Grilled Chicken with Sundried Tomatoes and Pasta

I've been trying to eat healthier lately and have been trying to adjust recipes to make them with fewer calories while still being packed with flavor. I knew this was one of those recipes I would have to share with you. It accomplished both.

As a matter of fact, I'm also working on not being a short order cook for Little Buddy at dinner time and having him eat the same foods that I prepare for our dinner. He ate this meal without complaint and actually told me how much he loved it. I'm not entirely sure if that wasn't the etiquette lessons rubbing off on him though. But hey, I'm not complaining. 

Grilled Chicken with Sundried Tomatoes and Pasta
Serves 6

Ingredients
Boneless, Skinless Chicken Breasts (I used 6)
Whole Wheat Pasta, cooked
1 medium jar Sundried Tomatoes, in olive oil
4 cloves garlic, minced
3 red peppers, chopped
3 cups fresh spinach
heirloom plum tomatoes

Step by Step

1. Grilled Chicken and slice

2. Cook pasta

3. Over low heat, combine sundried tomatoes with oil, garlic, and red peppers

4. Drain pasta and place in large bowl, add sliced chicken and spinach.

5. Pour tomato mixture over pasta, chicken and spinach.

6. Add heirloom plum tomatoes.

7. Salt and pepper to taste.


If you aren't watching your calories, I think some bacon and grated Parmesan cheese would be delicious in this dish. But hey, I'm just sayin'.






This recipe is part of On the Grill. Come join in on the fun this week. Kristen of Dine and Dish is our Guest Judge.

Honey Ginger Pineapple Chicken Recipe

I know you're drooling. Go ahead, I'll give you a second while you wipe your chin.

Doesn't that look divine? I thought you'd like it.

My recipe all started with this beautiful pineapple my sister brought me from the local farmer's market. There were just so many possibilities for this little fella.

Should I add him to my morning smoothie? I strongly considered it, but then would have felt guilty that I was the only one enjoying him.

Should I make ice cream? Now that sounds delicious, but I am trying my best to watch my calories and be good. 

And then finally I decided I would use him in a grilled chicken recipe. I do love grilled pineapple.

The result was delicious! I knew y'all might like to try it, too.

Honey Ginger Pineapple Chicken

Marinade
1/4 cup Apple Cider Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Honey
2 Cloves Garlic, minced
1/4 Teaspoon Ginger
3 Red Peppers, chopped finely or 1/4 teaspoon Red Pepper Flakes


Chicken
For this part, you just need chicken.

Grilled Pineapple
Pineapple
Butter
Brown Sugar

(Preheat Grill to between 350 - 400 degrees)

Chicken

Step 1. Combine all marinade ingredients in a small bowl.

Step 2. Pour over chicken and let is soak up all this goodness. I suggest in a zip top bag so you can occasionally turn in the refrigerator to make sure the chicken is soaking up all the yummy marinade. For this picture, I show in my pretty dish. The zip top bag just didn't look as pretty.

Oh, you remember the saying, "Do as I say and not as I do," don't ya?

Well, notice in the instructions I say "3 red peppers, finely chopped?"

See in the picture above those big ole hunks of red?

Yep, you got it, I didn't finely chop my red peppers.

So, I guess I should have said, "finely chopped if you want to and if you don't, well, then don't."

Just consider that what I meant to say, okay?

Step 3. Refrigerate for up to 8 hours.The longer, the better. I promise.

Step 4. Place on grill, turning once, and until reaches an internal temperature of 165 degrees. The temperature will continue to rise after you remove from the grill and allow it to rest.

Pineapple

Step 1. Peel and remove the core from the pineapple. I use a small pastry cutter for removing the core and to get those perfect circles every time, but a knife works well, too.

Step 2. Lightly butter the top side of the pineapple slice and dust with brown sugar.

Step 3. Place on grill and allow to cook for 5 to 10 minutes.

Step 4. Remove from grill and serve. I would prefer to serve this with the pineapple on top of the chicken; however, my son does not like for certain foods to touch. Hence it is served on the side.

This post is linked to On the Grill. Head on over to see all of the other delicious recipes!






What would you have made with that pineapple?

Grilling Recipes from Martha Stewart {Free Cookbook}

Wondering what to grill this summer? You can find wonderful recipes linked up each week in the On the Grill party. I'm sure you'll find something to tempt your tummy.

If you are looking for even more great things to grill, check out this free cookbook available from Martha, Martha Stewart Living Radio’s Summer Grilling Cookbook. 

Find a great recipe, try it out, and be sure to link up to the party! 

Also, if you have any burning questions (pun intended) on grilling, Martha is hosting a Grilling Hotline on May 24th. Should be fun!

