Alex – Page 5 – FoodWatcher

Pork Pastor Skewers

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around. I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork…

The post Pork Pastor Skewers appeared first on The Defined Dish.

I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork Pastor Skewers are even more delicious than I could have imagined!

Here’s another #DDGrillWeek 2024 recipe I cannot get enough of! Although al pastor is traditionally prepared on a rotating vertical spit grill, I brought the flavor to my grill by skewering the marinated meat and cooking until slightly charred but still soft. The meat is marinated in a sweet, tangy, and smoky sauce that is sweetened with pineapple and packed with so much flavor that I cannot get enough of!

Pork Pastor Skewers plated over rice in blue bowl.

You will also set aside some of the marinade to baste the pork while it is grilling and you will serve additional sauce drizzled over top of the final bowl. Which, let’s discuss how this is served! I like to serve these in a bowl over cilantro-lime rice (I make the rice from this recipe!), with guacamole, pickled red onions, cilantro, and a wedge of lime.

Ingredients:

Pineapple
Distilled White Vinegar
Ancho Chile Powder
Chili Powder
Ground Cumin
Ground Cinnamon
Fresh Oregano Leaves
Garlic
Freshly Squeezed Lime Juice
Freshly Squeezed Orange Juice
Low-Sodium Chicken Broth
Salt
Freshly Ground Black Pepper
Pork Tenderloin
Prepared Cilantro-Lime Rice
Pickled Red Onions
Guacamole
Fresh Cilantro Leaves
Lime

Recipe Step-by-Step: Gas Grill Method

Step One: Make the Pork Marinade

In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.

Step Two: Marinate the Pork

To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Step Three: Assemble the Skewers

Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright, and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Pork Pastor Skewers assembled on sheet pan before grilling.

Step Four: Prep the Grill

Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Skewers

Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Step Six: Serve and Enjoy

Serve the skewers over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro, and a wedge of lime on the side!

Recipe FAQs:

Could I serve this in tortillas instead?

You can serve this however you prefer! I like serving in bowls, but you can always set up a taco bar instead.

I am worried about the spice level, any suggestions?

While I do not find these too spicy, I know others can be more spice-sensitive. Try 1 teaspoon of the ancho chile powder instead if preferred!

I hope y’all enjoy these skewers as much as I do! Comment below once you try them!

For More Skewer Recipes:

Grilled BBQ Chicken Skewer Salad

Spicy Curried Shrimp Skewers with Grilled Veggie Couscous

Grilled Sesame Chicken Skewers

Bang Bang Shrimp Skewers with Sesame Slaw

Pork Pastor Skewers

Gluten-Free, Dairy-Free, Paleo (if modified), Whole30 (if modified)

Prep Time 20

Cook Time 15

Marinating 2

Servings

Author Alex Snodgrass

Ingredients

For the Pastor Sauce:

2 cups medium-diced pineapple
1 tablespoon distilled white vinegar
2 teaspoons ancho chile powder (see note)
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon fresh oregano leaves
4 garlic cloves
¼ cup freshly squeezed lime juice
¼ cup freshly squeeze orange juice
½ cup low-sodium chicken broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Pork:

2 pounds pork tenderloin excess fat removed and cut into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Skewers:

Ten 6-inch skewers (if wooden, pre-soak for 15 minutes)
1 cup medium diced pineapple

For the Bowls:

1 cup prepared cilantro-lime rice (sub cauliflower rice for paleo and Whole30)
Pickled red onions
Guacamole
Fresh cilantro leaves
1 lime cut into wedges

Instructions

Marinate the Pork:

In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.
To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Assemble the Skewers:

Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Grill the Skewers (Gas-Grill Method):

Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Grill the Skewers (Weber XL Searwood Method):

Add Mesquite pellets to the grill and preheat to 375℉
Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the middle of the pieces should be soft, juicy, and cooked through.

To Serve:

Serve over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro and a wedge of lime!

Notes

Ancho Chile Note: Ancho chile powder packs a punch of heat. If you want milder, use 1 teaspoon.

Photography and styling by Eat Love Eats.

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Grilled Antipasto Pasta Salad

Grilled Antipasto Pasta Salad on large oval serving platter. I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll…

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I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll be making this Grilled Antipasto Pasta Salad all season long and hope you will too.

Pasta salads are one of the easiest meals for spring and summertime cooking so I knew I wanted one for #DDGrillWeek 2024! Here, we take all the flavors from our favorite antipasto platter and turn it into an easy, pasta salad fit for entertaining or a weekend away.

We grill Italian chicken sausage, red bell peppers, and red onion until smoky and charred, and toss it with a simple, garlic and oregano dressing that brings it all together! You can either serve this as a side with your other grilling items or enjoy it as a main meal. Either way, I know you will love it!

Ingredients:

Penne Pasta: Sub Gluten-Free
Extra-Virgin Olive Oil
Garlic
Red Wine Vinegar
Fresh Lemon Juice
Dijon Mustard
Dried Oregano
Salt
Freshly Ground Black Pepper
Mild Italian Chicken Sausage: Sub Hot Italian Chicken Sausage
Red Bell Pepper
Red Onion
Pitted Castelvetrano Olives
Sweet and Tangy Pepper Drops or Peppadews: Optional
Freshly Grated Parmesan Cheese
Fresh Italian Parsley
Baby Arugula

Recipe Step-by-Step:

Step One: Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Step Two: Make the Vinaigrette

While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.

Step Three: Combine the Pasta and Vinaigrette

Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Cooked pasta in large bowl with vinaigrette. Additional Grilled Antipasto Pasta Salad ingredients scattered around.

Step Four: grill the sausage

Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes. Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.

Step Five: Grill the Veggies

Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Step Six: Begin Assembling the Pasta Salad

Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.

