Turkey Sliders

This is a healthier way to make sliders.
I love the red onion, cilantro,and cumin mixed in the turkey. It makes the Sliders very flavorful and simply delicous!
This meal was also very easy to throw together.
I used a indoor grill pan, but when the weather is warmer I use our outdoor grill.
My boys loved the Sliders! Something about food being in mini form, makes it just that much better!

Turkey Sliders
makes 10-12 sliders

What you Need:
-1 egg white, beaten
-1/2 cup red onion, minced
-1/4 cup fresh cilantro, minced
-1/2 teaspoon ground cumin
-1/4 teaspoon of salt
-1 pound of Ground Turkey
- 12 dinner rolls, whole wheat
-lettuce leaves, halved
-Plum Tomatoes, sliced
-1 avocado, sliced

How To Make:
1. Whisk together the egg white, onion, cilantro, cumin, and salt in a medium bowl. Add the turkey and mix until just blended. Shape into 10-12 burgers.

2. Heat a skillet coated with cooking spray over medium heat. Cook the burgers, turning once, for 6 minutes or until done.

3. Place the bottoms of the dinner rolls on plates. Top with one 1 piece of lettuce and 1 tomato slice. Place 1 burger on each and top with the avocado and top of the roll.

Enjoy!

Source: Flat Belly Cookbook

Baja Style Shrimp Tacos

These Tacos are Amazingly Good!
If you can't have the real California Baja style tacos, make your own.
We had our first day of 70 degree weather today, the warm weather made me crave something more light and healthy to eat.
These Baja Shrimp Tacos hit the spot.
As far as prep goes, these really don't take a whole lot of time to make. I started by getting the shrimp ready and then marinating them in the lime and oil while making the beans, quacamole, and pico de gallo. The shrimp cooks so quickly, so I did not cook them until right before I was ready to serve the dinner.

Baja Style Shrimp Tacos
serves 4 -6

• 2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• the juice of one lime
• 1 teaspoon coarse salt
• 1 dozen corn or whole wheat tortillas
• pico de gallo (recipe below)
• black beans (recipe below)
• guacamole (recipe below)
  
• lime wedges for serving
• Cholula hot sauce (or your favorite hot sauce)
• monterey jack cheese (optional)

1. Toss the shrimp together with the olive oil, lime juice and salt. Preheat your grill (outdoor or indoor) over high heat. Grill until cooked through, about 2 minutes a side.

2. To serve, heat the tortillas in a dry frying pan and wrap them in a towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, back beans, guacamole, fresh lime juice, a few dashes of hot sauce and a little of the cheese if you’d like.

Yummy!

Pico de Gallo

Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa.

• 1 pint grape tomatoes, quartered
• 2 tablespoons roughly chopped cilantro leaves
• 3 tablespoons finely chopped white onion
• coarse salt
• squeeze of lime
• as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

Black Beans

• 1 can of black beans
• 4 cilantro stems
• 1 garlic clove, crushed
• pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

Guacamole

• 2 ripe avocados
• 2 tablespoons minced white onion
• 3 tablespoons cilantro leaves, roughly chopped
• 1 lime
• coarse salt

Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

Recipe Source: GOOP

Steak Bites

The three boys in our house LOVE steak, and are always asking for it!
I don't cook it often because of the cost, and my lack of love for steak.
However, when I cook this recipe the Steak bites are gone very quickly.
Having steak cooked in bite sizes is a a fun and different way to serve steak, and also makes dinner cooking time quicker.
Serve with your favorite sides and enjoy!

Steak Bites

What You Need:

-1 sirloin steak

or

-1 pkg. pre-cut beef tips

-Kosher salt and freshly ground black pepper

-Butter

How To Make:

1. Trim off the large obvious pieces of fat that run along the side of the meat. Cut strips less than 1 inch wide. Cut into small bite-sized pieces. If you see anymore large chunks of fat, gristle or long silvery membranes cut them off.

2. Sprinkle generously with kosher salt and freshly ground black pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

3. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

4. Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Now scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 seconds or so – just long enough to sear the outside of the meat but NOT completley cook the inside, or in will be over-done.

5. Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly when all the meat is nicely browned and removed to the plate pour all that browned/blackened butter and drippings all over the meat.

Serve with Vegies, potatoes, or any other side.

Enjoy!

