 As May Day approaches us, and the spring has taken a good hold of the Scandinavia, it is time to start thinking about the grill season!! Today I have gathered some ideas, that you can either do in your kitchen, or on the grill, just to celebrate the season upon us. Hope you get some inspiration for the next weeks meal planning! A basic green salad is so attractive, even more beautiful with a splash of color. Pomegranate is lovely for a salad. I am not a big fan of salad dressings, same as with sauces, don't ask why, never liked them much. But with pomegranate, the burst of juice and flavor, with the salad greens, that is just perfect in my book.
The second one is just vegetables galore, roasted in the oven, or on the grill in an aluminium pan. I had a little parsley overgrowth, and wanted to use it in the marinade, and it worked wonders. I loved the flavors of the veggies, mixed with the simple marinade of parsley, olive oil, salt, and pepper. I set them in the oven, with Italian sausage, Salsiccia, on the top. Pick the veggies you like to eat, or what is available for you. I had broccoli, peppers, onion and carrots, with little potatoes in there. More variety would have made the serving sizes too large. But it truly was delicious!
I hope you enjoy your weekend, if you are grilling this weekend, go ahead and post pictures of your food on the Facebook page comments section of the food blog post! Would love to see what's on your plate ;)
Till the next time ~ Cheers
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So, no wonder I am already all about salads with protein on the side. This chicken, the Parmesan crusted orange chicken, is delicious. And with the salad, just perfect for any meal, and surprisingly filling. Also, it didn't take that long to make it, since the chicken breasts are cut so thin, with a properly heated pan, it takes just a couple of minutes per side.
- Set the thin slices of chicken breast in a shallow bowl, and pour 4 TBLS of the orange juice on top of them. Turn to coat. Let them marinate at least 10 minutes - Beat the eggs with the reminding orange juice - Combine breadcrumbs, Parmesan and orange peel in a another shallow dish - Dip 1 chicken breast into the egg mixture - Dip into the breadcrumb mixture to coat - Seasoned with salt and pepper - Repeat until all are coated well - On a medium-high skillet sauté the chicken breasts, until golden brown, and cooked through, about 2 minutes per side. - Serve as you wish
Hope you enjoy it! Until next time
~ Cheers!  Several times I have heard the critique about keeping my dessert and food separate. Hah, yes, I like to mix fruit with the food, but only when I think they go well together. Like peaches or bananas, and chicken, fresh fruit salad and salmon, and my red, hot pasta salad.
And this mix is not such a reach of all, we all know that strawberries and balsamic vinaigrette go well together, and so do chili and strawberries, and chili and turkey... They all have a connection, and together really lovely combination.  It comes together super fast, as well, so you don't have to spend the whole day in the kitchen, now that the weather is finally warming up. You will need - Pasta - Turkey marinated in chili + oil - Red bell pepper - Spring onion - Red onion - Strawberries - Balsamic vinaigrette I set the pasta water on, and sautéd the turkey. It was cut in a little, thin stripes, so on a hot pan, it will get done in no time at all. Make sure to taste, add salt and pepper as needed. Then I cut my bell peppers, onion, spring onion, and strawberries. When the pasta was cooked, everything else was ready. I cooled off the pasta with a cold water, shook it dry, and then mixed everything else with it, adding the strawberries last, so I wouldn't break the consistency of them too much. Then just serve it as it is, or in a pita bread, or inside of a wrap  I hope you all enjoy it, and enjoy the signs of spring as well! Till next time ~ Cheers!
 A simple, delicious, healthy, quick, and touch of retro, is this week's dinner idea. I haven't made stuffed peppers for so long, and always use to use rice, ground beef, tomato sauce... Classic and traditional. And good. But I really wanted to make something lighter this time around, so first, I decided to drop the rice. Then the meat, and then tomato sauce. What was left? Well, cheese at least!
For a bigger meal, you could use this as an appetizer, if you use tiny little peppers, as the base. But however, or whatever occasion you make them, I hope you enjoy them as much as I did! Till next time ~ Cheers!  |
