This has to be one of the easiest recipes I have come up with... EVER! I mean, three ingredients? Doesn't get much easier than that!! I know I keep saying I just haven't had much motivation and/or inspiration in the kitchen lately, so I've just been going with it. And this, was just one of those go with it nights. I had something completely different planned, but just didn't feel like putting the time or effort into it... soooooo, I grabbed two of my favorite ingredients, mixed them together and came up with a pretty darn good idea, if I do say so myself :)
Grilled Chicken with Sweet and Spicy Chili Glaze
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup sweet chili sauce
2 Tablespoons Sriracha chili sauce
Directions:
Mix together the sweet chili sauce and Sriracha until well combined. Remove half of the mixture and set aside. Place the chicken in a resealable bag and pour the remaining marinade over it. Seal bag and refrigerate for at least two hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken over fire and brush the top side with reserved chili sauce. Grill 8-9 minutes, then flip chicken over. Brush top side with chili sauce and continue to grill another 8-10 minutes or until the chicken has reached an internal temperature of 165 degrees F. Give the chicken another brush with sauce on both sides and remove from grill. Allow to rest 3-5 minutes before serving. Enjoy!
One Year Ago: Korean Beef Stir Fry
Two Years Ago: Carolina Style Barbecue Chicken
Three Years Ago: Catfish with Curry Crumb Topping
Most of you may have figured out that I am a mayo based sort of sauce girl. I have always loved mayo and it has carried on through the years. Although I know its not the best thing for you, I really don't care (obviously) :). One of the best sauces I think I found over the course of the last few years is Alabama barbecue sauce. It's just so incredibly good and there are different ways of making it too.. which makes it versatile and gives it yet another point in my book! So, of course, when I saw this recipe for pizza using a version of it as the sauce ... well, I knew I needed to try it. And let me just say, I loved it so much, I might just give up red sauce on pizza completely!!!
Grilled Chicken Pizza with Alabama White Sauce
Adapted from Grilling.com
Printable Recipe
Ingredients:
1 Mama Mia's thin pizza crust (or any store bought or homemade crust/dough)
1 large chicken breast, grilled and diced
1 cup cherry tomatoes, chopped
1-2 cups shredded mozzarella cheese
fresh chopped basil (optional)
For the Alabama White Sauce -
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 Tablespoons grated parmesan cheese
1 Tablespoon white wine vinegar
1/2 teaspoon granulated sugar
Directions:
Mix together all the ingredients for the sauce until well combined; set aside.
Preheat grill to 400 degrees F. Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over. Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese. Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!
One Year Ago: Chipotle Chicken Taco Salad
Two Years Ago: Grilled Shrimp with Mango and Chiles
Three Years Ago: Nutella and Peanut Butter Brownies
Although I cut up our chicken and put it over a salad, this recipe makes a perfect stand alone piece of chicken. It's simple and uses very little ingredients, perfect for any time you need a quick meal. Okay, okay, so I tell you to marinate for at least two hours, but think of it this way - Throw the marinade together and toss with chicken before you leave for work... and viola! dinner can be ready almost immediately after you get home. See? A quick meal :)
Mustard Balsamic Glazed Grilled Chicken
Adapted from Food and Wine
Printable Recipe
Ingredients:
1 garlic clove, quartered
1 jalapeno, stem removed, seeded and roughly chopped
1/4 cup Dijon mustard
1 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
Directions:
In a food processor, add all ingredients except the chicken. Pulse until it smooth. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 2 hours (can marinate up to overnight).
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag/dish and discard marinade. Place chicken over direct heat and grill for 8-10 minutes per side for the chicken breast and 4-6 minutes per side for the thighs. Remove from grill and allow to rest for a 3-5 minutes before serving. Enjoy!
One Year Ago: Serrano Chile-Rubbed Grilled Chicken
Two Years Ago: Hoisin Pork Stir Fry
Three Years Ago: Tilapia with Lemon Vinaigrette
This is a simple, yet tasty little side dish, that comes with a delicious little sauce... but you'd knew I'd say that, didn't you? Don't worry if you don't want to grill these, you can easily throw them in a pan and bake them. Actually, you might get a little more crispiness to the potatoes by baking them. And my suggestion... bake at 400-450 degrees F for the best results - and don't forget to flip them too so you both sides get nice and brown. Either way you decide to cook them, they'll turn out to be a side dish the whole family will love!
Grilled Lemon Pepper Potatoes with Sour Cream and Chive Sauce
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
1 lbs yellow or red baby potatoes
1- 2 Tablespoons olive oil
lemon pepper seasoning
1/4 cup sour cream
1 teaspoon lemon juice
2-3 teaspoons chopped chives
salt and pepper
pinch of sugar
Directions:
Slice potatoes in half or quarter. (before I seasoned the potatoes, I put them in a bowl with a tablespoon of water, covered them with plastic and microwaved them for about 2-3 minutes...just to get the cooking processes started - takes less time on the grill that way) Toss with olive oil and season liberally with lemon pepper seasoning. Place on sheet of heavy duty foil; fold into a packet and crimp to seal. Place on preheated 350 degree grill and grill for 15 minutes, flipping once.
