I’m so happy to share another Ina Garten recipe with you. We’ve had more hot days, so I searched for more shrimp recipes! Even if it’s not a summer day, this recipe is a perfect quick meal that can even be made ahead of time. It’s one of those dishes that is so savory it tastes like it came from a fancy restaurantContinue reading “Roasted Shrimp with Orzo”
I love shrimp any way it comes. Not only is it delicious, it’s so fast to cook! On a hot summer day, shrimp is a great option for supper because the oven will only need to be on a short amount of time!
I recently posted about making Honey-Drizzled Shrimp Tacos for our supper. I was attempting to replicate a recipe we’d enjoyed while on our recent vacation. My version was a little lighter, since I roasted the shrimp instead of frying it. I also skipped the extra aoli sauce. The results were still delicious! Here’s how I made our tacos:Continue reading “Cool Supper On a Hot Day”
Everything about the recipe I’m going to share with you today is just right. Grilled chicken with crispy, charred edges and flavorful strawberry salsa on top – it’s just perfect! This was one of the new recipes I found while culling through magazines for inspiration for my menu last week. This one did not disappoint! This is from Kraft foods. The only tweak I made was that I didn’t purchase a vinaigrette; I made my own, and the recipe will follow.
Now on to that gorgeous chicken!
Grilled Chicken with Strawberry Vinaigrette
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
2 cups small strawberries, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh basil
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine strawberries and remaining dressing. Refrigerate until ready to use.
- 1/4 cup balsamic vinegar.
- 2 teaspoons dark brown sugar, optional* (See Cook’s Note)
- 1 tablespoon chopped garlic.
- 1/2 teaspoon salt.
- 1/2 teaspoon freshly ground black pepper.
- 3/4 cup olive oil.
Mix well in jar. Refrigerate leftover dressing.
Get a good meat thermometer to check the chicken to see that it’s cooked properly. If the breasts are thick, butterflying them will help reduce the cooking time.
I love grilling! Everything just tastes better with the added flavor and the charred ridges! Mmm! Any other grill fans out there?