What's your favorite Martha cookbook?

Honey Teriyaki Salmon with Strawberry Orange Spinach Salad

Recently my in-laws celebrated their 50th wedding anniversary. We threw a wonderful and fun party for them and had such a great time. Your probably saying about now, "That's great Robyn, but what in the world does that have to do with Honey Teriyaki Salmon with Strawberry Orange Spinach Salad?"

Well, as part of the celebration we had three couples play our version of the "Not So Newlywed Game." To say it was hilarious would be an understatement. A few of the questions got my husband and I talking though. One of them was, "What is your spouse's favorite meal you prepare?"

I guessed my husband's. Pot Roast, Creamed Potatoes, Green Beans, Corn Bread, Sweet Tea and my Grandmother Verdie's Strawberry Cake.

And, guess what? He knew mine. And that is the recipe I am sharing with you.


I know my picture up there already has your eyes a bit glazed over, so I'll get right to it.

Honey Teriyaki Salmon

Ingredients
Salmon Fillets - I prefer Wild Alaskan Salmon, here's why
A1 Teriyaki Marinade
Honey

Step 1. Place salmon fillets in a glass or stoneware dish. Drizzle with A1 Teriyaki Marinade and then with honey. I don't measure, I just drizzle until they have a nice ribbon of each on top. See in photo.



Step 2. Place the dish with your salmon in the refrigerator to allow the salmon to just soak up as much of all of that goodness as it can. I've left to marinade for one hour and as long as eight hours. I will say, the longer I've done the better, but it was still delicious after an hour.

Step 3. Place on grill heated to 300 - 325 degrees. We use our Big Green Egg or the grill, but I do prefer it from the Big Green Egg. It is juiciest that way. Speaking of Big Green Eggs, if you are looking for an over the top Father's Day gift, I recommend them! Especially if your husband or father enjoys that sort of thing.




Step 4. Cook for approximately four minutes per side. Do not fuss around with it, just cook four minutes, flip, cook four more minutes. It should be crisp on the outside and have a slightly firm feel when you press down with your finger. It should look like this, minus the little crusty edges where I let my Big Green Egg flare up a little.





Strawberry Orange Spinach Salad




Ingredients

1 bag Baby Spinach
1 pint Whole Strawberries
1 8 oz can Mandarin Orange Slices

Step 1. Wash baby spinach, dry with paper towels and place on large serving platter.

Step 2. Wash strawberries and slice. Add to spinach.

Step 3. Open mandarin oranges, drain juice, and add to spinach and strawberries.

My favorite dressing for this salad is a Raspberry Vinaigrette.



Now, time to enjoy. It takes about 15 minutes to make this delicious, healthy meal, other than time your salmon is lapping up all of that marinade in your refrigerator.

I'm linking this recipe up to On the Grill this week. Come on by and enter your great recipes for a chance to win a $25 Amazon Gift Card and other goodies. Scary Mommy is this week's Guest Judge. Oh how I love her!







This post is part of Tasty Tuesday.


What's your favorite grilling recipe?

On the Grill

This week has flown by for me, has it for y'all? We're wrapping up our last two weeks of second grade, packing up things at our lake house for a potential closing next Monday (fingers crossed), and I'm getting caught up from being gone all of last week. Whew! But I love being busy with lots to do. It keeps things interesting.

Now, on to On the Grill. Last week's nine On the Grill entries looked just yummy. And the variety was wonderful. Chicken, Shrimp, Pork, Fish, and Veggies. Our Guest Judge, Cheryl of TidyMom had her work cut out for her on selecting the Grill Master for this past week.

Wow this is tough, because honestly, all of the recipes sound amazing!!  But, since there can only be one winner, I will have to crown Diane's Grilled Artichoke with dipping sauce as my top choice!   Artichokes are a huge favorite in our house, but we have never grilled them!!  Diane's picture just had my mouth watering to run to the store and pick some up for tonight's dinner! I know this is something my whole family will enjoy...dipping sauce included!  

Thanks for having me Robyn! This was a lot of fun and I now have a lot of great grill recipes to try this summer !

Congratulations Diane! I've got to try those artichokes myself. That dipping sauce looks divine! Shoot me an email and I'll get you your $50 Amazon Gift Card emailed to you.

And now... are you ready for this week's On the Grill? Earlier in the week, you were introduced to Jill of Scary Mommy fame.  Jill keeps me in stitches with her posts on parenthood and I always learn a ton from her tips on blogging. So be sure to knock her socks off with your recipe this week. Remember, it can be favorite drinks you serve, sides, desserts, and yes main course items. For the past two weeks now, it has been a vegetable. What will it be this week?

