Grilled Pine Nut & Pesto Chicken

Grilled Pine Nut & Pesto Chicken

Ingredients:

2 boneless chicken breasts

2 cups lightly packed baby spinach leaves

1/4 cup pine nuts, toasted

2 tablespoons fresh lemon juice

1 to 2 teaspoons grated lemon peel

1/3 cup plus 2 teaspoons olive oil

Salt and freshly ground black pepper

1/3 cup freshly grated Parmesan



Directions:

Cook Chicken on the grill over medium flame . Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Grilled Summer Stuffed Onions

Grilled Summer Stuffed Onions

Ingredients:

1 lb. of ground beef, turkey or pork

1/2 clove of garlic finely chopped

3/4 cup of Ketchup

1/2 cup of crushed saltine crackers

1 slice of bread torn into small pieces

Salt and pepper to taste

3/4 cup of shredded cheese

1/3 cup of parmesan cheese

optional – meatloaf seasoning packet or any extra spices or herbs that you like


Directions:

Mix all of this up with your hands as you would with meatloaf. You want about the same texture as you would with meatloaf as well. If it seems too dry, add a bit more ketchup or a splash of milk. If it feels too wet, add a little more crushed crackers.

Now it’s time to assemble. Start with the largest pair of onion halves. Make a large meatball and place it in one side of the onion half and place the other onion half over the top. Basically squishing the meatball between the 2 onion halves. Continue to fill the rest of the onion halves up with the meat mixture.

Wrap each onion in aluminum foil. You want to have enough room so that you can leave a little twist at the top so you can easily pick them up off the grill because they’re hot! Now it’s time to grill them. Grill and cook for about 8-10 minutes. Flip them over on their opposite side and cook an additional 8-10 minutes.