Garlic Basil Chicken with Caprese Salad

I always find it so amusing seeing my children eating (and loving) caprese salad when I didn't even try it until I was in my late 20's.  Both my little guys loved it!  I thought that the chicken alone in this meal was a bit light on flavor but when topped with the caprese salad, especially pouring the additional dressing over the top, the flavor was great!  I also think that the caprese salad could easily stand alone without the chicken as a great summer salad.

Garlic Basil Chicken with Caprese Salad

Recipe adapted from www.fortheloveoffood.net

Chicken Marinade:
1/4  c. olive oil
1/4 c. fresh basil, chopped
4 garlic cloves, minced
salt/pepper to taste
4 chicken breasts

Caprese Salad:
1 1/2 c. red grape tomatoes, sliced
1/2 c. fresh mozzarella, chopped
2-3 Tbsp. fresh basil, chopped
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 cloves garlic, minced
salt/pepper to taste

Instructions:

In a freezer bag, place chicken marinade ingredients and chicken.  Seal and squish around to mix well.  Either freeze at this point and thaw in the fridge before cooking or place in the fridge and marinate for 4-24 hours.

Begin preparing caprese salad about 20-30 minutes prior to cooking the chicken.  Combine balsamic vinegar, olive oil, garlic, and salt/pepper in a medium bowl and stir to combine.  Add mozzarella and tomatoes and allow to sit until just prior to serving.  Add basil in at time of serving so it stays a vivid green.

Remove chicken from marinade and discard marinade.  Grill chicken over medium heat for about 6 minutes per side until no longer pink and cooked through.

Top chicken with a large scoop of carpese salad (don't forget to pour a little of the dressing over it too!).  Enjoy!

Husband Rating:  9 out of 10

Food for Thought: Having leftovers of this meal is a great thing.  The leftover chicken breasts can be sliced and then grilled into a delicious chicken mozzarella tomato sandwich with basil.  Yummy!

Easy Chicken Marinade

This recipe came from another of my "marinade nights" with my friends.  We got together and mixed up the ingredients for marinades for about 6 different dishes, brought the marinades home in freezer bags and added our own meat.  This chicken was outstanding and tasted great with the grilled potato packets and garlic almond green beans.  It was a meal that everyone ate a little bit of each dish - a great feat at our house!

Easy Chicken Marinade

½ c. brown sugar

½ c. balsamic vinegar

½ c. soy sauce

¼ c. olive oil

2 Tbsp. Worcestershire sauce

2 Tbsp. sesame oil

4 cloves garlic

½ tsp. ground black pepper

Instructions:

Combine marinade ingredients in a large bowl or freezer bag.  Add 7 chicken breasts and seal and marinade for 2-4 hours (or if in freezer, allow to thaw in fridge). 

*I divided this into two batches for our family and put 4 chicken breasts in each and it turned out great - plus made two meals for us!

Heat a grill to medium heat.  Cook chicken breasts on grill, about 4-5 minutes per side until no longer pink and juices run clear.  Discard marinade. 

Enjoy!

Husband Rating: 6 out of 10

Food for Thought: To make the potatoes, I simply sliced several potatoes, put them in tin foil with a bit of butter and salt and pepper.  I sealed the tin foil and placed it on the grill on high heat for about 20 minutes flipping once. 

For the green beans, I steamed them.  After they were tender crisp, added a Tbsp. of butter, about 1/3 c. slivered almonds, and about 1 tsp. garlic salt (I didn't measure, just eye balled it).  They turned out tasty! 

Quinoa with Chicken and Black Beans

My friend, Katie G., led me to this recipe.  It was an easy, one-dish meal that everyone in the house seemed to like.  I made a few adjustments to the original recipe to adapt it to our family's taste preferences and I will definitely be making this again! 