Meanwhile, in a small bowl, mix together the sour cream, lemon juice and chives together. Stir in a pinch of sugar. Season with salt and pepper. Cover and refrigerate until ready to use.
Remove potatoes from grill and carefully open the foil packet. Season potatoes with salt. Serve with sauce and enjoy!
One Year Ago: Spicy Caesar Dressing
Two Years Ago: Maid-Rite Sandwiches
Three Years Ago: Moroccan Spiced Grilled Chicken
This is one of those recipes I have been wanting to try for a while now, but for some reason, got lost in the shuffle. With me being on a major avocado kick lately, it of course, found it's way to the front line and as always, I'm so glad I finally made it. Honestly, I could eat the salsa all by itself and be happy, but the pork does add a little something to it, for sure!! :) Not a pork fan? No problem, this would go great with chicken or fish too. Heck, try it with steak.. I bet it would be perfect with just about anything!!
Ancho Chili Rubbed Pork Chops with Avocado Salsa
Adapted from Life's Ambrosia
Printable Recipe
Ingredients:
1 Avocado, pitted, removed from skin and diced
12 cherry tomatoes, quartered
the zest and juice from 1 lime
1 Tablespoon fresh chopped Basil
1 teaspoon ancho chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
olive oil
2-4 boneless pork loin chops
Directions:
Combine diced avocado, tomato, lime juice and basil in a bowl. Gently stir to combine. Cover and refrigerate for 30 minutes.
In another bowl, combine chili powder, salt, cayenne, cumin, garlic powder and oregano. Place pork chops on a plate and drizzle with olive oil on both sides. Sprinkle both sides with the spice mixture, cover and let sit for 1 hour in the refrigerator. Remove pork 10 minutes before grilling and allow to sit at room temperature.
Preheat grill to 375 degrees. Clean and oil grill grates. Place the pork over direct heat and grill 4-8 minutes per side or until the pork reaches an internal temperature of 145 degrees F. Remove and allow to rest for 3 minutes.
Place pork on plate and top with salsa. Serve immediately and enjoy!
One Year Ago: Grilled Chicken Breasts with Grapefruit Glaze
Two Years Ago: BLT Pizza
Three Years Ago: Baked Catfish with Firecracker Sauce
So, I took Thursday and Friday off of last week. No real reason other than to take care of somethings I have been putting off and to use up some vacation that I have coming to me. The downside to this... having four days makes it even harder to go back to work today!! BUT alas... I'm not rich and this blog does not bring me any money, so I off I must go :) At least I can send us all off to work today with a fantastic new recipe. This dry rub recipe is simple, very delicious and uses dry herbs and spices most of us have on hand already. And we all know how I like to just open the pantry or spice cabinet and come up with something special for dinner!
Grilled Chicken with Dry Herb Rub
Adapted from Williams-Sonoma
Printable Recipe
Ingredients:
1/2 teaspoon sweet paprika
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
For the sauce -
3 Tablespoons mayonnaise
1/2 teaspoon Dijon
1 1/2 teaspoons lemon juice
1 teaspoon of above mixture
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Remove 1 teaspoon of the mixture and set aside. Rinse chicken and pat dry with a paper towel. Sprinkle the season evenly over each side of each piece of fish, place on a plate or platter and cover with plastic wrap. Let sit in refrigerator for at least 1 hour (I let mine sit for 2 hours).
Meanwhile, mix all the ingredients together for the sauce until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and Oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Berber-Spiced Chicken w/Spicy Lemon and Paprika Aioli
Two Years Ago: Terrific Man Tacos - Chorizo Style
Three Years Ago: Spicy Thai Pork Chops with Coconut Rice
I haven't been posting a lot of fish recipes lately.... mainly because I haven't come up with anything new and excited. BUT, that little rut is gone... and not only am I back with a fish recipe, but I'm highlighting a fish you have not seen on my blog before.. Mahi-Mahi - which is actually one of my all time favorite fishes!! And, I have come to find out, is also one of Chris'. Funny that I can still learn things about him after 6 years together :)
Anyway, I found this dry rub recipe on Grilling.com and although I changed it up just a tiny, tiny bit, it was pretty darn good. I've actually made fish a couple times since I made this, and at least twice, I've used the rub again. It's perfect! I served this with a simple lemon aioli... and well.. the meal just sort of speaks for itself!!
Mahi-Mahi with Seafood Dry Rub
Adapted from Grilling.com
Printable Recipe
Ingredients:
1/2 teaspoon dried dill
1/2 teaspoon mustard powder
1/4 teaspoon tarragon
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon granulated sugar
2 Mahi-Mahi fillets
Directions:
In a small bowl or measuring cup, mix together all the ingredients, except the fish, until well combined. Sprinkle evenly and liberally over both sides of each piece of fish (you will more than likely have leftover dry rub... but that's okay, you'll want to save it for the next time you make fish, trust me).
