Tag Archives: chicken

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Chicken Enchilada Dip

So my husband is all about cast iron skillets.  Sooo, I have been trying to find all different ways to use these skillets!!

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One great way to do that is this chicken enchilada dip.

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Enough said.

5.0 from 1 reviews
Chicken Enchilada Dip
 
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Chicken Enchilada Dip
Author:
Serves: 12
Ingredients
  • 1 chopped yellow onion
  • 2 grated garlic cloves
  • 2 cups shredded cooked chicken
  • 1 can rinsed black beans
  • 1 cups red enchilada sauce
  • 1 chiplote in adobo chopped, plus 1 tablespoon sauce
  • 1 tablespoon cumin
  • 3 cups pepper jack cheese
  • tortilla chips, for dipping
Instructions
  1. Preheat the broiler.
  2. Heat a medium cast iron skillet over medium high heat. Toss in the onion and garlic. Cooked until the onion is a little charred around the edges.
  3. Add in the rest of the ingredients expect for the chips and cheese.
  4. Cook until heated thru.  Sprinkle with the cheese and place under the broiler until bubbly and melted.
  5. Serve with corn chips.
  6. Eat!

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Lemon Dill Butter Grilled Chicken and Shrimp with Greek Orzo Salad

How did you like the title of this post?  I had to explain all of the elements of this recipe because they are each so delicious! I know I said that this is my sister’s favorite thing that I make, but this orzo salad and grilled chicken and shrimp is also in the running.

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Yum.  I love lemon.  You start by making the lemon dill butter.  You need 2 cups of freshly squeezed lemon juice.

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Pour thru a strainer into a medium saucepan, and boil the heck out of it.  No really just crank up the heat and let it go.

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Your 2 cups will turn into 2 tablespoons of pure goodness.

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While the lemon juice is boiling away, get your butter ready.  Place 2 sticks of butter (I used salted but unsalted is fine too), 2 tablespoons chopped dill, and some salt and pepper in a small bowl.

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Add in your lemon syrup and stir really well.  Set aside until ready to use.

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Now onto the orzo salad. Start by chopping up of your vegetables and things and placing them in a bowl.  Seed the pepper, cucumber, and tomatoes.  Dice everything up bite sized. Then slice up the green onions and kalamata olives. Crumble your feta if you didn’t buy that way already.

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So yummy and fresh.

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Cook up your orzo.

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Make the dressing.  Lemon zest and juice, grated garlic, chopped dill.

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Drizzle in the extra virgin olive oil. Whisk together.

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To the vegetables add the cook orzo and dressing and toss to combine. Refrigerate until ready to eat.

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Now take your lemon dill butter and smear it all over the chicken, shrimp (which I like to skewer so I’m not chasing them around the grill, but hey if you like to chase shrimp around the grill by all means skip this step), and spread it on some pita bread.

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Mmmmmm.  This is the best part of the meal.  Grilled buttery carbs.

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Then throw everything on the grill.  Cook the chicken until no longer pink, just get some grill marks on the bread, and cook the shrimp until they are just pink.

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Serve the grilled chicken, shrimp, and pita with the orzo salad.

5.0 from 1 reviews
Lemon Dill Butter Grilled Chicken and Shrimp with Greek Orzo Salad
 
Prep time
Cook time
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Lemon Butter Grilled Chicken and Shrimp with Greek Orzo Salad
Author:
Serves: 6
Ingredients
  • For the lemon dill butter:
  • 2 cups lemon juice
  • 2 sticks butter, softened
  • 2 tablespoons chopped dill
  • salt and pepper to taste
  • 3-4 pounds chicken
  • 1 pound shrimp, peeled and deveined
  • 6 pita rounds
  • For the Greek Orzo Salad:
  • 1 lbs orzo, cooked to package directions
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 3 roma tomatoes, seeded and chopped
  • 5 green onions, sliced
  • ½ cup kalamata olives, pitted and sliced
  • 6 oz feta, crumbled
  • zest of 2 lemons
  • ½ cup lemon juice
  • ¾ cup extra virgin olive oil
  • 3 cloves garlic, minced finely or grated
  • 2 tablespoons chopped dill
  • ½ teaspoon dried oregano
  • salt and pepper to taste
Instructions
  1. For the lemon dill butter and grilled meats:
  2. Pour the 2 cups of lemon juice thru a strainer into a medium saucepan.  Heat over high heat until the juice is reduced to 2-3 tablespoons.  It will be very thick and syrupy.
  3. Place the butter, 2 tablespoons chopped dill and some salt and pepper in a bowl.  Add the reduced lemon juice.  Stir to combine.  Smear all over your chicken, shrimp, and pita bread.
  4. Grill the chicken over medium heat until no longer pink.  Grill the shrimp over medium high heat until just pink all the way thru.  Grill the pita bread until warm and it has some nice grill marks.
  5. For the Greek Orzo Salad:
  6. Whisk together the lemon zest, lemon juice, 2 tablespoons chopped dill, grated garlic, dried oregano, and salt and pepper.  Slowly drizzle in the extra virgin olive oil while whisking.  Set aside.
  7. In a large serving bowl, combine the rest of the ingredients for the salad.  Top with the dressing and toss well. Refrigerate until ready to serve.
  8. Eat!

Recipe adapted from Bobby Flay.

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Garlic Balsamic Rosemary Chicken

This chicken dish is easy to throw together and you probably already have all of the ingredients in your pantry or fridge.

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Mix together extra virgin olive oil, balsamic vinegar, garlic, chopped rosemary (I used fresh, but dried will work as well), and salt and pepper.

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Add in chicken a marinate for 10-30 minutes, depending on how much time you have.  You don’t want it to marinate for much longer than 30 minutes because the vinegar will end up cooking the chicken.

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Place the chicken in a large skillet and pour the marinade over top. Cook over medium heat for about 7-8 minutes, but it will depend on how thick your chicken is. I like to cover it because it will spatter a bit, and I think it helps it cook more evenly.

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Flip over and continue to cook for 7-8 more minutes until the chicken is cooked through.  I love the rich color that the balsamic vinegar gives the chicken.

5.0 from 1 reviews
Garlic Balsamic Rosemary Chicken
 
Prep time
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Garlic Balsamic Rosemary Chicken
Author:
Serves: 4
Ingredients
  • 1½ pounds boneless skinless chicken, breast or thighs
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 4 garlic cloves, grated
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • salt and pepper
Instructions
  1. Mix together all ingredients, except chicken.  Add chicken and marinate for 10-30 minutes.  Don't let it marinate much longer than 30 minutes, the vinegar will start to cook the chicken.
  2. Place chicken in a large skillet preheated over medium heat.  Pour the marinade over the chicken.  Cover.  Cook for 7-8 minutes.
  3. Flip chicken over and continue to cook for 7-8 minutes, or until done. Let the chicken rest for 10-15 minutes before eating.
  4. Eat!

Recipe adapted from Rachel Ray.