Archive for Chicken and Poultry

Grilled Main Courses

Grilled chicken

Grilled main courses used to be something that I had only on the weekends when my husband was home to cook them. I was tired of always cleaning the kitchen after using the stove or oven to prepare dinner so I decided to “man up” and learn how to grill. I will say that it was one of the best things that I ever did in my cooking adventures. Not only is there less mess in the kitchen (I think I’ve said that lots this week), but grilled meat is typically healthier since there is less oil or butter used! For those you who have never grilled…give it a try. Just once!! It could change the way you eat and cook forever!!!

CHICKEN

Bacon Wrapped Chicken Thighs

Mustard Grilled Chicken

Grilled Chicken Wrapped in Bacon and Rosemary

Beer Can Chicken

Ranch Grilled Chicken

Grilled Chicken in Garlic and White Wine Sauce

Grilled Chicken with Tzatziki Sauce 

PORK

Pork Tenderloin

Honey Garlic Pork Chops

Bone in BBQ Pork Chops

Ribs

Pork Chops with Brown Sugar Glaze

BEEF

Beef Tenderloin

Blackened Steak Salad

Flank Steak with Lime, Honey and Garlic

Gourmet Burger Bar

Tri Tip Steak

Filet Mignon Stuffed with Spinach and Manchego

SEAFOOD

Spicy Grilled Shrimp

OTHER

Pizza

Lamb Chops with Garlic and Rosemary

Turkey Breast with Garlic and Lemon

 

 

 

 

 

 

 

Grilled Chicken with Tzatziki Sauce

Who says a good meal has to be time consuming and require lots of ingredients? Certainly not me!!! I’ve always wondered what heating tzatziki sauce and pouring it over chicken would taste like, so that’s what I did for the main course of Greek Week. My husband absolutely loved this grilled chicken with tzatziki sauce, and so did I! (I bet this is another one that Melissa freaks out over…at least it’s not powdered hollandaise sauce)!

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 15 min. 

Ingredients:

4 chicken breasts

1 c. tzatziki sauce

1 roma tomato

1/4 c. basil, chopped

Preparing Grilled Chicken with Tzatziki Sauce:

Preheat grill to medium high heat. Season chicken breasts on both sides with salt and pepper. Put tzatziki sauce in a medium saucepan and heat on medium, stirring occasionally. Grill the chicken about 8-10 minutes, depending on thickness. Transfer cooked chicken to serving platter and pour heated tzatziki sauce on top. Sprinkle with basil and add tomatoes for color. That’s it!!

Grilled Chicken with Tzatziki Sauce

Important Tips:

The tomatoes aren’t a necessary part of the dish in regards to flavor, but it does make it look pretty! 

Now Denise, why would you think that I’d ‘freak out’ over this? Costco Tzatziki is just about perfection. I’m sure fresh, homemade from Ya-Ya’s prized recipe is better, but I don’t have a Ya-Ya so Costco will have to do. Cool idea to warm it up. Yummmmm ~Melissa

Throwback Thursday – Lemon Thyme Chicken with Feta Herb Salad

Today we are bringing back one of our more popular chicken recipes!

We love this Lemon Thyme Chicken with Feta Herb Salad because it is light and fresh…perfect for this time of year! Whether you have your own herb garden (like Melissa) or buy them from your local grocery store (as Denise does), this is a delicious dish to make and enjoy on the deck with a nice glass of white wine!!

Lemon Thyme Chicken with Feta Herb Salad

By the way…Kim Crawford Sauvignon is now $9.99 at some local Costco stores :)!!!!  

Chicken and Shrimp Etouffee

Etouffee

Mardi Gras or Fat Tuesday only comes once a year and this year I opted to celebrate by making a Chicken and Shrimp Etouffee recipe. I’d never made it myself but knew I wanted something that was a bit lighter than what you might get from a more standard etouffee, so I adapted it from this recipe. Although everyone doesn’t like seafood, I made this with shrimp as well as the chicken as they are super easy to pick around and that just means more shrimp for me!!

