Main Course

Orange Chicken

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This Orange Chicken is quick and easy, but full of flavor. I often cook rice or quinoa on the weekend so I have it ready just to be heated up during the week to finish off a meal at some point during the week.

Try cooking Rice in the Slow Cooker.

First whisk your sauce ingredients together. Be sure to whisk the cornstarch in with a clear liquid, like chicken stock or soy sauce. Cornstarch tends to cling to chunky things which could make for a lumpy sauce. After whisking in the cornstarch, add the rest of the ingredients. It doesn’t matter if you use dark or light brown sugar. I always have dark on hand because I like the stronger flavor of dark brown sugar.

Next prep your veggies and chicken. You will want everything ready because this cooks fast.

Now heat up a large saute pan on medium heat and add the peanut oil. You could use vegetable oil instead. Then add the chicken and saute for about 5 minutes until the chicken starts browning.

I use a stainless steel pan because it browns chicken and mushroom better than a non-stick pan. But if you prefer non-stick, by all means, go ahead and use that.

When the chicken is browned, add the bell pepper, broccoli, mushrooms, and onions to the pan and sauté for a few minutes until the broccoli start to soften.

Add the bok choy and sauce, and simmer for a few minutes until the sauce thickens and the bok choy softens.

Serve this on some rice and top it with a couple tablespoons of chopped roasted peanuts and Naan Bread.

Enjoy!

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Orange Chicken

This quick chicken dinner has a touch of orange and a touch of heat, served on a bed of rice, makes for a wonderful lunch or dinner.
Prep Time20 minutes
Cook Time15 minutes
Course: Dinner, Main Course
Cuisine: American, Asian
Keyword: Chicken, Dairyfree, Glutenfree, Orange Chicken, Whats for Dinner
Servings: 6 cups
Calories: 103kcal
Author: Eating With Deb

Equipment

  • Cutting board and knife
  • Large saute pan

Ingredients

  • 1 each chicken breast cubed
  • 2 tbsp peanut oil

Sauce

  • 1 each orange juice and zest
  • ¼ cup soy sauce or wheat-free tamari
  • 2 tbsp brown sugar
  • 1/3 cup chicken stock
  • 1 tbsp cornstarch
  • 2 tsp garlic fresh, minced
  • 2 tsp ginger fresh, minced
  • 1 tsp sambal Oelek or 1 tsp red pepper flakes

Veggies

  • 1 each red bell pepper chopped
  • 2 cups broccoli florets
  • 2 cups mushrooms sliced
  • ½ each yellow onion
  • 1 1/2 cups snap peas chopped
  • 1 each baby bok choy shredded

Instructions

  • Whisk cornstarch in chicken stock then whisk in orange juice, soy sauce, brown sugar, garlic, ginger, and sambal oelek. Set aside.
  • On medium heat, sauté chicken in peanut oil until brown, about 5 minutes.
  • Add bell pepper, broccoli, mushrooms, and onion to pan. Sauté until broccoli starts to soften but remains bright green, about 5 minutes.
  • Add sauce and bok choy. Simmer until sauce is thickened – about 5 minutes.
  • Serve on cooked rice topped with some chopped, roasted peanuts.
  • Enjoy!

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 585mg | Potassium: 298mg | Fiber: 2g | Sugar: 7g | Vitamin A: 475IU | Vitamin C: 43mg | Calcium: 34mg | Iron: 1mg

Kung Pao Chicken (in the Slow Cooker)

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Kung Pao Chicken

I make Kung Pao Chicken in a sauté pan on the stove top or in a slow cooker, it all depends on the time I have to prepare the meal. The slow cooker method allows me to be able to put all the ingredients in the slow cooker crock the day before and put it in my slow cooker the next day for a no fuss meal.

For the sauce, I whisk every thing together in a 4 cup measuring cup, that way I don’t have to dirty any other measuring cups and bowls. 

Be sure to mix the cornstarch in with just liquid, like water or soy sauce. Cornstarch likes to adhere to solids and you risk creating a lumpy sauce in the end. Once the cornstarch is dissolved in the liquid, mix in the rest of the ingredients.

Get the rest of the ingredients ready. If using fresh broccoli or bok choy, have that ready to go now too. This time around I’m using frozen broccoli so I need to add it later, and I have some frozen chard from my garden that I’m using instead of bok choy, so that is going in later too. You could use fresh spinach or napa cabbage instead.

Now just put it in the crock of the slow cooker and stir it up a bit. If I’m going to cook this the next day or later the same day, I put the lid on it and put it in my refrigerator.

If using frozen broccoli or another green other than bok choy, after about 2 1/2 hours of cooking, stir it in and cook for another half hour or so.

 

I like this on rice, try making Rice in the Slow Cooker, or serve it on cooked Udon or Hokkien noodles, topped with roasted peanuts, sliced green onions, and toasted sesame seeds.

Enjoy!

