Thymed Zucchini Saute

This simple side is fresh and yummy!  The recipe comes from the August/September 2014 issue of Simple & Delicious.

Thymed Zucchini Saute

1 Tbsp olive oil
1 lb medium zucchini, quartered lengthwise and halved (cut like you see above)
1/4 cup finely chopped onion
1/2 vegetable boullion cube, crushed (I didn't have this so I used salt instead)
2 Tbsp minced fresh parsley (I used dried, about 3/4 tsp)
1 tsp minced fresh thyme (I used dried, about 1/3 tsp)

In large skillet heat oil over medium-high heat.  Add zucchini, onion and bouillon. (If you're using dried herbs, add them now so they can cook and soften.)  Cook and stir 5-6 minutes or until zucchini is crisp tender.  Sprinkle with herbs.

This recipe was perfect with Honey Mustard Grilled Chicken:

Honey Mustard Grilled Chicken

This chicken is so good, it might be the only way we grill it.  Ever.  For the rest of our lives.

Seriously.  It is that good!  And easy too.  The chicken is moist and juicy, and the sauce takes it over the top.

This recipe comes from the August/September 2014 issue of Simple & Delicious.  I served it with Thymed Zucchini Saute from the same issue.  (And Grilled Herbed Potatoes, but that recipe needs some tweaking before I can blog it!)

Honey Mustard Grilled Chicken

1 cup mayo
1 Tbsp honey
1 Tbsp prepared mustard (I used Dijon)
4 boneless, skinless chicken breast halves, 4 oz each (we pounded ours to about 1/2 inch thick)

In a small bowl, mix the mayo, honey and mustanrd.  Reserve 1/2 cup mixture to use as a dipping sauce.  Spread remaining sauce on both sides of chicken.

Grill chicken, covered, over medium heat or broil 4 inches from heat for 4-6 minutes on each side or until a thermometer reads 165 degrees.  Serve with reserved sauce.

Grilled Shrimp and Tomatoes with Linguine

If you're craving a decadent, yet simple, grilled shrimp recipe, look no further!  This recipe is PERFECT.

Normally I make small tweaks to a new recipe.  I wouldn't change a thing with this!  My only note is that the recipe says it makes 4 servings, and Chris and I ate it all ourselves. :-)

We used frozen, uncooked shrimp.  To thaw, submerge the shrimp in cold water, changing once, for 10-15 minutes.  Also, I have trouble remembering to reserve cooking liquid.  I have a colander that hangs over the sink.  I put my glass measuring cup in it to remind me before I drain it all down the sink that I need to save some of it!

I was wondering if the linguine itself would be too bland with just butter and Parmesan.  But the shrimp is so flavorful, anything with more zip would just compete with the shrimp.  So don't doctor up the pasta!

The recipe comes from the August/September 2014 issue of Simple & Delicious.

Grilled Shrimp and Tomatoes with Linguine

8 oz uncooked linguine
16 cherry tomatoes
2 Tbsp olive oil
1 lb uncooked large shrimp, peeled and deveined
1/2 tsp pepper
1/4 tsp each salt, garlic powder, and Italian seasoning
2 Tbsp butter
1/4 cup grated Parmesan cheese
2 Tbsp torn fresh basil
1/4 reserved pasta water

In a saucepan, cook linguine according to package directions.  Meanwhile, thread tomatoes onto skewers; brush with some oil.  Thread shrimp onto skewers; brush with remaining oil.  Mix seasonings.  Sprinkle over shrimp.

Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink.  Grill tomatoes 2-3 minutes or until slightly softened, turning occasionally.

Drain linguine, reserving 1/4 cup pasta water.  In same saucepan, melt butter over medium heat.  (I just melted it by putting it back on the burner after turning it off.)  Add linguine, cheese, and reserved pasta water, tossing to combine.  Remove shrimp and tomatoes from skewers; serve with pasta.  Sprinkle with basil.