Thai-Spiced, Honey-Glazed Chicken Skewers

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Meat on sticks. There hasn’t been enough of it this summer so I’m trying to remedy that before grilling weather is officially over. (It’s coming. Sigh.)

When I was making the meal plans for the week, I was pleasantly surprised to realize I already had all the ingredients for these skewers on hand, so they went on the menu. It’s simple ingredients, but they pack a big flavor punch here.

I set my chicken up to marinade in the morning, but starting to marinade the night before would be good too. I’d give this a few solid hours in the marinade to pack the biggest punch.

Thai-spiced, Honey-Glazed Chicken Skewers
(from The Iron You)
Serves 4

1 lb. chicken breast, cut into strips
2 tsp. Chinese five-spice
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. lime juice
Sesame seeds, for garnish
Sriracha mayo, for dipping

In a small bowl, whisk together the Chinese five-spice, cayenne, salt and pepper. Sprinkle over the chicken strips and toss until well-coated.

Add the chicken to a ziplock bag. In the same small bowl, whisk together the honey, olive oil and lime juice. Pour over chicken in the bag, seal and turn to coat. Refrigerate and let marinate for several hours.

After marinating, place the chicken on skewers. (If using wooden ones, soak in water for at least a half hour beforehand.)

Preheat a grill to medium and oil the grates. Grill for 8-10 minutes, turning halfway, until cooked through. Sprinkle with sesame seeds.

Serve with Sriracha mayo for dipping.


Grilled Pizza

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This is, by far, my favorite summer meal. We’ve been making it for years and it’s something we make over and over during grilling weather – mostly because it’s so easy. This pizza takes almost no prep and cooks in about five minutes.

We generally don’t go in with much of a plan when making them – toppings are whatever we happen to have still in the fridge. Ham and pineapple is a favorite, as is kalamata olive and fresh basil. And we like to make them smaller so we can vary the toppings – and each person can top their own.

It’s meals like this that are keeping us sane with a newborn!

Grilled Pizza
(as seen on Eat at Home)
Serves 2-4

 1 lb. pizza dough
Pizza sauce
Shredded mozzarella
Your favorite pizza toppings

Preheat the grill to medium-high heat and spray with nonstick spray.

Roll out dough as desired – we like to make four smaller pizzas because they’re easier to work with, 2 medium or 1 large would work too!

Place the dough onto the grill grates and cook for about 2 minutes, until the bottom is solid and has grill marks. Flip, add sauce, cheese and toppings and close the lid of the grill. Cook for 3-4 minutes, until cheese is melted and bottom has grill marks.

Transfer to a cutting board and let sit for a few minutes before cutting.

 


Creamy Taco Mac

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This could also be called “DIY Hamburger Helper” – it’s the same idea, but from scratch. There’s nothing super novel here but it’s quick and good and generally a crowd pleaser.

It also freezes well. I cooked this up before Jacob was born and froze half, casserole-style, for afterwards.

Creamy Taco Mac
(from Annie’s Eats)
Serves 6

1 1/4 lbs. ground turkey
8 oz. rotini pasta
1 small onion, chopped
1 clove garlic, minced
1 14 oz. can diced tomatoes, drained
4 Tbsp. taco seasoning
3 oz. cream cheese
1/2 cup sour cream
Salt and pepper, to taste

Cook pasta according to package directions. When you drain it, reserve 1/2 cup of the pasta water.

In a large skillet, brown the ground turkey and onion together until cooked through. Add the garlic and cook another minute, until fragrant. Add in the diced tomatoes and taco seasoning and simmer for 5 minutes.

Add in the pasta, cream cheese, sour cream, pasta water and stir until the cheese is melted as all is well combined. Season to taste with salt and pepper. Simmer for another 3-5 minutes to reduce the sauce and serve.


Honey Chipotle Chicken Tenders

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Surprise! It’s a chicken recipe! This is the first chicken recipe I’ve blogged since getting pregnant that doesn’t involve bite-sized pieces.

