Best Grilled Chicken Recipe…EVER!!!!

Grilled Chicken Skewer With SaladSo, I swore that I would never share this recipe! It has been my entertaining go to for several years now, and it is always a hit. Not only is it fairly easy, it is incredibly healthy and delicious. Although it’s primarily meant for summer grilling, I adapt it for the winter months too by baking the chicken instead of grilling it…still delicious!

Mediterranean food is just plain healthy (It’s also my favorite). Give me some tabouli and hummus, and I’m in paradise. Although tandoori is technically an Indian dish, I like to pair it with Mediterranean sidekicks. The yogurt marinade and side sauce make the ensemble work deliciously. Even if you don’t usually gravitate toward ethnic foods, give it a try. Your taste buds may surprise you. My sidekicks for this chicken dish include rice pilaf, tabouli, pita and hummus, and a watermelon/mint salad for dessert. Here is my version adapted from the Williams-Sonoma Complete Grilling Cookbook.

The Chicken Marinade: 

3/4 cups plain yogurt

4 tablespoons fresh lemon juice

4 tablespoons olive oil

1 1/2 tablespoon minced garlic

1 tablespoon curry powder

1 tablespoon ground turmeric

1 teaspoon salt (optional)

1/2 teaspoon cayenne pepper

4-5 boneless skinless chicken breasts (I often double the recipe for company)

Chicken Directions: 

Mix all of the above ingredients together in a bowl. Using a knife, score the chicken (make small cuts into the meat). Place flat in a dish and pour the above marinade over the meat, coating both sides completely. Cover and refrigerate for a few hours (overnight is even better). Get the grill going, and throw the chicken on. Use the left over marinade to re-coat the chicken when you flip it. Cook on grill until fully cooked (approx. 20-30 min).

The Side Sauce:

1 cucumber chopped

1 cup plain yogurt

1/4 cup chopped fresh mint

1/2 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

Side Sauce Directions: 

Simply mix it all together and serve it on top of the chicken or on the side as a dipping sauce for the chicken.

Enjoy!!

From,

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The Best Grilled Corn on the Cob…Husks and All!

Delicious Grilled Mexican CornNothing beats sweet corn in the summer! In the spirit of GRILLING, I thought that I would share my favorite grilled corn on the cob recipe. My only disclaimer is that this is not on the “healthy summer eats” list because I do use butter. You can substitute for a low-fat butter alternative if you would like. I would consider this a “cheat” side if you are watching your waist, your cholesterol, or your sugar.

How to Make the Best Grilled Corn on the Cob…Husks and All: 

1. Prepping the Corn

Prepping the corn does take a little time. You want to purchase ears of corn, husks and all. Pull back the husks on each ear of corn carefully and without removing them so that you can get to the silky threads. Remove the silk and then carefully pull the husks back up to cover the corn. Place the corn in a large pot of cold water to soak for at least 20 minutes (this helps to prevent the husks from burning on the grill).  Dump the water after 20 minutes and get ready to butter the corn. Peel back the husks one more time and dry off just the corn.

2. Choose your seasoned butter (or butter alternative)

You can make any type of butter that you want. That is the beauty of this recipe! You can change it up depending on what you have in the cupboard or what your taste buds are longing for.  Simply soften your butter, spread a thin layer over the corn, and sprinkle with your seasoning. I love to use Herbes de Province as my seasoning, but chili powder is another great option. If you want a lime butter, you can add lime juice (1 tablespoon) and lime zest (1 tablespoon) to 1/3 cup of softened butter and then spread over your corn. Get creative! Try chopping up herbs and mixing into your seasoned butter, or even consider making a pecan butter with chopped nuts.

After the corn is buttered, pull the wet husks back up and place the corn on your hot grill. Cover, but leave vented. Cook for approximately 15 minutes, but make sure to turn the corn. Check fairly frequently because the husks can sometimes set on fire if they get too dry! Careful! They will be hot when you take them off the grill. Serve immediately. This recipe is a modified from Williams-Sonoma Complete Grilling Cookbook. 

From The Mom in Me, MD

 

 

Healthy Summer Eats: Watermelon Salad Squared

Watermelon. Woman showing whole watermelon on isolated white bacWatermelon is one of the most refreshing fruits! Not only does it hydrate, help prevent kidney stones, and give us essential vitamins (A, C, and B6), it tastes delicious on a warm summer day. Although a slice is delicious, here are a couple of options to wow the taste buds and your guests.

Many watermelons are large enough to feed a family of 10 for a few days. Instead of cutting it all up, or only making one dish with it, try out both of these simple but delicious watermelon salad recipes.

1. Watermelon Caprese Salad: 

1/2 Watermelon either cut into small squares or made into round balls

1 container of fresh mozzarella balls or if you get a block of fresh mozzarella simply cut it into small chunks.

2 large sprigs of fresh Basil leaves chopped, torn, or whole (however you please!)

A drizzle of Balsamic Vinegar

Putting it all together:

Simply mix the watermelon, mozzarella, and basil gently in a bowl. Drizzle the balsamic vinegar lightly over the top and again toss gently.

2. Watermelon-Mint Salad with Lime and Honey Dressing:

1/2 watermelon cut into small squares or made into round balls

1/2 container or  1/2 bunch of fresh mint leaves chopped or torn

Mix equal parts lime juice and honey and then drizzle over the water melon. (usually a 1/4 cup of each is sufficient, but I just guesstimate! Toss everything together and serve. Delicious! You can sprinkle a little feta cheese on this if you like, but you don’t have to. Either way…it’s scrumptious and refreshing.

From The Mom in Me, MD

 

 

Healthy Summer Eats: Tandoori Chicken on the Grill!

Grilled Chicken Skewer With SaladSo, I swore that I would never share this recipe! It has been my entertaining go to for several years now, and it is always a hit. Not only is it fairly easy, it is incredibly healthy and delicious. Although it’s primarily meant for summer grilling, I adapt it for the winter months too by baking the chicken instead of grilling it…still delicious!

Mediterranean food is just plain healthy (It’s also my favorite). Give me some tabouli and hummus, and I’m in paradise. Although tandoori is technically an Indian dish, I like to pair it with Mediterranean sidekicks. The yogurt marinade and side sauce make the ensemble work deliciously. Even if you don’t usually gravitate toward ethnic foods, give it a try. Your taste buds may surprise you. My sidekicks for this chicken dish include rice pilaf, tabouli, pita and hummus, and a watermelon/mint salad for dessert. Here is my version adapted from the Williams-Sonoma Complete Grilling Cookbook.

The Chicken Marinade: 

3/4 cups plain yogurt

4 tablespoons fresh lemon juice

4 tablespoons olive oil

1 1/2 tablespoon minced garlic

1 tablespoon curry powder

1 tablespoon ground turmeric

1 teaspoon salt (optional)

1/2 teaspoon cayenne pepper

4-5 boneless skinless chicken breasts (I often double the recipe for company)

Chicken Directions: 

Mix all of the above ingredients together in a bowl. Using a knife, score the chicken (make small cuts into the meat). Place flat in a dish and pour the above marinade over the meat, coating both sides completely. Cover and refrigerate for a few hours (overnight is even better). Get the grill going, and throw the chicken on. Use the left over marinade to re-coat the chicken when you flip it. Cook on grill until fully cooked (approx. 20-30 min).

The Side Sauce:

1 cucumber chopped

1 cup plain yogurt

1/4 cup chopped fresh mint

1/2 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

Side Sauce Directions: 

Simply mix it all together and serve it on top of the chicken or on the side as a dipping sauce for the chicken.

Enjoy!!

From The Mom in Me, MD