If you have a question or comment, please e-mail me at marinscreations@yahoo.com

Wednesday, July 7, 2010

California Grilled Veggie Sandwiches

So before you think, gross veggie sandwich, (at least that's what I was thinking), you have to give this one a try! I promise you will not miss the meat, it has so much flavor, and GOOD flavor! I loved these so much that I served them at my 4th of July BBQ too. Oh yeah, and did I mention, super quick and super simple to make? Great summer time meal.
1/4 cup mayonnaise 
3 cloves garlic, minced
1 Tbsp. lemon juice
1/8 cup olive oil
1 cup sliced red bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
ciabatta bread
1/2 cup crumbled feta cheese

1. Mix mayo, garlic, and lemon juice together. Chill in refrigerator.
2. Brush veggies with olive oil and grill for about 3 minutes, turn and grill for an additional 3 minuted. (If you have a grill basket it is super handy for this meal.)
3. Spread mayo mixture on cut sides of bread and top with feta. Grill bread, cheese side up, until lightly toasted and cheese melts, BE CAREFUL NOT TO BURN THEM!
4. Remove bread from grill and top with grilled veggies. These can be open faced or as a normal sandwich. Enjoy!

Monday, July 5, 2010

Marinated Grilled Shrimp

Some of you may or may not know my husband is doing P90X right now and there is a nutrition plan that goes along with it. If you've spent anytime on my blog then you know I am NOT a healthy cook! My husband has been after me to cook a few healthy meals a week for him and this is when this recipe came into play. He asked me to cook fish...well this is about as close to fish as it gets in my house. I don't eat sea creatures. They stink and they still look like the original creature when you buy them! I will however eat shrimp. It doesn't stink or have eyes looking at me when I buy it. Anyways, we grilled these up the other night and man were they good! Even my kids devoured them. These are definitely worth trying.
3 cloves of garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 Tbsp. red wine vinegar 
2 Tbsp. fresh chopped basil
1/2 tsp. salt
1/4 teaspoon cayenne pepper
2 lbs. shrimp, peeled and de-veined

Combine the first 7 ingredients in a large bowl. Add shrimp, cover and refrigerate for an hour. Preheat grill to medium heat. Thread shrimp on skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2-3 minutes per side.

Saturday, July 3, 2010

Buffalo Chicken Sandwiches

We love buffalo chicken at our house, so when I ran across this recipes at allrecipes.com, I knew it was a must try. It's was a great busy day meal because it cooks in the crock pot. It was definitely too spicy for the kiddos but my husband and I thoroughly enjoyed them.
2-3 chicken breasts
1 bottle of Frank's Red Hot BUFFALO Wing Sauce
1-2 Tbsp. dry Hidden Valley Ranch mix
2 Tbsp. butter
6 hoagie rolls

Place chicken breasts in slow cooker, and pour 3/4 of the wing sauce and the ranch dressing mix over top. Cover and cook on low for 6 hours.
Once the chicken has cooked, add the butter, then shred the meat with two forks. Pile the meat onto the hoagie rolls and add a splash of remaining sauce if desired.
*I topped ours with lettuce, tomato, mozzarella cheese and drizzled ranch dressing over each one. Yummo!

Thursday, July 1, 2010

Yummy Fruit Dip

This is another dessert I made for the baby shower I threw a week or so ago. Super simple, only two ingredients!
1 7oz. container of marshmallow creme
1 8oz. container cream cheese, (I used plain, but you can use strawberry too)

Using a hand mixer beat the two ingredients together until well combined. Keep chilled until ready to serve.