What's been cookin'?

Lately I've been on a bit of a cookin' adventure, and trying new recipes. Now, don't get me wrong, I like to try new recipes, it's just that all I can handle is one here and there. This week, I tried three...yes my friends...three...tres...that is what I said. I subscribed to the Cooking Light magazine, and mmmmmmmm....hmmmm...let me tell you...they have some yummy recipes on there...and they're "light" or at least that's what I hope, because in all honesty that is why I subscribed...to cook "light". :0)

Thursday, was the beginning of the adventure with a Grilled Vegetable Salad. Now take a look and don't tell me that doesn't look delicious?

Here's a closer shot...

Vinaigrette:
2 Tbsp sherry vinegar
1 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1 1/2 tsp honey
1/2 tsp Dijon mustard
1/4 tsp freshly ground black pepper


Salad:
8 ounces asparagus, trimmed
2 (4 inch) portobello mushroom caps (about 6 ounces)
1 med zucchini, but lengthwise into 1/4-inch-thick slices
1 yellow squash, cut lengthwise into 1/4-inch-thick slices
1 small red onion, cut into 1/4-inch-thick slices
1 red bell pepper, halved and seeded
Cooking spray
2 tbsp chopped fresh basil
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
6 tbsp crumbled queso fresco

1. Prepare grill to medium-high heat
2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside
3. To prepare salad, coat all veggies with cooking spray, place them on grill rack; grill 4 minutes on each side or until slightly blackened. Remove veggies from grill, cool slightly. Cut veggies into 1-inch pieces.
4. Add veggies, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.

Yield: 6 servings (about 3/4 cup each and 1 tbsp cheese)

Friday, my friend Erin and little werito were over for dinner. I made Grilled Chicken Thighs with Roasted Tomatoes! Delicious!!!

Chicken:
1 tbsp grated lemon rind
2 tbsp fresh lemon juice
1 tsp olive oil
2 garlic cloves, minced
8 skinless, boneless chicken thighs (about 1 1/2 lbs)
1/2 tsp salt
1/4 tsp freshly ground black pepper
Cooking Spray

Tomatoes
2 cps grape tomatoes
2 tsp olive oil
2 tbsp chopped fresh parsley
1 tsp grated lemon rind
1 tbsp fresh lemon juice
1tbsp capers
1/8 tsp salt
1/8 tsp freshly ground black pepper

1. Prepare grill.
2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 min., turning the bag occasionally.
3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray; grill 5 min on each side or until done.
4. Preheat oven to 425
5. To prepare tomatoes, combine tomatoes and 2 tsp oil in an 8-inch square baking dish; toss gently. Bake at 425 for 18 min or until tomatoes are tender. Combine tomato mixture,parsley, and remaining ingredients, stirring gently. Serve with chicken.

Yield: 4 servings (2 thighs and 1/4 cup tomatoes)

This was yummy! After dinner we went and watched Kung Fu Panda...totally funny...I highly recommend it!!!

Sunday after church we had a salad with grilled chicken. Marco was not to enthused about the idea initially, but he soon warmed up to it.

Salad includes:
Spring mix
grape tomatoes
cucumbers
red onions
grilled chicken breast

Dressing (from cooking light magazine)

2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
2 tbsp honey
1 tbsp extravirgin olive oil
1 tsp finely chopped chipotle chile, canned in adobo sauce
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp ground cumin

I'll tell you this is one of the best dressings I've tasted. Of course, Marco opted not to have any and instead poured about 1/2 the bottle of ranch on his salad!! :0)