Peach Cucumber Salsa with Grilled Chicken

By Jodee Weiland

I’ve been reading a lot lately about various fruit salsas served over grilled meats and fish. Since I had some peaches available and English cucumbers, I decided I would go ahead and see what kind of fruit salsa I could come up with for grilled chicken. We grill chicken a lot and a fruit salsa sounded like a good way to change it up a bit. That’s how I came up with my Peach Cucumber Salsa with Grilled Chicken, and we loved it!

The idea behind a fruit salsa is of course, a fruit blended with either other fruits and/or vegetables of one kind or another. Add to this a vinaigrette of sorts, and you should have the makings of a fruit salsa that can be used as a topping on a grilled meat, such as chicken, or a grilled fish. That is just what I did to come up with my Peach Cucumber Salsa with Grilled Chicken, and it was delicious!

Peach Cucumber Salsa 015 (500x333)Peach Cucumber Salsa with Grilled Chicken

1 peach diced
1/2 long English cucumber diced
2 tablespoons green onions sliced
1 tablespoon extra-virgin olive oil
1 tablespoon pure organic honey
2 tablespoons apple cider vinegar
Grilled chicken breasts (or another meat or fish)

Peach Cucumber Salsa 007 (500x333)Peach Cucumber Salsa 001 (500x333)

Peach Cucumber Salsa 010 (500x333)

Take all the above ingredients, except for the grilled chicken, of course, and mix together. Let stand for a while, so the flavors can blend together. When your grilled chicken is done, plate it and spoon the Peach Cucumber Salsa over the top of the chicken. Serve with side dishes of your choice. I chose my Grilled Zucchini.

My Peach Cucumber Salsa with Grilled Chicken is both delicious and healthy! This meal makes a great summer through fall meal, but can be served any time of the year. The rich flavors of the fruit with the vegetables make this topping for grilled meats or fish not only healthy, but delicious and refreshing as well. Serve with a side vegetable, like my Grilled Zucchini, and a glass of white wine. Give this Peach Cucumber Salsa a try as a topping for grilled chicken or whatever other meat or fish you choose, and enjoy!

Escarole Soup with Chicken Sausage and Navy Beans

By Jodee Weiland

Growing up in an Italian family, it was not unusual for my mother to make escarole with navy beans as a side dish. With this side dish, sometimes she would cook Italian sausage. Escarole with navy beans was always a favorite dish of mine. So today I decided to use my garden fresh escarole in a new recipe for escarole soup. I love escarole in chicken broth, a classic Italian escarole soup, but for my escarole soup I added something more than broth. My Escarole Soup with Chicken Sausage and Navy Beans was the result, and it was delicious! The classic Italian escarole in chicken broth is usually eaten with a little grated Parmesan Reggiano cheese sprinkled on it. It’s delicious and such a simple soup to make. In my escarole soup, I decided to add Italian chicken sausage which is healthier than regular Italian sausage. Then I added the navy beans that tasted so good in my mother’s escarole and bean side dish. The result was a somewhat heartier escarole soup than the traditional escarole in chicken broth, and it tasted wonderful! Escarole Soup with Chicken Sausage and Navy Beans

5 to 6 Italian Chicken Sausage Mild sliced
2 tablespoons extra virgin olive oil
4 garlic cloves chopped
1/2 onion chopped
About 1 pound escarole cut up
2 bay leaves
60 to 64 ounces all natural chicken broth
2 cans navy beans drained and rinsed
Sea salt to taste
1/2 teaspoon crushed red pepper or more to taste (optional)
Grated Parmesan Reggiano (optional)

In a large pot, heat the olive oil and then put in the garlic, onions, and sliced chicken sausage. Sauté this mixture lightly for a few minutes or until the onions are slightly translucent. Once done, add the cut up escarole, stirring it into the mixture until lightly wilted and bright green. Add the bay leaves, chicken broth, navy beans, sea salt, and if you choose to use it, crushed red pepper. Stir together and raise heat to bring it to a low boil. When the soup begins to boil, lower the heat to a low simmer and continue to simmer the soup for another 20 to 25 minutes. My Escarole Soup with Chicken Sausage and Navy Beans is a delicious way to enjoy a soup that is hearty, but not heavy. Serve this escarole soup with a crusty multigrain bread and a Chianti. Some people may enjoy sprinkling a little Parmesan Reggiano across the top of their soup, but with or without the cheese, this soup is delicious! The rich taste of the escarole, sausage, and navy beans blended together is delightful, and this escarole soup is sure to become a family favorite. Give it a try, and enjoy!

