Prosciutto-Wrapped Chicken Tenders with Lemon & Rosemary:
MARINADE
1/3 cup olive oil
3 tbsp lemon juice
3 tbsp chopped fresh rosemary
2 tbsp chopped fresh garlic
1 tsp salt
1/2 tsp pepper
CHICKEN
8 chicken tenders
8 slices prosciutto
Preheat grill to medium-high heat.
Whisk together oil, lemon juice, rosemary, garlic, salt & pepper for marinade a bowl and set aside. Reserve rosemary stems to use as skewers.
Wrap each tender with a slice of prosciutto. Fold tenders accordion-style and secure with a rosemary stem or long wood pick. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2-4 tbsp for drizzling over tenders after grilling. Place a strip of foil on grill to shield ends of rosemary skewers from flames.
Grill tenders, uncovered, over direct heat on both sides, 2-3 minutes per side. Remove skewers from grill; drizzle with reserved marinade.
Ham-n-egg Cups:
4-inch square slices of deli ham
1/2-inch thick slices plum tomato
large eggs
Preheat oven to 350F. Spray the cups of a regular-sized muffin tin with nonstick cooking spray.
For each serving, lay one slice of ham over a muffin cup, place a tomato slice in the centre of the ham and gently press down to insert into cup. Pour contents of one egg on top of each serving.
Place pan in oven and bake for 20-25 minutes or until the egg yolk is cooked to your liking. Remove from oven and allow to cool for 1 minute. Using a spoon or spatula, lift each egg cup from the muffin tin and serve.
Dad's Beet and Potato Salad (This is my dad's recipe for beet and potato salad, and it is one of my favourites. Sorry - no measurements - I just eyeball this one.)
Potatoes, boiled (not too soft though), drained and cooled
Pickled canned beet slices/chunks, with juices
Spanish onion, sliced
Salt
Mayonnaise
Mix everything together and enjoy!
Pineapple-Banana Smoothie
In a blender, combine 1 can (8 ounces) crushed pineapple in juice, 1 banana, 1 container (6 ounces) plain nonfat yogurt, and 1/2 cup ice cubes. Puree until smooth. Sprinkle with grated nutmeg and serve.
Cucumber Salad with Sour Cream & Dill Dressing:
1/2 cup sour cream
2 tbsp lemon juice
2 tbsp chopped fresh dill
salt & pepper
4-6 Kirby cucumbers, halved lengthwise and thinly sliced crosswise
In a medium bowl, combine sour cream, lemon juice and dill. Season with salt & pepper, and whisk well to combine.
Add cucumbers and toss to coat. Garnish with more dill, if desired. Serve or refrigerate, covered, up to 4 hours.
Pork Souvlaki Kabobs:
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, chopped
1 tbsp dried oregano
1/4 tsp cayenne
2 small pork tenderloins, cut into bite-sized cubes
salt and pepper
skewers
SAUCE
1 cup sour cream
1/2 cup seeded and grated cucumber
1 green onion, chopped
1 clove garlic, chopped
1 tbsp sweet relish
In a large sealable plastic bag, combine the oil, lemon juice, garlic and spices. Add the meat, coating it well with the marinade. Cover the dish or seal the bag. Refrigerate from 12 to 24 hours.
SAUCE
In a bowl, combine all ingredients. Season with salt & pepper. Set aside.
Preheat the grill, setting the burners to high.
Thread the meat on the skewers. Season with salt & pepper. Grill to medium, about 2 minutes per side.
Serve immediately, accompanied by the sauce.
(I served these with corn on the cob and a red baby potato salad with white wine, salt, pepper, oregano and basil.)
We also enjoyed these leftover the next day, in a wrap (tortilla with tomato, red pepper, and carrot).
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