Amazing Grilled Chicken

I based this recipe off of plainchicken.com

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4-6 servings

Here’s What You Need:

  • 1/4 cup cider vinegar
  • 3 Tbsp dijon mustard
  • 3 cloves garlic, minced
  • 2 Tbsp lime juice
  • 1-1/2 Tbsp lemon juice
  • 1/2 cup brown sugar
  • 1-1/2 tsp salt
  • 4 Tbsp olive oil
  • 1/4 tsp pepper
  • 6 boneless skinless chicken breast halves

Directions:

  • Whisk together vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, olive oil and pepper. Pour over chicken and refrigerate for 8 hours or overnight.
  • Remove chicken from marinade. Grill chicken for 8-10 minutes per side, or until done.

Chefs Notes:
My favorite marinade yet. super delicious.

 

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Creamy Broccoli Salad

I based this recipe off of yummyhealthyeasy.com

Prep Time 15 minutes
Total Time 15 minutes
Yield 4-6 servings

Here’s What You Need:

  • 1 lb. fresh broccoli, cut into bite sized pieces
  • 1 lb. bacon, cooked and crumbled
  • 1 small red onion, diced finely
  • ½ cup dried cranberries
  • ¾ cup sunflower seed kernels
  • 1 cup light mayonnaise
  • ½ cup sugar
  • 2 tsp. white vinegar

Directions:

  • Toss broccoli with bacon, onion, cranberries and sunflower kernels.
  • Whisk together mayo, sugar and vinegar. Toss dressing in with broccoli salad an hour or two before serving. Refrigerate until ready to serve. Stir before serving.

Chefs Notes:
Super great salad. really easy too.

 

Chicken Shwarma Gyros

I based this recipe off of bakingmischief.com

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 4-6 servings

Here’s What You Need:

  • Marinade
    • 1/4 cup olive oil
    • 3 tablespoons lemon juice
    • 3 garlic cloves, pressed
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon turmeric
    • 4 boneless skinless chicken thighs
  • Pita & Toppings
    • 1 small red onion, cut into wedges
    • 1/4 cup chicken broth or water
    • 4 pita bread loaves
    • 4-5 romaine leaves, shredded
    • 1 cucumber, chopped
    • 1 large tomato, chopped
  • Yogurt Sauce
    • 5 to 6 ounces (2/3 cup) plain Greek yogurt*
    • 1 teaspoon lemon juice
    • 1 large garlic clove, pressed
    • 1/4 teaspoon salt (or to taste)
    • Pepper to taste

Directions:

  • Marinate Meat
    • In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
  • Make Yogurt Sauce
    • In a small bowl (or the disposable yogurt cup), combine ingredients and stir until well incorporated.
  • Cook Meat
    • Preheat your oven to the warm setting (or lowest setting).
    • Heat a large skillet over medium-high to high heat, add chicken thighs (dispose of the marinade) and cook for 2-4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2-4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 160 °F. Flip chicken again if necessary and turn down the heat if the chicken seems to be burning.
    • Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
    • Over medium high-heat, deglaze your pan with a little chicken broth or water (about a quarter cup), scraping the burned and blackened pieces off the bottom while the liquid simmers.
    • Add onions to your pan.
    • Place your pita bread into the warm oven to heat while your onions cook.
    • Cook onions until your they reach your desired level of doneness (for me, about 4 minutes for fairly soft onions). Remove from heat.
  • Assemble
    • Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.

Chefs Notes:
Pretty easy meal. A lot simpler than a lot of other gyro recipes I’ve found. still quite tasty.

Shwarma chicken gyros. #easy #recipe #ramblingdabbler #mmmm recipe on the blog.

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Chicken Potato Bake

I based this recipe off of dizzybusyandhungry.com

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 4-6 servings

Here’s What You Need:

  • 4 medium potatoes (russet, white, and red are all good choices, no need to peel), cut into approximately ¾ inch cubes
  • 1 tablespoon minced garlic
  • 1 and ½ tablespoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 and ½ pounds boneless skinless chicken
  • ¾ cup shredded mozzarella cheese

Directions:

  • Preheat oven to 425 degrees F/220 degrees C.
  • Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  • Spray a large (9×13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes.
  • Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  • Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  • Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.

