Categories
Keto Recipes

KETO Hawaiian Teriyaki Chicken, Grilled Veggies, & Coconut Cauliflower “Rice”

 

I would have to rate this meal as one of my all time favorites!!! Total food nirvana. The flavors are spot on, go so well together, and the coconut cauliflower rice is beyond delicious. The best part of it are all the tasty left overs! I’m salivating thinking about it. Grilling the teriyaki marinated chicken and vegetables brings another flavor dimension, brings out the caramelized sweetness of the veggies, and just overall elevates the whole dish. Fire up the grill, and dive in! Aloha flavor town!

I prefer to marinade (recipe below) the meat for at least a day or two, up to 5 days, and minimum a couple hours. When I am ready to grill up this meal, I will first set out the marinated meat on the counter to come up to room temperature while I prep the veggies and coconut rice. If you have a propane grill, don’t turn on the grill to preheat it until you are basically ready to throw everything on. 

If you have a charcoal grill, you will want to  light the briquettes and wait to throw on the meat and veggies until the coals are white and settled into a constant temp. Plan on a good 20-30 min for this. Don’t throw on the meat right after they turn white because the coals will still be cooler inside, just brown the outside of the meat rather than cooking it through evenly; the quick cooking bell peppers work well at this stage.

While the grill is heating up, I get the grated cauliflower with all the ingredients cooking on the stove, and stir as I am in and out flipping on the grill. 

Veggies to grill: Use sturdy veggies that won’t fall apart to grill without a basket, which I do not have and do not want to monkey with because that just means something else to clean and I love grilling for the lack of pans to clean.

For this meal I choose zucchini, yellow squash, bell peppers, and red onion. You also want to cut them in large enough pieces to easily flip on the grill. You also want to cut veggies of the same kind as close to uniform in size to ensure even grilling time, and large enough not to fall through the grate. I usually cut a medium sized zucchini into quarter size spears the long way. For the yellow squash I cut the skinny part off and in half, then the thicker part into quarter spears length wise. I use a metal skewer for the red onion; I cut the onion in half, the half in quarters, the skewer the sections to keep from falling apart and falling through the grates. For the bell peppers, I start by cutting the bottom off as one section, then with the stem on the bottom I cut the 3 or 4 walls as the remaining sections, discarding the seeds, ribs, and stem. My favorite bell peppers to grill are the red, orange, and yellow peppers because I find them sweeter.

Prepping the meat: I always butterfly the chicken to make sure the chicken through evenly, and it cooks faster as well–4 min on each side for a grill heated to 400 degree fahrenheit. You can also use beef in this meal, which is also so delicious. My favorite cut of beef for this is flank steak. I still do 4 min on each side, then place it on the shelf of my grill for indirect heat while I cook the veggies for the same temp; if using coals move directly off the coals to the indirect heat.

Grilling veggies: After cutting the veggies to grill size, I coat with oil and kosher salt. My favorite oil is avocado oil, but any oil with a higher heat smoke point. The zucchini, yellow squash, and red onion take the longest to grill, and I flip to cook on all sides. The bell peppers I only cook on both sides, start with the skin side down, and only cook about 3 min on the first side to make sure they don’t get too blackened; after flipping they will cook quickly.

Grilling the meat: I always cook the meat first, and put in a 9x13 pan covered in foil to rest–they will continue to cook a bit resting–and start the veggies. As the veggies finish, I have another 9x13 pan ready to put them in and cover with foil which I find they continue to steam. The larger veggies also make easier serving, and can be cut to bite size by each person unless you have kids that need assistance.

KETO Hawaiian Teriyaki Marinade

Are you missing the flavors of Hawaii but are on the KETO diet or you want a low carb alternative to a Hawaiian Teriyaki marinade? Then this recipe is perfect for you. You won’t miss the pineapple with the extract, which also cuts the sugars. The flavors are the perfect Hawaiian-Asian fusion paired perfectly with grilled veggies and coconut KETO rice (recipe below). This marinade is great for any pound of meat you prefer; multiply amounts for more than one pound of meat as needed. 

1 c soy sauce

 2 T garlic, minced

1 T fresh ginger, minced

2 T fish sauce 

1/2 c serve brown sugar, or other sugar substitute

2 limes, juiced or 2 T lime juice

1 tsp pineapple extract (optional)

1/2 c oil, I prefer avocado oil 

NOTE: Marinade meat for at least a couple hours, and up to 5 days in the fridge. This recipe is for 1 lb of meat. 

1) Add all ingredients to a a bowl or zip lock bag large enough to fit the meat. 
2) Set for a couple hours, and turn the meat to ensure even coverage. If grilling or cooking within a couple hours, bring the meat up to room temperature on the counter.  
3) Grill or cook. Let the meat rest before cutting. Svādiṣṭa KETO! That’s delicious in Hindi.

 

KETO Coconut Cauliflower “Rice”

If you love tangy sweet broccoli salad, you will love this keto version which does not skimp on flavor and will keep you burning fat!

4 c grated cauliflower*

*frozen grated cauliflower, or fresh grated cauliflower, approximately 1 head

1 can coconut milk

pink Himalayan salt to taste

 

1) In a dutch over or large pan, add the cauliflower and coconut mile. Cook over medium heat stirring intermittently until desired tenderness is achieved. 

2) Season with the salt to taste as needed. 

 

Try these other KETO, Low Carb, and Sugar-Free recipes.

Keto Beef Broccoli & Keto Cauliflower “Rice”

Categories
Keto Recipes

KETO Indian Butter Chicken & Saffron Turmeric Cauliflower “Rice”

 

Can I just try to tell you how much I LOVE Indian food and starting KETO I was soooo worried about all the food I wouldn’t be able to have I had no idea the variety of food I would be able to have. AND how delicious and satisfying everything would be. I am NOT missing all the foods I was so scared I would AND I’m losing fat eating amazing food. I have been able adjust my fav regular recipes to KETO once I had enough knowledge under my belt. I was making this dish while my husband was out running errands, and he came in and was like “it smells so good, what is it?” You have to understand my husband is not KETO and prefers to get his own meals. He tried my Indian Butter Chicken on the stove and LOVED it! AND let’s talk about the Saffron Turmeric Cauli Rice! SO delicious. Seriously, I do not miss basmatti rice, or any rice like I thought I would on the KETO diet…never mind when I started I had no idea it would become a KETO Lifestyle. I had no idea that losing weight would feel so good, and be able to eat such good food! Seriously still blows me away from all I the false weight loss info that had been crammed down my throat since I was a kid.

