Grillin’ Season

So, the weather is warming up and we wanted to grill out.  Whenever we use the grill, we like to be economical.  That means Grill EXTRA so you have some leftover.  I love a meal that can fill you up one night and be delish in a totally different way the next.  I love leftovers that don’t TASTE like leftovers!!!!  So, with the leftover Chicken, I made a super healthy VEG-OUT Chicken Salad served over Lettuce the following night for Dinner.  The next day I put it in a Spinach Wrap for Lunch!!!  3 Meals in 1!!!  That’s what I’m talking about!!! Now, I know that Chicken on the Grill is that way to go….but how to keep it moist and not under or over cook it can be tricky.  Well, the under/over for cooking is really in your hands…….but, I CAN help you get a super moist, flavorful piece of meat if you can cook it right!  Lucky for me, I have a Hubby who knows how to Man the Grill!


Tonight’s Menu

  • Organic Buttermilk Grilled Chicken
  • Organic Mashed Sweet Potatoes with Dried Cherries
  • Faux Wedge Salad: Organic Grilled Romaine w/ Pinot Grigio, Cucumber & Feta Dressing
  • Spring Onion & Jack Organic Grilled Sourdough 

First things first.  Make the chicken marinade and let marinade for AT LEAST 24 HOURS (if possible)!!! I did this one that morning, and it was still delish, but I really think overnight brings something even tastier to the table!  The Buttermilk Marinade is super easy and doesn’t really require too many ingredients.  I bought an Organic Grilling Pack of Chicken at Kroger.  (Private Selection, maybe?) It came with 2 breasts and 4 legs.  Skin On & Bone In. Perfect for Grilling.  Then I mixed up the marinade and threw the chicken into a glass bowl, covered it & let it sit in the fridge all day.  Every now and then I would come by and toss it around a little.  Make sure all the sides were getting some time in the bath!

Buttermilk Marinade

Buttermilk Marinade

I didn’t have any actual Buttermilk, so I made my own.  I’m sure you can use regular Buttermilk if you have some….its a great way to use up Buttermilk that you need to get rid of!  Or, to make your own Buttermilk:

3-4 cups of Organic 2% Milk into a glass bowl

Add 3 T Organic Lemon Juice (or white vinegar)

Stir Gently

Let Sit for 5 Min before adding any other ingredients

Now that the Buttermilk is done, it’s time to add some flavor!

Again, this is a BASIC RECIPE….

Alter to YOUR TASTE!! If you like garlic…add more.  If you like it spicy…add a LOT MORE!!!


  • 3-4 cups Organic Buttermilk
  • 3-7 cloves chopped Organic Garlic
  • 3-5 Organic Bay Leaves
  • 2 T – 1/2 bottle Hot Sauce of Choice (depends on your spice level)
  • 2 T Organic Dry Mustard
  • Kosher Salt & Organic Crushed Black Pepper or Whole Peppercorns


So, that’s it.  KISS: Keep It Simple Stupid sometimes IS best.  This is basic and can be added to or subtracted from at any time.  Pull it out of the fridge about an hour before grilling to get meat to room temperature.  DO NOT PLACE COLD MEAT ON A HOT GRILL!!! or you just wasted a day of work!!! Same goes if you were cooking it in the oven, btw.  Now, the tastiness is in the hands of the griller.  Good Luck!  Grill until juices run clear, but don’t poke and stick the everliving hell out of it.  Also, let it rest 15 mins after coming off the grill so the juices can redistribute.

Now, On to the Sweet Potatoes.  These are probably the easiest thing on the plate.  Cook the SP in the oven.  Peel. Mash. Serve. Enjoy.

Sweet Potatoes with

Dried Cherries

Bake Organic Sweet Potatoes (or Yams) in the oven 350 for 45 min to 1 hour.  Let Cool a bit.  Slide out of peel into bowl.

