Cumin Grilled Chicken Breasts

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side.

Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.

In picture: Creamed Spinach with Caramelized Onions, Garlic and Fennel from Picky Palate - AMAZING!

an Ellie Krieger recipe from Food Network

Beef or Chicken Fajitas

{I posted part of this recipe before, but wanted to add my modifications}

fajita marinade (see below)
1 1/2 lb. beef boneless top sirloin steak, 1 1/2 in. thick OR 6 chicken breasts
onion, sliced
an assortment of bell peppers cut into strips {our faves are red, yellow and orange - they cook faster too}
12 oz. mushrooms, sliced
spanish rice
black or refried beans
tortillas
other fajita fixings you like: picante sauce, cheddar/monterrey jack cheese, avocados, sour cream, lettuce, tomatoes, etc.

Marinade beef/chicken for 4-24 hours covered in fridge, turning occasionally.

• Heat grill.
• Lay out a piece of foil, making a little tray for your grill. Place the strips of peppers and sliced mushrooms on it, and sprinkle with EVOO and salt and pepper.
  
• Place the tray on the heated grill.
  
• Throw the beef/chicken on the grill to cook till your desired doneness with the beef and til the juices run clear with the chicken.
• Assemble with tortillas, beef/chicken, peppers, shrooms and other fajita fixings.
  

Beef Fajita Marinade
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 t. sugar
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

OR

Chicken Marinade:
¼ c. cooking oil
3 T. lime juice
2 T. red wine vinegar
2 T. chopped onion
1 clove garlic
½ t. sugar
½ t. oregano
¼ t. salt
¼ t. pepper
1/8 t. ground cumin

I've even done this in the crockpot. Instead of using olive oil in the marinate I used beef or chicken broth (whatever you're cooking). Put the meat in the crockpot, and then added the peppers 30-45 minutes before I'm ready to eat. Really good... and super fast!

And if you have any leftovers... make this tortilla soup... it's SO good. I threw the leftover chicken, peppers and Spanish rice in with the other ingredients and made fajita soup. REALLY good!!

Grilled Steak with Balsamic-Rosemary Butter

This is my husband's find! He's a big fan of Bobby Flay and he ran across this recipe while we were bumming around Williams-Sonoma (I adore the fact that he loves that store almost as much as I do?!!) This is perfect to put on a Rib Eye, T-Bone, Filet or NY Strip Steak right after you take it off the grill!

2 cups balsamic Vinegar
2 tsp whole black peppercorns
2 sticks unsalted butter, slightly softened
2 Tbsp fresh chopped rosemary
2 tsp honey
1 tsp kosher salt

Combine the 2 cups balsamic vinegar and peppercorns in a saucepan and bring to a boil. Reduce to about 1/4 cup. Remove from heat, remove peppercorns, stir in rosemary and honey. Allow to cool to room temperature. In a food processor, combine butter, salt and vinegar mixture. Refrigerate for at least 30 minutes to set. Grill your perfect steaks (don't over season, a little fresh ground pepper and some kosher salt is plenty) and then dollop the butter on steaks that have come straight off the grill. YOU WILL NOT BE DISAPPOINTED!!!

Ginger-Soy-Lime Marinated Shrimp

This is my husband's favorite recipie and it is a breeze!!!

2 large shallots, peeled & chopped
1 (2-inch) piece of fresh ginger
4 cloves garlic (smashed)
3/4 cup soy sauce
1/2 cup lime juice (fresh is best)
2 Tbsp sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 tsp coarse ground black pepper
2 pound large shrimp, shells & tails on (look for the ez-peel variety)

In a blender combine first six ingredients and blend until smooth. Add the green onion and peanut oil and blend until combined. Season with black pepper. Place shrimp (make sure that if they were frozen that they are completely thawed) in a large bowl, pour the marinade over and let marinate at room temperature for 20 minutes.

Preheat gas grill on high. Remove shrimp from the marinade and grill for 1-1/2 to 2 minutes per side. The shells may look a little charred, but you'll peel that off anyway -- the flavor is grilled right into the shrimp.