Tag Archives: Grill

Grilled Romaine Hearts with Avocado Lime Dressing

4 Sep

I love grilled lettuce. I absolutely love it. It is such a wacky idea, but yet tastes so amazing!

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There isn’t much to it either…..you put a lil olive oil on your lettuce, grill it on low heat, and then fix however you like! It can be casual or very refined, depending on how you dress it up and top it.

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And this dressing is amazing. Like, amazing. It is bright and fresh and enhances the grilled romaine.

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Never mind the shrimp there 🙂 That was for another part of the meal. But thinking it through more, you could easily put grilled shrimp on top of this grilled lettuce with the dressing and it would taste amazing. Hmmmmm, another meal idea!!

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There is the grilled romaine to the right in the pic. I had an accidental drunk-pour of the dressing and put a bit too much on there……ooops! It tasted delicious – and I saved the extra dressing to put on some garden-grown tomatoes later in the week. Yum!

Grilled Romaine Hearts with Avocado Lime Dressing

Ingredients:

  • 2 romaine hearts, washed, trimmed, and sliced in half
  • 1 clove of garlic, chopped up all small
  • 2 tablespoons olive oil
  • a pinch of salt and pepper

Avocado Lime Dressing

  • 1 ripe avocado
  • 1/3 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped all small
  • ½ teaspoon agave or honey
  • 1/4 teaspoon cumin
  • 1/4 cup water
  • salt to taste

Directions:

For the dressing, put all the ingredients in a small food processor or blender and combine until creamy. Add the pinch of sea salt and mix it in. If it looks way too thick, add more water until it looks like salad dressing. Pour it all into a small container and refrigerate until the lettuce is ready. Can be made a day ahead.

To grill the romaine hearts, heat the grill to a medium-low heat. As long as the grill isn’t crazy hot, you are good.

While the grill heats up, mix the garlic, olive oil and salt and pepper in a little cup. Brush or spoon the oil mixture to the cut side of the lettuce. This isn’t the real dressing so go easy.

Place the lettuce face down on the grill for 60 seconds or until there are clear grill marks and the leaves are beginning to wilt. Flip the hearts over and grill the other side for another 60 seconds. You want the leaves to look charred but not all limp so pay attention.

When they look good, put them on a plate and put some dressing over the hearts. Top with sliced green onions, chopped cilantro, and plenty of black pepper.

Makes enough for 4 people with some extra dressing

 

 

 

 

 

 

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Five-Herb Grilled Chicken

24 Aug

John and I wanted to get together for a potluck fun summer dinner in mid-June. I agreed to make appetizers and bring the meat. Since John doesn’t have a grill, I wanted to grill something so we can all have a summer taste.

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I saw this recipe in Food and Wine and knew it was the perfect thing right away. It had all of my requirements for a perfect recipe – simple and fresh ingredients, simple steps, and delicious, clean taste.

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This recipe is also perfect because almost all of the ingredients come from my garden! Nothing like eating REALLY local 🙂

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It couldn’t be easier than putting everything into the food processor and pressing “on”. It came together in NO time at all.

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The chicken is definitely a bit off-putting all bright green…..It looks a bit funky.

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The aioli tastes delicious accompanying the chicken. I recommend making a bit more than the recipe calls for since everyone will want lots of it.  IMG_1469

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This is really amazing. It tastes perfectly bright and fresh. It would pair great with a grain salad and some sliced red tomatoes with some balsamic on the side to make a really healthy, light summer dinner.

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Okay. Go outside to your herb garden and collect all the ingredients and make this chicken NOW for your next BBQ or get-together. This stuff is off the HOOK!!!!! Everyone will want more. Okay – just a couple more pics first……this recipe is worth it.

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After making this 3 times this summer, I can DEFINITELY say you will adore this chicken like we do.

Five-Herb Grilled Chicken

Ingredients:

  • Three 3.5-4 pound bone-in chicken parts (thighs, legs, breasts, etc)
  • ½ cup packed flat-leaf parsley
  • ½ cup packed basil leaves
  • ½ cup snipped chives
  • 2 tblsp minced jalapeno
  • 1 tblsp minced thyme
  • 1 tblsp minced rosemary
  • 1 tblsp minced garlic
  • Kosher salt
  • 1 cup olive oil
  • 1 cup mayonnaise
  • 1.5 tblsp fresh lemon juice

Directions:

Using a sharp knife, score each piece of chicken a couple times through the skin so that the marinade can penetrate. Put chicken in a large bowl and set aside.

In a food processor, combine the parsley, basil, chives, rosemary, jalapeno, thyme, garlic, and 1 tblsp salt. Pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.

Pour all but ½ cup of the marinade over the chicken and turn to coat. Rub the marinade into the gashes of the chicken. Refrigerate the chicken and marinate for at least 4 hours or overnight (I prefer to marinate overnight for maximum flavor).

Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green. Scrape the green aioli into a small bowl and refrigerate.

When chicken is marinated and you are ready to make dinner, light a grill and oil the grates. Grill the chicken over medium heat, turning occasionally until lightly charred and an instant-read thermometer reads about 168 – about 35 minutes.

If you don’t have a grill or prefer not to grill, you can also preheat the broiler in your oven and set a rack in the lower third of the oven. Then arrange the chicken skin-side up on a rimmed baking sheet. Broil for about 40 minutes, turning occasionally.

*Note – You can use boneless and/or boneless/skinless chicken as well – but the cooking time will be much less (about 12 minutes).

Grilled Peaches

28 Aug

I’ve heard so many people, blogs, magazines, recipe sites talking about grilling peaches. Everytime I hear about it, I think “I have to try that” and I always forget.

Look at this beauty

Well peaches are just about coming into season and I was bound and determined to toss one on the grill with our burgers tonight.

Hahaha Peachbutt

I cut it in half and left the pit in. I doused it with vegetable oil and placed it face-down on the grill for 5 minutes. Then I flipped it over on the other side for another 5 minutes.

The result? Delicious carmelized sweet treat. I cant tell you how simply delicious this tastes. I will be trying variations on fruit and toppings with this one – such as greek yogurt and honey and nuts…….!

Right off the grill

Cut up and ready to eat

Here is one that I made where I put a dollop of greek yogurt (0% fat) and drizzled some honey on top. This was really good and would be great to serve as a nice dressed up healthy dessert!

All dressed up

Delicious, sweet, and creamy

This is sooooooo beyond simple and I really encourage EVERYONE to try it. Here’s the recipe (although no real recipe is needed)….

Grilled Peaches

Ingredients:

  • Peaches (as many as you need)
  • Vegetable oil

Optional Toppings:

  • Greek Yogurt or whipped cream
  • Honey

Directions:

Slice peaches in half in a bowl. Twist them apart into 2 halves, do NOT remove the pit.

Put vegetable oil on top of peaches and cover on the inside flesh really well.

Place pit-side down on hot grill for approx 5 minutes. Then baste the top skin with some more oil and flip over to the other side for another 5 minutes. Remove from grill and serve warm if possible.

Note: you can also use nectarines and plums (plums are a bit more delicate so dont cook as long). Feel free to mix it up!!

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