Grilled Chicken Is Great! - CJ' Recipe Blog at Allrecipes.com - 304575

CJ' Recipe

Grilled Chicken is Great! 
 
Jun. 15, 2013 5:13 am 

Grilled Chicken is Great!

There are lots of marinades and grilling recipes for grilled chicken. You probably have a favorite formula. So... this blog isn't really about grilled chicken. It's about the side dishes I served with grilled chicken last night.

I have pots of fresh herbs growing on my condo's balcony. Each year the varieties of herbs I choose depends on which plants at the nursery look the best. This year I couldn't pass up the mint, chocolate mint to be precise. It is great sprinkled over fruit salad. Mint grows well. Put it in your yard and it will grow like a weed. Well, it grows well in a container. I used it in my carrots last night.

Grilled Carrots with Mint

4 medium carrots, peeled
2 tablespoons minced fresh mint
1 tablespoon agave nectar or honey
1 scalloion, trimmed and thinly sliced.

Cut carrots in half, length wise. Cut those halves in half crosswise. Place in an oiled aluminum pie plate. (I wash and save aluminum pans I get from frozen pies, take out portions, etc.) Sprinkle with mint. Drizzle with agave. Sprinkle with scallions. Cover with foil. Place on hot grill. Grill 20 to 30 minutes, shaking every ten minutes and checking for burning. Each slice with get a grill stripe and be tender crisp. Serves 2 to 3.

Had to use up some zucchini:

Tomato Basil Zucchini

2, 6 inch zucchini, sliced in 1/2 inch slices.
1, 14.5 oz. can diced tomatoes with juice
1/4 cup minced fresh basil

Spray nonstick large skillet with vegetables oil cooking spray. Place zucchini slices in skillet. Stir in tomatoes and sprinkle with basil. Cover and bring to a boil over high heat. Reduce heat to medium. Uncover and reduce liquid by half, about 5 to 10 minutes. Serves 3 to 4.

Had to use up a mango and avocado.

Ranch Salad Dressing with a Difference

1 cup plain yogurt
1/3 cup reduced fat mayonnaise
1/4 cup lemon juice
1/4 cup rice vinegar
1/4 cup finely diced fresh mango
2 tablespoons minced fresh parsley or 1 tablespoons parsley
1 tablespoon chili powder
1 teaspoon each, garlic powder and onion powder
1 teaspoon sugar
1/2 teaspoon ground cumin
pinch of salt and dash of ground white pepper

Blend all ingredients and chill at least 2 hours before serving. Makes about 2 cups. Keep in refrigerator 5 to 6 days a long as yogurt had a good date on it.

What about the avocado? I diced it and put it on top of my tossed salad.
 
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CJ

Home Town
Carpentersville, Illinois, USA
Living In
Elk Grove Village, Illinois, USA

Member Since
Sep. 2006

Cooking Level
Expert

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Healthy, Quick & Easy, Gourmet

Hobbies
Reading Books, Music, Painting/Drawing

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About Me
I love to develop new recipes. I have had 15 recipes published by Reiman publications, publishers of TASTE OF HOME magazine. I like to try at least one new recipe a week. My other interests that aren't listed above are running and horse racing. By profession I am a registered medical technologist currently working in microbiology at a local medical center.
My favorite things to cook
Soups. Main dishes for interesting evening meals. Simple baking like cookie jar cookies and quick breads.
My favorite family cooking traditions
I basically make Thanksgiving dinner like my mom did.
My cooking triumphs
Winning a runner up prize for my lasagne recipe when I worked for the Nestle corporation. (I was a part time R&D assistant for the Willy Wonka Candy Factory)
My cooking tragedies
Trying to make sweet and sour shrimp with deep fried shrimp. Coating came off the shrimp when I put the sauce on. My familiy refused to eat it. We were short of money then and it hurt to waste the food and then go get MacDonald's for dinner.
 
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