Cajun Style Gyro

These gems are bursting with flavor....tender, juicy and a bit spicy. We have here some Blackened Chicken, a Cajun Salsa, some delicious Cajun Dip drizzled all over it....all wrapped up in a pita.

Pure yum factor going on here.

The inspiration for such a diverse concoction comes from the tahini I used in the dip. Sesame King Cajun Tahini to be more specific. I had no idea there were flavored tahini's out there....so cool! They currently have Garlic, Honey, Cajun and Olive Oil flavors. All of which would be great in so many recipes. Hummus of course (how fun to have various flavor themes), dressings, sauces, dips.

Before Sunshine International Foods sent me some of their tahini, I had only used it in hummus. They have unknowingly guided me to expand my ways.

Cajun Dip

6 tablespoons Greek yogurt
1 tablespoon Sesame King Cajun Tahini
1 1/2 teaspoons cilantro, finely chopped
1 teaspoon cajun seasoning
Salt and pepper to taste (about a pinch)

Combine all of the ingredients in a bowl, cover and refrigerate until ready to use.

Cajun Salsa
1 large tomato
2 green onions
1 - 2 tablespoons cilantro, finely chopped
1/4 cup bell pepper, diced (use which ever color you prefer)
1/4 teaspoon creole seasoning
1 garlic clove, minced
Salt to taste

Combine all ingredients in a bowl, cover and refrigerate until ready to use.

Blackened Chicken
3 or 4 Boneless, skinless chicken thighs (breasts can be used instead)
1 tablespoon creole seasoning
Olive oil

Preheat the oven to 400'F

Drizzle chicken with a small amount of oil then sprinkle a good amount of creole seasoning on both sides of the chicken.

Heat 2 teaspoons of oil an oven safe skillet over medium-high heat. Cook the chicken for a minute or so on each side. Place skillet in the oven and bake for 10 minutes.

Remove and cover lightly to rest. Slice thinly

Set up your station...

Grab a pita, and put it together the way you would a taco....meat, salsa and dip. Fold, wrap and chow!

The Cajun Tahini added depth to the dip. The tahini itself doesn't have heat to it, so don't worry about that if you shy away from spicy foods.

Sesame King Tahini is certified kosher, pasteurized and made in the USA. Plus, the list of ingredients is short and simple. Nothing in there that I don't recognize. Love that!

I was not compensated for this post, however Sesame King supplied me with product samples. All opinions are my own.

Lemony Grilled Chicken for a Heart Healthy #SundaySupper

Today's Sunday Supper is all about heart healthy dishes. Whether it's a way of life, a new choice, a "sometimes" choice, or you're just trying to maintain that New Year resolution, we have some wonderful options for you.

The dish I've prepared is a Greek dish called Lemonatie Kota sta Karvouna aka Lemony Grilled Chicken using boneless, skinless chicken breasts, marinated and grilled then served with a delightful sauce of your choice. The recommendations are Summer Peach Salsa or Tzatziki. Peaches aren't in season right now and since I drooled over all of the ingredients in Tzatziki, well....that's what my taste buds forced me to use.

Now let me confess a little something about my grilling skills. I'm learning. I know how to start the charcoal but I never really know how many coals to use. This chicken only grilled for about 10 minutes and I really felt guilty using all those coals. Is that typical? A starter full of coals for a 10 - 20 minute grill session?!

And I struggle with exactly when the coals are hot enough. Since Sir Sportsalot wasn't home when I tackled the Weber, I had to leave it up to my own judgement. I'm getting there...but I'm not a confident grill master by any means. Sure I could've used a skillet in the kitchen but it was over 80' outside. I really had no excuse other than my own insecurities. Therefore...I did it. And I didn't burn the chicken. I didn't over cook it. It was tender and juicy and oh so wonderful. Slowly but surely I'm getting there. The grill and I are forming the foundations of a beautiful friendship. I'm actually starting to look forward to my little grilling adventures.

Back to heart healthy. Low fat, low sodium and low cholesterol. I believe this dish covers that. Even with the Tzatziki which is made with Greek yogurt, olive oil and seasonings.

Lemony Grilled Chicken

Recipe from the It's All Greek to Me cookbook
Printable Version

1/4 fresh lemon juice (about 2 lemons)
1/4 olive oil
2 teaspoons dried oregano
5 green onions, thinly sliced, green parts reserved.
4 boneless, skinless chicken breast
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
4 cups loosely packed fresh greens
Tzatziki (recipe to follow)

In a medium bowl, whisk together the lemon juice, olive oil, oregano and white parts of the green onions. Set aside

Rinse and pat dry the chicken. If the breasts are really thick, I recommend butterflying them. Season with salt and pepper. Place them in a zip lock baggy and pour the lemon juice mixture over them. Seal the bag and place in the fridge for at least one hour or up to over night, turning once.

Get your grill nice and hot. Remove the chicken from the marinade and grill for about 4 - 6 minutes on each side. Let rest for 10 minutes before serving.

Serve over a bed of greens accompanied by Tzatziki spooned over the chicken and garnish with the greens from the onions if desired (I forgot).

