Beer Marinated Chicken with Sweet Potato and Brussel Sprouts Salad

Beer Marinated Chicken with Sweet Potato and Brussel Sprouts Salad

Julia   

This flavor filled dinner was a hit at our place.  Our little one gobbled up the Brussels sprout sweet potato salad, and the chicken was tender and enjoyed as well. 

Beer Marinated Chicken – Adapted from Plain Chicken

Ingredients

• 12 oz beer
• 6 T lemon juice
• 2 T Italian seasoning
• 1/4 tsp. minced garlic
• 1 tsp. salt
• 3-4 boneless, skinless chicken breasts

Sweet Potato and Brussels Sprouts Salad – Adapted from Kaelyn’s Kitchen

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1 pound of fresh Brussels sprouts
• 1 tsp. olive oil
• 1 T balsamic vinegar
• 1/3 C Parmesan cheese
• salt and pepper, to taste

Directions

In a large bowl (that can be covered and refrigerated), pour together the beer, 6 T lemon juice, 2 T Italian seasoning, 1/4 tsp. minced garlic, 1 tsp. salt and stir well.  Then, add in 4 chicken breasts.  Cover and refrigerate 4-6 hours, or overnight.

 

When you are ready to cook, fire up your grill.  Grill chicken over medium flame for 15-20 minutes, flipping often.  Cook until chicken reaches an internal temperature of 180 degrees. 

Meanwhile, place your Brussels sprouts into your food processor, along with a splash of balsamic vinegar and half of the Parmesan cheese; shred.  Set aside. 

Take your cubed sweet potatoes and place them into a large skillet that has been heated and has 1 tsp. olive oil in the bottom.  Toss and sauté over medium heat for 5-6 minutes.   

Add in the shredded Brussels sprouts and continue cooking until sweet potatoes are soft and the Brussels sprouts are tender. 

Sprinkle over 1 T balsamic vinegar and remaining shredded Parmesan cheese. 

Serve warm.   

Italian Chicken Pie

Italian Chicken Pie

Julia   

This Italian version of a baked pie is really quite tasty.  Kind of like a stuffed cheesy-bread, yet more like your favorite Italian meal tucked between some bread.  We really enjoyed it, and think you will too. 

Italian Chicken Pie – Adapted from Been There, Baked That

Ingredients

• 1 C shredded, cooked chicken
• 1/3 C shredded Parmesan cheese
• 1/2 C shredded Mozzarella cheese
• 1 tsp. basil
• 1 tsp. oregano
• pinch of red pepper flakes
• 1/2 tsp. minced garlic
• 1 can (14.5oz) diced tomatoes
• 1/2 C white whole wheat flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/8 C olive oil
• 1 1/8 C milk
• 2 eggs

Directions

Begin by combining the shredded chicken, 1/4 C of each cheese (Mozzarella and Parmesan) along with all the spices – 1 tsp. basil and 1 tsp. oregano, a pinch of red pepper flakes and 1/2 tsp. minced garlic – together in the bottom of a well-greased 9-inch pie plate. 

Drain the diced tomatoes and layer those on top of the chicken. 

Mix together the 1/2 C white whole wheat flour, 1 tsp. baking powder (measure that just slightly under 1 tsp.), and 3/4 tsp. salt.  Whisk in 1/8 C olive oil, 1 1/8 C milk and 2 eggs.  Pour that mixture over the top. 

Bake, uncovered, at 375 for 35ish minutes until nicely golden brown and a knife inserted into the center comes out clean.  Add remaining mozzarella cheese in the last 5 minutes of baking.  Allow the dish to set for 10-minutes before slicing to serve. 

Enjoy!

Fireman’s Chicken BBQ

Fireman’s Chicken BBQ

Julia   

As we wrap up summer, this most excellent chicken BBQ recipe warrants firing up the grill at least one more time. 

My husband grew up in Upstate New York and this recipe was a summer staple for his family.  We recently made it and enjoyed it very much. 

