Friday, June 17, 2011

Quick Chicken Strips

These tasty little strips are simple to make and taste so much better than the frozen bag of nuggets.  Not to mention they contain zero preservatives or artificial ingredients! 

1 lb chicken breast strips
1 cage free egg
1/4 cup whole wheat flour
1/8 cup organic corn meal
1/2 tsp sea salt or an MSG FREE seasoning salt, like Lowry's
1/4 tsp pepper
1 tsp italian seasoning or fresh chopped herbs of your choice

Preheat oven to 400 degrees.  Grease a baking sheet lightly with butter or oil.  In a medium bowl, combine flour, corn meal, salt, pepper and seasoning (you can also mix these ingredients in a large ziplock bag).  In a separate bowl, beat egg until yolk is combined with egg whites.  Dip each strip in egg first, then drag (or shake) in dry ingredients to coat the strips.  Place coated strips on baking sheet and bake for 15-20 minutes until juices are clear and meat is white and tender.  Serve with a ceasar salad, pasta of your choice, or with homemade ranch dressing for dipping.  Enjoy!

Sunday, June 5, 2011

Grilled Green Beans

Fresh green beans, rinsed with stems removed
1/4 cup butter (half a stick)
1 minced garlic clove
Fresh minced rosemary or thyme
Sea salt to taste

Place beans in the middle of two 24 inch stips of aluminum foil crossing in an x shape.  Top with butter, garlic, herbs and salt.  Fold aluminum foil around beans to completely seal them in a packet of foil.  Grill 20-25 minutes until beans are tender.  Remove from grill and open carefully to release steam safely.

Mmm Kabobs

I served these with grilled green beans tonight.  Amazing! 

1 red pepper
1 yellow or orange pepper
1 vidalia onion
8 oz. baby bella mushrooms, washed
Fresh pinapple chunks
Meat or seafood of your choice

1/8 cup braggs amino liquids or fermented soy sauce
1 tablespoon molasses
3/4 cup extra virgin olive oil
1/2 teaspoon cayenne pepper

Mix all marinade ingredients together well in a bowl or glass measuring cup.  Cut veggies and meat into large chunks, leaving mushrooms and shrimp whole.  Skewer alternating chunks of onion, meat, mushrooms, peppers, and pineapple onto wooden sticks.  Place in a large flat pan and drizzle with marinade.  Cover and refridgerate 1-6 hours, turning kabobs to coat with marinade at least every half hour.  Grill 8-10 minutes, then turn and grill until meat is cooked and veggies are beginning to soften.