Tzatziki

Recipe from the It's All Greek to Me cookbook
Printable Version

1/2 cucumber, peeled
1 teaspoon salt, divided
2 cups Greek yogurt
3 garlic cloves, mashed into a paste
1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill

Grate the cucumber and place in a fine mesh strainer. Toss in 1/2 teaspoon of salt and let set over a bowl for 10 minutes.

Working in small batches, squeeze the cucumber in your hand to get out as much liquid as possible. Place the strained cucumber in a medium bowl.

Add the remaining ingredients in with the cucumber, along with 1/2 teaspoon of salt and mix well.

Place in the fridge to chill for 2 hrs or more. The longer it chills, the more intense the garlic flavor will become.

Store for up to 5 days.

The chicken was extremely tender and juicy! How could it not be after marinating in fresh lemon juice?! I've discovered that I absolutely love Tzatziki! Bursting with flavor, fresh and cool, the ideal accompaniment. This meal was light and satisfying. Perfect for a "pretend" summer day in the middle of winter.

Better for you breakfasts:

• Apple Pie Oatmeal by Cosmopolitan Cornbread
• Oatmeal Chocolate Chip Scones by Brunch with Joy
• Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
• Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
• Pear Bran Muffins by Magnolia Days
• Stovetop Fruit & Honey Granola by What Smells So Good?

Jump start your health with these appetizers and snacks:

• Almond Crusted Chicken Nuggets by Momma's Meals
• Chipotle Black Bean Dip by Bobbi's Kozy Kitchen
• Lemon Aioli with Spring Vegetables by Jane's Adventures in Dinner
• Mala Baked Tofu Bites by Palatable Pastime
• Parmesan Pistachio Kale Chips by The Texan New Yorker

Soups that'll win your heart:

• Asian Soba Noodle Broth Bowl by Hip Foodie Mom
• Kale, Spinach, and Bean Soup by Ruffles & Truffles
• Mushroom Quinoa Soup by Pies and Plots
• Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue's Nutrition Buzz
• Turkey and Black-Eyed Peas Soup by Cindy's Recipes and Writings

Veggies, Sides, & Salads your heart will thank you for:

• Collard Greens with Cumin and Paprika by Nik Snacks
• Salmon Caesar Salad by Casa de Crews
• Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
• Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
• Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
• Salmon Salad Niçoise by That Skinny Chick Can Bake
• Seasoned Spinach & Bok Choy by Nosh My Way
• Spinach Berry Salad by Country Girl in the Village
• Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
• Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons

Healthy is the center of attention in these main courses:

• Baked Eggplant Parmesan by A Kitchen Hoor's Adventures
• Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
• Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
• Heart Healthy Salmon Bento by The Ninja Baker
• Lemony Grilled Chicken by Peaceful Cooking
• Moroccan Salmon Tagine by Curious Cuisiniere
• Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
• One Pot Mexican Quinoa by Have Fun Saving
• Oven Baked Tilapia Tacos by Sew You Think You Can Cook
• Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers by Food Lust People Love
• Salmon with Mango Salsa by Cooking Chat
• Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
• Vegetable and Ginger Congee by eating in instead
• Vegetarian Cuban-Style Black Beans & Rice by MealDiva
• White Bean, Corn, Tomato and Rice Skillet by Family Foodie

Staying healthy doesn't mean giving up desserts!

• Baked Figs with Vanilla and Honey by Happy Baking Days
• Caramelized Pear Tart by PancakeWarriors
• Cherry-Blueberry Trifles by The Life and Loves of Grumpy's Honeybunch

We heart wine.

• Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker White Chicken Chili #SundaySupper

The holidays are approaching fast and if you're budget is anything like mine, things get tight. Or should I say....tighter. Sales, coupons, making meals stretch, all become more focused for the next couple of months. If a meal can be made by only spending a few bucks....and makes enough for lots of leftovers...I'm one happy camper. When said meal tastes wonderfully delicious and is comforting and filling....I'm doing the happy dance. (probably something you don't really want to witness)

A while back I won Erin Chase's cookbook, The $5 Dinner Mom. It's a great cookbook in many ways. The recipes are good, quick and easy to prepare. I don't know if this meal is actually a $5 dinner as prices have gone up since it was published back in 2009. But the key is to purchase on sale, use your coupons and make things from scratch whenever possible. Foods that have been prepared and processed for convenience are pricey, but they lure us in because we all know how busy our lives are. And saving time appeals to us all. Funny thing is....a lot of those processed foods don't really take that much time to make. Especially if you plan accordingly and make it ahead of time.

Making this chili is easy, inexpensive, and doesn't use any processed foods. You're going to have some minor prep work, but trust me...it's simple and worth the few minutes it takes. Not only will you be saving money, but you'll be avoiding a lot of unnecessary ingredients that come with packaged foods.

I did most of the prep work the night before (my time is very limited in the morning and I didn't want to get up any earlier that I had to...5:30am just isn't an option). All I had to do before going to work was toss it all in the slow cooker, turn it on...and bam! Dinner was in the making.

I'm going to be giving you 2 recipes here. One for the chili and one for the homemade basic white sauce. The basic white sauce is one of the major things I made the night before in order to save time in the morning (and it's a big money saver).