Kung Pao Chicken
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Kung Pao Chicken (Slow Cooker)

Kung Pao Chicken is a saucy and spicy stir fry dish with vegetables. It can be done on the stove top, but for added convenience, I like to put it together the day before, store it in my refrigerator, and put it in the slow cooker the next day for an easy dinner.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: Chicken, Dinner Ideas, Kung Pao
Servings: 6 cups
Calories: 100kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart slow cooker
  • Cutting board and knife
  • 4 cup measuring cup and whisk

Ingredients

Chicken and Veggies

  • 1 each large chicken breast cubed
  • Sea salt and black pepper
  • ½ each red bell pepper bite size pieces
  • ½ each green bell pepper bite size pieces
  • 1 each small leek sliced, or ¼ yellow onion, diced
  • 10 each button mushrooms quartered
  • 2 cups broccoli florets fresh or frozen
  • 1 each baby bok choy or 2 handfuls fresh spinach or shredded napa cabbage

Sauce:

  • ½ cup soy sauce
  • 1/3 cup water
  • 1 tbsp sesame oil
  • 2 tbsp mirin or brown rice vinegar
  • 2 tbsp cornstarch
  • 3 tbsp honey
  • 1 tbsp fresh garlic minced
  • 1 tbsp Sambal Oelek
  • 2 tbsp fresh ginger minced

Garnish

  • Roasted peanuts
  • Roasted sesame seeds
  • Sliced green onions or chives

Instructions

  • For sauce, whisk together soy, water, oil, mirin, and cornstarch. Then add honey, garlic, sambal oelek, and ginger and set aside.
  • Cube chicken breast and put it in the slow cooker. Sprinkle with salt and black pepper
  • Add bell peppers, mushrooms, broccoli (if using fresh), bok choy (if using), and sauce.
  • Turn on cooker to low and cook for 2 ½ hours, stirring once or twice. If using frozen broccoli or spinach or napa cabbage, stir in now. Cook for another ½ hour.
  • Serve over rice or udon or hokkien noodles and garnish with peanuts, green onions (or chives), and sesame seeds.
  • Enjoy!

Notes

You can replace the honey with brown sugar.

Nutrition

Serving: 1cup | Calories: 100kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1169mg | Potassium: 173mg | Fiber: 1g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 28mg | Calcium: 23mg | Iron: 1mg

Kielbasa Skillet

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Kielbasa Skillet with Egg

In recent years I have come to appreciate the versatility of Kielbasa sausage, and realize it isn’t just for grilling.

Kielbasa is milder than Andouille or Chorizo, comes in a long u-shape form, usually isn’t smoked, and is full of garlic. It works great in a variety of soups, stews (try it in Kielbasa Stew), and even chili, as well as sautéed with potatoes and vegetables, or used as a breakfast meat. Or grill it and put it on a bun with your favorite toppings.

Kielbasa Skillet Ingredients

This skillet kielbasa meal is great for any time of the day and can be adapted to whatever you like. You could certainly add broccoli, or another vegetable of your choosing. I like to make this in the fall when I have a fresh garden harvest of potatoes, snap peas, bell peppers, tomatoes, spinach, and onions or chives.

Microwave the potatoes first to cut down on cooking time, then put them in the refrigerator to cool a bit before cutting them up. While the potatoes are cooling, I prepare the rest of my ingredients.

Kielbasa Skillet Potatoes

Use a nonstick pan when cooking potatoes since they tend to stick to stainless steel quite well. Medium heat seems to crisp them up perfectly in about 5 minutes, but you might need to turn it down to medium low after adding the sausage and other vegetables to prevent things from burning.

Kielbasa Skillet Spuds and Veg

When adding the sausage and veggies there is no need to add more oil since the sausage will render out fat.

It is also important to season in layers, so I add about half of the seasonings with my potatoes, and the other half with the sausage and veggies, as well the mustard with the sausage and veggies.

Kielbasa Skillet Greens and Kraut

In the last couple of minutes, stir in the greens and sauerkraut. If it’s not summer or fall, I have power greens from Earthbound Farm in my fridge, so I use that. The power greens mix has baby spinach, kale, and chard. But using just spinach or kale works too.

I also make my own sauerkraut using purple cabbage, so I have purple sauerkraut. But regular sauerkraut is just fine. Make sure you drain the sauerkraut first.

Now you are ready to eat. This is great as is, but you can top it with whatever you desire, cheese, avocado, a fried egg, fresh tomatoes…

Enjoy!