Step Seven: Finish the Pasta and Serve

Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Grilled Antipasto Pasta Salad on serving platter and plates.

Recipe FAQs:

Is this recipe gluten-free?

It can be! Feel free to sub the penne with gluten-free penne.

What are Sweet and Tangy Pepper Drops?

These Italian peppers are just as described — sweet and tangy! They add a pop of brightness that complements this pasta salad nicely. I usually find them in the deli section of my grocery store and if not there, in the jarred section. If you cannot find those, peppadews work as well

Could I make this vegetarian?

Of course! If you prefer to omit the sausage and make this into a vegetarian meal, I’d suggest grilling zucchini instead then chopping and adding to the pasta like you do the sausage.

I hope y’all enjoy this Grilled Antipasto Pasta Salad all grilling season long! Comment below once you try it!

for more pasta salad recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Crunchy Ramen Noodle Salad

Grilled Antipasto Pasta Salad

Gluten-Free (if modified)

Serves 4 as Main, 6 as a Side

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Alex Snodgrass

Ingredients

12 oz. penne pasta, sub gluten-free penne for gluten-free

For the Vinaigrette:

6 tablespoons extra-virgin olive oil
2 cloves garlic, grated
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Grill:

4 mild Italian chicken sausages, sub hot Italian chicken sausage if you want more heat!
1 tablespoon extra-virgin olive oil
1 large red bell pepper, cored and cut into 4 large pieces
1 medium red onion, peeled and sliced into 1/2” slices
½ teaspoon kosher salt

For Assembly:

½ cup roughly chopped pitted Castelvetrano olives
¼ cup sweet and tangy pepper drops or peppadews (optional; if using peppadews, roughly chop)
¾ cup freshly grated parmesan cheese
¼ cup finely chopped Italian parsley
2 large handfuls baby arugula

Instructions

Bring a large pot of well salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Make the Vinaigrette:

While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.
Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Grill Your Sausage and Veggies:

Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes.
Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.
Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Assemble and Serve:

Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.
Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Photography and styling by Eat Love Eats.

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Monterey Melt Smash Burgers

Monterey Melt Smash Burger assembled on parchment paper. Whataburger fans rejoice — I’ve brought a classic home with these Monterey Melt Smash Burgers! Spicy, creamy, and just a…

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Whataburger fans rejoice — I’ve brought a classic home with these Monterey Melt Smash Burgers! Spicy, creamy, and just a guilty pleasure I am so happy to now be able to make at home.

Monterey Melt Smash Burgers on parchment paper.

If you are not familiar, Whataburger is a fast-food chain that started in Texas and has since made it s way out of the state to other locations. Whataburger’s Monterey Melt is a fanatic cult classic, but unfortunately not on the menu year-round. It’s a favorite order for Clayton when it is on the menu so I finally decided to remake it for #DDGrillWeek 2024!

The Monterey Melt consists of two beef patties topped with Monterey and American cheese, peppers and onions then finished with Whataburger’s Jalapeño ranch sauce. I’ve followed this pretty closely with even making my own Jalapeño Ranch, but with a Greek yogurt base that adds a delicious tanginess, plus makes it easier to make than a mayo-based dressing.

Ingredients:

Plain Greek Yogurt
Extra Virgin Olive Oil
Distilled White Vinegar
Jalapeño
Garlic
Fresh Parsley
Fresh Dill
Onion Powder
Salt
Black Pepper
Ground Beef
Poblano Peppers
Yellow Onion
Avocado Oil
White Bread Buns: Sub Gluten-Free Buns
Salted Butter
Yellow Mustard
American Cheese
Monterey Jack Cheese

Step-by-Step:

Step One: Make the Jalapeño Ranch

In a blender or using an immersion blender in a wide-mouth jar, combine all of the Jalapeño Ranch ingredients and blend until smooth. Refrigerate until ready to serve. This keeps well for 5 to 7 days in the fridge.

Jalapeño ranch for Monterey Melt Smash Burgers in glass jar.

Step Two: Portion the Ground Beef

Divide the ground beef into 8 equal portions (about 3 ounces each). Roll them into balls, being careful not to overwork the meat, and set them on a baking sheet. Set aside.

Step Three: Cook the Peppers and Onions

Heat the grill over medium-high heat (between 400 and 450℉) with a griddle on top. When the griddle is hot, add 2 tablespoons of oil and the sliced peppers and onions. Sprinkle with a pinch of salt and pepper. Cook, tossing often, until the veggies are tender, about 8 minutes total. When the veggies are cooked through, transnfer them to a plate or bowl and cover with foil to keep warm. Set aside.

Step Four: Toast the Buns

Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.

Step Five: Begin Cooking the Burgers

Place 4 burger balls onto the hot griddle. Working quickly, firmly smash straight down into a thin patty. Season the patties with a pinch of salt, pepper, a drizzle of yellow mustard. Cook for 2 minutes on the first side, or until seared and juices start to come to the surface.

Step Six: Add Cheese and FInish the Burgers

Scrape under the burger with a sturdy spatula and flip. Cover and cook for 1 more minute. Top half of the burgers with American cheese, and half with the Monterey Jack cheese. Transfer the cooked smashed burgers to a platter and continue until all of the burgers are done.

Step Seven: Assemble and Serve!

Place one American cheese-covered smash burger on the bottom of the bun, then top with a Monterey Jack cheese-covered smash burger. Top the double patties with the onion and pepper mixture and then a very generous drizzle of the Jalapeño Ranch. Serve and enjoy!

Monterey Melt Smash Burgers being assembled on parchment paper.

Recipe FAQ:

Can I make the Jalapeño Ranch in advance?

Yes! This keeps well for 5 to 7 days in the fridge.

Can I make this gluten-free?

You can make some swaps when serving to make this gluten-free! You can serve on a gluten-free bun, in a lettuce wrap, or over greens!

