From the monthly archives: "November 2012"

Although the tomato mixture and tangy lemon marinade complement the full-flavored chicken thighs, you can use this same preparation with tuna steaks. Roast the tomatoes while the chicken marinates. Garnish with fresh parsley.

 

Ingredients

    Chicken:

  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Tomatoes:

  • 2 cups grape tomatoes
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation:

1. Prepare grill.

2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.

3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

4. Preheat oven to 425°.

5. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.

 

Wine note: Chicken on its own is a flexible partner for wine, but the capers, lemon, and parsley in this dish call for a varietal that can handle the briny, tart, and herbal qualities of these ingredients: sauvignon blanc. Try Dry Creek Vineyard Fume Blanc 2006 from Sonoma County, California ($14.50). —Karen MacNeil

 

Jackie Mills, MS, RD, Cooking Light

JUNE 2008

 

Source: Cooking Light

 

 

 

This recipe works well as an appetizer or impressive side dish. Portobello mushrooms are stuffed with cheese, tomatoes, and fresh herbs, then grilled to perfection.

 

Ingredients:

  • 2/3 cup chopped plum tomato $
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided $
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice $
  • 2 teaspoons low-sodium soy sauce $
  • Cooking spray
  • 2 teaspoons minced fresh parsley

Preparation:

1.  Prepare grill.

2.  Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

3.  Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

4.  Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

 

Cooking Light

JUNE 2001

 

Source: Cooking Light

 

 

 

 

INGREDIENTS:

  •  1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 16 cherry tomatoes
  • 10 ounces white mushrooms, stemmed
  • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

 

PREPARATION:

1.  Preheat grill to high.

2.  Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.

3.  Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

 

TIPS & NOTES:

Make Ahead Tip: Equipment: Eight 10-inch skewers

Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

 

NUTRITION:

Per serving: 283 calories; 15 g fat ( 4 g sat , 8 g mono ); 74 mg cholesterol; 10 g carbohydrates; 28 gprotein; 3 g fiber; 366 mg sodium; 920 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Zinc (33% dv), Iron (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 4 lean meat

 

Source: Eating Well

 

 

 

From EatingWell: June/July 2006

This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

 

INGREDIENTS:

  • 1 tablespoon whipped or regular butter, slightly softened
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon minced fresh chives, or shallot
  • 1 tablespoon capers, rinsed and chopped
  • 3 teaspoons minced fresh marjoram, or oregano, divided
  • 1 teaspoon freshly grated lemon zest, divided
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon minced fresh rosemary
  • 2 cloves garlic, (1 minced, 1 peeled and halved)
  • 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
  • 4 slices whole-grain bread
  • 4 cups watercress, trimmed and chopped

 

PREPARATION:

1.  Preheat grill to high.

2.  Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.

3.  Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.

4.  Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

 

TIPS & NOTES:

Make Ahead Tip: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

 

NUTRITION:

Per serving: 303 calories; 14 g fat ( 5 g sat , 6 g mono ); 80 mg cholesterol; 15 g carbohydrates; 29 gprotein; 5 g fiber; 438 mg sodium; 462 mg potassium.

Nutrition Bonus: Zinc (46% daily value), Selenium (44% dv), Vitamin C (28% dv), Iron (17% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 starch, 3 1/2 lean meat, 1 fat

 

Source: EatingWell

 

 

 

 

INGREDIENTS:

  •  4 ears fresh corn, husked
  • 2 tablespoons butter, softened
  • 1/4 teaspoon freshly grated lime zest
  • 1 teaspoon lime juice
  • 1/2 teaspoon minced chipotle chile in adobo sauce plus 1/4 teaspoon adobo sauce, (see Note) or 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon kosher salt

PREPARATION:

1.  Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

 

TIPS & NOTES:

Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

 

NUTRITION:

Per serving: 129 calories; 7 g fat ( 4 g sat , 0 g mono ); 15 mg cholesterol; 17 g carbohydrates; 3 g protein;2 g fiber; 222 mg sodium; 245 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat

 

 

Source: Eating Well

 

 

 

 

From EatingWell: July/August 2007

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.

 

INGREDIENTS:

  •  1 tablespoon plus 1 teaspoon canola oil, divided
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground pepper
  • 1 16- to 18-ounce tube prepared plain polenta
  • 1 pound boneless, skinless chicken breast, trimmed
  • 2 nectarines, halved and pitted
  • 1 pint blackberries, coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • Hot sauce, to taste

PREPARATION:

1.  Preheat grill to medium-high.

2.  Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.

3.  Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.