Level of Difficulty:Moderate
Time Required: Prep Time – 20min; Cook Time – 30 min

Ingredients for 4-6 people:

1/4 cup canola oil

1/4 cup flour

1/2 jalapeno, diced

1/2 onion, diced

Yellow bell pepper, diced (I don’t like green bells and I did not want the color to stand out)

1/2 celery stalk, diced

3 cloves garlic, minced

2 cups chicken stock

1T seasoning mix like fajita seasoning, southwest seasoning, or Cajun seasoning

1T sweet paprika

1t celery seed

1/2t salt

Green onions for garnish

1 1/2 lbs chicken tenders or boneless skinless chicken breasts

18 shrimp, peeled and deveined

2 cups rice

How to make Chicken and Shrimp Etouffee:

Season your chicken with salt and pepper or the same seasoning you are using in the etouffee and cook until just barely done in a skillet on medium-low heat. Set aside.

In order to have the time to devote to your roux, make sure you dice all your vegetables and measure out all your spices and chicken broth before you start anything else. Put the broth on the stove on low so it is nice and warm when you add it in a few minutes to your roux. Once your vegetables and spices are ready to go, start the water for your rice and have your 2 cups of raw rice ready to dump in the water when it boils. Now you are ready….

All good etouffee starts with an amazing nutty brown roux. Although making a roux is not difficult at all, you have to devote the time to do it, no walking away or checking a text message. Just stand in front of your pot and stir. If anyone asks you a question, tell them your busy and you’ll get back to them. Seriously, barring a catastrophe, don’t walk away!(I think I made my point).

Ok, in a large enough pot for all the rest of the etouffee ingredients, heat the canola oil over medium heat. Once warmed through, add the flour. Stir briskly to remove any clumps. Cook over medium heat for about 10 minutes, stirring constantly. You don’t want this to burn and you don’t want this to not cook long enough. You’ll know it is good when it is a caramel brown color.

Once the color looks good, add your veggies and cook until tender (you can stop sweating now over the roux).

Slowly add the chicken broth, stirring constantly so it incorporates. Add the seasonings. Taste and add any more seasoning as desired. Let simmer a bit until the rice is almost ready. Cut up the chicken into bite size pieces and add to the pot. Add the peeled and deveined shrimp, cover and cook about 10 minutes on medium-low until the shrimp is just cooked through.

In a shallow bowl, add the rice, top with the etouffee and the green onions and enjoy!

Etouffee

Variations:

Change out the proteins to any mixture of crawfish, shrimp, chicken, sausages, etc.

Meal Ideas:

This was the meal although I added some steamed broccoli because it is good for you!

Got Leftovers?:

This tasted even better the next day for lunch!!

Roasted Chicken with Coriander, Cumin, and Cardamom

beer can chicken with different spice rub

OK, so Denise and I set our one menu two ways and said we were both going to do roasted chicken. Well, I decided that roasting on the grill would be ok too. Instead of a more standard spice rub, I thought I’d try mixing different spices together and roast it using a beer can chicken rack (since I don’t buy beer in cans). It turned out extremely moist and everyone loved the savory and almost sweet blend of different spices. It was definitely different without any type of pepper.

In the future, I think I might just call this Roasted C-cubed Chicken.

Level of Difficulty: Easy
Time Required: Prep Time – 5min; Grill pre-heat – 10min Cook Time – 1 1/2 hour

Ingredients:

1 young chicken about 4-4 1/2 lbs

2T coriander

2T cumin

2T cardamom

2T salt, plus 1t salt separate

6oz beer, a nice hoppy ale will be perfect

Special Equipment and Other Items Needed:

I used a beer can roaster, but you can just use an actual beer can. There just are not that many good hoppy ales sold in cans these days.

How to make Roasted Chicken with Coriander, Cumin and Cardamom:

Start your grill on high heat to get nice and warm.

Mix all the spices together in a small bowl (before you start touching chicken). Remove any ‘innards’ from the chicken cavity and rinse it with some water. Pat it dry with a paper towel. Generously rub the outside of the chicken with the spices. Use the extra teaspoon or so of salt to season the inside of the chicken.

Pour 1/2 of a bottle of beer into the beer can chicken stand. Place the inside of the chicken over the beer holder with the legs facing down (like the chicken is running around with its head cut off).

Turn your gas grill down to medium heat or setup for indirect heat on your grill. Set the roasting pan on the grill, close the lid and walk away. You should check on it every 10-15 minutes to make sure you don’t have any flare ups and turn the pan half-way every 20 minutes or so for even cooking. My bird took 1 1/2 hours to be done (I cook mine to about 160 degrees when testing in the thigh). When done, remove and let rest for about 10 minutes.

