Tuscan Grilled Chicken

275.  It's summer grilling time.  We have dear friends who live in Fort Wayne, Indiana.  They recently visited us and came bearing gifts.  Wonderful infused oil from the "Olive Twist".  This is a great store where there are multiple choices of olive oils and balsamic.  You can visit the website here:

The Olive Twist.

The flavored oil we received was the Organic Tuscan Herb EVOO.

 

We enjoyed it on toasted Italian bread, and recently I marinated chicken with this liquid gold.  I just butterflied several chicken breasts, placed them in a zip-lock and sprinkled liberally the Olive Twist oil, salt and pepper.  Then refrigerated the chicken for 1 hour.

Once the chicken has absorbed the flavors, just grill as you would till chicken is fully cooked.

 It tasted so delicious!  

 If you live near Fort Wayne, Indiana or have an Olive Twist store near you, you just have to stop!  Or, like me, use the convenience of the internet and order on line.  You can enjoy this wonderful product no matter where you live!

"Italians...seemed never to die.  They eat olive oil all day long...and that's what does it."

~William Kennedy

Shrimp Mojo de Ajo

153. This recipe is fantastic!!!! As an appetizer or main dish it is a winner.

The online recipe is to the left of this post.

Shrimp Mojo de Ajo

Prep: 20 min., Stand/Soak: 30 min., Grill: 4 min.
Yield: Makes 8 servings
24 unpeeled, large raw shrimp
1/2 cup Mojo de Ajo
24 (6-inch) wooden skewers
Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt

Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.

Mojo de Ajo

Prep: 10 min., Cook: 5 min., Cool: 5 min., Stand: 5 min. Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them at grocery stores and supercenters alongside other Hispanic ingredients. Cook the chiles in hot oil for just seconds to mellow out the flavor and for easy crumbling. Don't let the 3/4 cup minced garlic scare you away. The flavor smooths out as it cooks.

Yield: Makes about 1 1/2 cups

3/4 cup olive oil
3 whole guajillo chiles*
3/4 cup bottled minced garlic
5 tablespoons fresh lime juice
1 1/2 teaspoons salt

1. Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes.

Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.

*2. Tbsp. sweet paprika may be substituted. Omit Step 1; proceed with recipe as directed, stirring in paprika with lime juice and salt in Step 3.

Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.

2. Meanwhile, soak wooden skewers in water 30 minutes.

3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.

4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.

"Seafood on the grill can be intimidating if you don't know what you are doing.

It's really quite easy!"

~ Kevin Steele

Grilled Vegetables

93. My grill has been busy this summer! I have been experimenting with a variety of foods.

This is an easy side dish to try, it is Grilled Vegetables. It really doesn't matter what veggies you use and in what order you place them on the skewer. It is up to you if you want to brush them with butter, oil, flavored oil or use a bottled dressing or marinade. This can be a very healthy side if you use a fat free dressing or canola oil with simply salt and pepper. There is a great website "Grilled Vegetables" Your complete guide to vegetables on the barbeque. There is a huge variety of methods of grilling, toppings, and suggestions.

I chose the vegetables to grill. Then placed wooden skewers in a cup filled with water. This helps the wood not to burn or catch fire when placed on a hot grill. Don't forget to rotate them so each side is saturated.

Next, I cut my veggies in large pieces. At this point, you could place them in a bowl, add your desired marinade and allow them to sit for several hours before grilling. I chose to brush on a bottled caesar salad dressing. Then place them on a grill that has been cleaned and brushed with oil. Don't walk away from the grill but rotate the kabobs every other minute or so. This helps to keep them from burning and helps them not to be overdone on any one side. Every grill is different so you be the judge as to how done you would like them to be. Some people like their vegetables to have a crunch to them yet others like theirs soft. When they are done, remove them to a serving dish.

You could use them in a salad, on a grilled pizza or as a side dish. You can serve the kabobs with a butter sauce, soy sauce or any other topping. Here is a Dijon Shallot Marinade that is delicious.

“Life expectancy would grow by leaps and bounds

if green vegetables smelled as good as bacon.”
Doug Larson

Grilled Pineapple

92.  We all grill in the summer...mostly burgers and hot dogs...an occasional steak or brat.  But not Bobby Flay!!!  Have you seen his "Grill It! with Bobby Flay" on the Food Network??  It is awesome.  Check out this link:  "Grill It! with Bobby Flay"   You may never go back to burgers and hot dogs again!    Bobby grills everything and anything.  

Yesterday we had that Bobby Flay experience with grilled pineapple.  We spent the day outside and took a boat ride.

