Category: Main Dishes


Jul
2016

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

categories: Chicken, Italian, Main Dishes
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Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!
Today I am happy to share and recommend a unique and delicious recipe I found on Pinterest for stuffed chicken breasts. YUM.

How can you go wrong with Italian seasoned, pan-seared (then baked) chicken breasts, stuffed full of fresh baby spinach, sun-dried tomatoes, AND ooey, gooey mozzarella cheese? I mean, really… how could this NOT taste good? Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Stuffed Chicken Breasts

The first thing you will need to do is mix up the Italian “dressing” in a small bowl. This will only take a minute or less.

An Italian seasoned "dressing" is mixed together before applying to chicken.
This is what it will look like once combined… it’s a bit thicker than a normal dressing or sauce.

The seasoning sauce is fairly thick before it is brushed onto chicken.

Prepare The Chicken Breasts For Stuffing

Carefully cut a “pocket” into each of the chicken breasts. Slice deep into each chicken breast (horizontally), but DO NOT cut all the way through the chicken breast! After cutting, they should be able to open almost all the way (like this, shown below).

Boneless chicken breasts are cut almost all the way through, forming a pocket.
Cover the chicken breasts inside and out with the Italian “dressing”. A pastry brush works well for this.

Sauce is brushed onto all sides of the chicken breasts.

Creating The Stuffed Chicken Breasts

Stuff one half of each chicken breast with thinly sliced sun-dried tomatoes (oil-packed). I was lucky to be able to use the sun-dried tomatoes packed in olive oil that I grew in our garden, dehydrated, then packed in oil last Fall! You can find jars of sun-dried tomatoes (oil-packed) in most grocery stores nowadays.

Sun dried tomatoes are placed on one side of the chicken breast.
Place the slices of mozzarella cheese on top of the tomatoes.

Mozzarella cheese slices are placed on top of sun dried tomatoes.
Top the mozzarella slices with a handful of fresh baby spinach leaves. Whoo Hoo… they’re almost done now!

Baby spinach leaves are added to the stuffed chicken breasts.

Seal Up Then Brown The Chicken

Now close the chicken breasts up, stuffing as much as you can into each piece. Secure the chicken breast, top to bottom, with several toothpicks to hold it all together. I used 3 toothpicks for each one, putting them in at a diagonal.

Heat olive oil in an OVENPROOF skillet until really hot. Carefully add the stuffed chicken breasts and cook for 2-3 minutes per side, until each side is seared golden brown in color.

Secured with toothpicks, the stuffed chicken breasts are pan seared in hot oil.

Oven Time!

After browning both sides of the stuffed chicken breasts, place the skillet (and chicken) into a preheated 350 degree oven. Cook the chicken for 15-18 minutes for small and medium breasts.

Larger chicken breasts will need to cook a few minutes longer). This is what they will look like when you remove the skillet from the oven.  Lots of gooey cheese and juices!

After baking the stuffed chicken breasts are browned, and oozing with melted cheese.

Serve The Stuffed Chicken Breasts

Place the chicken onto individual serving plates, and for goodness sake… REMOVE THE TOOTHPICKS!!! (Just sayin’ – no one wants to bite into a toothpick now, do they?) Spoon a bit of the sauce and/or melted cheese over the top of each chicken breast, and SERVE!  Doesn’t that look GOOD?

A serving of the stuffed chicken breast, on a plate.

I cut this one in half so you can see what the inside looks like! Pretty sure that you’re gonna like this chicken dish. It is really good!

Once cut, you can see the layers of stuffing in each piece of chicken.

I hope you will consider trying this wonderful chicken recipe… we really enjoyed it!  Have a blessed day, and thank you for stopping by. I hope you will come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of them you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.recipetineats.com/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

Category: Dinner, Entree
Cuisine: American
Keyword: stuffed chicken breasts
Servings: 2 servings
Calories Per Serving: 439 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Italian "Dressing":
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon white wine vinegar (may substitute lemon juice, if desired)
  • 1/2 teaspoon sugar
  • 2 teaspoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
For Chicken:
  • 2 small or medium boneless , skinless chicken breasts
  • 1/2 cup sun-dried tomatoes (oil packed), drained and cut into thin strips
  • 4 slices mozzarella cheese (2 per chicken breast to cover)
  • Handful of fresh baby spinach leaves
  • 2 teaspoons olive oil (for pan-searing)
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees F (180C).

  2. Mix Italian "dressing" ingredients in a small bowl until combined.

  3. Slice a pocket in each chicken breast. Cut far into each breast (horizontally), but do not slice all the way through. Cover the chicken breasts inside and out with the Italian "dressing". I used a pastry brush.

  4. Stuff one half of each piece of chicken with a layer of sun-dried (and drained) tomatoes. Cover tomatoes with mozzarella cheese slices, then cover cheese with baby spinach leaves. Try to get as much of the filling stuffed inside of the chicken as you can. Use toothpicks to hold each piece together. I used 3 toothpicks for each breast, and inserted them through at an angle.
  5. Heat oil on medium-high in an ovenproof skillet until very hot. Carefully place the chicken breasts into hot skillet. Sear them (without moving them) for 2-3 minutes, then carefully turn over and repeat with other side, until golden brown on both sides.
  6. Place skillet with chicken into preheated oven. Continue cooking for 15-18 minutes. Larger breasts may take a couple minutes longer (it may also take a bit longer if you are cooking more than 4 breasts at a time).
  7. Remove from oven. Place chicken onto individual serving plates. REMOVE TOOTHPICKS. Spoon up some of the juices, and melted mozzarella cheese; place on top of chicken. Serve & enjoy!
Recipe Notes

If you are using really large chicken breasts, you can cut them in half once done, and you will end up with 4 decent sized portions (budget stretcher 101)

Nutrition Facts
Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts
Amount Per Serving (1 piece)
Calories 439 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 660mg29%
Potassium 1487mg42%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 12g13%
Protein 41g82%
Vitamin A 2210IU44%
Vitamin C 16.3mg20%
Calcium 345mg35%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

 

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Jun
2016

Balsamic Brown Sugar & Rosemary Pork Chops

categories: Main Dishes, Pork
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Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you’ll love!Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!

I recently found a recipe for Balsamic Brown Sugar Rosemary Pork Chops on Pinterest and decided to give it a try. The recipe was incredibly easy, and the pork chops had a nice flavor, due to it’s completely “simple to prepare” marinade.

I’m pretty sure you will love this easy pork chop recipe… all cooked in one pan on the stove top!  Meat is marinated, then cooked until done. BOOM. That’s it! Super simple, and we loved it.  Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Marinade

The marinade is very simple to prepare, and includes balsamic vinegar, brown sugar, fresh rosemary leaves, garlic, salt and pepper. Mix the marinade ingredients together in a freezer bag or covered container. Drop the pork chops into the container, then pour the marinade over it.

