Sunday, May 24, 2009

Honey Mustard Grilled Chicken

Tonight to go along with the pasta salad that I made I decided to do grilled chicken. Normally I just marinate my chicken in italian dressing and then slather on some BBQ sauce while it finishes on the grill. I decided to try something different tonight so I searched on allrecipes and this is what I came up with.

Honey Mustard Grilled Chicken~
1/3 c. dijon mustard
1/4 c. honey
2 tbsp. mayo
1 tsp. steak sauce
4 chicken breasts

1.) In a bowl mix together wet ingredients, add chicken and allow to marinate for 2 to 3 hours.
2.) Grill, using extra sauce to baste with periodically during the grilling process.

I doubled the recipe for 8 chicken breasts and I also omitted the mayo as I hadn't realized we didn't have any and I didn't want to use Miracle Whip. This chicken was really good although I thought it was a little too sweet. No one else agreed with me as they all thought it was perfectly fine.

Shout out to my Uncle Dan for manning the grill. I am intimated by the charcoal grill so he happily took over the reins!

Katie's Pasta Salad

Katie's Pasta Salad~
1 lb. bow tie pasta, cooked and drained
1 pint cherry tomatoes, halved
1 green bell pepper, diced
1/2 red onion, diced
1 cucumber, peeled and diced into quarters
1 16oz. bottle italian dressing
1 block colby cheese, cubed
1 cup pepperoni, quartered

1.) Cook pasta according to the box, drain, rinse with cold water, and set aside to cool.
2.) Chop all of your vegetables and add to a big bowl. Add pasta and gently toss.
3.) Toss in pepperoni and then mix in dressing. Tossing gently. Add colby cheese.
4.) Refrigerate for 4-8 hours.

I make this dish several times throughout the summer. It's great for BBQ's!! You can also use any sort of pasta that you have on hand.