Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce

If you haven't been to Kalyn's Kitchen, an amazing blog, please visit it!  Her recipes are delicious, simple, and incredibly healthy.  I look forward to every recipe she posts and I really hope she's okay with me re-posting so many of her amazing recipes.  Please, visit her blog and follow her! 

 

Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce

Grilled Garlic Chicken

4 boneless, skinless chicken breasts
2 T fresh-squeezed lemon juice
1 T garlic puree (or minced fresh garlic)
1 tsp. dried poultry seasoning
4 T olive oil

Red Pepper Aioli Sauce

1 jar roasted red peppers (12 oz.) 

1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste

For the sauce, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.

 
Put chopped peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)

Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.

I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce.

For the chicken, trim all visible fat and tendons from chicken breasts, then cut small slits going down the length of each breast.

Whisk together the lemon juice, garlic, poultry seasoning, and olive oil. Put chicken in a Ziploc bag or plastic container with a tight lid that's big enough to hold chicken in a single layer. Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken. Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.

 
When ready to cook, remove chicken from the fridge and let it come to room temperature. Oil the grill grates or grill pan with olive oil or non-stick spray. Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)

 
Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn't bother since I was serving the chicken with the sauce over it.) Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce.

Teriyaki Meatball Stir Fry

I purchased these Chicken Meatballs at Costco and they were delicious!  I highly recommend trying these meatballs - even alone as an appetizer or snack!

Aidell's Teriyaki Meatball Stir Fry ¼ cup soy sauce ¼ cup rice wine vinegar or white wine vinegar 3 tablespoons sugar ½ teaspoon ground ginger 1 tablespoon vegetable oil 1 package Aidells Chicken Teriyaki Meatballs 1 onion, sliced 2 cloves garlic, chopped 1 pound sliced vegetables (carrots, celery, broccoli, green beans, snow peas, red or green pepper) 1 teaspoon cornstarch mixed with 2 teaspoons water In a small bowl, whisk together soy sauce, vinegar, sugar and ginger set aside. Place the oil in a wok or large skillet over high heat and add meatballs. Sauté for 3 minutes. Stir in the onion and garlic and sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture and bring to a boil. Reduce the heat, cover and simmer 3-5 minutes until vegetables are tender.  Stir in the cornstarch mixture and bring the sauce back to a boil for 1-2 minutes to thicken the sauce.  Serve over rice or noodles. Serves 4-6

Fifth Army Tuna Salad

This recipe is a family favorite and makes enough to feed an army!  I love this on summer days for an easy lunch.

Fifth Army Tuna Salad

1 small onion, chopped

1 bunch celery, chopped

12 oz ring pasta

12 oz Miracle Whip

10 oz canned tuna in water 

Boil pasta, drain, and rinse with cold water.  In a large bowl, mix onion, celery, pasta, Miracle Whip, and tuna.  Refrigerate until cold.

Beef Stew Calzones

Beef Stew Calzones

1 pound thin, boneless sirloin steak, cut into 1-inch cubes

3 tablespoons flour

Salt and pepper

3 tablespoons extra-virgin olive oil

16 baby carrots (about 4 ounces), cut into thirds

1 rib celery, cut into 1/2-inch cubes

1 onion, cut into 1/2-inch cubes

1 cup red wine

1 cup beef broth

1/4 cup canned diced tomatoes

1 teaspoon dried italian seasoning

1 yellow-fleshed potato (about 1/2 pound), peeled and cut into 1/2-inch cubes

1 1/2 pound refrigerated pizza dough

In a large bowl, toss the steak with the flour; season with salt and pepper. 

In a medium dutch oven, heat the olive oil over medium-high heat. Add the steak and cook, turning, until browned, about 5 minutes. Using a slotted spoon, transfer to a plate. Add the carrots, celery and onion to the pot and cook for 3 minutes. Return the steak to the pot, add the wine and cook, stirring up the browned bits, until slightly reduced, about 2 minutes. Stir in the beef broth, tomatoes, Italian seasoning and 1 teaspoon each salt and pepper. Lower the heat to medium-low and cook, stirring occasionally, for 15 minutes. Stir in the potato and cook until tender, 10 to 12 minutes. Set aside to cool, about 15 minutes; coarsely shred the meat.

Meanwhile, preheat the oven to 475°. Divide the pizza dough into 4 pieces. Working with 1 piece at a time, roll out the dough to a 7-inch round. Arrange one-quarter of the beef stew on one side of the dough round. Lightly brush the edges of the dough with water and fold to enclose, crimping the edges to seal. Repeat with the remaining dough and stew.

Transfer the calzones to a flour-dusted rimmed baking sheet and bake until puffed and browned, 15 to 20 minutes.

