In Honor of the First Day of Summer: A Delicious Chicken and Veggie Marinade for the Grill

It has felt like summer for a month now. But today marks the summer solstice and the official first day of summer. To honor the longest day of the year we’d better fire up the grill!

This marinade is one of my favorites. It is so simple… just two ingredients! And it packs a serious punch after marinating for only 20 minutes. It simply can’t be beat.

Grilled Chicken and Vegetables Marinade

Time: 5 minutes to make, at least 20 minutes to marinade.
Servings: I marinated 2 big chicken breast and about 3 c. of chopped veggies.
Level: Easy

2/3 c. Zesty Italian dressing (you can use lite or fat free)
almost 1 Tbs. Weber Grill Kick’n Chicken seasoning

Mix ingredients together in a large zip-loc bag. Add whole chicken breasts and various chopped veggies. Seal bag and rub marinade all through chicken and veggies. Lay bag flat on the counter and let marinade sit for at least 20 minutes, turning bag a few times.

Grill over medium heat for 15- 20 minutes, depending on the thickness of your chicken breasts. Yum!

Tips
- I had leftover red and green bell pepper, cherry tomatoes, and white button mushrooms from my Steak and Veggie Kabobs. I used those veggies plus a roughly chopped onion.
- I grilled my veggies in a grilling basket.

Chili Cheese Turkey Dogs

These are some serious knife and fork dogs. The spicy chili and grilled hot dog combo is a classic that simply can’t be beat.

I NEVER order these when I’m out because chili can be unpredictable and VERY VERY fatty. You never know what the consistency is going to be like and you can never tell what cut of meat has been used. I like my chili chunky. I want to be able to see the meat, beans, and tomatoes and taste them all individually if I wanted to. I know, I know… I’m such a weirdo.

This chili is not just good on hot dogs. It is also delicious when served alone, on top of Fritos or tortilla chips, topped with sour cream and cheese, or any combination of the three. An added bonus?! This chili recipe is quick and easy and only takes 15 minutes to make!

Speedy Spicy Chili

Servings: 4
Time: 15 minutes
Level: Easy

1/2 onion, chopped
1 clove garlic, minced
1/2 lb. ground turkey or ground beef
1 can chili ready tomatoes
1 can chili beans
1/4 c. jalapeños
1 tsp. chili powder
1/2 tsp. cumin

In a deep sauté  pan over medium-high heat, cook onions and garlic in a little oil until they become fragrant. Add meat and cook until no longer pink. Add remaining ingredients and continue to cook, stirring often, until chili reduces and becomes thick. Yum!

Grill hot dogs, place in warmed hot dog buns, and top with chili and shredded cheese. Yum!

Tips
- My dad likes to add mustard to the top of his chili dogs.
- Jason likes to add sour cream.
- You can use regular hot dogs instead of turkey dogs.
- You can also leave the meat out of the chili and use vegetarian hot dogs.

You Hate Leftovers? No Way… and Big Boy Burritos

I recently had an interesting conversation with a guy about leftovers. I am leftover obsessed and he was telling how much he absolutely HATES them. After talking  about soggy casseroles, spoonfuls of peas, and one bite of this and that thrown back on a plate and stuck in the microwave, I almost agreed with him. GAAARRRROSSS.

It occurred to me that whenever I use leftovers, I rarely ever eat them in exactly the same way. I always turn them in to something completely different, so instead of boringly eating the same meal, I just have half of the leg work done for me when beginning my next meal.

Case in point: Last night’s burritos. I call them Big Boy Burritos because they are almost too stuffed to fit into a tortilla. Good news? You don’t need any sides. All of your veggies and protein are wrapped up into one filling bundle. Yum!

The day before I  made Steak and Veggie Kabobs and had a lot leftover. I made leftovers on purpose so I could have steak, veggies, and rice already done for a quick meal later. If you think ahead, you can make weeknight dinners a breeze for nights when you’re in a hurry.

Big Boy Burritos

Servings: However much you have leftover.
Time: 10 minutes, max
Level: Easy

Steak or chicken, cooked
Veggies, cooked
Salsa
Rice
Black Beans
Tortillas
Sour cream
Cheese, shredded

Slice meat and veggies into bite sized pieces.