Monterey Melt Smash Burgers on parchment with ranch in background.

I hope y’all love these Monterey Melt Smash Burgers as much as my husband and I do! Comment below once you make these!

For More Recipes:

Juicy Indoor Burgers with Burger Sauce

Greek-Inspired Grilled Lamb Burgers

Avocado Turkey Burgers

Oven Fries

Monterey Melt Smash Burgers

Gluten-Free if Modified

Total Time 45

Servings

Author Alex Snodgrass

Ingredients

For the Jalapeño Ranch:

1 cup plain greek yogurt
2 tablespoons extra virgin olive oil
1 tablespoon distilled white vinegar
1 jalapeño, stem and seeds removed and roughly chopped
2 garlic cloves, minced
¼ cup roughly chopped parsley
¼ cup roughly chopped dill fronds
½ teaspoon onion powder
½ teaspoon Kosher salt

For the Smash Burgers:

1.5 lbs ground beef
2 medium-sized poblano peppers, seeds and stem removed, halved and thinly sliced
1 small yellow onion, halved and thinly sliced
2 tablespoons avocado oil
Salt and pepper
4 soft white bread buns, sub gluten-free buns for gluten-free
2 tablespoons salted butter
2 tablespoons yellow mustard
4 slices American cheese
4 slices Monterey jack cheese

Instructions

Make the Jalapeño Ranch:

In a blender or using an immersion blender in a wide-mouth jar, combine all of the Jalapeño Ranch ingredients and blend until smooth. Refrigerate until ready to serve. This keeps well for 5 to 7 days in the fridge.

Make the Smash Burgers, Grilled Onions, and Peppers:

Divide the ground beef into 8 equal portions (about 3 ounces each). Roll them into balls, being careful not to overwork the meat, and set them on a baking sheet. Set aside.
Heat the grill over medium-high heat (between 400 and 450℉) with a griddle on top.
When the griddle is hot, add 2 tablespoons of oil and the sliced peppers and onions. Sprinkle with a pinch of salt and pepper. Cook, tossing often, until the veggies are tender, about 8 minutes total. When the veggies are cooked through, transnfer them to a plate or bowl and cover with foil to keep warm. Set aside.
Butter and toast buns over medium heat until golden on the buttered side. Transfer to a platter and set aside.
Place 4 burger balls onto the hot griddle. Working quickly, firmly smash straight down into a thin patty. Season the patties with a pinch of salt, pepper, a drizzle of yellow mustard. Cook 2 minutes on the first side, or until seared and juices start to come to the surface.
Scrape under the burger with a sturdy spatula and flip. Cover and cook for 1 more minute. Top half of the burgers with American cheese, and half with the Monterey Jack cheese. Transfer the cooked smashed burgers to a platter and continue until all of the burgers are done.

Assemble and Serve:

Place one American cheese-covered smash burger on the bottom of the bun, then top with a Monterey Jack cheese-covered smash burger. Top the double patties with the onion and pepper mixture and then a very generous drizzle of the Jalapeño Ranch. Serve and enjoy!

Photography and styling by Eat Love Eats.

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Spicy Coconut Grilled Chicken Lettuce Wraps

I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in…

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Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in a league of their own! So much flavor packed into such a delicious bite.

Grilled chicken is a go-to at my house during grilling season but I am always trying to think of new ways to keep it interesting! So for #DDGrillWeek 2024, I wanted to pack some delicious flavor into chicken thighs and then pile them into lettuce wraps.

The star of the show here is the combination of the green curry paste and coconut milk! Those two along with ginger, cilantro, and a few other ingredients come together to make a beautiful marinade for your chicken, plus you will reserve some of it to drizzle on top of your lettuce wraps when serving. Paired with some quick-pickled shallots, more cilantro, mint, and peanuts, you will be going back for seconds with these Spicy Coconut Grilled Chicken Lettuce Wraps!

Ingredients:

Unsweetened Coconut Milk
Green Curry Paste: I like Mae Ploy brand
Grated Ginger: From a jar
Fresh Cilantro Leaves
Fish Sauce
Coconut Aminos
Coconut Sugar
Lime Zest
Kosher Salt
Boneless, Skinless Chicken Thighs
Shallots
Rice Vinegar
Butter Lettuce
Fresh Mint Leaves
Crushed Unsalted Peanuts

Recipe Step-by-Step:

Step One: Make the Chicken Marinade

In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.

Marinade for Spicy Coconut Grilled Chicken Lettuce Wraps in blender.

Step Two: Marinate the Chicken

Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Spicy Coconut Chicken marinating in white bowl.

Step Three: Make the Quick-Pickled Shallots

Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Step Four: Prepare the Grill

When ready to cook, heat the grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up— a little goes a long way here.

Step Five: Grill the Chicken

Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temp is 165°F.

Step Six: Let the Chicken Rest

Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Spicy Coconut Grilled Chicken on large white platter with lime wedges and fresh cilantro.

Step Seven: Serve and Enjoy!

To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro, and a wedge of lime for squeezing.

Recipe FAQs:

Can I marinate the chicken in advance?

Yes! You can let marinate at room temperature for 30 minutes or in the fridge for up to 6 hours. I would not suggest longer than this due to the coconut milk.

What is the best way to serve this to a crowd?

This recipe is great for a “build-your-own” set-up! I place the chicken on a platter, the lettuce leaves on a platter, then have all of the toppings in bowls for people to pick and choose how they want to top their lettuce wraps.

I hope y’all enjoy these lettuce wraps all season long! Comment below once you make them!

