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Blackened Chicken Salad with Chipotle Ranch Dressing

Blackened Chicken Salad with Chipotle Ranch Dressing

by Pam on June 3, 2014

When we were in Bend, Oregon over Memorial Day weekend, I had a delicious salad at a local brewery that I couldn’t get out of my mind. I finally decided to re-create it at home. I grilled some blackened chicken breasts along with some corn on the cob in my grill pan and tossed it together with mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, crushed tortilla chips, and chipotle ranch dressing. The salad was hearty and so flavorful! We all gobbled it up, although my son opted for plain ranch because he doesn’t care for spicy food. The rest of us had it with the spicy ranch and loved it. My husband had the leftovers today and said it was really tasty. This salad will be on our dinner table again… very soon! [1]

Prepare the Chipotle Ranch Dressing[2] at least 30 minutes prior to serving the salad so flavors have time to mingle. Click link for the recipe.

Heat your grill pan over medium high heat then add the corn on the cob and cook  for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place into a large bowl.

Combine the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne together in a dish and mix well.

Sprinkle evenly over both sides of the chicken breasts. Heat a grill pan coated in cooking spray over medium heat. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite sized pieces.

Combine the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips to a large bowl. Add the diced chicken and drizzle with chipotle ranch dressing, to taste. Toss to coat evenly and serve. Enjoy.



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Blackened Chicken Salad with Chipotle Ranch Dressing




Yield: 5

Total Time: 15-20 min.



Ingredients:

Blackened Seasoning:

1/2 tbsp paprika
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp celery salt
Dash of cayenne
2 boneless skinless chicken breasts, extra fat removed

Salad:

2 ears of corn, grilled
3 cups of mixed greens
3 cups of Romaine lettuce, chopped
1/4 cup Cheddar cheese, diced
1 Avocado, diced
Handful of grape tomatoes, halved
1/2 cup of black beans, drained & rinsed
2 green onions, chopped
2 baby orange bell peppers, diced
1/4 cup of fresh cilantro, coarsely chopped
Handful of tortilla chips, crushed
Chipotle ranch dressing, to taste – click recipe link up above

Directions:

Prepare the Chipotle Ranch Dressing at least 30 minutes prior to serving the salad so flavors have time to mingle. Click link up above for the recipe.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place into a large bowl.

Combine the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne together in a dish and mix well. Sprinkle evenly over both sides of the chicken breasts. Heat a grill pan coated in cooking spray over medium heat. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite sized pieces.

Combine the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips to a large bowl. Add the diced chicken and drizzle with chipotle ranch dressing, to taste. Toss to coat evenly and serve. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by Cascade Lakes Brewing Company

References

  1. ^ Chipotle Ranch Dressing (www.gordon-ramsay-recipe.com)
  2. ^ Chipotle Ranch Dressing (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Buttermilk Southwestern Grilled Chicken

Buttermilk Southwestern Grilled Chicken

by Pam on January 29, 2014

I found this Bobby Flay[1] recipe for Southwestern chicken breasts and I thought it sounded good. I let the chicken marinate overnight and it really made the meat extra flavorful. The chicken smelled amazing while it cooked and it turned out juicy and tender. This recipe paired really well with the Mexican Rice[2] and a Southwestern style salad. We all enjoyed the chicken, even the kids, so I will be making it again soon. I have a feeling this recipe would be great for tacos, enchiladas, and salads too.

Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.

Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.



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Buttermilk Southwestern Grilled Chicken




Yield: 4

Prep Time: 10 min. + 4-24 Hours marinating

Cook Time: 12+ min.



Ingredients:

1 cup buttermilk
1/2 lime, zested and juiced
2 cloves garlic, minced
1/2 tbsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
Hot sauce, to taste (I used Tabasco)
2 tbsp fresh cilantro, chopped
Sea salt and freshly cracked pepper, to taste
4 boneless skinless chicken breasts, trimmed of any fat

Directions:

Combine the buttermilk, lime zest, juice, garlic, chile powder, coriander, cumin, turmeric, and hot sauce together in a zip lock bag. Mix well then add the chicken breasts; squish around until evenly coated. Place into the refrigerator for 4-24 hours.

Remove the meat 20 minutes prior to cooking. Heat a grill pan coated in cooking spray over medium heat. Remove the chicken from the marinade and wipe dry. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bobby Flay

References

  1. ^ Bobby Flay (www.foodnetwork.com)
  2. ^ Mexican Rice (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

One Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini

One Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini

by Pam on February 11, 2014

Due to a snow/ice storm for the last few days I couldn’t get to a grocery store so I had to be very creative when making meals. This recipe came to me by grabbing stuff  I had in my refrigerator and throwing everything together in a large Dutch oven and roasting it. The chicken was cooked perfectly and the fingerlings were tender and flavorful. I love that the juices from the mushrooms and tomatoes flavored all the other ingredients. This was a super simple meal that smelled incredible while roasting and tasted even better. My kind of comfort food.

Season the drumsticks evenly with sea salt, freshly cracked pepper, and garlic powder, to taste. Place them uncovered into the refrigerator until you’re ready to eat (mine were in the refrigerator for close to 2 hours). Remove the chicken from the refrigerator 15 minutes prior to cooking so it can come to room temperature.

Preheat the oven to 400 degrees.

Place the fingerling potatoes into a pot of boiling water and cook until fork tender, about 5 minutes. Drain and let cool.Once the potatoes are cool to the touch, slice them in half lengthwise then toss into a bowl. Add the grape tomatoes, zucchini, mushrooms, and onions to the bowl. Drizzle with olive oil then season with garlic powder, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Heat a large Dutch oven coated in cooking spray over medium high heat.  Add the drumsticks to the HOT Dutch oven and cook for 4-5 minutes then flip the drumsticks over. Remove from the heat and place the veggies around the chicken; add the sprig of fresh thyme then place into the oven.

Roast for 15 minutes then stir the veggies. Continue to roast for an additional 10-15 minutes. Remove from the oven and toss the veggies so they are coated in the wonderful pan juices. Serve. Enjoy.



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One Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini




Yield: 4

Prep Time: 10 min.

Cook Time: 35 min.



Ingredients:

5 chicken drumsticks, extra fat removed
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 1/2 cups of fingerling potatoes
1 1/2 cups of grape tomatoes
6 oz of mushrooms, quartered
1 zucchini, chopped
1/4 sweet yellow onion, chopped
1 tbsp olive oil
1 sprig of fresh thyme

Directions:

Season the drumsticks evenly with sea salt, freshly cracked pepper, and garlic powder, to taste. Place them uncovered into the refrigerator until you’re ready to eat (mine were in the refrigerator for close to 2 hours). Remove the chicken from the refrigerator 15 minutes prior to cooking so it can come to room temperature.

Preheat the oven to 400 degrees.

Place the fingerling potatoes into a pot of boiling water and cook until fork tender, about 5 minutes. Drain and let cool.Once the potatoes are cool to the touch, slice them in half lengthwise then toss into a bowl. Add the grape tomatoes, zucchini, mushrooms, and onions to the bowl. Drizzle with olive oil then season with garlic powder, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Heat a large Dutch oven coated in cooking spray over medium high heat. Add the drumsticks to the HOT Dutch oven and cook for 4-5 minutes then flip the drumsticks over. Remove from the heat and place the veggies around the chicken; add the sprig of fresh thyme then place into the oven.

Roast for 15 minutes then stir the veggies. Continue to roast for an additional 10-15 minutes. Remove from the oven and toss the veggies so they are coated in the wonderful pan juices. Serve. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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