Separate the pieces and serve! Yummmmm

beer can chicken with different spice rub

Important Tips:

Don’t forget to season the inside of the chicken before roasting.

Variations:

Because of the savory/sweet flavor profile, I think this would have been even better if I had drizzled a little honey on it just a few minutes before removing from the grill.

Meal Ideas:

I served this with a fresh kale, apple and feta salad and my version of a cross between a Potato Galette and Potatoes Anna.

Got Leftovers?:

Extra roasted chicken can be used for anything! We just ate it cold the next day for lunch.

…and so it begins. Roasted chicken on the grill? Nice one. This is something that I would do on the weekends, since it takes a little more hands on time than mine. -Denise

I threw you a softball on the C-cubed chicken name and you didn’t slam me for being a math nerd!?!? Are you getting soft in your old age? ~Melissa

C-Cubed? You’ve got to be kidding me. Do you really think I even got that? My math days were over in 11th grade. Thanks for calling me out on that one. That’s just awesome! -Denise

Oops. Sorry about that. ~Melissa

Roasted Lemon Pepper Chicken

My family loves lemon pepper seasoning and it’s the favorite flavor of wings when we go out and order them. When I was trying to come up with a new way to make roasted chicken, I thought I’d try to duplicate the flavor of lemon pepper chicken wings while also eliminating a lot of the fat! This lemon pepper roasted chicken certainly fit the bill!

Level of Difficulty: Easy
Time Required: Prep Time – 5min; Cook Time – 60 min

Ingredients:

1 whole roasted chicken

butter

lemon pepper seasoning

Preparing Roasted Lemon Pepper Chicken:

Preheat oven to 450 Degrees. Clean your chicken and place in a roasting pan or glass baking dish. Gently put several pats of butter under the skin. Sprinkle the outside of the bird generously with lemon pepper seasoning. Place in the oven for 20 minutes. Reduce the temperature to 400 Degrees and cook for an additional 40 minutes, or until internal temperature reaches 165 degrees. Let rest for at least 10 minutes before slicing. It really is just that simple!

Chicken with lemon pepper

Important Tips:

As with any meat, make sure you let the chicken rest before slicing it to ensure that it stays juicy! Need to know how to carve a whole chicken? Check out this post!

Meal Ideas:

I served the lemon pepper roasted chicken with sautéed kale and roasted potatoes for a complete, easy and delicious meal. 

For someone who grosses out at the sight of chicken fat, I find it ‘cute’ that you don’t mind adding butter to your lower fat idea. ~Melissa

A little bit of butter under the skin is way less fattening than deep frying the whole bird in oil my friend! -Denise

Grilled Chicken in Garlic and White Wine Sauce

Chicken in White Wine Sauce

I made this Grilled Chicken in Garlic and White Wine Sauce for Winefest this past weekend. When we were trying to come up with a name for it, we considered Chicken Awesomeness, but thought that wasn’t descriptive enough. We settled on Grilled Chicken in Garlic and White Wine Sauce because the sauce is what made this dish so fabulous!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 15 min.

Ingredients for 4 people:

4 boneless skinless chicken breasts

3 T. salted butter

6 cloves garlic, minced

2 T. flour

1/2 c. chicken broth

1/4 c. fresh parsley, chopped

1/2 c. white wine (preferably sauvignon blanc)

1/2 tsp. salt (plus more for seasoning chicken)

1/4 tsp. pepper (plus more for seasoning chicken)

1 c. light sour cream

Preparing Grilled Chicken in Garlic and White Wine Sauce:

Preheat grill to medium high heat. Sprinkle both sides of the chicken with salt and pepper. Grill the chicken until no longer pink inside. The exact amount of time will depend on the thickness of the breasts.

Meanwhile, melt the butter in a medium saucepan over medium high heat. When the butter starts to bubble, add the garlic and stir for about a minute. Stir in flour and cook, stirring constantly, for one minute. Reduce heat to medium and add chicken broth, wine, parsley, salt and pepper. Cook until sauce starts to thicken (about 3-4 minutes). Stir in sour cream and continue cooking over medium heat until heated through (about 5 minutes). 

Serve the sauce hot over the chicken!!

Chicken in White Wine Sauce

Got Leftovers?:

The sauce would be good on just about any poultry. I might try it on top of steamed vegetables or roasted potatoes next!