For More chicken Lettuce Wrap Recipes:

Gochujang Grilled Chicken Lettuce Wraps

Honey-Garlic Chicken Lettuce Wraps

Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce

Whole30 Chicken Lettuce Cups

Spicy Coconut Grilled Chicken Lettuce Wraps

Prep Time 20

Cook Time 30

Total Time 47

Servings

Author Alex Snodgrass

Ingredients

For the Marinade:

1 cup unsweetened coconut milk
2 tablespoons green curry paste I like Mae Ploy brand
4 garlic cloves
1 teaspoon grated ginger
1 cup fresh cilantro leaves
1 tablespoon fish sauce
1 tablespoon coconut aminos
2 tablespoons coconut sugar
Zest of 1 lime
2 teaspoons Kosher salt
3 pounds boneless skinless chicken thighs, trimmed of excess fat

For the Quick-Pickled Shallots:

2 large shallots very thinly sliced
¼ teaspoon kosher salt
½ teaspoon fish sauce
3 tablespoons rice vinegar

For the Lettuce Wraps:

2 heads of butter lettuce leaves separated
½ cup cilantro leaves
½ cup mint leaves
½ cup crushed unsalted peanuts

Instructions

Marinate the Chicken:

In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.
Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Make the Quick-Pickled Shallots:

Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Grill the Chicken:

When ready to cook, heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temp is 165°F.
Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Serve:

To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro and a wedge of lime for squeezing.

Photography and styling by Eat Love Eats.

The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.

Caprese Grilled Chicken

Caprese Grilled Chicken on large white serving platter. This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for…

The post Caprese Grilled Chicken appeared first on The Defined Dish.

This Caprese Grilled Chicken is so simple to make but packed with fresh, delicious flavor! I love this recipe for a quick, grilled recipe during the week.

Caprese Grilled Chicken on large serving platter.

The flavor of a classic Caprese salad never gets old to me. Creamy mozzarella, bright tomatoes, fresh basil, and balsamic simply pair together for a delicious bite. With those flavors in mind, I recently made a quick dinner on my Instagram that you all went crazy for so I decided to give it a permanent home on the blog.

Close up of Caprese Grilled Chicken on white serving platter.

For this Caprese Grilled Chicken, chicken is first simply marinated to infuse flavor into the chicken. Next, it is grilled until the chicken is cooked through then topped with basil pesto, either storebought or homemade, and mozzarella cheese that you allow to melt. To finish, you top with a simple cherry tomato salad that adds a burst of brightness and flavor! Serve as desired and you will have a simple, delicious meal everyone around your table will enjoy.

Ingredients:

Boneless, Skinless Chicken Breasts
Extra Virgin Olive Oil
Balsamic Vinegar
Freshly Squeezed Lemon Juice
Italian Seasoning
Kosher Salt
Freshly Ground Black Pepper
Basil Pesto: Storebought or Homemade
Shredded Mozzarella Cheese
Cherry or Grape Tomatoes
Shallot
Fresh Basil Leaves
Balsamic Vinegar
Crushed Red Pepper Flakes: Optional

Step-by-Step:

Step One: Pound the Chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

Raw chicken breasts on parchment. Other ingredients scatter around.

Step Two: Marinate the Chicken

Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinade for 15 minutes.

Raw chicken breasts marinating in large white bowl.

Step Three: Make the Cherry Tomato Topping

In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Step Four: Prep the Grill

Heat the grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Chicken

Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.

Step Six: Top the Chicken

Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes. Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Grilled chicken breasts with cheese melted on top on white platter.

Step Seven: Serve and Enjoy!

To serve, spoon the cherry tomato mixture across the tops of the chicken.

Caprese Grilled Chicken on white serving platter.

Recipe FAQs:

Could I marinate the chicken in advance?

Yes! If preferred, you could marinate the chicken up to 24 hours in advance and store int eh fridge until ready to grill.

What should I serve this with?

This would be great with just about anything! Grilled asparagus or broccolini would be wonderful. Plus, my girls like this served with a little pasta as well.

I hope you enjoy this recipe! Comment below once you try it!

for more grilled chicken recipes:

Tex-Mex Grilled Chicken

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Caprese Grilled Chicken

Total Time 35

Servings

Author Alex Snodgrass

Ingredients

For the Chicken:

4 boneless skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoons freshly squeezed lemon juice
2 tablespoons Italian Seasoning
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1/3 cup Basil Pesto, storebought or homemade
½ cup shredded mozzarella cheese

For the Cherry Tomato Topping:

2 cups halved cherry or grape tomatoes
1 large shallot, halved and thinly sliced
½ cup thinly sliced basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Pinch of salt and pepper
Pinch of crushed red pepper flakes (optional)

Instructions

Marinate the Chicken:

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
Place the chicken in a large bowl and add the olive oil, balsamic, lemon juice, Italian seasoning, salt, and pepper. Toss until well combined and set aside to marinate for 15 minutes.

Make the Cherry Tomato Topping:

In a medium-sized bowl, combine all of the tomato topping ingredients and toss to combine. Set aside while you grill the chicken.

Grill the Chicken:

Heat the grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
Cook the chicken over the heat for about 4 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
Reduce the heat to medium-low and spoon about 1 tablespoon of the pesto on top of each chicken breast and spread it across the top into an even layer. Then, evenly sprinkle the tops with the mozzarella cheese. Cover and cook until the cheese is just melted, about 2 minutes.
Remove from the grill and transfer to a clean platter to allow to rest for about 4 minutes.

Serve and Enjoy:

To serve, spoon the cherry tomato mixture across the tops of the chicken.

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Green Goddess Pasta Salad

Green Goddess Pasta Salad in large white serving bowl. Spring and summer are not just grilling season, they area also pasta salad season! And this Green Goddess Pasta Salad…

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Spring and summer are not just grilling season, they area also pasta salad season! And this Green Goddess Pasta Salad is a must-have side this season.

Green Goddess Pasta Salad in white serving bowl with two serving spoons.

