Introducing Creativity To The Alternative Diet: Many of us have segued from traditional dietary lifestyle to alternative dietary lifestyles, i.e. Gluten free, Vegan, Grain free, Real food, etc. What are we discovering?? These recipes are NOT mediocre!

Tuesday, July 22, 2008

Grilled Chicken with Panazanella Salad, stuffed mushrooms and Grilled banana splits

Hello ladies, I hope you are ready to "get your grill on". This week we get to prove that women and grill too! I had planned on doing a fun burger recipe to spice up the summer menu but seem to have lost it. So, I am trying a new recipe along with you. The main dish comes from my favorite cooking magazine and I have never been disappointed by them! The appetizer is a rachel ray recipe that I have used several times! The dessert is something I made up and hope you like it as well! I hope you all enjoy!

I like to do these mushrooms as an appetizer but think they would also be a great side to the dinner if you prefer it all together.
  • 4 portabello mushroom caps, or 8 large white mushroom caps
  • Extra virgin olive oil (EVOO), for brushing mushrooms, plus 1/8cup
  • 5 oz frozen chopped spinach, defrosted (I usually use fresh and cook it down first)
  • 3 oz quartered artichoke hearts, drained well
  • 3/4 cups ricotta cheese
  • 1/2 egg yolk, I separate the egg and then using a teaspoon add about half the yolk to the mixture
  • 1 clove garlic, grated with microplane or small side box grater
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 1/4 cup fresh grated parmesan
Preparation

Pre-heat grill to medium-high and oven to 425°F.

Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5-6 minutes, turning once, until tender but still firm at center.

Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.

Remove mushroom caps from grill.

Divide the stuffing evenly between caps. Sprinkle the caps with Parmesan and cook 5-6 minutes more in the pre-heated oven to set filling and lightly brown tops.


Grilled Chicken with Panzanella Salad
5 Tb EVOO
4 garlic cloves, minced
1 red onion, sliced into 1/4 in rounds
4 (1 inch thick) slices italian bread
4 boneless, skinless chicken breasts
salt and pepper
3 large ripe tomatoes, cored and chopped (any variety will work)
1/2 c fresh basil, chopped
3 Tb red wine vinegar

1. Combine oil and garlic in medium bowl and microwave until bubbling, about 1 minute. Brush onion slices with 1 Tb oil mixture and grill over hot fire until lightly charred, aobut 2 minutes per side. Transfer to large bowl. Brush bread with 1 Tb oil mixture and grill over hot fire until golden, about 1 minute per side. transfer to cutting board.
2. Pat Chicken dry with paper towels. Brush chicken with 1 Tb. oil mixture and season with salt and pepper. Grill over hot fire until browned and cooked through, about 5 minutes per side. Transfer toplate and tent with foil.
3.Add tomatoes, basil, vineagr and remaining oil mixture to bowl with grilled onions and toss to combine. Cut bread into 3/4 in chunks then fold into tomato mixture. Transfer chicken and bread salad to individual plates and serve.


**Clean a portion of grill to do bananas**
Grilled Banana Splits
2 ripe bananas (not over ripe)
2 Tb honey (plus additional to drizzle over ice cream)
2 Tb grond cinnamon
2 Tb sugar
vanilla ice cream
chocolate sauce, honey, or bourbon(optional)
whip cream (optional)
marachino cherries (optional)

Leaving peel on cut bananas in half lengthwise and then crosswise, creating 4 pieces with each banana. Lay on a plate cut side up. Drizzle honey over bananas, sprinkle with sugar and cinnamon, let sit 5 minutes.

Place on clean grill grate cut side down and grill 2 minutes or until grill marks appear, turn over and grill additional 5 minutes or until skin starts to peel away.

Place two pieces of banana in a bowl with a scop of ice cream in the center. drizzle with more honey, bourbon or choclate sauce, add a dollop of whip cream, and a cherry and serve.

Enjoy ladies!



5 comments:

carrie said...

Yum Num Yum!

Eva said...

Looking forward to grilling the bananas,that sounds good

Rachel said...

MMMMMM! Sounds good! Can't wait!

Nikki said...

I will make sure to leave room for dessert this time!

stacita said...

I'm salivating.