Category: Grilled Chicken

Grilled Chicken and Vegetable Pasta with Fresh Herbs and Goat Cheese–Celebrating 5 Years of Food Blogging

Grilled Chicken and Vegetable Pasta with Fresh Herbs and Goat Cheese–Celebrating 5 Years of Food Blogging

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Chicken and vegetables grill while the pasta cooks. Stir it all together –at the table?– with goat cheese and fresh herbs, and a fast summer pasta is ready for dinner on the deck.

This post celebrates 5 complete years of blogging on MORE TIME AT THE TABLE. Thanks for your loving kindnesses.  Here’s to the next five years!  Book almost here.   I’m reading the proof copy now. So exciting!!

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                                                    (above: iphone photo by sean anthony morgan)

Ok, now on to the pasta dinner on the grill…

For a few years, I’ve loved making summer pastas mostly on the grill.  No big heavy sauce on the stove for hours like wintertime, just a few choice lovelies grilled to perfection and stirred into hot pasta (scroll down for pasta info) with some fresh herbs and maybe a little cheese.  If you’ve a burner on the side of your grill, you can do the pasta outside as well and save your kitchen and you from the damp heat. If it’s not too warm, you can use your stove, which may be quicker.

 My grilled eggplant and sausage pasta made on the grill  is one of the favorites on our deck and also on the blog.  It might soon be one of your summer go-tos as well.

Continue reading “Grilled Chicken and Vegetable Pasta with Fresh Herbs and Goat Cheese–Celebrating 5 Years of Food Blogging”

Curried Peppers and Tomatoes on Rice with Grilled Chicken or Cooking in a Time of Grief

Curried Peppers and Tomatoes on Rice with Grilled Chicken or Cooking in a Time of Grief

 

There have only been a handful of times in my life when I didn’t want to cook.  This is one of them.  For a couple of days, we just ate out or ordered something sent over.   I did send up a big pot of chicken noodle soup to the family, because they wanted it.   I guess we had to eat, but I had no interest in figuring out meals for us or lighting the stove.   After a while we thought we’d better fix something, so Dave grilled some chicken and I rustled up a big pan of vegetable curry.  We ate it on trays in front of the tv watching “The Newsroom,” my newest tv crush.

Continue reading “Curried Peppers and Tomatoes on Rice with Grilled Chicken or Cooking in a Time of Grief”

38 Power Foods, Week 3 — Avocado– Chicken-Guacamole Salad

38 Power Foods, Week 3 — Avocado– Chicken-Guacamole Salad

                                                                     Chicken-Guacamole Salad with a Big Squeeze of Fresh Lime… 

If you live in the part of world where it’s summer, this is your dinner.  Because it’s just too hot to cook nearly anything.  Grill up a few chicken breasts at a time and you’ll have plenty for this meal and tomorrow’s, too.  (Chicken tacos?  Chicken salad sandwiches?)  This guacamole couldn’t be better or easier:  chop up a simple pico de gallo and stir it into avocados.  Some cut-up or sliced chicken, greens, some lime?  You’re already eating.   Buy your avocados a couple of days ahead and let them ripen on the counter or in a paper bag if your grocery doesn’t carry ripe avocados.   Try this:


  
chicken-guacamole salad                             3-4 servings

  • 1/2 cup fresh cilantro, chopped roughly, divided
  • 1/2 cup fresh green pepper, chopped in 1/2″ pieces
  • 1/4 cup red sweet pepper, chopped in 1/2 ” pieces
  • 1/2 jalapeño, minus seeds and veins, very finely minced (for more heat, use the whole pepper)
  • 1/4 cup red onion, minced
  • 1 cup roughly chopped tomatoes
  • 2 ripe avocados,  peeled, seeded, and roughly chopped
  • 1 cup cooked rice seasoned with a light sprinkle of salt and pepper
  • Kosher salt, freshly ground pepper
  • 1 Lime, cut in half  (Cut one of the halves into slices)
  • 2 chicken breasts, grilled and chopped
  • 2 cups baby spinach leaves
  • 1/2 cup sharp cheddar grated

Mix cilantro through tomatoes in a large bowl, reserving 2 T cilantro.  Stir in avocados.   Mix the reserved 2 T cilantro into the cooked rice and add the rice to the guacamole salad. Season with salt and pepper. Taste and adjust seasoning. Squeeze half of the lime over the salad. Add chopped chicken breasts and spinach and stir gently. Sprinkle with cheese. Serve mounded, with a piece of lime on each plate to use at table.

