Need some new grilling inspiration? Try these simple and flavorful Chicken Pesto Kabobs!
Fire up the grill! Any grill will do, but there are advantages and disadvantages of using both charcoal or gas grills.
Charcoal vs. Gas Grills – What’s the difference?
Charcoal grills provide a more distinct smoky flavor along with that amazing backyard aroma. It’s such a tease when I’m running through the neighborhood and all I smell are my neighbors grilling. Scented wood chips or charcoal will add additional flavor. However, charcoal can be a little messy and sometimes tricky to regulate the temperature.
Just turn on a switch and your gas grill is fired up and ready to go. You are able to easily regulate the temperature and often gas grills have different settings that you can easily regulate areas of the grill at different temperatures. You won’t really get that smoky flavor, but you are able to cook various items on the grill at the same time.
I like to create little ribbons for the zucchini to thread on the skewers. Chopped (quartered or in half moons) zucchini works just as fine! I just enjoy the crispy edges of the zucchini ribbons that crisp up from the grilling process.
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup pre-made pesto, divided
salt and pepper, to taste
In a large resealable bag, combine chicken and ¾ cup pesto; marinate for 1 hour.
Using a mandolin (or carefully cut with a knife), slice zucchini lengthwise.
Remove chicken from the marinade. Thread the cherry tomatoes, zucchini in a ribbon-like pattern, then chicken. Repeat until skewer is filled.
Preheat grill to medium-high heat. Add kebobs to grill, cook gently turning halfway through for about 10-12 minutes or until internal temperature of the chicken reaches 165 degrees F. Season with salt and pepper, to taste.
Brust on additional pesto, if desired. Serve immediately.
While both articles are more about the traditional grilling fare, I tried something a little different – grilling romaine lettuce. I was pleasantly surprised with the results. If you want to try grilling leafy greens, use sturdier greens like romaine, cabbage, etc.
The key to this Caesar salad is the toppings. Skip the croutons and top with plant-based fiber packed roasted chickpeas and add creaminess with avocado.
The real star is the dressing! This combination of lemon, hummus, tahini, and the secret ingredient cashews combines to create a thick and creamy dressing, minus the unwanted saturated fats and replacing them with heart-healthy unsaturated fats.
As chickpeas are roasting, preheat grill to high. Spray cut, flat side of romaine hearts and place cut-side down on the grill. Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute, to sear. Remove hearts to platter cut sides up.
For dressing, place all ingredients in a food processor and pulse until smooth and creamy.
Drizzle romaine hearts with dressing and top with roasted chickpeas and avocado.
Store extra dressing in an airtight container.
Keywords: Salad, Caesar Salad, Grilling, Romaine, Tahini, Dressing, side dish
Fruit is a great healthy dessert option during the summer. Leave the grill fired up after dinner and kick up the flavor of your fruit by grilling it! Get your fruits and veggies in shape this summer! With produce galore, now’s a great time to enjoy lots of fruits and vegetables. This is a perfect theme for the Recipe ReDux members to share how we are all serving bounties of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts. Buying a whole pineapple at the grocery store is typically way more affordable than the peeled and cored or already diced packages. Cutting a pineapple can be a little tedious and messy in the kitchen, but one kitchen gadget that can help is an all-in-one corer slicer. I have a ton of kitchen gadgets and some may be used only once in a blue moon, but this one is super useful!
Now my shape might not be as exciting as ribbons or noodles, but I cut these perfect rounds in under a minute! No mess, success! Just one cup of pineapple provides 132% of the recommended intake for vitamin C (an antioxidant vitamin that is required for healthy skin and immune function) and 76% for manganese (plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation). Add fun toppings to make it into more of an indulgent dessert. I added vanilla Greek yogurt, sliced almonds and shredded coconut.
Fire up the grill! It’s barbecue season. Trim back on added sugars but keep the delicious barbecue flavor with Dinosaur Bar-B-Que sauce. Learn why Dinosaur Bar-B-Que Sauce is #RDapproved making this a Supermarket RD’s Pick.
Everyone is firing up the grill this season, especially with 4th of July right around the corner. One of the most popular condiments during barbecue season is BBQ sauce.
I recently watched the documentary on Netflix Fed Up, which is about how much added sugar is in all of our every day foods. Being a Registered Dietitian, I am already conscientious of how much added sugar is in products and I try to be mindful myself of how much added sugar I consume daily.
Along with beverages, some of the biggest culprits are condiments. With a small serving size, typically around 2 tbsp, they add up when tend to dress all your meals with condiments.
I was comparing a few BBQ sauces and one on the shelf (I won’t say any names) has 18 grams of sugar in just two tablespoons!
Go for the Sensuous Slathering Bar-B-Que Sauce for a classic barbecue flavor.
Try the Roasted Garlic Honey Bar-B-Que sauce flavor for a hint of sweetness.
Or opt for the Wango Tango Bar-B-Que sauce if you like a kick of heat.
With just 5 grams of sugar per serving, Dinosaur Bar-B-Que sauce is a better for you choice this grilling season! Looking for recipe for the grill? Try some of these! Confetti Turkey Burger via RDelicious Kitchen
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