Chipotle Lime Grilled Shrimp

I based this recipe off of closetcooking.com

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings

Here’s What You Need:

  • 1 pound shrimp, peeled and deveined
  • 1 chipotle chili in adobo, chopped
  • 2 teaspoons adobo sauce
  • 2 limes, juice and zest
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste

Directions:

  • Marinate the shrimp in the mixture of the remaining ingredients for at least 20 minutes.
  • Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.

Chefs Notes:
Pretty great shrimp. Not the best I’ve had but yummy. I had never cooked with adobo sauce before, probably messed it up. Added some cajun dirty rice to it for a full meal.

Cajun Dirty Rice

I based this recipe off of spicedblog.com

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Yield 4 servings

Here’s What You Need:

  • 4 cups low-sodium chicken broth
  • 2 cups long-grain brown rice
  • 12 ounces andouille sausage, sliced into  pieces
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 2 green bell peppers, diced
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • 2 Tbsp fresh parsley, chopped
  • 1 cup fresh scallions, chopped (plus more for garnish

Directions:

  • Using a large saucepan, add the chicken broth and rice. Stir and bring to a boil. Once boiling, reduce heat to low, cover and simmer until broth is fully absorbed (~45 minutes). (Tip: Do not stir rice once you cover the pan and reduce heat.) Once broth has been absorbed, remove from heat and let stand for 10 minutes.
  • After the rice has been cooking for about 10 minutes, place a large cast iron skillet over medium-high heat. Once hot, add the sliced sausage. Cook, stirring occasionally, until browned. Set sausage aside, but leave the fat in the skillet.
  • Add the onion, celery, bell peppers and garlic. Saute over medium-high heat, stirring occasionally, until soft (~10-12 minutes).
  • Add the remaining ingredients (salt, pepper, chili powder, cayenne pepper, parsley and scallions). Stir and cook over low heat until rice is done.
  • Add the cooked rice and stir. Garnish with additional chopped scallions before serving.

Chefs Notes:
Pretty good. Nice and spicy. Served it up with the chipotle lime shrimp.

One Pan Skillet Lasagna

I based this recipe off of number-2-pencil.com

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

Here’s What You Need:

  • 2 tablespoons of olive oil
  • 1 pound of Italian Sausage, Italian Turkey Sausage or Lean Ground Beef
  • 1/2 a medium onion, diced
  • 2 cloves of garlic, minced
  • 28 oz can of whole peeled tomatoes, crushed tomatoes or diced tomatoes
  • 1 8 oz can of tomato sauce
  • 1 1/2 cups of low sodium chicken broth
  • 2 9 oz packages of Buitoni four cheese ravioli, from the refrigerated section
  • 8 oz of fresh mozzarella cheese, cubed
  • 1/2 cup of freshly grated Parmesan cheese
  • Flat leaf parsley for garnish

Directions:

  • Add olive oil to large skillet.
  • Saute onions and garlic, over medium heat, until onions are soft and translucent.
  • Add sausage and cook, breaking up with wooden spoon while it browns.
  • Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.
  • If using whole peeled tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.
  • Bring mixture to a boil, then reduce heat and simmer over medium heat.
  • Simmer until ravioli are tender and sauce has reduced and thickened, 15-20 minutes
  • Remove from heat and stir in mozzarella and Parmesan.

Chefs Notes:
So Cheesy! I loved this meal. I served it with a salad and french bread. It was perfect. I’m sure you could use 1 cup shredded mozzarella as well if you’d like. I think it would make it easier.

 

Skills lasagna! #ramblingdabbler #italianfood #imstuffed recipe coming soon on ramblingdabblerblog.WordPress.com

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Grilled Chilli Lime Chicken Fajita Salad

I based this recipe off of cafedelites.com

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

Here’s What You Need:

  • Marinade/Dressing:
    • 3 tablespoons olive oil
    • 1/3 cup freshly squeezed lime juice
    • 2 tablespoons fresh chopped cilantro
    • 2 cloves garlic, crushed
    • 1 teaspoon brown sugar
    • ¾ teaspoon red chilli flakes (adjust to your preference of spice)
    • ½ teaspoon ground Cumin
    • 1 teaspoon salt
  • Salad:
    • 4 chicken thigh fillets, skin removed
    • ½ yellow bell pepper, deseeded and sliced
    • ½ red bell pepper, deseeded and sliced
    • ½ an onion, sliced
    • 5 cups Romaine lettuce leaves, washed and dried
    • 2 avocados, sliced
    • Extra cilantro leaves to garnish
    • Sour cream (optional) to serve