For most of the pregnancy, I couldn’t handle chicken cooked at home unless it was bite-sized. So weird. But, the last month or so of being pregnant, I could finally tolerate chicken strips and breasts again – so I made them in force. Funny enough, even though I made these as strips, they would have been excellent bite-sized, too.

The sauce is spicy-but-sweet and even though these are baked, they taste just as good as a fried boneless wing. They tasted like something we’d order when out for bar munchies. I’m planning to make them again when football watching season is in full swing!

Honey Chipotle Chicken Tenders
(adapted from Creme de la Crumb)
Serves 4

For the chicken strips:
1 lb. boneless chicken breasts, cut into strips
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
2 eggs
1-2 Tbsp. water
1 1/2 cups panko breadcrumbs

For the sauce:
1/3 cup honey
1/2 cup sugar
2 tsp. chipotle adobo sauce
1 Tbsp. hot sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 cup ketchup
1 Tbsp. white vinegar
1/3 cup cold water + 2 Tbsp. corn starch

Ranch dressing, for dipping

In a shallow bowl, whisk together the flour, salt and pepper until well combined. Whisk in the eggs and enough water to make the consistency a thick batter.

Dip the chicken into the flour mixture and then into the panko, coating well in each, and place on a lined baking sheet. Bake at 400F degrees for 20 minutes, flipping halfway.

While the chicken cooks, make the sauce: combine all ingredients except the cold water/cornstarch in a small saucepan and bring to a boil. Whisk together the water and cornstarch and add to saucepan. Stir until the sauce thickens. Reduce heat to low until ready to use.

After the chicken is done, dip strips into the sauce. Serve with ranch dressing for dipping.


Grilled London Broil with Chimichurri

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We have a lot of parsley in the garden. A lot. This was the first recipe I ran across that used up a chunk of it – and london broil was on sale! – so it went on the menu. Grilled steak is a summertime favorite so this was a nice way to shake up our normal routine without being too different.

We’re also currently over-run with basil and dill – any suggestions on ways to use them up?

Grilled London Broil with Chimichurri
(from Cooking Light)
Serves 2

1/2 cup fresh flat-leaf parsley leaves
2 tsp. olive oil
1 1/2 tsp. fresh oregano leaves
1 tsp. sherry vinegar
Pinch of crushed red pepper
1 clove garlic
1 green onion, chopped
1/2 lb. london broil
1/4 tsp. salt
1/4 tsp. pepper

In a food processor, combine the parsley, oil, oregano, vinegar, red pepper, garlic and green onion. Process until finely shopped. Rub 1 Tbsp. of the parsley mixture over the steak and let stand for fifteen minutes.

Sprinkle steak with salt and pepper and grill over medium heat, covered, 4 minutes per side or until it is cooked to your liking. Let stand for 10 minutes before slicing against the grain.

Serve with remaining parsley mixture.


Grilled Chicken and Zucchini Tortas

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Generally, this is how meal planning goes around here: On Thursday we get the grocery ads for the next week and I sit down and pick meals based on what we have on hand already and what’s going to be on sale. I email the list off to Mark and he either approves it, vetoes things or reminds me of plans I’ve forgotten that would throw off dinner. It’s a good system.

And then there are weeks when things just get busy and fall through the cracks. I realized as we were standing in the grocery store shopping for the week that I’d never bounced the week’s dinners off him – and he was really skeptical of this meal. Luckily, once dinner was on the table, he liked it. We served it along with onion rings and fresh cut-up veggies.

Grilled Chicken and Zucchini Tortas
(from Parade)
Serves 2

2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tsp. paprika
2 Tbsp. vegetable oil
Salt and pepper, to taste
1 medium zucchini
1/2 lb. boneless, skinless chicken breast
1/2 cup mayonnaise
Hot sauce, to taste
2 cups shredded cabbage
Juice of 1/2 line
2 rolls

Whisk together the garlic, oregano, paprika, oil, salt and pepper until well combined. Quarter the zucchini lengthwise and pound out the chicken to 1/2″ thick. Place zucchini and chicken on separate plates and rub each with the marinade evenly. Refrigerate for at least 30 minutes.

