Juicy and flavorful chicken and green olive filling make these homemade chicken empanadas irresistible!

Chicken Empanadas

I love a good empanada! I just started eating empanadas over the past decade. Whenever I go to Whole Foods or even the grocery store (yes, they sell them in our warm food case at the bakery) I typically grab a chicken and spinach empanada! I’ve never made them at home; however, my mother in-law has made beef empanada’s a few times. When we were planning my brother in-laws birthday last month we decided we would server chicken and ground beef empanadas for a light lunch as well as my homemade salsa and a seven layer dip. The empanadas made for  a perfect lunch and we happened to have quite a few leftover. We made 3 dozen. Two dozen beef and one dozen of the chicken empanadas. I was tasked with making the filling. I grabbed cooked rotisserie chicken meat (there I go again with the rotisserie. If your not embracing the rotisserie chicken you need too!), some of my favorite spanish spices, and a few large green olives. I just so happened to make enough filling for one dozen empanadas. It was fate. And boy were they flavorful!

In case you’ve never made chicken empanadas I have a few pictures on how to make them. They are so easy to make and best of all you can prep them ahead of time and fry them right before your about to eat.

Chicken Empanadas

I use pre-made empanada dough found in the freezer section. You will want to defrost them in the fridge the day before. Place 1-2 tablespoons of chicken filling in the middle of the empanada dough disc.

Chicken Empanadas Then fold the empanada in half like the photo above. (My mother in-law, Linda, is my hand model for these photos!)

Chicken Empanadas

Then, use a fork and seal the dough shut by pressing the tines of the fork into the dough. Set them in a covered container until your ready to fry them. Then once your ready to fry, in a deep skillet, heat 1-inch of canola oil to 375°. Of course, if you have a deep fryer then you can use that. Fry a few empanadas at a time (try not to over crowd the skillet), turning once, until browned and crisp, about 3-5 minutes. Place the fried empanadas on a paper towel. While your waiting for the rest to cook you can transfer the cooked empanadas to a baking sheet, and place in the oven on low to keep warm! 

Chicken Empanadas

The cilantro cream sauce is awesome and compliments the chicken empanada perfectly. It’s a sauce that my mother in-law has been making with her empanadas over the past few years and I love it. It’s fresh and full of flavor and of course just a few ingredients. If you don’t have sour cream or don’t want to use sour cream you could always sub greek yogurt instead. You will still achieve the same great taste. Whether you are hosting a party or just want a fun new lunch I would highly recommend you try your hand at making homemade chicken empanadas!

Chicken Empanadas

Katie Original Recipe for Empanadas and Cilantro Cream Sauce adapted from Tyler Florence

Chicken Empanadas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 10

Chicken Empanadas

Ingredients

  • 1 cup Vegetable Oil
  • 10 Empanada Discos (pastry dough found in freezer section)
  • 2 cups Shredded Cooked Rotisserie Chicken
  • 1/4 cup Tomato Sauce
  • 2 tbsp Jarred Sofrito
  • 1 package Sazon Coriander & Arnatto)
  • 4 Super Colossal Spanish Queen Olives Pimento Stuffed, diced (about 1/3 cup)
  • 1/2 cup Shredded Mexican Cheese
  • Cilantro Cream Sauce:
  • 1 cup Sour cream
  • 1/4 cup fresh cilantro, minced
  • 1/2 lime, juiced
  • salt and black pepper to taste

Directions

  1. In a large bowl combine, shredded cooked rotisserie chicken, tomato sauce, jarred sofrito, sazon seasoning, diced Super Colossal Spanish Queen Olives Pimento Stuffed, and shredded Mexican cheese. Mix until well combined and set to the side.
  2. Place empanada disc on a flat surface. Place 1-2 tablespoons of filling in the center of the disc (make sure to not over-fill). Fold empanada in half (moon shape), Seal the edges with a little water and crimp with a fork. Keep filled empanadas covered with parchment paper until ready to fry. (You can refrigerate up to a few hours before frying).
  3. Preheat a large skillet with vegetable oil on medium-high heat. Oil needs to be at 350 degrees Fahrenheit. Place a few empanadas at a time in the pan (make sure to not over crowd the pan) Fry, turning halfway through, until evenly golden brown, about 3 to 5 minutes. Remove from the pan and place empanadas on a paper towel to drain off excess oil. To keep empanadas warm while others are frying, place in the oven on low.
  4. Cilantro Cream Sauce:
  5. In a bowl, combine, sour cream, minced cilantro, lime juice, and salt and pepper. Mix until well incorporated. Refrigerate until ready to serve empanadas.
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Use leftover chicken fajitas to make these easy quesadillas. Perfect for lunch or even dinner and a great way to use up leftovers!

