Weeknight Balsamic Steak Salad

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Are you ready for summer cooking?

How about a quick and easy weeknight meal that's delicious and satisfying?

I'm all about easy and quick during the summer so that we can spend more time outside enjoying the long evenings.  This recipe fits the bill with easy and quick, plus the bold flavors make this a crave-worthy recipe!

WEEKNIGHT BALSAMIC STEAK SALAD

This recipe can be made in 20 minutes with a little prep.  You should marinate the meat the night before and leave it in the refrigerator to soak up the yummy flavors until you are ready to cook.  Once that is done this meal comes together quickly.  All that's left is to grill the steak and put together the salad.  You will have one mouthwatering dish on the table in no time!

The marinade is full of complexity that leaves the steak juicy, tender, and dripping with wonderful flavor.  The salad is clean and simple with layers of tomatoes and avocado that compliment the steak.  The real punch comes from the blue cheese.  It's mind blowing how well these flavors compliment each other and this really makes the dish special so don't skip the cheese!  Some reserved marinade stands in as the dressing so the flavor profile is continued. 

We really love this salad, and I promise it's really easy to make on a weeknight.  Enjoy your new dinner recipe and enjoy the summer evenings!






Weeknight Balsamic Steak Salad

serves 2

1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon of lemon zest
2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1- 1 1/2 lb beef flank steak
1 package (9 ounces) ready-to-serve salad greens

8 cherry tomatoes, halved 

1 Persian cucumber, halved and sliced

1/2 medium ripe avocado, peeled and thinly sliced
Crumbled blue cheese

For the marinade/dressing: In a bowl add the balsamic vinegar, olive oil, lemon juice, lemon zest, thyme and salt & pepper. Whisk to combine. Take half of the mixture and place it in a resealable plastic bag. Reserve the rest in a jar to use as the dressing.

Add steak to the back and toss to coat. Place in the refrigerator overnight, until ready to cook.

Heat an outdoor grill to medium high heat. Remove the steak from the bag allowing the marinade to drain. Grill steak, covered, turning once, until desired doneness (135 degrees for medium-rare, 160 degrees for medium. Remove steak from grill and allow to rest 5-8 minutes before cutting.

Meanwhile, divide the salad greens among 2 plates. Top with tomatoes, avocado, cucumber, and cheese crumbles. Slice steak against the grain in thin slices and top the salad with the steak. Drizzle with reserved dressing and serve. 

Grilled Balsamic Chicken with Mediterranean Rice

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Boy do I have a recipe for you today!

It all started when I went to my local Farmer's Market over the weekend and ran into a booth that was displaying the most decadent looking oils and vinegars! Oh do I love specialty items.  So after tasting a dozen or so I decided to purchase 6 types.  Not 1 or 2, but 6 different flavors.  I went exotic with Pear Vinegar, Peach Jalapeno Vinegar, Blood Orange Olive Oil....and a few others.  However, one of their best is a basic Balsamic Vinegar.

The nectar of gods!  The flavor was soooo good I could chug it straight from the bottle!. It tastes like candy, no seriously it does!  With this precious new find I decided this would be first up in the next recipe I make. 

So I got to thinking about a quick weeknight meal.  It's springtime and I don't want to be cooking all night and stuck in the kitchen.  I want to be sitting outdoors, enjoying the evening and glass of sangria!  With that in mind a quick chicken dish was in order.  Grilled Balsamic Chicken with Mediterranean Rice was born!

GRILLED BALSAMIC CHICKEN WITH

MEDITERRANEAN RICE

This dish does require a quick marinate of 1 hour or 2.  If you only have a tiny amount of time before dinner then leave the chicken marinating out on the counter for 15 minutes instead of placing the chicken and marinade in the refrigerator.  This will speed up the process. 

The rest comes together really quickly.  Make the rice and vegetable sauté first (using instant if you like) and then grill the chicken.  The meal comes together in about 30-40 minutes.  NOTE:  You can use any brand of balsamic vinegar you like.  Here's a link to the one I purchased which can be bought online as well.

Grilled chicken smothered in the complex flavors of balsamic vinegar, Dijon, and lemon turn this into a company worthy meal, but simple enough for a family weeknight meal.  Accompanied by a flavorful rice that combines with the vegetables of the Mediterranean.  The perfect combination, and a winner in my book!

Enjoy!