Quinoa with Chicken and Black Beans

Recipe adapted from www.lifesambrosia.com

2 Tbsp. olive oil
1 1/2 tsp. minced garlic
1/2 c. chopped red onion
1 red bell pepper, seeded and diced
1 c. quinoa, rinsed
2 c. chicken broth
2 chicken breasts
salt/pepper to taste
1 tsp. cumin
pinch cayenne
1 can black beans, rinsed

Instructions:

In a large skillet, heat 1 Tbsp. olive oil.  Add chicken breasts, seasoned with salt and pepper to taste, and cook until no longer pink and juices run clear.  (about 5 minutes per side).

Remove chicken, cut into bite sized pieces and set aside.

In the same skillet, heat remaining olive oil an add the onion, garlic, and red pepper.  Saute over medium high heat for about 5 minutes until veggies are soft.  Add the quinoa and saute for another 3 minutes.

Pour chicken broth over quinoa and bring to a boil.  Reduce heat, cover and simmer about 15 minutes or until liquid is mostly absorbed.  Add remaining ingredients, stirring until hot through and serve immediately.

Husband Rating: 5 out of 10

Food for Thought: This is an easy meal to make vegetarian by simply omitting the chicken and adding additional black beans.  It would also make a nice side dish to compliment any mexican dish.

Recipe Index

Hello Everyone! 

I have added an index for my recipes on the right hand side of the screen.  Hopefully it will make it easier for you to access the recipes quickly or by category.  Please let me know if any of the links are incorrect or not working.  It was sort of a guessing game for me making it as I am not very savvy with Blogger.  I appreciate feedback! 

Thanks, Heather

Recipe Index

Asian
Asian Chicken Stir Fry
Asian Pork Tenderloin with Roasted Carrots
Chicken Otsu
Ginger-Scented Corn and Asparagus Stir Fry
Grilled Thai Beef Salad
Peanut Noodles with Edamame
Pork and Cabbage Pot Stickers
Slow Cooked Thai Pulled Pork
Spicy Basil Chicken
Thai Cashew Chicken and Broccoli on Quinoa



Beef
Baked Spaghetti
Beef Barley Soup
Black Bean and Beef Taquitos with Red Pepper
Burgers
Cilantro Lime Marinated Flank Steak
Easy Pot Roast with Roasted Brussel Sprouts
Garlicky Meatballs and Linguine
Grandma Swanson's Meatloaf
Grilled Thai Beef Salad
Julie's Super Sandwich
Mexican Quinoa Casserole
Spaghetti Bolognese
Tex-Mex Flank Steak Meal

Breakfast
Apple Cinnamon Granola
Apple Pancakes
Chocolate Chip Banana Muffins
Chocolate Pudding Pie
Chocolate Zucchini Muffins
French Toast
Gluten-Free Mixed Berry Muffins
Homemade Granola using Agave Nectar
Maple Cinnamon Granola
Potato and Red Pepper Frittata
Pumpkin Muffins
Pumpkin Waffles
Whole Wheat Apple Muffins
Whole Wheat Pancakes
Whole Wheat Pumpkin Pancakes
Zucchini Bread


Chicken
Asian Chicken Stir Fry
Bulgur and Chickpea Salad with Lemon Vinaigrette
Cheesy Basil Stuffed Chicken with Roasted Tomatoes
Chicken and Black Bean Quesadillas with Homemade Guacamole
Chicken Cordon Bleu
Chicken Cutlets in White Wine
Chicken Enchiladas
Chicken Kabobs
Chicken Otsu
Chicken Tortilla Soup
Chicken Pesto Pizza on Whole Wheat Crust
Chicken Puttanesca
Creamy Tarragon Chicken Salad
Crispy Southwest Chicken Wraps
Easy Chicken Marinade
Garlic Basil Chicken with Caprese Salad
Ginger-Scented Corn and Asparagus Stir Fry
Harvest Quinoa Chicken Soup
Homemade Chicken Pot Pie
Katie's Chicken
Peanut Noodles with Edamame
Pecan Crusted Chicken Tenders
Pesto Chicken Sandwiches with Caramelized Onions and Havarti
Quinoa with Chicken and Black Beans
Rosemary Chicken Panini with Spinach and Sun-Dried Tomatoes
Spicy Basil Chicken
Stuffed Acorn Squash
Stuffed Chicken Breasts with Lemon Basil Couscous
Sundried Tomato Pesto Chicken Sandwich
Thai Cashew Chicken and Broccoli on Quinoa
Tomato, Basil, and Chicken Gemelli