Easy Chicken Fajita Quesadillas

We love chicken fajitas in my home. The other week I shared with you my grilled chicken fajitas recipe. Today, I’m going to share how to transform the leftover chicken fajitas and re-invent them into a whole new meal! Whenever I have leftover meat and vegetables I tend to throw them into a quesadilla. You can cook them one of three ways; bake them, grill them, or fry them in a sauté pan. That’s how I choose to cook these leftover chicken fajita quesadillas. I will preface that I like to bake them the best… less messy and time spent stressing and worrying about flipping the quesadilla over and the contents of the quesadilla falls out. Maybe you don’t stress about stuff like that, but I do!

Easy Chicken Fajita Quesadillas

The next time you make chicken fajitas… make a little extra to ensure you have leftovers. Then forget about said leftovers for a day or two and then whip up a batch of my easy chicken fajita quesadillas for lunch or dinner.

Katie Original Recipe

Easy Chicken Fajita Quesadillas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Easy Chicken Fajita Quesadillas

Ingredients

  • 8 Flour Tortillas
  • 2 cups leftover chicken and vegetables fajitas
  • 2 cup shredded cheddar cheese
  • Cooking spray
  • Sour cream and salsa for serving

Directions

  1. Reheat the leftover chicken and vegetable fajita filling until luke warm. Once the fajita filling is semi-cooked place 4 flour tortillas on the countertop. Divide the leftover chicken fajita filling among the four flour tortillas, then divide the cheese (1/2 cup on each tortilla), spreading both filling and cheese evenly.
  2. Heat up a large sauté pan on medium-high heat and spray with cooking spray. Place one of the filled tortillas in the pan. Then add another flour tortilla on top. Cook for 3 minutes until the bottom is golden brown but not burnt. Using two spatulas, carefully flip over (trying not to spill out the contents of the quesadilla). Cook for an additional 2-3 minutes until golden brown. Remove from sauté pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream and salsa.
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Grilled chicken fajitas are the ideal no-mess very little clean-up meal. Perfect for a quick weeknight meal all contained on the grill or even better for tailgating at a football game!

grilled chicken fajitas - easy meal to make in minutes on the grill!
I’ve recently came to the realization that I don’t share enough of my everyday recipes with my readers. Recipes I make in my kitchen day in and day out. Today, I’m sharing with you a tried and true favorite of ours; grilled chicken fajitas. I even did a demonstration on how to make this recipe at the Food & Wine Conference earlier this summer with STōK grills.
grilled chicken fajitas
I’ve blogged about grilled chicken fajita kabobs before which are fun but not practical for a quick dinner! I’ve been making grilled chicken fajitas on the grill for the past year and since making them on the grill I can honestly say I can’t remember the last time I made chicken fajitas on the stove top. True story. You see my grilled chicken fajitas can be prepared 100% on the grill. Grill the chicken, place the onions and peppers in a veggie basket and wrap the tortillas in aluminum foil to place on the grill just before serving. I marinate the chicken in fajita seasoning and grapeseed oil in a plastic bag.
grilled chicken fajitas
This can be prepared right before you go to grill or the night before for maximum flavor. Same goes with the onions and peppers. Slice them up and place them in a plastic bag with more fajita seasoning and grape seed oil. I cook them with grapeseed oil because grape seed oil has a high smoke point so my food is less likely to burn. I cook everything on low on the grill and with 15-20 minutes time frame dinner is served! Grilling chicken fajitas is that easy.
grilled chicken fajitas
While the fajitas are cooking I whip up a batch of my fresh homemade salsa. Most of the time I’ll make a box of Spanish rice to go with our fajitas. That’s it… Dinner is served. I make this frequently when entertaining. I also make this at least twice a month  as it’s always a hit. And I always have leftovers for lunch. Over the next few weeks I’ll share with you how I repurpose my grilled chicken fajita leftovers and make them into something amazing!
Katie Original Recipe
Grilled Chicken Fajitas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Grilled Chicken Fajitas

