Dinner Ideas

Lemon Pepper Linguini with Chicken and Veggies

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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

Italian Beef

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Italian Beef Sandwich

If you’ve never had an Italian Beef Sandwich from Chicago you are in for a treat. The closest I can compare it to is a French Dip but with a lot more flavor. I don’t recall the Italian Beef Sandwiches I used to get in Chicago having bell peppers and mushrooms, but I think they are a great addition. It’s your call though. Definitely don’t omit the pepperoncinis.

This recipe is as simple as throwing everything in the slowwcooker, turning it on and walking away. I often get everything ready the night before and keep this in my refrigerator so I only have to pull it out the next morning and turn it on.

I recommend using a sirloin roast, but a chuck roast will work too. Be sure to trim as much of the outer fat off the chuck roast as  you can.

After cooking on high for 2 1/2 hours, flip the roast over and stir things around. It’s not necessary, but if you can, it will help distribute all the flavors and juice throughout the meat.

After cooking for 5 hours, pull the roast out and pull/shred the beef. Return it back to the slow cooker, reduce the heat to low and cook for another hour. By shredding and letting it cook longer, the flavors get infused throughout the meat. You can let it cook longer after shredding, the meat will be more flavorful and tender.

It’s time to eat!

Toast a hearty bun with some mozzarella cheese on it if you desire. Add the meat and veggies, I always add more pepperoncinis to my sandwich and a side of the juice to dip my sandwich in.

Enjoy!

Italian Beef Sandwich
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Italian Beef

One of the things I really loved about Chicago was getting a great Italian Beef Sandwich. I haven't been there in many years but sometimes crave Italian Beef, so I decided I had to come up with a recipe. Make sure you have a sturdy bun, this is a sloppy sandwich, toast and melt some mozzarella cheese on it. I always add more pepperoncini to my sandwich.
Prep Time10 minutes
Cook Time6 hours
Course: Lunch, Sandwich
Cuisine: American
Keyword: Beef, Sandwich, Slow Cooker
Servings: 6 sandwiches
Calories: 308kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart slow cooker
  • Cutting board and knife

Ingredients

  • 2 pound beef roast
  • 2 cups pepperoncini
  • 1 each bell pepper julienned
  • 4 cups mushrooms sliced
  • ½ each onion sliced into half moons
  • 2 packets zesty Italian dressing mix Good Seasonings Brand works great
  • 2 cups beef stock

Instructions

  • In the bottom of a slow cooker crock (4 to 6 quart) layer the vegetables and pepperoncini. Add the beef roast and sprinkle on the Italian seasoning packets. Pour the beef stock around the edges.
  • Turn slow cooker on high and cook for 2 1/2 hours.
  • Flip roast over and stir around veggies and juice. Cook on high for another 2 1/2 hours.
  • Remove roast from the slow cooker and pull/shred the roast. Return the meat back to the slow cooker, reduce heat to low and cook another hour.
  • Put on a toasted bun with melted mozzarella cheese.
  • Enjoy!

Nutrition

Serving: 1cup | Calories: 308kcal | Carbohydrates: 5g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 289mg | Potassium: 959mg | Fiber: 2g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 4mg

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
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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

Sesame Ginger Noodles (with Meatballs and Veggies)

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Sesame Ginger Noodles with Meatballs and Veggies

Fall is in the air and my garden is mostly ready to harvest. Noodle bowls are a great way to utilize fresh vegetables and are enjoyable any time of the year. This Sesame Ginger Noodles Bowl is wonderful hot or cold, with or without meatballs, and very versatile as to the vegetables that you put in it. If you don’t like something I have added, just switch it out with something you like,, or omit it. It is full mouth awakening flavors of ginger, garlic, soy, and sesame.

Using rice noodles in this dish makes this friendly for those who need to avoid gluten and it can easily be turned into a vegetarian dish by omiting the meatballs or using a hamburger alternative like Gimme Lean or Light Life ground beef style.

At first glance, this recipe looks like it takes a bit of work. But things can be done while other items are cooking, so don’t let the time scare you off.

Asian Meatballs

First get the meatballs mixed and made and in the oven. Be sure to set a timer, you don’t want to forget them. When cooked, remove from the oven and set aside until needed.

Sesame Ginger Noodle Ingredients

Now cut and shred the vegetables, garlic, and ginger.