On the stove top, heat a grill pan to medium. Place the fish in the grill pan and cover. Allow to cook for 4-5 minutes per side or until the fish flakes easily with a fork. Double check the heat, you might need to turn it down.. just don't burn it! Remove from pan and serve immediately. Enjoy!
One Year Ago: I'll be back....
Two Years Ago: Spur of the Moment Pasta
Three Years Ago: Basic White Bread
This is yet another simple recipe. Something to remind everyone that things do not have to be complicated in the kitchen to get a delicious dinner on the table. I said last week that I was in a bit of a rut and well, it continues, but I have decided to just go with it. I mean, every recipe can't be life changing, right? :) You can make this sandwich with whatever seasoning you like... whatever cheese you like... heck, you don't even have to grill the avocado - just whatever you do.. have fun with it!!
Grilled Chicken and Avocado Sandwich
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, pounded thin and cut in half lengthwise
olive oil
Ms. Dash (or any seasoning of your choice)
1 avocado, cut in half lengthwise and pit removed
salt and pepper
sliced cheese (I used colby jack)
lettuce
cucumber slices (optional)
steak rolls or hoagie buns
Directions:
Rub olive oil on both sides of the chicken. Season liberally with Ms. Dash (or other seasonings). Cover and let sit in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Place the chicken directly over the fire and grill 5-8 minutes or until it reaches an internal temperature of 165 degrees F. Remove and allow to rest. While chicken is resting, drizzle avocado with olive oil and season with salt and pepper. Place face down on the grill and grill 1-2 minutes. Carefully remove and thinly slice. Toast the buns on the grill at this time too if you desire.
To build the sandwich - I slathered a tiny bit of mayo on the bottom bun, then topped with lettuce, cucumber slices, the chicken, cheese and finally the sliced avocado. Serve immediately. Enjoy!
One Year Ago: Grilled Tomato & Prosciutto Pizza w/Provolone Cheese
Two Years Ago: Baked Tilapia with Sweet Chili Glaze
Three Years Ago: Honey and Spiced Grilled Chicken
This is such a simple pasta dish and so similar to others I have posted that I almost didn't post it.... BUT.. I've been in a cooking slump lately, so if I didn't post it, I probably wouldn't have anything to post today... soooooo, this is what you get :)
Now you could easily make your own pesto... it would probably be tons better that way anyway, but I was lazy.... and my basil plant isn't THAT big yet, so had I made my own pesto, it would have used all the leaves, and we don't want that, so prepared, store bought was the way to go for me. And as I state in the recipe, quantities of ingredients are really by taste and how it looks. You want it to be a tiny bit creamy, it shouldn't be a runny sauce - unless you want it to be that is!
Penne and Chicken with Creamy Pesto Sauce
Adapted from My Recipes.com
Printable Recipe
Ingredients:
8-10 oz penne pasta
1 large boneless, skinless chicken breast, cooked and cut into bite size pieces
1/4-1/2 cup prepared pesto (depends on your taste, I used about 1/3 cup)
2-4 Tablespoons half and half or heavy cream
3/4 cup chopped cherry tomatoes
Fresh chopped basil - optional
Salt and Pepper, to taste
Directions:
Cook the pasta according to package directions; drain well. Put pasta back in pot and add the chicken. Stir in pesto. Add the half and half or cream until the pasta is no longer dry and you have a creamy texture. Stir in the cherry tomatoes and season with salt and pepper to taste. Serve in bowls or on plates and top with fresh chopped basil if desired. Enjoy!
One Year Ago: Grilled Hoisin Shrimp
Two Years Ago: BLT Scrambled Eggs
Three Years Ago: Grilled Chicken Sandwich w/Roasted Red Pepper & Goat Cheese Spread
Hope everyone had a nice long Labor day weekend! I know we did. We didn't do much, but hey, sometimes those are actually the very best weekends!!
While the mango sauce part of this recipe might not look the greatest... it gave me visions of baby food actually... it tastes amazing. Simple, sweet and spicy. The perfect sauce in my book! And the chicken? Well, the chicken was brined (or marinated) in buttermilk... one of the top three best things to let chicken marinate in for the juiciest outcome (in my book also). So of course, you are not going to be surprised when I say this chicken was DA-BOMB!!!
Buttermilk Brined Grilled Chicken with Spicy Mango Sauce
Adapted from Bobby Flay, Food Network
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup buttermilk
2 Tablespoons hot sauce (I used Frank's)
1 teaspoon ancho chili powder
For the sauce -
1 very ripe Mango, peeled, pitted and chopped
1 Tablespoon Sriracha
1 1/2 teaspoon honey
Directions:
Mix together the buttermilk, hot sauce and ancho chili powder. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 4 hours.
To make the sauce, place all the ingredients in a food processor or blender and process until smooth. Remove half of the sauce and set aside for dipping. The other half will be for basting while grilling.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken directly over the fire and grill 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Baste with glaze at least once on each side while cooking. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!
One Year Ago: Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Two Years Ago: Avocado Basil Pasta
Three Years Ago: Stuffed Pork Chops
