Everything Is Grilling

It has been so hot here on the east coast that I don't even feel like eating.  There is never a time when I don't feel like eating, so this may be good for me, NOT!  When it gets hot like this, I try to find easier things to cook outside, so the inside doesn't get hot, and messy.  Chicken is a great idea, there are so many things you can do with all parts of a chicken.  I grilled up boneless skinless chicken breasts, red sweet peppers, vidalia onions and ciabatta rolls, then topped with a slice of sharp provolone cheese.  These are amazing tasting sandwiches, no mess in the house and easy to eat.  Recipe below.

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 I only had to make four sandwiches, so I used one large red pepper and 1/2 of a large vidalia onion.  I also used two large chicken breasts and marinated them in Caesar salad dressing.

Toss the peppers and onions in olive oil, salt, pepper and garlic powder.  Nice grill marks on my chicken, how pretty!

Drizzle a little olive oil on the ciabatta rolls so they grill up nicely.

 

Onions and peppers caramelizing and the rolls lightly toasted.

A slice of provolone, sliced chicken, grilled peppers and onions, throw on a little fresh basil if you like. This all put together makes a luscious, mouth watering, easy sandwich for a hot summer night dinner.  Enjoy!

Grilled Chicken and Pepper Sandwiches

Ingredients

2 large boneless, skinless chicken breasts

1/4 cup Caesar salad dressing

1 large sweet red pepper

1/2 large vidalia onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

2 tablespoons extra virgin olive oil

4 ciabatta rolls, or other crusty roll

2 tablespoon extra virgin olive oil, for the rolls

4 slices sharp provolone

Directions

In a resealable bag, marinate the chicken in the Caesar dressing for 2 hours in the refrigerator.  Seed and slice the pepper into 1/2 inch slices and cut the onion into thick slices.  Toss the vegetables with the salt, pepper, garlic powder and olive oil, cover and set aside.

Heat the grill, place chicken breasts top side down.  Grill on each side for 8-10 minutes, depending on the thickness of your chicken, cooking time will vary.  Chicken will be done when the juices run clear.  In a pan that is grill safe, start grilling the peppers and onions. Drizzle all the rolls, tops and bottoms, with the other 2 tablespoons of olive oil.  Place the rolls on the high top rack of the grill, when they brown take them off. You can grill them on the bottom rack if you like, just be careful not to burn them.

To assemble the sandwiches:  Cut the chicken breasts in half, turn the four pieces on their sides, then slice across the breast, so you have nice big pieces. Place a slice of provolone on the bottom of each roll (the warm chicken will melt it), top with sliced chicken and grilled peppers and onions.  Makes 4 sandwiches.

Two Way Tacos

My family loves tacos, and with a vegetarian in the house I had to come up with another way of serving them.  I made two versions of this family favorite, both very fast and easy.  I usually make these when I really don't feel like cooking. 

For the veggie version - I used a can of black beans that I rinsed under cold water and drained.  I sliced up colorful peppers, a sweet vidalia onion and sauteed them in a little canola oil, just until tender, then added the beans and 2 teaspoons of taco seasoning, cook for 3 minutes.

For the meat version -  I used one pound of ground beef, cooked until no pink is left, then drained off all the fat, then used the remainder of the taco seasoning, cook for 3 minutes.

 Beans, peppers and onions going in the frying pan.  I put together my toppings - lettuce, tomato, sweet onion, cheddar cheese, taco sauce and sour cream.  I checked out these corn tortilla flats - love them!  Easy to fill and eat.

 I served a variety of  shells - Flour tortillas, corn flats, and blue corn tortilla chips.  No matter how you fill them they always taste great!