Island Chicken

This is a very healthy and refreshing marinade for chicken.
You can either cook the chicken in the oven or grill depending on how you feel. Either way, the chicken is delicious!
This has become a staple marinade at our house and perfect for a summer meal.
You can serve it with what ever sides your family likes!
Enjoy.

Island Chicken

Ingredients:
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts

How to Make:
1. Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.

2. When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

OR Preheat a outdoor or indoor grill. When heated cook chicken for about 7 minutes on each side until done.

Recipe Adapted From Annie's Eats

Chicken Kabobs With Lemon & Oregano

Chicken Kabobs With Lemon & Oregano

-1/2 cup lemon juice
-1/4 cup dry white wine
-2 Tablespoons pure olive oil
-2 cloves garlic, minced
-2 tablespoons chopped fresh oregano
-grated zest of 1/2 lemon
-salt and pepper to taste
-1 1/2 lb of skinless and boneless chicken breasts, cut into cubes
-2 small zuccinni's, cut into 1/2 inch slices
-1 red bell pepper, seeded and cut into 1 inch squares
-1 yellow onion, cut into 1 inch squares

1. In a large bowl, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, and salt and pepper. Stir in chicken, zuccinni, red bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.

2. Meanwhile, prepare a grill pan by spraying it with Pam or Prepare outdoor grill. Place 8 wooden skewers in fully covered in water for 15 minutes. (this is so your skewers will not burn)

3. Prepare the skewers by pushing the chicken, zuccinni, red pepper, and onion through the skewer sticks alternating the pieces and dividing them equally. Place on hot grill pan or outdoor grill. Grill, turning the skewers once or twice. Cook until chicken is done and vegies are tender.

4. Serve on top of Rice Pilaf (recipe follows)

Rice Pilaf:

-1 1/2 cups long-grain rice
-2 Tablespoons of unsalted butter
-1/2 cup chopped yellow onion or shallot
-3 cups of Chicken stock, heated
-salt and pepper
-1 Tablespoon of Fresh flat-leafed parsley or 1 teaspoon of dried parlsey

1. Preheat oven to 350 degrees. Butter a shallow 2 qt baking dish.

2. In a frying pan over medium heat, melt the butter. Add the onion or shallot and saute until softened, about 2 minutes. Stir in the rice and saute for about 2 minutes. Transfer to the prepared baking dish. Add the heated chicken stock, season with salt and pepper and stir to mix.

3. Cover and bake until all the liquid is absorbed, 25-30 minutes. Remove from oven, uncover, and fluff with fork. Serve immediately.

Enjoy!

Perfect Pork (meat) Marinade

Who says you can't grill in the cold winter time?
Time to pull out the grill pan, or electric grill.
(for those of you lucky ones who live in year round warm states you can just get out the outdoor grill)
This marinade is very good!
You can also use it on Chicken and Salmon.
enjoy!



Perfect Pork (meat) Marinade

1/2 C. Worcestershire Sauce
2 T. Olive Oil
1/4 C. Fresh Parsley (or 1/8 C. dried)
1 tsp. Dried Minced Garlic
1/4 C. Balsamic Vinegar
1/2 tsp. Pepper
1/4 C. Soy Sauce
4 Boneless Pork Loin Chops, 1" thick OR pork loin


In a large, re-resealable plastic bag or container, combine the first 8 ingredients. Using a fork, poke holes in both sides of pork; add to marinade. Seal bag or container and turn to coat. Refrigerate for 8 hours (the longer the better), turning every 2-3 hours. When ready to grill, drain and discard marinade. Grill pork chops in a preheated grill, covered, over medium heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reads 160 degrees F.

Bajio's Green Chicken Chile Salad

There are many reasons I LOVE my home town of Orem, Utah.
You really never know what you have and how much you love it, until you move away.
That is how I feel about this salad,
the Green Chicken Chile Salad from

There are days I still crave it, and I have lived outside of Utah for over 6 years!
I was so excited to stumble into this recipe.
It is very VERY close to the original.
It does take a little time to prepare. When I make it, I usually will do a few of the steps the day before or earlier in the day.
The work and preparation is totally worth it in the end!

