Roadtrip Scavenger Hunt

We've taken several LONG roadtrips in the past few years and we're always looking for fun ways to keep our little one entertained in the car. I designed this picture-based scavenger hunt that was perfect for keeping our daughter engaged and aware of our surroundings. 

Grilled Malibu Chicken

Bursting with flavor and gooeyness, this dish is the perfect welcome to summer!

4 boneless, skinless chicken breasts 

2 T BBQ seasoning (Try: Dry Rub)

4 T butter, melted

½ cup pineapple juice (drained from the can)

1 T mustard

1 T honey

2 tsp Worcestershire sauce

1 tsp chili powder

1 tsp garlic powder

8 slices deli ham

4 slices Swiss cheese

8 slices pineapple

Season each chicken breast with BBQ seasoning, cover and refrigerate for an hour.

Preheat grill over medium heat. In a medium bowl, combine butter, pineapple juice, mustard, honey, Worcestershire sauce, chili powder, and garlic powder; whisk until smooth and set aside.

Grill chicken and pineapple rings over direct heat until grill marks form. Brush chicken and pineapple with reserved sauce. Move pineapple away from heat and continue cooking chicken until cooked through, about 10 minutes. Continue basting chicken with sauce. Move chicken to the upper level; top with two slices of ham, one slice of cheese, and 2 grilled pineapple rings. Lower lid and allow cheese to melt, about 5 minutes. Drizzle with remaining sauce.

*Modified from Six Sister’s Stuff

Creamy Ambrosia Salad

This quick-to-throw-together side is perfect for summer potlucks and barbecues! 

1 can (15-oz) mandarin oranges, completely drained of liquid

1 can (8-oz) crushed pineapple, completely drained of liquid

1 cup shredded coconut

1 cup mini marshmallows

1 cup light sour cream

Pour all ingredients into a medium bowl; gently stir until completely combined. Cover and refrigerate 2 hours until ready to serve.

Cube Steak Parmesan

Stuck in a chicken rut? Try this Italian classic with inexpensive cube steak instead of chicken.

3-4 cube steaks 

½ cup flour

Salt and pepper

2 eggs, beaten

½ cup Panko bread crumbs

½ cup shredded parmesan

4 T olive oil

1 (32-oz) can tomato sauce

2 tsp sugar

½ tsp oregano

½ tsp basil

½ tsp garlic powder

½ cup shredded mozzarella

Preheat oven to 350 degrees and prepare a 9x13 baking dish with cooking spray.

Pour flour onto a plate and season with salt and pepper. Beat egg in a separate dish. Combine bread crumbs and parmesan on a third plate. Preheat oil in a large skillet over medium-high heat. While the oil heats, dredge steaks in flour, egg, and the bread crumb mixture, coating each side completely. Add steaks to hot oil and fry until just browned on each side.

In a small bowl, combine tomato sauce, sugar, oregano, basil, and garlic. Pour enough of the sauce into the baking dish to coat the bottom. Place steaks atop the sauce in a single layer and top with the remaining sauce. Cover with foil and bake for 20 minutes. Remove foil, sprinkle with mozzarella, and bake for an additional 10 minutes. Serve with your favorite pasta.

Greek Chicken Kabobs with Yogurt Dipping Sauce and Orzo with Feta

There is just something about the freshness of Greek food that screams summer to me. Surprise your friends with these THREE great dishes at your next barbecue!

Chicken: 

1-1   ½ lbs chicken tenders (or chicken breast cut into strips)

2         lemons

1 tsp dried oregano

½ tsp red pepper flakes

½ cup olive oil

4 cloves garlic, finely minced

Salt and pepper

6-8 metal or wooden skewers (if using wooden, soak in water before grilling)

In a small bowl combine the zest and juice of 2 lemons with oregano, red pepper flakes, oil, and garlic. Add chicken and marinade to a large, resealable plastic bag ; refrigerate for 30 minutes.

Preheat grill over medium heat. Thread chicken onto skewers and season with salt and pepper. Grill for 6-8 minutes, until chicken is cooked through. Serve with yogurt sauce and orzo.

Yogurt Sauce:

2 cups plain Greek yogurt

½ tsp cumin

salt and pepper

½ English cucumber, grated

In a small bowl, combine all ingredients until thoroughly combined. Refrigerate until ready to serve.

Orzo:

2 cups chicken broth

½ lb orzo

2 T butter

1 tsp dried parsley

¾ cup feta cheese

In a medium saucepan, bring broth to a boil over high heat. Add orzo and cook per package instructions. While orzo drains, add butter, parsley, and feta to the hot pan. Add orzo to pan and stir to combine. Serve with chicken skewers.

*Modified from Rachael Ray

Quinoa and Chicken Parmesan

2 tsp. olive oil
1 lb. chicken breasts 
1/2 medium onion, chopped
2 tablespoons balsamic vinegar
1 25oz jar Organic tomato sauce
3 Roma tomatoes, chopped
1 cup quinoa, uncooked
2 cups water
1 cup mozzarella cheese
1/4 cup Parmesan cheese 

1. Preheat oven to 375 degrees and prepare 9 by 9 baking dish. Sprinkle chicken with salt and pepper. Cook chicken in skillet on medium low in olive oil until chicken is no longer pink.Remove chicken from pan and cut into small strips

2. Add onions to skillet and saute until tender. Add in balsamic vinegar and cook until liquid is absorbed. Stir in tomato sauce and chopped tomatoes. Bring to a boil and reduce heat to medium-low.

3. Meanwhile, boil 2 cups of water in a small saucepan. Add quinoa and cook covered  12-15 minutes until all liquid is absorbed.

4. Combine chicken, quinoa, and tomato sauce mixture. Add 1/2 of mixture to prepared baking dish. Top with 1/2 cup of mozzarella cheese. Cover with remaining quinoa mixture and top with remaining cheese.

5. Bake for 20-25 minutes or until cheese is melted and dish is heated through.

Recipe adapted from Prevention RD

Karin's Spanish Rice

For years, I had been on the hunt for a really good Spanish rice recipe, but found no success until my pal, Karin, brought over this dish for dinner one night. It was, by far, the best Spanish rice I’d ever tasted. Fortunately, she was willing to share her secret.

2 c. white rice 
1/4 c. canola oil
½ yellow onion, chopped
bell pepper, any color, chopped

3 cloves garlic, minced
1-8 oz. can tomato sauce
approx. 2 tsp each salt, pepper, cumin
a few shakes of hot sauce
2 c. water or chicken broth

Heat oil in a large skillet over medium-high. Add the rice and cook until golden brown (10-15 min). Add the onion and bell pepper and sauté 5 min more. Add the garlic; sauté for 3 min.
Add tomato sauce, broth/water, and seasonings. Stir and turn up heat to high, bring to a boil. Continue to boil for 2 min. Then, reduce heat, cover, and simmer for 20 min.