In a medium bowl, whisk together the mayonnaise and hot sauce to taste.  Remove half of the mayonnaise mixture to a small bowl and set aside. To the medium bowl, add the cabbage and lime juice and toss until evenly coated. Refrigerate until ready to serve.

Grill chicken and zucchini over medium heat for about 10 minutes until chicken is cooked through and zucchini is tender, flipping halfway. Slice the chicken against the grain.

Serve the chicken and zucchini on rolls topped with mayonnaise spread and slaw.


Garlic Beef Enchiladas

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One thing that’s been a bit of a surprise with the new kitchen is that the new freezer is smaller than our old one. I had grand plans to start stocking the freezer with meals for after baby boy is born once the kitchen was back together, but it’s become a project of using up what’s already in there first. One thing I inexplicably have a lot of? Ground beef.

When I polled my friends for their favorite recipes using ground beef, Katie suggested this one. Not only did it use up some of the freezer stock, it’s a freezer-friendly meal itself so I made a small tray to freeze as a post-baby meal. They were delicious, so I’m looking forward to being able to enjoy them again!

Garlic Beef Enchiladas
(from Taste of Home)
Serves 5

For the enchiladas:
1 lb. ground beef
1 medium onion, chopped
2 Tbsp. flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. rubbed sage
1 can stewed tomatoes, chopped up
2 cups Colby-Jack cheese, divided
10 flour tortillas

For the sauce:
1/3 cup butter
4-5 cloves garlic, minces
1/2 cup flour
1 can beef broth
1 can tomato sauce
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. rubbed sage
1/2 tsp. salt

In a large skillet, cook the ground beef and onion until the beef is browned and the onion is softened. Stir in flour and seasonings until well combined. Stir in tomatoes and bring to a boil. Reduce heat and cover. Simmer for 15 minutes.

While the beef simmers, preheat the oven to 350F degrees and make the sauce: Melt the butter in a saucepan over medium-high heat. Add garlic and cook for 1 minute, until fragrant. Stir in flour until blended. Gradually whisk in the broth. Bring to a boil and cook until thickened, stirring occasionally, about 2 minutes. Stir in the tomato sauce and seasonings. Heat through and then set aside.

To assemble: Pour 1 1/2 cups on the sauce into the bottom of a 9×13″ baking dish. In each tortilla, place about 1/4 cup of the beef mixture and 1-2 Tbsp. of the cheese. Roll up and place in the baking dish on top of the sauce, seam side down. Pour remaining sauce over the top.

Bake, covered, for 30-35 minutes or until heated through. Remove cover, sprinkle with remaining cheese and bake for an additional 10-15 minutes, until the cheese is melted.


Hawaiian Hula Pork Tacos with Pineapple Slaw

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When my friend, Lindsay, mentioned she was making this for dinner a couple of weeks ago, I immediately asked for the recipe. She raved about it the next day, so it went on the menu for the following week.

I’m so glad I didn’t wait to make these! They take a little time, but they’re so worth the effort! The pork was incredible, but the pineapple slaw really took this to a whole different level. The pork is really versatile too, which made for great leftovers. After enjoying them as tacos, we had the leftover pork as sandwiches (topped with the slaw) and then used the remaining pork in quesadillas (along with some fresh pineapple). So, so good!

Hawaiian Hula Pork Tacos with Pineapple Slaw
(from Half Baked Harvest)
Serves 6-8

For the pork:
3 lbs. pork shoulder roast
2 1/2 cups pineapple juice
2 tsp. ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup soy sauce
2/3 cup ketchup
1/4 cup rice vinegar
2-3 Tbsp. sriracha
Tortillas, for serving
Shredded cheddar, for serving

For the pineapple slaw:
3 Tbsp. Greek yogurt
1 Tbsp. rice vinegar
2 Tbsp. fresh pineapple juice
1 Tbsp. brown sugar
1 tsp. orange zest
Pinch of salt and pepper
2 cups shredded cabbage
1/3 cup green onions, chopped
3 Tbsp. fresh cilantro, chopped
1 cup fresh pineapple, chopped
1 jalapeno, seeded and chopped

Preheat the oven to 350F degrees.

