Grilled Chicken with Cobb Salad

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Grilled Chicken with Cobb Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 fromĀ Food Network

Taco Salad

Quick and easy dinner to make on a hot day.

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Taco Salad
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in pan and add onion. Cook until lucid and add the vegi burger. Cook until crispy. Add taco seasoning and blend well. Add in the vegi burger and stir well. I add the fritos to individual bowls and then mix in the salad. Add Catalina dressing to your bowl. Top with salsa and sour cream. Mix the lettuce, kidney beans, tomato, cheese, spinach in large bowl.
Recipe Notes

You can use grand burger in lieu of the vegi burger.

You can coat the taco salad with dressing to serve but I find we end up with leftovers and it gets soggy if coated.

Chicken Shawarma

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Chicken Shawarma
This chicken is marinated in spices and grilled then served on soft pita bread with a yogurt sauce. It's so good. FYI you need to marinate overnight.
Servings
Servings
Instructions
  1. Combine 1/2 the garlic, the coriander, 1 Tbsp. cumin, cardamom, cayenne, paprika, salt, 2 Tbsp. lemon juice, olive oil, and pepper to taste to a large zip lock bag. Add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours.
  2. Combine yogurt, remaining garlic, cumin, lemon juice, salt and pepper to taste. Cover and put in fridge (it will last in fridge for 3 days).
  3. Heat grill to medium high. Place chicken on the grill and cook fro 4-5 minutes until nicely charred, then turn and cook 3-4 minutes more. Remove chicken from grill and cover loosely with foil. Set aside to rest for 5 minutes.
  4. To serve slice chicken and place evenly on pitas, top with yogurt sauce, romaine, tomato, and cucumber. Roll up and enjoy!
Recipe Notes

Recipe adapted fromĀ Recipe Tin

Enchiladas Verde Casserole

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Enchiladas Verde Casserole
An delicious casserole that can be either vegetarian or for meat lovers.
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat broiler on oven. Take the tomatillos and poblanos and mix with the olive oil. Place on baking sheet and broil 5 to 10 minutes, untll browned and soft. Set aside. In a skillet take the vegetarian chicken and onion and cook in 1 tsp olive oil. When the onion, 2 of the garlic cloves, and chicken are cooked through mix in the cumin. Once the poblano is cool, deseed and toss the stem. Put poblano and tomatillos in a blender. Add sugar, salt and pepper, remaining garlic clove, Pulse and blend should become chunky. You can add a little bit of water if it needs to be runnier. Pour a little bit of the sauce into a 13x9 inch baking pan. Place tortillas to cover space. I use two full ones and then slice a third in half to cover the full length of pan. Add some of the chicken mixture then top with cheese then follow with tomatillo sauce. Do another layer then follow with another layer of tortillas. Pour remaining sauce then top with cheese. Reduce oven to 350 and cook for 20 minutes until cheese is browned. Let sit for 5 minutes then top with the cilantro, avocado, tomato, radish. Dollop a tsp of sour cream.
Recipe Notes

You can substitute the vegi chicken for regular chicken diced or ground beef or turkey.