Also, take a few minutes to read over the On the Grill guidelines.


This Week's Giveaway

This week's giveaway is a $25 Gift Card to Amazon and our snazzy new On the Grill I'm a Grill Master t-shirt (see below)!

How Do You Win?

Our wonderful Guest Judge will review your recipes and photographs which are linked up below. She will determine the Grill Master {winner} for the week. The winner then receives a special button to display on your blog or site,  the Gift Card to Amazon will be emailed to you, and you'll be able to show off your new t-shirt at your next cookout.

Be sure to include a link back to Our Homeschool Home. You are welcome to use the snazzy button in my top right sidebar or use a text link if you prefer.

In true cookout party style, be sure to visit the other blogs linked up to On the Grill. If you can't visit them all, at least visit the link ahead of your link and behind your link. In other words, mingle a bit.


When Does It End?

The link will close Sunday evening. Entries will be reviewed and the winner announced at next week's On the Grill party. And yes, you may enter more than one post. You will need to make sure each post entered meets the guidelines.

Last week, some folks had some issues with linking up. Let me know if you do again this week. I'll be happy to help you.

Cupcake Heaven with TidyMom

Today's guest is Cheryl from TidyMom.

I'm sure many of you already know and love her like I do. If not, you most certainly will after you read her guest post and go visit her. Her blog is warm, friendly, and feels like the home where everybody wants to visit. She sure has a lucky family! {I feel pretty special too what with her agreeing to do a guest post AND be Guest Judge this week for On the Grill.}


You can also find Cheryl on Twitter at www.twitter.com/tidymom.

Hi everyone!!! I am Cheryl, or better known as TidyMom. You can find me blogging about my passions over at TidyMom.net.

I was so thrilled when Robyn asked me to guest post while she's gone! I actually get to be the guest judge for On the Grill this week too!!.......hope you guys don't get sick of me!

Everyone loves cupcakes right?! They are quickly becoming the superstars in the world of desserts and can always turn the simplest occasion, meal or gathering into a party.

Well luckily cupcakes are a super easy and I'm going to share a secret (from my buddy Saucy) on how to use a box cake mix and make them taste like home made, from scratch, out of this world fabulous! I will also share a few that I have made!

The Perfect Cupcake (using a mix)

You will need

1 box mix (any flavor) - but get the good kind, Duncan Hines or Betty Crocker
3 Large Eggs
1/2 cup butter (use butter, NOT margarine....trust me on this)

*1 cup of water
**The key is to use slightly less water than what the box calls for. I usually use Duncan Hines, and they usually call for 1-1/4 cup water, so I reduce it to 1 cup. If your box calls for 1-1/2 c. try using 1-1/4 c., or if your box calls for 1 cup, try a little over 3/4 cup.

Then what are you going to do next?

Melt the butter in the microwave.
Then dump all ingredients in your bowl.

Mix on low for 1 min. Then mix on high for 1 min.
You will be amazed that your batter is nice and thick and creamy - not thin and runny like it is when you follow the box instructions.

Fill cupcake papers - I recommend using an icecream scooper! - One scoop is just the right amount per cupcake!
Pop them in the oven on 350 for 20 minutes.
Let cool.

Then you can frost them with a delicious Buttercream Frosting!! Or your favorite canned frosting if you want to keep it simple.....I wont judge ;-)

Want to see some super yummy cupcakes I've made using this "recipe"?
Click the pictures to see full details




I even show you how to fill your cupcakes





Simple French Vanilla & Dark Chocolate Fudge cupcakes with Buttercream Frosting



So, as you can see......the possibilities are really endless!

Give it a try, have fun and most of all ENJOY your creations!!

Happy Baking!

Thanks again to Robyn for inviting me to be here today!

I have a party every Friday, "I'm Lovin' It" where you show off what you are loving! it's super fun, and I would love to have you!

Be sure to head over to Cheryl's and let her know how much you enjoyed her post. Isn't she awesome? I knew y'all would love her as much as I do! And remember, I'm doing a giveaway!

Mother's Day Menu and Recipes

We celebrated my Mother's Mother's Day a week early since we were not going to be in town on Mother's Day Sunday. I arranged for everyone to come to my house early Sunday afternoon so we could just relax and spend time together.

I knew just what I wanted to serve when I started planning the menu.

• Beef Tenderloin with Creamy Horseradish Sauce
• Shrimp with Cocktail Sauce
• Baked Potato Casserole
• Sauteed Squash and Zucchini
• Asparagus
• Grandmother Verdie's Strawberry Cake with Strawberry Buttercream Icing

So now to recipes.