One great thing about rice noodles, is you put them in a bowl, cover them with hot water and walk away for about 10 minutes. No boiling and stirring on the stove top.

So after your vegetables are ready, get the noodles going.

While the noodles are cooking it’s time to start cooking the veggies. Heat a pan on medium heat and add the sesame oil, garlic, ginger, mushrooms, bell peppers, and broccoli. Saute until the broccoli softens a bit but is still firm and bright green.

Now stir in the greens and snow peas and saute for a couple minutes.

Meatballs and Carrots Addes

Stir in the meatballs and carrots.

Noodles Added

Time to finish this off. Mix in the noodles and the rest of the ingredients.

Sesame Ginger Noodles Ready

Now it’s time to eat what you worked hard to make. Try this with some homemade Naan bread.

Enjoy!

Sesame Ginger Noodles with Meatballs and Veggies
Print Recipe

Sesame Ginger Noodles with Meatballs and Veggies

This is a light and gingery Asian style rice bowl dish, which can easily be made vegetarian.
Prep Time30 minutes
Cook Time20 minutes
Course: Dinner, Entree, Main Course
Cuisine: Asian
Keyword: Asian Bowl, Dairyfree, Glutenfree, Noodle Bowl
Servings: 4 people
Calories: 429kcal
Author: Eating With Deb

Equipment

  • Cutting board and knife
  • Large heat resistant bowl
  • Large saute pan and spoon
  • Parchment lined sheet tray
  • Medium bowl

Ingredients

Asian Meatballs

  • 1/3 pound lean ground beef or Gimme Lean Hamburger Style
  • 1 tsp garlic fresh, minced
  • 1 tsp ginger fresh, minced
  • 1 ½ tsp soy sauce or wheat free tamari
  • 1 ½ tsp toasted sesame oil

Rice Noodles and Veggies

  • 8 ounces rice noodles use Udon or another Asian noodle if you wish
  • 1 cup broccoli florets and stems
  • 2 cups mushrooms chopped or sliced
  • 1 cup snow peas cut into bite size pieces (snap peas work too)
  • 2 cups bok choy or napa cabbage, shredded
  • ½ each red bell pepper diced
  • 2 each carrots shredded
  • 4 each green onions sliced
  • 3 tbsp toasted sesame oil
  • 1/3 cup soy sauce or wheat-free tamari
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp sesame seeds
  • 1 tbsp cilantro
  • ½ t crushed red pepper

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the Asian Meatball mixture and make your bite-size meatballs, about 20 of them and cook on a parchment lined sheet tray for 10 minutes.
  • Prep the vegetables and seasoning.
  • Cook the rice noodles according to package directions. Drain and set aside.
  • While the noodles are cooking, heat a sauté pan on medium heat, add sesame oil, garlic, ginger, mushrooms, bell peppers, and broccoli. Sauté until the broccoli starts to soften a bit, about 5 minutes.
  • Add your greens and snow peas and stir until the greens have wilted, about 3 minutes. Stir in the Asian meatballs and carrots.
  • Add the rest of the ingredients (rice noodles, soy sauce, cilantro, sesame seeds, crushed red pepper, and green onions).
  • Enjoy!

Notes

This is delicious without the meatballs, so if you are celebrating Meatless Mondays or are a vegetarian, give this a try! Or substitute Gimme Lean Hamburger style for the ground beef.

Nutrition

Calories: 429kcal | Carbohydrates: 56g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1373mg | Potassium: 595mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2151IU | Vitamin C: 53mg | Calcium: 104mg | Iron: 3mg

Maple Glazed Pork Chops

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Maple Glazed Pork Chops

Maple syrup compliments pork extremely well. After marinating the pork chops overnight, save the marinade and heat it up with some rum and butter for a delicious maple rum sauce to top the cooked pork chops.

Marinade Ingredients

It only takes about 5 minutes to gather and whisk together the marinade ingredients.

Then put the marinade in a sealable bag, add the pork chops and seal, and put it in the refrigerator overnight. You might want to put it in a bowl or on a plate just in case you have a little leakage.

Making Maple Rum Glaze

The next day, while the charcoal is getting ready or your gas grill is heating up, remove the pork chops from the marinade and add the marinade to a medium sauté or sauce pan with a little butter and rum.

Heat this to a simmer and cook for 3 to 5 minutes to thicken a little and cook the raw pork juices.

