We had a taste of summer in southern Minnesota last week when the temperature reached the low 90s—unusual but not unheard of this time of year. I usually prefer cooler weather, but this time, I thoroughly enjoyed the heat, because it was such a welcome change after a colder than normal winter.
Last Friday night, before a series of thunderstorms rolled through, I grilled up a simple chicken dish called, “Grilled Spanish Chicken Supper,” that I found on BettyCrocker.com. It’s one of those all-in-one meals that have the meat and vegetables and sauce all cooked together—kind of a grilled casserole. Anyway, whatever you want to call it, this dish was very tasty and is one that I’ll definitely be making again.
Ingredients:
- 1 ½ pounds of chicken breast tenders (not breaded)
- 3 medium unpeeled baking potatoes, cut into half-inch cubes (4 cups)
- 2 medium green or red bell peppers, chopped (2 cups)
- 1 large onion, coarsely chopped (1 cup)
- 12 large olives stuffed with pimiento, coarsely chopped
- 1 can (14 ½ ounces) diced tomatoes with garlic, undrained
- 1 tablespoon all-purpose flour
- 3 teaspoons chili powder
- 1 teaspoon salt
Directions:
- Preheat the grill for direct heat cooking.
- In a large bowl, mix the potatoes, bell peppers, onion, olives, and tomatoes.
- Stir in the flour, 2 teaspoons of the chili powder, and ½ teaspoon of the salt. Spoon the mixture into large heavy-duty aluminum foil bag.
- Sprinkle the remaining 1 teaspoon of chili powder and the remaining ½ teaspoon of salt over the chicken.
- Arrange the chicken on top of vegetables; then double-fold the open end of the foil bag.
- Slide the foil bag onto the grill and cook uncovered over medium-high heat for about 20 minutes or until the potatoes are tender and the chicken is no longer pink in center.
- Open the bag and serve!
What an absolutely perfect week for outdoor grilling here in southern Minnesota. With the temperature around 70, a light breeze, and clear skies, it couldn’t get much better. Needless to say, I’ve been taking advantage of this perfect weather for using the outdoor grill as much as possible. Last night I served up a really quick and easy chicken dish called “Mexican Grilled Chicken” that I found on AllRecipes.com.
Ingredients:
- ½ cup mayonnaise
- 3 tablespoons fresh lime juice
- 1 package (1.25 ounces) of your favorite taco seasoning mix
- 8 skinless, boneless chicken breast halves
Directions:
- In a small bowl, mix together the mayonnaise, lime juice, and taco seasoning until smooth.
- Place the chicken on the grill over medium heat. Sear one side; then turn and brush with the sauce.
- Grill uncovered for 6 minutes; then turn and brush with the sauce again.
- Grill another 6 minutes or until the chicken juices run clear.
It’s amazing how only a few simple ingredients can result in a dish that tastes so good. And, I guess that I never would’ve thought to use mayonnaise in the sauce, but it worked really well. This recipe was submitted to AllRecipes.com by Lisa Ousley. Thanks, Lisa!
Grilling season is in full swing in southern Minnesota (at least it is at my house), which means another six or seven months of great tasting grilled chicken dishes, and yes, maybe even a steak or two. While browsing the recipe collection on the RecipeZaar.com site, I found a grilled chicken sandwich recipe called “Grilled Cajun Chicken Sandwich,” which is not only delicious but is also a snap to prepare. It’s a flavorful burger-like chicken sandwich that is sure to be a hit with anyone who likes a grilled sandwich that is spiced up a bit.
Ingredients:
- 4 medium boneless skinless chicken breast halves (about 12 ounces total)
- 1 teaspoon olive oil
- ½ to 1 teaspoon Cajun seasoning (I used “Joe’s Stuff” Cajun seasoning blend.)
- 4 ounces Monterey jack pepper cheese
- 2 to 4 tablespoons thousand island dressing
- 3 to 4 dashes hot pepper sauce (I used Tabasco.)
- 4 slices roasted red peppers (optional)
- 4 lettuce leaves (optional)
- 4 Kaiser rolls or whole grain buns, split and toasted
Directions:
- Rinse the chicken; then pat it dry.
- Place each chicken breast, boned side up, between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet until the chicken is just under a half-inch thick.
- Brush the chicken with oil; then sprinkle with the Cajun seasoning.
- Grill the chicken until done, turning only once.
- Add the cheese during the last 2 minutes of grilling.
- Toast the buns if desired.
- Spread the toasted buns with Thousand Island salad dressing mixed with a few dashes of hot pepper sauce; then place the grilled chicken on the bun.
- Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
- Makes 4 servings.
Grilled Cajun Chicken Sandwich
The author of this recipe said that it was “something to shake up the taste buds,” and I agree. It certainly wasn’t the usually chicken casserole made with creamed soups and egg noodles that many of us are familiar with (and love). The friends I invited over for dinner also agreed that it was “different,” meaning that it wasn’t typical Minnesota fare, which in some cases, is probably a good thing. Anyway, they loved it, so I thought I would share it with you: “Spanish Style Chicken Casserole” submitted by “Mountainmama” on GroupRecipes.com.
Ingredients:
- 4 portions of chicken (I used 4 boneless, skinless chicken breasts)
- 6 chopped tomatoes
- 3 medium potatoes cut into quarters
- 12 pitted black olives
- 1 chopped green pepper
- 1 large chopped onion
- 2 crushed cloves of garlic
- 1 oz. all-purpose flour
- 1 cup chicken stock
- ½ cup red wine
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 bay leaf
- 1 teaspoon salt
- Black pepper to taste
Directions:
- Preheat the oven to 375°F.
- Rinse the chicken pieces under water and pat dry with a paper towel.
- Mix the flour, paprika, salt, and pepper in a shallow dish or bowl; then coat the chicken portions with the flour mixture.
- Heat the olive oil in a large saucepan; then add the chicken pieces. Cook until the chicken pieces are browned, about 5 to 10 minutes.
- Remove the chicken from the saucepan and set aside.
- Add the chopped onion and garlic to the pan and cook for several minutes until the onion has softened; then add the chopped green pepper and the tomatoes. Cook for 3 to 4 minutes more.
- Return the chicken to the pan; add the chicken stock, the red wine, and the potatoes.
- Stir all of the ingredients together and cook on low heat for several minutes; then add the olives and the bay leaf.
- Transfer the casserole mixture to an ovenproof casserole dish, cover, and bake for 1 hour.
I don’t know whether this is truly a Spanish dish or whether it’s Mountainmama’s conception of Spanish cuisine, but I guess that really isn’t important. What I do know is that it’s delicious, and I’m sure you’ll agree when you try it.
