Who says chicken has to be boring? Not anymore!
This grilled chicken would be a perfect addition to your Memorial Day picnic menu. It’s so easy to prepare and with very little clean up. Your guests will certainly be impressed with this one!
Tag Archives: grilled
Grilled Fruit Skewers
Fire up the grill for this yumminess! I have never been good at making desserts, but sometimes I surprise myself.
Dessert recipes seem to require me to actually measure things. I am more of a throw it together kind of girl. Well this throw it together dessert is so easy and delicious I will be making this again very soon!
Grilled Sweet Potato Fries
As soon as it gets warm outside I am ready to fire up the grill so get ready for some grilling recipes!. It makes my life so much easier. Grilling is fast, makes food taste even more delicious, and the best part, very little clean up.
I have been on a sweet potato kick lately. I’m really starting to like them. I just needed to get a little more creative with the ingredients. So I decided to make grilled sweet potato fries.
Grilling them gave them the perfect crunch on the outside and the combination of fresh cilantro and citrus is so good, you will keep going back for more! In fact, my husband did. Again and again until they were gone.
You can boil the sweet potatoes the day before and store in fridge overnight. Then slice up and grill the next day for a quick side dish. You could also cook these in a cast iron skillet if you do not have a grill.
Ingredients
Recipe adapted from Sweet Treats & More
- 3-4 sweet potatoes
- Steak seasoning or salt and pepper
- 2 tablespoons olive oil
- 2 teaspoon of lime or lemon zest
- 1/2 lime or lemon, juiced
- 1/4 cup fresh cilantro, chopped
Directions
- Pre heat grill to medium high heat.
- Place sweet potatoes in large pot of water and bring to a boil. Boil potatoes for about 20 minutes, or until fork tender. Cook time will vary depending on the size of the potatoes.
- Let potatoes cool for a few minutes and slice into wedges, leaving the skin on the potato.
- Brush potatoes with olive oil and sprinkle with steak seasoning or salt and pepper.
- In a small bowl combine, lime or lemon zest, juice, and cilantro. Set aside.
- Place sliced sweet potatoes right on the grill and cook for about 8-10 minutes on each side, or until they show grill marks. Every grill is different, so keep an eye on them while cooking.
- Transfer to a platter and sprinkle with cilantro and citrus mixture.
Enjoy!
Spinach & Artichoke Grilled Cheese
In honor of National Grilled Cheese month I made this awesome sandwich for lunch.
This was the first sandwich I had posted on my facebook page and I just realized it was not on my blog. How could I have kept this sandwich hidden? It’s just too darn yummy! The cheese melts perfectly into the spinach and artichokes which makes it so juicy and delicious.
Did you know spinach can help fight wrinkles? It’s high amount of vitamin A promotes healthy skin by allowing for proper moisture retention in the epidermis. This helps to fight wrinkles, psoriasis and more. Click here for more healthy benefits from eating spinach.
Ingredients
- 1 clove of garlic, minced
- 3-4 cups of fresh baby spinach leaves
- 4 artichoke hearts, diced
- 2 tablespoons of greek yogurt
- slices of cheese of your choice, I like swiss (or no cheese if you don’t eat dairy)
- 4 slices of whole grain bread
- 1 tablespoon of coconut oil (or oil of your choice)
Directions
- Saute garlic for 1 minute in a hot skillet with a little oil.
- Add spinach and stir until wilted. About 4 minutes and the add artichokes and stir until heated through.
- Remove from heat and drain any liquid from the pan. Mix in greek yogurt.
- Heat a clean skillet (I like cast iron) on medium low heat.
- Spread coconut oil on one side of each slice of bread. Place the bread, oiled side down, on heated skillet and add cheese and spinach mixture. Place remaining slice of bread on top (oiled side up) and cooked for about 3-5 minutes on each side, or until the bread is nice and brown.
Enjoy!
Grilled Cilantro Chicken Kabobs
My husband and I love to entertain, especially in the summer. Making kabobs is one my favorite things to make for guests. They are easy, look pretty, and you can please just about any type of eater. And let’s face it, who doesn’t like eating food from a stick!
Kabobs also make a quick and easy week night dinner and paired with this marinade you can’t go wrong. This marinade would also taste great with beef, pork, shrimp, fish, or veggies.
