303 Simple & Satisfying Recipes Day 2 {A Review with Gooseberry Patch}

If you didn't stop by on Friday, you missed the debut of Gooseberry Patch's newest book, and believe me it's one you don't want to miss! 

If you missed the first recipe I featured, Crock Pot Cream of Potato Soup is something you'll want to make again and again with the cold months approaching. So, click here if you didn't catch it the first time.

The reason I chose this to be the second recipe I featured is simple. It's a great way to stretch a dollar when it comes to the cost of boneless chicken breasts, and I'm always on the lookout for those kind of meals. Chicken is expensive, but if you can find it on sale, or you can figure out how to make only one package feed the whole family, it is a little easier on the weekly food budget. 

The flavor of this is so unique, and delicious, it's sure to become one of those dishes your family will ask for over and over. I love that it's pasta, which we love, but also high protein with the chicken. Plus it's got veggies in there too. Oh, and you can start it in the morning, and easily finish when you get home, dog tired and dinner can be on the table in almost no time. It's really a win win recipe for you and your family.

Oh, and Gooseberry Patch is giving a copy of this fantastic cookbook to one lucky EMM fan, so be sure to click here to find out how to enter!

Slow Cooker Provincial Chicken

Submitted by Shari Upchurch, Dearing, GA Found on pg. 139

4 boneless chicken breasts

2 (15 oz.) cans diced tomatoes, with juice

2 zucchini, diced

1 (10 3/4 oz.) can cream of chicken soup

2 TBS balsamic vinegar

1 TBS dried onion

2 TBS dried parsley

1 tsp. dried basil

1 c. shredded cheddar cheese

1/2 c. sour cream

Cooked bowtie pasta

In a slow cooker, combine chicken, tomatoes, zucchini, soup, vinegar, onion and herbs. Cover and cook on LOW for 6-8 hours. Remove chicken, cut into bite-size pieces and return to slow cooker. Stir in cheese and sour cream. Cover and cook for 15 minutes. To serve, spoon over cooked pasta. *NOTE* I seasoned the chicken with salt and pepper. I used an Italian blend cheese and served over penne pasta instead. I also garnished with extra parsley too.

Shared on The Country Cook Sept. 26, 2014

Feel Good Chicken {A Review and Giveaway with NatureRaised Farms}

We eat a lot of chicken in this house; and according to studies I've read, we are not alone. Chicken is quickly becoming the protein of choice in many households, so when you are standing in the grocery store trying to decide which brand to take home, you want to make sure it's the best value for the price. I know I do; and for me, the answer is NatureRaised Farms.

NatureRaised Foods works with independent family farmers to raise and produce fresh chicken products. Their birds are raised by farmer who share their commitment to responsible farming practices and healthy growing conditions.

All NatureRaised Farms brand chickens enjoy a 100% vegetarian diet. This means no animal, protein or bakery by-products are used in their feed- just vegetables, grains, vitamins, and minerals. Plus, they have no added hormones or steroids, as regulated by federal standards.

NatureRaised Farms chicken products are available both in the fresh and frozen sections of the grocery store, making them easily accessible for busy cooks like you and me! The choices include, fresh boneless chicken breasts, tenders, drumsticks, and boneless thighs too, for those out there, like me, who enjoy the dark meat without the bone and skin!

Their fully cooked items include whole-grain breaded breast nuggets, gluten free grilled strips, and gluten free grilled breasts fillets. With so many families with just one person with a special diet, it's nice to know there is something everyone can eat and enjoy.

And for so many of us who are paying more and more attention to not only where our food comes from, but how the animals producing it are treated, it's so nice to know that the chickens used by NatureRaised Farms are bred through natural selection, not genetic modification. They are raised in modern, open barns and provided barn enrichments to perch and climb on and other natural elements to ensure a comfortable and interactive environment.

I can tell you first hand, many times when I buy boneless, skinless chicken thighs of a different brand, I still find myself having to trim away a lot of extra fat and doing more prep work than I would like to. But with the NatureRaised Farms package, I literally took them from the package to the bowl. No extra work on my part needed!

Oh, and did I mention what a value they are? I got the "family" size pack with 12 chicken thighs inside for under $10!! Chicken is not cheap; and to know I'm getting this much value for my dollar is an added bonus!

