Sweet and spicy Kabobs

I took 2 skinless chicken breasts and pounded them down to about 1/2" thick. Then I cut them into 1" pieces. I also took 10-12 large shrimp(deveined and shells off).

Place the proteins in a large bowl and add a season all salt, lemon pepper and a touch of Cayenne pepper. Mix well.

In the meantime I cut up 5 mini peppers(or 1 1/2 large sweet peppers), 1/2 of red onion (all in 1" slices) and 1 pkg. of mushrooms.

Place the proteins as well as the vegetables in a large ziploc bag with 1/3 cup of pineapple juice(from a can), 1/4 cup of olive or grapeseed oil, 2 tablespoons of lime juice and red pepper to taste(as much as you like).

Mix well and place in the refrigerator for 2-4 hours.

Place on wooded skewers alternating veggies and meat. I put the chicken and shrimp on separate skewers due to the fact that the shrimp will cook faster than the chicken.

I than wrapped a few of the skewers with turkey bacon. 2 Slices per skewer and keep in place with toothpicks.

Then place on a hot grill for 15-20 min. turning ever 3-5 min. Take off of the grill and take the food off of the skewers and place on a plate.

Serve with your favorite sides and waaallllaaahhhhaaa! Happy eating y'all!

Chicken Hoagies with a cabbage slaw

This is a very easy recipe with a whole lot of flavor!!!

I took 2 chicken breasts and marinated on a plate with about a teaspoon of rice vinegar, spicy mustard and lime juice. Make sure that both sides have the liquid on them. Then evenly sprinkle some season salt, garlic salt and ground pepper over both sides of the chicken breast as well. Allow to marinate for 15-30 min. Then cook the chicken on a grill, panini press or skillet. I prefer grilled. Allow to cook until the chicken breasts is 165 degrees. About 8-10 min. per side. (depending on how hot your grill is)

While your chicken is cooking chop up 1/4-1/2 of a head of red and white cabbage, a red bell pepper, 1/2 sweet onion and 1 tomatillo(or tomato), place in a large bowl and mix with some minced garlic, salt, pepper, feta cheese,  and a light caesar dressing(like Ken's).

Mix well

Toast the hoagie rolls in the oven until crisp. Then add either mustard or mayo to the bun. I like mustard and my husband likes mayo. They both worked out well. Then add a slice of your favorite cheese. I used swiss, but a sharp cheddar would be amazing as well! Slice your chicken breasts into strips and place on top of the cheese. then add that amazing slaw... And wallllaaaaahhhhh!!! Happy eating y'all!

Chicken and Shrimp taco salad.

I have really been trying to put together some healthy recipes. I work out daily, but I am moving to Florida towards the end of the year!!!!! Need I say more??? LOL!

So, last night I created my own version of a taco salad. It not only turned out great, but was quite filling! Here is what I did.....

I sliced 1 chicken breast (placed in a bowl), and in took (9) large gulf shrimp and seasoned with my favorite seasonings... pepper, red pepper flakes, cumin, fajita seasoning, and garlic salt. I sprayed a pan with cooking spray and cooked for about 7-10 min.(or until there is no pink left in the meat).

In a separate saute pan, I mixed a can o kidney beans and great northern beans(both drained). Placed on low until warm.

While the protein and beans are cooking, I diced up the following veggies.... Cilantro,onions, tomatoes and red peppers.

Once everything is done (which only takes about 20 min. from start to finish), I took fresh spinach(instead of lettuce) and placed on a plate. Top with the meat mixture, veggies, salsa and hot sauce (homemade or store bought) and "sour cream" See below for my low fat version... Add some tortilla chips around the plate and top with some shredded cheese.

Instead of sour cream... I mix 1 tub of greek yogurt along with a can of green chili's. Add salt and pepper to taste and mix well.. you will never know the difference.

Waalllllaaahhhhhhaaaa! Happy, healthy eating y'all!

Mustard-pretzel crusted chicken

In my household we eat a LOT of chicken breast! So, it is always a challenge to invent new ways of cooking it. Who wants the same ol' food everyday? Not me!

I started out with 2 chicken breasts, 1/4 cup of brown mustard, 2 tablespoons of red wine vinegar, a dash of water, a dash of oil, season salt and pepper. Marinate for 20 min- 2 hours.

While that is marinating I took 1/2 bag of honey mustard pretzels, placed in a ziploc bag and crushed with a mallet.

Once your chicken breasts are marinated, just coat with the pretzels. No need for egg wash or anything! Place on a baking sheet(I also like to place the chicken on a cooling rack over the baking sheet so the chicken is crispy all around), and put in a 400 degree oven for 20-25 min. (or until a thermometer reads 165 degrees).

And waaaalllllaaaaahhhhh! Easy, delicious and very quick!
Happy eating y'all!

Baked chicken pasta w/Emeril Lagasse's roasted garlic pasta sauce!