Directions:

  • Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  • Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  • Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
  • Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

Chefs Notes:
I did this recipe a little different. I first forgot the cumin in the marinade/dressing, not on purpose. Second I BBQ’d the chicken instead of grilling. Turned out amazing. I was not a fan of the dressing (maybe because I forgot the cumin) but instead put a creamy avocado cilantro dressing from the store which was quite delicious. 10/10 would make again. I’d even recommend this marinade if you wanted to make chicken fajitas.

Blackened Chicken with Roasted Garlic Alfredo

I based this recipe off of plainchicken.com

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings

Here’s What You Need:

  • 2 boneless, skinless chicken breast
  • 1 Tbsp Creole/Cajun Seasoning
  • olive oil
  • 1 container of Light Alfredo
  • 1 Tbsp roasted garlic
  • 8 oz bowtie pasta, cooked and drained

Directions:

  • Drizzle olive oil over chicken breast to lightly coat. Sprinkle creole seasoning liberally over both sides of the chicken.
  • Heat skillet on medium-high and add chicken. Cook 3 minutes on each side.
  • While chicken is cooking heat alfredo sauce and roasted garlic.
  • Add pasta and toss. Divide pasta between two pasta bowls.
  • Thinly slice chicken and place on top of pasta. Sprinkle with parmesan cheese, if desired.

Chefs Notes:
Super easy. I didn’t know what roasted garlic was so I did it myself. it was fun. Also served it up with the garlic knots from another post

 

Blackened chicken with garlic Alfredo sauce and garlic knots. #mmmm #ramblingdabbler #yummy

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Hawaiian Grilled Cheese

I based this recipe off of houseofyumm.com

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings

Here’s What You Need:

  • 2 slices of bread
  • 3 slices of pineapple, fresh or canned
  • 3 slices canadian bacon
  • shredded Monterey Jack cheese
  • butter
  • oregano and parsley

Directions:

  • Butter one side of each slice of bread and sprinkle with parsley and oregano to taste
  • On non buttered side of bread place the shredded cheese, then the canadian bacon, pineapple, and top with the other slice of bread, buttered side facing up.
  • Cook sandwich on stove top on a griddle or frying pan. Once bread is toasted on one side flip the sandwich to toast the other side. Cook on a low heat to allow the cheese to melt while the bread is toasting.

Chefs Notes:
Super simple. Made it because I had some pineapple left over from other recipes. Fun spin on regular old grilled cheese.

 

Hawaiian grilled cheese and Hawaiian mango salad #meh #salad #grilledcheese #ramblingdabbler #itsaight

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Honey Mustard Chicken Chopped Salad

I based this recipe off of lecremedelacrumb.com

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings

Here’s What You Need:

  • 2 boneless skinless chicken breasts, pounded to ½ inch thickness
  • ½ teaspoon each salt, pepper, and garlic powder
  • 2 roma tomatoes, diced
  • 6 cups chopped romaine lettuce
  • ½ red onion, diced
  • ½ cup crumbled feta cheese
  • 1 cup crunchy wonton strips
  • For Dressing:
    • ½ cup fat free plain greek yogurt
    • 2 tablespoons yellow mustard
    • 3½ tablespoons honey
    • ¼ teaspoon pepper
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • 1 tablespoon lemon juice

Directions:

  • Whisk together all dressing ingredients in a bowl. Cover and chill until ready to serve. Enjoy
  • Preheat oven to 375. Grease a shallow baking dish with cooking spray. Season chicken breasts with salt, pepper, and garlic powder. Place chicken breasts in a single layer in prepared baking dish. Cover with foil. Cook 15-20 minutes until chicken is cooked through and juices run clear. Dice chicken.
  • In a large bowl toss together lettuce, onion, feta, chicken, and tomatoes. Top with wonton strips and serve with honey mustard dressing. Enjoy!

Chefs Notes:
Not what I was expecting but pretty good. The dressing is great for chicken fingers too.

 

Honey mustard chicken chopped salad. #ramblingdabbler #itswhatsfordinner #yummy #tasteslikechikfila

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