Kielbasa Skillet with Egg
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Kielbasa Skillet

A quick skillet meal that can be served for breakfast, brunch, lunch, or dinner. Full of vegetables and flavor!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Keyword: kielbasa, Kielbasa Skillet, Skillet Meals
Servings: 4 people
Calories: 237kcal
Author: Eating With Deb

Equipment

  • Cutting board and knife
  • Large nonstick sauté pan and heat resistant spoon

Ingredients

  • ½ pound kielbasa sausage sliced in ½ moons
  • ½ each red bell pepper diced
  • ¼ each yellow onion diced
  • 8 each button mushrooms sliced
  • 2 each russet potatoes
  • 1 cup sauerkraut
  • 4 cups fresh spinach or 4 handfuls
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard or brown mustard
  • 1 tsp oregano
  • ½ tsp black pepper
  • ½ tsp sea salt
  • ½ tsp granulated garlic
  • ¼ tsp chipotle pepper

Optional Toppings

  • Fried Egg
  • Avocado slices or Guacamole
  • Shredded cheese
  • Fresh diced tomatoes
  • Sour cream

Instructions

  • Wash the potatoes and stab several times with a fork. Microwave for 2 minutes, turn over and microwave for 2 more minutes. Put in the refrigerator.
  • Gather and prepare the rest of the ingredients, then dice the potatoes.
  • In a large nonstick sauté pan, heat over medium heat and add oil. Stir in the potatoes and abut half of the seasonings, and sauté for about 5 minutes to start crisping them.
  • Add the kielbasa, the vegetables, except the spinach and sauerkraut, Dijon mustard, and the rest of the seasonings.
  • Sauté for 5 minutes or so to soften the vegetables and crisp the sausage.
  • Stir in the spinach and sauerkraut and cook until it wilts, another 3 to 5 minutes.
  • Serve as is or top with your favorite skillet toppings.
  • Enjoy!

Nutrition

Calories: 237kcal | Carbohydrates: 5g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 1089mg | Potassium: 390mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2836IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 2mg

Chicken Cordon Bleu Burgers

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Chicken Cordon Bleu Burger

Spring is here, but because the weather isn’t cooperating, there haven’t been many days that I’ve wanted to go outside and grill yet. I’m craving grilled burgers but still wanting some of the colder weather comfort food.

Making Chicken Cordon Bleu is a process, but a tasty dinner that’s well worth it. To make it a lot easier, I turned it into a burger that you can cook in a pan on the stove top with the wonderful flavors of Chicken Cordon Bleu and satisfies my burger and comfort food cravings.

This is a great burger to make in the spring, fall, or winter when you aren’t using your grill. The patties are a little soft and won’t hold up well on an outdoor barbecue.

Chicken Cordon Bleu Burgers Ready to MIx

This is a very quick meal. Just mix the burger ingredients together and make 4 patties. Put those on a plate and collect your buns and toppings.

Chicken Cordon Bleu Burgers Ready to Cook

You could prepare everything the day before and come home to a dinner almost ready to eat.

Chicken Cordon Bleu Burgers Cooking

When you are ready to cook these, heat up a large, nonstick pan over medium low heat and add a little olive oil.

Cook on each side about 4 to 5 minutes with a lid on the pan. The chicken patties should reach and internal temperature of 165 degrees.

When your chicken patties are cooked, remove them from the pan and set aside for a minute or 2. Put your ham in the pan and cook on both sides for about 1 minute to heat through.

Put the ham on top of the chicken patties and return them to the pan. Top with cheese and put a lid on the pan. You can turn off the burner. It’ll only take a minute or so to melt the cheese.

I set this aside and toast the burger buns and heat up the marinara sauce in the microwave.

Build your burger and Enjoy!

Chicken Cordon Bleu Burger
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Chicken Cordon Bleu Burger

This recipe combines my love of Chicken Cordon Bleu and Burgers. Perfect to make in the winter since it works best to cook these in a pan on the stove top.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Burgers, Chicken, Chicken Cordon Bleu, Cordon Bleu
Servings: 4 people
Calories: 388kcal
Author: Eating With Deb

Equipment

  • Large bowl
  • Large nonstick sauté pan and spatula

Ingredients

Burger Ingredients

  • 1 pound ground chicken
  • ¼ cup bread crumbs
  • ¼ cup marinara sauce
  • 1 tsp basil
  • 1 tsp sage
  • ¼ tsp sea salt
  • ¼ tsp black pepper

For Cooking:

  • 1 tbsp olive oil

Toppings:

  • 4 slices mozzarella
  • 4 slices ham thin sliced
  • 4 each burger buns
  • 8 tbsp marinara sauce warmed up
  • Fresh spinach

Instructions

  • Mix all burger ingredients together, divide into 4 patties.
  • Heat a large nonstick sauté pan on medium low heat and add 1 tablespoon olive oil to the pan. Add the 4 patties, top the pan with a lid, and cook on each side about 4 minutes, make sure patty reaches 165 degrees.
  • Remove from heat and set aside.
  • Add the ham to the pan and cook on both sides a minute or 2.
  • Put ham on top of the burger patties and return to the pan. Top with a slice of mozzarella, cover the pan, turn off heat and melt the cheese for a minute or 2.
  • Time to build the burgers.
  • Toast the burger buns and smear 1 tablespoon of marinara on each side of the bun.
  • Put the burger on the bottom bun, top with fresh spinach and the top bun.
  • Enjoy!

