Grilled Chicken with Cobb Salad

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Instructions

Pound the chicken between two sheets of plastic wrap with a mallet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, garlic, 1/2 tsp salt and pepper. Refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile cook the bacon in a medium skillet over medium heat, turning, until crisp about 8 minutes. Remove to a paper towel lined plate to drain. Reserve the drippings for the dressing. Chop the bacon.
Fill a small with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water, continue cooking the remaining eggs for an additional 6 minutes, then drain and cool.
Make the dressing. Remove the 4 minute egg from the ice water and carefully peel and transfer to a blender. Add the oil, bacon drippings, 1/4 cup buttermilk, vinegar, mustard, 1/4 tsp salt and pepper. Blend until smooth and slightly thick. Refrigerate at least 15 minutes.
Preheat the grill to medium-high. Lightly brush the grill with oil. Drain the chicken, and onion, discard the garlic. Pat the chicken dry, lightly season with salt and pepper. Grill the chicken turning once until cooked through, about 8 minutes. Grill the onion turning occasionally until lightly charred about 10 minutes. Roughly chop.
Peel and chop the eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese, and 1/4 cup of the dressing in a large bowl. Divide the chicken among plated and top with the salad, bacon, and eggs. Drizzle with the remaining dressing. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Tomato Soup w/Cheese and Bacon Toasts

What's better than grilled cheese and tomato soup? Grilled cheese with bacon!

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Instructions

In a large saucepan, heat oil over medium. Add onion and garlic, season with salt and pepper to taste. Cook, stirring, until onion softens, 4-6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4-6 minutes.
Add broth and 1 cup water. Simmer until tomatoes are very soft 10 minutes in batches, puree soup with a blender or immersion blender. Stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
In a large skillet cook bacon over medium heat until lightly brown but not crisp. Drain on a paper towel lined plate. Discard fat from skillet. Butter bread, place 4 slices buttered side down in skillet top with bacon and cheese, and a slice of bread butter side up. Cook in batches, until golden on each side over medium-low heat. Serve with soup. Enjoy!

Potato Wedges

Perfect party food or side dish. Easy to make, and fun to eat.

Servings

wedges

Ingredients

3 lg russet potatoes
2 Tbsp olive oil
1 cup cheddar cheese shredded
1/2 cup bacon cooked, chopped
1/4 cup scallions
ranch optional, for dipping

Servings

wedges

Ingredients

3 lg russet potatoes
2 Tbsp olive oil
1 cup cheddar cheese shredded
1/2 cup bacon cooked, chopped
1/4 cup scallions
ranch optional, for dipping

Instructions

Wash potatoes, and cut into 4 wedges. Cut out most of the inner part of the potato. Place potatoes in a shallow microwave safe dish and microwave uncovered 10 minutes, or until tender.
Remove potatoes and brush both sides with olive oil, and place on baking sheet. Sprinkle with salt and pepper, top with cheese, bacon, and scallions. Broil in the oven approximately 5 minutes or until cheese is melted. Serve with ranch if desired. Enjoy!

Recipe Notes

Recipe adapted from Kleinworth and Co.

Tortellini Carbonara

Lovely dish that is easy enough to make during a weeknight.

Servings

Ingredients

20 oz fresh cheese tortellini
4 lg eggs
1 cup parmesan freshly grated
8 slices bacon diced
8 cloves garlic minced
1 shallot minced
2 Tbsp parsley chopped
2 Tbsp basil chopped

Servings

Ingredients

20 oz fresh cheese tortellini
4 lg eggs
1 cup parmesan freshly grated
8 slices bacon diced
8 cloves garlic minced
1 shallot minced
2 Tbsp parsley chopped
2 Tbsp basil chopped

Instructions

Bring a large pot of salted water to a boil. While water is boiling add eggs and parmesan to a small bowl and whisk to combine. Set aside.
Add diced bacon to a large skillet over med. high heat. Cook until crispy, 5-6 minutes. Then remove from pan to a paper towel lined plate. Reserve the bacon grease in the pan.
Add the tortellini to boiling water and cook according to package. Reserve 1 cup of the pasta water. Then drain the pasta.
Add the shallot and garlic to bacon dripping, and cook 1-2 minutes.
Working quickly add 2 Tbsp hot pasta water to egg mixture, whisking very quickly as you pour. This tempers the eggs so they do not scramble. Turn off the heat to the skillet. Add the tortellini then, working very quickly, add the tempered egg, tossing to combine as you add a little more. Pour in reserved pasta water a tablespoon at a time until it is creamy.
Season with salt and pepper and additional parmesan if desired. Enjoy!

Recipe Notes

This recipe was adapted from The Chunky Chef

Chicken Ceasar Salad

For a light dinner this salad is a great option.

Servings

Ingredients

1/2 ciabatta loaf sliced
2 boneless skinless chicken breast halved horizontally to make 4
1 Tbsp garlic powder
2 Tbsp parsley chopped
8 slices bacon chopped
2 eggs hard boiled, sliced
1 head romaine chopped
1 avocado sliced
1/2 cup parmesan shredded
2/3 cup greek yogurt
1 Tbsp olive oil
2 cloves garlic crushed
2 anchovy fillets finely chopped
1/2 lemon juiced
3 Tbsp parmesan shredded

Servings

Ingredients

1/2 ciabatta loaf sliced
2 boneless skinless chicken breast halved horizontally to make 4
1 Tbsp garlic powder
2 Tbsp parsley chopped
8 slices bacon chopped
2 eggs hard boiled, sliced
1 head romaine chopped
1 avocado sliced
1/2 cup parmesan shredded
2/3 cup greek yogurt
1 Tbsp olive oil
2 cloves garlic crushed
2 anchovy fillets finely chopped
1/2 lemon juiced
3 Tbsp parmesan shredded

Instructions

Preheat broiler to high. Place the bread slice on sheet pan, drizzle with olive oil and bake in the oven (on middle shelf) until crispy. Remove and set aside. While bread is grilling prepare chicken.
Rub the chicken with the garlic powder, parsley and salt. Heat a nonstick skillet with a drizzle of olive oil and fry chicken until golden on both sides, and cooked through. Remove to a plate. Add the bacon to the pan and fry until crispy
Combine they yogurt, olive oil, garlic, anchovies, lemon juice, and 3 Tbsp. parmesan in a small bowl. Whisk to combine. Add salt and pepper to your taste.
Combine lettuce with the chicken and bacon, eggs, avocado, 1/2 cup parmesan, and bread pieces (halved). Pour the dressing over and serve immediately.

Recipe Notes

Recipe adapted from Cafe Delites