Grilled Chicken and Peach Salad

Grilled Chicken and Peach Salad
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.



SELF
August 2011
by Kerri Conan

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I Feel Like Chicken Tonight

I love pasta. It is so easy. this recipe is easy and nice and garlicky. yum!







Grilled Chicken Penne Al Fresco

1 BULB garlic
2 C grape or cherry tomatoes
3 C uncooked mezze penne pasta
3 C chicken broth
3/4 C dry white wine such as Chardonnay (OR an addition 3/4 C chicken broth)
1/2 tsp each salt & pepper (I'll plan to bring my grinders that has our salt & peper)
1 1/4 C lightly packed fresh basil leaves
1 oz Parmesan cheese (block)
3 chicken breasts-grilled.

1. Spray Deep Covered Baker w/ Olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop. Add pasta, broth, wine, salt and black pepper.

2. Return baker to microwave; cover & microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely mince basil with Kitchen shears. Reserve 2 Tbsp for garnish. Grate cheese using Rotary Grater.

3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 Tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings


Find this recipe and others at ThePamperedChef.com

Great Grillin'!

Hey Gang- I found another great website full of helpful infromation. As grilling season is in, and the fourth is this weekend here are some great tips form http://www.simpleanddelicious.com/. Enjoy and and have a happy holiday

Basic Grilling Tips
Grill season is just around the corner. Before you start cooking, make sure that you get your grill cleaned and in tip-top shape. Be sure to check back often as our Grill series continues.

Clean Your Grate

Make sure that you purchase propane or charcoal so that you are ready to clean your grate. Then if your grate has burnt-on food from your last grilling extravaganza, you’ll be ready when it’s time to fire up the grill. After about 15 minutes, scrub the grate with a stiff wire grill brush until all food particles are burned or scraped off. Let it cool down and cover.
Spray the cold, clean grate with PAM® for Grilling Spray (and your utensils, too). Then preheat grill about 15 minutes before starting to cook.
After cooking, scrape grill down with grill brush to remove burnt-on particles. ‘Cook’ another 15 minutes to help burn off remaining traces of food. Brush once more and extinguish fire. You will have a clean grate for your next meal.
Prepare Your Foods
Meats
Choose a thicker cut of meat and fish for more tender and flavorful results.
Trim excess fat from meats, leaving only about 1/4 inch of fat for flavor. Less fat helps avoid flare-ups and makes cleaning easier.
To avoid cross-contamination when handling raw meat, always bring out two plates when grilling—one for the raw meat and one for the cooked meat.
Vegetable

Wash and cut veggies in half or into 1/2 inch thick slices that won’t fall through the grate.
Smaller vegetables can be skewered for easy grilling—or use a grilling basket.
Spray vegetables lightly with PAM®; season with salt, if desired, before cooking.

Choose Your Tools

Use long-handled tools and long barbecue mitts to protect your hands from the heat.
Use tongs to turn and serve the meat, not forks—you will pierce the food and lose flavorful juices.
Use a meat thermometer to help determine internal temperature.
Before You Grill
Spray PAM® For Grilling on the cold grill and tongs.

What's for Dinner?

Do you hate asking that question night after night? Or, maybe you are the one asking? Do you get the same response? "Oh, What ever you decide is fine" (grin)
Ug!

Well tonight, how about a little salad? Salad? yes, we can make this fun...

grab some of your favorite greens.
some sliced tomato
a grilled chicken breast
a little green pepper
crumble a little bacon

and voila! dinner.

now for the dressing...
apple cider vinegar
the smooth Dijon mustard
some olive oil
and salt and pepper.

a great light dinner... feel free to add anything else you like. For instance, beans, and avocado for a southwestern touch.

or how about olives and feta cheese for more of a Mediterranean meal?

That is the beauty of a green salad. It can be what ever you want.

Ciao. bellas.

Kimberly