Seal the bag and marinate the chops for at least an hour in the refrigerator (I made mine up in the morning, and let the chops swim in the marinade all day).

Ingredients for marinade plus fresh rosemary sprig

Marinade for pork chops in small metal bowl

Marinade being poured into plastic bag over pork

Cooking The Pork Chops

When ready to cook the pork chops, heat olive oil in a cast iron skillet or a non-stick skillet on medium-high. When skillet and oil are very hot, add the pork chops, then pour the remaining marinade over the chops in skillet.  Cook pork chops on both sides, occasionally spooning the sauce over the top of the chops.

Cook until sauce has slightly thickened, darkened, and caramelized on each piece. Cooking time will vary slightly due to different thicknesses (these were about an inch thick). I cooked mine for about 4-5 minutes per side (until they reached the current recommended internal temperature of 145 degrees).

Four boneless pork chops cooking in a black cast iron skillet

Time To Eat The Balsamic Brown Sugar Pork Chops!

Let them sit in the skillet for a couple minutes once done, then transferred them to plates. Spoon a little bit of the thickened sauce over the tops of the meat. We enjoyed the pork chops, served along with a baked potato and home grown green beans. YUM!

The added benefit is that you only have ONE pan to clean up after you are done cooking! I really like that part!

Cooked pork with rosemary sprig in skillet

Hope you will consider trying this recipe. It’s so simple, and the meat really does have a nice flavor… slightly sweet, with lots of flavor!

Looking For More PORK CHOP Recipes?

You can find all of my pork recipes in the Recipe Index, located at the top of the page. I have quite a few pork chop recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  www.tablerpartyoftwo.com/balsamic-brown-sugar-rosemary-pork-chops/

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Balsamic Brown Sugar & Rosemary Pork Chops
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!
Category: Entree
Cuisine: American
Keyword: pork chops
Servings: 4 servings
Calories Per Serving: 321 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 pork chops (bone in or boneless- about 1 inch thick))
  • 1/2 cup brown sugar
  • 2 Tablespoons balsamic vinegar
  • 2 sprigs rosemary leaves (removed from stem)
  • 1 teaspoon minced garlic
  • 1 dash of salt and black pepper
US Customary - Metric
Instructions
  1. Combine brown sugar, balsamic vinegar, rosemary leaves, garlic and salt and pepper. Mix ingredients until well combined. Pour into a plastic freezer bag or a covered container.
  2. Add pork chops. Seal bag Let chops marinade in the refrigerator for AT LEAST one hour (I made this up early in the day and let it marinade all day).
  3. When ready to cook, heat a cast iron skillet or a non-stick skillet on medium-high. Add 1 Tablespoon olive oil to skillet and let it get hot. Add pork chops to hot skillet, then pour remaining marinade over the top.
  4. Cook pork chops on both sides until sauce has become dark brown and has slightly caramelized on the pork chops. Cooking times will vary depending on thickness of the pork chops used. It averages about 4 minutes per side, but might take longer to reach internal temperature of 145 degrees. (New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.)
  5. Place pork chops onto serving plate and spoon some of the sauce over the chops before serving. Enjoy!
Nutrition Facts
Balsamic Brown Sugar & Rosemary Pork Chops
Amount Per Serving (1 pork chop)
Calories 321 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 89mg30%
Sodium 83mg4%
Potassium 545mg16%
Carbohydrates 28g9%
Sugar 27g30%
Protein 29g58%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 32mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!

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Jun
2016

Skillet Monterey Chicken

categories: Chicken, Main Dishes
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You’re going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, and features chicken breasts, bacon, BBQ sauce, and cheese!You're going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, with chicken breasts, bacon, BBQ sauce, and cheese!
I tried a new recipe for a quick dinner the other night… Skillet Monterey Chicken! This delicious one pan (copycat) dish features chicken breasts, bacon, BBQ sauce, cheddar and jack cheese, and can be prepared and on the kitchen table in 20 minutes! Yum… it was perfect!

I saw this recipe on Pinterest (thanks Trish, at Mom On Timeout) and knew I wanted to try it. Let’s be real… I mean, come on… chicken AND bacon AND BBQ sauce AND cheese? It’s true. This skillet Monterey chicken was calling to me!

Turns out, it was really good, and only took 20 minutes to prepare!  My hubby loved this dish, as well!  Now I know why it was such a popular menu item at Chilis restaurants for so long! Our local Chilis restaurant permanently closed, so I am really glad I can make this dish at home! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Skillet Monterey Chicken

Using an oven-proof skillet, fry bacon until crisp. Once bacon has cooled, cut each piece in half.  Leave some of the bacon grease in pan (to cook chicken breast in), but discard the rest.

Cooking bacon to add to Skillet Monterey Chicken.

Brown The Chicken

While bacon is cooking, salt and pepper the chicken breasts. Once bacon has been removed from pan, add the chicken breasts cutlets to the hot skillet.  Cook about 3 minutes per side on medium-high, until golden brown.

TIP: I cut two large chicken breasts in half lengthwise, so the pieces were fairly thin. This helps to cook them faster, and is still a good portion size. If using whole chicken breasts, make sure to pound them out thinner, between sheets of plastic wrap, before cooking.

Cooking chicken breasts for skillet Monterey chicken dish.

The little bit of bacon grease you left in the skillet when you cooked it really adds great flavor to the chicken.

Chicken breasts are cooked and browned on both sides for skillet Monterey chicken.

Once chicken has cooked on both sides, pour chicken broth over the chicken. Put a lid on the skillet, and continue to cook 4-5 more minutes (covered) or until the chicken is cooked through. The time will vary, depending on how thick the chicken breasts are).

Chicken broth is added to the skillet Monterey chicken while it cooks.

Once chicken is done, remove lid from skillet and remove skillet from heat. Before continuing, PREHEAT YOUR OVEN BROILER.

Skillet Monterey chicken finishes cooking in chicken broth.

Building The Layers On The Chicken

While broiler is pre-heating, spread BBQ sauce over each piece of chicken (1 Tablespoon on each piece).

BBQ sauce is spread over each piece of Skillet Monterey Chicken.

Place two (half) pieces of bacon on top of the BBQ sauce.

Two cooked bacon halves are added to the Skillet Monterey Chicken.

Divide the cheese evenly and place on top of the bacon, covering the entire piece of chicken.

Grated jack and cheddar cheeses are added to the skillet Monterey chicken.

