Monday, May 27, 2013

Grilled Chicken w/ Veggie Kabobs and Cauliflower Rice with Chocolate Chip Cookies for Dessert

Happy Memorial Day! Today was another gorgeous day here -- it got a little bit warmer this afternoon but was still absolutely beautiful. We started the morning with our walk while it was still cool outside and then ran numerous errands this morning and early afternoon. I decided to keep dinner simple today so we grilled marinated chicken breasts and numerous veggie kabobs (skewered veggies). I marinated boneless chicken breasts for a few hours in olive oil, pomegranate infused red wine vinegar, sea salt, black pepper, dried rosemary, oregano and 2 large minced cloves of garlic. Our sides were a medley of skewered veggie kabobs; red bell pepper, yellow bell pepper, Vidalia onion, zucchini, mushrooms and tomatoes that I lightly brushed with a mixture of olive oil, salt, pepper and garlic powder before grilling.  

While I made brown rice for the others, I made buttered "cauliflower rice" for myself which is so simple to make (Cauliflower Rice Recipe: Using the large side of a box type grater or a food processor, grate a small raw head of cauliflower and place in a microwave safe covered dish and microwave on high for 4 to 5 minutes or until al dente. If desired, you can season with butter, salt and pepper.The cauliflower rice can also be sauteed for a few minutes in a tablespoon of olive oil on the stove top if preferred.). 

For dessert, I baked my Chocolate Chip Cookies with Toasted Walnuts & Ricotta...but this time I added a little twist to them. I added about 1/4 cup unsweetened flaked coconut and increased the ricotta by about 1 rounded/heaped tablespoon to make sure the coconut didn't dry them out.  They turned out fantastic!  Also, this time I prepared them without using a mixer by whisking all of the dry ingredients together in a large bowl and then making a well in the center of the bowl where I added all the wet/moist ingredients, stirred them together in the center and then mixed the dry ingredients into the wet ingredients until thoroughly combined and then stirred the chocolate chips, walnuts and coconut into the dough. Interestingly, I did not find any difference in the texture versus using the hand mixer...so, this is a simpler way to make them...not to mention, one less gadget to wash! Here's the link for the cookie recipe: Chocolate Chip Cookies with Toasted Walnuts & Ricotta.  I snapped a few photos of dinner and dessert below. Enjoy! 


Voila!
Before grilling...
After grilling...
BOOM!
Voila!



BOOM! BOOM!

Cauliflower Rice

INGREDIENTS:


Small head of fresh raw cauliflower


DIRECTIONS:


Using the large side of a box type grater or a food processor, grate cauliflower and place in a microwave safe covered dish and microwave on high for 4 to 5 minutes or until al dente. 

If desired, you can season with butter, salt and pepper.The cauliflower rice can also be sauteed for a few minutes in a tablespoon of olive oil on the stove top if preferred.).


  

10 comments:

Natasha Reed said...

I am gonna try cooking all of this, it looks soooo good. I've never liked ricotta cheese--what do you think about cream cheese instead of ricotta? Or maybe peanut butter instead?

Gourmet Girl Cooks said...

Hi Natasha! I actually think either softened cream cheese or peanut butter would work. I know some people don't care for ricotta -- and you can't taste it at all in these cookies (it is so bland) -- it is there more for texture/richness/moistness...so either of your substitutions should work. Peanut butter chocolate chip cookies sound awesome! :-)

CyberSis said...

Hi GGC,

What a fabulous holiday meal! What gorgeous colors! Everyone got plenty of those wonderful antioxidants, for sure! :-)

Gourmet Girl Cooks said...

Hi CyberSis! Thanks...yes, we definitely got our veggies and antioxidants! Hope you had a great weekend. :-)

unter der laterne said...

GG, (by the way, does that not sound sexy? LOL ),that photo of the vegies prior to grilling looks stunning! It is ready to be framed. I could see it hanging in the kitchen!
Are those vegies from Costco?
Be well, Barbara.

Gourmet Girl Cooks said...

LOL, Barbara! Yes, it actually does! You know, when I read that, it reminded me of a movie I watched a very long time ago..."Gigi w/ Maurice Chevalier, I believe". Did you ever see that movie? Regarding the veggies, I bought those at my local grocery store. The picture of the uncooked veggies actually did turn out nice. I didn't intend to take a picture of them before grilling, but when I looked down at the platter I thought it was really pretty, so I grabbed the camera and snapped a picture! Hope you are doing well! :-)

Bronwyn said...

You read my mind! I was thinking this weekend that I'd like to try my hand at grain free chocolate chip cookies - and here they are! Thank you!

Liz said...

I also made your cookie recipe for a Memorial Day picnic AND I added shredded, unsweetened coconut!! Ha! I had made the recipe a couple of times already and just decided yesterday to throw in the coconut because I had it on hand. They were delicious.....tasted kind of like an almond joy!

Gourmet Girl Cooks said...

Thanks, Bronwyn! I hope you enjoy them! :-)

Gourmet Girl Cooks said...

Hi Liz! Glad you enjoyed them, too! Great minds think alike I guess! I also liked the addition of the coconut. Who knew cookies without wheat could taste so good? :-)