Grilled Chicken with Cheddar and Berry Coulis

Cabot Cheddar Cracker Cut slices paired with a berry coulis makes a great appetizer with or without the cracker or an amazing topping for a grilled chicken breast.Grilled Chicken with Cheddar and Berry Coulis
Disclosure: I received free samples of Cabot Cheddar Cracker Cut Slices as mentioned in this post. I was not expected to write this review nor was I compensated for my time. Opinions are my own,

Summer should  be easy. ..as in air dried hair, bare feet, and cut offs. Summer meals should match the carefree spirit we embrace this season. I’m happy to share that the  good folks at Cabot agree and are making summer effortless with  their award winning cheese in packages of 26 cracker cut slices. No slicing required!  So open a package and make an appetizer with or without the cracker! Here’s my first attempt … Cabot Vermont Seriously Sharp  Cheddar paired with my berry coulis and topped with a sprig of cinnamon basil..

I also used 2 of these  Cabot cracker cuts on my latest grilled entree that combines fresh cinnamon basil, berries and cheddar over grilled chicken.  What’s not to love about this?

 

Grilled Chicken with Cheddar and Berry Coulis

by Diane Boyd

Ingredients (serves 2)

  • 2 (6 ounce) boneless skinless chicken breasts
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon coarse sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 slices Cabot Seriously Sharp Cheddar Cracker Cut Slices
  • 4 tablespoons berry coulis
  • cinnamon basil for garnish

Instructions

1. Place each chicken breast between sheets of wax paper and pound to 1/2 inch thickness with a mallet or rolling pin

2. Combine lemon juice , olive oil, salt and pepper in a small bowl, stirring with a whisk. Place chicken breasts in a zip lock plastic bag. Add juice mixture to bag. Seal bag and turn to coat chicken evenly. Place in refrigerator for 30 minutes.

3. Heat grill. Place chicken on grill rack coated with cooking spray. Cook about 5 minutes per side or until done, adding 2 cheddar cheese slices to each breast during the last few minutes of grilling.

4.When cheese is melted, remove chicken from grill and top with berry coulis and cinnamon basil.

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Thai BBQ Chicken Bowl

Walnuts are the perfect complement to this Thai inspired barbeque bowl that’s a  mix of brown rice, roasted red peppers,  BBQ chicken, arugula, garbonzo beans and  drizzled with  a warm  sweet and sour sauce.IMG_4371

Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and I am eligble to win prizes associated with the contest. I was not compensated for my time.

Versatily, variety and the pleasure of eating! Yep, that’s what I’m talkin’ about, and it all starts here with these..IMG_4333.. I would eat them for their delicious crunch alone, but they’re also a powerhouse of good nutrition providing important components of a healthy diet- an ounce of walnuts has 2.5 grams of the essential plant-based omega 3 alpha-linolenic acic (ALA), 4 grams of protein and 2 grams of fiber to keep you feeling full. I love to  gooble them up by the handful, but  they’re also a perfect complement to other whole foods! In her book, the Vegetarian Flavor Bible, Karen Page  lists over 100 whole foods that pair with walnuts, from apples to zucchini. Talk about versatility!

 Because I ‘m a creature of habit, I  tend to eat foods that are familiar to me.  So when given a two pound bag of delicious walnuts, here’s what I’d typically do with them (besides eating them by the handful):

• make banana nut muffins

• prepare a nut roll

• use as a coating for chicken and fish

• add to cereals and granola

• add to salads

• add to smoothies

• make nut butter

Now don’t get me wrong, there ‘s nothing wrong with any of the above. However,  today the challenge is to play matchmaker and create clever pairings for this hard working nut and other whole foods to give you ideas for a healthy pantry makeover. You see, the folks at the California Walnut Commission are smart; they  know that the walnut hasn’t reached it’s culinary potential! Incorporating walnuts and other whole foods into nutritious dishes with  exciting new tastes and textures will improve your eating pleasure. So let’s get started!

Today I’m focusing on variety in one single bowl. That’s right, one bowl with layers of nutritious and tasty ingredients including a whole grain,  both plant and animal proteins,  raw and cooked veggies, and delicious California walnuts. The sweet and tangy sauce drizzled over the top will excite your taste buds even more. I hope you will continute to enjoy California walnuts in your favorite  traditional walnut dishes and in this extraordinary  BBQ bowl!IMG_4362

Thai BBQ Chicken Bowl, serves 4

by Diane Boyd

Ingredients

  • 1 cup cooked brown rice
  • 4-8 cups fresh arugula
  • 2 red peppers, sliced
  • 4 boneless skinless chicken thighs
  • 1 cup  garbonzo beans
  • 1 cup walnuts

for the marinade

  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons cooking sherry
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground black pepper
  • 2 minced garlic gloves
  • 1/4 teaspoon dried crushed red pepper flakes

for the dipping sauce

  • 2/3 cup rice vinegar
  • 1/3 cup brown sugar
  • 1/2 teaspoon dried crushed red pepper flakes
  • 1 tablespoon fish sauce

Instructions

1.Preheat grill

1.Combine all ingredients for marinade in bowl and stir well to dissole the sugar.

2. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.

3. Make diping sauce by adding all ingredients into a sauce pan. Stir and bring to a boil. Reduce heat slightly and keep on a gentle boil. When sauce is reduced to 1/3,remove from heat. The sauce will thicken with time. You can make this ahead of time, but add a little water when you reheat.

4. Brush grill grates with oil or spray with cooking spray.

5. Place chicken and red peppers on grill grate and grill on medium heat , turning oaccasionally. Remove when chicken is fully cooked and peppers are charred.

5. In 4 serving bowls, layer brown rice, arugula, roasted red peppers, garbonzo beans, grilled chicken, and walnuts. Drizzle with warm sweet and sour sauce.

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