I love a pasta salad! It is the perfect dish when feeding a crowd when hosting, plus great to bring to an event to go along with any dish your host is making. This Green Goddess Pasta Salad is so deliciously bright and really pairs well with just about any main.

This pasta salad has particularly become a favorite of mine because I can also make it whenever I need to use up leftover herbs before they go bad! While I like a combination of dill, basil, and mint, but you can really use whatever you have on hand; cilantro would be great as well!

Green Goddess Pasta Salad Ingredients:

Full-Fat Greek Yogurt
Garlic
Extra Virgin Olive Oil
Fresh Herbs: I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!
Fresh Lemon Juice and Zest
Kosher Salt
Freshly Ground Black Pepper
Orecchiette Pasta
Asparagus
Frozen Peas
Crushed Red Pepper Flakes: Optional

Green Goddess Pasta Salad Step-by-Step:

Step One: Bring a large pot of water to boil

This will be used to cook your pasta and veggies!

Step Two: Make the Green Goddess Sauce

With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.

Step Three: Cook the Pasta and Veggies

Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.

Step Four: Assemble

Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine. You can serve now while still warm or place into fridge until ready to serve!

Green Goddess Pasta Salad in bowl with sauce pouring on top.

Recipe FAQs:

What herbs should i use?

You can really use whatever you have on hand! I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!

How should i serve this?

You can serve right after assembling while still warm or place into fridge until ready to serve!

What shouLD i PAIR THIS with?

This pairs great with just about anything! You can serve alongside burgers or even with grilled chicken or steak right on top.

Green Goddess Pasta Salad in serving bowl and on two plates.

I hope you enjoy this pasta salad for many seasons to come! Comment below once you try it!

For More simple side Recipes:

Creamy Italian Pasta Salad

Street Corn-Inspired Slaw with Spicy Tahini

German-Style Potato Salad

Crunchy Ramen Noodle Salad

Green Goddess Pasta Salad

Serves 8 as a Side

Servings

Calories 274kcal

Author Alex Snodgrass

Ingredients

For the Green Goddess Sauce:

5 ounces full-fat Greek yogurt about 2/3 cup
2 garlic cloves
2 tablespoons extra virgin olive oil
1 ½ cups fresh herbs I used ¼ cup chopped dill, 1 cup basil leaves, and ¼ cup mint leaves; use whatever you have on hand, cilantro would also be great
2 tablespoons freshly squeezed lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Zest of ½ lemon

For the Pasta Salad:

16 ounces orecchiette pasta sub rotini, fusilli, or penne
1 bunch of asparagus wooden end removed and cut into 1-inch pieces
1 cup frozen peas
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red pepper flakes optional

Instructions

Bring a large pot of water to boil.

Make the Green Goddess Sauce:

With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.

Cook the Pasta and Veggies:

Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.

Assemble:

Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine.
You can serve now while still warm or place into fridge until ready to serve!

Nutrition

Photography and styling by Eat Love Eats.

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Grilled Jalapeño Popper Chicken

Grilled Jalapeño Popper Chicken stacked on top of one another. While we are still a month away from #DDGrillWeek2024, I am so excited to kick off grilling season with this…

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While we are still a month away from #DDGrillWeek2024, I am so excited to kick off grilling season with this Grilled Jalapeño Popper Chicken recipe! It is spicy, sweet, smoky, and creamy — what more could you ask for?

Y’all know I love some spice so when thinking about a new grilling recipe, I knew I wanted to incorporate jalapeños which, of course, lead me to jalapeño poppers. From there, I thought, “Why not stuff it into a chicken breast?” And y’all, this turned out better than I could have imagined.

Grilled Jalapeño Popper Chicken on parchment paper.

In this recipe, a chicken breast is butterflied then stuffed with a whole jalapeño that is filled with a cream cheese mixture. Wrap this in bacon then pop it on the grill! At the very end, baste the chicken with some BBQ sauce to add a subtle touch of smokiness and sweetness to the chicken. The final result is something you are going to crave all grilling season long!

Grilled Jalapeño Popper Chicken Ingredients:

Coconut Sugar
Garlic Powder
Onion Powder
Dried Oregano
Chili Powder
Kosher Salt
Freshly Ground Black Pepper
Softened Cream Cheese
Shredded Medium Cheddar Cheese: I like Tillamook brand
Jalapeños
Boneless, Skinless Chicken Breasts
Bacon
BBQ Sauce

Step-By-Step: Traditional Grill Method

Step one: make the rub:

In a small bowl, combine all of the rub ingredients. Set aside.

Seasoning rub for Grilled Jalapeño Popper Chicken in a small wooden bowl.

Step Two: make the cream cheese filling:

In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.

Cream cheese filling in small wooden bowl.

Step Three: prep the jalapeños

Cut the tops off of the jalapeños and slice in in half lengthwise. Scoop out the seeds and set aside.

Step Four: Prep the Chicken

On a large cutting board, slice the chicken breasts open lenght-wise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness.

Step Five: Assemble the Chicken

Place a half of a jalapeños slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture, top it with the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken breasts are assembled.

Chicken breast on cutting board stuffed with jalepeno and cream cheese filling.

Step Six: Preheat the Grill

Heat the grill to medium heat, between 350℉ and 375℉.

Step Seven: Grill the Chicken

Place the chicken on grill, cover and cook until the bacon fat has rendered and the chicken has cooked through, about 6 minutes per side. If the bacon begins to flame up, reduce the heat to medium-low and bring the chicken up to the front of the grill where there is less flame. Cover and continue to cook, checking every 2 to 3 minutes, turning until the chicken is cooked through and the bacon is done.

Step Eight: Baste the Chicken

Reduce the heat to low. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook on low so that the sauce coats the chicken nicely, another 3 to 4 minutes.

Bacon-wrapped chicken basted with BBQ sauce.