Cookies
Chocolate Mocha Truffle Cookies
Healthy Cookies


Desserts
Best Brownies Ever
Chocolate Mocha Truffle Cookies
Coffee and Cookie Brownies
Healthy Cookies
Whole Wheat Chocolate Cake with Milk Chocolate Frosting


Fish
Baja Fish Tacos with Southwestern Slaw
Baja Grilled Fish Tacos with Chipotle Lime Mayo
Ginger-Glazed Mahi Mahi
Macademia Nut Crusted Mahi-Mahi

Grilling Meal
Baja Grilled Fish Tacos with Chipotle Lime Mayo
Burgers
Chicken Kabobs
Easy Chicken Marinade
Garlic Basil Chicken with Caprese Salad
Ginger-Glazed Mahi Mahi
Grilled Thai Beef Salad
Grilled Tomato Basil Pizza
Grilled Veggies
Honey-Glazed Grilled Pork Tenderloin
Katie's Chicken
Macademia Nut Crusted Mahi-Mahi
Pesto Chicken Sandwiches with Caramelized Onions and Havarti
Spicy Pork Tacos with Grilled Pineapple Salsa
Spicy Shredded Pork Sandwiches with Avocado
Stuffed Chicken Breasts with Lemon Basil Couscous
Tex-Mex Flank Steak Meal

Ham
Crispy Pesto Gnocchi with Tomatoes and Ham
French Market Sandwiches
Homemade Mac-N-Cheese with Hidden Veggies

Italian
Baked Spaghetti
Caprese Lasagna with Spicy Turkey Sausage
Cheesy Basil Stuffed Chicken with Roasted Tomatoes
Chicken Pesto Pizza on Whole Wheat Crust
Chicken Puttanesca
Crispy Pesto Gnocchi with Tomatoes and Ham
Farmer's Market Pizza
Garlicky Meatballs and Linguine
Gnocchi Alla Romana
Grilled Tomato Basil Pizza
Homemade Pizza
Meaty Baked Ziti
Penne with Italian Sausage and Peppers
Pesto Chicken Sandwiches with Caramelized Onions and Havarti
Pumpkin Gnocchi with Browned Butter and Sage
Spaghetti Bolognese
Stuffed Shells with Italian Sausage
Summer Veggie Baked Pasta
Sundried Tomato Pesto Chicken Sandwich
Tuscan Kale and White Bean Soup


Mexican
Baja Grilled Fish Tacos with Chipotle Lime Mayo
Black Bean Empanadas
Black Bean and Beef Taquitos with Red Pepper
Chicken and Black Bean Quesadillas with Homemade Guacamole
Chicken Enchiladas
Chicken Tortilla Soup
Crispy Southwest Chicken Wraps
Ground Turkey, Beans, and Corn Quesadillas
Mexican Quinoa Casserole
Mexi-Salad with Homemade Tortilla Strips
Quinoa with Chicken and Black Beans
Spicy Pork Tacos with Grilled Pineapple Salsa
Spicy Shredded Pork Sandwiches with Avocado
Tex-Mex Flank Steak Meal
Vegetarian Enchiladas

Muffins
Chocolate Chip Banana Muffins
Chocolate Zucchini Muffins
Gluten-Free Mixed Berry Muffins
Peach Struesel Muffins
Pumpkin Muffins
Whole Wheat Apple Muffins