Nutrition

Calories: 388kcal | Carbohydrates: 9g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1015mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2mg

Italian Meatloaf Wrapped with Prosciutto

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I really like meatloaf as long as it isn’t topped with ketchup. I won’t even do that to a hamburger. Recently I was going through a bunch of my recipes and found at least a dozen different meatloaf recipes. I had some prosciutto leftover from my Chicken Cordon Bleu Fingers and decided to make this prosciutto-wrapped meatloaf. It takes a while to bake, but it can be thrown together in about 10 minutes.

As usual, you start out by gathering all your ingredients. You can put them directly in the same bowl and you go, I just separated them out so it was easier to see.

When you have everything in your bowl, except the prosciutto, mix until just combined. Over mixing will create a tougher, less juicy meatloaf.

Divide the mixture into 4 and form each into a mini loaf. Take 1 slice of prosciutto and place it over the top and sides of the loafs. It should stick fairly easily. Time to bake.

It takes about 45 minutes in a 350 degree oven for the meatloaf to reach an internal temperature of 155 degrees. If you decide to do 1 large loaf, plan on at least an hour of cooking time.

Slice it and top it with a little warm marinara sauce, serve it with Asparagus and Mushrooms in a Garlic Balsamic Reduction and Rosemary Roasted Potatoes.

Enjoy!

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Italian Meatloaf Wrapped with Prosciutto

Italian seasoned mini meatloafs wrapped in slices of prosciutto and baked for a crispy outside and tender, juicy inside. Top of with some marinara sauce for a quick and delicious dinner.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: Italian American
Keyword: Meatloaf, Prosciutto
Servings: 4 people
Calories: 312kcal
Author: Eating With Deb

Equipment

  • Lined sheet tray
  • Large bowl

Ingredients

  • 1 pound lean ground beef
  • 1 each roma tomato fine diced
  • ½ cup Italian seasoned bread crumbs
  • 1 each egg
  • 1 tbsp Worcestershire
  • ½ cup parmesan cheese shredded (1/4 cup nutritional yeast flakes for dairy-free)
  • 1 tbsp parsley fresh, chopped
  • ½ tbsp Italian seasoning
  • 1 tbsp granulated garlic
  • ½ tsp dry mustard
  • ½ tbsp red pepper flakes optional
  • 4 slices prosciutto

Instructions

  • Preheat oven to 350 degrees.
  • Combine all ingredients except prosciutto.
  • Portion into 4 mini meat loafs. Wrap 1 slice of prosciutto over the top and around the edges of each mini loaf.
  • Put loafs on a parchment lined pan. Bake for 45 minutes (until the internal temperature reaches 155 degrees).
  • Top with marinara sauce and parmesan cheese.
  • Enjoy!

Nutrition

Calories: 312kcal | Carbohydrates: 14g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 589mg | Potassium: 548mg | Fiber: 2g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 4mg

BBQ Chicken Thighs (Air Fryer)

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BBQ Chicken Thighs with Pepperoncinis

The flavor of charcoal barbeque is one of my favorites, and I will grill all year round. I have added a little bit of liquid smoke to the marinade and cook the chicken in my air fryer to make for a great barbeque-tasting chicken that can be made any time of the year.

Chicken Thighs Marinating

This is a fairly simple process, just mix the mayonnaise, ketchup, and liquid smoke together in a bowl, and rub the chicken thighs all around in it. Then mix together the dry seasoning and walk away for an hour or prepare any side dishes you are going to have with the chicken.

You can use whatever liquid smoke flavor you like. I happen to really like hickory, but mesquite or apple works great too.

Chicken Thighs Ready to Season

When it’s been about an hour, you are ready to season the chicken. Remove the chicken from the bowl and leave whatever excess mayonnaise mixture there is in the bowl.

Seasoned Chicken Thighs

Sprinkle the seasoning mixture on both sides of the thighs. The mayonnaise will help it stick. Let this sit for about 15 – 30 minutes.

Now they are ready for the air fryer.

Chicken Thighs in Air Fryer

With a non-aerosol cooking spray, spray the bottom of the basket. Place the chicken in and spray the top of the chicken.

For some models of air fryers, aerosol spray will damage the coating of the basket and will cause it to flake off over time.

BBQ Chicken Thighs Ready

It takes about 20 minutes to cook at 350 degrees (15 minutes if using boneless chicken thighs). You will want to flip them over after 10 minutes.

Now you have a tender, slightly smoky tasting chicken thigh to enjoy! If you want an extra little kick, try them with some pepperoncinis.