The key to this recipe, IMO, is to make sure slow you brown the onions for about 20 min on med-low heat in butter. Browning the onions brings out their sweetness, and are just so delicious. I usually just prep the cauliflower rice and stir the onions throughout the browning process. One change I prefer that is different from most Butter Chicken recipes is that I do not add sour cream. I don’t think it needs it. Seriously delicious. 

Oh, one more thing before I share my recipe…I am not a fan of spicy food so please add cayenne pepper or anything else to achieve the heat you prefer. 

KETO Indian Butter Chicken

The aroma alone of this dish is out of this world. You will never need Indian take away, or ever need to miss out on excellent Indian food eating KETO with this recipe. Serve with Saffron Turmeric Cauliflower Rice (recipe below) and a veggie on the side like steamed buttered broccoli for a complete healthy keto meal. Add this recipe to your keto lifestyle.

4 boneless chicken breasts, cut into 1 in cubes

2 T curry seasoning*

1 tsp pink Himalayan salt

1 tsp garlic powder

 1 T lemon juice

onion, sliced 

2 T butter

1-2 T garlic, to taste

1 T tomato paste

1 c heavy whipping cream

cilantro

*NOTE: Curry seasonings is a blend of cumin, turmeric, coriander, chile, mustard, cardamon, ginger, cloves, nutmeg, cayenne, cinnamon, black pepper, saffron. My pick is by The Spice Hunter which is salt free. If you do not have this, then use about 2 tsp garam masala**, 1 tsp cumin, 1/2 tsp cinnamon, 1 1/2 tsp turmeric, 1 tsp ground ginger, 1/2 tsp chili powder.

**Garam Masala is another seasoning mix, so if you don’t have this you can add 1/2 tsp coriander, 1/2 tsp cardamom, 1/4 tsp black pepper, 1/8 tsp cloves, and 1/8 tsp nutmeg to the other spices listed in the above NOTE.

1) In a bowl or plastic bag, add the diced, chicken, curry seasoning, salt, garlic powder, and lemon juice to marinade the chicken. Preferably marinade for at least two hours, but it is still delicious and flavorful if you let it marinade while slicing and browning the onions. 
2) In a dutch oven or large saute pan, add the butter and sliced onions. Brown the onions on med-low heat for at least 20 min. This brings out the sweetness of the onions. Stir intermittently, and prep and cook the cauliflower rice (recipe below).   
3) Once the onions are browned, add the spice marinaded chicken and garlic.  Cook the chicken through on medium heat. 
4) Add the tomato paste, and stir until completely incorporated. 

5) Add the cream, stir, and cook until slightly reduced but do not boil. If needed, turn down the heat to simmer.  Serve with cauliflower rice, garnish with chopped cilantro, and enjoy! Svādiṣṭa KETO! That’s delicious in Hindi.

 

KETO Saffron Turmeric Cauliflower “Rice”

If you love tangy sweet broccoli salad, you will love this keto version which does not skimp on flavor and will keep you burning fat!

4 c grated cauliflower*

4 T butter

1 tsp onion powder

*frozen grated cauliflower, or fresh grated cauliflower

a cube chicken bouillon, crushed

1 T turmeric

2 pinches saffron threads (optional)

4 T water

salt to taste, if needed

 

1) Melt the butter in a large saute pan or dutch oven on medium heat. Add the onion powder, chicken bouillon, turmeric, saffron, and water. Stir until combined. 

2) Add the grated cauliflower. Stir until evenly coated with butter mix. Saute until tender. Strain any excess moisture. Serve with your favorite dish. Enjoy!

 

Keto Lasagna

Keto Hawaiian Teriyaki Grilled Chicken, Grilled Veggies & Keto Coconut Cauliflower “Rice”

Keto Mexican Beef Bowl & Keto Cilantro Lime Cauliflower Rice

Keto Peanut Butter Gelato

Keto Chicken Cordon Bleu & Keto Broccoli Salad

Keto Beef Stroganoff

Keto Pancakes

Keto Pizza & Keto Homemade Pizza Sauce

Keto Broccoli Beef & Keto Cauliflower Rice

Keto Hawaiian Teriyaki Grilled Chicken, Grilled Veggies & Keto Coconut Cauliflower “Rice”

Categories
Keto Recipes

Keto Chicken Cordon Bleu and Keto Broccoli Salad

 

Since starting the ketogenic way of eating, and lost 16 lbs in the first month on top of feeling great and enjoying what I can eat, I have been converting my favorite regular recipes into keto friendly recipes and they are turning out so yummy! My most recent one is Keto Chicken Cordon Bleu and Keto Broccoli Salad. Oh man, I am salivating as I type this. AND they are so easy its almost criminal I am losing weight eating this stuff!

I was planning my husband’s birthday BBQ for friends and family who are not eating keto, and of course all the wonderful summer salads came to mind. Now that I have educated myself on keto and the science behind it, I can almost read a non keto recipe and instantly come up with a keto friendly version. Let’s face it, if you can enjoy eating while losing serious fat then the sky is the limit! The chicken cordon bleu was a momentary whim that I was able to throw together, and voila! An easy, delicious, filling keto meal was added to my keto repettoire!

Keto Chicken Cordon Bleu 

If you love the tangy zip of swiss cheese along with juicy chicken and sweet ham, but you don’t want to be kicked out of ketosis, then you don’t need to look any further! This will satisfy your craving and keep you burning fat. This recipe is for one serving, but can be easily multiplied to the desired number of servings. 

boneless chicken breast

2 slices of Swiss cheese

2 slices ham deli meat

2 T butter 

1) Butterfly your chicken breast. Tenderize it between two layers of plastic wrap until it is evenly thin.
2) Layer the cheese and ham on top of the chicken breast. Roll it up with the seam (opening) down.   
3) Heat a skillet on med, and add the butter.
4) Once the butter is melted, add the rolled chicken with the seam down to cook first. Cook without moving for 4 min.

5) Turn the chicken roll to cook on the top for 4 min. Repeat turning so all sides are completely cooked. 

6) Check that the chicken is cooked through. Once cooked, remove and let sit for 3-5 min before eating. ENjoy! 

 

Keto Broccoli Salad

If you love tangy sweet broccoli salad, you will love this keto version which does not skimp on flavor and will keep you burning fat!