Scalloped Corn

This recipe is so simple, but amazingly delicious.  Every time I make this, everyone just raves about it.  It's so easy that you really can't pass up trying it - and I guarantee it will make an annual appearance at your Thanksgiving table!  I will tell you, my mother advises and I've experienced, how critical it is to use high-quality creamed corn and name brand Saltines.  Buy the regular kind, not the low sodium ones.  The difference it worth the extra dollar or two!

Scalloped Corn

2 cans cream style corn

2 eggs

6 tablespoons milk

24 Saltine crackers (crushed)

1/2 teaspoon pepper

Dash salt

2 pads butter

Preheat oven to 350 degrees.  Mix ingredients together and top with pads of butter on top.

Bake for 1/2 hour. 

Chicken Kelly

This is by no means a super healthy recipe, but incredibly delicious and certainly better than eating fast-food for dinner!  This is seriously one of my favorite recipes and perfect on a cold evening when you're in the mood for something rich and filling!  This is a real crowd pleaser!

Chicken Kelly

3 boneless chicken breasts, cut into bite size pieces

2 eggs

2 cups bread crumbs

2 tablespoon parsley flakes

2 teaspoon garlic powder (divided)

Canola Oil

3/4 lbs fresh mushrooms, sliced

6 oz muenster cheese

2 chicken bouillon cubes

1 cup water

Marinate chicken bits in beaten egg and 1 teaspoon garlic powder for at least 2 hours.  Mix bread crumbs, the rest of the garlic powder, and parsley flakes together in a bag.  Add chicken and shake until chicken is thoroughly coated. 

Brown chicken in oil and drain on paper towels.  

Add chicken to a covered pan or casserole dish.  Layer mushrooms and cover with cheese.  Add chicken bouillon to 1 cup of water and pour over casserole.

Cover and bake at 350 degrees for 45 minutes.  Serve over rice.

Tex-Mex Lasagna

Tex-Mex Lasagna

From Cooking with Paula Dean, Sept/Oct 2006

2 cups chopped cooked chicken

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1 (15.25-ounce) can corn, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes and green chilies, drained

2 teaspoons ground cumin

1 teaspoon chili powder

teaspoon salt

1 (16-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

6 oven-ready lasagna noodles

1 (8-ounce) package Monterey Jack cheese with peppers, grated

1/2 (4-ounce) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.

Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

Mock Vegetable Risotto

This recipe looked delicious and fresh - and it was.  There was definitely too much cream cheese and next time I might only use 2 oz.  It would be perfect alone or served as a side dish.  I found this recipe on The Food Network website, but it originally came from Eating Well Magazine.

Mock Vegetable Risotto

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1/4 teaspoon salt

2 cups instant brown rice

4 cloves garlic, chopped

2 1/2 cups vegetable or reduced-sodium chicken broth

1 pound asparagus, trimmed and cut into 1/4-inch pieces

1 red bell pepper, finely diced

1 cup frozen peas, thawed

4 ounces reduced-fat cream cheese (Neufchatel)

1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired

1/4 cup minced chives or scallion greens

Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

3-4 medium beets

Mixed greens

4 oz goat cheese (Chevere)

Candied walnuts

Balsamic vinegar, to taste

Olive oil (optional), to taste

Kosher salt and pepper, to taste

Scrub beets and place in a pot of boiling water.  Boil until beets are tender and skins come off, roughly 30-40 minutes.

When cooled enough to handle, remove skins of beets and roughly chop into bite-size pieces.

Place desired portion of mixed greens onto plate, add beets, sprinkle goat cheese and candied nuts on top.

Season with salt and pepper to taste, and drizzle with vinegar olive oil.

Cheese-Stuffed Chicken Cutlets with Mustard Sauce

This is a Paula Dean recipe from 2006.  It was delicious, but I did make a few changes.  I doubled the amount of mustard I was using only because I was using a Honey Dijon and next time I will double the amount of sauce.  The recipe below reflects the "original" recipe.

  

Cheese-Stuffed Chicken Cutlets with Mustard Sauce

Four 6-ounce chicken cutlets, about 1/2 inch thick

4 thin slices of plain havarti cheese

4 teaspoons chopped thyme

1/2 cup chicken stock

1/4 cup heavy cream

1 tablespoon plus 1 teaspoon Dijon mustard

Salt and freshly ground pepper

2 large eggs

2 tablespoons freshly grated Parmigiano-Reggiano cheese

All-purpose flour, for dredging

Extra-virgin olive oil, for frying

Preheat the oven to 350°. Using a small knife, cut a 4-by-3-inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close.

In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat.

In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl.

In a large nonstick skillet, heat 1/4 inch of olive oil. Season the cutlets with salt and pepper. Dredge 2 cutlets in flour, shaking off the excess, then coat with the beaten egg. Fry over moderately high heat until golden, about 2 minutes per side. Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets.

Bake the chicken for about 12 minutes, until just cooked through. Reheat the mustard sauce and pour onto plates. Set the cutlets on the sauce and serve.