Dinners

Recipe—Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Summer is coming… but the warm weather is already here! Time to fire up the grill!

I love when I can find recipes that are almost all done on the grill so I can keep the kitchen cool during hot months. I may also love recipes like this because it means I do the easy prep work and then the hubby does all the hard work out in the heat at the grill while I stay cool inside with a margarita. It’s all about team work, right? 😉

Okay, onto the dish. Each of these components is delicious on it’s own but when brought together you get some amazing tacos! You have the grilled chili lime chicken which is so tender and has so much flavor, a little zest from the lime paired up with all those delicious seasonings and a tad of heat. Then you have this delicious chunky salsa made up of a sweet caramelized pineapple with a nice smoky flavor from the grilled red pepper and jalapeño. And is if that isn’t enough, (yes, it gets better!) then you add this refreshing avocado crema. Just give me a bag of tortilla chips and I will go to town on that sauce!

Another thing I love about this recipe is how pretty it is! Look at all those amazing colors! I truly love everything about this recipe! I hope you will too.

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Note: If you want to cut down on the amount of preparation at dinner time, you can marinade the chicken for as long as 24 hours in advance and the crema can be made up to four hours in advance. Having a chunk of the leg work done in advance makes this a perfect recipe to make for dinner guests. All you have to do is grill the chicken, pineapple, and peppers, and warm up some tortillas.

CHILI LIME CHICKEN INGREDIENTS
1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
2 tbsp lime juice

PINEAPPLE SALSA INGREDIENTS
20 oz can pineapple slices
1/2 red onion, sliced
red bell pepper, deseeded and quartered
jalapeno, deseeded and halved
olive oil
1/4 c cilantro, chopped
1 tbsp lime juice
1/4 tsp ground ginger
1/4 tsp cumin
salt and pepper to taste

AVOCADO CREMA INGREDIENTS
1 avocado
1/2 c sour cream
2 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder

OTHER INGREDIENTS
tortillas
pepperjack cheese, shredded
lime, cut into wedges

STEPS

  • Place the chicken breasts in a large Pyrex dish.
  • Whisk together all the additional chili lime chicken ingredients in a small bowl and slather all over both sides of the chicken breasts.
  • Cover the Pyrex with plastic wrap and set aside to marinade for 30 minutes.
  • While the chicken is marinating, begin preparing items for the salsa. Skewer the red onions and then drizzle them, the bell pepper, and jalapeño with olive oil and set aside with the pineapple.
  • Preheat your grill to 375–425º.
  • Grill the chicken for 8–10 minutes on one side and then flip.
  • Add the pineapple and peppers to the grill and cook for 4­–5 minutes before flipping and then continue to grill them for another 4–5 minutes.
  • Continue to cook the chicken until a thermometer reads 160º when inserted into the thickest part of the meat, the pineapple until it is nicely caramelized, and the veggies until they have some nice grill marks.
  • Transfer everything from the grill to a cutting board and allow it to rest for 5 minutes.
  • While all the grilled items are resting get started on the avocado cream. Add all the crema ingredients to a blender and puree until smooth and well blended, set aside.
  • Chop up the pineapple, onion, and peppers and place them in a bowl.
  • Add the cilantro, lime juice, ginger, cumin, salt, and pepper to the bowl and stir.
  • Chop up the chicken and set aside.
  • Everything is finally ready! Time to assemble the tacos!
  • Heat up your tortillas and top each one with meat, cheese, pineapple salsa, and avocado crema.
  • Devour!

 

Recipe adapted from Carlsbad Cravings.

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Dinners

Recipe—Creamy Tomatillo Chicken

Tomatillos are one of those things that I am just figuring out what to do with. I remember as a kid peeling the husks off them all summer long since my mom grew them in her garden but all I remember her really making was her tomatillo salsa.

Every once in awhile I end up with a small bag of them from a friend or our produce delivery. Never enough to actually make a whole batch of salsa with. But now I can say I have two recipes that use tomatillos. One is my green chicken chili, which I promise to post soon, and the other is this incredible Creamy Tomatillo Chicken recipe.

If you can prepare the sauce the night before it is perfect for a busy workday. Just come home, take the marinated chicken out of the bag, and bake. After marinating for that long you are sure to get a super juicy and flavorful chicken breast. The ranch gives it a nice refreshing quality while the cilantro and lime give it a little zip! While I served this with rice which was awesome, I really want to try the chicken chopped up over some greens with corn, black beans, and some red bell pepper. The sauce would make for an amazing dressing over a little southwest salad!

