and they give and spread out.  I use the bottom of a jar. Drizzle tops with 1/2 of the olive oil, grill for another 5 minutes, flip, add additional olive oil, sprinkle with salt, pepper and herb of your choice. Grill for additional 5 minutes, until potatoes are soft, and brown and crispy.

This recipe was shared at The Country Cooks Potluck Party!

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Grilled Chicken Fajitas with Mexican Rice

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I love a recipe that comes together easily and doesn’t take a lot of watching, just throw the rice in a pan, let it do its thing, then just before the rice is done, toss the chicken, peppers and onions in a grill pan and stir them around for 10 minutes, Just before the rice is done, stir in salsa and cheese, dinner done!

I used brown rice that took 35 to 45 minutes to cook according to the package directions, so depending on what kind of rice you use, will dictate how long it takes to cook dinner, use whatever you have, but just before it’s done, stir in the salsa and cheese and it’s amazing!  If you want to, you could also stir in a little of the homemade taco seasoning it kick up the flavor a bit.

The night before when I was cleaning up from dinner, I sliced my chicken, pepper and onion into strips, pop the chicken into a baggies with taco seasoning, and the pepper and onion in another, so dinner was a snap the chicken was marinated.

Then when the rice was almost done, I put the chicken, peppers and onions in a grill pan, drizzled with a little olive oil, heated the grill to medium and then put the grill pan on the grill, and grilled for about 10 minutes until the chicken was done and the peppers and onions were soften.  Make sure when you add the oil that you toss everything together so the peppers and onions get the some of seasoning off the chicken.s. boneless chicken breast, sliced into strips

[Recipe title=Grilled Chicken Fajitas with Mexican Rice” servings= “4-6”]

1 lb. boneless chicken breast

2 to 3 TBSP taco seasoning

2 TBSP olive oil

1 cup of rice

2 cups water

1/2 cup salsa

4 oz. grated cheese, I used pepper jack, but cheddar or Monterey jack would be great

Overnight or 4 to 6 hours before grilling, combine taco seasoning and chicken to marinate.

In a medium sauce pan, combine rice and water and cook to package directions, about 10 minutes add salsa and cheese, stir to combine, heat until cheese is melted and rice is done.

Heat grill to medium, in a grill pan or disposable pan, toss chicken, peppers, onions and oil together, coating everything, put on grill and grill for about 10 minutes until chicken is done and peppers and onions have soften.

Serve with tortillas.

Home Made Taco Seasoning

3 TBSP. Chili Powder

1 TBSP. Cumin

1 TBSP. Garlic Powder

2 TBSP. Paprika

1 TBSP. Onion Powder

1/2 tsp. Cayenne Pepper (optional)

Add 2 to 3 TBSP to lb. of ground meat with 1/4 cup of water, cook until water is absorbed. Makes enough for 3 lbs. of meat.

[/recipe]

With the leftovers make a quesadilla

Just put some of the leftover cheese on a tortilla, top with chicken mixture, more cheese and bake-off in the oven or in skillet on the stove and serve with salsa or barbecue sauce