Beef Tenderloin



Ingredients
1 Whole Beef Tenderloin (Plan two 2" filets per person)
Lea & Perrins Worcestershire Sauce
Lawry's Garlic & Parsley Salt

Directions
Step 1. Place beef tenderloin on jellyroll pan. Lightly cover with Lea & Perrins Worcestershire Sauce and sprinkle with Lawry's Garlic & Parsley Salt. Allow to marinate for at least one hour to overnight.

Step 2. Preheat grill (we used our Big Green Egg) to approximately 400 degrees.

Step 3. Place tenderloin onto grill, insert meat thermometer into thickest portion of meat. (We use a digital thermometer that allows you to set the desired temperature and it alarms when it reaches that temperature.)

Step 4. Allow tenderloin to cook until it reaches 145 degrees on the thermometer. Remove from grill and cover loosely with aluminum foil. Allow to rest at least 15 minutes prior to carving to serve.




Creamy Horseradish Sauce

Ingredients
1 8 Ounce Block of Cream Cheese, softened
1/2 Cup Butter, softened
4 Tablespoons Grated Horseradish (you may want to reduce or increase based on your personal taste, we like spicy)

Directions
Combine all ingredients and mix with hand or stand mixer until well-combined. Taste test and adjust accordingly.

Cocktail Sauce

Ingredients
1 Cup Ketchup
1 Teaspoon lemon juice
1 Teaspoon Lea & Perrins Worcestershire Sauce
2 Tablespoons Grated Horseradish (increase or decrease based on your personal taste)

Combine all ingredients and mix with spoon until well-combined. Taste test and adjust accordingly. If too spicy, add more ketchup. If not spicy enough, add more horseradish.


Baked Potato Casserole




Ingredients
3 pounds Red Potatoes, washed and sliced thickly
1 Carton Sour Cream
1 Package Shredded Cheese
Olive Oil, approximately

Directions
Step 1. Preheat oven to 325 degrees.

Step 2. Arrange slices of potato in 9x13 casserole dish. Drizzle until well-coated with olive oil.

Step 3. Bake in oven for 1 hour.
Note: You may bake these ahead of time and freeze or leave in the oven on warm if cooking the same day as serving.

Step 4. Spread sour cream evenly over top of potatoes.

Step 5. Sprinkle shredded cheese evenly over top of sour cream.

Step 6. Return to oven and bake for 15 - 20 minutes until cheese has melted.


Sauteed Spinach and Zucchini with Tomatoes



Ingredients
1/2 Cup Butter
2 pounds Yellow Squash, sliced
2 pounds Zucchini, sliced
4 Tomatoes, diced

Directions
Step 1. Melt butter in dutch oven.
Step 2. Add squash and zucchini and cover.
Step 3. Cover and allow to cook, checking frequently to not allow to burn.
Step 4. Cook for approximately 30 minutes until fork tender. Add tomatoes and allow to cook approximately 5 minutes. Remove from heat and serve.


This menu and recipes are linked to On the Grill here at Our Homeschool Home. Come join in on the fun or head over to see all of the wonderful recipes!








What have you planned for your Mother's Day menu? Are you going to be able to put your feet up and enjoy the day while your family tends to your every need? I sure hope so!

Grandmother Verdie's Strawberry Cake

My Grandmother Verdie was such an inspiration to me. She was quick to give a hug, say a prayer for and with you, and to share her talents. She was an excellent seamstress, a wonderful homemaker, and you were truly blessed when you were able to eat a meal at her table. The meals were always fresh and delicious.

I've shared previously about the notebook of her handwritten recipes she gave me as one of my wedding presents. Like her Chicken Casserole, these recipes bring back a flood of memories of growing up with her.

This weekend, we celebrated my mother's Mother's Day. I prepared many of my mother's favorite things, but the most special had to have been her own mother's Strawberry Cake.



Grandmother Verdie's Strawberry Cake

Preheat ovens to 350 degrees.

1 Box White Cake Mix, Duncan Hines
3 Tablespoons All-Purpose Flour
1 Small Box Strawberry Jello
1/2 Cup Water
1 Cup Crisco Oil
4 Eggs
1/2 Small Box Frozen Strawberries, Birdseye

Step 1. Mix all ingredients in mixer until well combined.
Step 2. Grease and flour cake pans.
Step 3. Divide batter evenly into two or three eight inch cake pans.
Step 4. Remove from oven and cool completely.


