Memorial Day Weekend Round-Up

The Other Williams and I took our spontaneity one step closer to the extreme recently and booked a last minute flight to Denver, CO for a Memorial Day weekend get-away. We visited this amazing state two years ago and have been wanting to get back ever since. So I've been keeping my eyes open for good flight rates and finally hit the jackpot. We're really looking forward to getting back to the Rockies and exploring more of the Front Range area. So while most of you are lighting up the grills on Memorial day we'll be heading back home.

However, I didn't want to leave you high and dry. Just in case you haven't lined up a meal plan for memorial day, below are some of our favorite grilling  recipes along with some sweet desserts for your Memorial Day pleasure!

Hope everyone of you has a safe and happy Memorial Day weekend!

Grilled Salmon & Bok Choy with Orange-Avocado Salsa

 

This is a great dish for spring and summer when it's the season of all things grilled. While on our cleanse we could eat fish in weeks 2 & 3. This was one of our favorites!

The orange-avocado salsa is what really set this apart for me. Fish can be somewhat bland if you don't season it or marinate it. By adding a healthy salsa to the top, your flavor possibilities are limitless. Definitely try this one!

Boy choy is part of the cabbage family, but don't run away just yet! This is a Chinese cabbage and definitely worth a try. The flavor is very mild but it really adds a lot in texture. We use this a lot in stir-fry's but have never had it grilled. Here's my tips:

1. Make sure it's oiled well with olive oil.
2. Grill it a little longer on indirect heat (top rack of the grill) if you don't like crunchy veggies.

This dish was very tasty and super healthy! Check it out!

Fall Picnic - BBLT

 For our fall trip recently I packed a delicious Italian Sausage Soup and this fabulous BBLT panini! What's BBLT?

Brie, Bacon, Lettuce, and Tomato!

I used a ciabatta roll for the bread and my trusty grill pan to press the sandwich before we left. I wrapped it in some wax paper and it was good to go by the time we had our picnic!

The combination of this panini is just delicious. All my favorites are in play! Really smooth-earthy brie cheese, smoky bacon, peppery arugula, spicy Dijon, and sweet tomato. Yea, it's going to blow your socks off!

Stuffed Zucchini with Sausage

Got zucchini growing like crazy in your garden and you're looking for some different zucchini recipes? This is your answer! If your growing season hasn't started yet, go ahead and print this one out. Believe me, you'll thank me later.

This quick and kid-friendly healthy meal is super delicious! The Other Williams will throw this on the grill and I'm not sure what she does with it but magic happens some how. However you can put these in the oven also.

I never use to be a big sausage lover but boy have times of changed. The tomatoes and sausage together with the zucchini are just stellar!

So hang on to those zucchini coming in and give this one a go!

Pork Chops with Quinoa Pilaf and Dried Fruit

This dish recently hit our table and it was delicious! The quinoa was definitely the highlight with a yummy dried fruit port sauce. Remember all that dried fruit from the trail mix? Well, it pulled double duty between that and this dish. We didn't add the wheat berries and substituted the dried fruit with what we had on hand- apple instead of pears, cranberries instead of cherries - and it didn't disappoint us.

The only thing we'll do different next time, because this is definitely a do-over, is to grill the pork chop. The chop was great but it didn't really get much flavor from the sauce. Maybe if we had poured it over the pork chop instead of the quinoa it would have been better but the sauce really does belong with the quinoa and it didn't seem to produce enough sauce for both.

ACTIVE: 20 MIN
TOTAL TIME: 35 MIN
SERVINGS: 4

Ingredients

1. 2 1/4 cups chicken stock or low-sodium broth
2. 1 small shallot, minced
3. 1 garlic clove, minced
4. 2/3 cup quinoa
5. 2 tablespoons wheat berries
6. 1 thyme sprig
7. 1 bay leaf
8. 2 tablespoons extra-virgin olive oil
9. Four 5-ounce boneless pork loin chops, trimmed of fat
10. Salt and freshly ground pepper
11. 2 dried pear halves, diced
12. 4 dried apricot halves, sliced
13. 1/4 cup dried sour cherries (1 ounce)
14. 2 tablespoons ruby port

Directions

1. Preheat the oven to 350°. In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes. Add the quinoa, wheat berries, thyme and bay leaf. Add 1 cup of the stock and bring to a simmer. Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender. Remove the pilaf from the oven and keep covered.
   