Grilled Balsamic Chicken with Mediterranean Rice

serves 4

4 thin cut chicken breasts

Marinade:
2 T Dijon Mustard
2 T balsamic vinegar
juice of 1 lemon
2 garlic cloves, minced
1 tsp paprika
1 1/2 tsp Italian Seasoning
2 T olive oil
salt and pepper to taste

Rice:
1 1/2 cups converted brown rice
1 1.2 cups chicken broth - low sodium
1/2 pint cherry tomatoes, sliced in half
1 Zucchini, sliced lengthwise and cut into moon shapes
1 T olive oil
1 tsp Italian Seasoning

Place the chicken breasts in a zip lock bag.  In a bowl add the rest of the marinade ingredients and stir to combine.  Remove 1/3 cup of the marinade and place in a container for use during grilling.  Add the rest of the marinade in the bag, seal and toss to coat the chicken.  Place in the refrigerator up to 2 hours.

In a small sauce pan add the chicken broth and bring to a boil over high heat.  Add the rice and cook until tender on low for 20 minutes.  Meanwhile in a medium skillet add the olive oil and heat over medium-high heat.  Add the tomatoes and zucchini and sauté until golden brown and tomatoes have burst.  About 3-5 minutes.  Sprinkle with Italian seasoning and stir to combine.  Remove from heat.  Once rice is done add vegetables to the rice and fluff, tossing to combine.

Using an indoor grill pan, heat over medium heat.  Add the marinated chicken to the grill pan, throwing away the used marinade.  Cook 3-4 minutes on the first side.  Turn and brush with the saved marinade, watching closely so the chicken doesn't burn.  Cook for 2-3 minutes until cooked through.

Remove from pan and serve along with the veggie rice.

Spicy Apricot Glazed Chicken

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We're having and Indian Summer here and to go with my Indian Summer Fresh Corn Salad I turned to Pinterest for the main dish.

I love Pinterest and my goal is to actually 'make' the recipes that I pin!  Crazy huh?

So I found a wonderful grilled chicken dish that sounded perfect and quick for our Indian Summer Cookout.  Taste of Home's Spicy Apricot Glazed Chicken caught my eye with it's spicy yet sweet glaze.  I just love that flavor combination. 

The good thing about this dish is that is use stuff you may already have in your refrigerator like, chili sauce, hot mustard, and apricot preserves.  (I actually had to go buy the chili sauce as I don't use that often)

Now this recipe calls for broiling the chicken, but since it is too hot to cook inside I opted to grill the chicken on our outdoor grill.  The ingredients are simple and come together quickly. It's done in about 20 minutes so it make a great weeknight meal or it's perfect for a weekend get together.

Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!  How perfect is that.  You're gonna love the flavor.  What a great way to jazz up your everyday chicken!

Enjoy!

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Spicy Apricot Glazed Chicken

by Beth - Slice of Southern October-2-2017

Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!

Ingredients

• 1/3 cup apricot preserves
• 1/4 cup chili sauce
• 1 Tablespoon hot mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 skinless boneless chicken breasts

Instructions

Preheat your grill to medium heat.  In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through. Grill chicken for 6-8 minutes on each side or until a thermometer reads 165°. Brush occasionally with preserves mixture during the last 5 minutes of cooking. 

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4

Lemon Herb Grilled Shrimp and Scallops

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I've been remiss in posting this week and I'm sorry for that, but between 105 degree weather with 80% humidity (Hawaii anyone!) with sporadic thunderstorms, and then all of a sudden it's 80 (which is cool for this time of year) I had to go and get sick!

Yep...

I did it...I got a painful sore throat, which I NEVER get.  So I've been off my game a little.

So to make it up to you I'm going to share a GREAT recipe with you for some late summer grilling!  I don't post many seafood recipes here on Slice of Southern, but MGG loves seafood.  Me, not so much.  So every now and then we satisfy his cravings and cook up a wonderful fish dish for him.  I'll usually cook chicken for my self using the same flavorings so we have a nice, easy, and tasty dinner that's similar.  

So he requested shrimp and scallops this time around.  Grilled ones!  So I immediately thought of using a wonderful lemon and herb sauce as the basis for this dish that would compliment the fish well.

LEMON HERB GRILLED SHRIMP AND SCALLOPS

Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!  

This dish is easy enough to make for a party and can be scaled for an intimate dinner for 2 or 4.  I like easy, quick meals and you can't get much easier that making a basting sauce and grilling some fish.  Fish cooks in no time at all and you'll have dinner on the table in about 15 minutes start to finish!  I did use a specialty pan to help me along.  This Pro Ceramic Shrimp and Scallop Pan  is great to have because is made of ceramic, which retains heat well, and it has these wells that hold the shrimp and scallops and the basting sauce!  Perfect, but you can certainly use any pan you like.

