SHREDDED CHICKEN TACOS WITH TOMATOES AND GRILLED CORN

This recipe was featured on the front cover of Cooking Light and let me tell you what, it looks so delicious! It has all of the components of a light summer meal. I know you will enjoy this and make it over and over again. Bon appetit!
Hands-on time: 20 min. Total time: 35 min

Ingredients:

2 ears shucked corn
1 (12 ounce) package baby tomatoes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 (6-inch) corn tortillas
2 cups shredded skinless, boneless chicken breast
1 peeled avocado, cut into 16 slices
8 lime wedges (optional)
                                                                                    Sour cream (optional)


1. Preheat broiler.
2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl.
3. Cut tomatoes into quarters.  Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
4. Heat tortillas according to package directions. (Microwave always works great!)
5. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices.
6. Serve with lime wedges, if desired.

Yield: 4 servings (serving size= 2 tacos)


 

Grilling 101

I know that there are all types of grillers out there.  There are professionals, rookies, and master grillers but I personally think that we can always gain knowledge about grilling.  I have attached below a link to Epicurious.com that features the Ultimate Grilling and Barbecue Guide.  It features recipes and menus from barbecue masters, plus how-to videos, essential equipment, and everything you need for the perfect burger.  


Here is the link:
(Copy and paste this link into your browser)


http://www.epicurious.com/articlesguides/holidays/grilling/grilling?intcid=epi_navpromo


I know that you will all enjoy the information, recipes, and how-to videos on this website.  Also, the website Epicurious is a great tool to find delicious recipes and menus for your next gathering.

Brick Chicken

Brick chicken is becoming a very popular dish and it is extremely delicious!  I hope that you enjoy this lovely dish! Serve with rosemary roasted potatoes and steamed broccoli.

Ingredients:

3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each 

Kosher Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1/2 tablespoon unsalted butter

5 to 6 sprigs thyme (or other herbs such as rosemary, sage, etc)

 
Directions:
 

Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.

Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.

Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. 

Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

Homemade Blackberry Cobbler

When I was young one of my favorite things to do was to pick blackberries with my parents. We would then make homemade cobbler with our overflowing basket of blackberries.  This recipe that is near and dear to my heart.  It brings back the sweet memories of my childhood and I really hope you enjoy this.  I recommend serving this with a scoop of vanilla ice cream. 

Ingredients:

4 cups fresh blackberries 
1 tablespoon lemon juice 
1 large egg 
1 cup sugar 
1 cup all-purpose flour 
6 tablespoons butter, melted 
Whipped cream (optional) 
Vanilla Ice Cream
Garnish: fresh mint sprig
  
Preparation:

1. Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.

2. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.

3. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For perfect portions for dinner guests, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Serve with a scoop of vanilla ice cream and let the childhood memories consume you.  Enjoy!

Serves 6
Southern Living, July 2008

 

Spicy Hummus with Grilled Pita

Hummus is available in most grocery stores but have you ever thought about making it at home? It is extremely easy to make and tastes so fresh and delicious.  Here is a great recipe that includes grilled pita.  Enjoy!

Ingredients:

• 3 cups chickpeas, cooked or canned, drained and rinsed
• 6 cloves roasted garlic
• 1 tablespoon chipotle puree
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 4 pita bread
• 3 tablespoons olive oil
• 1 yellow bell pepper, seeds removed, cut into eighths
• 1 red pepper, seeds removed, cut into eighths
• 1 purple pepper, seeds removed, cut into eighths

Directions

1. Place chickpeas, garlic, chipotle, lemon juice and tahini in the bowl of a food processor and process until smooth. 

2. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. 

3. Brush the pita with olive oil on both sides. Grill until golden brown. Cut into eighths. Serve hummus with pitas and peppers.

 

Greek Yogurt with Fruit and Granola

These simple ingredients make the perfect well balanced breakfast that will give you that boost you need.  You will be confident in knowing that what you are eating is delicious as well as very good for you.  Enjoy!

Ingredients:

1 cup greek yogurt (any kind will work but I prefer Chobani)

1 cup fruit (strawberries, blueberries, pineapple, raspberries, blackberries)

1/2 cup granola (use the homemade recipe I posted or a store bought brand)

Drizzle of honey (I use local honey because it helps with sinus problems, find a farmers market and buy local)


Directions:


1. Spoon half of yogurt into a bowl
2. Put half of the fruit over the yogurt, top with half granola, and half of the honey you want to use
3. Spoon the rest of the yogurt next
4. Repeat step 2 and enjoy

I hope you all enjoy this recipe. I absolutely love this breakfast, especially if I am in a hurry.  I feel great after I eat this because I know what I just ate is heart healthy, satisfying, and won't leave me starving.  Enjoy!