Grilled Chicken with Tomato Feta Salsa

I will keep this post simple and sweet.  Enjoy!

Grilled Chicken with Tomato Feta Salsa
2 grilled chicken breasts
Salt
Pepper
Garlic Powder
1/2 package of small grape tomatoes
1/4 cup feta cheese, crumbled
1/8 cup cilantro, minced finely
Small amount of olive oil
For the chicken sprinkle each breast (both sides) with salt, pepper and garlic powder.  Place on a 450 degree Fahrenheit grill.  Cook for about 15 minutes, turning twice.
For the salsa.  Cut tomatoes in half, lengthwise and place into a small bowl.  Add feta cheese and cilantro, mix well to incorporate all ingredients.  Add a small amount of olive oil to add just a little bit more flavor.
Top each chicken breast with salsa and serve.

To this meal I cooked a whole grain rice from a company called Lundberg.  The rice is called Jubilee and it contains a mix of Sweet Brown Rice, Short Grain Brown Rice, Long Grain Brown Rice, Whole Grain Wehani Rice, Whole Grain Japonica Rice.  I cooked it to the package directions which actually will feed a small army.  Plenty of rice to have with several more meals.  The next time I make this rice I plan on using a broth (either chicken or vegetable).  This rice has a nice nutty flavor.

Also served this with a small green salad with tomatoes and avocado.

Spinach Chicken Salad

I wanted to do something somewhat healthy for an alternative to the holiday dinner so I opted for salad.

Spinach Chicken Salad
Chicken breasts, grilled
Spinach (from local farmers market)
Green lettuce mixture (from local farmers market)
Walnuts
Feta Cheese, crumbled (from local farmers market)
Dried Cranberries
Bacon, cooked and chopped into bite sized pieces
Hard cooked eggs, 1 per salad quartered (from local farmers market)
Poppy Seed Dressing

Arrange items on a plate or bowl.  Add dressing and serve.

Poppy Seed Dressing
1/2 cup honey (from local farmers market)
1 teaspoon dry mustard
1 teaspoon salt
1/4 cup apple cider vinegar
1 tablespoon fresh onion puree (I used the fine part of the cheese grater for this)
1 cup olive oil
1-1/2 tablespoons poppy seeds
Put all ingredients into a small jar and shake until well mixed.

Chicken and Vegetables

Grilled chicken with a barbecue sauce that we found at our local co-op.  It is called Camp Sauce made by Treser Family Foods.  It is made in Blacksburg, Virginia.  We really like it because it is just tangy enough but isn't overpowering.

We grilled a peach, asparagus and romaine.  As you can tell we love to grill.  The weather is perfect and why not?  Also by cooking outside it doesn't use electricity and make your house warm.

The asparagus was cooked on our cast iron skillet and I used a little bit of rosemary flavored oil.

The peaches I sliced in half dipped in melted butter and then in sugar.  The put on the grill cut side down.  The peaches cook slightly and the sugar caramelizes.

The romaine I drizzled with olive oil and then ground some black pepper and sprinkled some garlic powder on it.  Put it on the grill for about 4 minutes per side, it really depends on the size of the romaine. Once grilled, I added blue cheese chunks, a drizzle of olive oil and balsamic vinegar.

Grilled Barbeque Basted Chicken Breast with Squash Casserole

The squash casserole recipe actually came from a cookbook that i picked up when I was on vacation a long time ago.  The cookbook is called “A Taste of the Outer Banks”.  The recipe comes from a restaurant called Queen Anne’s Revenge in Wanchese, North Carolina.  For those of you who are familiar with the Outer Banks of North Carolina and that area may remember this restaurant.  It was a restaurant that was known by the locals and was in a very out of the way place.  I loved going there when visiting that area.  Sadly the restaurant is now closed.

The recipe is called Posh Squash

2 pounds zucchini or yellow squash cut up into bite size pieces

2 eggs

1 small onion, chopped

1/4 of a green pepper, chopped

1 cup mayonnaise

1 cup parmesan cheese

bread crumbs

salt and pepper

Cook squash until tender.  Drain.  In a baking dish beat eggs well and add onion, green pepper, mayonnaise, cheese, salt and pepper.  Fold in squash.  Top with bread crumbs and bake in a 350 degree oven for about 30 minutes.  

The barbeque sauce recipe actually came from a recipe in The Grassfed Gourmet Cookbook.  The recipe is on page 153.  I highly recommend purchasing this cookbook as it has many wonderful recipes in it.  The next time I make this barbeque sauce I plan on changing up the recipe a little bit.  I like to experiment with an already proved recipe and then put my own little spin on it, so next time I may post the recipe.

Along with this meal we had salads, which consisted of lettuce, tomato, green peppers and a homemade french dressing.