Melt 1/2 stick organic butter, 3 T Organic 100% Pure Maple Syrup, 2 T Organic Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Pour Over Sweet Potatoes and Mash/Mix together.  Add in a handful (1/3 cup) organic dried cherries.


the Faux-Wedge

grilled romaine w/

pinot grigio, cucumber &  feta dressing

Now, there’s nothing quite like a Classic Wedge Salad, am I right?  You know what I’m talking about.  The half (literally) head of crummy iceberg lettuce with blue cheese dressing…maybe a few tomatoes tossed on for color, and if you’re somewhere fancy…maybe even some bacon?!?!?!?!  Well, I thought the Classic Wedge needed a little Updating and Pizzaz added to it.  The Hubs loves the original wedge, let’s see if I can Karify it some…, to change it up I:

  1. Change the lettuce from crummy-no-healthful-benefits Iceberg to Yummy Lovely Organic Romaine
  2. Still Cut the Head in Half, but this time I’m gonna throw that bad boy on the GRILL
  3. Change the Dressing. Adding a little wine to the mix seemed to dress it up a bit!
  4. Top it with beautiful fresh, organic tomatoes & cucumbers
  5. CHOP IT BABY! Instead of serving the entire half, which does make for extremely pretty presentation…but is much more difficult to eat, I chopped the heads of Romaine after Grilling to make it easier to eat
Slice Romaine In Half, Drizzle EVOO S&P, throw "facedown" on grill until edges have slight charr

Slice Romaine In Half, Drizzle EVOO S&P, Grill “facedown” until edges have slight charr

Chop Romaine

Drizzle with an AMAZING Dressing (recipe to follow)

Top with Fresh Chopped Organic Grape or Cherry Tomatoes and Cucumbers

The Classic Wedge, Kari-Style

The Classic Wedge, Kari-Style

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT.  This will help draw out excess moisture and keep the dressing/salad from getting soggy

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT. This will help draw out excess moisture and keep the dressing/salad from getting soggy


Slicing the Cucumbers is pretty easy.  First wash and pat dry.  Peel it or not…your choice. I suggest peeling if its not organic and not peeling if it is organic and a softer skin variety.  Lots of good vitamins and nutrients in the peel!

Halve the Cucs lengthwise and scoop out the seeds.  i've found that a babyspoon is the PERFECT tool for this!

1. Halve the Cucs Lengthwise and Scoop Out the Seeds (I’ve found a Baby Spoon is the PERFECT Tool!)

Then Julienne into long strips

2.Then Julienne into Long Strips (repeat for both sides)


Chop into Pieces

3. Keep Lined Up & Chop into Bite-Sized Pieces

salt paper towel

4. Lay on Paper Towel and Salt to help release excess water


Now, Let’s Get Dressed!!!

I just concocted this dressing with ingredients I had on hand…..and it turned out absolutely AMAZING!!!  I tried to lighten it up by using greek yogurt, adding cucumbers….and adding wine???!!!???  I leave the cucumbers on the paper towel draining, and mix them in right before serving the salad.

1. chop garlic, shallots and add greek yogurt

1. chop garlic, shallots and add greek yogurt

other ingredients

Lemon Juice, Pinot Grigio & Champagne Vinegar


Organic Lemon Zest, Salt & Pepper

Holy Yummers!!!

Feta, Salt & Pepper on Top. Holy Yummers!!!


Pinot Grigio, Cucumber & Feta Dressing

  • 1/3 Cup Organic Greek Yogurt
  • 2 Shallots, minced
  • 3-4 Cloves Garlic, minced
  • rest of glass of Pinot Grigio (1/4 cup)
  • 2 T Champagne Vinegar
  • 1 T Lemon Juice
  • Organic Lemon Zest
  • 1/3 Cup Crumbled Feta
  • Salt & Pepper
  • Add a little over 1/3 Cup Chopped Cucumber before Dressing Salad


Spring Onion & Jack Organic Grilled Sourdough

Organic Butter & Scallions

Organic Butter & Scallions

Take a loaf of Organic Sourdough and slice lengthwise.  Drizzle with EVOO.  Combine half stick organic butter with 1/3 cup chopped spring onion (chives or  scallions would work as well!) Salt & Pepper.  Mix.  Spread over both sides of bread.  Add layer of Monterey Jack Cheese.  Put bread back together (sandwich style).  Wrap in Foil….throw on Grill! Tastetacular!!!!!

Slice Bread and Drizzle EVOO

Slice Bread and Drizzle EVOO

Smear Butter/Onion Mix

Smear Butter/Onion Mix

Layer Cheese

Layer Cheese

Wrap in Foil

Wrap in Foil

Ooey, Cheesy, Oniony

Ooey, Cheesy, Oniony, Smokey


……and Dinner is SERVED!!!!




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