Citrus Thyme Grill Roasted Chicken and Vegetables

By Jodee Weiland

I recently purchased a mesh roasting pan. This mesh basket can be used on a gas grill for roasted chicken and vegetables. I couldn’t wait to try it. So once it was delivered, I decided to do just that, a grill roasted chicken and vegetables. It turned out fabulous, and I am so happy I made this purchase. My Citrus Thyme Grill Roasted Chicken and Vegetables was delicious, and I felt the mesh basket made it easier to do!

I used fresh limes and thyme from my garden to season the chicken with a few additional seasonings. The roasted vegetables were cleaned and cut while the chicken began to cook on the grill. I then put extra virgin olive oil on all my vegetables which I seasoned with garlic, onion, sea salt, and ground black pepper to taste. I placed the vegetables in the mesh basket along the sides of the chicken during the last five to ten minutes, making sure they did not overcook. The result of this adventure in grilling was a wonderful dinner that was both delicious and healthy!

http://learnfromyesterday.comCitrus Thyme Grill Roasted Chicken and Vegetables

7 to 8 pound roasting chicken whole
Fresh thyme (small bunch)
4 to 5 fresh limes halved
Garlic powder to taste
Onion powder to taste
Parsley to taste
Sea salt and fresh ground black pepper to taste
Extra virgin olive oil (enough to coat the entire chicken and vegetables)
2 bell peppers (orange and yellow) each cut in four pieces with seeds removed
1 white onion cut four pieces
1 to 2 zucchinis washed and sliced with skin on in half in wide slices

Prepare the gas grill by heating to about 375 degrees, medium indirect heat. Prepare the chicken by rinsing it and removing extra pieces inside the chicken cavity. Once done, cut two limes in half and place the halves in the cavity with a small bunch of thyme tied together with twine. Brush olive oil liberally over the entire outer surface of the chicken. Then tie the legs together with twine. Squeeze the juice of one lime over the chicken. Place the chicken in the center of the mesh roasting pan/basket. Then sprinkle the chicken with garlic powder, onion powder, sea salt, ground black pepper, and parsley to taste. When done, place the basket on the racks of the gas barbecue grill. While cooking prepare the cut up vegetables by coating them with olive oil, and then seasoning them with garlic powder, onion powder, sea salt, and black pepper to taste.

My chicken cooked a little over two hours over the medium indirect heat, but we opened the lid several times for pictures. Times may vary, so use a meat thermometer to check on whether the chicken has reached the appropriate temperature to be done, approximately 180 degrees. When you cut your chicken, the breast meat should be white, not pink. In the last five to ten minutes of cooking, add the prepared vegetables on both sides of the chicken in the mesh basket. Watch the vegetables carefully, to be sure not to overcook. I prefer my al dente, but you may prefer them roasted more than that. It’s a personal choice.

My Citrus Thyme Grill Roasted Chicken and Vegetables is both delicious and healthy! Let the chicken sit for a few minutes before carving the meat. Serve with a white wine and the roasted vegetables. If you want, add a crusty loaf of bread or baked potatoes. Whatever you decide, you will love this delicious meal, so enjoy!

Lime Basil Pesto Chicken with Garlic Butter Kale and Sweet Corn

By Jodee Weiland

When cooking boneless chicken breasts, I often find myself thinking about new ways to do so deliciously. Chicken breasts are easily cooked in a wide variety of sauces, grilled with marinades or basting sauces, baked with a crust of some sort, and so many different other ways. That’s why I love chicken and decided to bake it in a basil pesto sauce with lime. This turned out to be a great choice, and how I came up with my recipe for Lime Basil Pesto Chicken with Garlic Butter Kale and Sweet Corn, and believe me when I say, it’s delicious!

Loving a good pesto with pasta, I have always made my own basil pesto sauce. But the pesto sauce for my chicken was done a little differently, using less cheese and putting the basil nuts on the baking chicken in the last few minutes. I also added fresh lime juice to the basil pesto mixture for this chicken, giving it an additional great flavor. While cooking this, I created a new vegetable side dish for this chicken, using my garden fresh kale and some fresh sweet corn right off the cob. That recipe can be found in my post for Garlic Butter Kale and Sweet Corn, another delicious combination of healthy vegetables and a great side for this dish!

