Aug 9, 2009

Two new favorite recipes

Grilled Bruschetta Chicken

This is a yummy recipe that is perfect for summer grilling. It's super easy and it's only 200 calories.










Grilled Bruschetta Chicken

by Kraft Foods

4 small boneless skinless chicken breast halves (If they are thick make sure you pound them with a meat mallet so they are thinner)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I always use more than 2 Tbsp. and I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

Spicy Grilled Shrimp Tacos with Pineapple Salsa











Spicy Garlic Shrimp

by Allrecipes.com

1/2 clove garlic
1 to 1 1/2 tsp. coarse salt (if you use regular it will be way too salty)
1/4 tsp. cayenne pepper (if my kids are eating I add a little less)
1/2 tsp. paprika
1 T. olive oil
1 tsp. lemon juice
1 lb. large shrimp, peeled and de-veined

Preheat grill for medium heat. In a small bowl crush garlic with the salt. Mix in cayenne pepper and paprika and then stir in olive oil and lemon juice to make a paste. Toss the shrimp with the sauce until coated. Lightly oil the grill grate. Cook shrimp 2 to 3 minutes per side or until opaque.










Pineapple Salsa


1 pineapple - at least 4 cups diced pineapple pieces.
1 red pepper diced
5 scallions diced thin (or purple onion)
1 large tomato diced
1/4 cup chopped cilantro
juice of one lemon
juice of 2 limes
1 jalapeno, diced (take out seeds and core so it's not too hot)

1/4 tsp. minced garlic
Salt and pepper to taste.

Mix everything and let the flavors blend for a few minutes in the fridge.

To complete the tacos I use white corn flour tortillas. I sometimes butter them in a pan and then sprinkle cheese on them and melt the cheese in the oven on a cookie sheet just for a couple of minutes (unless we are trying to be super healthy and we skip those steps and just warm them in the microwave). Pile on 2-3 shrimp on the tortilla with some pineapple salsa. We serve ours with black beans on the side. For the kids I make quesadillas with the shrimp, salsa, cheese, and black beans and call it pizza and they will eat it!

3 comments:

Katie Hatch said...

Sounds DIVINE!

Sara said...

I am cooking the brushetta chicken as I type. Can't wait to eat cause it looked so delicious! Thanks for the recipe!

Amy said...

That grilled chicken bruscetta sounds perfect. Thanks for sharing. I think I'll attempt this.