Monday, July 20, 2015

Chicken and Veggies


With all the wonderful summer vegetables starting to come in, I decided to take the "treats" I got from my parents garden and turn them into some kind of dish.  I really liked the taste and would make this one again.  We had it as a main dish alone.  I could see this as a nice sauce over either pasta or rice as well.  Thanks Mom and Dad for the ingredients for a delicious dinner!

Ingredients:

2 chicken breast, sliced into 1 inch pieces
1  small zucchini, sliced
1 large tomato, diced
1 small bunch of broccoli, cut into small sections
1/2 cup baby carrots, quartered lengthwise
6 tablespoons Greek Salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8 teaspoon red pepper flakes
2 tablespoons olive oil
salt and pepper


Dressing
Mix Greek Salad dressing, balsamic vinegar, honey, and red pepper flakes  - whisk together and set aside.

Add olive oil to a skillet and heat over medium high heat.  Add chicken and cook until no longer pink. 
Add half of the dressing to coat chicken, then take remove chicken from pan and keep warm.

Stir fry all veggies with remaining dressing until carrots are al dente.  Add chicken and warm.

Serve and enjoy - as I said earlier, this dish would be delicious over rice or pasta.





Grilled Steak Salad

It's summer time and grilling out is a fun way to keep your kitchen cool.  Salads are also a good way to eat light in the hot summer weather.  This salad had a nice flavor and was easy to put together.

Ingredients

1 pound flank steak
6 tablespoons olive oil, split
2 tablespoons lemon juice
2 tablespoons ground cumin
4 cloves garlic, minced and split
1 cup day old bread cubed
1/2 cup plain greek yogurt
4 cups mixed salad greens
1 English cucumber sliced
1 large tomato, diced
1/2 red onion, sliced
1/4 cup kalamata olives sliced

In a small bowl, mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon cumin, and 2 garlic cloves, minced.  Pour the mixture in a zip gallon plastic bag.  Marinate at least 4 hours or overnight.

Preheat oven to 400.  In a small bowl mix 2 tablespoons of olive oil and 2 garlic cloves.  Brush on the slices of bread before you cube  them.  Bake bread cubes for 5 minutes stirring once.  Let cool.

Grill steak - 4 minutes per side for medium-rare.  Transfer to a cutting board and let rest for 10 minutes, then slice thinly.

Dressing:
In another small bowl, mix yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon cumin, and salt to taste.

In a large bowl, mix salad greens, tomato, red onion, cucumber and olives.  Add sliced steak and drizzle with dressing.

Enjoy!