BBQ Chicken Pasta

I based this recipe off of cookingclassy.com

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 4-6 servings

Here’s What You Need:

  • 2–3 tablespoons vegetable oil
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 14.5-oz. can diced tomatoes
  • 2 ½ cups chicken stock
  • 3 cups rotini pasta, uncooked
  • 1 cup (or more to taste) shredded cheddar cheese
  • 1 cup Sweet Baby Ray’s Original Barbecue Sauce* (divided use)
  • salt, pepper and garlic powder, to taste

Directions:

  • Heat a couple of tablespoons of vegetable oil in a large pot or large skillet over medium-high heat.
  • Season both sides of chicken breasts with salt, pepper and a bit of garlic powder.
  • Place chicken breasts into pot and cook for about 3–4 minutes. Then flip over and cook an additional 3–4 minutes. Once you flip the chicken, spread about 2 tablespoons, Sweet Baby Ray’s Barbecue sauce onto each side.
  • Cook for an additional 2 minutes. Take cooked chicken out of the pan and set aside.
  • Add diced onions to the pot (you may need to add a bit more oil). Season onions with a little salt and pepper.
  • While the onions are cooking, chop up the chicken into 1-inch chunks.
  • Stir garlic into the pot and cook for just a minute (you don’t want it to burn). Then add in the can of undrained diced tomatoes and chicken stock.
  • Stir in uncooked rotini pasta. Add the cooked chicken back in.
  • Allow to come to a boil, then cover and turn down the heat to medium and allow to simmer until the pasta has cooked (about 12–15 minutes).
  • Lastly, add in ¼ cup (or more, depending on your preference) of Sweet Baby Ray’s. And top with shredded cheddar cheese. Enjoy!

Chefs Notes:
mmm really good. Just a hint of bbq taste to it, not too over powering. I used fire roasted diced tomatoes on accident and it came out amazing!

 

BBQ chicken pasta! #lookslikespaghetti #itsbbq #reallygood #ramblingdabbler recipe coming to my blog soon!

A post shared by brandon foster (@ramblingdabbler) on

One Pot Greek Chicken with Rice Pilaf

I based this recipe off of cookingclassy.com

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

Here’s What You Need:

  • Chicken Marinade:
    • 4 boneless, skinless chicken breasts (or thighs)
    • 3 tablespoons EACH olive oil AND lemon juice
    • 2 tablespoons red wine vinegar
    • 1 tablespoon minced garlic
    • ½ teaspoon salt and ¼ teaspoon black pepper
    • ¼ teaspoon red pepper flakes (or more!)
    • 4 teaspoons fresh oregano (or 2 tsp dried)
  • Rice Pilaf:
    • 1 tablespoon butter
    • 1¼ cup long grain parboiled rice
    • 2½ cup chicken broth
    • 1-2 tablespoons lemon juice (see notes)
    • zest of 1 lemon / sliced lemons (if desired)
    • ¼ cup chopped parsley

Directions:

  • CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
  • In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or until the chicken is all the way cooked through and registers 165ºF on a thermometer. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
  • RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn’t burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won’t be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.

Chefs Notes:
My rice came out a little too lemony for my tastes, but it was still a wonderful meal. The chicken is amazing!

 

Greek chicken with rice pilaf #favorite #sogood #ramblingdabbler recipe coming soon to ramblingdabblerblog.wordpress.com

A post shared by brandon foster (@ramblingdabbler) on

Cafe Rio at Home

I’ve only been to Cafe Rio once, but it was really good. If you have not been there or have no idea what I’m talking about Cafe Rio is a lot like Chipotle, or really any build your own Mexican food restaurant. And if you’ve never been to anything like that, you need to; it will change your life. My Fiancee loves Cafe Rio so I decided to make a bunch of copy cat recipes for us to eat it at home.

