~spicy lime grilled chicken ~

what you need: 

• 1/3 cup vegetable oil
• 2 tablespoons lime juice
• 1/2 teaspoon grated lime zest
• 2 cloves crushed garlic
• 1 1/2 teaspoons fresh oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

what to do: 

1. In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

~Greek-style Turkey Burgers with Tzatziki~

Time: 25 minutes
Serves: 4-6


1 pound ground turkey 
4 ounces crumbled feta 
1 cup chopped fresh or frozen spinach
sliced tomato and red onion (optional)


Preheat oven to 425° (or fire up the grill).


1. Combine turkey, spinach and feta in a bowl. Mix well, season with salt and pepper.


2. Form six patties and place on a broiler pan (or on the grill).


3. Bake on center rack for 25 minutes. If you’re grilling, cook about 7 minutes on each side.


4. Meanwhile, combine all tzatziki ingredients in a small bowl. Mix well and adjust flavors to taste.


5. When burgers are cooked through, stick ‘em on a toasted bun and top with tomato, onion, and a hearty dollop of tzatziki. Or make smaller patties and serve two on a bed of lettuce.


And that’s dinner!

Tzatziki

6 ounces plain yogurt

1 tablespoon fresh lemon juice

1/4 cup minced peeled cucumber

1/4 teaspoon minced garlic

1/8 teaspoon dill 

salt and pepper

~Cheese-Stuffed Grilled Peppers~

Fun snack to BBQ - you can use all types of peppers depending on what you like!

Time: 30 min / 4 servings

What you need:

1 cup ricotta cheese (8 ounces)

1 cup cream cheese (room temp)

1/2 cup freshly grated Parmigiano-Reggiano cheese 

(or I use fresh Parmesan) 

Salt and freshly ground pepper

4 peppers 4-6 inch in length

**Jalapenos HOT flavor

**Cubanelle peppers (if you like it sweeter) 

4 baby bell peppers (I like the red and yellow)

4 small poblano chiles (these are SPICY)

Extra-virgin olive oil, for rubbing

In a medium bowl, blend the 3 cheeses together

Season with salt and pepper

Light a grill or heat a grill pan

Remove the stems from the peppers and set to the side

Cut around inside the peppers to remove the seeds

Fill the peppers with the cheese mixture and reattach the tops.

Rub the peppers with olive oil

Grill the peppers over moderately high heat,

turning occasionally, until blistered all over and

the cheese filling is piping hot, about 7 minutes.

**The cheese-filled peppers can be

refrigerated overnight. Bring to room temperature

before grilling**