I love a good sandwich and when I spotted the word BRIE, I was sold. I’m a sucker for wonderful cheeses and I decided it was worth the gluten treat to try it. It was a wonderful sandwich although, as always, I wondered what it would be like if I added a nice jam to it. Next time…I’m adding a raspberry jam…mmmm, can’t wait!
GRILLED APPLE AND BRIE SANDWICH
2 slices whole wheat (or whole grain) bread
1 1/2 teaspoons olive oil
1/2 Granny Smith apple, peeled and very thinly sliced
1/3 cup thinly sliced brie
- Preheat a skillet over medium heat. Lightly brush 1 side of each slice of bread with olive oil. Place 1 slice of bread, olive oil-side down, into skillet. Arrange apple slices evenly over bread.
- Layer with cheese and top with remaining slice of bread, olive oil side up. Cook, until bread is golden brown and the cheese has melted.
Recipe from Colorado Classique Cookbook
Grilled chicken is a summer favorite. The key is to assure that the chicken is moist and tender. I’ve always wanted to try a yogurt marinade and when I found this recipe, it fit the bill! I marinated the chicken for about 4 hours and it was delicious. Next time I’ll try marinating overnight to see if the flavors are even better.
I served with another new recipe for Mediterranean Edamame Salad (post and recipe on Friday) and loved the combination. The leftover chicken was great afterwards on green salad.
Another new favorite for my recipe collection.
The original recipe called for pounding each piece of chicken between 2 sheets of waxed paper, pounding to 1/2 inch thickness. Instead, I cut each chicken breast in half to achieve the same thickness.
YOGURT-MARINATED GRILLED CHICKEN
8 skinless, boneless chicken breasts (about 3 lbs.)
2 cups plain whole-milk Greek yogurt
1 cup coarsely chopped fresh cilantro, plus more for topping
1/2 large onion, coarsely chopped
1/3 cup olive oil, plus more for grill grate
6 cloves garlic, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground pepper
1 (2″) piece fresh ginger, peeled and chopped
- Cut each piece of chicken breast in half to achieve 1/2″ thickness. Place chicken breasts in plastic ziplock bag.
- Puree remaining ingredients in a food processor.
- Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in refrigerator for a minimum of 3 hours or overnight.
- Preheat grill to medium-high direct heat. Brush grill grate with oil. Scape excess marinade off chicken; season with salt. Grill until browned and cooked thoroughly, turning once.
- Top with more cilantro and serve.
Compliments of dashrecipes.com
For Mediterranean Edamame Salad recipe, check my blog on Friday, August 2.
SUMMER = BBQ and it’s time to get this summer started! Several years ago a co-worker shared this recipe, from Creme de Colorado Cookbook, and it has become a summer staple. The chicken is so moist and flavorful. I liked to marinade for 24 hours, but a minimum of 4-5 hours will do.
Typically I grill several extra chicken breasts to have the next day(s) in salads. So delicious! Get ready for some yummy chicken for your 4th of July BBQ!
BBQ CHICKEN MARINADE
2 whole frying chickens, cut into pieces (or skinless/boneless breasts)
3/4 cup vegetable oil
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
juice of 1 lemon
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons minced fresh parsley
1 clove garlic, crushed
- Mix all marinade ingredients. Pour into large plastic ziplock bag. Add chicken and assure chicken is coated. Marinate 2-4 hours. Can also freeze in marinade to enjoy later.
Recipe from Creme de Colorado Cookbook