Maple Glaze Pork Chops Grilling

Grill the pork chops over medium heat. It will only take about 3 to 5 minutes per side, depending on how thick the chops are. To be sure, cook until the pork reaches an internal temperature of 145 degrees.

Maple Glazed Pork Chops

Top the pork chops with the maple rum sauce and sliced green onions. Try this with Grilled Loaded Potatoes.

Enjoy!

Maple Glazed Pork Chops
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Maple Glazed Pork Chops (with a Maple Rum Sauce)

Maple syrup is a wonderful ingredient that compliments pork. If you don’t want to use rum, just add the butter when heating the sauce to make the glaze for the pork chops.
Prep Time5 minutes
Cook Time15 minutes
Resting Time12 hours
Total Time12 hours 20 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: Maple, Pork Chops
Servings: 4 people
Calories: 215kcal
Author: Eating With Deb

Equipment

  • Medium bowl and whisk
  • 1 gallon sealable bag
  • Barbeque grill

Ingredients

  • 4 each pork chops

For the Marinade

  • ½ cup maple syrup
  • 1 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tbsp vegetable oil
  • 1 tbsp Dijon or brown mustard
  • 2 tsp garlic fresh, minced
  • 2 tsp ginger fresh, minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Maple Rum Sauce

  • Marinade after removing the pork chops
  • 1 tbsp butter
  • 1 shot rum

Instructions

  • Whisk together the marinade ingredients. Put it in a zipper bag and add the pork chops. Seal the bag and smush the marinade around, being sure to cover the pork chops. Put in a bowl in the refrigerator overnight.
  • The next day, start the charcoal or gas grill. Remove the pork chops from the marinade and set aside.
  • Put the marinade in a saute pan and add the butter and rum. Bring to a simmer and cook for 3 to 5 minutes. This will cook out the alcohol and reduce the sauce in half.
  • Grill the pork chops over medium heat, 3 to 5 minutes per side, depending on how thick the pork chops are.
  • When pork has reached 145 degrees, remove from grill and drizzle the maple rum sauce over the top of the pork chops.
  • Enjoy!

Nutrition

Serving: 1chop | Calories: 215kcal | Carbohydrates: 33g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 261mg | Potassium: 220mg | Fiber: 1g | Sugar: 28g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

BBQ Rib Burgers

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BBQ Rib Burger with Peppery Bacon Relish

If I have leftover ribs, I often pull the meat off the bones and freeze the meat for future use. Adding the rib meat, like meat from my Smoked Ribs with a Cocoa Dry Rub, to ground beef helps rehydrate the rib meat and offers a different texture and a wonderful smoky flavor to a grilled burger.

Making these burgers are as simple as putting all the ingredients in a bowl and mixing them together. Mix only until everything is just mixed together, if you overmix you’ll end up with a tough burger.

When forming burger patties, it is important to make the center of the patty thinner than the edges. Burgers plump when cooking and the thinner center will help ensure an even thickness when done.

Time to grill. I find with my burgers, if I cook them over medium, direct heat, it takes about 5 minutes per side to reach the perfect doneness. Too hot and they cook too fast and you risk burning them, too cool and it takes quite a bit longer, plus they don’t turn out as firm.

If you want cheese, in the last minute when toasting the buns on the grill, top the burgers with cheese and close the lid.

 

BBQ Rib Burger with Peppery Bacon Relish

Top the burgers with the toppings of your choice.

This time I used my Peppery Bacon Relish as my condiment but my Sweet Pepper Sauce works well too.

Serve these with Grilled Loaded Potatoes or Dilly Potato Salad with Radishes for a delicious summer barbecue meal.

Enjoy!

BBQ Rib Burger with Peppery Bacon Relish
Print Recipe

BBQ Rib Burgers

This is a very easy way to use any leftover grilled ribs you may have. The rib meat gets rehydrated in the ground beef and adds a wonderful flavor and texture to burgers.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Barbeque, Burgers, Ribs
Servings: 4 people
Calories: 501kcal
Author: Eating With Deb

Equipment

  • Large bowl
  • Plate to put raw burgers on

Ingredients

  • 1 pound ground beef 80/20
  • 1 cup leftover cooked rib meat chopped
  • 2 tbsp barbecue sauce
  • ¼ tsp black pepper
  • ¼ tsp sea salt
  • 1 tbsp onion flakes dry
  • ½ tsp granulated garlic

Instructions

  • Mix all ingredients together and form 4 patties, making sure to indent the center of each patty.
  • Cook on barbecue over medium heat about 5 minutes per side until internal temperature reaches 155 degrees.
  • Top with your favorite toppings.
  • Try this with Peppery Bacon and Onion Relish as a spread on the bun.

