Showing posts with label Barbecue. Show all posts
Showing posts with label Barbecue. Show all posts

Mediterranean Style Chicken with Summer Grilled Veggies - Guest Post

Tuesday, August 13, 2013

Hi friends! Nothing says fresh to me than some fresh summer veggies grilled on the barbecue with some juicy seasoned chicken. I always try to incorporate veggies when I grill up anything on the barbecue. This Mediterranean Style Chicken with Summer Grilled Veggies is our favourite go-to recipe during the summer months. It is healthy, easy and delicious! Today I am sharing this recipe over at The Best Blog Recipes, so make sure to stop on by Shauna's blog and check it out!


Grilled Veggie Pasta "Salad"

Wednesday, July 10, 2013

This pasta "salad" is perfect for the summer months when fresh veggies are in season. I like to call this a "salad" because of the yummy grilled veggies that are used in this dish. Next time I make this dish, I will for sure add green onions instead of cooking onions as well as asparagus, for more green colour to the dish. You can eat it cold like a pasta salad too, but I prefer it served warm. You can add any veggies you wish, but I had these in my fridge and used them for this dish. Enjoy!


Grilled Veggie Pasta "Salad"
Prep time: 15 min        Cook Time: 35 min           Yield: 4 servings

Ingredients
- 2 cups small pasta shells
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped

- 1 zucchini, chopped
- 1 package (8 oz.) mushrooms, sliced
- 16 grape tomatoes, halved
- 1 tsp Herbe de Provence
- salt and pepper, to taste

- 1/2 cup pasta sauce
- Grated Parmesan cheese

Directions
1. Cook pasta according to package. Drain and set aside.
2. Heat barbecue grill to medium heat. Add vegetables in a medium bowl. Drizzle with olive oil and season with Herbe de Provence, salt and pepper.
3. Over medium heat, add grilled vegetables to pasta pot. Stir to combine. Add pasta sauce and stir to combine. Ensure pasta sauce is warmed thoroughly.
4. Serve garnished with Parmesan cheese.

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Simple Garden Veggie Salad

Thursday, July 4, 2013

During the summer, I love making fresh veggie salads to go with many of my meat dishes. I also like to keep them light, with no croutons or dressing required.

This salad is my favourite, since I make it with the fresh veggies I get from my garden and toss them in an oil and salt dressing. You can add sweet banana peppers, leeks, fresh radishes, or any other fresh vegetable. Enjoy!

Simple Garden Veggie Salad
Prep time: 5 min           Yield: 4-6 servings

Ingredients
- 4 large tomatoes
- 1 large cucumber
- 1 medium onion
- 2 tbsp. vegetable oil
- 1-2 tsp. coarse sea salt


Directions
1. Dice tomatoes, cucumber and onion. Place in a serving bowl. Drizzle vegetable oil and season with salt. Stir to coat evenly. Serve and enjoy!

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Spinach, Zucchini and Feta Stuffed Portobello Mushrooms

Thursday, June 20, 2013

This side dish is a must for us when we throw barbeques. It is so delicious and filled with flavour. Plus it is grilled alongside the meat on the barbeque, so it is ready within minutes. We made this for our Father's Day barbeque we had this past weekend, and it went great with the burgers we grilled. Plus it was a hit with the family!

The portobellos are loaded with juice, and the feta cheese adds a nice touch (plus, it adds to the presentation!). You can even make it as a meal of its own, for those who love mushrooms. Enjoy!

Spinach, Zucchini and Feta Stuffed Portobello Mushrooms
Prep time: 10 min        Grill Time: 20-25 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- 1 zucchini, sliced
- 1 cup fresh spinach, rinsed and stems cut off
- 2 tsp Herbes de Provence
- 2 tsp coarse sea salt
- 1/2 cup feta cheese, crumbled

Directions
1. Preheat barbeque grill to medium-high heat. In a small bowl, toss zucchini with Herbes de Provence and salt until well seasoned. Add more seasoning if not enough. Arrange on skewer for easy grilling.
2. Grill mushroom caps and zucchini skewers until tender, about 7-10 minutes.
3. Add spinach to mushroom caps (top-side down) and continue to grill, about 2 minutes, to allow spinach to steam a little bit.
4. Place mushroom caps, top-side down, on plate. Arrange zucchini and top with feta cheese.


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Barbeque Pulled Chicken Sandwiches

Thursday, May 30, 2013

I absolutely love making this recipe during the summer months. I tried a pulled pork sandwich at this one local restaurant two years ago. It was a really savoury sandwich, so I wanted to replicate it at home. Unfortunately, my recipe never turned out quite like theirs, so I gave up. Then a couple weeks ago, I had a few chicken breasts sitting in the fridge and I had no clue what to make for lunch. So I decided to try my attempts at a pulled chicken sandwich instead, using the new Kraft Brown Sugar barbeque sauce we bought to try this summer.
Barbecue Pulled Chicken Sandwich

While my intention was to just make a sandwich, I think I accidentally made a really great tasting pulled chicken sandwich! While I had a hard time "shredding" the chicken, I ended up cutting it up by the end, which worked good still! This sandwich is perfect for the summer months, combined with a nice tall cold glass of iced tea and a side of sweet potato fries! Enjoy!
Barbecue Pulled Chicken Sandwich

Barbeque Pulled Chicken Sandwiches
Prep time: 15 min        Cook Time: 30-40 min           Yield: 6 - 8 servings

Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup barbecue sauce (I used Kraft Brown Sugar bbq sauce)
- Salt and pepper
- 6-8 buns (hamburger, kaiser, Hawaiian)
- Lettuce (romaine, iceberg, red leaf, etc)
- 6-8 slices Monterey Jack cheese (or mozzarella, gouda, cheddar, havarti)


Directions
1. Preheat BBQ grill to medium heat.
2. In a medium bowl, combine salt and pepper and 1/2 cup barbeque sauce. Add chicken breasts and ensure they are coated with sauce.
3. Cook chicken on grill until thoroughly cooked, about 15 minutes.
4. Shred chicken. In a frying pan over medium heat, add remaining barbeque sauce. Add shredded chicken and allow the sauce to brown a bit. This adds more flavour to the chicken.
5. Open buns and place cheese on bottom bun. Heat on grill for a bit. Add chicken and top with lettuce.

Variations:
Cook chicken breast using your own method on stove top instead of on barbeque.
Add more barbeque sauce on the top bun for added flavour.

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