Grilled Chicken Steak W Vegetable Medley Recipes

GRILLED SUMMER VEGETABLE MEDLEY

Steps:

• In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

GRILLED STEAK AND VEGETABLES

Steps:

• Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
• Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
• Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

GRILLED CHICKEN & STEAK W VEGETABLE MEDLEY

Steps:

• 1. Wash vegetables thoroughly under cold water. For the summer squash, cut into large diagonal pieces; onion, cut into flat discs; bell peppers, seed and quarter. Place in air-tight container until ready to use. Other vegetables can be substituted in likewise manner. 2. Wash chicken breasts under cold water and pat dry with paper towel. Cut 4 or 5 slits 1/2-inch in depth on the outer, smooth surface of the breasts. Sprinkle a generous amount (approx. 1/2 tsp) of salt, pepper, and garlic powder for each chicken breast. Repeat the same process with steak pieces and flavor with Lowry's steak seasoning as well. Transfer to an air-tight container until ready to use. 3. On low-burning flame, double wrap foil on the grill and apply a generous amount of olive oil to prevent sticking. Place the chicken breasts, steaks, and vegetables accordingly and cook until well browned and slightly charred. Vegetables will cook much quicker so adding them later is acceptable. For the chicken Asian-glaze, baste during the last 3 minutes of cooking. 4. Cut into the steak and chicken breast to ensure it's fully cooked. Transfer to a serving dish and enjoy while hot. Serve with accompanying sauces like steak or barbecue sauce for extra flavor.

VEGETABLE CHICKEN MEDLEY

Steps:

• In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.