2-4 Skinless Chicken Breasts (about 1 1/2 pounds total)

1/3 cup extra virgin olive oil

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons finely chopped fresh parsley

1/2 teaspoon finely chopped fresh thyme

1/2 teaspoon finely chopped fresh oregano

1/4 teaspoon finely chopped fresh rosemary

3 tablespoons lemon juice


Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.

Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four.

Preheat an outdoor grill to medium-high. Clean and oil the hot grill grates. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F

Transfer to a plate and let rest for a few minutes. Slice and serve!

Recipe and Image from Belly Full



1 pound asparagus

½ pound of bacon


Heat grill to around 400 degrees.

Break each asparagus spear in half.

Slice each strip of bacon in half, then wrap it around both halves of the asparagus spear.

Toothpick the bacon through the loose end on top at an angle, so it goes through the bacon on the other side.

Grill for about 25-30 minutes, flipping them over halfway through.

Recipe and Image from Slim Sanity



Avocado Salsa:

2 ripe avocados, diced

¼ cup finely diced red onion

½ jalapeno, seeded and diced finely

3 Tablespoons finely chopped cilantro

2 Tablespoons lime juice

1 Tablespoon olive oil

1 clove garlic, minced (about ½ teaspoon)

Salt and pepper to taste

24 medium shrimp (about ½ lb), raw, peeled and deveined

Wooden skewers

Shrimp marinade:

1 Tablespoons olive oil

½ teaspoon chili powder

¼ teaspoon ground cumin

¼ teaspoon salt

1 clove garlic, minced (about ½ teaspoon)

1 teaspoon lime juice

8 flour tortillas

Toppings: chopped red cabbage, crumbled Cojita or feta cheese


In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.

Preheat grill to medium high heat.

In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.

Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.

Warm tortillas on the grill or in the microwave.

Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.

Recipe and Image from The Girl That Ate Everything




2, 1lb bone-in strip steaks cut 1-1/2" thick (or your steak of choice)

grapeseed or vegetable oil

For the Steak Seasoning: 

3/4 Tablespoon rock salt

1-1/2 teaspoons whole black peppercorns

1/2 teaspoon dried minced garlic

1/2 teaspoon dried minced onion

1/4 teaspoon fennel seeds

1/8 teaspoon red chili pepper flakes

For the Herb Butter:

Big pinch steak seasoning

1 stick salted butter (1/2 cup,) softened to room temperature

1 Tablespoon finely minced fresh rosemary

1 Tablespoon finely minced fresh thyme

2 Tablespoons chopped parsley

1 garlic clove, pressed or minced


For the Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.

For the Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.

For the steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Drizzle each side lightly with oil then season generously with the steak seasoning and rub into steaks - you should use most if not all of the seasoning.

Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners) then heat on high for 10-15 minutes. Add steaks then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2" thick,) keeping the lid closed when not flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium, or until they've reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with herb butter slices then serve.

Recipe and Image from Iowa Girl Eats