So I was lucky enough to team up with KARE11 again today and this time we celebrated “Fire Up The Grill” Friday…just in time to get a great weekend entertaining recipe in your hands, friends! Continue reading
Chicken
Asian Chicken Meatball Salad
This weather screams salads to me. As you know, I’ve got a slight obsession with Asian Banh Mi Sandwiches like this one. Flavor and texture that will knock your socks off…they are a perfect package, in my opinion. But I wanted a way to enjoy them in salad form. Something lighter but that would still give me every ounce of that sweet, savory, salty taste. This salad? Done. Devoured. Amazing, signed, sealed and delivered. Continue reading
Grilled Chicken Fajitas
In honor of Cinco De Mayo I find it only necessary to share with you one of our very favorite “Mexican” recipes. Grilled Chicken Fajitas.
Your belly will think they are as beautiful as your eyes do, friends. Smokey, charred, savory chicken loaded with herbs and spices paired with slightly crisp peppers and onions equal magic on my tastebuds. Continue reading
Slow Cooker Salsa Verde Pulled Chicken
There are recipes like this floating around all over the internet. Slow cooker southwest chicken in all shapes and forms and I’ve tried so many variations. My sister found this recipe on Pinterest and we couldn’t love it more. I added a few spices because heaven forbid I leave any recipe alone (control issues, friends-Im working on it) but in my opinion the smoked paprika is key…so yummy. I’ll be making this over and over again…the more delicious minimal ingredient, throw-in-the-slow-cooker-and-leave-it-alone-all-day recipes I can keep in my back pocket, the merrier, for sure. This chicken makes awesome quesadillas, tacos, salads and so much more. But piled on top of a crispy tortilla (like in this recipe) with spinach and blazing hot salsa is my very favorite way to eat it. Continue reading
Roasted Chicken and Vegetables
This is an absolute must for your Sunday meal repertoire. Ina Garten is a complete go-to for me when I need a solid recipe that is no fail. She never disappoints. This is a version of her roasted chicken. I simply add extra veggies to make this a one-pan meal and it comes out positively perfect. Every. Single. Time. The roasted veggies get caramelized and incredibly flavorful. My belly would be in heaven just eating the slightly crispy onions alone. And the chicken? Well. Theres a good chance you may never purchase a store-prepared chicken ever again. Continue reading
Grilled Buffalo Wings
Can you believe this weather?? THIS is why I chose Minnesota. Can you please remind me of this in late January? Its amazing outside and we’ve been taking full advantage of this very rare weather. Parks, walks and trying to get in every ounce of grilling that we can while it lasts and these wings made the list. To. Die. For. And THESE are why my husband married me. Can you please remind him of this next time I’m “nagging”?
Im sort of obsessed when it comes to buffalo wings, as many of you know. I love them. I mean, put wing sauce on anything and Im drop to the ground, head over heels smitten. But put them on a grilled chicken wing? That has crispy skin AND a chargrilled smokey flavor? Good Lord, people. Continue reading
Warm Grilled Chicken Pasta Salad
This pasta salad is something to write home about. I love it because it’s so simple and quick to throw together (especially if you already have the dressing on hand) and it is great at room temperature, warm or even leftover cold for lunch the next day. Continue reading
Spring Farro Salad
Oh you guys…you guys. There are no words. This salad is something else. I mean it when I say it is one of my very favorite dishes I prepare. Farro is one of those forgotten grains that I swear you will fall in love with. It’s hearty, full of vitamins and minerals and the texture is just plain awesome. If cooked properly, as in this recipe, it has an awesome chew to it…no mush like quinoa or couscous can give you. This salad is a one dish meal filed with fiber, nutrients, protein and so incredibly much taste it will knock your flip flops off (i can say that, right? We haven’t had snow in over a month.) It’s also wonderful to take to a potluck or picnic…it can sit at room temperature and is such a crowd pleaser! The texture of the farro accompanied by the sweetness of the corn, the freshness of the basil and asparagus, the savory chicken and the tart goat cheese…well..I’ll leave the rest up to you.
Spring Farro Salad
*notes: Farro is simple to find and is available in the natural section of every market I’ve been to. You could also substitute frozen corn in here..but the fresh corn, to me, is one of the best parts about this salad
Adapted by this recipe
Ingredients
1 Cup Semi-Pearled Farro or Spelt Berries
2 Ears Corn
1 Pound Asparagus, woody ends removed
1 Pound Chicken Breasts
4 Ounces Fresh Goat Cheese, crumbled
1 Avocado, diced
1/3 Cup Olive Oil + more for drizzling asparagus and chicken
1/4 Cup White Wine Vinegar
2 Tablespoons Minced Yellow Onion
2 Tablespoons Chopped Fresh Basil
1 Heaping Tablespoon Dijon Mustard
1/2 Teaspoon Salt
Directions
Preheat the grill to medium high. Bring a 4 quart pot of water to a boil. Stir in the farro, reduce the heat to medium and simmer for 30 minutes or until the farro is a firm texture but cooked through; drain.
In a medium bowl, whisk together the olive oil, white wine vinegar, onion, basil, dijon and salt. Or add all ingredients to a small jar and shake well. Set aside.
