Sizzling Hot Fahitas

Today is still hot in YVR and to ensure no extra heat was added to the house everything was cooked on the sideburner of the BBQ.
Today I picked my first ever green pepper from my garden!
I sliced it along with a yellow pepper (from the store).
I brushed clean and then sliced about 5 large mushrooms.
Mince two garlic cloves and 1/2 an onion.

In a skillet heat 1 Tablespoon olive oil. Saute the garlic and onion about 3 minutes. Add the mushrooms and spice it up with 1/4 teaspoon both chili powder and cumin and freshly ground salt and pepper. Saute until mushrooms are cooked.
Add the bell peppers and then add pre-cooked chicken breast that has been roasted and then sliced.
Wrap in a soft tortilla shell add cheese and sour cream!

HOT chicken caesar salad

If you live in BC you know it is really HOT.
So in my attempt to stay cool I decided it was the day to make a hot chicken caesar salad and a scalloped zucchini side dish.

To start - I walked out to the garden and picked my first zucchini of the season. I washed and then sliced the zucchini into coins. Put the slices on a sheet of tin foil. Drizzle with olive oil and then season with salt and pepper. I also used about 1 teaspoon of fresh minced thyme. Mince one garlic clove and one eighth of an onion (finely chopped) and then sprinkle them on top of the zucchini. Spread evenly 1 Tablespoon of flour over all the ingredients so far. Lastly grate about 1/4 cup cheddar cheese over the top. Seal the tin foil up and place on a BBW grill on low heat for about 10 minutes.

To make the salad-tear into bite sized pieces about 15 washed romaine lettuce. Grate 2 Tablespoon fresh parmesan cheese over the lettuce. Add the caesar salad dressing of your choice (I use only enough to lightly coat the leaves about 2-3 Tablespoons). Toss!

Set your BBQ to high until grill is hot and then to medium to cook.

Lightly coat a chicken breast per person with olive oil. Salt and Pepper and then sprinkle paprika on top. I like that grill pattern on top of meats so again do the 10 and 2 technique. Cook on each side for about 4-5 minutes until the correct temperature is reached 165 degrees Fahrenheit (74 Celsius).

Place on a clean plate and let the juices soak back into the chicken breast for about 3 minutes.

Slice chicken breast and put on top of the salad. Toss once more and then add croutons.

I made a few extra chicken breasts, sliced them and I will use them for fahitas tomorrow. Because I have the side burner our BBQ I can cook it all outside!

Lemon/dill chicken kabobs

Today's BBQ recipe is simple. Into a medium sized bowl, add 1/4 olive oil, salt, pepper, two cloves garlic minced, one Tablespoon chopped dill.
Cube two chicken breasts and put into the bowl and coat the chicken. Marinate for at least two hours.
Heat grill to high.
Put chicken on skewers. Turn the grill down to medium. Sear on all sides and then cook until cooked through.
Sorry no picture this time we ate them too fast.