Cook’s Notes: Don’t even have the energy to chop, stir, or cook?  Buy a roasted deli chicken and pre-made guac for an even easier meal.  Many shops now sell freshly-made pico de gallo or salsa.  The packages of microwave rice would work well for this dinner and would cut both time and kitchen heat.

Wine?  Not.  It’s time for a margarita or a beer.  (Ok,  Sangria,  Riesling or an Oregon Pinot Blanc if you have to have wine.) 

Dessert?  Lemon sorbet. 

about avocados from the California avocado commission

                                                                                                                                                                                         courtesy ca avocado commission

Calories, yes.  Cholesterol, no.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Avocados and Cardiovascular Disease

Cardiovascular disease is the leading cause of death in the United States, but a healthy diet and exercise plan may help reduce your risk of developing the life-threatening illness.
The American Heart Association (AHA) Dietary Guidelines recommend a diet that has at least five servings of fruits and vegetables, contains up to 30% of calories from fats (primarily unsaturated) and is low in saturated fat, cholesterol, trans fats and sodium while being rich in potassium. Avocados can help you meet the AHA dietary guidelines because they have both monosaturated and polyunsaturated fat and contain potassium.

 

  Want more avocado recipes?

If you liked this, you might like other avocado recipes like  Shrimp Cobb from More Time at the Table

or

Pico de Gallo Halibut on Warm Rice Salad with Bacon Pintos from More Time at the Table

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Every Friday for the foreseeable future, I’ll be blogging one of the 38 healthiest ingredients from POWER FOODS : 150 DELICIOUS RECIPES WITH THE 38 HEALTHIEST INGREDIENTS by the editors of Whole Living Magazine. 

38 Power Foods is a group effort!   Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:

Jill – SaucyCooks 

Sarah – Everything in the Kitchen Sink
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As we go along, I’m guessing we’ll get some other writers involved.  If you’re interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

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two-dog kitchen and around the ‘hood
  first three taken with my iphone

Sweet Peas next door in front yard
My hydrangeas from the west garden
South garden hostas in bloom

 

All the toys are mine, you see.  Right?

 

Sing a new song,
Alyce

Grilled Chicken with Couscous Greek Salad and Lemon Vinaigrette

Grilled Chicken with Couscous Greek Salad and Lemon Vinaigrette

Dedicated to Gus and Irene Matthews

Hello!  I missed you.  (Actually, I didn’t; I had no time to miss anything.)  But I’m happy to be back.  Thanks for being here.

Back from vacation and hot, hot, hot. HOT!  I know it’s hotter out east, and the temperature has been going down this afternoon as a storm approaches, but I sort of miss Canada.  Recipe way below if you’re interested…

I really miss being waited on.  Having my coffee delivered every morning.  Having no laundry (til I got home).  Being with Dave all the time without anything to distract us from one another. (Ah, gee.)
Making new friends I wish I were with this minute.

She could find a French cafe anywhere.
Did you know they make wine in Quebec?  I liked the dessert wines best and brought some home.
Dave’s favorite pose.
Coast of Cape Breton

Somewhere off the coast of Canada!
Me and my castle.

I guess I digressed, but we did wine and dine for nine days….  My favorite city (and we went on a ship from Montreal – Boston, visiting Quebec City, Prince Edward Island, Sydney, Halifax, and Bar Harbor in between) was Montreal; I’m dying to go back.  Our best meal was at Hamersley’s Bistro in Boston.  Many thanks to Lydia Walshin of Perfect Pantry fame, who recommended it as her favorite go-to.)  Balanced, accessible wine list. House-made pâté with crispy, crusty, chewy baguette.   Small, but perfect entree list; I chose “Lamb Three Ways.”  I now know there is a God.   Dave had roast chicken the likes of which I pray to taste again in my lifetime.  (I thought I made great roast chicken with pan juices.)  Kind, but refined service.  No snooty guys in long aprons rolling their eyes; these folks were genuine food-lovers who knew their restaurant and wanted to make sure you knew it, too.