Makes 4 -5 servings

STEP 1:
INGREDIENTS for Green Chili Chutney:
3 large annaheim peppers, halved, seeds removed

1 - 2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles

5-7 tomatillos, husks removed

1/2 cup apple cider vinegar

1 cup sugar

dash of chili powder

dash of cumin

dash of salt

1 large sweet onion, halved
DIRECTIONS
1. Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degree oven for about 25 minutes, or until nicely browned.
2. Place tomatillos and about 1/4 cup onion in blender and process until mostly smooth.
3. Dice peppers.
4. Add all ingredients except the remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the spiciness/sweetness to taste.

STEP 2:
Grilled Chicken INGREDIENTS

4 Grilled Chicken Breasts

1 cup of lime juice
1 cup of oil
Balsamic Vinegar
Directions:

1. Marinate chicken breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
2. On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.

STEP 3:

For onion:

1. Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
2. Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.

STEP 4:
Cilantro Lime Dressing INGREDIENTS:
1 package Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2 bunch of cilantro, chopped
1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Directions:
1. Blend all ingredients together in a blender. Chill.

Step 4:
Assembly:

On individual plates:
-pile with mixed greens,
-add a cup of Fresh Pico De Gallo or store bought,
-add the warm chicken mixture,
- top with cheese,
-tortilla strips
- and cilantro lime dressing

ENJOY!

The BEST Turkey Burger

Why is this the BEST Turkey Burger?
Most Turkey Burgers turn out DRY and tasteless.
This Turkey Burger has a secret ingredient that makes it very moist and flavorful!
-1 can of Green Chilies-
Thats it! Simple, and makes a huge difference.
This is my new go to Turkey burger recipe.
Thank you to A Dash of Sass for this recipe.

The BEST Turkey Burger

1 pound ground turkey
1 small can diced green chilies, drained
a few pinches of kosher salt, to taste
fresh ground pepper, to taste
5 whole wheat hamburger buns
2 ripe avocados
2 tomatoes sliced
5 slices pepper jack or provolone

Directions:

1- In a large bowl, combine the ground turkey, green chilies, salt and pepper until well mixed.

2.- Using your hands, shape the mixture into five patties, approximately 3 inches in diameter.

3- Preheat your grill pan or charcoal grill . Brush the grill or grill pan lightly with olive oil or non-stick cooking spray. Place the patties on the grill. Grill until cooked through, approximately 3-4 minutes per side.

4- A few minutes before removing the patties from the grill, top each patty with one slice of cheese. Wait for the cheese to melt.

5- Place each patty in a warmed bun and top with sliced avocado and tomato. Serve warm and with a side of grilled vegetables (recipe follows in post below).

Makes 5 turkey burgers.

Grilled Vegetables

Now is the season to find yourself some squash and zucchini.
This recipe is so easy and simple.
I was pleasantly surprised how grilling these vegie's with olive oil and herb's brings out a sweetness in them.
They were good enough for my 6 year old to actually eat them and LIKE them!
Makes a great side dish.

Grilled Vegetables

2-3 medium-sized zucchini
2-3 medium-sized yellow squash

1 onion quartered

1-2 tablespoons olive oil, enough to coat
kosher salt, to taste
fresh ground pepper, to taste
Italian Seasoning

Directions:

- Preheat a grill pan or outdoor grill to high heat.
- Slice the zucchini and yellow squash on a diagonal into slices roughly 1/4 inch thick. Cut onion in quarters.
- In a large bowl, toss the sliced zucchini, squash, and onoin with the olive oil, salt, pepper and Italian seasoning.
- Using a pair of tongs, place the coated vegetable slices on the hot grill pan. Cook until dark char marks appear. Flip the slices using the tongs and cook the other side until charred.
- Serve warm as a side dish or use cold in a vegetarian sandwich or wrap.

Awesome Steak Marinade

This is a
'make your man happy' kind of meal.
I have never been really all that great at grilling Steaks,
this marinade made it easy.
These steaks turned out VERY GOOD!
I will use this marinade again.
Thanks to Melanie at
My Kitchen Cafe.

Awesome Steak Marinade
From My Kitchen Cafe

1 cup soy sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup pineapple juice
3 garlic cloves crushed or finely minced

Combine all ingredients thoroughly and use as marinade. If marinading steaks, I marinade the meat overnight (about 12-14 hours) before grilling.