When I found this recipe on their site, I couldn't wait to try it. I love using the boneless chicken thighs as an alternative to white meat. I enjoy the dark meat more, but still want the added ease and nutrition of skinless. Plus, with the word "citrus" I knew we would love the flavor. Ya'll know how much our family loves anything citrus; and this has not only one, but two different citruses complimenting each other perfectly. This recipe is super easy, overflowing with flavor, and quick enough for any busy mom (or dad) any night of the week!

So the next time you are in the chicken section trying to decide which brand to take home to your family, remember NatureRaised Farms and all they are doing to ensure quality from the farm to your table. Oh, and they have a GREAT prize package for one lucky EMM reader, so be sure to keep reading after the recipe for the giveaway details!

Tangy Citrus Grilled Chicken Thighs From Nature Raised Farms 
6 Nature Raised Farms boneless skinless chicken thighs
1 c. lime juice
2 TBS cayenne pepper sauce
1/3 c. balsamic vinegar
3/4 c. orange marmalade
1/4 c. vegetable oil
4 garlic cloves, minced
*I added Salt and Pepper to taste and Dried Parsley for garnish*

Combine lime juice, cayenne pepper sauce, vinegar, marmalade, oil, and garlic. Whisk well.  Pour over thighs. Cover, marinate 1 hour in refrigerator, then drain. Preheat grill to medium. Grill 6 to 8 minutes on each side over medium heat, or until cooked through. I served these with extra marmalade on the side for dipping too. 

Shared on Mandy's Recipe Box Aug. 6, 2013
Shared on Lady Behind The Curtain Aug. 7, 2013
Shared on The Country Cook Aug. 9, 2013

Chicken at Very Good Recipes
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********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday Aug. 12, 2013

One Lucky Winner Will Receive:

(1) Nature Raised Farms Prize Package

-Engraved Bamboo Cutting Board

-Reusable Shopping Bag

-$10 Gift Card

Mandatory Entry:

1. Leave a comment telling me a recipe you would like to try NatureRaised Farms chicken in. 

Extra Entries:

1. Follow NatureRaised Farms on Facebook. Leave a comment when you have.

2. Follow NatureRaised Farms on Twitter. Leave a comment when you have.

3. Tweet about this giveaway, tagging @everydaymomsmls and @NatureRaised. Leave the link to the tweet as a comment. 

That's up to 4 entries per person!!!

Good Luck!

Disclaimer: I was provided with free prize package for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

Little Cheese Fiend

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
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A Little of This, A Little of That

Sometimes when I have chicken thawing in the fridge, the only thing I know for certain I'm going to do with it is cook it. Yep, I go into dinner without a definite battle plan. Now, I will be completely honest, if it were anything else besides chicken I might freak out a little, but let's face it, chicken happens to be one of the most versatile proteins out there; and it can be transformed from boring to tasty with only a few ingredients.

This was the exact scenario the evening this recipe was born. Boneless chicken breasts happened to be on sale the previous week so I bought them without really knowing why. So the night it was time to turn them into dinner, I began thinking about anything and everything I had in the fridge and pantry that could help me.

We love basin garlic and lemon chicken. It's one of the most used marinades in our house. I've been making it for years, and knew it might be a good base to build from. So I looked around for other flavors I knew would compliment the lemon well, and what I came up with turned out to be super tasty! The lemon helps to keep the meat juicy and tender, while the balsamic gives it a sweet glazed like texture. It makes the outside crispy while the inside stays succulent and flavorful.

If you find yourself in the kitchen with no real idea what to make with a certain meat one night, start playing around with what you have. You know what flavors your family loves, so start adding a "little of this, a little of that" until you get the perfect combination to turn your everyday meal into something special!

Grilled Balsamic Lemon Thyme Chicken
3 boneless chicken breasts
1/2 c. olive oil
3 TBS balsamic vinegar
1 lemon juiced
2 tsp. dried thyme
1 1/2 TBS Montreal Chicken Seasoning, plus a little extra
2 garlic cloves, minced
Salt and Pepper to taste

In a medium bowl, whisk together marinade ingredients. Place chicken in large container. Pour half the marinade over chicken and stir well. Place reserved marinade in fridge. Allow chicken to marinade in fridge for 4-5 hours, stirring half way through. Remove from marinade 1/2 hour before grilling time and allow meat to come up to room temperature. Sprinkle with extra Montreal Seasoning. When ready, preheat grill to high. Place chicken on grill, searing both sides for 2 minutes. Reduce heat to medium and continue cooking until cooked through, about 15-20 minutes. Use reserved marinade to baste chicken often during grilling.
*NOTE* Due to the sugars in the vinegar and the oil, this can burn very easily. We like our grilled chicken a little dark around the edges, but if you don't, watch it carefully.