The Lemon Herb basting sauce make this dish special!  Don't forget the sauce...you'll love every bite of this dish, I promise.  Serve it with Beth's Confetti Rice and a piece of grilled bread and you have one heck of a meal!

Enjoy!








Lemon Herb Grilled Shrimp and Scallops

serves 2

1/2 lb 10-12 shrimp
1/2 lb scallops - about 6
salt and pepper

Lemon Herb Basting Sauce:

¼ cup olive oil

juice of 1 lemon  ( 2-3 Tablespoons )
1 tablespoon red wine vinegar

2 teaspoons minced garlic

2 tablespoons dried oregano
1 teaspoon fresh thyme, chopped

1 teaspoon salt

Fresh ground black pepper

Preheat your seafood pan for 15 minutes over medium-high heat.  Meanwhile in a medium bowl combine all your Lemon Herb basting ingredients.  Remove 2 Tablespoons to a small cup and set aside.

Add shrimp and scallops to the seafood pan. Cook scallops about 2-3 minutes to brown nicely on each side. Grill shrimp, turning once, cooking until the center is slightly opaque, about 1 to 2 minutes per side. After turning each type of fish, baste with the lemon herb sauce.  Turn one final time and baste again.  Place on a platter and drizzle with reserved lemon herb sauce.  Serve with rice.

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Labor Day Bash: Butter Burgers

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It's time to celebrate the American Labor movement and all the workers that have strengthened our country!  Labor Day Weekend is the time to have a great big bash with lots of food and fun.

It also is the unofficial end of summer, but we won't dwell on that.  I'm still dreaming of summer and all the fresh bounty that is produces such as this Quick and Easy Strawberry Lemonade and this Farmers Market Bounty Summer Vegetable Soup with Chicken.

So let's talk about a main dish for your bash.  Let's talk about BUTTER BURGERS.  Yes, I said "BUTTER" burgers!  You've never tried one?  Well let me tell you that if you want a juicy, moist burger you have to try a butter burger.  It makes sense really...if you want juicy, and not dry meat, you add a fat.  In this case, butter!  I have to give credit for the idea to Paula Deen as she was the first person I saw doing this.  Now when you google it, you'll notice there are more and more versions of the butter burger out there.

BUTTER BURGERS

Today we are making both beef and turkey burgers with the secret ingredient being "butter".  MGG loves turkey burgers and I gravitate toward beef so why not make both at your next gathering.

They are simple to assemble by seasoning your meat, forming a patty and then placing a tablespoon pat of butter in the middle of the patty and surround it with the meat, so it's hidden.  That's my technique and it works wonderfully.  The butter warms and melts as the burgers cook, then it distributes throughout the patty and when you bite in to it....OH!  Boy is that a moist, juicy burger!

Top the with lettuce, tomato, and some good mustard, and don't forget the pickle and fries on the side!  The perfect meal to celebrate the holiday.  All American burgers made better with butter!

So try something new and indulge in a moist and juicy Butter Burger this Labor Day Weekend!

Enjoy!





Butter Burgers 

serves 6

1 lb 10% ground sirloin
1 lb 7% ground turkey (white and dark meats)
4 tsp burger seasoning (I use this or this)
6 Tbls of unsalted butter, divided into 6 tablespoon portions
6 hamburger buns
For serving:  lettuce, tomato, mustard

Preheat the grill to medium.  Grease the grill grate by brushing it with oil.
In separate bowls add the beef and turkey meat.  Add 2 tsp. of burger seasoning to each meat and lightly rake through the meat to distribute.  Form each meat into 3 patties about 1-inch thick. Place a tablespoon in the center of each patty and mold the meat around it so it is hidden in the center.  Place on a baking wax paper covered tray.

Place the burgers on the grill, cover and cook, turning once, until the burgers reach the temperature you like.  (About 10-12 minutes for medium, more for well done)  Toward the end of the cooking place the split buns on the grill to toast.  Remove from the grill to a platter for serving.
Assemble the burgers on the buns and top with lettuce, tomato, and mustard.  

Note: This post contains affiliate links to products that I use and I am providing to you for your convenience in purchasing should you choose.  A small compensation is awarded me for any purchase that you make. Thank you.

Easy Entertaining Chicken Souvlaki Platter

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Boy am I glad it's the weekend!

It was a long week at work and what better way to start the weekend than with a small gathering around the pool with good friends.

When you entertain, especially on a weeknight, you want to make something that is quick and easy.  This calls for some refreshing drinks, a nice fruit bowl, and some easy to eat appetizer finger food.