Slow Cooker White Chicken Chili

Inspired by The $5 Dinner Mom Cookbook by Erin Chase

2 boneless skinless chicken breasts, cup into bite sized pieces
1/2 onion, chopped
1 recipe for Homemade Basic White Sauce (recipe below)
6 oz green chilies (either canned or fresh) chopped
4 oz jalapenos (either canned or fresh) chopped
3 garlic cloves, minced
1 cup dried Great Northern beans
2 ears of corn, kernels cut from the cob
1 zucchini, chopped
4 cups chicken broth (or water)
1 tsp cumin
Salt and pepper to taste
Avocado and cilantro to garnish (optional)

Note: I used about a pound of veggies. Keep this in mind when swapping with other preferred or less expensive veggies.

Combine all of the ingredients into your slow cooker. Set the slow cooker to low and cook for 8 hrs. Garnish if desired and serve.

Homemade Basic White Sauce
4 tablespoons butter
6 tablespoons flour
3 cups milk
Salt and pepper to taste

In a medium saucepan, melt the butter over medium heat. Whisk the flour into the butter until a paste is formed and it bubbles.

Whisk in the milk and continue to whisk until the butter and flour have dissolved. Cook and stir for about 5 or 6 minutes, being sure that nothing sticks to the bottom or sides. The sauce will thicken a bit as it cools.

Tips: If chicken thighs are less expensive than breast...use them. If you find other veggies that you prefer, or are on sale....use them.

For more wonderful budget friendly meals, check out what the rest of the Sunday Supper team has in store for you!

Scrumptious Mains (Breakfast and Dinner)

• Curry Baked Chicken Wings from Chocolate Moosey
• Shrimp Fried Rice from The Redhead Baker
• Spicy Marinated Steak Tacos from Nik Snacks
• Vegan Black Bean Soup from Killer Bunnies, Inc
• Slow Cooker Swiss Steak from Nosh My Way
• Slow Cooker White Chicken Chili from Peaceful Cooking
• Curry Veg Soup from Jane's Adventures in Dinner
• Easy Slow Cooker BBQ Beef from Noshing With The Nolands
• Tortelini and Cannelini Minestrone with Spinach from A Kitchen Hoor's Adventures
• Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Lemon Chicken with Corn Salad from Brunch with Joy
• Five Bean Chili from The Foodie Army Wife
• Vaca Frita from That Skinny Chick Can Bake
• Chicken Pot Pie Turnovers from The Life and Loves of Grumpy's Honeybunch
• Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
• Chicken Meatballs and Spaghetti from Cindy's Recipes and Writings
• Cauliflower Chowder from Flavor Mosaic
• Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
• Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
• Mac, Veggie and Cheese Casserole from Cooking Chat
• Loaded Sweet Potato Quinoa Chili from Sue's Nutrition Buzz
• Chicken Pot Pie Cupcakes from Having Fun Saving
• Vegetable Fried Rice from Basic N Delicious
• Comforting White Bean-Pancetta Soup from The Weekend Gourmet
• Mujadara with Lebanase Salata from Take A Bite Out of Boca
• Hunters Stew from Simply Healthy Family
• Brats and Kraut from Confessions of a Culinary Diva
• Beef Taco Soup from Fit Foodie Runs
• Slow Cooker "Hash Brown" Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes and Kale Chips
• French Toast Pigs in a Blanket from Bobbi's Kozy Kitchen
• Orecchiette Pasta with Brie, Broccoli and Tomatoes from Family Foodie
• Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley

Satisfying Sides

• Tender Whole Wheat Bread from What Smells So Good?
• Austin-Style Black Beans from The Texan New Yorker
• Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes

Sweet Treats

• Apple Blackberry Crisp from Hot Momma's Kitchen Chaos
• Brown Sugar Shortbread from Shockingly Delicious
• Rock Cakes from Happy Baking Days
• Incredible White Chocolate Brownies from The Perfect Brownie
• Rocky Road Brownies from Wallflour Girl
• Autumn Spice Truffles from Desserts Required
• Profiteroles with Caramel Drizzle from Food Lust People Love
• Gluten-Free Pumpkin Cake Donuts from NinjaBaking.com
• Carrot Cake Sheet Cake from Pies and Plots
• Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla

Sips, Spreads, and Snacks

• Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D's Books and Cooks
• Tex Mex Chicken Salad Spread from Momma's Meals
• Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Lime Garlic Chicken #SundaySupper

Welcome to Sunday Supper's Slow Cooker edition.

The days are getting shorter but our schedules sure aren't, which is the perfect reason to use your slow cooker and why I'm going to keep this short and sweet!

We have a fantastic line up ranging from breakfast to dessert and everything in between, all made in that fantastic little counter top cooker that we all love and know as a slow cooker (or crock pot if you're old school like me).

If your days are as busy as mine (and maybe even more so) there's no reason you still can't enjoy a good home cooked meal with your family. So let's get started.

Slow Cooker Lime Garlic Chicken

Printable Version

1 1/2 lbs bone-in, skinless chicken thighs
1/4 cup fresh lime juice (about 2 limes)
1 1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon summer savory or thyme
1/4 teaspoon ground pepper
2 tablespoons butter
1 cup uncooked brown rice

Place the chicken in a 3-4 quart slow cooker. Add the remaining ingredients except for the rice. Cover and cook on low for about 8-10 hrs. During the last hour of cooking, stir in the rice. Turn the heat to high and continue cooking for another hour or until rice is done.

