Author: manthatscooking

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Grilled Chicken Tomato Artichoke Alfredo

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Grilled Chicken Tomato Artichoke Alfredo

Grilled chicken pasta dishes are delicious and easy to make at home. Combining other elements on the grill such as onion, tomato, and artichoke takes chicken pasta to the next level. This recipe is very tasty as is, but you can customize it in many ways to bring out incredible flavor.

Ingredients

  • 1 pound chicken tenderloins
  • 1 pack cherry tomatoes
  • 1 can whole artichokes
  • 1 white onion
  • 1 – 2 jars Alfredo sauce
  • 1 package linguine or fettuccine
  • 2 sprigs rosemary
  • 6 sage leaves
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

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Directions

First, mince the rosemary and sage and set aside. In a small mixing bowl, add the chicken tenderloins and coat them lightly with olive oil. Add desired level of salt and pepper. Add about ¼ of the minced rosemary and sage. Mix the chicken until evenly covered with seasoning and herbs. Next peel and slice a white onion into ¼ inch slices. Coat both sides of the onion slices with olive oil. Add salt, rosemary and sage on both sides. Next wash and add the cherry tomatoes to a bowl. Coat with olive oil, salt, pepper, rosemary and sage. Mix the tomatoes until evenly covered with seasoning and herbs. Slide each tomato onto a metal skewer. Next drain 1 can of whole unseasoned artichokes. Cut each in half, then wrap one half at a time in a paper towel and squeeze. This will release any excess liquid stored in the artichoke. Add the artichokes to a bowl and season with olive oil, salt, pepper, and the remaining rosemary and sage. Slide each artichoke onto a metal skewer. Preheat your grill on low and if available, use pecan smoke chips. Once your grill is to temp (400 – 500) add the onion slices, tomatoes and chicken to the bottom rack. Add the artichokes and place them on the top rack. Cook for 7 minutes. Next start a pot of boiling water for the fettuccine. Add a dash of salt to the water and when it reaches a boil, reduce the heat to medium high and add the fettuccine. It is suggested to cook the full box of fettuccine but cook as much as desired. Next, flip the chicken, onion and tomatoes. Cook for another 7 minutes or until the chicken reaches 165 F. Once ready, pull from the grill and chop the chicken, onion, and artichokes into small bits. Cut the tomatoes in half. When the fettuccine is ready (10 minutes or so) drain and let cool. In a large pan, add the chopped chicken, onion, tomato, artichoke, and alfredo sauce. Heat on a medium temperature for about 5 minutes. When ready, add a serving of fettuccine to a plate and top with your desired amount of sauce.

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Slow Cooker Whole Chicken and Wild Rice Soup

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Slow Cooker Whole Chicken and Wild Rice Soup

Winter is a cold one this year but you can warm things up with a hearty chicken soup. This stick to your ribs recipe is easy to make and it’s easy on the paycheck too. Best of all the flavor is amazing. Nothing beats fresh home made chicken soup!

Ingredients

  • 1 whole chicken
  • 3 stalks of celery
  • 4 carrots
  • 1 white onion
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup wild rice
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 sprigs rosemary
  • 10 sage leaves

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Directions

First, chop the celery, carrots, and onion into small bite size bits. Add the chopped veggies to the slow cooker. Next, finely chop the rosemary and sage and add to the slow cooker. Rinse the wild rice and add to the slow cooker. Next, add the vegetable broth and water. Add the dry seasonings to a small bowl and stir it together thoroughly. Next wash the chicken, then cut it in half and removing excess fat. Pat the chicken dry with paper towels, then rub olive oil over the surface of the chicken. Next rub the seasoning mix over the surface of the chicken. Place the chicken in slow cooker skin side up. Cook the soup on low for 8 hours, then pull chicken and place it on baking sheet. Using 2 forks separate the meat from the bones and add the meat back to the slow cooker. Continue cooking the soup on low for another 30 minutes. Serve and enjoy!.

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Grilled Garlic Bread

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Grilled Garlic Bread

Cooking garlic bread on the grill is something you can do out of convenience or just to impress your friends. It’s simple and easy so long as you keep your eye on the timer and do not overcook your bread. Grilled garlic bread makes an excellent side dish for just about any grilled meat or veggie.

Ingredients

  • 1 loaf French or Cuban bread
  • 6 cloves garlic
  • 1 sprig rosemary
  • 4 tablespoons salted butter
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon kosher salt

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Directions

First, peel and rough cut the garlic cloves adding them to a handy or mini chopper. If you do not have a handy chopper, mince the garlic by hand. Remove the leaves from 1 sprig of rosemary and add to the chopper. Add the olive oil to the chopper and power on the appliance until the contents are minced (about 45 seconds). Next, using a bread knife, slice the loaf of bread in half lengthwise, then cut in half widthwise. Next melt the butter in the microwave or stovetop and brush the butter on the bread. Spread the minced garlic rosemary mixture evenly on the bread. If you love garlic, rough chop more cloves and sprinkle on top of the bread. As an optional step, sprinkle kosher salt on the surface of the bread. Next preheat your grill to a low temperature. Once heated add the bread garlic side down and cook for 2 – 3 minutes over direct flame. Flip each bread and cook for another 2 – 3 minutes.

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Avocado Garlic Cream

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Avocado Garlic Cream

Avocado Garlic Cream takes your tacos, nachos, and fajitas to a new level. Add it on top of your chicken fajitas or use it as a simple appetizer with tortilla chips. Or try some on roasted new potatoes or mushrooms. This is an easy to make recipe and it yields a good amount for a big meal or appetizer.

Ingredients

  • 2 Haas avocados
  • 3 large garlic cloves
  • 1 tablespoon lemon juice
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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Directions

First, cut the avocados in half and remove the seed. Cut the halves in half and push the flesh from the skin into the food processor. Next, rough cut 3 garlic cloves and add to the food processor. Add the remaining ingredients to the food processor. You can substitute more sour cream for mayonnaise if you are not a fan of mayonnaise. First pulse the food processor until the larger chunks of avocado are reduced. Then run the processor for about 30 seconds or until all contents are blended smoothly.

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