Friday What's For Lunch- August 9th 2013

Crispy Southwest Wraps

Ingredients

1	cup cooked rice, warm or at room temperature
1	cup cooked, shredded chicken
1	can black beans, rinsed and drained
1	green onion, finely sliced (white and green parts)
½	red or green pepper, diced
¼	cup fresh cilantro, chopped
	juice of 1 lime
½	tablespoon chili powder
1	teaspoon ground cumin
½	teaspoon garlic salt
2	cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
	Sour cream (optional)
6	burrito-sized flour tortillas

Directions

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Wednesday What's For Dinner- July 24th 2013

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions:

1.

Preheat grill to 400 degrees F.

2.

Coat chicken with oil and place on grill. Cook for 20 minutes on each side, then remove from heat and chop.

3.

In a large saucepan, stir the chicken together with carrots, peas, and celery. Add enough water to cover the chicken and vegetables. Place saucepan on grill and cook with the lid closed for 10 minutes, then pour off any water remaining.

4.

In a deep skillet on the grill, melt butter and cook onions in hot butter for about 10 minutes. Add flour and celery seed, then salt and pepper to taste. Add chicken broth and milk, and bring to a low boil. Simmer for about 10 minutes to thicken. Remove from heat.

5.

Place pie crust in pie pan, then pour chicken mixture into the pan. Cover with the milk mixture, then place the top crust on the pie and cut a few holes (decoratively) in the crust.

6.

Place pie on grill and close the lid. Cook for 30 minutes, let stand off the heat for 10 minutes, and serve.

Monday's Specialty Sauce- July 1st 2013

Pomegranate Grille Sauce

Mix up the 4th with a Pomegranate Grille Sauce on all of your meats you throw onto your grill! The tart refreshing taste of ruby red pomegranates blends perfectly with the subtle sweetness in the sauce to make it incredibly delicious with chicken, pork or fish. Not only is it nutritious, it's delicious!













Pomegranate Braised Chicken

Ingredients:

• 2-1/2 pounds cut-up bone-in chicken
• 2 tablespoons olive oil
• 1/4 cup butter
• 1 cup leeks, chopped
• 1/2 cup white wine
• 1 bottle Stonewall Kitchen Pomegranate Grille Sauce

Directions:

1. In a Dutch oven (or pan that can go from the stove top to the oven with a lid) melt the butter and add the olive oil over medium high heat..
2. Braise the chicken pieces and cook until browned and the skin is crisp on both sides.
3. Remove chicken and add the chopped leeks. Cook until tender.
4. Add the wine and Stonewall Kitchen Pomegranate Grille Sauce to the leeks. Stir until combined..
5. Return chicken to the pot skin side down. Cover and bake in a 350 degree F oven for 1-1/2 hours turning once halfway through the cook time. The chicken should be tender and falling away from the bone. Remove from the oven. Remove chicken, skim and discard the clear fat from the sauce. Serve the chicken and the sauce over your favorite rice dish.

Wednesday What's For Dinner- June 26th 2013

Chicken Broccoli Casserole

Ingredients: 

• 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts  – Break up in small pieces
• 3 cups Grated Cheddar Cheese divided
• 2 tubes Ritz Crackers
• 1  stick melted butter
• 1 tablespoon poppy seeds
• SAUCE:
• ⅓ cup Butter- melted
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
• 2 Cups Milk
• 1½ cups of the above Cheddar Cheese

Directions:

1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Friday What's For Lunch? June 21st 2013

Grilled Chicken Wrap

Instead of going through the drive- thru for lunch to get a wrap, Detour to your house throw some chicken on the grill and make homemade grilled chicken wraps. 


Ingredients:

2 boneless, skinless chicken breasts
Juice from one lemon
6 lettuce leaves (green leafy kind)
1 tomato, seeded and chopped
3 large tortillas, any flavor you like
¼ cup Light Ranch dressing
Salt and pepper
1 cup shredded cheese
1 tablespoon olive oil

Directions: 
Heat your grill to medium/high and lightly coat with olive oil. Generously salt and pepper both sides of your chicken breasts. Place onto grill and cook each side for about 10 minutes. Baste with lemon juice often. Once fully cooked, remove from heat and let them to sit for at least 5 minutes. This keeps the juices in. Now cut chicken into slices and set aside. Take out your tortillas and spread lightly with Ranch dressing. Place lettuce first, then chicken, tomato and cheese into each tortilla. Fold in the sides and wrap it up so it looks like a burrito, ends closed. Place on grill and press down with a spatula just long enough to leave pretty grill marks. Do this for both sides. Now cut on a diagonal and serve. Delicious and healthy!