Remove the chicken. Place the rice on a serving platter and top with the chicken, pouring any remaining juices over the chicken. Serve with a side of your favorite vegetables.

Simple, and delish! Of course the chicken falls off the bone and melts in your mouth. The broth and juices make for an amazing rice. The prep is minimal but the results are major!

Satiating Soups

• Crockpot Kielbasa Split Pea Soup from The Foodie Army Wife
• Amazing Slow Cooker French Onion Soup from Hot Momma's Kitchen Chaos
• Crock Pot Turkey Meatball Soup from Flour On My Face
• Kale & Kielbasa Soup Slow Cooker Lime Garlic Chicken from The Messy Baker
• Slow Cooker Chicken, Spinach and White Bean Soup from Amee's Savory Dish
• Slow Cooker Tomato Basil Soup from Noshing With The Nolands
• Spicy Ham and 10-Bean Soup from Food Lust People Love
• Crockpot Caramelized Pork Noodle Soup from Brunch with Joy
• Slow Cooker Acorn Squash and Apple Soup from Rants From My Crazy Kitchen
• Three Bean, Butternut, and Quinoa Vegetarian Chili from Ruffles & Truffles
• Potato, Kielbasa and Spinach Soup With Gouda from Meal Planning Magic
• Slow Cooker Chunky Chicken Tortilla Soup #GlutenFree from Sue' s Nutrition Buzz

Scrumptious Mains (Breakfast and Dinner)

• Slow Cooked Apple Pie Oatmeal from Life Tastes Good
• Pork and Cabbage Stew from Kudos Kitchen by Renee
• Slow Cooker Lime Garlic Chicken from Peaceful Cooking
• Slow-Cooked Country Pork and Veggies from Cindy's Recipes and Writings
• Buffalo Chicken Sliders from Eat, Drink and be Tracy
• Slow Cooker Mongolian Beef from Marlene Baird
• Madras Beef Curry with Vegetables from Curious Cuisiniere
• Crock Pot Pork Chops with Apples and Figs from Cooking On The Ranch
• Slow Cooker Shredded Beef Tacos from Hezzi-D's Books and Cooks
• Crockpot Sesame Chicken from Casa de Crews
• Pork Chops in Gravy with Potatoes from Cookin' Mimi
• Slow Cooker Tomato Basil Pulled Chicken from Cupcakes & Kale Chips
• Slow Cooker Spicy Peach Pulled Pork from Family Foodie
• Slow Cooker Garlic Chicken with Artichokes from Bobbi's Kozy Kitchen

Satisfying Sides

• Scalloped Potatoes from Peanut Butter and Peppers
• Slow Cooker Caramelized Onions from The Dinner-Mom

Scintillating Sweets

• Slow Cooker Brownie Dessert from That Skinny Chick Can Bake
• Triple Chocolate Cake from MealDIva
• Slow Cooker Rice Pudding from Killer Bunnies, Inc
• Slow-Cooker Kheer (Indian Rice Pudding) from Magnolia Days
• Slow Cooker Lemon Poppy Seed Cake from NinjaBaking

Savory Baking

• Slow Cooker Sourdough from A Kitchen Hoor's Adventures
• Slowcooker Seedy Bread from Jane's Adventures in Dinner

Sips and Spreads

• Spiced Caramel Cider from The Life and Loves of Grumpy's Honeybunch

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grilled Chipotle Chicken Pizza #SundaySupper

I'm excited to say that I have joined the #SundaySupper Movement! And this is my first participating post. Wouldn't you know it....it's all about Man Food! Is there much out there that men won't eat?

I think not.

At the bottom, you will find a list of other #SundaySupper blogger's Man Food recipes and links. You can check them all out and see what you find that'll make your man happy.

What man doesn't like pizza? There might be a few out there but I've never met one. This Father's Day, to celebrate the man in your life, rather than turning on the oven to bake your pizza (and getting the house all hot and uncomfortable), why not take a shot at it on the grill? The flavor that's imparted is wonderful, just like anything else that's BBQ'd. You know that tell-tale smokey flavor that announces 'summer' loud and clear. Grilled pizza is fun, quick, and so darned good!

As with all pizzas, there are 3 components: the dough/crust, the sauce, and the toppings. Most of which can be partially prepared ahead of time. Even a day beforehand. 

First I'm going to share a beautiful pizza dough recipe. I've used it several times over the past few years and for the life of me, I cannot remember where I originally got the recipe (which is really bugging me now cuz I really would love to give them credit). 

Pizza Dough:
Ingredients:

1 package of active dry yeast (comes out to 2 1/2 tsp)

3 cups of all purpose flour

1/2 TBS honey 

1 teaspoon salt

1/4 cup olive oil

1 cup warm water (about 110 - 115 degrees)

Directions:

Mix the honey and the water together. Add the yeast. Let sit for about 10 minutes, until it foams. Add salt and oil and give it a quick stir. Add the flour and mix well. Mix together with a wooden spoon or by hand. If it's too wet, add a bit of flour (1 TBS at a time) until its dry enough. If it's too dry, add a bit of water (1 TBS at a time) until its right. Turn out onto a well floured surface and knead until its nice and smooth. You might want to step away for a few minutes during kneading to let the dough rest. When you come back, it will knead so nicely and get all smooth and beautiful for you. 

