Dinner Tonight

Wow, what a difference a week makes! Last week it was cold, raining & hailing. Now it's going to be 75+ degrees all week! Time to dust off the GRILL. :-)

I don't know what it is, but something about grilling just makes food taste better. My menu this week has grilled meats and a ton of veggies and salads. Something about warm weather just inspires me to eat more fresh and healthy ingredients. In case you need some inspiration, how about whipping up some of these delicious recipes? They've been road-tested at the Frank household and passed with flying colors! {Next on my list to try: grilled pizzas!}

Garlic Lemon Chicken Kabobs
{annies-eats.com}

Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

{I also added chunks of red bell pepper and red onion to my skewers. Served with tzatziki cucumber-yogurt sauce from Trader Joe's.}

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Rice and Black Bean Pilaf

{from Ellie Krieger on foodnetwork.com}

Ingredients

nocoupons

• 1 cup brown rice, uncooked
• 2 1/4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced (1 cup)
• 2 cloves garlic, minced
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 1 stalk celery, finely diced
• 1 large carrot, finely diced
• 1 red bell pepper, finely diced
  
• 1 teaspoon ground cumin
• 1/2 teaspoon dried chili flakes
• 1 tsp. taco seasoning
  
• 1 (15.5 ounce) can low-sodium black beans, drained and rinsed
• 2 teaspoons finely chopped parsley leaves

Directions

Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.

Mexican Corn with Queso Fresco & Cilantro

{pinkparsleycatering.blogspot.com}

• 3 Tablespoons unsalted butter
• 1 1/2 cups chopped scallions (about 6 large)
• 12 ears of corn, kernels cut from cobs
• 2/3 cup half and half or heavy cream
• 2 teaspoons cornstarch
• 1 large garlic clove
• 6 oz queso fresco, crumbled
• 1 cup cilantro sprigs, coarsely chopped

Heat butter in a deep 12-inch skillet over medium-high heat until foam subsides. Cook scallions, stirring occasionally until softened, about 5 minutes.

Add the corn and 1/2 teaspoon each of salt and pepper, stirring occasionally, 5 minutes.

Stir together the cream and cornstarch until thoroughly combined. Add to the corn and simmer, stirring until slightly thickened, about 3 minutes.

Transfer 2 cups of the corn mixture to a blender with garlic and puree until smooth. Return to the skillet and cook, stirring constantly, until heated through. Season with additional salt and pepper to taste.

Transfer corn to a large serving bowl and mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.