Chicken at Very Good Recipes
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Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
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Foodie Gifts

I remember when I was a kid, my favorite Christmas presents were, of course, toys. Then as I became a "tween" and teenager, they became clothes, CDs and books. Now into my adult life, I still enjoy new clothes and books; and yes my husband had a great track record for beautiful jewelry; but some of my most recent favorite gifts are foodie ones! Anything that is used, can be used, or goes in my kitchen is at the top of my wish list, and some of the items I have most fun with. And even more fun is when someone finds something I didn't even know about and I get to cook with or experience new things. This is the case of one of the ingredients of this dish. Our aunt got me the best gift set from a local olive oil company, Olive Twist, where the specialize in gourmet olive oils and vinegars. This set included 3 flavored olive oils and 3 flavored balsamic vinegars. I was so incredibly excited to start cooking and experimenting, but the holidays and next couple weeks got away from me, and I was too busy to even open a bottle. But when I decided I was going to make the time, I immediately knew which one I wanted to start with...black cherry balsamic vinegar. I knew this would pair so well with chicken, so I went looking for a recipe to inspire me. I found exactly what I was looking for, and the result is truly one of the most delicious chicken dishes I've ever made. The flavor of the new vinegar was exactly what I was looking for and it only concentrated in the cooking process, thus creating the perfect sauce.

I'm so lucky to have so many in my life that love to treat me with such lovely gifts. And I guess when you are a food blogger who spends a majority of her time in the kitchen, it only makes sense foodie gifts quickly become very special!

Cherry Balsamic Chicken Adapted from Food.com
3-4 boneless chicken breasts, patted dry
3 TBS butter, divided
1/2 small onion, thinly sliced
2 TBS black cherry balsamic vinegar
1/2 c. dried cherries, chopped
1 TBS flour
1/2 tsp. dried basil
1/3 c. chicken broth
Salt and Pepper to taste

In a large plastic bag, combine flour, basil, salt and pepper. Shake to mix. Add chicken and gently shake, dredging chicken. In a large skillet over medium heat, melt 2 TBS butter. Add chicken and onions around edges. Brown chicken for 4 minutes on each side, and stir onions occasionally. Add broth and vinegar around chicken. Add cherries. Reduce heat and cover. Simmer until chicken is cooked through, about 10 minutes. Remove chicken and keep warm. Increase heat until mixture bubbles. Cook 2-4 minutes stirring, until slightly thickened. Reduce heat, add 1 TBS butter, stirring to combine. Place chicken back in sauce to warm again. Remove chicken to platter and pour sauce over top.

Shared on The Country Cook Jan. 25, 2013
Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013

Chicken at Very Good Recipes
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Weekend Company {Guest Blogger Lauren}

Good Morning EMM-ers! I hope you had a fantastic week and are ready for some fun and relaxation this weekend. I know our family is! Thanks for joining myself and my guest, Lauren, in my kitchen today. I'm excited to have her share this yummy recipe with you. I have been wanting to try quinoa for some time and now I have exactly the recipe to do so! Ya'll know how much I love anything with avocado in it! Without further adieu, please welcome her to EMM...

 I am a recipe developer, food blogger and the staff Nutritionist at The Bar Method in Montclair, NJ where I offer workshops and individualized counseling.   After receiving my Masters Degree in Nutritional Sciences, I received my nutrition certification.   I began blogging in early 2012 and love to share my healthy and delicious recipes with all of my followers.  I've had the honor of being featured in SHAPE magazine twice http://www.shape.com/healthy-eating/diet-tips/best-and-worst-foods-bikini-body?page=6 (page 6,7 and 8) for tips on the best and worst foods to eat and for creative quinoa recipes http://www.shape.com/healthy-eating/cooking-ideas/10-new-ways-eat-quinoa?page=5(page 5 and 10 are my recipes and pictures).  I was featured in an article in The Alternative Press about balancing healthy lifestyles and being a mother http://thealternativepress.com/articles/7-moms-who-bite-off-almost-more-than-they-can-c.  And recently, Guiliana Rancic’s website, www.FabFitFun.com featured one of my healthy recipes http://fabfitfun.com/recipe-healthy-empanadas.  I live in Westfield, NJ with my husband and three little men.  I feel lucky to have such a wonderful family and work my dream job.

