Thursday, July 30, 2020

Greek Chicken Kabobs

Hi friends! I know, it's been a while, but I had to share this recipe. I didn't use to be a kabob lover because it seemed that my chicken would be undercooked and my vegetables would be overcooked. But now that I have figured out the right sizes of everything when cutting, I am sold on the kabob train. 
These Greek Chicken Kabobs are quickly becoming a family favorite. We have made these many times and had them with guests and they are a pleaser for sure. I paired these kabobs up with a yummy Mediterranian Quinoa Salad, which I will post about as well. The kabobs are full of bright citrus flavor and, when cooked right, super tender and juicy!
2 chicken breasts
1/2 cup plain greek yogurt
1/4 cup olive oil
1/4 cup lemon juice
zest of 1 lemon
1 TBSP balsamic vinegar
2 tsp greek seasoning
5 garlic cloves, minced
3/4 tsp kosher salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 red pepper
1/4 red onion, 2 really big thick slices

1- Prepare the chicken by pounding it to an even thickness all the way around. When even, cut into 1 inch by 1-inch pieces.

2- Combine the greek yogurt, olive oil, lemon juice, zest, balsamic vinegar, greek seasoning, garlic, salt, pepper, and red pepper flakes in a small mixing bowl.

3- Combine chicken pieces and marinade in a ziplock bag. Massage marinade all over chicken pieces to ensure good coverage and let sit in the refrigerator for 8 hours (massage bag every few hours). 

4- Cut pepper and red onion into 1-1 1/2 inch pieces. 

5- Remove chicken from the refrigerator and start threading meat, peppers, and onion onto skewers. 

6- Heat grill to 400°F. When heated, add skewers and grill roughly 4 minutes per side or until chicken pieces have reached an internal temperature of 165° and vegetables are tender but still crisp.

**Randi's Side Notes**
~If you use wooden skewers make sure that you soak them in water for at least 30 minutes before putting them on the grill. This will help to prevent them from lighting on fire. 
~Cooking time may vary depending on how thick your chicken and vegetable pieces are. Use your best judgment. 

Thursday, June 4, 2020

White Fish Tacos

Oh my goodness. This recipe is so fresh and so delicious. I love making fish tacos because they come together relatively quickly and never disappoint. I'm pretty sure these tacos came together in less than 15 minutes total. The fish is quickly seasoned and pan fried and then it's topped with a crunchy light coleslaw and a drizzle of tangy sauce. 
Depending on how much filling you put in the shell you can get roughly 6-7 tacos. For reference my husband and I each ate 3 and were plenty full with no side dishes. 

Thursday, April 2, 2020

Turkey Stuffed Peppers

I think stuffed peppers are an underrated food. It's basically an all in one dish and who doesn't like that?!
These are my absolute favorite stuffed peppers recipe out there (other then my anti-inflammatory version).
I have made these so many times and never get sick of them. The flavors are absolutely fantastic and to top it off, its super healthy for you.
The filling alone is worth making if you don't like peppers. I like to serve mine up with a nice green salad.

Monday, March 30, 2020

Sour Cream Pancakes

Anybody going stir crazy yet?! We are hanging in there, but I must admit our meals are getting less healthy as the days go on. Oh well.
Breakfast is pretty much my families favorite meal. I never get any complaints and it goes down quick. We have started having more and more breakfast foods for dinner because of this. These pancakes have quickly become a family favorite. I know, I have 3 or 4 pancake recipes on here already but each one is different. I honestly don't think you can have to many pancake recipes because the ingredients needed for each one are different. These pancakes use sour cream! SOUR CREAM GUYS! Oh my heavens. They are amazing. They fluff up so nice and have the most delicious flavor. If you have some sour cream in your fridge or just want to try out a fantastic new recipe....this is the one!

Wednesday, March 25, 2020

Smoked Pulled Pork

My husband and I have started to jump on the food smoking bandwagon. I am so excited that the weather here has started to warm up enough that our cute little electric smoker can keep the temperature level. There are all sorts of different types of smokers out there, so when reading recipes make sure that you modify it to your specific smokers needs.
This recipe has quickly become our families favorite thing to smoke. We have made it many times for multiple people now and every time gets the same reaction of ,"Oh....OHHHHHH. That is AMAZING." So needless to say it is blog worthy and making its way on.
This recipe begins with brining the meat to make it nice and tender and add more flavor. This does add some time to the process but it is well worth the wait. I usually get my meat in the brine in the morning, the day before I plan to cook it, but that will depend on whether you want it to be done just before dinner and get up really early to get it in, or if you decide to smoke it overnight and then just re-heat when you want it. Hope you guys enjoy this recipe as much as we have.

Monday, March 23, 2020

Banana Muffins

Alright folks. I know some stores have been running low on bananas lately. But you may have been one of the lucky ones to find some. We ALWAYS have bananas on hand and there are weeks when we will go through a couple of bunches and others we only eat a couple of bananas. On those weeks where we don't eat as many I like to use the ones getting ripe for this amazing recipe. I love banana muffins. I always have. Thankfully, my entire family loves them as well! This recipe is absolutely amazing. I have tried so many different recipes out there, and found some good ones, but this one is the bee's knees!
This recipe yields around 18 muffins that are super moist and jam packed with banana yumminess. It also has a delicious streusel on top which I feel takes it over the edge, unless of course you don't like streusel, then you can just leave it off.

Thursday, March 19, 2020

Slow Cooker Corned Beef

Hello all! Life is just crazy. I think that is enough said. Between the holidays, trips, and the dreaded toilet paper shortage of 2020, posting recipes has been the last thing on my mind. But, here I am, getting my mind off of the worries of the world and spending more time at home with my family. Recipes may get a little...interesting...over the next few weeks but that's alright.
I know a few days after St. Patrick's day isn't the typical day to post a recipe about Corned Beef, but, that's what's happening. This is the Corned Beef we made this year and it was absolutely phenomenal! Every year I say the same thing, "Why don't we eat Corned Beef more often?!" Seriously though...why don't we. Corned Beef is absolutely delicious. Cooked in the slow cooker keeps it nice and juicy and tender while packed with the amazing peppercorn and saltiness we all love! I wanted to jazz up the flavor packet just a little by adding a couple of other pantry staples to it.
I opted to leave the traditional carrots, potatoes, and cabbage out of the slow cooker this time, but, you can totally add them in to make this an all in one pot dish.

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