In a skillet over medium heat, heat meat, veggies, a few spoonfuls of salsa, rice, and black beans until warmed throughout.

Microwave tortillas for 15 seconds to help them become more pliable. Top tortillas with desired amounts of salsa and sour cream. Top with warmed meat mixture and a little cheese. Wrap it up and you’re good to go! Yum!

Steak and Veggie Kabobs

This marinade isn’t true to the original recipe because I couldn’t remember it exactly but comes from a great friend and amazing lasagna maker, Web. He made it for us a few weeks back and they were amazing!

Summertime screams “Turn on the Grill!” so that is just what we did. What better way to beat the 100° weather than to spend time outside over a fiery grill? Kidding… it always takes some convincing in this hot humidity to get the grill going in our house but tonight, it was well worth it.

This slideshow requires JavaScript.

Steak and Veggie Kabobs

Time: 24 hours… but seriously about 10-15 minutes to prepare
Servings: 4-6
Level: Easy

Marinade:
1 c. Zesty Italian dressing
1/2 c. Worcestershire
1/2 c. Dale’s Low Sodium Steak Seasoning (picture in slideshow)
2 cloves of garlic, minced

Kabobs:
1 1/2 lbs. chuck roast, or your favorite cut of beef… almost anything will do, cut into big bite sized pieces
1 yellow bell pepper, chopped into big bite sized pieces
1 green bell pepper, chopped into big bite sized pieces
1 red bell pepper, chopped into big bite sized pieces
1 onion, chopped into big bite sized pieces
1/2 pint cherry tomatoes
1/2 package white button mushrooms, cut in half, length wise

In a long dish, whisk marinade ingredients together. Add meat and veggies.

Toss to coat. Cover dish in plastic wrap and let sit overnight in the fridge, stirring once or twice throughout the day.

When ready to grill, thread meat and veggies on skewers.

Grill over medium heat for 10 minutes, turning often to ensure even grilling.

Yum!

Tips
- Serve with a side of brown rice.
- Skewer pineapple and grill for a sweet addition.
- Use leftovers to make steak fajitas.

Okie Dokie Artichokie Dip

I love artichokes. They are delicious on pizzas, amazing in pasta dishes, and great in salads. I love this artichoke dip recipe because it really brings out the bite that artichokes naturally have. Using a little citrus and tangy yogurt makes the artichoke come alive.

Having a can of artichoke hearts in the pantry can be a life saver when you need a last minute appetizer for impromptu company or for those lovely nights when your husband forgets to tell you, until you’re brushing your teeth for bed, that he signed up to bring something for the potluck at work the next day.  :)

Artichoke Dip

Servings: 8
Time: 5 minutes
Level: Easy

1 can artichoke hearts
1/2 c. plain yogurt
1/2 c. mayo
1 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 1/2 tsp. Worcestershire
1 tsp. lemon or lime juice
1 c. Parmesan cheese, shredded

Drain artichoke hearts and chop them into bite sized pieces.

Mix all ingredients together and chill in the fridge until ready to serve.

Yum!

Tips
- Making this ahead of time will help enhance the flavor. Honestly, it’s not that great immediately. Let it sit in the fridge for at least an hour if you can.
- I used non-fat yogurt and low-fat mayo.
- Try using Greek yogurt instead.
- Don’t have yogurt? Use  1/2 c. of extra mayo or 1/2 c. of sour cream.
- Serve dip with crackers or veggies.

Leftover Pre-baked Crescent Rolls? Make Dessert!

This slideshow requires JavaScript.

I had two triangles left over after making Peppered Gravy Pot Pie so I decided to make dessert. Why not? And what a treat! I NEVER make dessert. These would also be yummy for breakfast.

Cinnamon Pecan Crescents

Servings: 2 (But you could use the whole tube of crescents)
Time: 10 minutes
Level: Easy

Crescent Roll triangles
Cream Cheese
Cinnamon and Sugar (I always keep a small container of these two mixed together)
Pecans, chopped

Lay the crescent rolls out flat. On the wide end, spread cream cheese and top with cinnamon and sugar and a few pecans. Roll triangles up like regular crescent rolls.