4 c broccoli florets, cut to bite size pieces

1/2 red onion, diced

1 c shredded cheddar

1 c bacon, cooked and chopped

1 c pecans, chopped (omit for allergy)

 

 1/3 cup chia seeds (optional)

1 c full fat mayo

1/4 c ACV (apple cider vinegar)

2-4 T granulated erythritol or similar sugar substitute 

 

1) In a large bowl, add the broccoli, cheddar, bacon, pecans (omit for nut allergy) and optional chia seeds. I like to add chia seeds because they are rick in omega-3 fatty acids, but they are not essential. 

2) In a small bowl or larger measuring cup, mix the mayo, ACV, and sugar substitute. Adjust amounts to taste as different sugar substitutes will add a different level of sweetness. Also, if you don’t want as much tang from the ACV, reduce to 4 T. 

3) Mix the dressing to the salad ingredients until evenly incorporated. Cover and chill until ready to serve. Store in an airtight container in the fridge. Enjoy!

 

Categories
Home Main Course Recipes

Simply Delicious Chicken Madeira (Better than Cheesecake Factory in your own home)

 

Is it no surprise that Chicken Madeira is one of the top, if not the top, ordered entrée at The Cheesecake Factory. It seriously is so delicious. So flavorful, and so succulent. I love to go out with the girls, or on a date with my husband, but is it me or is the price tag and the hassle getting to be too much that it takes away from the experience? I hate going away from dinner, thinking, man that was good, but was it THAT GOOD when thinking of how much we just dropped for a dinner out, vying for a parking spot, waiting to be seated, and then getting hit with a big check at the end. It got to the point I thought there has to be a way to make it at home…

 

The loveliest part, it really is a SIMPLE recipe with SIMPLE ingredients. Like, almost ridiculously simple. Like, I’ve made it way too many times, more than I’d like to admit, simple. 

The hardest thing about this dish was finding out the Madeira wine is sold in the cooking wine section at the grocery store I went to. You see, I do not drink alcohol, so any recipe that asks for it I am clueless where to find it…in fact overwhelmed if I try on my own. Luckily, I found a helpful employee who didn’t just point, but explained it was with the cooking wines and proceeded to show me. I also learned how to flambé to cook off the alcohol, rather than just wait for it to simmer off. Oh man, that is a blast! I just recommend you either do it with 1/4 c at a time, have nothing above your stove top, or let it simmer a little before you light it. The first time I did it, I had been simmering the wine with the mushroom for a couple minutes, then it occurred to me to try to flambé with my candle lighter, and it was perfect. The second time, I lit the entire amount of wine in the pan on the stove which was under our new convection oven/microwave and gorgeous blue and orange flames spewed up! It was awesome, caught both my husband and myself off guard, and luckily the cover was close by to shield our new appliance! Man that was a rush! We laughed and laughed about it. I don’t recommend that route.

One thing I made sure to do with this recipe is to have plenty of sauce. I LOVE sopping up the sauce with bread or using it as gravy on creamy Yukon Gold potatoes that are either steam cooked, or made into garlic mashed potatoes; however, the garlic mashed potatoes I made are so good I prefer to eat them on their own. The other thing you want to be aware of for this recipe, the relatively quick step of butterflying the chicken, and tenderizing the chicken thin reduces the cooking time on each side, as well as provides a good portion control if you only want to eat half of a chicken breast and it still looks like a big portion. I pound the butterflied chicken to an even thin thickness with two layers of plastic wrap and my meat tenderizer. It is a great way to let off some stress! Haha! If you don’t have a meat tenderizer mallet, use can that have some weight to it and a flat side. Do what you gotta do. The video below shows how I butterfly and tenderize the chicken.

Wouldn’t it be nice if it really cooked this fast! DOn’t forget to check out the flambé. I get a kick out of doing it every time I get to flambé…I even love saying “flambé.” Yes I’m a total nerd, and you totally hear a blip of a conversation between my husband and I while I am cooking. I get a kick out of that too. The lazy, sentimental, humorous side of me didn’t want to edit that out! I hope you get a little smile or chuckle out of it. In the video to the left, I am only cooking half of a recipe due to the size of my pan for the video. 

 

Simply Delicious Chicken Madeira 

Do love Chicken Madeira? Would you love it even more if it was simple to make in the comfort of your own home? What if you spent did not have to spend the time and money to hassle with parking, fight the crowds, and plunk down a heck of a lot more than this meal would cost you to make? Did I mention it was tastier too? You will LOVE this recipe. You can customize it to your specific taste. Maybe you wish you had more asparagus, less mushrooms, no mushrooms, more sauce…it is up to you. You can even make a lighter version skipping the butter and using olive oil, or doing a half-n-half butter and olive oil. I have to say, however, the velvety sauce you and flavor your get from the butter, it is worth it. I love having left overs!

2 boneless chicken breasts, butterflied, and pounded thin

3 T butter (reserve 1 T for the end)

salt & pepper, to taste

1-2 c mushrooms

1 1/2 c Madeira cooking wine

 

1/2 bunch of asparagus

1 1/2 c beef stock (or 1 T Better Than Bouillon and 1 1/2 c water)

3/4 c mozzarella cheese, shredded

2 T corn starch

3/4 c cold water

 

1) Season both sides of the butterflies pounded chicken with salt and pepper to taste.
2) Heat 2 T of butter in a pan on med heat and cook the chicken golden brown, about 3-4 min. on each side. Remove to a plate, and set aside.
3) Sauté the mushrooms in the remaining butter until they are browned and give off their liquid.
4) Add the Madeira wine, bring to a boil and cook off the alcohol for about 4 min. Or flambé the alcohol, 1/4 c at a time in the pan to avoid a huge flame; I also flambé the entire amount after letting it simmer for a minute or 2. To flambé, I recommend using a lighter with a long shaft to keep you from getting burned.
5) Add the beef stock or the Better Than Bouillon mixed in the water, and boil for another 3 min.
6) Add the asparagus to the pan, and cook covered for 5 minutes. This steams the asparagus. 
7) Remove the asparagus to a plate, and stir the corn starch slurry (corn starch mixed in the cold water). Continue stirring until the sauce thickens. 
8) Add the chicken back in the pan, place the asparagus on top, and sprinkle on the mozerella cheese. Cover until the cheese is melted. If you have an oven safe pan, broil the pan until the cheese is golden brown. Serve and enjoy!

 

 

 

Note: I used golden Yukon potatoes that I pierce, cover with water in a microwave safe bowl or large measuring cup, and microwave for 16 minutes while making the Chicken Madeira to serve on the side. They come out steamed to perfection, and so creamy.