Step Nine: Rest then Enjoy!

Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

For the Weber Searwood XL 600 Wood Pellet Grill Method, see below!

Recipe FAQ:

i AM WORRIED ABOUT THE SPICE LEVEL, WHAT SHOULD i DO?

If you have a sensitive palate or are serving those who do, you could definitely omit the jalapeños and just fill with the cream cheese filling! I do this for my kiddos and they LOVE it.

The chicken breasts look very thick, are you sure they will be cooked through?

Once assembled, these definitely look pretty big! But because you are pounding the chicken breasts and cutting in half, each side is much thinner than it looks. If you are concerned about whether or not they are cooked, you can always use a meat thermometer to check the internal temperature for it to be at least 165℉.

I promise y’all this recipe is worth the assembly! The chicken is so flavorful and is sure to be a hit. Comment below once you try this once!

For more grilled chicken recipes:

Tex-Mex Grilled Chicken

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Gochujang Grilled Chicken Lettuce Wraps

Grilled Jalapeño Popper Chicken

Gluten-Free

Total Time 45

Servings

Author Alex Snodgrass

Ingredients

For the Rub:

2 tablespoons coconut sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon chili powder
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper

For the Cream Cheese Filling:

4 ounces softened cream cheese
2 tablespoons rub mixture
1 cup shredded medium cheddar cheese I like Tillamook brand

For the Chicken:

4 medium sized jalapeños
4 boneless skinless chicken breasts
8 slices bacon
½ cup BBQ Sauce

Instructions

Make the Rub:

In a small bowl, combine all of the rub ingredients. Set aside.

Make the Cream Cheese Filling:

In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.

Assemble the Chicken:

Cut the tops off of the jalapeño and slice in in half lengthwise. Scoop out the seeds and set aside.
On a large cutting board, slice the chicken breasts open lenghtwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness.
Place a half of a jalapeños slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture, top it with the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken breasts are assembled.

Grill the Chicken (Regular Grill Method):

Heat the grill to medium heat, between 350℉ and 375℉.
Place the chicken on grill, cover and cook until the bacon fat has rendered and the chicken has cooked through, about 6 minutes per side. If the bacon begins to flame up, reduce the heat to medium-low and bring the chicken up to the front of the grill where there is less flame. Cover and continue to cook, checking every 2 to 3 minutes, turning until the chicken is cooked through and the bacon is done.
Reduce the heat to low. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook on low so that the sauce coats the chicken nicely, another 3 to 4 minutes.
Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

Grill the Chicken (Weber Searwood XL 600 Wood Pellet Grill Method):

When ready to grill, set the Searwood XL Weber Grill to 375℉ and preheat with the lid closed.
Place the chicken directly on the grill grates and close the lid, cook, flipping once or twice, until the bacon is crisp and golden and the chicken is cooked through, 8 to 10 Minutes.
Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook, with the lid open, so that the sauce coats the chicken nicely, another 3 to 4 minutes, flipping once.
Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

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Gochujang Peanut Veggie Noodles

Gochujang and Peanut Veggie Noodles in green bowl with fork. These Gochujang Peanut Veggie Noodles will be ready in less than 30 minutes and bring all the flavor to your…

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These Gochujang Peanut Veggie Noodles will be ready in less than 30 minutes and bring all the flavor to your dinner table.

Gochujang and Peanut Veggie Noodles in green bowls. Pink glasses in corner.

If you have my latest cookbook, Dinner Tonight, you know how much I love gochujang! This fermented Korean chile paste adds instant flavor to any dish and I cannot get enough of it. The gochujang plus a variety of other pantry staples come together with a few fresh ingredients to make an out-of-this-world sauce.

Once your sauce is made, you will simply cook your ramen according to package directions then toss in the sauce with a few veggies! Speaking of ramen, be sure to check out my notes below on the best kind to use. Once your noodles, sauce, and veggies are all incorporated, simply top with your preferred garnishes, and dinner is served.

Ingredients:

Coconut Aminos
Creamy Peanut Butter
Coconut Sugar
Toasted Sesame Oil
Gochujang Chili Paste
Lime Juice
Rice Vinegar
Low-Sodium Vegetable Broth
Avocado Oil
Shallot
Garlic
Fresh Ginger
Salt
Brown Rice Ramen Noodles: See Note
Shredded Red Cabbage
Snow Peas
Shelled Edamame
Plus, a few items for serving!

Step-by-Step:

Step One: make the Sauce base

In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.

Gochujang and Peanut Veggie Noodle sauce and other ingredients peeking in.

Step Two: Finish the Sauce

In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.

Step Three: Cook the Ramen Noodles

Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles.

Step Four: Add the Veggies

Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.

Gochujang and Peanut Veggie Noodles in skillet.

Step Five: Serve and Enjoy!

Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.

Recipe FAQ:

I can’t have peanut butter, is there another option?

You could swap in cashew butter instead!

What’s gochujang?

Gochujang is a fermented Korean chile paste adds instant flavor to recipes. Note that gochujang is often made with a small bit of wheat to help the paste firm up, making it a little difficult to find a gluten-free option, but the Coconut Secret brand, which is made with coconut aminos, can be found online and at various grocers.

What type of noodles should i USE?

Overall, we found two 3 oz. pucks (for a total of 6 oz.) of brown rice ramen worked best after lots of testing! We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up. For example, normal ramen noodles ended up with way too much pasta vs. sauce.

Gochujang and Peanut Veggie Noodles in green bowls.

I hope y’all love these Gochujang and Peanut Veggie Noodles as much as I do! Comment below once you try this recipe!

have leftover gochujang?

