Bruschetta Chicken

Bruschetta Chicken 

Recipe and Photo Source

what you need

4

small  boneless skinless chicken breast halves

1/4

cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

1

 tomato, finely chopped

1/2

cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (I use 1/4 cup Mozz and 1/4 cup Parmesan)

1/4

cup  chopped fresh basil

HEAT grill to medium heat (I chose to broil mine in the oven, which works great too).

make it

PLACE chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min (or longer). Remove chicken from bag; discard bag and dressing.

COVER half the grill grate with sheet of heavy-duty foil.  Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. (Or cover a cookie sheet or other pan with aluminum foil and spray lightly with cooking spray. Place chicken on baking sheet. Broil for 5-7 minutes; turn and broil another 5-7 minutes. Top with tomato/Cheese mixture and broil 1 minute until melted.) 

TURN chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF).

kraft kitchens tips

VARIATION

Marinate chicken in shallow glass dish instead of in the plastic bag.

SERVING SUGGESTION

Serve with hot buttered egg noodles, and grilled or steamed vegetables. (I served with steamed broccoli and rice)

SUBSTITUTE

If you don't have fresh basil, you can use 1 tsp. dried basil leaves instead.

Key West Grilled Chicken(marinade)

I found this recipe on Pinterest. I've had some good luck with recipes I pinned and bad luck.. This my friends was definately AWESOME luck! My husband raved about this and said that we should use this marinade pretty much all the time. I made it on skewers with Green and Red peppers,onion and mushrooms. So without further ado, here it is!


3 tablespoons soy sauce
2 Tbs. honey
1 tablespoon vegetable oil
Juice of 1 Lime
1 teaspoon minced garlic
4 skinless, boneless chicken breast halves

Mix first 5 ingredients together in a bowl with a lid. Add chicken. Put lid on and shake shake shake! Let Marinade for 30 min.

If you prefer kebabs,cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.( I didn't add cilantro)

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)

Long story short, I was making this on a monday. Kyle reminded me that he was going to have a Pizza party at school. So this marinade, with the chicken or turkey already in it starting the 30 min marinade, was in the fridge. We ended up having it on Wed. So it was a 3 day marinade. Still delish! Hope you all are adventurous and try it!

"Ham"burger

I know grilling season is coming to an end, but if you get a hankering for a yummy burger, and it's warm outside, you should give this recipe a try.

“HAM”Burger by: Brian Malarkey

• 1 pound hamburger (I used ground turkey)
• 1/2 pound pork sausage (hot or mild)
• 2 tablespoon ginger (ground or minced) I used dried ground
• 2 tablespoons garlic (ground or minced)
• 1/2 cup green onions chopped
• 1/4 cup soy sauce
• Salt and Pepper
• 4 each toasted buns or steam buns

Baconaise (I didn't make)

I mixed sriracha and mayo to how spicy I like it. YUM

• 1/4 cup yolk
• 1 tablespoon lemon juice
• 1 cup canola
• 1 cup bacon fat, warmed
• Water
• Salt and Pepper

Optional

• Bacon strips
  
• 1/2 bunch cilantro
• 1/3 cup baconaise
• 2 each tomato sliced
• 1/2 each cucumber sliced
• 1 bunch watercress
• 2 tablespoons sriracha

Preparation

In a blender on medium speed add the yolks/lemon juice slowly drizzle in the fat twice. Season and set aside for everything. If it gets too thick add water as need.

Combine all the HAMburger ingredients and form 4 to 6 patties. (I thought as 4 patties they were huge!) Grill over moderate heat until desired temperature is achieved. Pick from optional accompaniments and get your HAM ON!!

I used ground turkey instead of beef. I bet you could use turkey sausage too, might be a little better for you. :)

Dr. Pepper Ribs

I found the recipe here but I did somethings differently, so here is what I did, including options for grill, oven, and crock pot:

Dr Pepper Ribs

Rub: (I halved the rub, and still had a ton left-over. I stuck the left-over in a bottle in my pantry and just labeled it so it would be ready for the next time).
1/4 cup salt
1/4 cup black pepper (I might only use 1/8 if you don't like them super peppery, because they are super peppery!)
1/4 cup brown sugar
4 teaspoons of mustard powder
1/4 teaspoon of cayenne

1/2 tsp dried jalapeno (that's what I had) or chipotle chili pepper (made from smoked dried jalapenos – you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Coat the ribs with the rub (I coated medium light. This is DEFINITELY on the peppery side.), wrap in plastic and place in the refrigerator for at least four hours.

Make the glaze, and set aside: place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/8 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 teaspoon dried jalapeno pepper

5 drops liquid smoke

Two racks of ribs (I used boneless pork-ribs, they're my FAVORITE...and easier/cleaner to eat. You can buy these in smaller quantities, and are usually much cheaper too. *If you are just making this for 4-5 people, I would definitely HALF the sauce and the rub!).
1/4 cup Dr Pepper

GRILL: Heat oven to 350 degrees. Bring ribs to room temperature (I put in the microwave for 1 minute to make them a little warmer). Put 1/4 cup (roughly) Dr. pepper in the bottom of your pan, and place ribs in pan. Bake covered for 45 minutes to 1 hour. (If you want your ribs even more tender, cook for 1.5-2 hours on 300). Take ribs out and spread glaze over, then barbecue on grill, turning and glazing frequently. Serve with left-over glaze.