BBQ Chicken Thighs with Pepperoncinis
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BBQ Chicken Thighs (Air Fryer)

These super moist and delicious chicken thighs cooked in an air fryer brings the flavors of barbequing any time of the year.
Prep Time10 minutes
Cook Time20 minutes
Resting Time1 hour 30 minutes
Total Time2 hours
Course: Dinner, Main Course
Cuisine: American
Keyword: Air Fryer, Chicken, Dairyfree, Glutenfree
Servings: 4 people
Calories: 74kcal
Author: Eating With Deb

Equipment

  • Air Fryer
  • Large bowl
  • Plate
  • Small Bowl

Ingredients

  • 4 each Chicken thighs bone-in, skinless
  • ½ tsp black pepper

Marinade

  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • ½ tsp liquid smoke

Dry Seasoning

  • 1 tbsp brown sugar I prefer dark but it light is fine
  • 1 tsp paprika
  • 1 tsp granulated garlic
  • 1 tsp dry mustard
  • 1 tsp oregano

Instructions

  • In a bowl, mix together mayonnaise, ketchup, and liquid smoke. Sprinkle both sides of the chicken thighs with pepper and add to mayonnaise mixture. Marinate for 1 hour.
  • While marinating, mix together dry ingredients.
  • After about an hour, remove chicken thighs from the bowl, shaking off excess mayo mixture and lay flat on a plate.
  • Sprinkle dry ingredients on both sides of the thighs, using it all up. Let sit for 15 to 30 minutes.
  • Spray bottom of air fryer basket with non-aerosol cooking spray and add thighs. Spray tops of thighs.
  • Cook in air fryer at 350 degrees for 20 minutes turning over at 10 minutes. Internal temperature of chicken should reach 165 degrees, may need to cook another 3 – 5 minutes depending on size of the chicken thighs.
  • Enjoy!

Notes

If using boneless chicken thighs, it will only take about 15 minutes to cook.

Nutrition

Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 82mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Chile Stuffed Chicken Breasts

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Chile Stuffed Chicken and Maize Picante

As far as meat proteins go, I probably use chicken the most. Trying to figure out new and exciting ways to prepare chicken has become a challenge for me that I have happily taken on.

I stuff these chicken breasts with roasted peppers, chiles, and cotija cheese and marinate them in a somewhat spicy, sweet, and tangy marinade to add a lot of flavor to the chicken.

2 larger chicken breasts can easily be cut in half for a meal for 4 people. Try serving this with Cilantro Lime Rice for a delicious meal.

I start by mixing my marinade ingredients in the pan that I’m going to cook my chicken in.

Slice the cheese, peppers and chiles, and butterfly the chicken.

Roll your chicken breasts around in the marinade, ensuring you get it all over and leave them cut side up.

Now it’s time to add the fillings. I like to put the cheese in between the peppers and chiles. Cotija cheese holds up well when baking. You can use a mild feta if you can’t find cotija cheese.

Now fold over the top. Try to stuff everything inside, but a little hanging out won’t really matter.

Cover the pan with a lid or foil and bake at 350 degrees for 45 minutes.

Remove the chicken from the oven and remove the foil or lid. Using a spoon, scoop up some of the liquid and baste the chicken. Return to the oven without a cover and bake for an additional 15 minutes. Make sure the internal temperature of your chicken reaches 165 degrees.

Now it’s time to eat. You could certainly top this off with a dollop of sour cream or guacamole or even some avocado slices, but it is so tender and delicious all on its own. Try this with Cilantro Lime Rice and Maize picante.

Enjoy!

Chile Stuffed Chicken and Maize Picante
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Chile Stuffed Chicken Breasts

Stuffing the chicken with moist chiles and peppers and baking in a marinade makes this chicken super moist and tender to eat. It has a little bit of spice, a little tang, and a little sweetness.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Tex-Mex
Keyword: Chicken, Chiles and Chicken, Stuffed Chicken
Servings: 4 people
Calories: 104kcal
Author: Eating With Deb

Equipment

  • 1 8 x 8 baking dish
  • Cutting board and knife
  • Citrus Zester

Ingredients

Chicken and Stuffing

  • 2 each chicken breasts butterflied
  • 2 each whole green chiles cut into long strips
  • ½ each roasted red bell pepper cut into long strips
  • 2 ounces cotija cheese 4 to 6 thin slices

Marinade

  • 2 tsp Sambal Oelek chili sauce
  • 1 tbsp olive oil
  • ½ each lime juice and zest
  • 2 tbsp honey
  • 1 tsp fresh ginger minced
  • 1 tbsp cilantro fresh, chopped

Instructions

  • Preheat oven to 350 degrees.
  • In the dish you are going to bake the chicken in, combine the Sambal Oelek, oil, lime juice, honey, ginger, and chopped cilantro.
  • Butterfly the chicken breasts.
  • Slice the cheese, roasted red pepper, and green chiles.
  • Rub both sides of the chicken breasts in the marinade mixture.
  • Place chicken breasts flat, cut side up. On one half of each breast stack half the chiles, half of the cheese, and half of the red bell peppers. Fold over tucking in the ingredients.
  • Cover and bake at 350 degrees for 45 minutes. Remove from oven and use a spoon to baste the tops of the chicken with the sauce that is in the pan. Leave cover off, return to oven and bake for an additional 15 minutes. Check to ensure the chicken has reached an internal temperature of 165 degrees.
  • Cut each breast in half to get 4 servings.
  • Try this with Maize Picante.
  • Enjoy!