   
2. Heat the olive oil in a large skillet. Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side. Transfer to a plate. Add the dried pears, apricots and cherries to the skillet and cook for 1 minute. Add the port and cook for 1 minute. Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes. Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes
   
   
3. Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.
   

One Serving 454 cal, 15 gm fat, 3.3 gm saturated fat, 40 gm carb, 4 gm fiber.

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Grilled BBQ Chicken Pizza

So as I mentioned a couple of days ago we are really getting into Grilled Pizza's. Yea, that's right, we're throwing pizza's on the grill and it's amazingly yummy!

Our favorite recipe has been this BBQ Chicken Pizza. I can not begin to describe how good this pizza is. Kids, oh, they will clean their rooms for some of this.

What's also great is you can add to it or take away as you see fit but I wouldn't. This is a tried and true blue recipe. The smoked gouda and cilantro are not to be skipped over. We always use smoked pulled chicken and the flavor combination is just outstanding!

Now call your best gal or guy, light some candles, and make this a date night. Or have the kids get creative with their pizza's. The individual portioned pizza's only add to the fun-factor.

Wine Pairing Suggestion:
Zinfandel, Chianti




Servings: 2

Ingredients:
1/2 Italian dough goodness recipe or store-bought dough
1 pound pulled chicken, smoked/grilled or store bought rotisserie chicken
1/2 cup your favorite BBQ sauce
1 cup shredded smoked gouda cheese
2 med balls of fresh mozzarella, sliced
1/4 cup cilantro, chopped

Roll out dough to preferred size and thickness. Grill one side on well oiled grate for about two minutes. Move dough often to prevent sticking and burning. Remove dough from grill and place grilled side up onto platters or cook sheet.


Top with 1/2 sauce on grilled side of dough.

Add the rest of the sauce to the pulled chicken and mix well. Top pizza with chicken, cheeses, and cilantro.

Put back onto well oiled grill grate and cook with top down, moving pizza's often, until cheeses are melted.

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Italian Dough Goodness

We have REALLY gotten into Grilled Pizza's this summer. They are delicious, easy, fun to make, and so versatile! You can add just about anything too them. The pizza recipe will come soon but if you like it homemade like we do then this recipe is for you.

We got this Dough Recipe from Mario Batali's Book, Mario Batali Simple Italian Food: Recipes from My Two Villages. This is a go to book in our kitchen and it didn't let us down for this recipe.

What's great about this recipe is you can use it for anything, calzones, flat breads, or pizza's. It's also freeze-friendly, my friends. We make a full batch and cut it into servings. Then pop it in the freezer for a quick, healthy, homemade meal. It's also so much cheaper to make this dough than to buy it from the store pre-made. Plus, there's no preservatives or weird, unpronounceable words in these ingredients.

So go ahead, it will remind you of play dough time.

Dough Recipe
* 1/4 cup dry white wine
* 3/4 cup warm water
* 1 1/2 ounces fresh yeast
* 1 teaspoon salt
* 1 tablespoon plus 1 tablespoon olive oil
* 3 1/2 cups flour

Directions

Place wine, water and yeast in a large bowl and stir until dissolved. Add the salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

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Grilled Pork Loin with Milk Sauce

It doesn't sound appetizing, does it? You're probably sitting there saying, "WHAT? EW!" Well that's what I said when T told me we were having pork with milk sauce. But being the brave one I am (and knowing there's always the family restaurant down the street) I sat down to give it a shot.

I was really surprised. The sauce wasn't as bland as I was assuming a milk sauce would be, it was actually quite delicious! And paired with the pork it was just fabulous. T hunted out the recipe from Mario Batali's new book Italian Grill which features one of our favorite chef's grillin for NASCAR. There are some great recipes in this one and this Grilled Pork Loin with Milk Sauce is one of them!

Serving: 6

Ingredients:
3 tbsp kosher salt
3 tbsp sugar
3 tbsp freshly ground black pepper
3 tbsp ground fennel seeds
1 -4lb pork loin roast
8 garlic cloves, smashed
2 tbsp olive oil

Milk Sauce
3/4 Extra virgin olive oil
12 garlic cloves
2 spanish (red) onion
1 fennel bulb
2 cups whole milk
1 tbsp fennel seeds
1 tbsp hot red pepper flakes (optional)

Directions:
Combine salt, sugar, pepper, and ground fennel in small bowl and mix. Season pork all over with spice rub. Make deep incisions in meat, stuff garlic cloves in incisions. Place roast on platter. Let stand at room temp for 30 mins or let marinade overnight in the fridge.

