Caprese chicken kebabs

  

Ingredients

• 1 3/4 lbs boneless skinless chicken breasts
• 1 lb. grape tomatoes
• 1 Tbsp olive oil
• 1 (8 oz) package mozzarella balls, drained
• Salt and freshly ground black pepper
• 3 Tbsp store-bought or homemade balsamic glaze

Homemade Pesto

• 2 cups (40g) slightly packed fresh basil leaves
• 3 Tbsp finely shredded parmesan cheese
• 2 Tbsp pine nuts or chopped walnuts
• 1 large garlic clove, minced (1 1/2 tsp)
• 1/3 cup olive oil (regular or extra virgin)

Instructions

1. If using wooden skewers soak in water at least 1 hour (I like to soak overnight. I used 11 8-inch skewers).

2. Preheat a grill over medium-high heat to about 425 degrees.

3. Thread chicken and tomatoes onto skewers (as pictured above, 4 pieces of chicken and 3 tomatoes per skewer).

4. Brush both sides with 1 Tbsp olive oil and season both sides with salt and pepper.

5. Grill chicken kebabs about 4 - 6 minutes per side until chicken registers 165 in center.

6. Meanwhile prepare pesto, in a food processor pulse basil, parmesan, pine nuts and garlic several times until minced.

7. Season with salt and pepper to taste and with food processor running slowly pour in olive oil.

8. Once kebabs have cooked through remove from grill and thread one mozzarella ball onto each end of the skewer, spoon pesto over kebabs and drizzle with balsamic glaze. Serve warm.

Crispy southwest chicken wraps

 

Ingredients

• 1 pound ground beef
• salt and freshly ground black pepper
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 2 Tablespoons water
• 15 ounce can black beans , drained and rinsed
• 1 cup frozen corn , thawed
• 1/2 red bell pepper , chopped
• 1 green onion , chopped
• 1 cup cooked rice (leftover rice works great!), white, brown, rice pilaf, wild rice
• 1 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
• 1/2 cup sour cream
• 6-8 large flour tortillas

Instructions

• Add the ground beef to a large skillet over medium heat.  Cook and crumble until browned. Drain grease. 
• Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 
• Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
• Heat a large skillet over medium high heat.
• Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla. 
• Add a small scoop of rice, placing it in a line along one end of the tortilla. 
• On top of the rice add a few small dollops of sour cream, and a spoonful of the beef filling. Starting at that end, roll the tortilla up, folding in the sides like a burrito. 
• Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. 
• Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. 
• Serve warm, with salsa and/or a creamy cilantro dipping sauce.

Bruchetta chicken stuffed avocados

 Ingredients:

- avocados

- Chicken, cooked and shredded 

- balsamic

- tomatoes, diced 

- basil

- red onion, chopped 

- fresh mozzarella

1. Combine tomatoes, chopped red onion, chicken, salt and pepper in a bowl. Add some olive oil.

2. Half and pit avocados. Fill with chicken mixture. Top with fresh mozzarella and basil if desired.

3. Reduce balsamic vinegar to a glaze. Drizzle over avocados

 

Dill asparagus pasta

  

Ingredients

• 16 oz Chicken Breast two 8oz or four thin sliced 4oz
• 3 tsp Extra Virgin Olive Oil
• 2 Cloves Garlic
• 1 tsp Salt
• 1 tsp Fresh Ground Pepper
• 1 cup Chicken Broth
• 1 Lemon
• 1/4 cup Half & Half or Milk
• 2 tbsp Cornstarch
• 3 tbsp Fresh Dill, Chopped
• 1 bunch Asparagus
• 1 tbsp Butter

Instructions

Prep Ahead

1. Cut the tough ends off the asparagus and save for making stock in the future.  Slice the Asparagus into 3/4 inch slices on a bias.

   
   

2. Mince the garlic clove.  Finely chop the fresh dill.

3. If your chicken breasts are not already sliced thin, take two chicken breasts and slice them from the side to create 4 thin pieces.

   
   

4. If you are prepping a day or more ahead, store each prepped ingredient separately in the fridge.

Cook your Lemon Dill Chicken & Asparagus

1. To a small mixing bowl, add the half & half (or milk) 2 tbsp cornstarch, then mix with a fork until dissolved and smooth. Set aside for now.

   
   

2. Get a large skillet and preheat on high heat.  While preheating, season the chicken breast slices with salt and pepper. 

   
   

3. Add 2 tsp Extra Virgin Olive Oil to coat the bottom of the hot skillet and then add the chicken. Cook for 5-6 minutes and then flip each piece over to cook on the other side for another 4-5 minutes. Remove from the pan and set aside on a plate.

