Comments : 3 Comments »
Tags: chicken, grill pan, herb blends, Lemon Chicken, rice
Categories : chicken, grill, main dish, rice, vegetables
You received the recipe for Crazy Rice yesterday, now here’s Part 2! The Grilled Chicken recipe also comes from My Italian Grandmother and is originally called Grilled Lemon Chicken. I did not experience the true lemon flavor as much as I did the herbs because I forgot to zest the lemon… so if you want it really lemony, make sure you zest! This chicken is easy to prep and grill in a grill pan, although it does need to marinate for about one hour.
The only problem I ran into was with my herb application. I’ve been using these herb blends, which are like herb paste in a tube. See:
The herb blends are super flavorful and quick, but when grilling the chicken, the excess burned very easily. There was still plenty of flavor on the grilled chicken, but I had to pick off a lot of burnt herbs as I cooked. Not the most appetizing looking stuff.
[only slightly adapted from My Italian Grandmother]
- 3 or 4 chicken tenderloins (or chicken cutlets)
- 1/2 lemon, zested and juiced
- small clove of minced garlic
- 1/8 c. parsley blend paste
- 1 Tbsp. olive oil
- 1/2 tsp. Italian seasoning blend paste
- 1/2 tsp. Mrs. Dash Table Blend
- salt and pepper
- Combine lemon juice and zes, garlic, parsley, olive oil, Italian seasoning, salt and pepper in a bowl.
- Add chicken and coat each piece well.
- Let marinate for one hour.
- Heat grill pan and drizzle with oil or cooking spray.
- Cook chicken on both sides until cooked through.
- Chicken can be served whole or chunked and added to the Crazy Rice.
Comments : 2 Comments »
Tags: green beans, grill pan, main dish, potatoes, sides, steak & potatoes, vegetables
Categories : beef, grill, main dish, sides, Tour de Food Blogs, Tuesdays with Reggie, vegetables
I found a recipe for potatoes on Karen’s blog, Loves To Eat (our January Tour Stop!) and had to make them. While this is not one of the recipes Karen suggested, I knew WH would love them. On Friday I will be posting my experiences with one of Karen’s favorite recipes for the Tour. Consider this an extra treat from Love’s To Eat.
When I saw this recipe I immediately decided to make steak and green beans with them (a variation on this). WH has been asking for “steak and taters” for a while and since he took me to The Eagles Concert!!!
I decided to say thank you with a delicious meal. He enjoyed it too, saying: “I’d pay $20 for that at a restaurant”. Why, thank you.
These potatoes are so yummy — we ate the entire dish! The easiest recipe ever, just some garlic, butter, salt & pepper. My cook times were a little different than the recipe and since I sprayed the dish with non-stick spray, it didn’t come together like I think was intended (you’re supposed to be able to invert onto a platter but we just ate out of the dish). It was flipping good.
The steaks were seasoned with some Mrs. Dash grill seasoning and cooked on a grill pan. I used some of Pioneer Woman’s suggestions for grilling steak, like putting butter on the grill pan. Check out more of her tips. Green beans were tossed with olive oil & grill seasoning and tossed on the grill pan as well. This was one of those meals where I got every thing right. It was really awesome and so so easy!
Easy Potato Bake
- 4 to 5 small red potatoes, sliced thin
- 2 Tbsp. melted butter
- 1 medium clove garlic, minced
- salt and pepper
- Preheat oven to 350F.
- Coat small casserole dish with non-stick spray.
- Layer potatoes in casserole dish and top with melted butter and garlic.
- Add salt and pepper to taste.
- Toss to coat.
- Cover with foil and cook for 20 – 30 minutes (depending on thickness of layers and slices)
- Increase oven heat to 400F; cook uncovered for a few minutes until potatoes begin to turn brown.
- Let cool & serve.
[Adapted from Anna Potatoes] — Thanks Karen!!