Wednesday, June 22, 2011

Rosemary-Mustard Grilled Salmon

The kids and I had this salmon for dinner last night (Wes won't touch it), and I think all three of us would have eaten more if we'd had it!

Approx 1 lb of salmon filets
3T mustard (I used a combination of stone ground and deli, because I had can use just one kind though)
1-2T lemon juice
1-2tsp dried rosemary
3 cloves of garlic, finely minced
1T olive oil
Salt and pepper

Mix everything (except the salmon, obviously) together, then spread generously over the salmon. Let sit for about 30 minutes before grilling. Now I'm no grilling expert, but here's how I did it...heat grill to high heat, and grill salmon skin-side down for 4-5 minutes, then flip and grill for another 4-5 minutes, until cooked through...easy-least and oh so yummy!!

Wednesday, June 15, 2011

Awesome Chicken Skewers

These are delish!! Now that we have a play set in the backyard, we spend every minute from the time Wes gets home to the time to go to bed in the yard. I want to be included in the fun, so we've been doing a bunch of grilling so I'm not cooped in the kitchen!

3/4 lbs boneless, skinless chicken, cut into bite sized pieces
Veggies cut into large chunks...we used zucchini, button mushrooms, red/yellow/orange peppers, and cherry tomatoes
4 slices of bacon, cut in fourths
Approx 1/4c olive oil
3T balsamic vinegar
3T lemon juice
1T rosemary
1/2 tsp salt
1/2 tsp pepper
Wooden skewers

Whisk the oil, vinegar, lemon juice, and seasonings together in a small bowl. Spoon a few tablespoons of the marinade into another bowl and toss with the chicken. Let sit for at least an hour.
About 30 minutes before assembling the skewers, soak the skewers in water, and toss the veggies with the remaining marinade.
To assemble, thread a mixture of veggies and 3-4 pieces of chicken on each skewer, wrapping about 2 veggie pieces on each skewer in bacon.
Grill over medium-low heat until the bacon is crispy and the chicken is cooked through.