Friday, March 26, 2010

I was tired of the same old thing and really am trying to cook healthier. Try this "POP" Chicken Rub and this Grilled Asparagus recipe. ENJOY!

"POP" Chicken Rub

1Tbs. Ground Mustard
1/2 Tbs. Salt
1/2 Tbs. Chili Powder
1/4 Tbs. Ground Pepper
2 Tbs. Brown Sugar
1 Tbs. Olive Oil
*Coats about 3 chicken breasts
Rinse 3 Boneless Chicken breast and pat dry. Drizzle the olive oil anduse hands to spread around. Spinkle the rub on one side and rub in and then turn over and coat the other side and rub in. Cover and marinate for a couple of hours and then grill.

This chicken has a sweet taste with a spicy pop at the end!! Great with a ranch dip or on a garden salad with ranch dressing.

Grilled Asparagus
1 bunch fresh asparagus
1Tbs. Olive Oil
kosher salt (to taste)
black pepper (to taste)
1 Tbs. Balsamic Vinegar *I used a Balsamic Vinegar infused with Pomegranit

Wash asparagus and pat dry. Drizzle and toss in the olive oil. Sprinkle with the salt and pepper to taste and then toss. Grill on both sides about 2 minutes each (4 minutes total) or until soft/crisp. Remove from grill and drizzle with the balsamic vinegar and toss. Serve immediatly!


  1. I love asparagus but it is one vegetable I seem to be unable to cook, it is always to mushy or to hard.....I am defintely going to try this recipe using my George Foreman grill.
    Thank you.......:-) Hugs

  2. It was wonderful, the vinegar have it just the right ooomph!

  3. The asparagus sounds wonderful...will have to try it! YUMMY! Cathy