Ingredients

  • 2 boneless skinless chicken breast
  • 2 tbsp grapeseed oil, divided
  • 2 tbsp fajita seasoning, divided
  • 1 of each; red, yellow, orange, and green bell peppers, thinly sliced
  • 1 red onion, sliced in quarters
  • 10 flour tortillas (use corn tortillas to make these Gluten Free)
  • Sour cream and shredded cheese optional

Directions

  1. Wash chicken and pat dry with paper towel. Trim any excess fat you might not want. Then place in a ziplock gallon-size bag. Place one tablespoon grapeseed oil in the bag coating the chicken as well as one tablespoon fajita seasoning. Seal bag and mix with hands to ensure the seasoning is coated all over chicken. Place in refrigerator until ready to cook.
  2. Place sliced bell peppers and red onion in another ziplock gallon-size bag. Place the remaining one tablespoon grapeseed oil and fajita seasoning in the bag. Seal and mix well.
  3. Preheat the grill to medium heat. Clean grill. Once the grill reaches 350 degrees place the vegetables in vegetable basked and reduce heat to low. Then place the chicken on the other side of the grill and lower the heat to low. Cook for 10 minutes then flip chicken. Make sure you stir veggies every 5 minutes to ensure they cook evenly and do not burn. Cook chicken additional 10 minutes. Use an instant read thermometer to check chicken. Chicken should read 165 degrees Fahrenheit.
  4. During the last two minutes of cooking place tortillas in aluminum foil and place on the top rack of the grill with lid closed. Remove chicken from grill. Let rest 2-4 minutes. Then slice, place on a platter or in a large bowl with vegetables. Remove tortillas off grill and serve dinner

Notes

You can use corn tortillas to make these gluten free. Always make your own seasoning or check the packaging of the fajita seasoning to ensure that it's gluten free.

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Learn how to make this irresistible rub and make my recipe for Grilled Brown Sugar Chili Pork Tenderloin.

Learn how to make this irresistible rub and make my recipe for Grilled Brown Sugar Chili Pork Tenderloin.

We probably eat pork tenderloin at least twice a month in our home. I buy a 2-pack from Costco, make one while it’s fresh and the other goes in the freezer for a rainy day. I almost always make a Greek Pork Tenderloin… it’s easy to make and super flavorful. The other one will get grilled or sometimes I’ll get fancy and turn my oven on and roast it. I’ll season it with salt and pepper and cut a few slits in the meat and stuff it with garlic cloves. I wasn’t in the mood for either the other week and decided that I would make a rub.
I love to grill the pork tenderloin. This sweet and savory rub for the pork tenderloin is out of this world delicious. I combined chili powder, smoke paprika, a little brown sugar and cinnamon. The rub and pork tenderloin turned out delicious. I paired it with baked sweet potatoes, wilted spinach and grilled black pepper asparagus. I’m all for making two vegetables with dinner each night and most nights I’ll make a salad too. I love to get our veggies in. The photos of this pork tenderloin do not do it justice, but trust me its delicious. So if your looking to switch up your dinner regimen… try grilling a pork tenderloin with this easy to make brown sugar chili rub!
Katie Original Recipe
Grilled Brown Sugar Chili Pork Tenderloin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Grilled Brown Sugar Chili Pork Tenderloin

Ingredients

  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/8 tsp ground cinnamon
  • 1 pork tenderloin
  • 1 tbsp grape seed oil

