2011 June

Basil & Garlic Rubbed Grilled Chicken

June 30, 2011 2 Comments

I thought I’d post one of my favorite grilled chicken recipes for all those grilling over the holiday weekend. Basil & garlic rubbed grilled chicken doesn’t sound particularly exciting, but this herb smothered chicken is really delicious. This recipe is ideal for a last-minute dinner because the chicken absorbs the intense flavor of the basil without any significant marinating time. I like to slice the chicken and serve it over salad with a simple balsamic vinaigrette.

To save time, ask the butcher at your grocery store to pound the chicken into cutlets for you, which cuts down on the cooking time.

Basil & Garlic Rubbed Grilled Chicken

3 cloves garlic, minced

1 tsp. kosher salt

½ C. fresh basil, chopped

½ tsp. fresh-ground black pepper

½ Tbs. olive oil (plus additional for grilling)

4 boneless skinless chicken breast halves, pounded to ½” thickness

1. Place garlic in mortar and mash with salt to form a paste. Add basil and black pepper and continue mashing until well combined. Add in just enough olive oil (about ½ Tbs.) to form a paste. Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil. Set aside for 5 minutes while you prepare the grill (or grill pan).

2. Heat the grill or grill pan over medium-high heat. Rub grill or pan with olive oil. Grill chicken, turning once, until cooked through (about 3-5 minutes per side).

Filed Under: Backyard BBQ, Dairy-free, Fourth of July, Gluten-Free, healthy recipes, Main Course, Mediterrannean, Memorial Day, Picnic Tagged With: basil, basil and garlic rubbed chicken, basil grilled chicken, basil recipe, dairy-free basil recipe, dairy-free pesto, garlic, garlic rub, grilled chicken, grilling ideas, grilling recipe, last-minute grilling ideas, quick chicken recipes

Chimmichuri Steak Sauce

June 23, 2011 4 Comments

Chimichurri, a lively steak sauce made from parsley, olive oil and garlic, is Argentina’s greatest gift to the culinary world. This sauce makes even mediocre cuts of meat taste divine. I like to serve it over skirt steak, which is great for entertaining because it can be cooked in a matter of minutes on the grill or in the oven.

Although chimichurri is traditionally served with red meat, it’s also a delicious marinade for shrimp and chicken. I use the leftover sauce for jazzing up roasted potatoes and grilled vegetables. You can also serve it as a dipping sauce for warm pita or crusty bread.

Chimichurri

1 C. flat-leaf Italian parsley (packed)

¼ C. fresh cilantro (packed)

½ C. extra-virgin olive oil

¼ C. red wine vinegar

2 medium garlic cloves, peeled

¾ tsp. crushed red pepper flakes

½ tsp. ground cumin

½ tsp. salt

Combine ingredients in food processor and puree. Sauce can be prepared up to 2 days in advance and refrigerated (bring to room temperature before serving).

Filed Under: Argentinean Grill, Dairy-free, Gluten-Free, Sauces, Tapas Tagged With: Argentina recipes, argentine steak sauce, argentinean grill menu, argentinean recipe, cilantro recipe, dipping sauce, green steak sauce, grill sauce, grilling recipe, parsley recipe, piquant steak sauce, steak marinade, steak sauce

Smoky Roasted Red Pepper & White Bean Dip

June 18, 2011 3 Comments

This dip is a smoky, creamy and filling – a delicious alternative to hummus! You’d never guess that it’s super healthy too. I usually have all the ingredients for this dip on hand, which makes it great for last minute entertaining. It’s a real crowd-pleaser too. Serve it with toasted pita, breadsticks or tortilla chips.

I like to serve this dip as part of an Argentinean Grill or Tapas theme menu. It would also be a great appetizer for a backyard BBQ.

The dip can be made up to 2 days in advance and refrigerated in an air-tight container (bring the dip to room temp before serving and wait to garnish with the cilantro until then).

This recipe is a variation on Bobby Flay’s awesome dip from Mesa Grill.

Smoky Roasted Red Pepper & White Bean Dip

2 (9oz) cans white beans, rinsed and drained

2 garlic cloves, minced

2 large roasted red bell peppers, peeled & seeded, or 1 (8oz) jar roasted red peppers

3 Tbs. red wine vinegar

½ – 1 Tbs. canned chipotles in adobo (use mixture of peppers and adobo sauce)

1 Tbs. honey or agave nectar

salt & fresh ground black pepper, to taste

¼ C. cilantro, chopped (for garnish)

Combine all ingredients (other than cilantro) in a food processor and process until smooth. Season to taste with salt and pepper. Garnish with chopped cilantro before serving.