While the farro is cooking, drizzle the chicken breasts and asparagus with olive oil, sprinkle with salt and pepper and toss to coat. Place the chicken, asparagus and ears of corn on the grill. Cook the chicken for 15 minutes or until cooked through, turning once in between. Cook the corn until the kernels begin to lightly char, turning often, about 5 minutes. Cook the asparagus until crisp tender, turning often, 3-4 minutes. Remove the chicken, corn and asparagus and let cool slightly. Chop the chicken and asparagus into bite sized pieces and slice the corn off of the ears with a sharp knife.
Pour the farro into a large bowl and add in the chicken, corn, asparagus, goat cheese and avocado. Drizzle the vinaigrette over the top and toss lightly to coat. Serve at room temperature or chilled. Can be made one day ahead. Serves 4-6.
Mediterranean Chicken with Garlic Sauce
If you have ever eaten at a Lebanese restaurant or been blessed enough to experience schwarma I’m sure you’ll catch my drift here. That garlic sauce? Obsessed. Like, eat-it-with-a-spoon-obsessed. It’s tart and bold
and has the perfect bite to it…and quite frankly you could put it on top of anything and it would be delicious. But over this grilled chicken? Accompanied by this juicy, simple tomato salad? My gosh, people, it’s almost unacceptable it tastes so good.
Traditional Lebanese garlic sauce is made with vegetable oil, garlic and lemon….but emulsifying the oil and lemon juice can get a bit tedious and the results are so inconsistent; not to mention that vegetable oil isn’t necessarily the most healthy. So, in an effort to simplify the process, health it up and make it no-fail each and every time I came up with my own non traditional recipe that truly tastes just as good. We use this sauce for so many different things. It’s fabulous with any grilled meat or fish, works beautifully as a dressing for green salads and makes a great dip for veggies, pizza, anything, really. Now I must warn you…it is spicy. Not burn-your-mouth spicy but it has a strong bite to it from the garlic. Feel free to use 2-3 garlic cloves instead of 4 if you are afraid it will be too much bite for you..4 is great for us, even my 2 year old loves it.
This is such a simple, quick meal and pairs beautifully with rice or roasted potatoes…perfect for welcoming the spring sunshine.
Mediterranean Chicken with Garlic Sauce
Note: four cloves of garlic will give you a pretty big bite in this sauce..i stick with 3 for my family and it’s still very garlicky..but if you’re feeling edgy, use four;)
Ingredients
For the Garlic Sauce
3-4 Cloves Garlic, see note above
1 Cup Whole Fat Greek Yogurt
2 Tablespoons Fresh Lemon Juice
1 Tablespoons Mayonaise
3/4 Teaspoon Salt
1/3 Cup Olive Oil
For the Tomato Salad
1/2 Cup Chopped Cucumber
1/4 Cup Thinly Sliced Red Onion
3/4 Cup Halved Cherry Tomatoes
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Tablespoon Chopped Fresh Parsley or 1 Teaspoon Dried Parsley Flakes
1 Tablespoon Olive Oil
1 Tablespoon Lemon Juice
For the Chicken
2 Tablespoons Olive Oil
1 Tablespoon Greek Seasoning
1 Pound Chicken Breast Filets
Directions
For the Garlic Sauce
Place garlic in the bowl of a food processor or blender and process until the garlic is finely chopped, about 30 seconds. Scrape the sides of the bowl to get the garlic pieces to the bottom and add the yogurt, lemon juice, mayonnaise and salt and process until combined, 30 seconds. With the motor running, stream in the olive oil slowly and process until completely combined, about 1 minute.
For the Tomato Salad
Combine all ingredients in a small bowl and set aside.
For the Chicken
Preheat the grill over medium high heat. Sprinkle the chicken with Greek seasoning, drizzle it with olive oil and toss to coat evenly. Grill the filets for 8 minutes or until cooked through, flipping once after 4 minutes. Remove from heat, top with tomato salad and drizzle with garlic sauce. Serves 2-3.
Asian Chicken Lettuce Wraps
Just like your favorite Asian restaurant but at home…and so much more healthful. Fun enough for serving as an appetizer at a cocktail party and quick enough for a weeknight dinner. Yum yum dim sum (well, not really, but I kind of like the way it sounds).
For tips and tricks on storing fresh ginger root see this post
Asian Chicken Lettuce Wraps
Simplified from this recipe
Ingredients
1/2 Cup Tamari or Soy Sauce
3 Tablespoons Honey
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Mirin (sweet rice wine…available in Asian section of most grocery stores)
1 Tablespoon Fresh Grated Ginger
Pinch of Crushed Red Pepper Flakes
3 Tablespoons Sesame Oil
1 Pound Ground Chicken
2 Cloves Garlic, grated or pressed
4 Green Onions, thinly sliced
1/4 Cup Chopped Water Chestnuts
Leafy Lettuce, for serving
Directions
In a small bowl whisk together the tamari or soy sauce, honey, rice wine vinegar, mirin, ginger and red pepper flakes; set aside. Heat the sesame oil in a a large skillet over medium high heat. Add the chicken and cook, breaking it up with the back of the spoon, until browned and cooked through, about 5 minutes. Add the garlic and green onion and sauté for 1 minute. Stir in the water chestnuts and pour in the sauce. Bring to a simmer and cook until heated through and the chicken absorbs most of the sauce, about 5 minutes. Serve on top of leafy lettuce. Serves 3-4 as a main course.
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