Tangy Grilled Chicken

This recipe was given to me by a friend this week. It is one of the easiest recipes ever. Great recipe for summer grilling.


Ingredients

* 2/3 cup Ranch salad dressing
* 1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
* 1/4 cup dark brown sugar
* 4 (5 ounce) boneless skinless chicken breasts, seasoned with salt and pepper

Preparation

* MIX salad dressing, mustard and sugar.
* Pour 2/3 cup mixture over chicken.
* MARINATE chicken in refrigerator 30 min. or up to 3 hours.
* GRILL chicken on greased rack over medium heat for 15 min. or until done.
* Serve chicken with remaining mustard mixture.

Garlic Cheddar Bisquits

We love bread in my family. Mike devours bread when we are at a restaurant. Hayden not so much but that could change. I got this recipe from my mom, who got it from a bisquick box a long time ago. These claim to be similar to the biscuits at Red Lobster. I don't eat there so I wouldn't know. But they are yummy and go great with just about any meal.

CHEDDAR CHEESE BISCUITS

2 cups bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup butter, melted
1/4 teaspoon garlic powder

Heat oven to 450. Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown.

Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm.

Italain Crockpot Chicken

I found this recipe on a scrapbooking message board a few years ago. This is one of Mike's favorite meals. He likes the sauce that it makes. It is creamy but not heavy like alfredo. (Although it is not any healthier then alfredo). Hayden also eats it so we keep it on rotation (every other month or 2 months).

Recipe:
4-5 pieces of chicken breasts
1 bottle of Italian dressing
8 oz cream cheese
1 can cream of chicken soup
1 cup chicken broth
1/2 tsp basil
1/2 tsp thyme

cook chicken in crockpot with italian dressing on low until done (approx 5 hours). When it is is finished drain most of the liquid and shred the chicken.
Add the rest of the ingredients, stir. Cook on low 1 more hour.
Serve with pasta or rice.

We enjoy it with rice. Sometimes I make broccoli with it also.

Happy Memorial Day... Grilled Corn on the Cob

Happy Memorial Day! Since everyone is usually grilling today here is a yummy simple recipe for corn on the cob. Mike makes this all of the time. We got the recipe from one of Steven Raichlen's books. His books on grilling are the best. He gives step by step directions and has tons of great recipes. He started the beer can chicken craze.

Here is the recipe:

Ingredients

1. 6 tablespoons unsalted butter, softened
2. 1/2 cup freshly grated Parmesan cheese (2 ounces)
3. 1 garlic clove, minced
4. Salt and freshly ground pepper
5. 4 ears of corn
6. Vegetable oil, for the grill

Directions

1. Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.

2. Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.

3. Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter.

Enjoy!

Grilled Broccoli & Cauliflower Parmesan

I have been trying to incorporate more vegetables into our meals. I don't really like vegetables. I have always eaten potatoes and corn. You can add broccoli to the list starting in my late 20's. It has to be cooked though. I can tolerate cooked carrots and cooked cauliflower. No raw veggies for me. That might just be about it. Hopefully Hayden does not get my eating habits/preferences. So far he likes a few more veggies then me. But again cooked, almost mushy.

Anyways, here is a recipe for broccoli and cauliflower that I made the other day. I thought it was ok. But you can't go by me since I don't like veggies. Mike really enjoyed it. We made it on the grill but you can make it in the oven also.

Here is the recipe: (which I cut in half and left out the sun dried tomatoes)

1 sheet (18x24-inches) Non-Stick Foil

4 cups broccoli florets

2 1/2cups cauliflower

1/2 cup sun-dried tomatoes

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried basil

1/3 cup grated Parmesan cheese

4 ice cubes

PREHEAT oven to 450°F or grill to medium-high. Combine broccoli, cauliflower sun-dried tomatoes, olive oil, garlic and basil.

CENTER vegetable mixture on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with Parmesan cheese; top with ice cubes.

BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.

BAKE 20 to 25 minutes on a cookie sheet in oven OR

GRILL 12 to 15 minutes in covered grill.

I got the recipe from a grilling cookbook but you can also see it here

Savory Parmesan Bites

I have had this recipe for ever. It is a good appetizer but I mainly serve it with a chicken dish or pasta dish. It is another easy one.

Ingredients:

1 pkg. (8 oz. Cream Cheese, softened
1 cup Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
HEAT oven to 350°F.

BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended.

SEPARATE dough into 8 rectangles; seal seams. Spread with cream cheese mixture
Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan.

recipe from here

Chocolate Chip Cheeseball

I was looking for something different to take for an office food day. Its always the same old food. I spent a lot of time on allrecipes.com searching for something and stumbled upon this. It is more dessert like but can be used as an appetizer. It is kind of like eating cookie dough (but no risk of salmonella). My office full of women loved it.

Here is the recipe:
Ingredients:
* 1 pkg. 8oz. cream cheese (for a healthier version you can use low-fat)
* 1/2 cup butter
* 1/4 tsp. vanilla
* 2 Tbs. brown sugar
* 3/4 cup confectioners sugar
* 3/4 cup mini chocolate chips
* 3/4 cup finely chopped pecans (optional...I usually leave them out)

Directions:

Bring cream cheese to room temperature or microwave on 50% power for approximately one minute to soften. Beat cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Spoon batter into your favorite serving dish and sprinkle with pecans (if you are using them, if not, just sprinkle a few chips on top for a lovely presentation). You can also form into a ball by chilling the cheese ball for 15 minutes in the fridge before gently forming into a ball and rolling in pecans and/or chocolate chips.

Serve with assorted graham crackers .

Original Recipe here