Archive for the ‘Main Dishes’ Category

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Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

July 11, 2012

I’ve been thinking about this chicken for awhile. I wouldn’t exactly call it a recipe, but more of an idea. You can use whatever cheese you want, although you can’t go wrong with fresh, melty mozzarella.

Grilled chicken topped with pesto, fresh mozzarella, and tomatoes. The perfect summer dinner.

Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

recipe from me!

Ingredients:

  • chicken breasts
  • pesto (I used some of my basil and made homemade pesto, but you can easily find it in grocery stores)
  • fresh mozzarella
  • tomato slices

Directions:

  1. Grill your chicken on low heat until cooked through. Top with pesto, tomato slices, and mozzarella cheese. Grill until cheese is melted.
  2. Enjoy!

— the Jilb

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Thai Chicken Wraps with Spicy Peanut Sauce

June 27, 2012

I made these chicken wraps a few weeks ago and really enjoyed them (and so did the Baby and the Joker). I was looking for something different to eat, and found it. We haven’t been big on Thai food in this house, except for this Thai Noodle Salad and I’m hoping to change that.

These chicken wraps are full of wonderfully healthy things like cucumber, carrots, bean sprouts, chicken, and some herbs. And I really love the peanut sauce. It was spicy, but not to the point where I wouldn’t give it to my kids because I was afraid it would be too hot for them.

Thai Chicken Wraps with Spicy Peanut Sauce

recipe adapted from Rachael Ray

Ingredients:

  • 3 chicken breasts
  • 1 T soy sauce
  • 1 T extra virgin olive oil
  • 1 T grill seasoning

for the salad:

  • 1/2 cucumber, peeled, halved lengthwise, and thinly sliced at an angle
  • 2 cups fresh bean sprouts
  • 1 cup carrots, shredded
  • 12 basil leaves, chopped or torn
  • 3 T mint leaves, chopped
  • 1 T sesame seeds
  • 1 tsp sugar
  • 2 T rice wine vinegar
  • salt, to taste

spicy peanut sauce:

  • 1/4 cup smooth peanut butter, at room temp
  • 2 T soy sauce
  • 1 T rice wine vinegar
  • 1/4 tsp cayenne pepper
  • 2 T extra virgin olive oil
  • 4 (12-inch) flour tortilla wraps

Directions:

  1. I threw in my chicken breasts in a crockpot along with the 1 T soy sauce, 1 T EVOO, and 1 T grill seasoning, on low for 6 hours until they were cooked through. Otherwise, you could toss chicken with the soy sauce, EVOO and grill seasoning and grill chicken until done.
  2. Then toss cucumber, bean sprouts, carrots, basil, mint, sesame seeds, sugar, and rice wine vinegar in a large bowl. Season salad with salt, to taste. Add in chicken.
  3. In a small bowl, whisk peanut butter, soy sauce, vinegar, cayenne pepper, and EVOO until well-blended.
  4. Pile chicken and veggies in wraps and drizzle with peanut sauce before wrapping and rolling.
  5. Enjoy!

— the Jilb

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Pepperoni Pizza Scones

June 20, 2012

Pizza+Scones=Perfection!

These scones are full of mini pepperoni, cheddar cheese, and mozzarella cheese. With these, you have yourself a portable pizza-like concoction. Pretty much perfect, I say.

We had these for lunch with a salad and some fruit, but I think these would be nice as a side or appetizer, and they are perfect dipped in some pizza sauce.

Pepperoni Pizza Scones

recipe slightly adapted from Lauren’s Latest

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 T baking powder
  • 1/4 tsp baking soda
  • 2 T sugar
  • 1/2 tsp garlic powder
  • 1/3 cup butter, cold
  • 1 & 1/4 cups mozzarella cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 4 oz. package mini turkey pepperoni
  • 1 cup milk

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix all your dry ingredients together. Grate in cold cheese, and then mix until you have a coarse, crumbly mixture.
  3. Stir in pepperoni and cheeses.
  4. Stir in milk until everything is moistened.
  5. Put dough on a lightly floured surface, and knead a few times. Then pat your dough down in a circle until it’s about 1 & 1/2-inchs thick. Transfer dough to lined baking sheet, and cut into 8 wedges.
  6. Bake for 15-20 minutes or until lightly browned.
  7. Serve with pizza sauce, and enjoy!

