Grilled Orange Chicken

Here's another lite recipe for the grill...


Grilled Orange Chicken

Ingredients

• 1/2 cup orange marmalade
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon rubbed sage
• 2 tablespoons chopped fresh chives
• 1 (3 pound) chicken, cut into pieces
• 1/2 teaspoon garlic salt
• 1/4 teaspoon coarsely ground black pepper

Directions

1. Preheat a grill for medium heat.
2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.  

Grilled Chicken Salad with Seasonal Fruit

It's that time of the year.  Time to drag out the grill & throw on the burgers!  However, some days you don't want anything that heavy.  You're craving something cool and sweet and yummy.  Well, here's the perfect recipe for those days...

Grilled Chicken Salad with Seasonal Fruit

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1/2 cup pecans
• 1/3 cup red wine vinegar
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/2 onion, minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 heads Bibb lettuce - rinsed, dried and torn
• 1 cup sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Fresh Peach Cobbler with Nutmeg Sauce

Another amazing recipe shared by a friend...

Fresh Peach Cobbler with Nutmeg Sauce

Pie crust:
2 cups all-purpose unbleached flour
1/4 teaspoon salt
1/2 cup lard, chilled
1/3 cup cold water
Filling:
7 to 8 large peaches, washed and drained
1 cup sugar
4 tablespoons (1/2-stick) butter
Nutmeg sauce:
2/3 cup sugar
1/4 teaspoon fresh-grated nutmeg
2 teaspoons cornstarch
Pinch of salt
1 cup boiling water
1 3-inch piece of orange peel, dried or fresh
3 tablespoons brandy

Take a mixing bowl, sift in flour and salt. Add chilled lard, and
Blend with a pastry blender or your fingertips until the mixture
Becomes the texture of heavy cornmeal. Sprinkle over the cold
Water and mix together lightly until the dough sticks together.
Shape into a ball and leave it in the bowl to rest for at least
15 minutes.
Divide the dough in half. Roll out one piece of the dough and
Line an 18-by-8-by-2-inch baking pan that has been greased
Lightly with lard. After pressing the pastry gently over the
Bottom, sides, and corners, trim the overlapping dough from edges
Of pan. Cover with wax paper and set into refrigerator until
Needed. Roll out the second piece of dough and cut it into 8
Strips. Place the strips between wax paper and place them in
Refrigerator as well.
Peel the peaches and slice each into 6 or 7 pieces. When all the
Peaches are sliced, remove the pastry and strips from the
Refrigerator. Sprinkle 2 tablespoons of sugar over the bottom of
Pastry in pan and fill in with the sliced peaches; sprinkle the
Rest of the sugar over the peaches. Scatter thin slices of
Butter, 6 to 8 pieces, over the sugar. Moisten the rim of the
Pastry and place the strips of dough, weaving them in by placing
One across and one lengthwise until they are used up. Press down
Along the rim and trim surplus pastry hanging over edges.
Decorate rim by pressing marks on pastry with handle of a dinner
Knife.
Set the cobbler into the center of a preheated 450 degree oven,
Close the door, and turn the oven down to 425 degrees. Bake for
45 minutes. Remove from oven and let cool for 15 to 20 minutes
Before serving with a nutmeg sauce.
For the nutmeg sauce: Place the sugar, nutmeg, cornstarch, and
Salt in a quart saucepan, stir well, and pour in the cup of
Boiling water, stirring as you pour. Add in orange peel and set
Over a medium burner to boil gently for 10 minutes. Set aside
Until ready to serve. Reheat without boiling and add in brandy.
Serve warm with peach cobbler (omitting the orange peel).
Makes 6 to 8 servings.

Avocado & Blueberry Fruit Salad

A friend of mine shared this on Facebook.  It sounded so amazing, I couldn't wait to share it.  I'm even more excited about trying it!

Avocado and Blueberry Fruit Salad with Avocado and Blueberry Fruit Salad Dressing

Makes 6 servings.

Ingredients

1 large, ripe fresh avocado, peeled, seeded, cut in slices

2 Cups fresh blueberries, rinsed, picked over, well-drained

2 Cups diced fresh apple (two medium apples; peeled, cored, seeded, diced)

2 Cups fresh mango chunks, diced

5 oz package mixed baby greens, or 8 cups mixed lettuces torn in bite-size

2 Tbsp chopped chives or green onion

2 Tbsp walnuts, toasted*, chopped coarsely

1 avocado and blueberry fruit salad dressing. (See below for the recipe for Avocado and Blueberry Fruit Salad Dressing)

Avocado and Blueberry Fruit Salad Dressing

2 Tbsp honey

¼ Cup plain nonfat yogurt

½ tsp ground cinnamon

¼ Cup fresh orange or grapefruit juice

1/8 tsp salt

1/8 tsp ground white pepper

Preparation

1. Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with 4 Tbsp tangy dressing; set aside.

2. Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates.

3. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving.

4. Sprinkle with chopped chives and toasted walnuts to serve.

*To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.

Avocado and Blueberry Fruit Salad Dressing

In medium bowl, mix honey, yogurt, and cinnamon together until smooth and creamy.

Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.

Nutrition

Nutrients per serving: 190 calories, 6g fat (1g saturated, 3g monounsaturated, 2g polyunsaturated), 0mg cholesterol, 36g carbohydrate, 7g fiber, 3g protein, 70mg sodium.