Just go.

Did you come for a recipe?  Ah, grilled chicken and Greek salad!  About it:  I’ve made similar salads, but not quite exactly like this.  There’s one on the blog, but I thought the idea worth repeating as we love this come hot weather.  Grill up some chicken tenders or boneless breasts very quickly (Who even wants to stand in front of the grill?) while your partner makes a fast chopped Greek salad mixed with a bit of couscous.   If it’s just you doing all the cooking, make the vinaigrette and couscous first, next the mixed vegetables, then the chicken, and last, toss the salad.   Arrange it all on a big, beautiful platter (buy one–check out Good Will) and dinner is served.  It was so hot last night that we ate inside.

grilled chicken tenders with couscous greek salad   serves 4
             ingredients list below

1. Make a vinaigrette first: Whisk well together 1/4 cup fresh lemon juice, 3/4 t Dijon-style mustard, a good pinch of salt, pepper, dried oregano and crushed red pepper.  Drizzle in slowly 1/2 cup olive oil and whisk until well-combined or thickened (emulsified.)   Set aside.

2. Make the couscous (see below) Set aside.

3. In a large bowl, chop 1/2 an English cucumber, 2 medium tomatoes, 1/2 green pepper (optional), 1/2 cup (1/4 #) feta cheese, 1/2 a small red onion (about 1/4 cup), and a 1/4 cup fresh Italian parsley.  Add 1/2 cup pitted kalamata olives.  Mix together gently with 1 tsp dried oregano, a pinch of crushed red pepper, and 1T red wine vinegar.  Set aside.

4.  Grill until just done (about 2 minutes on each side) 1 lb. of chicken tenders or boneless chicken breasts brushed with olive oil and sprinkled with kosher salt and fresh ground black pepper.  Place at center of serving platter.  Cover and let rest 2-4 minutes.

5.  When chicken is resting,  add 4 cups mixed greens and the 1 – 1 1/2 cups couscous to the vegetables and toss together.  Drizzle with lemon vinaigrette and sprinkle with salt and pepper. Toss well. Taste and adjust seasonings. Uncover the chicken and  spoon the salad onto the serving platter around the chicken tenders.  Drizzle a bit more vinaigrette over the chicken and serve hot or at room temperature.

ingredients list: 

  • 1/2 cup extra virgin olive oil plus more for brushing on chicken
  • 1/4 cup fresh lemon juice (2-3 lemons)
  • kosher salt and pepper
  • 1 1/2 t dried oregano, divided
  • crushed red pepper
  • 1/2 English cucumber, unpeeled
  • 2 ripe tomatoes
  • 1/2 green pepper
  • 1/4# feta cheese
  • 1/4 cup chopped red onion
  • 1/2 cup pitted kalamata olives
  • 1T red wine vinegar
  • 1# boneless chicken tenders
  • 1 – 1/12 cups cooked couscous*
  • 4 cups mixed fresh salad greens

*Buy a box of couscous with garlic.  Don’t follow the package directions.  Saute 2T minced onion and 1 clove minced garlic with a pinch each of salt, pepper, and crushed red pepper until softened–a couple of minutes.   Add the required 1 1/4 cup water and seasoning packet and bring to a boil. Add dried couscous, cover, and remove from heat.  Let sit until you need it, then fluff with a fork.  Use the rest for lunches.

We drank a brilliant Oregon white with this:  Tony Soter‘s North Valley “Hyland White,” 2008–made from Riesling and Traminer vines.  I don’t know if they’re still making this wine.  At a quick glance, I didn’t see it on their website, but you should always call the vineyard to see what’s available.  If they only have a couple of cases or a few bottles, it won’t show on the site.  The winery, in 2008, made only 70 cases of this wine.

Here’s our wine group tasting at Soter a couple of years ago.

two-dog kitchen

The kids had Newman for supper last night.  They’ve been apart for so long!

Sing a new song,
Alyce

all photos and text copyright Alyce Morgan, 2012. no use without permission.  just ask.