Place the skillet and chicken (see why you need an oven-proof skillet?) on the middle rack of oven under the broiler. Keep an eye on it. Once cheese is fully melted (anywhere from 30 seconds to 1-2 minutes), remove the hot skillet Monterey chicken from the oven.

Garnish And Serve The Skillet Monterey Chicken

Top each piece of chicken with diced tomato and sliced green onions.  The skillet Monterey chicken looks and smells real good, right about now!

Chopped tomatoes and green onions are added to top the skillet Monterey chicken.

Transfer portions to individual serving plates, dig in, and enjoy delicious Skillet Monterey Chicken!

Skillet Monterey Chicken, served on a plate, with rice and string beans.

Hope you will consider making skillet Monterey chicken. It truly was very easy to make, and we loved it!  Have a fantastic weekend!

Looking For More CHICKEN Recipes?

You can find ALL my chicken recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Skillet Monterey Chicken / The Grateful Girl Cooks!

Recipe Source: http://www.momontimeout.com/2016/02/20-minute-skillet-monterey-chicken/

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Skillet Monterey Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Easy to prepare and DELICIOUS, this one pan meal features chicken breasts, bacon, BBQ sauce, and cheddar and jack cheese!
Category: Entree
Cuisine: Southwestern
Keyword: skillet monterey chicken
Servings: 4 servings
Calories Per Serving: 380 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless , skinless chicken breasts, pounded thin (or use 2 large breasts, cut in half horizontally)
  • salt and pepper (to season chicken breasts)
  • 4 slices bacon
  • 1/2 cup chicken stock
  • 4 Tablespoons BBQ sauce
  • 4 ounces Colby Jack cheese (or a combo of cheddar and jack), grated
  • 1 medium tomato , seeded and diced (discard seeds)
  • 2 green onions , sliced
US Customary - Metric
Instructions
  1. Fry bacon slices in a large oven-proof skillet until crispy. Remove bacon to paper towels, to drain. When cool, cut each piece of bacon in half. Leave about 2 Tablespoons bacon grease in skillet; discard the rest.
  2. While you are cooking bacon, pound the chicken breasts out until they are fairly thin so they will cook faster (I cut two LARGE chicken breasts in half horizontally, so I skipped this step). Season chicken with salt and pepper.
  3. Heat reserved bacon grease on medium-high. When skillet is hot, cook the chicken for 2-3 minutes per side, until golden brown (times may vary due to thickness of chicken).
  4. Pour the chicken broth over chicken. Put a lid on the skillet. Continue to cook chicken (covered) for 4-5 minutes. When done, turn off heat.
  5. Preheat your oven broiler.
  6. Spread 1 Tablespoon of BBQ sauce over the top of each piece of chicken. Place 2 bacon halves onto BBQ sauce covered chicken. Divide cheese evenly and cover top of chicken.
  7. Place skillet with chicken in the middle of the oven under preheated broiler. Broil only until the cheese is completely melted. Remove hot skillet from broiler.
  8. Garnish each piece of chicken with diced tomato and sliced green onions. Serve and enjoy.
Nutrition Facts
Skillet Monterey Chicken
Amount Per Serving (1 g)
Calories 380 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 114mg38%
Sodium 673mg29%
Potassium 659mg19%
Carbohydrates 10g3%
Sugar 7g8%
Protein 34g68%
Vitamin A 670IU13%
Vitamin C 6.7mg8%
Calcium 213mg21%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You're going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, and features chicken breasts, bacon, BBQ sauce, and cheese!

 

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Jun
2016

Teriyaki Chicken

categories: Asian, Chicken
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Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice? It’s simple and delicious!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

Do you enjoy Teriyaki Chicken? I sure do, so I wanted to share an easy and delicious recipe with you today, so you can make your own at home!  The taste is OUTSTANDING!

This really is one of my favorite dishes! There’s just something about the Asian teriyaki glaze that pushes all my buttons! I enjoy using this recipe (for the Teriyaki Sauce) to also make Teriyaki Chicken Rice Bowls. YUM.  I think you’ll be surprised at just how easy it is to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Teriyaki Sauce

Here’s what you do:  First make up the teriyaki sauce (don’t worry-it’s EASY). The ingredients are cooked until it becomes a thick and amazing sauce.

Whisking and cooking homemade teriyaki sauce in saucepan

Heat olive oil in a large skillet until it is hot, but not smoking. Cook the boneless, skinless chicken breasts in the hot oil until they are golden brown. Once the bottom side is golden brown, gently turn them over and continue cooking other side, until the chicken is fully cooked through.

Four chicken breasts cooking in skilletBrowned chicken breasts cooking in skillet.

Place the browned chicken breasts into an oven-proof baking dish. Pour the thickened teriyaki sauce on top and around the chicken breasts, to fully coat them.

Teriyaki sauce poured over cooked chicken breasts in white baking dish

Bake The Teriyaki Chicken

Once they are covered in that yummy teriyaki sauce, the chicken breasts are baked for 15-20 minutes. See how it gets the name teriyaki chicken? Chicken and teriyaki sauce… easy peasy!

Teriyaki chicken baked in sauce

To Serve Teriyaki Chicken

Once the teriyaki chicken is fully baked, remove the pan from the oven. Transfer the chicken breasts from the pan onto a cutting board. Slice each chicken breast into thin strips.

Serve the teriyaki chicken slices on top of a bed of rice. Drizzle the chicken with additional sauce, and garnish it with sliced green onions and sesame seeds.  That’s it! See how EASY it is to make delicious teriyaki chicken? Well, just wait until you TASTE it, because it’s absolutely delicious!

The teriyaki chicken is sliced and served on rice, with fruit on side.

A serving of teriyaki chicken with sliced green onions, on top of white rice.

Hope you’ll give this recipe for teriyaki chicken a try. I think you’re gonna LOVE it! Have a blessed day, and I sincerely hope you will stop by again soon.

Looking For More CHICKEN Recipes?

You can find all of my recipes (including chicken) in the Recipe Index, located at the top of the page. A few of these chicken recipes you might be interested in are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.asweetpeachef.com/entrees/teriyaki-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Teriyaki Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in a flavorful Asian inspired sauce, served on rice?