Sheet Pan Gochujang Glazed Salmon

Gochujang Grilled Chicken Lettuce Wraps

Gochujang Peanut Veggie Noodles

Gluten-Free, Vegetarian, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings

Author Alex Snodgrass

Ingredients

For the Sauce:

¼ cup coconut aminos
¼ cup creamy peanut butter
2 tablespoons coconut sugar
1 teaspoon toasted sesame oil
3 tablespoons gochujang chili paste
1 tablespoon lime juice
1 tablespoon rice vinegar
½ cup low-sodium vegetable broth
2 tablespoons avocado oil
1 large shallot, minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon kosher salt

For the Noodles and Veggies:

6 oz. brown rice ramen noodles (see note)
2 cups shredded red cabbage
2 cups snow peas, cut on the diagonal
1 cup shelled edamame

For Serving:

½ cup roasted unsalted peanuts, roughly chopped
½ cup julienned Thai basil
4 scallions, thinly sliced
Crushed red pepper flakes, optional

Instructions

Make the Sauce:

In a small bowl, whisk together the coconut aminos, peanut butter, coconut sugar, toasted sesame oil, gochujang, lime juice, rice vinegar, and vegetable broth. Set aside.
In a large skillet, heat the avocado oil over medium heat. Once hot, add the shallot, garlic, and ginger. Sauté until fragrant, about 2 minutes. Carefully pour in the gochujang sauce and stir to combine. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and allow to simmer very gently while you cook your ramen.

Cook the Ramen Noodles:

Cook the ramen al dente according to package instructions. Reserve 1 cup of pasta water, drain the noodles then add them directly to the saucepan. Increase the heat to medium. Using tongs, toss the noodles in the sauce rapidly, adding pasta water in ¼ cup increments until the sauce is glossy and coats the noodles.

Add the Veggies:

Add in the cabbage, peas, and edamame. Toss to combine, continuing to add pasta water as needed, until the veggies are completely incorporated. The steam from the noodles will cook them slightly but still keep a little crunch.

Serve and Enjoy:

Serve immediately. Distribute into bowls and top with peanuts, Thai basil, green onions, and red pepper flakes if using.

Notes

Noodle Note: We tested this with three kinds of ramen and they really vary widely on how much sauce they soak up! For example, normal ramen noodles ended up with way too much pasta vs. sauce. Then we tried brown rice ramen and it worked much better! Overall, we found two 3 oz. pucks works best but each brand varies on the size so take note!

Photography by Eat Love Eats.

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Sloppy Joey’s

Cooked Sloppy Joey's on sheet pan. Sloppy Joes are forever a hit around my family table, but my kids absolutely love this slider version. So everyone…

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Sloppy Joes are forever a hit around my family table, but my kids absolutely love this slider version. So everyone meet your new favorite, kid-approved dinner, Sloppy Joey’s!

Not only is this meal packed with flavor, it is so easy to assemble. Simply get your meat mixture made with just a handful of ingredients then get it assembled on your slider buns then pop them in the oven.

Close up of Sloppy Joey lifting off sheet pan with a spatula.

I know some people are traditionalists and do not include additional toppings when making Sloppy Joe’s but I love the flavor and texture the cheese and sliced pickles add to these sliders.

Ingredients:

Avocado Oil
Yellow Onion
Green Bell Pepper
Garlic
Ground Beef
Salt and Pepper
Chili Powder
Tomato Paste
Yellow Mustard
Coconut Aminos
Butter
Dried Parsley
Rolls: I used Dave’s Killer Bread Organic Rock ‘N’ Rolls
Provolone Cheese
Sliced Dill Pickles

Step-by-Step:

Step One: Preheat oven and prep sheet pan

Preheat the oven to 350℉ and spray a sheet pan or baking dish with non-stick spray.

Step Two: Saute the Veggies

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until they are tender, about 5 minutes.

Step Three: Cook the Beef

Increase the heat to medium-high and add the ground beef. Cook, breaking up the beef with the edge of a spoon, until no longer pink, about 5 more minutes. Drain off any excess fat.

Step Four: Finish the Beef Mixture

Reduce heat to medium-low. Add the salt, pepper, chili powder, tomato paste, mustard, and coconut aminos. Stir until well combined. Remove from heat and cover until ready to assemble.

Step Five: make the garlic butter:

In a small saucepan, melt together the butter, garlic, and parsley over medium-low. Stir to combine, remove from heat. Cover and set aside.

Step Six: Assemble the Sandwiches

To assemble, cut the “lids” off the dinner rolls (by cutting in half) and opening them up. Place the bottom half of the rolls in the prepared baking dish. On the bottom half of the rolls, drizzle with yellow mustard and spread into an even layer. Place 4 slices of provolone down. Add the mer mixture, top with sliced pickles, and finish the remaining 4 slices of provolone. Place the “lids” of the dinner rolls on top and brush with the garlic butter.

Step Seven: Back and Serve

Cover tightly with foil and transfer to the oven and bake, covered, for 15 minutes. Uncover and bake for an additional 5 minutes. Remove from the oven, serve, pull apart, and enjoy!

Sloppy Joey plated with toothpick of pickles.

Recipe FAQs:

What type of bread should i use?

I used Dave’s Killer Bread Organic Rock ‘N’ Rolls but Hawaiian rolls or something similar also work great!

Could I omit the cheese?

Definitely! You can leave out the cheese if preferred.

Comment below once you try these Sloppy Joey’s! I hope y’all love as much as my family and I do.

For More Recipes:

Sloppy Jane

Philly Cheesesteak Sliders

Sloppy Joey’s

Total Time 30

Servings Sliders

Author Alex Snodgrass

Ingredients

For the Meat Mixture:

2 tablespoons avocado oil
1 cup finely diced yellow onion
1 cup finely diced green bell pepper
2 garlic cloves minced
1 lb lean ground beef 90/10
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
2 tablespoons tomato paste
1 tablespoon yellow mustard
¼ cup coconut aminos

For the Garlic Butter:

2 tablespoons butter
2 garlic cloves minced
½ teaspoon dried parsley

For Assembly:

1 package rolls (I used Dave's Killer Bread Organic Rock ‘N’ Rolls)
3 tablespoons yellow mustard
8 slices provolone cheese
¼ cup sliced dill pickles

Instructions

Preheat the oven to 350℉ and spray a baking dish or sheet pan with non-stick spray.

