Wednesday, August 7, 2013

Grilled Boneless Chicken Breast

After several days of eating greasy, fatty foods, I felt run down and just plain out fatter (probably because I was). So in order to get off the fatty food bandwagon I decided to make grilled boneless chicken breasts for dinner. Turns out it was exactly what I needed! I paired the chicken with a baked potato and a cucumber salad. The whole dinner was light and the chicken had great flavor. We had a leftover chicken breast so I cut it into strips and made my husband a chicken pita for lunch the next day.  That’s the great thing about the flavor on this chicken; you can always use the left overs to make a chicken salad, or even a chicken sandwich.
Grilled Boneless Chicken Breast

4 boneless, skinless, chicken breasts
1 cup Italian dressing
2 Tbsp. Montreal chicken seasoning
½ tsp. Garlic powder
Dash of salt and pepper

Thaw chicken breast if frozen
Clean chicken breast under cold water and pat with a paper towel
Place chicken breast in a large plastic freezer bag and add Italian dressing
Let marinate for at least 2-4 hours and up to 24 hours (the longer the better!)
Remove chicken from bag and discard marinade
Season with Montreal seasoning, garlic powder, salt and pepper and rub in seasoning on both sides of the chicken
Set grill to medium heat and grill chicken for 8-10 minutes each side or until no longer pink
(Brush chicken with Italian dressing 2-3 times while cooking for extra flavor!)
Garnish with dried chives and serve!

Saturday, August 3, 2013

Classic Green Bean Casserole


 This is about as classic as green bean casserole can get. This is the green bean casserole that you expect at Thanksgiving. I usually wouldn't make this mid-summer but I also wouldn't expect 65 degrees mid-summer either. I made a pot roast and thought green bean casserole would go great with it! I would suggest being careful with the soy sauce because if you add to much it can make it too salty. (Take it from me I did this once after a few cocktails! it's amazing how Tbsp. and tsp. can look so similar after a few!). If you do accidently add too much soy just add more soup and it will even out the flavor. And if you have other side dishes your making with it that take up a lot of time (mashed potatoes, etc.) then I suggest making this up ahead of time, covering it, and throwing it in the fridge. It's one less thing to do later and all you have to do is uncover and bake!

Classic Green Bean Casserole
2 cans French style green beans
1 ½ 10.5 oz. cans cream of mushroom soup
½ cup shredded sharp cheddar cheese
½ cup milk
½ tsp. soy sauce
¼ cup French friend onions (for mixture)
1 cup French fried onions (for topping)
Dash of salt and pepper

Spray casserole dish with non-stick spray (lots of it!)
Mix green beans, soup, cheese, milk, soy sauce, ¼ cup French fried onions, and salt and pepper
Add to casserole dish
Bake in a 350 oven uncovered for 35-40 minutes
Remove from oven and sprinkle 1 cup French fried onions on top to evenly cover
Place back in oven and continue to bake for 5-10 minutes (or until brown)
Let stand for 5-10 minutes and serve!