Chicken Kebab Salad

My friend Rhonda turned me on to this GREAT recipe. It is easy and perfect for a summer dinner. The orginial recipe was courtesy of Tyler Florence on the Food Network. Tyler makes a homemade Caesar dress, but I just bought Litehouse brand. I have also made a great Caesar dressing by combining Anne's Caesar and Ranch together. The ingredients below serves 2-3 people.

Ingredients:

• 2 links Hot Boulder Italian Sausage
• 1 small crusty bread roll
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil or to taste
• 1 fresh lemon
• salt and pepper to taste
• Romaine lettuce, chopped
• Caesar dressing, to taste
• 1/4 cup Parmesan shavings

Directions for the kebabs:

Slice chicken thinly and cut the sausage links into chunks.

Cut the bread roll into 1/2-inch cubes.

Thread the chicken onto 4 bamboo skewers (that have been soaked in water) ( I soak the entire package of skewers and then place in plastic bag into freezer and then they are ready when needed).

Thread the sausage onto 2 prepared bamboo skewers.

Thread the cubed bread onto 2 prepared bamboo skewers.

Lay each skewer out onto a flat pan and drizzle liberally with olive oil. Then squeeze the fresh lemon, salt and pepper.

Preheat the grill to medium-high heat and cook meat 7-10 minutes per side until cooked through.

Watch bread closely so not to burn.

Dress the chopped romain to taste and add the Parmesan and bread cubes on top. Serve the skewers along side.

YUM!

Grilled Sea Scallops with Avocado Puree and Jalapeno Pesto

I placed this on a lettuce bed with cheese nachos on the side. (Actually the nachos were leftover from Comidas last night). The orginal recipe (Bobby Flay) served on tortillas. This would also be good on a bed of rice or rice noodles. Love the scallops we order from Vital Choice. Easy, elegant meal. The orginal recipe is on Food Network. I made the full recipe of Jalepeno Pesto and froze (surprise!) the remainder. We ate the entire recipe of Avocado Puree... 4 scallops per person for dinner.
Ingredients for scallops:

• sea scallops
• olive oil
• salt and fresh pepper to taste

Directions for scallops:

Heat grill to high. Thread scallops on soaked and then frozen wooden skewers. Brush both sides with olive oil and salt and pepper to taste.

Grill scallops until golden brown and cooked through, 2-3 minutes per side.

Ingredients for Jalapeno Pesto:

• 1 1/2 cups cilantro leaves
• 2 jalapenos, chopped
• 1 garlic clove, chopped
• 2 tablespoons pine nuts, toasted
• 1/3 cup olive oil
• salt and pepper to taste

Directions for Jalapeno Pesto:

Combine cilantro jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With motor unning, slowly add the olive oil and process until emulsified.

Maybe made ahead successfully.

Ingredients for Avocado Puree:

• 1 ripe avocado, peeled, pitted and coarsely chopped
• 2 tablespoons chopped red onion
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Directions for Avocado Puree:

Combine all ingredients in a small bowl.

Frittata

Those who have eliminated eggs out of their diet; sure are missing out. Rob and I eat A LOT of eggs. This recipe has Freezer Queen stamp of approval. Nothing better than have breakfast already made and delicious. Just unthaw and reheat (lightly grease glass pan) in a 350-degree oven till pipping hot. Frees up your weekend mornings to do an early hike!

Ingredients:

• 12 large eggs, whipped till fluffy with a Wonder Whisk ( love it!)
• 1/2 cup chopped red onion
• 2 small zucchini, grated
• 4 ounce chopped green chili
• 8 ounces shredded Pepper Jack cheese
• 5 slices cooked bacon (400-degree oven for 15 minutes), cut into pieces
• 1/2 cup half and half
• salt and pepper to taste

Directions:

I use a Nordic nonstick lasagna pan ( purchased at McGuckins Hardware in Boulder) (cooks evenly and NEVER sticks!) rubbed with a thin layer of margarine. 

Combine all ingredients in a large bowl and pour into a prepared pan. 

Bake at 350 degree oven for 30-40 minutes until toothpick comes clean in the middle.

Cool on rack.

Variation:  12 eggs, 2 small chopped red sweet pepper, 1/2 cup chopped red onion, and 2 Hot Italian sausage links (Boulder Sausage is the BEST) with skin removed and cooked, 8 ounces Pepper Jack Cheese, 1/2 cup half and half, and salt and pepper to taste.

Tunisian Chicken with Parsley Sauce

Recipe from Weber's way to grill. Love, love parsley so this was a hit for me. All the spices; firm believer they have health benefits; but if they do not, the flavor is enough. Served with basamti rice.
Ingredients for Parsley Sauce: (I eliminated 1 teaspoon honey as like savory better)

• 1 1/2 cups lightly packed fresh Italian parsley leaves
• 1/4 cup slivered almonds, toasted
• 1 large garlic clove, quartered
• 1/2 cup olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt

Ingredients for Paste:

• 4 teaspoons coriander seed
• 2 teaspoons caraway seed
• 2 teaspoons cumin seed
• 2 teaspoon red pepper flakes
• 2 tablespoon olive oil
• 1 teaspoon salt

• 2 chicken breast halves with bone and skin

Directions for Parsley Sauce:

In the bowl of a food processor pulse the parsley, almonds and garlic, until finely chopped. With motor running, slowly add the oil to create an emulsion. Mix in mustard and salt and emulsify again.

Directions for Paste:

In a cast iron skillet over medium heat, toast the seeds and red pepper flakes until fragrant. Remove from heat and pour into a bowl to cool. Using an electric spice grinder; make into a powder. Add the olive oil and salt. Stir to make a paste.

Directions for grilling chicken:

Using your fingertips, lift the skin from chicken and rub 1 teaspoon of the paste under the skin of each chicken breast. Lay the skin back in place and rub the remaining paste evenly over all the pieces.

Place the chicken on a plate and cover with parchment paper and allow to stand at room temperature for 20-30 minutes.

Brush the cooking grates with oil.

Grill the chicken skin side down over direct medium heat until the skin is browned, 3-5 minutes.

Turn chicken over and continue to cook over indirect medium heat ( turn off middle burner on a gas Weber), with the lid closed, until meat is opaque all the way to the bone, 20-30 minutes. 

Transfer to a platter and let rest for 10 minutes. Serve with Parsley Sauce and rice. Yum!

Lemon and Rosemary Marinated Grilled Chicken

This recipe was adapted from the Food Network; Emeril. I served with Basmati Rice. I have a rosemary plant in my east facing kitchen window and always have a lemon in the frig.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh squeezed lemon juice
• 1/3 cup olive oil
• 2 tablespoons chopped fresh rosemary leaves
• 3 tablespoons Bayou Blast, divided (recipe follows)
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper

Directions:

Place chicken in a resealable gallon plastic bag. Combine lemon juice, olive oil, rosemary and 2 tablespoons Bayou Blast. Let marinate for one hour at room temperature.

Preheat grill to high heat. 

Remove the chicken from the marinade and season both sides of the chicken pieces with the remaining 1 tablespoon Bayou Blast, salt and pepper.

Place chicken smooth side down on a greased grill and cook 4 minutes. Rotate pieces 45 degrees and cook 4 more minutes. Turn over and cook additional 4 minutes or until juices run clear.

You may baste with remaining marinade, but bring to a boil for 5 minutes before using.

Ingredients for Bayou Blast:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon onion power
• 1 tablespoon red pepper flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions for Bayou Blast:

Combine all ingredients thoroughly.