Coat roast with olive oil. Set grill for indirect heat. Cook roast on cooler part of grill for 1.5 hours or until internal temp reaches 145-150 degrees. Remove roast from grill and allow to rest for 20 minutes.

Milk Sauce
Combine 1/4 cup of olive oil and garlic in pot set over low heat. Half onions length-wise then cut into 1/2 inch slices and add to pot. Cut fennel into half inch slices and add to pot. Increase heat to med-low, stirring frequently until onions and fennel are very soft, about 15 minutes.

Add milk, fennel seeds, red pepper flakes to the pot and bring to boil. Low heat and simmer for 15-20 minutes. Remove from heat. After cooled, puree mixture in blender or food processor until smooth.

Slice pork and serve with milk sauce.

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Potato Salad with Herbs and Grilled Summer Squash

We made this beautiful and delicious warm summer potato salad with the lamb chops I posted last week. The dressing was just delicious and really brought all the flavors together in this dish. Yellow squash is in season right now and was just tender and yummy in this salad. The herbs gave this a little something extra. This would be a great picnic side because there's nothing in it that can spoil and it can be made ahead of time.

Yield
6 servings (serving size: 1 cup)

Ingredients
Salad:
* 2 pounds small red potatoes
* 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
* Cooking spray
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper

Dressing:
* 1/3 cup chopped fresh chives
* 3 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1 tablespoon chopped fresh tarragon
* 1/4 teaspoon grated lemon rind
* 3 tablespoons fresh lemon juice
* 2 tablespoons water
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons finely chopped cornichons
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper

Preparation
1. Preheat grill to medium-high heat.

2. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

3. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

4. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

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Garlicy Rosemary Lamb Chops

These are the last in the freezer of the lamb chops we bought from a local farmer and we definitely plan to purchase some more. They were just delicious! Add good local meat with a Giada De Laurentiis recipe and you've got a winning combo in our book. The rosemary really makes this and brings our some great flavors. Totally delicious!

Ingredients

* 2 large garlic cloves, crushed
* 1 tablespoon fresh rosemary leaves
* 1 teaspoon fresh thyme leaves
* Pinch cayenne pepper
* Coarse sea salt
* 2 tablespoons extra-virgin olive oil
* 6 lamb chops, about 3/4-inch thick

Directions

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

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Flat Iron Steak Sammie with a Three Pepper Rub

We had some friends over for dinner during the week and this quick and delicious meal is what we served. Everyone seemed to really enjoy it and it was truly yummy! The smokiness and heat from the peppers were just great. The steak was also delicious! The Other Williams mixed up some chipotle mayo to go along with this and to kick the heat up for those that liked more heat. We served this with a Southwestern Salsa.

This would also make for a killer fancy picnic. Pair with a nice red wine and tah-dah!

* 1 tablespoon smoked paprika
* 2 teaspoons salt
* 1 teaspoon brown sugar
* 2 teaspoons chili powder
* 1 teaspoon chipotle sauce
* ½ teaspoon ground black pepper
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon ground cumin
* 2 pounds flat iron steaks
* 6-12 (depending on size) good sandwich rolls
* 1 avocado, sliced
* Salsa

Directions
1. Stir together the paprika, salt, sugar, chili powder, chipotle sauce, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).

2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

3. Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

4) Assemble sandwiches on roll with desired condiments.

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Similar Recipes:
Chicken with Southwestern Salsa

Lemony Chicken and Zucchini with Almond Herb Pesto

The original recipe called the pesto a salsa. That just didn't make sense to us because it was really a herb pesto that topped this yummy chicken. We love having an herb garden that we can grab from whenever we need fresh herbs. There is something to be said about picking an herb, fresh and alive, and eating it right away. The flavor taste so much better when its from your yard.

This dish is full of flavor. The pesto and lemon marinade are the forefront of this delicious and healthy dish. We really enjoyed all the flavors and hope you will also!