Grandmother Verdie's Strawberry Buttercream Icing

1 Stick Butter
1 Box Confectioner's Sugar
1/2 Small Box Frozen Strawberries, Birdseye (remainder from used in cake batter)

Step 1. Mix all ingredients in mixer until well combined.
Step 2. Add more confectioner's sugar if icing is too thin, add strawberries if too thick.
Step 3. Spread over layers.
Step 4. Refrigerate until ready to serve. Garnish with fresh strawberries.

Note: As my Grandmother taught me, make a double batch of the Strawberry Buttercream Icing. You may have about 2 cups icing left over to be used on cupcakes or tea cake filling later in the week.

I love pulling out the notebook of her recipes. I feel like she is right beside me, giving me tips the entire time I am cooking. I am so appreciative of the gift she gave me as a young bride.



And today, I just pour over her handwriting and remember.

This post is part of Mouth Watering Monday at A Southern Fairytale.



Do you have a favorite recipe that is an heirloom in your family?

Grilled Pizza {Recipe}

My family loves pizza and I have tried to prepare it various ways. We've finally found a dough and way to prepare that we love. A few weeks ago, we made it for friends at our Make Your Own Pizza Party! We had so much fun. Since then, it has become a tradition to have our Grilled Pizza's once a week.

Our Homeschool Home's Pizza

>

Pizza Dough
Ingredients:
3 1/2 cups All Purpose Flour (I use Gold Medal)
2 tablespoons Active Yeast
1 cup Warm Water
1/2 teaspoon Sea Salt
1 1/2 tablespoons Honey
1/3 cup Olive Oil

Step 1. Sprinkle yeast on top of warm water. Allow to sit while you prepare other ingredients.

Step 2. In large mixing bowl, combine flour and sea salt. Slowly drizzle in olive oil, then honey, then yeast and water mixture.

Step 3. Using dough hook, combine until forms a soft ball.

Step 4. Drizzle olive oil into a glass or metal bowl, being sure to cover the sides of the bowl.

Step 5. Remove dough ball from mixer or food processor, place on a floured counter and knead for no longer than one minute.

Step 6. Place dough into bowl prepared in step 4. Cover with a damp cloth and place in a warm place for about 45 minutes to double in size.

Step 7. Punch the dough down and allow to rise again for approximately 3 hours.

{Note: If you are in a hurry, you can place in an oven warmed to 125 degrees to reduce the time for the dough to rise. Generally, it cuts this time in half, but take care to watch your dough with your oven so you don't have a huge mess!}

Pizza
This is where you get creative and add the toppings your family loves most. Some that we enjoy are:
Cheese - lots of it of all varieties, sausage, mushrooms, sundried tomatoes, basil, pesto, and sliced tomatoes. Whatever your family loves. We've also made dessert pizzas and breakfast pizzas. Yes, we love it that much!

The pizza pictured above includes: sundried tomatoes, sliced tomatoes, basil, mushrooms, garlic, and marinara sauce.

Step 1. Using a pizza stone or round flat pan lightly dusted with corn meal, place half of the dough onto the center. Gently work the dough leaving finger indentations across the crust when finished. {This allows the ingredients to adhere better, in my opinion.}

Step 2. Begin adding your toppings, starting with the base. Some we like are a homemade marinara sauce, alfredo sauce, and pesto. However, our son prefers butter and garlic so I mix 1/2 stick of butter with 1 clover minced garlic and spread across the dough.

Step 3. Next add the rest of your choice of toppings, ending with your cheeses and a drizzle of olive oil.

Step 4. Place your pizza stone or pan on top of your grill and maintain at approximate 500 degrees for 10 - 15 minutes until the crust has risen and is golden brown.

Step 5. Take care when removing your pizza stone or pan from the grill {it's hot} as it will easily come of the stone from the dusting of corn meal on the pan. Allow to cool for 5 minutes, slice and enjoy.

Note: Pizzas may be made ahead and frozen prior to cooking. Simply wrap in parchment, then in aluminum foil. When ready to cook, remove from the freezer and allow to thaw in your refrigerator.

Enjoy!

This post is linked up to On the Grill hosted here at Our Homeschool Home. Since I host this party, I am not eligible for any prizes, other than your kind comments!









You're Invited!



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Do you have an awesome recipe you want to share? Join the On the Grill Party! There is a $150 Amazon Gift Card up for grabs.

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This post is also part of I'm Lovin It.


 

New Link Up :: On the Grill

You read it right. Starting next Thursday, April 29th, I'm hosting a weekly cookout and I want you to come join in on the fun!

Get your favorite grilling recipes {along with any side dishes you love} ready to link up. I bet we are going to have some great ones. I'm getting hungry just thinking about them all!

While you are here, feel free to grab the On the Grill button and invite your friends to come, too. We'll have plenty!



You're Invited!



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What do you think? Sound like fun?