Grilled Garlic Dijon Chicken!

Grilling.  It’s summer at its finest.  All the smells as you drive down the sunny streets.  That unmistakeable scent, laced with the fresh cut grass, that makes your tummy grumble until you fire up your own barbecue just to appease it.  It’s one of my favorite things in the world!  It always has been!!  There is something else that is one of my favorite things in the world, but is a new addition.  Dijon.

I used to not be a fan.  So spicy!  But since turning our health corner, I have realized that mustard is one of the very few condiments the Rodgers can keep around!  And slowly I have bee falling in love.  Those who know me can attest to the fact that I rarely have a salad dressing without dijon mixed in!  And so…I have started working it into all sorts of things!

And so this beauty was born!  It was kind of one of those Amelia Bedelia (if you know that reference, you are awesome) recipes, where you just start throwing in a little bit of this, and a little bit of that…so my measurements are approximate, please feel free to adjust how you see fit!  🙂

 

So, here’s what you need:

  • 3 Garlic Cloves
  • 2 Tbsp Dijon Mustard
  • 1 tsp Red Wine Vinegar
  • 1 tsp Butter, softened
  • 1 Small Green Onion
  • Squeeze of cilantro paste (or fresh if you have it)
  • 1 tsp Herb of choice (I believe I used thyme or herbs de provence)
  • Salt and Pepper
  • 2-3 lbs Boneless Chicken Breast

And here’s how you do it!

  1. Preheat Grill over medium.
  2. Place all ingredients (other than chicken) into a small food processor and pulse until everything is combined and creamy.
  3. Place chicken on grill.  Baste with sauce and cook until done (internal temp to at least 170* to be safe), turning at least once and basting other side.

 

SO EASY!  And delicious to eat as-is, or chopped on a salad!!  Yummy!  I hope you enjoy!!

 

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Place all sauce ingredients in a small food processor and pulse until combined and creamy.

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See?  Yum!

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And grill them suckers!!  YUM!  This was so garlicky and tangy and amazing!  I wish I had some right now!!

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Pile o’ chicken!

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See my cute little puppy hoping I’ll drop a scrap?  Adorable little stinker!!

 

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My Best Brussels Yet!

I am very proud of this side dish!  If you can even call it that, because it is so wildly flavorful, texture-full, and satisfying!!  And it came from my own brain!!  I actually had a different direction that this was going to go, but they were missing some of the ingredients I desired (I am not going to tell you what, because maybe I will find it and try agin and it will be amazing too!!).  So I grabbed a butternut squash.  Why not?!  Then I realized I had some pineapple leftover…and it all just came together!

Mr. Rodgers is madly in love with Brussels Sprouts.  It baffles me since he is not big on veggies, except this one.  And most people feel quite differently haha.  I was never crazy about them growing up.  Then I had them roasted and the rest is history!  A true love story! ❤

Anywho.  My love is even more deep now.  So I would like to share with you…my best Brussels yet!!

 

Here’s what you need:

  • 1 Carton Brussels Sprouts, Trimmed and Halved
  • 1 Sm Butternut Squash, Peeled and Diced (Small!)
  • 1/2 Large Pineapple, Diced
  • 5 Tbsp Grassfed Butter
  • 1 Tbsp Raw Honey
  • 1 Tbsp Red Wine Vinegar
  • 1/2 tsp Garlic Powder

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Prep your veggies!  I always buy mine whole, but you can also get squash and pineapple pre-skinned and cut 🙂  Put squash and brussels in a bowl, saving the pineapple for later.
  3. Melt butter and honey in a microwave safe dish.
  4. Whisk in vinegar and garlic powder.  Reserve a tablespoon or two of the “sauce” for later.  Dump the rest over the brussels/squash and toss to coat.
  5. Pour brussels/squash onto a baking sheet (foil covered for easier clean up), and slide into your and bake about 25 minutes.
  6. Add pineapple chunks, stir, and continue cooking 15-25 more minutes, until veggies are browned but tender in the middle!!
  7. Remove, sprinkle with reserved sauce, stir, and serve!!  And make your family Brussels Believers!  😀

 

Peectures!

 

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Strawberry Turkey Burgers

I considered titling this “The Most Interesting Burger You’ll Ever Eat.”  For real!  The whole time I was prepping and cooking these guys, I was so intrigued and excited to try the outcome!  And I must tell you, I was not disappointed!  In fact, I was snapping photos and sending them to all my foodie family members back in Washington because I was so enjoying this creative, out of the ordinary recipe!  As you can probably guess, this goes hand in hand with the Strawberry Salsa recipe I gave you earlier this week!  I’m too excited to say anything else…let’s get down to business!!  (Insert manly voice…to defeat the Huns, HYEAH!) <— If you understood that reference, you are my new best friend.

Adapted from Abel James, The Fat Burning Man:

 

So, here’s what you need:

  • 1 lb Ground Turkey
  • 1 C Strawberry, Diced
  • 1/2 Red Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1 Egg
  • 2 Tbsp Almond Flour
  • 2 Tbsp Flax Meal
  • Handful Fresh Spinach, Chopped
  • Salt and Pepper

And here’s how you do it:

  1. In a large bowl, combine strawberry, onion, garlic, and spinach.
  2. Add in turkey, egg, almond flour, flax meal, salt and pepper.  Mix it all together until combined.
  3. Form into patties.
  4. Heat a small amount of grass fed butter in the bottom of a cast iron skillet, medium heat.  Place patties in skillet and cook for about 8 minutes per side, covering at least the first 8 minutes.  You can also attempt a grill, that was the original method but it was cold outside the day I made these.  🙂
  5. Top with Strawberry Salsa and enjoy your impressively creative meal!!

 

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Place spinach, strawberry, onion, and garlic in a large bowl…

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Combine.

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Add almond flour, flax meal, egg, salt, and pepper.

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Combine.

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Form into 4-5 patties.

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Place into lightly greased cast iron skillet, cover and cook for 8 minutes, flip and cook 8 more minutes.

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Top  with strawberry salsa and enjoy!!!