Serves: 6

Pesto:
* 1 cup chopped fresh parsley
* 2 tablespoons chopped almonds, toasted
* 2 tablespoons chopped fresh chives
* 3 tablespoons capers, chopped
* 1/2 teaspoon grated lemon rind
* 3 tablespoons fresh lemon juice
* 1 tablespoon extra virgin olive oil
* 1/2 teaspoon chopped fresh thyme
* 1/2 teaspoon chopped fresh oregano
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced

Chicken:
* Juice from 1 lemon
* 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
* 6 small zucchini, cut into slices length-wise (about 1 1/4 pounds)
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper

Prepare grill to medium-high heat. To prepare pesto, combine first 12 ingredients; set aside.

To prepare chicken, marinate chicken for 4 hours or over night in lemon juice. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill until done, turning once. Serve topped with pesto.

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Similar Recipes:
Summer Tilapia Marinade
Fresh Herb Sauce
Basil Pesto

Grilled Rosemary Garlic Lamb Chops

We got these gorgeous lamp rib chops from our favorite local farmer. The Other Williams wanted to keep them pretty simple so she just did a wet rub application on them. And I have to say they were killer! The broccoli is also local and so was our beverage that went with this meal. Basically this was a local meal outside the sweet potato.

Over dinner we got to talking about where our food comes from and the 100 mile diet. We're very fortunate to live near so many local sources of food and drink. We're not interested in eating 100% local 100% of the time but we like to really try to use the resources that are available to us locally first, before looking further.

4 lamb rib chops
3 cloves of garlic
4 springs of rosemary, destemmed and chopped.
Salt & pepper, to taste
Olive Oil

A couple of hours before your ready to eat paste your garlic in a morter and pestle or using some other method. Mix the rosemary, salt, and pepper in with the garlic paste and rub onto the chops.
Drizzle the chops with a little oil before putting them on the grill to prevent sticking.

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Similar Recipes:
Lamb Chops with Greens and Crispy Orecchiette Pasta with Walnut-Rosemary Pesto
Grilled Lamb with Brown Sugar Glaze

The Perfect Cedar Plank Salmon

Last night we enjoyed this very delicious cedar plank salmon. If not over cooked salmon can be a girls best friend. It should be moist and juicy not too dry and flaky. With this rub and the smokin cedar plank our dinner was fabulous! The Other Williams loves to cook on cedar planks.

First soak the plank in water, so it doesn't catch on fire. Then place the salmon on it and put it on the grill. The Other Williams keeps some apple cider vinegar and/or water in a spray bottle to dowse any flames that might catch on the plank. The smoke is great and so is this rub!

Serving: 1

Ingredients
1/2 lb Salmon fillet,
3/4 tsp black pepper
1/2 tsp ground ginger
1/2 tsp paprika
Juice from 1/2 lemon
3 springs of fresh dill (yes it much be fresh, not dried)

Directions
Sprinkle seasonings and squeeze lemon juice onto salmon. Lay springs of dill on top. Carefully place the fillet on the pre-heated plank in the grill, and close the lid. Cook for 15 min at med high or until done.

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Similar Recipes:
Summer Tilapia Marinade

Chicken Shawarma

This was really delicious! The chicken was so warm and cozy tasting. It definitely has that comfort food feeling/taste. We used the small mini pitas and piled the veggies high. We served this with our wonderful stand by, tabbouleh and it was yummy and filling. The sauce really makes everything lighten and brighten up. Excellent dinner or lunch.

Yield

4 servings

Ingredients

Chicken:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Sauce:

1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

1 cup chopped romaine lettuce

8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes. (we did this overnight and it worked very nicely)

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Chicken Baby Arugula Raspberry Wrap

We took this delicious wrap on a picnic with us and it was tha BOMB! That's right takin it back to the 90's with "tha bomb". I went searching for some really yummy, really unique wraps online and came up short so I came up with my own. Basically I've taken my Sweet Baby Arugula Salad, added grilled chicken, and turned it into a wrap. It was SOOOOO tasty! We loaded up the greens and used a whole wheat wrap. You could also sub the chicken with other sources of protein or leave it out all together for a vegetarian lunch. It's just delicious and I know you'll love it!

2-4 grilled chicken tenders, seasoned with italian seasoning and cut up into pieces.
LOTS of Fresh Baby Arugula - Found at loose at whole foods
Dried Cherries
Candied/roasted pecans - found at whole foods
Parmesan or Manchego Cheese, grated
Biltmore or other brand of Sweet Raspberry Vinaigrette
Whole Wheat Wrap

We took everything seperately and assembled onsite.