  When we got back to the house the grill was turned on and the pineapples were sliced up.  Our friends, Harold and Margie are so adventurous and fun.  They wiped the grill lightly with oil, sliced the pineapple in thick slices and then placed them directly on the grill. 

 It only took about 3 minutes per side.  Then wait till grill marks develop.  They removed them from the grill, right to your plate...skin on!  It was fantastic.  

    However you wish to make them...I know they will be delicious!

“Grilling, broiling, barbecuing - 

whatever you want to call it - is an art,

 not just a matter of building a pyre and throwing on a piece of meat..."
~ James Beard

Pizza on the Grill

82.  "Pizza on the Grill!!!!  You can't make pizza on the grill!"  That's what a friend of mine told me the other day.  I dare to differ.  Yes, you can make pizza on the grill.  It is quick, easy, delicious and anyone can do it!

While watching Food Network the other evening, we caught the end of a segment of pizza made on the grill.   I have been wanting to do this for quite a while.  Here is my recipe:

Pizza on the Grill

1 recipe of pizza dough (my recipe here)

Divide the dough into four, six or eight pieces.  flatten dough in your hands using flour to keep dough from sticking to hands.

Place on a baking sheet.

Heat up your grill outside and set it to high.  Brush the dough rounds with olive oil.

Place dough rounds on hot grill and close the lid.  

Wait for two (2) minutes, then check to see if they are toasted.Every grill is different so work with your grill.  When they toast, flip the dough over to the other side and grill for one (1) more minute.  Remove the toasted pizza crust back to the baking sheet, toasted side up. 

Pizza Toppings

Broccoli Cheddar Pizza:

2 cups shredded cheddar cheese

2 cups fresh broccoli, chopped small

2 Tblsps onion, chopped

1 tsp garlic salt

red pepper flakes

4 Tblsp ranch dressing

On the toasted side of the crust, spread ranch dressing, red pepper flakes, sprinkle broccoli over, onion and garlic salt.  Then, top with cheddar cheese.

Grilled Chicken & Red Pepper Pizza:

2 chicken breasts, cut into long strips

1 large red sweet pepper, cut into large strips

red onion slices

1 clove garlic, minced

1 tsp garlic salt

red pepper flakes

fresh basil leaves

2 cups mozzarella cheese

1 cup ricotta cheese

1 Tblsp parmesan cheese

salt/pepper

balsamic vinegar

On toasted side of crust, spread mozzarella cheese,

 red onion, sprinkle with garlic salt and red pepper flakes.  

Place seasoned chicken and red peppers, brushed with olive oil, on a hot grill till toasted and cooked through. 

 Remove to a plate and cut into small chunks.  Stir together with minced garlic and salt and pepper.  Place on next, dividing up between the pizzas.  In a small bowl mix the ricotta cheese, parm cheese and salt and pepper.  Chop up a little fresh basil and mix in with the ricotta cheese.  Then dollop over the chicken and peppers.  Season lightly.

After you decide on your topping, place the baking sheet onto the grill.  Turn the grill to low and close the lid.  It will take approximately 5 minutes to melt the cheese and finish baking the crust.  

Remove the pan from the grill and serve immediately.

Broccoli & Cheddar Cheese Pizza

or Grilled Chicken and Red Pepper Pizza.  Ohhh it's Sooo Goood!

You can do this...try any topping you like and experiment!

"If you can't feed a hundred people,

feed just one."  

 ~  Mother Teresa

Mustard Marinade Chicken Kabobs

81.  What do you do when you have a jar of mustard that is just about empty? Make a marinade is the correct answer.

Mustard Marinade Chicken Kabobs

1 "almost empty" mustard jar, Dijon preferably

2 cloves of garlic, minced

salt and pepper

1 Tblsp chives, dried or chopped fresh

pinch of red pepper flakes

1 tsp Tarragon flakes

1 tsp garlic salt

¼ cup olive oil

¼ water

Place all ingredients in the "almost empty" mustard jar.  Shake the jar till everything is incorporated.  

Place 4 chicken breasts in a container.  Pour the marinade over the chicken.  Allow the chicken to marinade for approximately 4 hours.  

6 small wooden skewers

water

Place the wooden skewers in a container of water and allow them to soak for 10 minutes.

This will help the wood not to catch fire and burn away when grilling.

Cut the chicken into chunks and mix the marinade to cover the chicken.

Then place the chicken chunks on the wet wooden skewers.

Place on a hot grill.  Turn 3 times marinating the chicken with the remaining marinade.

Serve with rice and vegetable, or as an appetizer.

Don't find fault.  Find a remedy.  

~Henry Ford