Thursday, July 19, 2012

Summer Dinner

Lately, I turn to my go-to recipe source, Pinterest. This was a great summer dinner and was relatively easy.

I apologize for the horrible iPhone photos :)

Grilled Bruschetta Chicken

Ingredients
  • 4 small boneless skinless chicken breast halves 
  • 1/2 cup Sun-Dried Tomato dressing, divided (I used a Wishbone Bruchetta Italian Dressing)
  • 2 tomatoes, finely chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh basil
Directions
  • Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. 
  • Place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes. Remove chicken from bag; discard bag and dressing.
    Grill chicken on uncovered side of grill for about 6 minutes. 
  • Combine remaining 1/4 dressing, tomatoes, cheese and basil.
    Turn the chicken over and place cooked-side up, on foil on the grill. 
  • Top with tomato mixture. Grill 8 minutes or until chicken is done.
Source

BLT Salad Recipe

Ingredients
  • 6 bread slices, cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt, divided
  • 1 tsp freshly ground pepper, divided
  • 6 thick applewood-smoked bacon slices, chopped
  • 1 sweet onion, halved and sliced
  • 1 garlic clove
  • 1/2 cup mayonnaise 
  • 2 tbsp fresh lemon juice 
  • 1 pound assorted heirloom tomatoes, cut into wedges 
  • 1 (5-oz.) package arugula

Directions

  • Preheat oven to 400°.
  • Drizzle bread with oil; sprinkle with 1/2 tsp. each kosher salt and pepper. Bake bread in a single layer in a jelly-roll pan 12 minutes or until golden.
    Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Drain on paper towels; reserve 1 Tbsp. drippings in skillet. 
  • Sauté onion in hot drippings over medium-low heat 3 to 5 minutes or until tender.
  • Smash garlic to make a paste. Whisk together mayonnaise, lemon juice, garlic paste, and remaining 1/2 tsp. each salt and pepper.
  • Toss together tomatoes, arugula, bacon, onion, and salt and pepper to taste in a large bowl. Pour mayonnaise mixture over tomato mixture, and toss to coat. Serve immediately with toasted bread.
Source

No comments:

Post a Comment