Pork
15 Bean Soup
Asian Pork Tenderloin with Roasted Carrots
Baja Pork Stir Fry
Herb Crusted Pork Chops
Honey-Glazed Grilled Pork Tenderloin
Pineapple Pork Marinade
Pork and Cabbage Pot Stickers
Sarah's Pork Chops
Slow Cooked Thai Pulled Pork
Spicy Pork Tacos with Grilled Pineapple Salsa
Spicy Shredded Pork Sandwiches with Avocado

Sandwich
Julie's Super Sandwich
Pesto Chicken Sandwiches with Caramelized Onions and Havarti
Sundried Tomato Pesto Chicken Sandwich


Side Dish
Asian Roasted Carrots
Brussls Sprouts in Honey Butter
Garden Veggie Salad
Garlicky Greens with Tomatoes
Grilled Veggies
Pumpkin Gnocchi with Browned Butter and Sage
Roasted Brussel Sprouts
Steamed Sugar Snap Peas
Winter Rainbow Gratin


Soup
15 Bean Soup
Beef Barley Soup
Chicken Tortilla Soup
Delicious Vegan Chili
Harvest Quinoa Chicken Soup
Tuscan Kale and White Bean Soup

Turkey
Caprese Lasagna with Spicy Turkey Sausage
Ground Turkey, Beans, and Corn Quesadillas
Meaty Baked Ziti
Shredded Turkey Sandwiches

Vegetarian
Black Bean and Corn Salsa
Black Bean Empanadas
Brussls Sprouts in Honey Butter
Bulgur and Chickpea Salad with Lemon Vinaigrette
Delicious Vegan Chili
Greek Style Quinoa Burgers
Grilled Tomato Basil Pizza
Mexi-Salad with Homemade Tortilla Strips
Potato and Red Pepper Frittata
Pumpkin Gnocchi with Browned Butter and Sage
Pumpkin Waffles
Tomato Quinoa Black Bean Salad
Vegetarian Enchiladas

Summer Veggie Baked Pasta

This was a delicious dish packed with veggies.  Everyone in the house enjoyed it!  It's another way to use all the good veggies of summer.

Summer Veggie Baked Pasta

Recipe adapted from Cooking Light magazine.

6 ounces multi-colored rotini
1 package Sweet Italian Sausage, sliced (I got it from Trader Joe's)
1 Tbsp. olive oil
1 large zucchini, chopped
2 medium yellow squash, chopped
2 large tomatoes, chopped
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 c. shredded mozzarella cheese, divided
4 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 tsp. salt, divided
1/8 tsp. crushed red pepper
1/2 c. part-skim ricotta cheese
2 eggs, lightly beaten
cooking spray

Instructions:

Cook pasta to al dente according to package directions, omitting fat and salt.  Drain and set aside.

Heat a large skillet to medium-high heat and add oil.  Add zucchini, squash, and onion and saute for 5 minutes.  Add sausage, tomatoes, and garlic and saute for another 3 minutes.  Remove from heat and add pasta, 1 c. shredded mozzarella, basil, oregano, 1/2 tsp. salt, and pepper.

In a small bowl, combine ricotta cheese, eggs, and remaining 1/2 tsp. salt.

Stir into pasta mixture.  Spoon pasta into a 2 quart casserole prepared with cooking spray.

Top with remaining shredded cheese and bake at 400 degrees for 15 minutes or until golden and bubbly.

Husband Rating: Didn't get one... that seems to be happening more often!  I will work on hounding him for his thoughts!  :)

Food For Thought: This would also be delicious as a meatless dish or a side dish (if you took out the sausage).  I liked that it was a full balanced meal (minus fruit) without having to make multiple things!

Macadamia Nut Crusted Mahi Mahi

Oooooh, this one turned out so good!  It was a bit of an experiment because the recipe I was adapting was made for cooking in the oven and I grilled it as well as changed up some of the ingredients.  However, the fish had a great crunchy crust without the oil of frying and had an amazing flavor.  (I hate to say it, Jeff, but this ranks up there for me with your walleye you cooked over Memorial Day weekend - not an easy meal to follow up!) I served it with brown rice and a side salad.  We will be doing this recipe again soon! 

