I'm Grilled Out (OUTSPOKEN_Diva's Favorite Recipes)

If you can't see the video, Click HERE

These aren't your mama's Brussels sprouts. 

Grilled Brussels Sprouts

Ingredients

• 2 tablespoons melted butter (or oil of choice)
• 1 (16 oz) package Brussels sprouts (frozen)
• 2 teaspoons garlic powder
• 2 teaspoons cracked black pepper
• 1 pinch paprika, or to taste
• 1 lime, halved
  

Directions

• Preheat a grill pan for medium-high heat and lightly oil the grooves
• Brush butter or oil over Brussels sprouts and season with garlic powder, black pepper, and paprika
• Place sprouts on the preheated pan and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from pan.

Meat eaters, you're included also.

Grilled Chicken Caprese with Garlic Zucchini Noodles

Zucchini Noodles

Ingredients 

• 1 pkg. Green Giant Zucchini Veggie Spirals
• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1/8 teaspoon crushed red pepper flakes

Chicken

Ingredients 

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic glaze, divided
• 1 tablespoon chopped fresh basil, plus more for garnish
• 2 cloves garlic, grated
• ½ teaspoon ground pepper
• 1 pound chicken cutlets
• 1 cup shredded part-skim mozzarella cheese
• 1 small tomato, thinly sliced
  

Directions

1. Preheat grill to medium-high or heat a grill pan over medium-high heat
2. Combine oil, 1 tablespoon balsamic glaze, basil, garlic, & pepper in a small bowl. Brush the mixture on both sides of the chicken.
3. Place the frozen zucchini noodles in a preheated nonstick skillet and cover with a lid. Steam over medium-high heat until al dente (about 5 minutes), stirring occasionally. Remove to a colander and drain well.
4. Add olive oil to the hot skillet. Sauté garlic and crushed red pepper until fragrant, about one minute.
5. Add drained zucchini back to the pan and set skillet to the side
6. Oil the grill rack or pan. Grill the chicken until it easily releases from the grill or pan, 3 to 4 minutes.
7. Flip and top with mozzarella and tomato. Grill until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 minutes more. 
8. Drizzle with the remaining 1 tablespoon balsamic glaze and sprinkle with more basil, if desired.
9. Serve with Zucchini Noddles

The grill pan & I are on hiatus from one another. I was like this with my slow cooker & wok, too at one time. LoL Oh Well! I have so much fun making these dishes. If you try them, let me know.

As Always Talking to You Adult Terms!