Grilled B.L.T. Salad

There are only two words to describe this grilled salad/meal:  surprisingly perfect!  The caramelizing of the lettuce and balsamic vinegar lend to a deep, rich, sweet/savory, and full bodied flavor.  I was literally floored when I took my first bite.  There is something about the way that "grilled" flavor permeates the flesh of the Romaine and elevates it to the level of art!  I served this as our main course, and it kept everyone satisfied (yet wanting more of this deliciousness) throughout the rest of the evening. Thanks to my friend CJ over at CJ'sCulinaryJourney/LifeJustShowUp for the amazing technique and inspiration behind this new go-to salad/meal idea! Enjoy!!

Ingredients:

• 2 Hearts of Romaine
• 8 slices of cooked bacon, crumbled (For a healthier version, use turkey bacon)
• 1 package of grape or cherry tomatoes, halved (not pictured)
• 1/4 C reduced fat bleu cheese crumbles
• 1/4 C chopped walnuts
• 2 T extra virgin olive oil
• 2 T balsamic vinegar
• 1 t garlic powder
• salt and fresh ground black pepper

1. Fill a clean kitchen sink 3/4 full with cold water and 1 T vinegar.
2. Place Romaine hearts in sink for at least 15 minutes (this will remove any debris).
3. Rinse the Romaine well and dry thoroughly.
4. Carefully slice the Romaine hearts in halve lengthwise and discard any leaves that get disconnected (keep the bottom on).
5. Drizzle each Romaine half with 1/2 T olive oil and 1/2 T balsamic vinegar (front and back).
6. Sprinkle garlic powder and liberally salt and pepper the Romaine halves.
7. Place on a medium low grill (about 300 degrees) cut side down.
8. Grill for 3-4 minutes being sure to check frequently to ensure they do not char.
9. Flip and cook an additional 3-4 minutes.
10. Cut the bottom core off each Romaine heart.
11. Top with bacon, tomatoes, walnuts and bleu cheese.

Goes perfect with a Pouilly-Fouisse by Jardot. Can be served warm or cold.  ENJOY!

Grilled Chicken Kabobs

INGREDIENTS:

• 1 lb skinless boneless chicken breast cut into 2" chunks
• 2 medium Vidalia onions cut into 2" chunks
• 2 medium green bell peppers cut into 2" pieces
• 1 container of white or baby Bella mushrooms, whole
• 1 package Campari tomatoes
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 T garlic powder, 1 crushed fresh garlic clove
• 1/2 t red pepper flake
• 1 t dill weed
• 1 T oregano
• salt and pepper to taste
• 2 cups of cooked Carolina rice (1 c rice, 2 c chicken stock, 1 T olive oil, salt and pepper to taste and a pinch of saffron)

1. In a large freezer storage bag, place the pieces of chicken with 1/4 cup olive oil, 1/8 cup lemon juice, 1/2 T garlic powder, 1/4 t red pepper flake, 1/2 t dill weed, and 1/2 T oregano and a liberal amount of salt and black pepper.
2. Pierce the top and bottom of each tomato to allow the marinade to permeate.
3. In a separate freezer storage bag, combine the remaining olive oil, lemon juice and spices with the cut vegetables. Gently massage the bags to evenly coat the contents and place in refrigerator for at least 2 hours (overnight will provide the best results).
4. If you have a rice cooker, combine the rice ingredients and place on appropriate setting. Otherwise, bring ingredients to a boil in a medium sauce pan over medium high heat.  Stir, cover and reduce heat to low.  Cook for 20 minutes. Set Aside.
5. Soak 12 wooden skewers in water for at least five minutes to prevent scorching on the grill/grill pan.
6. Set your grill or grill pan to medium high. Separately skewer the chicken and vegetables on the skewers, grouping each vegetable separately (each vegetable requires different cooking times to reach perfection).
7. Place the chicken skewers and the onion skewers on the grill, and rotate every 3 minutes.
8. After three minutes, add the mushroom and pepper skewers.
9. Continue to rotate every 3 minutes.
10. During the last 3 minutes of cooking, place the tomato skewers on the grill.
11. Spread the cooked rice on a large serving platter. Gently remove skewers and arrange the chicken and vegetables atop the rice. For a Mediterranean style, top with crumbled feta cheese and serve with flat bread.