Teriyaki Chicken Meal Prep

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I hate making lunch. The hubs needs lunch to take to work with him, and most of the time I

S’mores Frappuccino

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Fall is almost here, but I’m still in love with this S’mores Frappuccino.

Citrus and Garlic Pork Burrito Bowls

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It’s Friday evening, and I’m starving. I’ve been working up to sharing this recipe with you guys all week.

I love

Citrus and Garlic Marinated Pork

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Yesterday, I posted a Citrus Garlic Vinaigrette recipe.

Today I’ve got Citrus and Garlic Marinated Pork.

This marinade is so simple, but packs such a big flavor punch. It gets most of its flavor from

Citrus-Garlic Vinaigrette

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I mentioned on my Instagram last week that I would be posting 3 recipes this week leading up to a delicious dinner, and here I am with recipe #1.

I’m going to start with the dressing, because though it may be optional to the final product, it is delicious, refreshing, and versatile.

Greek Chicken Salad Slices

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Did I say Greek Vinaigrette a few weeks ago and then flee the scene?

Greek Vinaigrette

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Pretty soon I won’t have to buy dressing at the store ever again, because I’m back with another salad dressing recipe I’m obsessed with!

My second favorite salad in the world is a Greek salad. I just love the Feta and olives, and the tart, tangy dressing. One restaurant we go to just dresses theirs with red wine vinegar, and it is my happy place. I may have a weird affection for vinegar…

But either way,

Peach and Raspberry No-Churn Ice Cream

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It’s National Ice Cream Month! Not that I need an excuse to eat ice cream (the summer heat is excuse enough), but I’ll take it.

I have an ice cream maker attachment for my KitchenAide mixer somewhere. No idea where. I found it a few years ago, but it is a pain to use. I’m not great at remembering to put it in the freezer, so it’s basically useless.

Enter

Balsamic Glaze

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There seems to be a slight trend happening lately here at Messy Counters. An I-Don’t-Like-Any-Store-Bought-Version-Of-Whatever-So-I-Have-To-Make-My-Own trend.

In the case of Balsamic Glaze, I can’t seem to find one that isn’t either sickeningly sweet or tar thick. So I went on a quest to make one that was more to my liking.

I wanted one that wasn’t too thick, and wasn’t too sweet. The first batch came out too much of both. It was too sweet, had lost all of its vinegar tang, and was pretty thick. Try two burnt. I can’t say how that happened. I’m sure I was watching it. There’s no way I was standing in the living room watching Supernatural.

But maybe just keep an eye on it, yea?

The third batch came out perfect for me. It was sweet but still had some vinegar bite to it, and it had thickened just enough.

This made my favorite grilled chicken this year! I basted the chicken while it was on the grill, and drizzled some more on just before serving. So far, this is shaping up to be a very flavorful summer. I might be using this in this Friday’s recipe.

If you make this, snap a pic of what you used it on and tag it #messcountersfp. I’d love to see what you make.

1 cup balsamic vinegar

¼ cup sugar

 

Combine the vinegar and sugar in a small pot. Bring to a gentle boil over medium heat, stirring to dissolve the sugar completely. Gently boil until mixture has reduced by half, about 5-10 minutes. Makes just over ½ cup of glaze.

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Honey Mustard Grilled Chicken Salad Slices

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Friday, I posted my new go-to Honey Mustard Dressing and I thought, why not make another salad slice with it?

I kept this salad light. The chicken gets basted in the same honey mustard dressing that gets drizzled over the salad. I only had cucumbers and carrots on hand today, but tomatoes would be a welcome addition, as would some crumbled bacon.

This is definitely going back onto my menu plan. I might just eat salads all summer long.

If you make this, snap a pic and tag it #messcountersfp. I’d love to see what you make.

Honey Mustard Grilled Chicken Salad Slice

1 lb chicken

1 tbps avocado oil (or other cooking oil)

Salt and Pepper

1 head iceberg lettuce

1 cucumber, chopped

2 carrots, peeled and chopped

Honey Mustard dressing

½ cup shredded Cheddar cheese

Crumbled bacon

 

Preheat your grill. If necessary, break your chicken down into thin cutlets (about ¼” thick), then coat in oil and salt and pepper. Grill the chicken until cooked through, about 5-7 minutes, flipping once. Baste chicken with honey mustard dressing after flipping and once cooked.

While the chicken rests, slice the head of iceberg into round slices about ½” thick. Lay on plates, and then top with cucumbers, carrots, and cheese. Slice the chicken and place on top of salad. Drizzle with dressing, and sprinkle with salt and pepper. Enjoy!

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