Meal Planning

Happy Friday!!  What have you all got planned for the weekend?  Anything fun for me to be jealous of?  We're talking about going downtown to watch some crazy Redbull Soapbox races, but other than that, we don't have much going on in the way of fun.  Chores are a given :)

I just wanted to drop in and let you know that I've added a new Tab up top there.  Yeah, "Meal Planning."  Sounds tremendously exciting, I know.  But when a friend recently asked me for menu ideas, it got me to thinking.  See, every Saturday morning, I sit down with a trusty notepad, the grocery ads, some cookbooks, and a steaming cup of coffee.  Preferably, on our back patio, if the mosquitoes are off attacking someone else in the neighborhood.

Asian Salmon with Forbidden Rice

I thought I'd center this week's recipes around my new favorite food - black rice, aka Forbidden Rice.

Now, if you find yourself in the rice aisle at Whole Foods, you'll be overwhelmed by just how many different varieties of rice there are (who knew?!!).  But I first read about black rice a couple of months ago, and of course, the fact that it's healthier than brown rice even made it shoot to the top of my grocery list.

How healthy?  If you compare it cup for cup to brown rice, they are fairly similar in nutrition, until you get to the phytochemical content.  Just like you've heard for years - opt for the food with more vibrant and/or darker colors.  In this case, the black rice.  A spoonful of cooked black rice actually has more anthocyanin than a spoonful of blueberries.  Crazy huh.  So, when you're looking for a carb side for your meal, and rice is on your mind, you might grab black rice to add some variety and extra phytochemicals to your diet.

Rosemary Ranch Chicken Kabobs

You'll never, ever guess where it's too hot to cook - still?!  Yep, it's still pretty near sweltering here, so I still have little interest in flipping on even one stove burner.  So, just like last week, I whipped up a new marinade and let Bo work his magic at the grill.  And, if I'm being honest?  This recipe is so, so, so good!!  The chicken turned out so juicy and flavorful; we'll absolutely be making this recipe a lot this summer.

Just like last week's recipe, this is very quick to throw together, and it cooks up quickly.  You could put the chicken and bell peppers into the sauce the night before or the morning of your dinner, and then get a finished dinner to the table in less than 30 minutes.

You could also make this a vegetarian recipe by swapping out the chicken for portobello mushrooms.  I cooked up a few mushrooms just to try it out, and I ended up loving the mushrooms most!

Enjoy!





Rosemary Ranch Chicken Kabobs
adapted from Allrecipes

1/4 c. olive oil
1/2 c. ranch dressing *
3 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh rosemary
1/2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
1/4 tsp. ground black pepper
1 tsp. white sugar

2-3 boneless, skinless chicken breast halves
2 large bell peppers

In a medium bowl, stir together all the sauce ingredients. Let stand for 5 minutes, while you cut the chicken and bell pepper into 1 inch pieces. Place chicken and bell pepper in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes, or up to overnight.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.  Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

* Note: You can definitely use bottled ranch dressing, but I make my own so that I can use almond milk and light mayo.  Either will work just fine.

Ingredient Lineup:

Cover with plastic wrap and refrigerate for at least 30 minutes, up to overnight.

Grill 8-12 minutes, or until chicken is cooked through.

Carolina Style BBQ Chicken

 

Hi, there!  I don't know what the weather is like in your part of town, but it's hinting at sweltering here in big bad Atlanta.  And that means I'm not terribly interested in standing over a stove, let alone using our oven.  So, what better idea than to whisk up a sauce and send Bo out back to grill up some chicken? :)

We ended up loving this recipe just as much as the BBQ Chicken Thighs recipe I posted last July!  Carolina style sauces are mustard based, and while I wasn't loving on the sauce straight out of the bowl, it turned out so, so yummy on the chicken.  And it cooked up so juicy that we didn't even end up using the dipping sauce on the table.  Gotta love a recipe that cooks up in about 30 minutes and makes use of ingredients you probably already have on hand!

Enjoy!




Carolina-Style BBQ Chicken
adapted from Food Network Magazine

1/2 c. yellow mustard
1/4 c. apple cider vinegar
1/4 c. light brown sugar
1 1/2 Tbsp. mustard powder
2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
2 Tbsp. unsalted butter, melted
salt and pepper, to taste
6-8 skinless chicken thighs, bone-in

Preheat grill to medium.

Whisk all ingredients except chicken in a medium bowl.  Reserve 1/4 cup of the sauce for dipping, on the table.  Set aside 1/2 of the remaining sauce for basting on the grill.  Place the chicken in a medium casserole dish or bowl and season with salt and pepper.  Pour remaining sauce over the chicken and toss to coat.  Let sit at room temperature for 10 minutes.

Brush the grill grates generously with vegetable oil.  Grill the chicken, covered, occasionally dunking each piece into the reserved basting sauce.  Grill until well marked and done, about 10-12 minutes per side.

Ingredient Lineup:

Divide the sauce:

Grill mark goodness!

Real Simple Personal Pizzas

I try out a lot of recipes for this blog - but also just in my general everyday cooking.  I didn't get the benefit of standing at the stove with my Mother - so I am still a work in progress so to speak in the kitchen. But one thing I do know: Simple is not always easy.

Well maybe 2 things: What is simple for some is not always simple for others.

This recipe is not either of those. It's just simple. Cut bread, slather sauce, stack salami and spinach, spoon cheese, sprinkle cheese, bake and Nom Nom.

It's a big plate of simple, easy and delicious.

I had never tried salami, spinach or ricotta on a pizza before but it was fabulous. This is ready in minutes - cooks in a few minutes and is so yummy that you better make 2 loaves if you have company.

Hubby and I polished off this entire pizza ourselves. Well besides the 2 pieces that I set aside to photograph for you guys.

Those we ate later while watching TV.

Personal Pizzas

realsimple.com

Ingredients:

I baguette or loaf of Italian Bread halved length wise. 

1/2 to 1 cup jarred pasta sauce

1/8 lb Genoa salami, thinly sliced

1 cup fresh spinach

2/3 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

 

Directions: Heat Oven to 425 degrees. Place bread on a cookie sheet, cut side up. Spoon sauce over the top.

 

Place salami on half of the bread and spinach on the other. 

 

Top with spoonfuls of ricotta and sprinkle with mozzarella and Parmesan cheeses. 

 

Bake until cheese is melted, 5 - 7 minutes. Slice and Eat.