Bake at 375° for 8 minutes. Yum!

Peppered Gravy Pot Pie

The inspiration for this recipe came from an ingredient I used yesterday. Peppered Gravy! I used it as the sauce for my Breakfast Pizza and I had a lot leftover. What to do… what to do?

In the fridge, I also had a tube of crescent rolls that needed to be used so I figured I could put the two together. Peppered gravy would have been delish poured over hamburger steak but I wasn’t in the mood.

I grabbed a chicken breast and two cans of veggies from my pantry, and threw it all together for a seriously comforting and super quick dinner. Yum!

Peppered Gravy Pot Pie

Servings: 4-6
Time:  25 minutes
Level: EASY!

1 chicken breast
salt and pepper, to taste
1/2 c. peppered gravy, prepared according to packaged directions
1 can mixed vegetables, rinsed and drained
1 can diced potatoes, rinsed and drained
1 tube crescent rolls

Preheat oven to 375°. In a pan over medium-high heat, cook chicken breast, seasoned with salt and pepper, until no longer pink. Shred chicken using two forks. In a bowl, mix together peppered gravy and vegetables. Pour vegetables into a glass baking dish and top with shredded chicken.

Roll out crescent rolls and place, flat, on top of dish. Bake for 20-25 minutes, or until crescent roll top is golden brown. Yum!

Tips
- You might not use the entire roll of crescents. If not, stay tuned for what I did with my leftover rolls!!
- I topped my portion with a little hot sauce.
- If you don’t have peppered gravy, you could always use a can of cream of chicken or cream of mushroom soup mixed with a little milk or liquid stock.

The BEST Breakfast Pizza You’ll Ever Eat (And You Don’t Have To Eat It For Breakfast!)

Upon the  suggestion by a fellow foodie and friend, we recently went to brunch at Hi-Tone in Memphis. Hi-Tone is not a typical place you would ever think of going to brunch. When you walk in, you get the instant vibe that the night before (well, probably even that very morning) the stage was rocking and the dance floor was packed with young hipsters having a great night.

How do you know they had a great night? Well they are still there, sipping on mimosas and bloody mary’s, and eating the most delicious brunch I’ve had in a while.

I can’t attest to anything else (besides the bloody mary’s…yum!) on the menu at Hi-Tone, but the breakfast pizza is legit. So legit, that I decided to try to recreate it at home. The result? Straight up awesomeness.

We ate this pizza for dinner and then ate the leftovers the next day for breakfast. I wish we still had some…

Breakfast Pizza

Servings: 4-6
Time: 30 minutes
Level: Medium

1 box pizza dough mix, made according to package directions (I used Jiffy)
1 package of peppered gravy, made according to package directions (you won’t use all of the gravy)
1/2 c. sharp cheddar, shredded
5-6 slices of bacon, crumbled (I used turkey bacon)
1/3 c. peppers and onions, frozen
5 eggs
1 tbsp. milk
salt and pepper, to taste

Preheat oven to 425°. Roll out dough as thinly as possible. Bake for 3-4 minutes. Remove pizza dough from oven and top with prepared gravy, enough to cover like regular pizza sauce would.

Top with 1/2 of the shredded cheese and all of the bacon.

Bake pizza for 15-20 minutes until golden brown on the edges and cooked in the center. Meanwhile, whisk eggs, milk, and salt and pepper in a small bowl and set aside. In a skillet over medium heat, sauté peppers and onions until thawed. Add whisked eggs and scramble. When pizza is done, top with scrambled eggs and then with remaining cheese. Bake for an additional 3-5 minutes, until cheese melts. Yum!

Tips
- Try using sausage or ham instead of bacon.
- The peppered gravy package can be found on the same isle and section as taco seasoning packets, chili starters, and pesto/other pasta sauce starter packets.
- You WILL have left over gravy… stay tuned to see what I made with mine!
- Use egg whites to make it healthier.
- Make it vegetarian by leaving off the meat or adding Morning Star sausage.

