Another great summer dinner

When the weather gets hot, we all want simple and light.  This grilled chicken Caprese is so easy to fix and very refreshing.  It pairs nicely with the pesto corn.

Grilled chicken Caprese

  • 1 boneless, skinless chicken breast, split and pounded between wax paper
  • 4 TB olive oil
  • 1 TB Balsamic vinegar
  • 4 thin slices fresh Mozzarella (I had some leftover from last week’s sandwiches)
  • 2 tomatoes sliced
  • fresh basil leaves

Whisk olive oil and vinegar together and marinate chicken for 1 hour.  Grill over high heat 3 – 4 minutes a side until done.  (You need to move the chicken around on the grill so it doesn’t burn.  The pounding made it easier to cook quickly and evenly.)  Serve topped with Mozzarella, tomatoes and basil.

Pesto corn
  • corn cut off the cob – allow at least 1 1/2 ears per person (Keith wanted to know if there was more)
  • butter – 1 TB per 3 ears of corn
  • pesto – 1 TB per 3 ears of corn (adjust to your taste)

Saute corn with butter in a heavy pan for 4 -5 minutes until soft.  Add pesto and stir well to combine.

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Healthy eating

Today was our annual expedition to Dutch Wonderland.  If you aren’t familiar with this part of the country, Dutch Wonderland is a delightful amusement park oriented towards younger children.  It is clean and since the rides are smaller in scale, there are no teenagers.  (Nothing against teenagers but for the littler kids it makes it friendlier.  Sadly, this is probably the last year as it is probably getting a little tame for Samantha.  She took one of her classmates and they had a wonderful time:

At Dutch Wonderland

At Dutch Wonderland

It was a great day but I don’t think anybody goes to Dutch Wonderland for the culinary experience.  As we were eating lunch, Keith asked “What are we having for dinner?  Please tell me it is something healthy.”  Fortunately, I had dinner planned – Chicken Caprese and Skillet Corn.  Perfect dishes for enjoying summer’s freshest ingredients.  We try to eat seasonally and to avoid processed foods – they are so high in salt and chemicals.  This was delicious and a good way to recover from an amusement park lunch!

Grilled chicken Caprese

  • 1 boneless, skinless chicken breast, split and pounded between wax paper
  • 4 TB olive oil
  • 1 TB Balsamic vinegar
  • 4 thin slices fresh Mozzarella (I had some leftover from last week’s sandwiches)
  • 2 tomatoes sliced
  • fresh basil leaves

Whisk olive oil and vinegar together and marinate chicken for 1 hour.  Grill over high heat 3 – 4 minutes a side until done.  (You need to move the chicken around on the grill so it doesn’t burn.  The pounding made it easier to cook quickly and evenly.)  Serve topped with Mozzarella, tomatoes and basil.

Skillet corn

  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

The wonderful foods of summer!

The wonderful foods of summer!

Chicken caprese

A friend from church who has followed blog since early on shared a recipe that she enjoyed for chicken caprese.  I tweaked it a little bit and we enjoyed it thoroughly with leftover corn from Sunday.  Another great lesson on reconfiguring something good!

Grilled chicken Caprese

  • 1 boneless, skinless chicken breast, split and pounded between wax paper
  • 4 TB olive oil
  • 1 TB Balsamic vinegar
  • 4 thin slices fresh Mozzarella (I had some leftover from last week’s sandwiches)
  • 2 tomatoes sliced
  • fresh basil leaves

Whisk olive oil and vinegar together and marinate chicken for 1 hour.  Grill over high heat 3 – 4 minutes a side until done.  (You need to move the chicken around on the grill so it doesn’t burn.  The pounding made it easier to cook quickly and evenly.)  Serve topped with Mozzarella, tomatoes and basil.  NOTE: The skillet corn that we had leftover was delicious – it held up very well.

Another summer treat - Grilled Chicken Caprese!

Another summer treat – Grilled Chicken Caprese!