What is one to do with leftover chicken, but make a salad with it. When I grill chicken I usually grill an extra breast or two and slice them up to freeze. They are perfect for salads or quesadillas when I’m feeling to lazy to cook. And the only ingredient is chicken! You don’t even want to look at the ingredients list on store bought pre-cooked chicken strips…
The dressing is simply a mixture of BBQ sauce, mayo and a little apple cider vinegar to thin it out. Start with the original recipe then start playing around with it until it comes out how you would prefer. I ended up thinning mine out with a little more apple cider vinegar.
I am really excited about this recipe. I’m a huge meatball fan and thrilled to have a delicious recipe for meatballs that are actually quite healthy. You could really use chicken or turkey in this recipe, but ground turkey breast was about $7.59/lb and chicken was on sale for $2.99/lb. I think you can see why I went with the chicken.
You can find the Homemade Marinara recipe here, posted yesterday.
We are now on our fourth day of camp. Yesterday I asked the kids what their favorite dish has been so far and the unanimous vote is for the meatballs. They couldn’t get enough of them. They actually loved the fact that they had vegetables in them and they couldn’t even taste it. They thought that was pretty neat. And they all agreed they would rather eat these than greasy beef meatballs.
Prosciutto is not something I buy often. It is pricey and I really just don’t know what to do with it. But recently I had saltimbocca on the brain. I have seen my mother in law order it at Maggiano’s but I’ve never really had it out. I wanted to give it a shot at home.
I found Giada’s easy recipe and the results were delicious. I did swap out mozzarella cheese for the Parmesan she used and cut down on the salt some (while still using plenty).
This made for a tasty dinner with a huge side of roasted asparagus. Have I mentioned how much I am loving asparagus recently? It’s the best. I cook up a huge bundle for just the two of us and then I don’t have to worry about any other starchy side.
2 chicken breasts, butterflied all the way through and pounded to evenly flatten
salt and pepper
4 thin slices prosciutto
1 cup frozen chopped spinach, thawed
3 tablespoons olive oil
½ cup shredded mozzarella cheese
2 cups chicken stock
juice of 1 lemon
Squeeze frozen spinach to remove excess water, season with a pinch of salt, pepper, and garlic powder. Toss with 1 tablespoon of olive oil to coat.
Sprinkle each chicken cutlet with salt and pepper. Layer with 1 thin slice of prosciutto on top of each. Divide spinach evenly among each chicken. Sprinkle mozzarella cheese over each. Roll up each chicken piece beginning with the smaller end. Secure with toothpick.
Heat remaining oil in a large skillet over medium high heat. Add chicken and cook on each side until golden brown, about 1-2 minutes. Add chicken broth and lemon juice and bring to a boil. Reduce heat to medium, cover, and simmer 8-10 minutes.
Remove chicken to a plate and reduce the liquid by boiling over medium high heat for 3-5 minutes. Drizzle liquid over chicken before serving.
Grilling season is upon us and even though it is pretty dang hot outside, I love sitting on patio to eat dinner. This burger packs a punch with a double whammy of jalapenos. You’ve got the fresh jalapenos on top and the chipotle aioli smeared all over he bun. Did you know that chipotles are smoked jalapenos? I read that somewhere recently. I would have gone on thinking they were their own pepper.
The chipotle aioli is amazing, the perfect amount of heat with a hint of lime. I may or may not have slathered it all over my buttered, grilled corn. And it may not be the healthiest, but I suggest giving it a try. Hey, at least I use the olive oil mayo.
When shopping for ground turkey, make sure to purchase ground turkey breast. It may be a few dollars more, but you wouldn’t believe the difference in the amount of fats and saturated fats. Definitely worth it to spring for the breast meat.
Yay, more reinvented Asian takeout made at home! I haven’t posted many Asian inspired dishes lately. Did you think I had lost interest? Not at all. I just needed to find some super easy inspiration.
Sometimes cooking lately has started to feel like a chore. It’s draining trying to find a new recipe to cook every single night. Since starting this blog I have only made the same thing one time! That means I have probably cooked over 400-500 new recipes throughout the last year and a half. Sometimes my creativity runs a little low. Trying to get back into the swing of things I have been turning to magazines and cookbooks more.
I keep seeing the same things over and over online, but I want different. I found this recipes in Steamy Kitchen’s Healthy Asian Favorites. I added a few more vegetables, served it over jasmine rice and dinner was on the table in 20 minutes. Now that’s a seriously great weekday supper.
Of course as I sit here writing this, the creative juices are flowing. I could imagine also making this with thinly sliced pork, for a sticky, sweet pork dish.
1 large boneless chicken breast (12-16oz), sliced thin
5 small sweet peppers, sliced
½ onion, sliced
¼ cup carrots, shredded
1 clove garlic, minced
1 teaspoon fresh ginger, grated
juice of 1 lemon
1 tablespoon honey
In a bowl combine 1 tablespoon soy sauce, ½ teaspoon vegetable oil, and cornstarch. Toss chicken with mixture and set aside.
Heat a large skillet or wok over medium high heat. Add 1 tablespoon vegetable oil, add chicken, and cook 1 minute. Flip and cook an additional 1-2 minutes. Transfer to a plate and set aside.