 This salad is my favorite salad! I love the cilantro lime vinaigrette with the beans and vegetables.  I like to make it the night before so all the flavors soak in.  Every time I bring it somewhere, someone is always asking for the recipe!

Quinoa is the latest “superfood” these days.  I love it.  It’s so versatile and can be used in so many different ways.  Quinoa is loaded with magnesium, iron and calcium.  It is the only grain to have all nine essential amino acids which also makes it the only one to be a complete protein.  It is low calorie, has a lot of fiber and is also gluten free which is perfect for those with gluten sensitivities.

Avocados are packed with fiber, potassium, Vitamin E, B vitamins and folic acid.  They also have monounsaturated fats (healthy fats) which help to lower blood cholesterol.

Black beans are also packed with fiber and protein as well.  Tomatoes have antioxidants and Vitamin A and C in them.

What happens when you put all of these nutrition powerhouses together??? One delicious, healthy salad!

Quinoa Avocado Tomato Corn and Black Bean Salad with Cilantro Lime Vinaigrette Adapted from allrecipes.com 

For the salad:

• 1.5 cups uncooked quinoa
• 3 cups water
• Two 15-ounce cans black beans, rinsed and drained
• One box (14 oz) of frozen corn, defrosted
• 2 avocados, peeled and cut into 1/2-inch pieces
• 1-2 pints grape tomatoes, halved ( I used 1 1/2)

1. Cook quinoa with the water according to package directions. Let cool to room temperature.
2. Combine beans, corn, avocado, and tomatoes. Toss with cooled quinoa.

For the dressing:

• 1 clove garlic
• 1/4 cup grapeseed oil
• 3/4 teaspoon minced fresh ginger root
• 1/4 cup fresh lime juice
• zest of one lime
• 2 teaspoons balsamic vinegar
•  salt to taste
• 1/4 cup fresh packed cilantro leaves (optional if you don’t like cilantro)

Mix all ingredients together in a small bowl.   Pour dressing over salad.  Let refrigerate for several hours or even overnight.  Makes 8 servings.  Enjoy, it really is THAT good!

Nutrition Facts
Serving Size 1/8 of salad
Amount Per Serving
Calories 298 Calories from Fat 147
Total Fat 16.4g
Saturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 53mg
Total Carbohydrates 36.5g
Dietary Fiber 7.6g
Sugars 2.5g
Protein 7.2g
*Nutritional information provided by www.caloriecount.com, not 100% guaranteed accurate

Blog: www.laurenkellynutrition.com

Facebook: http://www.facebook.com/LaurenKellyCertifiedNutritionist

Pinterest: http://pinterest.com/laurenbkelly/

Twitter: https://twitter.com/#!/LaurenKellyCN

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Time To Fess Up

By now, all of you know how much I value all of my fans and loyal readers. I repeatedly say how each and every one of you are like family to me. And I have always lived by the adage that family doesn't keep secrets. It's always been that way in my family, and I'm not willing to stop now. See, I've been keeping a secret from all of you and it's time for me to come clean. For the past 2 weeks I've been communicating with you, sharing with you and doing this "EMM thing" from the comfort of a lounge chair over looking the Atlantic Ocean! That's right, we have been enjoying our annual family vacay at New Smyrna Beach for 14 days, but now, alas, it's time to face reality and return home. Our vacation is always the time we use every summer to reconnect, just the 3 of us, and "recharge our batteries" if you will. Days spent by the pool and walking in the warm sands of the beach and evenings eating yummy food and soaking up every last minute of fun. And since we are so lucky to stay in our family's condo each year, I can keep right on cooking, creating new recipes and blogging like I always do. I apologize for not being up front about where I was and what I was doing, but for safety reasons we never advertise the fact we aren't home. I don't even post it on my personal Facebook page!

