Pinnapple Grilled Chicken

Now I can't take much credit for this recipie but it has quickly become one of my weeknight favorites. I don't know much about dieting, as you probably can see from my blog... But this to me seems like a pretty diet friendly meal! After all it has all you're major food groups.

Pineapple Chicken:

Chicken breasts 

Honey teriyaki marinade 

Soy sauce

Garlic 

One fresh pineapple 

Instructions: 

1.Marinade chicken breasts in one cup of marinade and two tbls. soy sauce with three chopped garlic cloves and a pinch of salt & pepper

2. Let chicken marinade overnight preferably 

3. Cut the fresh pineapple into 1/2 inch think slices

4. Grill chicken till fully cooked and slightly charred

5. Grill pineapple directly on the grill till they have grill marks (about 2 mins each side)

6. Serve pineapple atop the chicken breast 

My favorite pairing for this meal is rice and asparagus! 

Fresh Mango Salsa

Once you try this you'll never go back to salsa from a jar. Serve it as an app with chips or make into a meal by serving it over grilled chicken tacos!

Ingredients:

2 mangos (make sure they are ripe by feeling them, they should be somewhat soft)

3 Roma tomatoes 

1 white onion 

3 tbls fresh cilantro

2 tbls lime juice

1 tbls hot sauce 

Salt to taste 

Instructions:

1. Skin and chop mango, avoiding the pits

2. Purée one tomatoe by cutting off both ends and pulsing it in a food prossesor or blender 

3. Chop the remaining two tomatoes and onions and add to mix

4. Combine lime juice, hot sauce, cilantro and salt and serve! 

Stuffed Artichokes Wrapped In Prosciutto

   

Ingredients: 

Boursin cheese 

Whole artichoke hearts 

4-6 slices of thinly sliced prochuitto (get at deli it's always cheaper then the pre packaged!) 

Cappers

Olive oil

Garlic 

Seaonings 

Toothpicks 

Instructions:

1. Drain artichokes, push down in the middle to make a small hole for the Boursin cheese, stuff and wrap a slice of prochuitto around. Secure with toothpick and place in baking dish. 

2. In a sauté pan, heat cappers, olive oil, garlic, and seasons till it becomes aromatic then drizzle over. 

3. Cook till prochuitto is crisp (about 20 mins on 350) 

I always serve this dish with warm chiabbata bread, if your feeling fancy grilled chiabbata is even better, and yes I realize as I'm telling you this my picture clearly shows I took the easy route =\.  Sometimes people don't know how to eat this app, I personally think it's best cut up and spread on top of your grilled bread! And make sure to scope up some of that good olive oil from the pan! 

Fresh Mango Margaritas

Now I'm a huge fan of mangos and of course margaritas so naturally it was time to marry the two together. This recipie calls for fresh mango which is the key, there is nothing better then fresh fruit and tequila

side note: Cinco De Mayo is fast approaching  

Ingredients:

Fill blender with ice 

half of a mango sliced in chunks 

1/2 cup of orange juice 

1/2 cup margarita mix 

And taquila! (I'll let you decide the amount) 

Garnish with strawberry to look extra fancy :)

Artichoke Hearts Wrapped in Bacon

This recipie came out of my dislike for the notorious appetizer " scallops wrapped in bacon", this app is inescapable but I never understood it's popularity. I mean yeah everything wrapped in bacon is good of course but scollops would not be my first choice. I mean really what even is a scollop? All I know is it's round and chewy and comes from the sea... I don't know about you but no amount of bacon can distract me from that fact.  So artichokes wrapped in bacon was born! And let me tell you this will soon take over as the go to wedding/ party/ cocktail app. 

Ingredients:

Marinated Artichoke hearts 

Bacon

Tooth picks 

 

Sauce: 

1/3 cup heavy cream 

3 tbls Dijon 

2 tbls worchestireshire sauce 

Italian seaonings 

1. Cut bacon strips in three equal parts 

2. Chop artichoke hearts up 

3. Wrap backn around a small amount of artichokes and secure with tooth pick

4. Cook on a baking sheet at 350 for 40 mins or until bacon is crispy ( flip once at half way mark)

Sauce: 

Simmer ingredients on medium high for 5-10 mins then let sit 

Serve together and enjoy! 

Taco Ring!

This is the perfect March maddess man app, they love it! I mean really what's not to love it's everything great about a taco but made in a crescent roll. I make it with gucamole and chips and it's a meal! 

Ingredients: 

Crescent rolls 

Cream cheese 

Salsa  

Shredded cheddar

1/3 lb Cooked taco meat ( I use the seasoning packet from the store with 80% lean hamburger) 

Sour cream (to serve with)

1. Heat oven to 350, on a backing sheet break up the crescent roll into the triangle and arrange them in a circle with wide ends touching (it will look like a sun shape) 

2. Next spread a thin layer of cream cheese at the bottom of the rolls where connected

3. Then add three spoonfuls of salsa to your taco meat, stir and then add ontop of your cream cheese

4. Finish with shredded cheese then fold the dough over (I do it at an angle, so that I get it to cover most of the top) 

5. Cook till dough is golden brown about 16-20 mins and serve with salsa and sour cream to dip

Mediterranean Crescent Flatbread

 

Ingredients:

1 pkg crescent dough

Feta cheese

Kalamata olives

Red pepper

Scallion

Italian seasoning

Olive oil

Garlic

 

1. In pan on medium heat sauté half a chopped red pepper in 2 tbsp. of olive oil and one minced garlic clove for about 5 minutes

2. Lay the crescent dough out flat on a greased pan and cook on 350 till its about halfway done, then take out add your red pepper, olives, feta, scallion and seasoning and a little olive oil over the top then cook till its golden brown