Apple-Cinnamon Honey Glazed Chicken

My brother passed this recipe along to me a few years ago. He first tried it while tailgating at a Jimmy Buffett concert – after all, parrotheads do know how to get their grillin’ on. Anyway, the first thing he said to me about the recipe was the attraction that the smell was making. People were walking by, getting slight whiff of apple pie! And that’s exactly what comes to mind when you grill this dish. The smell of the apples and cinnamon are amazing. The flavor, however, isn’t quite as overpowering as you may expect. Instead you get a nice, subtle hint of the apples, cinnamon and honey as the marinade forms a nice, crispy glaze.

I’ve only tried this dish on the grill, but I’m sure it would also work well in the oven. Bonus points: oven baking this dish would probably eliminate the need of a scented candle in your house for that night!

Apple-Cinnamon Honey Glazed Chicken

1/3 cup apple jelly
1 tablespoon honey
1 tablespoon dijon mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 chicken breasts

Heat grill, making sure to oil grill racks. In a small bowl, combine all ingredients, except chicken. Brush chicken with apple mixture, place on grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture.

Grilled Romaine with Strawberry Vinaigrette Dressing

I’m not usually a big salad eater. When this dish was offered as a special at one of our favorite restaurants, I was sold. It’s very simple to make, and takes only a few minutes to grill. If you’re used to the crunch of fresh romaine, you’ll be in for a surprise with this. The heat from the grill does make the leaves wilt, but the freshness still holds up and is very tasty. I decided to add some crumpled feta cheese to the salad for extra flavor. You could also add toasted pine nuts, sesame seeds, pieces of chicken, or any other salad topping that you prefer. I also found a recipe for strawberry vinaigrette, which was similar to the one that was served at the restaurant. The dressing recipe is for four servings, so you will have plenty of dressing left over. Again, feel free to use your dressing of choice.

Grilled Romaine with Strawberry Vinaigrette Dressing
Split one heart of romaine lettuce, lengthwise. Heat your grill to high-heat, making sure to spray or oil the grates. Place the romaine halves on direct heat. Cook for about 3 minutes, until the leaves starts to wilt and grill marks are visible. Turn the lettuce and cook for another 2-3 minutes. Remove from heat, drizzle with dressing, top with crumpled feta cheese. Serves two.

Strawberry Vinaigrette
1/4 cup olive oil
1/2 cup fresh strawberries, halved
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4± teaspoon white sugar (adjust sweetness to your liking)

In a blender or food processor, mix strawberries, balsamic vinegar, salt, pepper and sugar. Slowly add the oil. Blend until smooth.

Grilled Shrimp Wrapped in Prosciutto

Once again, here’s a fine example that proves that anything wrapped in prosciutto is delicious! When buying prosciutto, you may come across a few varieties. Of course, the better varieties can be a bit expensive. For a grilled dish like this, I feel that you can get away with a moderately priced prosciutto. For this dish, I used the Canadian prosciutto ($12.99/lb, as opposed to the $22.99/lb. Parma prosciutto) and it tasted fantastic.

Grilled Shrimp Wrapped in Prosciutto
1 lb raw shrimp, shelled and deveined
1 bottle Lawry’s Tequila Lime marinade
1/4 lb prosciutto, sliced thin

Soak shrimp in marinade for approximately 2 hours, covered and refrigerated. Remove shrimp from marinade, wrap piece of prosciutto around shrimp, hold in place with a toothpick. Heat grill to medium. Grill shrimp on medium heat for about 10 minutes, turning every few minutes, until shrimp are pink and prosciutto is slightly crisp.