Mediterranean Grilled Chicken
An easy and flavorful chicken recipe. Prepare the Rosemary and Garlic Rub first.
2 Tablespoons fresh chopped Rosemary
2 Tablespoons – Greek plain yogurt
1 teaspoon lemon zest
1 Tablespoon fresh squeezed lemon juice
1 teaspoon fresh minced thyme
3 garlic cloves, pressed
1/4 tsp. salt
1/4 tsp. pepper
This recipe will coat 4 boneless/skinless chicken breasts
Rub the Rosemary and Garlic Rub evenly over the chicken meat. Grille for about 25 minutes until cooked through.
I serve this with wild rice and and roasted summer vegetables.
1 1/2 pounds lean ground beef
1 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 cups chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped mild green chilies
1 package taco seasoning mix
6 flour tortillas (10 inches)
3 cups sharp cheddar cheese, divided
salt and pepper to taste
Sliced black olives, guacamole, chopped tomatoes, chopped green onion, fresh cilantro and sour cream
In a large skillet, heat olive oil and saute the garlic and onion. Add the ground beef and cook over medium heat until no longer pink. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and salt pepper; heat through.
Spread 1 cup meat mixture in a greased 13×9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 1/2 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Add toppings of choice and serve.
In my latest blog post I talk about sharing your story. This recipe was given to me by a neighbor when I lived in Indiana. She brought them to my house as a ” welcome to the neighborhood ” gift. They were delicious and just what I needed to feel like I could begin a new chapter of life. For two years we shared stories and recipes. Kathy is no longer with us but her stories and generosity live on. I hope you enjoy this recipe.
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick butter, softened
1 cup milk ( can substitute with soy or almond milk)
1 1/2 teaspoons vanilla
2 cups mixed berries ( blueberries, strawberries and raspberries )
4 oz. cream cheese, softened
2 1/2 tablespoons sugar
Preheat oven to 400°F. Line 12 -18 muffin cups with paper liners ( depending on if you want small or large muffins)
In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt. Then add the softened butter and mix with an electric mixer. Add the eggs, milk, and vanilla. Mix well. Gently fold in the berries.
In a small bowl, mix together softened cream cheese and 2 1/2 tablespoons sugar until smooth.
Scoop a heaping tablespoon of batter into each muffin cup. Add a small amount of cream cheese (about a teaspoon) – Top cream cheese with another spoonful of batter. Sprinkle with coarse sugar or pink colored sugar if desired.
Bake for 15 to 20 minutes or until golden brown.
2 Qt Cranberry/Mango Juice
2 Qt. Pulp Free Orange Juice
2 Liter 7 Up
2 Mandarin Oranges
1/2 c. Pomegranate seeds
1/2 c. Fresh Cranberries
Fresh Rosemary Sprigs
In large punch bowl combine juices and 7 Up. Add ice
Then slice oranges and limes. Add sliced fruit, pomegranate seeds, cranberries and fresh rosemary sprigs for garnish.
- This can easily be turned into a Holiday Rum Punch by adding Blue Chair Coconut Rum *
Dissolve : 1 Large box of orange jello in 1/2 c. boiling water
Add: 1/2 c. orange juice – pulp free
1 lb. of cranberries, finely chopped ( use a blender or food processor)
1 1/2 c. pineapple tidbits , drained
1c. chopped apple
1c. chopped walnuts
1/2 c. chopped celery
1 Tablespoon Lemon Juice
3/4 c. sugar
orange zest of 1 small orange
Mix well and chill overnight.
Cheesy Brussels Sprouts
4 slices of Bacon
1 Large Yellow Onion, chopped
1 clove Garlic, minced
2 lbs. Fresh Brussel Sprouts, cut in half
1 1/2 c. Whole Milk
1 c. Chicken Broth
4 Tablespoons of Unsalted Butter
5 Tablespoons All Purpose Flour
3/4 c. Freshly Grated Parmesan Cheese
1 Tablespoon Dijon Mustard
1/2 Teaspoon Salt
1/4 Tablespoon Dried Thyme
Ground Pepper to taste
1 1/ 2 c. Grated Sharp White Cheddar
Paprika for Garnish
Step 1 :
Heat a large skillet and crisp cook the bacon. Transfer to a plate and cool. Pour off all but approximately 2 Tablespoons of the bacon fat from the pan. Add the onion and minced garlic. Cook until onion is translucent. Scrape the onions and garlic into the bottom of a large shallow 9×13 baking dish. Spreading evenly across the bottom. Set aside.
Preheat Oven to 375 degrees. Bring large pot of salted water to a boil then add the sprouts and cook until tender. Drain thoroughly and transfer to the baking dish.
Combine Milk and Chicken Broth in saucepan Bring to simmer, remove from heat.
Melt butter in a large saucepan . Add the flour and cook at medium heat for approximately 1 minute until golden brown. Whisk in half of the hot milk and broth. Heat and whisk for another minute or so until mixture is thickened. Add the remaining liquid and cook for 5 minutes, whisking frequently.
Whisk in the parmesan cheese , mustard , thyme, salt and pepper. Pour the sauce mixture evenly over the sprouts. Crumble the crisp bacon over the top and then sprinkle evenly the white cheddar cheese. Dust lightly with paprika.
Bake at 375 degrees in center oven for approximately 30 minutes until bubbly and golden brown.