Grilled Tequila Lime Chicken

Ingredients

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon chipotle chile powder

6 bone-in chicken thighs (about 2 pounds), skinned

3/4 cup pineapple juice

1/3 cup tequila

1/4 cup honey

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons grated lime rind

3 tablespoons fresh lime juice

1/4 teaspoon crushed red pepper

Cooking spray 

Preparation

1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

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Note:

If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.

Greek Chicken Kabobs

Okay...sharing these straight from my new BFF's...all six of the sisters from Six Sisters stuff.  (Now that was a mouthful to say).  Seriously some of the best gals you'll ever meet and some of the best food you'll ever eat!  These kabobs are the bomb and they were gone in minutes so I'm leaving them riiiiiight here so I can find them quick!  And it's great with Tzatziki Sauce!!! MMmmm!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1" pieces
• 1 8-oz plain yogurt
• 1 cup greek vinaigrette dressing
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 teaspoons oregano
• 1 red onion, cut into 1" pieces
• 2 green bell peppers, cut into 1" pieces

Instructions

1. In a large ziploc bag, place chicken, yogurt, greek dressing, lemon zest, lemon juice, salt, and oregano. Zip and mix with your hands. Refrigerate for 2-4 hours.
2. If you are using wooden skewers, soak them water for up to 30 minutes before grilling to prevent them from burning.
3. After meat has marinated, slide alternating pieces of meat, onion, and green pepper onto skewers. Heat grill to medium-high heat and grill for 8-10 minutes, or until chicken is no longer pink and the juices run clear.

Tzatziki

Also seen on Six Sisters' Stuff

Ingredients

32 ounces plain yogurt 
2 cucumber ( regular, peeled and seeded ) 
3 clove(s) garlic ( crushed ) 
2 teaspoons red wine vinegar 
1 teaspoon Lemon juice 
1/2 teaspoon dill weed ( dried ) 
to taste salt 
to taste black pepper 
to taste Olive oil 

Directions

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) fora couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious).
Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
If you want, drizzle a little olive oil over the top before serving.
Read more at http://myrecipemagic.com/recipe/recipedetail/tzatziki#wUFr68HVzcrf43MQ.99

Chicken and Sweet Potato Stew

I'm definitely making this on Saturday.  Even if your family doesn't like sweet potatoes, they'll LOVE this!
(Thanks got Crockpot Girls!  You're my new BFF's!)

4 boneless, skinless chicken breast cut into bite sized pieces
2 sweet potatoes peeled and cubed
2 Yukon gold potatoes peeled and cubed
2 medium carrots peeled and cut into 1/2 inch slices
1 can stewed tomatoes
1 tsp paprika
1 tsp celery salt
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
1/8 tsp cinnamon
1 cup non-fat, low sodium chicken broth
1/4 cup fresh basil, chopped

Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

Lemon Roasted Chicken

This is another dinner thrown together in a "pinch" that actually ended up being one of our family's favorites.  It's easy, it's delicious, and good any time of year.

4 - 6 chicken leg quarters (or 1 whole cut chicken)
2 - 3 lemons (cut into wedges)
garlic salt
oregano
pepper
olive oil

Preheat oven to 350.  Place chicken pieces in glass baking dish.  Drizzle with olive oil.  Sprinkle with oregano, garlic salt, and pepper.   Squeeze lemon wedges over chicken.  Don't discard those used lemon wedges; place them around chicken pieces.  Bake for approximately 1 hour or until chicken is a nice golden brown on top.

Garlic Lime Chicken Fajitas

Friday night fabulous fajitas!!!

Marinade:
1 tsp minced garlic
1 tsp minced onions
3/4 tsp ground cumin
3/4 tsp oregano leaves
1/2 tsp cilantro leaves
1/2 tsp black pepper
1/2 tsp salt
1/4 C lime juice
1/4 C orange juice
 2 T olive oil

Mix all the above ingredients in a small bowl.  Reserve 1/4 C of marinade.  Place chicken in large resealable plastic bag and pour remaining marinade over chicken.  Coat well.  Refrigerate up to 30 minutes (long for extra flavor)

1 1/2 lbs. boneless, skinless chicken breasts, cut into thin strips
1 medium green OR red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)

Cook and stir chicken in large heated skillet on med-high heat 3 minutes or until lightly browned.  Remove from skillet.  Add bell pepper, onion, and reserved marinade.  Cook and stir 5 minutes or until tender.  Return Chicken to skillet.  Cook 2 to 3 minutes until heated through.

Spoon chicken mixture into warmed tortillas.  Great with Monterey Jack cheese and sour cream.  Squeeze a little fresh lime on top for an extra kick.  Garnish with fresh cilantro. 

Orange Chicken And Vegetable Stir Fry

Thanks to one of my favorite sites....Jamie Cooks It Up! This was absolutely delicious AND easy.  I would add a little more red pepper to the sauce though.  Also try it with a little curry.  Everyone loved it!

1 onion

2 bell peppers (red, green or orange...you choose)

6 stalks celery

salt and pepper to taste (again with the "you choose")

Sauce:

3/4 C fresh orange juice

1/4 C soy sauce

1/2 t ginger

2 t rice vinegar

1/2 C brown sugar

1/2 t sesame oil

pinch red pepper flakes

2 T corn starch

1 C chicken broth

1. Cut those chicken breasts up into 2 inch cubes. Combine the flour and the 1/4 t salt in a small bowl. Throw the chicken around in it until all of the pieces are covered.

2. Heat up a large skillet. When it's nice and hot add 1 T oil and throw your floured chicken into it. You understand that I don't mean throw it in like my friend Pam throws a softball. (Fast as a rocket, I tell ya.) Just toss the chicken in gently, now. We don't want you to rupture anything.

3. Cook your chicken until it is golden all over. (About 10 minutes)

4. While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. Don't get out your tape measure....just roughly about the same size will do fine.

5. When your chicken is pretty and golden, take it out of the pan and place it on a nice plate.

6. Add another T of oil into the hot skillet. Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes.

7. While your veggies cook add all sauce ingredients to a medium sized sauce pan. Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should thicken up nicely for you. (Don't you love it when things act nicely....like when someone brings you some Diet Coke when you are all out! That is acting nicely!)

8. When your veggies are crisp tender add your thickened sauce and chicken into the pan. Stir it all around and there you have it. Serve over a bed of rice.

Sticky Finger Quesodillas (Wingers)

 Okay...these aren't the original...but they're just about as close as it gets!  These are always a hit... especially with the kids!

Ingredients:

breaded chicken pieces (like nuggets, only better) cooked as directed
Winger's Sauce (1 lb. brown sugar, 1 c Frank's Red Hot Sauce...simmer together for 10 min.)
pico de Gallo
shredded Lettuce
pepper jack cheese, sliced
flour tortillas

Coat cooked chicken in Winger's sauce, then slice.  Arrange on 1/2 of tortilla.  Top with pico de gallo, lettuce, and cheese.  Fold tortillas over and heat in skillet on both sides till slightly crisp and brown and cheese is melted.  Serve with Winger's dipping sauce:  1 part Winger's sauce to 3 parts ranch dressing)

These are always a hit....especially with the kids!