Grilled Lemon Herb Mediterranian Salad

https://cafedelites.com/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber , diced
• 2 Roma tomatoes , diced
• 1 red onion , sliced
• 1 avocado , sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges , to serve

Instructions

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Recipe Notes

Add 1/2 cup crumbled feta to give the salad an even better flavour!

Asain Sesame Chicken Salad

http://littlespicejar.com/asian-sesame-chicken-salad/

Ingredients:

 SESAME VINAIGRETTE:

• 1/2 cup rice vinegar
• 1/4 cup sugar
• 2 whole cloves garlic, smashed
• 1 tablespoon toasted sesame oil
• 1/4 cup canola oil
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame seeds

SALAD:

• 4 hearts romaine lettuce, chopped (or spring mix)
• 1 (15 oz can) mandarin oranges, drained
• 1/2 cup wonton strips (see notes)
• 1/3 cup sliced almonds
• 1/3 cup chopped cilantro
• 12 ounces cooked grilled chicken, sliced or diced (see note)

Directions:

1. FOR THE DRESSING: Place the rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil, add the sugar and garlic cloves and let the sugar dissolves, about 1 minute. Remove the rice vinegar mixture from the stove and discard the garlic cloves. Place the rice vinegar mixture in a mason jar and add the sesame oil, canola oil, soy sauce and toasted sesame seeds. Allow the dressing to come to room temperature, about 10-15 minutes. Screw on the lid and give it a good shake until the dressing mixes together. Please note, homemade salad dressing will separate as it sits, just give it a good shake before pouring onto the salad.
2. ASSEMBLE THE SALAD: In a large bowl, combine all the ingredients for the salad and top with the sesame vinaigrette. Serve immediately.

Loaded Chicken Salad

I never thought of putting cheese in chicken salad but this was yummy.

https://www.thepinningmama.com/loaded-chicken-salad-recipe-2/

Ingredients

• 2 Cups chicken breast, shredded or cubed
• ¼ Cup mayonnaise
• ½ Cup sour cream
• 1 Cup celery, finely chopped
• 1 Cup sharp cheddar cheese, shredded
• ¼ Cup yellow onion, finely chopped
• 3 Green onions, sliced
• ½ Cup bacon crumbles
• Salt & Pepper

Instructions

1. Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
2. Mix well until everything is evenly coated and distributed throughout.
3. Season with salt and pepper to taste. I usually use between ½-1 tsp of each.
4. Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
5. ENJOY!

Buffalo Chicken Tacos

1 Recipe Buffalo Chicken 4-6 flour taco size tortillas or 6-8 corn tortillas 1/2 cup cheddar cheese, more or less Corn Avocado Topping 1 cup romaine lettuce, chopped Corn from 1 ear of sweet corn 1 cup Matchstick carrots 4 sticks sticks celery, chopped 1 avocado, chopped 1 tablespoon lime juice Blue Cheese Cilantro Ranch 1/2 cup real mayonnaise 1/2 cup sour cream (may sub Greek yogurt) 3 tablespoons Blue cheese crumbles 1/4 cup packed cilantro leaves and stems 2 teaspoons dried parsley 1 teaspoon dried chives 1/2 teaspoons dried dill 1/4 teaspoon salt 1/4 teaspoon pepper Milk as needed Garnish Blue cheese crumbles lime juice

Instructions

1. Buffalo Chicken: Prepare Buffalo Chicken according to directions.
2. Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, scraping sides down as needed and adding milk as needed to reach desired consistency. Chill until ready to use.
3. Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.
4. To assemble, melt cheese on tortillas in the microwave or stovetop then top with desired amount of Buffalo Chicken, Corn Avocado Topping and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.

    

    Buffalo Chicken Marinade

   Ingredients 2-3 chicken breasts pounded thin (approx. 1 pound) 3 tablespoons olive oil, divided Buffalo Marinade 1/4 cup Frank's hot WINGS Sauce for more heat OR Frank's ORIGINAL Hot Sauce for less heat 2 tablespoons honey 1 tablespoon lime juice 1 teaspoons garlic powder 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon pepper Buffalo Glaze Reserved marinade (in directions) 1 tablespoon honey 1 1/2 teaspoons lime juice

    

   Instructions

   1. Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
   2. To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
   3. STOVETOP DIRECTIONS
   4. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   5. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.
   6. GRILLING DIRECTIONS
   7. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   8. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
   9. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)
   10. Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

Spicy Smoked Sausage Alfredo Bake

• 16 ounces dry pasta
• 3 tablespoons butter
• 2-3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 cups mozzarella cheese, divided
• 1-2 tablespoons chopped fresh parsley
• 1 (12 oz) fully cooked smoked sausage, any variety

Directions

1. Cook pasta according to package directions until just al dente; drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
3. Whisk in chicken broth until smooth, then stir in half and half.
4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

https://www.letsdishrecipes.com/2014/10/spicy-smoked-sausage-alfredo-bake.html

Cheese Stuffed Jalapeno Meatballs (Smoked)

I've pretty much been dreaming of these since I made them. I did some with jalapeno and some without for the kiddos. I loved these! I usually only eat left overs once maybe twice, I ate these at least 4 times! We smoked ours on our traegar. I've been dying for decent weather again to be able to make these.

http://www.smoking-meat.com/july-14-2016-cheese-stuffed-jalapeno-meatballs

Ingredients

• ½ lb ground beef (85/15)
• ½ lb ground breakfast sausage (hot)
• 1 cup jalapenos, diced (3-4 large jalapenos)
• ½ cup cheddar, shredded (mild or sharp)
• 2 TBS Jeff’s original rub (purchase recipes here)
• 4 oz cream cheese
• Jeff’s original barbecue sauce

Instructions

1. Add all ingredients to large bowl and combine with your hands but do not over mix.
2. Form meatballs between the palms of your hands.
3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
5. Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.
6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
8. Serve meatballs immediately while they are still hot.

Panera Bread's Broccoli Cheese Soup

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
• 2 1/2-3 cups broccoli florets, chopped small
• 1 1/2 cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese

Directions

1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!