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Quick lemon meringue pie

Grilled Pesto Chicken and Tomato Kebabs

These chicken kebobs just SCREAM summer, made with my skinny basil pesto[1] and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake[2], Grilled Pesto Shrimp Skewers[3], or this delicious Eggplant Panini with Pesto[4] – so good!!

Grilled Pesto Chicken and Tomato Kebabs
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg

Ingredients:

  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

References

  1. ^ skinny basil pesto (www.gordon-ramsay-recipe.com)
  2. ^ Skinny Chicken Pesto Bake (www.gordon-ramsay-recipe.com)
  3. ^ Grilled Pesto Shrimp Skewers (www.gordon-ramsay-recipe.com)
  4. ^ Eggplant Panini with Pesto (www.gordon-ramsay-recipe.com)

Homemade Strawberry Milk

Homemade Strawberry Milk

by Pam on June 9, 2013

I saw a recipe for strawberry milk on We are Not Martha[1] and decided to make it for my kids’ after school snack. It was simple to prepare made the most delicious strawberry milk. My kids absolutely loved it and asked me to make it again very soon. I love that this milk put a huge smile on my kids’ faces and that it was made with real fruit.

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat  to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



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Homemade Strawberry Milk




Prep Time: 5 min.

Cook Time: 10-12 min.

Total Time: 15-17 min.



Ingredients:

2 cups of fresh strawberries, hulled & sliced
1/2 cup of sugar, to taste (my strawberries were extremely sweet so I only used 1/4 cup)
1/2 cup water
1 tsp freshly squeezed lemon juice
1/2 tsp vanilla
4 cups of milk

Directions:

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by We are Not Martha

References

  1. ^ We are Not Martha (www.wearenotmartha.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)