Tin Foil Chicken

This is a recipe I got from my mom. It is easy and quick to make. I usually make it in the oven, but you can also do it on the grill. If cooking on the grill, I suggest that you use 2 pieces of foil for each piece of chicken.

Tin Foil
Chicken breasts
Sliced Zucchini
Sliced Onion
Sliced Pepperoni
Spaghetti Sauce
Shredded Mozzarella Cheese

Spray a piece of tin foil with Pam (of something similar)
Place the chicken in the center.
Cover with veggies, pepperoni, sauce and cheese (you can use as little or as much as you like)





Bring edges of tin foil together and fold down over chicken and then fold the edges in as well.



Cook for about 15-20 minutes (depending on the thickness of the chicken). We usually serve with either pasta (to use the leftover sauce) or rice.

Grilled Flatbreads

Here is another recipe I remember having cut out ages ago from a Cooking Light magazine. The grilled flatbreads were incredible. This is definitely a time consuming process because of all the dough rising time but you would definitely impress a gathering if you popped these little guys on the grill at your next BBQ. I served these plain, as is, with tomato soup last night. I'm definitely going to experiment with these ... again, the combinations are endless. Didn't someone post a Chicken Schwarma recipe not too long ago? I would love to try the two recipes together. If you have the time, definitely add these to the list to try. As with most yeast recipes the trick is to get the temperature of your water exactly right ... not too hot but not too cold.
Note: There is an error in the recipe ...they forget to tell you when to add the remaining 2 T. water. I added the remaining 2 T. water along with the 1/2 c. water after the first 30 min. rising and it worked fine.

Easy Microwave Meatballs

I remembered this recipe that a friend gave to me over 10 years ago when I was just beginning to cook. She made them for me once and I remembered them being actually pretty good. I dug out the recipe and tried them again last night. They were good, certainly not better than stovetop or crockpot meatballs but if you are scraping for time or don't have a working stove they make a nice substitute. I would recommend using ground beef with a little fat in it. I bought the 92% lean and they could have used a little more moisture. My intention was to serve this with grilled polenta sticks but I realized when I returned from the store that I forgot to buy the pre-made polenta so I made my own on the stovetop. Really, it's endless how you can serve this ... with polenta, pasta, rice or on hoagies.

The best thing to report is that I discovered a brand new pre-made pasta sauce that was outstanding. I'll never buy Ragu again! The brand was called Mom's Pasta Sauce and I bought the traditional spaghetti sauce. Don't let your mouth hit the floor when you look at the price ... it's definitely more expensive than the mainstream Prego or Ragu but the quality of the sauce is exponentially better. Give it a try on your next pasta meal ... I guarantee you won't be disappointed.

1 lb. ground beef
2 T. water
1/3 c. seasoned breadcrumbs
1 egg, beaten
1 jar (28 oz) spaghetti sauce

Mix ground beef, water, bread crumbs, and egg. Shape into 12 meatballs. Arrange in 2 qt. shallow microwave baking dish. Microwave on high 5 minutes or until meatballs are no longer pink. Pour off fat. Pour spaghetti sauce over meatballs. Cover and microwave 3 minutes or more or until sauce is hot.

Goat Cheese Stuffed Jalapeno with Rachero Sauce

I cheated a little with these...I used my indoor grill pan, which I LOVE, but it is hard to clean.



I made these for our little super bowl gathering because my dad whined and whined about it. They were extremely OK. I cooked them longer than the recipe stated and they still were a little under done. The stuffing was fine, but I felt like it need a little something more to measure up to the jalapenos...maybe feta? The ranchero sauce was extremely bland, nothing special.

Grilled Nachos and Mexican Corn

Using this recipe as a guide, Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche, we made some nachos on our Weber. I also made the Mexican corn I had made before on a piece of foil. The grill flavor really did add something. I felt it was exceptional with the corn. Both were well received by everyone...even the kiddos.

February Challenge- No Kitchen Cookin'

Well, that may be a bit drastic. We are without a kitchen for the month(see here) and so I thought the February challenge could be cooking with the microwave, toaster, and grill...Mainly the grill though. So, for this month share or seek out some amazing grillin' recipes. Any dish that involves the grill is perfect to post! Feel free to try to use the grill for everything for an added challenge...I know I will be.

Warm potato salad with Goat Cheese

This is another find from the Cooking Light message board. Let's see, potatoes, goat cheese, how can I not try this. I did the lower fat version with yogurt. It was good, but the yogurt was almost a little to much for the goat cheese. I might like the high fat version better. Anyways, this was good, and I might want to play around with it a bit more. An impressive side item. It is pictured here with green chile cheeseburgers...now THOSE were great!