When getting ready to juice a lime put it in the microwave for about 15-20 seconds. The heat helps the citrus juice flow out of the lime much easier.
Ingredients
- 1 pound chicken breasts, cut into small pieces
- 1 cup of fresh cilantro leaves
- 1 jalapeño pepper (optional)
- 1 lime, juiced
- 1/2 teaspoon lime zest
- 1 tablespoon olive oil
- dash of rice wine vinegar, or any white vinegar
Directions
- Prepare grill over high heat.
- Place cut up chicken pieces in a medium sized bowl and set to the side.
- In a blender or food processor add cilantro, jalapeno, lime, lime zest, oil, and vinegar and puree until nicely blended.
- Pour marinade over chicken and marinade for at least 20 minutes. The longer it marinade the better it tastes.
- Place marinaded chicken on skewers and grill for about 5-8 minutes on each side, or until no longer pink. Remember to soak wooden skewers before adding the chicken, so they don’t catch on fire!
Enjoy!
Grilled Asparagus with Lemon Vinaigrette
Spring is in the air! It’s time to get out the grill. Grilling is one of my favorite ways to prepare veggies, or anything really. It makes food taste great and there’s so much less to clean up.
Asparagus is a great vegetable for the grill. You can wrap them in tin foil or just throw them right on. Skewing the asparagus makes it easier to flip and prevents them from falling down into the grill.
When removing the woody ends of the asparagus, hold the spear firmly in each hand. Bend the asparagus and it will naturally snap at the perfect spot.
Vinaigrette Ingredients
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- ½ lemon, juiced
- ½ teaspoon rice wine vinegar, or any white vinegar
- ½ teaspoon dried tarragon
Ingredients
- 1 pound fresh asparagus with stems removed (see tip)
- 1 tablespoon of olive oil
- Salt and pepper to taste
Directions
- Heat grill over high heat.
- In a bowl, coat asparagus with olive oil and salt and pepper. Skewer asparagus on metal or wooden skewers. If using wooden skewers, make sure you soak them first so they don’t catch on fire.
- Place skewered asparagus on the grill and cook on each side for about 3 minutes or until desired tenderness. They will start to caramelize and turn brown.
For the vinaigrette
- Mix all ingredients in a small bowl with a whisk and set aside.
- Place grilled asparagus in serving bowl and top with vinaigrette.
Enjoy!
Avocado Grilled Cheese Recipe
This has got to be one of the best grilled cheese sandwiches I’ve ever made. All I can say is WOW!
I made this sandwich in my cast iron skillet, which is my absolute favorite pan to cook with. They’re very inexpensive and cook your food to perfection. I could talk about this pan all day. Right…back to the grilled cheese sandwich. From the crispy bread and gooey cheese, to the fresh avocado, I can’t decide which part I like best.
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Avocado Grilled Cheese
2014-04-05 14:12:41
Serves 1
Total Time
5 min
Nutrition Facts
Serving Size
557g
Amount Per Serving
Calories 656
Calories from Fat 356
% Daily Value *
Total Fat 41g
63%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 59mg
20%
Sodium 898mg
37%
Total Carbohydrates 49g
16%
Dietary Fiber 16g
63%
Sugars 5g
Protein 31g
Vitamin A
652%
Vitamin C
176%
Calcium
90%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 slices of your favorite bread, I used a marble rye fresh from the bakery
- Little bit of coconut or olive oil to spread onto bread
- 1 teaspoon pesto sauce
- Fresh baby spinach leaves
- 1/2 of a ripe avocado, sliced
- 2 slices of cheese, I used pepper jack, but I think fresh mozzarella or cheddar would also taste great
Instructions
- Heat skillet on medium heat.
- Spread a thin layer of oil over one side of each slice of bread. Flip over and spread the pesto sauce onto each slice of bread.
- Add slices of cheese to each slice of bread. Top with spinach and avocado.
- Fold together to create a sandwich.
- Place in heated skillet and cook for about 3-4 minutes on each side. I like to put another heavy pan on top of the sandwich to make it a pressed sandwich.
Kim's Healthy Eats http://www.kimshealthyeats.com/
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