Category: Main Course
Cuisine: Asian
Keyword: teriyaki chicken
Servings: 4 servings
Calories Per Serving: 225 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Teriyaki Sauce:
  • 1/3 cup soy sauce (low sodium)
  • 2 Tablespoons honey
  • 1 Tablespoon brown sugar
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger , finely minced
  • 1 teaspoon apple cider vinegar
  • 1/3 cup water
  • 1 Tablespoon cornstarch
For Chicken:
  • 1 Tablespoon olive oil
  • 4 boneless , skinless chicken breasts
  • Salt & Black Pepper (just a pinch of each)
For Garnish (optional):
  • sliced green onions and sesame seeds
US Customary - Metric
Instructions
To Make The Teriyaki Sauce:
  1. Place soy sauce, honey, brown sugar, garlic, ginger and apple cider vinegar in a medium sized pan. Heat this mixture on medium-high; stir it frequently.
  2. In separate bowl, combine cornstarch and water. Stir until cornstarch has dissolved, then add it to the ingredients in the pan. Stir frequently and cook for 6-7 minutes, until the mixture has thickened. Remove from heat and set aside.
To Make The Chicken:
  1. Make sure your oven is preheated to 425 degrees F.
  2. Pour Tablespoon of olive oil into a large skillet Heat olive oil on high heat. Season the pieces of chicken with salt and pepper. Put the chicken into hot oil in skillet. Once you put chicken breasts into skillet, don't move them. Cook chicken for 4-5 minutes, then turn to cook other side for 3-4 minutes. Chicken should be golden brown in color. Remove and place in a baking dish that has been sprayed with non-stick spray.
  3. Pour the teriyaki sauce over the top and all around the chicken pieces.
  4. Bake chicken at 425 degrees for 15-20 minutes (or until no longer pink in middle). Sauce will be bubbly.
  5. When done, remove chicken from oven. Serve on top of a bed of rice, and garnish each piece with sliced green onions and sesame seeds. Enjoy!.
Recipe Notes

If you want to cook it all in one pan, make sure to cook the chicken in an oven-proof skillet.

Nutrition Facts
Teriyaki Chicken
Amount Per Serving (1 piece)
Calories 225 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 1222mg53%
Potassium 459mg13%
Carbohydrates 15g5%
Sugar 11g12%
Protein 26g52%
Vitamin A 35IU1%
Vitamin C 1.8mg2%
Calcium 12mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

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Jun
2016

Southwest Steak Salad w/ Avocado & Cilantro Dressing

categories: Beef, For The BBQ Grill, Main Dish Salads, Main Dishes
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Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.
As I write this post, I am still savoring the memory of the delicious Southwest Steak Salad with Avocado & Cilantro Dressing my husband and I enjoyed for dinner last evening! It was absolutely delicious! We had leftover grilled steak  and I decided to see what I could do with it. I found a recipe on Pinterest that sounded great, gave it a try, and it was a fantastic main course salad.

Romaine lettuce, thin slices of grilled steak, black beans, corn, sweet cherry tomatoes, and an absolutely amazing Avocado & Cilantro Salad Dressing that makes the salad PERFECT in Southwestern flavor!  THANK YOU to Krista, at Joyful Healthy Eats for this delicious recipe! I encourage you to check out her blog!

I used grilled steak this time, and next time I’m going to try it using grilled chicken breasts. Either would be fantastic in this salad! Whatever you use, steak or chicken, JUST MAKE SURE TO MAKE THE SALAD DRESSING. It is amazing  since it uses avocado as the main creamy ingredient. Let’s get those “healthy” fats in, okay?

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Grill The Steak And Make The Salad Dressing

Grill your steak or chicken either outdoors on a BBQ, or indoors on a grill. Let it rest a few minutes after it is finished cooking, then thinly slice it into strips. Set the steak aside.

Make the salad dressing by combining the dressing ingredients. They are avocado, cilantro, lime juice, red wine vinegar, olive oil, cumin and red pepper flakes.. Mix the salad dressing in a blender until smooth and creamy.

Ingredients gathered to make salad dressing for the Southwest steak salad.

This is what the lime cilantro salad dressing looked like right after removing it from my blender. It’s thick and creamy, and yummy! (I could eat it by the spoonful, but that’s an entirely different story!  Let’s NOT go there).

Creamy Avocado Cilantro Salad Dressing has been blended and is ready to use.

Put The Southwest Steak Salad Together And EAT!

Place the chopped romaine lettuce, orange bell peppers, corn, and black beans into two serving bowls or onto plates.

Romaine lettuce, corn, beans and orange bell peppers are the foundation for the salad.

Add warm, thin slices of steak (or chicken), cherry tomato halves, and the garnish the top of the Southwest steak salad with slices of avocado and cilantro leaves.

Avocado and steak slices are added to the top of the Southwest steak salad.

Spoon a big dollop of the salad dressing on top. Give it a big stir to combine, and dig in! You’re gonna LOVE this salad’s amazing Southwest flavors!

A dollop of avocado cilantro dressing tops the salad.

Really hope you will give this salad a try… we really enjoyed it, and were quite full afterwards!  Have a great day, and remember to be KIND. Everyone is facing a battle of some kind and YOU might be the one person to brighten their entire day!

Looking for More MAIN DISH SALAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful main course salads you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/

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Southwest Steak Salad w/ Avocado & Cilantro Dressing
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.

Category: Main Course Salad
Cuisine: Southwest
Keyword: southwest steak salad, steak salad
Servings: 2 large servings
Calories Per Serving: 614 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing:
  • 1 medium avocado
  • 1 cup fresh cilantro , chopped
  • 1/4 cup fresh lime juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon Salt and Pepper , to taste
For Salad:
  • 6 ounces Ribeye steak , pre-grilled (with salt/pepper or Montreal seasoning), thinly sliced
  • 4 cups Romaine lettuce , chopped
  • 1/2 cup corn (canned, drained)
  • 1/2 cup black beans (canned, drained)
  • 1/2 cup orange bell pepper , diced
  • 1/2 medium avocado , peeled and thinly sliced (for garnish)
  • 1/4 cup cilantro leaves (chopped, for garnish)
US Customary - Metric
Instructions
Prepare Salad Dressing:
  1. Prepare salad dressing by placing all ingredients except salt and pepper into a blender. Blend very well, until it is very smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar). Set aside.
Prepare Salad:
  1. Place chopped lettuce onto serving plate. Top lettuce with corn and black beans; top this with orange bell peppers, thin slices of steak or chicken breast (quantity is your choice), cherry tomato halves. Garnish with chopped cilantro. Top with a large dollop of the salad dressing.
  2. Serve, and enjoy this great salad!
Recipe Notes

Note: Didn't add a cooking time, as it varies between steak or chicken. I used leftover grilled steak, so the prep time was minimal.

