Emeril's Caribbean Chicken

I've had this recipe saved to try for quite some time now.

Finally got around to making it last night and really enjoyed it.

I forgot to oil my grates so the skin stuck and made it rather "un-picture" worthy but decided to post it anyway. So moist and juicy with awesome flavor. Definitely a keeper.

Served with: Pepper Jack Cornbread and Fettuccine with Herb Roasted Tomatoes.

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Emeril’s Caribbean Chicken

4 scallions, ends trimmed, cut into thirds

2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves)

6 garlic cloves, peeled

3-inch piece fresh ginger, peeled

2 tablespoons fresh lime juice

2 tablespoons soy sauce

2 tablespoons light-brown sugar

1 tablespoon pumpkin-pie spice

1 teaspoon dried thyme

1 whole chicken (about 3 1/2 pounds), giblets and liver discarded

Vegetable oil, for grates

Coarse salt

In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.

To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).

Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.

Teriyaki & Peanut Marinated Salmon

I threw together the most amazing marinade for this salmon.

It is super easy and gives the salmon a wonderful flavor.

I was going to wait and post it the next time I make it with a more appealing picture but in all seriousness, it's too good not to get it out there immediately.

I served it up with 2 of my favorite sides, Sauteed Squash with fresh basil and Bacon Green Beans simmered in chicken stock. This time I sauteed a little onion and garlic in the bacon grease before I added the beans. They are my "go-to" dishes when fresh veggys abound.

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Teriyaki & Peanut Marinated Salmon

2 tbsp teriyaki marinade
1 tbsp peanut sauce
2 tsp honey
Juice of 1/2 lime
1 clove of garlic, chopped
Pinch of salt and pepper

Mix all ingredients together; add salmon and marinate in the refrigerator 30 minutes. Grill 3-4 minutes on each side or until salmon is slightly firm to the touch and flakes easily.

Easy Marinades for Shrimp and Chicken Kebabs

It's always nice having a few easy marinade recipes to throw together 

for some tasty kebabs, and these fit the bill.

The marinade for the shrimp has just a hint of sweet with a little heat.

Even though the chicken marinade has fish sauce and sesame oil, 

it isn't overbearing and has a really delicious fresh flavor.

Linked with Foodie Friday and Weekend Potluck.

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Shrimp Marinade

1 tbsp olive oil
Juice of 1 lime
1 tbsp fresh parsley, chopped
3 clove garlic, chopped
1 tsp sriracha sauce
2 tsp sweet chili sauce
Salt and Pepper

Mix together all ingredients; add thawed shrimp. Marinate in the refrigerator for 15 minutes. (I wouldn't let it go much longer than that due to the lime juice. It could make your shrimp mushy.) This makes enough marinade for 1 1/2-2 pounds of medium size shrimp.

Chicken Marinade

Juice of 1/2 lime
1/4 cup fresh parsley, chopped
2 tbsp fish sauce
1 tbsp sesame oil
2 cloves garlic, chopped
Small squirt of honey, if desired
Pinch of salt
Pepper

Mix all ingredients together; add chicken and marinate in the refrigerator 20 minutes. You can go longer but don't go over 1 hour if your chicken is cut into kebab size pieces. 2 hours for whole pieces. The lime juice will start to break down the chicken.

Buffalo Chicken Spaghetti

This was spectacular...and easy easy easy.

It's kinda similar to traditional Chicken Spaghetti but

has that wonderful "buffalo chicken" taste. Love the creamy layer 

of the blue and cream cheese mixture. 

It's definitely now a favorite that I'll be making again and again.

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Buffalo Chicken Spaghetti

10 oz spaghetti

2 1/2 cups cooked chicken, shredded or chopped

1 tbsp olive oil

1 medium onion, chopped

2 celery stalks, chopped

4 cloves garlic, chopped

Salt and pepper

1 can Cream of Chicken soup

1/2 cup Frank’s hot sauce

4 oz jar pimentos, chopped

2 cups chicken broth

6 oz Velveeta, cut in to chunks

1/3 cup chunky blue cheese dressing

3 oz cream cheese, room temperature

2 oz Monterey Jack cheese, shredded

Heat oven to 350*

Cook spaghetti in boiling salted water until just shy of al dente.

While spaghetti cooks, heat oil in a large skillet; saute onion and celery with just a pinch of salt and pepper until tender; add garlic and cook 1-2 minutes more. Stir in soup, Frank’s, pimentos and chicken broth. Bring to a simmer and stir in cheese until melted. Taste for seasoning. Stir in chicken; add drained spaghetti and combine. Pour out into a 7x11 buttered casserole dish.

Stir together blue cheese dressing and cream cheese. Drop spoonfuls over the top of spaghetti and gently spread out to cover top. Cover with foil and bake for 20 minutes. Sprinkle on Monterey cheese and bake uncovered another 10-15 minutes or until cheese is melted and bubbly.

Easy Homemade Enchilada Sauce

I made some enchiladas the other day using this homemade enchilada sauce and

 served them up with some Authentic Mexican Rice.

I found the recipe in one of my Southern Living magazines some time ago and thought it sounded good. Finally got around to making it and really like the deep rich flavor. 

Much better than canned.

It calls for 1/4 cup of chili powder and since mine is medium heat, I left out the 

ground red pepper and thought it turned out with the perfect amount of heat. 

If your using regular chili powder I would definitely add some red pepper, 

but use a little less if you don't like things spicy.

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The Chicken Chick:  Clever Chicks Blog Hop

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Easy Homemade Enchilada Sauce

1/4 cup flour

1/4 cup chili powder

6 tbsp vegetable oil

1 cup minced onion

4 garlic cloves, minced

15 oz can tomato sauce

2 tsp cumin

1 1/4 tsp salt

1 tsp dried oregano

1/4 tsp red pepper

Cook flour and chili powder in hot oil over medium heat, stirring often, 2 minutes. Stir in onion; cook  3 minutes or until tender. Add garlic; cook stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.