Directions

  1. Preheat grill on high heat. Clean and reduce heat down to medium.
  2. While grill is preheating make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
  3. Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork. Once the pork is fully coated place on the grill. Cook for 20 minutes, flipping once at the 10 minute mark. Internal temperature of pork should reach 160 degrees Fahrenheit. Slice and serve immediately
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Combine fresh homemade peach salsa with pan seared Blackened Red Snapper for the ultimate weekday dinner!
Blackened Red Snapper with Peach Salsa
I mentioned last week how my husband went deep sea fishing on the east coast of Florida last month during the very short-lived red snapper season. He hasn’t been deep sea fishing since last summer and sadly when he went last summer I couldn’t indulge in any of the fish he caught because I was pregnant and had a horrible food aversion to all things fishy smelling. We went from consuming fish on a weekly basis to 100% cut off! I did try cooking it later towards the end of my second trimester and a minute into cooking fish I thought I was gonna get ill. Needless to say we ended up giving away all the fish in our freezer to friends and family since by the time I would be able to stomach fish it would all have gone bad. It killed me to giveaway all of our fish. I’m talking a month’s worth a meals.
It’s been nice having a few bags of freshly caught red snapper in the freezer again. To preserve the few bags we have I’ve added it into my dinner rotation every other week. That way it will last us until September and hopefully by then my husband will have gone fishing again and have caught even more fish for us to enjoy! A little information for those who are not familiar with red snapper. You can fish for it from North Carolina all the way down to the Florida keys. Spawning typically occurs from May through October with the peak time here in Florida in July. Because of over fishing, Florida Fish and Wildlife have dramatically shortened the season. Now, you can only fish for red snapper a few weekends in July and August. Limiting one red snapper per person per boat.  Did you know that adult red snapper may live to be 20 years old and 35lbs in weight (source)? Pretty crazy to think!
Blackened Red Snapper with Peach Salsa
Red snapper is a white flaky but firm fish. So don’t worry if you aren’t lucky like me to had red snapper laying around your freezer. If you can’t find it in the stores you can opt for a mahi mahi or even a grouper. I loved making this recipe for Blackened Red Snapper with Peach Salsa because not only is it healthy it’s super quick and easy to make! And it made me feel like we were eating in some swanky restaurant–when in all actuality we were at home on a week night with a baby cooing and laughing at the dinner table. Even better the entire recipe is done from start to finish in 10 minutes. To ensure you can make it this quickly always read the entire recipe first! So if you love fish and looking for a which and healthy meal my recipe for Blackened Red Snapper with Peach Salsa should fit the bill!
Katie Original Recipe
 
Blackened Red Snapper with Peach Salsa

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Blackened Red Snapper with Peach Salsa

Ingredients

Directions

  1. Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil. While oil is heating rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two filets, seasoning both front and back. Don't be afraid to use your hands to massage the seasoning into the fish (don't forget both sides).
  2. Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. Your red snapper should have a nice blackened crust on both sides and be cooked inside (internal temperature of 165 degrees Fahrenheit).
  3. Plate and top with a generous portion of peach salsa (about 1/4 - 1/2 cup salsa each filet).

Notes

Serve on top of wilted spinach if desired.

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Slow Cooker Barbecue Pork with Black Beans

Before I gave birth to Ryder, I made up a bunch of freezer meals. Everyone warned me that I wouldn’t have any time to cook. They were partially right, but at the same time, cooking is like therapy to me. And after being in the hospital for 4 days I missed being in the kitchen. Needless to say, I didn’t fully stay out of the kitchen. The first week we were home from the hospital I made us a hot breakfast every morning. Breakfast is like the easiest thing on the planet to make. Our mother’s spoiled us and brought or made us dinner in our kitchen each night for the first few days. But then after that, it was time to start thawing all the freezer meals and making them work for us.

Slow Cooker Barbecue Pork with Black Beans

I made up a freezer bag of this Slow Cooker Barbecue Pork with Black Beans the week before I was induced to have Ryder. If you don’t want to freeze the recipe you can always just throw everything into the slow cooker the day you want to make it. If you decide you want to stock your freezer with a hearty meal, put everything into the gallon size bag except the water. Then when you go thaw out the meal (it will take a good 24 hours in the refrigerator) you just add the water. We had this recipe for Slow Cooker Barbecue Pork with Black Beans a few week’s after he was born. It hit the spot and I served the hearty stew like recipe on top of a slice of texas toast and paired it with my Italian-style baked potato wedges and a salad.

Recipe created for Food Fanatic.

Disclaimer: I’m a paid contributor for Food Fanatic. As always all opinions are my own! There are affiliate links in this post. That means if you purchase from my link I will make a percentage from your sale. 


