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!

Prepping Drinks with the Grill- June 19th 2013

Grilled Lemonade

Who would have thought you could mix up the flavors of lemonade by adding fruit on the grill to accentuate the fruity flavors.  This concept adds a unique smoky flavor to your favorite summer time drink.  Try this recipe this weekend!












Ingredients: 

• 16 lemons, halved
• 1 cup sugar, plus more add needed
• 5 cups water, divided
• 1/2 cup honey
• 2 sprigs rosemary
• Ice

Directions:

1. 1. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place sugar in a medium-sized disposable aluminum pan. Dip each of the lemons, cut side down, into sugar. Place lemons on grill, cut side down, and cook until browned, about 5 minutes. Remove from grill.

   2. Add 2 cups of water, honey, and rosemary to pan with sugar. Place pan on grill and whisk until sugar is completely dissolved. Remove from grill and discard rosemary sprigs.

   3. Squeeze lemons into a large large bowl. Pour in honey and sugar syrup and 3 additional cups of cold water and stir to combine. Add additional water or sugar to taste. Transfer to large pitcher, pouring through a fine mesh strainer for a smoother lemonade, if desired. Add in ice to cool, then serve.