Also, if you prefer NOT to use the cooing wine, you can omit it and double the beef broth. However, I do not recommend doing this, because you will loose the flavor, and you cook out all the alcohol. 

 

Categories
Home Recipes Soups and Stews

Chicken Wild Rice Soup

 

What pops in my head when it’s cold outside? THIS soup! The funny thing is that I’ve gotten lazy during my single days in So Cal and the past few years going to Panera to get their version…up until this past Christmas in CO with my husband’s family.  I grew up making Wild Rice Soup with chicken, ham, left over turkey from Thanksgiving…it is the epitome of comfort food to me. It is so creamy, so delicious, and so filling. I almost can’t eat it without dipping crusty, chewy french bread as an edible spoon. Whether I am eat it on its own or dipping bread, I CANNOT eat it WITHOUT my comfort food noises and repeating almost with every bite how yummy it is! This is serious comfort food.  I was out Day-After-Christmas-Sales shopping on my own–I’m an independent shopper which probably has to do with how focused I am and all my wheels turning creating different ideas ALL THE TIME.  I was getting hungry for lunch and being that it was colder than Vegas, I wanted some Chicken Wild Rice Soup and there was a Panera down the street a couple miles. I got there, and it wasn’t even the freaking day they have it available!!! What???!!?!!!??

 

 

So in a “hangry” huff, I spun on heel out the door, straight to the grocery store I passed on the way. I immediately got all the ingredients for MY soup, and I was gonna have a bowl one way or another. I didn’t care what my in-laws had planned, they could join me or not. This was happening. To expedite this mission, I picked up a rotisserie chicken in lieu of raw chicken breasts because the norm when I make this is to use a crack pot, set it and forget it, and then shred the chicken before diving in to enjoy a bowl. I did NOT have time for that. Homey was not messing around, and you do NOT want to get in my way when I am in this mode. Trust me. I was on a mission.

Not an hour later with travel time, and orienting myself with my mother-in-laws kitchen–and hallelujah she didn’t even bat an eye lash when I got home with groceries to make this soup–my husband, my father-in-law, and myself were deep in comfort food nirvana. Ain’t no one was talking! Umm, um, ummmm…that was so good. And you know what, it reminded me how much BETTER my soup is than the corporate soup-mill down the street…or not so down the street back in Vegas. Now don’t get me wrong, their soup is very good and I won’t hesitate to have a bowl if I am there on a day they have it. It was just the last straw on the proverbial camel’s back not having the soup THAT day…on top of the other times I went and it was either it was the wrong day to be up on the menu or they are already out of their day’s stock.

P.S. I like BIG chunks of vegetables. I like meaty pieces of chicken, or whatever meat I add. I like seeing the onions in my soup. I like having mushrooms and broccoli in my soup. Dang it, I just LOVE me some of MY custom, homemade soup, with leftovers at my beck and call the next few days…if it lasts that long because this is one of the dishes I make my husband actually LOVES left overs, never mind the two full bowls the day I make it–and he detests left overs. I, on the other hand, love left overs because I do not have to cook or clean up after so there is no delay to enjoy it.

Besides the fresh vegetables, spices, and meat, what makes this soup is the wild rice and the creaminess. Coming out west, I took for granted how easy it was to get wild rice in MN. Well, duh, the real wild stuff grows in the lakes and rivers of MN and Canada, eh, and the Native Minnesotan’s used to beat the plant to get the seeds while canoeing, in their canoes–I paid attention to my MN history and Paul Bunyan and Babe the Blue Ox lore. Yes, seeds. Wild Rice is not even rice. It is a seed, and much like quinoa, it is far less calorie dense than any rice, brown included, AND has a much higher mineral content. Win-win! Not only does it taste so good, add such a wonderful texture rice cannot add and doesn’t get mushy, but it has less calories and more nutrients. The key hack cooking with wild rice is to either soak it overnight, or using your crock pot to cook the wild rice before you add to your soup for a couple hours on high. Which every way is more convenient for you, make sure you have a generous margin of water above the line of the settled wild rice because it will soak up that water and expand. My preference is the crock pot method. You can also cook up a big batch, drain it, freeze in a zip-lock bag ready to use without this step. This is a very handy tip; it opens a ton of doors to amazing wild rice dishes.

The creaminess is achieved with cream, whole milk, or half-and-half, AND roux. What is a roux you say? It is your creamy soup’s best friend. It is a cooked mix of butter and flour in a 1:1 ratio or equal amounts. I always make the roux after sautéing and cooking the vegetables to al dente in the chicken stock, before adding the cream; the cream is always the last step and either I add it to the hot soup and let it somewhat cool it down before eating, or it can simmer a little more BUT I never boil it after I add the cream. That goes for cooking this soup in a crock pot too; I only add the cream after the full cooking time is complete, and all that is left is to shred the chicken, add the cream, stir until evenly mixed, and ready to enjoy.

The roux I always make in a pan separate from the other ingredients because I melt the butter, sprinkle on the flour, and use a silicone spatula to incorporate until you get almost a pastry dough like consistency. When I use my crock pot to make this soup, I stir in the roux with the chicken stock before I add all the vegetables, seasonings, and chicken so it will thicken as every cooks together.

The other thing that sets my soup apart from that other soup, I use poultry seasoning because it already has the perfect blend of all the spices I want. One and done. Boom. Not 10,000 bottles of spices to rummage through, open, measure, and put back. I will season with salt and pepper just before serving to make sure I don’t over season it. 

Oh, I cannot forget about the chicken stock. I actually do not keep canned stock on hand, or can my own (as much as the “pure-est” in me would love to), but I do keep jars of the Better than Bouillon in my pantry and use that 9 times out of 10. But whatever is on hand works just fine…and yes, this last time I made it, I painstakingly unwrapped and used those silly little bouillon cubes my husband bought a BULK jar of. Ya, not my jam if you catch my drift.

Chicken Wild Rice Soup

This is the ultimate comfort food. Hearty, full of fresh vegetables, nutty full-bodied texture of wild rice, and chunks of juicy chicken, this creamy soup can be enjoyed on its own as a full meal. Wild rice, the caviar of all grains, has a deep earthy flavor with less calories and more nutrients than white or brown rice. So tasty, it will be hard to stop at one bowl. Skip the lines, and empty flavor of those other chicken wild rice soups, and make this gourmet custom masterpiece in the comfort of your own home, while enjoying the fruits of your labors the next day or two with just as flavorful, if not more, left overs.

