Grilled Chicken Caprese Baguettes

In my last post (Fiesta Corn Dip) I talked about the amazing Pinterest Party that my Mom and I hosted earlier in June.  The recipes that ladies brought that day for everyone to enjoy were truly amazing.  One of the receipes my Mom and I were these Grilled Chicken Caprese Baguettes.

Caprese simply means a “salad” that is made with fresh mozzarella cheese, tomatoes and fresh basil.  There are a million different versions of the caprese salad and these Grilled Chicken Caprese Baguettes have our personal twist on them.

I know we haven’t talked much about my extreme distaste to tomatoes.  Although they often look beautiful in salads, on burgers, and in caprese salads I cannot stand to eat raw tomatoes.  The taste and texture is something I have never learned to love.  So, when I ate my Grilled Chicken Caprese Baguettes I removed the tomatoes; however, those who love tomatoes gave them nothing but rave reviews!

This recipe is incredibly easy to make and will work great as an appetizer for your next dinner party.  I choose to serve the baquettes with the balsamic reduction on the side — and you can do the same or lightly drizzle the reduction over the top of them right before serving.


Grill Chicken Caprese Baguettes
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Serving Size = 12

6 tablespoons Balsamic Vinegar
6 Boneless Skinless Chicken Breast, cut in half (rested at room temperature for 15 minutes)
2 tablespoons Olive Oil, plus more for the grill
1 Garlic Clove, minced finely
Salt and Black Pepper
8 ounces Fresh Mozzarella, sliced into 12 pieces
2 large Roma Tomatoes, sliced into 12 pieces
1/4 cup Basil
Fresh French Baguette, sliced into 12 1/2″ think slices

In a small saucepan over medium heat, bring the balsamic vinegar to a boil. Reduce the heat to medium-low and allow the mixture to simmer, stirring occasionally, until the vinegar has reduced itself by half (about 10 minutes). Remove the saucepan from the heat and set it aside.

Pre-heat the grill (or grill pan) to medium-high heat and lightly brush the grill grates with olive oil to prevent the chicken from sticking.

In a small bowl stir together the olive oil and the minced garlic.

Transfer the chicken to the pre-heated grill, close the grill or cover with a lid and cook the chicken for 5 minutes. Rotate the chicken and cook the opposite side until the chicken is completely cooked, which should take an additional 5 minutes; however, cooking times will vary based on the thickness of your chicken. Once cooked, remove the chicken from the grill and set aside to cool slightly.

Top each slice of French baguette with one slice of fresh mozzarella, a few slices of the basil, and a slice of tomato. Transfer them to a platter and serve with the balsamic reduction either on the side or drizzled across the top.

Source: adapted from Cooking Classy.

Fiesta Corn Dip

Earlier in June my Mom and I hosted a 31 Party with some family and friends. Wanting to make the party a little different than your normal “sales party” we decided to make it a Pinterest & 31 Party — and we asked those attending to bring a dish to share they have pinned on Pinterest.

I spent a few days going over the dozens — yes dozens — of Pinterest boards trying to figure out what I was going to make. I knew that most people coming were more than likely going to bring dessert type foods, so I was trying to make sure I picked something a little more diverse so that people would have more than just sweet treats to eat. I knew I wanted to make a dip and some type of chicken dish — and the more I looked through all the dips I had posted I kept coming back to a specific corn dip. For some reason I have just been craving corn lately (it’s summer time and corn tastes so amazing right now), so I knew I wanted to do a dip with corn in.

This dip was an amazing hit at the party and I have since made it just to have around the house for Mark and I to enjoy. I went ahead and added more fresh peppers than the original recipe called for — and the fresh vegetables just add some great flavors. I hope you enjoy this as much as we all did!

Fiesta Corn Dip

Fiesta Corn Dip
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2 Cans Mexicorn (drained)
1 Can White/Yellow Sweet Corn (drained)
1 1/4 Cup Mayonnaise
1 1/4 Cup Sour Cream
2 Cups Shredded Cheddar Cheese
1/2 Cup Yellow, Green & Red Peppers, diced
1/2 Cup (or more) Green Onions, chopped

In a large mixing bowl add the mayonnaise and the sour cream, stirring until they well mixed.

Add in the corn and using a large spatula, lightly mix well. Add the remaining ingredients and gently stir to combine.

Serve with tortilla chips!

Source: adapted from Sammi Sunshine.

Beer & Cheese Dip

Mark and I both love to snack — and I love appetizers! I swear if I could live off of meatballs, chicken wings, dips, and other “finger foods” I would be in heaven. Everyone has their favorite snack foods/appetizers.  My boss loves meatballs, Mark loves spring rolls — and myself? Well, one of my all time favorite snack foods and appetizers are chips and dip.

There is nothing more perfect that dips, especially dips that are made with cheese! This Beer and Cheese dip is incredibly easy to make and is perfect for snacking or if you are looking for a dish to take to your next tailgate or BBQ. Enjoy!

Beer & Cheese DIp

Beer & Cheese Dip
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2 (8 ounce) Packages of Cream Cheese, softened
1/3 Cup of Beer*
1 Package Ranch Dressing Mix
2 Cups Finely Shredded Cheddar Cheese

In a medium sized mixing bowl, add the softened cream cheese. Using a hand mixer on medium speed mix together the cream cheese, the beer, and the ranch dressing mix until well mixed. Stir in the cheddar cheese by hand.

If the dip is too thick add a little beer to thin it down.

Serve with pretzels!

Source: from Tidy Mom.