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Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I had all the intentions of sharing an ice cream recipe today, and yet I had no motivation to photograph it (I did have motivation to eat it)! So instead, I’m sharing with you a delicious and easy-to-make grilled chicken recipe. In fact, if your still trying to decide what you want to make today for your Independence day cookout, this recipe for Chili Chicken Skewers with Cilantro Lime Pesto just might be what you were looking for.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

This recipe for Chili Chicken Skewers w/ Cilantro Lime Pesto pairs beautifully with the Mashed Sweet Potatoes & Banana recipe I posted the other day. Since having Ryder, I’ve been eating a whole heck of a lot more meat. We could go one month and consume 12 chicken breast between the two of us (mainly my husband eating the meat). But now I feel the urge to eat meat daily–I guess my body needs the protein. We eat chicken just about every night, although on occasion I throw in a nice roast, or grill a london broil, or pork tenderloin. I’m constantly trying to come up with new chicken recipes.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I love skewering just about anything I can throw on the grill. Not sure what it is, but I love it, and I love to grill. Like every day I grill dinner (or just about). This recipe for Grilled Chili Chicken Skewers with Cilantro Lime Pesto is perfect for a quick week night meal. Or maybe you’re entertaining this weekend (or in the coming weeks) and want something different. Something to “wow” your guest. This recipe I have a feeling will wow them. I never think to use cilantro in pesto, but when I have limited ingredients on hand and a crying newborn I use what I have. The cilantro and lime are bright and give these chicken skewers even more depth than I ever could have imagine. It’s almost like a chimichurri sauce in a way!

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Pair these Grilled Chili Chicken Skewers with Cilantro Lime Pesto with  Mashed Sweet Potatoes & Banana for a complete meal!

Katie Original Recipe

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Ingredients

    For the Grilled Chili Chicken Skewers
  • 1 lb Boneless, Skinless, Chicken Strips
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • For the Cilantro Lime Pesto
  • 2 cups cilantro
  • 1 cup parsley
  • 1/4 cup honey roasted peanuts
  • 2 tbsp lime juice
  • 2 small garlic cloves
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

    For the Grilled Chili Chicken Skewers
  1. Preheat grill to medium heat.
  2. In a bowl, mix together brown sugar, chili powder, salt, and pepper. Rinse and pat dry chicken. Skewer chicken, drizzle olive oil over the chicken and sprinkle rub over chicken. Massage the rub into the chicken.
  3. Place chicken skewers on grill. Cook 10 minutes (flipping once) on medium-low flame until internal temperature reaches 165 degrees Fahrenheit. Once done cooking, remove from heat and set to the side.
  4. For the Cilantro Lime Pesto
  5. While the chicken is cooking, place the cilantro, parsley, honey roasted peanuts, lime juice, garlic cloves, olive oil, salt and pepper in a food processor. Puree for 20-30 seconds until all the ingredients are well incorporated and broken down. Refrigerate the Cilantro Lime Pesto until ready to serve.
  6. Serve Cilantro Lime Pesto on top of the Grilled Chili Chicken Skewers.

Notes

*Soak wooden skewers for 30 minutes or longer to avoid skewers from burning.

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This is a sponsored post on behalf of Le Creuset. As always all opinions are my own. 

Summer Vegetable Risotto with Grilled Chicken #PassItOnPotluck

I love risotto. However, I don’t like to stand at the stove top for 30+ minutes stirring. I mean don’t get me wrong, it’s a great arm work out and if your smart you can do some squats while standing at the stove top for a total body workout. Because after all you should burn off some calories before you indulge in the creamy rice blend. Now that I have a baby, risotto isn’t the ideal meal to make. So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.Summer Vegetable Risotto with Grilled Chicken

Last Month, I received a large box at my door which contained a Le Creuset Round French Oven in Lapis. The box is part of the “Pass it on Potluck” campaign. Basically the french oven travels from home to home. You get to cook with it for a week or two and then pass it on to the next lucky guest! Le Creuset and Williams-Sonoma will be documenting the French Oven’s journey throughout the country and will be sharing your posts on their blogs, as well as Twitter and Facebook pages.

Earlier this year, Williams-Sonoma released a new signature color of Le Creuset in Lapis. Lapis is a deep blue color inspired by the semi-precious stone lapis lazuli which has been prized since antiquity for its intense color. This new color is available in a broad range of Signature cast iron and stoneware items online at Williams-Sonoma.com as well and can be found at one of Williams-Sonoma’s 256 locations across the country.

Summer Vegetable Risotto with Grilled Chicken

So you might be wondering what does risotto and the Le Creuset Lapis French Oven have in common? It’s the perfect pot to make risotto in. The day I got the box I made this recipe and then made it a week later again because I love the creamy comfort food that risotto evokes for me. I toasted the arbor rice and placed all my liquids inside the French Oven allowing it to bubble and cook itself with minimal stirring! I can have risotto after all for dinner.