Fireman’s Chicken BBQ

Ingredients

• 2 C vinegar
• 1/2 C olive oil
• 1 egg
• 2 tsp. salt
• 1 T poultry seasoning
• 1 tsp. pepper
• 6-8 chicken breasts or 10-12 wings or legs
• 10 small red potatoes

Directions

Begin by combining the egg (lightly beaten), 2 C vinegar, 1/2 C olive oil, 2 tsp. salt, 1 tsp. pepper and 1 T poultry seasoning in a large bowl.  Add in the chicken.  Marinade in the refrigerator for 2-6 hours in a covered container. 

Meanwhile, wash and quarter the red potatoes.  Season generously with salt, pepper and olive oil and place in a foil-lined grill basket. 

Remove the chicken from the marinade, piece by piece, and grill the chicken over medium heat for 10-15 minutes, turning 2-3 times.  Cook until internal temperature of the chicken reaches 180 degrees. 

Cook the potatoes over medium heat too, for 15ish minutes until tender and crispy. 

Serve together with sweet corn and enjoy!

Buttermilk Chicken with Sweet Tomato Relish

Buttermilk Chicken with Sweet Tomato Relish

Julia   

This chicken is outstanding.  We loved the tang and crunch, but even more so, loved the sweet tomato relish on the top.  Oh my! 

Buttermilk Chicken with Sweet Tomato Relish – Adapted from Your Home Based Mom

Ingredients

• 4 chicken breasts, or 6-8 tenders
• 3/4 C buttermilk
• 1/2 C white whole wheat flour
• 1/2 tsp. sea salt
• 1/4 tsp. pepper
• 1/2 T butter
• 3 C tomatoes (cherry, roma, beefsteak, heirloom… whatever you have!)
• 2 T minced onion
• 2 T brown sugar
• 2 T white sugar

Directions

Soak the chicken in the buttermilk for 10-15 minutes.  If you have time to plan ahead, plan for 1-2 hours of marinade time in the fridge.  I forget these things, so I went with 15 minutes in the fridge. 

Then, heat 1/2 T butter in a large skillet over medium heat until melted. 

Mix the flour (1/2 C) and salt and pepper together in a medium bowl.  Dunk the chicken into the bowl and coat each piece in flour. 

Place the coated chicken into the warm skillet and cook over medium heat for 7 minutes on each side.  Check internal temperature – it should be close to 180 degrees.  Continue cooking, flipping often, until chicken reaches 180 degrees. 

Meanwhile, dice up those tomatoes and add them to a skillet with the minced onion, brown and white sugars. 

Stir often and get a nice simmer going. 

Stir and cook until much of the liquid evaporates and the tomatoes get all caramelized.

Serve atop the chicken and alongside green veggies. 

Enjoy!

Lemon Skillet Chicken with Vegetables

Lemon Skillet Chicken with Vegetables

Julia   

If you are looking for a tasty and refreshing summer recipe that does not involve turning on your oven, than this is the recipe for you. 

Light and refreshing, this lemon crusted chicken skillet with tasty summer vegetables is sure to be a hit at your dinner table. 

Lemon Skillet Chicken with Vegetables – Adapted from Baked By Rachel

Ingredients

• 1 recipe lemon butter sauce
• 2 medium bell peppers, sliced into strips
• 2 medium zucchini, quartered into 1-inch pieces
• 8 stalks of asparagus, trimmed and cut into 1 inch pieces
• 4 chicken breasts
• 4 T flour
• salt and pepper, dashes of each
• 2 T lemon zest (an entire lemon)
• 4 lemon slices
• 1/2 T butter

Directions

Begin by combining 4 T flour with salt and pepper and lemon zest in a shallow bowl.  Add in the chicken breasts and coat well in the mixture. 

Melt 1/2 T butter in a large skillet over medium heat. 

Add in the coated chicken and cook over medium heat for 5 minutes and then flip over. 

Add the lemon slices and continue cooking until chicken temperature reaches 180 degrees. 

Meanwhile sauté the sliced veggies in a second skillet over medium heat.  If needed, drizzle with a little olive oil to sauté. 