In a large bowl, whisk together the pineapple juice, ginger, brown sugar, soy sauce, ketchup, sriracha and vinegar until well combined.

Place the pork in a dutch oven and add about half of the sauce. Place in the oven and roast for 3-4 hours, until the pork shreds easily. Remove the pork, shred and return to the dutch oven. Mix in additional sauce until you have the consistency you want. Heat on the stove top until heated through.

While the pork is cooking, make the pineapple slaw: In a medium bowl whisk together the Greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper until well combined. Add in cabbage, green onions, cilantro, pineapple and jalapeno and toss until evenly coated. Refrigerate until ready to serve.

Serve cooked pork in tortillas, topped with shredded cheddar and pineapple slaw.


Pepperoni Pizza Waffles

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The last phase of the kitchen re-do was getting new countertops. In an effort to save some money, we opted to take off the old countertops ourselves – which ended up happening the week before the new ones were installed so my Dad could help with it all. We’d been working around a torn up kitchen for a month already, but having no counters (or a sink!) really threw me. We ended up doing a lot of take out that week.

I think this is the only meal I made at home that week. It involved minimal equipment: one cutting board to prep on, one knife and the waffle iron. And then we ate off paper plates so there wouldn’t be any more we had to wash in the bathroom sink.

They were fun – definitely not any kind of gourmet, but fun. We used refrigerated biscuits, cut a pocket, stuffed them with pizza toppings and tossed them on the waffle iron. We served them along with warmed pizza sauce for dipping. Start to finish, it probably took fifteen minutes to get it on the table. Perfect for what we felt like dealing with that week, but I’m also thinking this would be a great, quick lunch.

 Pepperoni Pizza Waffles
(from Pillsbury)
Serves 2-3

1 can of refrigerated biscuits (I used flaky layers)
8 slices of mozzarella
Sliced pepperoni, or any of your other favorite pizza toppings
Pizza sauce, for dipping

Using a knife, cut a pocket into each biscuit and stuff with mozzarella and pepperoni (or other toppings). Cook in a hot waffle iron until golden brown.

Serve with warmed pizza sauce for dipping.


Southwest Turkey Burgers with Chipotle Yogurt Sauce

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This was another burger that helped feed our work crew during the re-do. (Which, is almost done!) We cooked these up the first day, so I was able to make the patties up before things were really a disaster so it worked out well.

If you’re looking for something different from a typical burger, this is a really great option. Packed with black beans and corn, the patties themselves were really good. And the chipotle yogurt sauce and mashed avocado played off each other really well and were a great accompaniment!

Southwest Turkey Burgers with Chipotle Yogurt Sauce
(from The Roasted Root)
Serves 4

for the chipotle yogurt sauce:
6 oz. plain greek yogurt
3 chipotle peppers in adobo, chopped, plus 1 Tbsp. adobo sauce
1 Tbsp. lime juice
Salt, to taste

for the burger patties:
2 Tbsp. olive oil
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped
4 cloves garlic, minced
1/2 cup fresh corn kernels
1/2 cup black beans, drained and rinsed
1/4 tsp. salt
1/2 tsp. cumin
1 lb. ground turkey

for serving:
Burger buns
1 avocado, mashed

Prepare the chipotle yogurt sauce by mixing together the yogurt, chopped chilis and adobo sauce until well combined. Refrigerate until ready to serve.

In a medium skillet, heat the olive oil until shimmering. Add the onion and cook for about 8 minutes, until it begins to soften. Add the jalapeno, garlic, salt and cumin and cook for another 3 minutes. Add the corn and cook until plumped, about another 3-5 minutes. Add the black beans and cook until heated through. Remove pan from heat and let cool to room temperature.

Combined the cooled mixture with ground turkey, mixing until well combined. Divide into 4 equal balls and form each ball into a patty.

Grill over medium heat for 6-8 minutes per side, until cooked through.

Serve patties on toasted buns with mashed avocado and chipotle yogurt sauce.