1 jar Better Than Bouillon with 8 c water, or 2 quarts  (2-32 oz) chicken broth  

I c plus 4 T (2 1/2 sticks) butter, divided

2-3 T olive oil

1 c. flour

1 onion, chopped

2-3 celery ribs or 1 c, diced

2-3 carrots or 1 c sliced mini-carrots

2 T garlic, minced

1 c broccoli florets, cut into small pieces

8 oz mushrooms, sliced

 

4 1/2 c cooked wild rice (1 1/2 c dry wild rice)

2 tsp poultry seasoning

salt and pepper to taste

2 chicken breasts, 2 c cubed cooked chicken, or a rotisserie chicken with meat removed and cubed*

2 c (1 pint) whole milk, whipping cream, or half-and-half**

*If using a crock pot, use raw chicken. If cooking on the stove, use pre-cooked cubed chicken, or use a rotisserie chicken with the meat removed and cubed

**Depending on how rich you want your soup, or what you have on hand. I mostly use half-and-half.

 

Crock Pot Directions:

1) Pour the water and Better Than Bouillon, or chicken stock into a crock pot.

2) In a sauté pan on medium heat, make a roux on the stove by first melting 1 c butter, then sprinkle on the flour.  Stir and combine into a pastry-dough like consistency with a silicone spatula. 

3) Add the roux to the chicken stock, and stir until evenly combined.  

4) Add the chicken, all the vegetables, dry wild rice, and poultry seasoning to the chicken stock.  

5) Cook on low for 8 hours, or high for 4 hours. 

6) Once the chicken is cooked through, use two forks and shred the chicken in the crock pot.

7) Add the dairy of your choice, and season with salt and pepper to taste. Bon Appetite! 

 

Stove-top Directions:

1) In a large pot or dutch oven, heat 4 T of butter and 2-3 T oil on medium heat until melted.

2) Sauté the onion, carrots, celery in the butter mix until the onions are translucent. 

3) Add the garlic, mushrooms, and broccoli to sauté until the broccoli is bright green. You may also put the cover to the pot or dutch oven on to steam the vegetables until the broccoli is bright green.

4) Pour the water and Better Than Bouillon, or chicken stock in with the vegetables. 

5) Add the poultry seasoning, and bring to a boil then reduce the heat to simmer until the carrots are al dente, or firm to the bite but not crunchy. 

6) In a sauté pan on medium heat, make a roux on the stove by first melting 1 c butter, then sprinkle on the flour.  Stir and combine into a pastry-dough like consistency with a silicone spatula. 

7) Add the roux to the chicken stock and vegetables, and stir until evenly incorporated into the soup.  Let simmer for 20 minutes, or until thickened. 

8) Add the cooked chicken and wild rice. Stir and simmer until warmed through. 

9) Add the dairy of your choice, and season with salt and pepper to taste. Bon Appetite! 

 

 

Categories
Main Course Pasta Dishes Recipes

Chicken Marsala with Silky Smooth Spinach Pasta

 

I remember the first time ever making this dish, and it was the Valentine’s weekend when my husband and I were first dating, and just became an exclusive couple. This dish is a winner ladies and gentlemen. Not only is this dish so delicious, but it is special for that reason, and because of my dear friend Holly, who I consider closer to me than a sister and has since past at the young age of 4. Holly made a very nice dinner for the two of us after she moved in to a new apartment in Costa Mesa, CA. It was the nicest diner anyone has made for me, and it was a thank you for helping her move, being her friend, and a thank you for all the dinners I had her over for and many other people during the course of our friendship. It was such a lovely night between two dear fiends, at her new espresso dining table set in her her new apartment. Really, it was a celebration of so much she had been through, so much we had been through together as friends to support one another, and to celebrate the future ahead. And it was my first time every having Chicken Marsala…but it was not my last.

 

 

The fresh spinach pasta came into the Chicken Marsala picture when my husband and were dating and talking about making Chicken Marsala. He mentioned that he had pasta attachments he had never used before and he knew I love to make good food. Fortunately I also had a Kitchen Aid so his attachments would work on my stand mixer. Since I had never made pasta before, Valentine’s was coming up, and Chicken Marsala had such a sentimental meaning since my friend Holly made it for me, my wheels started turning. Why not NOT go out and fight the crazy crowds on Valentine’s Day, which is never romantic, spend the evening together at home making pasta for the first time AND I could wow him with my Chicken Marsala AND my Sugar Cookies and heart cupcakes with my special Cooked Frosting! Win win win!!! Creating first memories together, eating good food, and spending it with my sweetheart on Valentine’s Day…need I say more…expect that WOW, we both were knocked off our feet with how good and surprisingly easy the fresh pasta was. A-M-A-Z-I-N-G!

I have to admit, I cannot imagine making the pasta without my stand mixer and his, now my pasta attachments. It really allows you to work with both hands, and not try to crank while holding fresh pasta dough with only one hand. I am sure this added to the ease and overall satisfying experience making pasta for the first time. Funny thing, I honestly do not recall why we went with SPINACH pasta, but it really was a great choice. Fluke or not, it has to be spinach pasta with our Marsala Chicken from now on. I have ordered since Holly made it for me, and I have made it at home, and frankly I was underwhelmed. I detest going out to eat, getting a dish I know I love, and so regretting the fact I have to pay the jacked up restaurant price for a far less superior meal than I could have made at home. I always feel jipped and images of Gordon Ramsey’s Kitchen Nightmares were there is crap food and he turns the restaurant all around, not not without a string of vehement profanity! I have a little Gordon Ramsey on my shoulder when it comes to food.

I have to say I am getting quite good at making the pasta, and if you are ever feeling intimidated by pasta, please don’t. I hope I can ease your mind and encourage you to give it a go. Also, please don’t overthink it, or worry you will ruin pasta. Frankly, pasta dough is SO forgiving, and much easier IMO than bread dough. You also need to know there are so many different types of pasta recipes out there, many are regional, some Italian, some French, etc. One dogma says the only way you can do pasta is this way…another that way. Goodness me. All I have to say, is hallelujah I did’t worry my pretty little head over this never ending debate before making pasta for the first time. Innocence is bliss…or is it ignorance…or just dumb stupid luck? Either way, I knew my pasta was gonna have Semolina Flour, because dang it, I flipping bought it before looking at recipes because I knew pasta had Semolina, right?! Well, again, that played to my advantage in the end and I did a half and half All Purpose and Semolina Flour pasta for that fateful first time. I believe the recipe came with the attachments…I honestly don’t recall. Oh did I mention that a big part of the pasta debate has to do with egg, no egg, All Purpose Flour, Semolina, or some other type I cannot recall and frankly don’t put any brain space on. In the end, I have only just confirmed my early naive decision to use half and half, all purpose and semolina flour with whole egg and egg yolks. The recipe is simple. I mix it on my counter using a well. I am sure I could use a bowl, but I have visions of old Italia that most likely come from my romantic imagination wishing me off vicariously through the movie Under The Tuscan Sun and making pasta the old school way. Ironically, I have since found out the recipe I use is more French than Italian. Oh well, doesn’t change my Tuscan romanticisms…nor y pasta.