Traditionally Delicious Egg Salad and an Award

Egg salad. It’s a staple in the South at picnics, dinner on the grounds church revivals, outdoor barbeques, and pool side suppers. I haven’t had egg salad in a while and I woke up with a craving. Seeing as how it is 100° outside and NOT cooling down anytime soon, cold egg salad sounded like a winner. Served along side a mountain of fresh fruit, this easy dish is great for both lunch and dinner.

    

Egg Salad

Servings: 4
Time: 15 minutes
Level: Easy

8 eggs
1/3 c. mayo (fat free works fine)
1 tbsp. yellow mustard
1 1/2 tbsp. sweet pickle relish
salt and pepper, to taste
paprika, to taste

Boil eggs until hard boiled. (Follow these instructions for perfectly hard boiled eggs.) Peel eggs and chop them into similar sized cubes. In a large bowl, mix all ingredients together. Add more of any ingredient if desired. Serve cold. Yum!

Tips
- Serve egg salad as a sandwich on any type of bread. You can add spinach, lettuce, and tomatoes if you want.
- Try adding leftover grilled chicken to the mix.
- Add 1 or 2 more eggs and remove the yolks of a few to make it a healthier.

On a very exciting note, Sandra from www.thesweetsensations.com shared ”The Versatile Blogger” award with me.

In keeping with acceptance of the award I will share 5 things about me that you probably don’t know. I will also pass this award on to 5 new or newly discovered (to me) blogs. Here goes:

1. I am 26 years old and I am currently living at my 26th address.
2. I hate salami.
3. I’m terrified of snakes. I can’t even look at pictures of them or see them on TV.
4. I would LOVE to go to culinary school and open a little cafe one day. Too bad the hours are terrible!
5. I can’t pass up a soft sugar cookie, no matter how stuffed or sick I am…

Food Blogging has led me to some amazing bloggers and mouth-watering recipes. Choosing 5 is almost as challenging as the 5 things about me, but here goes.

Mrs. Ts Eats’

Diethood

a muse in my kitchen

Alterkitchen

The New Healthy

Enjoy!

Easy Spaghetti with Chicken

This recipe is sooooo easy and offers a break from the mundane, and often over eaten, spaghetti with meat sauce. In this recipe, I’m not making my own sauce. Jarred sauce works for me in a pinch and keep very well in the pantry as a quick base for many meals.

When choosing which jarred red sauce to use, just pick your favorite. Traditional red sauce is great to have in the pantry. It is smooth so it works well as a pizza sauce. Red sauce with mushrooms and green peppers is great for anything. The mushrooms make the sauce taste heartier and meatier so if you are going the vegetarian route with a dish, this is the sauce I would choose. Red sauce with chunks of vegetables is definitely one I keep on hand in my pantry. I like it because it is not just good as a pasta sauce. I use it to thicken soups and I use it to mix with roasted vegetables as a quick side dish. You can also take that side dish and turn it into a quick meal by adding a meat, such as sliced Italian sausage.

I hope you like this recipe. Serve it along side fresh green beans roasted in olive oil with salt and pepper… delish!

Easy Spaghetti with Chicken

Servings: 2
Time: 15 minutes
Level: Easy

1 1/2 c. spaghetti sauce
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. red chili flakes
spaghetti noodles, boiled and drained according to package directions
1-2 chicken breasts, cooked and sliced or chopped
1/3 c. Italian cheese blend, shredded (you could use any Italian cheese, like parmesan, if you didn’t have the blend)

Heat spaghetti sauce in a saucepan over medium heat. Stir in Italian seasoning, garlic powder, and red chili flakes. Warm until heated throughout. Add spaghetti noodles and stir until covered. Serve noodles in a bowl, topped with chicken and cheese. Yum!

Tips
- Add fresh basil to your sauce… yum!
- Cook chicken breasts in a skillet and add the same seasonings to the chicken as you do to the sauce, plus salt and pepper.

- Try using Tyson’s Grilled and Ready Chicken to make dinner even quicker.