Form the dough into a ball and put into a large oiled bowl. Cover with a clean cloth and let it rise in a warm area until it has doubled in size (about 35 - 45 minutes or more). Punch down and let it rise again until it has doubled in size (about 1 - 1.5 hrs). Punch it down. 

At this point, you can store it in the refrigerator in a lightly covered container, for a few days. Do not seal the container tight as the dough will still rise (albeit slowly) in the fridge and you do not want the gases to build up and cause an explosion. When ready to use, remove from the fridge and let it sit at room temp a bit before working with it. 

Turn it onto a well floured surface and prepare your dough for pizza. I divided it up into 4 balls and made individual sized pizzas. The number of pizza you get out of this dough will depend on how think you want your crust and how big you want them. 

Chipotle Pizza Sauce:
Inspired by The Neely's Chipotle Sauce

Ingredients:
1 cup sour cream (if you can get Mexican sour cream, all the better)
2 chipotle peppers, seeded
2 green onions, roughly chopped
1 garlic clove, chopped
1/4 teaspoon cumin
Juice from 1 lime

Directions:
Place all of the ingredients in a food processor or blender and puree until smooth and creamy. Store in the refrigerator until ready to use. At least an hour or 2 would be good in order for the flavors to mesh together and get all warm and fuzzy.

Note: If you are sensitive to heat, then use 1 chipotle. If you like it really hot, then leave the seeds in.

Shredded Smokey Chicken:
Preheat the oven to 425' F if using the oven to bake the chicken, otherwise prepare your grill accordingly.

Ingredients:
3 boneless, skinless chicken thighs
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
juice from 1/2 lemon
Salt and pepper to taste

Directions:
Rinse and pat dry the chicken.

In a small bowl, combine the chili powder, garlic powder and cumin.

Drizzle the chicken with lemon juice on both sides and sprinkle with salt and pepper. Rub the chili powder combo on the chicken, on both sides.

Bake in a hot oven on a baking sheet that has been sprayed with cooking spray, for about 30 minutes, or until done. Or grill over medium-hot coals until the juices inside run clear.

Let cool first, then shred.

Toppings:
Shredded cheddar cheese
Shredded jack cheese
Grilled onions
Grilled bell peppers
Sliced avocado
Chopped cilantro
Lime wedges


Grilling and assembling the pizza:
Heat up your grill and make it hot. You want a even heat. If you are using charcoal, spread those hot coals evenly around, under your grate.

On a lightly floured surface, shape your dough as desired. Place it on a pizza peel that is lightly dusted with flour or cornmeal, if you have one. If you don't have a pizza peel, dust the bottom side of a cookie sheet and use that.

Slide the dough off the peel and onto the middle of your grill (this should be done in one full sweep). Cover and let cook for maybe 3 - 5 minutes? Check it and see what's going on. It all depends on how charred you want it.

It will bubble up and get all cool looking

When it's lightly browned, remove it using a couple of spatulas, flipping it over onto your peel.

The cooked side will now be the top of your pizza. Spread the Chipotle sauce over the crust

Add the cheese, shredded chicken, grilled onions and more cheese and then slide it back onto the grill.

Cover and grill for another few minutes, until the top is melted and bubbly and the bottom is a deep golden brown or even a bit charred, should you so desire.

Remove. Add the avocados, cilantro and drizzle with lime juice.

Slice and serve!

The cool cream in the sauce keeps the chipotle peppers under control. To a point. It's a bit spicy but that's what's so darned good about it. That smokey chipotle heat, which is also enhanced by the grill. The chicken is just plain good, especially with all that melted cheese everywhere. All in all, this is just a great combo of flavors that naturally go well together. Put it all on a deliciously homemade pizza crust and you can't go wrong.

Manly Starters:

• BBQ Chicken Nacho by Country Girl in The Kitchen
• Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
• Burrata Bresaola and Arugula Appetizer by Family Foodie
• Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
• Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
• Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
• Devils on Horseback by Nosh My Way
• Fried Pickles by Cookin’ Mimi
• Garlic and Herb Wine Jelly by What Smells So Good?
• Maple Sriracha Chicken Wings by Manu’s Menu
• Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

• Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
• Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
• Beef Barbacoa by Casa de Crews
• Beef Short Rib Sandwich by Life Tastes Good
• Beer Brats with Pepper Relish by Jelly Toast
• Beer Can Chicken by Curious Cuisiniere
• Chicago Style-Pizza by Small Wallet, Big Appetite
• Chili Dog Casserole by Simple Gourmet
• Chipotle Pork Chops by girlichef
• Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
• Colossal Burger by Jane’s Adventures in Dinner
• Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
• Grilled Chipotle Chicken Pizza by Peaceful Cooking
• Grilled Lobster with Miso Butter by Kimchi MOM
• Grilled Sweet Guava Chicken by The Foodie Army Wife
• Ham and Pineapple Pizza Pockets by gotta get baked
• Huevos Rancheros Casserole by Pescetarian Journal
• Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
• Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
• Meatball Burger on Garlic Bread by Healthy.Delicious.
• Mom’s Slow Roasted Brisket by Food Lust People Love
• Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
• Pollo al Peperoncino by Run DMT
• Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
• Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
• Ropa Vieja by Meal Diva
• Salt of the Earth Ribs by Culinary Adventures with Camilla
• Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
• Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
• Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
• Stuffed Pork Chops by The Not So Cheesy Kitchen
• Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
• The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

