Big Hit Summer Recipes!

my master griller...

I've been avoiding the oven for days-it's too hot.
Grill sweet grill it is.

Enjoy!!!
 

 

Grilled Lemon Chicken Lettuce Wraps

⅓ cup lemon juice, fresh squeezed

⅓ cup olive oil

1 teaspoon celtic sea salt

½ teaspoon ground black pepper

1 ½ teaspoons fresh thyme leaves, minced

1 pound boneless chicken breasts, halved (not butterflied) and skins removed

1 head Romaine lettuce, remove bottom and separate leaves

2 large carrots, grated or juilenned

peanut sauce (recipe below)

 

Tangy Peanut Sauce
½ cup peanut butter or almond butter
¼ cup lime juice, freshly squeezed
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
2 teaspoons  vinegar
2 teaspoons agave nectar
¼ cup water
¼ cup cilantro, minced
2 cloves garlic, pressed
2 teaspoons ginger, freshly minced or grated
1 teaspoon chili powder or diced jalapeno pepper

In a quart jar combine nut butter, lime juice, fish sauce, sesame oil, vinegar, agave and water. Close jar and shake well. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined

1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade
2. Place chicken breasts in a 9x13 baking dish then pour marinade over chicken and refrigerate for 6 hours to overnight
3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through
4. Cool chicken and cut diagonally into ½ inch thick slices
5. Place Romaine leaves on a serving platter, then top with julienned carrots
6. Place chicken over vegetables and serve with Peanut Sauce
recipe>Elana's Pantry 

Marinated Grilled Zucchini and Summer Squash

 2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons fresh chopped thyme leaves

Salt and freshly ground black pepper

1/3 cup extra virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

1 pound yellow squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions:

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.



recipe>Giada

 

I tweaked this recipe with what I had in my fridge and it was

a super big hit! Jay requested this salad again the following night...

Asian Slaw Salad

4 tsp. rice vinegar

1 tsp. sugar

2 pinches salt

1/2 of a large white onion - very thinly sliced

2 large carrots, peeled then "sliced" into long thin strips with  peeler

2 large cucumbers, peeled then "sliced" into long thin strips with peeler

handful of radishes sliced very thinly

1 pinch red pepper flakes

1 tab. toasted sesame oil

juice from 1-2  fresh limes

1 tab. fresh ginger, grated

Mix all together and top with sesame seeds! chill before serving.

 

for dessert...

 

Grey's Blueberry Avocado Smoothie

{don't you worry your little heart-we've been munching on plenty of ice cream too!}

1 cup water

1 cup fresh blueberries

1 banana

1 ripe avocado, pitted and sliced

2 heaping cups spinach

1 tbsp agave (optional)

1 cup ice

Place everything in a blender and blend until creamy and smooth. 

 

 

Happy Summer Eating, y'all!!!