There really has only been a two key changes I have made to my Silky Smooth Fresh Spinach Pasta. 1) I now sauté the spinach in extra virgin olive oil, garlic, and salt to season. I mean, dang it, I want flavor, not some bland pasta if I am gonna put the effort into making it in the first place, and I have made leaps and bounds strides in my confidence adding flavor in my cooking and knowing what will work and what won’t–I’m usually 90% of the time right and what my brain cooks up actually works in the kitchen. 2) I make elegant little pasta nests with the cut pasta rather than monkeying around trying to dry it all nice and draped. Nesting the linguini size pasta has a few benefits beyond not having to dry and drape it (which I only did the first time). You can make more and freeze the little nests in ziplock bags, and boil straight from the freezer. I am ALL about the make once-and-enjoy-multiple-times philosophy. AND the little nests are perfect single servings without going overboard…unless you feel in the glutinous mood which is easy with ridiculously good fresh pasta. One thing you need to understand about fresh pasta that I didn’t know, but frankly didn’t phase me, the first time I made fresh pasta is that you don’t spin the pasta on your fork like you may be accustomed to doing with the traditional dry spaghetti or linguini. So with the nests, I just cut the past and load up my fork rather than twirl in a spoon. A slight adjustment, if any at all, but the older I get the more I realize our expectations make ore break our experience if we are not flexible and ready to shift…which I am able to do more easily and it bring me more joy on the regular. I will definitely have to post about that whole ball of wax another time.

I definitely suggest making the pasta to the nests before any cooking steps for the Chicken Marsala.  During the 30 minute resting of the pasta dough, I will: 1) butterfly and pound the chicken between two layers of plastic wrap (video below left), 2) make sure I have Essence on had, or make up a batch to use (the last recipe below), 3) mix the flour and dredge the chicken (video below right), 4) get the remaining ingredients out ready for the sauce, 5) get a pot of water with salt started on the stove to be ready for when I need to cook the pasta nests, 6) make any side salad, 7) set the table or have other do that bit, and 8) put any dishes in the dish washer or clean up any dishes sitting my hot soapy water I always start when cooking. That last step is a tip my Grandma Joy taught me about; she said you always need a sink full of hot soapy water ready when you start cooking because it makes the clean up easier along the way.  I would add, it also makes cleaning of items I need to reuse along the way.  There can be a step 4.5, which is running to the store because I realize I do not have any Marsala cooking wine on hand. I do not drink alcohol, and do not regularly cook with alcohol, so it is not unusual that when I am making a dish like Marsala Chicken that I think I have some when in fact I do not. Oh, and call to make sure your local grocery store carried Marsala, because not all do. AND ask where the cooking wines are, especially if you do not frequent the wine aisles.  If you are completely against using cooking wine, you can omit the Marsala, and replace the amount with chicken stock, but you definitely want to add chicken bullion otherwise the flavor will be completely missing; I always use Better Than Bullion when I use a bullion–it is so much more flavorful. Don’t forget that the alcohol does cook out while boiling the sauce, but I also understand there are those opposed to even having it in the house for one reason or another. I just love the flavor it adds, and cannot imagine not having the Marsala in my Chicken Marsala. 

Funny little blip in the video if you caught it, you were right. I accidentally sautéed the mushrooms before browning the chicken, quickly took them out, brown the chicken and resumed the steps as indicated in the recipe, but i didn’t edit it out…because I didn’t notice until just now and I am too anxious to post this and spread the love of these recipes to go back and do so. I use the same recipe my friend Holly used to cook us dinner, and she got her recipe from Emeril Lagasse.

Silky Fresh Spinach Pasta

Have you ever tried fresh pasta before? Have you always wanted to? Have yo felt overwhelmed by the idea of making pasta? This is the recipe for you. Fresh pasta just cannot be described, but needs to be experienced. And it is not hard to make like many of the heresy rumors floating around. In less than two hours, you could be sitting down to your very own, freshly made pasta, and have servings of fresh pasta in the freezer ready to cook up and enjoy. Pasta dough is so forgiving, you basically mix, knead, rest the dough before you roll, cut it, and cook it. No need to hang and dry it. This recipe makes 8 individual nests of pasta–one per serving. 

Spinach Puree:

about 8 oz of fresh spinach (I half of a big 16 oz container)

1 tsp-1 T garlic, to taste

olive oil to coat a skillet (about 1-2tsp)

1 tsp salt

 

Remaining pasta dough ingredients:

1 1/4 c all purpose flour

1 1/4 c semolina flour

2 large eggs

4 egg yolks

1 tsp salt

1) On med heat, sauté the spinach, garlic, and salt in a pan dirzzled with olive oil. Stir until it is still bright green and about a third of the original spinach volume. 

2) Transfer to a blender (still hot has not been an issue for me). Blend until it is a silky smooth puree. It should yield about 3/4 cup of spinach puree. Set aside for the pasta dough.

3) Make a well with the flours and salt on the counter (I am sure you may use a bowl and no Italian grandmas will die). I drop the eggs, egg yolks, and spinach puree in the center and mix with my hands, adding flour (mostly semolina) as needed if the the dough is too wet. 

4) Once the dough comes together in a ball, knead the dough until it is smooth and elasticity, and almost feels like play dough. 

5) Separate the dough into two balls, cover with plastic wrap, and let the dough rest for 30 min. This is when I make the sauce that will accompany my fresh pasta. 

 

NOTE: If you do not want to make spinach pasta, omit the spinach puree, and omit about 1/4 of each of the flours. If you absolutely do not have semolina, you can use all purpose flour for the entire 2 1/2 c. combined about of flour, and people swear by it. I personally prefer the extra elasticity that the semolina flour add because of its gluten content. 