Macadamia Nut Crusted Mahi Mahi
Recipe adapted from www.foodnetwork.com, Alton Brown's Mahi Mahi Recipe

1/2 c. Panko
2.5 oz. macadamia nuts finely chopped
1/4 c. Italian parsley chopped
1 Tbsp. flour (I used whole wheat)
salt/pepper to taste
2 Tbsp. butter melted
1 can coconut milk
4 fillets mahi mahi

Instructions:
In a shallow bowl, combine Panko, macadamia nuts, parsley, flour, and salt/pepper.  Stir in melted butter.

In another bowl, pour coconut milk.

Prepare a pan for grilling by covering it in non-stick aluminum foil.

Dip Mahi Mahi fillets in the coconut milk.  Then, dip fillets in Panko mixture, being sure to carefully coat both sides of the fillet.  Place fillet on prepared grilling pan.  Repeat with other fillets.

Heat grill to medium-high heat.

Place grilling pan on grill and cook fish for 5-6 minutes per side, flipping once.  Fish is done when white and flaky and crust is golden brown.

Husband Rating: 7 out of 10

Food for Thought: This would be another recipe that is easy to prepare ahead of time and place in the freezer for future use.  Simply prepare the fish with it's batter and then wrap each fillet individually in plastic wrap and then tin foil.  When cooking, allow to thaw in the fridge and then unwrap and grill as above.

Burgers on the Grill... Nothing Fancy!

Tonight we did my favorite, no frills grilling meal - cheese burgers with grilled potatoes on the side.  My recipe is definitely nothing fancy and probably the basic one everyone uses but we all love it.  Even the boys seemed to devour their meal down.  I served the burgers and potatoes with steamed green beans on the side.  Yay for summer meals!

Basic Burger Recipe

1 1/3 lb. ground beef (we used organic)
1 Tbsp. soy sauce
1 - 2 cloves garlic, minced
1/4 c. minced yellow onion
1/2 tsp. fresh ground pepper

Burger Extras:
sharp cheddar cheese
avocado
lettuce
tomato
onion
buns

Instruction:

To make the burgers, simply combine all the burger ingredients and mash together with your hands.  Divide into four balls and flatten into patties.

Heat the grill to medium-high heat.

Grill burgers 5 minutes a side until medium or medium well done.  Flip only once.  About 1-2 minutes before removing from the grill, top with a slice of cheese.
I served the burgers on buns with avocado, grilled onions (see below), and other various condiments.

Grilled Potatoes and Onions

4-6 medium red potatoes
1 yellow onion
1-2 Tbsp. olive oil
Salt/Pepper to taste

Wash potatoes and slice thinly.  Soak potatoes in a bowl of cold water for 20-30 minutes prior to grilling.  Remove potatoes from water and dry.  While soaking potatoes, slice onion thinly.

Place  potatoes and onion slices in a ziploc baggie and add olive oil and salt and pepper to taste.  Zip bag shut carefully (making sure it is shut all the way or you will have it all over your floor when you shake it like I did a few nights ago!).  Shake the bag until all is well coated.

Over medium high heat, place potatoes and onions on a grill pan.  Do not disturb for 10-15 minutes. Flip and continue cooking until potatoes are tender and starting to char and carmelize.

If you don't have a grilling pan, simply wrap the potatoes and onions in tin foil and place on the grill.  Flip foil packet once after 15 minutes and continue cooking another 15 minutes.  Remove from grill and carefully open packet to remove potatoes. 

Hint: If you like the crispy, darkened potatoes, divide them into smaller foil packets.

Husband Rating: 6 out of 10

Food for Thought:  The burgers are easy to make ahead of time and keep in the freezer.  To do this, simply make the patties and then flash freeze on wax paper on a plate or flat surface for about 2 hours before transferring to a freezer bag.  When you are ready to eat, simply take straight from the freezer and grill!  Yummy!