Nutrition

Calories: 501kcal | Carbohydrates: 5g | Protein: 29g | Fat: 40g | Saturated Fat: 16g | Trans Fat: 3g | Cholesterol: 125mg | Sodium: 343mg | Potassium: 482mg | Fiber: 1g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

Spatchcock Chicken with Asian BBQ Sauce

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Grilled Chicken with Asian BBQ Sauce

Don’t let the term spatchcock scare you away. It’s just a fancy way of saying to butterfly a whole chicken, or to split it open, and it’s pretty simple to do with a pair of kitchen shears.

When grilling spatchcock chicken a weight is added, like a brick wrapped with foil, and that helps cook it faster and keep it moist and tender.

I like to put my chicken on a sheet tray lined with parchment paper. That way I can cut out the backbone and season it all on the same pan.

You can see that I don’t have the best kitchen shears, but they work.

Start with the chicken breasts down on the pan. Cut down one side of the backbone, all the way through to the other end.

When you get through one side, cut down the other side of the backbone and pull it out. You can freeze it to make chicken stock in the future. 

Once the backbone is out, open it up and flip it over.

Using the heal of your hand, press down on the breast bone to flatten the chicken out. Yes, you will hear and feel bones cracking, but that goes with the territory.

Once you get if flattened out, season it by rubbing oil and salt and pepper on both sides.

Careful on the bone side so you don’t poke yourself.

While my charcoal is heating up, and my chicken is sitting at room temperature, I like to make a barbecue sauce. This Asian BBQ sauce has a little zip and tastes great on chicken.

Just put all the ingredients together is a small sauce pan and simmer it for about 5 minutes. The sugar just needs to get dissolved and it will heat up more on the grill.

Time to get grilling. I happened to have a larger patio brick laying around, but 2 smaller bricks will do. The main thing is to try to have an even weight across the whole chicken.

Start with the breast side down, right over the top of the coals and close the lid.

After about 20 minutes, remove the brick (careful, it’s hot!), and flip the chicken. The skin is getting crispy and the chicken is cooking nicely!

Put the brick back on the chicken, close the lid and cook for another 20 minutes or so. Be sure to check for an internal temperature of 160 degrees before removing the brick.

Everybody’s grill is different, so you may need a little more or a little less cooking time.

Now it’s time to baste the chicken with barbecue sauce and cook a little longer. Use 1/3 of the Asian Barbecue sauce on the first side, close the lid and cook for about 3 minutes.

Flip the chicken over and use another 1/3 of the barbecue sauce. Close the lid and let cook for another 3 minutes.

Grilled Chicken with Asian BBQ Sauce

Remove the chicken from the grill to a cutting board and let it rest for about 10 minutes before cutting it apart.

Cut the legs and thighs off, then the wings and drummies. Cut the chicken breasts down the breast bone. I top the pieces with the remaining barbecue sauce and some sliced green onions.

Serve this with Asian Slaw.

Enjoy!

Print Recipe

Grilled Spatchcock Chicken with Asian BBQ Sauce

Spatchcocking chicken is an easy way to get a whole chicken to cook faster and keep it moist. Baste it with barbecue sauce for a finishing touch to a great tasting grilled chicken.
Prep Time10 minutes
Cook Time46 minutes
Resting Timee10 minutes
Total Time1 hour 6 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Asian
Keyword: Asian BBQ Sauce, Chicken, Dinner Ideas, Grilling, Spatchcock Chicken, Whats for Dinner
Servings: 8 servings
Calories: 84kcal
Author: Eating With Deb

Equipment

  • 2-quart sauce pan
  • Kitchen shears
  • Barbeque Grill, Tongs, and Brick Wrapped with Foil
  • Knife and cutting board

Ingredients

Chicken

  • 1 each whole chicken
  • 2 tbsp vegetable oil
  • 1 tsp sea salt
  • 1 tsp black pepper

Asian BBQ Sauce

  • ½ cup ketchup
  • 1 tbsp molasses
  • 1 tbsp soy sauce or wheat-free tamari
  • 2 tbsp mirin or brown rice vinegar
  • 1 tbsp Sambal Oelek
  • 1 tsp sesame oil
  • 11 tbsp ginger
  • 1 tbsp garlic fresh minced
  • 1 tbsp brown sugar

Instructions

For the BBQ Sauce

  • Combine all ingredients in a 2-quart sauce pan and simmer for 5 minutes.