   
   

4. Add another tsp of olive oil to the pan and then add the Asparagus and minced garlic.  Turn the heat down to medium low and cook for 2-3 minutes until the Asparagus slices are bright green, but still pretty crisp/firm.  Be sure to stir so the garlic doesn't burn and be careful not to let the asparagus overcook. 

5. To the veggies in the skillet, add the juice from HALF the lemon, the zest, and 1 cup of chicken broth. Then add the Milk and Cornstarch mixture and bring to a simmer in the skillet. You will see it start to thicken, so be sure to stir so that it thickens evenly and doesn't clump.

   
   

6. Stir in the dill and butter, then add back the chicken and coat with the sauce. 

Peruvian chicken

 

• 2 pounds bone-in, skin-on chicken thighs
• ⅓ cup soy sauce
• 5 cloves garlic
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano

Sauce:

• 2 eaches fresh jalapeno peppers, seeded and chopped
• ½ cup firmly packed cilantro
• ¼ cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 clove garlic
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 
  

1. Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.

2. Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.

3. Grill chicken. Serve with sauce and potatoes

Couscous chicken with bacon and corn

 

INGREDIENTS

• ¾ cup original Moroccan-style Couscous
• 6 chicken thighs 
• Kosher salt & freshly ground black pepper
• 8 slices bacon cut crosswise into ½-inch pieces, divided
• 2 tablespoons olive oil
• 1 medium sweet yellow onion minced
• 6 cloves garlic peeled but left whole
• 2½ cups heavy cream or half and half 
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 sprigs fresh thyme
• 2 teaspoons minced fresh thyme leaves
• 2 cups frozen corn thawed 
• 1 lemon 

GARNISH:

• 2 radishes very thinly sliced
• Extra crisped bacon
• Chopped parsley
• Freshly squeezed Lemon juice

INSTRUCTIONS

• Cook couscous according to package directions.
• Season the chicken thighs, on both sides, with salt & pepper
• In a large skillet, cook the bacon pieces just until lightly browned and just crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Reserve 2 tablespoons bacon grease, and refrigerate the remainder for later use.
• Add 2 tablespoons olive oil to the skillet with the rendered bacon fat.
• Heat the bacon fat/oil, over medium heat until the oil has a sheen.
• Place the thighs, top side down, in the skillet. Brown the chicken until golden, and transfer to another paper towel-lined plate.
• Add minced onion and garlic to the skillet and sauté until onion is translucent and garlic softens.
• Reduce the heat to medium-low and add the cooked couscous; cook until couscous begins to brown, about 5 minutes. Stir often.
• Add the cream, thyme sprigs, salt, pepper and all except 2 tablespoons crisped bacon; bring to a simmer. Stir.
• Add chicken thighs, crisp side up. Reduce heat, cover, and simmer 30 minutes.
• Stir in corn and thyme leaves. Drizzle with the juice from 1 lemon.
• Cover and cook until liquid has almost evaporated, 15-20 minutes.

Bacon ranch kebabs

 - ranch seasoning

- olive oil

- chicken

- bacon

1. Mix a packet of ranch seasoning with olive oil and pepper. Add to a bag with cut up pieces of chicken. 

2. Marinate chicken. Cut bacon into 1 inch pieces.

3. Thread chicken and ranch onto skewers. Grill. 

Greek meatballs

 

MEATBALLS:

• 1 red onion, grated
• 500g / 1 lb beef mince (ground beef) (or lamb!)
• 200g / 6.5oz pork mince (ground pork), or more beef
• 2 garlic cloves, minced
• 1 cup / 60g panko breadcrumbs (or use normal)
• 1 egg
• 1/4 cup fresh parsley, finely chopped
• 6 large mint leaves, finely chopped (spearmint if you can, it's authentic)
• 1/2 tsp dried oregano
• 1 tbsp extra virgin olive oil
• 3/4 tsp salt
• Black pepper

COOKING / SERVING:

• 1/2 cup flour
• 3 tbsp olive oil
• Finely chopped parsley optional, for garnish
• Tzatziki 

Tzatziki: 2 Lebanese cucumbers (grated with juice squeezed out), 1¼ cups / 300g plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), 1 tbsp lemon juice, ½ garlic clove, minced, 1 tbsp extra virgin olive oil, ½ tsp salt, Black pepper. Mix ingredients and set aside 30 min.

• Instructions

• • Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
  • Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
  • Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
  • Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
  • Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
  • BAKING: Alternatively, spray generously with oil (preferably olive oil) then bake at 180C/350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.