Make the Meat Mixture:

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until they are tender, about 5 minutes.
Increase the heat to medium-high and add the ground beef. Cook, breaking up the beef with the edge of a spoon, until no longer pink, about 5 more minutes. Drain off any excess fat.
Reduce heat to medium-low. Add the salt, pepper, chili powder, tomato paste, mustard, and coconut aminos. Stir until well combined. Remove from heat and cover until ready to assemble.

Make the Garlic Butter:

In a small saucepan, melt together the butter, garlic, and parsley over medium low. Stir to combine, remove from heat. Cover and set aside.

Assemble and Bake:

To assemble, cut the “lids” off the dinner rolls (by cutting in half) and opening them up. Place the bottom half of the rolls in the prepared baking dish. On the bottom half of the rolls, drizzle with yellow mustard and spread into an even layer. Place 4 slices of provolone down. Add the mer mixture, top with sliced pickles, and finish the remaining 4 slices of provolone. Place the “lids” of the dinner rolls on top and brush with the garlic butter.
Cover tightly with foil and transfer to the oven and bake, covered, for 15 minutes. Uncover and bake for an additional 5 minutes. Remove from the oven, serve, pull apart, and enjoy!

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Tie-Dye Chicken

Tie-Dye Chicken in white skillet. This Tie-Dye Chicken is an absolute hit around my family table and I know it will be around yours! All…

The post Tie-Dye Chicken appeared first on The Defined Dish.

This Tie-Dye Chicken is an absolute hit around my family table and I know it will be around yours! All the flavors of a delicious pesto pizza in a nourishing chicken skillet — what more could you want?

This recipe is the product of my kids requesting pizza on a Saturday night. We spent the day eating out for breakfast and lunch so I was determined to make a pizz or meal at home instead! Of course, I had all the things to make pizza, minus the dough so it was time to get creative with the chicken, pesto, marinara, and pepperonis I did have.

Inspired by a delicious tie-dye pizza, that I was originally introduced to at Rubirosa in NYC, this chicken skillet brought those delicious pizza elements into one fantastic dinner. Plus, the addition of pepperoni which is not usually on a tie-dye pizza but I love to add them!

I love how the flavor of this dinner turned out but love even more that you can use this simple method to recreate your favorite pizza recipe! You could even get the kids involved and set up a whole “pizza” bar for them to choose their own toppings. Try olives, bell pepper, onions, or my favorite… jalapenos!

Ingredients:

Boneless Skinless Chicken Breasts
Salt
Italian Seasoning
Freshly Ground Black Pepper
Cassava Flour: Sub All-Purpose Flour
Extra Virgin Olive Oil
Store-bought Marinara: I use Rao’s
Shredded Mozzarella Cheese
Sliced Pepperoni
Store-bought Basil Pesto: Or Homemade!
Fresh Basil

Step-by-Step:

Preheat the oven to 400℉.

Step One: Prep the Chicken

Step Two: Season and Coat the Chicken

Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Raw chicken breasts in low bowl filled with flour.

Step Three: Brown the Chicken

Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Step Four: Top the Chicken

Remove from the heat. Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.

Browned chicken breasts in skillet with sauce. Cheese on top of chicken.

Step Five: Transfer the Chicken to the Oven

Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller chicken breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Step Six: Finish the Chicken

Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag and then squeeze the air out of the bag and then seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag). Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.

Tie-Dye Chicken in skillet, Pesto squeezed on top.

Step Seven: Garnish and Serve

Garnish with fresh basil leaves and serve!

Recipe FAQ:

wHAT IF i WANT TO MAKE MY OWN PESTO?

While a store-bought pesto works great, major bonus points if you make a homemade pesto! This is my favorite Basil Pesto recipe.

I don’t think my kids will like pesto, what else could i use?

You can omit the pesto if preferred! What I love about this recipe is that the method can be used with whatever toppings you prefer. Feel free to get creative here!

This Tie Dye Chicken was an immediate favorite around my table and I hope it is for you as well! I like to serve with roasted broccoli or a simple side salad for a low-carb weeknight dinner, but, of course, this is delicious with pasta, too!

For More Skillet Chicken Recipes:

Creamy Sun Dried Tomato Basil Chicken

Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs

Spinach, Artichoke, and Chicken Orzo Skillet

Tie-Dye Chicken

Gluten-Free

Total Time 30

Servings

Author Alex Snodgrass

Ingredients

4 small boneless skinless chicken breasts
1 teaspoon Kosher salt
2 teaspoons Italian Seasoning
½ teaspoon freshly ground black pepper
2 tablespoons cassava flour (sub all-purpose flour)
3 tablespoons extra virgin olive oil
1 ½ cups store-bought marinara (I use Rao’s)
½ cup shredded mozzarella cheese
12 slices pepperoni
⅓ cup store-bought good basil pesto (or homemade if preferred!)
fresh basil, for serving

Instructions

Preheat the oven to 400℉.

Prep the Chicken:

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
Season both sides of the chicken with salt, pepper, and Italian seasoning.
Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Brown the Chicken:

Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Top Chicken and Bake:

Remove from the heat. Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.
Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Finish the Chicken:

Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag then squeeze the air out of the bag then and seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag).
Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.
Garnish with fresh basil leaves and serve!

Notes

If you want to make a homemade basil pesto, try this recipe!

Photography by Eat Love Eats.

The post Tie-Dye Chicken appeared first on The Defined Dish.