Chefs Notes:
super simple.  I probably would have enjoyed it more if I had marinaded the chicken in some italian dressing or something, but still very good.

 

Chicken potatoe bake #mmm #simple #catchingup #recipe on the blog.

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Tomato Chicken Bake

I based this recipe off of diethood.com

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 servings

Here’s What You Need:

  • 1 can (14.5-ounces) Diced Tomatoes, drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 4 boneless, skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • 3/4-cup grated swiss or motzerella cheese
  • chopped fresh parsley, for garnish

Directions:

  • Preheat broiler. If oven comes with an option for High or Low, set it on High, but watch the chicken very closely; it might need a little less time to cook.
  • Lightly grease a baking dish with cooking spray and set aside.
  • Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning and fresh parsley in a mixing bowl; toss to combine.
  • Pour tomato mixture into prepared baking dish.
  • Season chicken with salt and fresh ground pepper.
  • Place chicken on top of tomatoes; make sure that the chicken is nestled down in the tomatoes so it simmers in the sauce while it cooks.
  • Broil for 10 to 12 minutes, or until lightly browned; turn chicken and broil for 10 more minutes, or until sauce bubbles and chicken is done cooking. Chicken is cooked when internal temperature reaches 165F degrees.
  • Sprinkle with cheese; broil for a minute longer, or until cheese is melted.
  • Garnish with chopped parsley.

Chefs Notes:
First time I’ve ever used a broiler. Really enjoyed this meal. I think that I would have enjoyed it more with some pasta thrown in, but it was still really good.

 

Tomato chicken bake. #superdelicious #recipe on the blog

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Carne Asada Salad

I based this recipe off of target.com

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4-6 servings

Here’s What You Need:

  • Marinade:
    • 1 (8-ounce) can tomato sauce
    • Juice of 1 lime
    • 3 cloves garlic, minced
    • 1 teaspoon ground cumin
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon cayenne
  • 1 pound Sutton & Dodge Choice Angus Beef Flank, Skirt or Sirloin Steak
  • 1 (9-ounce) bag ready to eat spinach leaves
  • ½ cup shredded carrot
  • ½ cup Market Pantry Sharp Cheddar Shredded Cheese
  • Lime or southwestern vinaigrette or dressing

Directions:

  • Combine marinade ingredients in large plastic food storage bag. Add steak; seal bag. Massage bag to coat steak. Refrigerate 8 hours or overnight.
  • Heat grill. Grill steak, about 6 minutes per side for medium, until desired doneness, turning halfway through. Let rest then thinly slice.
  • To assemble salad, toss spinach, carrot and cheese in large bowl. Top with slices of grilled steak. Drizzle dressing over salad. Garnish with fresh cilantro leaves and squeeze of fresh lime, if desired.

Chefs Notes:
Super good. I used some thin flank steak and the carne asada was wonderful. Felt it could have used more, maybe some avacado and cilantro which I didn’t have at the time.

Carne asada salad with southwest Chipotle ranch! #delicious #ramblingdabbler #recipe blog post coming soon.

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Grilled honey Lemon Chicken

I based this recipe off of lecremedelacrumb.com

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4-6 servings

Here’s What You Need:

  • 4 boneless skinless chicken breasts
  • ⅓ cup oil juice of 2 lemons (about 6 tablespoons)
  • 4 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon black pepper

Directions:

  • Whisk together oil, honey, garlic powder, salt, Italian seasoning, and black pepper.
  • Place chicken in a large resealable plastic bag. Add half of the sauce mixture and seal the bag. Chill at least 1 hour or overnight. Reserve remaining sauce.
  • Preheat grill to medium heat. Remove chicken from bag and discard the bag and marinade. Place chicken on grill and cook 5-­7 minutes on each side until cooked through.
  • While chicken is cooking (or immediately afterwards) add reserved sauce to small sauce pan and bring to a boil over medium­ high heat. Reduce heat to medium­ low and simmer 5-­6 minutes.
  • Drizzle sauce over grilled chicken and serve immediately. Garnish with lemon wedges and fresh herbs if desired (I used fresh basil).

Chefs Notes:
Delicious chicken! the sauce was great with some rice pilaf.

Honey lemon chicken with rice pilaf and grilled asparagus! #backfromvacation #ramblingdabbler #recipe blog post coming soon.

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