Nutrition Facts
Southwest Steak Salad w/ Avocado & Cilantro Dressing
Amount Per Serving (1 (1/2 of total))
Calories 614 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 9g56%
Cholesterol 51mg17%
Sodium 365mg16%
Potassium 1583mg45%
Carbohydrates 39g13%
Fiber 17g71%
Sugar 6g7%
Protein 27g54%
Vitamin A 10425IU209%
Vitamin C 80.3mg97%
Calcium 72mg7%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest Steak Salad is a main course salad, with romaine lettuce, steak, tomatoes, avocadoes, beans & peppers in avocado cilantro dressing.

 

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May
2016

Santa Fe Chicken

categories: Chicken, Main Dishes, Mexican / Southwestern
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You’ll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!Anyone out there love a good Tex-Mex kick to their chicken? We sure do, which is why this Santa Fe Chicken tastes fantastic!

This easy to prepare dinner dish features baked, seasoned chicken breasts with a crushed tortilla chip coating. the chicken is covered with salsa, melted Pepper Jack cheese, and avocados! Can you say “YUM”???!

The recipe is very simple to prepare. I used two large chicken breasts and cut them horizontally in half, which gave me 4 thin chicken breasts, for 4 servings! My husband and I loved the flavor of the finished Santa Fe Chicken, and I hope you will, too!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Santa Fe Chicken

First, preheat your oven to 400 degrees F.  Finely crush tortilla chips in your food processor (or crush in a sealable plastic storage bag, using a rolling pin or mallet to crumble). These crumbs will be the coating for the chicken, so you want them to be in small pieces.  Place the crumbs onto a dinner plate, and set it aside.

Crushed tortilla chips ready to coat Santa Fe chicken.

 

Prepare The Chicken

Season the boneless chicken breasts with salt, pepper, and a light sprinkling of cumin and garlic powder.

NOTE: If using whole chicken breasts, be sure to pound out the chicken with a mallet until it is about 1/4-1/2 inch thick. You can place the chicken breasts (one at a time) between two pieces of plastic wrap to do this, which will help minimize splatters. If you are using very large chicken breasts like I did, slice them horizontally in half (then no need to pound them).

Chicken breasts, lightly seasoned with salt, pepper and spices are used to make Santa Fe Chicken.
Coat each piece of chicken on both sides with mayonnaise – I know… weird, right? The mayonnaise helps keep the chicken very moist as it bakes. It also holds the tortilla chip crumbs onto the chicken! I was able to use my homemade mayonnaise to do this, which is why it has a slight yellow hue in the photo below.

Mayonnaise is brushed onto seasoned chicken breasts, to coat

Dredge each chicken breast in the tortilla chip crumbs on BOTH sides. You can use your fingers to help pack down the crumbs, if necessary.

Santa Fe chicken breasts are dredged in crushed tortilla chips, to coat.

Spray a casserole dish with non stick spray, then place the coated chicken breasts in the pan.

Chicken breasts with tortilla chip topping in white baking pan

Bake The Santa Fe Chicken

Bake Santa Fe chicken, uncovered, at 400 degrees for 20-25 minutes (or until chicken reaches internal temperature of 165 degrees). I baked mine for a total of 25 minutes. When done, remove the pan from the oven. Top each piece of chicken with salsa. I used the homemade salsa I canned last summer!

Baked Santa Fe chicken breasts are topped with salsa after baking.

Sprinkle the grated Pepper Jack cheese on top of the salsa. Place the Santa Fe chicken back into the oven and continue cooking for 5 more minutes (until the cheese has melted).

Grated Jack cheese is added to the salsa on top of Santa Fe chicken.

This is how it looked, right when it came out of the oven. Not sure if you’ll agree with me or not, but I think Santa Fe Chicken looks like a Tex-Mex version of Chicken Parmigiana!

Santa Fe Chicken with melted jack cheese out of oven.

Serving Santa Fe Chicken

To serve, garnish each piece of Santa Fe chicken with a couple slices of fresh avocado and some chopped cilantro. Garnishing the dish is optional, but it really adds additional flavor AND beautiful color to each serving! Flavor and color is a winning combo!

That’s it! See how easy it is to whip up this delicious Santa Fe Chicken dinner for 4? I really believe you will love the Tex-Mex flavor (and the tortilla chip crust) on these baked chicken breasts! Sure hope you will give them a try… I KNOW I will be making these again!

Santa Fe Chicken, garnished with avocado slices and cilantro and ready to eat!

Have a wonderful day, and may you KNOW today just how much you are loved by the One who created you! May God bless you in all you do today.

If you’re looking for additional chicken recipes with a Southwestern taste, you might want to check out my recipes for Chicken Enchilada Mole Casserole, Chili’s Chicken Enchilada Soup (a copycat recipe), or a delicious Layered Chicken Enchilada Casserole. I have LOTS of chicken recipes (of all kinds) on this blog. You can find them all, listed in the Recipe Index at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From:  http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/

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Santa Fe Chicken
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

Category: Entree
Cuisine: Southwest
Keyword: Santa Fe chicken
Servings: 4 servings
Calories Per Serving: 691 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless skinless chicken breasts (or 2 large breasts, cut in half horizontally!)
  • Salt and black pepper
  • Cumin (to sprinkle on chicken breasts)
  • Garlic powder (to sprinkle on chicken breasts)
  • 1/2 cup mayonnaise (can substitute olive oil, if necessary)
  • 1 + 1/2 cups tortilla chip crumbs (chips processed in food processor or pounded in plastic sealable bag)
  • 1 + 1/3 cups salsa
  • 1 + 1/3 cups grated Pepper Jack Cheese (may substitute sharp cheddar)
  • 1/3 cup chopped fresh cilantro
  • 1 ripe avocado , peeled and thinly sliced
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees F. Spray a casserole dish with non stick spray (or use parchment paper on bottom of pan).

  2. Finely crush tortilla chips by processing them in a food processor (or in large plastic sealable bag using a meat mallet or rolling pin) until they are small crumbs. Place crumbs onto a dinner plate. Set aside.

  3. If using 4 chicken breasts, pound them down to about 1/4-1/2 inch thickness by placing them between sheets of plastic wrap. Use a meat mallet to pound them out. If using 2 large breasts, cut them in half horizontally (no need to pound them down thinner). Lightly season each piece of chicken with salt, pepper, cumin, and garlic powder.

  4. Spread mayonnaise onto both sides of each piece of chicken (one at a time), then dredge mayonnaise coated chicken in tortilla chip crumbs, turning to coat both sides. Use your fingers to press on additional crumbs, if necessary.

  5. Bake chicken (uncovered) in 400 degree oven for 20-25 minutes. When done, chicken should have reached an internal temperature of 165 degrees.

  6. Remove pan from oven. Spoon salsa over top of each chicken breast, followed by grated Pepper Jack cheese. Place chicken back in oven for an additional 5 minutes, until cheese has melted. Remove from oven. Serve chicken with a garnish of avocado slices and chopped cilantro. Enjoy!