• Beer Funnel Cake by Killer Bunnies, Inc.
• Black Forest Cake by Noshing with the Nolands
• Carob Chip Cookies by Pies and Plots
• Chunky Monkey Vegan Banana Bread by Ninjabaking.com
• Classic Cheesecake by Hot Momma’s Kitchen Chaos
• Fat Man’s Pie by Magnolia Days
• Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
• Pizookies by That Skinny Chick Can Bake
• Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
• Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

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« Last Edit: Today at 08:05:48 AM by Susan @ LittleRedKitchen »

Chicken Thighs, Stirred Up and Fried Hard #50ShadesOfChicken

Are you ready for another tantalizing recipe from Fifty Shades of Chicken?

This is one of my favorites. It was so good! There was just a bit leftover and I had placed it in the fridge, all ready to take to work with me the next day and have it for lunch.

Someone ate it. All. I was pissed! Well, mostly thoroughly disappointed because I really was looking forward to enjoying it. Again. And if I had even more, I would've enjoyed it...twice in one day. Or more.

The way it's described in the cookbook (in a round about way) is perfect: "I lie exhausted on a bed of rice. He leans over me, tasting me and savoring the juices that are still dripping from me...."Satisfied, Miss Hen?"" This sentence, of course, is written from the chicken's point of view.

You will want to clean your plate and go in for round two with these juicy, tender thighs.

Chicken Thighs, Stirred Up and Fried Hard
aka (for the children's sake) Stir-Fried Chicken with Spinach and Peanuts
Printable Version

1 lb boneless, skinless chicken thighs, patted dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 teaspoon honey
1 1/2 tablespoons olive oil (or peanut oil if you happen to have some)
1 1/2 teaspoons sesame oil
1 bunch of green onions, white and green parts separated
2 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
1/8 teaspoon crushed red pepper flakes
4 cups baby spinach
1/2 cup unsalted roasted peanuts (optional. I didn't have any on hand this time)
Cooked rice

Cut the chicken into sizes that are easily nibbled. Season with salt and pepper.

In a small bowl mix together the broth, soy sauce, cornstarch and honey, using a whisk. Set aside.

Heat a wok or a large skillet over medium-high heat. Add the olive oil and sesame oil and allow to heat for a few seconds.

Add the chicken and stir-fry "hard, fast, and furiously" until its golden brown, yet not quite cooked through. This should take about 5 - 7 minutes. Remove the chicken from the skillet and place it on a plate and "make it beg you to finish if off."

To the skillet, add the onion whites, garlic, ginger and red pepper flakes. Cook until for about 30 seconds, bringing out the fragrance. Add the spinach and stir-fry for another minute.

Add the broth mixture to the pan and heat to a simmer, scraping up the brown bits which will add to the flavor of your sauce. Let the sauce simmer "until it is thick and velvety", about a minute or two.

If you're using the peanuts, now is the time to add them, along with the begging chicken, and the onion greens.

Stir it around in the sauce until it is good and tousled, the sauce is the desired thickness, and the chicken is done, about 2 minutes or so.

Serve over a bed or rice.

If you have the patience to savor the incredible flavors, I recommend enjoying these thighs with a pair of chop sticks.

Note: quotes and recipe are from Fifty Shades of Chicken by FL Fowler

Chicken Strip Tease - 50 Shades of Chicken

This little cookbook, Fifty Shades of Chicken, being a parody and all should really be taken more seriously. If you are a fellow 'Chicken Queen' (or Chicken King), then I highly recommend it. Don't get your panties in a bunch and judge it just because it's full on the best innuendos that can be found in the kitchen! Take it in stride and giggle.....and then totally enjoy the food. I've made several, and they are all delicious.

Especially this one!

This dish is very easy to do and perfect for newbies. You just have to plan ahead a little as the chicken does need to marinate a bit.

But while it's doing it's thing, you can enjoy the intro (each recipe has a fun intro). Here's a tease of a snippet....(although if you didn't read 50 Shades of Grey, this might not be as funny to you).

""Your whole control-freak foodie thing, it was because of her, that woman Mrs. Child." My mood has darkened.
"Julia opened my eyes to many important things." he explains. "In fact, I'd still be eating frozen dinners if it weren't for her.""

FL Fowler did a great job...seriously cracks me up!!

Chicken Strip Tease (aka Chicken Breast Strips with Balsamic and Rosemary)
Printable Version

1 lb boneless, skinless chicken breasts
2 garlic cloves, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons olive oil (divided)

Note: I say olive oil rather than extra-virgin olive oil because....I learned from a woman I know, who lived in Italy for many years, that extra-virgin olive oil (although what we have here is not the same, nor as good, as what they have in Italy) is used as a finishing oil. When cooking, one should use light olive oil.

Instructions:
Pat the chicken dry and cut into strips about 1/2 inch thick.