Notes

Cotija cheese which is a Mexican Feta does not melt well and will hold up during baking. You can replace it with a mild feta if you cannot find Cotija cheese.
You can find roasted whole green chiles in the Mexican section of the supermarket.

Nutrition

Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 197mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Smoked Prime Rib

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Medium Rare Smoked Prime Rib

I, like most meat eaters, love a good prime rib. I have tried different oven cooking methods, including the one where you cook it at 500 degrees for about 20 minutes, then turn the oven off and let it cook for a couple more hours – just don’t open the oven door. I haven’t had much luck with that method as it’s hard to determine exactly when it will be done.

When I got a smoker, I decided to try my luck with smoking prime rib. It is now the only way I cook prime rib. It is an easy way to cook prime rib, plus I always know when it will be cooked to a perfect medium rare. 

I also put a pan of Au Jus under the prime rib while smoking it. The seasonings and the juices drip into the Au Jus and add additional smoky tastiness to it.

Another bonus to smoking prime rib is it frees up your oven to cook any side dishes that you want with the Smoked Prime Rib.

Prime Rib Ready to Season

Mix together the dry seasonings and put the beef stock in a pan. I by inexpensive foil pans that I use specifically for the smoker, but a metal pan will work too.

Rub the Worcestershire sauce around the outside of the prime rib and then the dry seasoning.

Now prepare your smoker according to the manufacture directions. I like to use hickory chips but use what flavor chips you like. 

Set the smoker to 225 degrees and an internal food temperature to 140 degrees, and do a chip burn.

Put the pan of beef stock under the prime rib. This will catch any drippings from the meat and flavor the au jus. 

Insert the meat thermometer into the thickest part of the meat. It’s ready to start cooking.

I put my prime rib in the smoker fat side up. This way the fat drippings drip down through the meat and help flavor the meat as it cooks.

Prime Rib Wrapped in Butcher Paper

Once the prime rib reaches 100 degrees, wrap it in Butcher Paper. I found mine on Amazon.

Put it back in the smoker and cook until it reaches 140 degrees.

Wrapping it in butcher paper isn’t completely necessary, but it does have it’s benefits. Butcher paper helps the meat retain moisture and it’s more breathable than foil, so it doesn’t create a steaming environment for the meat.

A very important step is to let it rest for 1/2 hour; this helps ensure all of the juices don’t run out upon cutting. You will still have some of the juice run out, but the meat will remain moist and tender.

I purchased an inexpensive foam cooler that I use for resting food from the smoker. I found if I put an old, clean towel in the cooler, then the meat, and close the lid it helps keep it warm during the resting phase.

Smoked Prime Rib Dinner

Now you are ready to carve your perfect medium rare prime rib and enjoy your holiday meal. Don’t forget the Au Jus!

I like to serve prime rib with Asparagus and Mushrooms in a Garlic Balsamic Reduction, or Gingery Green Beans and Mushrooms. Holiday Wild Rice is also a perfect side dish for prime rib and it can be made a day or 2 in advance to save time and stove/oven space.

Enjoy!

Medium Rare Smoked Prime Rib
Print Recipe

Smoked Prime Rib

Prime rib is a great cut of meat to smoke. Put the Au Jus in a foil pan in the smoker to have a delicious, smokey Jus to serve with the Prime Rib.
Prep Time10 minutes
Cook Time4 hours
Resting Time30 minutes
Total Time4 hours 40 minutes
Course: Dinner
Cuisine: American
Keyword: Prime Rib, Smoked Prime Rib, Smoker
Servings: 6 people
Calories: 709kcal
Author: Eating With Deb

Equipment

  • Smoker
  • Foil Pan
  • Cutting board and knife
  • Butcher Paper
  • Cooler to rest Prime Rib in
  • Hickory, Mesquite, or wood chips of your choice

Ingredients

  • 5 pounds prime rib with bones
  • 3 tbsp Worcestershire sauce
  • 2 cups beef stock

Rub Ingredients

  • 1 tbsp paprika
  • 2 tsp granulated garlic
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 tbsp brown sugar

Instructions

  • Combine rub seasonings.
  • Rub Worcestershire sauce on outside of prime rib then rub with the seasoning mixture.
  • Put beef stock in a foil pan.
  • Fill wood chip pan 1/3 full of hickory chips or chips of your choice.
  • Prepare smoker according to manufacture directions. Set cook to 225 degrees and internal food temperature to 140 degrees and do a chip burn.
  • Insert meat thermometer into prime rib, then put in the smoker over the pan with the Au Jus. This will catch the drippings from the prime rib and help season the Au Jus.
  • Cook until the prime rib reaches 100 degrees. Remove and wrap with butcher paper. I use some masking tape to help keep the paper closed.
  • Return to smoker and cook to 140 degrees.
  • Remove from smoker, keep it wrapped in the butcher paper, and let it rest for ½ hour before slicing.
  • Enjoy!