For the Chicken

  • Place chicken breast side down. Using a pair of kitchen shears, cut down each side of the back bone. Remove and save for making chicken stock.
  • Flip chicken over, using the heals of your hands, press down on the breast bone, breasts, and thighs to flatten as much as possible.
  • Using half the oil, salt, and pepper, rub oil all over 1 side and sprinkle with salt and pepper. Flip chicken over and repeat with the remaining oil, salt, and pepper.
  • Set chicken aside at room temperature and start the charcoal, you will need a full chimney.
  • Wrap a large patio brick, or 2 smaller bricks with foil.
  • Once grill is ready, place chicken, meat side down on the grill, directly over the charcoal, and put the foil wrapped brick(s) on top of the chicken. Close the lid and cook for 20 minutes.
  • Remove the brick(s), flip the chicken over, and replace brick(s). Close the lid and cook for another 20 minutes. Check the internal temperature of the chicken is 2 or 3 places on each side to ensure the chicken has reached 160 degrees.
  • Remove the brick and baste one side of the chicken with 1/3 of the BBQ sauce. Close the lid and cook for 3 minutes.
  • Flip the chicken over and baste the other side with 1/3 of the BBQ sauce. Close the lid and cook for 3 minutes.
  • Remove the chicken and let rest for 10 minutes. Cut the chicken off at the joints, removing the wings and drummies together. Remove the thighs and legs together then cut at the joint between the thigh and leg. Cut the breasts in half down the breast bone.
  • Drizzle the remaining BBQ sauce all over the chicken pieces.
  • Enjoy!

Nutrition

Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 613mg | Potassium: 145mg | Fiber: 1g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Smoked Ribs with a Cocoa Dry Rub

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Cocoa Smoked Ribs

I love using my smoker. It’s an easy way to cook something and be able to do other things since you don’t have to watch it. Plus cooking meats in a smoker imparts some amazing flavors and keeps the meat moist and tender.

Ribs of course are a go to summer barbecue staple. They are simple to make and cooking them in a smoker is easy to do and frees you up to do other things while they are cooking.

Cocoa Dry Rub

The cocoa dry rub takes just a few minutes to mix together and rub on the rack of ribs. Don’t worry about getting all the lumps out of the brown sugar, you are going to rub this into the ribs.

Ribs with Cocoa Dry Rub

Once you’ve trimmed the sinew and excess fat off the ribs, place them on a long piece of plastic wrap. Rub half the rub mixture into each side of the ribs.

Now wrap the ribs up tight in plastic wrap, put them on a plate and refrigerate overnight.

Ribs Ready to Smoke

The next day, remove the ribs from the refrigerator and the plastic wrap and place it bone side down on a smoker rack.

Now get your smoker ready according to manufacturer instructions, preheat it to 225 degrees and do a chip burn. Add the ribs when the smoker is ready.

I like to use hickory and cherry wood chips for my Cocoa Dry Rub Ribs, but use what wood you like. I also only fill my wood chip pan about half full. I like the smoke flavor, but I don’t want it overwhelming.

Smoked Ribs

After about 4 1/2 hours you will have deliciously smoked and tender ribs. These are tasty on there own, or try them with a sweet and tangy barbecue sauce.

I like to make Grilled Loaded Potatoes to eat with the ribs and leftovers I freeze until I’m ready to make Rib Burgers.

Enjoy!

Cocoa Smoked Ribs
Print Recipe

Smoked Ribs with a Cocoa Dry Rub

Cocoa Dry Rub Smoked Ribs turn out a little smokey and a little spicy, and very moist and tender. Finger licking good!
Prep Time10 minutes
Cook Time4 hours 30 minutes
Resting Time12 hours
Total Time16 hours 40 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: Cocoa Dry Rub Ribs, Ribs, Smoked Ribs
Servings: 6 people
Calories: 462kcal
Author: Eating With Deb

Equipment

  • Cutting board and knife
  • Small Bowl
  • Smoker

Ingredients

  • 1 rack St Louis or Baby Back Ribs
  • ½ pan hickory cherry, or apple wood chips

