This last Sunday we had the best dinner... our second barbeque of the year. We just love to fire up the grill! Our meals in the Spring and Summer tend to be lighter and healthier, and the grill makes it so easy! I tried three new recipes this weekend and I loved them all.
This is my new favorite salad! It was so easy, so delicious, and healthy. I've been eating the leftovers all week.
Black Bean and Couscous Salad (recipe from Allrecipes.com)
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
The chicken was also really good. I only marinated mine for a few hours, so I'll bet if you marinated overnight, it would be even better.
Easy Grilled Chicken Teriyaki (Allrecipes.com)
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Of course, I didn't really do the grilling. I did make the marinade...but Brandon is the Grillmaster.
Notice his Sunday afternoon uniform...hoodie and pajama pants are a must (for me too)!
The third part of our meal doesn't really need a recipe, but trust me when I say you must try grilling your asparagus. I used to hate asparagus, until I tried it this way. It is divine! It doesn't even taste like a vegetable...it just becomes nutty, buttery and melts in your mouth. I just cut off the woody ends, throw them on a cookie sheet, drizzle them with olive oil, season with salt and pepper, and take them out the Grillmaster. We probably eat this every Sunday in the summer. SO GOOD.
The final new recipe I tried was for Hello Dolly Bars (also referred to as 7 Layer Bars). I'm sure many of you have made these a million times...but I hadn't! Where have I been? Why didn't anyone tell me about these?
They are super easy, and sinfully rich. (You can feel okay about them after you have the above mentioned healthy dinner.)
Hello Dollies (Allrecipes.com, with some modification by ME!)
4 cups graham cracker crumbs
1/4 cup white sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
Preheat oven to 325 degrees.Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x13 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
Bake for 25 to 30 minutes. Let cool and cut into squares.
In fact, these are so good, I may never make them again. (Try to eat just one! I accidentally ate half the pan.) They are not good for my (upcoming) summer (swimsuit wearing) figure.
Man, we did some good eatin' on Sunday. The perfect ending? Enjoying the weather by taking a ride in the Jeep. I love Spring!