6) After letting the dough rest for 30 min, roll out the dough, dusting with flour as you go. I HIGHLY recommend a stand mixer pasta attachment to do the rolling and cutting, and have not done this part without it. PROCEED WITHOUT A STAND MIXER PASTA ATTACHMENT AT YOUR OWN RISK.

7) Start out at the widest setting, and roll the dough in sections at a time. Lay each section you roll out on a flour dusted counter (I use semolina flour to lightly dust with pasta). I do all sections at a single thickness setting at a time. It ends up being 4 for me because I know how to handle bigger portions, but feel free to use smaller portions at a time until you get comfortable. I also end up running it through the roller  on the first setting about 3 times each section before setting on the flour dusted counter–before sending it through the widest setting the additional times I fold the dough in half, and repeat, until I get a pretty good rectangle section. Then each reduced thickness setting, I only need to run each dough section through once. After three different thickness settings, I change out the roller for the cutter dough attachment, and I generally just use the linguini attachment–but that is my preference. 

8) As you roll each section to be cut, I twist it in a loose nest on the floured surface and do not worry laying out the cut linguini and dust before making a nest out of each section…but again, that is up to you. 

9) Once all 8 of your nests are made, you can freeze the nests on a parchment lined cookie sheet until frozen, and store in a ziploc bag in the freezer for future meals. You can boil the pasta straight from the freezer without thawing if you do this. 

10) To cook the pasta nests, boil water with a dash of salt, add each nest (I really only do up to 4 at a time in my large ditch over pan). You know the nests are done when they float to the surface. It is about 5-6 min…but don’t hold me to that, because I don’t think I have properly timed it. 

11) To remove, I use a slotted spoon, make sure the water doesn’t puddle in the center of the nests to dilute your fresh sauce, plate, sauce, and bon appetite! Great job! You now get to enjoy the fruits of your labors!!!

 

Marsala Chicken

1/2 c flour

1 T Essense (Emeril’s Creole Seasoning)

2 boneless chicken breasts, butterflied, and pounded thin 

1 T olive oil

4 T butter (or more, tee hee hee)

 

3 c sliced mushrooms

3/4 c Marsala

1 c chicken stoke

Salt & Pepper to taste

Garnish with chopped chives or flat leaf Italian parsley

 

1) Mix the flour and Essence (see below). Dredge the pounded chicken on both sides.

2) Heat the oil on a pan on med-high heat until hot, but not smoking. Add the butter and cook the chicken golden brown, about 3 min. on each side. Remove to a plate, and set aside.

3) Melt 1 T butter, and sauce the mushrooms until the are browned and give off their liquid.

4) Add the Marsala wine, bring to a boil and cook off the alcohol for about 4 min.

5) Add the chicken stock, and boil for another 3 min.

6) Reduce the heat to medium, add the chicken to the sauce, and continue cooking for another 5-6 min.

7) Melt in the remaining butter to the thickened sauce.

8) Salt and pepper to taste, garnish with fresh herbs, and serve immediately.

Note: I prefer to serve it on a nest of Silky Fresh Spinach Pasta; you will find the recipe above.

Essence (Emeril’s Seasoning)

2 1/2 T paprika

2 T kosher salt

2 T garlic powder

1 T black pepper 

1 T onion powder or dehydrated onions 

 

1 T (or less for  less heat) cayenne pepper

1 T oregano

1 T thyme

Directions: Combine all the ingredients, and store in an airtight container. Yields about 2/3 c.

 

Categories
Grill Master Recipes Salads

Citrus Spinach Salad with Lime Grilled Chicken

Citrus Spinach Salad

 

Date night can be as informal as holding hands while watching a movie or an episode of a tv show we like to watch together. We used to get all gussied up to the nine’s all the time when we were dating, so ya, we’ve gotten lazy for a number of years. Well, I take part of that back. Lazy and complacent came after the necessity of pinching our pennies due to lost jobs early in our marriage. We never really bounced back to even a reasonable semblance of our courting days. Does any couple, really? I can’t say for sure, but I do know for us a “fancy date night’ includes getting dressed and actually leaving the house. The particular fancy date night is what inspired my Citrus Spinach Salad with fresh Citrus Vinaigrette. I love me a dang good salad slathered in an even better dressing! The toppings are great, but for me it is all about the dressing. Bottle dressing, especially ranch, usually inhibits my “food-gasmic” experience. Give me a fresh, custom crafted, full flavored dressing, and I’m putty for the duration of my salad consumption. I could drink a good dressing…well, not literally…but an out-of-this-world dressing can send me into rapturous visions of pouring that dressing all over my whole body…that’s how important dressing is to my salad 

 

The coolest thing about our “fancy date date” that inspired this recipe is that a group of my Pre-Calc students whom I affectionately call my “cheeky monkeys” got together and gave us a gift card to go out! WOW!!! Of the gifts I’ve gotten from students this was so special because of the coordination it took on top of the thought that went into it. Now, let’s get real for a moment–high school kids do not deluge their MATH teacher with gifts (which usually only happens around Winter Break). Honors kids are more likely to give a gift than, say Algebra 1 classes in high school, but it just isn’t common, so the gifts I do get are always heartwarming to me. I definitely don’t measure gifts monetarily, and I’ve received letters that only cost the giver the time to write that I consider my best gifts because of how moving they are and how they remind me of why I teach because that “why” can get lost in all the red tape and “stuff” that simply is not teaching stuff. Basically, it’s my long winded way of saying this was extra special.

We went to Claim Jumper for our fancy date night. We LOVE their bread, but I can’t say we have been often enough, nor have I had anything memorable enough to where I KNOW exactly what I’m gonna order just about every time I’m there like I do at The Cheesecake Factory (which is usually a toss between the Sante Fe Salad and the Chicken Madeira–BOTH of which I have a marvelous home adapted recipe I will share in a later post, don’t worry). I do KNOW about Claim Jumper’s Mother Load cake, and I have a funny story I will have to tell if I adapt my own version of that cake, but it isn’t a motivation to go eat there for me. Being we had our gift card to use, we were gonna splurge and I got the Filet and the CA Citrus Salad. Ok, just saying that salad just made my mouth water so you know it was beyond memorable for me…in fact it was a MUST to make my own, which I like to tweet and kick up a notch..or ten…so I can enjoy it anytime I want.