Cocoa Dry Rub

  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp brown sugar
  • 2 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp granulated garlic
  • ½ tbsp chili powder
  • ½ tbsp chipotle powder
  • ½ tbsp onion powder
  • 2 tsp cinnamon

Instructions

  • Trim ribs of excess fat and sinew.
  • Mix together dry rub ingredients.
  • Rub ribs with dry rub the night before, wrap in plastic wrap and put in the refrigerator.
  • Get smoker ready according to manufacture directions. I like to use ¼ pan hickory and ¼ pan cherry wood chips.
  • Pre-heat with a chip burn to 225 degrees.
  • Smoke bone side down for 4 ½ hours.
  • Remove from smoker, slice and serve immediately.
  • Enjoy!

Notes

The dry rub has a touch of heat to it. A sweeter or smoky barbecue sauce pairs well when serving the ribs.

Nutrition

Serving: 2ribs | Calories: 462kcal | Carbohydrates: 10g | Protein: 25g | Fat: 36g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 150mg | Potassium: 514mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1013IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 4mg

Chile Lime Burgers

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Chile Lime Burger

Nothing says summer more than lighting up that backyard barbeque. Of course, plain burgers are great, but if you are going to patty up your own burger, why not add other ingredients to the ground beef.

First make a quick condiment for your burger. Combine sour cream, lime juice and zest, cilantro, green chiles, and salsa. That’s it.

I also get my toppings ready to go.

Now get your burgers ready. Mix ground beef with jalapenos, cilantro, onions, green chiles, taco seasoning, chipotle powder for a little kick, lime juice and zest, and some crumbled cotija cheese. Cotija cheese can be found with the other Mexican style cheeses in the cheese department. If you cannot find it, you could replace it with a mild feta or top your burgers with some sliced co-jack. Or omit the cheese all together.

Burgers plump when you cook them, so when forming the patties, make sure the center is thinner than the edges. This will help ensure an even thickness when cooked.

Time to get grilling. Gas or charcoal? Well, use whatever you have. I happen to have both and today it was quite windy. I have a small gas grill on a patio that is somewhat blocked from the wind, so that is what I used. Otherwise I certainly would have used charcoal for that extra little smoky flavor charcoal provides.

It only takes about 5 minutes per side over medium to medium low heat with the lid closed.

During the last couple of minutes, I like to toast the burger buns, and if I’m topping my burger with cheese, this is when I do that too.

Now it’s time to build your burger however you desire.

Enjoy!

Chile Lime Burger
Print Recipe

Chile Lime Burgers

This is a refreshing Tex-Mex style burger with lime, green chiles, and a little heat from a jalapeno and chipotle powder. Great for summer grilling.
Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Keyword: Burgers, Grilling, Southwest Burgers, Whats for Dinner
Servings: 4 people
Calories: 369kcal
Author: Eating With Deb

Equipment

  • Large bowl
  • Small bowl and whisk
  • Barbeque (gas or charcoal)

Ingredients

  • 1 pound ground beef 80/20
  • 1/3 cup cotija cheese crumbled
  • 1 each jalapeno seeds and ribs removed, chopped
  • 2 tbsp cilantro chopped
  • 2 tbsp onion chopped
  • 2 tbsp green chiles
  • ½ tsp taco seasoning
  • ¼ tsp chipotle powder
  • ½ each lime juice and zest

Topping/Spread

  • 1/3 cup sour cream
  • ½ each lime juice and zest
  • 1 tbsp cilantro chopped
  • 1 tbsp green chiles
  • 2 tbsp salsa

Burger Toppings

  • 1 each avocado
  • 1 each tomato
  • 4 each leafs of lettuce
  • 4 each burger buns

Instructions

  • Combine burger ingredients until just mixed in. Do not overmix or your burgers will be tough. Divide into 4 and form 4 patties. Be sure to indent the center. When burgers cook, they plump. Forming an indent will help ensure you don’t have bloated burgers.
  • Combine topping/spread ingredients.
  • Slice tomato, wash and pat dry lettuce leaves, and slice burger buns.
  • Grill burgers over medium heat about 5 minutes per side until they reach an internal temperature of 155 degrees.
  • In the last minute or so, grill the burger buns.
  • Build your burger. I like to put sauce on both sides of the bun, then the burger, tomato, avocado, and lettuce.

Nutrition

Calories: 369kcal | Carbohydrates: 3g | Protein: 22g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 340mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 3mg