Recipe Notes

To thinly slice avocado... cut in half, remove seed. Run a large spoon under and around avocado half and remove entire half of avocado in one piece. Thinly slice. Caloric calculation does NOT include avocado garnish.

Nutrition Facts
Santa Fe Chicken
Amount Per Serving (1 piece)
Calories 691 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 12g75%
Cholesterol 116mg39%
Sodium 1283mg56%
Potassium 781mg22%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 4g4%
Protein 37g74%
Vitamin A 830IU17%
Vitamin C 3.3mg4%
Calcium 380mg38%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

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May
2016

Spicy Fish Sandwich w/Chili Mayo

categories: Main Dishes, Sandwiches, Seafood
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Spicy Fish Sandwich with Chili Mayo is a delicious meal, w/ pan-seared cod, peppery arugula and marinated cucumber strips, on a toasted roll!Spicy Fish Sandwich with Chili Mayo is an incredible meal, featuring pan-seared cod, peppery arugula and marinated cucumber strips, served on a toasted roll!
I made my hubby an amazing fish sandwich for dinner recently. It’s a Spicy Fish Sandwich with Chili Mayo recipe that I found on Pinterest. It was quite delicious, and I know this because I begged him for a couple bites! WOW- this fish sandwich tastes GREAT!

I found a piece of cod in our freezer that I wanted to use, so I fed the hubby AND tried a new recipe at the same time! It really DID taste good, and I will make it again (except this time I will make one for me, too!).  Here’s how you make this yummy fish sandwich (recipe is for 2 sandwiches):

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cucumber Topping

Thinly slice 1/2 of a cucumber lengthwise and add it to a bowl with some white wine vinegar and a small touch of sugar. I used a mandoline and julienned the cucumber into long thin strips, but you could also use a vegetable peeler and thinly slice the cucumber lengthwise to make wide “ribbons”. Once mixed, cover until ready to use on sandwich.

Cucumber is julienne sliced on a mandoline.

Thinly sliced cucumber for fish sandwich.

Make The Chili Mayo

Make the chili mayo by combining mayo and sweet chili sauce (I use Mae Ploy). Mix together and keep refrigerated until ready to use. Try to mix it up early in the day so flavors have time to mingle.

The chili mayo sauce does not have too much heat but just enough that I called this a spicy fish sandwich! If you like it hot, then by all means, simple add more chili sauce.

Making the chili mayo for the fish sandwich.

Chili mayo is ready for spicy fish sandwich!

Toast the Bread In A Skillet

Lightly toast a French bread roll in a skillet. (You can also broil it a bit, to toast the surface of the roll before adding the rest of the ingredients to it). A ciabatta roll would also be wonderful for the sandwich (per the original author). They have enough sturdiness to hold the ingredients without getting soggy.

Toasting french roll in skillet before making sandwich.

How To Cook The Fish

Mix up flour, smoked paprika, cumin, and dried thyme on a plate. Spread it out so you can dredge the piece of fish in it. This is enough spices for TWO pieces of fish. Dredge the fish in the spice/flour mixture, turning to coat it on both sides.

Flour and spices are mixed together for fish coating

Cod fillets are dredged in flour/spice mixture before cooking

Heat oil on medium high in non-stick skillet. Let it get hot, then place the piece (or pieces) of fish into the hot oil. DO NOT MOVE THE FISH after placing in the skillet initially (or it may stick). As it cooks for 2-3 minutes it will develop a “crust” on the bottom side and will be fine.

After 2-3 minutes, carefully turn the fish over and continue cooking for another 2-3 minutes, until done and golden brown.

Dredged fish is pan-seared in skillet for sandwich.

Pan-seared fish is cooked and ready to put on sandwich!

Putting The Spicy Fish Sandwich Together For Serving

To serve, slice the toasted rolls in half horizontally.  Spread a generous amount of the chili mayo sauce onto both sides of the toasted roll.

Chili mayo is spread on toasted french rolls for sandwich

Place some arugula leaves on top of the sauce on the bottom half of the roll, then place the cooked fish on top of the arugula.

Arugula and pan-seared fish are placed onto sandwich roll.

Add a generous helping of the sliced cucumbers (letting any juices drain off before adding). Top with the other half of the toasted roll, and serve!

Thinly sliced marinated cucumbers are added to spicy fish sandwich

Time To EAT!

Take a BIG bite! The seasoned, semi-crunchy fish, paired with peppery arugula, the crunch of marinated cucumbers, toasty roll, and the chili mayo combine to make this a WONDERFUL spicy fish sandwich!

Spicy Fish Sandwich w/Chili Mayo is served!

Sure hope you will give this spicy fish sandwich recipe a try! I know we will have this again in our home!  Have a wonderful day, friends. May you find moments of refreshment and encouragement throughout your day.

Looking for More SANDWICH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious sandwich recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.olivemagazine.com/recipes/spicy-fish-burger-with-chilli-mayo/10084.html

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Spicy Fish Sandwich w/ Chili Mayo
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Spicy Fish Sandwich with Chili Mayo is an incredible meal, featuring pan-seared cod, peppery arugula and marinated cucumber strips, served on a toasted roll!

Category: Sandwich
Cuisine: American
Keyword: spicy fish sandwich
Servings: 2 sandwiches
Calories Per Serving: 401 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cucumbers and marinade:
  • 1/2 cucumber , sliced thinly lengthwise (using mandoline to julienne or veg. peeler to slice ribbons)
  • 1 teaspoon white wine vinegar
  • 1/3 teaspoon granulated sugar
For chili-mayo sauce:
  • 2 Tablespoons mayonnaise
  • 1 teaspoon sweet chili sauce (I used Mae Ploy), add more sauce to taste, if desired.
For fish:
  • 1 Tablespoon flour
  • 1/4 teaspoon smoky paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • 2 Tablespoons oil
  • 2 pieces cod (bun sized)
  • 2 crusty French rolls or ciabatta rolls
  • Arugula (a small handful)
US Customary - Metric
Instructions
  1. Prepare cucumbers, by thinly slicing or julienning into very thin strips lengthwise. Place in bowl with white wine vinegar and granulated sugar. Mix. Cover and set aside.
  2. Mix the mayonnaise and chili sauce together in a small container. Refrigerate until needed.
  3. Slice rolls in half. Lightly "toast" the cut sides of rolls in a dry skillet or under the broiler until slightly crispy. Set aside.
  4. Combine flour, paprika, cumin and thyme on a plate. Mix, then spread out on plate. Dredge the pieces of fish through the flour mixture, turning to coat both sides.
  5. Heat oil on medium-high in a non-stick skillet until hot. Carefully place the fish into the hot oil. Do not move the fish once in skillet or it might stick. It will form a crust as it cooks. Let fish cook for 2-3 minutes, then carefully turn fish over and continue cooking other side for 2-3 minutes, until done and golden brown.
  6. To assemble sandwich, slice rolls in half horizontally. Generously spread chili-mayo sauce on both sides of each sandwich roll. Place arugula on top of sauce on bottom of roll. Place fish on top of arugula. Place marinated cucumber slices (drain liquid first) on top of fish, then place top of roll on. Serve... and enjoy!
Nutrition Facts
Spicy Fish Sandwich w/ Chili Mayo
Amount Per Serving (1 sandwich)
Calories 401 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 51mg17%
Sodium 442mg19%
Potassium 656mg19%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 3g3%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 5mg6%
Calcium 84mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spicy Fish Sandwich with Chili Mayo is an incredible meal, featuring pan-seared cod, peppery arugula and marinated cucumber strips, served on a toasted roll!

