Shrimp Boil in the Oven

ShrimpandSausaget

Howdy!  I don’t really have a great photo of this but it was a delicious quick meal that I made a few weeks ago!

Shrimp Boil in the Oven

  • Servings: 4-6
  • Time: 1 hr
  • Difficulty: easy
  • Print

ShrimpandSausaget

Ingredients:

  • 4 Ears of Corn, shucked and halved
  • 1 small bag of tiny Red Potatoes
  • 1 Onion, quatered
  • 1 loop of Andouille Sausage or Sausage of you choice, sliced
  • 1 lb of Shrimp, peeled
  • 4 tbsp Butter, sliced
  • 2 tbsp Oil
  • 2 tbsp Old Bay Seasoning
  • Black Pepper to taste

Directions:

  • Boil the potatoes as directed on the bag. (Mine only took 15 minutes)
  • Line a large jelly roll pan with foil.
  • Drizzle pan with oil and drop slices of butter on the pan.
  • In a large bowl, mix the raw shrimp. corn, sliced sausage, onions, and potatoes with the old bay seasoning and pepper.
  • Spoon the shrimp mix into the pan and drizzle with a touch of oil.
  • Cover entire pan with foil to seal.
  • Bake in the oven at 375*F for 20-25 minutes.
  • Enjoy!

Katy from http://www.redbirdrecipes.com

Grilled Chicken Fiesta!



Grilled Chicken Fiesta

Juicy chicken alert!!!

This recipe is a super filling and healthy dinner option.  (use low sodium everything if you can find it)  Usually my husband wants everything covered in cheese, but this dish was so incredibly rich with explosive flavors he forgot cheese was even an option.  🙂  I was very pleased with this dish for many reasons.  The flavors are so fresh and bold.

Up until about a month ago, I avoided boneless chicken breasts like the plague, because it always seemed to turn out tough.  Well, after having tried one of our new restaurants in town, I noticed that their chicken breast were huge and thin, clearly it was tenderized to the max.  A light bulb went off…how is it I’ve never pounded out chicken breasts before?  That same week I tried tenderizing chicken breasts and marinated them over night.  This chicken was better than almost every grilled chicken breasts I’ve ever had at a restaurant.  Some of you probably already know this trick and good for you, but discovering this trick was like the gates of kitchen heaven opening up with possibilities!  I had tenderized wild game and beef but never chicken.  Anyways, if you have never tried tenderizing your chicken breasts before, I hope this encourages you to try it out.  I went from buying chicken breasts once a year to buying it once a week.

I really enjoyed this dish because it was so different from most of the chicken dishes I have had recently.  I will definitely use this same recipe in the future to create wraps for an on the go meal!

Cilantro, Onions, Garlic, and Jalapenos Oh My!Cilantro

Fiesta Topping Ingredients:

-2 cans of black beans (low sodium)

-1 jalapeno, diced

-1/4 cup cilantro

-1/2 yellow onion, finely chopped

-3 cloves of FRESH garlic, chopped

-1 can of yellow corn (low sodium, or no salt added)

-1 can of tomatoes with diced green chiles (low sodium)

Suggested Toppings:

– Light sour cream

-Avocado, diced

-Fresh cilantro (my husband could make a cilantro salad he loves it so much)

Marinade Ingredients:

-2 1/2 tbsp olive oil

-2 tbsp olive oil (for grilling)

-1/2 tbsp of fresh cracked black pepper (FRESH)

-1/2 tbsp salt

-1 tsp garlic powder

-1 tsp chili powder

-1 tsp cilantro, dried or 2 tsp, fresh

chickfiesta4

Tenderize the chicken.

Directions:

Tenderize chicken breasts until they are almost doubled in size.

Place tenderized chicken in a bag with marinade ingredients and let sit over night.  (marinate for at least 4 hours, it will not taste as good if you don’t marinate it, nor will it be as juicy)

Get your grill up to a consistent temperature of about 375-400°F.

Lay chicken on heated grate over direct heat for 5 minutes then flip over for another 5 minutes to achieve beautiful grill marks.

After 5 minutes on each side, move the chicken to a sheet of foil prepped with 2 tbsp of olive oil and finish cooking through indirect heat off to the side or on a higher rack.  (this is crucial to maintaining the juiciness of the meat)

In a medium pot, saute onion, jalapeno, garlic, cilantro for about 2 minutes until tender.  Add black beans and simmer on medium low covered the until tender.  This takes about 15 minutes, make sure to stir occasionally.  Once beans are tender, use a sturdy spoon to gently mash to thicken the mixture a little.

Discard the juice from the can of corn.  Add in corn and tomatoes with green chiles and simmer on medium covered for another 10 minutes.  If chicken is still cooking, switch burner to a keep warm setting or on low.

Plate the grilled chicken immediately and top with fiesta black bean mixture.

Throw some diced avocado on there, drop a dollop of sour cream, and add a sprig of cilantro.

Devour.

Grilled Chicken Fiesta