Lime Basil Pesto Chicken with Garlic Butter Kale and Sweet Corn

2 to 4 boneless chicken breasts
1 cup fresh basil leaves
1/2 cup extra virgin olive oil (plus 1 tablespoon for browning the chicken)
1 teaspoon chopped garlic
2 fresh limes juiced
1/4 cup Parmesan Reggiano cheese grated
Sea salt and fresh ground black pepper to taste
1/4 cup pine nuts

Preheat the oven to 350 degrees. Spray fresh olive oil on the baking dish for the chicken. For the lime basil pesto, blend together in a blender the half cup of olive oil, basil leaves, garlic, lime juice, cheese, and a little sea salt and ground pepper to taste. Then brown the chicken breasts lightly in 1 tablespoon of olive oil. Season the chicken breasts lightly with sea salt and ground black pepper.

Once done, place the lightly browned chicken breasts in the baking dish. Pour the lime basil pesto over the chicken and bake uncovered for 20 minutes. Then cover the baking dish and bake for 20 minutes more. Finally, uncover the baking dish and pour the pine nuts whole over the chicken and sauce. Spoon some sauce over the pine nuts and continue to bake for 5 minutes longer.

My Lime Basil Pesto Chicken with Garlic Butter Kale and Sweet Corn is delicious! This chicken dish goes wonderfully with my Garlic Butter Kale and Sweet Corn. Each dish compliments the flavor of the other dish. If there is any pesto sauce left in the baking dish, it is great for dipping a crusty bread. Serve this meal with a wine and a crusty loaf of bread for dipping. You will love the rich flavors of this great dish and side vegetable, so enjoy!

Sweet Spicy Tequila Lime Chicken with Sriracha

By Jodee Weiland

Anyone who knows me knows I love spicy meals and hot peppers. Give me a little habanero sauce on my eggs or add it to a sauce for chicken, and I’m in heaven. Add hot giardiniera to my Italian beef sandwich, and I’m happy. I would say I am as happy as a clam, but seriously, I’m not sure how happy clams are or where that expression even came from years ago. Nonetheless, my point is this…I love spicy food, so I decided to try something different with chicken, and the result is my Sweet Spicy Tequila Lime Chicken with Sriracha. I was thinking about a tequila lime marinade for chicken and the more I thought about it, the more I thought I would like it even better if it were a spicy tequila lime marinade. Immediately, I thought what could be better than adding sriracha hot chili sauce to what I had already planned to put in my tequila lime marinade. That sounded really good to me, so I kept tugging at that thread and decided to go a step further with it. I decided to add honey to the marinade to give it the spicy sweet flavor I wanted. I love sweet and spicy when done right, so why not? That’s when the whole idea came together finally, and it turned out great! Sweet Spicy Tequila Lime Chicken with Sriracha

2 to 4 boneless chicken breasts
1/4 cup tequila
3/4 cup lime juice (fresh or all natural)
2 tablespoons organic honey
1 to 1 and 1/2 tablespoons sriracha hot chili sauce (vary according to desired heat)
1 teaspoon minced garlic
Sea salt to taste

http://learnfromyesterday.comMix together the tequila, lime juice, honey, sriracha sauce, garlic, and sea salt. Blend together thoroughly, and then microwave for about five minutes. Put the chicken breasts in a shallow dish and pour the marinade over them. Cover and put in the refrigerator for 20 minutes. After 20 minutes, turn the chicken breasts, cover the dish, and let it marinade for 20 minutes longer. Once done, grill the chicken on your barbecue, basting it with the marinade from time to time. When the Sweet Spicy Tequila Lime Chicken with Sriracha is cooked, serve with a vegetable of your choice. We like Grilled Balsamic Asparagus or Grilled Zucchini with our Sweet Spicy Tequila Lime Chicken with Sriracha. Another favorite is Grilled Corn on the Cob when we can get it fresh at the farmer’s market. Any of these sides will go great with this meal. This chicken is delicious and will definitely be loved by those of you who like spicy like me. If you don’t like spicy, you can leave the sriracha sauce out and skip the spicy. Either way, I think you will find this recipe to be full of flavor, so enjoy!