Notes

I have a disposable cooler that I line with old towels that I rest my prime rib in to help it stay warm.

Nutrition

Calories: 709kcal | Carbohydrates: 6g | Protein: 33g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 1120mg | Potassium: 767mg | Fiber: 1g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 4mg

Lemon Pepper Linguini with Chicken and Veggies

by
Lemon Pepper Linguini with Chicken and Veggies

Lemon Pepper Chicken and Veggies is a dish that I often throw together in a pinch but never wrote down a recipe. Kind of like my Chicken and Veggies Pesto Pasta. These are 2 dishes that you can use almost any vegetable you have on hand and is extremely easy to throw together.

Friends started requesting the recipes so I thought it was about time to put one on paper and make it official.

The first step is to cook your noodles, doesn’t have to be linguini, just use whatever you have on hand that you like. Cook them to the package directions for al dente.

Lemon Pepper Linguini Sauce

While your noodles are cooking, mix together the sauce ingredients and prepare the rest of your other ingredients. Use whatever vegetables you like or have on hand. I sometimes replace the zucchini with broccoli.

When the pasta is cooked to al dente, reserve about 1/2 cup of the pasta water, it will be used later to help create a sauce, and strain the noodles. Toss the noodles in with the lemon pepper sauce you just made.

Chicken Mushrooms Zucchini

Heat a large sauté pan on medium heat. Toss the cubed chicken in with the flour and lemon pepper. Add the oil to the pan and the chicken. Sauté the chicken until it starts to brown.

Add the mushrooms, zucchini, and onions. Sauté until the mushrooms and zucchini soften.

Now it’s ready to finish off.

Lemon Pepper Chicken and Veg

Add the rest of the ingredients, including the reserved pasta water. Stir until the spinach wilts and the pasta is hot.

Lemon Pepper Linguini Ready to Eat

This is a great dish to serve family style. Sprinkle parmesan cheese over the top and serve with lemon wedges and warm garlic bread or toast.

Enjoy!

Lemon Pepper Linguini with Chicken and Veggies
Print Recipe

Lemon Pepper Linguini with Chicken and Veggies

Lemon Pepper Chicken Linguini is a light pasta dish with refreshing ingredients that tastes great hot or cold and can be enjoyed any time of the year.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Entree, Lunch, Main Course
Cuisine: American
Keyword: Chicken, Dinner Ideas, Lemon pepper chicken, Linguini, Pasta, Whats for Dinner
Servings: 6 people
Calories: 256kcal
Author: Eating With Deb

Equipment

  • 6-quart sauce pot
  • Large saute pan
  • 2 medium bowls
  • Cutting board and knife

Ingredients

  • ½ pound linguini

Chicken

  • 2 each chicken breast cubed
  • 2 tbsp flour
  • 2 tsp lemon pepper

Veggies

  • 2 cups mushrooms sliced
  • 1 each zucchini or yellow squash sliced in half moons
  • 2 tbsp yellow onion fine chopped
  • 1 can artichoke hearts drained and chopped
  • 2 each roma tomatoes fine chopped
  • 3 handfuls spinach kale and/or baby chard

Sauce:

  • 1 each lemon zest and juice
  • 1 tbsp parsley chopped
  • 1 tbsp garlic fresh, minced
  • 3 tbsp capers
  • ¼ tsp red pepper flakes optional
  • ¼ tsp black pepper
  • ¼ tsp sea salt

Other ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • ½ cup reserved pasta water
  • 1/3 cup Parmesan cheese shredded

Instructions

  • Cook linguini according to package instructions until al dente, about 10 minutes.
  • Combine sauce ingredients and prepare vegetables.
  • Once linguini is cooked, drain, reserving ½ cup of the pasta water, and stir linguini into sauce. Set aside.
  • In a medium bowl, combine flour and lemon pepper, cut up chicken. Toss chicken in the flour and lemon pepper.
  • Heat a large sauté pan on medium heat, add oil and chicken, brown chicken, about 5 minutes.
  • Add mushrooms, zucchini, and onions, sauté until mushrooms are brown, zucchini has softened, and onions are translucent, about 3 minutes.
  • Add artichoke hearts, tomatoes, spinach, butter, reserved pasta water, and linguini with sauce. Stir and cook until spinach is wilted and everything is nice and hot, about 2 minuutes.
  • Serve and top with Parmesan cheese.
  • Enjoy!

