Grilled Chicken Caesar salad

Grilled Chicken Caesar SaladContributor Liz Bell whipped up this tasty warm-weather supper on her grill.Unlike Liz, I never cook outside, but will be serving it up from my stovetop grill pan. Give Liz’s tasty and quick dinner a try:

Ladies, here is easy recipe for a quick meal on a summer night when you do not feel like cooking in the kitchen. I love it served with a warm crusty roll. You can pair it with your favorite white wine. I prefer a nice Chardonnay. A smooth red will do just as well. Enjoy.
Grilled Chicken Caesar Salad
1 head of Romaine lettuce
1/3 cup shredded Parmesan cheese
Grated Parmesan/Romano cheese to taste
Creamy Caesar salad dressing. Buy low-cal, or use recipe to follow
½ cup Caesar salad croûtons (add more if you desire – see low cal recipe)
1 boneless skinless chicken breast (flatten it with a mallet, so it will cook evenly on the grill)
Wash and dry the lettuce and place it on a cutting board. Cut it with a chef knife in half, length wise. Lay the cut side down on the cutting board. Starting at the top or the head, cut the lettuce across into strips about one inch wide, until you get to the bottom or the core. Chop into bite-sized pieces. Pieces do not have to be exact. In fact, irregular is preferred.
Place cut lettuce in a large bowl. Add the grated parmesan/Romano cheese and mix well. Set aside for now.
Put your chicken on the grill. I like to use Lawry’s seasoned salt for a little flavor. Grill the chicken on both sides, and then remove it onto a plate. You want it to cool a bit before you cut it for the salad. While the chicken is cooling, add your croûtons and dressing into the salad mixture. (I like to wait till almost the last minute with the dressing; adding it too soon will wilt the lettuce.)
Place salad on a plate so it mounds in the middle. Cut your chicken into strips and place on top of the salad.
There you have it! A nice meal in about a half hour, and it looks fabulous. 
Caesar Salad dressing
Crush one small clove of garlic
Add one or two chopped Anchovies, or 1 to 2 tsps. Anchovy paste (leave this out if you hate anchovies or have an allergy. You can also substitute 1 tsp. fish sauce in a pinch)
¼ cup lemon juice
2 tbsp. good wine vinegar
½ to ¾-cup good oil
Mix till thick and creamy
Cube one or two slices of bread
Spray the cubes with Pam or other cooking spray – olive oil spray good.
Toss with 1 tsp. garlic powder and 1tsp. oregano
Toast in toaster or regular oven at 450 for 7 to 10 minutes, or until crunchy

Orange saffron cod

Orange and saffron sauce, so easy and addictiveYou can make a simple and sophisticated dinner in minutes with ingredients in your freezer and pantry. Cod is a rich delicious fish, not unlike pricy sea bass. The advantage of Norwegian Cod is that it not endangered and is reasonably-priced. It is low-cal and high in Omega 3. Cooked in a Spanish-inspired sauce of wine, orange, and saffron, it’s a gourmet treat that no one — including you –will believe took only minutes to make. 
Take 5 minutes to pour the ingredients over frozen filets the night or morning before ...Use 2 or 4 frozen or fresh cod filets – one per person
Start the dish the night before or in the morning. The fish may be frozen when you put it in the marinade; it will defrost during the day in the refrigerator.
Wash and dry filets. Season with salt and pepper.
Place fish in a baking dish just large enough to hold it.
Add enough dry white wine to cover it about half the way up (use vermouth if you have nothing else open or available).
Top each filet with 1 tsp. of frozen orange juice and add one for the pan.
Add 2-3 cloves of garlic puréed/minced into the wine in the pan.
Add ½ tsp saffron threads to the pan
Add 1 tsp dried organeo to the pan
1tsp. sesame oil with cayenne or 1 tsp. sesame and ½ tsp chili flakes
1tsp salt.
Cover with foil
Bake for 20 minutes 400f/ 200C
You can uncover for the last five minutes or not.
Garnish with fresh citrus and serve with rice.