I made:

Shredded Chicken, Cilantro Lime Rice, Cilantro Ranch Dressing, Pico De Gallo, and Black Beans

Cafe Rio Shredded Chicken:

Here’s What You Need:

  • 2 pounds chicken breasts
  • ½ cup zesty italian dressing
  • ¾ tablespoon minced garlic
  • ½ tablespoon chili powder
  • ½ tablespoon ground cumin
  • 1 1 oz package dry ranch dressing mix
  • ½ cup water
  • Optional toppings:
  • minced cilantro
  • roma tomatoes, chopped
  • olives
  • fresh lettuce
  • cilantro ranch dressing

Directions:

  • Spray the inside of your slow cooker with cooking spray. Add all of the ingredients except for the chicken into your slow cooker. Mix until combined.
  • Add the chicken and cook on low for 4-6 hours or on high 3-4 hours until the chicken is no longer pink and cooked throughout.
  • Remove chicken from the slow cooker and shred. Replace the chicken back in the slow cooker and mix with the juices

Cafe Rio Cilantro Lime Rice:

Here’s What You Need:

  • 2 cups rice
  • 4 cups water
  • 2 tablespoons of unsalted butter
  • 2 teaspoons chicken bouillon
  • 1 handful cilantro, chopped
  • 1/2 lime, juiced
  • 1 can (4oz) diced green chiles

Directions:

  • pour everything in a rice cooker and follow product instructions, or in a pot, heat to a boil and then add the lid and turn down to low for 20-30 minutes or until tender.
  • remove the lid, stir to combine everything and serve immediately.

Cafe Rio Cilantro Ranch Dressing:

Here’s What You Need:

  • 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
  • 1 c. mayonnaise
  • 1 c. buttermilk
  • 2 tomatillos, remove husk, diced
  • 1/2 bunch of fresh cilantro
  • 1 clove garlic
  • juice of 1 lime
  • 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Directions:

  • Mix all ingredients together in the blender

Cafe Rio Pico De Gallo:

Here’s What You Need:

  • 2 medium tomatoes, diced
  • 1 red onion, finely chopped
  • 1/2 jalapeno, seeded or chopped
  • 2-3 sprigs fresh cilantro, finely chopped
  • 1 green onion, finely chopped
  • 1-2 cloves freshly minced garlic
  • Juice of one lime
  • 1/8 tsp salt
  • 1/8 tsp fresh ground pepper
  • 1 avocado, cubed (optional)

Directions:

  • Combine tomato, onions, jalapeno, garlic, and cilantro (and avacado if you are using it). Season with salt and pepper. Stir until evenly distributed. Refrigerate for at least 30 minutes before serving.

Cafe Rio Black Beans:

Here’s What You Need:

  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 c. tomato juice
  • 1/2 tsp. salt
  • 2 Tbsp. fresh chopped cilantro

Directions:

  • In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Chefs Notes:

I had so much fun making this meal. Unfortunately I only made it for 2 people so I had lots of left overs, but I didn’t mind eating it for the rest of the week. The black beans were a little salty for my taste but everything  else was amazing, especially the pico de gallo!

Thai Chicken Salad with Orange Peanut Dressing

I based this recipe off of cookingclassy.com

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

Here’s What You Need:

  • Dressing
    • 1/2 cup creamy peanut butter
    • 2 tsp orange zest
    • 1/2 cup freshly squeezed orange juice
    • 2 Tbsp rice vinegar
    • 1 Tbsp low-sodium soy sauce
    • 1 Tbsp peeled and grated ginger
    • 1 Tbsp packed brown sugar
    • 1 small clove garlic
    • Salt to taste
    • 1/4 tsp red pepper flakes, more or less to taste
    Salad
    • 1 lb boneless skilled chicken breasts, grilled and sliced
    • 1 large head romain lettuce, chopped
    • 3 carrots, peeled and chopped
    • 1 large red bell pepper, seeded and chopped
    • 1 cup frozen shelled edamame, thawed
    • 2/3 cup salted cashews, roughly chopped
    • 1 cup wonton strips
    • 1/4 cup cilantro leaves
    • White and black sesame seeds, for garnish (optional)

Directions:

  • For the dressing:
    • Add all dressing ingredients to a blender, except red pepper flakes, pulse until ginger and garlic are finely minced. Season with salt to taste and add red pepper flakes and pulse just to stir in. Pour into an airtight container and chill until ready to serve.
  • For the salad:
    • Add all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve immediately.

Chefs Notes:
I really enjoyed this salad. The dressing was a little runny, but if you use 2 less tbsps of oj it would probably be perfect.