I'm finally revealing my famous recipe, Easy Entertaining Chicken Souvlaki Platter.  Imagine plump, juicy chicken breasts marinated with Greek flavors such as lemon, garlic, oregano, and wine. This easy summer dish turns finger food up to a new level.  Make sure to add Lavash strips as a vessel to hold the chicken, and a bowl filled with chilled, refreshing Tzatziki for dipping.  Oh man this is HEAVEN!

A quick 1 hour marinade is necessary to impact bold, bright flavors in the chicken.  Once that is done, it's easy sailing and 15 minutes to the best finger food dish around!  You can grill the chicken outside like we did, or you can use a good sturdy grill pan on the stove.  (Options, I love that!)

Keep the chicken whole to begin with so they remain moist inside.  Once you let them rest you can cut them into bite size pieces.  We served them with Lavash, a middle eastern unleavened bread that is perfect to use as a dipping devise for the chicken.  You could easily substitute pita wedges if you like.

All in all the weather was balmy last night, but the food was outstanding.  This dish is packed with flavor, and we enjoyed each and every bite.    

Don't miss out!  Summer is going by quickly and we should all take advantage of long evenings gathered with friends and of course, fabulous food like my Easy Entertaining Chicken Souvlaki Platter.

Enjoy!









Chicken Souvlaki Platter

serves 4-6

3 Tbs. extra-virgin olive oil

2 Tbs. dry white wine

1 Tbs. lemon juice

1/4 cup minced yellow onion

1 garlic clove, minced

2 bay leaves, broken or chopped into tiny pieces

1 tsp. dried oregano

Salt and freshly ground pepper, to taste

1 lb. boneless, skinless chicken

Lemon wedges for garnish

Parsley, chopped for garnish

Lavash, cut into strips

Tzatziki, for dipping

In a bowl, stir together the olive oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate for at least 1 hour.  

Prepare a medium-hot fire in a charcoal or gas grill or preheat a cast-iron grill pan over medium-high heat.

Remove the chicken pieces from the marinade.  Place the chicken on the grill rack 4 to 5 inches from the fire or place in the hot pan and grill, turning once, until the chicken is opaque throughout, 4-5 minutes per side. Season with salt and pepper.

Remove to a cutting board and allow to rest 5 minutes.  Cut chicken into 1 inch bite size pieces.  Place on a platter along with the Lavash strips, and a bowl full of tzatziki for dipping.  Garnish with lemon wedges and parsley.  Serve immediately.

Chipotle Lime BBQ Drumsticks

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We have a holiday coming up and I have the perfect grilled main dish!

Let's break out the grill this 4th of July and make some Chipotle Lime BBQ Drumsticks.  These are soooo easy to make.  You only need FIVE ingredients! ( A major plus) Yep, that is absolutely right, 5 ingredients to the ultimate party dish!  Who doesn't love drumsticks?  These are such a great idea for a great big outdoor bash.  The recipe can be doubled or tripled to accommodate as many people as you want, or it can used as a great, quick weeknight meal.

CHIPOTLE LIME BBQ DRUMSTICKS

Let's talk about the flavor.  I love a good BBQ sauce and usually make my own, however there are time when I don't want to do that, or I am short on time, or need A LOT of it.  That's when I turn to a good bottled sauce.  No shame here.  We all use them.  What's different about this sauce is that I chose a Carolina style sauce which has a mustard and vinegar base, not a tomato one.  Mix that with some Chipotle seasoning and some lime zest and you have one heck of a sauce!

I chose a salt free Southwest Chipotle seasoning by Mrs. Dash.  Now this seasoning has a kick, so if you want it milder add less or more if you want it really spicy!  This seasoning is perfect with the BBQ sauce and then you add the lime zest!  Woooweee!  This is some zesty sauce.  

Serve along some great potato salad, pasta salad, or corn on the cob and you have one excellent meal!  Treat yourself to something easy at your next outdoor bash, or this 4th of July.  Chipotle Lime BBQ Drumsticks will be the hit of the party!

Enjoy!

Chipotle Lime BBQ Drumsticks

serves 2-3

1/2 cup of Carolina style BBQ sauce (mustard/vinegar based) (such as Heinz)
1 tsp Southwest Chipotle seasoning (Mrs. Dash)
2 tsp lime zest
6 chicken drumsticks
1 Tbls olive oil
salt & pepper

Preheat the grill to medium heat.  Combine the top three ingredient in a bowl and set aside.

Brush the chicken with the oil and sprinkle with salt and pepper.  Grill chicken, covered, for 20 minutes, turning about every 5 to 6 minutes until cooked through.  In the last 10 minutes start basting chicken with the sauce mixture each time you turn the chicken.  Serve.