Summer Vegetable Risotto with Grilled Chicken

I used up some of the summer veggies I had in my refrigerator and put two plump chicken breast on the grill. We love to grill chicken and veggies on the grill just about every night! I’m all for minimal dishes to clean in the kitchen. This recipe for Summer Vegetable Risotto with Grilled Chicken requires just one dish! It’s a one-pot dish with grilling! I grilled the corn and the asparagus and then added them to the risotto. I allowed the corn to cool first so I could remove the corn off the cob with my corn stripper. Easiest way to remove the corn kernels without a huge mess! Dinner was ready in 30-ish minutes. If you don’t count all the times I had to stop and take care of the baby! Dinner in our home is definitely a team effort now. I’m enjoying my husband in the kitchen. Although the rolls have reversed now and I find myself doing dishes every night so my hubby can enjoy a little extra time with the baby, and well, mommy can spend a few minutes to herself. Even if it is scrubbing dishes!

Interested in trying out the Le Creuset Round French Oven in Lapis? Sign up at: Pass it on Potluck

Katie Original Recipe

Summer Vegetable Risotto with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2

Summer Vegetable Risotto with Grilled Chicken

Ingredients

  • 1 tbsp unsalted butter
  • 1 small onion (about 1/4 cup)
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 tsp tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • 1/2 cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tbsp McCormick Herb & Garlic Seasoning
  • Olive Oil

Directions

  1. In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  2. Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  3. While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  4. Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  5. Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!
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This is a sponsored post on behalf of Cost Plus World Market. 

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

The first day of summer is right around the corner. Summer to me equals bbq’s and grilling nightly. I try my best to not turn on the oven during the hot and oh-so humid summer months. My husband is a lover of all things wings, so on the weekends that we spend the afternoons at his parents house we like to bring over lunch or a snack to munch on. Last weekend, we brought over these Thai Style BBQ Hot & Tangy Sriracha Grilled Wings. My husband and my mother in-law devoured them. Sadly, I could not partake because they are a wee-bit too spicy and well the baby won’t enjoy his hourly dose of milk if I eat anything spicy. So for the time being I live vicariously through them *although I did have two bites of a drum. It was heavenly (and spicy). The chicken was super moist and full of flavor.

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

Since having the baby my husband has had to help out more in the kitchen. I am kind-of liking the nightly team work that we are experiencing together. Since 9 times out of 10 I’m feeding the baby when dinner should be cooking he is having to take charge. I give him directions and he follows through on them. Over the past month he has really started to master grilling chicken (which we eat almost nightly). The key to having really moist chicken is patting it dry, and coating it with olive oil followed by the seasoning. I promise you–this is our no fail method, and we are sticking with it. And hopefully he doesn’t read this post because he does not want anyone to know his chicken grilling secret!

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

When dining and entertaining for summer (or any time of the year) I love to go to World Market to get everything I need to throw a successful party. For this recipe I used the World Market Thai Style BBQ Hot & Tangy Sriracha Rub and World Market Olive Oil. Two ingredients that make this grilled wings recipe a hit at any party (or pool day).

Products shown and used from World Market: World Market Thai Style BBQ Hot & Tangy Sriracha Rub, World Market Olive Oil, Herringbone Napkin, and Small Lagoon Platter

Katie Original Recipe

Thai Style BBQ Grilled Wings

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 18 wings

Thai Style BBQ Grilled Wings

Ingredients

Directions

  1. Clean, rinse, and pat dry wings and rums. Place in a gallon-size freezer bag. Pour olive oil over chicken, massage in bag then add 1/2 package of the Thai Style BBQ Hot & Tangy Sriracha rub. Seal bag and massage until all the chicken has been coated with the rub. Refrigerator for at least 1 hour.
  2. Preheat grill to high heat, clean and reduce to medium heat. Place chicken on grill. Grill for 20 minutes, turning every 5 minutes. Internal temperature should read 165 degrees Fahrenheit.
  3. Drizzle honey on top of cooked wings and squirt fresh lime juice on top as desired.

Notes

For added heat use the entire rub or mix in 1 teaspoon sriracha sauce with 2 tbsp honey to drizzle on top.