Add remaining 1 tablespoon vegetable oil to skillet and add peppers, onions, and carrots. Stir fry for 1 minute. Add ginger and garlic and continue stir frying for an additional 30 seconds. Add lemon juice honey, remaining 1 tablespoon soy sauce, and chicken. Cook 3-4 minutes until chicken is done.
The humidity has been low all weekend and we made the most of it, getting the yard all cleaned up for summer and once we were done relaxing on the patio with a glass of wine. Sometimes I get all caught up in fancy meals that it is nice to just grill a piece of chicken. We have been trying to use our grill more and more. I like it, because for me it is less cleanup. No dirty pots to wash!
The seasoning for this chicken is simple. It has a little Cajun flare, but not an overpowering spice. I only cook one chicken breast for the two of us and we split it. If we are extra hungry I make a big salad, but I try to stick to the recommended 3 oz serving size for all of our meat.
I started off this dish planning to make a traditional chicken souvlaki in a pita, but as I surveyed my bread stash and found that I had tons of tortillas and only one pita, plans changed. And they changed for the better. I love quesadillas and I love Greek food. In fact a lot of my favorite Greek restaurants have started serving Greek-a-dillas. They are catching on to the yumminess that is Greek in quesadilla form.
The marinade for this chicken is perfect. Very tangy and keeps the chicken so very juicy while it cooks. I found myself eating it right out of the pan rather than putting the chicken onto the quesadillas. I love stretching one chicken breast to feed four people and this is a great recipe for it. I slice the chicken very thin so it cooks in no time at all. Layered on the quesadilla your whole family can enjoy the meat without eating tons of it.
Greek is one of our favorite foods to get takeout, but now that I can whip up these chicken souvlaki quesadillas in no time. I think we might be changing our tune.
In a bowl combine olive oil, lemon juice, 1 garlic clove, Italian seasoning, salt and pepper. Add chicken breast and allow to marinate for at least 30 minutes.
While chicken breast is marinating make Tzatziki by combining Greek yogurt, cucumber, other minced garlic clove, and a pinch of salt and pepper to taste. Store in sealed container for up to a week.
Slice chicken very thin cook 2-3 minutes per side in skillet.
To make quesadilla top one tortilla with ¼ cup cheese, ¼ of the chicken ¼ of the tomato, and ¼ of the chopped onion. Place in skillet and top with another tortilla. Let cook 3-5 minutes, carefully flip and cook an additional 3-5 minutes on the other side.
If you can’t tell these flavors are new favorites in our house. This is the perfect marinade for both pork and chicken. In fact a few weeks ago I posted it with pork and orange juice. Today it’s chicken and lemon juice.
I wanted to throw together an easy grilled chicken dish when my in laws where in town a few weeks ago. I already had plenty of chicken and knew I wanted to grill it. I remembered the Orange Soy Pork Tenderloin and thinking how good the marinade would be on chicken. Those ingredients are all staples, nothing to add to the grocery list!
Three large chicken breasts was plenty for four people with leftovers. I did serve the Southwestern Twice Baked Sweet Potatoes and a salad on the side. I try to serve large, healthy side dishes to lessen our meat intake. And so far it’s working.
I was thrilled to find organic whole wheat orzo at the Fresh Market recently and on sale! For years I have been wondering where the whole wheat orzo has been hiding and I found it, on the end cap at the Fresh Market with a big sale sign.
I bought a few bags of it because we are big fans of orzo and turned to Facebook wondering what I should make first. Chicken Lemon Soup was the winning suggestion, but I didn’t want to do just any Chicken Lemon Soup I wanted Greek Chicken Lemon Soup, Avgolemono. I order it a lot when out, but I was never really sure what it was.
After some research I learned avgo = egg and lemono = lemon. So not only is it chicken lemon, but there is also egg in it which is where the creamy appearance comes from. My research also shows that rice would usually be used, but for this not so traditional Avgolemono orzo is perfect.
I’ve said it before and I will say it again, roasted chicken might be the best and easiest meal ever. I grew up loving my mom’s standard roasted chicken, but now I am having fun experimenting with new flavors ever time I make it. This week was mojo. I buy the marinade in a big bottle at the store, but I’m sure their are plenty of recipes out there if you can’t find any store bought.
Usually I stick to onions, carrots, and potatoes, but I had an over abundance of fresh zucchini and squash from the farmer’s market so I decided to add those to the vegetable mix as well.
choice of veggies (I used potatoes, carrots, onion, zucchini, and yellow squash)
Marinate the chicken in them mojo marinade for at least 1 hour. Remove chicken from marinade and season with salt and pepper. Shove garlic slices under the skin of the chicken. If you have a vertical roaster with a cup for adding juices, pour the mojo marinade inside. This will help keep the chicken extra moist, alternatively you could put some marinade aside and baste the chicken every 20-30 minutes as it cooks.
Preheat oven to 350 degrees.
Toss the vegetables with olive oil and season with salt and pepper. (I left out the zucchini and squash until 30 minutes before the chicken was done so they didn’t get over cooked.) Scatter the vegetables around the chicken.
Bake chicken for 1 hour, check to make sure internal temperature reaches 165 degrees. Allow to cool 5-10 minutes.