This chicken is great in tacos, enchiladas, burritos or rice bowls.
Shredded Chipotle Chicken
6 chicken thighs
3-4 chipotle peppers in Adobo sauce chopped, plus 3 T of the Adobo sauce
1 yellow onion cut into eighths
1 T chopped garlic
1 tomato chopped
1/2 c tequila (optional)
2 limes juiced plus 1 t of zest
2 T cumin
3 c chicken broth
Add all ingredients to a crock pot / slow cooker. Cook for 4 hours on high or 6-8 on low. Move chicken to a platter and shred with 2 forks, spoon 1/2 c cooking liquid over the chicken and serve or fill tortillas.
If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
Here is an easy and refreshing treat for those last days of summer.
Berry Smoothie Popsicles
(makes about 12 pops)
3/4 c fresh blueberries
1/2 c fresh raspberries
1/4 c sugar ( add more if you like it sweet)
1 c vanilla yogurt
1 T lemon juice
Add all ingredients to a blender and puree.
Pour into popsicle molds and freeze. Eat and enjoy.
I am a foodie, I love to make my own sauces and purees but I have a weakness, powdered Bernaise sauce. Don’t judge, I have tried making my own, it was good (and much more difficult) but when I crave Bernaise I want the Knorr green, red, and yellow packet. I was shopping in Publix the other day and heard over the loudspeaker that the Aprons lady was making some kind of fish with a Citrus Bernaise. Sounds delicious, I thought, so I changed up my menu a little to include it. I always have packet in the pantry as well as some sort of citrus in the fruit bowl. Here is what I came up with…
Chicken with Citrus Bernaise Sauce and Wilted Spinach
For the chicken
2 T olive oil
2 T lemon juice
1 t salt
1/4 t black pepper
1/2 t dried thyme
Mix together pour into a large zip lock bag and add 4 – 6 chicken cutlets. Seal and refrigerate 30 min to 2 hours. Grill over medium high about 5 min per side depending on thickness ( alway check temp with a meat thermometer to ensure doneness).
1 package Knorr Bernaise Sauce mix
1 c milk
6 T butter
1T Orange Juice
1/2 T lemon juice
1/2 t zest from orange and lemon
fresh parsley (if desired)
Follow Bernaise sauce directions, then add juices and zest stir and cook about 2-3 minutes over low, add chopped fresh parsley if desired.
1 T olive oil
2 bags washed baby spinach
1 t garlic
salt and pepper
heat oil in a large skillet over med high,
add spinach and garlic and cook over low heat, stirring constantly until spinach is just wilted. Remove from heat, do not over cook.
Place spinach on plate, top with grilled chicken and ladle Bernaise sauce over top.
** This would be great with grill fish as well
This is a quick and easy chicken recipe and you probably already have these ingredients at home. Plus it uses Sriracha, my favorite hot sauce. Find it in the Asian section of your supermarket, it’s the bottle with the rooster on it.
Spicy Lime and Honey Chicken
4-6 boneless skinless chicken breasts (use any cut of chicken you like just adjust your cooking times accordingly)
1/3 c honey
2-4T Sriracha Sauce (depending on your tastes)
2T lime juice
1/4 t salt
1/8 t black pepper
1/2 t lime zest
Combine honey, Sriracha, Lime juice, Salt pepper and zest, pour over chicken and cover. Place in refrigerator 1hr-overnight.
Preheat oven to 350. Remove chicken and place in a baking pan. Bake for 35-45 minutes or until chicken is no longer pink and reaches 160+ degrees.
Garnish with lime slices and extra Sriracha if desired.
This is a simple soup with natural ingredients that is big on flavor. Perfect for lunch or with a sandwich or salad at dinner. It is also vegan/vegetarian so it is a meatless Monday favorite.
Chipotle Sweet Potato Soup
2t olive oil
1 yellow onion chopped
4 clove garlic chopped
6 cups sweet potatoes peeled and cut into 2″x 2″ pieces
4 c water
1/2 t dried Chipotle Powder ( found in the spice aisle, a little goes a long way )
1 lime zest and juice
1 t salt
Fresh herbs or arugula for topping if desired.
Heat oil in a 2 1/2 quart sauce pan over med high heat. Add onion and garlic and saute for about 5 minutes. Add potatoes, water, salt, lime juice, lime zest and chipotle powder. bring to a simmer, cover and cook 30-40 minutes. Let cool slightly by removing from heat. Add to blender in 2 batches if necessary and puree. Add back to pan and keep on low until ready to serve. Add chopped herbs or arugula if desired.
Yay! It’s Friday, the longest day of the year and the first Official Day of Summer. You should celebrate! Try this twist on one of my favorite cocktails, The Beerita. Using fresh pineapple makes this drink even better than the classic.
Fresh Pineapple Beerita
2 cups fresh pineapple cored, peeled and chopped
1/3 c tequila
1 c Corona or Corona Light Beer
1 T Lime juice
1 cup ice
Throw this all in a blender and puree until smooth then drink up.
This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.
Greek Chicken with Tomatoes and Feta
3-4 chicken breasts
1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)
3 small ripe tomatoes chopped
1/3 c feta cheese chopped
1 T fresh oregano chopped ( or 1/2 t dried)
salt and pepper to taste
Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.
Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.
Lemon and Feta Orzo
12 oz orzo cooked according to package directions and drained.
1 T lemon juice
1/4 t lemon zest
2 T feta cheese
1 T chopped fresh parsley
2 t olive oil
Toss all ingredients together in a bowl add salt and pepper to taste.
Sides can be boring, this one isn’t. Perk up your broccoli with this easy recipe but be careful it might steal the show.
Broccoli with Lemon, Olive Oil and Parmesan
1 head of broccoli, cut into florets
1-2 t olive oil
1 T lemon juice
1/4 c shredded or shaved parmesan cheese
1/4 t salt
Steam broccoli until crisp tender. I used a microwave steam bag this time, but any method with work, just don’t over cook it. Toss with oil, lemon juice, parmesan and salt. Serve.
I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.
Orange Buttermilk Chicken
4 chicken cutlets
1/2 c buttermilk
1/4 c orange juice (I used Florida fresh squeezed)
1 t hot sauce
1/4 t pepper
1 t salt
1 1/2 c panko bread crumbs
2T olive oil
Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.