Tag Archives: grill recipe

Blackened Chicken Salad with Blue Cheese Vinaigrette Recipe

As I mentioned in my Lightened Up Cobb Salad post, I don’t like wimpy salads. If I’m going to eat a salad as a meal it needs to be flavorful and filling. Last week I decided to try out a new dinner salad, and it was a scrumptious success! I made Cooking Light‘s Blackened Chicken Salad with Blue Cheese Vinaigrette. I reviewed my experience with the recipe, including any substitutions and tips I learned along the way.


 

Recipe Review: Blackened Chicken Salad with Blue Cheese Vinaigrette by Cooking Light

When I first found this recipe in Cooking Light, I almost wrote it off immediately due to the length of the ingredients list.

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But then I took a closer look at the recipe. The first 7 ingredients are part of a spice rub, and I already had all of the spices on hand. (Technically I used regular paprika instead of Hungarian sweet paprika, but it worked out fine.)

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I thought the rub was flavorful and had the perfect amount of “kick” to it, but If you really don’t like spice, you may want to cut back on the red pepper. After mixing the spices together, I put the rub on the chicken breasts and cooked them on a grill pan. You could also use a regular grill.

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It took about 10 minutes to cook the chicken.

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While the chicken grilled, I put together the vinaigrette and salad.

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I bought shallots and substituted red wine vinegar for white wine vinegar, but other than that, I had all of the ingredients used to make the vinaigrette. I followed the recipe and used blue cheese, but I think feta would work as well. I let Derek think it was impressive that I made the dressing, but it was super easy. He doesn’t have to know that though. 🙂

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The salad portion consisted of half of a romaine heart and halved cherry tomatoes. After I let the chicken rest for 5 minutes, I sliced it and put everything together.

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The salad was beautiful and delicious. It paired nicely with grilled Texas toast, but any crusty bread would be great, too.

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The salad was really good and much easier to make than I expected. I tend to think that more ingredients= more time and difficulty, but I was definitely wrong with this one. Other than shallots and blue cheese, you probably have the ingredients for the spice rub and vinaigrette in your kitchen right now.

Happy cooking!

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Beef Kabobs Recipe

Happy Hump Day! I hope your week is going well so far. I’m busy cleaning, decorating, and shopping to get ready for graduation and the brunch that we’re hosting.

Today I am sharing one of my absolute favorite recipes: beef kabobs. This is the meal that I request every time I go to Kentucky to visit my family. My dad is the master of these kabobs, but Derek and I figured we’d give it a try. I prepped and assembled the kabobs, and Derek grilled them. They turned out great, and they’re surprisingly easy to make!

The best thing about kabobs is that you can completely make them your own. The recipe below is exactly what I made this week, but you could make the kabobs with chicken or just veggies. You can also mix up the veggies based on what you already have. I served the kabobs with brown rice and grilled asparagus. Yum!


 

Beef Kabobs

Ingredients

  • soy sauce
  • red pepper flakes
  • 1 to 1.5 lb beef stew meat
  • 1 red bell pepper (cut into 1 in pieces)
  • 1 green bell pepper (cut into 1 in pieces)
  • baby bella mushrooms
  • red onion (quartered)
  • pineapple chunks

Instructions

1. Trim beef and cut into 1 in cubes if the pieces are too big.

2. Marinate beef in soy sauce mixed with red pepper flakes for at least 4 hours.

3. Chop peppers into 1 inch pieces and quarter the red onion.

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3. Assemble the kabobs on skewers. (I suggest metal, but if you use wood make sure to soak them in cold water for an hour before  use!) Alternate beef with vegetables. If you have leftover vegetables, make veggie-only kabobs.

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Have you ever had grilled pineapple?? SO DELICIOUS.

4. Grill the kabobs for about 2 minutes on each of the 4 sides or until the beef has reached desired doneness.

5. Use fork to slide beef and veggies off of the skewer.

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Derek grilled the asparagus with a little olive oil, salt, and pepper while the kabobs cooked.

Enjoy!

 

 

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