In a medium sized bowl, whisk together the garlic, balsamic vinegar, rosemary, salt, red pepper flakes, and 2 tablespoons of olive oil. Add the chicken and turn to coat.

Cover mixture tightly and allow to marinate, in the fridge, for at least an hour. Over night would be best...or at least all day.

Remove the chicken from the marinade and gently pat dry.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Toss in the chicken and sear on both sides, until golden brown.

Continue cooking, stirring occasionally until done, about 5 minutes or so.

At this point, I removed the chicken from the pan, covered to keep warm, and threw some vegetables into the pan with a bit more oil if needed: carrots, onions, asparagus, mushrooms...

And allowed them to take advantage of the drippings left behind. 

Other recommendations for serving are: wrapped in a tortilla with tomatoes and avocado, topped with some cheese. Or, toss into a salad, or even an omelette. Whatever you do with the chicken...you're bound to please whoever's receiving. 

Mexican Chicken Chowder

This is one of those super tasty, easy dinners. It's satisfying and pretty quick to make. It would be even quicker if you had some leftover cooked chicken on hand.

One of the things that makes this meal so quick and easy is the flavoring packet I used. Now typically, I stay away from seasoning packets. Well...the ones at the local market. What makes the one I used here an exception? It's organic. No GMO's, no pesticides, no preservatives, no insecticides, no irradiation, do food dyes. So what we have here...is quality AND convenience. All neatly wrapped up in one.

Where can you get Wildtree products? From my friend Michele (whom by the way is responsible for me starting a blog, and joining Facebook):

Website http://www.mywildtree.com/MICHELEBCOOKS/
Facebook page: https://www.facebook.com/michelebcooks
She also has a blog: My Italian Grandmother

Meanwhile, back at the bat cave.....

Mexican Skillet Meal Seasoning contains every flavor you would want in a Mexican dish, such as peppers, onion, garlic, cumin, cilantro, and jalapeno. Its all conveniently packaged for your ease of not only time, but peace of mind. Your meal is loaded with flavor, not time. Aaaaand health is not compromised just because you need 'fast food'.

Mexican Chicken Chowder
Printable Version
serves 4 - 6

3 good sized boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 tablespoon of light olive oil for sauteing
Salt and Pepper according to taste
4 oz fresh button mushrooms, sliced
1/2 large white onion, diced
3 garlic cloves, minced
1 - 14.5 oz can of chicken broth
1 cup milk
1 packet of Wildtree Mexican Skillet Meal Seasoning
1 - 15.5 oz can of Cannellini Beans, undrained (or any white bean that you prefer)
1 - 7 oz can diced green chiles, mild

Heat oil in a thick bottomed 2 quart sauce pan over medium high heat. Season the chicken with salt and pepper. Add to sauce pan and cook, stirring occasionally, until brown on all sides and almost cooked through, about 8 - 10 minutes (less if you're using chicken breast). Remove from pan and set aside.

Reduce the heat to medium, add a bit more oil to the pan if needed. Toss in the mushrooms and onions. Stir to coat with oil and saute until tender, about 3-5 minutes. Add the garlic and saute an additional minute.

Pour in the chicken broth and stir, scraping up any bits off the bottom and along to sides.

Reduce the heat to medium low. Add the milk and the Wildtree Mexican Skillet Meal Seasoning. Stir to combine.

If you have a stick blending (immersion blender) put that baby to use and puree what's in the pan. Otherwise, either leave it as is, or puree it in a blender, only filling the blender half full and covering with a towel (may have to work in batches).

Once pureed, add the cooked chicken back into the pan along with the cannellini beans and the diced green chili. Stir and continue cooking until heated through.

Garnishment recommendations are endless:

Avocado
Cilantro
Cheese
Tomatoes
Green Onions
Tortillas
Tortilla Chips
Jalapenos

Whatever your little heart desires. (I had mine with a margarita, but I don't think that is considered a garnishment).

This recipe is similar to a white chili that I make, that's either made in the crock pot, or for quite a bit more time on the stove. The Wildtree Mexican Skillet Meal seasoning give this baby that boost of flavor that so often is lacking in quick meals. It's sure to be a family favorite. It's not spicy, although if heat is your thing, add a dash or 2 or more of cayenne pepper to spice it up a bit.

A Very Blueberry Thanksgiving

It works. Blueberries with your Thanksgiving feast. I swear! If you're not much of a cranberry fan, then go for the little blue dynamos! If you LOVE blueberries, then just do it! You get that slight tartness with a little sweet, of course, but blueberries also work in savory dishes.

I promise!

Until yesterday, I had no idea that blueberries were so versatile.

I attended A Very Blueberry Thanksgiving luncheon with Food Bloggers of Los Angeles, hosted by Erika of In Erika's Kitchen, sponsored by Blueberry Council and Rioja Wines.

Every dish had blueberries in it, from the appetizers to the main course and last but not least, the dessert. The courses were magnificently paired with 6 different Rioja Wine varieties.

One thing that stuck in my head, as I listened to the Little Blue Dynamos guys talk about blueberries, was the quality of produce that comes from Chile. For some reason I have always thought that imported produce wasn't as regulated as domestic. Well, Chile is an "export powerhouse" and in order to sustain that, they need to maintain a high level of quality and safety standards. Not just US standards but also Canadian, South Korean and European, just to name a few. What that means is the quality is just as good, if not better than what we get domestically. And since their harvesting time is opposite of ours (due to that south of the equator thing) we have the benefits of obtaining various fresh fruits during our winter months.