Macaroni Grill- Penne Rustica

Can't find or afford a babysitter on the weekends?
Well, you can still have a great meal with out spending the money to go out.
This dish is a Copy-Cat version from The Macaroni Grill.
I just made this the other day for a sweet girl from my church, who just had a baby.
It was a perfect meal to share since it makes enough for 2 pans.
You could also make the 2 pans, eat one then freeze the other for another night.
OR, you can half the recipe and make enough for one pan.
We had this pasta dish with a green salad and Italian bread.
My family loved this meal, there was not a noodle left in the pan.
Enjoy!

Macaroni Grill - Penne Rustica
adapted from: your homebased mom

Ingredients:
-8 to 10 grilled chicken breasts (marinate in 1/3 cup olive oil and 1 tbsp garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon (cooked and cut into pieces)
2 boxes penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
6 cups heavy cream

Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream. Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: two 9×13 casserole dishes.
Preparation Time: More than an hour

Lemon Basil Chicken Breasts

This was a very good marinade for chicken.
The Lemon and Basil make a Delicious combo!
I started marinating the chicken right after lunch, so it marinated for about 4-5 hours. I cooked it on a grill pan on my stove.
I then served the chicken on top of Angel Hair pasta tossed with olive oil, chopped Roma tomatoes, and fresh chopped basil.
This was a very healthy and yummy meal that the whole family loved.

Lemon and Basil Chicken Breasts:
Recipe from: For the Love of Cooking

• 2 boneless, skinless chicken breasts, trimmed of any fat
• Juice and zest of one lemon
• 3 tablespoons of fresh basil, chopped (divided)
• 2 cloves of garlic, minced
• 2 tbsp olive oil (divided)

How To Make:
1. Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons of fresh basil, salt, pepper and minced garlic. Mix thoroughly and marinate in the refrigerator for 1-2 hours.

2. Remove chicken from the refrigerator 10 minutes prior to cooking. Heat the 1 tablespoon of olive oil in a large grill pan or skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let the meat "rest" for at least 5 minutes before serving. Garnish with the last half tablespoon of fresh basil and extra lemon.
Enjoy.

Grilled BBQ Chicken Chop Salad

This Salad is restaurant quality, if i do say myself.
Fresh Vegetables, tangy yet sweet BBQ chicken, and fresh feta cheese. All on top of crisp romaine lettuce tossed in a little ranch dressing.
Oh Yummy!!
A great light and flavorful summer meal.
This salad is a new favorite for my husband and I. I am already looking forward to making it again!

I came up with this salad recipe for
the July 2009 Home Chef Blog Recipe Contest, featuring the
Shirley J BBQ Seasoning Mix.
You can find the Shirley J blog here.
You can learn more about Shirley J Products on the
Shirley J Website.
If you are interested in making or ordering any Shirley J product, the 'how to' is on the left hand side of this blog.

Grilled BBQ Chicken Chop Salad

Serves 4

• 4 Chicken Breasts
  
• 1 cup of Shirley J BBQ Seasoning Mix
• 1/2 cup hot water
• 2 Tbsp vinegar
  
• 6 bacon slices
  
• 2 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
• 4 to 5 Tablespoons of Ranch Salad Dressing
  
• 4 ounces feta cheese, crumbled (1 cup)
• 2 plum or roma tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
• 1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
• 1/2 cup chopped red onion
  

Step 1: In a mixing bowl wisk together Shirley J BBQ Seasoning mix, hot water and vinegar. Mix until all combined. Marinate defrosted Chicken Breasts in the BBQ mixture for at least 2 hours. (I started marinating the chicken the morning before I grilled).

Step 2: Preheat your grill (if using an outdoor grill). Place foil on the grill. Cook the chicken on the foil in the grill on Med- high heat for 10 minutes each side or until done. I spooned on some of the leftover marinade the first time I flipped over the chicken. After Chicken is done, slice it in 1 inch pieces.

Step 3: Place the strips of bacon in a baking pan. ( if you want really easy cleanup from the bacon grease, put a piece of foil that covers the sides and bottom of the pan. Then to clean it up you just pick up the foil after the grease has cooled and throw away) Put in oven and cook on Broil for about 5-10 minutes until it is as crispy as you would like. After bacon is done, pat with a paper towel to get excess grease off of bacon. Then cut bacon in 1/2 inch pieces.

