Still chillin' and grillin' with Pamela MacElree, kettlebell instructor and co-owner of CrossFit Philly, Kettlebell Athletics, Urban Athlete and Combat-Sports-Conditioning.com. Check out this post for her take on healthier apps and this post for a tasty salad suggestions. Below, two options for the main course. Tomorrow, what to serve up on the side.
PART 3: THE MAIN COURSE
FROM PAM: I'm a vegetarian, so all the foods I'd prepared to this point were vegetarian friendly. Until I mentioned this fact at my 4th of July barbecue, no one noticed. Knowing more than half the guests weren't vegetarian, however, I made two options for the main course.
Vegetarian Option - Grilled Veggie Burgers
Veggie burgers can be tricky. First, some can taste like cardboard. Second, I try to make sure I get a brand and variety that have more protein than carbohydrates.
Veggie Burgers
Beefsteak Tomato
Fresh Mozzarella Cheese
Instructions:
-Slice the beefsteak tomatoes thick.
-Slice the mozzarella cheese slightly less thick than the tomatoes.
-Grill veggie burgers. Once the veggie burgers have been flipped place one slice of mozzarella, followed by one slice of tomato on the veggie burger.
-Let mozzarella and tomato grill with burger until cooked.
Nonvegetarian Option - Basil Balsamic Chicken
Marinade
½ cup olive oil
¼ cup balsamic vinegar (add more to taste if desired)
1 tsp fresh ground pepper
1 tsp Crazy Jane's Lime Mixed Up Salt
7 to 10 fresh basil leaves
Chicken
2 to 3 pounds boneless, skinless chicken breasts. Trim fat if necessary.
Instructions:
-Place chicken in Ziploc bag.
-Pour marinade over chicken.
-Seal bag and marinate for 2 to 5 hours
-Cook on grill as desired.
So, who's planning to grill out this weekend?
[photo credit: Maproom Systems]
All this talk is making me hungry for another BBQ! Too bad working on the weekends is in my future. Do people have midweek BBQs?