— the Jilb

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Real Popcorn Chicken

June 15, 2012

I made this Popcorn Chicken last week and was in awe. Why had I never thought of using popcorn before in coating chicken strips? Well, that has changed and I’m never going back!

The popcorn gives the chicken a nice little crunch. I really also liked the flavor from the thyme. I don’t use it that much, so I wasn’t sure what to expect. It was good!

These are cooked on the stove instead of in the oven, which I like, especially since it’s been getting warmer out. I hate to turn on my oven during the summer, and since I love to bake, that’s a tough thing.

Real Popcorn Chicken

recipe from Parents Magazine

Ingredients:

  • 3 cups popped popcorn
  • 1 T fresh thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 1 T water
  • 3 T whole wheat flour
  • 1 lb. skinless, boneless chicken breast, cut into 2-inch pieces
  • 1 T butter
  • 1 T olive oil

Directions:

  1. Remove any unpopped popcorn kernels from popcorn. Put the popcorn in a food processor and pulse until coarsely ground. Place the popcorn in a shallow dish, along with the thyme, salt, and pepper.
  2. In another shallow dish, add the egg and water, and beat lightly with a fork.
  3. In another shallow dish, place the flour.
  4. Dredge the chicken in the flour, shaking off an excess, then the egg mixture, and then the popcorn mixture to coat.
  5. Put the butter and oil in a large skillet over medium-high heat. Add chicken and cook 10-12 minutes or until fully cooked. Turn occasionally to brown.
  6. Enjoy!

— the Jilb

 

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Chicken and Roasted Broccoli with Goat Cheese

May 23, 2012

Chicken. Roasted Broccoli (if you haven’t had Roasted Broccoli before you need to. Soon.). Goat Cheese. Red and Green Peppers. Garlic. Olive Oil. That’s the stuff dinner is made of.

This is another recipe from Perry’s Plate. I am loving her blog, and really want to make everything she blogs about.

A few things I would change about this recipe. First, next time I am going to double it. If I didn’t have any self-control, which sometimes I don’t, I probably would have eaten the whole bowl myself.

Second, next time maybe a little less goat cheese. I think the called for 3-4 ounces was just a little bit too much for us. Although, I really did love the melty, tangy goat cheese, so I suppose we’ll see. I might even try feta cheese next time. Mmm…

If you love broccoli, chicken, peppers, garlic, goat cheese (or another type if goat isn’t your thing!), you need to try this. It was so delicious, and so light. Perfect for a summertime meal (except for having to turn the oven on to 500 degrees.)

Chicken and Roasted Broccoli with Goat Cheese

recipe from Perry’s Plate

Ingredients:

For the roasted broccoli and peppers:

  • 1 large head of broccoli, (almost 2 lbs), cut into 1-2 inch florets
  • 1/2 green pepper, cut into thin strips
  • 1/2 red pepper, cut into thin strips
  • 1/4 cup olive oil
  • 1/2 tsp sugar
  • 3/4 tsp salt
  • pepper to taste

For the rest:

  • 4 T olive oil
  • 6 garlic cloves, minced
  • couple pinches of crushed red pepper flakes
  • pinch of dried oregano
  • juice from half a lemon
  • 2 cups chicken, cooked, and shredded
  • 3-4 ounces goat cheese, crumbled (next time I’m going to try half that)

Directions:

  1. Preheat oven to 500 degrees, and place a baking sheet on the lowest rack.
  2. Place broccoli and peppers in a large bowl and toss with olive oil, sugar, salt and pepper.
  3. Remove baking sheet from oven, spread the broccoli and peppers on the sheet in an even layer. Bake 7-10 minutes or until the broccoli is cooked through and some are caramelized. Watch them carefully because you don’t want them to burn.
  4. While the broccoli is roasting, in a medium-sized pan, put 2 T of olive oil, and your pepper flakes and garlic cloves. On medium-low heat, cook garlic and pepper flakes for 5-7 minutes or until garlic is golden brown. Add your chicken and cook another 3 minutes or until chicken is heated through. Remove from heat and add in lemon and oregano.
  5. In a large bowl, mix your broccoli, peppers, and chicken with 2 T of olive oil, and the goat cheese. Serve immediately.
  6. Enjoy!

— the Jilb

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Crockpot BBQ Beer Chicken

May 18, 2012

This is our go-to Crockpot BBQ Chicken recipe. I’ve made it a number of times and it has never failed me.

It does have beer in it, which I think makes for fantastic tasting chicken, but if you don’t want to use beer, you could use chicken stock, ginger ale, or even water. (Although, I haven’t tried any of those, so I can’t vouch for them 100%).

All four of our kids will eat this BBQ Beer Chicken with no complaints. So, you know it’s got to be good!

I can’t tell you all enough how good, how easy, and how much you will all love this. So, go make it! 🙂

Crockpot BBQ Beer Chicken

recipe from How Sweet It Is

Ingredients:

  • 6 large chicken breasts (about 3 lbs)
  • 1 T onion powder
  • 1 T paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz of beer (we use Guiness)
  • 32 oz of BBQ sauce (she recommends a thinner bbq sauce or add more liquid if you use something like Sweet Baby Ray’s. The day I made this I realized I was out of BBQ sauce, so I made this recipe and it was perfect.)

Directions:

  1. Season your chicken with the onion powder, paprika, garlic powder, salt, and pepper. Add to crockpot, then add beer, and 24 oz of bbq sauce. Cook on low for 8 hours, then shred chicken, add the rest of your bbq sauce, toss chicken to coat, and then let it rest for 10-15 minutes to let everything absorb.
  2. Enjoy!

— the Jilb

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Club Panini

May 14, 2012

We love making paninis, especially during the summer when it’s too hot out to make much else. We typically do turkey, cheese, and a sweet chili sauce (which is awesome, by the way!) so I thought it would be fun to switch it up by making Club Paninis.

These turned out pretty much perfect. The only problem I had was shutting the panini maker since the sandwiches were so big!

Turkey, ham, bacon, provolone and cheddar cheese, tomato, and a mix of mayo, mustard, and parsley and you have yourself a pretty awesome sandwich!

Club Paninis

recipe adapted from Food.com

Ingredients:

  • a loaf of unsliced Italian or French bread
  • sliced deli turkey
  • sliced deli ham
  • bacon, cooked
  • cheeses, whatever kind you want (this time I did provolone and cheddar)
  • tomatoes, sliced thinly
  • 1/2 cup mayo
  • 1 tsp mustard
  • 1 T parsley, chopped
  • olive oil for bread
  • seasonings for bread, I used an Italian Herb seasoning

Directions:

  1. Turn on your panini press.
  2. Mix your mayo, mustard and parsley together in a small bowl.
  3. Cut your bread into 1/2-inch slices. Brush olive oil on the outside of your bread slices and then sprinkle on seasonings.
  4. When your panini press is ready put one slice of bread down. Then put a few slices of turkey on your bread, followed by one kind of cheese, then top with bacon, then ham, then another cheese, then more bacon, then a tomato slice. Spread some of your mayo mixture on the inside of the top slice of bread, and then put that on top of the tomato. Push your panini press down, and let it cook until it’s golden brown. Repeat with the rest of the ingredients.
  5. Enjoy!!

— the Jilb