INGREDIENTS
1 c mayonnaise
1/2 cup buttermilk
1 package dry ranch dressing mix
2 1/2 tsp garlic
1 c cilantro leaves
4 tomatillos, husked and chopped
1 tsp lime juice
4 boneless skinless chicken breasts

GARNISHES (Optional)
Lime wedges
Extra cilantro leaves

STEPS

  • Add into a blender the mayonnaise, buttermilk, ranch dressing mix, garlic, cilantro, tomatillos, and lime juice.
    Blend until well combined and transfer about half of the mix to a one-gallon Ziploc Bag.
  • Add the chicken to the bag and seal tightly.
  • Store the chicken in the fridge and marinade anywhere from 30 minutes to overnight.
  • Transfer the remaining marinade in a small bowl, cover, and place in the fridge until ready to serve.
  • When ready to begin cooking preheat the oven to 375º and transfer the chicken breasts to a baking dish.
  • Dispose of the leftover marinade.
  • Bake the chicken for 20–25 minutes or until cooked completely through.
  • Transfer the cooked chicken to the plate and poor the additional sauce over the top.
  • Garnish with a lime wedge and some fresh cilantro leaves.
  • Enjoy! 

Recipe adapted from Creme de la Crumb.

Dinners

Recipe—BBQ Chicken Calzones

One of my favorite pizzas has got to be the BBQ Chicken pizza from California Pizza Kitchen. I know I know it is totally not traditional pizza. I guess I just like how light it is and that it is completely different. They have this perfectly thin crust, light on the cheese, and then you get a flavor packed punch from all the BBQ sauce and then the unexpected cilantro. Somehow it just works!

I decided to try and duplicate this recipe but opted for calzones just for something different. They were awesome! And best of all the recipe made more than enough for the three of us so I was able to freeze them and had another nights worth of dinner for later that month.

This recipe was incredibly easy to make and I even brought my little guy in the kitchen to assist. He had a blast helping to assemble them! I don’t think this recipe took us more than 40 minutes. I spent about 20 minutes prepping and putting them together and another 20 to bake them. While they are baking throw together a quick salad and dinner is done!

Note: If you plan on freezing some, be sure to freeze them uncooked. I place the uncooked calzones on a wax paper lined baking sheet and put them in the freezer. Once they are frozen solid I place them in an airtight Ziploc bag. This keeps them from sticking together. When you are ready to enjoy them just place them on a parchment paper lined baking sheet and bake at 375º for about 20–25 minutes.

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
1 c bbq sauce
1 rotisserie chicken shredded
1/2 red onion, thinly sliced
2 c mozzarella, shredded
1/4 c cilantro, chopped

STEPS

  • Preheat oven to 375º.
  • Cut your pizza dough into 6–8 pieces.
  • Lightly flour a cutting board and roll a piece of the dough out into a nice even circle. You want to get it pretty thin.
  • Add a spoonful of the BBQ sauce to the rolled out dough and evenly spread it around using the back of a spoon. (Avoid the edges so that the dough will stick to itself when you go to close them up.)
  • Add a nice little pile of the chicken to the center of the rolled out dough and top with a few slices of the red onion, a sprinkling of the cheese, and a couple pinches of the cilantro. (Make sure none of the filling is near the edges.)
  • Carefully fold the calzone in half and go around the outside edge rolling it up tightly so none of the toppings come out when baking.
  • Place the assembled calzone on a parchment paper lined baking sheet.
  • Continue assembling the rest of the calzones and placing them on the baking sheets. (Note that you will probably need two sheets to hold all of them.)
  • Once they are all assembled and loaded up on the baking sheet, bake them for 15–20 minutes or until the crust is a nice golden brown.
  • Remove the sheet from the oven and allow them to cool for 5 minutes before serving.
  • Optional: Serve with an extra side of BBQ sauce or ranch if you’d like.
  • Enjoy!

If you like this unique pizza recipe then you should give this one a try too!

Shrimp and Pesto Pizza 

Sandwiches

Recipe—Crock-Pot Shredded Chicken Jalapeño Popper Sammy

I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.

INGREDIENTS
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping

STEPS

  • Place the chicken, onion, garlic, and Rotel in the crock-pot.
  • In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove the cooked breasts from the pot and transfer to a cutting board.
  • Using two forks shred the chicken and place back into the crock-pot.
  • Cover the crock-pot and keep on low.
  • While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
  • Allow the cream to come to a boil stirring constantly.
  • Whisk in the cream cheese until melted.
  • Add in the cheddar and chopped jalapeños and stir until smooth.
  • Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
  • Chow down!

Recipe adapted from Food Fanatic.

Dinners

Recipe—Chicken Breasts with Mushroom and Onion Dijon Sauce

Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.

Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking. 

INGREDIENTS
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)

 

STEPS

  • In a large Ziploc bag mix together the flour, salt, and pepper.
  • Add the chicken to the bag and toss to coat.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Remove the chicken from the bag and shake off excess flour before placing in the pan.
  • Cook the chicken for 4–6 minutes per side and transfer to a platter.
  • Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
  • Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
  • Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
  • Add in the parsley, broth, cream, and butter and mix to combine.
    Place the chicken back into the pan and spoon the sauce over the top.
  • Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
  • Transfer the chicken breast to a plate and spoon sauce over the top.
  • Sprinkle with a little chopped parsley garnish for some added color.