Notes

Using a nonstick sauté pan versus a stainless-steel pan:
A nonstick pan will ensure nothing sticks to the bottom, but the chicken and veggies won’t brown as well.
A stainless-steel pan will create a brown layer on the bottom of the pan that can easily be scraped up when the liquid is added and enhance the flavor of the dish.
My preference is stainless steel, but a nonstick has the benefit of not having to scrape or scrub the pan.

Nutrition

Calories: 256kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 480mg | Potassium: 308mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1602IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg

Parmesan Crusted Chicken

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Parmesan Crusted Chicken Breast

This recipe is very simple, yet the chicken is full of flavor, moist, and tender.  

This is also a great recipe to involve children in making the dinner. I recommend the adult use the knife and do the actual cooking, but pounding and breading the chicken is a fun activity for young children.

Start by taking 1 large or 2 small chicken breasts and turning it into 4 portions. For the 1 large chicken breast, cut in in half cross-wise, then spit each piece through the middle, basically butterflying it all the way through.

If you have 2 small chicken breasts, cut them in half cross-wise or butterfly them through the middle if they are thick.

Now it’s time to flatten them a little bit for a more even and faster cooking. I like to put them between 2 pieces of plastic wrap before I hit them with the meat mallet. You could certainly put them in a zipper style bag. This helps prevent chicken and juice from splashing all over your kitchen.

Be sure to use the flat side of the meat mallet, we don’t need to tenderize or create holes in the chicken breast. Don’t use too much force when pounding, it will flatten fairly easily.

Remove the top piece of plastic and sprinkle black pepper on both sides. I do a couple turns of my pepper grinder per side. There is no need for salt, you will get enough in the Parmesan cheese.

If you haven’t already mixed together the parmesan and seasonings or enlisted help for this step, do that now.

Using about half the parmesan mixture, press that into one side of the chicken breasts. Flip them over and press the rest into the other side. Don’t worry, some will fall off, you can just add that to the top of the chicken when it’s in the pan.

Be sure to use a large nonstick pan for cooking. The parmesan will stick to a stainless steel pan. This takes about 3 minutes cooking time per side, maybe up to 6 minutes total, depending on how thick the chicken is.

When it’s a nice golden brown on both sides and has an internal temperature of 165 degrees, it’s time to eat. But there are choices to be made. I do like it as is with no additional toppings. Sometimes I put it on a bed of arugula or spinach for some added nutrients.

I have served this Italian style topped with warm marinara sauce and mozzarella cheese with pasta and marinara.

I also like it done California style topped with a tomato slice, avocado slices, melted mozzarella cheese, and served with some sautéed asparagus, mushrooms, and bacon.

However you decide to eat this, Enjoy!

Parmesan Crusted Chicken Breast
Print Recipe

Parmesan Crusted Chicken

This chicken is tender, full of flavor, and is delicious as is, or Italian style topped with marinara and melted mozzarella cheese, or California Style topped with a sliced tomato and avocado with melted mozzarella cheese.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: Chicken, Glutenfree, Parmesan
Servings: 4 people
Calories: 147kcal
Author: Eating With Deb

Equipment

  • Cutting board and knife
  • Plastic wrap and meat mallet
  • Small Bowl
  • Large nonstick sauté pan and spatula

Ingredients

  • 1 each large chicken breast or 2 small chicken breast, boneless, skinless
  • 1 cup shredded parmesan cheese
  • 1 tbsp Italian seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp red pepper flakes
  • Black pepper
  • 1 tbsp olive oil

Instructions

  • Cut the large chicken breast in half down the middle, from short side to short side. Then butterfly the 2 pieces, cutting all the way through to create 4 pieces of chicken. If you have smaller chicken breasts, cut the 2 in half to create 4 pieces.
  • Lay out a long piece of plastic wrap on the counter and put the 4 pieces of chicken on it. Top with another long piece of plastic wrap, making sure the chicken is completely covered with room to spare.
  • Using the flat side of the meat mallet, gently pound the chicken down to about 1/8 inch thick.
  • Remove top sheet of plastic wrap and sprinkle both sides of the chicken with black pepper.
  • In a small bowl, combine the parmesan and seasonings.
  • Press about 2 tablespoons of the parmesan mix into each side of the chicken.
  • Heat a large nonstick sauté pan on medium to medium low heat. Add the olive oil and the chicken. If some of the parmesan mix fell off, press in back into the tops of the chicken in the pan.
  • Cook the chicken about 3 to 5 minutes on each side until the chicken reaches an internal temperature of 165 degrees. The parmesan will brown and get crispy.
  • The chicken is delicious as is or top it with a tablespoon or 2 of marinara sauce and mozzarella cheese, or a tomato slice, avocado slices and mozzarella cheese for a California style chicken.
  • You can melt the cheese in the oven under the broiler, but I find it just as easy to put a lid on my pan for a minute or 2.
  • Enjoy!

Notes

Can use 4 boneless, skinless chicken thighs instead of the chicken breast.

Nutrition

Serving: 1cutlet | Calories: 147kcal | Carbohydrates: 3g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 388mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 1mg