Cook until crisp-tender and then add the herbed butter sauce. 

Serve veggies and lemon chicken topped with a lemon slice. 

Enjoy!

Pulled Chicken Parmesan Wraps

Pulled Chicken Parmesan Wraps

Julia   

Life with an almost 5 month old is hectic and fun.  Although my academic year job is done, the work doesn’t really end.  Summer is research work time, and that is a little harder to do this summer with my little peanut at home with me.  Thus, blogging has taken a back seat around here.   

The good news is, we’re still eating over here, so I am still cooking.  It’s just taking me a lot longer to post.  Since I have less time available to cook during the day, I have been working on some great summer meals – light, quick and perfect for this time of year. 

Chicken Parmesan is typically a really heavy dish and I wanted to lighten up the taste.  I went for shredded chicken, and caramelized tomatoes, which was the perfect combination. 

Pulled Chicken Parmesan Wraps

Ingredients

• 12-14oz cooked, shredded chicken (I used canned)
• 1 C tomato sauce
• 1 tsp. basil, divided
• 1 tsp. oregano
• 1/4 tsp. minced garlic
• 1/4 tsp. minced onion
• 4 whole wheat flour tortillas
• 1/4 C Parmesan cheese
• 1 C cherry tomatoes, halved
• 1 tsp. olive oil

Directions

Combine shredded chicken with 3/4 tsp. basil, 1 tsp. oregano, 1/4 tsps each garlic and onion in a large microwave safe bowl. 

Stir in tomato sauce. 

Heat for 3-5 minutes in a microwave oven to warm the chicken throughout. 

Meanwhile, sauté the cherry tomatoes in olive oil in a skillet over medium heat until softened and caramelized. 

Fill a tortilla with 1/4 of the chicken filling, top with 1/4 of the Parmesan cheese. 

Roll up and top with cherry tomatoes. 

Serve warm and enjoy. 

Makes 4 tortillas. 

Ziti Stuffed Peppers

Ziti Stuffed Peppers

Julia   

This quick and easy dinner combines the greatness of a pasta dish we all love – baked ziti, with a healthy serving of veggies. 

Your whole family will enjoy the cheesy goodness of these stuffed peppers. 

Ziti Stuffed Peppers – Adapted from Cinnamon Spice and Everything Nice

Ingredients

• 1/2 C cooked, diced chicken
• 4 bell peppers
• 1 T minced onion
• 1/4 tsp. minced garlic
• 2 cans diced tomatoes
• 1 tsp. basil
• 1 tsp. oregano
• 1 T parsley
• 6 oz. rotini pasta
• 1 C ricotta cheese
• 4 oz. mozzarella cheese, shredded
• 1/4 C Parmesan cheese
• salt and pepper, to taste

Directions

Begin by slicing and coring the bell peppers.  Arrange them in a large 9x13 glass baking dish that has been lightly greased with olive oil.  Set aside.  Then, bring a pot of water to a boil and boil the pasta according to package directions.  Drain, and set aside.

Meanwhile, heat a skillet and add the onions, garlic and tomatoes; simmer for 2-3 minutes to boil off the excess liquid from the tomatoes. 

Then, add in the shredded chicken.  Alternatively, you could use ground beef, turkey or Italian sausage here too.  Simmer for 5-7 minutes. 

When the pasta is ready, add the pasta to the skillet.  Stir well and season everything with 1 tsp. basil, 1 tsp. oregano and 1 T parsley.  Add salt and pepper as desired. 

Stir in the ricotta cheese. 

Heat until warmed throughout.  Then, remove from the heat. 

Stir in 1/2 of the mozzarella cheese and fill the bell peppers.  I found it easiest to fill the peppers using a large cookie/ice cream scoop. 

Cover the pan with a cookie sheet, and bake at 400 for 30-35 minutes. Remove the cookie sheet and top with additional shredded mozzarella and Parmesan cheese.  Continue cooking, uncovered this time, for 7-10 minutes, or until the cheese is melted and the peppers are tender. 

Garnish with extra parsley before serving, if desired. 

Serve warm and enjoy!