 

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May
2016

Marinated Grilled Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork
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Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!

I recently tried a new recipe for Marinated Grilled Pork Chops that I found online. Talk about EASY and tasty!!! Boneless pork chops are marinated in a simple sauce of lemon juice, olive oil and a few basic herbs, then are grilled and served to the “hungering mob”.  Easy!

I really think you will enjoy these easy to prepare pork chops. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Marinade

The process couldn’t have been simpler! Here’s the ingredients for the simple marinade: Lemon juice, olive oil, garlic powder, basil, oregano, salt and pepper. (I was happy to be able to use dried basil and oregano from our garden as part of this marinade – note my “classy” labels on the jars! Ha Ha).

Spices are assembled to make marinade for pork chops

In a small bowl, add the ingredients for the marinade. (*Note: This recipe makes enough marinade for 6 servings. I only made 3 pork chops, since I was cooking only for my husband and myself, but still used the original amount of marinade as called for in the recipe).

Olive oil and herbs are used to make pork chop marinade.

Use a fork or whisk to completely blend these ingredients together. It will look like this.

Marinade is blended with a fork for pork chops.

Marinate The Pork Chops

Place the pork chops in a container (with a lid) or a large sealable freezer bag. I used a bag, then placed it in a bowl (to stabilize bag and to catch any leakage). Pour the marinade over the pork chops, squishing the bag around to coat all pieces with marinade.

Lemon marinade is poured over pork chops in resealable bag.

Let the chops marinade for several hours in the refrigerator. (I made mine up early in the morning and let them soak in the marinade all day). The olive oil will congeal after several hours refrigeration, but take the chops out of fridge about 30 minutes before grilling, and it will return to a liquid stage, as it warms up.

Pork chops marinade in sauce in refrigerator for a couple hours.

Cooking Marinated Grilled Pork Chops

When ready to cook, preheat your BBQ grill (or indoor grill) on medium-high heat.  Discard the extra marinade from the bag. Grill the pork chops for 5-7 minutes per side. Don’t overcook the chops (or they will be DRY).

Once done, the marinated grilled pork chops should have reached an internal temperature of 145 degrees (you can check with a meat thermometer if you have one). My husband grilled these outside on our Weber BBQ, and they were full of smoky flavor!

Remove the pork chops from the grill and let them sit for about 5 minutes to let the juices redistribute. After that, serve them to the ones you love, and enjoy this simple to prepare main dish. It’s a perfect recipe for summertime, when you don’t want to heat up the kitchen!

Marinated grilled pork chops are served with fruit, asparagus, and potatoes.

Have a wonderful day! Think of someone you might encourage with a kind word or deed today… they may need that boost of encouragement more than you thought!

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some really delicious pork chop recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.spendwithpennies.com/lemon-herb-grilled-pork-chops/

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Marinated Grilled Pork Chops
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!
Category: Entree
Cuisine: American
Keyword: marinated grilled pork chops
Servings: 6 servings
Calories Per Serving: 256 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 lemon , juiced
  • 4 Tablespoons olive oil
  • 2 Tablespoons water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Salt and pepper , to taste
  • 6 boneless pork chops (about 1 " thick)
US Customary - Metric
Instructions
  1. Mix marinade ingredients in a small bowl until fully blended.
  2. Place pork chops in a large sealable freezer bag (or a large container with lid). Pour marinade over the chops. Squish bag around to fully cover the chops, then marinade in refrigerator for at least 2-3 hours.

  3. Remove bag with pork chops from fridge about 30 minutes prior to grilling. Preheat grill on medium-high heat. 

  4. Remove chops from bag (discard marinade) and place on pre-heated grill. Grill pork chops for 5-7 minutes per side, or until the pork reaches an internal temperature of 145 degrees. Do not overcook the chops or they will be DRY.

  5. When chops are done, remove them from heat, and let them sit for 5-6 minutes, to allow the juices time to redistribute inside the meat. Serve, and enjoy!

Recipe Notes

Please note that prep time does not include the minimum of 2-3 hours marinating time.

Nutrition Facts
Marinated Grilled Pork Chops
Amount Per Serving (1 pork chop)
Calories 256 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 88mg29%
Sodium 66mg3%
Potassium 531mg15%
Carbohydrates 1g0%
Protein 30g60%
Vitamin C 4.8mg6%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!

 

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May
2016

Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

categories: Chicken, Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads
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I had the best salad the other day for lunch! I was intent on making a healthy lunch, and I came up with this Grilled Chicken & Spring Greens with Raspberry Balsamic Dressing! And let me tell you… I loved every single bite (and crunch, thanks to the sunflower seeds)!Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

This was such an easy salad to put together! I pre-grilled the chicken early in the morning (on my handy-dandy indoor grill… Thanks, George Foreman!), so all that was involved at lunch time was to assemble the salad and whip up some dressing (under a minute).

I used some Raspberry Balsamic Vinegar that I had previously purchased at a specialty shop on the Oregon coast, but in case you don’t happen to have any just laying around waiting to be used, I have seen numerous “flavored” balsamic vinegars at local grocery stores.

Here’s a picture I took at a Flavored Olive Oil and Balsamic Vinegar tasting shop I visited with a friend, in downtown Seattle last summer (so fun to sample different flavors!). I left there with bottles of dark chocolate balsamic vinegar and blood orange olive oil- put the two together…oh my crazy goodness!

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

It’s fun to experiment with different flavored balsamic vinegars…they are slightly thick and sweet! I have several flavors, including peach & cinnamon, dark chocolate, and my beloved raspberry! YUM.  If you don’t have access to “flavored” balsamic vinegar, rest assured…you can easily substitute regular aged balsamic vinegar in the dressing, and it will still taste great!