 

Recipe adapted from A Family Feast.

Dinners

Recipe—The Perfect Turkey

To brine or not to brine? That is the ongoing question I have people ask me about cooking a turkey. Well here is your answer, I am a briner. I have prepared turkeys both brined and not. While I am no professional chef I would consider my self very versed in eating. I personally think brined turkeys come out with more flavor and are more moist than that of a turkey that is not brined. Some of you may be asking, “what the heck is brining?”

Brining is the process of soaking your turkey in a salt (and sometimes herb) infused bath for several hours prior to cooking. I find that your bird will be more evenly flavored and it will also be the moistest bird you ever have.

I make an awesome citrus herb rub (see recipe below) for my turkey. It is flavor packed and will make all your dinner guests ohhhh and ahhhh. The orange zest is not overpowering at all. It actually is a really nice complement to all the other flavors of a thanksgiving dinner. Trust me. I know how to make a delicious turkey.

Notes: Do not brine your turkey if it is self basting, pre seasoned, or kosher. If you do not have a pan that is large enough you may use an oversized bowl, ice chest, or even a baking bag tied off. The key is that the bird is completely submerged.

BRINING INGREDIENTS
1 c kosher salt
2 c sugar
1 c apple cider vinegar
2 tbsp sage
2 tbsp thyme
2 tbsp rosemary
1 tbsp pepper
thawed turkey

STEPS FOR BRINING

  • Find a large pot that will hold your turkey making sure you have at least an inch or two of room at the top.
  • Bring 4 cups of water to a boil in your pot.
  • Add the salt and sugar and stir until completely dissolved.
  • Remove the pan from heat and add in 8 cups of cold water, apple cider vinegar, sage, thyme, rosemary, and pepper.
  • Place the pot in your sink (this will help in case any liquid overflows).
  • Remove all of the giblets and neck from your turkey and gently lower it into the pot.
  • Cover the pot with a lid or saran wrap.
  • Place the pot in the fridge and marinade for 12–16 hours.
  • Rinse the turkey and pat dry.

TURKEY INGREDIENTS
3 tbsp garlic, minced
2 c Italian parsley leaves, chopped
1 tbsp kosher salt
1 tsp ground pepper
2 tsp chili powder
2 oranges, zested and quartered
1 c butter, softened
1 brined turkey

STEPS FOR TURKEY

  • Preheat oven to 325º.
  • In a small bowl combine the garlic, parsley, kosher salt, pepper, chili powder, orange zest, and butter and mix until well combined.
  • Starting from the neck of the turkey, carefully separate the skin from the breast meat with your fingers.
  • Push about half of the herbed butter mixture under the skin and spread it out evenly. (Don’t be afraid really get it all over in there! The butter will melt and all those yummy flavors will just seep into the meat.)
  • Use the other half of the mixture to evenly cover the top and sides of the turkey.
  • Place the orange quarters inside the turkey’s cavity.
  • Place the seasoned turkey in a roasting pan and loosely cover with foil.
  • Roast the turkey for 20–23 minutes per pound and baste every 45 minutes. (Note: If you are running out of juices in the pan just add some chicken broth or cubes of butter.)
  • Remove the foil for the last 45 minutes of cooking.
  • When the temperature in the meatiest part of the turkey reaches 165º remove it from oven and allow it to rest for 25–30 minutes.
  • Carve and gobble up.

 

Have a wonderful Thanksgiving everyone!

 

 

Dinners

Recipe—Pesto Chicken Kabobs

Over the past year or so I have been using pesto more and more. Last summer we got a massive amount of basil from our garden, which yielded lots and lots of tasty homemade pesto. I was able to freeze tons and use it throughout the whole year. Awesome! I have found that pesto actually makes a really great marinade. Recently I am totally hooked on pesto chicken kabobs. Not only are they super fun to eat but they cook in a fraction of the time. Perfect meal for this coming summer.

Tip From the Diva: When using wooden skewers, soak them in water for about 10 minutes before putting all your goodies on them. It keeps them from catching fire and are much easier to handle. Genius right?

INGREDIENTS
3–4 chicken breasts, cut into 1” pieces/cubes
salt and pepper
1/2 c pesto
half of a red onion, cut into 1” squares
red bell pepper, cut into 1” pieces
yellow bell pepper, cut into 1” pieces

STEPS

  • Season the cubed chicken with salt and pepper.
  • Place in a container and toss with the pesto.
  • Allow chicken to marinade for at least 30 minutes. (I like to let mine soak up all the flavors for 7–8 hours.)
  • Thread the meat and the veggies onto the skewers making sure to alternate and discard the leftover marinade.
  • Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.