For Emeril's sauce

1 large onion, chopped
3 tablespoons of Extra-Virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28 ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels

In a large pot saute the onion in the olive oil over med.-high heat until soft and lightly golden, 4-6 min. Add the minced garlic and cook, stirring for 1 min. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, cook for 1 min. Add the tomatoes, crushing with a fork in the pan(also add the juices). Stir to combine well and bring to a boil. Reduce the heat to slow simmer and cook for 20 min. stirring occasionally.
Add the roasted garlic cloves and stir to combine. Continue to simmer for 30-45 min. or until the flavors have come together.
To roast the garlic I place the whole head of garlic in foil and drizzle with oil. (do each head separately). I then place in a 350 degree oven for 20-25 min. Let cool and then just squeeze the garlic out of the casing into the sauce.

Once I got the sauce going I marinated (2) cut up chicken breast in balsamic vinegar and Italian seasoning (about 30 min). I then cooked on a skillet until done (about 8 min.) and in a separate pot I boiled some penne pasta. I then took an oven safe dish and placed the pasta on the bottom and then the chicken.

I then topped with the sauce and some freshly chopped basil.

Top with your favorite shredded cheese and place in the oven on high broil until the cheese bubbles and browns.
And waaalllllaaaaahhhhhh! Happy eating y'all!

Coconut chicken with mango salsa

For the chicken....

Start by pre-heating the oven to 350 degrees

I then took 2 chicken breasts and placed them in a large ziploc bag and pounded flat with a mallet.

Once the chicken is flat, take a cut each breast length-wise(right down the center). This will give you 4 portions.

Then I sprinkled with salt and pepper.

Take 2 bowls. In the first bowl take 1 egg and one tablespoon of water. whisk vigorously.

In the second bowl, place about a cup of shredded coconut.

dip each piece of chicken in the egg, then the coconut. Press to coat.

In a large skillet, coat with with oil and place on med-high heat. Add the chicken and cook on each side for about 3-4 min. until golden.

Then place on a baking sheet and cook for about 12 min. or until cooked through.

Take out and serve with the mango salsa.

For the salsa...
I took 1 mango (diced)
1 red bell pepper(diced)
1/2 red onion (diced)
diced up cilantro(how ever much to your liking)
2 jalapenos(diced)--- optional
1 tablespoon or rice vinegar
salt and pepper to taste
Mix well and serve on top of the chicken.

I served with a side salad of spinach, tomatoes, cucumber and mixed in some lime juice, olive oil and rice vinegar. Toss well.
I also served with a side of my favorite non-fried onion rings that I posted on 2-8-12
Happy eating y'all!!!!

chicken with pepperoni-marinara sauce

I took 2 chicken breasts, placed them in a large Ziploc bag and pounded them with a mallet until flat.

I then marinated with this chipotle chicken season pkg.(only ½ of the pkg.) 1/8^th of a cup of water and 1 tsp. of oil. I let this mixture marinade for 30 min.- to an hour.

Pre-heat the oven to 350 degrees.

In a separate Ziploc bag take panko bread crumbs as well as the special k and mix together. I poured ½ of each bread crumb in but I poured it very sparingly. Then I took each chicken breast and cut into half to make (4) pieces of chicken. Take each piece individually and shake in the bread crumb mixture(kinda like shake and bake). Then place each piece on a cooling rack over a baking sheet. This allows the chicken to get really crispy! Almost like a fried chicken! Then place in the oven for 15-20 min. (or until the chicken feels just like your forehead when you poke it with your finger…This means that it is done, but still juicy)!

While the chicken is cooking, take some pepperoni(I used about  4 slices per serving. So, 16 slices and place on a hot pan with ¼ diced red onion. Cook until the onion is a bit opaque and add 1/3 jar of marinara sauce and simmer.

Once the chicken is done, pour the marinara over it, top with shredded mozzarella cheese and top with one fresh basil leaf.

Place in the oven with the broiler on high for 3-5 min. or until the cheese bubbles and waaalllaaahhh!!! Such a great dish(One of my favorites)! Happy eating y’all!

how to make great tex-mex chicken for tacos

This evening I made chicken tacos. Well, anyone can make tacos right??!!

What makes these tacos unique is how I cooked the chicken.

This recipe is very indicative of Tex-Mex food. I did make it with 2 chicken breasts(or you could use 4 thighs). This makes the dish more low calorie. But I promise, it will not be dry.

I took 2 chicken breasts, topped with the juice of 1/2 lime and seasoned(you could use a pkg. of taco seasoning to make it easy) with Cumin, fajita spice, garlic salt, season salt, paprika, pepper, and ground mustard.

In a dutch oven, I placed a tablespoon of chipolte in adobo sauce(freeze the rest for later), 1 whole habenero and 2 basil leaves. This is just for flavor. You will remove them once the chicken is done. As well as 1/2 of a diced onion. Place the chicken breasts(or thighs) into the dutch oven and place water in the pot until the chicken is covered. About 2 1/2-3 cups and add one cube of chicken bouillon. Place on med.-high heat until it comes to a boil and then move to a low heat and simmer until done(about 25 min.)

Take out the chicken breasts and place on a cutting board. Thinly slice to your liking and place back into the pot for a few min before serving. Since this the white meat and can tend to get dry, placing the meat back into the juices for 3-5 min. allows those juices to really get into the meat.

And wallaahha.. serve on tacos, a salad, or use for meat in enchiladas!

Happy eating y'all!