I like to make extra and keep grilled chicken on hand for last minute salads, quesadillas, tacos, etc., but if you don’t, here’s what you do. Slice a large chicken breast in half horizontally, then sprinkle it lightly on one side with garlic powder, coarse black pepper, celery salt, and seasoning salt.  Then grill it, bake it or broil it… whatever technique you prefer, and let the chicken cool down a bit (so it’s warm) before slicing it into thin strips and adding it to your salad.

Make The Salad Dressing

To make the salad dressing, mix equal parts balsamic vinegar and olive oil until completely blended, then add a tiny bit of salt and pepper, to taste. For one salad, I mixed 2 teaspoons olive oil and 2 teaspoons balsamic vinegar (& had some leftover!)

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

I assembled chilled Spring Greens on a plate, added fresh raspberries, then sprinkled it with roasted sunflower seeds. I thinly sliced the warm grilled chicken breast, placed it on the top of the salad, then lightly drizzled the Raspberry Balsamic dressing over the top.

I am not posting an official “printable recipe”, because it’s really a simple salad to prepare, especially if you want to add other ingredients to make it “your own”.   I have highlighted the directions in blue (see above), for your convenience, however.

Be creative!  I’ve even used a Peach/Cinnamon balsamic to make this salad, as well. Just substitute fresh peach slices for the raspberries! Just arrange the salad, then drizzle with the dressing!

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

I truly LOVE this salad (contemplating just how many times I can eat this before I ever get tired of it…), and hope you will consider making it. It’s a very healthy salad (protein, veggies, healthy oil, and fruit!)… and I trust you will LOVE it, too!

Have a fantastic day… may God bless you, and the work of your hands.

Here’s one more to pin on your Pinterest boards!Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

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May
2016

Chicken Marsala – “21 Day Fix” Recipe

categories: Chicken
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I recently found this recipe for Chicken Marsala that is compliant with the “21 Day Fix” clean eating program. I found it to be full of flavor, easy to prepare, and a dish I would make again.Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!
This recipe features sautéed baby portabella mushrooms, with shallots and garlic, served alongside pan browned chicken breast slices, in a light, slightly creamy sauce. Here’s how you make it:

Melt a small amount of coconut oil in a medium skillet on low to medium heat. Add sliced baby portabella mushrooms and sauté them for about 8 minutes, stirring occasionally.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Once mushrooms are cooked, add Marsala wine, chopped shallots and minced garlic. Let this mixture simmer for about 15 minutes, until the wine reduces quite a bit. Stir the mixture occasionally.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

It will look like this when it’s just about done.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

While the mushrooms are cooking, prepare the chicken. Slice chicken breasts thinly, then place chicken strips in a large bowl or ziploc bag, along with wheat flour and spices. Mix well, to fully coat the pieces of chicken.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

This is what the chicken pieces will look like, once coated.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Shake off excess flour. In a large skillet, melt coconut oil and heat on medium. Once skillet is hot, add chicken pieces, and cook for 2-3 minutes per side, until the chicken is lightly browned on both sides.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Once the chicken is cooked through and lightly browned, add the mushrooms and sauce.  Sprinkle with 1 teaspoon wheat flour and stir (nominal amount added to thicken sauce).

Add chicken broth and almond milk. Stir again, to fully combine. Let this simmer until fully heated through.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Once heated through, sprinkle with chopped fresh parsley or dried parsley flakes, and serve!

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

If following the 21 Day Fix Plan, the counts for this chicken dish is 1 Red, 1 Green, and 1 tsp. (The count for the wheat flour divided between 4 servings is so nominal it is not included).

I served the chicken with sides of green salad and quinoa. If NOT following this eating plan, just go right ahead and enjoy this dish! It really is quite tasty.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Enjoy this delicious chicken dish. I know my husband and I sure did!  Don’t ya just love it when a “lighter” version of a classic dish also tastes just as great? Have a great day… look around… “there is ALWAYS something to be thankful for”!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!Recipe Source:  http://www.fitmomangelad.com/21-day-fix-chicken-marsala/

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Chicken Marsala - "21 Day Fix" Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Enjoy this "lighter" version of Chicken Marsala, featuring baby portabella mushrooms, chicken, shallots, garlic and Marsala wine.
Category: Entree
Cuisine: French
Keyword: chicken marsala 21 day fix
Servings: 4 servings
Calories Per Serving: 316 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Cook mushroom sauce:
  • 1 Tablespoon coconut oil
  • 8 ounces baby portabella mushrooms (Baby Bella), sliced
  • 1/4 cup shallots , diced
  • 3 cloves garlic , minced
  • 3/4 cup Marsala wine
For chicken:
  • 1 pound boneless , skinless chicken breast, thinly sliced
  • 1/4 cup wheat flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 Tablespoon coconut oil
  • 1 teaspoon wheat flour
  • 2 Tablespoons almond milk
  • 1/2 cup chicken broth
  • Salt and pepper , to taste
  • Fresh parsley , chopped OR dried parsley flakes
US Customary - Metric
Instructions
  1. Melt coconut oil in a medium skillet. Add chopped mushrooms and sauté for about 8 minutes. Add minced garlic, chopped shallots and Marsala wine. Let this mixture simmer for about 15 minutes, or until the wine has reduced quite a bit, stirring occasionally.
  2. While the mushrooms are cooking, place the chicken slices, along with 1/4 cup wheat flour, onion powder, garlic powder, and oregano into a large bowl or ziploc bag. Stir or shake to fully coat the chicken pieces with spices.
  3. Heat 1 Tablespoons coconut oil in separate large skillet on medium heat. Shaking off excess flour, place chicken pieces into skillet. Cook for 2-3 minutes per side, until lightly browned and cooked through.
  4. Once chicken is cooked through, add the mushrooms and sauce. Sprinkle mixture with 1 teaspoon wheat flour. Stir to combine. Add almond milk and chicken broth; let this simmer for a few minutes until fully heated through.
  5. Garnish with fresh chopped parsley, or dried parsley flakes. Serve and enjoy!
Recipe Notes

21 Day Fix counts: 1 Red, 1 Green, 1 teaspoon (wheat flour is so nominal once divided into 4 servings, that is is not added to count).

Nutrition Facts
Chicken Marsala - "21 Day Fix" Recipe
Amount Per Serving (1 serving)
Calories 316 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 72mg24%
Sodium 269mg12%
Potassium 708mg20%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 26g52%
Vitamin A 35IU1%
Vitamin C 4.1mg5%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

 

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