Lay out the wrap and add chicken, cherries, pecans, and cheese.
Toss dressing (be careful not to add too much) with arugula until thoroughly covered
Add lots of arugula to wrap
Roll wrap up and enjoy!

Summer Tilapia Marinade

This was an excellent summer dish. Tilapia is a light fish and has great texture if cooked properly. We love fish on the grill in the summer and this marinade really was refreshing. We served the Quinoa and Black Beans as a side to this dish and they paired very nicely! Fish is so good for you and if you can buy it fresh instead of frozen it all the better! Enjoy!

Servings: 4

Ingredients:
2 shallots, minced
2 tablespoons chopped garlic
2 tablespoons chopped fresh oregano
2 tablespoons white sugar
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 tablespoons tequila (optional)
1 teaspoon salt
1 teaspoon ground black pepper
4 tilapia fillets

Directions:
Combine the shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and pepper in a gallon-sized sealable bag or large bowl; shake or stir well to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes.

Grill until fish is flakey but moist about 10 minutes.

This can also be baked in a 450 degrees F oven for about 10 minutes

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Grilled Lamb with Brown Sugar Glaze

These small lamb chops were WOW! The brown sugar rub glazes the chops and makes them yummy sweet. We had this meal for our Spring Equinox dinner and it was super good. I'm not a big lamb person but this recipe is a keeper and one we plan to make again soon! Also pictured is the Baked Asparagus with Balsamic Butter Sauce

INGREDIENTS
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

DIRECTIONS
In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour or overnight.

Preheat grill for high heat.

Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Cool Cucumber Chicken

The Other Williams and I had this tonight and it was wonderful. With the gardens in full bloom fresh cucumbers are all over the place. This is a great recipe that will use up your surplus. It's great for a hot day because it's on the grill keeping the heat outside and the cool cucumber and dill sauce is fabulous. Enjoy!

4 Boneless skinless chicken breast
2 tbsp olive oil
1 medium cucumber, seeded and chopped
1/2 cup plain reduced-fat yogurt
2 tbsp reduced-fat mayonnaise
1 tbsp minced fresh dill (or 1 tsp of dried dill)
Pepper to taste

Marinate the chicken breasts for 1 hour or overnight in fresh lemon juice. This will keep the chicken moist and give it great favor. (We do this a lot with chicken.) Brush both sides of chicken with oil.

Grill over medium heat, turning occasionally, until juices run clear. Meanwhile, combine remaining ingredients in a small bowl. Spoon over warm chicken; serve immediately. Or to serve cold, spoon sauce over chicken and refrigerate several hours or over night.

Servings: 4

Nutrition: Cal 256; sod 134mg; chol 75mg; carbs 7gm; fat 12gm.

Warm Garlic & Spice Chicken

We had this garlic chicken last night. We were supposed to have it on Tuesday but it didn’t happen for various reasons. So the chicken had been sitting in the marinade for three days. I think that’s what made it so yummy this time around. If you have the time, marinade this dish for three days or at least 24 hours. We’ve also had this dish baked and didn’t really care for it as much as when The Other Williams grilled it. This dish was super good. The yogurt kept the chicken moist and gave it a tangy flavor. The other spices warmed it up and brought it all together. The flavors in this chicken are simply wow! This recipe serves 6 but I think The Other Williams just cuts it in half and we use two chicken breasts for the two of us.

Ingredients
1 cup plain low-fat yogurt
1/4 cup fresh lemon juice
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 (6-ounce) skinless, boneless chicken breast
1 1/2 tablespoons olive oil

Preparation
Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight (the longer the better. We recommend three days), turning bag occasionally.

Remove chicken from bag; pat chicken dry with paper towels. Pre-heat grill and spray grate with oil. Grill chicken for 15-20 min or until juices run clear and the center isn’t pink.

Yield
6 servings (serving size: 1 chicken breast)

Nutritional Information
CALORIES 256(22% from fat); FAT 6.2g (sat 1.4g,mono 3.2g,poly 0.9g); PROTEIN 42.1g; CHOLESTEROL 101mg; CALCIUM 104mg; SODIUM 400mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 5.7g

Modified recipe from Cooking Light, Dec 2005