That CA Citrus Salad was divine! Oh dear me…I did not hold back on my food comfort noises the whole time I devoured that salad. I did not care who was looking because I was too involved in my salad…well, to be honest, I generally do not care what people think in general. The only thing I found myself wanting was spinach or mixed greens rather than just romaine lettuce, and a peppier apple in the mix…and maybe some blueberries!

You will notice in my full recipe, I have more ingredients than pictured below to the right. I will on fly modify the recipe, and use what I have on hand. Last night when I was gathering all my ingredients, I saw The Olive Press Strawberry Balsamic Vinegar & Master Blend Extra Virgin Olive Oil that my husband bought in the gift store at the Jacuzzi Vineyard in Sonoma, CA after our tour. We don’t drink alcohol and they didn’t have any grape juice like we were hoping, so to our delight there was something we could fully enjoy: their olive oil and massive selection of traditional and flavored balsamic vinegar. Being that this was such a fond memory of our trip to San Francisco and Valntine’s day is around the corner, I thought it would be extra special to use those instead of the vegetable oil and apple cider vinegar I had planned. In my excitement, I forgot the paragon, thyme, and honey. I tend to cook by taste so I just added more sugar to get the balance I am used to with this dressing even absentmindedly, thought very happy lost in the memories of our trip, omitting the honey. Sadly, the older I get the more I get side tracked like this, but I ALWAYS taste as I go and adjust accordingly. Hence, I didn’t even notice until typing up my recipe and looking at the photo I took. Classic Bloomy’s Dictionary! The moral of the story is that these things are NOT the end of the world, and as you get familiar with recipes they become more of a formula that you are adjust to achieve different nuances and flavor profiles. In fact, using a balsamic vinegar and olive oil made the dressing much more full bodied but the citrus was not a front note; it was still amazing and I couldn’t stop groaning in pure bliss eating my salad tonight. A vegetable, or rather soybean oil and apple cider vinegar will allow the citrus to really shine. When I planned this post, knowing was valentines around the corner, I picked up blood oranges for their color. In the past I tend towards tangelos if available, or about 4 tangerines, or 2 navel oranges depending on what is ripe; I will go for the tangelo or tangerines before the navel orange because I am head over heals for their sweet tanginess! If you have not had an tangelo yet, you need to! So good. Imagine the sweet juicy tanginess of a tangerine in the size of a navel orange!

Once I made the dressing, I was able to reuse and fill The Olive Press bottles from the balsamic vinegar and extra virgin olive oil for the dressing I made. Even more sentimental now. I had emptied one of the olive oil bottles, and the white balsamic vinegar oil, but had not thought to fill them until I used up the other two this time. I had under a cup left I put in a small smoothy hard and twist top. Put them all in the refrigerator, and now every time I open the fridge I not only see that crazy good dressing but the bottles knowing I saved them and found a great way to reuse them extending the sentimental value.

You will find the recipes for the vinaigrette and lime grilled chicken below, but let me list the salad toppings I chose to go with this dressing, inspired by our face date to The Claim Jumper and the CA Citrus Salad I had: mandarin oranges (drained), Pink Lady apples (diced), red onion (sliced thin), dried cranberries, fresh blueberries, crumbled Black River Blue cheese (a mild Blue Cheese, but crumbled Gorgonzola is also lovely), pecans. Did I miss anything? I don’t think so. Now, The Claim Jumper uses green apples, and I do not recall the dressing being this yummy that’s for sure. I also did not have time, but would have preferred to candy my pecans. I will definitely post about candied pecans, as they are such a treat in a salad balancing out the sweet, salty, and tang of the vinegar. SO good. So worth the extra time.

In a nut shell: 1) just throw everything for the dressing in a blender until it’s smooth and frothy, then throw in a container or jar to set in the fridge. 2)Blend all the marinade ingredients, and throw that in a zip lock or bowl with the butterflies chicken breasts, seal or cover, and throw that in the fridge. 3) Forget about it until you are ready to grill…get those errands done…do that laundry…paint that painting…take a nap…do what you gotta do and it is doing it’s magic so don’t think about it until you are hungry…maybe even HANGRY because it will be ready in a jiffy. 4) Pull that chicken out and let it come up to room temp while you prep the salad topping. 5) Heat that grill on med high heat to about 400-450 degrees F, then throw that chicken on the grill and DO NOT move it for 4 min; flip it for for more min. 6) Remove the chicken and cover it with foil to rest for at least 5 min, turn off the grill or if you have briquettes you better dang well have some S’mores goin’ on later. 7) Slice that chicken against the grain, build your salad, and BOOM, you’re in salad Nirvana!

Citrus Vinaigrette
Are you ready for a fresh, tangy, citrus vinaigrette packed full of flavor? Are you ready for that full flavored dressing to be as easy as throwing ingredients in the blender? Are you ready to chuck that bottled dressing for good? Then you are ready for this show stopping vinaigrette. Your mouth will be singing an anthem of delight after eating a fresh salad with this drizzled on top.
3 c. mild, or light extra virgin olive oil, or vegetable oil

2 c. apple cider vinegar or balsamic vinegar

1 c. corn syrup

3/4 c. honey

 

3 T. sugar

1 shallot (or 2 T dehydrated onion)

1 1/2 tsp. taragon

2 tsp. dry thyme

2-3 T. minced garlic

1 T. koser salt

1-2 tsp white pepper, to taste

2 blood oranges, tangelos,  or navel oranges, juiced

1 lemon, juiced

zest of the citrus used 

1) Throw all the ingredients in a blender. Blend on high until all incorporated. Pour into an airtight jar. Refrigerate overnight for all the flavors to merry. Enjoy!
Lime Grilled Chicken
3 limes, juiced, or rind trimmed off

1 c. brown sugar

1c. soy sauce 

 

1/2 c. oil

1 T. garlic

5 lbs. boneless chicken breasts, butterflied

1) Mix all the ingredients in a bowl. If you are using the whole limes, minus the rinds you have cut off, throw all the ingredients in a blender; blend on high until smooth.
2) Butterfly the boneless chicken breasts. Place the chicken in the bowl, or a gallon sealable bag with the marinade for 2 or more hours. Overnight is best. I also use the marinade setting on a Food Saver twice which takes about 10-15 minutes, and it is ready to throw on the grill.
3) Heat your grill to about 400-450 degrees F. Use tongs to apply a paper towel doused in oil to prep the grill for the chicken. It is best to grill chicken that has warmed to room temperature. Place the chicken on the grill, and do not move for 4 min. Flip to the other side for another 4 min. Remove from the grill, and cover with tin foil to let rest for at least 5 min.