 This recipe came about one night when I had planned on cooking at "home", and Adam wanted a little treat for himself. See, my husband loves raw oysters. Yep, a little hot sauce, or lemon juice, and he "shoots" them just like a tequila shot! Usually he will get them at a restaurant while we are out, but this year he decided to visit one of the many seafood markets and enjoy them at home. So while he was buying his 2 dozen fresh oysters, he saw some very nice fresh shrimp and thought they would be great with the barbecued chicken I was making. And oh how they were! So fresh, and delicious. It was our fun twist on "surf and turf".

Another family vacation has gone by, and now it's back to the real world. But each year when we are looking back on all the fantastic memories we've made (including all the yummy food we are lucky enough to enjoy) we are so thankful for the time we shared, the laughs we had, and the knowledge we get to do it all over again next summer! We are truly blessed in every sense of the word!

That is one HAPPY Monkey!!

Barbecue Shrimp with Raspberry Balsamic Dipping Sauce
1 lb. 41/50 count shrimp, shell off and deveined
1 TBS Old Bay Seasoning
1/2 c. Jack Daniels barbecue sauce, or your favorite brand, plus extra for basting
2 heaping TBS prepared horseradish
1/4 -1/3 c.. raspberry balsamic vinegar

In a medium bowl combine cleaned shrimp, seasoning and barbecue sauce. Mix well. Marinate for 15-20 minutes. Preheat grill to medium. Spray grill w/ nonstick spray. Cook shrimp about 3 minutes per side until pink and opaque. While cooking, baste with extra barbecue sauce. In a small bowl, combine horseradish and vinegar until desired consistency. (I like mine a little thinner than traditional cocktail sauce)

Shared on The Country Cook July 7, 2012
Shared on Make Ahead Meals July 9, 2012

Shrimp at Very Good Recipes

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Free Trip To The Mediterranean

I  know, I know. You just clicked here thinking I was having the BEST blog giveaway E.V.E.R!!! I'm so sorry to disappoint, but we aren't even leaving our kitchens for this trip. (If you want to be mad at me, I understand, but don't miss the recipe b/c it's a good one!) A couple weeks ago I introduced you to Wildtree products and shared a recipe using two of them, Grapeseed Oil and Balsamic Mediterranean Dipping Oil. When I am lucky enough to receive free products to experiment with in my kitchen I don't want to just stop at one recipe. I want to see how many ways I can utilize them and how many dishes I can create getting the most use out of them possible. That is exactly how this chicken recipe came to be. These beautiful bottles of oil were just sitting there, staring at me,  begging to be put to use. So, I listened to them and obliged. (Don't your bottles of oil talk to you too?) This dish takes you to the Mediterranean in one bite! With all of those flavors we love from Greece, you can take a foodie vacay at the end of a long day while you eat in front of the tv in your pajamas! If you are lucky enough to also have the Wildtree products, you're all set. If not, take note of the tips in the recipe so you can achieve some of the same flavors! Maybe someday I truly can host a giveaway for a trip to the Mediterranean, but there would only be one rule~ I would be your carry on luggage! Until then we will have to enjoy great food from the comfort of our own homes!

Balsamic Mediterranean Chicken
1 (1.5 lb) package boneless chicken tenders
1/2 c. Balsamic plus 1 tsp  Mediterranean Dipping Oil
1 TBS Grill Seasoning
2 large cloves garlic, minced
1/2 c. kalamata olives, pitted and finely chopped
2 green onions, chopped
Grapeseed Oil for grill
Salt and Pepper to taste

In a large bowl combine chicken, 1/2 c. dipping oil, grill seasoning and garlic. Mix well. Marinade for 2 hours in the fridge. When ready to prepare, heat grill to medium. Brush w/ grapeseed oil to prevent sticking. Cook chicken for approximately 3-4 minutes per side. While cooking, in a small bowl combine olives, green onions, 1 tsp. dipping oil, salt and pepper. Mix well. Remove chicken from grill and immediately top with olive mixture. Allow to sit for 3-5 minutes before serving (onions will wilt a bit).
*NOTE* To achieve the same flavors as the dipping oil, I suggest combining 1/4 c. olive oil, 1/4 c. balsamic vinegar, dried oregano, a few chopped sun dried tomatoes, garlic powder salt and pepper. I think this would come close to the flavor profile.

Shared on Miz Helen's Country Cottage May 24, 2012 
Shared on The Country Cook May 25, 2012

Chicken at Very Good Recipes
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