4.  While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.

 

TIPS & NOTES:

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

 

NUTRITION:

Per serving: 317 calories; 8 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 34 g carbohydrates; 27 g protein;6 g fiber; 694 mg sodium; 458 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Fiber (24% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 fruit, 3 lean meat

 

 

Source: EatingWell

 

 

 

 

 

INGREDIENTS:

  • 1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds
  • Canola or olive oil cooking spray
  • 1/4 teaspoon salt
  • 3 tablespoons finely shredded Parmesan, or Asiago cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 4 small pieces focaccia bread, or rustic Italian bread
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces baby spinach
  • 1 cup crushed tomatoes, preferably fire-roasted
  • 3 tablespoons chopped fresh basil, divided

 

PREPARATION:

1.  Preheat grill to medium-high.

2.  Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.

3.  Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.

4.  Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.

5.  Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.

 

NUTRITION:

Per serving: 291 calories; 8 g fat ( 2 g sat , 3 g mono ); 12 mg cholesterol; 48 g carbohydrates; 12 g protein;9 g fiber; 756 mg sodium; 526 mg potassium.

Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (23% dv), Calcium (22% dv), Potassium (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1/2 fat

 

Source: EatingWell

 

 

From: O, The Oprah Magazine

If you’ve ever had corn chips with a “hint of lime,” you know how well the two go together; add the fiery flavor from the grill, and the result is heaven. The chefs at Num Pang, a Cambodian sandwich shop with two New York City locations, combine the three in a wildly popular, grilled, tangy corn on the cob, made with spicy chili mayo, a sprinkling of coconut flakes, and fresh lime wedges.

By Ratha Chaupoly and Ben Daitz

 

Ingredients:

  • 1 cup(s) mayonnaise (preferably Hellman’s)
  • 4 corn on the cob, cleaned with no husk
  • 1 1/2 tablespoon(s) sambal chili sauce
  • 1/2 teaspoon(s) sugar
  • 1 pinch(s) sea salt
  • 1 pinch(s) ground pepper
  • 2 limes, cut into quarters
  • 1/2 cup(s) unsweetened coconut flakes
  • Chili powder, to taste
  • A few tablespoons melted butter

Directions:

1. In a medium bowl, mix mayonnaise, chili sambal, sugar, salt, and pepper. Set aside in the refrigerator.

2. Preheat a grill to 350 degrees F. While grill is heating, soak the corn in cold water, making sure they are fully submerged, for about 10 minutes (this will ensure the corn doesn’t dry out when you grill it).

3. When grill is ready, shake the excess water off the corn and place the cobs on the grill for 10 to 12 minutes, turning to cook on all sides. Lightly brush corn on all sides with butter.

4. To serve, lay corn on one side. Spread chili mayo from end to end. Sprinkle coconut flakes generously on top and a few dashes of chili powder. Squeeze lime juice over the corn and serve.

 

Source: Delish

 

 

 

 

From Food & Wine. Modified by markswildcat

 

This recipe was submitted by a reader and has not been tested in our kitchen.

Except for the olive-oregano relish, all the components of this chicken sandwich are grilled — the chicken, tomatoes, sweet onion, and even the bread — making for the ultimate grilled sandwich.

 

Ingredients:

  • 1 clove(s) garlic, crushed
  • 3 ounce(s) pitted mixed olives
  • 2 teaspoon(s) fresh oregano
  • 1/4 cup(s) extra-virgin olive oil, plus more for brushing
  • 2 tablespoon(s) extra-virgin olive oil
  • Freshly ground pepper
  • 2 large tomatoes, sliced 1/3 inch thick
  • 1 Vidalia onion, or any sweet onion sliced 1/4 inch thick
  • 4 crusty rolls, such as ciabatta sourdough or hero split horizontally
  • Salt
  • 1 3/4 pound(s) thin chicken cutlets
  • handful(s) feta cheese

 

Directions:

1.  Light a grill. In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.

2.  Brush the tomatoes, onion, and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.

3.  Season the chicken cutlets with salt and pepper and grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes. Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion, and olive relish. Close the sandwiches, cut them in half, and serve right away.

 

Source: Delish

 

 

 

 

This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread.

Recipe by Nancy Baggett.

 

Ingredients:

  • 1 cup(s) fresh or frozen (thawed; see Tips) dark sweet cherries
  • 1/2 cup(s) reduced-sodium chicken broth
  • 1/3 cup(s) cherry preserves
  • 1/3 cup(s) ketchup
  • 2 tablespoon(s) cider vinegar
  • 1 1/2 teaspoon(s) minced canned chipotle peppers in adobo sauce
  • 1 1/4 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) ground allspice
  • 2 pound(s) boneless, skinless chicken breasts

 

Directions:

1.  Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

2.  Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.

3.  Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

 

Tips & Techniques:

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. Do not use cooking spray on a hot grill.

 

Source: Eating Well/ Delish