Our Rioja Wine representative had so much to say (and I realize even more, how little I know about wine). I thoroughly enjoyed each selection that was presented (I even won a bottle!). Here's a nice little tip: if you have a bottle of wine and the tannin is just a little too strong for you, place the bottle in the fridge for about 15 minutes or so and the flavor will soften and you'll have a nice smooth wine to enjoy.

If you follow me on Instagram (PeacefulCooking), twitter (ImStuffed) or facebook (Peaceful Cooking) you will have seen previews of the following amazingly delicious dishes on Sunday. All of which contained blueberries. Every single dish was fantastic. I'm going to share photos and links to the recipes since there are several, rather than make this post 2 miles longs (instead of just 1 mile).

First up we had.... 

Pre-feast nibbles:
Paired with Muga Blanco 2012

Mashed Potato Pops with Blueberry "Not Ketchup"
Printable Recipe

These little pop-in-your-mouth morsels were very good with that little crispy-crunch on the outside. But what made them beyond good, was the Blueberry "Not Ketchup"! Seriously people, you have to try it. It's not too sweet, very smooth with a slight tang. If it were socially acceptable, I would've been eating the dip with those skewers once the potato balls was gone. It's that good!

Pumpkin Soup Shooters with Dried Blueberry Dust
Printable Recipe

Light, subtle flavors, not too thick or heavy. Just enough to keep you from fainting due to starvation while waiting for the big meal! (you know how it is....you don't eat all day because you want to save your appetite) Adding the fun little dusting of blueberries gives this soup shooter that special festive touch.

First Course:
Paired with: Cune Rosado 2012

Butternut Squash Salad with Blueberry Balsamic Vinaigrette
Printable Recipe

Oh my goodness! This is one dish I wish I had taken more of. And a definite addition to my table this year! I'm not much of a salad person but when the flavors and textures blend so wonderfully, I just couldn't help myself. I love this salad. I'm not sure which ingredient won me over...of course the blueberries...but then the pepitas spoke to me....and then...I think the Blueberry Balsamic Vinaigrette started singing to me. Yes! That's what it was. (Nothing like a private serenade)

Side Dishes
Paired with: Cune Rosado 2012
Vina Herminia Tempranillo 2012
Torre  de Ona Finca San Martin 2010
Conde de Valdemar 2010

Chili Roasted Sweet Potatoes with Dried Blueberries
Printable Recipe

Sweet potato fans...here's your chance to get out from under that sweet potato casserole! Healthy, quick and easy and look how beautiful that is. Talk about back to the basic with a new twist. Delish!!

Pulled Turkey Sliders with Blueberry Chutney
Printable Recipe

This is actually a great idea for turkey leftovers. Or maybe a little something to hold over those football fans until the feast is served. If you're an early Thanksgiving Feast eater...then how about a quick bite before you go to bed. Whatever you choose, it's gonna work. These are easy, delicious and fun to eat!

Blueberry Stuffin' Muffins
Printable Recipe

Baking stuffing in a muffin tin? YES!! Little individual servings and everyone gets the best of both worlds....the moist center and the crunchy top. I'm sure you've seen people add cranberries, apples, grapes..etc to their stuffing. Why not blueberries? This whole dish is ingenious! (and look how cute they'd be next to the Pulled Turkey Sliders above!)

Brussels Sprouts with Blueberry Balsamic Glaze
Printable Recipe

If you struggle to find that vegetable side dish that can stand up to the main course, look no further! Brussels sprouts are roasted in a blueberry balsamic glaze yet they maintain their cabbage like integrity that so many enjoy.

Main Course:
Paired with: Lan Edicion Limitada 2008 (my personal favorite of all the wines offered)

Boneless Roasted Turkey Breast with Blueberry Salsa
Printable Recipe

I'm sorry I didn't get a picture of the turkey this was served with but we all know what that looks like. I went back for seconds and all that was left was a little of this salsa....and I was totally fine with that. The combination of blueberry, green apple, and red onions is phenomenal! If you're going to skip the gravy, for whatever reason, then this is the perfect compliment for your turkey.

Last but not least.....

Dessert
Paired with: Blueberry Mulled Cider
Printable Recipe
A lovely refreshing yet comforting cider to finish with. (I don't know why I failed to take a picture. Maybe I drank it before thinking about it)

Pumpkin Blueberry Triffle
Printable Recipe

What a way to end the day! This is truly a delightful dessert. It's not heavy, it's not too sweet. It doesn't make you groan at the end as if you ate so much and wished you hadn't. I should've brought some home though, because now as I'm looking at it, I really want some. It has all the right holiday spices and flavors rolled up in perfect harmony.

If you're looking to switch things up a bit, or introduce a new dish....maybe you have the privilege of enjoying more than one Thanksgiving dinner....the dishes above come highly recommended, by yours truly.

Thank you Blueberry Council and Rioja Wines for sponsoring such a lovely spread.

And Thank you again Erika for a wonderful afternoon, for your hospitality and your expertise in the kitchen!