Quite a healthy, and flavorful meal! The bean dip is quite addictive, so much so that I ate so much while I was making it I barely had an appetite for dinner!

Well, its that time of month again- time for the “4 Ingredient Challenge” where I along with my blogger friends do our version of “chopped” where we challenge ourselves to get creative with somewhat bizarre ingredient combinations. The only rules are that the protein has to be cooked on the grill and the rest is up to imaginations. This month’s ingredients came together nicely as I made a killer white bean dip as an appetizer, then served the chicken kebobs with grilled romaine over wild rice for a satisfying and healthy meal!

This Month’s challenge ingredients included:

• Chicken Breasts
• Fava Beans
• Wild Rice
• Any ingredient that starts with the same letter as your name, in my case “R”.

This dip makes for a great sandwich spread too! It also serves as a great dipping sauce for the chicken.

I’m not a huge bean eating person other than black beans, However, I REALLY love bean dip so I decided to make bean dip out of the fava beans. I didn’t know this until I did a little research but butter beans and fava beans are the same thing and this made my search at the grocery store much easier when I realized that they were one in the same. I”m a huge hummus fan so I made a hummus -inspired bean dip that has a good dose of garlic and citrus finished with some rosemary.

Robyn’s Mediterranean White Bean Dip:

• 1  (160z) can white beans, drained (I used butter beans but other white beans can be used )
• 1/4 cup olive oil
• 2 tblsp lemon juice
• 1 teaspoon or more lemon zest
• 1 tblsp fresh rosemary or your herb of choice
• 2 cloves of garlic
• sea salt, to taste
• fresh ground pepper, to taste

Puree all ingredients in the food processor. Add additional olive oil

Curried Chicken Kebobs will Grilled Romaine:

Ingredients: (makes 2++)

• 2-3chicken breasts, chopped into skewer-size pieces
• one bell pepper, cut into skewer sized pieces
• 2 tbsp curry seasoning
• salt, pepper to taste
• 2 tbls olive oil

Chicken breasts are pretty easy to work with. I mixed curry seasoning with olive oil to create a seasoning paste and let the chicken marinate for 15 minutes while the grill was heating up. I finished with a good dose of sea salt and fresh ground pepper. I then chopped the breasts into pieces and added alternated chicken and bell pepper pieces. Grill on medium direct heat for 7 minutes each side or until the internal temperature reaches 165 degrees. Tent after taking off the grill.

Grilled Romaine:

Ingredients:

• 2 romaine hearts, rinsed and dried
• olive oil, to taste
• sea salt, pepper, to taste
• parmesan cheese

Grilling romaine is a super easy way to add a ton of flavor without needing to add a lot of ingredients as the grill adds a nice smoky char to the hearts, while helping them wilt and caramelize. They’re the perfect addition to your favorite meat on the grill and you can put them on during the last 7-1o minutes of the pork tenderloin grilling time.

Ingredients:

• 3 Romaine Hearts

• 2 tablespoons olive oil

• Sea Salt

• Fresh Ground Pepper

• ¼ cup fresh grated parmesan cheese

Directions:

Prepare grill for direct heat, medium temperature, about 350 degrees. Throw the romaine on as the chicken is grilling.

Rinse romaine hearts and pat dry with a paper towel. Drizzle in olive oil. Add generous amounts of salt and pepper.

Grill the romaine hearts for 3-5 minutes per side, or until char marks form and lettuce begins to wilt.

Serve with generous amount of fresh grated parmesan or hard cheese.

This month’s challenge turned out great and I think you will like all of these recipes, together or by themselves. What is the best thing you have made with an interesting assortment of unlikely ingredients? I look forward to hearing your recipes/and or stories!

MORE 4 INGREDIENT CHALLENGE BLOGGERS AND THEIR RECIPES:

Marc:  http://broadcastmarc-grilladventures.blogspot.com/2011/05/fava-beans-what-beans.html

About Marc: Grill Adventures by broadcastmarcwas started in March of 2010. I started the BBQ thing when I was 30, before that we ate a lot outside. had fun, but when the kids came into our life we started serious cooking. Most of it is really healthy I think). The grill has a special place in my heart because we love to do things outside. Everything I make is an adventure, and sometimes we use the books. We try to grill as much as we can year round.

Chris:  http://www.nibblemethis.com/2011/05/on-our-grills-may.html

About Chris: Nibble Me This is Chris Grove’s blog about his misadventures in live fire cooking.  ”I have no culinary training….I’m just entertaining myself with fire and food”.

About Paul from NoExcusesBBQ: The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world.  Somewhere along the way things got out of control…

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