Heating Up the Grill

Now that grilling season is in full swing I thought I would a new tip I learned. Preheating the grill is important so you can get the right temperature. Most gas grills come equipped with thermometers to tell you exactly what heat you are working with. However, I recently read a new way to tell the temp of your grill. Really it is an old fashioned way - needless to say I like the idea.

You hold your hand approximately 6 inches above the spot where the food will be cooking, and begin counting how many seconds you can keep your hand in this position. Here is the breakdown

High Heat: 3 seconds or 500 F

Medium High Heat: 5 seconds or 400 F

Medium Heat: 7 seconds or 350 F

Medium Low Heat: 10 seconds or 325 F

Low Heat: 12 seconds or 300F

Tune in tomorrow where I will write about marinades and rubs for grilling.

Fiesta Chicken Enchiladas

I received my FREE Kraft Food and Family quarterly magazine today. It has some really great ideas for summer recipes. The one shown below uses leftover grilled chicken. Whenever I grill chicken I throw a few extras on so I can make recipes like this. It saves a ton of time.

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts, shredded
1 cup salsa, divided
4 oz cream cheese, cubed
1 tbsp chopped cilantro
1 tsp ground cumin
1 cup cheddar and monterey jack cheese, divded
8 flour torillas

Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining shredded cheese.

Bake 15 to 20 minutes or until heated through.

Makes 4 servings, 2 enchiladas each.

Chili Sauce Chicken on the Grill

Grilling season is upon us - FINALLY! I thought the warm weather would never come - even now we still have some cool days here in the midwest. Grilling is great - not only does a grill make dinner quick but it's easy to cook an entire meal without heating up the kitchen. Also, fewer pots and pans to clean - always a plus in my house. Anyway - here is a great chicken recipe to try on the grill from one of my old Quick Cooking magazines.

1 bottle (12 oz) chili sauce

1/3 cup white wine or chicken broth - I prefer wine and if you know me you'd know why

1/4 cup olive oil

10 to 12 garlic cloves, minced (yes - 10 to 12 is correct)

4 1/2 tsps dried basil

1/2 tsp salt

1/8 tsp pepper

8 chicken thighs

In a large relsealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours - the longer the better.

Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn; grill 10 minutes longer or until chicken juices run clear, basting frequently.

Tilapia Piccata

Tilapia is a mild tasting fish and when you add this yummy lemon sauce you have a great meal. Healthy too! It can be on the table in 18 minutes - great for the busy family.

1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 lb (about 6) tilapia fillets
4 tsp canola oil
1 cup reduced sodium chicken broth
1 tsp cornstarch
2 Tbs lemon juice
1 Tbs butter
1 Tbs chopped parsley
1 Tbs. nonpareil capers, rinsed and drained, optional

1. Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.
2. In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.
3. Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes. Dissolve cornstarch in 1 Tbs water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers, if using them. Spoon sauce over fish. Makes 4 servings.

Flash of Flavors

Below are ideas for adding flavor to your recipes. They can be used for toppings on various meats, fish and pasta. Another great idea I found in Parents magazine.

Parsley-Mint Pesto
Use on: Rice or Pasta
In a blender combine 1 cup parsley leaves, 1/2 cup mint leaves, 1 garlic clove, 3 Tbs grated Parmesan, a pinch of pepper and salt. Add 1/2 cup olive oil and puree. Makes about 3/4 cup.

Lime-Cilantro
Use on: Fish or pork
Whisk together 2 Tbs. each seasoned rice vinegar, lime juice and soy sauce with 1 Tbs. chopped cilantro and 1 tsp. grated ginger. Whisk in 1/3 cup canola oil. Makes about 2/3 cup.

Garlic Herb
Use on: Steak or pasta salad
Whisk together 1/4 cup red-wine vinegar, 1 minced garlic close, and a pinch each of pepper, salt and sugar. Continue to whisk and slowly pour in 1/3 cup extra-virgin olive oil. Makes about 2/3 cup.

Tropical Fish
Use on: Chicken, pork or fish
In a blender, combine 1/4 cup orange marmalade, 2 Tbs. each cream of coconut and lime juice, and 1/3 cup crushed pineapple. Makes about 1 cup.

Healthy Carbonara

I found this recipe in Family Circle while sitting in the waiting room at the hospital - my dad was having tests. Anyhow I haven't made it yet but it sounds yummy so I thought I would share it with you.

1 9oz packge fettuccine
1 cup frozen green peas
3 slices center cut bacon
1 small onion, chopped
3 garlic cloves, minced
1 tsp thyme
1/2 cup fat free half and half
1/2 cup shredded Parmesan

1. Cook pasa according to the directions on the package, but don't salt the water. Three minutes before the pasta is supposed to be done, add the green peas to the pot. Drain, and reserve 3/4 cup of cooking liquid.
2. Meanwhile, cook bacon in a large saucepan on medium-high until crispy. Remove bacon from pan and discard all expect 2 teaspoons of drippings. Add onion to the pan and saute' for 3 minutes in the leftover drippings. Add garlic and thyme, and cook another minute. Stir in pasta and peas, reserved cooking liquid, and half and half. Cook 2 minutes. Crumble bacon on top of pasta and toss with cheese. Makes 4 servings.

Bacon Wrapped Water Chestnuts

These are a great appetizer and sooo simple. I am also submitting this for the Random Thoughts Recipe Exchange for this week.

1 package of bacon
1 can of whole water chestnuts
1 bottle of barbeque sauce - I prefer Sweet Baby Rays Spicy
Toothpicks

Wrap a piece of bacon around each chestnut and secure with a toothpick. Place in a baking dish. Bake at 350 degrees for about 45 minutes. Remove from oven and drain fat. Then pour the barbeque sauce over the chestnuts. Bake uncovered for about 20-30 more minutes. I determine they are done by how well the bacon is cooked. Enjoy!!