Small's World

Italian Chicken for Labor Day Weekend Grilling

The summer is coming to a close, but this weekend is always a great time to do a little grilling...especially with an extra day off for many of us. My husband and I tried this recipe for the first time when visiting my aunt. It is super simple, but very tasty! We love making this throughout the summer (and sometimes the winter).

Italian Chicken - On the Grill

Ingredients

• 1/2 lb chicken breasts
• 1 8oz package of mushrooms
• 2 bell peppers (we used red and orange)
• 1/2 small red onion
• One pineapple cored (optional)
• 16oz Italian dressing (we use Wishbone)
• Wooden sticks or wires for the kabobs
• 1 cup brown rice

 

Method

Cut the bell peppers, red onion, and chicken into large square chunks. Next de-stem the mushrooms and marinate all ingredients (except the pineapple) in the Italian dressing. We usually put the mushrooms and bell peppers together, and the chicken and red onion in a separate bag or container. You can marinate for a short period of time (30 minutes to an hour), or overnight depending on your time. When everything has been marinated, string each item onto a stick or wire (Tip - we usually grill each item together and mix later), and cook on the grill on a medium high setting until the veggies are hot and slightly blackened and the chicken is bone white through and cuts easily. Approximately 15 minutes. If you are adding pineapple place on the grill with everything else but in aluminum foil. Start the rice before the grill (as it will take a little longer), according to package instructions. When everything is cooked, mix all the kabob items together over rice and serve hot!

*Vegetarian or vegan option...eliminate the chicken for some awesome veggie kabobs.

 

Salsa Chicken

This recipe started with a co-worker. She mentioned this great crockpot recipe. She then sent the recipe over and said she liked the idea but added many different ingredients instead. I decided to experiment. The result was this! It has become a new favorite with our family!

 

Ingredients

• 1lb chicken
• 1 jar salsa (16oz) - We love the Muir Glen Organics Mild Salsa
• 1 tsp cumin
• 1/8 tsp garlic salt
• 1 tsp lime juice
• 1 Tbs taco seasoning

Method

Place a layer of salsa at the bottom of the crock pot. Place raw chicken in the pot and cover with remaining salsa. Sprinkle on all remaining ingredients. Turn on high for approximately 1 hour and then to medium for approximately 4 hours. If you need to leave it on low heat, just add an hour to the cook time. It is okay if it is left all day. We usually start this first thing in the morning and let it sit out all day (approximately 10 hours), and by dinner time it is very tasty! You can use this for many different dinners such as tacos, enchilada, nachos, or even a taco salad! Be creative and enjoy!

 

Photo by Erik Melander of Pattern Draft Imaging

Green Chili Casserole

This recipe came from a very good friend and her family! We loved this before I found out I had to go gluten free, and over the years have adapted it to be gluten and dairy free.

 

Ingredients

• 1 lb chicken
• Salt and Pepper
• 40 oz Green Chile (505 brand is gluten free)
• 1/4 cup of water
• 15 corn tortillas
• Safflower oil or vegetable oil
• Optional toppings include, sour cream, cheese, and avocado

 Method

Boil the chicken in a large pot of water. You can sprinkle a little salt and pepper to the water for some flavor. Cook the chicken until it pulls apart with ease. Usually about 20 minutes. Once the chicken is cooked, set the pot aside to cool. Next, start frying the corn tortillas. Heat a thin layer of vegetable oil in a large pan. We have been using a cast iron skillet, and really like it for this. Cut the tortillas into small strips. Once the oil is hot, place a few of the tortilla strips in the pan and let fry. Once brown, flip them over and fry again.

Place the finished tortilla chips on a paper towel and dab the extra oil off. Keep cooking the tortillas in batches until there are none left. By now the chicken should be easier to work with. Take the chicken out of the pot, and using two forks, shred the chicken.

With the chicken and tortillas now done, it is time to assemble. In a casserole dish mix the chicken, green chili, and water.

Place the casserole in the oven at 350 degrees for 1 hour. Halfway through top with the tortillas to prevent over cooking.

Serve hot and top with cheese (Monterey Jack or Colby Jack are very good with this), sour cream, or avocado.

Enjoy!