Filed Under: Appetizers, Argentinean Grill, Backyard BBQ, Dairy-free, Gluten-Free, healthy recipes, party food, Recipes, Tapas, Vegetarian Tagged With: bean dip, healthy dip, hummus recipe, red pepper dip, roasted red pepper recipe, smoky dip, tapas recipes, white bean dip, white bean recipe

Mediterranean Quinoa Salad

June 9, 2011 1 Comment

Today I am sharing one of my very favorite recipes with you. As you probably already know, I love myself some quinoa. It’s high in protein, filled with fiber, quick-cooking, gluten-free and super tasty. This recipe combines so many flavorful ingredients with the quinoa and is absolutely delicious. It’s the perfect picnic dish (I brought it to a BBQ in the park last weekend and it was devoured), as it tastes great with any grilled meat. It would be a great addition to a shower brunch/ lunch buffet, or for any summer menu. I like to make double and bring leftovers for lunch in the summer. On a hot day, it’s filling enough on it’s own for a light dinner when served with a mesclun salad.

Mediterranean Quinoa Salad

2 cups uncooked quinoa

3 cups low-sodium chicken broth

3 Tbs. extra-virgin olive oil

1 lemon, zested and juiced (about 1 tsp. zest & 2 Tbs. juice)

½ Tbs. parsley, chopped

1 Tbs. shallots, minced

1 tsp. sherry vinegar

½ tsp. salt (or more to taste)

1 cup (about 10oz) grape tomatoes, halved

½ English cucumber (seedless), chopped

¾ cup pitted kalamata olives, chopped

12oz roasted red peppers, chopped (strained of liquid)

¼ cup feta cheese, crumbled (optional)

Fresh-ground pepper, to taste

1. Rinse quinoa under cold water until water runs clear (don’t skip this step – quinoa has a bitter outer layer that you need to rinse off). Place quinoa and broth in medium saucepan and bring to boil. Once boiling, cover and reduce heat. Simmer 15 minutes, or until liquid absorbs into quinoa. Fluff quinoa with a fork. Transfer to a medium bowl and cool to room temperature.

2. Combine olive oil through salt in a large bowl and whisk until well combined. Add in quinoa, tomatoes, cucumber, olives and peppers; toss to combine. Add in feta, if using. Can be made up to 2 days in advance and refrigerated in an airtight container.

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Rosé Sangria

June 6, 2011 2 Comments

Sangria is the perfect party drink since it can be made in big batches and is best when mixed in advance. Traditionally, sangria is made with red wine. During the summer, serve rosé sangria instead: It’s light enough for warmer weather and still goes well with grilled meat. Here is a basic recipe for rosé sangria, which can easily be doubled or tripled depending on the size of your party.

Rosé Sangria (serves 4)

1 bottle dry rosé wine, preferably Spanish or French

1 cup orange juice

½ cup brandy

½ cup triple sec

¼ cup simple syrup or agave nectar

3 cups sliced assorted fresh fruit (oranges, lemons, limes, apples, blackberries and/or watermelon)

Combine the ingredients in a large pitcher. Add additional sweetener (simple syrup or agave) to taste. Refrigerate for at least 8 hours, or up to 24 hours. Serve straight up or over ice.

Filed Under: Argentinean Grill, Backyard BBQ, cocktails, Dairy-free, Drinks, Gluten-Free, Recipes, Tapas Tagged With: argentine theme party drink, argentinean grill, party drink recipe, rose sangria, rose wine recipe, sangria recipe, simple sangria recipe, summer drink, summer entertaining, summer sangria, warm-weather sangria

Summer Solstice Soiree

June 3, 2011 Leave a Comment

Throw a summer solstice party to celebrate the longest day of the year and the official beginning of the summer
season (June 21st). Start the party in time to catch the sunset and as the sun’s rays fade, then keep the party going into the
wee hours of the night with great drinks and cool appetizers.

Check out my monthly column on The Family Groove for hip ideas for hosting a Summer Solstice theme party.