grilled chicken with meyer lemon and dijon

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Jerusalem Artichoke Nicoise Salad with Roasted Chicken

Recipe | Courtesy of Roger Mooking

Total Time:: 1 hour 50 minutes

Rosemary-Citrus Grilled Swordfish

Recipe | Courtesy of Elegant Affairs

Total Time:: 8 hours 42 minutes

Provencale Tomato Potato Stew

Recipe | Courtesy of Padma Lakshmi

Total Time:: 40 minutes

Salmon and Cod Cake

Recipe | Courtesy of Robert Irvine

Total Time:: 30 minutes

1 Review

Chef George Stella shows the quick and healthy way to grill practically everything. Some of his favorites are Bourbon BBQ Pork Shortribs, Cilantro Chicken Breast, and Balsamic Grilled Vegetables. Accompanying this, George makes a Waldorf Coleslaw, and for dessert, Grilled Strawberries a la Mode with a "mock" vanilla ice cream. Fire up the grill! The choices are endless! Top 5 Tips 1. Add bourbon to barbecue sauce to give it extra flavoring. Don't worry, it happens to be zero carb. 2. Avoid hidden carbs when eating out by asking if the meat is breaded or marinated in sugars. 3. Tomatoes have natural sugars, but in moderation they are acceptable. You only would avoid them it you're in the induction period. 4.Low carb ice cream can be made with fresh whipped cream, sugar substitute, no sugar added vanilla extract, and ricotta cheese. 5. Strawberries only have about 7/10 of a net carb each. They're allowed on a low carb diet.

Gone Fishin Picnic

Episode | From: Easy Entertaining with Michael Chiarello

Whether you catch and release or just spend a lazy Sunday on a lake, our picnic is the perfect thing to take on a boat or a hike in the great outdoors. With recipes for Pappa Al Pomodoro ; Corn on the Cobb Salad WRAPS ; Aqua Fresca di Fruitta (drink). Gameplan Day Before the Party: Peel and slice onions for Blue Cheese Dressing. Season and grill onions. Chop. Blend mayonnaise, sour cream, Tabasco, Worcestershire, blue cheese, salt and pepper, olive oil for dressing. Finish with chopped grilled onions. Pack dressing for picnic. Chop, puree and strain watermelon for Aqua Fresca di Fruitta. Season with sugar, salt, lime juice, water. Pour into individual drink containers. Reserve in refrigerator. Day of the Party (1 ½ hours before the picnic): Boil eggs for Corn on the Cobb Salad. Season and grill chicken breast for Cobb Salad. Cool, peel and chop hard boiled eggs. Cut grilled chicken into bite size pieces. Chop onions and slice garlic for Pappa al Pomodoro. Sauté garlic and onions and add chopped tomatoes, bread, water, basil and olive oil. Simmer soup. Day of the Party (1 hour before the picnic): Sauté the prosciutto for the Corn on the Cobb Salad. Slice fresh corn from cob. Chop tomatoes, avocados, romaine lettuce, iceberg lettuce. Pack corn, watercress, grilled chicken, hard boiled eggs, romaine lettuce, iceberg lettuce, prosciutto, avocados, tomatoes into a picnic container. Pack a small container of salt and pepper. Pack Pappa al Pomodoro soup into individual containers. Top with grated Parmesan. Pack some extra grated Parmesan. Pack sandwich wraps, Cobb Salad ingredients, Aqua Fresca di Fruitta, and soup. Eat and Enjoy!