Wednesday’s What’s for Dinner - April 17, 2013

Stuffed Chicken Breasts Mole

Just Grillin carries bold ingredients for Stuffed Chicken Breasts Mole:
Serves 4:
4 poblano or Cubanelle chilies
4 boneless skinless chicken breast halves
4 ounces Monterey Jack Cheese, sliced 1/4-inch thick

Breadcrumbs:
1/2½ cup plain breadcrumbs
1 tablespoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1/4 cup olive oil

Sauce:
1/2 bottle Stonewall Kitchen’s Mole Sauce
1/4 cup scallions, chopped

Directions:
1. Roast peppers on a baking sheet directly on a grill or under the broiler until tender and charred on all sides.
2. Place cooked peppers in a bowl and cover with plastic wrap. Allow to sit 30 minutes.
3. Peel skin off cooled peppers. Slice pepper open and remove stems and seeds, try to keep the pepper as whole as possible.
4. Pound chicken breast to 1/4-inch thickness. Place a pepper on top of each breast.
5. Top peppers with slices of Monterey Jack Cheese. Roll each breast up.
6. In a small bowl combine breadcrumbs, chili powder, cumin, and salt and pepper.
7. Brush rolled chicken breast with olive oil. Dip in seasoned breadcrumbs. Place in a greased baking dish seam side down. Chill in refrigerator 1 hour.
8. Preheat grill or oven to 400 degrees F. Bake chicken 25 minutes. Top with mole sauce and scallions. Return to grill or oven for another 15-20 minutes until sauce is bubbly and the chicken is cooked through (an internal temperature of 165 degrees F). Serve hot.

http://www.justgrillinflorida.com/category/recipes/chicken-1/

Friday’s What’s for Lunch - April 12, 2013

Grilled Chicken and Pineapple Sandwiches

Just Grillin product used: Stonewall Kitchen Pineapple Ginger Sauce

Tickle your palate with a taste of the tropics. Pineapple has a natural juiciness that gives this sandwich an irresistible taste. The fruit also offers a healthy reason for indulging: It's a high source of vitamin C.

Prep: 6 minutes; Cook: 10 minutes

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray 
• 1/4 cup fresh lime juice (about 2 limes)
• 4 (1/2-inch-thick) slices fresh pineapple
• 4 (1.5-ounce) whole wheat hamburger buns, toasted
• Stonewall Kitchen Pineapple Ginger Sauce
• Light mayonnaise (optional) 
• 4 large basil leaves 

1. Preparation
2. 1. Prepare grill.
3. 2. Sprinkle chicken evenly with salt and pepper. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice and Stonewall Kitchen's Pineapple Ginger Sauce. Grill pineapple 2 to 3 minutes on each side or until browned.
4. 3. Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, and 1 bun top. Serve immediately.

Sampling Saturdays - Mar 9, 2013

Just Grillin’s Sampling Saturdays
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, March 9, 2013 12:00 pm - 2:00 pm

Last week, Just Grillin showed you how delicious Stonewall Kitchen Curried Mango Grill Sauce is glazed over shrimp and jasmine rice. Now we want to show you its versatility, using it in our recipe for Curried Mango Chicken Salad. Once you try this grill sauce, you’ll want to put it on everything.

http://www.justgrillinflorida.com/cooking-calendar/

Curried Mango Chicken Salad

Just Grillin carries bold ingredients for Curried Mango Chicken Salad:
1 1/2 lbs boneless skinless chicken breasts
3 scallions, including greens, diced
1/2 red bell pepper, seeded and diced
1/2 cup celery, minced
1/2 cup Stonewall Kitchen Curried Mango Grille Sauce
1 tablespoon mayonnaise
Salt & Pepper to taste
Optional: raisins and toasted chopped pecans

Directions:
1. Boil chicken until cooked. Or bake the chicken in a 350 degree oven covered with foil until an internal temperature of 165 degrees F is achieved and the juices run clear. Cool and cut or tear into 1/4 inch cubes.
2. Combine all of the above ingredients. Add salt and pepper to taste.

Serving suggestions:
Serve with toasted pita wedges or on top of cucumber rounds.
Hollow tomatoes and fill with chicken salad.

http://www.justgrillinflorida.com/category/recipes/chicken-2/

Sampling Saturdays - April 6, 2013

Just Grillin’s Sampling Saturdays
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, April 6, 2013 10:00 am - 2:00 pm

What do you get when you combine Chicken and Ribs with a side of grilled fries and grilled pound cake? You might say Heaven. We at Just Grillin call it Sampling Saturdays. Stop in today for your sample of our home made food.


http://www.justgrillinflorida.com/cooking-calendar/