OVEN: (without the BBQ): Turn oven onto 300. After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes. After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness. At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes. Divide and serve!

CROCK POT: After rubbed-ribs have sat in refrigerator overnight, place them in your crock pot and cook on high 3 hours or low for 5-6. Drain juice, but leave ribs in crock pot. Add 1/2 of glaze and let cook additional 1-2 hours on high for 2-3 hours on low. Cook to desired tenderness. When ribs are done (if not too tender), you can place them on the grill or under the broiler for a few minutes and cook on each side (continue to glaze as desired). Serve with additional "glaze"/sauce as desired.

Blue Cheese Topped Steak

STEAKS WITH BLUE CHEESE TOPPING
4 10-12 oz beef steaks (boneless rib-eyes...I used bacon wrapped sirloin filets)
1 clove of garlic pushed through a garlic press (I just used garlic powder and sprinkled it on the steaks like the salt and pepper
1 tbsp chopped parsley
1/2 tsp sea salt ground
1/4 tsp freshly ground black pepper
1/2 tsp white pepper
4 tbsp cream cheese softened
4 tbsp blue cheese crumbles
1 green onion finely chopped (I used a few)

Make the cheese topping. Combine the cream cheese, blue cheese, green onion, and 1/2 tsp white pepper.
Rub each steak on both sides with garlic, salt, and pepper. Arrange the steaks on the rack of a broiler pan 2-3 inches from the heat source. Broil 10-12 minutes for medium rare or more to the degree of doneness you like. Remember though that the more you cook them the less tender and juicy they are.
Top each steak with an equal amount cheese topping. Broil 1-2 minutes until the topping starts to melt. Sprinkle with parsley. Next time your grocery store has your favorite cut of steak on sale, get some and try this recipe.

I found this recipe HERE. We had some friends over, so I made extra. We LOVED this, and also thought it would be amazing on hamburgers :)

Honey-Mustartd Pork Chops

These are delicious!!! And super fast! Can't beat that!

Honey-Mustard Glazed Pork Chops
4 Boneless loin chops
Honey Mustard Glaze:
1/4 cup honey
2 Tbs Dijon Mustard
1 Tbs. Orange Juice
1 Tsp. chopped fresh or 1/4 tsp dried tarragon leaves
1 Tsp Balsamic or Cider Vinegar (I used cider vinegar)
1/2 Tsp Worcestershire Sauce
Dash Onion Powder or onion salt

Mix all ingredients to make the Glaze. Place 1/2 of the glaze in a dish to marinade your pork chops for about 30 minutes (Reserve 1/2 to serve with your chops to put over rice, potatoes, or just extra for the chops). Heat grill (we used our george formen). Grill the pork chops, brushing occassionally with the glaze left-over from marinading. Turn pork chops at least once. Cook to desired donneness. (1 serving: 270 calories).

I served this with Rice Pilaf and green beans. Yum! The book also suggests grilling fresh veggies covered in the glaze, such as red or yellow onions, or peppers.

Adopted from Betty Crocker's Cookbook.

Pineapple-glazed chicken breasts

This is my favorite recipe for grilling chicken. Only tips I have is use fresh rosemary if you can and just remember to not over cook the chicken :)

4 servings

1/4 cup Dijon mustard
1/4 cup frozen (thawed) pineapple juice concentrate
2 cloves garlic, minced
2 Tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (5 oz. each)
2 teaspoons olive oil
4 slices (1/2 inch thick) fresh pineapple, rind removed and coat with brown sugar(optional)

1. Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 Tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.

2. When grill is heated, rub chicken breasts with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.

3. Add pineapple to grill. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juice is no longer pink when centers of thickest pieces are cute. Discard any remaining rosemary mixture.

4. Place chicken on serving plates. *Spoon reserved 2 tablespoons mustard mixture over chicken (* I just use it as a dipping sauce because it can be a little overpowering). Halve or quarter pineapple slices; serve with chicken.

From "Pillsbury, good for you!" recipe book

Easy Italian Spiced Pork

This recipe is one of my favorites for grilling. The key is to not over cook the pork. So yummy.
4 servings

1 package (0.6 oz.) Italian Dressing Mix
1/4 cup balsamic vinegar
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
4 boneless pork loin chops, 3/4 inch thick (1 lb.)
Paprika

1. In small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended.

2. In shallow glass baking dish, arrange pork chops in single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate.

3. Meanwhile, heat gas or charcoal grill.

4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160 degrees.

From "Good for you!" book by Pillsbury

Rosemary Ranch Chicken Kabobs

I made these kabobs a couple weeks ago and they were so good! I halved the recipe for the 3 of us and it was plenty. Also, the marinade is supposed to taste good on vegetables too. Try it, it's easy and so tasty! (Recipe from Allrecipes.com) Rosemary Ranch Chicken Kabobs

Rated: Submitted By: Theresa Spencer Photo By: chibi chef Prep Time: 50 Minutes Cook Time: 10 Minutes Ready In: 1 Hour Servings: 6

"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."

Ingredients:

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary (or about 1/2 tsp dried rosemary) 2 teaspoons salt (I halved this because some said it was too salty) 1 teaspoon lemon juice

1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions:

1.	In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.	Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.	Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.