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Southwest Getaway

Want to get away this summer? Cost Plus World Market has partnered up with Southwest Airlines to offer four Great Summer Getaways. Enter for a chance to win a trip for 4 on Southwest Airlines. Sweepstakes includes:

  • 4 Grand Prize Packages:
  • Airfare for 4 on Southwest Airlines
  • Hotel Accommodations
  • $500 World Market gift card

Participants can earn bonus entries for liking and sharing contest on FacebookTwitterPinterestInstagram pages for more chances to win.


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Chipotle Chicken with Bacon Baked Quesadillas

Happy Cinco de Mayo! One of my favorite eating holidays of the year, because I love Mexican food! I know its the one day of year I can eat Mexican food for breakfast, lunch, and dinner and no one will judge me. Although this year, I haven’t partaken on the breakfast and lunch Mexican feast. I’m telling you that as I feverishly type and eat my leftover penne and meatballs from last nights dinner during the hour naptime i have to myself. This is the first week where I don’t have anyone guest blogging for me, and as much as I was trying to be prepared and have the first few weeks of May scheduled out–well it snuck up on me. So I’m pretty sure from now until who knows when, I’ll be writing my blog post on the fly!

Chipotle Chicken with Bacon Baked Quesadillas

So, let’s talk about these Chipotle Chicken with Bacon Baked Quesadillas. I made these the other week in an effort to use up some leftovers. I typically make quesadillas at least once a month for lunch or dinner since its a quick weeknight meal. I almost always bake them as well, unless I decided to get all crazy and then I turn on the grill. Baking quesadillas makes me feel like its a little healthier. Since being on maternity leave and being held hostage in my own house not being able to drive just yet my trips to the grocery store have become crazy limited. Typically I’ll text my husband during the day and tell him we are in need of x,y, and z (typically fresh produce and yogurt) and then hope he can make time to go pick up said grocery items we are in need of. I will tell you that are grocery bill has gone way down over the past month. I’m pretty sure it will continue to stay down for the next few months until I feel comfortable driving and taking the baby out on my own.

Chipotle Chicken with Bacon Baked Quesadillas

So I’ve been super resourceful using up every single thing we have in the fridge (or at least as close to being able to use it up as possible) plus utilizing my over-packed pantry. During my recent cleaning out of the pantry I found two tortillas that were still good. Tortillas are something I almost always have on hand–they are great for breakfast burritos, lunch wraps, or in my case today, quesadillas! Very versatile and relatively inexpensive. This recipe for Chipotle Chicken with Bacon Baked Quesadillas came about because I had one leftover grilled chicken breast in the refrigerator. I also received a package of Cabot cheese last month for National Grilled Cheese month (which I totally missed because well I was a bit occupied taking care of a 2-legged human being), and in that package was a block of chipotle cheddar cheese. It was calling my name and I knew I wanted to use it either as  grilled cheese or a quesadilla. And well I added bacon, because lets face it everything is better with bacon. Of course, the night I made these the baby was sleeping so I opted to use the bacon bits on hand rather than fry or even (dare I say) microwave the fresh bacon I had on hand. That was going to require too much time and the clock was ticking to get dinner on the table before the baby woke up. It’s a luxury these days to eat dinner with my husband at the same time. Something we have done together for over the past 7 years living together. So I layered all the ingredients and baked the quesadillas for 5 minutes until golden brown and voila, easy-as-that dinner was served! Of course I served it with homemade salsa and sour cream and a delicious avocado, corn, and tomato salad (recipe to come).

So whether you are partying hard today for Cinco de Mayo or staying in with family like me–you have no excuse to not have a Mexican dinner tonight!

Katie Original Recipe

Chipotle Chicken with Bacon Baked Quesadillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Chipotle Chicken with Bacon Baked Quesadillas

Ingredients

  • 2 Flour Tortillas (burrito size)
  • 1 cup Cabot Chipotle Cheddar Cheese, shredded
  • 1 cup sliced cooked boneless skinless chicken breast
  • 1 tbsp bacon bits
  • Salsa and Sour Cream for serving if desired

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. While oven is preheating place one tortilla on a baking sheet layer with half of the shredded Cabot Chipotle Cheddar Cheese, followed by the sliced chicken breast, sprinkle with bacon bits, and then layer the remaining cheddar cheese on top. Place the other tortilla on top and bake for 5 minutes or until golden brown.
  3. Remove from the oven and cut into 6 pieces. Serve with salsa and sour cream if desired.
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