Buffalo Chicken Stuffed Peppers

The filling can be made ahead of time, then the peppers stuffed and baked before serving.

Ingredients:

1 lb ground chicken breast

1 onion, diced

4-5 garlic cloves, diced

2-3 handfuls spinach

1 bag mini bell peppers

1/2 cup Frank’s Red Hot sauce

3/4 cup Greek yogurt

Directions:

Slice peppers in half and remove stems and seeds. Place in pot of boiling water for 2-3 minutes. Drain and rinse with cold water to stop cooking.

Meanwhile, heat large skillet over medium heat. Lightly grease pan with cooking spray or olive oil. Add onions, garlic, and chicken. Cook through. Add spinach and let wilt.

Remove from heat and stir in hot sauce and Greek yogurt. Stir to combine. (Filling can be refrigerated at this point for later.)

Heat oven to 350*. Place peppers on pan, fill with buffalo chicken mixture. Bake 20-30 minutes, until cooked through.

Enjoy!

Honey-Sriracha Grilled Chicken

Spring is here in NE Florida, it was beautiful weather to get outside and fire up the grill! If you like spice, feel free to add extra sriracha to the chicken marinade.

Ingredients:

1/4 cup honey

2 Tbsp sriracha

5 cloves garlic, minced

2 Tbsp rice wine vinegar

2 Tbsp soy sauce

1 Tbsp lime juice, fresh squeezed

4-6 chicken quarters, breasts, etc (your favorite)

Directions:

Mix honey through lime juice together to make marinade.

Place chicken in 1 gallon plastic bag. Pour marinade over chicken. Seal bag and refrigerate for 4 hours, to overnight, turning occasionally.

Heat grill to medium-high heat. Place chicken skin side down over direct heat and sear for 2 minutes. Flip and seat the other side for 2 minutes.

Place chicken to side of the grill (indirect heat) and cook for additional 20-30 minutes, until cooked through.

Enjoy!

Pan-Seared Chicken with Blueberry Sauce

This entree looks super fancy, but came together quickly. I served with quinoa risotto (recipe on this blog) and steamed green beans.

Ingredients:

4 chicken breasts, boneless and skinless

1/2 cup all purpose flour

Salt and pepper, to taste

1 Tbsp olive oil

1 Tbsp butter

1 onion, finely diced

11 oz blueberries

1 cup Pinot noir

1 tsp marjoram

2 tsp honey

Directions:

Preheat oven to 350*.

Place flour, salt, and pepper in a large bag. Add chicken breasts to flour and shake to coat. Shake off excess flour and set chicken breasts aside.

Heat a large sauté pan to medium high heat. Add olive oil and butter. Once oil is heated, add chicken to sauté pan and cook until browned (5 minutes.) Flip chicken breasts and brown other side. Remove chicken breasts from pan and place in oven safe baking dish. Finish cooking chicken in preheated oven, until chicken reaches internal temperature of 165*.

While chicken is baking, add diced onion to sauté pan that was used to brown chicken. Sauté onions until translucent.

Add wine to sauté pan and scrape bottom of the pan. Once wine has reached a low simmer, add blueberries, marjoram, and honey to pan. Cook over medium low heat to reduce sauce to desired thickness.

Top chicken with blueberry sauce and enjoy.

Chicken & Vegetable Enchiladas

These enchiladas can be made ahead and can be frozen.

Ingredients:

1 1/2 cups shredded chicken

1 Tbsp olive oil

1 medium onion, chopped

1 large zucchini, chopped

1-2 bags of spinach

1 14 oz can corn

1 4 oz can chopped green chiles

2 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt & pepper, to taste

12 oz green enchilada sauce

12-16 corn tortillas

3 cups shredded Monterey Jack cheese

Greek yogurt, salsa, cilantro, avocado for serving

Directions: 

Preheat oven to 375*. Grease 9×13 inch dish with cooking spray, set aside.

Heat oil in large sauté pan. Add onion and zucchini, and cook until softened. Add spinach and cook until wilted. Add corn and green chiles, heat through. Stir in cumin, chili powder, and garlic powder. Add salt and pepper to taste.

Remove from heat. Stir in shredded chicken and half the cheese.

To save assembly time, I layer the corn tortillas and enchilada mixture in the pan (much easier than rolling!)

Top with enchilada sauce and the remaining cheese. Bake 25-30 minutes until heated through and cheese is melted.

Top with Greek yogurt, salsa, and/or cilantro and avocado. Enjoy.