Step 4: Put the Romaine lettuce in a big mixing bowl. Pour the Ranch dressing over top and toss the lettuce until the dressing is mixed through out the lettuce evenly.

Step 5: Now for the FUN part, assembling your salad. I did mine on individual plates. 1st- lettuce, 2nd- on top of lettuce put the chicken, bacon, feta cheese, avocado, onion, and tomatoes.

(an idea: if you like crunchy on your salad, you can add tortilla strips to place on top)

Enjoy!

**The Shirley J BBQ Seasoning Mix is $9.70 for a 20 oz can**

Barbecued Indonesian Chicken

One thing I love about Summer is,
grilling!
I am always looking for a new way to grill or a new marinade to soak meat in before I grill.
I saw this recipe on 'Dinner's for a Year' blog.
This marinade was very easy to put together, and the chicken turned out so very good.
We all loved it! Yes, even the two little boys in my house ate every bite.
I will make this again. Next time I do make it, I am going to try using bone-in chicken.
Happy Summer Grilling!

Barbecued Indonesian Chicken
from: Dinners for a Year and Beyond

serves about 5 - 6

1/2 cup soy sauce
2 tablespoons barbecue sauce
3 tablespoons honey
2 tablespoons grated fresh ginger (I used 1 tablespoon of ground ginger)
2 large garlic cloves, chopped
2 teaspoons cumin
juice of 1 lime

10 - 12 pieces of bone-in, skinless chicken (I used 6 boneless chicken breasts)

In a bowl, combine the first 6 ingredients. Place chicken in a resealable bag(s) and add the marinade. Refrigerate for 4 - 6 hours or even overnight.

Heat a grill to medium high. (I cooked my chicken on my outdoor grill, but put foil on top of the grill then cooked the chicken on the foil)Remove chicken from marinade and grill for about 20 - 30 minutes or until the juices run clear and the chicken is cooked through. Remove the chicken from the grill and serve.

Enjoy!

B-B-Q Asian Salmon

I am always looking for new ways to cook fish.
I found a winner with this recipe. This Salmon turned out really good!
And with it being a BBQ recipe it is perfect for this time of year.
I also cooked vegie-kabobs to go with it, I poured some of the sauce for the Salmon on top of the vegies. I used zuchinni, mushrooms, yellow pepper, and cherry tomatoes for the kabobs.
The colors of this dish has 'Summer time' smothered all over it!

B-B-Q Asian Salmon
from Best Bites

Ingredients:

-2 lbs salmon fillets (cleaned)
-¼ cup soy sauce
-1 tablespoon chili sauce
-1 tablespoon fresh ginger (minced) I did not have fresh ginger on hand, so I used 1 teaspoon of ground ginger instead
-2 cloves fresh garlic (minced)
-1 lime (juiced)
-1 lime (zested)
-1 tablespoon brown sugar
-3 green onions (chopped)



How to make:

Step 1: Heat an outdoor grill to high heat. Place salmon on 3 slightly over lapping large sheets of aluminum foil.

Step 2: In a bowl mix together soy sauce, chili sauce, ginger, garlic, lime juice, lime zest and brown sugar. Pour the sauce over the salmon. Place salmon in aluminum foil on the grill.

Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked. Remove and place on a platter. If there is any sauce left over on the aluminum foil, pour it over the fillets. Sprinkle with chopped green onions.
(Makes 4 Servings)

Grilled Chicken Bruschetta

This dish is so fresh and so good!
I made this meal for Mothers Day,
it was a HIT.
The fresh basil, tomatoes, and mozz cheese tasted perfect on top of grilled chicken.

GRILLED CHICKEN BRUSCHETTA
Adapted from Becky Higgins

1 1/2 cup Sundried tomato salad dressing (we used Kraft brand)
5 boneless skinless chicken breast halves
3-4 roma tomatoes, finely chopped
1 1/2 c. shredded mozzarella cheese
1/3-1/2 cup fresh basil, chopped

Marinate chicken in sundried tomato dressing ahead of time (at least 4 hours before). Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup).
Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

I added this yummy side dish to the grilled chicken:
-cook 1 1/2 - 2 cups of bow tie pasta
-drain pasta
-add 1/2 -3/4 cup of the Sundried tomato salad dressing
-mix together and then add 1/2 cup of shredded Parmesan Cheese
Serve immediately.