Summer mugginess and I don’t mix so something cool, fresh, and Mediterranean sounded perfect. It was also a good use for some marinated chicken hanging around.
The boneless skinless lemon pepper chicken came from our fav butcher. Mr. J thought it was too peppery so I thought re-marinating it in a basic Italian dressing would tone down the pepper a bit.
One of my favorite things about Greek and Mediterranean food is that the fresh ingredients get to be the focus. It screams summer to have so much crunch and individual flavor.
1 large boneless chicken breast, marinated, cut into chunks
1 yellow pepper, cut into chunks
1 English cucumber
1/2 cup feta
1/4 cup Italian or Greek dressing
Soak wooden kebab sticks in lukewarm water
Skewer chicken chunks alternating with pepper chunks and grill.
Chop tomato and cucumber before mixing with feta and dressing.
Serve kebabs with rice pilaf and cucumber tomato salad.
I couldn’t stop marveling over how perfectly cooked the chicken was. It was perfectly juicy. I think the size of each piece had a lot to do with that. The peppers got a nice char too without losing all the crunch.
The kebabs, plus buttery rice pilaf, plus salty feta in a crisp salad was awesome. I was really happy with it and thought this meal was nicely well rounded.
Have a good Labor Day Weekend everyone! Can you believe it is already September?!
Succotash is such a fun word and made me really excited to make it since I’d never had it before. Announcing this made Mr. J’s jaw drop which made me even more excited to make this chicken & succotash meal!
Sometimes I dream about when I won’t live in an apartment and I can have a normal kitchen, or when my puppy can have a yard, and especially when I can have a grill! That sometimes might actually be quite frequently. I promise the dog he’ll have his own yard all. the. time.
This dinner is pretty good inside but would be amazing on a grill outside too. The chicken is stuffed with pepperjack cheese and spinach with a zippy spice on the outside. It’s served with succotash too.
2 chicken breasts
6 oz pepperjack cheese, sliced
2 cups baby spinach
2 tbs grilling rub of your preference
1 cup edamame
1 cup red pepper
1 cup corn
1 tomato, chopped
¼ cup lime salad dressing or lime juice and olive oil
Butterfly the chicken breasts and stuff with cheese and spinach, or cut a pocket into the middle and stuff with cheese and spinach.
Season the outside with a rub or spice mix
Grill chicken on a grill pan or panini press for about 10-minutes until all juices are running clear
Meanwhile, saute edamame, red pepper, corn, for about 3 minutes and then add tomato.
Add lime dressing and serve
I got this recipe from The Food Network Magazine awhile back. I use spinach instead of argula like they recommend. I also did edamame instead of lima beans and threw in the red pepper instead of summer squash and thought it made it wayyy better.
Funny story. I always stop by the reduced produce, don’t judge, and I thought I was grabbing a bag of cukes & zuccs. I figured the store employees don’t know the difference. I got home and had lots of cukes but no zucchinis. This is kind of like the time when they didn’t know how to label prosciutto and charged me the bologna price. Score! Anywho, I also got a steal on red & orange peppers (4 for $1.77!!). The cashier just entered the pepper code and it would have been $5-something if I wasn’t watching. I felt like I was on extreme couponing!!
This is an easy & casual one that would definitely impress friends with only a few pans OR deviate from the norm of your grilling menus this weekend!
I grabbed a few ingredients to make pizza but when I got home, I realized it could easily be a rolled out pizza, or a deep dish pizza, or a calzone! Love love love how versatile Italian dishes can be!
1 head broccoli
2 chicken breasts
½ cup breadcrumbs
¼ cup Parmesan
2 cups shredded mozzarella
1 cup alfredo sauce
2 tbs cornmeal or wheat germ
Cut chicken breasts into thirds and roll in breadcrumbs and Parmesan before pan frying in olive oil.
When chicken is cooked, rough chop it into bite size pieces.
Rough chop yellow onion and caramelize onions in the same pan the chicken cooked in.
Steam broccoli florets.
Spread out dough onto a sheet pan sprayed with non-stick spray and sprinkled with wheatgerm. Leave half of dough hanging off the edge to become the top.
Layer cheese, chicken, broccoli, sauce and repeat. Pile it high!
Close the calzone by wrapping the hanging edge over the filled half. Press tightly to close.
Make a few air-vent slits across the top and brush with olive oil or egg wash.
Bake 35 minutes at 400.
Let stand 5 minutes before slicing.
I’ve said it before, and I’ll say it again. The key to the best calzones is filling with much more filling than seems appropriate. It settles and should be dense.
I liked this combo and thought it would be easy options from the freezer if you have them on hand. Mr. J didn’t think the broccoli was necessary, but it was OK. I always think a veggie and some color are necessary. Leftovers are also one of my favorite aspects to a calzone!
Enjoy cinco de mayo tomorrow! Have a margarita for me! I’ll be working super late but I’ll celebrate my favorite mexican later in May…